Today I’m giving away a copy of a neat cookbook called Cooking for Crowds. This book contains an eclectic mix of recipes scaled and proven to please a crowd, whether your version of crowd is 6, 12, 20, or 50. The author is my kind of cook, and features a huge variety of recipes from different countries.
Appetizers include Momos, meat-filled dumplings from Tibet, and Senegalese Soup, a smooth cream of chicken soup with curry that feature apples and celery. (I just might make this tomorrow!)
Main dishes include Pork Vindaloo, a hot Indian curry and Cocido Valenciana, a Spanish version of the New England boiled dinner.
Desserts include Linzertorte (a nut pastry jam tart), Lemon Mousse, and a Nepali Fruit Dahi, which is a fresh fruit and spiced yogurt mixture that features fresh coconut. Yum!
Here’s the recipe for the Senegalese Soup. I’ll add my own photos when I make the dish later today, but the one below is from ifood.tv. I am thinking about adding cubed cooked chicken and macaroni noodles to this recipe after step 2 so it is hearty enough to be a meal.
- 2 tart apples, peeled and chipped
- 3 tablespoons salted butter
- 2 celery stalks, chopped
- 1 large white onion, chopped
- 2 tablespoons curry powder
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- salt, chili powder and cayenne to taste
- In a large saucepan sautee onions, celery and apple in butter until soft but not brown. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes.
- Stir in broth and simmer until it thickens. Puree in blender a few cups at a time (or use immersion blender).
- Stir in cream and add salt, chili powder and cayenne to taste. Cook on medium heat until heated through, about 10 minutes. Can also served chilled.
To enter the drawing, comment below and tell me one meal you are planning to cook this week. I’ll choose a winner later in the week.