Summer is here! We have hosted some wonderful events. |
 |  |
0 Comments
Hi Friends!
Summer time is approaching, which means it is the perfect time for a gathering of family and friends. Celebrate your loved ones with food, folly, and fun!
There's always a reason to celebrate - special birthdays, engagement parties, Fourth of July, anniversaries, sea fair events, retirement parties, team building events, or a special cocktail party with friends.
Book an event with us today at www.nolasevents.com.
Bon Appetit,
Nola & Team
Spring is a wonderful time for fresh and vibrant flavors. Nola's Events is excited to offer seasonal menus featuring the best of spring's bounty, from delicious appetizers to flavorful entrees and desserts. We can cater any event to your specific needs.
Contact us to discuss how we can make your spring event a success!
Contact us to discuss how we can make your spring event a success!
Asparagus Risotto Recipe
- Recipe by Spring Asparagus Risotto with Lemon - Skinnytaste
- 4 1/2 cups low-sodium chicken or vegetable broth
- 2 tsp olive oil
- 1/3 cup shallots, chopped
- 1 cup arborio rice
- 2 oz dry white wine
- 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
- 1-2 tsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- salt and fresh cracked pepper, to taste
- 1 tsp grated lemon zest for garnish
- Instructions
- In a large saucepan, heat broth over medium-high heat.
- When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
- In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
- Add the rice; mix well so the rice is coated throughout and sauté until the rice is slightly translucent, about 2-3 minutes.
- Add the wine and stir until it is absorbed.
- Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
- Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
- When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
- Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.
After such a long-winded and exciting year, we and the staff at Nola's Catering and Events want to welcome all to a much-anticipated happy new year! We all hope that with the upcoming months, everyone can find some warmth and joy with their families and friends! This past year, we had some incredible events this past month alone that were fulfilling and exciting to cater. To all of our past and new clients, we want to formally thank you all for such a great year! We cannot wait to cater your future events this year! With much love from Nola's Catering and Events, thank you so much! We will all see you soon!
It's always a spectacle to watch the leaves on the trees melt into the vibrancy of the other end of the spectrum. Several colors that we associate with the coming of the cold weather; warm yellows, flashy oranges, and deep reds are such a welcome sight after such a hot summer. In fact, our company wanted to celebrate this fall with a limited time Butternut Squash Risotto at West Seattle's beloved Thriftway! Hurry over to have a taste of how we see fall! Also, to welcome the spirit of Autumn, Nola's Catering and Events wanted to share a tummy-warming recipe that is sure to make your houses feel like home!
French Onion Soup: for 4 to 6 servings
-3.5 oz of unsalted butter
-2-3 lbs of yellow onions, peeled, halved, and thinly sliced
-3/4 cup of dry white wine (optional, but great for caramelizing onions)
-2 Tbsp of all purpose flour
-6 cups of beef broth (or chicken broth for lower sodium content)
-Dry Bay Leaves (usually 2-3)
-Salt and Pepper
-optional: thinly and small sliced flank steak
Remember to always test the flavor throughout the duration of cooking the soup for accurate measurements of spicing!
(OPTIONAL) Cheesy toast addition:
-6-8 slices of french baguette (Sliced long)
-gruyere or mozzarella cheese
-parsley
Directions:
1. melt the butter in a casserole pot and when the butter starts to foam and sizzle, add the thinly sliced onions and coat the onions in butter.
2. cook on medium low for 30 minutes with occasional stirring until the onions are slightly transparent and have softened.
3.turn heat up to medium or medium high, add salt, and cook for another 20-30 minutes with more frequent stirrings until onions have turned a golden brown.
4. add wine and simmer for 2 minutes until mostly evaporated, stirring to the bottom of the pot to ensure evaporation.
5. add flour, and allow to sit for 1 minute
6. add broth of choosing, herbs, and bay leaves, lower heat to simmer for 30 minutes
----OPTIONAL ADDITION TO SOUP------
- In a separate pot, fry the small pieces of flank steak in simple olive oil, salt, and pepper until brown on both sides; add to French onion soup and let sit for 5-10 minutes before serving.
Cheesy Toast:
7. for toast, brush baguette slices with olive oil and toast each side in broiler until golden brown
8. then top with gruyere (or mozzarella) and grill until melted with brown spots appearing on the cheese.
French Onion Soup: for 4 to 6 servings
-3.5 oz of unsalted butter
-2-3 lbs of yellow onions, peeled, halved, and thinly sliced
-3/4 cup of dry white wine (optional, but great for caramelizing onions)
-2 Tbsp of all purpose flour
-6 cups of beef broth (or chicken broth for lower sodium content)
-Dry Bay Leaves (usually 2-3)
-Salt and Pepper
-optional: thinly and small sliced flank steak
Remember to always test the flavor throughout the duration of cooking the soup for accurate measurements of spicing!
(OPTIONAL) Cheesy toast addition:
-6-8 slices of french baguette (Sliced long)
-gruyere or mozzarella cheese
-parsley
Directions:
1. melt the butter in a casserole pot and when the butter starts to foam and sizzle, add the thinly sliced onions and coat the onions in butter.
2. cook on medium low for 30 minutes with occasional stirring until the onions are slightly transparent and have softened.
3.turn heat up to medium or medium high, add salt, and cook for another 20-30 minutes with more frequent stirrings until onions have turned a golden brown.
4. add wine and simmer for 2 minutes until mostly evaporated, stirring to the bottom of the pot to ensure evaporation.
5. add flour, and allow to sit for 1 minute
6. add broth of choosing, herbs, and bay leaves, lower heat to simmer for 30 minutes
----OPTIONAL ADDITION TO SOUP------
- In a separate pot, fry the small pieces of flank steak in simple olive oil, salt, and pepper until brown on both sides; add to French onion soup and let sit for 5-10 minutes before serving.
Cheesy Toast:
7. for toast, brush baguette slices with olive oil and toast each side in broiler until golden brown
8. then top with gruyere (or mozzarella) and grill until melted with brown spots appearing on the cheese.