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The founding partner and creative genius behind B. Smith's restaurants in New York's theater district and Washington's Union Station shares her entertaining ideas and more ...
The founding partner and creative genius behind B. Smith's restaurants in New York's theater district and Washington's Union Station shares her entertaining ideas and more than 100 soul-satisfying recipes in a new book which addresses the entertaining style of a new generation. 75 color photos.
It wasn't until I moved to New York that I was introduced to Cuban cuisine, and it was at the well-known Victor's Cafe on the Upper West Side that I first tasted black bean soup. Where had it been all my life? For a vegetarian alternative, leave out the sausage and use vegetable stock.
Place the beans in a large bowl and cover them with cold water. Let the beans soak overnight.
Drain the beans, rinse them thoroughly, and set them aside to drain again. Heat the oil in a large saucepan over medium-high heat, and saute the onion and garlic until softened. Stir in the beans, chicken stock, bay leaf, cumin, salt, and pepper. Cover and bring to a boil. Then reduce the heat and simmer for 1 hour or until the beans are soft, stirring occasionally.
Lightly saute the sausage slices in a medium-size skillet for 2 to 3 minutes to get rid of some of the fat. Using a slotted spoon, transfer the sausages to a plate lined with paper towels. Blot the excess fat from the slices. Stir the sausage and the zucchini into the beans, and cook for 15 minutes.
Remove the soup from the heat, and discard the bay leaf. Stir in the sherry, lemon juice, and Tabasco. Serve immediately, garnished with a swirl of sour cream and a sprinkling of chopped parsley.
Makes about 6 1/2 cups (serves 4)
FILLETS OF SOLE WITH HERBAL BEURRE BLANC Despite its formal name, this classic dish is one of the easiest to prepare and remains the favorite of many a chef, who can always rely on the popularity of this tried-and-true favorite.
Bring the shallots, wine, and vinegar to a boil in a medium-size saucepan. Reduce the heat and gently simmer until the liquid has reduced to 2 tablespoons. Then stir in the cream. Whisk in the butter, one tablespoon at a time, until all the butter has been incorporated. Stir in the tarragon, basil, salt, and white pepper. Keep warm over very low heat while you cook the fish.
Rinse the fillets and pat them dry with paper towels. Sift the flour, salt, and pepper together onto a large plate. Coat each fillet with the flour mixture, shaking off any excess. Heat the butter in a large skillet, and cook the fish for about 3 minutes on each side, until the fillets are golden and the fish flakes easily when tested with a fork. Using a slotted spatula, transfer the fillets to a serving platter. Serve immediately with the beurre blanc, garnished with parsley sprigs, if desired.
Putting together a cobbler is a fun and easy alternative to the scary perfectionism of pie making. The peach filling can be prepared a day in advance, and if fresh or preserved peaches aren't available, the frozen variety will work just fine.
Combine the peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a large saucepan. Mix gently, and cook over low heat until the peaches are just tender and the syrup has thickened, about 10 minutes. Pour the filling into the prepared baking dish.
Stir together the flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Using two knives or a pastry blender, cut the butter until the mixture resembles coarse crumbs. Add the milk and vanilla, and quickly blend together with a spatula. Drop heaping tablespoons of the biscuit mixture on top of the peaches, covering them completely. Sprinkle with the remaining tablespoon sugar.
Bake for 25 to 30 minutes, until the top is golden and the biscuits are cooked through. Let the cobbler stand for 5 minutes before serving.
A Cocktail Party for Business and Pleasure
A Valentine's Dinner for Two
A Picnic at the Beach
A Formal Dinner for Eight
A Kwanza / Christmas Buffet
Meat and Poultry
Desserts and Breads
Posted November 17, 2005
This is a good read for anyone needing a little something extra to entertain.It is a sure win way to help guide you to a successful event. A must read for anyone who likes to cook or entertain. B. Smith is fabulous. What a gem!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted July 4, 2002
Dear Mrs. Smith, I have followed your career since the early 80's. I am an international flight attendant for U.S.Airways for 18 years. I was flying on 9/11 leaving London we landed in Canada where we sat on the airplane for 29 hours with passengers, after deplaning we stayed in Canada for four days. I am a divorced mother of two small girls. After returning to Pittsburgh god led me to make a career change for my safety. I am currently enrolled in the Pennsylvania Culinary Institute for a degree in resturant management. I am currently holding a 4.0 G.P.A. In my Commications class we have to pick a topic for a speech, I have choosen you as a model for Afican-American who want to go in this direction. If you could possibly send me some information on your back ground with some tips on how to be successfull I would appreciate it very much. I really think that the class would learn alot considering I am the only Black female in my class. Thank you in advance for your time I have to have my project in 2 weeks to present to the class. If you have a direct e-mail address that would help. Hope to hear from you soon. Marcia Carolina-Payne.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.