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Small Plates Marguerite Henderson

Small Plates

Marguerite Henderson

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Kindle Edition
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 About the Book 

Passionate chef, caterer, cooking instructor, and consultant Marguerite Henderson presents an exciting new book on a revolutionary new way to eat and entertain: small! Small Plates collects tried-and-true recipes and inventive new selections forMorePassionate chef, caterer, cooking instructor, and consultant Marguerite Henderson presents an exciting new book on a revolutionary new way to eat and entertain: small! Small Plates collects tried-and-true recipes and inventive new selections for bite-size dishes, tapas, appetizers, and hors doeuvres for every occasion. They highlight flavors around the world-from Greece, Italy, and Spain to Mexico, India, and beyond. Small is haute, especially when you can mix and match flavors and textures, offering bold and adventuresome combinations of food that wont weigh you down and will keep your palate guessing! With an emphasis on fresh ingredients, ease of preparation, and visual appeal, these flavorful small plates make the perfect meal, or come together to bring out the culinary explorer in everyone.MEATS AND POULTRY: Coffee and Spice Lamb Kebobs, Holiday Spiced Game Hens, Italian Sausages with White Beans on Swiss Chard, Pork Tenderloin Sandwiches with Onion RelishPASTA AND GRAINS: Asparagus, Peas, and Chive Risotto- Lemon Mint RicePasta con Ceci (with Garbanzo Beans)- Pesto alla Trapani and Sausage Pasta- Roasted Autumn Squash RisottoSAUCES AND SALSAS: Corn-Tomato-Mint Salsa, Grilled Peach and Red Pepper SalsaSALADS: Asian Scallop Salad- Cajun Shrimp and Andouille Salad- Arugula and Asparagus Pasta Salad- Fennel, Orange, and Pecan Salad- Five-Herb Heirloom Tomatoes and Mozzarella Pasta Salad- Portobello Mushroom SaladSAVORY PIES AND TARTS: Pancetta, Caramelized Onion, and Brie Tarts- Pear or Fig and Gorgonzola Crostada- Tomato and Olive TartSEAFOOD: Calamari with Fingerling Potatoes and Fennel, Feta and Herb Stuffed Shrimp, Mussels inCreamy Tomato Sauce, Sea Scallop Skewers with Gremolata (Parsley-Lemon Sauce)SOUPS AND STEWS: Italian Lentil Stew with Sausage, Roasted Tomato and Basil Soup, Spicy Corn and Crab ChowderVEGETABLES: Asparagus Cheese Timbale, Eggplant Caviar with Pita Chips, Sicilian Swiss Chard, Pancetta and Beans, Wild Mushrooms on Creamy Polenta