Party Food | A Conscious Feast by Nicole Aloni - Part 2

Posts Tagged ‘party food’

Turkey Time

I thought I’d help you kick off the winter holidays with some great resources for ordering your organic Thanksgiving turkey and a casual recipe for the bird of the season.
Kurt’s Cookhouse, Vashon Island Farm Supper

Last Sunday I was lucky enough to be included in one of the intimate farmhouse dinners at Kurtwood Farms on Vashon. Ex-Seattle chef Kurt Timmermeister (and friends) produce regular Sunday night dinners on his 13-acre dairy farm that are the acme of local eating. Every bite of food — with the exception of 4 or 5 [...]
Roasted Red Pepper Hummus

This hummus is such a lovely way to use the mountains of roasted peppers I create when they’re in season.
Citrus-Ginger Tarte

This is the best orange tart ever. Ginger and a whisper of coconut add complex flavors that have my guests sighing with pleasure. It’s beautiful all on its own or garnished with fresh berries or whipped cream. The quick-and-easy crust works beautifully for cheesecake and fresh fruit tarts.
Tomato Ice

The flavor of tomatoes fairly bursts out of this unusual appetizer. Serve this before a meal of seafood or pasta. For a formal meal, add 2 whole poached shrimp or crab claws to garnish each serving. Tomato Ice can be made up to 2 days ahead.
Raising Tomatoes & a French Tomato Tarte

When tomatoes are this down-right, decadently delicious, I’m looking for ways to slip them into every kind of dish. One of my favorite recipes from Provence is the classic Tarte Pissaladiere, which typically focuses on caramelized onions. I thought it couldn’t hurt to slip a couple of slices of a Summer Gem or Japanese Truffle on top. And boy, was I right.
It’s a Party: Launching A Conscious Feast

I decided that a party to launch the new home (url) for this blog was at least as important as those I’ve thrown for new books. And all of you would be invited to celebrate this beautiful, easy-to-navigate new spot. This post includes recipes for some of the dishes we might enjoy , all of which are in my books, too.
Biscotti with Quillisascut Chevre and Thyme Pesto

Following is a recipe (well, 2 actually) that put the spotlight on fresh chèvre and fresh thyme supported by a crisp, savory biscotti that stands in for a more mundane cracker.
Grilled Corn and Black Bean Salad

Of the array of corn-themed recipes I’ve concocted over the summers, this great little salad has become a favorite. It goes together quickly and works for so many occasions: as a side dish on a casual barbecue buffet, a potluck contribution, or in seafood tacos.
Cold Curried Crab Soup

This cold curried soup really makes the best use of our wonderful local Dungeness crab in an unusual preparation that’s ideal for summer. Serve this filling soup for lunch or start with a cold Asian noodle salad and you’ve got a knock-out, easy company supper.