Thanksgiving Dinner for the “Take Out Chef”
Every Thanksgiving I receive calls from “Thanksgiving cooks” in a panic after pursuing the many pages of Gourmet, Bon Appetit, and Martha Stewart Living along with the piles of cookbooks they have …
Archives for November 2008
Party Preparations
Have nibbles for your guests. People tend to arrive hungry and need some time to get comfortable before sitting for dinner. Cocktail Hour Display white wine and beer in a large container on ice and …
Dressing aka Stuffing
2 teaspoons extra-virgin olive oil 1 cup finely chopped shallots ½cup chopped celery ½ cup chopped celery 2 cloves garlic, minced ½cup fresh whole-wheat breadcrumbs 3 tablespoons chopped …
How to Whip Cream
Heavy cream, with its higher butterfat content, whips up better than regular whipping cream. Start by pouring cold heavy cream into a large mixing bowl with sugar to taste. Whipping cream is easiest …
Crostini
Have a good quality, serrated knife/bread knife that is at least 12 inches long. Set aside a cookie sheet brushed with olive oil. Have either salt or Parmasean cheese ready to sprinkle and freshly …
Bruschetta
I love how the old world has a name for every dish, even if it’s just toast with something on it. The Welsh have Rarebit (toast with cheese sauce), the French have Croque Monsieur (bread with …
Two Fall Soups
Roasted Red Pepper Bisque with Crispy Chorizo Garnish and Grilled Zucchini Bisque The North Fork farm stands along Routes 25 and 48 are stocked with the colors of autumn. The green of the …
Grilled Zucchini Bisque
Although Zucchinis are mild, they possess a distinct and clean flavor. Try to pick them when they are small, but the large ones will still make a nice bisque. Ingredients Two large or four small …
Roasted Red Pepper Bisque with Crispy Chorizo
Red peppers are available year-round and are often overlooked in soup making. Grilling or charring red peppers in your broiler will give them a smoky flavor that perfectly accompanies a hearty …
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