Entertaining made easy
By Faith Bahadurian
Entertaining can be intimidating at any age, but especially so for the young adult who maybe grew up in a household where scratch cooking was limited by the daily grind of parental careers and the kids’ after-school activities. But comes the day you want to have a few friends over for holiday brunch or dinner. Gulp.
No worries, there are plenty of dishes that are easy to pull off and still leave time to enjoy your guests. If you have a crowd, consider a buffet: You could choose a theme, such as having chilis or curries (meat and vegetarian versions) as the centerpiece, with all the add-ons and condiments arrayed on the side. Dessert can be as simple as purchased cakes or pastries, as long as you get them from a good bakery. That may cost you as much as the main dish ingredients, but the quality will leave a lasting last impression.
Here are some other tips:
For a buffet, choose food that does not have to be cut with a knife and fork, so that table seating is not required. If you need more chairs, borrow a few extras from a neighbor (whom you will also, of course, invite or give a treat to when you return the chairs).
If you have a variety of dishes, you don’t have to make such large quantities. Plus, a variety makes it easier to accommodate any dietary restrictions you friends might have. Add salads, cut up fruit, and a platter of roasted vegetables to cover the seriously restricted.
It’s great to have foods that can sit out for a while, but you might also consider using a warming tray for the one or two dishes that should be kept hot. They start at around $40, or look in thrift stores.
The recipes here are from two cookbooks that are ideal for “beginners.” But I find myself turning to them regularly for their delicious and reliable recipes. You’re never too old to learn a new dish or cooking trick!
Crab and Shrimp Enchiladas
Adapted from “The Newlywed Cookbook,” Robin Vitetta-Miller, Sourcebooks (1999) 4 entrée servings, more as part of a buffet
These are called enchiladas, bur aren’t particularly Mexican, so I’ll bet you could make this with purchased crepes or no-boil fresh lasagna sheets. You can substitute leftover cooked fish for the crab or shrimp if you like (or in case of allergies). To serve this on a buffet, let enchiladas cool for 10 minutes, then cut each in half before putting out. — F.B.
¾ pound lump crabmeat (or two 6-ounce cans, drained)
½ pound cooked medium shrimp, shelled and halved
1 20-ounce package frozen chopped spinach, thawed and drained
1 cup ricotta cheese (regular or reduced fat)
1 tablespoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
4 8-inch flour tortillas
1 cup sour cream (regular or nonfat)
2/3 cup milk (regular or nonfat)
2 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees. Oil a shallow baking dish. In a large bowl, combine seafood, spinach, ricotta, mustard, oregano, salt, pepper, and cayenne. Gently mix.
Spoon mixture onto center of each tortilla. Roll up, fold in ends, and place side-by-side in baking dish. Whisk together sour cream and milk. Pour over enchiladas and sprinkle with Parmesan. Cover with foil and bake 20 minutes. Uncover and bake 10 more minutes, or until top is golden.
Barbecue Roasted Salmon
Adapted from “The Newlywed Cookbook.” 4 entrée servings, more as part of a buffet.
To serve more on a buffet, cut salmon portions in half after cooking, rather than before, to minimize chances of overcooking, and to be sure the spice/sugar coating has time to caramelize as it should. — F.B.
¼ cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
4 teaspoons chile powder
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
½ teaspoon salt
Pinch of cayenne pepper
4 6-ounce salmon fillets, about 1-inch thick
Non-stick cooking spray or neutral oil for baking dish
In a shallow dish, whisk together orange juice, lemon juice, brown sugar, chile powder, lemon zest, cumin, salt, and cayenne. Add salmon fillets and turn to coat both sides. Cover with plastic wrap and refrigerate 15-20 minutes.
Preheat oven to 400 degrees. Coat bottom of a shallow baking dish with spray (or use neutral oil). Remove salmon from marinade (discard marinade) and arrange in oiled dish. Roast 15 minutes, or until just fork tender.
Mexican Rice Casserole
Adapted from “How to Boil Water,” Food Network Kitchens, Meredith Books (2006)4 entrée servings, more as part of a buffet.
You could make two batches of this, one with meat, one without, and substitute brown rice for white in the meatless version. Also, you can assemble it the night before; just remove it from refrigerator about 30 minutes before baking. — F.B.
1 large onion
4 cloves garlic
2 tablespoons olive oil, plus more for brushing dish
2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon freshly ground black pepper
12 ounces Monterey jack cheese, cubed
1 14.5-ounce can diced fire-roasted tomatoes
1 4.5-ounce can chopped roasted green chiles
2 cups cooked white rice
1 ½ cups chopped or shredded cooked meat: chicken, chorizo, beef, or pork (optional)
Preheat oven to 350 degrees. Grease an 8×8-inch casserole with a little olive oil. Chop onions; smash, peel and chop garlic. Heat the 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, salt, oregano, cumin, and black pepper. Cook, stirring occasionally until onion is tender, about 5 minutes.
Add tomatoes and chiles to skillet, increasing heat to high, and simmer until thickened, 4-5 minutes. Stir in rice, cheese, and meat, if using. Transfer to baking dish and bake 30-35 minutes, until browned and bubbly. Let stand about 10 minutes before serving.
Faith Bahadurian blogs at http://njspice.net (also www.twitter.com/njspice).

