Good to the Last Bite - or, What to do with Leftovers:
Unless you live exclusively on steaks and chops, you'll eventually be confronted with leftovers. They can be a terrific problem if you don't know what to do with them. Personally, I find three days of cold leftover roast beef slices a depressing prospect. Yet I hate to throw out the meat because it's perfectly "good food." A friend of mine saves leftover "good food" long enough so that eventually it molders into "bad food", and then cheerfully throws it out without a qualm. That has always seemed a rather sneaky subterfuge.
The English solution to a leftover roast and vegetables is to cook it all up together in a pot, and mash the vegetables with a fork just before servign. It is then called "Bubble and Squeak" and is considered quite a delicacy. If that doesn't appeal to you, the following pages may give you some ideas. [Obviously her way is better?]
A word of warning: Often, a little bit of chicken or beef incorporated into a brand new dish makes an awful lot so that at the end of the meal you're faced with more leftoveres. Throw them out instantly. There is nothing meaner or more dispiriting than warmed up leftover leftovers.
Pork Goulash: Very Hungarian, and very tasty.
1/2 stick butter
1.5 c chopped onions
2 c leftover pork roast, cut in cubes
1/2 tsp caraway seeds
1 squeezed or minced garlic clove
1 tsp marjoram
grating of lemon rind
1 TB paprika
1 c water
Melt the butter in a frying pan, add the onions and cubed pork and saute until the pork is brown and crispy. Sprinkle caraway, marjoram, garlic, paprika, and lemon rind over the top, stirt to mix. Add the water. Cover and simmer slowly for 30 minutes, adding more water if necessary to prevent sticking. Serves 4
Showing posts with label Sunday Single Girl's Guide to Entertaining. Show all posts
Showing posts with label Sunday Single Girl's Guide to Entertaining. Show all posts
11.5.08
Sunday Single Girl's Guide to Entertaining 9
Now you are ready to tackle the menu itself which is half the battle of successful entertaining.
First of all, let's assume that you're going to have three courses - a soup or appetizer, a main dish and vegetables and dessert. The basic rule in planning that everything must contrast in terms of texture, color and flavor. For instance, if you're serving a creamed soup to begin with,, don't follow it with creamed chicken and ice cream. Similarly, serve foods of different colors and tastes at each course. A meal that is a symphony in shades of green will probably make your guests feel somewhat the same way by the end.
The same principle applies to the dishes in each course. For an appetizer, serve creamed shrimp on crisp lettuce for contrast in all three departments. For a main course, try slices of pink baked ham, flanked by deep green spinach and orange yams. Or accent the dark brown of a grilled steak with tomato slices, yellow corn, and a baked potato (piled high with sour cream topped with green chives for contrast on contrast[!!!]). By way of comparison, visualize one of the worst meals I ever had in my life: broiled white haddock, white cauliflower and white boiled potatos - served on a white plate.
Generally speaking, you won't go wrong if you keep in mind the following points:
1. Serve only one sauced or creamed anything to a menu.
2. Avoid repeats. If you're going to have carrot sticks to start, don't have cooked carrots with the main course.
3. Proceed from a simple dish to a complicated one to a simple one (or vice versa). For instance, simple cheese appetizers to complicated beef Bourguignon to simple raspberry sorbet. Or, complicated sauced shrimp to simple grilled lamb chops to complicated stuffed dessert brioches.
For a "busy" dish like a casserole, which has lots of bits and pieces, serve simple solid things in large pieces. Cantelope quarters would be dandy after a casserole, a "busy" fruit compote would be de trop.
First of all, let's assume that you're going to have three courses - a soup or appetizer, a main dish and vegetables and dessert. The basic rule in planning that everything must contrast in terms of texture, color and flavor. For instance, if you're serving a creamed soup to begin with,, don't follow it with creamed chicken and ice cream. Similarly, serve foods of different colors and tastes at each course. A meal that is a symphony in shades of green will probably make your guests feel somewhat the same way by the end.
The same principle applies to the dishes in each course. For an appetizer, serve creamed shrimp on crisp lettuce for contrast in all three departments. For a main course, try slices of pink baked ham, flanked by deep green spinach and orange yams. Or accent the dark brown of a grilled steak with tomato slices, yellow corn, and a baked potato (piled high with sour cream topped with green chives for contrast on contrast[!!!]). By way of comparison, visualize one of the worst meals I ever had in my life: broiled white haddock, white cauliflower and white boiled potatos - served on a white plate.
Generally speaking, you won't go wrong if you keep in mind the following points:
1. Serve only one sauced or creamed anything to a menu.
2. Avoid repeats. If you're going to have carrot sticks to start, don't have cooked carrots with the main course.
3. Proceed from a simple dish to a complicated one to a simple one (or vice versa). For instance, simple cheese appetizers to complicated beef Bourguignon to simple raspberry sorbet. Or, complicated sauced shrimp to simple grilled lamb chops to complicated stuffed dessert brioches.
For a "busy" dish like a casserole, which has lots of bits and pieces, serve simple solid things in large pieces. Cantelope quarters would be dandy after a casserole, a "busy" fruit compote would be de trop.
27.4.08
Sunday Single Girl's Guide to Entertaining 7
A WORD ABOUT ENTERTAINING
Entertaining is a lot of fun. that's why people do i, and that's why other people are always glad to be entertained. Your guests will arrive happily expectant, for they anticipate an evening of food, drink, and good conversation, as opposed, say, to an evening of Uncle Bert's and Aunt Min's home movies of their trip to Toledo. By the time they arrive, your major chores will have been completed so that you will be free to relax and enjoy both your friends and the fruits of your labor.
this is known as being a serene hostess. However, achieving a state of serenity is not altogether easy, since you must do a sizeable (sic) amount of planning and work in advance. I have found that the secret is not just abstract planning, but making a list, a written list that includes every last item from flowers to wine to extra soup bowls, if necessary. You must write everything down - do not rely on your memory - or you will forget at least one absolutely necessary item.
First on your list belong the standard items for a dinner party: candles for the table and a bunch or two of freshly cut flowers to brighten the place up. These two items immediately set a festive and even elegant tone to the proceedings.
In addition, you should think of a bottle of wine. Not only think about it, but buy it (that is always my rule of thumb! don't just think ponder it, do it!) , unless you can count on your guests or your beau to bring a bottle. Most people, understanding the tight finances of single girls, will show up with a bottle of wine, but it's just as well to have the proper one on hand. Your guests may bring the wrong wine or - worse yet - none at all. If you've already bought a bottle, save it. It won't go bad.
The general rule for wines is that you serve a red wine with red meats, such as beef, lamb, or pork; and a white wine with white meats, such as chicken, veal, and fish. Roses go well with both red and white meats, and are always a good choice, if you're in doubt. Champagne, if you can afford it, goes with everything.
White wines and roses should be served thoroughly chilled, while reds profit from a half hour sojourn in the refrigerator to bring them down to the proper European room temperature, which is usually lower than that in the normal American apartment. Try to remember to open the wines (except sparkling wines) half an hour before serving to let the wine "breathe." Fill the glasses no more than two-thirds full so that the lovely wine aroma (or bouquet) is trapped in the upper part of the glass.
If you're on a tight budget, California wines are very good and quite acceptable. They are often a better bet than the cheap imported French wines, which, sad to say, are frequently sour Algerian products masquerading behind a phony French label. Ask the man in the liquor store for help - tell him that you want a dry red or white wine for dinner and he'll be happy to give you some suggestions. Don't get a sweet wine to go with a meal; you'll ruin both.
Entertaining is a lot of fun. that's why people do i, and that's why other people are always glad to be entertained. Your guests will arrive happily expectant, for they anticipate an evening of food, drink, and good conversation, as opposed, say, to an evening of Uncle Bert's and Aunt Min's home movies of their trip to Toledo. By the time they arrive, your major chores will have been completed so that you will be free to relax and enjoy both your friends and the fruits of your labor.
this is known as being a serene hostess. However, achieving a state of serenity is not altogether easy, since you must do a sizeable (sic) amount of planning and work in advance. I have found that the secret is not just abstract planning, but making a list, a written list that includes every last item from flowers to wine to extra soup bowls, if necessary. You must write everything down - do not rely on your memory - or you will forget at least one absolutely necessary item.
First on your list belong the standard items for a dinner party: candles for the table and a bunch or two of freshly cut flowers to brighten the place up. These two items immediately set a festive and even elegant tone to the proceedings.
In addition, you should think of a bottle of wine. Not only think about it, but buy it (that is always my rule of thumb! don't just think ponder it, do it!) , unless you can count on your guests or your beau to bring a bottle. Most people, understanding the tight finances of single girls, will show up with a bottle of wine, but it's just as well to have the proper one on hand. Your guests may bring the wrong wine or - worse yet - none at all. If you've already bought a bottle, save it. It won't go bad.
The general rule for wines is that you serve a red wine with red meats, such as beef, lamb, or pork; and a white wine with white meats, such as chicken, veal, and fish. Roses go well with both red and white meats, and are always a good choice, if you're in doubt. Champagne, if you can afford it, goes with everything.
White wines and roses should be served thoroughly chilled, while reds profit from a half hour sojourn in the refrigerator to bring them down to the proper European room temperature, which is usually lower than that in the normal American apartment. Try to remember to open the wines (except sparkling wines) half an hour before serving to let the wine "breathe." Fill the glasses no more than two-thirds full so that the lovely wine aroma (or bouquet) is trapped in the upper part of the glass.
If you're on a tight budget, California wines are very good and quite acceptable. They are often a better bet than the cheap imported French wines, which, sad to say, are frequently sour Algerian products masquerading behind a phony French label. Ask the man in the liquor store for help - tell him that you want a dry red or white wine for dinner and he'll be happy to give you some suggestions. Don't get a sweet wine to go with a meal; you'll ruin both.
20.4.08
Sunday Single Girl's Guide to Entertaining 6
Suppose you have six or eight guests approaching and only a couple of dollars in your pocket. Or dreary Sunday night is approaching and you'd like to have some people up for dinner to help you chasse the blues, but you're stuck with a thin wallet. What's a girl to do?
The answer is to make something good, filling, and cheap. So that your guests won't be expecting a triumph of French gourmet cooking, loaded with truffles and caviar, it's a good ploy to tell them in advance what they can expect -- e.g. "I just felt like making a big pot of chile con carne. Wouldn't you like to come and join me?" is good. And ask them to bring a couple of cans of beer to go along with it. Or, you could say, "Would you like to come by for a simple Sunday night supper?" Then bring out huge bowls of thick, fresh soup, lots of garlic bread, a green salad and one of those bottles of red wine you've saved. (Or ask a male to bring a bottle of wine.)
The recipes in this section are old reliables that begin from scratch; if you've got half a cold chicken in the refridgerator or some left over pot roast, check the leftover section for other ideas. You'd be surprised how many people you can feed on the remnants of a cut-up chicken.
Do sit down and make a list of everything you'll need, for you may discover that you've got on hand nearly all the makings of a full dinner. You'll never have all of them, but at least you won't have to shell out much hard cash.
Chile con Carne
2 TB olive oil
2 TB cold water
1/2 tsp salt
1 tsp sugar
1.5 cloves minced garlic
1/2 tsp black pepper
1/4 tsp cayenne (or some Tabasco)
5 tsp chile powder (or more, to taste)
1 lb. chopped meat
1 cup onions, sliced thin
2 large cans kidney beans
1 can tomatoes, drained
Heat the olive oil, brown the chopped meat and onions until the meat is brown and the onions golden. Drain the kidney beans and rinse under cold water. Put the meat, onions, and beans in a large pot, and add everything else. Cook slowly for one hour. Add more chile powder if you like it really hot. Serve with saltine crackers and cold beer. Serves 8.
The answer is to make something good, filling, and cheap. So that your guests won't be expecting a triumph of French gourmet cooking, loaded with truffles and caviar, it's a good ploy to tell them in advance what they can expect -- e.g. "I just felt like making a big pot of chile con carne. Wouldn't you like to come and join me?" is good. And ask them to bring a couple of cans of beer to go along with it. Or, you could say, "Would you like to come by for a simple Sunday night supper?" Then bring out huge bowls of thick, fresh soup, lots of garlic bread, a green salad and one of those bottles of red wine you've saved. (Or ask a male to bring a bottle of wine.)
The recipes in this section are old reliables that begin from scratch; if you've got half a cold chicken in the refridgerator or some left over pot roast, check the leftover section for other ideas. You'd be surprised how many people you can feed on the remnants of a cut-up chicken.
Do sit down and make a list of everything you'll need, for you may discover that you've got on hand nearly all the makings of a full dinner. You'll never have all of them, but at least you won't have to shell out much hard cash.
Chile con Carne
2 TB olive oil
2 TB cold water
1/2 tsp salt
1 tsp sugar
1.5 cloves minced garlic
1/2 tsp black pepper
1/4 tsp cayenne (or some Tabasco)
5 tsp chile powder (or more, to taste)
1 lb. chopped meat
1 cup onions, sliced thin
2 large cans kidney beans
1 can tomatoes, drained
Heat the olive oil, brown the chopped meat and onions until the meat is brown and the onions golden. Drain the kidney beans and rinse under cold water. Put the meat, onions, and beans in a large pot, and add everything else. Cook slowly for one hour. Add more chile powder if you like it really hot. Serve with saltine crackers and cold beer. Serves 8.
13.4.08
Sunday Single Girl's Guide to Entertaining 5
Roast Meats
Roasts should begin with repertoire. They are easy, impressive and sure to please any man. Any roast (with the exception of ham and pork) profits from the addition of arlic, salt and pepper, plus a bit of additional seasoning proper to the type of meat. You should allow one pound of meat per person.
Roast Veal
4-5 lb boneless veal roast
2 coves garlic
salt, pepper, thyme
bacon
melted butter
dry vermouth
Sprinkle the roast with salt, pepper and thyme. Lay the bacon strips neatly over the top of the roast so that all the meat is covered. Cut the cloves of garlic in half and toss them in the pan. roast at 325 degrees for about 2 hours or until the meat thermometer registers 160 degrees. Baste frequently with melted butter and vermouth
Roasts should begin with repertoire. They are easy, impressive and sure to please any man. Any roast (with the exception of ham and pork) profits from the addition of arlic, salt and pepper, plus a bit of additional seasoning proper to the type of meat. You should allow one pound of meat per person.
Roast Veal
4-5 lb boneless veal roast
2 coves garlic
salt, pepper, thyme
bacon
melted butter
dry vermouth
Sprinkle the roast with salt, pepper and thyme. Lay the bacon strips neatly over the top of the roast so that all the meat is covered. Cut the cloves of garlic in half and toss them in the pan. roast at 325 degrees for about 2 hours or until the meat thermometer registers 160 degrees. Baste frequently with melted butter and vermouth
6.4.08
Sunday Single Girl's Guide to Entertaining 4
RUSH HOUR MENUS
One of the hazards a single girl faces in the kitchen at night is the necessity of working during the day. Unlike the home-bound housewife, who can start cooking at noon for a dinner party that evening at seven, the working girl has got to do it all in a matter of minutes (probably with guests in tow) or else the day before.
Yet, it can be done - one way or the other.
For real spur of the moment elegance, keep on hand the ingredients for one or two favorite dishes that can be prepared in a jiffy. Most of them come in cans, s you don't have to worry about spoilage. Then if you decide to invite friends from the office, say, at the last minute, you'll be prepared.
Another alternative is to pick up everything on the way home at the local delicatessen. Expensive, yes, but fast and better than dragging through the lines at the supermarket. Or you can do all the shopping and preparation the day before and simply put everything together quickly at the last minute.
Last, but not least you can prepare some dishes the night before that only need reheating when your guests arrive. To save you the trouble of leafing through all the previous pages trying to envision menus, ingredients and preparation time, specific menu suggestions and make-ahead directions like ahead.
CAN OPENER COOKING
These recipes assume that your cupboard and refridgerator are no entirely bare. any perishables that you might not have on hand (and therefore would have to buy) are in italics.
BEEF AND ARTICHOKES SUPREME
1/2 lb. chipped beef (2 small jars)
2 tb butter
1 pt. sour cream
1 jar or can artichoke hearts
cayenne pepper or paprika
1/2 cup dry white wine (or vermouth)
1 large tb grated parmesan cheese
Pull the chipped beef into shreds, cover with water and parboil for a minute or two, the drain. Melt the butter in a frying pan over a low flame. When it is melted, add teh sour cream and stir untill all the lumps disappear. Slice the artichoke hearts thin, and stir into the sour cream with a sprinkle of cayenne pepper or paprika. Add the wine, the Parmesan cheese and then beef. Stir constantly and heat slowly but thoroughly. Don't let it boil or it will curdle. If the sauce is too thin, ad a little bit of flour. If it's too thick, add a little water. Serve over hot buttered toast and sprinkle additional Parmesan cheese on the top. This is a very rich dish. Serves 6.
One of the hazards a single girl faces in the kitchen at night is the necessity of working during the day. Unlike the home-bound housewife, who can start cooking at noon for a dinner party that evening at seven, the working girl has got to do it all in a matter of minutes (probably with guests in tow) or else the day before.
Yet, it can be done - one way or the other.
For real spur of the moment elegance, keep on hand the ingredients for one or two favorite dishes that can be prepared in a jiffy. Most of them come in cans, s you don't have to worry about spoilage. Then if you decide to invite friends from the office, say, at the last minute, you'll be prepared.
Another alternative is to pick up everything on the way home at the local delicatessen. Expensive, yes, but fast and better than dragging through the lines at the supermarket. Or you can do all the shopping and preparation the day before and simply put everything together quickly at the last minute.
Last, but not least you can prepare some dishes the night before that only need reheating when your guests arrive. To save you the trouble of leafing through all the previous pages trying to envision menus, ingredients and preparation time, specific menu suggestions and make-ahead directions like ahead.
CAN OPENER COOKING
These recipes assume that your cupboard and refridgerator are no entirely bare. any perishables that you might not have on hand (and therefore would have to buy) are in italics.
BEEF AND ARTICHOKES SUPREME
1/2 lb. chipped beef (2 small jars)
2 tb butter
1 pt. sour cream
1 jar or can artichoke hearts
cayenne pepper or paprika
1/2 cup dry white wine (or vermouth)
1 large tb grated parmesan cheese
Pull the chipped beef into shreds, cover with water and parboil for a minute or two, the drain. Melt the butter in a frying pan over a low flame. When it is melted, add teh sour cream and stir untill all the lumps disappear. Slice the artichoke hearts thin, and stir into the sour cream with a sprinkle of cayenne pepper or paprika. Add the wine, the Parmesan cheese and then beef. Stir constantly and heat slowly but thoroughly. Don't let it boil or it will curdle. If the sauce is too thin, ad a little bit of flour. If it's too thick, add a little water. Serve over hot buttered toast and sprinkle additional Parmesan cheese on the top. This is a very rich dish. Serves 6.
16.3.08
Sunday Single Girl's Guide to Entertaining #3
Sunday Single Girl's Guide to Cooking and Entertaining
BRUNCHES:
A long, lazy Sunday brunch for two or more people is an occasion to remember. The atmosphere should be languid, relaxing, and easy as opposed to, say, the brittle, cheerful glitter of a cocktail party.
If you are having drinks - and they are a nice treat - try one of the suggestions on the following pages. Martinis and scotch-on-the-rocks are simply too brutal a way of beginning the day. If you're not having anything alcoholic, then just serve an assortment of fruit juices served from pretty pitchers and poured over tall glasses filled with ice.
Investigate your bakery for small Danish pastries, brioches, croissants, or other breakfast rolls. Or try frozen rolls or brown and serve rolls from the supermarket. Many of them are really excellent.
Plan to have plenty of coffee - figure on two cups per person at least.
A word of warning: if your male guests are football buffs, and if your brunch occurs on a Sunday during the football season, make your plans accordingly. If you don't have a TV set, you may have to forget the whole idea of a brunch party until after New Year's. If you do, plan to finish the meal at least 15 minutes before kickoff. No true fan will miss a moment of the thrilling action once the game starts. I have heard of girls who tried to entice their men away from the game to serve food and get nothing but snarls and black looks.
[wait for real? snarls and the look of death? jeez louise!]
Drinks: Bullshot
1 can beef bouillon
1 soup can water
Vodka
Dilute the canned bouillon with water. For each person, fill a "rocks" glass with ice, add 1 jigger vodka and fill with bouillon. garnish with a thin slice of lemon if desired.
[one word: gross!]
BRUNCHES:
A long, lazy Sunday brunch for two or more people is an occasion to remember. The atmosphere should be languid, relaxing, and easy as opposed to, say, the brittle, cheerful glitter of a cocktail party.
If you are having drinks - and they are a nice treat - try one of the suggestions on the following pages. Martinis and scotch-on-the-rocks are simply too brutal a way of beginning the day. If you're not having anything alcoholic, then just serve an assortment of fruit juices served from pretty pitchers and poured over tall glasses filled with ice.
Investigate your bakery for small Danish pastries, brioches, croissants, or other breakfast rolls. Or try frozen rolls or brown and serve rolls from the supermarket. Many of them are really excellent.
Plan to have plenty of coffee - figure on two cups per person at least.
A word of warning: if your male guests are football buffs, and if your brunch occurs on a Sunday during the football season, make your plans accordingly. If you don't have a TV set, you may have to forget the whole idea of a brunch party until after New Year's. If you do, plan to finish the meal at least 15 minutes before kickoff. No true fan will miss a moment of the thrilling action once the game starts. I have heard of girls who tried to entice their men away from the game to serve food and get nothing but snarls and black looks.
[wait for real? snarls and the look of death? jeez louise!]
Drinks: Bullshot
1 can beef bouillon
1 soup can water
Vodka
Dilute the canned bouillon with water. For each person, fill a "rocks" glass with ice, add 1 jigger vodka and fill with bouillon. garnish with a thin slice of lemon if desired.
[one word: gross!]
2.3.08
Sunday Single Girl's Guide to Entertaining 2
A dinner party for two has got to be one of the most romantic occasions in the world (unless it's a girl from the office) [Wait - that would be awesome!]. Assuming it's a man you're entertaining, pull out all the stops: nice records or a good, unobtrusive radio station for background music, a small bouquet of flowers, lots of candlelight, hot plates, polished glassware and silverware, your nicest tablecloth or placemats, and, of course, perfectly delicious food. Men [or butches, or whoever] really love the whole production.
The Entrees in this section are designed just for two in order to make the shopping and preparation as easy as possible. (No leftovers to worry about, either.)
Nearly all of the preparation - cutting, slicing, dicing, whatever - can be done very quickly and in advance, so that all you'll have to do is put everything together at the last moment. You'll find that the actual cooking will go even faster if you put all your utensils on the stove in advance. Then all you'll have to do is throw things into various pots and skillets.
These recipes do rely on relatively expensive cuts of meat - veal scallopine and steak, for instance. I've found that it's possible to afford two veal scallops (about 3/4 lb.) and 1/8 lb. of proscuitto (sic) ham - which are horribly expensive per pound - because the amounts are so small. The same ingredients for four or six people would be financially ruinous (RUINOUS!) So splurge a little and enjoy. It won't cost that much more than hamburgers.
Suggestions for appropriate appetizers, soups, vegetables and desserts are described in the previous chapter are given. (Not that the mathematical combination of just a few standards or favorites are endless).
HAM ALSACE: This is a French favorite from the province of Alsace - Lorraine.
1 precooked ham slice
1.5 TB sweet butter
3/4 cup grated Parmesan
2/4 cup grated Swiss
1 tsp Dijon mustard
1/3 cup heavy cream
Preheat the broiler. Saute the ham in butter in a skillet. When heated through on one side, turn and heat the other. Mix the grated cheeses with the mustard and beat in just enough heavy cream to make a spreadable paste. Don't let it get thin or runny. Smear the ham with the mixture and put it under the broiler until the top is melted and browned.
(Note: Dijon mustard is hot, spicy brown mustard. The American yellow hot dog mustard won't work in this dish).
Precede with Onion Soup (p. 23). Serve with hot buttered spinach and buttered noodles. For dessert, try Flan (p. 37).
There you have it. Your weekly excerpt from "Single Girl's Guide to Cooking and Entertaining: How to go straight to the heart of your man... easy and delicious recipes and menus for the working girl in a hurry." by Dixie Dean Trainer, which is nowhere to be found on the internet otherwise I would link you to it. I like most of the recipes in this book but I'm simply astonished by the commentary and chapter introductions!
The Entrees in this section are designed just for two in order to make the shopping and preparation as easy as possible. (No leftovers to worry about, either.)
Nearly all of the preparation - cutting, slicing, dicing, whatever - can be done very quickly and in advance, so that all you'll have to do is put everything together at the last moment. You'll find that the actual cooking will go even faster if you put all your utensils on the stove in advance. Then all you'll have to do is throw things into various pots and skillets.
These recipes do rely on relatively expensive cuts of meat - veal scallopine and steak, for instance. I've found that it's possible to afford two veal scallops (about 3/4 lb.) and 1/8 lb. of proscuitto (sic) ham - which are horribly expensive per pound - because the amounts are so small. The same ingredients for four or six people would be financially ruinous (RUINOUS!) So splurge a little and enjoy. It won't cost that much more than hamburgers.
Suggestions for appropriate appetizers, soups, vegetables and desserts are described in the previous chapter are given. (Not that the mathematical combination of just a few standards or favorites are endless).
HAM ALSACE: This is a French favorite from the province of Alsace - Lorraine.
1 precooked ham slice
1.5 TB sweet butter
3/4 cup grated Parmesan
2/4 cup grated Swiss
1 tsp Dijon mustard
1/3 cup heavy cream
Preheat the broiler. Saute the ham in butter in a skillet. When heated through on one side, turn and heat the other. Mix the grated cheeses with the mustard and beat in just enough heavy cream to make a spreadable paste. Don't let it get thin or runny. Smear the ham with the mixture and put it under the broiler until the top is melted and browned.
(Note: Dijon mustard is hot, spicy brown mustard. The American yellow hot dog mustard won't work in this dish).
Precede with Onion Soup (p. 23). Serve with hot buttered spinach and buttered noodles. For dessert, try Flan (p. 37).
There you have it. Your weekly excerpt from "Single Girl's Guide to Cooking and Entertaining: How to go straight to the heart of your man... easy and delicious recipes and menus for the working girl in a hurry." by Dixie Dean Trainer, which is nowhere to be found on the internet otherwise I would link you to it. I like most of the recipes in this book but I'm simply astonished by the commentary and chapter introductions!
24.2.08
girls are single, women are married?
Went to the thrift store today to see what I could see, and for $.39 I picked up a copy of "Single Girl's Guide to Cooking and Entertaining: How to go straight to the heart of your man... easy and delicious recipes and menus for the working girl in a hurry." Now, don't everybody puke because it's got some really genius ideas in here. I might make Sunday my day for excerpts from this interesting little paperback.
Now you can puke. Look for more horrific quotations next Sunday from this highly significant historical document, written by Dixie Dean Trainer in MCMLXX, whenever that was. Anybody good with roman numerals?
Desserts: My first suggestion about desserts is to avoid them whenever possible. My second suggestion is to make them as simple as possible. And why not? Nobody excpects a single girl to be a baker or pastry chef; those are accomplishments properly belonging to married sisters or maiden aunts. Besides, after a full meal, most people could care less about facing a rich dessert. They are - or should be - completely satisfied by your earlier efforts, or they're watching their waistlines or their cholesterol level. And most important, by the time you, the hostess, reach dessert, you'll need to coast a little. You've planned, cooked, and served enough already; now you need something that requires practically no effort on your part to soothe the nerves (yours) and preserve good humor.
My favorite "dessert" - ditto for most guests - is what someone once called oddments - salted nuts and after dinner mints served with brandy and coffee. You can ad a plate of cookies or petit fours (from the bakery) if you want to make an extravagant gesture. There is a hidden bonus in oddments - people tend to linger at the table, talking, laughing and feeling terribly convivial. As a result they'll feel that you throw marvelous dinner parties, and you'll garner a reputation as a great party giver with no extra effort.
Now you can puke. Look for more horrific quotations next Sunday from this highly significant historical document, written by Dixie Dean Trainer in MCMLXX, whenever that was. Anybody good with roman numerals?
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