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It's no secret that I love to entertain.  It was not until recent years that I would not get flustered if I decided to have a dozen people over for dinner the day before.  The first thing most people think about when they hear the phrase, "entertaining made easy" is that it's an oxymoron.  By virtue of sticking the word "entertaining" in that brief three-word sentence, many have set into motion a whirlwind of "what if's" and game show negotiations -- if I can get this and that by the end of the day, then I can get this and that done in time.  It's enough to put the idea to rest, before it's had its chance to even get out of the gate!  

That said, I think there is a very simple way to go about entertaining made easy, by following it up with another group of three small words: keep it simple!  That is the trick to every successful, spur-of-the-moment dinner and/or party that I have ever hosted. Pick one great theme, one great food item or style, and one color -- whatever they may be -- and keep it simple.  If you are having a dinner party, think basics.  I am feeding eight, not 80.  This is my home, not a restaurant.  Make an effort to resist trying out new recipes.  No matter how accomplished a cook you may be, it's just an added stress factor.  And even if you're not the next "Top Chef," almost everyone appreciates a meal at home.  Don't be shy about getting a little help from your favorite restaurant or prepared food from your local grocery store.  Presentation is always a people pleaser.  A beautiful set table can really go along way with how people perceive and enjoy a meal.  A neat little trick in my family was to set the table, or stage the buffet area, the night before.  My mother diligently placed all of her platters and serve ware out, and with the help of a pen and post-it notes, one by one, assignments were given out as to what platter would hold what food item.  It is little tips like this that can really ease stress.  I believe that you can be both a host and guest at your party. 

Here is one of my favorite meals for a dinner party of up to 12.  It is very easy to prepare but will come across as if you have spend the entire day in the kitchen! 

Quarter heads of iceberg lettuce (1 quarter per person).  Sprinkle with diced tomatoes and crumbled bacon.  This can be done several hours before.  

 

When you are ready to serve, take out of the fridge and drizzle with your favorite blue cheese dressing.  I like to add basil for color and added flavor.  

Entree: Filet of Beef with Gorgonzola Cream Sauce (serves 10-12)

Preheat oven to 500

Start with a 4-5 pound tenderloin filet (tied with twine to keep it bound while cooking)

Place on a baking sheet

Season with salt and pepper and coat with 2 tablespoons of room temperature butter.

Roast in the oven for 25-30 minutes.  Remove beef from oven and tent with foil for 20 minutes.  Slice filet thickly and serve.

(This is the easiest sauce you will ever make and can be made hours ahead).

4 cups of heavy cream

3-4 oz gorgonzola cheese

3 tablespoons of parmesan

Salt and pepper

3 tablespoons of minced parsley

Bring the cream to a boil for then continue boiling on medium heat for 45 to 50 minutes until it is thickened like a white sauce, stirring occasionally.

Remove from heat and whisk in remaining ingredients, whisking rapidly until cheese melts.  If you are reheating, warm the sauce over low heat until melted, then whisk again until the sauce comes together.

4 pints of baby cherry tomatoes (I like red and yellow along with pear shaped tomatoes to offer a visual punch to the plates)

2 bunches of asparagus 

Good olive oil 

Kosher salt

Fresh cracked pepper

Preheat oven to 400

Lightly toss tomatoes and asparagus in olive oil

Spread them out evenly on one layer on large baking sheet

Sprinkle with salt and pepper. (This can be done up to 5 hours in advance and be left at room temp until ready to cook)

Roast for 15 minutes, until the tomatoes and asparagus are soft.

Pre-scoop vanilla gelato and freeze.  This will make serving MUCH easier.

These bars are always a HUGE hit and they take no time at all.

Preheat oven to 350

One package of graham crackers

1 12 oz package of chocolate chips (I like the chunks)

1 10 oz package of miniature marshmallows

1 cup of butter

1 cup brown sugar

1 tablespoon of vanilla

Line a 10x15 baking sheet (or approximate size) with graham crackers, cutting crackers to fit snugly into the baking sheet.  You will have graham crackers left over.

Sprinkle package of marshmallows evenly over top of graham crackers.

Sprinkle chocolate chips evenly over marshmallows and graham crackers.

In a small pot, melt butter brown sugar and vanilla, whisking will it comes together is a liquid paste.  Drizzle mixture evenly over marshmallow, chocolate chip and graham cracker combination.  

Bake for 10-12 minutes.

Cool completely before cutting into bars.  I find that if you put them in the refrigerator AFTER they have cooled completely, for about a half hour, it is much easier to cut.

Serve with vanilla gelato.