style
These days, just about any serving style is acceptable, as long as it is suited to the food, seating arrangement and number of guests. Substitute antique chopsticks for knives and forks if appropriate. Whether food is served Japanese-style on individual plates or Chinese-style on platters, effective juxtapositions of color and texture can be attained if you follow the professional chefs' practice of sketching the arrangement.
Because of the casual nature of much modern entertaining, particularly in the sultry tropics, finger foods wrapped in fresh herbs and vegetables are emphasized in this book. Serving dishes should complement your appetizing morsels, tempting guests to feast first with their eyes. Long before designer products caught on, traditional Japanese crockery unveiled the importance of packaging. Experiment with these exquisitely versatile vessels, or opt for the natural containers used in some of our recipes, in which salmon tartare nestles on glistening shiso leaves and sorbet brims from frozen mangosteen cups.
having fun
Planning is the key to successful entertaining. With the tips and ideas gleaned from this book and a dash of organization (lists are a good idea), your passage to the East promises to be a sublime sensation for all concerned. Entertaining should above all be fun; we wish you a delightful and memorable time.
Relaxing after a big occasion; a restorative cup of ginger tea is served with steamed buns (paii): Asian comfort food.
in living color
mediterranean pleasures
Fashionable lemon-lime and turquoise hues streak happily across this living room. Inspired by the saturated colors of the tropics, the vibrant and sophisticated fabrics used here add zest and excitement to their surroundings.
If you have always opted for a beige and cream color scheme and are a little hesitant about introducing strong, bold colors, start with patterned pillows, cushion covers or a tablecloth. Paint a guest bathroom in dazzling colors or drape a bright scarf over your favorite chair. Try personalizing your own linen. We stenciled gold geckos on white and gold-trimmed linen napkins. They add an element of surprise to a table setting and are an amusing and creative alternative to plain napkins.
With all this vivid color to occupy the eye, decorations are kept to a minimum. Large tropical flower arrangements provide all the interest here; not only are they colorful, but their unusual shapes and sizes add drama to a room. A single, well-placed flower or leaf may be all you need to accent a corner. Here we've displayed heliconia in a large glass vase; a graceful Mokoyama leaf is used to hide the stems.
This relaxed Mediterranean-style lunch for family or friends was inspired by the color scheme. Glossy red and yellow bell peppers filled with caponata are served on a cobalt blue dish. The dishes here can all be prepared the night before and served at room temperature, which makes them wonderfully versatile.
Sunflowers add a dash of color to a platter of beef tenderloin. Think about shape as well as color when choosing flowers, the gold and yellow tones of these sunflowers and tulips may be similar but the different shapes provide contrast.
The simplicity of a glass vase works best for some floral arrangements. To prevent water from getting cloudy, add one teaspoon of liquid bleach per quart of water.
Fresh fruit, as appealing to look at as to eat, is the main ingredient of dessert. The whimsical gecko napkins featured here were stenciled especially for this lunch. See page 122 to find out how to stencil your favorite design on your own napkins.
A Sunday lunch featuring Mediterranean-influenced foods that are bold, fresh and flavorful seems to fit nicely with the spirit of the room. A roasted beef tenderloin is marinated with robust Mediterranean and Asian spices and accompanied by caponata served in orange and red bell peppers. To finish the meal, an array of sweet berries and tropical fruit is served with a ginger-orange cream; a great finish to a midday meal so light the post-lunch siesta is optional.
beef tenderloin
i n g r e d i e n t s
1/2 cup whole black peppercorns
1 (5-pound) tenderloin fillet
marinade
1 tablespoon tomato paste
1/2 teaspoon ground cardamom
1 teaspoon ground paprika
2 cloves garlic, chopped finely
1 cup soy sauce
3/4 cup red wine vinegar
1 cup water
Press peppercorns into beef and place in 9 x 13-inch baking dish. Mix all marinade ingredients together until well combined. Pour marinade over beef, cover and refrigerate for 6 hours, turning the beef over once after 3 hours to marinate both sides evenly.
Preheat oven to 350° F when ready to roast. Drain marinade from baking dish, cover beef with foil and roast for 40-45 minutes. Allow beef to sit for 10 minutes before carving to allow the juices to settle.
Serves 10.
note: Reduce cooking time for rare meat.
caponata
i n g r e d i e n t s
12 cups eggplant, cut into 1/2-inch-square cubes
(3 medium eggplant)
1 tablespoon salt
1/2 cup extra virgin olive oil
2/3 cup finely chopped onion
1 cup finely chopped celery
2 large bell peppers (yellow if available), chopped
8 ounces black Calamata olives, pitted and chopped
1 cup fresh tomato sauce
2 tablespoons capers
3 tablespoons balsamic vinegar
Salt and pepper to taste
12 red and yellow bell peppers for serving containers
Sprinkle the eggplant with salt and set aside in a colander to drain. After 30 minutes, pat dry and set aside.
Heat 1/4 cup of the olive oil in a skillet and add onion, celery and chopped bell peppers. Cook over moderate heat stirring
