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Park Avenue Potluck: Recipes from New York's Savviest Hostesses Hardcover – October 23, 2007
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- Print length272 pages
- LanguageEnglish
- PublisherRizzoli
- Publication dateOctober 23, 2007
- Dimensions7.56 x 0.91 x 9.37 inches
- ISBN-100847829898
- ISBN-13978-0847829897
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Excerpt. © Reprinted by permission. All rights reserved.
I was tempted to make these after seeing a similar recipe in a food magazine. Pecans are the only nut I'll break a diet for. These cocktail nibbles can be very spicy, so I have reduced the amount of cayenne to allow the other flavors, like soy and onion, to come through. They're the proverbial addictive snack--you can't eat just one. Guests really love them. And if you have made them in advance and stored them in an airtight container, you can give them a quick refresher in a microwave oven. Consider putting small bowls of these pecans on the table when you serve a simple green salad. Guests will love to nibble the nuts along with the greens. ...
Pub-Style Cheddar Chutney Croustades
This recipe is a real hand-me-down. ...got it from a friend of hers, and then gave it to me. The croustades are scrumptious tidbits that are tangy, rich, and a little out of the ordinary, though Cheddar and chutney make for a standard English pub-style sandwich with a pint of ale. But these can easily accompany a glass of chardonnay. I especially like to serve them in autumn. 1 jar (10 ounces) Major Grey's mango chutney 1/2 cup grated sharp Cheddar cheese 24 thin slices baguette, lightly toasted 2 tablespoons minced mint or cilantro leaves ... Bake about 5 minutes, just until warmed through. Arrange on a tray and garnish each with a little mint or cilantro. Serve the croustades as soon as they come out of the oven. ...
Product details
- Publisher : Rizzoli (October 23, 2007)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 0847829898
- ISBN-13 : 978-0847829897
- Item Weight : 1.96 pounds
- Dimensions : 7.56 x 0.91 x 9.37 inches
- Best Sellers Rank: #1,252,671 in Books (See Top 100 in Books)
- #207 in Mid-Atlantic U.S. Cooking, Food & Wine
- #287 in Event Planning
- #4,842 in Entertaining & Holiday Cooking
- Customer Reviews:
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My friends have reservations about my cooking skills. At this meal pictures were taken on mobile phones and sent over the Internet. They were taken in a positive and not a negative spirit.
I made some changes in the Chicken Cacciatore recipe. The most important was I used boneless chicken thighs. The recipe does mention the problem with bones. With the thighs, everyone gets similar portions too. I used cheap red wine rather than dry white. I think that works better with tomato, onion, bell pepper, paprika, pepper, salt, oregano, and garlic. Instead of cremini mushrooms I used little button mushrooms from the supermarket. You could probably use bottled if necessary. I used canned sliced black olives. I probably used more mushrooms and olives than called for in the recipe but that is no drawback. I used just one green bell pepper instead of one half green and one red. As for cutting the bell pepper in strips I cut the pepper in half, cleaned it, then cut across the width of the half slice. That made cutting them into strips easier. I also thought it was better to half strips of pepper in the dish that were only half the height of the pepper and not the full length. The recipe's suggestion of serving this over fettuccine was a great idea. The fettuccine was put in flat bowls and the chicken and sauce placed over it. We were eating with knives and forks but there was no sauce left in the bowls at the end. The fettuccine swept it up. You could cut up the pepper and onion the day before and store it in the refrigerator. You can get all the ingredients at any supermarket which is an advantage.
I purchased this (rather expensive) book expecting to find it filled with exclusive recipes for fancy dishes served by the Park Avenue elite, but instead I found it to contain very approachable, common recipes, many of which I was already familiar with. That is not to say that the recipes aren't good: they are. The lemon & dijon chicken, the Paris iced tea, "Mexican" chocolate cake with a boiled chocolate icing and the "Aunt Janet's" beef recipe all turned out beautifully.
Bottom line: this book is filled with recipes by and for home cooks, whether your home's address happens to be on Park avenue or not.
I THOUGHT IT WOULD BE FULL OF UNKNOWN VEGETABLES, AND SPICES, THAT MY LOCAL GROCERY STORE
DOES NOT EVEN CARRY. WORSE I WOULD NEED A DEGREE FROM THE CORDON BLUE TO UNDERSTAND IT.
JUST THE OPPOSITE, IT'S FULL OF VERY EASY AND USEFUL RECIPES, START TO FINISH. FROM THE MAIN
COURSE TO LIBATIONS(DRINKS). THE FOOTNOTES AT THE BOTTOM ARE VERY USEFUL AND HELP GUIDE
IN CHOOSING THE RIGHT INGREDIENTS, THE RIGHT PREP, LOTS OF LITTLE POINTERS. SO THAT EVERYTHING
COMES OUT SUCCESSFUL. I MUST SAY THIS BOOK HAS MORE HELPFUL HINTS AND POINTERS THAN
MOST COOKBOOKS I'VE BOUGHT. ANYWAY, I LIKE THE BOOK, AND LOOK FORWARD TO MAKING LOTS
OF NEW THINGS OUT OF IT. PLUS, IT'S FOR A GOOD CAUSE.


