SUMMER ENTERTAINING
VISITING GEORGIA IN A PREVIOUS SUMMER, THERE WAS OCCASION TO DO SOME CATERING. HERE ARE SOME IDEAS FOR THE SUMMER HEAT.
IF IT'S COOLER TO COOK IN THE MORNING; THIS IS A SPLENDID RECIPE. PREPARATION TIME 2 HOURS. BUT THINK, THEN YOU'RE DONE AND READY FOR COMPANY, PLENTY OF TIME TO GET TARTED UP AND TAKE A SIESTA.
MEATBALLS SALAD & VEGETABLE SALAD
CATERING VERSION FOR A LARGER GROUP (12-16)
INGREDIENTS
2 LBS. PASTA-ROTINI OR MOSTACIOLLE RIGATE
3-4 LBS. LEAN GROUND BEEF
2 SWEET BIG ONIONS (VIDALIAS ARE GOOD!)
2 LBS. MUSHROOMS
1 LB. ASPARAGUS
1LB. GREEN BEANS
4TBSPS. CAPERS
8 CLOVES OF GARLIC
CHICKEN BOUILLON SEASONING
I PACKAGE WHITE SAUCE MIX (KNORR)
I PACKAGE LIPTON'S ONION SOUP MIX
WORCESTSHIRE SAUCE
SALT & PEPPER
26 0ZS. A GOOD TOMATO SAUCE OR 26-30 OZS OF PEELED TINNED TOMATOES.
METHOD
PASTA:
A ROUX IS DEFINED BY THE DICTIONARY AS A MIXTURE OF FAT AND FLOUR FOR MAKING SAUCES. MY MOTHER DEVELOPED A DIFFERENT WAY OF MAKING A ROUX. I GUESS ALL CHEFS DO THIS BUT MY MOTHER WASN'T A CHEF BUT A FINE GALICIAN (EASTERN EUROPE OLD PART OF POLAND AND THE HAPSBURG EMPIRE) COOK.
HELEN WOULD USE THE OIL TO INFUSE THE TASTES SHE WANTED TO FLAVOR THE MEAT OR FISH OR DUMPLINGS ANYTHING SAVORY. SHE APPLIED THE SAME LOGIC TO INFUSING FRUIT WITH SCENTED SYRUPS FOR DESSERT.
YOU BEGIN BY HEATING OLIVE OIL GENTLY AND THEN BRISKLY ONCE YOU HAVE ADDED THE GARLIC, FINELY MINCED. IT IS IMPORTANT TO FRY OFF THE ACIDIC QUALITY OF GARLIC. THOSE WITH DELICATE STOMACHS WILL HAVE NO PROBLEM WITH THE FLAVORING OF GARLIC IF IT HAS BEEN TREATED IN THIS WAY. I AM UNABLE TO DIGEST SIMMERED GARLIC. THE GARLIC, WHEN FRYED OFF PROPERLY WILL LOOK GOLDEN BROWN. THE AROMA WILL ALERT YOU THAT IT'S SWEATED INTO THE PAN.
THIS IS A MEDITERRANEAN TECHNIQUE AND SAFEGUARDS THE STOMACH FROM DISCOMFORT CAUSED BY POTENT SEASONINGS AND HERBS THAT ARE TOXIC UNLESS TREATED THIS WAY.
THEN ADD MINCED ONIONS AND DICED CELERY; IF DESIRED CHOPPED MUSHROOMS. OVERSEE THE SAUTEEING OF THIS ROUX , ADD A LITTLE WATER IF THE INGREDIENTS STICK.
MOVE IT AROUND, DOTE ON IT, IMPART GOOD VIBES AS TO HOW MUCH PLEASURE THIS FOOD WILL GIVE YOUR GUESTS.
BELIEVE IT OR NOT, THIS WORKS AND YOU WILL BE AMAZED AT THE DIFFERENCE IN YOUR FAMILY OR COMPANY'S REACTION WHEN YOU COOK WITH FULL FOCUS DURING THE FLAVOR-DESTINY DECISION MAKING.
BY THIS I MEAN WHICH PARTS OF THE DINNER ARE GOING TO BE SEASONED IN A CERTAIN WAY.
ASSEMBLE YOUR INGREDIENTS AND THINK OF THE TASTE YOU WANT THEM TO SAVOR AS THEY PUT DOWN THEIR FORKS OR CHOPSTICKS, HAVING CLEANED THE PLATE.
BACK TO ROUX:
BRING WATER TO A ROLLING BOIL AND PUT 2 LBS OF PASTA IN. ADD CHICKEN BOUILLON ABOUT A TSP. AND A TABLESPOON OF OLIVE OIL.
GET A THICK BOTTOMED PAN WITH HIGH SIDES AND START THE ROUX.
THANK GOD FOR MR. RICHARDS. I ASSUMED THAT THE ROUX SAUCE WAS JUST OUT THERE KNOWN TO ALL THE VISITORS TO MY MIND, NOW THAT I HAVE THIS WEBSITE.
I ASSUME, SEE I TOLD YOU HOW DANGEROUS ASSUMPTION IS! THAT Y'ALL ARE PRIVY TO EVERYTHING I KNOW AND HAVE TRIED TO SHARE!
WITH FLOUR IT BECOMES A SAUCE OR GRAVY, WITH CHICKEN OR BEEF BOUILLON IT BECOMES THE LIQUID ACCOMPANIMENT TO VEGETABLES ERASING THE NECESSITY OF DROWNING VEGETABLES IN BUTTER. THIS IS A ROUX AND THE BASIS FROM WHERE I START ANY OPERATION IN THE KITCHEN EXCEPT BAKING!
BACK TO STARTING THE ROUX
INTO THE OLIVE OIL ADD 4 CRUSHED CLOVES OF GARLIC AND I SWEET ONION CHOPPED FINELY. ONCE THE GARLIC SIZZLES YOU CAN LOWER THE HEAT.
REMEMBER THE PASTA NEEDS TO COOK FOR ONLY 8-10 MINUTES ONCE THE WATER HAS RETURNED TO THE BOIL. ONCE IT'S COOKED, DRAIN IN A COLANDER AND DOUSE IN COLD WATER TO STOP IT FROM GETTING MUSHY. DRAIN AGAIN AND COVER IT WITH SARAN WRAP OR A PLATE UNTIL IT REACHES ROOM TEMPERATURE. FOR SERVING THAT NIGHT, I TURN IT INTO IT'S ACTUAL SERVING DISHES TO COOL.
THROW 1 LB OF FINELY CUT MUSHROOMS INTO THE ROUX AND SAUTE THAT OFF. ADD SALT AND PEPPER. SET THE ROUX ASIDE TO COOL.
PREP FRENCH BEANS AND PUT THEM INTO WATER TO BOIL FOR TEN MINUTES. CUT THEM INTO 2 INCH BITE SIZED PIECES. DO NOT COOK THEM FOR TOO LONG. ALL THE VEGETABLES MUST BE CRUNCHY OR IT'S WINTER MASH NOT SUMMER CRUNCH!
ONCE THEY ARE SEMI-COOKED POUR OFF THE WATER INTO THE SAUCEPAN IN WHICH YOU ARE GOING TO MAKE THE WHITE SAUCE LATER . REFILL THE BEANS POT WITH THE TOMATOES AND SEASON ACCORDING TO TASTE, IF THEY ARE NOT LIVELY ENOUGH ADD SOME LEMON JUICE. SET THOSE AT THE BACK OF THE STOVE TO SIMMER AND START THE VEGETABLE ROUX USING OLIVE OIL, GARLIC, ONIONS, MUSHROOMS.
THESE SHOULD BE COARSELY CUT NOT FINE, THESE VEGETABLES ARE FOR ACTUAL SPEARING AND EATING; THE PREVIOUS ROUX IS TO SEASON BEEF AND THEREFORE MORE FINELY CUT. IT HAS TO FIT INTO A SMALL MEATBALL AND NOT STICK OUT IN AN UNGAINLY FASHION!
ONCE THE ROUX IS SIMMERING ADD THE ASPARAGUS, CUT ON THE DIAGONAL INTO 2 INCH SPEARS. THE ASPARAGUS WILL BE PERFECT IN LESS THAN 10 MINUTES SO KEEP YOUR EYE ON IT
REMEMBER AFTER YOUR INITIAL OLIVE OIL IT IS NOT NECESSARY TO ADD MORE OIL, JUST ADD A LITTLE WATER. COVER AND CHECK THAT NOTHING IS GETTING OVERCOOKED.
THE SEASONING ROUX FOR THE MEATBALLS WILL BE COOLED NOW. COMBINE THE GROUND BEEF AND CAPERS AND THE ONION SOUP MIX WITH THE ROUX. MAKE SURE YOU MIX THE SEASONINGS WELL INTO THE BEEF. FORM INTO SMALL MEATBALLS. YOU SHOULD HAVE 60-80 MEATBALLS.
THE MOST DELICIOUS WAY TO COOK THEM IS AS FOLLOWS; SAUTE THEM OFF ON TOP OF THE STOVE AND STEAM THE LAST FEW MINUTES BY COVERING.
YOU MAY ALSO COOK THEM IN THE OVEN BUT YOU WILL LOSE A LOT OF JUICE. (BE SURE TO ADD THIS TO YOUR WHITE SAUCE IF YOU USE THE OVEN METHOD) COVER WITH FOIL AND COOK FOR 20-25 MINUTES AT 375 F. TAKE ONE OUT AND SEE IF IT'S COOKED ENOUGH . REMOVE THE FOIL AND LET THE MEATBALLS COOL. DO NOT OVERCOOK.
USING THE VEGETABLE JUICE AND ANY RUNOFF FROM THE LAST GROUP OF SAUTEED MEATBALLS. MAKE THE WHITE SAUCE ADDING ENOUGH MILK TO MAKE UP THE DISPROPORTIONATE AMOUNT OF LIQUID. PLACE MEATBALLS ON THE LARGE BED OF PASTA AND COVER IN WHITE SAUCE.
IN THE VEGETABLE SERVING DISH COVER THE PASTA WITH THE GREEN BEANS AND TOMATO SAUCE. TAKE YOUR VEGETABLE FRICASSEE OF ONIONS AND MUSHROOMS AND ASPARAGUS AND MIX IT THROUGH THE PASTA AND TOMATOES AND BEANS.
THERE, YOU'RE DONE AND ALL READY TO REST UP BEFORE THE COMPANY COMES!