Rachael Ray's Big Orange Book (68 page)

I cannot write or say it enough—when it comes to holidays or entertaining of any kind, keep it simple. Do not try out new recipes or complicated dishes under already nerve racking circumstances unless you are the kind of person who thrives on that kind of thing. For most of us, the best advice is cook what you know or what you can envision yourself preparing easily, and when possible break up one big party into a few little parties. I like throwing “smallidays,” small holiday gatherings of 6 to 8 friends or family at a time. It is easier to control costs, manage time, and you'll be more apt to actually sit down and enjoy your guests rather than serving them nonstop. When I do cook for a large crowd, I find it easier to cook dishes in multiple batches and combine them once prepared than to overcrowd my pots and pans and multiply ingredient amounts to jumbo batches. Remember, the more people you have coming the easier the menu should be and tell everyone YES, they can bring something, when they ask. (Assign them whatever you're afraid of making—for me, it's the baked goods!) Happy holidays! Take it easy!

SPEEDY AND SPECIAL

•
SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE

• HEARTS OF ROMAINE, PALM, AND ARTICHOKE WITH CITRUS DIJON DRESSING

• LOVE BIRDS (CHICKEN IN PASTRY)

This menu of chicken in pastry and soft, sexy pasta is perfect for any anniversary or romantic get-together for eight. It can be made in truly short order. Round out the party with store-bought cheeses, pâtés, and olives. For sweets, serve store-bought mini cupcakes and long-stem berries. Chilled prosecco is the appropriate beverage for a gala spread like this.

SERVES 8 TO 10 AS A FIRST COURSE OR PART OF A PARTY BUFFET; SERVES 6 AS AN ENTRÉE

Bring a pot of water to a boil for the pasta. When the water boils, salt it liberally, add the pasta, and cook to al dente.

Heat a large, deep skillet over medium heat with the EVOO. Add the shiitakes, shallots, garlic, and red pepper flakes and sauté for 5 minutes. Raise the heat a bit, then add the seafood and season with the lemon zest and salt and pepper. Heat through (if already cooked) or cook until just about firm and opaque, a couple of minutes; do not overcook. Deglaze the pan with the sherry, stir in the stock and tomatoes, and bring to a bubble. Stir in the cream and reduce the heat to a simmer.

Drain the pasta and toss with the sauce and herbs. Adjust the seasonings and serve.

SERVES 8

Arrange the romaine, hearts of palm, and artichokes on a large platter and sprinkle with the parsley. Combine the marmalade with the lemon juice in a bowl. Grate the shallot directly into the bowl, then add the mustard and season with salt and pepper. Whisk in the EVOO in a steady stream. Pour the dressing evenly over the salad just before serving and garnish with the almonds.

SERVES 8 AS A FIRST COURSE OR 4 AS AN ENTRéE

Preheat the oven to 400°F.

Halve each piece of chicken crosswise, giving you 8 equal portions. Season the chicken with salt, pepper, and the rosemary. Heat the EVOO in a non-stick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total (it will cook further in the oven). Remove from the heat.

Line a baking sheet with parchment paper. Cut the pastry into 8 equal pieces and place a piece of cheese in the center of each. Top with a spoonful of fig preserves and a piece of chicken. Fold the dough up and over the meat and cheese and pinch the edges to seal. Brush the seams with egg wash, flip the pastry packets over, and brush the tops with the remaining egg wash. Bake for 12 to 15 minutes, or until golden all over and heated through.

Pasta with Peas, Pasta with Peppers, Pasta with Carrots

We love you, Mom!

My mom loves both pasta and Tuscany and this trio of pasta dishes is a tribute to a place called Acqua al Due in Florence (they have a sister restaurant in San Diego as well). The chef, Stefano, uses vegetable purees to dress some of his pasta starters. I'm sure his mama is well fed and that his dishes are tastier than mine, but I think this is a pretty fair substitute—no need for a plane ticket.

SERVES 6 TO 8

Bring a large pot of water to a boil, salt it, and cook the pasta to al dente. Heads up: each of the 3 sauces will require a ladle of the starchy pasta cooking water taken just before the pasta is drained.

While the pasta cooks, set up 3 small skillets or pots and a food processor nearby. Set up 3 serving dishes near the stove.

In the first skillet, melt the butter over medium heat. Add the onions and sweat them for 5 to 6 minutes, until quite soft. Add the stock and zest and bring to a boil, then add the peas, season with salt and pepper, and heat through for 2 minutes. Transfer the peas and onions to a food processor and puree, adding some of the cooking liquid as needed to make a smooth sauce. Transfer to a bowl, mix with the ricotta, basil, and mint, and adjust the salt and pepper. Rinse the processor bowl and dry; return it to its base. When the pasta is ready, add a ladle of water and one third of the pasta to the bowl. Toss the pasta with the pea sauce.

In the second skillet while the peas are cooking, heat the butter, honey, and stock and bring to a boil. Add the carrots, curry, hot sauce, chives, and salt and pepper and simmer to heat through, 10 minutes.

While the carrots are cooking, process the roasted peppers into a paste in the food processor. Heat the EVOO in the third pan over medium-low heat and sauté the garlic and red pepper flakes; stir in the ground roasted peppers and season with salt and pepper. Rinse the processor bowl and return to its base to puree the carrots when they are tender. When the roasted peppers are hot, stir in the balsamic vinegar and parsley and let simmer over low heat. Stir in the starchy cooking liquid, scrape the sauce into a serving dish, and toss with one third of the pasta and the cheese until well coated.

Process the carrots into a smooth paste and transfer to a serving dish. Thin the carrot sauce with the starchy liquid and toss with the remaining pasta and the cheese.