Inspired by Richard's dinner party photos, what are your "go to" recipes for entertaining?

At the risk of repeating Traca....

... I have to say my veggiesagna is one of the
"go to"

First, because it's not hard to make - and preparing it ahead is not only doable but advisable -

Second, it pleases vegetarians and meat-eaters too because of the mushrooms and their "meatness"

Third, if we have leftovers they get packed in individual portions in the freezer for our delight later!

smileys/smile.gif

In fact, I am making it in a couple of weeks, with some minor changes just to make it more exciting for the cook

http://bewitchingkitchen.com/2010/10/23/vegetarian-lasagna/

 
Naomi Duguid's Lamb Slipper Kebabs

LAMB SLIPPER KEBABS


These kebabs are from Peshawar. Called CHAPLI KEBAB, meaning 'slipper kebab', they're made of ground lamb and spices and shaped into an
oblong.rather like the outline of the sole of a slipper of sandal. They can be grilled or fried.



1 lb. ground lamb

1 cup grated onion or shallots

½ cup chopped tomato

2 teaspoons minced ginger or ginger mashed to a paste

2 green cayenne chiles, minced

about 1 ½ teaspoons salt

½ teaspoons cayenne

1 teaspoon garam masala, or a pinch each, ground cinnamon and cloves, PLUS ½
teaspoon each ground cumin and coriander

1 teaspoon coriander seeds, toasted and ground

2 Tablespoons Anardana (dried pomegranate seeds), ground., OR, 1
Tablespoon rice vinegar or cider vinegar

½ cup chopped coriander leaves

¼ cup chickpea flour (besan) OR scant ¼ c Atta flour OR all purpose flour

about 1 c peanut oil, if panfrying the kebabs

Lemon or Lime wedges



Place the meat, onion or shallots, tomato, ginger, chiles, 1 teaspoon salt, the cayenne, garam masala or mixed spices, ground coriander, ANARDANA OR vinegar, chopped coriander, and flour in a food processor and process to
blend well..l-2 minutes. Turn the mixture out into a bowl.



ALTERNATIVELY, combine all the ingredients except the oil and citrus wedges in a bowl and knead thoroughly with your hands to blend all flavors into the meat. Cover and refrigerate for 1 to 12 hours.



IF YOU WILL BE GRILLING OR BROILING THE KEBABS, Preheat a charcoal or gas
grill or the broiler.



Divide the meat mixture into 16 portions and shape into oblong patties about 3 inches long, 2 inches wide and less than ½ inch thick.

Grill the patties over a medium flame or broil on a rimmed baking sheet about 5 inches from the heating element, turning once, until well browned on both sides. 8 to 10 minutes. Sprinkle on a little salt just bfore you turn
the patties over.



ALTERNATIVELY, heat about ½ inch oil in a large skillet over medium-high heat. Panfry the patties, in batches, in the hot oil, turning once, until browned and a little crunchy on both sides.8 to 10 minutes. Sprinkle on a little salt when you remove them from the hot oil. Keep the batches warm in a low oven while. Serves 8



Serve with flatbreads, accompanied by a mixed salad such as Cachoombar(pg.
57). These are also delicious served alongside a simple flavored rice such
a Quick Tamarind Pulao with Curry Leaves (pg. 98) or Stir-fried Rice and Dal
*(pg96)



OPTIONS: For a brighter green kebab, use chopped scallions(the white and
tender green parts) instead of onion .

Substitute beef for lamb if you wish. Increase the ginger to 1 Tablespoon
and add ¼ teaspoon freshly ground black pepper.

 
Kye's Fresh Corn Salad

Fresh Corn Salad

Corn kernels from 5 fresh sweet corn
1 avocado, chopped
1/4 C finely chopped red onion
2 T chopped cilantro
2-3 T fresh lime juice
1/2 t salt
Mix everything together.

Fresh Corn Salad

 
Lidia Bastianich's Baked Fennel with Proscuitto

This was a raging hit at the Cookbook Group, January 2008! From Lidia's Italy. Definitely would make again. Easy, easy, easy and you can have everything done in advance and just pop it in the oven.

This gratin of fennel wedges and strips of prosciutto drizzled with butter and topped with Parmesan, then baked until golden is rich, aromatic and irresistible.

Baked Fennel with Proscuitto
Serves 6 (ha! Not if I'm around!)

2 1/2 pounds fresh fennel, trimmed and cut into wedges (don't trim the bottom--it is used as an anchor to keep the pieces together. Trim the top and then cut in 1 1/2 in wide slices)

3 oz. thinly sliced Prosciutto

1/3 cup melted butter

1/2 teaspoon coarse sea salt or kosher

Freshly ground black pepper, to taste

1 cup freshly grated Parmesan

Bake in a 9 x 13 inch baking dish


Bake at 350.

Bring about 4 quarts of water to the boil in a large pot. Drop in fennel wedges and cook at a gentle boil for 10 -15 minutes, just until you pierce them easily with a sharp knife tip. Lift out the wedges and drain well.

Use scissors and cut the prosciutto slices into strips about 1/4" wide. Set rack in the middle of the oven, preheat to 350 Degrees.

Coat the bottom of the baking dish with a tablespoon or two of the melted butter. Lay the drained fennel wedges in one layer, filling the dish. Scatter the prosciutto slices over and in between the wedges. Add salt & pepper. Drizzle the remaining butter all over. Finally, add a sprinkle of the grated cheese, covering the whole dish evenly.

Bake the dish for 25 minutes or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp.*

*I ran it under the broiler towards the end to color the top.

 
Champagne with Lime-Basil Sorbet

The presentation looks nice with the frozen sorbet, but over time, I now prefer it chilled (not frozen), topped with champagne.

FRESH LIME-BASIL SORBET
1 cup fresh squeezed lime juice (8 to 10 limes)
1 cup water
1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)
12 whole basil leaves
1 egg white (optional)

Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.

Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing. Yield: 4 Servings

Recipe from the Food Network.

 
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