Peter Callahan's Party Food: Mini Hors d'oeuvres, Family-Style Settings, Plated Dishes, Buffet Spreads, Bar Carts by Peter Callahan

Author:Peter Callahan [Callahan, Peter]
Language: eng
Format: azw3
ISBN: 9780553459715
Publisher: Potter/TenSpeed/Harmony
Published: 2017-08-22T04:00:00+00:00

White Wine–Lemon Sauce

Makes about 1½ cups

1 cup extra-virgin olive oil

⅓ cup dry white wine

Juice of 1 lemon (about 3 tablespoons)

Coarse salt

In a small bowl, whisk together the oil, wine, lemon juice, and salt to taste.

LEMON-SCENTED QUINOA

Like the Ratatouille (this page), this is another vegetable-forward dish that works well as a first course or a main dish. I love to take advantage of the wide variety of colorful heirloom vegetables available today—the candy-striped beets, the beautiful watermelon radishes. Peeling thin strips of asparagus and carrots and letting them curl in ice water adds a modern, fresh look to the plate.

Quinoa and grains have definitely been rediscovered and are a great addition to a salad or a salad alternative. Shaving the vegetables is an easy technique that elevates their presentation. This dish has a lot of substance. It’s filling, but still has the lightness and crisp texture of a salad—and it can be plated ahead of time without wilting as a salad would.

Serves 8 as a first course; 4 as a main

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