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Entertain - It's Easy Spending time with our friends and family, relaxed and festive, is the good thing about the holidays. But it seems that time is the last real luxury. In this busy season, many people tense right up at the thought of entertaining, and drop-in visitors send them into panic. But it's December - people drop in. We might even invite them. We might even have houseguests. This year I've decided to have time for what matters most - people I like. I'll let some other things slide off the bottom of the to-do list. I like having people over, I like cooking, and I like slow food - so it's easy to decide I'll shop less and cook more. But when things get busy is it all right to do something quick, or take short cuts? Of course. It's fine to simplify. In fact, it's fine to order pizza if that's what works. Open a great bottle of wine with it, and enjoy your evening. And if you have just a little time, and want to do something more than pick up the phone, here are a couple of ideas. Recently I was preparing a special dinner with another chef. Keeping the menu seasonal, we decided on a risotto made with roasted root vegetables. We cut up rutabagas, turnips, carrots, yams, onions and fennel, and roasted them with some olive oil, sage and thyme, and a dash of sherry added at the end. After a couple hours in a slow oven, the vegetables were delectable - caramelized to a savory-sweet richness. But we had roasted such a pile of them that we didn't come close to using them all for the risotto, and over the next few days I found out how handy they were to have around. I made an almost instant soup by adding some to a potful of broth with a small handful of rice. The next day I had a sumptuous salad, tossing the rest of them with mixed greens and a few crumbles of sharp cheese. So here's the plan: on a morning when you have some time, peel and cube the vegetables, toss them with the oil, herbs and sherry, and roast them slowly while you wrap packages. Roast a lot of them. They keep well in the refrigerator for several days. Then, when friends come by at dinner time, make risotto, doing the easy stirring part while you have a glass of wine with your pals. Or make soup, or a great salad. Having one adaptable, ready-made element with all the flavor of slow-cooking in it makes a huge difference. You can cook just a little bit, and still put together a nice meal. You'll find your own variations - there's no law against adding these roasted vegetables to burritos, omelets or pasta. Another boon is having something that is ready to serve, like a good home-made hummus. Not only will it make a fine first course for dinner, but it can handle those let's-have-a-drink moments. I've been making hummus from sprouted garbanzos that I buy at the farmer's market. They taste wonderfully fresh and don't need to be simmered for hours. Making this hummus takes less than ten minutes work time, including rinsing out the cuisinart, and hummus can be kept in the refrigerator for about a week. If you keep some pita bread in your freezer, and a jar of Kalamata olives in the pantry, you're ready for surprise visitors. Cut the frozen pita in wedges and put it in a hot oven to toast. Set the timer! Now pile your hummus into a pretty dish, smooth the top and drizzle on some olive oil. Put the olives out on another nice plate. Line a basket with a cloth napkin. Open the wine. The pita is ready - put the hot toasts in the basket. There you are - this will keep everyone contented until the pizza arrives, and what a nice change it makes from crackers and cheese. On the other hand, I've nothing against crackers and cheese, as long as they're good crackers and good cheese. Keeping a well-stocked fridge and pantry is half the battle. Along with that good cheese, I always have a bottle or two of wine ready. Grapes, tangerines, apples and persimmons are all in season. A baguette, tightly wrapped and kept in the freezer, can be put in a hot oven for 10 or 15 minutes and not only will it be crusty and delicious, it will make the kitchen smell very nice. Finally, let's not overlook all those tins of cookies and nuts, those baskets of dried fruits, those boxes of chocolates and crates of tissue-wrapped pears that may arrive at this time of year from faraway friends, business connections and relatives who haven't seen you in 20 years but haven't quite forgotten you. I have a dear friend who is quite elderly now and doesn't cook much anymore, but greets all visitors with delight. Her dining room sideboard is always lined with the assorted offerings people have sent or brought over. I like to stop by and add something to the mix, then sample: chocolate-covered pretzels, or dried mangos, or mysterious salty things from Chinatown - even fruitcake! Don't deny yourself the pleasure of entertaining just because you're busy. Look at this month's "new recipes" for Roasted Root Vegetables, Risotto with Roasted Root Vegetables and Fried Sage, Roasted Root Vegetable Soup, and Sprouted Garbanzo Hummus. And look in the yellow pages for the pizza guy. I wish you all a Merry Christmas, a happy holiday season, and most of all a peaceful new year. |