Want to have an impromptu holiday get together but don’t have time to prepare? Make an Antipasto Tray. Below are pictures of one I did for a party of about 100 people. We used the whole table, but a large serving platter or cutting board is sufficient for a party of up to 12 or 14. You can get it all together in under an hour including grocery store time.

1. Determine what serving platter you will use. I have a large slate serving board that I like. I place a bowl for the olives in the center. I have a large tall glass that I use for the breadsticks. Wooden Picks and tongs and little appetizer plates.

2. Prepare a grocery list of what you want to serve. Keep it simple. Remember a small amount goes a long way. I usually do (3) Meats [(2) types of Salami, and (1) Prosciutto]. (3) Cheeses [Bocconcini in a little olive oil, fresh chopped parsley and red pepper flakes and salt and pepper, Pecorino and Provolone, cubed]. (3) Peppers [Roasted Red Peppers drained and Cut into strips with a little thinly sliced garlic added, Pepperoncini and Peppadew Peppers]. Artichoke Hearts, drained and quartered and Figs, sliced in half. Enough Mixed Olives for the small bowl in the center.

The trick is to go to a better grocery store like Whole Foods, Central Market or a specialty Italian food store if you have one in your neighborhood. Don’t be afraid to ask for help. If you go during a slower time there is always a friendly grocer that will cube the cheese for you and show you where everything is. You can also call before you go and everything will be ready when you arrive. To cut down on cost go to the olive bar and only purchase the amount you need.  You will find artichokes there also. Ask the butcher to slice the meat really thin and ask him for a suggestion of what type of salami.

3. To serve just line your platter(s) or board(s) with raddicchio leaves and place your goodies fanning out from the olives in the center. Alternate colors for a pretty display. Since you had your grocer do most of the prep work this part is easy.  You will not believe how impressed your guests will be.! Happy Entertaining! Mary Beth

Chantal’s Classic Teakettle is featured in the opening sequence of the newest commercial for “The Beatles: Rock Band” video game.
The game is expected to be one of the top sellers this holiday season and Chantal is excited to see that they chose to show their teakettle.

Click here to watch the video! and Click here to find a place to purchase one!
Pay close attention to the first few seconds.

I was speaking with Meggan on Monday and she told me a great story about what to do with burnt biscuits. Meggan made biscuits Saturday morning and burnt them on the bottom. She didn’t want to throw them away but once she cut the bottoms off they were too thin to spread with butter and jelly. She also had a bag of apples she needed to use so she decided to make an Apple Cobbler in this great Le Creuset 5.5 Quart Dutch Oven. Don’t you think it is just divine in the Caribbean Blue? Here is her recipe:

Peel, core and slice about 8 to 10 Granny Smith apples. Place in a 5.5 quart French oven. Add 1/3 cup of orange juice, 1/2 cup of sugar, 1 tbsp. of cinnamon and 1 teaspoon of Nutmeg (if desired). Place on stove top and cook down until soft.

Drain off liquid and reserve, keeping the apples in the same French Oven. Cut the burnt part off your biscuits and throw away.  Break the remaining biscuits up into silver dollar sized pieces. Cover the apples with them. Cut up 1/3 cup of butter and place on top of biscuits. Sprinkle with 1/2 cup of brown sugar.  Pour reserved liquid over everything. Bake in the oven from 350 to 375 degrees for 20 minutes. Serve in your Le Creuset Dutch Oven. Enjoy!!

Find a place to buy this Le Creuset 5.5-qt French Oven.

In keeping with the true spirit of the harvest look what I received from one of our members:

Robert and Lynn in Alabama write:
“We had about five dozen Satsumas on one little tree. The other tree didn’t make any this year…guess it is too small. We canned four pints of fruit sections, and we still had plenty to eat.”

Check this out: Just found another great video using the pressure cooker. This one is from Gourmet Magazine. They make a lamb shank Tuscan style with white beans and vegetables in a tomato broth. I get hungry just thinking about it!

Because we are all so busy I am going to try the Chicken Stew and maybe if I have time the cheesecake. Below are the recipes Fagor suggests. I did not include the one for the lobster risotto. Let me know if you are interested and I will put it in another blog. This video shows you how to make the Chicken Stew and Lobster Risotto -

Would love to know how yours turns out!

Chicken Stew
1 Tablespoon Olive Oil
1 Whole Chicken cut into pieces
Salt and Pepper, to taste
1 Onion, diced
1 Carrot, diced
1 large or 2 medium potatoes, cut into 1” cubes
1 clove garlic, minced
1 handful of peanuts
1 cup low sodium chicken broth

Directions
1. 1. Heat olive oil in the pressure cooker over high heat. Sprinkle salt and pepper over both sides of chicken pieces.
2. Add chicken to pressure cooker and sauté on both sides, about 5 minutes. Reduce heat to medium-high. Add onion, carrot, potatoes, garlic and peanuts. Cook and stir about 3 minutes. Add Chicken broth.
3. Close lid, bring to high pressure, then lower heat and cook for 25 minutes. Remove from heat and release the pressure with the cold-water release method.
4. Serve in large soup or pasta bowls.

Cheesecake
1 tablespoon butter
2 teaspoons grated lemon zest
2 tablespoons flour
Cookie crumbs
6 tablespoons sour cream
2 (8 ounce) packages of cream cheese
2 eggs
3/4 cup sugar
2 egg yolks
1/4 cup heavy cream
2 cups water
2 teaspoons vanilla extract
DIRECTIONS
1. Butter a pressure cooker baking dish. Sprinkle with cookie crumbs and set aside.
2. In a food processor, blend the cream cheese, sugar, cream, vanilla, lemon zest, flour, and sour cream. Beat in the eggs and egg yolks, pour into baking dish and cover with aluminum foil.
3. Pour 2 cups of water into the Pressure Cooker. Place the cheesecake in the Cooker Basket and lower into Cooker on top of a trivet. Close lid, bring to high pressure and cook for 30 minutes. Let the pressure drop naturally, remove the lid and take out the cheese cake. Loosen the foil, cool, then chill, preferably overnight. Spread fruit preserves in a thin layer over the cheesecake and serve.

It’s freezing outside and rainy and cold and I’m in Dallas!  “Tis the season” no one has time for anything, but we all need nutritious meals to keep up our energy and avoid getting the flu. Just learning how to cook I took a poll around the office to see what we were all craving. Chicken Stew was high on the list and everyone agreed the Fagor Pressure Cooker was our must have this week. It can cut your cooking time up to 70% and you can do everything in one pot!!!

I have been afraid of Pressure Cookers since way back when I saw an I Love Lucy episode, but after watching this short video and reading an article from Cook’s Illustrated I’m going to pick one up today!
 
Our buyers recommend the Fagor 6-qt. Duo Pressure Cooker.  Look what Cook’s Illustrated wrote about it:
Our recommended model was the Fagor Duo, which had all of the qualities we were looking for–except for a clear indicator that high pressure has been reached. [This article is from a few years ago and Fagor has now put a button on the cooker that tells you when high pressure has been reached.]
However, this cooker’s quick-release valve is larger than the Magefesa’s, and the steam is more carefully directed away from the cook. We also liked the Fagor Duo’s wide base (wider than that of most other pots), which allows for easier browning and sautéing.
Pressure Cookers: While none of the models we tested met all of our specifications, we felt we could recommend the Fagor Duo without reservations.

Don’t forget to check out our blog tomorrow for the “Meal of the week.” What do you think about Chicken Stew, Dinner Rolls and Cheesecake for dessert?

Find a place to buy this Fagor Pressure Cooker.

Knowledge is Great Food!! TD