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  • 7 Tips For Holiday Entertaining From The City Cook

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    Simon and Schuster
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    The City Cook: Big City, Small Kitchen. Limitless Ingredients, No Time. More than 90 recipes so delicious you'll want to toss your takeout menus By Kate McDonough The City Cook is an elegantly simple and eminently practical guide to fitting great cooking into a busy life and a small kitchen, including more than 90 recipes from Kate McDonough, editor and founder of TheCityCook.com. Taking you from fishmonger to cheese merchant to greenmarket and then back to your own kitchen, The City Cook makes confident, cosmopolitan cooking effortless. You'll learn how to find the best ingredients at specialty shops and farmers' markets, how to curate an urban kitchen, and how to entertain in the city. It will be easy to resist takeout and mediocre restaurant meals with satisfying, pulled-from-the-pantry dishes such as Carrot and Chickpea Salad with Lemon Vinaigrette or Spaghetti with Tomato Paste and Garlic. Deceptively simple showstoppers like Green Beans with Tomatoes and Prosciutto, Salmon Cakes with Spicy Sriracha Mayonnaise, Broiled Black Cod with Miso, and Seared Duck Breasts with Port-Shallot Pan Sauce give you exciting weeknight options. Recipes for Bloody Mary Sorbet with Crab Salad Brioche, Simple Oven-Roasted Whole Duck, and Grand Marnier SoufflÉ give you an excuse to host a sumptuous supper for your friends.

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    The City Cook: Big City, Small Kitchen. Limitless Ingredients, No Time. More than 90 recipes so delicious you'll want to toss your takeout menus By Kate McDonough The City Cook is an elegantly simple and eminently practical guide to fitting great cooking into a busy life and a small kitchen, including more than 90 recipes from Kate McDonough, editor and founder of TheCityCook.com. Taking you from fishmonger to cheese merchant to greenmarket and then back to your own kitchen, The City Cook makes confident, cosmopolitan cooking effortless. You'll learn how to find the best ingredients at specialty shops and farmers' markets, how to curate an urban kitchen, and how to entertain in the city. It will be easy to resist takeout and mediocre restaurant meals with satisfying, pulled-from-the-pantry dishes such as Carrot and Chickpea Salad with Lemon Vinaigrette or Spaghetti with Tomato Paste and Garlic. Deceptively simple showstoppers like Green Beans with Tomatoes and Prosciutto, Salmon Cakes with Spicy Sriracha Mayonnaise, Broiled Black Cod with Miso, and Seared Duck Breasts with Port-Shallot Pan Sauce give you exciting weeknight options. Recipes for Bloody Mary Sorbet with Crab Salad Brioche, Simple Oven-Roasted Whole Duck, and Grand Marnier SoufflÉ give you an excuse to host a sumptuous supper for your friends.

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    724 vues1 page

    7 Tips For Holiday Entertaining From The City Cook

    Transféré par

    Simon and Schuster
    The City Cook: Big City, Small Kitchen. Limitless Ingredients, No Time. More than 90 recipes so delicious you'll want to toss your takeout menus By Kate McDonough The City Cook is an elegantly simple and eminently practical guide to fitting great cooking into a busy life and a small kitchen, including more than 90 recipes from Kate McDonough, editor and founder of TheCityCook.com. Taking you from fishmonger to cheese merchant to greenmarket and then back to your own kitchen, The City Cook makes confident, cosmopolitan cooking effortless. You'll learn how to find the best ingredients at specialty shops and farmers' markets, how to curate an urban kitchen, and how to entertain in the city. It will be easy to resist takeout and mediocre restaurant meals with satisfying, pulled-from-the-pantry dishes such as Carrot and Chickpea Salad with Lemon Vinaigrette or Spaghetti with Tomato Paste and Garlic. Deceptively simple showstoppers like Green Beans with Tomatoes and Prosciutto, Salmon Cakes with Spicy Sriracha Mayonnaise, Broiled Black Cod with Miso, and Seared Duck Breasts with Port-Shallot Pan Sauce give you exciting weeknight options. Recipes for Bloody Mary Sorbet with Crab Salad Brioche, Simple Oven-Roasted Whole Duck, and Grand Marnier SoufflÉ give you an excuse to host a sumptuous supper for your friends.

    Droits d'auteur :

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    7 Tips for Holiday Entertaining!

    from

    by
    Tip One: STOCK UP!
    Keep extra beverages and snacks on hand so you
    can welcome an unexpected guest or be spontane
    and invite friends by for a drink on short notice. ous
    This means keeping a bottle of prosecco or spar
    wine in the refrigerator and salted nuts in the pant kling
    ry. Or a box of favorite tea, fresh lemons, and
    shortbread cookies.

    Tip Two: NO-FUSS HORS D’OEUVRES


    Easy and quick hors d’oeuvres can be made from the pantry -- that is, if you’ve stocked it right. A jar of red pepper jelly, a block of cream
    cheese and a box of crackers make a classic favorite canape. Or bake your own cheese sticks from a package of puff pastry kept in the freezer
    (Dufour and Pepperidge Farm are both good) and a block of Parmesan cheese: Unfold a sheet of defrosted pastry (it defrosts in about 30
    minutes) and sprinkle about a 1/2-cup of grated Parmesan on top. Use a rolling pin to press the cheese into the pastry at the same time rolling
    the dough to about 1/8-inch thickness. Cut into 1-inch strips, give each a twist, and lay on a cookie sheet. Bake in a preheated 375 F oven
    until puffed, golden, and crisp, about 15 minutes.

    Tip Three: FAMILY STYL E ALL THE WAY! Tip Four: Warm It
    guests can choose what they like
    your
    , U p
    Serving dinner family style means someone When making a big m
    avoids any awkwardness when eal, use a slow cooker
    and as much as they want. This carb diet or as if it were the
    ir plate or announces a new no-
    picks out all the tomatoes on the you than
    fifth burner on your sto
    ve to keep soup or ve
    on. Plus family style is easier on getables warm
    fails to tell you that they hate salm until you’re ready to
    r small kitchen. A win-win. serve.
    trying to do all the plating in you

    TIP FIVE: Make as much as you can ahead of time


    so that you can both be a and also host enjoy
    your party and your guests.

    Tip Six: BUY SOME TIME


    Pressed for time? Buy dessert instead of making it. Add a scoop of coffee ice cream to bakery-
    bought brownies, or serve a slice of angel food cake with defrosted frozen berries and a dollop of
    freshly made sweetened whipped cream.

    TIP SEVEN: Get your copy of The City Cook by Kate McDonough!

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