Recipes for Parties

With Memorial Day fast approaching and the school term coming to an end, I am counting the days until summer. For me, summer is all about fun, friends, family, travel and entertaining. With that in mind, should you need even the slightest spark of entertaining inspiration in the coming months, you must get yourself a copy of Recipes for Parties. Fashion executive Michael Leva (Creative Director for J. Jill) and textile designer Nancy Parker know what it takes to entertain with style in a short amount of time.

Michael and Nancy are both ‘home cooks’ determined that every party can and should be both effortless and utterly fabulous. I especially love the “Cheats” section with helpful hints for those pressed for time. The Moroccan rooftop buffet with a recipe for doctoring up store bought olives and a Tomato Salad with Preserved Lemons and Chive Blossoms sounds so yummy.

Last week I had the pleasure of meeting Michael in New York. Amy Fine Collins and Wendy Goodman hosted Michael’s book launch at Bergdorf Goodman, followed by a fun and lively dinner. Once you meet Michael in person, it is easy to see his fun-loving nature stamped in the pages of this book.

If you need further evidence, click on Tory Burch’s blog for more tips and Michael's favorite recipe—his mom’s fettuccine with minted tomato sauce.

Famed photographer Pieter Estersohn is responsible for the beautiful imagery.

Soup on Sunday: Michael Leva's Spring Green Minestrone with Pistou

For today’s Soup on Sunday, not only do I have a wonderful recipe to share, but also a fabulous book to recommend.

The uber talented Michael Leva, J. Jill senior vice president of design, has authored his first entertaining book, Recipes for Parties, with friend and textile genius Nancy Parker. I was thrilled when Michael recently sent me his grandmother’s minestrone recipe. Michael fondly recalls that even though his grandmother was Italian she used the French pronunciation of pistou over pesto given her “northern patrician” upbringing.

Michael is so wonderful that he even prepared and photographed the soup yesterday for this blog post! Thank you Michael. I am so honored that I will be a guest at Michael’s book launch and celebratory dinner in New York later this week. I will follow up on the book with more photos after the party. Enjoy the soup!

4 qts. water
1 1/2 lbs. chicken parts (preferably white and dark meat with bones in)
1 1/2 lbs. sliced prosciutto
(for a quick soup, substitute good quality free range chicken broth)

2 cups each potato and celery in 1/4" dice
3 small zucchini, sliced in 1/8" rounds
1 1/2 cups finely sliced leeks thoroughly washed
1/2 lb. each white and green asparagus sliced into 1/2 bias pieces
1 cup freshly shelled and peeled fava beans
1 cup freshly shelled or frozen peas
3 cups finely shredded savoy cabbage
1/2 cup orzo cooked al dente
sea sat and fresh ground white pepper
1 cup basil pistou (pesto), preferably homemade

In large soup pot combine water, chicken and prosciutto; set on high heat and bring to a boil. Reduce heat and simmer for 2 hours. Strain stock and set aside; discard prosciutto and chicken bones; reserve cooked chicken for another use.

Return stock to pot and bring to a boil. Add potatoes and reduce heat, cover and simmer for 8 minutes. Remove cover; add celery, zucchini, and leeks, simmer uncovered for 5 min. Stir in asparagus, favas, peas and cabbage and cook uncovered 5 minutes more. Add cooked orzo and salt and pepper to taste. Ladle into bowls and spoon in a dollop of pesto. Serve immediately.

Serves 6