The Big Platter Cookbook Cooking and Entertaining Family Style

by Temple, Lou Jane; Sinnes, A. Cort; Rothfeld, Steven

• ISBN13: 9781584793328
• ISBN10: 1584793325
• Format: Hardcover
• Copyright: 2004-10-01
• Publisher: Harry N. Abrams

Summary

In The Big Platter Cookbook, seasoned hosts and food writers Lou Jane Temple and A. Cort Sinnes serve up more than 100 full-flavored, crowd-pleasing, incredibly convenient recipes that reflect a new casual approach to cooking and entertaining. The cook can prepare these delectable meals in advance, arrange them on platters, then kick back and enjoy the party! Please your guests -- and yourself -- with soul-satisfying entrees like Cowboy Cassoulet, Bourbon and Coke Short Ribs, and Salad Nicoise with Swordfish and Black Rice. And take note of specialties like Eggplant Roll-Ups with Caramelized Onions and Cafe Lulu's Macaroni and Cheese that are perfect for either main dishes or sides. Many of the recipes are made with ease on the grill -- even a Thanksgiving turkey! -- and seafood recipes, ethnic specialties, and vegetarian entrees abound.

Author Biography

Caterer, columnist, radio personality, and novelist Lou Jane Temple is the former owner of Cafe Lulu in Kansas City. She writes about food and entertaining for Kansas City Magazine and develops menus for new restaurants A. Cort Sinnes is the author of three popular books on grilling. He writes for Cook's Illustrated, Fine Cooking, and Kitchen Garden. He lives and works in the Napa Valley Steven Rothfeld's photographs have appeared in Food & Wine, Gourmet, and Bon Appetit and numerous books

Table of Contents

Introduction	p. 6
How to Use This Book	p. 8
Big Platter Starters	p. 9
Satay with Tamarind Dipping Sauce	p. 10
Smoked Trout Mousse	p. 11
Grilled Oysters	p. 13
Low-Fat Squash Dip	p. 14
Feta Spread	p. 14
Menu: Do-Ahead Cocktail Party	p. 15
Chutney Cream Cheese Spread	p. 15
Home-Smoked Salmon	p. 16
Artichoke Hummus	p. 17
Country Pate with Prunes and Hazelnuts	p. 18
Bruschetta Platter	p. 19
Crudites with Spicy Peanut Dip	p. 20
Big Platter Fall	p. 21
Beef Zinfandel	p. 22
Escarole, Potato, and Sausage a la Tamborello	p. 23
Menu: Cort's Thanksgiving	p. 24
Pandora's Turkey	p. 24
Fresh Cranberry and Tangerine Relish	p. 27
Succotash	p. 27
Roasted Beets and Carrots with Orange-Ginger Sauce	p. 28
Lulu's Root Bake	p. 29
Cafe Lulu's Macaroni and Cheese	p. 31
Blu Lu Salad	p. 32
Cabbage Stuffed with Turkey, Mushrooms, and Barley	p. 34
Spaetzle	p. 35
Company Meat Loaf	p. 37
Tuna Noodle Casserole, Redux	p. 38
Menu: Italian Vegetarian	p. 39
Eggplant Roll-Ups with Caramelized Onions	p. 39
Butternut Squash Risotto	p. 41
Lulu's Panzanella	p. 42
Big Beefsteak Dinner with Three Toppings	p. 45
Wilted Brussels Sprouts with Toasted Walnuts	p. 48
Pheasant Pot Pie	p. 48
Menu: In the Spirit of Morocco	p. 50
Moroccan Chicken	p. 50
Couscous and Barley Pilaf	p. 52
Lamb Tagine with Prunes and Onion Compote	p. 53
Cowboy Cassoulet	p. 54
Pear, Beet, Shrimp, and Goat Cheese Salad	p. 56
Spicy Hacked Chicken	p. 57
Menu: Napa Valley End-of-Harvest Feast	p. 59
Roasted Pork Shoulder with Squash Puree	p. 59
Salmon on Black Beans with Red Pepper Puree	p. 62
Turkey Enchilada Pie	p. 64
Big Platter Winter	p. 65
Bourbon and Coke Short Ribs	p. 67
Abraham Lincoln's Favorite Dinner	p. 68
Stuffed Shells with Mushroom Sauce	p. 69
Corned Beef and White Beans	p. 70
Red Cabbage and Apples	p. 71
Menu: New Year's Day Pig Party	p. 72
Mustard Fruit Compote	p. 72
Hoppin' John	p. 73
Cort's Coleslaw	p. 74
Twice-cooked Peking Lamb Shoulder	p. 75
Salmon with Green Curry	p. 76
Thai Cold Beef Salad	p. 79
Seafood Choucroute Garni	p. 80
Choucroute Garni	p. 81
Greens with Leeks and Pears	p. 82
Smoked Seafood Salad	p. 83
Menu: Valentine's Day Feast	p. 85
Prosecco Risotto and Four Cheeses	p. 85
Sauteed Scallop and Lobster Salad	p. 86
Pork Chops Smothered in Onions and Apples	p. 88
Oxtails with Green Olives	p. 90
Joe's Special	p. 91
North Beach Veal Stew	p. 92
Chicken Alsace	p. 94
Lamb Shanks in Guinness	p. 95
Menu: Mardi Gras Party	p. 96
How to Build a Muffaleta	p. 96
Lulu's Jambalaya	p. 97
New Orleans Barbecue Shrimp	p. 98
Big Platter Spring	p. 99
Mixed Grill with Provencal Sauce	p. 101
Grilled Spring Chicken Dijon	p. 103
Veal Shanks in White Wine	p. 104
Menu: Spring Lunch for Easter or Passover	p. 105
Fresh Limas and Barley Salad	p. 105
Potato and Celeriac Faux Dauphine	p. 106
Grilled Butterflied Leg of Lamb	p. 107
Tortilla Espanola	p. 108
Pasta with Prawns Piccata	p. 109
Torta Rustica	p. 111
Paella	p. 113
Trout in Bondage	p. 116
Rabbit with Mustard Sauce	p. 117
Grilled Tuna with White BEans and Basil Oil	p. 119
Menu: "Ladies Who Lunch" Luncheon	p. 121
Green Bean Salad with Hazelnuts	p. 121
Chicken Crepes with Sauce Royale	p. 122
Frozen Fruit Salad	p. 123
Snapper a la Veracruzana	p. 125
Duck Breast with Fresh Figs and Port	p. 126
Menu: Indian Feast	p. 129
Tandoori Chicken	p. 129
Shrimp Vindaloo	p. 130
Spicy Eggplant	p. 131
Sesame Rice	p. 132
Cucumber Raita	p. 132
Kalan	p. 133
Pappadums	p. 133
Spring Mushroom Risotto	p. 134
Big Platter Summer	p. 135
Fried Green Tomatoes with Shrimp Remoulade	p. 136
Lamb Kabobs	p. 138
Heartland Grain Salad	p. 139
Steak with Salsa Verde	p. 140
Summer's End Ratatouille, Two Ways	p. 142
Menu: All-American Barbecue	p. 144
New Potato Salad with Grapes and Almonds	p. 144
Brookville Hotel-Style Coleslaw	p. 145
Island Coleslaw	p. 145
No-Fail Barbecue Beef Brisket with Spicy Chili Rub	p. 146
Best-Ever Barbecue Ribs with Homemade Barbecue Sauce	p. 148
BLT Salad	p. 151
Feijoada a la Calistoga	p. 152
Lulu's Lamb Ribs	p. 154
Menu: Summer Street Food Party	p. 155
Lamb Burgers with Mint Yogurt Dressing	p. 155
Fish Tacos with Mexican Cabbage Salad	p. 156
Iowa Corn Dogs	p. 157
Curried Chicken Salad	p. 159
Scallops and Corn	p. 160
Swiss Chard and Goat Cheese Tart	p. 161
Three Melon Salad	p. 162
Figs, Nectarines, and Prosciutto	p. 165
Salade Nicoise with Swordfish and Black Rice	p. 165
Menu: Southeast Asian Party by the Pool	p. 167
Cold Asian Noodles with Peanut Sauce	p. 167
Marinated Cucumbers	p. 168
Viet-Caramelized Chicken Wings	p. 168
Chicken Livers with Wilted Spinach	p. 170
Big Platter Desserts	p. 171
Peach Crisp	p. 172
The Mother of All Chocolate Chip Cookies	p. 173
Plum Clafouti	p. 174
Menu: Sweet Birthday Party	p. 176
Flourless Chocolate Torte	p. 176
Black-Bottom Cupcakes	p. 177
Two Twisted Trifles	p. 178
Baked Pears with Mascarpone and Amaretti	p. 180
Pumpkin Flan with Sweet Tortilla Chips	p. 181
Aunt Mayme's Date Pudding	p. 182
Viola's Fruitcake	p. 183
Bread Pudding with Pears and Pine Nuts	p. 184
Big Platter Ingredients	p. 185
Big Platter Pots, Pans, and Platters	p. 186
Acknowledgments	p. 187
Metric Conversion Chart	p. 188
Index	p. 189
Table of Contents provided by Ingram. All Rights Reserved.