Appetizers are up first with spiced nuts (pecans with rum glaze, Indian spiced cashews with currants), marinated olives or mushrooms, roasted bell peppers (with a very meticulous illustration), cheese hors d'oeuvres ~ marinated feta, dates with Parmesan, cheese straws, plus tips for creating a cheese tray. Also included are recipes for sweet potato chips, dips (green goddess, smoked salmon with dill & horseradish, spinach), hummus, Baba Ghanoush, roasted red pepper spread, smoked salmon mousse, crab cakes, costini, bruschetta, nachos, salsa, guacamole, Buffalo wings, spring rolls and bacon wrapped shrimp.
Salads follow with a Salad 101 illustration outlining cleaning, dressing & tossing greens, many vinaigrette options (balsamic, lime shallot or orange sesame), mayonnaise, dressings (creamy garlic, green goddess), plus a plethora of yummy salad options ~ Greek, spinach, roasted pear, an orange, avocado & watercress salad, sesame lemon cucumber, Moroccan style carrot (oranges, honey & cumin), coleslaw, three bean, pasta with eggplant, sesame noodle, a few classics ~ Cobb, chopped & chef ~ plus the usual potato (French, German, etc), macaroni and rice.
Vegetable Sides and Casseroles offers up stir fried asparagus, roasted beets, braised Brussels sprouts, cauliflower gratin, corn (grilled, sauteed or creamed), ratatouille, garlic lemon green beans, a slow roasted tomato gratin and stuffed tomatoes or zucchini.
In Potato Sides and Casseroles, a few of the offerings are mashed potatoes, colcannon (Irish dish of mashed potatoes with kale), twice baked potatoes, Greek style potatoes (garlic, olive oil & lemon), fries (French, steak, oven), latkes, Pommes Anna and candied sweet potatoes.
The final chapter covers Rice, Grain & Bean Sides and Casseroles contributes pilafs, Mexican rice, baked brown rice (the same recipe I use!), orzo, couscous, risotto cakes, polenta, noodle kugel and Boston baked beans.
Home Food, published in 1995. Forty four chefs share menus and 160 recipes they prepare on their night off from their "day" job. The chefs are all U.S. based with a high concentration in New York and California - as to be expected.
A few of the selected Appetizers include grilled polenta with grilled mushrooms, grilled oysters, pan fried soft shell crabs. shrimp escabeche, Thai crab cakes and golden caviar on croutons, while Salads consist of tuna salad with scallion pancakes, a marinated pepper salad, grilled asparagus with raspberry vinaigrette, seaweed & lobster, pear with sweet Gorgonzola, watermelon & sweet onion and an orange, beet & dandelion salad.
In Soups, we are offered Northwest mushroom, pumpkin with polenta croutons, yellow gazpacho with fresh crab, creamy corn with veggies, pumpkin & yam, a Texas seafood chowder, fish soup and a pork and egg drop miso, with Sides are comprised of buttery egg dumplings, drunken beans with tequila, country style potato tarts, prawns & greens, a rice & noodle pilaf, stuffed avocados with Portobello mushrooms, Creole cooked artichokes, stewed green lentils, jalapeno spoon bread, glazed carrots & turnips, grilled eggplant & herbed goat cheese sandwiches and fried sweet potatoes with raisins & marshmallows.
Moving onto Entrees, we are given the options of thyme-rosemary veal rack, sauteed shrimp & roasted eggplant lasagna, chipolte glazed ribs, lobster pie, baked salmon with spinach, granny's meatloaf with green apple ketchup, bacon wrapped loin of rabbit, grilled saw bass, stewed rabbit with onions, salmon with lentils, chili-cured beef fillet, chicken osso bucco, tamarind & chili barbecued lamb chops, swordfish wrapped in bacon, teriyaki chicken and duck legs braised in red wine.
We end with Desserts ~ frozen porcupine cheesecake, summer berry almond tart, honey peppercorn ice cream, coffee gelatin, lemon polenta cake, cappuccino souffle, panna cotta, a raspberry mousse cake, baked figs with creme fraiche, blueberry nectarine pie, pumpkin creme brulee and a sweet potato pecan pound cake.
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