The Sweet Life According to the American Diabetes Association, in January 2011 8.3% of the United States population--or approximately 25.8 million children and adults--was diabetic.That is a pretty scary statistic. One of the... |
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Lights, Camera, Cookbook! Combine the ongoing popularity of TV food shows with the ever-popular cookbook, and the result is a boatload of new books by TV chefs. While fans of the shows are bound... |
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Healthy but Tasty Are you ringing in the New Year with a healthy lifestyle resolution? While many will say healthy equates to not-tasty I disagree. To me healthy means moderation and thinking... |
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| |   | Goat Cheesecakes with Citrus and Candied Beets | |  | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 Rather than mixing cultural references in food for trendy effect, Anita Lo has created a cooking style that truly re-imagines dishes by drawing on flavors from different corners of the world. Her new book, Cooking Without Borders, presents her unique and sophisticated approach to delivering traditional flavor combinations in unexpected ways. Through her multicultural upbringing, world travels, and training in French cooking techniques, she has been influenced by many disparate culinary traditions.
Many of the recipes in the book are from past and present restaurant menus, but some are family favorites and dishes she prepares at home. Some recipes present a challenge with hard-to-find ingredients, and some are more time-consuming than others; but Lo always offers suggestions for substitutions or simplifications for the home cook. Her inspiration ranges from what grows in her garden and whatever she catches from her fishing boat off Moriches Bay to a mix of Asian cuisines. Lo expanded beyond her background in classic French cooking by learning about Korean cooking in Seoul before opening a pan-Asian restaurant in New York. She might combine flavors common in Eastern European food while using Japanese ingredients, but the different influences come together in extremely refined ways. It's enlightening to read her explanation of how she built each dish the way she did. A great example of Lo's approach is the Chilled Sweet Pea Soup with Smoked Sturgeon and Caviar. There are several ideas at play in this one soup. First, the Japanese flavor combination of peas, shiso, and wasabi is present. Next, the Eastern European tradition of serving smoked fish with horseradish is achieved with the smoked sturgeon and horseradish in the form of wasabi. From the American South, smoky flavors are often paired with peas, and here that smoked element is fish. And, lastly, the English mix of peas and mint is there due to the minty flavor of the shiso. The full recipe includes instructions for smoking the sturgeon yourself, and for all of the garnishes added when this is served at Lo's restaurant, Annisa. Of course, for serving at home, you could purchase pre-smoked sturgeon or other white fish and present the soup as simply or as accessorized as you wish. Moving on around the globe, for her Zucchini Blossoms appetizer she looks to Spain and stuffs the blossoms with a grated young Manchego. The stuffed and fried blossoms are served with a pureed sauce made from piquillo peppers and sherry vinegar. Mediterranean and North African flavors are found in the Fried Mussels with Overnight Tomatoes, Harissa, and Saffron Sultanas. In the From the Sea chapter, you'll find Pan-Roasted Sea Scallops with Uni, Bacon, and Mustard Greens; Sautéed Fillet of Halibut with Fennel and White Anchovies; and Miso-Marinated Sable with Crisp Silken Tofu in a Bonito Broth, among others. In the Poultry chapter, there are dishes as diverse as Chicken Paprikash; Pan-Roasted Duck Breasts with Chestnut Puree and Honey Gastrique; and Chicken Wings with Korean Chile. In the Meat chapter, Lo includes her mother's BBQ Spareribs; Dry-Aged Ribeye with Raclette-Stuffed Rosti Potatoes; and the Annisa Beef "Pot-Au-Feu" made with ginger, soy sauce, Tokyo turnips, purple potatoes, boiled kombu, and wasabi. My first trip to the kitchen with this book was to explore the Desserts and Drink chapter. I was intrigued by Lo's transformation of flavors usually found in a salad into a rich and sweet dessert. She started with the components of a beet salad with goat cheese and vinaigrette, and then turned the goat cheese into a cheesecake and candied the beets to bring out their natural sweetness. A citrus salad and candied citrus zest delivered the acidity. Like all of the dishes shown in the book, this one was stunning on the plate. It was a thoughtful composition of flavors from the richness of the cheesecake to the vanilla-scented sweetness of the beets and sauce and the freshness of the citrus. This dessert was eye-opening and fun to experience, and most importantly, it was delicious. Read more from Lisa on Cooking without Borders on her blog Cooking with Lisa.
Goat Cheesecakes with Citrus and Candied Beets Recipe from Cooking Without Borders by "Anita Lo, Charlotte Druckman" ("Stewart, Tabori and Chang", 2011) At Bouley, where I held my first professional cooking position in Manhattan, my initial job was at the canape station. We made miniature terrines out of fresh goat cheese, roasted beets, and fresh herbs. It was a standard French combination, borrowed originally from Joel Robuchon, for whom David Bouley had worked. Each ingredient heightened the other: The saltiness of the chevre was offset by the earthiness of the beets. We drizzled a vinaigrette over the top of the bite-size savory. Made with mushroom juice, sherry, and red wine, the sauce's acid balanced the fat of the cheese and accented the saccharine notes of the beets. This dessert relies on the same concepts, but focuses on different aspects of each ingredient: the cheese's creaminess and the beet's sweetness. Here, the idea is to borrow the beet's sugar-not to draw out its vegetal nature, but instead to use it as a sweetener for dessert. The citrus adds further complexity while providing the acid that the vinaigrette had in the savory version. It's an interesting compromise between a dessert item and a cheese course, although it is pretty sweet; in fact, it's very much like a New York cheesecake.
Serves 8
For the cheesecakes:
- ¾ cup sugar
- 3 tablespoons cornstarch
- 15 ounces cream cheese
- 15 ounces fresh creamy goat cheese (chèvre)
- 1 large egg, separated
- ½ cup heavy cream
- ½ vanilla bean, split, seeds scraped (bean pod reserved for below), or an additional 1 teaspoon vanilla extract
- ¼ teaspoon vanilla extract
- Pinch of salt
For the candied beets:
- 1 cup sugar
- ½ vanilla bean pod (from above)
- Pinch of salt
- A few grinds of black pepper
- 2 small beets, peeled and cut into thin slices
- For the candied zest:
- 1 cup sugar
- Julienned zest of ½ grapefruit, 1 orange, and ¼ lime, white pith removed
For the citrus salad:
- 8 grapefruit sections
- 16 orange sections
- 8 lime sections
Make the cheesecakes: Preheat the oven to 350°F. Liberally spray 8 (4-ounce) molds with nonstick cooking spray. In the bowl of a stand mixer, combine the sugar and cornstarch and mix until the cornstarch is no longer clumpy. Add the cheeses, egg yolk, cream, vanilla-bean seeds, and vanilla extract and beat with the paddle attachment until soft and uniform. Using the whisk attachment and a clean bowl, whip the egg white together with the salt until soft peaks form. Fold the two mixtures together and transfer to the prepared molds. Bake until light golden brown on top. Let cool and refrigerate, covered, until use. Make the candied beets: In a large saucepan, bring the sugar and 1 cup of water to a boil with the scraped vanilla-bean pod, the salt, and pepper. Add the beets to the pan and cook over high heat until tender and the syrup is reduced. Set aside. Make the candied zest: In a saucepan over high heat, combine the sugar and 1 cup of water and bring to a boil. Add the zests and simmer for 4 to 5 minutes, until cooked through and glossy. Drain, reserving the syrup. Make the citrus salad: In a bowl, combine the sectioned fruit together with the zest cooking syrup. Place on one side of each serving plate. Use the beet syrup as a sauce on the other side and top with an unmolded cheesecake, garnished with the candied beets and candied zest.
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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| | | | Shirataki Noodles with Cashews and Chiles | |  | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 According to the American Diabetes Association, in January 2011 8.3% of the United States population--or approximately 25.8 million children and adults--was diabetic.That is a pretty scary statistic.
One of the most discouraging things for many newly diagnosed diabetics is the feeling that they won't be able to enjoy food as they once did. I know about this firsthand, as my father and both maternal grandparents suffer from the disease. In recent years I have made it my personal mission to see to it that these family members still enjoy flavorful and satisfying meals without compromising their health.There have been a number of cookbooks written for diabetes sufferers, offering insight on eating choices along with a few lackluster recipes, but nothing that catered to the more sophisticated palate. Until now. Back in the summer of 2010 I had the great fortune of meeting and interviewing Top Chef finalist and restaurateur Chef Sam Talbot. Not only is Chef Talbot incredibly handsome and clearly a star in his chosen profession, but he is also a type I diabetic who was diagnosed at the age of 12. One question I asked him was whether he planned to write a cookbook, to which he responded, "Of course!" Today we have that book, "The Sweet Life: Diabetes Without Boundaries." It must be said that when it comes to cookbooks I can be a little jaded; it takes something really special to catch my eye. The Sweet Life has that something special, and is one of my favorite titles from 2011. The Sweet Life begins with a seal of approval by famed New York City Chef Eric Ripert, then immediately opens up with Chef Talbot describing his very personal journey with diabetes. He writes candidly about the parameters involved with the disease, while also encouraging readers not to be afraid to try new things and "play with your food." Next, he dives in and gets to the recipes, covering all the bases from snacks to dessert. The snack chapter, in particular, delves deeper into the area of diabetes education, discussing glucose levels and the glycemic index. Chef Talbot has a very friendly and easy way of delivering the information; nothing so technical as to confuse or go over your head. The recipes' style is heavily influenced by Chef Talbot's restaurant, Surf Lodge in Montauk, New York, which makes many dishes reminiscent of something you might make at a beach house. Chef Talbot advocates eating seasonally and using local ingredients and sustainable seafood, so many of the recipes focus on fresh produce, and can be adapted to ingredients found in other seasons throughout the year. His "Simple Black Bass with Kale and Kalamata Olives" is a delicious example of pairing winter ingredients with sustainable seafood. My personal favorite is "Marinated Seared Scallops with Pecans and Okra Gumbo," and my dad can't get enough of the "Peanut Butter and Oatmeal Cookies" made with Truvia-brand sweetener (stevia extract) instead of sugar. One perfect weeknight crowd-pleaser is the Shirataki Noodles with Cashews and Chiles (see recipe below.) Shirataki noodles, a low-carb alternative to traditional udon noodles, are made from tofu and yam flour. Simply toss the rinsed noodles with some zesty Asian ingredients, and in 10 minutes or less you've got yourself a seriously good diabetic-friendly meal. What I loved most about the recipes in the Sweet Life is that they will appeal to everyone in the family, not just those with diabetes. And for diabetics, The Sweet Life will change the way they look at diabetic-friendly eating and cooking.
Shirataki Noodles with Cashews and ChilesReprinted from "The Sweet Life" by Sam Talbot. Copyright (c) 2011 by Sam Talbot. By permission of Rodale, Inc. Available wherever books are sold. I have an appreciation of udon noodles that borders on obsession, but when I want to go lighter on the carbs, shirataki noodles are a nice, low-carb alternative. Because they are made from tofu and yam f lour, they have minimal carbs. You can make this dish on the fly too, when you're in a rush. It's clean, light, and well balanced. I stock up on shirataki in Japanese markets around New York, and they are widely available in health food stores and some large supermarkets.
- 2 packages (16 ounces total) tofu shirataki noodles
- 3 tablespoons toasted sesame oil
- 1 large red onion, diced
- 4 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh ginger
- 2 fresh jalapeno chile peppers, seeded and finely chopped
- 2 tablespoons sesame seeds, toasted in a dry skillet
- 2 tablespoons rice vinegar
- 2 tablespoons agave nectar
- 1 teaspoon sambal oelek chili paste
- 1 cup low-sodium chicken broth
- 1/4 cup chopped cashews
- 1/3 cup hand-torn fresh cilantro
- 2 tablespoons low-sodium soy sauce
Rinse the noodles under cold running water and drain well, then transfer them to a large bowl and toss with 1 tablespoon of the sesame oil to keep them from sticking together. In a large skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add the onion, garlic, ginger, jalapenos, and sesame seeds and cook, stirring frequently, until the onions are translucent and aromatic, 2 to 3 minutes. Add the vinegar, agave nectar, and chili paste, stirring well to combine. Mix in the broth, cashews, cilantro, and soy sauce and cook for 1 to 2 minutes to marry the flavors. Pour the sauce over the noodles. Let the noodles rest in the sauce for a couple of minutes before serving. PER SERVING: 227 calories, 4 g protein, 19 g carbohydrates, 16 g total fat (2 g saturated), 0 mg cholesterol, 2 g fiber, 448 mg sodium
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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Lights, Camera, Cookbook! |
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Combine the ongoing popularity of TV food shows with the ever-popular cookbook, and the result is a boatload of new books by TV chefs. While fans of the shows are bound to love the books, how do you choose which ones you want to purchase for your home library? And what about those who don't watch the shows--are these books still of interest? To shed some light, here's Team Project Foodie's take on some recent publications. Cook Like a Rock Star by Anne Burrell with Suzanne Lanzer Beneath the bigger-than-life personality, the boundless energy, and The Hair breathes a genuine rock star chef. Anne Burrell has left me mesmerized on many a Saturday morning, watching her chat nonstop—providing invaluable information all the while—as she turns out her signature rustic-yet-refined specialties, one after another. This book contains 125 of her restaurant-quality recipes geared specifically for home cooks, with Burrell—the consummate cool teacher—guiding the reader through each and every step. I look forward to cooking (and eating) my way through dishes like Grilled Corn, Bacon & Chili Crostini; Whole Wheat Pappardelle with Roasted Butternut Squash, Broccoli Rabe & Pumpkin Seeds; Rockin' Porchetta with Fall Veggies; Frizzled Brussels Sprouts with Pancetta & Walnuts; and Maple-Pumpkin Bread Pudding. — Peggy Fallon Recipes to try: 2 viewable recipes from "Cook Like a Rock Star".
Seoultown Kitchen by Debbie Lee Regardless of whether chef Debbie Lee garnered your support as a finalist on the Next Food Network Star, her Korean pub food is sure to get your attention. So much so that almost single-handedly, Lee has poised her Korean pub food as the favored trend of 2012. She's packed the cookbook not only with her easily approachable recipes, but also with luscious full color photos, descriptive stories, and other food-related tidbits. Selected for 2011's 'notable cookbooks' list for the New York Times, Seoultown Kitchen is one to check out if you're looking for some exciting new flavors in the coming year. — Foodie Pam Recipes to try: 2 viewable recipes from "Seoultown Kitchen". Girl in the Kitchen by Stephanie Izard
Stephanie Izard became a household name when she won the 4th season of Top Chef. There's a lot more to Stephanie than just Top Chef though, including both the restaurants that came before Top Chef and those that came after. And now to bring her cooking into everyone's kitchen is her first cookbook "Girl in the Kitchen". At first glance the cookbook looks like a traditional cookbook; the chapters begin with starters and run through soups, salads, mains, sides, etc. But upon second glance it is clear the cookbook is filled with personality, unique flavor combinations, and some great little tips that really help the home cook become a better chef. Each recipe starts with an interesting headnote about the recipe, the ingredients, or just a story. Don't skip these, they make a great read. The best parts, however, are the flavor combinations and unexpected ingredients such as blueberries with tuna, peanut-pork ragu with halibut or a grape gremolata with braised lamb. — Foodie Pam Recipes to try: 2 viewable recipes from "Girl in the Kitchen". Lidia's Italy in America by Lidia M.Bastianich and Tanya B. Manuali In her most recent book, Public Television's favorite Italian cooking maven travels the U.S. in search of Italian-American specialties and the stories behind each of them. Part travel guide, part cookbook—with a whole lot of delectable discoveries along the way. The author puts her delicious spin on more than 175 recipes including the Muffaletta Sandwich from New Orleans; Chicago's Deep-Dish Pizza; Crab Cakes from Baltimore; New York's Lobster Fra Diavolo; crab cioppino from San Francisco; and a killer Butter Rum Cake from Providence, Rhode Island. — Peggy Fallon Recipes to try: 5 viewable recipes from "Lidia’s Italy in America". Essential Pepin by Jacques Pepin Jacques Pepin is the king of French cooking. In this latest book, which has a 26-episode companion series on PBS, Jacques shares over 700 of his 'all-time favorite' recipes. Ever the chef/instructor, Jacques includes a searchable DVD that presents all the techniques needed to master those recipes. All combined, Essential Pepin lives up to its name as a complete collection of essentials for anyone who aspires to cook like this legend. — Foodie Pam Recipes to try: 5 viewable recipes from "Essential Pépin". Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid Valladolid is here to tell you Mexican food doesn't mean greasy tacos and leaden refried beans. Raised in Tijuana, she attended the Los Angeles Culinary Institute and the Ritz Escoffier School in Paris before landing a job at Bon Appetit magazine and eventually a Food Network show. As a single mom, Villadolid understands the importance of practical meals that are fresh, fast, and fun; and made with ingredients that can be found at most well-stocked supermarkets. There's nothing intimidating about this collection of 100 recipes; in fact, most of them are downright doable for weeknight dinners or casual entertaining. Dishes like Skirt Steak Quesadillas; Chicken and Tomatillo Enchilada Gratin; creamy Corn and Poblano Lasagne (made with no-boil noodles); and Mexican Chocolate Pecan Pie will tempt you to head south. — Peggy Fallon Recipes to try: 1 viewable recipe from "Mexican Made Easy Cookbook". Robin Takes 5 by Robin Miller Fans of Quick Fix Meals on the Food Network will find everything they love about the show wrapped into Robin's ninth cookbook, Robin Takes 5. Each of the 500 recipes uses 5 ingredients or less, is 500 calories or less per serving and is aimed at helping you survive the 5pm rush for dinner. Robin's passion for nutrition is apparent in the nutritional summaries that follow each recipe; as is her creativity in using only 5 ingredients for complete dishes. — Foodie Pam Recipes to try: 2 viewable recipes from "Robin Takes 5". The Neelys' Celebration Cookbook by Pat and Gina Neely The Neelys are a Food Network staple known for their unintimidating approach to family-style cooking. In the Neelys' Celebration Cookbook, they apply their down-home flair to various occasions throughout the year. With one chapter for each month, the Neelys' walk you through a year of cooking and eating their way through the Super Bowl, Valentine's Day, Easter, birthdays and many more celebrations. — Foodie Pam Recipes to try: 6 viewable recipes from "The Neelys’ Celebration Cookbook". Jamie Oliver's Meals in Minutes by Jamie Oliver Last, but certainly not least, is Jamie Oliver's Meals in Minutes which happens to be my favorite book of the bunch. Jamie takes aim not only at the challenge of getting a quick meal on the table, but also at making this a viable option for all. Oliver claims each of the multi-dish meals in the book can be made in 30 minutes or less. Don't believe it? I certainly had my doubts, but we tested it out and now I"m a believer... — Foodie Pam Recipes to try: 2 viewable recipes from "Jamie Oliver’s Meals in Minutes". Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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Bites for the Very Best Bubbly |
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 I suppose balanced meals have their place in life, but given my druthers I'd live on appetizers. I am a shameless sucker for little mouthfuls of wonderful things that leave you craving just one more bite. Spreading, dipping, dunking, popping--I love it all. I've stashed quite a number of appetizer recipes in my personal Project Foodie Recipe Box, but few outshine the brilliant creativity found in Bite by Bite by renowned caterer Peter Callahan.
Anyone can tear open a bag of crispy salty things or pop the plastic lid on a tub of overly-processed goop. This isn't what I'm talking about. Let's show some taste, here, Foodies; especially on New Year's Eve. By my standards, an appetizer needs to look as good as it tastes--let's just call it "appetizing." And if there is a sense of whimsy involved in its presentation, all the better. Callahan nails it every time. The author excels at condensing familiar foods into chic little morsels: tiny Lobster Rolls; well-seasoned balls of ground beef topped with a towering nest of lightly sauced angel hair (for his riff on Spaghetti and Meatballs); Twice-Baked Stuffed Potatoes; and Mac and Cheese Canapés nestled in diminutive Parmesan cups. Before sliders became ubiquitous, Callahan was charming celebrities and common folk alike with his mini Cheeseburgers and Frites.For appetizers that may be less familiar, how about crispy edible spoons topped with a dollop of caviar and a dab of crème fraîche? Or Mango-Shrimp Lollipops; and Grape Leaf Cigarettes rolled around an herbed rice mixture dotted with Kalamata olives and feta? The book also contains ingenious cocktail recipes and sample menus for everything from a Dog Party to a Post-Wedding Brunch. On the sweeter side, drool over baby Baked Alaskas; Caramel Lady Apples with Chocolate Ganache Cores; and little Limoncello Popsicles. Admittedly much of this is labor-intensive, but definitely inspirational for special occasions….and certain to delight guests on New Year's Eve…or any other day of the year. Now that's what I'm talking about. Recipes to try: 1 viewable recipe from "Bite By Bite".
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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Meals in Minutes? You bet! |
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| | | | Steak Sarnie with crispy baby potatoes, cheesy mushrooms and beet salad | |  | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 Photograph by David Loftus After first paging thru Meals in Minutes I was not convinced the meals could be cooked in 20-30 minutes. Jamie Oliver does say it will take practice, but he's confident that by following his specific preparation details the meals can be ready in that time period. Unlike most cookbooks, Jamie Oliver goes into detail on not only how to prepare the ingredients, but into a very specific ordering in how the ingredients should be prepped and cooked. By following his detailed instructions, a multi-course meal could be cooked in 1/2 an hour. I shared my skeptism with my husband, who used to be a slower cook than I but has recently surpassed me in both prep speed and multitasking. His response? Game on Jamie Oliver!  Photograph by David Loftus  Photograph by David Loftus Looking over various recipes in the book it is clear that Jamie Oliver has put an amazing amount of effort into assuring he presents all of details needed for completing the meal in as little time as possible. Even more impressive is that he hasn't limited the meals to simple one dish things. Most have multiple dishes and many include desserts. While some are a bit more higher in fat than I would prefer (using heavy cream, etc.), though in comparison to restaurant or premade food fat levels, they are not high fat.  Photograph by David Loftus Steak Sarnie with crispy baby potatoes, cheesy mushrooms and beet salad
From JAMIE OLIVER'S MEALS IN MINUTES by Jamie Oliver. Photographs by David Loftus. Copyright (C) Jamie Oliver, 2010, 2011. Photography copyright (C) David Loftus, 2010, 2011. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
SERVES 4
potatoes
- 1 pound baby white potatoes
- 6 cloves garlic
- a few sprigs fresh rosemary
- ½ lemon
mushrooms
- 4 large flat Portobello mushrooms (approx. 8 ounces in total)
- 2 cloves garlic
- ½ fresh red chile
- 2 sprigs of fresh Italian parsley
- ½ lemon
- 3 ounces sharp Cheddar cheese
beet salad
- 1 x 8-ounce package cooked vacuum-packed beets
- balsamic vinegar
- ½ lemon
- a bunch of fresh Italian parsley
- 2 ounces feta cheese
steak Sarnie
- 1½ pounds best-quality sirloin steak (cut ½-inch thick)
- 2 sprigs of fresh thyme
- 1 ciabatta loaf
- a small handful of roasted red peppers (from a jar)
- a couple of sprigs of fresh Italian parsley
- horseradish sauce, to serve
- a large handful of prewashed arugula, to serve
seasonings
- olive oil
- extra virgin olive oil
- sea salt & black pepper
TO START Get all your ingredients and equipment ready. Put a grill pan on medium heat and a large frying pan on high heat. Turn the broiler to full blast. Fill and boil the kettle. Put the coarse grater attachment into the food processor. POTATOES Cut any large potatoes in half, then add all of them to the large empty frying pan with a good pinch of salt. Quickly squash 6 unpeeled cloves of garlic with the heel of your hand, then add to the pan. Pour in enough boiling water to cover, then cook for 12 to 15 minutes, or until cooked through. MUSHROOMS Lay the mushrooms, stalk side up, on a cutting board. Trim the stalks and put the mushrooms stalk side up in a small earthenware dish that they fit into fairly snugly. Crush ½ unpeeled clove of garlic over each mushroom. Finely chop ½ chile and a couple of parsley sprigs, and divide between the mushrooms. Grate over the zest of ½ lemon, drizzle well with olive oil, and season. Cut the Cheddar into 4 chunks and put 1 on each mushroom. BEET SALAD Grate the beets in the food processor. Remove the bowl from the processor, take out the grater attachment, and pour in a couple of lugs of balsamic vinegar and a few lugs of extra virgin olive oil. Squeeze in the juice of ½ lemon. Finely chop a bunch of parsley and add most of it. Stir to dress, then tip into a nice serving bowl. Scatter over the rest of the parsley. Crumble over the feta. Drizzle with extra virgin olive oil and take to the table. MUSHROOMS Broil on the top shelf for 9 to 10 minutes, or until golden. STEAK SARNIE Put the steaks on a board. Sprinkle with salt & pepper, pick and scatter over the thyme leaves, and drizzle with olive oil. Rub the flavors into the meat, then flip over and repeat on the other side. Pound the steaks once or twice with your fists to flatten them a little, then put into the screaming-hot grill pan to cook for 1 to 2 minutes on each side for medium rare, or longer if you prefer. This depends on the thickness of your steaks, of course, so use your instincts and cook them to your liking. Wash your hands. POTATOES Check they are cooked through, and drain in a colander. Return the pan to a high heat, add a good lug of olive oil, and tip the potatoes and garlic back in. Use a potato masher to lightly burst the skins open (don't mash them though). Add a few sprigs of rosemary and a pinch of salt. Toss every couple of minutes until golden and crisp. STEAK SARNIE Put the ciabatta loaf into the bottom of the oven. Finely chop the roasted red peppers on a large clean board. Move the steaks to the board and drizzle with extra virgin olive oil. Finely chop a few parsley leaves, mixing them in with the peppers and all the steak juices. Scrape the pepper mix to one side of the board. Slice up the steaks at an angle. MUSHROOMS Remove the mushrooms from the oven and turn the broiler off. Take the mushrooms straight to the table. STEAK SARNIE Get the ciabatta out of the oven and slice it open with a serrated knife. Drizzle with extra virgin olive oil from a height. Spread over as much horseradish as you like, then arrange the arugula leaves on one half. Lay the steak slices on top. Mix and scrape the peppers and juices from the board and scatter over the meat, then fold together and take to the table. POTATOES Tip the potatoes onto a serving platter, and put ½ lemon on the side for squeezing over. Take to the table.
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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Make the Bread, Buy the Butter |
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| | | | Peanut Butter | | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 At a recent Foodie event I heard two Chefs talking, or perhaps complaining is a better term, about their recently departed Pastry Chef. Apparently the unnamed Pastry Chef had the nerve to protest their policy of requiring she make all of her own ingredients whenever possible; including butter. As a home baker, I can commiserate with the Pastry Chef who surely went through many, many pounds of butter a day. While in the San Francisco Bay area making your own is a way of life for chefs, though as a home cook I felt making your own butter might be pushing the concept a bit too far. "Isn't that what Artisans are for?", I thought to myself.
As I reflected upon this question the book "Make the Bread, Buy the Butter", by Jennifer Reese arrived. The book combines the story of Jennifer's journey towards balancing her desire to make (or even raise) all of her food versus time and economic constraints. As anyone who has ever made bread can attest, the cost trade off is pretty substantial (< $1/loaf homemade vs. $4 or more/loaf store bought), yet it does take time and skill. Perhaps in the case of bread baking the better term for "time" is organization and scheduling. The question Jennifer asks in Make the Bread, Buy the Butter pushes beyond bread into areas such as making butter, peanut butter, yogurt, pickles, and livestock raising including chickens and goats. Jennifer tells an engrossing story which you will want to read in one sitting and then read again. She also includes recipes for items she discusses including notes on which are best bought or made, how much less (or more) they cost than store bought, and how much effort they take. For example, peanut butter is something I've always bought. I've no clue why I hadn't considered making it, but thankfully Jennifer did and it turns out the homemade stuff (see recipe below) is cheaper, better tasting and easy to make. Jennifer provides a balanced look at the "homemade life" in that she does not suggest all items be made at home. Butter, as the title suggests, and several others are better bought she says. While "Make the Bread, Buy the Butter" definitely made an impression on me it was not until a couple of weeks later that I fully appreciated the magnitude of what it offers me. I decided to make a Mississipi Mud Pie for Thanksgiving dessert. I found the perfect recipe (from Baked Explorations) except the recipe called for store bought cookies (Oreos in this case) to be used as the crust. This certainly did not fit into my desire for a homemade Thanksgiving dinner. Yet, when I began searching my baking books I surprisingly found that all the pies and cheesecakes with crumb crusts call for store-bought cookie crusts. To me this was madness. When I asked a fellow foodie friend she frankly thought I was crazy wanting to make my own cookies for the crust. "Why would one you want to make even more work for yourself?" she asked. Vindication arrived quickly, however, when I checked Make the Bread, Buy the Butter and happily found not only a recipe for Oreos but a "Make it" rating. Perhaps a homemade crust wasn't necessary but it was definitely possible and a wonderful addition to the dessert. If, like me, you prefer to make as much as you can on your own then Make the Bread, Buy the Butter is an excellent source of recipes combined with a great story, handy reference and reality checks. For those just starting out at exploring the homemade life, it offers a glimpse into what is possible and a guide for how to achieve that goal. Peanut ButterRecipe from Make the Bread, Buy the Butter by Jennifer Reese (Free Press, 2011) Until I actually did it, I thought you had to be compulsive and controlling to grind your own peanut butter. But it turns out to be almost as worthwhile as making your own PB&Js. (!ough not quite.) Home-ground peanut butter is nubbly, rich, intensely peanutty. Mass-market brands like Jif and Skippy have been sweetened and homogenized to the point where they resemble peanut-flavored Crisco. I still love Jif and will almost surely buy it again, but homemade is better next time you have seven minutes to spare.
Make it or buy it? Make it. Hassle: Scant Cost comparison: Per cup, homemade peanut butter is 80 percent the price of Jif. - 1 pound unsalted roasted peanuts, shelled and skinned
- 2 tablespoons oil (preferably peanut)
- Salt
1. Put the peanuts and oil in a food processor or blender and grind until you have a creamy paste. Add more oil if necessary to thin. Make this peanut butter a little thinner than you think it should be, as it will firm up a lot in the refrigerator. 2. Salt to taste. Store in a jar in the refrigerator for several months. Makes 2 cups Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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| | | | Mallobars | |  | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 Photo by Andrew Scrivani. Melissa has one of those careers that other food writers dream of. Thirty-two cookbooks written, some in collaboration with the country's top chefs, and a regular gig with the New York Times. Her column is one of my favorites, and her latest book, Cook This Now, may well become a favorite of yours. There are 120 recipes in all, each with a focus on great flavors, proper usage of pantry items, and seasonal ingredients. Melissa Clark is a working mother, and understands that daily meals need to accommodate a wide range of appetites. The recipes aren't too meat-heavy, which makes this book ideal for those who are trying to transition into a "less meat" diet, as well as those who live in a multi-diet household. Some dishes take a mere thirty minutes to prepare, while some substantially longer; but all are suitable for everything from a Monday night family meal to a dinner party for eight. My current family favorite is definitely the homemade Mallobars (recipe below). My girls won't miss summer s'mores too much as long as I keep these around. Others recipes that shout out to me are the Curried Coconut Tomato Soup (made with canned plum tomatoes when fresh ones are still months away) and the winter salad of Fennel, Radicchio, Walnuts, and Manchego cheese. As the book cover states, there are "120 easy and delectable dishes that you can't wait to make." So what are you waiting for? Mallobars
From COOK THIS NOW by Melissa Clark. Copyright © 2011, Melissa Clark, Inc. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
This is my version of homemade Mallomars. But instead of painstakingly forming individual cookies, I use the bar cookie method, spreading everything in one large pan. I end up with a crisp, homemade graham cracker crust topped by honey marshmallow and a thick layer of chocolate. Though they are easier than the original recipe, I wouldn’t call them a super-quick dessert. You still need to devote a good part of an afternoon to their confection. Or try to make the components over several days if it’s easier to carve that out of your schedule. However you manage it, the payoff is big: They are truly scrumptious, and I guarantee that if you bring them to a potluck or party, no one else will have brought anything remotely like them. They are unusual, crowd pleasing, fancy looking, and even slightly good for you (okay, just slightly) from the whole wheat flour. Makes about 18 (2-inch) squares
for the graham cracker base
- 1 cup (2 sticks) unsalted butter
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
for the honey marshmallow
- 3 envelopes unflavored gelatin (about 3 tablespoons)
- 1 cup cold water
- 2 cups granulated sugar
- 1/4 cup honey
- 2 large egg whites
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
for the chocolate glaze
- 9 ounces bittersweet chocolate, chopped
- 3/4 cup heavy cream
1. First, make the graham cracker base. In the bowl of an electric mixer, cream the butter, sugars, and honey until smooth. In a medium bowl, combine the flours, salt, and cinnamon. Add the dry ingredients to the mixer and beat until the dough just comes together. 2.Wrap the dough in plastic and pat into a disc. Chill the dough for at least 1 hour and up to 2 days. 3. When ready to bake, preheat the oven to 325°F. Line a 9 13-inch baking pan with foil or parchment paper. On a lightly floured surface, or in between two sheets of parchment paper, roll out the dough into a rectangle that just fits the prepared pan. Carefully transfer the dough to the prepared pan. Squish it to fit if it starts to tear (the dough is soft). Prick dough all over with a fork. Bake the graham cracker base until golden brown, 18 to 20 minutes. Allow the crust to cool completely before topping with the marshmallow. (The graham cracker base can be made a few days ahead; store, covered in foil, at room temperature.) 4. While the graham cracker base cools, prepare the honey marshmallow. Place the gelatin in the cold water to bloom. In a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240°F on a candy thermometer. 5. In the bowl of an electric mixer, whisk the egg whites and salt until soft peaks form. When the sugar mixture has come up to temperature, carefully pour it into the egg whites while whisking. Continue whisking until the mixture has cooled slightly, about 1 minute, and add the gelatin and water mixture and the vanilla. Continue whisking until the mixture begins to thicken and quadruples in volume, 5 to 7 minutes. Scrape the marshmallow onto the graham cracker base and smooth the top with a spatula. Allow the marshmallow to set for 4 hours or overnight at room temperature. 6. To prepare the chocolate glaze, place the chocolate pieces in a bowl. In a saucepan over medium-high heat, bring the cream just to a boil. Pour the cream over the chocolate and whisk until the chocolate has melted and the glaze is smooth and shiny. Pour the glaze onto the set marshmallow and smooth with a spatula. Allow the glaze to set, about 30 minutes, before cutting into squares. What Else?
• What else can I tell you? If these seem like too much trouble, you can always just go out and buy some Mallomars. And, being a seasonal product themselves (they are only available in the colder months), they arguably fit into a seasonal kitchen if you don’t think about it all too deeply.
• The graham cracker dough also makes fantastic cookies all by itself. Just bake as directed above, but as soon as you take the pan out of the oven, while still hot, score the dough into 2-inch squares. Cool and break up into cookies.
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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Basic to Brilliant, Ya’ll |
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| | | | Curried Chicken Wings with Peach Dipping Sauce | |  | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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 Photo by Helene Dujardin © 2011 She also shares smart observations about ingredients and food history. Willis describes the rise and fall of rice farming in southern coastal areas and the popularity of grits in the South, pointing out that΄instant grits are offensive.‘ She then goes on to explain the parts of corn kernels and how the best coarse-ground grits are made. In the introduction to the meat chapter, grass-fed and finished beef and its associated challenges and costs are compared to feedlot-finished beef. In her always friendly voice, Willis discusses the time when meat was a luxury rather than a choice. She offers solid information and leaves it up to readers to make informed choices based upon what’s available. For every recipe in the book there’s a basic approach, followed by a tip for making each dish a bit more special or brilliant. The brilliant part might be a garnish, another way of presenting the dish, or maybe a slightly more involved technique at some point in the process. I’m not exaggerating by saying all of those tips really are brilliant, and while they take a little more time, they’re all very doable. I tried the Chilled Haricots Verts with Crème Fraiche, and for that recipe the brilliant tip is to make a mushroom-breadcrumb topping by chopping dried porcinis and chunks of bread in a food processor and then browning them in a sauté pan with melted butter. The topping made the dish like a sophisticated salad version of green bean casserole. For the Roasted Tomato Soup, the brilliant tip is to bake little Gruyere Flans and float one in the center of each serving. The Bittersweet Chocolate Bread Pudding is made brilliant with Chevre Caramel Sauce. Making a caramel sauce with goat cheese instead of cream is so inspired, that might even be beyond brilliant. Right away I had to try the Curried Chicken Wings with Peach Dipping Sauce from the Starters and Nibbles chapter. The wings were marinated in a spicy mix with curry powder, soy sauce, and chopped jalapenos, and the sweet-savory dipping sauce was made with Greek yogurt, peach preserves, and hot sauce. Here, the brilliant tip was to turn the wings into chicken “lollipops.” Willis writes that she learned this technique from Jacques Pepin on television. The wings were separated into drumettes and flat pieces, and the wing tips were removed and saved for stock. For the drumettes, the tendons were cut at the narrow end and the meat was scraped down to the thicker end, leaving the bone exposed like a lollipop stick. For the flat pieces, which were a little more challenging, the two bones were separated at one end the meat was scraped down the bigger bone, and the smaller bone was removed. The end result was great-looking chicken pieces that were very easy to pick up and eat, and the flavors from the marinade and the dipping sauce were ample reward for the extra effort. Read more on Lisa's adventures with Basic to Brilliant, Y'all on her blog Lisa Is Cooking. Curried Chicken Wings with Peach Dipping SauceReprinted with permission from Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company by Virginia Willis, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
MAKES ABOUT 24Wings
- 3 pounds chicken wings (12 to 14 whole wings)
- 1 teaspoon Madras or spicy curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 2 to 3 jalapeños, cored, seeded, and very finely chopped, plus more for garnish
- 2 cloves garlic, very finely chopped
- Coarse salt and freshly ground black pepper
Dipping Sauce - 1/2 cup plain low-fat or whole-milk Greek-style yogurt
- 3 tablespoons peach preserves
- 1/4 teaspoon hot sauce, or to taste
- Coarse salt and freshly ground black pepper
- Cilantro sprigs, for garnish
To prepare the chicken wings, cut off the wing tips (reserve to make stock), and halve the wings at the joint. In a large bowl, combine the wings, curry powder, turmeric, cayenne, soy sauce, canola oil, jalapeños, garlic, salt, and pepper. Toss to coat. Cover and refrigerate for at least 1 hour, or overnight. Meanwhile, to make the sauce, combine the yogurt, preserves, and hot sauce. Season with salt and pepper. Cover and refrigerate until serving. Remove the marinated wings from the refrigerator and let come to room temperature. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil. (I don't like to use a nonstick baking liner on the baking sheet in this instance because the curry can stain the silicone.) Transfer the wings without crowding to the prepared baking sheet. Bake until the wings are deep brown and the juices run clear, turning once, 15 to 20 minutes per side. (If you like charred bits, after the 40 minutes, turn the oven on to broil for about 5 more minutes.) Taste the yogurt dipping sauce and adjust for seasoning with salt and pepper. Garnish with cilantro and serve the hot wings with the dipping sauce on the side.
Brilliant: Chicken "Lollipops" I first learned this watching Jacques Pépin on television. It's impossible to watch him without learning something. This converts regular old chicken wings to Brilliant hors d'oeuvres. To prepare the "lollipops," cut off the wing tips (reserve to make stock), and halve the wings at the joint. (This will leave you with the drumette and flat.) Using a paring knife, cut the tendons at the narrower end of each drumette joint. Hold that end with a kitchen towel and scrape down the meat as far as possible toward the thicker end to make a plump lollipop shape. Then, take each flat and cut through the cartilage at one end of each piece, separating the bones. Scrape the meat down the larger bone to make a lollipop shape; remove and discard the smaller bone. Proceed with the Basic recipe to marinate as instructed.
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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Nothin' Says Lovin'...... |
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Even if you rarely bake, the odds are that within the next 6 weeks you'll discover yourself perfumed by vanilla and dusted with flour. Yup, Baking Season has officially begun....and no one is safe from its spell. To further inspire us, publishers introduce their latest crop of books every fall. Here's a sampling of some that have caught your our eye…. 
One Sweet Cookie by Tracey Zabar
What cookie lover hasn't dreamed of asking the country's top chefs for their favorite cookie recipes? Right out the gate Tracey Zabar gets an A+ for actually doing what we all dream of…. and what a job she did! Tracey's One Sweet Cookie provides a variety of chefs' favorites ranging from sophisticated to simple; and all of them achievable for the home baker. Sandwiched in between the recipes are enticing photos and the chef's notes related to each creation. This book will appease both the cookie aficionado and those who follow the careers of well-known chefs. —Foodie PamRecipes to try: 5 viewable recipes from "One Sweet Cookie". Gobba Gobba Hey by Steven Gdula
If you haven't heard of a Gob before, don't fret. Similar to whoopee pies, Gobs originated in Pennsylvania and consist of, as Steven Gdula explains, "two domes of moist, dense cake with filling in the middle." These recipes evolved while Steven was developing menu items for his burgeoning business selling Gobs on the streets of San Francisco. As a result, Gobba Gobba Hey provides a year's worth of Gob recipes that follow the seasons. (Who knew?) Starting out with traditional flavors like chocolate and vanilla, Steven quickly mixes things up with Gobs like Lemon, Thyme, Irish Coffee, Root Beer and even Zucchini. Yes, zucchini. If you love whoopee pies and crave something a little different with original flavor combinations, this Gob's for you! —Foodie PamRecipes to try: 3 viewable recipes from "Gobba Gobba Hey". The Cookiepedia by Stacy Adimando
Every cookie lover is on intimate terms with the chocolate chip, but how many other classic cookies can you name? The Black & White, Thumbprints, Snickerdoodles and other old stand-bys fill this cute, informative 'pedia of cookies. While the recipes focus on the classics, Adimando has put a retro spin on some and added modern twists to others, with entries like Green Tea Cookies and Salt-and-Pepper Cookies. All combined, The Cookiepedia feeds our fascination with cookies by explaining the history and exploring the future. —Foodie PamRecipes to try: 2 viewable recipes from "The Cookiepedia". Cookies at Home with the Culinary Institute of America by Todd Knaster
Fans of the Culinary Institute of America's 'at home' series will find a familiar friend in Cookies at Home. It contains detailed recipes for all your favorite cookies, along with techniques, tips, and photos throughout. Add in decorating, packing, and creative cookie projects and Cookies at Home offers a complete round-up of everything cookie—exactly what you'd expect from the CIA. —Foodie PamRecipes to try: 2 viewable recipes from "Cookies at Home with The Culinary Institute of America". Cake Simple by Christie Matheson
Here's a book for anyone looking to beef up their Bundt cake repertoire. (Hey, you already bought the pan. You may as well get the most from it!) More than 50 recipes run the gamut from classic (Lemon-Poppy Seed and Marble) to gooey (Apple Butterscotch and S'More!) to the avant-garde (Olive Oil-Rosemary and Honey Jalapeño), designed to impress even the jaded food snob. And while we're on the subject of specialty pans, there's even a chapter called "Mini Bundts: Cuter Than a Cupcake." How sweet is that? —Peggy FallonRecipes to try: 2 viewable recipes from "Cake Simple". Dolci: Italy's Sweets by Francine Segan
It may surprise you that sweets, just like any other food, have ethnic origins. Think Cannoli and Tiramisu, and you think Italian. Francine Segan includes these popular favorites and many more in Dolci. Sophisticated and refined sweets grace the pages of this gorgeous book. The chapters include both traditional items such as cookies, cakes and pies, as well as holiday specialties. A particularly interesting chapter is called "Weird and Wonderful, Unique and Unusual Desserts" in which Francine presents recipes like Sweet Chickpea Baked Ravioli and Chocolate Eggplant (yes, eggplant is an ingredient.) While those recipes may not be for everyone, I'm betting you'll find plenty of others to tempt you, and learn a great deal about Italian sweets along the way. —Foodie PamRecipes to try: 2 viewable recipes from "Dolci: Italy’s Sweets". The Butch Bakery Cookbook by David Arrick with Janice Kollar
You have just entered a pink-free zone. Forget the pastel sprinkles and swirls—this book proves cupcakes don't have to be girly. Look for an ingenious assortment of gender-bending sweets, spiked with bold flavors like bacon, beer, whiskey, and cayenne pepper. For those already familiar with the inventory of this New York shop (www.ButchBakery.com), there are detailed instructions to make the trademark chocolate discs that top so many of their manly cupcakes. And for the baking-impaired, there's even a chapter that elevates cake mixes and store-bought frosting to a higher calling. —Peggy FallonRecipes to try: 2 viewable recipes from "The Butch Bakery Cookbook". Baking Style: Art, Craft, Recipes by Lisa Yockelson
Speaking of contrasts, Baking Style is truly a pink-only zone, from the hot pink cover to the pink pages and text throughout. Beyond the pink you'll find a wide-ranging collection of recipes that firmly plant Baking Style in the general purpose category...in a pink sort of way. The author calls this a baking diary, but whatever the term, unlike the majority of this year's specialty baking books this hefty tome offers recipes for nearly any occasion. What sets Baking Style apart from other books of this genre is its organization and flair. In a 'diary-style format', the various chapters have names ranging from "Pure Flavor" to "Plain Old-Fashioned" to "Very Naughty." Within each chapter there is a focus on a related concept, accompanied by a group of recipes. "Pure Flavor", for example, contains an almond essence section and three different almond-centric recipes. Mixed in are the author's essays that provide insight into how she develops her recipes. Definitely not for those who harbor a fear of the color pink, but Baking Style deftly takes the rest of us on a creative baking journey. —Foodie PamRecipes to try: 2 viewable recipes from "Baking Style". Cutie Pies by Dani Cone
In case you haven't noticed, there's a new trend inching its way across the dessert world. Those who claim to have had their fill of cupcakes and cake pops are now turning their fickle palates to pies. Specifically, little personal pies—the cuter-the-better. And what could be cuter than a pie baked in its own mini Mason jar? The author, owner of High 5 Pies in Seattle, delves into other cuties, as well. In addition to "Piejars", options are given to adapt the recipes to eye-catching shapes like classic Cutie Pies (baked in muffin tins); Flipsides (hand-held turnovers); and Piepops (pie lollipops). If you're feeling fresh out of "cute", there are even instructions for making traditional 9-inch pies. Forty recipes in all, both sweet and savory, will keep you rolling in dough. —Peggy FallonRecipes to try: 2 viewable recipes from "Cutie Pies". Ice Cream Happy Hour: Boozy Treats You Spike, Freeze and Serve by Valerie Lum and Jenise Addison
Sugar. Booze. A liberal dose of fat. Yup, it's all here. All the basic food groups come together in over 50 fab cocktails-you-can-eat-with-a-spoon. How about a Mudside Sundae; or Sex on the Beach Rainbow Sherbet; or a Dark and Stormy Float? Regardless of season, this book will inspire you to clean out your freezer and fire up that ice cream maker. —Peggy FallonRecipes to try: 2 viewable recipes from "Ice Cream Happy Hour". Cake Boy by Eric Landlard
As a Master Pastry Chef known for his cakes, his A-list clients, and two British TV series, Eric Landlard knows his stuff. In Cake Boy, he shares that knowledge and offers you the opportunity to make your own great desserts. In chapters ranging from cakes to tarts to cookies and festive recipes, Landlard starts with a description of what is included in the chapter, along with important rules and details you'll need to know before making the recipes. The recipes span the pastry globe to provide a collection of impressive desserts that, despite the uniqueness of many, are really not difficult to prepare at home. Even treasured classics like blueberry muffins have a special twist—rather than the usual blueberries-mixed-into-the-batter, there's a big pocket of blueberries nestled within the muffin, and a sweet blueberry topping. Other intriguing recipes include Toffee and Applesauce Muffins; Ricotta, Apple and Cinnamon Cheesecake; Pastis Gascom; and Rhubarb and Apple Tarte Normande. If you're looking for easily made baked goods with some unique twists, definitely check out Cake Boy. —Foodie PamRecipes to try: 2 viewable recipes from "Cake Boy". Sweet Auburn Desserts by Sonya Jones Southern cuisine has experienced a rise in popularity and with that comes Southern desserts. In Sweet Auburn Desserts, Culinary Institute of America graduate Chef Sonya Jones shares with us both classic Southern desserts and a few modern Southern adaptions. Named for Chef Jones's Sweet Auburn Bakery in Atlanta, Georgia, Sweet Auburn Desserts shows how easy it is to make a perfect buttermilk chess pie, the quintessential Lane cake, and many other desserts like my personal favorite, the Dried Apple Stack Cake. —Heather Jones Recipes to try: 2 viewable recipes from "Sweet Auburn Desserts".
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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