Dec. 2, 2006 - Cookbook Review

FAST AND FABULOUS ENTERTAINING MENUS

By Phillis M. Carey, Spoon and Whisk Productions; $18

Sometimes it's just nice to be taken by the hand and shown what to do. That's especially true when you are charting the turbulent waters of inviting people into your home for a sociable bite.

With her new cookbook, local cooking instructor Phillis Carey is the capable captain. She navigates you through many themes for feeding family and friends. “Fast and Fabulous” features more than 50 full menus for entertaining (with more than 250 recipes), all written in Carey's forthright style.

If you want to entertain on a strictly casual level, Carey offers up nine complete menus. If you're in a festive Francophile mood, there are five menus of French cuisine – everything from a Brie Cheese Puff to Black Cherry Cassis Sorbet. If it's simply dinner you want to get on the table for your family, this cookbook can help with that, too.

“Fast and Fabulous Entertaining Menus” is sold in local cookware stores, including Voila! in Del Mar and Great News! in Pacific Beach.

– CAROLINE DIPPING  San Diego Union Tribune, 11/29/06

Gorgonzola and Prosciutto Toasts

Makes 16 toasts

16 thin baguette slices

2 ounces gorgonzola cheese

4 ounces cream cheese, softened

1 tablespoon unsalted butter, softened

1 tablespoon dry sherry

1 ounce prosciutto, minced

1 tablespoon minced fresh basil

Preheat oven to 375 degrees. Arrange bread slices on a baking sheet. Mash the gorgonzola, cream cheese, butter and sherry together well by hand or in the food processor. Stir in the prosciutto and basil.

Spread 1 tablespoon cheese-prosciutto mixture on each bread slice. Bake for 5 to 8 minutes, or until cheese softens and bread crisps slightly. Serve alone as an appetizer or with salad.

(From “Fast and Fabulous Entertaining Menus” by Phillis Carey, Spoon and Whisk Productions)