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A recipe that is easy and convenient is always going to be welcomed by a busy chef, but if you're really passionate about cooking, sometimes nothing but the very best will do. And when you're looking for gourmet eats, there is no one better to turn to than a gourmet chef. Francois Payard's newest book, Bite Size: Elegant Recipes for Entertaining, contains a collection of stunning hors d'oeuvres that will be the star of any party and tempt even the most jaded palates. The sophisticated tastes are highly refined and, in most cases, are quite time consuming as a result. This might put off cooks looking for something for guests to nosh at a casual gathering, but they are the perfect way to start off a dinner party or a more formal cocktail party, especially if you want to impress.
The book is divided up into chapters according to the focus for each of the "little bites" it presents - meat, vegetables, cheese, etc - and Payard also provides some general hosting and serving tips. The dishes range from Lamb and Tomato Chutney on Cumin Wafers, Sweet Corn Madeleines with Caviar and Crème Fraîche, and White Anchovy and Tomato Crostini to Crab and Mango Salad in Apple Cups and Cauliflower Panna Cotta with Salmon Roe.
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1-08-2007 @8:45AM Marty said... I love to entertain.... but seriously most folks I know just don't like anchovies and caviar! They are educated people in their fields, but not in food! I've had people ask what Brie is! I want do ahead hors d'oeurves with foods they do like in bite size and attracive presentation - especially where a fork isn't needed but not just the usual meatballs! I also like healthier options - none of that artichoke mayonaise concoction that was showing up everywhere for a while - yuk.
I have my few standbys - but then I don't want every party I do for people to say, "oh it's the xxx again"!
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1-08-2007 @7:34PM calamari said... Marty, if your guests are non-foodies, they will probably be thrilled by the predictability of knowing you'll serve food they like, again and again. The problem is to figure out WHAT that food would be, if you want to move beyond meatballs-in-sauce, crudities with the dip-of-the-week, and Wheat Thins.
I don't think Cauliflower Panna Cotta with Salmon Roe is going to be it. There must be some middle ground between the church potluck and ultra-pricey recipes aimed at jaded palates.
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1-08-2007 @3:42PM Sindy said... My Favorite cookbook for entertaining is "Perfect Party Food" by Diane Phillips. It has great recipes that are not too complicated. It has things that are a little more elegant than just veggies and dip yet not outrageous. There are basic recipes that you can apply do lots of different dishes and meals and hors d'oeuvres. But the thing I like most about it is it is all about do-ahead. It gives stopping points in the recipe where you can store, or refrigerate or freeze and tells you exactly how long you can store the dish in that state. This book was my Bible for my holiday entertaining!
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