Dish Entertains: Everyday Simple to Special Occasions
What's the dish way to entertain?\ The simple and stylish way! Instead of a stressful sit-down, bring-out-the-good-china dinner party for eight, it's a vibrant stand-up tapas or cocktail party with fun soup shooters and substantial one-bite nibbles. Or, instead of a traditional buffet, it's a gourmet, interactive, family-style dinner gathering with abundant howls and platters of favourite dish salads and mains.\ Trish Magwood is the entrepreneur and creative spirit behind the concept that is...
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The James Beard award–winning dish entertains is a modern classic. Adhering to the style and approach of Trish Magwood’s dish cooking studio and catering company, this gorgeous cookbook—available now for the first time in paperback—shows you how to entertain the “dish” way. And what is the dish way? It’s a kitchen tapas party instead of a formal sit-down dinner, a cool shooter of soup instead of a standard bowl, a stand-up nibbles spread instead of a buffet. The dish way is the new way: easy, affordable, fun and stylish. With straightforward, professional recipes and stunning photographs, dish entertains is lush and accessible, easy to cook from and a delight to read. Insiders’ tips, advice and expertise from caterers appear in sidebars throughout. Novice to advanced home cooks will benefit equally from this book, as Magwood inspires us to entertain with style and confidence.
Dish Entertains\ Everyday Simple to Special Occasions\ Sun-Dried Tomato and Feta Dip\ Makes about 3 cups (750 mL)\ This popular dip can be made several days in advance, so its perfect for casual entertaining Try it as a spread for sandwiches (great for summer picnics) and even as a pesto-like sauce with pasta We often serve this with little flatbreads and baked olives as a nibble before our cooking classes\ Ingredients:\ 2 cups (500 mL) drained oil-packed sun-dried tomatoes2 cloves garlic\ ¾ cup (175 mL) crumbled feta cheese\ 2 tbsp (25 mL) chopped fresh basil\ 2 tbsp (25 mL) balsamic vinegar\ 1 tsp (5 mL) dried chili flakes, or more to taste\ 4 to 6 tbsp (50 to 90 mL) olive oil\ Salt and pepper, to taste\ Instructions:\ Put the sun-dried tomatoes, garlic, feta, basil, vinegar and chili flakes in a food processor and pulse to a thick purée. Add 4 tbsp (50 mL) oil and pulse to combine. Pulse in up to 2 tbsp (25 mL) more oil until desired consistency is reached. Stir in salt and pepper.\ Serve on toasted baguette slices or any nice bread you have on hand.\ Tuscan Bean Dip\ Makes 1½ cups (375 mL)\ A simple, flavourful pantry-essential dip, easy to have on hand and healthy, too.\ Ingredients:\ 1/4 Cup (50 mL) extra-virgin olive oil\ 3 cloves garlic, crushed\ 1 can (19 oz/540 mL) cannellini or navy beans, drained and rinsed\ 3/4 tsp (4 mL) chopped fresh rosemary\ Kosher salt and freshly ground pepper, to taste\ Instructions:\ Heat olive oil in a small sauté panover medium-low heat. Add crushed garlic and simmer gently until fragrant and soft (about 5 minutes). Let cool slightly. Remove garlic with a slotted spoon and let oil cool.\ In a food processor, combine beans and garlic. Process until smooth. With machine running, drizzle cooled olive oil through feed tube until well blended. Add rosemary, salt and pepper. Pulse until blended.\ Transfer to a serving bowl. Garnish with a few rosemary leaves and a drizzle of olive oil, if desired.\ Dish Entertains\ Everyday Simple to Special Occasions. Copyright (c) by Trish Magwood . Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
