Easy tips from 3 pro help you host a tasteful feast
Bill Daley
MCT News Service
November 03, 2009 06:02 AM
Fall's shorter days means longer nights, nights perfect for entertaining. Whether it's a fancy black-tie bash, an intimate dinner for four or just the guys (or gals) gathering for beer and football, here are tips for pulling that party off right from some of the nation's foremost experts.
Colin Cowie:
"From drab to fab" is Cowie's motto for fall. The New York-based wedding and event planner, interior designer, author and television personality says you can still make "chic, elegant and tasty" dishes for parties without resorting to expensive or unhealthful ingredients.
» Experiment with pastas made of whole wheat or durum wheat flour. He suggests grilling zucchini and corn and combining them with fusilli pasta. "It's comfort food without the guilt," he says.
» Use frozen foods to your advantage. A whole wheat pizza topped with cheese can take on a fresh look if baked with fresh, chopped tomatoes, mozzarella and jalapeno peppers on top. Or make a "salad" pizza by topping that cheese pie with arugula and sliced prosciutto. Make it a lunch, he says, with a bottle of rose, some cheese and bread.
» Don't forget soup. Spike up a commercially prepared frozen soup with a little white wine and chicken stock. Have a tray of condiments so guests can tailor their soup to their taste. Cowie suggests offering yogurt, chopped chives or green onions, sliced jalapenos, chopped tomatoes or diced bacon on the side to create a "soup buffet." "How you serve it makes a difference," he adds. Cowie likes to pour the hot soup at the table into bowls already garnished with a complementary ingredient, like a crab cake for pea soup. "It's a way to bring a little drama to the table," Cowie says.
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