Hello all,

I'm doing a big 40th party for my husband (band, keg & everything -
what was I thinking?)

Doing heavy hors deouvres and cake for food. Trying to make much
ahead. The Syrian meat pies & curry chicken phyllo triangles are
already in the freezer. I'm also making several dips (Pan Fried Onion
dip - has mayo & sour cream, Tuscan white bean dip - similar to
hummus,and grilled eggplant Baba Ghanouj).

How far in advance do you think I can make these? I'm sure the night
before is safe, but am wondering about before that.

I hate it when recipes don't goie out simple info such as "can be made
2 days before"!!!!

Any advice welcome - unless,of course, you are rude.

Thanks,
Kris

In article
>,
Kris > wrote:

> Hello all,
>
> I'm doing a big 40th party for my husband (band, keg & everything -
> what was I thinking?)
>
> Doing heavy hors deouvres and cake for food. Trying to make much
> ahead. The Syrian meat pies & curry chicken phyllo triangles are
> already in the freezer. I'm also making several dips (Pan Fried Onion
> dip - has mayo & sour cream, Tuscan white bean dip - similar to
> hummus,and grilled eggplant Baba Ghanouj).
>
> How far in advance do you think I can make these? I'm sure the night
> before is safe, but am wondering about before that.
>
> I hate it when recipes don't goie out simple info such as "can be made
> 2 days before"!!!!
>
> Any advice welcome - unless,of course, you are rude.

Dips are very easy to make, so why not make them the morning of your
party? You can probably prepare the ingredients the day before.

"Kris" > wrote in message
...
> Any advice welcome - unless,of course, you are rude.

Interesting that you would say this.
Rude people sometimes give very good advice.

On Jul 16, 8:45*am, "news" > wrote:
> "Kris" > wrote in message
>
> ...
>
> > Any advice welcome - unless,of course, you are rude.
>
> Interesting that you would say this.
> Rude people sometimes give very good advice.

It's all in the delivery...

On Jul 16, 6:38*am, Stan Horwitz > wrote:
> In article
> >,
>
>
>
>
>
> *Kris > wrote:
> > Hello all,
>
> > I'm doing a big 40th party for my husband (band, keg & everything -
> > what was I thinking?)
>
> > Doing heavy hors deouvres and cake for food. Trying to make much
> > ahead. The Syrian meat pies & curry chicken phyllo triangles are
> > already in the freezer. I'm also making several dips (Pan Fried Onion
> > dip - has mayo & sour cream, Tuscan white bean dip - similar to
> > hummus,and grilled eggplant Baba Ghanouj).
>
> > How far in advance do you think I can make these? I'm sure the night
> > before is safe, but am wondering about before that.
>
> > I hate it when recipes don't goie out simple info such as "can be made
> > 2 days before"!!!!
>
> > Any advice welcome - unless,of course, you are rude.
>
> Dips are very easy to make, so why not make them the morning of your
> party? You can probably prepare the ingredients the day before.- Hide quoted text -
>
> - Show quoted text -

Because I have so many other things to do, I'd like to have them out
of he way.

Plus the Tuscan bean dip is the only one you can make quickly. The
others involve longer cooking steps plus cooling time before you can
mix it up.

Kris

On Jul 16, 8:45 am, "news" > wrote:
> "Kris" > wrote in message
>
> ...
>
> > Any advice welcome - unless,of course, you are rude.
>
> Interesting that you would say this.
> Rude people sometimes give very good advice.



If I'm nude?! Why would that...no , nevermind. What that other guy
said. Sheldon does know some stuff.

Kris wrote:
> On Jul 16, 8:45 am, "news" > wrote:
>> "Kris" > wrote in message
>>
>> ...
>>
>>> Any advice welcome - unless,of course, you are rude.
>> Interesting that you would say this.
>> Rude people sometimes give very good advice.
>
> It's all in the delivery...

And sometimes the delivery is fine (succinct, to the point) and yet the
*reception* is dicey....

In article
]>,
Stan Horwitz > wrote:

> In article
> >,
> Kris > wrote:
(snip)
> > How far in advance do you think I can make these? I'm sure the night
> > before is safe, but am wondering about before that.
(snip)
> Dips are very easy to make, so why not make them the morning of your
> party? You can probably prepare the ingredients the day before.

Stanley, Stanley, STANley! No matter that they'll take "just a few
minutes" to throw together. Those "few minutes" have an insidious way
of becoming a half hour you weren't planning to spend stirring together
mayo and sour cream. And then there's the cleanup. You'd be amazed at
the stress those "little jobs" can add to a person's life.

Obviously, you never watched Margaret prepare for a "do." I did; I
helped. She is Queen of Advance Prep and Mistress of the Plastic Wrap!
Platters arranged, covered, and refrigerated. Bowls were filled and
covered. All we did on Game Day was put out the dishes and arrange the
platters. And the fresh bread. :-)

I love you, Stan, but you're on the wrong side of this. Besides, most
dips benefit from "melding" in the fridge overnight. And they keep for
at least 2-3 days if you can keep the "Quality Control" cops out of them.

-Barb, Margaret's Chief Celery Stringer (and a ****-poor one I am, too).



--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Wed, 15 Jul 2009 21:57:01 -0700 (PDT), Kris >
wrote:

>Tuscan white bean dip - similar to
>hummus,and grilled eggplant Baba Ghanouj).

ooo, ooo recipes please?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 16 Jul 2009 06:24:19 -0700 (PDT), Kris >
wrote:
>
>Plus the Tuscan bean dip is the only one you can make quickly. The
>others involve longer cooking steps plus cooling time before you can
>mix it up.
>
You don't want to make them too far ahead or they will taste like
leftovers. I'd say you could make the bean dip and baba ghanouj (at
least grill the eggplant) today. Caramelize the onions today and mix
the rest tomorrow or Saturday. IOW do the parts that require cooling
ahead and mix later to keep them as fresh tasting as possible.


--
I love cooking with wine.
Sometimes I even put it in the food.

Kris > wrote in news:14c0cc19-2ee2-49cd-a68d-
:

> Hello all,
>
> I'm doing a big 40th party for my husband (band, keg & everything -
> what was I thinking?)
>
> Doing heavy hors deouvres and cake for food. Trying to make much
> ahead. The Syrian meat pies & curry chicken phyllo triangles are
> already in the freezer. I'm also making several dips (Pan Fried Onion
> dip - has mayo & sour cream, Tuscan white bean dip - similar to
> hummus,and grilled eggplant Baba Ghanouj).
>
> How far in advance do you think I can make these? I'm sure the night
> before is safe, but am wondering about before that.
>
> I hate it when recipes don't goie out simple info such as "can be made
> 2 days before"!!!!
>
> Any advice welcome - unless,of course, you are rude.
>
> Thanks,
> Kris
>


So *when* is the do???


And horses doovers and *cake* for food???


Jeeez, whatever happened to "throw a shrimp on the barbie"???!!!

Or even a couple of dinosaur steaks!!



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Jul 16, 11:25*am, sf > wrote:
> On Thu, 16 Jul 2009 06:24:19 -0700 (PDT), Kris >
> wrote:
>
> >Plus the Tuscan bean dip is the only one you can make quickly. *The
> >others involve longer cooking steps plus cooling time before you can
> >mix it up.
>
> You don't want to make them too far ahead or they will taste like
> leftovers. *I'd say you could make the bean dip and baba ghanouj (at
> least grill the eggplant) today. *Caramelize the onions today and mix
> the rest tomorrow or Saturday. *IOW do the parts that require cooling
> ahead and mix later to keep them as fresh tasting as possible.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

That's what I was hoping to hear!

Thank you,
Kris

On Jul 16, 11:18*am, sf > wrote:
> On Wed, 15 Jul 2009 21:57:01 -0700 (PDT), Kris >
> wrote:
>
> >Tuscan white bean dip - similar to
> >hummus,and grilled eggplant Baba Ghanouj).
>
> ooo, ooo recipes please?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Why certainly! Always glad to share.

Tuscan White Bean Dip

1 15-oz can cannellini beans, drained & rinsed
1/4 cup loosely-packed flat leaf parsley leaves
2 TB fresh lemon juice (about 1/2 a lemon)
2 garlic cloves, or to taste
1/2 tsp salt
1/4 tsp freshly ground pepper
1/3 cup olive oil

Add all ingredient to a food processor and pulse on & off until
coarsely chopped. With machine running, gradually add the 1/3 cup
olive oil until the mixture is creamy. Check seasoning & add salt/
pepper if needed. Serve at room temp with pita or pita chips.

Note:Can be made a day ahead. Store covered and refrigerated.


Grilled Baba Ghanouj

2 medium eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped roasted pistachios, for garnish
Pita bread, cut into wedges, for dipping

Pierce the eggplants in a few places with a fork, so steam has
somewhere to go when you cook them.

For a smoky flavor that will add depth to the finished dish, grill the
eggplants on a very hot, oiled grill pan (or barbecue) until the skins
are wrinkled and black, and the eggplants shriveled and soft; turning
often. (If you prefer, roast the eggplants in a preheated 400 degree F
oven for 30 minutes.)

When the eggplants are cool enough to handle, split them open and
scoop out the flesh, discarding the skin and as many seeds as
possible.

In a food processor, combine the garlic, tahini, lemon juice and
parsley; puree until smooth. Add the eggplant flesh; season with
cumin, salt, and pepper; pulse several times to make a thick, coarse
puree. Pour in the oil and pulse again to incorporate. Taste and
adjust seasoning, as needed. Pour into a serving bowl and garnish with
chopped pistachios. Serve with pita wedges for dipping.


*end of recipes*

I particularly love the simplicity of the bean dip - just toss
everything in & puree!

Enjoy,
Kris

On Thu, 16 Jul 2009 09:01:19 -0700 (PDT), Kris >
wrote:

>*end of recipes*
>
>I particularly love the simplicity of the bean dip - just toss
>everything in & puree!

Thanks a million Kris, copied and saved. Hope everything works out
for your party!



--
I love cooking with wine.
Sometimes I even put it in the food.

Melba's Jammin' wrote:
> In article
> ]>,
> Stan Horwitz > wrote:
>
>> In article
>> >,
>> Kris > wrote:
> (snip)
>>> How far in advance do you think I can make these? I'm sure the night
>>> before is safe, but am wondering about before that.
> (snip)
>> Dips are very easy to make, so why not make them the morning of your
>> party? You can probably prepare the ingredients the day before.
>
> Stanley, Stanley, STANley! No matter that they'll take "just a few
> minutes" to throw together. Those "few minutes" have an insidious way
> of becoming a half hour you weren't planning to spend stirring together
> mayo and sour cream. And then there's the cleanup. You'd be amazed at
> the stress those "little jobs" can add to a person's life.
>
> Obviously, you never watched Margaret prepare for a "do." I did; I
> helped. She is Queen of Advance Prep and Mistress of the Plastic Wrap!
> Platters arranged, covered, and refrigerated. Bowls were filled and
> covered. All we did on Game Day was put out the dishes and arrange the
> platters. And the fresh bread. :-)
>
> I love you, Stan, but you're on the wrong side of this.


What Barb said. Too many things always come up in the hours before a
party to leave the food prep till last minute. If it's something that
needs last minute prep, it's a good idea to have a friend or responsible
relative on hand with specific tasks to complete. This frees you up for
last minute "must do" or emergency (like washing the floor because of a
major spill.)

gloria p

On Thu, 16 Jul 2009 08:50:29 -0700 (PDT), Kris >
wrote:

>That's what I was hoping to hear!

YW! Oh, I was just wondering... is your caramelized onion dip the one
from 101cookbooks.com?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jul 16, 12:42*pm, sf > wrote:
> On Thu, 16 Jul 2009 08:50:29 -0700 (PDT), Kris >
> wrote:
>
> >That's what I was hoping to hear!
>
> YW! *Oh, I was just wondering... is your caramelized onion dip the one
> from 101cookbooks.com?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

No it's the one from the first Barefoot Contessa cookbook. Good stuff.

Kris

On Jul 16, 12:40*pm, Gloria P > wrote:
> Melba's Jammin' wrote:
> > In article
> > ]>,
> > *Stan Horwitz > wrote:
>
> >> In article
> >> >,
> >> *Kris > wrote:
> > (snip)
> >>> How far in advance do you think I can make these? I'm sure the night
> >>> before is safe, but am wondering about before that.
> > (snip)
> >> Dips are very easy to make, so why not make them the morning of your
> >> party? You can probably prepare the ingredients the day before.
>
> > Stanley, Stanley, STANley! *No matter that they'll take "just a few
> > minutes" to throw together. *Those "few minutes" have an insidious way
> > of becoming a half hour you weren't planning to spend stirring together
> > mayo and sour cream. *And then there's the cleanup. * You'd be amazed at
> > the stress those "little jobs" can add to a person's life.
>
> > Obviously, you never watched Margaret prepare for a "do." *I did; I
> > helped. *She is Queen of Advance Prep and Mistress of the Plastic Wrap! *
> > Platters arranged, covered, and refrigerated. * Bowls were filled and
> > covered. * All we did on Game Day was put out the dishes and arrange the
> > platters. *And the fresh bread. *:-)
>
> > I love you, Stan, but you're on the wrong side of this. *
>
> What Barb said. *Too many things always come up in the hours before a
> party to leave the food prep till last minute. *If it's something that
> needs last minute prep, it's a good idea to have a friend or responsible
> relative on hand with specific tasks to complete. *This frees you up for
> last minute "must do" or emergency (like washing the floor because of a
> major spill.)
>
> gloria p- Hide quoted text -
>
> - Show quoted text -

I have those type of people in reserve, too!

Kris

On Jul 16, 12:38*pm, sf > wrote:
> On Thu, 16 Jul 2009 09:01:19 -0700 (PDT), Kris >
> wrote:
>
> >*end of recipes*
>
> >I particularly love the simplicity of the bean dip - just toss
> >everything in & puree!
>
> Thanks a million Kris, copied and saved. *Hope everything works out
> for your party!
>
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

You're very welcome and thank you!

Kris

On Jul 16, 11:49*am, Peter > wrote:
> Kris > wrote in news:14c0cc19-2ee2-49cd-a68d-
> :
>
>
>
>
>
> > Hello all,
>
> > I'm doing a big 40th party for my husband (band, keg & everything -
> > what was I thinking?)
>
> > Doing heavy hors deouvres and cake for food. Trying to make much
> > ahead. The Syrian meat pies & curry chicken phyllo triangles are
> > already in the freezer. I'm also making several dips (Pan Fried Onion
> > dip - has mayo & sour cream, Tuscan white bean dip - similar to
> > hummus,and grilled eggplant Baba Ghanouj).
>
> > How far in advance do you think I can make these? I'm sure the night
> > before is safe, but am wondering about before that.
>
> > I hate it when recipes don't goie out simple info such as "can be made
> > 2 days before"!!!!
>
> > Any advice welcome - unless,of course, you are rude.
>
> > Thanks,
> > Kris
>
> So *when* is the do???
>
> And horses doovers and *cake* for food???
>
> Jeeez, whatever happened to "throw a shrimp on the barbie"???!!!
>
> Or even a couple of dinosaur steaks!!
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Killfile all Google Groups posters.........
>
> http://improve-usenet.org/
>
> http://improve-usenet.org/filters_bg.html- Hide quoted text -
>
> - Show quoted text -

Saturday evening is the do.

I'm NOT going to grill for 75 people ( two hours turning meat, no
thanks), so I set this stuff out and let them have at it. Plus I like
fancier stuff for big events, so sue me.

Kris

Kris > wrote in news:52879657-b850-44f8-be90-
:

> On Jul 16, 11:49*am, Peter > wrote:
>> Kris > wrote in news:14c0cc19-2ee2-49cd-a68d-
>> :
>>
>>
>>
>>
>>
>> > Hello all,
>>
>> > I'm doing a big 40th party for my husband (band, keg & everything -
>> > what was I thinking?)
>>
>> > Doing heavy hors deouvres and cake for food. Trying to make much
>> > ahead. The Syrian meat pies & curry chicken phyllo triangles are
>> > already in the freezer. I'm also making several dips (Pan Fried Onion
>> > dip - has mayo & sour cream, Tuscan white bean dip - similar to
>> > hummus,and grilled eggplant Baba Ghanouj).
>>
>> > How far in advance do you think I can make these? I'm sure the night
>> > before is safe, but am wondering about before that.
>>
>> > I hate it when recipes don't goie out simple info such as "can be
made
>> > 2 days before"!!!!
>>
>> > Any advice welcome - unless,of course, you are rude.
>>
>> > Thanks,
>> > Kris
>>
>> So *when* is the do???
>>
>> And horses doovers and *cake* for food???
>>
>> Jeeez, whatever happened to "throw a shrimp on the barbie"???!!!
>>
>> Or even a couple of dinosaur steaks!!
>>

>
> Saturday evening is the do.
>
> I'm NOT going to grill for 75 people


Well....... now you've said 75 people, that puts things into perspective!!


> ( two hours turning meat, no
> thanks),


Invite someone who can BBQ who wouldn't have been invited, and ask them to
do it ;-)


> so I set this stuff out and let them have at it. Plus I like
> fancier stuff for big events,


I used to cater for friends weddings/birthdays etc.... half a dozen
different dishes, all cooked in the days before, and kept warm in a
bainmarie on the night.



> so sue me.
>


I'm an Aussie, not American ;-P



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Thu, 16 Jul 2009 10:41:56 -0700 (PDT), Kris >
wrote:

>On Jul 16, 12:40*pm, Gloria P > wrote:
*>>
>> What Barb said. *Too many things always come up in the hours before a
>> party to leave the food prep till last minute. *If it's something that
>> needs last minute prep, it's a good idea to have a friend or responsible
>> relative on hand with specific tasks to complete. *This frees you up for
>> last minute "must do" or emergency (like washing the floor because of a
>> major spill.)
>>
>> gloria p- Hide quoted text -
>>
>> - Show quoted text -
>
>I have those type of people in reserve, too!
>
You can't have too many friends like that Kris! One of my friends was
scraping paint off windows hours before my last party, now that's what
I call friendship.

--
I love cooking with wine.
Sometimes I even put it in the food.

Kris wrote:

> I'm NOT going to grill for 75 people ( two hours turning meat, no
> thanks)

I love to spend hours turning meat on the barbie
My last bbq saw me at work from 11:30 AM to 14:30, grilling pork chops and
ribs and sausages along with some beef steaks and variuos veggies, as onion,
egplant and zucchini.
I got sunburnt on the neck and the elbows, the only 3 parts getting sun from
the back.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Jul 17, 1:27*am, sf > wrote:

> You can't have too many friends like that Kris! *One of my friends was
> scraping paint off windows hours before my last party, now that's what
> I call friendship.


Friends help you move.
REAL friends help you move bodies.

Cindy Hamilton

On Jul 17, 8:57*am, Cindy Hamilton >
wrote:
> On Jul 17, 1:27*am, sf > wrote:
>
> > You can't have too many friends like that Kris! *One of my friends was
> > scraping paint off windows hours before my last party, now that's what
> > I call friendship.
>
> Friends help you move.
> REAL friends help you move bodies.
>
> Cindy Hamilton

hehheh.

Let's hope the party doesn't come to THAT.

Kris

On Jul 17, 6:07*am, "ViLco" > wrote:
> Kris wrote:
> > I'm NOT going to grill for 75 people ( two hours turning meat, no
> > thanks)
>
> I love to spend hours turning meat on the barbie
> My last bbq saw me at work from 11:30 AM to 14:30, grilling pork chops and
> ribs and sausages along with some beef steaks and variuos veggies, as onion,
> egplant and zucchini.
> I got sunburnt on the neck and the elbows, the only 3 parts getting sun from
> the back.
> --
> * Vilco
> Mai guardare Trailer park Boys senza
> qualcosa da bere a portata di mano

Well hey, if you're anywhere near East Grand Rapids, MI you can be my
official "Barbie Chef" - I'll even throw in sunscreen!

Kris