Everyday to Entertaining

Did you ever wish you could put together a dinner party that would wow all of your friends? Perhaps you have no problem whipping up a nice meal for your family, but the idea of actually entertaining guests and serving dishes you made yourself simply seems to intimidating.


If this sounds like you and you love trying new recipes at home, you must check out Everyday to Entertaining, by Meredith Deeds and Carla Snyder.


Deeds, a culinary instructor and food writer, and Snyder, an artisan baker and food writer as well, paired up to put together this innovative cookbook. Unlike other books that only provide family meals or gourmet dishes, Everyday to Entertaining is comprised of 200 recipes, each with two similar yet unique versions. The "everyday" versions are impressive, yet simple enough to serve to your family. Coupled with the everyday recipes are embellished adaptations that are sure to impress.


For instance, the French Onion Soup is perfect for a cool fall night at home, while the Creamy Three-Onion Soup with Crispy Shallots would make an exciting start to a formal meal for guests. Make Macaroni and Cheese for your hungry kids and then upgrade it to Quattro Fromaggio Baked Penne with Wild Mushroom and Pancetta to amaze your mother-in-law.


Having a crack at the simplified everyday version of any of the recipes in this book will give you the confidence to try the more grownup variety. In addition, the book is teeming with full color photos. In fact, even the recipe pages themselves are colorful and easy to read, to boot.


Still not sold? Try the following corresponding recipes for yourself. When you find out how simple an elegant meal can be, grab your copy of Everyday to Entertaining: 200 Sensational Recipes that Transform from Casual to Elegant by Meredith Deeds and Carla Snyder (Robert Rose, Inc.; April 2011; ISBN: 978-0-7788-0271-6) available at Amazon.com and other book retailers.


EVERYDAY

Mediterranean Couscous Salad

Couscous can be a culinary lifesaver. It's so quick to make: just 5 minutes and it's ready to serve as a side dish, stuffing or in this case the foundation of a vegetarian salad. The mix of bell pepper, zucchini, chickpeas and pine nuts give this salad a Mediterranean feel, but it could just as easily swing into the Italian, French or California mood by substituting the vegetables, beans and herbs with whatever you have on hand.

Serves 6

Hands-on time: 30 minutes

Start to finish: 30 minutes

1/3 cup currants or raisins

1/4 cup extra virgin olive oil, divided

1-1/2 teaspoon salt, divided

1-1/2 cups couscous

1 red onion, cut into small dice

2 cloves garlic, minced

1 red bell pepper, seeded and cut into small dice

1 medium zucchini, trimmed and cut into small dice

3 tablespoons red wine vinegar

1 can (14 to 19 oz.) chickpeas, drained and rinsed

1/2 cup finely chopped flat-leaf parsley leaves

1/3 cup pine nuts, lightly toasted

Salt and freshly ground black pepper

In a small saucepan over medium-high heat, bring 2 cups water to a boil with currants, 1 tablespoon of the oil and 1 teaspoon of the salt. Stir in couscous. Remove from heat and let stand, covered, for 5 minutes. Fluff couscous with a fork and transfer to a bowl.

In a small skillet, heat 2 tablespoons of oil over medium heat. Add red onion and saute for about 6 minutes or until softened. Add garlic, bell pepper, zucchini and 1/2 teaspoon of salt and saute for 2 minutes. The vegetables should still be crispy but tender. Stir vegetable mixture into couscous with vinegar, chickpeas, parsley, pine nuts, remaining oil and salt and pepper to taste. Serve cold or at room temperature.

Make Ahead: The salad can be made 1 day ahead and kept covered and refrigerated.

ENTERTAINING

Spiced Israeli Couscous and Chicken Salad

Warm spices of the Middle East like cinnamon, ginger, cumin and allspice come together to perfume this hearty main dish salad. Instead of the standard couscous, here we use the larger Israeli (sometimes called "pearl") type of couscous, which gives a chewier texture to the dish. Shredded chicken, an array of colorful vegetables and fresh herbs make it a meal. Try serving it in hollowed-out tomatoes for the perfect luncheon entree.

Serves 6

Hands-on time: 40 minutes

Start to finish: 40 minutes

1/3 cup golden raisins

1/4 cup extra virgin olive oil, divided

1 teaspoon salt

1 box (8.8 oz./250 g) Israeli couscous

1 red onion, cut into small dice

2 cloves garlic, minced

2 medium zucchini, cut into small dice

1 red bell pepper, seeded and cut into small dice

1/2 teaspoon ground cumin

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

3 cups shredded cooked or deli-roasted chicken

1/4 cup pine nuts, toasted lightly

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped fresh mint

2 tablespoons red wine vinegar

Salt and freshly ground black pepper

In a small saucepan over medium-high heat, bring 2 cups water to a boil with raisins, 1 tablespoon of the oil and salt. Stir in couscous and simmer for 8 minutes. Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and transfer to bowl.

In a small skillet, heat 2 tablespoons of oil over medium heat. Saute red onion for about 6 minutes or until softened. Add garlic, zucchini, bell pepper, cumin, ginger, cinnamon and allspice and saute for 2 minutes. The vegetables should still be crispy but tender. Stir vegetable mixture into couscous. Add chicken, pine nuts, cilantro, mint, remaining 1 tablespoon of oil and vinegar. Season with salt and pepper to taste. Serve cold or at room temperature.

Make Ahead: The salad can be made 1 day ahead and kept covered and refrigerated.