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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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Secrets of a Jewish Baker: Challah |
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Written by foodie pam
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Challah
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 Bread baking is an art and a science that can be frustrating for the home cook. In "Secrets of a Jewish Baker", George Greenstein uses his more than 20 years of professional baking experience to provide you with the details needed to flawlessly make exceptional bread at home. While written by a Jewish Baker, the recipes in this cookbook extend far beyond traditional Jewish baking, including biscuits, muffins, sour dough bread, focaccia, naan, rye and many others.
Prior to delving into the recipes, George provides two detailed chapters on the basic ingredients and essential information needed to make bread. These details include secret tips along with pointers on common mistakes and how to avoid them. Each recipe also provides a wealth of information culled from George's years of experience to aid you in perfectly preparing each bread. Try out today's recipe for Challah, the quintessential Jewish bread, and see for yourself how expertly George guides you through the baking process.
Challah Reprinted with permission from Secrets of a Jewish Baker by George Greenstein. Copyright 2007. Published by Ten Speed Press. Challah, or egg bread, is a sweet, egg-rich, festive-looking bread with an elegant mahogany hue. This bread was originally baked by Jewish families to grace the Sabbath or holiday table. Years ago, bakery customers who were unfamiliar with the name would ask for "the Friday bread." Challah can be made up in different shapes, ranging from a sectioned pan loaf to fancy and intricate braids (see "Braiding Challah," below). On certain holidays it is made into a round, turban shaped bread. Today its use is becoming universal. It is found in ethnic bakeries and food markets of all kinds. Challah is often used as a centerpiece at Sunday dinner and appears on many Easter tables. When the bread is baked in braided form, it is customary to break off small knobs of it rather than cutting or slicing it. One literally breaks bread with guests and family. Leftover challah makes the best French toast I've ever eaten.
Challah dough is also used as rich egg roll dough and is made into many varieties of party or dinner rolls. In hot weather it's advisable to use cold ingredients to keep the dough temperature from becoming too high.
- 1 cup warm water
- 2 packages active dry yeast (1-1/2 tablespoons)
- 1 egg, lightly beaten
- 2 egg yolks, lightly beaten
- 1/4 cup vegetable oil
- 1/4 cup plus 1 1/2 teaspoons sugar
- 4 to 4 1/2 cups bread flour (see Note)
- 2 teaspoons salt
- Vegetable oil, for coating bowl
- 1 egg beaten with 1 tablespoon water and a pinch of salt, for egg wash
- Poppy or sesame seeds, for topping (optional)
- Cornmeal, for dusting baking pan
In a large bowl, sprinkle the yeast over the warm water and allow to soften. Add the egg, egg yolks, oil, sugar, 4 cups of the flour, and the salt. Stir until the dough comes away from the sides of the bowl.
Turn out onto a lightly floured work surface and knead, adding more flour 1/4 cup at a time if the dough is sticky or very soft. The dough should be firm. Knead until the dough is smooth and elastic and the gluten is well developed (10 to 15 minutes). When you push down, the dough should feel firm and push back. Rising: Transfer to an oiled bowl, turn to coat, and let rise, covered, until tripled in volume (30 to 40 minutes). When fully risen, an indentation made with a finger pushed down into the center of the dough should remain and not recede. This is a fully aged, or ready, dough. Punch down the dough, cut in half, cover, and allow to rise for 15 minutes. Shaping: Punch down again and, on a very lightly floured work surface, use your palms to roll the pieces into 2 ropes, at least 12 inches long. Cut each into 6 equal pieces and braid or make up into a 6-section pan challah. Brush with the egg wash, using care to cover completely, but do not let excess egg drip into the crevices. Sprinkle with poppy seeds or sesame seeds if desired. If you are making the braided challah, transfer the challah to a cornmeal-dusted baking pan. For section challah, place the loaves in 2 well-greased 8 or 9 inch loaf pans. Place in a warm, draft-free area, preferably enclosed, and allow to rise until doubled in size. Baker's Secret: Before sprinkling with the seeds, allow the egg wash to air-dry, then brush with egg wash a second time. This will give the bread its characteristic shine. Baking: Preheat the oven to 350°F. Bake on the middle shelf of the oven until the loaves have a rich mahogany color and emit a hollow sound when tapped lightly on the bottom with your fingertips (35 minutes). If the top begins to brown excessively and the bottom is raw, cover the bread with a sheet of parchment paper or aluminum foil that has been creased down the center to form a tent. If there is a white line visible between the braids, continue baking until it disappears. To test for doneness, press lightly between the braids on the highest part of the bread; it should be firm. If you feel the creases give when lightly pressed, continue baking until they firm up. Let cool on a wire rack. Challah keeps very well for several days in a plastic bag in a bread box. It can be frozen; defrost slowly, preferably wrapped, overnight in the refrigerator.
Yields 2 loaves.
Note You can substitute all-purpose flour for bread flour, but the challah will not be as light or tender.
Food Processor: Steel Blade In the recipe above, instead of 1 cup warm water use:
- 1/4 cup warm water
- 3/4 cup ice water
In the work bowl, sprinkle the yeast over the warm water and allow to stand for a few minutes to soften.
Add the ice water, egg, egg yolks, oil, sugar, 2 cups of the flour, and the salt; pulse to combine. Add 2 more cups of flour 1 cup at a time. More flour can be added 1/4 cup at a time if necessary. The dough should be firm. Pulse until the dough forms up into a ball, then continue pulsing for 2 to 3 minutes. If the machine strains, divide the dough in half and process each half separately, then knead together by hand. If using a dough thermometer, keep the dough at 78°F to 82°F. Do not over mix. If necessary, knead by hand until the dough is smooth and elastic and the gluten is well developed. When you push down, the dough should be firm and push back. Knead together and shape into a ball. Proceed as in Rising, Shaping, and Baking, above.
About Secrets of a Jewish Baker  For more than 20 years, George Greenstein owned and operated a Jewish bakery in Long Island. In this highly acclaimed cookbook, he reveals the unwritten tips that were passed down in his family through three generations of bakers. With a broad selection of basic breads, authentic New York-style staples, and ethnic favorites, SECRETS OF A JEWISH BAKER covers everything bakers need know to ensure a successful loaf every time.
Get Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World at:
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Indian Flavors to Savor: Butter Chicken |
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Written by foodie pam
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Butter Chicken
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 Indian cuisine is wonderful, yet few make it at home because it has the perception of being difficult to prepare. Gitika Baveja wants to put Indian cuisine into the hands of home cooks through her cookbook "Indian Flavors to Savor". This cookbook aims to provide simple and easy dishes that can typically be prepared in less than 20 minutes. In the book, Gitika provides details on the various Indian spices and tips on how to quickly and easily prepare Indian cuisine. Today's recipe, "Butter Chicken", is one example that combines fragrant and aromatic spices to create an amazing Indian dish. Serve it over rice with nan and you'll have Indian cuisine from your own kitchen!
Butter Chicken
Grilled Chicken
- 1 cup skinless boneless chicken, cut into bite-sized pieces
Marinade
- 1 tsp. fresh grated ginger
- 1 tsp. fresh grated garlic
- ½ tsp. red pepper flakes
- ¼ tsp. cumin powder (optional)
- ½ tsp. garam masala powder
- 1 tsp. coriander powder
- 1 tsp. salt
- 1/4 cup stirred plain yogurt
- 1 T. heavy whipping cream
- 2 T. lemon juice
- 1 T. vegetable oil
1. Wash chicken pieces.
2. In large bowl mix all marinade ingredients and stir well.
3. Add chicken pieces to this mixture, cover and refrigerate overnight.
4. Preheat the oven to 350 degrees. Place chicken in a greased baking pan large enough to hold all pieces in a single layer.
5. Bake until cooked through for about 20-30 minutes. Alternatively, you can also use a charcoal barbeque grill to cook the chicken. When done, keep aside.
Butter Sauce
- 2 T. unsalted butter
- 1/2 tsp. fresh grated garlic
- 1/2 tsp. fresh grated ginger
- 1 cup canned tomato puree
- 1 tsp. canned tomato paste
- 4-5 T. heavy or light whipping cream
- ½ tsp. turmeric powder
- ½ tsp. garam masala powder
- ½ tsp. salt or to taste
- Dash red chili powder
- Pinch of nutmeg powder
- 1/2-1 tsp. brown sugar
- 1 cup water
- ¼ tsp. crushed fenugreek leaves (dried methi leaves), optional
- 1 T. chopped fresh cilantro, optional garnish
- pinch of garam masala, optional garnish
1. Heat butter in large pan over medium heat. When melted, add the ginger and garlic paste and sauté for a few seconds. Do not let it burn.
2. Reduce heat, add tomato puree, tomato paste and turmeric powder. Cook on low heat until oil starts to separate. Add whipping cream and grilled chicken pieces.
3. Add spices and brown sugar. Season to taste with salt and add water.
4. Let it simmer, stirring frequently. Add more water if necessary for thinner gravy. Cook on low heat for a few more minutes and add crushed fenugreek to the sauce. Simmer for another 4-5 minutes on low heat. Taste for seasonings and adjust accordingly.
5. Garnish with chopped cilantro and dash of garam masala and serve hot with Indian Nan bread and salad.
About "Indian Flavors to Savor"
 Gitika Baveja of Flavors to Savor grew up in India and has always been passionate about cooking. Her first cookbook, "You Can Cook Too!", was published in 1994. This book was written for beginning cooks and consists of simple and basic recipes presented in a stepwise manner. Her second book, aptly named "Variety at Meal Times", suggests a variety of dishes that you can make at different meal times. Her newest book, "Indian Flavors to Savor - The Easy Home Cooked Way ", is a fun and easy cookbook that everyone will love. It has very simple and easy to make recipes in less than 20 minutes. It also gives you a step-by-step introduction to Indian cuisine.
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Hip Sips - Food Forward Cocktails |
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Written by foodie pam
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Ruby
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Master mixologist Lucy Brennan has shaken up cocktails with her "food forward" approach that incorporates cooking creativity and food pairing into the art of making cocktails. As a result, cooking is no longer just for food, and food pairings involve a lot more than wine. In "Hip Sips", Brennan presents this approach through a collection of great cocktail recipes combined with interesting insights into making cocktails. "I love teaching people to make cocktails," says Brennan. "Hip Sips is my way of encouraging people to experiment with cocktail combinations and think differently about their favorite food and spirits".
Lucy not only provides this collection of cocktail recipes but she also provides basic essential information combined with personal reflections on the evolution of cocktails. The basics include glassware and tool selection along with spirit selection to ensure a properly stocked bar. Brennan emphasizes technique and process throughout the book, including such items as the essentials of ice, shaking and muddling. Brennan also includes suggestions on pairing cocktails with various foods, including cocktails to go with omelets, fish & chips, flan, and more. For example, today's recipe the "Ruby" is a dirty martini alternative that incorporates beet-infused vodka that Lucy suggests pairing with a mixed green salad or crostini and aged goat cheese.
Ruby From Hip Sips by Lucy Brennan, Chronicle Books 2007
- Cocktail ice cubes for chilling and shaking
- 3 ounces Beet-Infused Vodka (recipe follows)
- 1/2 ounce Fresh Lemon-Lime Juice
- 1/2 ounce Simple Syrup
Fill a 5-ounce martini glass with ice and set aside to chill. Fill a tempered pint glass with ice and add the vodka, lemon-lime juice, and simple syrup. Cap the glass with a stainless-steel cocktail shaker and shake vigorously for 10 seconds. Empty the ice from the martini glass. Strain the drink into the martini glass and serve immediately.
Serves 1
Beet-Infused Vodka From Hip Sips by Lucy Brennan, Chronicle Books 2007
- 3 red beets (1 1/2 pounds), peeled and sliced into quarters
- 1 bottle (1 liter) Monopolowa vodka
Put the beets in a wide-mouth glass jar with a lid. Clear, two-gallon cookie jars work well. Add the vodka and seal the container. (Reserve the vodka bottle for refilling.) The mixture will immediately turn a bright ruby color. Store in a cool, dark place for 3 days, stirring each day. The infused vodka will be a deep purple color with a strong, earthy beet taste. Using a slotted spoon, remove and discard the beets. Place a funnel in the reserved vodka bottle and pour the infused vodka into the bottle. Cap and store in the refrigerator for up to 6 months.
Makes 1 liter
About Hip Sips
 In Hip Sips, Lucy Brennan shakes up the cocktail world with more than 60 refreshing drinks brimming with exotic combinations of ripened fruits, herbs, flavorings, and spirits. Guava Cosmos, a martini as smooth as James Bond, a frosty bowl of passion fruit-infused citrus punch. . . Add a few recipes for fruit purées and infused vodkas, the author's signature garnishes (like lollipop rims, citrus twists, and berry picks), and a waterproof clear vinyl jacket, and this handy little book will turn the home bar into a hip and happening hotspot.
Get Hip Sips: Modern Cocktails to Raise Your Spirits
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Hog Island Oyster Lover's Cookbook |
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Written by foodie pam
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Crispy Oysters with Mango Sauce and Red Horseradish
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 Do you know which type of Oyster is best for cooking? What about the flavor differences between the numerous types of Oysters? How do you shuck Oysters? And should you swallow them whole or chew them? No matter if you are an Oyster lover or simply itching to give them a try, the Hog Island Oyster Lover's Cookbook by Jairemarie Pomo will enlighten you on everything you want and need to know about Oysters, including details on how to purchase oysters, how to shuck them, and proper oyster eating etiquette. Jairemarie provides all of this in an interesting, entertaining, and informative narrative of the essential, and simply intriguing, details about Oysters.
The Hog Island Oyster Lover's Cookbook also presents a collection of wonderful oyster recipes both for those whose passions lie with raw Oysters and those who prefer them cooked. Raw oyster recipes for various toppings to complement the raw oyster range from traditional mignonette sauce to the more exotic Oysters with cucumber, lime and Sake. If you prefer cooked oysters, or just want to give something different a try, you'll be tantalized by the many hot oyster recipes. These recipes include traditional preparations including Oysters Rockefeller, chowder, and Po' Boys, as well as recipes from Chef's Alice Waters, Bobby Flay and others. One example is the visually stunning and highly appetizing "Crispy Oysters with Mango Sauce and Red Horseradish" from Chef Bobby Flay. As Jairemarie says "I've actually seen people lick the bottom of the shell to get the last drop" - Yum!
Crispy Oysters with Mango Sauce and Red Horseradish
Reprinted with permission from The Hog Island Oyster Lover's Cookbook by Jairemarie Pomo. Photograph by Leigh Beisch. Copyright 2007. Published by Ten Speed Press.
Hot, hot, and sweet is the best description for chef Bobby Flay's Southwestern oyster appetizer. The mango sauce balances the snappy chili horseradish that tops each delectable cornmeal-crusted oyster. It's more than just a combination of wonderful spices: The colors in each shell look like a New Mexico sunset.
If you can't find fresh horseradish, prepared horseradish is fine, as long as you drain off some of the liquid. The mango sauce is so good that I've actually seen people lick the bottom of the shell to get the last drop. Serve the leftover sauce in a bowl alongside the appetizers so an extra dollop can be spooned on top.
Mango Sauce
- 1 ripe mango, peeled, pitted, and coarsely chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons coarsely chopped red onion
- 2 cloves garlic, coarsely chopped
- 1 teaspoon Tabasco sauce
- 1/4 cup canola oil
- Salt and freshly ground pepper to taste
For The Mango Sauce: In a food processor, combine all the sauce ingredients except the salt and pepper. Process until smooth, about 1 minute. Season with salt and pepper.
Red Horseradish
- 1/4 cup freshly grated horseradish
- 1 tablespoon chili powder
- 20 small (3 to 4 inches) Pacific oysters, shucked and drained, cupped bottom shells reserved
- 3/4 cup yellow cornmeal
- 1 tablespoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup canola oil
- 1 tablespoon minced fresh cilantro
For The Horseradish: In a small bowl, combine the horseradish and chili powder; stir to blend.
Preheat the oven to 250°F. Scrub the oyster shells, dry, and place on a baking sheet. Bake in the oven for 10 minutes to preheat the shells, which will be used to serve the oysters.
In a medium bowl, combine the cornmeal, cayenne, salt, and pepper and blend well. Drop 10 oysters at a time into the cornmeal and, using your hands, toss gently to coat. Shake off the excess coating and put the oysters on a plate.
In a medium sauté pan or skillet, heat the canola oil until shimmering. Fry 10 oysters at a time for 30 seconds on each side or until slightly browned, being careful not to overcook. Repeat with the remaining oysters. Transfer to paper towels to drain.
Put 1 teaspoon mango sauce into each warmed shell. Place a cooked oyster on top of the sauce. Top with 1/4 teaspoon of the red horseradish and sprinkle with the minced cilantro. Serve immediately.
Makes 20; serves 4 as a hearty appetizer
About Hog Island Oyster Lover's Cookbook  Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine and beer pairing tips, the authoritative and accessible Hog Island Oyster Lover's Cookbook demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar.
Get The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes at:
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Cheesy Meatloaf |
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Written by foodie pam
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 Photography by Jennifer Levy Cheesy Meatloaf From "Meatloaf - Recipes for Everyone's Favorite" by Maryana Vollstedt, Chronicle Books. This meatloaf is made in a square dish instead of a loaf pan and cut into squares to serve, surprising diners with a rich filling of three kinds of cheese. A layer of tomato slices on top gives it a rustic visual appeal. Serve with Smashed New Potatoes and Cilantro for a company dinner.
- 1 pound ground beef
- 3/4 pound ground pork sausage
- 3/4 cup fine dried bread crumbs
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 teaspoon prepared yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup packed shredded Cheddar cheese
- 1/3 cup freshly grated Parmesan cheese, divided
- 1/4 cup crumbled blue cheese or Gorgonzola
- 1/2 cup chopped green onions, including some tender green tops
- 1 medium tomato, sliced and drained for topping
- 2 tablespoons chopped fresh parsley
Preheat the oven to 350ºF. In a large bowl, combine all the ingredients except the cheeses, green onions, tomato slices, and parsley and mix well. Spread half of the meat mixture in a lightly sprayed or oiled 8-by-8-inch glass baking dish. Layer on the Cheddar cheese, leaving a 1-inch border to help prevent the filling from oozing out. Sprinkle with 3 tablespoons of the Parmesan, all of the blue cheese, and the green onions. Add the remaining meat mixture on top and press firmly around the sides to enclose the cheese and onions.
Bake for 50 minutes. Arrange the tomato slices attractively on top, overlapping slightly, if necessary. Sprinkle generously with the pepper, the remaining Parmesan cheese, and the parsley. Bake until the tomatoes are lightly browned and the cheese is melted, about 10 minutes longer. Let stand in the pan for 5 to 10 minutes before serving. Cut into squares to serve.
Serves 6 to 8 About Meatloaf  Everyone loves meatloaf. It's the ultimate in homey comfort food, easy to make and, with a fluffy mound of mashed potatoes and some gravy, about as close to heaven as a meal can get. Maryana Vollstedt, author of such comforting favorites as Big Book of Casseroles and Big Book of Easy Suppers, presents her favorite recipes, including a classic loaf using a mixture of ground beef and sausage; a lively version with a horseradish-crumb topping; and an Asian-style meatloaf with a hoisin-soy sauce (and a spicy touch of wasabi for more adventurous folks). Others showcase poultry, lamb, or fish and there are also vegetarian selections. Recipes for the perfect side dish accompaniment round out this satisfying book.
Get Meatloaf: Recipes for Everyone's Favorite at: 
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Mastering the Grill: Roasted Chicken Grilled with Hot Pepper Pears and Honey |
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Written by foodie pam
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Roasted Chicken Grilled with Hot Pepper Pears and Honey
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 Summer is here and the grills are definitely heating up. Now let "Mastering the Grill", by Andrew Schloss and David Joachim, help you serve up amazing grilled food. This cookbook is loaded with great grilling recipes. For one example, see today's recipe, "Roasted Chicken Grilled with Hot Pepper Pears and Honey". Complementing all of the specific grilled recipes is a chapter devoted to marinades, rubs, pastes and so forth that you can use to develop your own favorite recipes. But "Mastering the Grill" is not just about grilling recipes, it also has interesting and informative sections on cuts of meat, fowl, and fish as well as details on how to grill vegetables. Further adding depth to the various recipes are a series of side-bars that contain helpful tips and tricks.
"Mastering the Grill" really has something for everyone including traditional steaks, burgers, pork, fish, and ribs; large grill projects that take a day or two like a whole pig, spit lamb, and turduken; a whole section on grilled vegetables and vegetarian dishes; and it even has recipes for grilling breakfast foods and breads. As the extended title says, this really is "the owner's manual for outdoor cooking"!
Roasted Chicken Grilled with Hot Pepper Pears and Honey From "Mastering the Grill" by Andrew Schloss and David Joachim, Chronicle Books The crisp skin cracks like a single layer of Chinese lacquer as you carve into this savory, spicy, sweet roast chicken. The aromas of herbs swirl with the scent of soy sauce and honey, while the texture of the crackled skin, moistened by meaty steam and syrupy pears, is enough to make your head swim. Take a whiff and dive in.
The Grill Gas
- Indirect heat--medium (325º to 350ºF)
- 3-burner grill--middle burner off
- 2-burner grill--1 side off
- Clean, oiled grate
Charcoal - Indirect heat--medium ash
- Split charcoal bed (about 2 dozen coals per side)
- 20 replacement coals
- Heavy-duty drip pan set between banks of charcoal
- Clean, oiled grate on medium setting
Grill Tools and Equipment
- Kitchen twine
- Long-handled spatula
- Long-handled tongs
- Long-handled basting brush
Timing
- Prep: 15 minutes
- Grill: About 1 1/2 hours
Makes 4 servings
Ingredients
- 2 tablespoons Tuscan Rosemary Rub, see recipe below
- 2 tablespoons salted butter, softened
- 1 chicken, about 3 1/2 pounds, washed and dried
- Oil for coating grill grate
- 1/2 cup Peking Crackle, see recipe below
- 3 large Bartlett pears, firm but not hard
- 1 tablespoon vegetable oil
Directions
1. Heat the grill as directed above.
2. Mix 1 tablespoon of the rub with the butter by mashing them with a fork on a clean work surface until well blended.
3. Separate the skin from the breast and legs of the chicken, and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin from the meat underneath. Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
4. Spoon the herb butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.
5. Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity. Tie the legs of the chicken together with kitchen twine.
6. Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste with half the glaze during the last 20 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
7. Meanwhile, cut the pears in half lengthwise, remove the core with a melon baller, and coat the pear halves with the oil.
8. During the last 10 minutes of cooking, put the pears directly over the heat, and cook until browned and tender, brushing with the remaining glaze and turning once.
9. Remove the chicken and pears to a large serving platter, lifting the chicken with tongs and using a spatula for support. Let rest for 8 to 10 minutes; carve and serve.
Tuscan Rosemary Rub
From "Mastering the Grill" by Andrew Schloss and David Joachim, Chronicle Books Simple and straightforward, this all-purpose herb rub is perfect for anything from artichokes to potatoes to steak (hmm, not a bad menu!).
Good with
- Seafood: shrimp, scallops, salmon, any white-fleshed fish
- Poultry: chicken, turkey, game hen
- Meat: lamb, pork, veal, beef
Timing
Makes about 1/4 cup
Ingredients
- 2 tablespoons dried rosemary, crushed
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 cup finely chopped flat-leaf parsley
- 1 tablespoon ground black pepper
Directions
Combine all of the ingredients.
Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks.
Peking Crackle
From "Mastering the Grill" by Andrew Schloss and David Joachim, Chronicle Books Based on the glaze that gives Peking duck its crackling skin, this salty, sweet, and savory glaze is delicious on any poultry. It is best used with indirect grilling. If used directly over a flame, watch its progress very carefully. It can reduce to a blackened sheen in a few untended seconds.
Good with
- Seafood: salmon
- Poultry: chicken, duck, turkey, game hen
- Meat: lamb, pork
Timing
Makes about 1/2 cup
Ingredients
- 3 tablespoons hoisin sauce
- 3 tablespoons honey
- 1 clove garlic, crushed
- 1 teaspoon Chinese chili paste with garlic
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt
Directions
1. Combine all of the ingredients.
2. Serve at room temperature. Refrigerate in a tightly closed container for up to 1 month. Bring back to room temperature before serving.
About Mastering the Grill  Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows and guarantee the wows clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes for everything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.
Get Mastering the Grill: The Owner's Manual for Outdoor Cooking at:
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Perfect Scoop: Tin Roof Ice Cream |
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Written by foodie pam
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Tin Roof Ice Cream
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 Photo by Lara Hata
Tin Roof Ice Cream Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. Photography by Lara Hata. Copyright 2007. Published by Ten Speed Press.
Makes about 1 1/4 Quarts
Do you know how tin roof ice cream got its name? Neither do I. Nor does anyone, it seems. I've tried to find out but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
- 3/4 cup (180 ml) whole milk
- 3/4 cup (150 g) sugar
- Pinch of salt
- 1 1/2 cups (375 ml) heavy cream
- 1/2 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 teaspoon vanilla extract
- 3/4 cup Chocolate-Covered Peanuts (page 199)
- Fudge Ripple (page 210)
Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Rewarm the vanilla-infused mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator. Then ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces. Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.
Perfect Pairing: To make Tin Roof Sundaes, serve this ice cream with plenty of Marshmallow-Hot Fudge Sauce (page 166) and Salt-Roasted Peanuts (page 188), topped off with a Candied Cherry (page 215).
About Perfect Scoop  Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert.
Get Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments at:
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What's a cook to do? |
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Written by foodie pam
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Potatoes au Gratin
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 With almost anything, if you know the insider tricks and tips things are easier. Cooking is no different, yet learning those tips can be difficult. Recipes rarely explain all of the details needed for a beginner and in many cases even people who have cooked for years find new techniques and ingredients intimidating to explore. James Peterson aims to help all of us by answering many of our cooking questions with an illustrated guide to cooking tools and techniques. In "What's a cook to do?", Peterson helps with concepts ranging from how to clean leeks to how to brine pork. The straightforward descriptions ease you into new techniques and provide you tips to make your cooking in general easier and quicker. One example is Tip #145 "How to make a gratin". Peterson provides details for turning vegetables or pasta into a wonderful gratin (or casserole). With summer approaching the Zucchini or summer squash gratin is sure to be a hit.
Tip 145: How to make a gratin From "What's a Cook to do?" by James Peterson, Artisan 2007 Almost any vegetable or pasta can be turned into a casserole and served as a satisfying side dish to meats and seafood - potatoes au gratin and macaroni and cheese are the best-known examples.
Leftovers, can also be used. A gratin is simply a casserole made by cooking vegetables with béchamel sauce (basically, milk thickened with flour), cream, or a combination, and sometimes tomato sauce. Most gratins also contain grated cheese, such as Gruyère, cheddar, or parmigiano-reggiano.
1. Layer vegetables with liquid, cheese, and seasonings (kosher salt, freshly ground black pepper, a little nutmeg) in a baking dish.
2. Use enough liquid so that when you push down on the vegetables, the liquid comes up to the tops of them. Finish with a layer of cheese.
3. Bake in a 350°F oven until the vegetables or pasta is soft and a brown crust has formed on top.
How to make potatoes au gratin
Unlike many casseroles and gratins, which are made with béchamel sauce, potatoes are already starchy enough and should be baked with cream or half-and-half.
1. Peel and slice waxy potatoes, such as Yukon gold, to about 1/8 inch thick.
2. Layer them in a baking dish with cream or milk or a mixture, grated Gruyére cheese, kosher salt, freshly ground black pepper, and nutmeg, finishing with a layer of cheese.
3. Bake in a 350°F oven until the potatoes are soft and a crust has formed. If all the liquid hasn't been absorbed, it will usually get absorbed if you let the gratin sit for 15 minutes before serving.
How to make a zucchini or summer squash gratin
This gratin is a little unusual in that it uses tomato sauce instead of béchamel or cream.
1. Slice and sauté the squash or zucchini until softened and well browned.
2. Overlap the rounds in a baking dish with pureed tomatoes or basic tomato sauce (see entry 374).
3. Sprinkle with cheese and bake in a moderate oven until crusty.
About "What's a Cook to Do?"  From one of America's favorite cooking teachers, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Here are 484 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
Get "What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks" at:
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