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CookbookCover 5/3/06 2:02 PM Page 1
TM
A cookbook and practical guide to the art of entertaining
pRustColoredPaper 5/15/06 3:07 PM Page 2
p000,001_HalfTitlePg 5/2/06 10:03 AM Page 3
TM
p002,003_TitlePage 5/2/06 10:04 AM Page 2
Jean-Yves Mocquet’s
Gewürztraminer Parfait
Page 94
p002,003_TitlePage 5/2/06 10:04 AM Page 3
TM
A cookbook and practical guide
to the art of entertaining
Pat Volchok
Editorial Director
With a foreword by
Tom Douglas
Issaquah, Washington
p004,005_Copyright.Contents_R1 5/2/06 10:06 AM Page 2
Publisher: Dave Fuller Entertaining the Costco Way. Copyright ©2002 by Costco Wholesale
Editorial Director: Pat Volchok Corporation. All rights reserved. Printed in China. No part of this
Art Director: Doris Winters book may be used or reproduced in any manner whatsoever without
written permission except in the case of brief quotations embodied in
Copy Editors: Judy Gouldthorpe
critical articles and reviews. For information, contact Publishing
Shana McNally Department, Costco Wholesale Corporation, 999 Lake Drive,
Graphic Designers: Bill Carlson Issaquah, Washington, 98027.
Brenda Tradii
Business Manager: Jane Klein-Shucklin FIRST EDITION
Advertising Manager: Steve Trump
Photography by Iridio Photography, Seattle
Production Manager: Pam Sather
Color by PressReady Imaging, Seattle
Food Stylists: Amy Muzyka-McGuire Printed and bound in China by Dai Nippon
June Schuck
Production Assistants: Brenda Link
Antolin Matsuda
Chris Rusnak ISBN 0-9722164-1-3
Library of Congress Control Number: 2002111067
Color Technician: MaryAnne Robbers
5 4 3 2 1
Indexer: Nan Badgett
p004,005_Copyright.Contents_R1 5/2/06 10:06 AM Page 3
Contents
Preface by Jim Sinegal 6
Foreword by Tom Douglas 7
About This Book 8
A utumn Harvest
THE GATHERING SEASON 10
S pring Fever
THE AWAKENING SEASON 118
Autumn Reflections 12 Spring Reflections 120
Harvest Dinner 15 Ode-to-Spring Feast 123
Family Night 23 Romantic Bridal Luncheon 135
Drop-In Open House 29 Cinco de Mayo Fiesta:
A Fifth of May Party 145
Tailgate Party 37
Mother’s Day: The Queen’s Brunch 153
Frightfully Delicious Halloween Dinner 49
Afternoon Tea Party 161
Thanksgiving Gathering 55
Memorial Day Family Reunion 169
W inter Wonderland
THE SEASON OF WONDER 62
S ummer Daze
THE E A S Y- L I V I N ’ SEASON 176
Winter Reflections 64 Summer Reflections 178
Perfect Holiday Buffet 67 Progressive Garden Party 181
Hanukkah: The Festival of Lights 77 Father’s Day: King for an Hour 189
Elegant Christmas Dinner 81 Grand Old Fourth 197
Après Theater 89 Birthday Cheer 209
Bowl Game Party 97 Cook’s Time-Out 215
An Italian Night: Celebrating Life 105 Summer Beach Blast,
at the Shore or in the City 225
Sunday Supper Potluck with Friends 113
All-American Labor Day Sampler 235
Vendor Directory and Resource Guide 247
Index 253
Acknowledgments 270
p006,007_Forward_R2 5/2/06 10:10 AM Page 2
To Our Valued Members:
W e are delighted to present our very first cookbook, Entertaining the Costco
Way. A collection of recipes and creative ideas from celebrity chefs, Costco
members, employees and suppliers, the book is geared to year-round party-giving
and entertaining with all the products you will find at Costco.
As you might expect, Entertaining the Costco Way has a heavy emphasis on
quality and value—whether it is in what you buy or what you serve. Just as in
our warehouses, you’ll find all the basics here—meat, potatoes and some great
salmon. And there’s always an unexpected treasure to be discovered on the next
page—like the recipe for sweet potato jalapeño soup with lime cream from one
of our Arizona members.
In fact, a number of our members contributed to the cookbook, sharing
some of their favorite recipes. These include clever ideas for using Costco stand-
bys to create fast, easy, delicious meals. The chicken flautas on page 221, for
example, use our famous rotisserie chicken, and the salmon fillets on page 203
are coated with pesto sauce from our deli section.
Our suppliers, of course, played a big role in making this book a reality.
These are the same vendors who work so closely with our Costco buyers to
constantly improve the quality and value of the food products we sell, and they
have come up with some intriguing new ways to prepare their own specialties.
Entertaining the Costco Way is more than a cookbook. You’ll find tips and
ideas that will turn every meal into a special occasion, from making piñatas to
picking the right wines for the season.
We are proud of the reputation Costco has earned as an innovator in food
retailing, and we hope you will enjoy these gourmet suggestions throughout the
year. Whether you’re preparing a simple family dinner or getting ready for a
grand affair, you can make it great the Costco way!
Bon appétit!
President & C.E.O.
Costco Wholesale Corporation
6
p006,007_Forward_R2 5/2/06 10:10 AM Page 3
Foreword
E ntertaining is not only my business but also my hobby. Even though we serve
10,000 people a week at our restaurants, I still enjoy dreaming up the perfect meal for
friends and family at home. I came by this attitude early. Every meal at my folks’ house
was a party. That is, if you consider cooking for a minimum of 10, three times a day, a
party. When relatives, neighbors and “special friends” were added in, the family table
was often extended to accommodate 20. (You can see that my folks are naturals for
big-volume shopping the Costco warehouse way.)
My mom and grandmas are all good cooks. Despite my own reputation as a
“fancy” restaurant chef, my heart has always belonged to home cooking. While work-
ing on my cookbook, Tom Douglas’ Seattle Kitchen, I often called up my mom to ask
her to dig out recipes from her food-stained, yellowing card file.
A family favorite was her famous blue crab dip. Crab of any sort was a “special
occasion” treat in our house. The “taste memory” of sweet blue crab meat, chopped
hard-boiled eggs and her Thousand Island dressing, zesty with cherry peppers, makes
me want to call up my clan and invite them over for a family feast. That’s why I love a
book like Entertaining the Costco Way, where Costco’s food suppliers and people’s
moms, dads, nieces, nephews, cousins and best friends share their favorite recipes—the
recipes people really treasure and cook for themselves at home. The fact that each of
these recipes includes an item or two you can find at Costco is an added treat.
The truth is, when my wife, Jackie, and I stroll through Costco, each with our own
shopping cart, we rarely have a meal plan for that night’s dinner. Instead we roam the
aisles looking for whatever’s in season, like spring strawberries, summer peppers or
fresh-crop fall apples. Typical Costco commodities like Penn Cove mussels, Angus beef
and big bags of ruby-red grapefruit are always tempting. Finally, there are the “can’t
pass it up” super bargains like fat tiger prawns or beautifully trimmed racks of lamb.
Then, out of the blue, real inspiration strikes—enormous packages of baby back
ribs calling out to me. They say, “Why don’t you grab a couple bottles of wine,
call some friends, fire up the grill and have a party?” Of course I oblige this moment
of fate, this tryst with an inanimate object, and fill out my basket with fragrant
tomatoes, sweet corn and plump cabbages for slaw. With Entertaining the
Costco Way, you’ll find yourself dreaming, plotting and filling up your basket
for your own feast with friends and family.
Seattle restaurateur and author
7
p008,009_Preface-HalfTitle 5/2/06 10:13 AM Page 2
About This Book
O ver the years, many members and friends of Costco have suggested
that we publish a cookbook featuring some of the fabulous products we sell in our
warehouses. We’ve agreed with them that it was a good idea, but our focus on Job
One—finding, selecting and offering the best products at the best possible prices—
has always taken precedence over getting into the publishing business. During the past
year, however, we realized we could combine Job One and our desire to
produce a cookbook for our members. How? By asking our vendors to join us in
bringing this book to you through their contribution of recipes and funding.
We asked each of our vendors to provide a recipe or two, along with some
entertainment tips, that would show off their product(s) to the greatest advantage—
not just something from one of their box tops, but something new, exciting or unusu-
ally tasty. Their response was enthusiastic, and we hope you will agree with us that the
recipes presented here fit that bill. Please note that each recipe contributed by a ven-
dor has been identified with that vendor’s corporate name or product
branding. In some cases, the branded product may not be sold in your part of the
country and you should substitute a similar product.
In addition to asking our vendors for recipes, we used our magazine, The Costco
Connection, to ask our members for their favorite recipes using Costco products.
We received more than 1,800 recipes in a few weeks’ time. These were sorted into
food categories and then 160 were selected for testing by a panel of Costco members
who had the enviable but demanding task of narrowing the selections to the 48 recipes
that received the “Tested and Approved” stamp you will find throughout the book.
Finally, we asked a few celebrity chefs to add some further spice to the brew. Once
we had all of the recipes in hand, we spent weeks in the photo studio cooking and
photographing these culinary delights. We hope you will find the resulting book
informative, useful and fun.
THE EDITORS
NOTE ON BRANDS
Many of the recipes published in this book were submitted by companies that
hold copyrights to the recipes and/or trademark applications/registrations on the
brands listed in the recipes. Each of the companies represented in this book asserts its
ownership to the trademarks, application/registrations and copyrights it holds on its
company name, brands or recipes. Trademark, application/registration and copyright
symbols have been eliminated from the titles and text of the recipes by the publisher
for design purposes only.
8
p008,009_Preface-HalfTitle 5/2/06 10:13 AM Page 3
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p010,011_AutumnHarvest 5/2/06 10:29 AM Page 2
p010,011_AutumnHarvest 5/2/06 10:29 AM Page 3
T H E G AT H E R I N G S E A S O N
Autumn Reflections
page 12
Harvest Dinner
page 15
Family Night
page 23
Drop-In Open House
page 29
Tailgate Party
page 37
Frightfully Delicious
Halloween Dinner
page 49
Thanksgiving Gathering
page 55
p012,013_AutumnReflections 5/2/06 10:35 AM Page 2
Layered Table Elegance
Not many of us have the time, wherewithal or
patience to constantly change decorations to fit
the moment’s mood. We suggest that instead of
ignoring decorating altogether, you start with
objects that echo the fall season and slowly build
on them, so that by the time the holidays arrive,
your table and home reverberate with the lavish-
ness of the holiday season.
First step, consider autumn’s local bounty, such
There’s no need to debate the fact that autumn is a
as pinecones, nuts, gourds, vegetables, branches,
glorious time of year. It’s a time when the world seems to corn stalks, wheat sheaves, pumpkins, vines, fallen
slow down and speed up simultaneously. Leaves carpet the leaves, pods, cattails and green boughs. Target
those items that will have the longest indoor
ground in shades of burnished orange and gold, apples survival rate, can easily be restocked or have the
decorate bare limbs in vivid orbs of red and green, pumpkins potential to be enhanced later on with gilding,
ribbons or fresh flowers.
puff out to their finest, market stalls groan with the weight Next, look at the items in your home with
of harvested fare, spiders cover the world in lace, and new eyes. The basket that stores guest towels may
be a perfect container for pinecones, the footed
candles flicker in the windows once more. vase a wonderful stand for a pumpkin, or how
As we welcome the season, there’s an urge to gather, about a row of candleholders in the center of the
table holding decorative corn instead of candles?
whether it’s at football games, pumpkin patches or the For the most impact, decorate the dining
family dinner table. room table first, and then as time allows, move
on to the front door, living room and beyond.
Our Autumn Harvest menus reflect this desire to come
together and celebrate the goodness and bounty of life.
Meals in this section include a Harvest Dinner cornucopia,
a Family Night filled with comfort food, and two surprisingly
easy party creations, the Drop-In Open House and Tailgate
Party. We end with the theatrics of Halloween and the
fellowship of Thanksgiving.
AUTUMN REFLECTIONS
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HINOCEROS This used
eyes not
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state coster
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fair
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W AUROCHS Photo
distended Central
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circumstances
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preference the either
became the
At long ENRECS
birds
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in Photo
strangers
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in
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not to
small
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climbing disappears 65
easily The
sleep many
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books HE to
than It
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their
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are
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NTRODUCTION
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tiger group having
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Caucasus
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canine keepers
of
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reindeer round
belly the and
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