Forget the perfectly pressed linen. Forget the name cards at every guest's place. Forget the full bar, the four-course meal, and all the fussy little details that supposedly make parties divine. Who has the house, the money, or the time to throw that kind of party, anyway?
In Real Life Entertaining, Jennifer Rubell offers break-the-rules entertaining ideas and quick, easy, stylish recipes for last-minute drop-in dinners, sit-down meals, brunches, buffets, and one-pot meals. Conventional wisdom says it's rude to invite someone to dinner on the same day. Jennifer's real life wisdom says it's never rude to invite guests to your home. The worst that will happen is that they'll be busy and say no. Conventional wisdom says never serve the same meal that you offered guests the last time. Jennifer says if you've got a signature dish, flaunt it!
Jennifer incorporates her relaxed, lively style into a variety of festive themes, from an evening of red wine and bruschetta, to a New York-style brunch, to a one-pot meal of the easiest and tastiest! meatballs you'll ever make. The recipes are simple and the ingredients lists are short, so you can whip up party-friendly fare such as Thai Chicken Wings, Sesame-Mint Pita Chips, and Grilled Shrimp with Garlic and Citrus in mere minutes.
With Jennifer's expert party tricks, plus full-color photographs throughout, Real Life Entertaining is the ultimate go-to party guide. Jennifer will show you how to get your guests to pitch in and how to make sure that you have as much fun as the people you've invited. Never again will you panic at the prospect of a party.
|Product dimensions:||8.40(w) x 9.18(h) x 0.76(d)|
About the Author
Jennifer Rubell is the owner of several boutique hotels in Miami and Washington, D.C. She is the entertainment columnist for the Miami Herald's Home & Design magazine and the contributing food editor for Domino magazine, and has written about food and entertaining for a variety of national publications, including Food & Wine, Vogue, and the Los Angeles Times Syndicate. She also helps to oversee the world-renowned Rubell Family Collection of contemporary art in Miami. Jennifer divides her time between New York, Aspen, and Miami.
Read an Excerpt
Real Life EntertainingEasy Recipes and Unconventional Wisdom
By Jennifer Rubell
HarperCollins Publishers, Inc.Copyright © 2006 Jennifer Rubell
All right reserved.
Zucchini and Mint Topping
Makes about 3 cups
Serve this topping hot right out of the pan or from a bowl at room temperature.
3/4 cup extra virgin olive oil
2 garlic cloves, chopped
6 zucchini, cut into 1/4-inch dice
1 tablespoon chopped mint
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Place a large pan over medium-high heat. When the pan is hot, add the olive oil and garlic. Cook, stirring occasionally, until the garlic just begins to turn golden, about 2 minutes. Add the zucchini and cook, stirring occasionally, until the zucchini has softened but maintains its shape, about 10 minutes. Remove from the heat, add the remaining ingredients, and stir well to combine.
Texas London Broil
For my mother, who loves inexpensive cuts of meat with tons of flavor, London broil is the holy grail. Allow the meat to rest and then slice it very thinly against the grain.
Three 11/4-pound London broil steaks, about 1 inch thick
2 tablespoonsextra virgin olive oil
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground thyme
1 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 375°F.
Place the London broil on a sheet pan and drizzle it with the olive oil. Rub the oil onto the meat. Sprinkle all the remaining ingredients on all sides. Place the meat in the oven and roast for 10 minutes. Turn and cook for another 6 minutes. Let the meat rest for 5 minutes, then slice it superthin against the grain. Spoon the juices over the meat and serve.
Excerpted from Real Life Entertaining by Jennifer Rubell Copyright © 2006 by Jennifer Rubell. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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