Review of 'Perfect Recipes for Having People Over'

503-248-2015

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Review of

Perfect Recipes for Having People Over

by Pam Anderson

It’s May, and monthly food magazines are bursting with grilling ideas. You name the magazine and red lacquered ribs are enticing us to dust off the grill. Steve Raichlen has come out with a new cookbook Ribs, Ribs, Outrageous Ribs to be added to his copious grilling library. Quite honestly, I’m almost bored with the idea of grilling after reading the dearth of new outdoors recipes.

This month I have taken a different tack and am reviewing Perfect Recipes for Having People Over by Pam Anderson. I am a very intense entertainer and food must be perfect. The menu is taped above my work station with scribbles and drawings of plate presentations so I won’t miss a garnish. I spend far too much time making the process seem effortless and I’m exhausted by the time my guests arrive. Recently, my husband and I were invited to dinner with friends and I was reminded that entertaining should be about good conversation, tasty food, and sharing at the table. With that thought in mind, I realized I spend far too much time creating a restaurant experience and I should lighten up!

“…it’s important to stop entertaining and just have people over” resounded in my ear as I read Anderson’s introduction. Anderson also reminds us to “be sure you’re being realistic about the time you can devote to shopping and cooking. Make up your mind to be flexible-at the store, in the kitchen, at the table”. How had I forgotten these simple facts?

Anderson has an interesting way of arranging her table of contents. The two main headings are The Big Stuff which is based on main courses that are used in Kitchen Gatherings, Outdoor Affairs, In the Dining Room, and Breakfasts for Company. The second main heading is titled All the Rest which supplies the other components of a meal from appetizers and first courses to desserts and drinks.

Each main recipe is introduced with an entertaining scenario to get us imagining the party we could host. There is also a set of questions that are answered about the recipe. When should I serve it? Discusses appropriate times to serve the main dish. Any shortcuts? Might suggest different meats or store bought items. How can I vary it? Could have substitution, garnishes, or different herbs to use. What should I serve with it? Expands the use of the cookbook with recipe suggestions from the All the Rest chapter to create a balanced meal. The last two questions are always on the tip of any cook’s tongue, How far ahead can I make it? and, What about leftovers?

With recipe suggestions for every recipe it’s easy to put together a doable menu starting from any direction. Anderson’s voice rekindled the fun part of entertaining for me as I realized a tasty meal, and not necessarily a spotless kitchen, should be the goal.

For those early birds who like to get their entertaining done in the morning, Anderson has a chapter on Breakfasts for Company. I am not one of those cheerful birds and have catered too many after-wedding brunches for my liking. This chapter however has some easy do ahead dishes from Chicken-Mushroom Crêpes that Anderson made for a guest list of 250 (she used store-bought crêpes to fill) to a delicious Orange Cream Cheese Strata with Cranberries and Walnuts. I might be coerced into turning-on the oven early some Sunday and greeting my friends with these dishes.

June’s weather can never be counted on to be perfect for 24 hours. A sunny morning can easily turn to rain by the time guests arrive. Sear-Ahead Steaks or Salmon removes the panic of raining on your party. The technique is to sear the meat, giving it attractive grill marks and finishing it in the oven. There is also an indoor sear-ahead technique if those rain clouds won’t let up. Anderson suggests for the meal a couple of dips, Crab-Stuffed Artichokes, broiled or grilled asparagus gussied up with chopped herbs, Roasted New Potato Salad with olives, red onions and creamy vinaigrette, Molten Chocolate Cakes, or Lemon-Raspberry Triflettes. A smart gin and tonic or mojitos start the party.

Summer entertaining couldn’t be easier with Anderson’s recipes for Fresh Corn Salad with Cabbage and Bell Peppers to her selection of Gazpacho recipes. Mixed Grill with Tandoori Flavorings is a wonderful entrée suggestion for guests with different meat preferences. The added serving suggestions of Pastry Triangles with Spinach and Feta (a variation of the Greek spanakopita), as well as Couscous with Chickpeas and Carrots, and Sautéed Cherry Tomatoes with Garlic and Basil make a Mediterranean inspired meal easy and fun.

This book could be my ticket to casual entertaining. “Whether you’re sharing a meal with family, kicking back with a few friends, or hosting half the neighborhood, having a set of simple, foolproof recipes makes it easy to focus on the all-important goal of bringing people together around the table.” Next time I start designing the Last Supper, I will turn to Anderson’s book and enjoy my guests.

Read! Eat! Enjoy!

Judith Bishop