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Ina In A Year: Week 49

September 18, 2019 · In: Chronicles, Ina

WHAT HAPPENED

With our new horizons fast approaching at Hurley House, my time this week began to center around creating the infrastructure necessary to launch our new social media channel, the Lunch Party, and the Hospitality Hotline. It was a lot of work, with so many details I had to create a chart to keep it all straight.

Normally, I would have loved this process, but because I was also trying to plow through the final weeks of cooking, my mind was foggy. I find myself wanting to soak up the end of this project, yet simultaneously stretched forward toward what is next. It’s a little unnerving to watch these final weeks fly by, knowing that when they are gone, they will not return. My emotions seem to be right under the surface most days, and I am doing my best to stay honest and in the moment about what I’m feeling and why.

 

WHAT I COOKED

Panko-Crusted Rack of Lamb, Cook Like a Pro
Orange-Roasted Rainbow Carrots, Cook Like a Pro
Warm Brown Rice & Butternut Squash, Cook Like a Pro
Roasted Duck Breast with Dried Cherries & Port, Cook Like a Pro
Maple-Roasted Acorn Squash, Cook Like a Pro
Sauteed Savoy Cabbage with Bacon, Cook Like a Pro
Moscato Poached Fruit, Cook Like a Pro
Radishes with Butter and Salt, Barefoot in Paris
Crispy Mustard Chicken & Frisee, Cook Like a Pro
Haricots Verts with Hazelnuts & Dill, Cook Like a Pro
Mustard Vinaigrette, Cook Like a Pro
Coffee Granita, Make It Ahead
Farro Tabbouleh with Feta, Cook Like a Pro
Tuscan Tomato & Bread Salad, Cook Like a Pro
Pork Souvlaki with Radish Tzatziki, Cook Like a Pro
Celery Root & Chickpea Puree, Cook Like a Pro
Fresh Peach Cremolata, Cook Like a Pro
Filet of Beef with Mushrooms & Blue Cheese, Cook Like a Pro
Filet of Beef Carpaccio, Cook Like a Pro
Butternut Squash Gratin, Cook Like a Pro
Baked Spinach & Zucchini, Cook Like a Pro
Flounder Milanese, Cook Like a Pro
Lemon Vinaigrette, Cook Like a Pro
Parmesan Pesto Zucchini Sticks, Cook Like a Pro

 

WHAT I LEARNED

SAUTÉED SAVOY CABBAGE WITH BACON.
I discovered how much I love sautéed cabbage from Ina’s version in Parties!. This version takes that idea and makes it even better with the addition of bacon. Cabbage is so delicious when done well, and it can feed a small army with a single head.

CRISPY MUSTARD CHICKEN AND FRISEE.
This recipe takes a known formula and carries it forward. Ina first introduced the idea of hot crunchy chicken with cold salad greens in Family Style with her Chicken Parmesan. This is another riff on that theme. There is indeed something very satisfying about the snap of cold greens bathing in vinaigrette paired with warm bites of tender breaded chicken. Adding roasted potatoes to this one-dish-wonder turns it into a full meal.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE.
This dish is iconic. Beef, mushrooms, blue cheese. It is restaurant-worth and incredibly special. This is the kind of cooking that brings me satisfaction because it is perceived as fancy, but in reality takes no more effort than any other cooking. Yes, it is pricy, but in a way, this is what elevates it. You can taste it in every bite.

By: Katherine Sasser · In: Chronicles, Ina

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I share lifestyle content through the lens of hospitality. If you are interested in learning about the beauty that creating space can bring, you've come to the right place!

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See those brass tacks holding my canvas onto that See those brass tacks holding my canvas onto that wooden frame? 

The wooden frame is made from stretcher bars, and there is a cool little tool I use to install the tacks. The whole set up isn’t complicated, but if you’re a visual learner like me, I made a little video tutorial for you over on the blog!
Elevating the everyday is not about fussy, braggad Elevating the everyday is not about fussy, braggadocios gestures. It’s about imputing dignity and beauty into otherwise mundane or ordinary occurrences. 

It’s not about perfection. It’s about discovery. 💗
Felt right to wear a dress for Tag Sale Day! Bring Felt right to wear a dress for Tag Sale Day! Bring on the tablecloths and tea sandwiches…let’s elevate the everyday!
Week Two of the Summer Cookbook Club is complete, Week Two of the Summer Cookbook Club is complete, and this week was a doozy! Two big recipes with very different results. 

Check out the blog post and video for all the details!
This season’s hottest new accessory is the Ring This season’s hottest new accessory is the Ring Pop Popsicle! 

Fantastically frosty, subtly sweet, and available in shades sure to make you salivate, this is the seasonal bling you’ve been craving. 😉
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Lillian chose a smoky purple. Norah went with a pu Lillian chose a smoky purple. Norah went with a punchy pink. And I stuck with my favorite red. Let flip flop season begin!

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