Shepard - Food of My Friends

Food of My Friends The Best Meal in Town Judith Shepard New York Appetizers The problem with appetizers is that we eat too many of them. They are intended to whet the appetite and prepare us for the feast to come. Instead, we stuff ourselves gluttonously and then moan and groan when the first course appears. I have finally realized that I enjoy my meals a great deal more if I dont overindulge. Here, then, are a few good recipes. The less served, the better.

My friend, Jane Wilson, has a catering service in New York called The Party Box. She is a marvelously creative cook who puts meals together like an artist mixing her paints. Once, at a local food stand, some beautiful cauliflower so entranced her that she decided to concoct an all white dinner, which turned out splendidly, as usual. She has helped me to explore the color and textures of food. This is a snack which she brought back from Japan. can salted peanuts 1. can salted peanuts1.

Cut the ginger into small pieces.2. Mix the ginger with the peanuts and serve.Simple!!We have two good friends, Florence and Jerry Grey. Florence is a fashion illustrator and Jerry is an engineer and a solar-energy consultant. They both have boundless energy, it seems, and entertain frequently and very well, always preparing the dinner together. I often wonder how they fit everything into their busy schedule with such apparent ease. scallopsChinese Hot Pepper and Garlic Sauce (This can be found in Chinese stores, or in Chinese sections of certain markets. scallopsChinese Hot Pepper and Garlic Sauce (This can be found in Chinese stores, or in Chinese sections of certain markets.

It should be used sparingly, to taste. If you cant find it, use some hot chilis and garlic, also sparingly.)1. Cut the fillets into bite-size pieces.2. Squeeze two limes.3. Mix fillet pieces with the scallops and pour the lime juice over fish. The juice should cover the fish; if there is not enough use the third lime.4.

Marinate (soak) for at least three hours, preferably overnight.5. When you are ready to serve the seviche, add tsp. of the Chinese sauce, stir well and test for spiciness. Add more sauce if you like it hotter.Florences Sardine Dip2 cans sardines (4-oz. each)1 small onion, minced2 tsp. lemon juicecup yogurtChopped parsley for garnish1. lemon juicecup yogurtChopped parsley for garnish1.

Drain oil from sardines and mash in small bowl.2. Add onion to sardines.3. Mix mustard and lemon juice with yogurt.4. Add yogurt mixture to sardines and mix thoroughly.5. Garnish with chopped parsley.One evening we were invited for dinner at our cousin Cynthias house. We already had plans for later in the evening, so she urged us to come just for drinks and a first course.

She explained that a friend, who had a cooking school in New York, would be there. When we arrived, everyone was busily following her friends instructions. The first course was a quiche which was so good and so easy to make that I have included it as a last-minute addition. It was served as an hors doeuvre, but it might easily be included as part of the main dinner.Easy Quiche1 10-inch pie shell3 medium tomatoes2 tbsp. oil1 tbsp. vinegarSalt and pepper, to taste2 tbsp.

Dijon type mustardlb. Danish Fontina cheese, slicedcup grated Parmesan cheese1. Bake pie shell until done.2. While pie shell is baking, slice tomatoes and marinate in the oil, vinegar, salt, and pepper.3. Cool pie shell and spread with mustard.4. Place the sliced and drained tomatoes on top of the mustard.5.

Place Fontina over the tomatoes.6. Sprinkle with grated Parmesan and bake in a 350-degree oven until cheese has melted.Bernice Hunt seems to do all things well. Along with having raised a family, she is also a writer, an editor, and a superb cook. She is aided and abetted in all this by her husband, Morton, also a writer and a gardener who manages to grow lovely vegetables without using either herbicides or pesticides. Bernice has written an excellent book called The Bread Book for which Morton tested the recipes. butter, softened4 oz. cream cheese, softened5 tbsp. anchovy paste1 tbsp. parsley, chopped1. parsley, chopped1.

Blend the butter, cream cheese and paste into a smooth mixture, suitable for spreading.2. Garnish with chopped parsley.3. Serve with crackers.This is an appetizer that I copied from a restaurant in San Francisco years ago. I dont make it as much now because I dont like all the preservatives in bacon, and I prefer not to deep fry. However, its quite exotic and if it is accompanied by the kind of rum punches the restaurant served, you might even forget all that.Rumaki6 pieces of bacon (some stores carry bacon without preservatives.)pound chicken liversGarlic salt, to taste1 8-oz. can water chestnutsCorn or safflower oil for deep frying1.

Cut bacon into two-inch pieces.2. Cut chicken livers into small bite-sized pieces, removing any membranes.3. Sprinkle liver with garlic salt.4. Alternate bacon, liver, and water chestnuts on small skewers.5. Bring oil to boil in a deep fryer or a heavy, deep saucepan.6. Deep fry, a few at a time, making sure the bacon is thoroughly cooked.7.

Drain and serve warm.We have two lovely and special friends named Bill and Gay Tarlo. Bill is a retired English barrister and Gay is pure New England. They entertain beautifully in a house filled with shining silver, lovely antiques, and a profusion of flowers. Gay has a great eye for color and style. Bill loves to cook and has a great eye, periodwith a perennially mischievous twinkle. For years he has been promising me his curry recipe for which he is famous, but I just cant seem to pry it away.

However, he did call to donate these two party appetizers.