A Dinner at The School House

Last weekend we hosted a dinner at The School House.  My Aunt and Uncle were visiting, so we treated everyone to a dinner (mostly) from our garden.  Dinner at the school house is a unique setting - it feels sort of like a country house, but also a little like a store.  We had plenty of wine and music and a delicious fresh menu that tasted like summer.

It was mostly adults (except for Emma and her baby cousin), so I took the opportunity to set a pretty table using the new linens from the Classic Collection - Navy Fleur Block Print.

I took these photos in the afternoon, but we didn't have dinner until 8pm, so you'll have to imagine the candles flickering and the sun setting over the field against the huge wall of windows.

I design all of the runners in my store to be extra wide and extra long.  I love big, rustic farmhouse tables - I love to see the patina and character of the wood.  I'm not much of a placemat person, so this extra long, extra wide runner provides a little padding, color and protection to the table, without overing it up completely.  Also, it helps to visually scale down the huge table and makes it feel a little more cozy.

Navy Fleur Napkins, set of 4, $34

Table Runer, $46

When we got up the next morning, I took my camera out and in my barefeet, walked around the property to take photos.  The light is so warm and pretty coming in from across the fields.

I used hydrangeas from the hydrangea standard tree we planted out front in my collection of creamware creamers and tea lights.  Such a simple, but pretty setting.  I love the look of the coordinating napkins and runner for a cohesive look on the table.

Navy Fleur Napkins, set of 4, $34
Table Runer, $46

The Menu

Heirloom Tomato Sauce with Rigatoni

Pesto Shrimp Skewers

Butter Lettuce & Firm Ricotta Salad with Lemon Shallot Vinegrette

Peaches & Vanilla Whipped Cream


I designed this menu to feature the best of the summer season, but to not be a typical "summer dinner."  It was fresh, flavorful and so delish.  Everything is easily prepped ahead of time.  The only thing to do just before dinner was cook the pasta, dress the salad and put the shrimp in the oven.

Fresh Heirloom Tomato Sauce Recipe >

Pesto Shrimp Skewers

I tossed the shrimp in pesto, then skewered them.  For dinner, I put about 6 large shrimp on each.  I put the skewered shrimp on a sheet pan lined with parchment paper, then roasted them in the oven for 8 minutes.  You can also grill them, but we don't have a grill at the school house and it is much easier to just stick them in the oven!

Pesto Recipe >

I wanted dessert to be very light and taste like the essence of a summer peach.  So, I sliced fresh peaches (with fuzz and skin on - my favorite way) and topped them with a big dollop of vanilla whipped cream.  It would also be so yummy with a cookie... maybe a warm snickerdoodle or gingersnap.

Vanilla Bean Whipped Cream >

We love spending time at The School House on the weekends.  I still haven't decided on a color for the front doors (just primed now) - my instincts tells me to keep it white on white, but I feel like I should do something a little more fun.  Thoughts?

For those of you that are new, The School House is the home of my online store.  The products are stored, packaged and shipped from here.  You can learn more, here >

Here is our garden that is starting to produce tons of tomatoes... which is mostly what we planted.  It has been a tough year to establish trees, grass and a garden due to the extreme heat and lack of rain.  We'll be doing more plantings this fall and will share our plan with you.

One of the garden quadrants is planted with zinnias.  So pretty and fun!  They are just starting.

I planted lilac bushes along the fence line.  I can't wait until they start growing big and filling in.  They will perfume the entire property.

The School House Team is busy packing orders from The Classic Collection.  Shop >

Spring Dinner Party | Beef & Porcini Mushroom & Potato Gratin

We hosted Mike’s parents last night for dinner.  We’ve been on spring break this week, spending some time at home and some at the beach.  When we’re home and have the luxury of piddling around the house, there is nothing I’d rather do than plan a dinner.  

Extra Wide & Extra Long Spa Gingham Table Runner

The Menu

I’ve had the itch to recreate this dinner since December when my friend served it at a dinner party.  Everything was so delicious and complimentary, indulgent without being to heavy.

Spring Salad

Beef Tenderloin

Porcini & Mascarpone Potatoes Gratin

Roasted Rainbow Carrots

Roasted Asparagus

Spa Gingham Napkins

The weather here is finally turning spring-ish in the last couple of days, but the evenings and mornings are still cool.  This menu would be perfect during the holidays, but the roasted asparagus and rainbow carrots also make it feel springy, too.  While the Beef Tenderloin, always a treat, the real star of this menu is the Porcini & Potato Au Gratin.  The potatoes are sliced then and layered with sautéed porcini mushrooms and a mascarpone cheese and parmesan mixture.  The mascarpone melts into a creamy sauce that compliments the beef perfectly.  This is definitely a special occasion recipe.  I also think the mushrooms make the menu feel more spring-ish, too.

I bought dried porcini mushrooms at our local "fancy" grocery store, but I think you can also find them at Whole Foods.

This is a 2 pound beef tenderloin.  I had the butcher cut it to this size, which is nice for a small dinner of 4-5 guests.

Spa Gingham Tea Towel

Essential for entertaining, every item can be prepared in advance.  The day before, the Potatoes can be assembled and baked before the party, and the carrots, asparagus and beef can be prepped and ready to go on the sheet pans.  You can see, I have everything spread out before the guests arrive.  Everything is ready!

Here is a timeline : 

The Day Before or Day Of : 

-Porcini & Potatoes Gratin : Assemble Completely 

-Asparagus : Wash & Trim, put in plastic bag

-Carrots : Peel & Chop, put in plastic bag

-Beef : Trim (if not already), wrap in plastic

The Potatoes before baking.  You can make them up to a day in advance to this point.

Two Hours Before : 

-Preheat Oven to 350

-Asparagus & Carrots : On sheet pan, drizzle with olive oil & sea salt

-Beef : On Sheet Pan, coat in sea salt & pepper

1:30 Before Dinner : 

-Bake Potatoes, 1:20 minutes

1:00 Before Dinner : 

-Put Beef in the Oven

:20 Before Dinner

-Check on Beef (125-130 degrees F on meat thermometer), pull out and cover with foil when done.  The 2 pound beef took about 40-50 minutes.  

-Put Asparagus & Carrots in the Oven

-Check Potatoes, remove from oven if tender and bubbly, cover with foil

:00 Dinner Time

-Pull out Asparagus & Carrots

-Slice Beef

-Remove Foil from Potatoes

Serving : 

On a large Platter, place sliced beef down the center.  Place asparagus on one side of the beef, and carrots on the other.  Serve potatoes from baking dish.

Muscari & Spa Table Setting Details

Extra Wide & Extra Long Spa Gingham Table Runner

Spa Gingham Napkins

3 x Blooming Muscari Bulbs in Rustic Pots topped with Preserved Moss

Tall Beeswax Taper Candles, $10.50

I used mix and match silverware and low, heavy French tumblers for water.  I don't often put wine glasses directly at the table because we typically serve wine before dinner.  It saves me from having double glasses.

Shop all of my favorite entertaining essentials, here >

Our Favorite Summertime Dinner | Herb Grilled Steaks, Tomato & Mozz Salad, Salad with Warm Bacon Dressing

Do you ever have one of those meals that makes you want to have a party so you can make it again for more people?  This!  This is one of the best meals we've had in a good while.  It all worked so well together  - the olive oil from the tomatoes blended with the bacon dressing and steaks finished with a little butter on top.  Oh man.  So good.   And it came together in 30 minutes.  Start to finish.

Our Patio & Back Porch.  I love this space.  I'm planning on a garden tour post as soon as the hydrangea bloom, so hang tight for details on what we've added in the last two years.  Details on patio table below.

This is such a perfect meal for summer entertaining.  It is fresh and indulgent, with bright flavors and a seasonal flare.  That is Emma's hand grabbing a slice of mozzarella that she calls "garlic cheese" for some reason.  I try to document little things like that here because when I come back to read this post in a couple of years, I'll laugh and smile at the thought of her little 5-year-old self.  

I'll walk you though the steps here, but each recipe will have a link for the actual recipe, as they are easier to organize that way on my site.  Those recipes are coming later today.

The Menu : 

Grilled Steaks rubbed with Rosemary & Thyme

Tomato & Mozzarella Salad with Fresh Basil and Chives

Leaf Lettuce and Green Onions with Warm Bacon Dressing

Grilled Baguette

If you are entertaining, of course I recommend you make as much as possible ahead of time.  As much as possible.  Don't save anything that can be done ahead of time.  Here is what I'd do ahead of time : 

Salad : Wash Lettuce, Make Dressing (just reheat in microwave before serving), put it in a bowl with serving tongs.

Tomato Salad : Make completely except for salt.  Refrigerate.  Salt before serving.

Steaks : Chop herbs.  Rub on steak and salt just before grilling.

Bread : Slice in half.

When Guests arrive, all there is to do is grill the steaks and bread, toss the salad, sprinkle salt on the tomatoes and serve.  Make sure to have all of the napkins, water glasses, wine glasses, utensils and water pitcher ready to go.  These things always add up at the last minute.

Full Recipe Here : Grilled Steaks rubbed with Rosemary & Thyme

Start/Light the Grill.

Chop rosemary & thyme.  Sprinkle generously with sea salt on both sides.  Rub rosemary and thyme on both sides.  (These are ribeyes.)  They had a bit of fat on them so they flared up a bit.  For entertaining, I like to use leaner cuts like filets because they are easier to eat - no trimming necessary.

Put them on the grill.  These cooked for 6 minutes on each side, then rested for 8 minutes under foil.  So, total cooking time is 20 minutes.

After you've put the steaks on the grill, start the salad.

Recipe : Wilted Garden Lettuce Salad

Chop the bacon into small pieces (about 1/2 inch).  Fry on a lot heat, rendering the fat and crisping up the bacon.  After about 4-5 minutes, turn off the heat and go flip the steaks.

Add the sugar to the bacon fat and pour into a glass bowl or pourable measuring cup.  Wash lettuce and chop green onions, put in a bowl.  Add vinegar to dressing, making sure it isn't too hot, or it will splatter.   The salad is ready to go - just toss with the dressing right before taking to the table.

The steaks are probably ready to take off of the grill.  Test them with a meat thermometer to read 125-130 degrees.  Remove from the fire and cover them with foil.  Put the bread on to grill, but make sure the flame is low.  Grill the bread for just 2 minutes.

Recipe : Tomato & Mozzarella Salad

This can be made ahead of time, or quickly assembled while the steaks are resting.  Just slice the tomatoes and mozzarella.  Arrange them on a platter.  Drizzle generously with olive oil.  Sprinkle generously with sea salt.  Sprinkle fresh basil and chives over.  So good.

Grab the bread off of the grill as you head out to the table.

Yum!

Today, I added an umbrella to our old picnic table and turned our patio into a shady spot for meals... why did it take me two years to think of this??!!

I have been looking for the perfect teak (investment!) dining set, but couldn't find anything I loved... that fit my budget.  My main motivation was getting a table with an umbrella so we could have some shade in the evenings.  Today, I just got an itch and went out and bought an umbrella and solved my problem!  Sometimes I get so wrapped up in searching for forever pieces for our home, sometimes I forget that less expensive solutions can be just as beautiful and charming.  I'm pretty happy with this!

The table was from Lowe's 2 years ago ($100) and I picked up the umbrella from World Market (about $100).  Mike drilled a 2" hole in the top of our table to accommodate the umbrella.  Easy sneezy.

  

For dessert, may I suggest the easiest dessert ever...

Black Cherry Vanilla Ice Cream Float

This is so unbelievably good.  If you are entertaining, go ahead and scoop the ice cream into glasses before guests arrive and keep in the freezer.  Then bring them out to the table and top with soda.   So good on a hot night.

I'm hoping to share more simple, summer meals we're enjoying on this table this summer.  Emma and I are both off official duty for the summer, but we will still be cooking and eating, so I'm going to make every effort to carve out some time to share, as well.

Happy Summer!