Quick and Easy Hors D'oeuvres - Italian Tomato Bruschetta

The origin of hors doeuvres or appetizers is interesting, They are meant to whet or stimulate the appetite and get one ready for the main course of the meal.

Stimulating the appetite is a balancing act that must at the same time, tantalize but never fill the guest up.

How many times have you filled up during the cocktail hour of a feast and then were too full for the entree?

If you want to make an Italian flavored Hors d'oeuvre, the best and easiest is bruschetta. From the Italian "bruscare" or "to roast over coals" tomato bruschetta is a tantalizing appetizer that is also deceptively simple to prepare.

Crusty Italian bread cut into 1/2 inch slices can become a fabulous treat. Drizzle the bread with olive oil and salt on a cookie sheet and pop in the oven at 350 degrees until they get crisp. Top these bits of toast with almost anything you have.

• Diced tomatoes
• Basil
• Oregano
• Garlic
• black olives
• Parmesan cheese
• Prosciutto de Parma

Use any, or all of these ingredients to have a wonderful appetizer. Once, I just brushed my bread with olive oil and some spices and it was lovely.

When choosing an appetizer, think about pairing the choice with the meal itself. A simple steak dinner can be paired with all sorts of appetizers, but keeping it simple will help in the kitchen. A tray of cheeses with good crackers is an oldie, but very enjoyable. Today you can get all sorts of cheeses in local cheese shops that are rare and will bring a bit of mystery to the party.

Keep it simple and enjoy yourself.

Quick and Easy Hors D'oeuvres - Mexican Flavor Bowl

This Labor Day weekend, my family was invited to share the day with relatives at their beautiful home overlooking the Hudson River.

As we sat by their pool, my hostess served canapes.

Small snacks before a meal are a staple of entertaining. Everyone gathered around the table, even the kids came out of the pool to see and enjoy.

I sometimes think this is the best part of a meal. A simple tray of vegetables, cut into sticks and a few tasty dips can be very enjoyable while the hosts are getting the main meal ready. But in planning my own dinner parties, I always have a harder time deciding on the appetizers than the meals themselves.

Some of my best hors d'oeuvres have been the easiest. People love to dip, and almost any flavor can be made into a dip. My family loves Mexican flavors. For a great appetizer, find a decorative bowl that's at least 2 inches deep and make layers of:

• Sour cream
• Guacamole
• Salsa
• Refried beans
• Black beans
• Taco Sauce

This makes a layered dip that guests just love; and it is very easy to make. Serve it with corn chips. You do not need all these layers; use the ones that you like. I sometimes leave out the black beans, or the taco sauce. Still, it's always a hit.

An interesting variation on this recipe is to add a few crispy and a few soft taco shells as layers. You can then slice the contents pizza-style and serve up wedges of this Mexican Fiesta to your guests...

Delicioso!

Fran Valle

Fran Valle is partners with her sister, Sharon Grey and their friend Mary Meade in DinnerSmith; the first meal prep studio in Maplewood, New Jersey. Every day the three women dedicate themselves to bringing together fresh ingredients, cutting-edge recipes and the work space necessary for their friends and neighbors to quickly prepare as many delicious dinners as they need for that week or for that month. Visit http://www.dinnersmith.com for incredible meal ideas or, if you're in the neighborhood, just drop in and say "hi."

Meal Assembly Studios and Personal Chefs - How to Save 12 to 16 Hours a Week

Most of us have managed in today's busy world, thru division of labor, multi-tasking and advanced communication techniques to become ever more efficient at work and home. Still, most of us find many of our evenings a bit frazzled as we cast about for meal ideas for ourselves and our families.
How would an extra 12 to 16 freed-up hours each week affect your quality of life?
If this proposition captures your imagination, then it's most likely time for you to consider the services of either a Meal Prep Studio or a Personal Chef.
Meal Prep Studio? Personal Chef?
Most people are unfamiliar with the idea of a Meal Prep Studio. Likewise, there are widely varying ideas about the nature of a personal chef service. Actually, both concepts are clearly defined and either one can go a long way to freeing up broad swaths of your personal time each week.
Meal Prep Studios
Meal prep studios lie somewhere between grocery stores and fine restaurants. You can peruse roughly 10 to 18 entrees on their monthly menu. Entrees are changed every month based on seasonal availability, gourmet innovation and local popularity. Once you select a meal or a group of meals, the staff "shops and chops" the fresh ingredients so you can quickly assemble them at a time convenient to you. Many establishments offer to assemble the ingredients for you as well, so that all you have to do is drop in and pick up the meals. The entrees are uncooked and either frozen or ready to be frozen when you leave the premises.
The Personal Chef
A personal chef charges for their expertise and labor. The cost of grocery ingredients are usually separate itemized charges.
Usually beginning with an introductory consultation, the personal chef discusses and recommends meal selections based on your family's food preferences and dietary requirements. Once the meals are selected, the personal chef will shop all the ingredients, prepare, cook all the meals in your home, bag, label and put each meal into your refrigerator; then clean up the kitchen.
Meal Assembly Studios vs. Personal Chefs Compared
The difference between the words "meals" and "servings" is significant. One "meal" can "serve" from as few as one to as many as 6 people. This is an important element to keep in mind when evaluating your options.
A Personal Chef will leave you with fully cooked meals which you will defrost and warm up when you are ready to feed your family. An Assembly Studio meal features raw ingredients and requires that you cook the meal according to simple instructions for each menu item.
Both services market their products in "package deals". On average, a meal prep studio will charge between $17 to $27 per meal; with each meal serving roughly 4 to 6 people. Most meal prep studio items include a side dish or two while some sides are offered a-la-carte.
A Personal Chef will charge on average, from $200 to $315 per day, plus the cost of groceries. The cost of food varies based on your food preferences, but typically average $100-$125 for five entrees with sides for two people or $150-175 if feeding four people.
Interestingly, a majority of customers don't necessarily look to meal assembly studios for the economic benefit; rather they're drawn by the overall value proposition that meal assembly has to offer. You get restaurant quality food, meal planning services, and substantial time savings week after week.
We must confess a touch of bias as we are the owners of DinnerSmith Meal Prep Studio in Maplewood, New Jersey. We are convinced of the value we offer and, if you are local, we invite you to visit our web page, http://dinnersmith.com and make the call yourself.