A Very Cool (and Nerdy - in a good way) Gift

At work this year we drew names for Secret Santa's and my friend traded with a coworker so that she could be my Secret Santa. She had found a perfect gift for me that appeals to both my sci-fi nerd side and my foodie side - the ultimate book! It is The Star Wars Party Book: Recipes and Ideas for Galactic Occasions!

This book is really fun because it fully embraces the Star Wars Universe and covers everything from food to decorations to scavenger hunts to making pajamas. It has lots of good ideas if you have a kid that is into A Galaxy Far, Far Away or if you love to embrace your inner child.

I think my favorite in the book is a recipe for Clone Trooper Cakes - they look so cool and my son absolutely loves them too! I will have to try and make these sometime soon. They are cupcakes that have clone trooper faces on them - I am a little weary of the actual decorating, as I am not the most patient person when it comes to baking.

Another great idea is the Death Star Pinata. Who would not love to take a whack at the Death Star and have goodies come out. The fun thing with that is you could fill it with all sorts of things from candy to toys to erasers or anything small with a Star Wars theme to it. On the cover they show it being hit by a lightsaber - very cool!

Anyway, this book was the perfect gift for me - thank you Jaime and Aidan thanks you too. When I make the cupcakes, I will take some in to work too!!

Cookbook Corner: Nigella Kitchen

In our family, there are several absolutes.  When it comes to cookbooks, if there's a new book out by Ina Garten, our mom absolutely must have it.  It there's something from Madhur Jaffrey, it's a safe bet for Greta.  For me, whenever there's a new book from Nigella Lawson, I'm probably going to get my paws on it.  My husband understands this, so I was not surprised when he gave me Nigella Kitchen: Recipes for the Heart and Home for Christmas.

This book, like most books from Lawson, begs to be read.  You really need to give yourself time to sit down and enjoy Nigella's overly word, conversational style.  She not only gives you recipes, she also gives you plenty of ideas and thoughts about food, cooking and life.


What to Expect: This book is divided up into several different parts, as follows:

• Part I: Kitchen Quandaries (chapters include recipes for every day cooking; quick cooking; easy to make meals; and pantry suppers).
• Part II: Kitchen Comforts (chapters include chicken recipes; meals that require more time and effort; and cozy dinners)

The book also includes Nigella's thoughts on kitchen equipment, tips and shortcuts.

I really like this cookbook--there are plenty of pretty pictures and recipes that I want to try or that might inspire me to make something I wouldn't have. 

Best Recipes: Here are my top five:

• Turkey Meatballs in Tomato Sauce (pg. 44)
• African Drumsticks (pg. 46)
• Speedy Scallopine with Rapid Roastini (pg. 68)
• Buttermilk Scones (pg. 283)
• Raspberry Almond Bars (pg. 298)

I've already made two recipes from this book (Peanut Butter Hummus and Chocolate Banana Muffins)--both of which will appear on the blog later this week!

Complaints: As much as I like this book, I don't think it's her best (How to Eat and How to be a Domestic Goddess are both killer books!).  My biggest complaints are:

• Organization of recipes: Instead of all the baking recipes being in one area, they're dispersed throughout the book--as are all the recipes.  If you want a specific chicken recipe, you better use the index at the back to find it!
• The book itself is large and it doesn't like to lie flat open.  I need to pull a can out of my pantry to act as a weight to keep the book from flopping closed.

Deliciousness scale: 4 spoonfuls of yum out of 5.

Details: This review is based on the 2010 edition of Nigella Kitchen: Recipes from the Heart of the Home; ISBN 978-1401323950

Cookbook Corner: The Essential New York Times Cookbook

Every year, I always ask for, hope for, and receive, at least two new cookbooks for Christmas.  One of my favorite Christmas moments is sitting in front of the tree and the crumbled up pile of wrapping paper, flipping through my new cookbooks.  This year, my husband spoiled me with three new books and I've been devouring them all ever since.  I'll tell you about the other two soon enough, but today it's all about The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser.

This book is massive.  It's the kind of book that, like the Joy of Cooking or our family-favorite Southern Living Cookbook, will surely become a go-to reference for me when I'm searching for the best way to make a well-known dish.  Some books you get for their inspiration through innovation and originality, others...like this one...provide inspiration based on tradition.  The recipes in this book may not be groundbreaking, but they're sturdy, thoughtful, and they beg to be made.

What to expect: A whole freaking lot of recipes (no, that's not a technical term!).  The book contains tons of recipes, with chapters ranging from Drinks, Cocktails, Punches and Glog, Sandwiches, and Pizzas, and Savory Pies, to Poultry and Game, to Pies, Tarts, and Other Desserts, and everything in between.  This is a big book that requires the owner to sit down and read it.  Sure, you could flip to the back of the index to look up a particular recipe, but if you want a big book all about cooking, take the time to read the book and enjoy it.  No, I am not saying you need to read every chapter and every word, but spending time visiting with this book is time well spent.

Best recipes:  This book weighs in at 4 pounds 9 ounces according to my kitchen scale (yes, I did weigh it!) and it contains more than 1,400 recipes.  It's made up of all the best recipes from the past 150 years that have appeared in the New York Times.  There are some interesting recipes in here--ones that I would never make and others that I can't wait to try out.  I've only gone through this book twice (and have listed several dozen recipes I'm dying to make), but here are my top 5 so far:

• Spicy, Lemony Clams with Pasta (pg. 336)
• Crab Cakes, Baltimore Style (pg. 407)
• Chicken Canzanes (pg. 458)
• Flemish Beef and Onion Stew (pg. 515)
• Dijon and Cognac Beef Stew (pg. 561)

Complaints: This is not a complaint of mine, but some may miss photos.  Others may find this book too large and overwhelming.  I've read a complaint that Amanda Hesser provides too much commentary.  I love commentary in a cookbook, so I don't give that complaint much merit.  So far, my only complaints are this:

• Recipes are not arranged in an orderly fashion. For example, in the fish and seafood chapter, recipes are arranged by type.  Shrimp recipes are mixed with fish on the same page, then you'll go several pages without any fish recipes, then you're back to fish later in the chapter.
• I haven't had enough time to sit down and really, really examine this book as much as I'd like.  That's more a complaint about me, but I had to list something...right?

Deliciousness scale: 5 spoonfuls of yum out of 5.

Details: This review is based on the 2010 edition of The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser; ISBN 0393061035

Hearty Vegetable Soup - Something To Warm You Up

Growing up, my Mom has a very beloved cookbook - McCall's Cookbook - it is old and tattered and pages are dogeared and ready to fall out. The spine has disintegrated, but my Mom goes back to it all the time. One of her recipes that I really enjoy is in the Low Calorie section, but it is full of vegetables and flavor and I absolutely love it. It is for Hearty Vegetable Soup - it is so good this time of year after being out in the cold and I love it with some good crusty bread. Here is the recipe from McCall's.

Hearty Vegetable Soup

2 lb shin beef

large soupbone

1 tablespoon salt

4 cups thinly sliced cabbage (1 lb)

1 1/2 cups chopped onion

6 carrots, pared and cut in 3-inch pieces

3/4 cup chopped celery

1/4 cup chopped green pepper

1 can (1 lb 12 oz) tomatoes, undrained

1/2 pkg (10 oz size) frozen lima beans

1/2 pkg (9 oz size) frozen cut green beans

1/2 pkg (10 oz size) frozen peas

1 can (12 oz) whole-kernel corn, drained

1 pared potato, cubed

2 tablespoons chopped parsley

1 can (6 oz) tomato paste

1/2 teaspoon cloves

1 teaspoon sugar

2 teaspoons salt

1/2 teaspoon pepper

• Place beef, soupbone, salt, and 4 quarts water in very large kettle. Cover; bring to boiling. Skim surface.



• Add cabbage, onion,carrots, celery, green pepper, and tomatoes.



• Bring to boiling; simmer, covered, 30 minutes.



• Add other ingredients; simmer, covered 3 1/2 hours.



• Remove meat and bone; discard bone.



• Let meat cool. Cut into cubes; add to soup. Refrigerate several hours.



• Just before serving soup, skim fat from surface. Slowly heat soup to boiling. Store leftover soup, covered, in refrigerator.

So when my Mom makes this, she does not add the green pepper (thankfully); my Dad and I are not a fan of peppers. Also, I think that she uses stew meat that has already been cubed. The other nice thing about this soup is that the longer it cooks, the more delicious it gets - it also freezes well!

Cookbook Corner: Best-Loved Cookies

Since we are entering the holiday cooking season, I thought I would share my favorite cookie cookbook: Best-Loved Cookies by Publications International, Ltd. I found this book about 9 years ago and I break it out whenever I want to cook up a batch of delicious cookies (usually around Christmas time). I have been really happy with the cookbook and the variety of the recipes in it.

What to expect: About 370 pages of recipes and pictures. The introduction includes cookie basics like the different types of cookies, how to melt chocolate, how to bake them, and how to store them once they are made.

The book is organized by the different types of cookies: Cookie Jar Classics, Chockful of Chips, Out of the Ordinary, Brownie Bonanza, A Bevy of Bars, Holiday Treats, Almost Homemade, and Especially for Kids.

Best recipes: These are my go to favorites and I use them so much that the spine has been worn out.

• Mexican Wedding Cakes, p.26. I love these - little balls of sugar, butter and nuts. They are fun to make and are delicious with coffee.

• Soft Spicy Molasses Cookies, p.37. These are exactly what the title says they are and are yummy. Warning, they are a bit messy to make and you really need to keep these cold when you roll them into balls (otherwise they kind of melt).
  

• Original Nestle Toll House Chocolate Chip Cookies, p.56. In case you do not have the recipe memorized or have a bag of Nestle chips, this recipe is a favorite and I use this all year long. It is the same recipe that you find on the back of the Nestle Toll House bag.

• Chocolate Edged Lace Cookies, p110. These look very fancy, but are pretty easy to make (and to eat). Watch out, these do not last long because they are so edible!

• Philadelphia Marble Brownies, p.188. A nice spin on traditional brownies by adding Philadelphia cream cheese to the recipe.

• Chippy Chewy Bars, p.232. I knew these growing up as 5 layer bars. They have graham crackers, peanut butter chips, chocolate chips and my favorite - coconut flakes!
  

• Danish Raspberry Ribbons, p.280. A shortbread type cookie with jam in it. These are made into ropes with indents to place the jam and then after they are cooked, they are cut and drizzled with glaze. Very delicious!
  

Complaints: This book does not have a good recipe for Spritz cookies or Gingerbread cookies - both an essential to holiday cooking. For these recipes, I turn to the Joy Of Cooking Cookbook, a tried and true no frills cookbook that has page after page of recipes.

Deliciousness scale: 4 spoonfuls of yum out of 5.

Details: This review is based on ISBN# 0-7853-4363-6.

Cookbook Corner: Glorious One Pot Meals

Now that fall is officially here, it's time to change how we're cooking.  To hell with grilling and making more delicate foods...it's time to cook (and eat) more hearty dishes, like pot roast, stews, and chili.  One problem with this (for me!) is that one pot meals generally make enough food to feed an army.  When I cook, it's just for me and my husband.  Thankfully, Glorious One-Pot Meals includes tons of tasty, hearty recipes designed for two.  Yay!

What to expect: This is sort of an appliance cookbook because all the recipes require the use of a small cast iron Dutch oven.  All the recipes are for two people, but they can be easily double, tripled, etc.--especially if you have a larger Dutch oven.  I have a small, two-quart Le Creuset Dutch oven that is the perfect size for these recipes.

All the recipes are full meals--they include a protein, a carb, and veggies.  They're easy and quick to make, and, best of all, they're all very healthy (the author rarely uses butter or oils).  If you have a family or are just a very busy person, this book will help you put a tasty (and healthy) meal on the table in less than an hour.

Best recipes: I think of the recipes as a springboard--you can swap out meats, veggies, and carbs to your taste.  That said, here are a few of the standouts:

• Shrimp Masala with Rice, pg. 78
• Adobo Pork, pg. 82
• Beef with Sherried Mushroom Sauce, pg. 88
• Chicken Marsala, pg. 126
• Rosemary Chicken, pg. 150
• Eggplant Parmesan, pg, 172

Complaints: The recipes tend to be repetitive, and I kinda sorta wish there was a dessert section (come on! You can totally whip up some sort of ooey-gooey dessert in a Le Creuset pot!).  Other than that, I think this book inspires you to create you own combinations of grains, meat, and veggies to cook up in 45 minutes in the oven.


Deliciousness scale: 4 spoonfuls of yum out of 5.

Details: This review is based on the 2009 edition of Glorious One-Pot Meals by Elizabeth Yarnell; ISBN 978-0767930109

Cookbook Corner: Everyday Italian

When I was on maternity leave (awhile ago), I watched a lot of Food Network TV. It was during this time that I first saw Giada De Laurentiis's show, Everyday Italian. I really loved the dishes that she made and thought that they looked delicious and fairly easy. I was really excited when the cookbook came out that had all those good recipes that I loved watching her make.

What to expect: 125 recipes, each with a short description about the dish. You will find recipes for everything from appetizers to desserts, along with lots of mouthwatering photos. The recipes are easy to follow and I have found that the ingredients are things that I usually have on hand or can substitute easily.

I have made a bunch of the recipes and have always been very happy with the results! My copy has sauce stains and the cover has been melted from being placed on a hot burner (I was making Risotto). This is one Food Network books that I am glad to have invested in.

Best recipes:
White Bean Dip with Pita Chips p.19 - I love this dip! Easy to make and a crowd pleaser (my picky eater even likes this dip).

Caprese Salad, p. 30 - This is really simple, but extremely good. I love this dish in the summer, for me nothing says summer like tomatoes.

Orecchiette with Spicy Sausage and Broccoli Rabe p. 106 - Okay, sausage is not one of my favorites but this looks really good and I think that I would even like.

Basic Risotto p. 128 - If you want a sure fire recipe for risotto, then this is it. I have made this a dozen times and it has always turned out well.

Chicken Spezzatino p. 173 - This is a very easy recipe for chicken stew (see the post from June 8 for the full recipe and my deviations). This recipe lends itself to be a good sweep the kitchen type meal.

Shrimp Fra Diavolo p. 177 - Spicy, perfectly cooked shrimp! I served this over linguine (see the post from May 24) and the whole family loved it. I would make this for company!

Chocilate Tiramisu p.236 - I have not yet made this, but tiramisu is one of my favorite desserts and I think that Giada would make a mean one.

Complaints: None - I really enjoy this cookbook and it has become a "go to" book whenever I need a recipe.

Deliciousness Scale: 5 spoonfuls of yum out of 5.

Details: This review is based on the 2005 edition of Everyday Italian, ISBN: 1-4000-5258-0.

Cookbook Corner: The Blue Willow Inn Bible of Southern Cooking

Two things happened over the weekend that resulted in me writing this cookbook review:

1. Half Price Books (one of my favorite bookstores--and my absolute favorite place to buy used cookbooks) was having a Memorial Day sale, meaning everything was 20% off; and
   
2. The Mister and I spent the majority of our evenings watching Seasons 1 and 2 of True Blood, the vampire-centric HBO series that takes place in Louisiana, meaning that each night we were transported to the South.

When I went to my local Half Price Books (HPB), I was looking for Mexican and Tex-Mex cookbooks, but was sidetracked by the shelf titled "Southern Cooking." I love regional cookbooks. When I go on vacation to a different state (or even a different part of WA state), I always try to pick up a local cookbook. I like bringing home recipes of places I visit. Since I've been immersed in Southern culture, I was more interested in the "Southern Cooking" collection at HPB than I would usually be.

The Blue Willow Inn Bible of Southern Cooking jumped off the shelf at me, and for about $5.00 I couldn't resist adding it to my collection.

What to expect: Over 600 recipes from the nice Southern town folk of Social Circle, GA. The recipes are divided into appetizers, beverages, jams and spreads, soups and salads, relishes and pickles, gravies and sauces, breads, side dishes, main dishes, desserts and sweets, and a kids section.

The book also has a lengthy introduction about the history of Blue Willow Inn and the town of Social Circle. Many local ladies added their favorite recipes (some are even award winners) and recipes that have been passed down from grandmother to mother to daughter over the generations.

A lot of the dishes are specials of the Blue Willow Inn, and the authors even provided sample menus that are used for special occasions (Christmas, Mother's Day, 4th of July, etc.) at the Inn.

There are not a lot of pictures, but that's just fine by me. A lot of culinary ground is covered in this book, and I for one would prefer tons of recipes over tons of glossy photos.

Best recipes: This is the kind of book you need to sit and go through more than once. I've been through it only one time so far, but I've made a lengthy list of dishes I want to try. I'm hoping to get my act together and whip up a big Southern dinner for the family soon. Here are some of the standouts on my preliminary list:

• Vidalia Onion Spread, pg. 58
• Sweet Potato Bread, pg. 150
• Baked Corn, Chex, and Cheese, pg. 167
• Orange-Pecan Glazed Chicken with Wild Rice, pg. 245
• Triple Layer Brownies, pg. 275

I'm not including on my list all the many pies and confections that sound amazing. Chess pie, buttermilk pie, peanut butter pie, etc. are all included and are probably awesome. The book also includes mandatory recipes for Southern classics like fried chicken, ambrosia, grits, corn pudding, biscuits, squirrel, etc.

Complaints: None. Except I think the copy I picked up was once owned by a smoker. How do you get that smell out of a book?

Deliciousness Scale: 5 spoonfuls of yum out of 5.

Details: This review is based on the 2005 version of The Blue Willow Inn Bible of Southern Cooking by Louis and Billie Van Dyke; ISBN: 1-4016-0227-4.

My Attempt At Thai Food

Since I recently have a little time on my hands, I decided to attempt to cook up some Thai food. I have tried in the past to make Pad Thai and had very limited success - you could eat it, but it was not restaurant quality (or even that good). So the first thing I did was find a good Thai cookbook; I got Real Thai, The Best of Thailand's Regional Cooking by Nancie McDermott. There are no pictures, but when I started looking at the recipes, they sounded good and the ingredients made me want to give it a try.

Next up was to figure out what to make and the best way to do this, thumb through the cookbook and read some recipes! The first one I came across was for fried spring rolls, then rice noodles with soy sauce, Chinese broccoli and beef, then Mussamun curry with beef, potatoes, and peanuts, next was grilled pork on skewers with cucumber salad and spicy peanut sauce, and lastly sweet-hot garlic sauce. Ok, so all of these sound really good, but might be a bit ambitious for my first attempt! I was also on the lookout for Thai corn cakes - I found them on-line at realthairecipes.com.

My final menu was:
Thai Corn Cakes (Khao Pod Tod)
Fried Spring Rolls (Boh Biah Tote) with Sweet-Hot Garlic Sauce (Nahm Jeem Gratiem)
Rice Noodles with Soy Sauce, Chinese Broccoli, and Beef (Kwaytiow Paht Si-Yu)

Before I could start to cook, I needed to get the right ingredients - so I headed off the H Mart (see Lydia's post from February 2, 2010). Bean thread noodles, rice stick noodles, fish sauce, tamari sauce (or dark soy sauce), spring roll wrappers, plus fresh ingredients like shrimp, ground pork, flank steak, shallots, garlic and ginger - yum!

Now that I got the menu down and the shopping done, it is time to cook! Check out the rest of the weeks blogs for how I did and how it was all received!

Chicken Casserole Goodness

Back on the blog on March 18, Lydia reviewed "The Best Casserole Cookbook Ever." After seeing the cookbook, I ran out to Half Price Books and picked it up. My first recipe from it was for Asiago Chicken and here it is:

Ingredients
4 tablespoons butter
8 boneless, chicken breast halves
1/2 pound mushrooms, sliced
1 green bell pepper, seeded and diced
8 slices Asiago cheese or Jarlsberg cheese
1 1/2 cups milk
1/4 cup all-purpose flour
1/2 cup sour cream
1 1/2 cups dried herb stuffing

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish.
2. Rinse the chicken breast halves and pat dry with paper towels. Place in the baking dish and top with the mushrooms, bell pepper, and sliced cheese.
3. Mix the milk, flour, and sour cream in a small bowl and pour over the chicken breasts. Sprinkle the stuffing mix over evenly and drizzle with the 4 tablespoons melted butter.
4. Bake, uncovered, for 30 to 35 minutes, or until the chicken breasts are cooked through.

So here are my editorials on the recipe - I don't like peppers, so I left them out. I also used light sour cream, reduced fat Jarlsberg cheese and low sodium Chicken Stove Top Stuffing. I also mixed boneless chicken thighs and breasts. This was a super easy and very yummy meal! I served it with a tossed salad and some good bread. I would definitely make this again and I look forward to the next meal that I make from the cookbook!!

Cookbook Corner: The Best Casserole Cookbook Ever

I was browsing through my local Barnes and Nobel the other night and happened upon a decent looking cookbook, The Best Casserole Cookbook Ever. I flipped through it and saw, on initial inspection, several tempting recipes. The $25 dollar price tag made me put the book back on the shelf. Then the next day, I happened to be at one of my favorite places, Half Price Books, and noticed that they had several copies of The Best Casserole Cookbook Ever for the low-low price of $9.98. Needless to say I snapped up a copy, pleased that I got it for less than half of B&N's price. Go me!

What to expect: Boasting over 500 recipes, the book includes sections on: Casserole Basics, Appetizer Casseroles, Casserole Breads, Breakfast & Brunch Casseroles, Poultry Casseroles, Beef Casseroles, Pork Casseroles, Lamb, Veal and Game Casseroles, Grains and Legume Casseroles, Fish and Shellfish Casseroles, Casseroles for Kids, Dessert Casseroles...and on and on and on. I think you get the idea.

The recipes are easy to follow and don't require a lot of difficult techniques or fancy ingredients. Many of the dishes can be made ahead of time and thrown in the oven when ready to cook, which is nice for busy people (and really--who isn't pressed for time these days?).

Best recipes: I've only just started going through this book, but there are tons of yummy recipes, like the Eggplant and Garlic Slather I featured recently. Here are a few more that I want to try:

• Chicken, Polenta, and Morel Casserole (pg. 148)
  
• Beef with Mushrooms (pg. 224)
  
• Pasta Baked with Cheese and Stout (pg. 324)
  
• Barley and Mushroom Casserole (pg. 330)
• Orzo Chicken for Two (pg. 546)
  

Complaints: Some of the recipes tend to get a bit repetitive, but that's just the way it goes. There are not a lot of photos in this book, but that's not a reason to walk away from the book. Overall, it's a simple, unpretentious book that features a ton of family-friendly (if not overly inventive) casseroles.

Deliciousness Scale: 4 spoonfuls of yum out of 5.

Details: This review is based on the 2008 edition of The Best Casserole Cookbook Ever by Beatrice Ojakangas (photos by Susie Cushner); ISBN 978-0-8118-5624-9.

Cookbook Corner: Small Batch Baking

I've mentioned it before, but I am a cookbook fiend. I have zillions of them lying around and I really believe that you can never have too many. It's just not possible.

I also think it's not always fair to judge a book by its cover. If that were the case, the scary lady with the tiny cakes on the cover of Small Batch Baking would have scared me off for sure. But I'm glad I didn't let her get in my way because this book fits a niche.

I live in a two person household and I love to bake. What I don't love, however, is having dozens of cookies, pounds of cake, or tons of muffins to eat. With just two people, we never get through a full batch of anything and that means I'm giving stuff away or throwing stuff away. Not cool.

What to expect: The first part of the book gives hints for baking for less than an army. Debby Maugans Nakos has a technique for baking cakes in recycled tin cans, which is both frightening and frugal. The rest of the book is broken down into the following chapters:

• Beautiful Small Cakes
• Pies and Tarts
• Cookies and Bars
• Crumbly, Sweet and Fruity: Cobblers, Crisps, Crumbles, and Shortcakes
• Baked Puddings
• Sweet and Savory Muffins and Breads
• Valentine Specials
• Holiday Goodies You Can't Live Without

Best recipes:

• Chocolate Birthday Cake with Double Chocolate Sour Cream Frosting, page 16
• Bake Sale Lemon Meringue Pie, page 130
• Flaky Cherry Cobbler, page 220
• Rustic Bacon Biscuits, page 318
• Peanut Butter Tarts, page 374
• Southern Pecan Pie, page 430

Complaints: Apart from the scary lady on the cover? I don't love the cookie section of this book. The recipes yield less than half a dozen cookies and that seems, well, like a waste of time. There are no photos in this book, which doesn't really bother me, though it would be nice to see some of these things in their final form.

Deliciousness Scale: 3 spoonfuls of yum out of five. Like I said, this really is a niche book, but it works for me and my family.

Details: This review is based on the 2004 edition of Small Batch Baking by Debby Maugans Nakos, ISBN 9780761130352.

Cookbook Corner: Baker's Companion

Continuing on the baking kick I've been on lately, I thought it would be a good time to introduce you to one of my favorite baking cookbooks. If you ever want to buy me a cookbook and you're not sure what to get me, a baking book is always a great idea. I have many a baking book, and as a rule I love them all, for different reasons.

This book comes from The King Arthur Flour people, and if you've ever used King Arthur flour, you know how nice their products are. They also have a really fun shop in Vermont that I look forward to visiting when I'm back in the Green Mountain State. These people know their baking stuff...if you just follow their advice, you're going to do just fine.

A lot of people are intimidated by baking, but I really think that's silly. When it comes to doing it right, just be sure to read the recipe through a couple of times before you get cooking and take your time.

Now on to the book!

What to expect: The book starts with a great overview on measuring, and even if you're an experienced baker, you can learn a thing or two by reading this section. The rest of the book is broken down into chapters filled with recipes on:

• Breakfasts
• Fried Doughs
• Quick Breads
• Buckles, Cobblers, and Crisps
• Crackers and Flatbreads
• Yeast Breads
• Sourdough
• Cookies and Bars
• Cakes
• Pies, Tarts, and Quiches
• Pastry and Viennoiserie

Best Recipes: here are five of my favorites:

• Cinnamon Puffs, page 67
• Scallion Cheddar Scones, page 121
• Devil's Food Cake, page 345
• Almond Puff Loaf, page 99
• Basic White Bread, page 198

Complaints: There are not a ton of pictures in this book, and when it comes to baked goods, looking at them is so inspiring. Oh well. Also, you really, really, really need to read the full recipes through at least once or twice so you know what's going on. They don't specify if butter or other ingredients should be at room temperature, so reading the full recipe is mandatory. But the pros with this book outweigh the cons.

Deliciousness Scale: 4 spoon fulls of yum out of 5. I think this would be an awesome wedding or housewarming gift.

Details: This review is based on the First Edition of the King Arthur Flour Baker's Companion, ISBN 0-88150-581-1, published in 2003.

Cookbook Corner: Country Suppers - Simple, Hearty Fare for Family and Friends

My Mom discovered this cookbook when she and Dad lived in Brandon, Vermont. She sent me a copy hoping that I too would be able to share in the flavors of small towns, country houses and warm fires on cold, snowy nights.

The illustrations in the book are by Warren Kimble, Brandon's resident artist. I know that I think of Vermont every time I have a dish from this cookbook!

What To Expect: A 9 page introduction on stocking your cupboard, 245 pages of recipes and 2 pages of mail-order sources (so you can bring a bit of Vermont to your table). As the title says, this book is full of hearty food - perfect for fall and winter meals, especially when you have people over to share with.

Also throughout the cookbook are sections called Country Tips and Tales, these are funny little bits of wisdom like "Dandelion juice rubbed on a wart will make it disappear, said by some old wives". This was after a recipe for Dandelion-Stuffed Chicken Breasts, p. 54-55.

Of course being a true Vermont cookbook, there is a section devoted to recipes using maple syrup. This book also really focuses on ingredients that are abundant in Vermont.

Best Recipes:

• Herb-Crusted Roast Beef, p. 10-11
• Vermont Boiled Dinner, p. 14 (AKA Corned Beef and Cabbage - just in time for Saint Patrick's Day)
• Beef and Cheddar Pie, p.18 - This is by far the family's favorite recipe. If you try it, double the biscuit dough crust - it just doesn't make enough following the recipe.
• Smoked Ham Hock and Pea Soup - Lydia and Mom would not like this, but Dad and I love a good pea soup.
• Buttermilk Bread, p.116
  
• Spiced Apple Butter, p.206 - I love apple butter on English muffins with coffee.
  
• Almond Pumpkin Cake, p.214 - This sounds delicious, but I haven't made it yet!
  

Complaints: No pictures of the food and this is not a book for 2 eaters (unless they are very hungry or you want a lot of leftovers).

Deliciousness Scale: 4 spoonfuls of yum out of 5 - thanks Mom!


Details: Country Suppers - Simple, Hearty Fare for Family and Friends by Ruth Coustineau, ISBN 0688152236

Cookbook Corner: The Southern Living Cookbook

May 2006 edition

This is my favorite cookbook. I have given it as a wedding present, shared many recipes and use it as my ultimate bible. Whenever I need an idea, this is the first place I look. I also use it often for its appendices, especially conversions and cooking times.

I have an older copy that is out of print - I think my Mom gave me this when I went to college (a long time ago). My copy has all sorts of stains, creases and spills throughout it. Every time I open it up, it makes a nice "sticky" noise

What to expect: 495 pages of recipes, 3 pages of Vegetable Cooking Charts and 4 pages of Appendices. This book starts off with cooking basics like napkin folding and setting the table, then moves in to appetizers & sandwiches, beverages, breads, cakes & frostings, cookies & candies, desserts, eggs & cheese, fish & shellfish, food preservation, meats, pasta, rice & cereal, pies & pastries, poultry, salads & dressings, sauces, soups & stews and ends with vegetables & side dishes.

I really like the extra information that each section offers. For meats it has all the different cuts and cook times, while the bread section gives tips on yeast breads & flour to use. If you are stuck, have food questions, or just want to learn tricks, this book has it all.

Oh yeah, it also has over 1000+ recipes, pictures and illustrations through it!

Best recipes:

• Spinach Dip in Cabbage (I use a hollowed out sourdough round loaf instead), p.31
  
• Blueberry Streusel Muffins, p.76
• Monkey Bread, p.93
• Pot Roast with Sour Cream Gravy, p.291
• Vermicelli Pie (I make this with leftover spaghetti), p.341
• Cream Puff Pastry (my favorite recipe in the book - I stuff them with ice cream & Dove chocolate sauce), p.372
• Chicken Breasts Lombardy (my second runner up), p.392
  

Complaints: Squirrel Fricassee, p.331 - Ha ha! No really, this is an actual recipe - it is probably pretty good too, if you like squirrel.

Deliciousness Scale: 5 spoonfuls of yum out of 5!

Details:
My review is based on my 1987 version of this book. ISBN: 848707095. If you can't find this version, you can find the current version, ISBN-13 9780848731144.

Cookbook Corner: Savory Baking

I love baking cookbooks. I have several and always want more. Over the holiday shopping season, I noticed that March Cech's Savory Baking: Warm and Inspiring Recipes for Crisp, Crumbly, Flaky Pastries was on several "best of 2009" cookbook lists.

I am more of a fan of savory snacks and was excited by the prospect of a book dedicated only to less-sweet baked goods. Thankfully, my husband picked up a copy for me and I am eager to get baking!

What to expect: This book includes 75+ recipes and several color photos. The author takes normally sweet baked foods and puts an interesting savory twist on them. She also goes beyond just baked savory treats and includes a few items that could be main course dishes in their own right. The book starts off with the normal explanation and information about equipment and techniques and ends with a section on various accompaniments like sauces, spreads, chutneys, and dressings.

Best recipes: There are plenty of recipes I'm anxious to try, like:

• Sour Cream and Dill Muffins (page 35)
• Onion and Sherry Cream Turnovers (page 64)
• Portobello Mushroom, Rosemary, and Shallot Cream Clafouti (page 101)
• Thyme, Lemon, and Sea-Salt Shortbread (page 124)
• Black-Rimmed Pistachio Wafers (page 137)
  

Complaints: None! Though I'd love to see more recipes and more photos. Maybe they'll do another version of this book since this one has done so well.

Deliciousness scale: 4 spoonfuls of yum out of 5!

Details:
This review is based on the 2009 edition, ISBN: 9780811859066

Kheer

Since Lydia knows of my new passion for Indian cooking (and eating), she dug through her vast collection of cookbooks and found one for me: Complete Indian Cooking by Sterling Publishing Co, Inc. It has photos to go with each recipe and a nice introduction that describes the spices and cooking tools need to prepare the dishes in the book. It was in this book that I found a recipe for Kheer or rice pudding to complete the meal I made on Saturday night (see Monday's blog).

kheer with candied almonds

Kheer Recipe

1/3 cup long-grain rice
7 1/2 cups milk
1/2 cup golden raisins
sugar to taste
5 ozs cream

• Put the ice and 4 1/2 cups milk in a heavy-bottom pan. Cook for 45-60 minutes until most of the milk has been absorbed - use low to medium heat and stir often.
• Add the remaining milk and the raisins. Increase heat until the milk is at a very low boil and constantly stir. Once the milk starts to thicken, reduce heat to low-simmer; stir often.
• Once the milk has thickened and is creamy, remove from heat and add sugar to taste (I think I added about 1/4 cup).
• Transfer pudding to a glass bowl and allow to cool. Stir occasionally to prevent a skin from forming.
• Stir in the cream and transfer to serving dishes. Serve cold and sprinkle with almonds, pistachios or other nuts.
  

Topping

1/4 cup raw almonds
1 tablespoon butter
honey or sugar

• In a small, non-stick pan, melt the butter over medium-high heat.
• Chop the almonds and add them to the butter.
• Constantly stir the almonds until they start to brown.
• Lightly drizzle with honey or sugar and mix well.
• Remove from heat and allow to cool.

Comments

When I made this, the original recipe just called for simmering the milk - I ended up cooking my pudding for an extra hour before I turned up the heat. I also made sure to stir this well and use whole milk - I was worried about scalding the milk and having a skin form (neither of these things happened). I also think that it would be tasty to add some type of extract while the milk is thickening, like vanilla, orange or almond. Additionally, I think that you could also sweeten this with honey, but the sugar was good too. I really think that the candied almonds made this dish - it was a really nice end to all of the rich flavors and spices of the lamb dish. Please try it out and let me know what you added!

Cookbook Corner: Way to Cook

Everyone seems to make the same resolution every year: to lose weight. I am not a resolution maker, but it's always good to have a nice collection of healthy recipes at my ready. I saw Cooking Light's Way to Cook at Costco (for $17), it looked good, and I thew it in my cart.

I haven't cooked from this book yet, but I plan to soon.

What to expect: The book is divided up by technique (Way to Saute, Way to Broil, Way to Bake, etc.) and is filled with full color photos. The first part of the book provides a comprehensive overview of healthy cooking basics including ingredients, equipment, and techniques.

After the intro, each chapter is a different cooking technique, so all recipes that require broiling are stacked together. This is different than most cookbooks that divide recipes by main ingredient. Every recipe includes multiple, full color photos, so the book lives up to its promise of being a "complete visual guide to everyday cooking."

Best recipes: Here are a few that made it to the top of my "to try" list:

• Pork and Ancho Chili Tamales (pages 120-123)
• Chicken with Cider and Bacon Sauce (pages 146-148)
• Soft Shell Crab Sandwiches (pages 194-195)
• Quick Barbecue Flank Steak (pages 220-221)
• Duck with Pinot Noir and Cherry Sauce (pages 326-327)
  

Complaints: Because of the layout of this book, I think I'll need to rely on the index a lot to quickly find recipes. The book is heavy on photos and technique info, so it may be a little bit more of a beginner-friendly book than I need. Still, that's just a minor complaint. Another thing I am not crazy about is the dust cover. It slides around way too much and I'll probably end up pulling it off and recycling it. Oh well. (Disclosure: I'm not a fan of dust covers of any sort as a rule!)

Deliciousness scale: 3.5 spoons of yum out of 5.

Details:
This review is based on the 2009 edition, ISBN 0-8487-3292-8

My New Year's Resolution

As I have gotten older and exposed to different cuisines, I have found that the sauces, meats, spices and breads at Indian restaurants to be craveable and extremely delicious. So when it came time to make my birthday and Christmas lists, I found that Indian cookbooks were at the top. I also thought that focusing on one type of cuisine might also give me focus and motivation for the blog.

So my friends and family came through with the cookbooks and I got 2 different Indian cookbooks: Indian Cooking by Madhur Jaffrey and Complete Indian Cooking by Meena Pathak. After looking through both, I got inspired to learn how to cook these meals at home.


The first thing I did was to raid my spices and make a list of everything that I would need. I then headed out to Cost Plus Word Market and stocked up on cardamom pods & powder, coriander, cumin, turmeric, and anything else that sounded good - I even found Kadhai to serve my creations in!

Then the hard part, what to make first? I decided to go with something relatively easy and not super spicy. The winner was Mughlai Chicken with Almonds and Raisins (page 96 of Madhur Jaffrey's book) and Jeer pulav, rice flavored with cumin seeds (page 97 of Meena Pathak's book). I did cheat and buy already prepared naan (which was so-so) - I will attempt homemade naan in the future.

The sauce in the chicken was creamy and had a slight smokey flavor from the almonds and spices and the rice was extremely easy to make and very forgiving too. I did a lot of the prep work ahead of time - chopping the chicken and onions, measuring the spices and making an almond paste. Both dishes were complete successes! They were restaurant quality and super yummy!! I would definitely make these again and serve them for guests.

So here is my New Year's resolution: "To make at least 3 dishes a month and blog about them".

Here is to a new flavor adventure in the new year!

Cookbook Corner: Betty Crocker's Cooky Book

Ever since I was a little kid, I've loved cookbooks. I'll have to try to find the old photo of me as a toddler sprawled out on the kitchen floor with my mom's awesome Betty Crocker cookbooks scattered around me. Betty Crocker books were always close at hand growing up. I loved their hard covers, their spiral binding, the sound the pages made over the metal spirals when I turned them, and--of course--the dated but still yummy photos.

My mother says she never had Betty Crocker's Cooky Book, but it seems so familiar to me. When I saw it perched on the bookshelf at Barnes and Noble, I had to snatch it up and take it home with me.

What to expect: The Cooky Book is packed with over "450 cookie recipes, dozens of appetizing full-color photographs, and many how-to-do-it sketches." The book originally came out in 1963 and was reissued in 2002 with the following comment from the Betty Crocker folks:

We're excited to bring you this treasured edition of Betty Crocker's Cooky Book. The recipes are exactly as they appeared in the original 1963 cookbook to reflect the heritage of American baking. Eating habits may have changed, but the fond memories of sharing the delicious cookie recipes from this cookbook remain the same.

Some ingredients and food safety concerns have changed over the years. So you may want to try these recipes using today's ingredients and methods. Or ask Mom or Grandmom how they make these recipes still taste so good today!

Some cookbooks are family treasures. They're splattered with batter, dribbles of egg, and crusty splotches of vanilla. The fact that they're so worn makes them all the more special. Betty Crocker's Cooky Book is one of those books. I can't wait to see how my book warps with wear. If you like to bake, if you're a cookie fiend, or if you have kids, this is a bookshelf essential.

Best recipes: Wow. There are way too many to list. I sat down and listed all the cookies I want to try, and came up with several dozen. Oops. Here are my current top six:

• Chocolate Crinkles (page 23)
• Zimtsterne: crispy, spicy cookies from Switzerland (page 43)
• Banana Spice Cookies: for my husband (page 67)
• Chocolate Crisscross Cookies (page 68)
• Old Fashioned Sour Cream Cookies (page 79)
• Chocolate Coconut Candies: for my sister; the first ingredient in this is mashed potatoes! (page 125)

Also, I have to mention that in the back section of the book, the Betty Crocker folks have information and recipe on what they've deemed their top cookie recipes for the decade dating from Hermits in the 1880s to French Lace Cookies in 1963 and everything (brownies, Toll House Chocolate Chips, etc.) in between.

Complaints: I have nothing to complain about. However, there are an awful lot of recipes for date-based cookies and bars. The fact that some of the recipes and ingredients are a bit foreign or old fashioned make the book all the more endearing.

Deliciousness scale: 5 spoons of yum out of 5!

Details:
This review was based on the 2002 reissue facsimile edition. ISBN: 0-7645-6637-7