Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...
Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.
When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...
Heather Jones, a self described Foodie Princess, is a graduate of the Institute of Culinary Education in New York City (formerly Peter Kump’s New York Cooking School). She has worked for Gourmet Magazine, TV Personality Katie Brown, and the New York based Indian-fusion restaurant Tabla. Heather resides in New Jersey with her husband and two daughters where in addition to holding down a full-time job and hanging out with us at Project Foodie she also works as a private cooking instructor.
Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.
In this memoir, New York Times Food Writer and Atlanta Bureau Chief Kim Severson shares with us her very personal story about her battle with alcoholism and journey of self-discovery all the while building a notable career as a food writer. During her incredible journey she was fortunate enough to meet eight women (Marion Cunningham, Alice Waters, Ruth Reichl, Marcella Hazan, Rachael Ray, Edna Lewis, Leah Chase, and Anne Marie Zappa Severson) who not only helped change the way she looked at food, but also herself. This book is a wonderful reminder of how often we are greatly influenced by the people that we meet.
I love a man who has real passion and William Alexander has it in spades. First there was "The $64 Tomato", and now there is bread, "52 Loaves" to be exact. In his newest personal story "52 Loaves", Mr. Alexander shares his quest to find, and desire to re-create, that perfect loaf of Artisan bread. Whether you think he's genius or just plain insane you will be awed by his relentless pursuit which takes him to Morocco, Paris, Normandy, and back home again to NY state; all for the love of bread. What's even better is that in this book he shares every single lesson that he's learned, so you too can make that perfect loaf.
I will admit, when I heard about this book my first thought was "Great! Another food blogger turned book author, where's my contract?". But never was I more wrong than with Ms. Cathy Erway, who truly is not just another food blogger. Although it was her blog www.noteatingoutinny.com that put her on the radar, this book goes beyond the normal tale of frugal home dining. Follow her as she embarks on something simple like baking homemade bread to more adventurous things like dumpster diving and competitive cooking. For more of what Ms. Erway is up to, be sure to check out her new blog Lunch at Sixpoint and her show on the Heritage Radio Network.
Edible: A celebration of Local foods by Tracey Ryder and Carole Topalian
Edible Communities was one of those things that happened when life gave you lemons and, as was the case with Tracey Ryder and Carole Topalian, you were looking to make something other than lemonade. In 2002, Tracey Ryder and Carole Topalian published "Edible Ojai" as the answer to that profound question "What do I really want to do with my life?". Edible Ojai was a sixteen page newsletter devoted to the incredible local foods movement in that area. Fast forward eight years and there are now 65 Edible publications with even more in development. This book is not only a celebration of the local food movement across the country but also a celebration of Tracey and Carole's vision. Although this book is loaded with great seasonal recipes from all of the Edible Communities, what's more impressive are the stories of the Chefs, Farmers, and other Artisan food makers who have graced the many Edible pages. These are the people whose work is changing the way we eat one meal at a time.
Legend has it that 13th century Spain’s King Alfonso X credits his swift recovery from an unknown illness to sipping wine with small dishes in between meals. He was so convinced of these dietary effects that he ordered tavern owners across the country to make sure they served a small snack or “tapa” (Tapas) with wine.
Hmmm, I wonder if this is where more modern bar owners got the idea of serving assorted snacks with cocktails, beer nuts etc. One thing is for sure, these small “dishes” or “plates” are perfect during these current times of penny pinching and portion control.
I have always enjoyed the whole concept behind Tapas, it allows you an opportunity to try an assortment of tasty morsels in a style a bit more sophisticated than say your standard lunch buffet. Roasted veggies drizzled with olive oil and smoked paprika or thin slices of Iberico Ham with olives and nutty manchego cheese are some of the more common bites.
Tapas has become the symbol of Spanish cuisine and “The Book of Tapas” written by mother and daughter team Simone and Ines Ortega is a comprehensive guide to traditional Spanish Tapas. These authors know of what they speak, having published “1080 Recipes” in 2007 which is hailed as the Spanish Joy of Cooking. And if you need more convincing that this book is the real deal, be sure to read the introduction “What is Tapas” written by Jose Andres the legendary Spanish Chef who trained under El Bulli’s Ferrain Adria.
The Book of Tapas is broken down by ingredient: vegetable, egg & cheese, meat, and fish. Since I’m practicing a more vegetarian type diet this days, I definitely wanted to see which dishes would make great use of all the great summer produce that’s available. The Vegetable Empanada (see recipe below) was a perfect choice. This dish, unlike the more common half-moon pocket style empanada, is a cross between lasagna and quiche with a buttery, flaky, pastry crust filled with layers of fresh well-seasoned veggies. I’m with King Alfonso, this small dish with a glass of wine would cure anything that ails you.
From The Book of Tapas by Simone and Ines Ortega. Phaidon Press (2010)
Serves 6
5 tablespoons olive oil or sunflower oil, plus extra for greasing
2 scallions, finely chopped
2 zucchini, peeled and chopped
1 eggplant, peeled and chopped
3 tomatoes, peeled, seeded and chopped
1 clove garlic
1 lb 5 oz puff pastry, thawed if frozen
all-purpose flour, for rolling out the pastry
1 egg, lightly beaten
salt and pepper
Heat the oil in a large skillet or frying pan over low heat. Add the scallions and pan-fry for 5 minutes, stirring occasionally. Add the zucchini and pan-fry for another 5 minutes, then stir in the eggplant and let cook for another 15 minutes, stirring occasionally.
Meanwhile, preheat the oven to 400?F. Add the tomatoes and garlic to the pan and season with salt and pepper. Give everything a good stir and let cook for 6 minutes, or until the liquid has evaporated. Adjust the seasoning, if necessary.
Roll out the pastry on a lightly floured surface with a floured rolling pin. Lightly grease a 12-inch baking tray with oil, then line it with half the pastry, leaving half hanging over one edge. Pour in the vegetable mixture and then fold the other half of the pastry over it to form a lid.
Seal the edges of the pastry carefully, pressing them together and rolling them slightly, creating a ¾-inch border all the way round. Cut 2 small holes in the center to allow steam to escape during baking. Use a fork to score a pattern of squares on the top, but take care not to pierce the pastry. Use a pastry brush to glaze the top with the beaten egg. Bake the pie for 30-40 minutes, or until golden brown. Remove from the pan and serve sliced.
"Eating Local" is a phrase that's come to define the way a whole new generation of Farmers, Chefs, Foodies, Moms, and Average Joes are eating.
The funny thing is there was a time when "Eating Local" was the norm, before the days of big agribusiness. But it would seem that America is starting to see the error of her ways and going back to what once worked before: purchasing milk from dairy farms within a 100 mile radius, starting a victory garden, or, at the very least, soliciting the local farmers' markets and taking the time to get to know the farmer who grows your favorite Brandywine Tomatoes. "Eating Local" is being celebrated in the food community in a way that I've never seen with any other food trend, and maybe that's because at heart it really isn't a trend but a way of life.
Premier Kitchen Retailer Sur La Table and James Beard Award winning author Janet Fletcher have teamed up to write "Eating Local: The Cookbook Inspired by America's Farmers". This book is truly a love letter to the eating local movement. It is packed with delicious seasonal recipes, stunning photography, and stories about today's farmers -- people who are working hard to bring you the very best in local ingredients. In addition there are tips for the "Urban Homesteader", those who grow tomatoes on fire escapes instead of in backyards and front lawns. It also has a guide for storing all that fresh produce that you invariably buy too much off at the farmers' markets when in season.
The recipe I chose to feature today is one that shows you just how satisfying a simple meal can be when you're using the freshest ingredients possible. Grilled Romaine with a Six-Minute Farm Egg (see recipe below) is the kind of meal I would prepare for myself after a long day at the office or an even longer day at the computer when I don't feel like spending lots of time in the kitchen. Initially I would have never thought of grilling romaine, the first thing that comes to mind is soggy lettuce, but romaine is one salad green that can stand up to the heat while still retaining its texture and flavor. I have a real weakness for farm fresh eggs, (so much that I'm trying to convince my husband to let me get a few backyard chickens) and they prove themselves to be the perfect accompaniment for this deconstructed Caesar salad minus the anchovies. This dish would also be great for impromptu guests, trust me they will be pleasantly surprised -- romaine has never looked so good or tasted so delicious.
From Eating Local: The Cookbook Inspired by America's Farmers by Sur La Table and Janet Fletcher, Andrews McMeel Publishing 2010.
Serves 4
Why six minutes? Because that timing produces a picture-perfect boiled egg, with a firm white and a creamy, brilliant yellow yolk. If you have never grilled romaine hearts, a delightful surprise awaits. Thanks to their natural sugar, they color up beautifully on the grill. Cook them until they hover on the brink between tender and crisp. Shower with Parmigiano Reggiano and accompany with lemon wedges and your impeccable eggs. Serve as a first course or side dish for a grilled T-bone steak.
4 large eggs, at room temperature
3 tablespoons extra virgin olive oil
4 hearts of romaine, each 5 to 6 ounces, halved lengthwise with the core attached
Kosher or sea salt and freshly ground black pepper
Chunk of Parmigiano Reggiano cheese, for grating
4 lemon wedges
Prepare a moderate charcoal fire or preheat a gas grill to medium (375ºF)
Put the eggs in a saucepan with water to cover by 1 inch. Bring to a boil over high heat, then immediately cover and set aside for 6 minutes exactly. Drain and quickly run under cold running water until cool, then peel and set aside.
Put the olive oil on a tray or platter. Turn the romaine hearts in the oil to coat them all over. Season with salt.
Place the romaine hearts directly over the coals or gas flame. Cook, turning as needed, until they are lightly browned on both sides, crisp in spots, and tender yet still a touch crunchy, 5 to 7 minutes.
Transfer the romaine hearts to a serving platter or individual plates. Grind some pepper over the romaine, then grate Parmigiano Reggiano over them, using as much as you like. Cut the eggs in half and place them alongside the romaine. Sprinkle a little salt on the eggs. Accompany with the lemon wedges. Serve immediately.
Do you know the phrase "Everything Old is New again". Well when it comes to food, sometimes that's exactly how I feel.
Joan Aller's cookbook Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia reminds me of the way my grandparents cooked when I was coming up. Although neither of my grandparents were from the Southern Appalachia region, the food in this book is quite similar to the food of the coastal Carolina regions they are from. Southern cuisine is quite in vogue at the moment, but if you ask me it should have always been. While I used to be embarrassed by the grilled Okra, Corn Pone, and Catfish of my youth - I now wish I had paid more attention in the kitchen! It's not that the food I grew up on wasn't delicious because believe me it was. It's just that like many kids I wanted to eat what my friends were eating: Grilled Cheese with Tomato soup out of the infamous red and white can, not Black eyed Pea stew or Smothered Cabbage with white rice. What was I thinking? I'm the one who had it good.
One of my favorite childhood meals, whose roots are quite Southern, is fried catfish with grits. Grits, often referred to as the polenta of the south, are usually coarse ground and made from white cornmeal instead of yellow. It's a perfect accompaniment to any meal; breakfast, brunch, or dinner.
Grits have certainly gotten a culinary makeover over the years and one dish that is loved by everyone even those who say they don't like grits is the now classic Shrimp and Grits (see recipe below), plump well seasoned shrimp on a bed of creamy buttery grits…I think I may need some right now and I think you do too.
So, if you're looking for a nice introduction to Southern cuisine, or Southern Appalachia cuisine in particular, with all the history and folklore that goes along with it, then this book is for you.
From Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia by Joan E. Aller (Andrews McMeel Publishing, 2010).
Serves 2 to 4
The Inn at Merridun in Union, South Carolina, is an antebellum mansion listed on the National Register of Historic Places. Situated in the gently rolling upstate region of South Carolina, it is surrounded by shady oaks and century-old magnolias. It was once known as Keenan Plantation, and today the Georgian house is one of the most regal homes in Union. This recipe from the inn combines two southern favorites-shrimp and grits.
8 ounces peeled, deveined shrimp
1 tablespoon freshly squeezed lemon juice
Salt and cayenne pepper, or Old Bay seasoning
1 tablespoon olive oil, butter, or bacon grease
½ small yellow onion, finely chopped
¼ cup chopped bell pepper (green, red, or yellow)
¼ cup white wine
2 to 4 cups cooked creamy grits
In a bowl, sprinkle the shrimp with the lemon juice and seasonings; set aside.
Heat the oil in a medium skillet over medium heat and sauté the onion and bell pepper until the onion begins to turn transparent, 7 to 10 minutes. Add the shrimp to the skillet and sauté for about 2 minutes, or until the shrimp turns pink.
Transfer to a bowl and set aside.
Add the wine to the skillet and deglaze the pan, stirring to scrape up any browned bits. Return the shrimp mixture to the skillet and heat just until warm. Serve immediately over the hot grits.
Move over Nigella there's another sexy, British Domestic Goddess in town, although we all know there's plenty room on Food TV for everyone. Allow me re-introduce you to Sophie Dahl. Why a re-introduction you wonder? Well, for those former wanna-be fashionista's like myself I remember when Ms. Dahl graced the pages of Vogue back in the 90's and there was also that rumored involvement with a certain Rolling Stone…but back to the Food. Ms. Dahl who is also the granddaughter of author Roald Dahl has traded her Dior for an Aga and has joined the ranks of celebutantes that are eager to share their love of food and cooking.
In her first cookbook, "Miss Dahl's Voluptuous Delights", Sophie shares with us not only some of her fondest food memories, but also a lovely assortment of "voluptuous" recipes that offer something for everyone regardless of the season, mood, or diet. The dishes aren't overly complicated works of art or ones that fall under a certain calorie count. They are simply the kind you would make on any given week night, using whatever you have on hand, or what you may have just picked up from the local market. These are dishes that are perfect for when friends drop by or for when you're dining alone.
What I've enjoyed most about this book is how every dish has a great story that goes along with it. Think about some of your favorite recipes, I'm sure you too have an interesting story about how you learned to cook it or when you first tasted it. Hmmm…I suppose it's those stories and memories that can make our food seem voluptuous.
I love a dish that takes a single ingredient and showcases its natural flavor to perfection. Sophie's Avocado Soup (see recipe below) does just that. I've had Avocado soups before, but this soup is special. I can't seem to place exactly what it is though; maybe it's the apple, the red pepper flakes, or even the lime. Whatever it is, it has made these 90 degree days of summer just a little bit cooler.
In addition to the release of her first book Sophie Dahl also has a cooking show on British Television. We've included a video clip for you to watch of her TV Show. I have no doubt it will just be a matter of time before Ms. Dahl brings her Voluptuous Delights to American television.
From Miss Dahl's Voluptuous Delights by Sophie Dahl. William Morrow Cookbooks (2010).
Yet another easy blendery thing. Perhaps this book should be renamed "on a bender with Miss Dahl's blender" . . . maybe not. Peel the avocados and remove the pits. Into the blender go the apple, avocados, yogurt, chile flakes and lime juice. Warm the stock to release the flavor. Add the stock to the blender and purée until the soup is a rich, smooth green velvet. Put it in the fridge for a few hours and add some chopped cilantro on top of each bowl when ready to serve.
Heather Jones, a self described Foodie Princess, is a graduate of the Institute of Culinary Education in New York City (formerly Peter Kump’s New York Cooking School). She has worked for Gourmet Magazine, TV Personality Katie Brown, and the New York based Indian-fusion restaurant Tabla. Heather resides in New Jersey with her husband and two daughters where in addition to holding down a full-time job and hanging out with us at Project Foodie she also works as a 
Legend has it that 13th century Spain’s King Alfonso X credits his swift recovery from an unknown illness to sipping wine with small dishes in between meals. He was so convinced of these dietary effects that he ordered tavern owners across the country to make sure they served a small snack or “tapa” (Tapas) with wine. 
"Eating Local" is a phrase that's come to define the way a whole new generation of Farmers, Chefs, Foodies, Moms, and Average Joes are eating. 
Do you know the phrase "Everything Old is New again". Well when it comes to food, sometimes that's exactly how I feel. 
Move over Nigella there's another sexy, British Domestic Goddess in town, although we all know there's plenty room on Food TV for everyone. Allow me re-introduce you to Sophie Dahl. Why a re-introduction you wonder? Well, for those former wanna-be fashionista's like myself I remember when Ms. Dahl graced the pages of Vogue back in the 90's and there was also that rumored involvement with a certain Rolling Stone…but back to the Food. Ms. Dahl who is also the granddaughter of author 
