The James Beard award–winning dish entertains is a modern classic. Adhering to the style and approach of Trish Magwood’s dish cooking studio and catering company, this gorgeous cookbook—available now for the first time in paperback—shows you how to entertain the “dish” way. And what is the dish way? It’s a kitchen tapas party instead of a formal sit-down dinner, a cool shooter of soup instead of a standard bowl, a stand-up nibbles spread instead of a buffet. The dish way is the new way: easy, affordable, fun and stylish. With straightforward, professional recipes and stunning photographs, dish entertains is lush and accessible, easy to cook from and a delight to read. Insiders’ tips, advice and expertise from caterers appear in sidebars throughout. Novice to advanced home cooks will benefit equally from this book, as Magwood inspires us to entertain with style and confidence.
|Product dimensions:||8.90(w) x 10.60(h) x 3.40(d)|
About the Author
Trish Magwood graduated from Queen's University with an honours BA in communications. After receiving her Career Culinary Arts diploma from Peter Kump's cooking school (now ICE) in New York, she began a catering business and later launched dish cooking studio in Toronto. Her television show Party Dish further solidified her status as a "Taste Maker of Tomorrow." Trish lives in Toronto with her husband and two children.
Read an Excerpt
Everyday Simple to Special Occasions
Sun-Dried Tomato and Feta Dip
Makes about 3 cups (750 mL)
This popular dip can be made several days in advance, so its perfect for casual entertaining Try it as a spread for sandwiches (great for summer picnics) and even as a pesto-like sauce with pasta We often serve this with little flatbreads and baked olives as a nibble before our cooking classes
2 cups (500 mL) drained oil-packed sun-dried tomatoes2 cloves garlic
¾ cup (175 mL) crumbled feta cheese
2 tbsp (25 mL) chopped fresh basil
2 tbsp (25 mL) balsamic vinegar
1 tsp (5 mL) dried chili flakes, or more to taste
4 to 6 tbsp (50 to 90 mL) olive oil
Salt and pepper, to taste
Put the sun-dried tomatoes, garlic, feta, basil, vinegar and chili flakes in a food processor and pulse to a thick purée. Add 4 tbsp (50 mL) oil and pulse to combine. Pulse in up to 2 tbsp (25 mL) more oil until desired consistency is reached. Stir in salt and pepper.
Serve on toasted baguette slices or any nice bread you have on hand.
Tuscan Bean Dip
Makes 1½ cups (375 mL)
A simple, flavourful pantry-essential dip, easy to have on hand and healthy, too.
1/4 Cup (50 mL) extra-virgin olive oil
3 cloves garlic, crushed
1 can (19 oz/540 mL) cannellini or navy beans, drained and rinsed
3/4 tsp (4 mL) chopped fresh rosemary
Kosher salt and freshly ground pepper, to taste
Heat olive oil in a small sauté panover medium-low heat. Add crushed garlic and simmer gently until fragrant and soft (about 5 minutes). Let cool slightly. Remove garlic with a slotted spoon and let oil cool.
In a food processor, combine beans and garlic. Process until smooth. With machine running, drizzle cooled olive oil through feed tube until well blended. Add rosemary, salt and pepper. Pulse until blended.
Transfer to a serving bowl. Garnish with a few rosemary leaves and a drizzle of olive oil, if desired.Dish Entertains
Everyday Simple to Special Occasions. Copyright (c) by Trish Magwood . Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.