Today I got my email interview back from Lulu Powers! They offered me a phone call, but can you believe it, I was too anxious for that, plus the thought of trying to keep track of what was being said…well, I got my email interview back! Thanks Lulu for sharing your time!
Isn’t she cute…
BIO:
A tastemaker of ThisNext.com, Lulu Powers is a chef, author and lifestyle trendsetter who learned from her parents how to create an inviting, beautiful home that showcases both superb food and striking décor. Living à la Lulu is about inspiring yourself and friends to enjoy even the simplest of events and turning them into memorable occasions.
THE INTERVIEW
When I was a kid I watched the Frugal Gourmet and Julia Child on PBS. Who or what inspired you to become the chef, author and lifestyle trendsetter you are today?
I grew up in a big, food-loving home. My mom inspired me to pursue this passion. She made beautiful dinners every night.
Where do you get your inspiration for new ideas?
Everywhere…the world is an incredible place. I like walking around farmers’ markets for inspiration and selecting the freshest ingredients to make something new.
Growing up, who "made" Christmas in your home?
My father and mother always made Christmas dinner. My mother made everything look beautiful down to the littlest detail.
How was cooking encouraged in your home? Did it start at a young age?
My parents both cooked. My mother had a catering business and I started cooking with my parents at age 7.
What about decorating? Does it just run in the genes or was it something you picked up along the way, if so how?
It’s innate. I think it runs in the family. Creativity and flair.
What was a typical party like in a family of 8?
Very fun!!! Everyone in my family has a big personality.
What tips do you have for including the kids?
Try to incorporate fun games that kids and adults can partake in. Put down crayons and craft paper at the table so children can be occupied by playing tic-tac-toe or doodling. Make easy, fun foods that work for both—pasta, quesadillas, pizza, mini burgers, baked chicken.
I don’t have a lot of time to plan and prepare for a party. My biggest stumbling block is the invitations. I don’t want to leave anyone out, but obviously we don’t have the means to entertain “everyone.” Can you give me a few pointers in this area?
I use cocodot.com, which is a great easy, chic and green way to send out invites. The best advice I can give is always be prepared. Stock your refrigerator with easy to make foods (frozen foods) and inexpensive champagne or wine, such as Cristalino. As long as there are snacks out and the cocktails are flowing your guest will enjoy themselves,. You don't necessarily have to throw a sit down dinner. This makes it easier and less stressful to entertain more people.
Please name your top 5 must haves for throwing a fantabulous party.
- A great playlist.
- A party “cocktail” (like my Ruby Slipper Cocktail, recipe below) and plenty of ice. I love giving someone a drink as soon as they come in the door. I make my signature ice cubes from these skinny ice cube trays. You can also make your own specialty ice cubes with fresh fruit and herbs. It’s easy and it makes even a glass of water look special.
- Easy to prepare appetizers. Try my apple cheddar rye puffs or parmesan pea dip. (Recipes below!)
- Have snacks scattered for your guest to enjoy such as nuts, fruit, candy, veggies or chips. This glass is great for a cocktail but you can also use it for serving soup, chips, nuts, anything! I also love using these Florentine serving boards to display cheeses with dried fruit, nuts and grapes.
- Always dim your lights—use my entertaining cheat sheet from my book Lulu Powers Food to Flowers.
Since it's Christmas, what is your all-time favorite go to recipe?
I love to make a lemon, Nantucket scallop pasta on Christmas Eve. Recipe below.
Your book Lulu Powers Food to Flowers was published in Spring 2010. Please tell us a little about it.
It’s a great book with lots of entertaining tips, I separated it into 16 different parties and over 150 recipes, fun to read. I wanted to share all my knowledge I have learned over the years.
What new projects can we expect to see in 2011?
Lots of things in the works! I’ll have new entertaining tips, ideas and recipes.
THE RECIPES
Apple Cheddar Rye Puffs
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 30 appetizers
Ingredients
1/2 Granny Smith apple (cored, peeled and finely chopped)
1 cup Sargento Artisan Blends Double Cheddar shredded cheese
3 tablespoon mayonnaise
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon caraway seeds
1 loaf of mini rye bread
Fresh ground pepper
Directions
1. Preheat oven to 375 degrees F.
2. Cut rounds out of rye bread using a 1- 1/2 inch cookie cutter. Bake 10 minutes or until lightly toasted.
3. Combine remaining ingredients. Spread on toast and bake for 10 minutes more. Serve warm.
Helpful Hints
Bake only one side of bread and then apply mixture on other side.
Parmesan Pea Dip
Prep time: 10 Minutes
Yield: 2 cups
Ingredients
2 cups frozen petite peas, thawed, divided
1 cup frozen shelled edamame beans, thawed
1 cup mint
1/2 cup parsley
1/2 cup olive oil
1 tablespoon lemon juice
1 cup Sargento Artisan Blends Parmesan Shredded Cheese, divided
Salt and pepper to taste
Optional: 1 teaspoon maple syrup or a dash of hot sauce
Directions
1. Put 2- 1/2 cup peas and all other ingredients except oil and ½ cup cheese in food processor and process until consistency is mostly smooth.
2. Add oil and then remaining 1/2 cup peas. Process until mixture is slightly chunky. (If you prefer the dip smoother, process longer.)
3. Spread on rice crackers and sprinkle with remaining cheese.
Helpful Hints
This pea dip can be served over pasta or on top of cooked fish or chicken. Sprinkle with additional cheese.
Ruby Slipper
Serves 1
2½ ounces cranberry-flavored vodka
1½ ounces ruby Port
1 ounce fresh lemon or lime juice
½ ounce simple syrup
1 thinly sliced orange round, for garnish
Shake the vodka, Port, lemon juice, and simple syrup together in a cocktail shaker. Strain and pour into a martini glass. Garnish with an orange slice.
LULU'S SIMPLY DELICIOUS NANTUCKET SCALL0P PASTA
Ingredients
1 lb spaghetti
1/2 stick butter
1 lb Nantucket scallops
1/2 tsp fresh thyme
1/2 cup champagne
3 garlic cloves, minced
3 shallots, minced
1 lemon, the rind and juice
salt and pepper
Directions
1. Bring pasta water to a boil and cook pasta. While pasta is cooking start the sauce.
2. Melt butter in a large skillet over medium-high heat. Stir in garlic and shallots, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
3. Remove scallops to a platter, add 1/2 cup champagne to your scallop pan and boil for 2 minutes.
4. Then add 2 cups cream to the champagne. Boil until it coats a spoon. You want it a little bit thick. Keep scraping bottom of pan.
5. Then add the juice and rind of one lemon, 1/2 tsp fresh thyme and a teaspoon of honey to your champagne cream continue stirring for 1 more minute. Turn off burner.
6. Strain cooked pasta. Put back in pasta pan.
7. Add your champagne lemon cream mixture along with the parmesan to your pasta and mix. Add salt and pepper to taste. Mix in half of the scallops.
8. Put the pasta in bowls and garnish with the remaining scallops and a sprinkle of chives.
9. Have extra parmesan grated for your guests. I happen to love lots of parmesan.
Optional: You can use a white wine instead of champagne.
Thanks again Lulu!
Lovies,DJ
Comments