Small Plates: Appetizers as Meals
Small Plates\ Appetizers as Meals\ Marguerite Marceau Henderson\ Experience a fresh and exciting way to eat and entertain: Small!\ In Small Plates, author Marguerite Henderson offers excellent recipes that can be dressed up to make a meal or combined with other small plates to offer the perfect menu for entertaining. The small plate concept is the foundation of many European and Asian menus-small portions of an assortment of dishes. The Italians have antipasti, the Chinese have dim sum, the...
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Passionate chef, caterer, cooking instructor, and consultant Marguerite Henderson presents an exciting new book on a revolutionary new way to eat and entertain: small! Small Plates collects tried-and-true recipes and inventive new selections for bite-size dishes, tapas, appetizers, and hors d'oeuvres for every occasion. They highlight flavors around the world-from Greece, Italy, and Spain to Mexico, India, and beyond. Small is haute, especially when you can mix and match flavors and textures, offering bold and adventuresome combinations of food that won't weigh you down and will keep your palate guessing! With an emphasis on fresh ingredients, ease of preparation, and visual appeal, these flavorful small plates make the perfect meal, or come together to bring out the culinary explorer in everyone.MEATS AND POULTRY: Coffee and Spice Lamb Kebobs, Holiday Spiced Game Hens, Italian Sausages with White Beans on Swiss Chard, Pork Tenderloin Sandwiches with Onion RelishPASTA AND GRAINS: Asparagus, Peas, and Chive Risotto; Lemon Mint Rice Pasta con Ceci (with Garbanzo Beans); Pesto alla Trapani and Sausage Pasta; Roasted Autumn Squash RisottoSAUCES AND SALSAS: Corn-Tomato-Mint Salsa, Grilled Peach and Red Pepper SalsaSALADS: Asian Scallop Salad; Cajun Shrimp and Andouille Salad; Arugula and Asparagus Pasta Salad; Fennel, Orange, and Pecan Salad; Five-Herb Heirloom Tomatoes and Mozzarella Pasta Salad; Portobello Mushroom SaladSAVORY PIES AND TARTS: Pancetta, Caramelized Onion, and Brie Tarts; Pear or Fig and Gorgonzola Crostada; Tomato and Olive TartSEAFOOD: Calamari with Fingerling Potatoes and Fennel, Feta and Herb Stuffed Shrimp, Mussels in Creamy Tomato Sauce, Sea Scallop Skewers with Gremolata (Parsley-Lemon Sauce)SOUPS AND STEWS: Italian Lentil Stew with Sausage, Roasted Tomato and Basil Soup, Spicy Corn and Crab ChowderVEGETABLES: Asparagus Cheese Timbale, Eggplant Caviar with Pita Chips, Sicilian Swiss Chard, Pancetta and Beans, Wild Mushrooms on Creamy Polenta Library Journal Building on the growing popularity of tapas, mezze, and dim sum, Henderson's second cookbook (after Savor the Memories) presents over 100 recipes geared toward easy entertaining. There is a wide variety of dishes to accommodate different tastes and occasions, including starters with Asian, Middle Eastern, and Mediterranean flavors, yet most of the ingredients can be found in supermarkets. The flavors of these dishes are bright, fresh, and seasonal. The Chicken Piccata Brochettes imply a spring menu; the Gazpacho Crabmeat Martinis, summer; and the Pear and Gorgonzola Crostada, fall. Henderson's background as a food consultant, teacher, and writer is evident, as the recipes are straightforward and work well together. In her introduction, she encourages readers to use the recipes as a "guideline" and tailor them to suit favorite flavors or ingredients. Several of the recipes would benefit from some adjusting of cooking time or ingredients, which experienced cooks would be able to do with little effort. Accompanied by many lush photographs, Henderson's latest will excite home chefs. Recommended for public libraries.-Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha Copyright 2006 Reed Business Information.
Mozzarella, Tomato, and Prosciutto Bruschetta\ Bruschetta\ 1 loaf Italian bread\ olive oil\ Topping\ 1 container (16 ounces) bocconcini (bite-sized mozzarella balls), drained or 1 pound fresh mozzarella, cut into\ 1/2-inch cubes\ 1 pound grape tomatoes or pear-shaped baby tomatoes, cut in half lengthwise\ 1 clove garlic, minced\ 1/4 cup extra virgin olive oil\ 1/8 teaspoon red pepper flakes\ 4 paper thin slices prosciutto, cut into 1/4-inch-wide strips\ 1/4 cup chopped sun dried tomatoes in olive oil\ 1/2 cup chopped roasted red peppers\ 2 tablespoons chopped fresh parsley\ 2 tablespoons chopped fresh basil\ 1/2 teaspoon kosher salt\ To make bruschetta, cut the bread into 1-inch-thick slices on the diagonal to make about 12 slices. Brush with olive oil, and then toast in the oven in single layer for 10 minutes at 375 F or grill on an outdoor grill.\ In a medium bowl, combine the mozzarella, tomatoes, garlic, oil, red pepper flakes, prosciutto, sun dried tomatoes, red peppers, parsley, basil, and salt. Toss gently to combine. The recipe can be made several hours ahead up to this point. Place the toasted slices of bread on a serving platter. Top each slice with some of the mozzarella mixture. Drizzle lightly with more olive oil, if desired.\ Makes 6 servings (2 each)
ContentsBreadstuffsMeats and PoultryPasta and GrainsSauces and SalsasSaladsSeafood Soups and StewsVegetables
\ Library JournalBuilding on the growing popularity of tapas, mezze, and dim sum, Henderson's second cookbook (after Savor the Memories) presents over 100 recipes geared toward easy entertaining. There is a wide variety of dishes to accommodate different tastes and occasions, including starters with Asian, Middle Eastern, and Mediterranean flavors, yet most of the ingredients can be found in supermarkets. The flavors of these dishes are bright, fresh, and seasonal. The Chicken Piccata Brochettes imply a spring menu; the Gazpacho Crabmeat Martinis, summer; and the Pear and Gorgonzola Crostada, fall. Henderson's background as a food consultant, teacher, and writer is evident, as the recipes are straightforward and work well together. In her introduction, she encourages readers to use the recipes as a "guideline" and tailor them to suit favorite flavors or ingredients. Several of the recipes would benefit from some adjusting of cooking time or ingredients, which experienced cooks would be able to do with little effort. Accompanied by many lush photographs, Henderson's latest will excite home chefs. Recommended for public libraries.-Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha Copyright 2006 Reed Business Information.\ \
