The stages of lunch with friends at home
"Having friends over is a performance of sorts." Diana Henry
I've sort of realised that my current writer's block crisis is because we are having friends around for lunch on Monday and I am in about stage three of preparing for it. It is taking up most of my brain, along with other background worries like finding the time to read my book group books which are also coming up soon. Trivial worries of the time and money rich really. Nevertheless maybe I can cobble something together about it to get over the blockage.
The first thing that occurred to me about the whole thing is that such an event goes through stages in the minds of those who are hosting - maybe through those that are guests as well - should we take flowers, chocolates, wine, home-made jam ...? - that kind of thing. In times long gone, when they were semi-business affairs there was always the worry about what to wear and what one could say or not say. Long gone as I say. Thank goodness. Today it's just a get-together, although Diana Henry does say: "Casualness is now de rigueur, but even casualness requires a bit of thought".
Back to those stages. The first one of course is deciding to invite somebody over - in this case a casual contact from friends we had not seen for some time, which resulted in the invitation. Personally I think I would have left it that, but David - the social butterfly of the family - decided it would be an opportunity to invite others. So stage two - who to invite? Done - one of my now single lady friends, and our good friends with whom we catch up in a variety of ways on a regular basis.
Now, however, I am bogged down in what to cook. There are some slight food intolerances to consider, but not much which in some ways makes it easier, in other ways more difficult. If you are restricted by something such as gluten intolerant, vegetarian or vegan then your choices are also restricted. If there are no restrictions other than your husband's hatred of various foods which you deal with on a daily basis, then the vast library of recipes - in my head, in my around 100 cookbooks and on the internet is ready to be explored. Where to start? What restrictions can I apply to narrow down my choice?
At first I thought I would exclusively deal with my last cookbook purchase - Ottolenghi's Simple Too. I haven't quite given up on this idea, and I have decided on the dessert from there. This is his Apricot and marmalade pudding - the recipe is not online but it's pretty simple - basically tinned apricots, the syrup mixed with marmalade and poured over before topping with a sponge pudding. And the decision is now definitely made because I have bought the apricots. The only problem is the timing. The marmalade is the twist, the tinned apricots make it easy, and the pudding is not that hard. It's also appropriate for our current spate of cool and wettish weather. Warming and cuddly. Well that's my hope anyway. All hopes of a summery outside lunch are just not on. I think the vibe needs to be cosy rather than sunny. Mind you one of my guests did mention the word 'light' so I guess that's a hint that I should not go stodgy. Is this stodgy? No I think sponge is thought of as light is it not?
For the mains I was also tempted by Ottolenghis's Salmon with apricot and coriander pesto - but I've got apricots for dessert and so that's rather too many apricots, even if the apricots in question here are dried ones. And then there is his super easy Baked chicken thighs with yoghurt and za'atar (House and Home) - which a child could make, because it's what it says it is. Too easy? And what would I serve it with? Flatbreads, a salad of some kind, rice, potatoes ....? Mor a thing to try out on the family?
My second thought after Ottolenghi was Robert Carrier, because my initial contact had been with a friend who had a go at the Italian spinach pie that I talked about recently in my Robert Carrier classics post. What else could I try? His pissaladière which includes capsicum and tomato - which might just pass muster for my somewhat onion intolerance but then again might not? Maybe the family's beloved kebabs - I could introduce them to a wider world. And they are light and I can even make them without a recipe. All that's needed as accompaniment moreover is rice and an Indonesian stir-fried bean dish which takes around 5 minutes to make. But I've made it so many times that it's marginally boring for me. A lunch or dinner party is a chance to try something new. And yes I know the general advice is to cook something you know for such events, but I regard them as chances to experiment, to discover new and amazing things. Maybe his Pollo alla Romana con peperoni - another deceptively simple but delicious dish and also made so often that it is also a touch boring. I should perhaps explore Robert Carrier more. After all I have not made everything in his books.
Today I find myself a bit at a loss as to where to go next for inspiration. I had a quick look at Rick Stein and although there were a couple of things I paused over, ultimately I decided not.
Before the addition of our regular friends - if that's the way to describe them - I was veering towards a recipe from delicious.' Valli Little for Hot-smoked salmon cheesecake which I encountered whilst looking for something else in my folders of torn out recipes. However, here I encounter a lactose intolerance. Now much lessened, and cheese is loved and eaten by my friend, but a dish that depends on cheese as the main ingredient is probably somewhat tactless. So I shall save it for another day and more summery weather.
Risotto? I came across a recipe today from Smitten Kitchen's Deb Perelman for Tomato risotto with frizzled red onions and Delia has a very wonderful Roasted and sun-dried tomato risotto recipe too. Now that might be the thing to do. Light but rich and it only needs a green salad to accompany it.
But what to do for a starter? And there for now I give up. In many ways this is the most important stage of the lunch party - planning what to cook. And I'm not quite there yet but there is still plenty of time. After this when the decision is made? Well shopping perhaps - depending on what I decide upon, time planning and then the doing. I would like to be better at the whole tablescaping thing, but I suspect that it will just be a last minute thing done by David and therefore very casual.
There will be last-minute panics, and arguments between husband and wife - because we both want it to be a success. I would like to feel like Diana Henry:
"before friends arrive. I feel a small thrill of excitement, but it’s about the event rather than the food. Things happen at the table." Diana Henry
However, I think it's more likely to be anxiety rather than excitement that I feel. My good - or bad (not very often) - come after the event - and during it too. And yes it is about the event, but I am always nervous - will our chosen mix of people get on? Will the food be as hoped or will something go wrong ... ? We shall see. I shall report at least on what I finally decide to cook.
YEARS GONE BY
October 29
2024 - Cookies are NOT good for you
2022 - Salmagundi
2021 - Missing
2020 - Missing
2019 - Lobster or crayfish?
2017 - Nothing
2016 - Small happinesses
Comments