Sometimes the best meals are the simplest. The most famed and desired is the simple steak and potatoes. It's an easy meal to make and thanks to the different cuts of meat and variety of potato recipes can be served a variety of ways. One day it can reflect the gaucho cuisine of Argentina the next , an homage to French bistro dining.
What steak makes for a good dinner./you have a choie.Most people go for the filet mignon .as we all know it's top of the line There are several reasons for this.It's not as marbled with fat as other cuts and extremely tender,It's best served cooked rare to medium. The best cooking method for it is searing or grilling. If searing , then you can added a medallion of herbed butter for more flavor.A less expensive cut is the flank steak or London Broil. This is a triangular piece that has a robust beefy flavor and is good hot or cold. They are tougher in texture so marinating is in order.Try a simple oil and vinegar one, with some rosemary sprigs added. You can also try a soy and ginger one too. or for something exciting cook it gaucho style with a yummy chimichurri sauce. It's a spin on salsa Verdi with cilantro,tequila and lime juice.This Sometimes you just want a plain hamburger. Use chop meat instead of the usual premade patties. Add some minced onion for a truly flavorful ones or insert a small blob of butter or an ice cube for tender moist ones.
As for the potatoes, there's a dozen recipes you can choose from. A plain baked potato is always the best It doesn't interfere with the meat's great flavor and you can use it to sop up the juices. Just bake in foil and add some butter or sour cream afterwards. You could also try pomme frites, the French way of making fries. These are then fried twice , the second time with garlic butter infused with parsley. You can serve aioli with both them and the choice of meat. Scalloped style is a great way to go, especially if you have filet mignon.These are thinly sliced potatoes (use a mandolin for this) and baked with a cheddar cheese sauce,layered in a casserole dish.You can sprinkled paprika or breadcrumbs on top for color and crunch.. Red potatoes also compliment any meat, even chicken and turkey. They're also easy to make. First coat in oil, sea salt and rosemary before being set in the oven for 30 to 40 minutes. One of the best recipes is mashed. Homemade mashed is excellent gracing a steak . Pour th e extra juice over the spuds and it is a classic meat and potatoes meal.
Nothing beats a good steak served with potatoes. It's simple yet filling., the perfect comfort dish for a cold night. Make it a variety of different ways. They're all good, they're all tasty.
Saturday, February 28, 2015
Friday, February 27, 2015
Fish On Fridays
Now that it's Lent in some Christian religions, the faithful are observing some of customs and rites of the season. One is forgoing meat on Fridays and opting for fish . Doing such will introduce home chefs to different kinds of fish and ways to cook them. It's a step up ,leading to a healthier diet,
Tilapia is a hot fish right now, even though it's been eaten for centuries. Originally called Saint Peter's fish It is high in Omega 6 and a good source of protein along with having the lowest levels of mercury for any fish.It can be grilled or baked and is easy to prepare. Try it as a taco filling with cucumber relish or baked with a side of couscous. Tilapia can even be turned into panko crusted fish sticks , with a side of fries, Both can be baked instead of deep frying. Another tasty fish is the traditional cod.This is the kind used in making the traditional English dish fish and chips. As unhealthy as the dish is, it is sheer heaven in taste when it has a thick crispy crust and deep fried. Use British beer in the batter for an authentic taste and have plenty of malt vinegar for dousing. If you want something lighter, then try it sautéed in an easy lemon sauce .Serve with a green salad and it makes for a nice , healthy dinner.
For more ambitious home chefs there is boulliabaisse, the famed French Provencale fish stew.It has clams, shrimp and fish fillets cooked with different spices such as bouquet garni and saffron for half an hour , There is also the added prep of sautéing onions and pepper too for the mix as well Making the stew is worth all the labor because it's one of the most delicious seafood dishes out there.if you want exotic but without all the work there is Chilean sea bass.This toothy prehistoric looking fish has been a top player on the culinary scene for the past quarter century. It's tasty cooked filet style in a simple salt and pepper crust with a white wine sauce.It is also good pan seared with mushrooms in a Marsala wine sauce.Ofcourse there is tuna fish, the easy go to . This can be made into a simple salad Nicoise with fresh veggies and hard boiled eggs.It can also be used in a tuna and herbed rice salad as well. Always used the Italian imported one in oil as opposed to the American canned one in water.It's more flavorful and has a silkier texture.
You can observe Lenten Fridays with a traditional fish dinner,It;s a great way of introducing the family to seafood and different , fun recipes.They may want seafood all year round then, instead of just during Lent,
Tilapia is a hot fish right now, even though it's been eaten for centuries. Originally called Saint Peter's fish It is high in Omega 6 and a good source of protein along with having the lowest levels of mercury for any fish.It can be grilled or baked and is easy to prepare. Try it as a taco filling with cucumber relish or baked with a side of couscous. Tilapia can even be turned into panko crusted fish sticks , with a side of fries, Both can be baked instead of deep frying. Another tasty fish is the traditional cod.This is the kind used in making the traditional English dish fish and chips. As unhealthy as the dish is, it is sheer heaven in taste when it has a thick crispy crust and deep fried. Use British beer in the batter for an authentic taste and have plenty of malt vinegar for dousing. If you want something lighter, then try it sautéed in an easy lemon sauce .Serve with a green salad and it makes for a nice , healthy dinner.
For more ambitious home chefs there is boulliabaisse, the famed French Provencale fish stew.It has clams, shrimp and fish fillets cooked with different spices such as bouquet garni and saffron for half an hour , There is also the added prep of sautéing onions and pepper too for the mix as well Making the stew is worth all the labor because it's one of the most delicious seafood dishes out there.if you want exotic but without all the work there is Chilean sea bass.This toothy prehistoric looking fish has been a top player on the culinary scene for the past quarter century. It's tasty cooked filet style in a simple salt and pepper crust with a white wine sauce.It is also good pan seared with mushrooms in a Marsala wine sauce.Ofcourse there is tuna fish, the easy go to . This can be made into a simple salad Nicoise with fresh veggies and hard boiled eggs.It can also be used in a tuna and herbed rice salad as well. Always used the Italian imported one in oil as opposed to the American canned one in water.It's more flavorful and has a silkier texture.
You can observe Lenten Fridays with a traditional fish dinner,It;s a great way of introducing the family to seafood and different , fun recipes.They may want seafood all year round then, instead of just during Lent,
Thursday, February 26, 2015
Homemade To The Rescue
There's nothing like a homey baked dish at supper time. It could be a baked dish or homemade sausage. These are guaranteed to chase those mid winter chills and blues away.They're relatively easy to make for yourself or for a weekend crowd..
David Tanis wrote about the rice in his A City Kitchen column in yesterday's New York Ties Food section. He basically raided his pantry to create a tasty winter dish , perfect on these cold evenings. He does use carnaroli rice instead of Arborio although you can use the last as well.The reason for the carnaroli is that it has a higher starch content and makes it ideal for turning into a bake. More flavor comes in the form of saffron, leeks and onions. Mr. Tanis also adds thinly sliced winter squash for texture and more favor, recommending kabocha or Hubbard. Since this is like baked mac , different cheeses are added, this in he forms of both Gruyere and ricoota. Fresh grated Parmesan is also thrown in to give some spark and then the bake is poured in a buttered casserole dish. Since this is a riff on America's classic .Mr Tanis add a layer of bread crumbs to make it crunchy.It's baked for 25 minutes until browned.It's good on it's own but you can add a green salad and a glass of any white wine to round it out.
Melissa Clark also gives us a home made comfort food in yesterday's A Good Appetite column as well. It is green chorizo, a specialty of the Toluca region of Mexico. It is an easy sausage to make, great for novice home chefs., There's no meat grinder to deal with or sausages casings to figure out. It's a crumbly kind that can be served with veggies or even eggs as a super spicy huevos rancheros.Ms. Clark got the recipe from Chef Alex Stupak who makes the treat with serrano and poblano chilis, green chilis that will give the sausage a nice verdant hue.Unlike the rice bake, this is a bit time consuming , because the chilis as well as garlic have to be roasted for six to twelve minutes before mixing. The recipe also comes with a caveat. Wear gloves when removing stems and seeds. These are potent and can cause skin irritations. Mix these and oregano, along with coriander and cumin seeds with the pork.Again wear gloves to avoid any rashes.It can be kept overnight in the fridge or stored in the freezer for a month before cooking. Ms. Clark uses the sausage crumbles in a black bean stew.
This is the weather for homey dishes. They could be in the form of a sophisticated yet cozy rice bake or a spicy green chorizo, that can be used in a variety of dishes from stews to omelets. Both are delicious chill chasers to make the mid winter bearable.
David Tanis wrote about the rice in his A City Kitchen column in yesterday's New York Ties Food section. He basically raided his pantry to create a tasty winter dish , perfect on these cold evenings. He does use carnaroli rice instead of Arborio although you can use the last as well.The reason for the carnaroli is that it has a higher starch content and makes it ideal for turning into a bake. More flavor comes in the form of saffron, leeks and onions. Mr. Tanis also adds thinly sliced winter squash for texture and more favor, recommending kabocha or Hubbard. Since this is like baked mac , different cheeses are added, this in he forms of both Gruyere and ricoota. Fresh grated Parmesan is also thrown in to give some spark and then the bake is poured in a buttered casserole dish. Since this is a riff on America's classic .Mr Tanis add a layer of bread crumbs to make it crunchy.It's baked for 25 minutes until browned.It's good on it's own but you can add a green salad and a glass of any white wine to round it out.
Melissa Clark also gives us a home made comfort food in yesterday's A Good Appetite column as well. It is green chorizo, a specialty of the Toluca region of Mexico. It is an easy sausage to make, great for novice home chefs., There's no meat grinder to deal with or sausages casings to figure out. It's a crumbly kind that can be served with veggies or even eggs as a super spicy huevos rancheros.Ms. Clark got the recipe from Chef Alex Stupak who makes the treat with serrano and poblano chilis, green chilis that will give the sausage a nice verdant hue.Unlike the rice bake, this is a bit time consuming , because the chilis as well as garlic have to be roasted for six to twelve minutes before mixing. The recipe also comes with a caveat. Wear gloves when removing stems and seeds. These are potent and can cause skin irritations. Mix these and oregano, along with coriander and cumin seeds with the pork.Again wear gloves to avoid any rashes.It can be kept overnight in the fridge or stored in the freezer for a month before cooking. Ms. Clark uses the sausage crumbles in a black bean stew.
This is the weather for homey dishes. They could be in the form of a sophisticated yet cozy rice bake or a spicy green chorizo, that can be used in a variety of dishes from stews to omelets. Both are delicious chill chasers to make the mid winter bearable.
Wednesday, February 25, 2015
Vegan Dining Respun
Vegetarian dining is always often greeted with an upturned nose or a sneer. Many think it's a variety of tofu or veggie dishes done wrong. However in the last twenty to twenty five years meat and dairy free dining has taken on a more haute cuisine demeanor. A new generation of chefs is taking ordinary veggies to a whole new level of eating.
This is the case of chef Amanda Cohen , famed creator of the trendy lower East Side restaurant Dirt Candy. She and the recently updated eatery were profiled in today's New York Times Wednesday Food section. The article was written by Food regular Jeff Gordonier and it explored different aspects of vegetarian cooking, It is not the menu of deprivation with a stern lecture about saving the planet. Instead it's a celebration of all things green. CHef Cohen cooks with butter cream and eggs too, something most vegetarian chefs shun, (dishes at Dirt Candy can be prepared two ways, one with animal based ingredients and without them for the truly vegan). She also has her ingredients delivered to her as she has no time to visit Manhattan's many farmer's markets. They're not all organic but they are accessible and something her fans can recreate at home.
Vegetarianism has always been a North Star in Chef Cohen's life. she turned to it when she was a Toronto teenager(although she harbored a soft spot for oysters and breaded sweetbreads). Dirt Candy was created because she became tired of the usual , dull and depressing veggie platters most restaurants reserve for non meat eaters.At first she turned to the great chef Charlie Trotters' cookbook about vegetables for inspiration.It paid off. There is the portobello mousse, carrots that are pickled and jerked and then served with a Memphis barbecue.There is even a vegetable ice cream salad.Mr. Gordonier even includes a flavor bomb recipe from her. Its a frozen cube of cilantro,parsley , Thai basil along with spinach , garlic and peeled ginger. The greens are then blanched and then put into an ice bath.The greens are then pureed and poured into an ice cube tray. Use the frozen blocks in stir fry or just for reheated rice,It can even work well with any meat or seafood too.
Vegetarian cuisine has been turned up a notch thanks to innovative chefs like Amanda Cohen. Veggies are not only revered , they're reimagined into new dishes..It's achance to rethink the belief of only eating greens.
This is the case of chef Amanda Cohen , famed creator of the trendy lower East Side restaurant Dirt Candy. She and the recently updated eatery were profiled in today's New York Times Wednesday Food section. The article was written by Food regular Jeff Gordonier and it explored different aspects of vegetarian cooking, It is not the menu of deprivation with a stern lecture about saving the planet. Instead it's a celebration of all things green. CHef Cohen cooks with butter cream and eggs too, something most vegetarian chefs shun, (dishes at Dirt Candy can be prepared two ways, one with animal based ingredients and without them for the truly vegan). She also has her ingredients delivered to her as she has no time to visit Manhattan's many farmer's markets. They're not all organic but they are accessible and something her fans can recreate at home.
Vegetarianism has always been a North Star in Chef Cohen's life. she turned to it when she was a Toronto teenager(although she harbored a soft spot for oysters and breaded sweetbreads). Dirt Candy was created because she became tired of the usual , dull and depressing veggie platters most restaurants reserve for non meat eaters.At first she turned to the great chef Charlie Trotters' cookbook about vegetables for inspiration.It paid off. There is the portobello mousse, carrots that are pickled and jerked and then served with a Memphis barbecue.There is even a vegetable ice cream salad.Mr. Gordonier even includes a flavor bomb recipe from her. Its a frozen cube of cilantro,parsley , Thai basil along with spinach , garlic and peeled ginger. The greens are then blanched and then put into an ice bath.The greens are then pureed and poured into an ice cube tray. Use the frozen blocks in stir fry or just for reheated rice,It can even work well with any meat or seafood too.
Vegetarian cuisine has been turned up a notch thanks to innovative chefs like Amanda Cohen. Veggies are not only revered , they're reimagined into new dishes..It's achance to rethink the belief of only eating greens.
Tuesday, February 24, 2015
A Little Help With Dinner
There' are days when you don't feel like going whole hog when making dinner,You had a busy day or it was spent doing strenuous chores. This is when home chefs need a little help with making dinner. Call in classic aides such as Hamburger Helper Underwood devilled meats and any canned soup to create a tasty meal that's full of flavor not full of work
Sometimes it is hard to whip up a nutritious meal from scratch.If you're too tired to cook then try Hamburger Helper. This is a quick way to have a hearty hot dish that the kids will love.It just browning ground chuck or even soy crumbles in a skillet and adding sauce and pasta.There are recipes out there where you can make your own from scratch. They're slightly more labor intensive and if you have the energy go for it. If not then make the real deal.There are so many different types that you can make with chicken , beef or tuna. Srve with a nice veggie loaded salad and you have a good weekday meal. Another quick dinner is pasta with jarred sauce. Yes, it's not as good as the homemade kind but homemade sauce is labor intensive. It's easier and quicker just to unscrew a lid and pour premade sauce into a sauce pan. Have it with a broccoli salad and garlic bread to round it out.
A home chef's best friend is any of the Underwood devilled meats. These are wonderful to have around because they are so versatile. My favorite easy dinner go to a ham or chicken salad on toasted croissants. It's just taking one can of either the ham or chicken and blending it well with two tablespoons of mayo. Add a heavy dash of tarragon for the chicken and celery seed for the ham for extra flavor. This mix also makes a great cracker topper if you're in need of instant hors d'ouevres.Underwood also makes roast beef and liverwurst versions too as well as a corned beef one.You can use any of them to also fill wraps. Add some chopped veggies like broccoli , tomatoes and onions along with cheese to make a quick supper . A super easy hot meal is soup. Always have a few cans on hand for those nights when just opening a can is a chore. to make this simple meal special also have some Ritz crackers or better yet, warmed crusty rolls and butter as extras.
There are days when a home cooked hot dinner is just not feasible. Rely on aids such as Hamburger helper , devilled ham or canned soup. They'll help in creating an easy but filling meal your family will love.
Sometimes it is hard to whip up a nutritious meal from scratch.If you're too tired to cook then try Hamburger Helper. This is a quick way to have a hearty hot dish that the kids will love.It just browning ground chuck or even soy crumbles in a skillet and adding sauce and pasta.There are recipes out there where you can make your own from scratch. They're slightly more labor intensive and if you have the energy go for it. If not then make the real deal.There are so many different types that you can make with chicken , beef or tuna. Srve with a nice veggie loaded salad and you have a good weekday meal. Another quick dinner is pasta with jarred sauce. Yes, it's not as good as the homemade kind but homemade sauce is labor intensive. It's easier and quicker just to unscrew a lid and pour premade sauce into a sauce pan. Have it with a broccoli salad and garlic bread to round it out.
A home chef's best friend is any of the Underwood devilled meats. These are wonderful to have around because they are so versatile. My favorite easy dinner go to a ham or chicken salad on toasted croissants. It's just taking one can of either the ham or chicken and blending it well with two tablespoons of mayo. Add a heavy dash of tarragon for the chicken and celery seed for the ham for extra flavor. This mix also makes a great cracker topper if you're in need of instant hors d'ouevres.Underwood also makes roast beef and liverwurst versions too as well as a corned beef one.You can use any of them to also fill wraps. Add some chopped veggies like broccoli , tomatoes and onions along with cheese to make a quick supper . A super easy hot meal is soup. Always have a few cans on hand for those nights when just opening a can is a chore. to make this simple meal special also have some Ritz crackers or better yet, warmed crusty rolls and butter as extras.
There are days when a home cooked hot dinner is just not feasible. Rely on aids such as Hamburger helper , devilled ham or canned soup. They'll help in creating an easy but filling meal your family will love.
Monday, February 23, 2015
Winter Fuels
Cold weather almost dictates that we eat more than we usually would just to provide the fuel to keep going during these frigid times.The problem is we reach for sugar and fat laden foods and drinks instead of going healthy. The best bet is reaching for the same fuels we do in the summer. The healthy stuff is always the best.
Most of us reach for a hot cocoa . This is fine , comfort drink, perfect once in a while, after a day after shoveling. However it's loaded with sugar That doubles if you pile on marshmallows and whipped cream on the cocoa It is true that the winter dehydrates us (just look at how much body and hand lotion you go through right now ) but don't just drink anything like it , soda or a sugary coffee drink.Think water or a healthy juice like the BAI 5 brand. Another choice is hot herbal tea.A good chamomile or peppermint work just as well as a soothing hot chocolate without all those extra calories. Any herbal tea is perfect to drink before bedtime. There's no caffeine to give you a second wind and most are blends that bring on feelings of peacefulness and restfulness. Choose these too when you go to your favorite coffee shop. Again they're not loaded with whipped cream or syrups yet still warm you up. If you must have a sweetened drink, then add natural dark honey to it.
We tend to eat more in during these cold snaps too. Many pile on the calories , feeling the fatter you are the less you'll feel the cold. That's not true.Your body deserves to be fed healthy foods no matter what the season.Take advantage of the cold weather to create homemade soups and stews. You can start off with any kind of stock from vegetable to chicken to beef and fish. Add an assortment of beans, veggies and whole wheat pasta or brown rice . A great chill chaser along with being heart healthy is chili. It's chock full of so many good nutrients from proteins to all important vitamins and minerals. Another booster is Vitamin D foods. There tends to be more cloudy days now and we don't receive the amount of this all important vitamin. Choose rich in Omega 3 foods like salmon, mackerel and egg yolks to combat this.. Beta carotene is another needed nutrient and is found in yams, carrots and sweet potatoes. Bake sweet potato chips with olive oil and sea salt for a fun good for you snack. If you are craving a sweet then go for an oatmeal raisin cookie.These have fiber and are usually made with brown sugar and whole wheat flour instead of the usual bad white stuff.
Cold weather requires fuel. Feed your body with good for it drinks and foods to run properly. You'll feel better and ready to conquer those snowy days and icy blasts..
Most of us reach for a hot cocoa . This is fine , comfort drink, perfect once in a while, after a day after shoveling. However it's loaded with sugar That doubles if you pile on marshmallows and whipped cream on the cocoa It is true that the winter dehydrates us (just look at how much body and hand lotion you go through right now ) but don't just drink anything like it , soda or a sugary coffee drink.Think water or a healthy juice like the BAI 5 brand. Another choice is hot herbal tea.A good chamomile or peppermint work just as well as a soothing hot chocolate without all those extra calories. Any herbal tea is perfect to drink before bedtime. There's no caffeine to give you a second wind and most are blends that bring on feelings of peacefulness and restfulness. Choose these too when you go to your favorite coffee shop. Again they're not loaded with whipped cream or syrups yet still warm you up. If you must have a sweetened drink, then add natural dark honey to it.
We tend to eat more in during these cold snaps too. Many pile on the calories , feeling the fatter you are the less you'll feel the cold. That's not true.Your body deserves to be fed healthy foods no matter what the season.Take advantage of the cold weather to create homemade soups and stews. You can start off with any kind of stock from vegetable to chicken to beef and fish. Add an assortment of beans, veggies and whole wheat pasta or brown rice . A great chill chaser along with being heart healthy is chili. It's chock full of so many good nutrients from proteins to all important vitamins and minerals. Another booster is Vitamin D foods. There tends to be more cloudy days now and we don't receive the amount of this all important vitamin. Choose rich in Omega 3 foods like salmon, mackerel and egg yolks to combat this.. Beta carotene is another needed nutrient and is found in yams, carrots and sweet potatoes. Bake sweet potato chips with olive oil and sea salt for a fun good for you snack. If you are craving a sweet then go for an oatmeal raisin cookie.These have fiber and are usually made with brown sugar and whole wheat flour instead of the usual bad white stuff.
Cold weather requires fuel. Feed your body with good for it drinks and foods to run properly. You'll feel better and ready to conquer those snowy days and icy blasts..
Saturday, February 21, 2015
The Perfect Party Cookbook
Everyone loves a good party, whether it's a tailgater or an at home Oscar bash.Nothing beats fun appetizers and hors d'ouevres or simply elegant meals. with it comes witty conversation, good drinks and a chance to meet new people or reacquaint with old friends. Luckily there is a new cookbook and guide to help out with everything party from what to make to what to wear.
The book is Confessions Of A Serial Entertainer ( Gibb Smith Publishers)and it's a novel approach to party giving.Written by Steven Stolman who is more known for his interior and women's clothing designs ,it is a witty and fun romp through some of the best party food recipes ever. I absolutely LOVE this book and recommend every home chef go out and buy it.(it would also make a nice housewarming or bridal shower gift)There is some great advice about how to dress when going to and throwing parties. There are also tips about what to bring as well along with when it's appropriate to trot out the family silverware. Mostly this is a party and dinner book and Mr. Stolman's recipes reflect this. He has them grouped according to events, from tail gate party to seders. with easy to make dishes . Mr Stolman is not a chef but he does like to create and cook.The ingredients are easy to get and the dishes, from breakfast rings to cheese puffs are easy to execute.
The recipes are simple and fun .Any home chef can recreate them. I love the easy as pie Mater's Mess spread, a mix of cream cheese and other ingredients. A dap of it on any kind of cracker or Melba toast is a great hors d'ouevre. along with being a great picnic spread. some of the dishes a e old school like Dr Nagy's Pate This is .a homemade foie gras that would be nice for a fancy at home cocktail party.The dips too belong in a more glamorous era where drinks were mixed in silver shakers and there was a waft of Chanel Number 5 in the air.The book is not all fun snacks. There are dinners for the boss and seders that have traditional dishes such as rib roast and a choice of kugels. The most interesting are the winter dishes There is a savory bread pudding made with whole wheat bread and tomatoes. Broccoli is pureed into a creamy mash, perfect with any roast. summer is also included in the Al fresco section with an easy to construct paella and a shrimp salad.Mr. Stolman also includes dessert recipes like a flourless chocolate cake along with one bowl gingerbread cake.
If you re a party giver , then COnfessions Of A Serial Entertainer is for you.It is chock full of great recipes guaranteed to make any home gathering a stand out event. It is a worthy addition to any home chef's library.
The book is Confessions Of A Serial Entertainer ( Gibb Smith Publishers)and it's a novel approach to party giving.Written by Steven Stolman who is more known for his interior and women's clothing designs ,it is a witty and fun romp through some of the best party food recipes ever. I absolutely LOVE this book and recommend every home chef go out and buy it.(it would also make a nice housewarming or bridal shower gift)There is some great advice about how to dress when going to and throwing parties. There are also tips about what to bring as well along with when it's appropriate to trot out the family silverware. Mostly this is a party and dinner book and Mr. Stolman's recipes reflect this. He has them grouped according to events, from tail gate party to seders. with easy to make dishes . Mr Stolman is not a chef but he does like to create and cook.The ingredients are easy to get and the dishes, from breakfast rings to cheese puffs are easy to execute.
The recipes are simple and fun .Any home chef can recreate them. I love the easy as pie Mater's Mess spread, a mix of cream cheese and other ingredients. A dap of it on any kind of cracker or Melba toast is a great hors d'ouevre. along with being a great picnic spread. some of the dishes a e old school like Dr Nagy's Pate This is .a homemade foie gras that would be nice for a fancy at home cocktail party.The dips too belong in a more glamorous era where drinks were mixed in silver shakers and there was a waft of Chanel Number 5 in the air.The book is not all fun snacks. There are dinners for the boss and seders that have traditional dishes such as rib roast and a choice of kugels. The most interesting are the winter dishes There is a savory bread pudding made with whole wheat bread and tomatoes. Broccoli is pureed into a creamy mash, perfect with any roast. summer is also included in the Al fresco section with an easy to construct paella and a shrimp salad.Mr. Stolman also includes dessert recipes like a flourless chocolate cake along with one bowl gingerbread cake.
If you re a party giver , then COnfessions Of A Serial Entertainer is for you.It is chock full of great recipes guaranteed to make any home gathering a stand out event. It is a worthy addition to any home chef's library.
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