10 FAST-FIX FAVORITES.

Byline: Natalie Haughton, Food Editor

If you, like most of us, feel you don't have much time to cook -- let alone entertain or even have friends over -- I have a few fast-fix strategies to make your next get-together a stress-free hit.

Recently, I was put to the test when some out-of-town relatives dropped by for dinner on a moment's notice. With about three hours to pull a meal together, I opted for fuss-free creations that looked appealing and tasted delicious, relying on my refrigerator, freezer and well-stocked pantry.

I whipped up a quick, from-scratch spaghetti sauce that relies on canned tomatoes and requires only a short simmer, a beautiful antipasto platter, a green salad with crisp-cooked fresh vegetables done in a jiffy in the microwave and refreshed in ice water, garlic toasts, and a quick, flourless chocolate torte with whipped cream and some frozen raspberries (use fresh if you have them) for dessert. Although the meal wasn't extravagant, the guests couldn't have been happier. If you find yourself facing the same situation, don't panic. A quick trip to the supermarket or Trader Joe's can be a boon. Think simple and hassle-free. There are many items you can doctor up and personalize quickly without much effort.

Here are 10 ideas I rely on at various times, depending on the meal and the diners. Recipes are included for some. Keep in mind, especially during these difficult economic times, that it's often more cost-effective to entertain at home than in a restaurant. Splurge on food to cook at home as your budget allows.

1. A FASHIONABLE CHICKEN SALAD SANDWICH

High on my list of best chicken salads is one I copied from Campanile restaurant. Campanile serves it on olive bread slices, but it's such a versatile recipe -- for lunch, brunch, supper or picnics -- that you can serve it simply as a salad, without the bread. Sometimes I even leave out the cabbage, adding unpeeled, diced European seedless cucumber (about 2 cups) instead.

2. A SAUCY PASTA

OK, I know what you are thinking: Why would you serve spaghetti sauce and pasta when friends drop by? Why not? It's not only economical, versatile and delicious, but my favorite version -- it gets top marks from diners -- is a breeze to make. Half an hour, max, is all the simmering that's required. Fennel seeds, white wine or vermouth (or even red wine) and Worcestershire sauce give it pizazz and wonderful, special flavor. Serve over any kind of cooked pasta -- consider tortellini or ravioli -- or even fresh, steamed vegetables or spaghetti squash.

3. PICTURESQUE ANTIPASTO PLATTER

An antipasto platter is a fabulous choice to accompany dinner or by itself as a leisurely weekend lunch. Beautifully arrange lots of different foodstuffs on a large oval or round platter and guests are bound to be impressed. Include choices like fresh mozzarella cheese slices alternated with whole basil leaves and tomato slices, a pile of canned, drained artichoke hearts drizzled with a little Italian dressing (or marinated artichoke hearts, drained), roasted red pepper pieces (jarred are easiest), a small dish of homemade olive tapenade or pitted whole kalamata or green olives, prosciutto or salami slices, rolled-up slices of provolone cheese, and whatever else strikes your fancy. Even though it's Greek, rather than Italian, I often add some drained, jarred dolmas (stuffed grape leaves) drizzled with a squeeze of fresh lemon juice. It's all about the presentation here.

4. VEGGIES ON THE BARBIE CAN'T BE BEAT

Fresh, grilled, in-season veggies with a splash of olive oil, some fresh basil and balsamic vinaigrette are always a hit and take minimal preparation and attention. Use a mix of textures and colors such quartered red, yellow or green peppers, fat asparagus spears, lengthwise zucchini slices, small yellow squash halves, eggplant slices, green onions, tomato halves or slices, onion wedges (yellow, white or red), leeks, fennel or whole mushrooms. Brush with olive oil prior to grilling, if desired, and grill over direct medium or high heat for best results. Grilling, whether over gas or charcoal, heightens the vegetables' natural sweetness, resulting in a fabulous smoky, caramelized flavor. Keep in mind vegetables are best cooked until crisp-tender. After grilling, drizzle with herb-flavored oils, vinegars or vinaigrette dressings and sprinkle with chopped fresh herbs, sea salt and pepper.

5. GREAT GRILLED MEATS

Don't overlook the grill -- a useful tool when you're in a hurry. Barbecue steaks (New Yorks, porterhouse, rib-eye, spencer or sirloin), chicken breasts or halibut, swordfish or salmon steaks. Look for and purchase them on sale at good prices and keep some stashed in the freezer, if desired (but be sure to thaw before cooking). No need to marinate them when time is short. Simply serve a homemade or doctored-up store-bought pineapple salsa, a tomato-feta relish or guacamole with roasted, frozen, thawed corn kernels tossed in.

6. SUPER SALAD CHOICES

When it comes to salads, embellish your favorite combination of greens -- baby, romaine, spinach, etc. -- with crumbled goat or blue cheese (you can buy it that way). Add toasted pecans or walnuts -- toast them quickly in a microwave oven; a half cup takes only about a minute or less -- and dress with a store-bought vinaigrette of choice. Or slice up fresh tomatoes -- heirloom, if you can find them -- and top with lots of homemade blue cheese dressing (you won't believe how quick it is to make, and it tastes much better than store-bought).

A cold vegetable salad is another favorite. Combine cut-up canned artichoke hearts (drained and rinsed), canned hearts of palm (drained, sliced), green or yellow bell pepper chunks, chopped tomatoes, chopped green onions, drained capers, red wine vinegar, olive oil and lots of chopped fresh basil. Season with salt and garlic pepper and chill until serving time. Serve over cut-up salad greens.

If Greek strikes your fancy, make a green salad or pasta salad by tossing cut-up kalamata olives, green onions, tomatoes, cucumbers, green bell peppers, capers and Greek seasoning with an oil-vinegar dressing. Combine this with assorted greens or cooked penne pasta. Add some cut- up rotisserie chicken pieces, if desired, for a main-dish dinner.

7. QUICK INDOOR SALMON IN A GRILL PAN

One of my favorite fast-fix ways to make salmon steaks on the stove top is in a grill pan with a little olive oil. (You can also cook skinless, boneless chicken breast halves the same way.) Sear over high heat a few minutes on each side -- until cooked as desired -- then add a splash of balsamic vinegar and cook a couple of minutes longer over high heat. Remove the steaks to dinner plates. Return the pan to the heat and add several more splashes of balsamic vinegar (about 1/4 cup for two; more for additional servings) and reduce over high heat, watching carefully until slightly syrupy but still pourable. Drizzle over steaks. Season to taste with salt and pepper. I like to accompany this with steamed or pan-grilled asparagus spears.

Cookbook author Robin Miller includes her take on the same theme, 5-Ingredient Lemon Pepper Salmon, in her latest book, "Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking" (The Taunton Press; $18.95). She notes it is elegant enough for guests.

8. FABULOUS CHOCOLATE FINALE

When it comes to dessert, serve the ever-popular flourless chocolate torte, similar to ones still gracing many local restaurant menus. One I often make is adapted from Piatti Restaurant in Thousand Oaks. It's the ultimate jiffy dessert to toss together -- with a little assist from the microwave (it bakes in 15 to 20 minutes). Gussy up with fresh raspberries and whipped cream or raspberry sauce.

9. SINFUL BROWNIES

Another dessert winner is homemade brownies with a rocky road-style topping. Using a microwave to melt the butter and chocolate, you can whip up these brownies almost as quickly as those from a package.

10. DECADENT, CARAMEL-SAUCED ORANGES

Also fabulous are fresh navel orange slices topped with luxurious homemade caramel sauce. To make the sauce, in a medium saucepan combine 3/4 cup each packed brown sugar and heavy cream, and heat to boiling over high heat, whisking constantly. Reduce heat to medium-low and simmer, uncovered, about 5 minutes, until slightly thickened. Remove from heat and stir in 2 teaspoons butter and 1 teaspoon vanilla. Spoon over orange slices on individual dessert plates and serve immediately. Try the sauce over apple, peach or nectarine slices, too.

Natalie Haughton, [phone];[e-mail]

OLIVE TAPENADE

1 (10-ounce) jar Spanish pimiento-stuffed green olives, rinsed and drained (about 2 cups)

1 (6 ounce) can pitted ripe olives, rinsed and drained OR 1 cup rinsed and drained pitted ripe olives and 1/2 cup rinsed and drained pitted kalamata olives

3 to 4 tablespoons fresh basil leaves

1 teaspoon Dijon mustard OR more to taste

3 to 5 tablespoons olive oil

2 to 3 tablespoons drained capers

In a food processor fitted with a metal blade, combine all ingredients and process until chopped but not pureed (be careful not to overprocess). Refrigerate until serving time. Serve on toasted sourdough bread slices, or mix with softened cream cheese to serve as a dip. Refrigerate any leftovers. Makes about 2 cups tapenade.

SUPER SPAGHETTI SAUCE

3/4 pound sweet OR hot Italian sausage (or a combination of the two)

1 pound lean ground beef

1 large onion, chopped

2 garlic cloves, minced

2 (28-ounce) cans diced peeled tomatoes, undrained

3/4 cup dry white wine OR dry vermouth

1 (12-ounce) can tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons chopped fresh parsley

2 tablespoons dried basil OR 1/3 cup chopped fresh basil OR more to taste

1/2 to 1 teaspoon fennel seeds

1/4 teaspoon pepper

Remove sausage from casings and crumble into a 5-quart Dutch oven. Add beef and onion. Cook over medium-high heat, stirring often to break up meat, until browned, about 12 to 15 minutes. Drain off any fat. Stir in garlic, cook a minute more. Stir in undrained tomatoes, wine, tomato paste, Worcestershire sauce, salt, sugar, parsley, basil, fennel seeds and pepper. Heat to boiling, stirring often. Reduce heat to low and simmer, uncovered, about 20 to 30 minutes, stirring occasionally to prevent scorching. Makes enough for 10 to 12 servings. Serve over hot cooked pasta, vegetables, etc.

From "365 Easy One-Dish Meals" by Natalie Haughton, Harper & Row.

CHICKEN SALAD OLIVE BREAD SANDWICHES

4 cups shredded cooked chicken breast

4 cups shredded Napa cabbage

3 cups shredded red cabbage

1/2 cup chopped red OR green onions

1 (8.75 ounces drained weight) can kalamata black olives, drained, cut from pits and chopped (OR use pitted kalamata olives, chopped)

1/2 cup white wine vinegar

1/3 cup olive oil

3 cloves garlic, roasted 15 to 20 seconds in microwave oven and pressed

1 tablespoon grainy mustard

1/4 teaspoon salt

12 to 16 olive bread slices OR other hearty country bread slices

In a large bowl, mix chicken, Napa cabbage, red cabbage, red onions and olives. For dressing, in small bowl or cup whisk vinegar, olive oil, garlic, mustard and salt until smooth and blended. Add dressing to chicken mixture and toss until blended.

Spread 6 to 8 bread slices with plenty of chicken salad. Top with remaining bread slices. Serve immediately. Makes 6 to 8 sandwiches (about 10 cups chicken salad mixture).

NOTE: Chicken mixture can be served without the bread as a salad atop lettuce leaves and garnished with tomato slices or wedges. Also chicken mixture can be made without the cabbage, if desired, but adjust dressing as needed.

A Restaurant Replica version from Campanile restaurant, Los Angeles.

TOMATOES WITH BLUE CHEESE DRESSING

6 to 8 assorted large and small heirloom tomatoes (about 3 pounds)

1 cup dairy sour cream (do not use no-fat) OR mayonnaise

3 tablespoons heavy cream OR buttermilk 

1 tablespoon white wine OR tarragon vinegar

1 1/2 cups crumbled blue cheese

Salt and pepper to taste

Cut tomatoes into thick slices. Arrange attractively on a serving platter. Mix sour cream with cream and vinegar until smooth. Stir in 1 cup crumbled cheese and salt and pepper to taste. Drizzle dressing over tomatoes, using amount desired. Sprinkle with remaining 1/2 cup blue cheese. Serve immediately. Makes 6 to 8 servings.

Adapted from "Barefood Contessa at Home," by Ina Garten.

FLOURLESS CHOCOLATE TORTE

12 ounces bittersweet chocolate, chopped (use a high-quality chocolate such as Callebaut or imported Belgian bittersweet chocolate from a pound plus bar available at Trader Joe's).

2 (1-ounce) squares unsweetened chocolate, chopped

1/2 pound (2 sticks) unsalted butter

6 large OR 5 extra-large eggs

1 1/2 tablespoons sugar

Raspberry Sauce

Fresh raspberries and whipped cream for serving

Butter an 8-inch springform pan and dust with sugar. Wrap outside of the pan with a double thickness of foil (make sure foil comes up sides of pan). In a large glass bowl in microwave oven, melt chocolates and butter on high power 1 1/2 to 2 minutes or until smooth when stirred. Remove and cool slightly.

With a wire whisk, beat eggs and sugar into chocolate mixture until blended. Turn batter into pan, spreading evenly. Place springform in another baking pan and add enough very hot water (for water bath) to come 1/2 inch up sides of outside of springform pan. Bake, uncovered, in preheated 425-degree oven 5 minutes. Cover loosely with foil and bake about 15 to 18 minutes longer (until cake is almost, but not quite set in center). Remove from oven and cool 45 minutes. Refrigerate 1 to 3 hours before serving. If refrigerating longer, bring to room temperature before serving, if desired. Serve slices with Raspberry Sauce, fresh raspberries and whipped cream. Makes 1 cake, about 8 to 10 servings.

RASPBERRY SAUCE: In a food processor or blender, combine 2 (12-ounce) packages individually frozen raspberries, partially thawed, and 1/3 cup (or more to taste) powdered sugar. Blend until pureed and as smooth as possible. Press through a fine sieve to remove seeds, if desired (straining process can be messy). Refrigerate sauce until serving time. Makes about 2 cups.

Adapted from a Restaurant Replica from Piatti Restaurant, Thousand Oaks.

SINFULLY RICH FUDGY BROWNIES BROWNIES:

4 ounces unsweetened chocolate

1 cup (2 sticks) butter

4 eggs

2 cups granulated sugar

1 tablespoon vanilla

1/4 teaspoon salt

1 cup all-purpose flour

CHOCOLATE GANACHE-MARSHMALLOW TOPPING:

12 ounces semisweet chocolate chips (2 cups)

3/4 cup whipping cream

1 1/2 tablespoons butter

3 cups miniature marshmallows

For Brownies, in a large glass bowl, combine chocolate and butter. Heat in microwave oven on high power about 1 to 2 minutes, stirring twice, until melted and smooth. Beat in eggs, granulated sugar, vanilla and salt until well blended. Stir in flour, blending well. Spread evenly in a greased 13x9-inch baking pan. Bake in a preheated 350-degree oven 25 to 30 minutes; brownies should be moist. Do not overbake. Cool in pan.

Meanwhile prepare Chocolate Ganache-Marshmallow Topping by combining chocolate chips and whipping cream in a large glass bowl. Heat in microwave oven on high power about 1 1/2 to 2 minutes, stirring once or twice, until melted and smooth. Add butter and stir until melted and smooth. Stir in marshmallows. Spread evenly over top of cooled brownies. Refrigerate several hours or overnight. Cut into bars. Store in refrigerator. Makes 40 brownies.

Adapted from "Cookies" by Natalie Hartanov Haughton.

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Photo:

Flourless Chocolate Torte

Michael Owen Baker/Staff Photographer