Archive: Entertaining

The Zuke-A-Mole Trick

Zucchini's in the house! Get ready, because once it starts, summer squash doesn't stop producing. As one of the most prolific items in the garden, it requires cooking ideas that go beyond the same ole zucchini bread and ratatouille. The zucchini, aka courgette, has arrived at local farm markets. (Kim O'Donnel) Last summer, I came across this zinger, a unique dip that remarkably resembles guacamole. It's so similar in look and mouthfeel that you could almost fool people. Don't get me wrong; I love guacamole, but like it or not, the avocado is high in fat - about 25 grams each. Of course, if you're a vegan, this is a great way to get plant-based fatty acids, but the tendency among we fat-loving Americans is to add fat to the fat. In the case of the guac, we like to add sour cream, cheese, even the dreaded mayo, and then...

By Kim ODonnel | July 7, 2006; 11:34 AM ET | Comments (6) | TrackBack (0)

Fourth of July Checklist

With the anticipation of fireworks, parades and red-white-and-blue jello desserts, we can get sidetracked while planning a holiday cookout, fiesta, barbecue -- whatever you may call it. Details are tough when pulling off a celebration of the outdoor variety, to boot. Below is a list of 10 things to remember amid all the hubbub. And please, share your tips in the comments area below. 1. It's hot out there. The forecast is calling for temperatures in the mid 90s. That means the "keep-cold-food-cold and hot-things-hot" rule is of particular importance. The last thing you want to interrupt your fireworks show is a visit to the emergency room for food poisoning. Simply put, if you're at home, keep meat in the fridge until ready to use and keep prepared food indoors (preferably with the A/C on), even when it's time to serve up. Arrange your spread buffet-style on the kitchen table...

By Kim ODonnel | July 3, 2006; 10:45 AM ET | Comments (4) | TrackBack (0)

Party Plates With a Conscience

Ever think about how much waste we create over food and drink every time we organize a summer cookout, picnic or other outdoor gathering? I hate to be an environmental downer, but it's time we get hip to all the debris we leave behind after our fun-loving feasts. Two companies have taken on the challenge, offering a new take on disposable plates and cutlery that work in tandem with the environment rather landfills....

By Kim ODonnel | June 1, 2006; 11:45 AM ET | Comments (5) | TrackBack (0)

Crumbs From Memorial Day Weekend

Well, I was wrong - in spite of my predictions on Friday, there was nary a drop of rain the whole weekend. My wrong made everything right in the al fresco dining department - such magical weather for all the outdoor feasting one could ever hope for! Here are some of the highlights from my long weekend: Sunday night it was an impromptu get-together with friends at their place, where we dipped simply grilled shrimp into a green sauce that took me all of five minutes to make in a food processor. Here's what you need: 1 bunch cilantro, 1 small handful of fresh mint leaves, 2 cloves peeled, smashed garlic, 1 plum tomato (or 12 grape tomatoes), ½ chile pepper, seeded and deveined, 1 2-inch hunk of peeled fresh ginger. Throw it all in the food processor and whiz until completely pureed. I like to add a squeeze of...

By Kim ODonnel | May 30, 2006; 09:41 AM ET | Comments (2) | TrackBack (0)

 

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