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Cookbook Award Finalists

IACP

It's cookbook award season!


Browse our IACP Finalists' Guide for your favorite (or perhaps soon to be favorite) cookbooks and vote in our IACP Cookbook awards straw poll.


Check back from now until the IACP awards on April 22nd to enjoy our cookbook finalists' profiles.


PEGGY FALLON

Feeding the Famished O'Foodie

I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center...

FOODIE PAM

What's Cooking March, 2010

While it may not seem like Spring yet, the official start of Spring is just a few weeks away.  For the March magazines, the transition from winter to spring...

SOPHIA MARKOULAKIS

In Season: Cauliflower

Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates...

HEATHER JONES

Do you know any vegetarians? Of course you do.  There's your temperamental teen-age niece, boomer parents, or in my case a four-year old who leans towards vegetarian eating habits...

Help from Mark Bittman with Leftovers

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Written by foodie pam   
Tuesday, 29 January 2008

ImageI think I’m in love, but Husband need not worry, it’s not with another man just another man’s cookbook: Mark Bittman’s How to Cook Everything Vegetarian.  When Foodie Heather raved about this cookbook, I took interest.  I'm very excited with what I found, but the best part was how helpful it is with transforming leftovers.

ImageCase in point: this month’s Leftover Tuesdays creation using leftover butternut squash and pesto.  The squash was a leftover from the fall garden that, sadly, was not holding up too well and needed to be eaten.  I also had some leftover basil pesto sitting in my freezer and had decided I wanted to make some type of pasta dish.  After a brief search in Bittman's book, I found a table listing 39 ways to transform pasta, one of which used butternut squash.  Bingo.  The result? Penne Pasta with Butternut Squash and Pesto based on a Bittman variation called Butternut Squash with Pesto.  While this could be a side-dish, I took Bittman at his word and mixed it with pasta to create a nice little dinner for two.  In my creation, I sautéed about 10 oz of cubed butternut squash with some garlic (also leftover from last year's garden and quickly fading) for a couple minutes, braised it in about ¼ cup of chicken stock that I had in the fridge (ok so it’s not strictly vegetarian) until the squash was tender, and then mixed in a baggie full of frozen pesto (probably ½ cup or so) with the pasta.  Quick, easy and really delicious.  This is definitely on the make again list.

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Last Updated ( Monday, 28 January 2008 )
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