Fashion buyer dresses up dinner parties

Every night for dinner, when she isn't entertaining, Rosemary Doherty follows a strict regimen: protein, broccoli and tomatoes.

"I'm deciding I'm a kook, but I think it's healthy," says the good-natured Palatine resident. She doesn't fuss over breakfast either.

"Get your own toast" is her motto. "My kids had to go to my mother's house for pancakes," she chuckles.

But if you're lucky enough to be invited to one of her dinner parties, or if she hosts your baby shower or wedding shower, that's when the food really hits the well-dressed table.

A manager and buyer for Savvy Spirit, a women's clothing store in Barrington, Rosemary admits "I am more into the circus" than the food. "I'm extremely visual, I like putting together outfits and displays."

Themed parties are her favorite way to entertain, even when the menu and the table decorations don't jibe.

Once she threw a Greek party where all the women - "the guys were not in there" - smashed grapes with their bare feet in a kiddie pool.

"We had a riot," says Rosemary. "We yelled 'Opa!' I'm sure ouzo was involved."

Flaming saganaki on the backyard deck and lamb followed.

For a golf party, she picked Tuscan-style decoration but served all-American barbecued ribs and chicken. At a recent African-themed party, she christened each dish with an imaginary safari-like name but refrained from roasting up a loin of lion or rack of hippo.

Rosemary says her interest in cooking dates back more than 35 years to her monthly bridge group. The eight women took turns hosting hors d'oeuvres and dessert. It inspired her to "make something a little different" when it was her turn.

Called the "Senseless Bridge Group" the women tossed the cards at least 10 years ago.

"We are much too busy talking about our lives and eating," says Rosemary.

Like when she creates an attractive display at the store, Rosemary enjoys presenting food on a variety of table settings, serving pieces, place mats and pretty napkins.

She owns two sets of bone china, three sets of "entertainment" dishes and one set for everyday. "I just told my daughter-in-law, 'when I die, you're going to kill me; I have too much stuff,'" says Rosemary.

Other than her once-a-month, planned events Rosemary sometimes invites friends over for a spur-of-the-moment meal like pork tenderloin on the grill, roasted vegetables and cheese and crackers.

"I'm comfortable with that," she says. "I don't think people judge you. They're happy to come to your house."

Rosemary often volunteers to host baby showers and wedding showers for friends and family.

"I like to have a memorable event, to make people feel good," she says.

This week Rosemary shares a trio of elegant, dinner party recipes. To start, diced scallops are blended with mayonnaise and baby Swiss cheese for Dilled Scallop Puffs.

Follow with two make-ahead dishes: Potatoes Au Gratin blended with Gruyere cheese and Tenderloin Chasseur, marinated in red wine and brandy.

Rosemary is always on the prowl for new, interesting recipes, but there is one herb she cannot abide, and "everyone knows it."

Rosemary.

Tenderloin Chasseur

16 filets mignon, 6-8 ounces each

4 cloves garlic, crushed, divided

3 tablespoons Montreal steak seasoning (such as McCormick)

9 tablespoons butter, divided

4 tablespoons brandy

6 tablespoons flour

4 teaspoons tomato paste

1½ cups dry red wine

2 cups chicken broth

1 cup beef broth

½ teaspoon Worcestershire sauce

4 tablespoons currant jelly

1 pound white button mushrooms, sliced

One day ahead: Combine 3 of the crushed garlic cloves and seasoning mix and rub on both sides of steaks. In very large, heavy skillet melt 3 tablespoons of the butter and sauté steaks over high heat until brown, about 3 minutes per side. Add more butter as needed; do not crowd. Place steaks in two, 9- by 13-inch baking dishes leaving inch between.

Deglaze pan with brandy, scraping up browned bits. Add remaining butter; when foamy stir in flour and reduce heat. Whisk constantly until mixture is golden brown. Add reserved garlic clove, tomato paste, wine, chicken and beef broth. Bring to boil over moderate heat, stirring constantly for 10 minutes. Add Worcestershire, jelly and mushrooms, stirring to coat. Sauce may be thinned with wine if desired. Adjust seasoning. Pour cooled sauce over steaks, filling the dish no more than half way. Cover and refrigerate overnight. Reserve remaining sauce.

To finish: Two hours before serving remove from refrigerator so steaks reach room temperature. Heat oven to 400 degrees. Place uncovered pans in oven and bake 16-20 minutes for medium-rare, 20-25 minutes for medium well. Heat remaining sauce and pass.

Serves 16.

Cook's note: Recipe may be easily reduced to feed eight.

Dried Scallop Puffs

3 tablespoons butter

1 pound bay scallops, minced

2 teaspoons lemon zest, minced

3 cloves garlic, minced

3 tablespoons fresh dill

8 ounces baby Swiss cheese, shredded

1 cup mayonnaise

½ teaspoon white pepper, ground

2 pounds firm white bread

Melt butter in medium saucepan. Add scallops, lemon zest and garlic; saute 2 to 3 minutes. Add dill and saute 30 seconds; cool slightly. Stir in cheese, mayonnaise and pepper until well-combined.

Preheat broiler. Cut bread slices into rounds using a 1- to 2-inch round cookie cutter. Transfer rounds to baking sheet and toast on one side under broiler, 1 to 3 minutes. (Watch carefully.) Mound scallop mixture on untoasted side of bread rounds; sprinkle with paprika and broil 2 to 3 minutes until light brown and bubbly. Serve immediately.

Makes 80 to 100 puffs.

Cook's note: Scallop mixture and bread rounds may be prepared ahead and assembled just before broiling.

Potatoes Au Gratin

½ cup butter, softened, divided

3 pounds small red potatoes, skin on, thinly sliced (about 8 cups)

1 cup yellow onion, thinly sliced

½ teaspoon salt

⅛ teaspoon pepper

4 ounces Gruyere cheese, grated

½ cup condensed beef broth

Heat oven to 450 degrees.

With ¼ cup of the butter, coat the inside of a 1-quart shallow baking dish (oval or round).

In large bowl gently toss potatoes with salt and pepper. Layer one-third of the potatoes and sliced onions in dish. Sprinkle with one-third of grated cheese. Repeat twice. Add beef broth, dot top with remaining butter.

Bake uncovered 15 minutes. Reduce heat to 375 degrees; bake 30 minutes or until liquid has been absorbed, potatoes are tender, and the top is golden and crusty.

Serves eight.

Cook's note: Potatoes can be fully cooked ahead of time and refrigerated. To reheat, bring casserole to room temperature. Heat oven to 350 degrees, cover dish with foil and cook at least 30 minutes. Uncover last 5 to 10 minutes.