Too Little Just In Time
Where was this article last weekend when we could have used it?
Ah, well, there's plenty of entertaining yet to be done this season, and if you're like us, you probably haven't started preparing for it. That's why this edition of The Minimalist in yesterday's New York Times was such a hit around here. These appetizer recipes are written like couplets, and make entertaining in style seem as easy as opening a couple of the right cans or jars and pointing them in the right direction:
On Bread or Crackers1 Red peppers and anchovies: Drizzle piquillos or other roasted red peppers with olive oil, and top with a good anchovy fillet. A caper or two on each is not amiss.
2 Top rye flatbread with thin slices of crisp apple and pickled plain or schmaltz herring (not herring in cream sauce).
3 Sear skirt steak to medium-rare, not more than 8 minutes. Cut into chunks 1/2-inch to 1 inch, first with the grain, then against it. Spread bread with coarse mustard and/or butter. Top with steak and coarse salt.
4 Toss high-quality crab meat with minced shallots, a little tarragon or a lot of parsley and/or basil, and enough mayonnaise to bind. Also good on lettuce leaves.
5 Mash together best-quality tuna, minced anchovies, minced garlic, chopped oil-cured olives and olive oil as necessary.
That's the first five out of literally 101. You have nothing to worry about this holiday season.
101 Simple Appetizers in 20 Minutes or Less [New York Times]
