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Cookbook Spotlights An enormous number of cookbooks are published each year making it extremely difficult to decide which cookbooks to welcome into our kitchens. To help make that process easier, Project Foodie Cookbook Spotlights present and describe interesting cookbooks along with example recipes from those cookbooks.
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Whole Grains: Cornmeal Biscuits with Sage Butter |
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Written by foodie pam
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Cornmeal Biscuits with Sage Butter
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 Photo by David Prince Cornmeal Biscuits with Sage ButterFrom "Whole Grains Every Day, Every Way" by Lorna Sass, Clarkson Potter
Makes 12 to 14 biscuits
Most traditional biscuit recipes don't contain eggs, but when using whole grain flour, an egg improves the texture significantly. These pale yellow biscuits are absolutely delicious when split open and slathered with sage butter.
- 1 1/2 cups spelt flour
- 1/2 cup wholegrain cornmeal, preferably stone-ground, plus more for dusting the work surface
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground chipotle or chili powder
- 3 tablespoons cold unsalted butter, cut into small bits, plus more for greasing the baking sheet
- 1 large egg
- 1 cup well-shaken light buttermilk
For the sage butter (optional for a lower fat version) - 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 generous tablespoon minced sage
Place a rack in the center of the oven and preheat the oven to 400F. Lightly grease a baking sheet with butter.
In a bowl, combine the flour, cornmeal, brown sugar, baking powder, salt, baking soda, and chipotle.
Using two knives or a pastry blender, cut the butter into the dry ingredients until the mixture resembles unevenly coarse pebbles.
In a small bowl, whisk together the egg and the buttermilk. Pour the liquid into the dry ingredients, stirring to combine, until most of the flour is incorporated.
Sprinkle a work surface lightly with cornmeal. Gently knead the dough until smooth, usually 25 to 35 turns. Shape the dough into a disc.
Sprinkle more cornmeal onto the work surface and more on top of the disc. Roll the dough out to a generous 1/4-inch thickness. Fold the dough in half and gently roll to about 1/2-inch thick.
Use a two-inch-round biscuit cutter or a 1/4-cup metal measuring cup to cut out the biscuits. Transfer them to the prepared baking sheet. Roll out scraps to create additional biscuits. (The raw biscuits freeze well, and can be popped into the oven straight from the freezer.)
Bake for 5 minutes. Rotate the pan and continue baking until the bottoms are golden and the tops spring back to a gentle touch, 5 to 7 more minutes, or slightly longer if they were frozen.
While the biscuits are baking, make the sage butter: mash the sage into the butter in a small bowl. Set aside, or cover tightly and refrigerate until needed.
When the biscuits are done, serve them immediately with the sage butter (optional) on the side.
Refrigerate leftover biscuits in a zipper-top bag for up to 3 days and reheat in a 350F oven. Baked biscuits do not freeze well.
VariationsSesame Corn Biscuits: Add 2 tablespoons of sesame seeds to the dry ingredients.
Cheese Biscuits: When the biscuits are about a minute short of done, lightly sprinkle each with coarsely grated cheddar cheese and return to the oven until done.
Stuffed Cornmeal Biscuits: Just before serving, split the biscuits open and fill them with thinly sliced scallions (green part only), sliced prosciutto, country-smoked ham, or herbed goat cheese.
Drop Biscuits: Do not knead the dough. Instead, drop the batter by heaping tablespoonful, about 1 inch apart, onto the prepared baking sheet. Bake as directed above.
Copyright © 2006 Lorna Sass About "Whole Grains Every Day, Every Way"
 In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes. In this extensive guide to the wide range of fantastic whole grains available-many of which are gluten-free-Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job's tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them. This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.
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Sweet Gratitude: Caramel-Topped Turtle Brownies |
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Written by foodie pam
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Caramel-Topped Turtle Brownies
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 Watercolor by Mariko Jeese
Of course, as can be seen in "Caramel-Topped Turtle Brownies", these recipes are not only excellent ways to say "Thank You" they are also wonderfully tempting desserts and treats that can be enjoyed by your family anytime. This cookbook has so many amazing recipes that selecting one to highlight was a very difficult task indeed. We hope you agree that "Caramel-Topped Turtle Brownies" and the other temptations in "Sweet Gratitude" are as delectable as we do!
Caramel-Topped Turtle Brownies
From "Sweet Gratitude" by Judith Sutton, Artisan
Makes 36 Brownies
Topped with a layer of creamy caramel and pecans and then drizzled with chocolate, these brownies are cousins of the candies known as turtles. Hershey's caramels really make the creamiest topping, but the brownies are still delicious if you must substitute cellophane-wrapped square caramels (you'll need fewer of them, about thirty-six). My mother makes these whenever she's asked to bring desert.
- 12 tablespoons (1 ½ sticks) unsalted butter
- 3 ounces high-quality unsweetened chocolate, coarsely chopped
- 3 large eggs
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¼ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- ½ cup plus 2 tablespoons unbleached all-purpose flour
Caramel Topping
- 45 Hershey's caramels (about 10 ounces)
- ½ cup heavy cream
- Generous 2 cups (about 8 ½ ounces) pecan halves
Drizzle
- 2 ounces semisweet chocolate, coarsely chopped
- 3 tablespoons heavy cream
- Put a rack in the middle of the oven and preheat the oven to 350 F. Grease a 9-by-13-inch baking pan.
- Combine the butter and chocolate in a medium heavy saucepan and melt over low heat, stirring frequently until smooth. Remove from the heat.
- In a large bowl, beat the eggs and both sugars with an electric mixer on low speed just until smooth. Beat in the salt. Beat in the melted chocolate mixture, then beat in the vanilla. Scrape down the sides of the bowl. On low speed, beat in the flour in two additions.
- Scrape the batter into the prepared pan and smooth the top. Bake for 20 to 22 minutes, until just firm to the touch. Transfer the pan to a wire rack.
- MEANWHILE, FOR THE TOPPING: Melt the caramels with the cream in a large heavy saucepan over low heat, stirring frequently, until smooth. Add the pecans and stir until well coated.
- Scrape the topping onto the hot brownie layer, gently spreading it evenly. Let cool on the rack, then refrigerate the brownie for 1 hour, or until the topping is chilled and set.
- FOR THE DRIZZLE: Combine the chocolate and cream in a small heavy saucepan and heat over low heat, stirring frequently, until melted and smooth. Using a fork, drizzle or spatter the chocolate over the bars in a zigzag pattern. Refrigerate for 30 minutes, or until the chocolate is set.
- Using a sharp heavy knife, cut the brownie, in the pan, into 36 bars. Serve chilled or at room temperature. (The bars can be refrigerated, tightly covered, for up to 5 days; they can also be frozen, well wrapped, for up to 2 weeks).
About "Sweet Gratitude"
 More than seventy delectable and foolproof recipes for home-baked sweets meant for giving-to anyone for any occasion. Nothing says thank you more simply-or more generously-than the gift of something freshly baked from the oven. With Sweet Gratitude, Judith Sutton inspires readers to head to the kitchen instead of the mall anytime they are moved to acknowledge the important people or events in their lives or to express feelings of gratitude and caring. Featured alongside scores of cookies, brownies and bars, cakes, creamy tarts, mousses, and a candy or two are notes about ingredients and techniques; tips for keeping, storing, and even packing and shipping treats; as well as creative suggestions for variations, garnishing and serving, and freezing and making ahead. Fifty colorful and whimsical watercolors make the book itself a beautiful and practical gift-even to oneself.
Get Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life at:
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The Good Egg: Eggs Baked in Roasted Tomato Sauce |
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Written by foodie pam
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Eggs Baked in Roasted Tomato Sauce
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If you love eggs then "The Good Egg" by Marie Simmons is a must. Marie provides easy to prepare recipes for both classic egg dishes as well as new and intriguing egg recipes and various ethnic variations that encompass nearly every recipe category. "Eggs Baked in Roasted Tomato Sauce" is a mouth watering example that combines the rich flavor of roasted tomatoes with cheese topped baked eggs and toasts of Italian bread.
Eggs Baked in Roasted Tomato Sauce
From "The Good Egg" by Marie Simmons, Houghton Mifflin Company
To coax flavor from out of season plum tomatoes, I roast them. Here they are roasted with olive oil and garlic and then pureed into a thick tomato sauce with a rich caramelized vegetable flavor. This sauce has multiple uses, but here I use it as a cocoon for baked eggs with cheese. To serve, drizzle thick slices of toasted Italian bread with extra virgin olive oil. Set the bread in shallow soup bowls and top each one with the sauce and the cheese topped baked eggs.
Roasted Tomato Sauce - 3 pounds plum tomatoes, washed, trimmed and halved
- ½ onion, thinly sliced
- 3 garlic cloves, bruised with the side of a knife
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon fresh thyme leaves
Eggs
- 4 to 8 large eggs
- 1 cup shredded aged Gruyere, Comte, or Italian Fontina (about 4 ounces)
- Toasted Italian bread
1. Make the sauce: Preheat the oven to 400F. Arrange the tomatoes, cut side up, on a heavy sheet pan or large roasting pan. Scatter the onion and garlic over the top. Drizzle with the olive oil and sprinkle lightly with salt; add a grinding of black pepper.
2. Roast for 20 minutes. Turn the tomatoes cut side down, sprinkle with salt and the thyme and spoon the juices and olive oil over the tomatoes, Roast for 20 to 30 minutes more, or until the skins are slightly blackened. Remove and let cool slightly. Leave the oven turned on.
3. Set a food mill over a large saucepan and transfer the tomatoes, onion, garlic, and all the juices to the food mill. Press through the mill. Discard solids. (If you don't have a food mill, transfer to a food processor and finely chop, then press through a strainer with a rubber spatula; discard the solids.) There should be 2 to 2 1/2 cups of sauce. (The sauce can be made 1 or 2 days ahead.)
4. Heat the sauce to a simmer. Pour it into a shallow 2-quart baking dish, or divide it among four (8 ounce) gratin dishes (about 1-inch deep and 5-inches in diameter) and place them on a baking sheet. Break the eggs one at a time into a cup and slip into the hot sauce. Top with the cheese.
5. Bake just until whites are set, cheese is melted and sauce is bubbly, 15 to 20 minutes. Serve at once with the toast.
Makes 4 servings
About "The Good Egg"
 On the menus of the country's finest restaurants from San Francisco to New York, the egg has made a triumphant return. Classic egg dishes such as Caesar salad, spaghetti carbonara, omelets, frittatas, and crême brulé are back. At home, cooks are beginning to discover what experts have always known: when you have an egg, you can make a perfect meal. In a well-timed major work, Marie Simmons, a winner of both the James Beard and Julia Child cookbook awards, turns her expertise to the indispensable egg, pairing it with scores of vibrant flavors. There are plenty of standbys, such as Mom's Eggnog, Lemon Chiffon Tort, and Popovers. But Simmons also provides hundreds of exciting new ideas, including Eggs Baked in Fresh Tomato Salsa with Melted Cheese; Green Bean, Egg, and Mint Salad; Fresh Fig and Prosciutto Frittata, and Fallen Chocolate Soufflé Cake. Brimming with informative sidebars, The Good Egg is the ultimate word on a subject long overdue for serious attention.
Get The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert at:
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Cheese, Glorious Cheese: Gouda Bread Pudding |
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Written by foodie pam
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Gouda Bread Pudding
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 Today's recipe, "Gouda Bread Pudding", is a cross between macaroni and cheese and a soufflé. The result is a light, fluffy and cheesy dish with a wonderful crusty top that can be eaten on its own or served with roasted and grilled meats. This is just one of the many enticing recipes you will find in "Cheese, Glorious Cheese" by Paula Lambert. As Paula makes clear in her most recent cookbook - everything tastes better with cheese!
Gouda Bread PuddingFrom "Cheese, Glorious Cheese" by Paula Lambert, Simon & Schuster 2007
- 4 eggs
- 2 cups milk
- ½ cup (4 ounces) crème fraîche or sour cream
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 baguette
- 2 tablespoons butter
- 2 cups (8 ounces) shredded sharp, aged Gouda
Break the eggs into a large mixing bowl. Add the milk, crème fraîche or sour cream, salt and pepper and whisk until well combined.
Cut the baguette in half, then cut it into quarters and finally into 1-inch cubes. Add the bread to the egg mixture and toss to combine. Leave to soak up the liquid for at least 10 minutes.
Preheat the oven to 400°F. Generously butter an 8-inch to 10-inch casserole or soufflé dish.
Transfer 1/3 of the soaked bread to the casserole and then sprinkle ¼ of the cheese on top. Repeat layering the bread and cheese until the casserole is filled. You should have 3 or 4 layers of bread and cheese. Pour any remaining egg mixture over the bread. Finish by sprinkling the remaining cheese in a thick layer on top.
Transfer to the oven and bake for 30 to 40 minutes, until the bread pudding has puffed up in the center and the top is crusty and golden brown. Serve hot.
About "Cheese, Glorious Cheese"
 Paula Lambert, owner of the world-renowned Mozzarela Company and author of "The Cheese Lover's Cookbook and Guide", which was a World Cookbook Awards finalist, delivers a brand new collection of mouthwatering recipes in "Cheese, Glorious Cheese: 75 Tempting Recipes for Cheese Lovers Everywhere". With unique dishes for every palate and occasion, cheese is showcased in all of its glorious variety - from soups and salads, to entrees, appetizers, and even desserts.
Get Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere at:
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In a Cajun Kitchen: Pork Chops in Tomato Gravy and Fudge Cake |
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Written by foodie pam
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Mrs. Bodin's Fudge Cake, Very Old Recipe
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Pork Chops in Tomato Gravy
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 Photo by Roy Wilcox
Pork Chops in Tomato Gravy From "In a Cajun Kitchen" by Terri Pischoff Wuerthner, St. Martin's Press 2006 This was one of the dishes Dad often requested on his birthday. He loved pork chops, and generally liked them fried and on the bone so he could enjoy the sweet meat next to the bone. However, he loved to spoon this thick tomato gravy over rice. This dish is rich enough that it could actually serve 12 people if each would be satisfied with one chop. Serves 6
- 12 boneless pork chops (about 3 pounds)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup corn oil
- 1/3 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups tomato juice
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried thyme
- 1/4 teaspoon Tabasco Sauce
1. Place the chops on a work surface. Combine the salt and pepper and lightly sprinkle both sides of chops with the seasonings.
2. Heat the oil in a large heavy pot or Dutch oven over medium-high heat for 2 minutes. Add 6 of the 12 chops and brown 2 minutes per side. Remove chops to a platter, and repeat with remaining 6 chops.
3. Add flour to pot, reduce heat to medium-low and cook for 3 minutes, incorporating crispy bits on bottom of pan into flour by stirring constantly.
4. Add onion and celery and cook 3 minutes, stirring constantly. Add remaining ingredients, bring to a boil, stir, and add chops and accumulated liquid to pot.
5. Spoon sauce over chops, reduce heat to medium-low and simmer for 1 1/2 hours, covered, redistributing sauce and chops every half hour. Serve with rice or other starch of choice to sop up the wonderful, creamy gravy.
Lagniappe: Dad said they used to fill empty tomato juice cans with water and kerosene and set the legs of the kitchen table in them. Ants wouldn't crawl across the kerosene-water, but would crawl across plain water-and right on up to the table.
Mrs. Bodin's Fudge Cake, Very Old Recipe From "In a Cajun Kitchen" by Terri Pischoff Wuerthner, St. Martin's Press 2006
Aunt Lorna always called this recipe, "Mrs. Bodin's Very, Very, Very Old Fudge Cake." It is different from any cake I've ever tasted, and it is absolutely wonderful: fudgy, with a dense cake-like texture, and sweet without being overpoweringly so. I hesitated when it was time to add the raisins, as I didn't think raisins belonged here, but they are indiscernible, yet an integral part of the sweetness and texture of this delightful cake.
Makes one round (9-inch) cake
- 1/2 tablespoon softened butter
- 1 1/4 sticks butter (10 tablespoons), softened, additional
- 2 cups sugar
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened chocolate powder
- 4 eggs
- 2 cups chopped pecans
- 1 1/4 cups drained, pitted, home-canned cherries (see *Lagniappe)
- 1/2 cup seedless raisins
- 3 tablespoons vanilla
1. Preheat oven to 300°F. Grease a 9- or 10-inch cake pan with the softened butter. (An 8-inch cake pan is too small; the cake rises right to the top of a 9-inch pan.)
2. Cream additional butter and sugar together with a fork, in a large bowl, until light and fluffy.
3. Sift flour and chocolate powder together.
4. Add the eggs to the butter-sugar mixture, one at a time, alternately with the flour-chocolate mixture, until batter is combined--don't over mix.
5. Fold in remaining ingredients, just until mixed into the batter.
6. Bake in preheated oven for 1 1/2 hours.
Lagniappe: While cakes today would be baked at a higher temperature, Mrs. Bodin probably used 300°F to be on the safe side, as the old ovens (and this recipe was from the time of wood burning ovens) were not nearly as accurate as what we've had in home kitchens for the past 80 or so years. The long cooking time is because of the low oven temperature.
*Lagniappe: Mrs. Bodin undoubtedly used cherries that she, or perhaps a neighbor, canned themselves. Since most of us probably don't put up our own cherries, the following may be used instead: 1 (15-ounce) can pitted cherries, drained (about 1 1/4 cups).
About "In a Cajun Kitchen"  This is Terri Pischoff Wuerthner's heartwarming memoir with recipes that will remind people of the true flavors of Cajun cooking. Her ancestor's settled in Louisiana around 1760 and the family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, duck hunts and parties at the family farm. Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of 180 authentic Cajun recipes:roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more.
Get In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou at:
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Coffee Cakes: Banana, Macadamia Nut, and Coconut |
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Written by foodie pam
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Banana, Macadamia Nut, and Coconut Coffee Cake
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 Photography by Maren Caruso
Banana, Macadamia Nut, and Coconut Coffee Cake
From "Coffee Cakes: Simple, Sweet, and Savory" By Lou Seibert Pappas & Photographs by Maren Caruso, Chronicle Books 2006
Toasty sweet macadamia nuts and cinnamon sugar top this flavorful banana cake laced with flaky coconut. It is especially most. Select well-ripened (black-speckled) sugar-sweet bananas for best flavor.
2 cups unbleached all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup firmly packed dark brown sugar
1 ¼ cups mashed bananas (about 2 ½ large ripe bananas)
2 large eggs
1/3 cup extra-virgin olive oil (choose a buttery, mild one) or canola oil
2 tablespoons dark rum or amaretto liqueur
½ cup sour cream
1 ½ teaspoons vanilla extract
½ cup sweetened flaked coconut
½ cup (1 ½ ounces) chopped macadamia nuts or pecan halves
1 tablespoon granulated sugar mixed with1 teaspoon ground cinnamon
Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or round cake pan.
In a large bowl, combine the flour, salt, baking powder, baking soda, and brown sugar. Stir to blend. In a blender or food processor, combine the bananas, eggs, oil, rum or amaretto, sour cream, and vanilla and blend until smooth. Add the banana mixture to the dry ingredients and beat until smooth. Stir in the coconut. Spread evenly in the prepared pan and sprinkle evenly with the nuts. Sprinkle the cinnamon sugar evenly over the batter.
Bake for 30 to 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack, then remove the pan sides. Serve warm or at room temperature, cut into wedges.
Make one 9-inch cake; serves 10.
About Coffee Cakes
 Bringing comfort to the table is made easy-all it takes is Coffee Cakes! Trust the author of Biscotti (over 200,000 sold) to deliver the secrets of great kuchen in the kitchen. Traditional tastes, delicious new flavors, quick recipes, and more elaborate yeast breads-they're all here in this handy book; and they're all perfect for breakfast, brunch, picnics, parties, and desserts. From sweet morning surprises such as Blueberry Streusel Coffee Cakes or Sticky Caramel Pinwheels to savories such as Ruby Grape Focaccia or Gruyere Cheese Brioche Braid and treats such as French Prune Plum Cake or Dark Chocolate-Almond Cake, here are more than 50 simply can't-go-wrong pleasers. This gorgeously photographed collection also includes helpful baking techniques, preferred ingredients, how to manage dough, and how to store and serve coffee cakes. Gather family and friends for fabulous flavors and fun right at home with Coffee Cakes. Get Coffee Cakes: Simple, Sweet, and Savory at:
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Dances of Spices: Parsee Shrimp |
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Written by foodie pam
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Parsee Shrimp in Sweet-Hot-Sour Curry
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 Fragrant basmati rice, tandoori chicken, paneer, naan and many more dishes define the Indian cuisine you've explored at an ever growing number of Indian Restaurants. Now, you can explore Indian cuisine at home thanks to "Dances of Spices" by Laxmi Hiremath. From the exotic to the everyday, this cookbook provides amazing and easy recipes for Indian Cuisine. "Parsee Shrimp in Sweet-Hot-Sour Curry", for example, showcases the interplay of standard spices such as garlic, cumin, and cayenne with the more exotic garam masala, tumeric, and tamarind to form a wonderful and enticing curry.
Parsee Shrimp in Sweet-Hot-Sour Curry(Dhan Dar Ne Colmi No Patio) From "Dances of Spices" by Laxmi Hiremath, John Wiley & Sons
Traditionally this patio, sweet-hot-sour curry, is served for a family gathering along with rice (dhan) and legumes (dar).
Serves 4 as a side dish
1 pound (about 22 to 24) jumbo shrimp
6 tablespoons oil
2 to 4 fresh green Serrano or jalapeno chilis, stemmed
6 large garlic cloves
2 teaspoons ground cumin
2 cups finely chopped onion
2½ teaspoons garam masala* store bought
½ teaspoon cayenne
¼ teaspoon turmeric
2 cups diced tomatoes or canned diced tomatoes
1½ tablespoons light brown sugar or raw sugar
2 teaspoons salt
2 teaspoons tamarind concentrate, dissolved in ¼ cup water
1 cup water
2 tablespoons chopped cilantro
1. Peel the shrimp, leaving the final joint and tail intact, and devein. Set aside in a bowl.
2. In a blender or food processor, combine 3 tablespoons of the oil, chilis, garlic and cumin. Blend to a smooth puree, stopping to scrape down the sides of the bowl a couple of times. Transfer to a glass bowl.
3. Heat the remaining 3 tablespoons oil in a heavy large sauté pan over medium heat. Add the onion and cook, stirring often, until softened, 6 to 8 minutes. Add the chili-garlic paste and cook, stirring, until the onion is deep golden 3 to 4 minutes. Add the garam masala, cayenne and turmeric, and stir until aromatic, 30 seconds. Add the tomatoes and cook until sauce is almost dry, 6 to 8 minutes. Add the sugar and salt and stir to mix. Add the tamarind liquid and water, and cook, stirring occasionally until raw tamarind smell dissipates, 8 to 10 minutes.
4. Taste; it should be pleasantly sweet, sour and hot. Adjust the seasonings if necessary. Add the cilantro and shrimp and cook stirring occasionally, until the shrimp are pink and curl slightly, 5 to 6 minutes. Transfer to a warm serving dish and serve.
*Available at Indian and specialty food stores.
About Dances of Spices
 Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. "Dances of Spices" showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats-the savory street snacks of India-and popular flatbreads.
Get The Dance of Spices: Classic Indian Cooking for Today's Home Kitchen at:
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Antipasti: Goat Cheese with Spicy Tomato Sauce |
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Caprino alla salsa rossa - Goat Cheese with Spicy Tomato Sauce
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 Small plates, appetizers, cocktail food - whatever name you want to label them, Antipasti are not only delicious but they are also very much in style. Yet, selecting and preparing your own antipasti can be intimidating. Now, thanks to "Antipasti: Fabulous Appetizers and Small Plates", by Joyce Goldstein, selecting and preparing antipasti is a simple process that will result in delectable treasures that can be used for cocktail party food, as an appetizer or even, by combining a few small plates, for your main meal. As you can see in "Goat Cheese with Spicy Tomato", these antipasti are straight forward to prepare and can be made ahead of time. Joyce also provides wonderful wine pairings making "Antipasti: Fabulous Appetizers and Small Plates" the perfect way to prepare the perfect appetizers.
Caprino alla salsa rossa Goat Cheese with Spicy Tomato Sauce From Antipasti: Fabulous Appetizers and Small Plates by Joyce Goldstein, Photography by Paolo Nobile, Chronicle Books 2006.
Nothing could be simpler than coating a few rounds of goat cheese with a spicy tomato sauce. This Piedmontese classic, sometimes called tomini elettrici, or "electric goat cheese," will certainly stimulate your appetite. Serve with slices of warm toast or grilled bread. Any extra sauce can be refrigerated and later served as an accompaniment to cooked beef or boiled or roasted chicken.
Serves 8
- 2 teaspoons red pepper flakes
- 1/3 cup extra virgin olive oil
- 2 cups peeled, seeded, and finely chopped plum tomatoes (fresh or canned)
- 1/2 cup tomato purée
- 1/4 cup red wine vinegar
- Sugar, if needed
- Salt and freshly ground black pepper
- 8 rounds fresh goat cheese, each 2 or 3 ounces
- A few handfuls of salad greens dressed with extra virgin olive oil (optional)
- Toasted or grilled bread slices
To make the sauce, in a small saucepan, heat the red pepper flakes in the olive oil over medium heat for a few minutes. Turn off the heat and let stand for a few minutes longer, so that the pepper flavor infuses the oil. Add the tomatoes, tomato purée, vinegar, and a little sugar for balance if the sauce seems too tart, place the pan over low heat, and bring the sauce to a simmer. Cook uncovered, stirring occasionally, until thickened, about 20 minutes.
Remove the sauce from the heat, season to taste with salt and pepper, and let cool completely. Taste again and adjust the seasoning.
Arrange the goat cheese rounds on salad plates and spoon the sauce evenly over the cheeses. For a contemporary touch, garnish the plates with some greens, if desired. Serve the bread on the side.
Wine: Red wine is best here because of the forthright sauce. Try one from the Piedmont, such a juicy Dolcetto or a Nebbiolo d'Alba. A dry spumante would complement the sauce and cheese, too.
About From Antipasti: Fabulous Appetizers and Small Plates
 With growing numbers of restaurants specializing in "small plates," the antipasto is back in style. These little dishes of savory appetizers or small first courses (perfect cocktail food) whet the appetite, enticing the palate for the meal to come-and can even become the meal itself. In Antipasti, Joyce Goldstein reveals the history of antipasti and a host of very delicious recipes. What could be better suited to a La Dolce Vita-inspired event replete with sparkling Bellinis than sun-dried tomato-topped crostini, little panzerotti (pastries stuffed with Gruyère and ham), or prosciutto-wrapped shrimp? For easier fare, a snap to prepare, there is an entire chapter on Shop and Serve antipasti-molto tasty recipes that use high quality store-bought foods such as roasted peppers, olives, soft creamy cheeses, and crusty artisan breads that anyone can throw together for a last minute appetizer or elegant snack. Whether it's bite-sized pieces of Parmigiano-Reggiano cheese drizzled with balsamic vinegar to serve before a dinner party or a more substantial first course of roasted duck breast salad, Antipasti welcomes everyone to the table.
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