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Quote by Kamaran Ihsan Salih

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Kamaran Ihsan Salih

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“The guests would want refreshments of some kind, but there was no time to prepare a full-blown breakfast. The Americans would have to be content with beverages until a midmorning "nuncheon" could be assembled. Rapidly Aline went through a mental list of the contents of the pantry and larders. She decided they would set out crystal bowls of strawberries and raspberries, pots of butter and jam, along with bread and cake. Some asparagus salad and broiled bacon would also be nice, and Aline would also tell the housekeeper, Mrs. Faircloth, to serve the chilled lobster soufflé that had been intended as a supper course for later in the day. Something else could be substituted at dinner, perhaps some tiny salmon cutlets with egg sauce, or sweetbreads with celery stalks-”

DinnerAppetizersFood PreparationAline Marsden
Book:Again the Magic
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“Next, 'baccala marechiara,' codfish with a sauce of tomatoes, capers, olives, garlic, and parsley, a lighter version of her puttanesca. She laid out fresh cod in a baking dish, ladled the marechiara sauce over it, and set it in the oven until the cod was cooked through and flaky. She would serve it on a platter over linguine dressed with the good olive oil and cracked black pepper. As the sun came up, she set out the fresh-baked bread, and its aroma enveloped the room. She'd made platters of salads, melon balls wrapped with prosciutto, a huge antipasto with cuts of cured meats, cheeses, and olives, and a fresh-fruit tray that exploded with color. She pulled the chicken out to rest, sampled the bourguignonne, set the lasagna to bubble and cool on the big table, stirred her soup and turned down the heat on it.”

CookingDinnerIngredientsPastaAppetizersAngelina D AngeloCodfish
Book:Angelina's Bachelors
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“Chef Danny O'Shea had truly outdone himself. In addition to the two types of salmon, and the foie gras brioches, of which Sally had just taken a second, there were artichoke bottoms filled with chervil-laced lobster, potato gaufrettes slathered with creme fraiche and topped with caviar, and wedges of hot fingerling potatoes coated with melted cheese and sprinkled with crumbled bacon. Carefully trimmed vegetable crudités garnished the platter of appetizers.”

ChefAppetizersIrish CuisineDanny O Shea
Book:Last Bite
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“Help yourself to some cheese, and these-" Georgia pointed to a square platter- "are smoked salmon, chive, creme fraiche, and Asian pear rolls, and these-" she pointed to a second platter-"are foie gras toast points with fig glee." "Interesting," said Dorothy. "How... unusual." "What's this?" Hal asked, picking up one of three cordials filled with soup. "That's a black-trumpet-mushroom veloute. It's very rich.”

SoupAppetizersFamily DinnerGeorgia Gray
Book:Georgia's Kitchen
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