The first chapter, Planning and Partying, discusses menu planning, quantities to serve and presentation , then we quickly dive into the recipes starting with Antipasto ~ carpaccio, stuffed cherry tomatoes, pinwheels, fritattas (pizza, artichoke or smoked cod), stuffed sardines, meatballs, bruschetta (7 varieties), mini veal saltimbocca, grilled octopus, fritters (scallop, smoked cheese or mushroom risotto) , plus helpful photos of typical Mediterranean pantry items.
Canapes consist of mini quiche Lorraines (+ 6 variations), smoked salmon rolls, tartlets (herbed cheese, smoked trout, tuna & goat cheese), rosemary & cheese biscuits, mushrooms en croute, crab cakes, lamb on polenta and goat cheese & apple tarts, while Flavors of India treats us to chicken tikka, tandoori chicken, samosas, sesame prawns, coconut crusted lamb cutlets, lamb korma pies, pakoras and photo illustrations of the Indian aromatic pantry (spices).
Eastern Appetizers include dim sum, won ton, Vietnamese spring rolls, fish tempura, prawn parcels, yakitori, sushi, tonkatsu, Thai fish or chicken cakes, Peking duck with Mandarin pancakes, gyoza, mixed tempura and steamed pork buns. Moving on, we tackle Tapas and Meze, which encompass prawn fritters, scallop ceviche, Spanish style beef kabobs, baba ganoush, polenta, grilled sardines, stuffed mussels, dolmades, hummus, spanakopita, olive oil biscuits, BBQ quail and photos of a variety of olives.
For Tex-Mex, we are given a few options ~ empanadas, mini corn dogs, ribs, charred prawns, Mexican layered dip, corn fritters, chicken tamales, quesadillas and chicken drumsticks, with Party Time offering mini meat pies, glazed chicken wings, caviar eggs, devils on horseback, scotch quail eggs, beef rolls, salmon satay, cheese bites, fried calamari and photo illustrations of pates (5) and dips (8).
We end with Something Sweet ~ chocolate cherry mousse cups, baklava fritters, stuffed figs, truffles (chocolate, white cake and run raisin), Sacher squares, petit fours, mini pavlovas and Chinese fortune cookies.
The Frog Commissary Cookbook, published in 1985. Recipes from the beloved restaurant group located in Philadelphia, Pennsylvania. Before the recipes begin, there is a brief history and description of each eatery.
Per usual, we begin with Hors d'oeuvres which include crab brie in phyllo, wontons (spinach, feta & pine nuts or honey lamb & raisins), BBQ chicken wings, chicken satay, grilled shrimp, nuts (vanilla, curried, bourbon and herb & garlic) and pate, followed by Appetizers consisting of spring rolls, stuffed artichokes, chicken in romaine leaves and Szcheuan shrimp.
In Soups a few of the options are mushroom barley, vegetarian chili, Mexican corn, guacamole, pea, scotch broth and chowder, with Salads offering scallops with lime, nicoise, lamb with pine nuts & raisins, duck, Thai beef, curried chicken, spinach & fried tofu, orzo and curried red lentil. Salad Dressings and Sauces contributes tomato coulis, beurre blanc, creme fraiche, mayonnaise, vinagairettes (soy mustard, chili cumin or rum rosemary), anchovy feta and strawberry yogurt.
Moving on, we have Seafood Entrees with lobster stew, seafood stew, crab cakes, poached salmon, and marinated swordfish, while Poultry Entrees pitches chicken (Florentine, curried or stir fry), roast duck and turkey scallops. Meat Entrees presents lamb curry, rack of lamb, calves' liver, stuffed pork chops, and marinated flank steak and Pasta Entrees feature tortellini with blue cheese filling, linguine with scallops, and spaetzle with duck and mushrooms.
A few of the offerings in Pizzas and Sandwiches include deep dish pizza, Eden burgers (veggie with chick peas), plus pizzas made with goat cheese or clams. Breakfast Entrees are composed of scrambled eggs (with asparagus & proscuitto or tofu), poached eggs, souffle, pumpkin waffles, buckwheat pecan waffles and oatmeal sunflower seed pancakes, with Breads and Muffins treating us to four grain bread, basil Parmesan bread, brioche or chocolate marzipan brioche coffeecake and muffins (coffee walnut chocolate chip, lemon poppy seed and apple coconut.
We end with Desserts ~ chocolate mousse cake, chocolate fudge cake, cheesecake, Daquoise, Linzer and Sacher tortes, cookies (apple sour cream, pecan and oatmeal chocolate chip), souffles, mousse, ice cream (white chocolate, pistachio or mocha rum), sherbet (minted lime, lemon coconut or pear Reisling) and the legendary Commissary carrot cake with a pecan cream filling, cream cheese frosting topped with toasted coconut.
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