13 Responses to “LET THE PROGRESSIVE DINNER BEGIN!”

1. Hi Kate. Things were finally calm enough today for me to ask mom about the Bruschetta. So here goes….

   We mixed tomatoes (Italian because they have to be meaty and not juicy…I hate juicy tomatoes), onion, garlic, bell peppers, Italian spices, Canola oil, and Spiced Red Wine Vinegar. Like I said before, I’m the only one who eats it, so we only made a small amount. And it’s made “to taste”, so there really isn’t any measurements. just throw things together and when it tastes good to you and you have made enough, it’s done. Also, remember it’s supposed to be chunky. We used the Vidalia Chop Wizard to chop the tomatoes, garlic, onion, and peppers and used the larger blade. (I highly recommend this chopper, btw. I even told mom to leave everything to everyone else, but leave me the chopper in her will. It’s interesting to watch me use it, though…You’d probably laugh.)
   You can eat this in different ways….put it on garlic bread, Ritz Crackers, or English Muffins (topped with shredded cheese), or mix it with Snyders By Hanover Honey Mustard and Onion Pretzel Pieces and shredded cheese (My own concoction).

   And while I’m thinking about it…..The chicken salad/pate recipe…..

   1 can (or more if you are making for a lot of people) of chicken (Chicken of the Sea or any other brand). Make sure you drain it. Add onion, celery, pepper, and Ranch Dressing (Any brand). You can add egg if you want…not required though….Again, it’s “to taste”. (We don’t measure here much unless we have to.) Put it on crackers or make a sandwich out of it. Finger sandwiches might be good for this recipe. I just thought of that. Heck, I haven’t had finger sandwiches in forever.

   If you try either of these, please let me know how you liked them. I’m going to make this for either Christmas Eve or New Year’s Eve. Haven’t decided which yet. Heck, I’m just excited that I can actually cook.

   by Traci on December 2nd, 2007 at 4:10 am
   
   

2. About the quickest and easiest I can imagine are as follows:

   Egg Mayonnaise:
   1. Boil as many eggs as you wish, for at least five minutes so they are all hard boiled.
   2. Get rid of the shells, and cut in half length ways.
   3. Scoop out the hardened yolks, and mix the yolks with mayonnaise. Add salt or pepper to season.
   4. Put that mix back into the egg whites.
   5. Garnish with anchovies, or cod roe, or caviar…
   (At least children might find these attractive)

   Fish on Rye
   1. Cut up some rye (or black) bread into suitably small shapes (usually rectangles or squares will do).
   2. Put small piece of pickled herring on top of each piece of bread.
   3. Add either piece of onion (pickled, if you wish) or some sour cream.
   4. A thin layer of unsalted butter on top of the rye bread before you start is preferred by some…

   Not Quite Welsh Rarebit
   1. Toast some bread - either brown or white, according to taste.
   2. Lightly butter it.
   3. Place a thin piece of ham on top of that.
   4. Now put a slice of cheddar or grate some parmesan over that.
   5. You may care to add or sprinkle some mustard powder over that, but only an ever so slight sprinkling if you do (unless your guests have fiery tastes/tongues!)
   6. Grill until the cheese bubbles.
   7. Remove from grill and cut into appetising pieces.

   by Rudolf on December 2nd, 2007 at 8:39 am
   
   

3. Hi Kate–the crostinis sound delicious. I am a huge fan of goat cheese and olives. I’m in on this one!

   All of the ingredients in this recipe equals quite a bit of tang and flavor. The Mediterranean ingredients in the recipe pair nicely with a rustic red wine. I would suggest a Chianti or a Spanish Rioja. The blend of flavors will keep you eating and drinking through the evening–before long someone might be belly dancing on the tables! No–not me. I’m thinking Maggie. LOL.

   Cheers,
   Michele

   by Michele on December 3rd, 2007 at 3:57 pm
   
   

4. Sounds yummy, everyone! Traci, I’ll let you know how your recipes work at my home — when I have time to cook again. My new book is out right now, and my brain is about to implode from all the PR I’m doing (on top of holiday stuff!)
   Michele, I’m running out to the store now to find that Spanish Rioja. I love trying new wines. You’re right about Maggie. She’s so bad. Belly dancing, hmm. I wonder if she’s wearing a belly button ring?

   Kate

   by Kate Collins on December 3rd, 2007 at 4:10 pm
   
   

5. Kate, your crostinis sound wonderfully easy & delish!
   Michele, I’m with you on the wines, think I’ll get a bottle of Rioja tomorrow while out shopping!

   I’m a grazer from way back so absolutely loooove appetizers. Party food is one of my specialties. It’s great making a meal out of lots of little bites. Since I can’t narrow it down to just one fave (well, I’m a Gemini,’nuff said) here are a few we really enjoy. Bring on the bouzoukis & let the dancing begin! (Maggie, that’s your cue!)

   HOT BRIE KISSES

   2/3 lb. Brie Cheese
   2 sheets puff pastry (1-17.3 oz. box)
   Hot Pepper Jelly*

   Thaw puff pastry at room temperature for abut 30 minutes. Unfold pastry and roll lightly with a rolling pin to remove creases.
   Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet.
   Lightly spray mini-muffin cups with vegetable oil. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up. Cut brie into 1/2 inch squares. Place a piece of the cheese into each dough-lined cup. Top with 1/4 tsp. pepper jelly. Bake at 400 degrees for 10-15 minutes, or until golden. Makes 32.
   *NOTE: Also good using apricot preserves or cranberry sauce in place of the pepper jelly.
   *******************************************

   CITRUS MARINATED OLIVES

   1 lb assorted good imported olives (Kalamata, Nicoise, Spanish, etc.)
   8 garlic cloves, sliced
   1/2 orange, zest of, cut into 1/2 inch julienne
   1/2 lemon, zest of, cut into 1/2 inch julienne
   2 tablespoons fennel seeds
   1 tablespoon fresh rosemary
   4 tablespoons olive oil
   3 tablespoons fresh lemon juice
   1/2 teaspoon red pepper flakes

   Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours. Serves 8.
   *******************************************

   STUFFED MUSHROOMS

   24 mushrooms with caps(1.5″diam. or larger)
   2+ TBS Extra Virgin Olive Oil
   1/2 cup finely chopped green onions
   1/2 cup bread crumbs
   1/2 cup grated Parmesan cheese
   2 TBS. chopped Italian flat leaf parsley
   Salt
   Freshly ground black pepper
   4 TBS. butter
   1/2 cup chicken stock/broth

   Preheat oven to 375 degrees. Remove stems of the mushrooms & chop fine. Heat 2 TBS. olive oil in med. skillet over med. heat. Add green onions & cook til wilted, about 1 min. Stir in chopped mushroom stems & cook, stirring til tender, about 2-3 mins. Remove & cool.

   Toss breadcrumbs, grated cheese, parsley & sauteed vegs until well blended. Season to taste with salt & pepper. Stuff cavity of each mushroom with filling.

   Using 2 TBS. of the butter, grease a 12″x18″ baking pan. Arrange mushrooms in pan & use remaining 2 TBS of butter to dot the top of each mushroom. Add stock to pan.(This helps keep ‘em moist) If desired, drizzle tops with a bit more olive oil. Bake til the mushrooms are cooked through & crumbs are golden brown, about 20 mins. Serve mushrooms on a warm platter. (Can thicken pan juices on stove by boiling 1-2 mins. & spoon over mushrooms before serving.) Makes 24.
   NOTE: Sometimes I add 1/2 pkg. frozen artichoke hearts, thawed, chopped— & cook along with the veggies before stuffing. Yum!

   by Lynn in TX on December 3rd, 2007 at 6:35 pm
   
   

6. Sounds delicious, Kate. And so do the other recipes that are coming in.

   by Maggie on December 3rd, 2007 at 9:08 pm
   
   

7. Ok, now I’m hungry for Rarebit and stuffed mushrooms…two things I’ve never had, but they sound really, really, really yummy! Do you guys cater? I’d ask mom to make one (probably the rarebit since it seems easiest), but we’re going through a lot of personal stuff right now, and I don’t want to add to it by asking her to cook something she’s never cooked before. Of course the rarebit does sound a lot like grilled cheese with ham, so she might be able to handle it. I told her about the progressive dinner, and she did ask if there was anything interesting posted, so I’ll have to print this one out. The mushrooms might take a lot of arm twisting on my part…..And btw, just a silly cooking question…It calls for Extra Virgin Olive Oil. Ummm…there is a difference in oils? I was not aware…Being a non-cooker, I just always thought oil was oil.

   Oh, well…wish me luck with mom.

   by Traci on December 4th, 2007 at 2:32 am
   
   

8. Kate…good luck with the book promotions. I used to work for a local band trying to promote them and even came up with my own company name…so if you need any help, let me know. Getting into promotions is always something I wanted to get into.

   by Traci on December 4th, 2007 at 2:35 am
   
   

9. Traci,
   Extra Virgin Olive Oil, or EVOO, as Rachel Ray calls it, tastes better and is healthier. Make sure it says “first cold pressed” on the label. That’s the purest form.

   And for anyone concerned about trans fats, I’ve discovered the wonders of grapeseed oil. (Very healthy, no trans fats). Try it with this recipe: Slice potatoes, toss them in grapeseed oil, sprinkle with a little seasoning (I like Parmesan cheese) and bake them on a cookie sheet at 375 degrees for 20-25 minutes, or until golden, you’ll have delicious AND healthy baked “fries.” They get crispy on the bottom, something I have no luck getting olive oil tossed potatoes to do.

   Traci, I’d like to hear more about your PR business. Send me an email. katecollinsbooks@yahoo.com

   by Kate Collins on December 4th, 2007 at 12:42 pm
   
   

10. My goodness this sounds delicious! My mouth is watering. I have to speed read some of my cook books for Wednesday’s entree!

    by Diana on December 4th, 2007 at 11:16 pm
    
    

11. Kate,

    Thanks so much for explaining about Extra Virgin Olive Oil and Grape Seed Oil. I appreciate you taking the time to do so and for not treating me like I’m an idiot. Interesting how you get the “fries’ to get crispy on the bottom with the grape seed oil and not the olive oil. Another difference in oils, I guess. I’m learning a lot from you, so thank you.

    Your recipe for sliced potatoes/fries in grape seed oil sounds great. Reminds me a bit of my mom’s recipe for potatoes/eggs, and cheese. It’s my favorite thing that she makes. Just mix hash browns (the kind with peppers), cheese (American or cheddar), and egg in a pan with oil. I’m sure she uses Canola oil since that seems to be the only oil she has. Fry until the egg is how you like it. Personally, I like mine a bit on the gooey side. Dang, now I’m hungry!

    Oh and you have e-mail.

    by Traci on December 5th, 2007 at 4:18 am
    
    

12. Oh, and I forgot the bacon….a very important ingredient. Personally, I like it mixed in with the hash browns, egg, and cheese, but mom likes her bacon cripsy, so she does it separate and puts it on top once it’s done.

    by Traci on December 6th, 2007 at 2:08 am
    
    

13. I love appetizers! I’m SO wanting to try these out! All of them sound great (though I’d have to substitute the fish for something else–I’m not a seafood girl).

    by Heather on December 7th, 2007 at 2:01 pm
    
    

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