Harry drove them home after handing Robert $15 for the bet and downing a two-shot martini and gobbling up a tuna melt—on the winner’s bar tab. The former Marine finished his 20-year career as a war planner. He learned to anticipate, such as, he requires all fellow diners to know the Heimlich maneuver. He taught Robert in the back yard during a play date.
“You can do that on Jet if a chew toy gets stuck,” he said–from the story "Dog Park"
Watching a "Food Network" super chef one day, Robert was knocked out. The host said that, in planning a dinner party, the best way to accomplish the first course is by putting out some nuts and olives. What? Robert thought. Who wants peanuts at a grand dinner party. This isn't a ball game, after all, or "movie night." Robert and Jen would never scrimp like that. They and their guests expect a special tasting experience from the first course to the dessert. For wine, they start with a crisp white and move on to a medium body red, such as a Pinot Noir. The main course selection often requires a rich cabernet and its black fruit lushness.
Their requirements make crostini a perfect first course. A slice of toasted French bread is a blank canvas for a million different toppings. Just make sure your combinations taste good. Robert and Jen like to put out three or four different ones on separate plates. On another plate is a small antipasto of salami, cheese and, yes, those olives. The presentation from kitchen to dining room brings instant acclaim. The couple takes pleasure in watching and listening as their friends sample and sip. In an hour, every one is a bit buzzed and smiling.
Just warn your guest. This dinner party won't be rushed.
Here are a few of Robert's favs.
SMOKED SALMON
Place a slice on each crostino (find good quality fish). Top with a compound mayo of capers, scallions, white wine vinegar and sea salt.
COTTAGE CHEESE ALSACE
Robert came across this at an expensive French place in the city. He summoned the chef for the recipe, then experimented to make it even better. Take rich small curd cottage cheese and stir in mayo, chopped scallions, smashed garlic, fresh grated ginger, splash of white wine vinegar and sea salt.
PISTACHIO PESTO
Robert finds the classic pine nut recipe a bit bitter. He replaces the nuts with pistachios and adds basil, olive oil, Romano, garlic and sea salt. Pulse in a small food processor.
SALAMI
Put some grated cheese on a crostino and top with sliced up salami, finely chopped fresh tomato and thyme (the world's greatest herb). Expose to broiler until cheese melts. Don't get distracted. It happens fast.
SHRIMP
Sautee some large shrimp in olive oil, salt and pepper. Let cool. Carve each in half, long way. Both pieces go on one crostino. Top with a mayo of olive oil, garlic and scallions, all pureed in small food processor.
Have all ingredients ready to assemble 15 minutes before guests arrive. Assemble and display just as the door bell rings. Robert guarantees your noshers will be impressed at the glorious, colorful sight.
Robert usually starts with a sav. blanc or Champagne. Find crusty French baguettes. A number of shops carry the real thing. If you find a good one, it's as if you have stopped at a bakery on the Left Bank.
Accordion music please.
####
“You can do that on Jet if a chew toy gets stuck,” he said–from the story "Dog Park"
Watching a "Food Network" super chef one day, Robert was knocked out. The host said that, in planning a dinner party, the best way to accomplish the first course is by putting out some nuts and olives. What? Robert thought. Who wants peanuts at a grand dinner party. This isn't a ball game, after all, or "movie night." Robert and Jen would never scrimp like that. They and their guests expect a special tasting experience from the first course to the dessert. For wine, they start with a crisp white and move on to a medium body red, such as a Pinot Noir. The main course selection often requires a rich cabernet and its black fruit lushness.
Their requirements make crostini a perfect first course. A slice of toasted French bread is a blank canvas for a million different toppings. Just make sure your combinations taste good. Robert and Jen like to put out three or four different ones on separate plates. On another plate is a small antipasto of salami, cheese and, yes, those olives. The presentation from kitchen to dining room brings instant acclaim. The couple takes pleasure in watching and listening as their friends sample and sip. In an hour, every one is a bit buzzed and smiling.
Just warn your guest. This dinner party won't be rushed.
Here are a few of Robert's favs.
SMOKED SALMON
Place a slice on each crostino (find good quality fish). Top with a compound mayo of capers, scallions, white wine vinegar and sea salt.
COTTAGE CHEESE ALSACE
Robert came across this at an expensive French place in the city. He summoned the chef for the recipe, then experimented to make it even better. Take rich small curd cottage cheese and stir in mayo, chopped scallions, smashed garlic, fresh grated ginger, splash of white wine vinegar and sea salt.
PISTACHIO PESTO
Robert finds the classic pine nut recipe a bit bitter. He replaces the nuts with pistachios and adds basil, olive oil, Romano, garlic and sea salt. Pulse in a small food processor.
SALAMI
Put some grated cheese on a crostino and top with sliced up salami, finely chopped fresh tomato and thyme (the world's greatest herb). Expose to broiler until cheese melts. Don't get distracted. It happens fast.
SHRIMP
Sautee some large shrimp in olive oil, salt and pepper. Let cool. Carve each in half, long way. Both pieces go on one crostino. Top with a mayo of olive oil, garlic and scallions, all pureed in small food processor.
Have all ingredients ready to assemble 15 minutes before guests arrive. Assemble and display just as the door bell rings. Robert guarantees your noshers will be impressed at the glorious, colorful sight.
Robert usually starts with a sav. blanc or Champagne. Find crusty French baguettes. A number of shops carry the real thing. If you find a good one, it's as if you have stopped at a bakery on the Left Bank.
Accordion music please.
####
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