Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs

Tips for Entertaining

By Barbara Seelig Brown

Some folks are excited that the Holiday Season is approaching while others may be apprehensive about the work associated with the season. Do you stand in your kitchen just before the party and ask yourself what the heck you were thinking when you planned this? To make things go smoothly, here are some tips for Stress Free holidays:

Things you can several days or several weeks ahead:

Decide holiday and entertaining menus over dinner tonight or on the next occasion that you and your partner are relaxed and in a good mood.

Gather Stress Free recipes for entertaining as well as quick meals for busy times (see Tortellini Soup below).

Make shopping lists.

Purchase pantry and frozen groceries. Purchase a few items each time you do your routine shopping.

Purchase wine.

Make a batch of anything that you can freeze ahead (see Onion Herb Cheese Crisps below).

When cooking dinner on a nightly basis, make double and freeze some meals ahead to relieve some cooking during hectic times.

Check to see if you need to purchase any dishes, glassware, tablecloths, candles, folding tables or chairs.

Sharpen kitchen knives.

Turkeys:

Estimate the number of guests and allow 1-1½ pounds per person. Plan on cooking your turkey approximately 15 minutes per pound. Use a meat thermometer to take the guesswork out of cooking times. The thermometer should read 180° in the leg and thigh joint. It generally gets there before you guesstimate that it is, so avoid overcooking with a $10 instant read meat thermometer. Give the turkey the food equivalent of your aerobic cool down and let it rest 30-45 minutes for easier slicing and juicier slices. This also gives you time to put finishing touches on side dishes and frees up oven for other items as well.

Cooking two smaller turkeys, rather than one large one, might be more appropriate according to your oven size and other demands on the oven. Make sure the turkey you plan on purchasing will fit in your oven and refrigerator. If you have a large crowd and need to cook two, cook one a day ahead, carve, cover and reheat gently on the day of the gathering. The second turkey can be the bird everyone oohs and aahs over.

Remember to allow adequate defrosting time for frozen turkeys. You should figure 24 hours of defrosting in the refrigerator for every 5 pounds of turkey. This can take 3-5 days, not counting the day of cooking. If you are planning a fresh turkey, decide where you will purchase it and order it now.

You can also call the following turkey hotlines with turkey questions: The USDA at 888-674-6854, Butterball at 800-288-8372, or Reynolds Turkey Hotline at 800-745-4000.

Also, remember to store leftovers within 2 hours to avoid any food safety risks.

A Few Extra Touches:

Select music ahead of time. Set up the CD player early in the day.

Use lots of candles for atmosphere. Group multiple candle holders as centerpieces.

Get all serving pieces, ice buckets, trays, etc. out ahead of time and place labels on them as to what menu item they will hold to avoid last minute rummaging through cabinets.

Prepare garnishes for drinks and plates a day before, i.e. slice lemons, wash herbs.

Decide on something fabulous to wear so that you feel good!

Finally, allow time before any party so that you can relax in a bubble bath or at least walk around your home with a glass of wine and admire what you have created!

Smile and enjoy yourself!

Cookie Baking Ideas:

Participate in a cookie exchange so that you only have to bake one kind of cookie.

Invite friends in for a baking party. All the baking gets done and you feel good after a day of fellowship.

Prepare batches of cookie dough ahead and freeze. Bake when you are in the mood or have helpers.

Realize that fewer types of cookies can be very festive and less stressful. Did you have leftovers last year that you had to throw away after all that hard work?

Tortellini Soup with Sun Dried Tomato,
Baby Spinach and Fresh Cremini Mushrooms

Make this soup on a moment’s notice from your pantry and freezer. It can be on the table in 30 minutes or less, and can be served as an appetizer or an entree with a great salad.

Serves 6-8

Colavita extra virgin olive oil
2 cloves garlic, minced
32 ounces chicken stock
32 ounces vegetable stock
28 ounces diced tomatoes
4 ounces chopped sun dried tomatoes (not in oil)
12 ounces water
1 cup fresh basil, chopped
1 / 2 cup fresh oregano, roughly chopped
2 cups baby spinach
10 ounces uncooked cheese tortellini
10 ounces sliced fresh Cremini mushrooms
Parmigiano-Reggiano

Equipment: 8 quart soup pot with lid, grater

Heat olive oil and garlic in soup pot over medium heat until garlic is fragrant.

Add stocks, both types of tomatoes and 12 ounces of water. Bring to boil.

Add basil, oregano, spinach, tortellini and mushrooms and cook until tortellini are done, approximately 10 minutes. More water or stock can be added to achieve desired consistency.

Sprinkle with freshly grated Parmigiano-Reggiano.

©Barbara Seelig Brown

Onion Herb Crisps

These crispy herb d’oeuvres are great with drinks or a glass of wine! The dough or the baked crisps also store well in the freezer.

1 / 4 pound reduced fat, sharp, New York Style cheddar cheese, shredded
3 tablespoons unsalted butter, cut into thirds
1 teaspoon onion flakes
1 teaspoon Italian Herb Blend
1 / 2 teaspoon hot pepper sauce
1 / 2 teaspoon fine sea salt
1 cup unbleached flour
1 teaspoon baking powder
2 egg whites
1 / 2 teaspoon sea salt
Colavita Extra Virgin Olive Oil

Equipment:

Food processor
Baking sheets
Parchment paper
Pastry brush

Preheat oven to 350 degrees.

Line baking sheets with parchment.
Place cheese, butter, onion flakes, Italian Herb blend, hot pepper sauce, and salt in the work bowl of your food processor. Blend well.

Add flour and baking powder and pulse just until flour is blended in. This will look like coarse corn meal. Stream in just enough olive oil to bind.

Form into 2 logs and place on plastic wrap. Roll tightly and refrigerate at least 30 minutes.

Slice into 1 / 4 inch disks and place on prepared baking sheet.

Mix egg white with salt for glaze. Brush glaze on each round.

Bake until lightly browned, approximately 13 - 15 minutes.

Cook’s Tips:
Dough can be frozen or crisps can be baked and frozen.
Do not let parchment extend beyond baking sheet or it will burn.

Variation:

Dough can also be rolled out to 1 / 4 inch thickness and cut with small, seasonal cookie cutters for a festive look.

You can also eliminate the step of making logs and bake as you would a drop cookie.

©Barbara Seelig Brown

Osso Buco

This braised dish is excellent when cooked slowly in your oven for several hours, in the crock pot, or made ahead and frozen for easy entertaining. It is always a hit.

Serves 4

Colavita extra Virgin olive oil
4 (1 – 1 ½ inch) thick slices of Veal Shank or Buffalo Shank
½ cup Wondra flour
½ teaspoon Fine Sea Salt
1 cup sliced carrots
1 cup sliced celery
½ cup chopped onion
4 cloves garlic
1 cup dry white wine or vermouth
1 cup Chicken or Veal Stock
15 oz. Can diced tomatoes
½ cup finely minced Italian parsley
½ cup chopped fresh basil
2 Tablespoons chopped fresh marjoram or oregano
Freshly ground black pepper

Gremolata

1 lemon
Fresh Italian parsley
2 cloves minced garlic

Equipment: 12-inch sauté pan with lid

Place flour in large bowl or pie plate. Season with salt. Place just enough olive oil in pan to lightly coat bottom. Heat oil. While oil is heating, dredge veal in flour.
Brown veal on both sides, approximately 5 minutes each side.

Remove veal from pan. Add carrots, celery, garlic, and onion. Sauté 5 minutes and add basil and marjoram. Add wine, then stock and tomatoes. Bring to boil. Lower heat and add veal. Cover and simmer on top of stove for 60-90 minutes or in a low oven (300 degrees).

Gremolata: Grate zest of lemon; mince 2 cloves garlic, and 2 Tablespoons parley. Mix together and reserve for garnish known as Gremolata.

Serve over polenta, small pasta, risotto or mashed potatoes with plenty of the sauce and a sprinkling of Gremolata.

©Barbara Seelig Brown

For more quick, easy, do ahead recipes you can purchase my book, Stress Free Cooking through my website or at your favorite bookstore. Visit my Schedule of Events and stop in and introduce yourself whenever possible.

Stress Free Cooking by Barbara Seelig Brown's Lifestyle Designs

Tips for Entertaining

Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs