Category Archives: ENTERTAINING

My Thanksgiving Table.

Posted on by Nicole Cohen
12

 

Im taking a quick break from cooking to post a peek and my thanksgiving table. It’s not totally done yet… (and I know some of the napkins aren’t ironed properly. Working on that now!)

My inspiration was the chinoiserie-like tables of Joe Nye. Obviously, I’m a little twit compared to him. And I just don’t have all the supplies(because when I was getting married and people were giving me stuff, I was not educated or interested and so I ended up with weak resources.)
I used the versace plates my grandmother gave me as a wedding gift along with my gold ware. The tablecloth is a neon orange. Yes its really neon in certain lights, and in others its a sweet potato color. Last year I bought a bunch of polyester table cloths on line  HERE  in every color under the sun. This is the first time Im using the orange. I actually would MUCH prefer to not use a table cloth at all, but my table is super delicate rosewood.

The bodega was very ill equipped today. Somedays they are stocked, and others they aren’t… So I went monochrome. When in doubt go monochrome. The greenery is something I always buy. I love it. Looks like mini-evergreens to me, very autumnal but also elegant year round.

I put the bread plate off to the side of the dinner plate because I wanted the white of the plate to show. Is that enough of a reason? I don’t know. I just felt it needed it.

There is a glass crisis in my house. Despite the fact that I bought 24 (YES 24!!!) glasses just last year, I literally do not have enough unbroken glasses to serve 10 people. It’s a scary thing. I mean, I can mix and match, and I will obviously have to. Also, in terms of crystal and wine glasses, not every one can drink the same liquor because I don’t have enough glasses! Crazy right?

Anyway, here it is in the room… I’m still not done, and from this angle the flowers look messy….

Gotta run, my kitchen is calling! Enjoy! Happy T-day!

What I’m Making for Thanksgiving Dinner!

Posted on by Nicole Cohen
11

When I first started this blog, the tagline was “Fashion. Food. Furniture.” However, much to my husband’s dismay, I now tag it as “Art. Design. Fashion.” wherever you need to put a tagline, like on my business card, for example… (One friend saw the card and said- I am looking at this, and I still have no idea what you do! HA!!!)

Anyway… So basically, I don’t BRING IT in the cooking  department that often. Sure, I cobble together meals and throw together food-stuffs, but I don’t give it the attention and love that cooking really good food needs and deserves.

BUT! I’m making Thanksgiving!!! Now is my chance to erase all the tepid soups and mushy stir-frys from my dear husband’s memory!!!

SO! Here is what I’m making….

1. INA’s Roast Turkey.

I made this last time, came out awesome….I think I cooked mine upside down for the first 2 hours and then flipped it. Honestly, turkey cooking is not as hard as it seems. Its just like cooking a chicken, except its bigger, so it takes longer. Spice and salt liberally and you will be ok!

2. Mushroom Stuffing.

I don’t know what made me choose this. I just thought it sounded good. I may add some ground meat and season differently… not sure.

3. Alton Brown’s Shepherd’s Pie. 

My sister has made this in individual servings by spooning them into wonton wrappers. ITS AWESOME.

4. Roasted Root Vegetables

I make this all the time, not just for Thanksgiving. It has two incarnations. 1 is with savory spices, the second is doused with maple syrup, honey and a touch of brown sugar + sea salt. Both great versions and as long as you keep shuffling the veggies as they roast you can’t screw it up.

I USUALLY, put my rice in a bundt pan and then surround it with the roasted veggies. But this crowd(my fam) has seen that before. So I need to come up with something new. Maybe a root veggie mashed potato type of thing? Or a soup?

5. Roasted Brussel Sprouts

Are Brussel Sprouts not the turn around vegetable of the decade? I add onion powder to the brussel sprouts while they are roasting to give them a little more flavor.

6. Spare Ribs

I’m on the fence on this one, don’t know if I really need it… but its always good.

7. Non-Dairy Pumpkin Pie

We Jews don’t eat meat and dairy at the same meal, so I need to make a dairy free pumpkin pie. Im using this recipe.

AND I don’t know what else yet… I have corn on the cob I want to incorporate, salads to include, fruit to cut, gravy to make, wild rice  to cook, etc… I know its only the day before, but I still haven’t nailed everything down yet!

And, as the photos in this post indicate, I obviously love to set the table! All table settings are by Joe Nye . He makes me want to invest in some chinoiserie  tablecloths! (Can you believe Juliana on Fashion Police didn’t know what chinoiserie was this week? Any one else catch that?) I love each and every one of these tablescapes. Yes, they are traditional and feminine, but its Thanksgiving! If not now, WHEN?

HAPPY THANKSGIVING!

 

 

 

 

Banded China: The look for less.

Posted on by Nicole Cohen
10

You guys know how I am obsessed with Haviland China, and wish I bought it when I got married and had credits at various stores etc, and how I will have it one day (my husband actually made this deal with me last year: cook x number of times, and he would be HAPPY to buy me the china. I failed.) Anyway…

West Elm just came out with these banded desert plates, and they are dead ringers, in a more pastel, french macaroon kinda way. I haven’t seen them in person yet, but they look great in the pictures. I wish they came as a full set… but I feel like the desert plate is a great size for appetizers before a meal and dessert later on… Plus you could always layer it with another dinner plate.

They are on sale now for $6! So I think it would be prudent to pick up about 20-30. A wise friend of mine told me to always have a simple cheap dish in service for 30 at your house. You never know when you might be having a party… and mixing and matching dishes (unless intentionally and artfully done) is just so déclassé, darling. I sound like the countess Luann, now, don’t I?

So, as far as I am concerned, the question is: all the colors as a set, or just all black?

Buy them HERE.

 

From The Barcart: The Ultimate Gin + Tonic

Posted on by Nicole Cohen
4

There is nothing like 4 hours in Central Park with a toddler with no stroller to get you in the, holy crap I need a drink and why don’t they have happy hour for moms, mode.

I used to be a greyhound girl (fresh squeezed grapefruit only please!) now I’ve got a new drink.

Brooklyn Gin+ Fever Tree Tonic. Those brands in particular.

Brooklyn Gin is a super delish locally made  and mostly hand made gin (local for me, anyhow) and Fever Tree is the most awesome tonic I’ve ever tasted.It doesn’t taste like club soda with a pound of corn syrup, it actually has a distinct, fragrant smell and taste… like a citrus and lavender perfume mixed with Pellegrino… and I mean that in the best way possible. We got a bottle of Brooklyn Gin as a gift from someone that lives in Brooklyn (duh) and I don’t know how we (my husband) found Fever Tree… but I’m converted. It’s just soooo much better than your average vodka tonic it’s SCARY.

Here’s how to make it the ULTIMATE as per Fever Tree’s website:

HOW TO:

Your favourite gin, {I say Brooklyn Gin} ….. They are all different and with Fever-Tree you will actually get a mixer which enhances their tastes.


A balloon glass. In Spain they have the real thing. Big balloon on an elegant stem. If you don’t have exactly the right one, try a glass suitable for red wine or cognac. The point being that the aroma of this gin & tonic is worth savouring and a balloon glass will concentrate that aroma on the nose. 

Fresh ice - at least four big cubes. Clear cubes from spring water if possible {Don’t you love how there is gourmet ICE now?}

Fever-Tree tonic water from the fridge.

Lime - a curl of the rind of a lime – It’s the oils you want not the flesh (or a slice if you really must)
Ice first, then 1 part of gin (50ml – 1.7oz), then the Fever-Tree (all 200ml – 6.8oz)
Then the lime curl, but be quick. You want that fizz to tickle your nose as you smell the aromas. And then drink.

*every man and woman has the perfect ratio of gin to tonic – from a half/half split to five sixths tonic. We’d suggest 1:4 but any way you like it, you will like it more with Fever-Tree.

You can find Brooklyn Gin HERE and Fever Tree Tonic HERE, or on Amazon, HERE. 

All I know is that its 7:01 PM, both kids are in their beds, hubby is going to poker and my body is aching and I can’t wait to order in vegan curry type foods (vegetarian crap as my hub calls it), pour myself a drink and watch the latest installment of The Hunger Games.  I mean Real Housewives of Beverly Hills. (Speaking of drinks and TV, I take serious issue with Bravo making fun of Kim’s little “kim-toxication”. It’s not a joke. It’s a serious and sad thing. The whole franchise is starting to smell like greed and desperation. Yowsa.)

What are you doing tonight?

(And before some dummy calls me an alcoholic, NO, I’m not.)

 

 

 

Tabletop on Tuesday: Mint+Gold for Grads.

Posted on by Nicole Cohen
3

Happy Graduation to my sisters Stephanie and Jennifer on their graduations! And, of course, to everyone else out there graduating!

I took home a ton of these tassels from M&J one day for no reason- then I came up with this little idea. Cute huh?

Also of note- I found this source for simple, available in any size and any color tablecloths. The ones I ordered are polyester… They were pretty cheap so I got a few different colors including neon orange and lilac:

I want to buy 10 more! Available HERE.

I dont even really like using tablecloths, but my table is so delicate that I have to.

The ruffled placemats (I adore them) are from Parci Parla in Brooklyn. (347) 587-5179 ‎Map HERE. ‎They also now carry the goldware I’m using.

Happy Graduation!