The Hol­i­days

with Chef Tom Dou­glas

Athleisure - - Contents - @TomDou­glasCo

We chat with Chef Tom Dou­glas as he shares how we can han­dle the hol­i­days.

and de­cided on a leek and potato em­panada. It’s got cheese tar­ragon in it which is fra­grant and I just baked them off and the treat is that I can get them all made up and then freeze them raw so an hour or two be­fore your party, you can pull them out and bake them and it feels like you made them that af­ter­noon. Those are lit­tle tricks of the trade that help you to be a more suc­cess­ful party plan­ner.

AM: How easy is it for some­one to take a dish and change it for those that are veg­e­tar­ian, gluten free or other kinds of di­etary needs?

CTD: Well it’s su­per easy be­cause just 10 years ago, it was hard to find a good gluten-free flour, now they’re all over the place and they’re re­ally good! Gluten-free flour, pasta, you name it – the key has been into the lock on gluten-free so we have de­li­cious foods that way. Sim­plic­ity is key and veg­e­tar­ian is key too so this lit­tle fen­nel tart that I made – a lit­tle caramel, a lit­tle fresh fen­nel slices and a lit­tle gluten free fen­nel on top, you cook them up­side down so when you pop them out you get this golden ma­hogany nugget of de­li­cious­ness and you can serve it just like that or you can take a nice piece of Wagyu beau­ti­ful steak like what I have here and sear it and slice it thin and put it right on top and now you have a meat eaters de­light. So with the same dish, you have made a clas­sic dish that no one has had veg­e­tar­ian wise and some­thing for the meat eater that is com­ing to the party.

You know that you’re go­ing to have red wine and we have the Chateau St Michelle Caber­net Sau­vi­gnon from In­dian Wells Vine­yards so you need a rich dish to go with a wine like that. You’ve got a party with all of these dif­fer­ent kinds of wines and it re­ally helps to try them in ad­vance and then to plan the apps to go with them!

AM: What are in­gre­di­ents that we should al­ways have at home just in case some­one comes by that we don’t ex­pect and then it be­comes a bit of a party?

CTD: That hap­pens all the time at my house – that’s so funny! There are some re­ally good pre­made dough out there. I try to al­ways keep in my freezer, a pie dough and puff pas­try dough. It’s the be­gin­ning of ev­ery­thing good and I al­ways keep a chunk of smoked salmon in my fridge. We have beau­ti­ful wild salmon here and it would go along with all of these wines (prob­a­bly not the red one that we talked about). I al­ways keep that around and have good crack­ers, a lit­tle fresh chevre (goat cheese) – those are some of my ideas on quick apps to get things rolling.

AM: What are your sug­ges­tions for dishes to make for of­fice par­ties for busy peo­ple that want to look like they have spent so much time on them?

CTD: Well they have to look good right? I mean, if you’re bring­ing it to work, it’s go­ing to be hours later. One of the dishes I love to make which ev­ery­body loves them is a Roasted Vegetable Salad. It goes great with a North­west Chardon­nay. Take all the dif­fer­ent veg­gies – fen­nel, cau­li­flower, broc­coli, car­rots, pep­per rings – all those dif­fer­ent veg­eta­bles, douse them with a lit­tle olive oil and pop them into a 500 de­gree oven and roast them off un­til you have all kinds of caramelized edges, and dress them with lemon juice and vine­gar. Bring a bot­tle of the Eroica and bring it to the of­fice as you’re go­ing to be a hero be­cause you have solved ev­ery prob­lem right? You’ve solved gluten-free, veg­e­tar­ian and ve­gan!

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