Perfect Little Starter Plate

April 6th, 2012 · 10 Comments · Organizing, Strategizing, Planning, Quick, Rituals

One of these days Andy will write his post calling bull$#@t on starters. (He could, in fact, fill a book dedicated to calling bull$#@t in general.) “Why,” he always asks “do we spend so much time putting together a delicious dinner if our guests are just going to fill up on cheese and crackers and approach the table stuffed before they even lift their forks?”  I think he has a point, but I also know that a well-curated starter plate is one of the great pleasures in life, and if assembled correctly can actually make you hungrier. As usual, I have a formula in the back of my head when I’m putting one together. It goes something like this:

Perfect Starter Plate = something sweet + something crunchy + something pickled + something from a pig + something aged

The trick is just to not have an obscene amount of any one thing. Above, you’ll see a small hunk of aged Manchego, about a quarter pound of Parma (you could do regular prosciutto or Serrano ham), some cornichons from Trader Joe’s (the best in my opinion and there would be more in that bowl if the girls didn’t eat them like popcorn right from the jar), and some pecan-raisin crackers from Eli’s Bread. Lesley Stowe’s raincoast crisps (Whole Foods) hit the sweet-crunchy note nicely, too.

Have a great holiday.

 

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Finger Food For Grown-Ups

July 13th, 2011 · 19 Comments · Entertaining, Posts by Andy, Quick, Seafood, Uncategorized

Let me put your minds at ease, right here at the top: No, our kids do not love clams. They’re kids, first of all, and clams are kind of freaky. The most I can say, while maintaining journalistic integrity, is that our kids and clams are in the process of learning to coexist. They’re getting to know one another. They’ll eat one or two, at most — warily, and with some prodding — before they move on to the safety of chips and guac. But learning to coexist is important, and exposure, as we have argued here before, is half the battle. And, this summer, we’re not having any trouble in the exposure department. This summer, we are all about clams.

At the risk of sounding predictable, Jenny and I are sticking to a script these days when it comes to entertaining – and, more specifically, when it comes to appetizers. There will be no elaborate cheese platters, no overly-produced dips, no bruschetta. (Okay, maybe some bruschetta.) Whenever we have people over, and even when we don’t, we do up a bowl of littlenecks from The Fish Guy at the farmer’s market, slice a fresh, crusty loaf of bread, set out some napkins and forks, and let that be our appetizer plate. We find that even if the kids won’t touch the clams, they’ll gladly take a hunk of that bread and dip it into that deep, salty broth. Which, as my parents always used to say, just means more good stuff for us grown-ups. There are endless variations to this dish — spicy, not spicy; garlicky, not garlicky; wine, no wine; basil, or tarragon — but it’s easy and fast, it only dirties up one pot, and clams are, on the farmer’s market spectrum, a relative bargain. Plus, there’s just something festive (and yes, I just used the word festive) about sitting outside with some friends on a summer night, as dinner sizzles on the grill, burning through a bowl of clams and a loaf of bread and tossing the shells — clank, clank, clank — back into the bowl. That’s living. – Andy

Steamed Little Necks
Maybe the best part: there’s no stress about overcooking or undercooking when it comes to clams; these things literally open their mouths and tell you when they’re done. (more…)

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