Class #3: Intuitive Entertaining & Gatherings / Vegetable Roast with Crispy Lentils, Balsamic Reduction
“The humblest tasks get beautified if loving hands do them.”
Some Key Takeaways
Notes
When it comes to intuitive entertaining and gatherings, keeping things very simple helps reduce tons of stress and hectic energy. The key to having the simplicity read as elegance is having tiny, finishing touches sprinkled throughout your space and the dishes that you’re cooking. These things can be very easy to do and cost next to nothing.
I like to remind myself that the whole process of entertaining - the preparation as well as the actual event - is meant to be fun, for both my guests and me. I try to do the whole thing joyfully, and that mindset shift helps so much.
When curating a festive space, try putting some emphasis on the light, sound, and scent. For the light, nothing beats the warm glow of candles placed on the table, as well as around the main spaces. For the sound, a good playlist, played not too loudly can really help set the mood (see the December newsletter for my holiday playlist). For the scent, putting on a simmer pot can really help create atmosphere. This is when you simmer aromatics in a pot of water, which diffuses and fills the space with the most beautiful, natural and festive scents. You can simmer citrus slices, spices like cinnamon, cardamom, cloves, ginger, herbs, apples or pears, a splash of apple cider, used vanilla beans or a few drops of vanilla extract, and you can even add a few drops of whatever essential oils smell good to you.
Little bits of nature make for the best decor and are often free or very inexpensive. Think pine branches in vases, pretty squashes as the centerpiece on a table, or a sprig of rosemary placed on each plate setting.
Other ways to simplify: ask your guests to bring something if feeling overwhelmed, or have a potluck. When people arrive, open a bottle of something sparkling for everyone to enjoy, like champagne, prosecco, kombucha, or seltzer. That way, you're not scrambling to get everyone individual drinks, the guests have something to do, and it's just an overall ice breaker. Another way to do this would be to set up some super simple cocktail station, so that everyone can fix their own beverages. It's also nice to have simple snacks set out at the same time: olives, toasted and salted nuts, a cheese plate, sliced fruit, pickled things, or radishes with butter. When serving, doing a family style table, where all the dishes are in the center and everyone helps themselves, takes away some pressure. Buffet style is great as well. If you anticipate having leftovers and love sharing them, encourage your guest to bring their own to go containers. That way you're not struggling to find containers at the end of the night and your people don't have to worry about returning them.
The way that I implement this same philosophy of elegant simplicity with the food that I'm serving is that I aim to make very uncomplicated dishes. Or if I'm feeling inspired to make something more involved, I either make it a day or so ahead, or see which elements of the dish I can prep ahead, if it's best served fresh. I find that even the tiniest bit of prep done ahead makes a huge difference the day of.
If making something very simple, like a tray of roasted vegetables, I look for small ways to zhuzh it up to make it feel festive. Can I sprinkle it with fresh herbs, or pomegranate seeds, or toasted nuts or seeds? Or maybe I can make some delicious, flavorful sauce to serve alongside, or even do something as simple as a finishing squeeze of fresh lemon juice, a drizzle of olive oil, or a sprinkle of flaky salt.
Other than that, let nature guide you. In last month's class, I talked about how intuitive cooking and seasonal cooking are interconnected. The produce that's in season during the holidays is so festive looking and tasting, and it really doesn't need much to fit the occasion, as illustrated in the recipe below.
Recipes
Vegetable Roast with Crispy Lentils, Quick Pickled Onions, and Balsamic Reduction
serves 4-6 as a side
1 cup red seedless grapes
1 head cauliflower, cut into florets
1 delicata squash, seeded and sliced
1 1/2 lbs/680 g Brussels sprouts, root ends trimmed, halved
olive oil
sea salt
freshly ground black pepper
1/2 cup green (French) or black (Beluga) lentils
2-3 bay leaves (optional)
1 cup balsamic vinegar
1/2 red onion, thinly sliced
apple cider vinegar
1/2 teaspoon smoked paprika
1/3 cup toasted pecans or other nuts/seeds of choice
1 pomegranate, seeded
Roast the vegetables. Preheat the oven to 400° F (200° C). Position both oven racks in the middle of the oven. Prepare a large, parchment-lined baking sheet. Add the grapes, cauliflower, squash, and Brussels sprouts to the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and mix to coat. Put the baking sheet on the upper rack and roast for 40-45 minutes, stirring halfway, until all the vegetables are fully cooked through and browned in parts.
Cook the lentils. Add the lentils to a medium pot and cover with plenty of water. Add the bay leaves, if using, and a generous pinch of salt. Bring the lentils to a simmer and simmer for 15-25 minutes, depending on the kind of lentils, until cooked through but not mushy.
Make the balsamic reduction. Add the balsamic vinegar to a small saucepan and bring to a simmer. Let gently simmer for 10-15 minutes, until reduced in volume by about half and thickened. Take care not to burn. Let the balsamic reduction cool before serving (it will thicken further as it cools). Keep refrigerated in an airtight container.
Make the quick pickled onions. Add the sliced onion to a small bowl and add enough apple cider vinegar to just cover. Let sit until ready to serve. Keep refrigerated in an airtight container.
Finish cooking the lentils. Prepare another parchment-lined baking sheet. Once the lentils are done simmering, drain them over a colander and discard the bay leaves. Shake off any excess water. Add the lentils to the baking sheet, drizzle with oil, sprinkle with the smoked paprika and a pinch of salt. Mix to coat and arrange in a single layer. Put the lentils in the oven with the roasting vegetables, on the lower rack. Roast for 10-15 minutes, or until crispy. The idea is that the vegetables and lentils should be done around the same time. The lentils will crisp up further as they cool.
To serve, arrange the roasted vegetables on a platter, followed by the crispy lentils, quick pickled onions, pomegranate seeds, pecans and a generous drizzle of balsamic reduction.
Intuitive Cooking Takeaways
This dish is more of a formula than a recipe, and the formula can be adapted based on the season, your preference, and what you have on hand. It’s great for entertaining, because you can easily make it look festive & colorful, as well as seasonally-appropriate:
cooked seasonal vegetables (roasted, sauteed, steamed) or a mixture of cooked and raw veg + legumes (lentils, chickpeas, white beans, etc.) + something pickled + sauce + finishing touches, like toasted nuts/seeds, pomegranate seeds, raisins/dried cranberries, fresh herbs, etc.
* You can also use this formula to compose a salad, with a base of greens, radicchio, or thinly sliced cabbage.