>Colin Cowie: Pillsbury Bake Off Food Seminars

>Entertainer Colin Cowie spoke to the media at the Pillsbury Bake Off.

The more organized I am, the more time it allows me to spend time with my guests. I only serve dishes that allow me to be glued to my seat during dinner. People always make the mistake of picking elaborate dishes that keep them sequestered in the kitchen during a dinner party.

I think the whole idea about entertaining is to make it as effortless as possible so that you come off as a confident host.

There’s no such thing as too many candles.

Only garnish with what belongs. Only put on the plate what is going to make what’s on the plate better. No orange and strawberry garnish next to scrambled eggs for example.

I drink only water from sunrise to sunset, Monday through Friday, which allows me to drink and make cocktails at night. No coffee, no tea, no soda, just water.

Tequila today is the new vodka. It is my new favorite drink.

A new trend is the idea of shot service. One shaker next to a few shot glasses. Infusions are another big trend, served in a cooler.

I love to set up a gazpacho bar. Turns a simple soup into an event, letting guests customize it with crab, diced cucumber, and onions. Another option is to serve gazpacho in shot glasses.

Do you have one ingredient that you always return to? If there’s one thing that I love in the world, it’s a good roast chicken. My housekeeper, Gertie, butterflies a chicken in the middle, marinades it with herbes de provence, covers it with foil, cooks it in the oven for 45 minutes at 350 degrees with some chicken stock under it, then remove the foil, in the oven for another 45 minutes. It is my favorite dish in the world.

My favorite gadget is the warmer drawer. There is nothing worse than cold food. Having a warmer drawer allows me to keep my plates warm, keeping my dinner warm as well.

There are hundreds of recipes on the Colin Cowie website. It’s a wonderful resource to get inspired for a fun drink to kick off a party. Here are a few of the drinks Colin that he described in the session:

Ginger Kiss
* 2 oz Tanqueray 10 gin
* 1 oz simple syrup
* 3/4 fresh lime
* 1/4 oz ginger juice
* Dash of rhubarb bitters
Shake vigorously and strain into a Martini glass. Rub the rim with crystallized ginger and garnish with two pieces of rhubarb.

Infused Vodka with Ginger, Lemongrass, Jalapeño, and Pineapple
* 2 gallons of vodka
* 3 jalapeños, sliced
* 4 to 5-inch piece of fresh ginger, thinly sliced
* 2 sticks of lemon grass, sliced
* 1 whole pineapple, sliced into 1/4-inch rounds
1. Put all ingredients into a beverage server and allow to infuse 8-24 hours.
2. Fill cocktail shaker with ice and add beverage, shake, and pour into a martini glass.
3. Garnish with slice of lemon grass and a wheel of jalapeño.

One Response to >Colin Cowie: Pillsbury Bake Off Food Seminars

  1. >OMG, Love your blogs! Love your philosophy on entertaining- we do alot of it here and I could not agree more on the idea of effortless-ness. So, with that said, I usually have everything prepped and usually prepared in advance of guest arrival-
    I like being able to enjoy the evening too! No matter how much time I toil over the menu and execution,I am usually reminded as everyone is lingering at the table, candles waning low, that what makes the experience a great time is the exchange of laughter, ideas and good discussions.Fun cocktails and plenty of wine don't hurt either, right?

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