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The Core

The Rage Against God
 Item Details
Perfect Recipes for Having People Over Item #: T-111
 Item Name:
Perfect Recipes for Having People Over
Publ. 2005 [Houghton Mifflin Co.]

Author: Pam Anderson
 Edition: Hardcover
 ISBN: 0618329722
 ISBN-13: 9780618329724
Dimensions: 8.3x10.45
 Pages/Media: 304 
Price/ea: $35.00
$24.00

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Perfect Recipes for Having People Over

A Note From Lucy Zoe:
I've been collecting cookbooks for quite a few years. When I came across this one, I realized I'd found a gem. Quite simply, it inspires me. The recipes are good - without being too fancy or difficult. One of the best parts of this cookbook is the section "after" the recipes. It shoves you out of the nest and teaches you to fly. The after-section offers the following:
  • When should I serve it?
  • Any shortcuts?
  • What should I serve with it?
  • How far ahead can I make it?
  • What about leftovers?
  • How can I vary it?
I find myself returning to Perfect Recipes for Having People Over for the recipes - and for the ideas. Whether you're a rookie in the kitchen or a well-seasoned cook, this book will give you fresh ideas and help you do more than just put food on the table. A perfect cookbook for adding goodness and beauty to your Sabbath meal. A copy of Face to Face and this cookbook is great way to encourage your wife, sister, friend, or daughter to be "given to hospitality" (Rom. 12:13).

For a wedding rehearsal dinner, I used two of the recipes: Beef Tenderloin with Cracked Black Pepper Coating and Red Wine-Thyme Pan Sauce (pg.86) - and - Baby Spinach Salad with Shaved Parmesan and Garlic Vinaigrette (pg.170).

Here's the recipe for the salad:

Baby Spinach Salad with Shaved Parmesan and Garlic Vinaigrette - Serves 12

          Baby spinach studded with shaved Parmesan is dressed with a potent vinaigrette made with a quick homemade garlic oil.
          Be sure to process the garlic and oil thoroughly - long enough so that the two become one. And since mincing garlic is such a chore, make sure you save the garlic for another use once the oil has been strained. for a bolder garlic flavor, stir a little of the minced garlic into the dressing.
  • 3 garlic cloves
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 2 bags (9 ounces each) prewashed baby spinach (about 2 quarts each)
  • 1 3-ounce wedge of Parmesan cheese, preferably Parmigiano-Reggiano, shaved with a vegetable peeler (about 1 cup shavings)
          With motor running, drop garlic cloves into a food processor or blender and process to mince. With motor running, add oil in a steady stream and process for about 30 seconds longer. Strain oil and set aside; reserve garlic for another use.
          Add lemon juice, mustard, salt, and a few grinds of pepper to the processor (without washing it) or blender and process until smooth. With motor running, slowly add garlic oil to make a thick, smooth dressing.
          Mix spinach and cheese in a large bowl. Pour dressing over salad, toss, and serve.

And there's more:
  • When should I serve it? As a light, refreshing first course or a buffet salad, or after the entree, accompanied by a good cheese
  • Any shortcuts? Although I prefer big slivers of Parmigiano-Reggiano, you can substitute coarsely grated good Parmesan. Substitute store-bought garlic oil.
  • How can I vary it? Substitute arugula for the baby spinach. Add a little chopped bacon (cooked until crisp) or a package of sliced fresh mushrooms.
  • What should I serve it with? Almost any dish.
  • How far ahead can I make it? The dressing is best made at least 1 hour before serving.
Pam Anderson is the author of the best-selling Perfect Recipe, winner of a Julia Child Award. The former executive of Cook's Illustrated, she is a columnist for USA Weekend and a contributing editor at Fine Cooking. She lives in Connecticut with her husband and two daughters.
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