Send Cookbook-Cookery mailing list submissions to
cookbook-cookery@...

To subscribe or unsubscribe via the World Wide Web, visit
http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

or, via email, send a message with subject or body 'help' to
cookbook-cookery-request@...

You can reach the person managing the list at
cookbook-cookery-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Cookbook-Cookery digest..."


Today's Topics:

1. Rev Up Your Cookout (Jamie R)
2. Vegetarian cooking, minus the crunchy persona (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Tue, 7 Jul 2009 15:19:33 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] Rev Up Your Cookout
To: Clipping-Cooking@..., Meat-Lovers@...,
Simply-Sides@..., Cookbook-Cookery@...
Message-ID: <p06240812c67975f3b7a1@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

The Raleigh News & Observer

Rev up your cookout
Burgers, taters star in new books

BY ANDREA WEIGL - Staff Writer
Published: Wed, Jul. 01, 2009 06:14AM

Do you have family members coming over to eat this holiday weekend
but are stumped about what to serve beyond the typical burgers and
dogs?

Well, two Raleigh cookbook authors have new books to inspire your
red, white and blue menu.

Fred Thompson, The News & Observer's Weekend Gourmet columnist, has
written "Grillin' with Gas: 150 Mouthwatering Recipes for Great
Grilled Foods." Debbie Moose, The News & Observer's Sunday Dinner
columnist and former food editor, has a new book, "Potato Salad: 65
Recipes from Classic to Cool."

Thompson's work on this book converted the former die-hard charcoal
snob to a "Can't we all get along?" grilling moderate. "I learned
that folks who use gas grills don't need to be abused by the folks
who only use charcoal. You can get a good product on a gas grill," he
says.

The clincher for Thompson was when he tested the recipe for his
ultimate smoked pork shoulder. He cooked two shoulders, one on gas
and one on charcoal, for a side-by-side taste test. "That's when I
knew this works," Thompson says. "You can make this happen."

While exploring the world of the starchy picnic staple, Moose says
she learned that people are very particular about potato salad.
There's the camp that insists on celery, and others who oppose it.
Then there's the hard-boiled-egg debate. "Eggs are very
controversial," she says.

Beyond that, Moose says, "I learned you can have a whole lot more fun
with it than you think you could. Potatoes are really a blank slate."

Moose grilled potato slices, roasted potatoes, drenched sweet
potatoes in a lime vinaigrette and even came up with a pimiento
cheese potato salad.

In that vein, Thompson shared his recipe for pimiento cheese burgers,
while Moose shared her recipe for "saucy salad," a potato salad that
calls for a North Carolina barbecue sauce. If you want to prepare a
pimiento cheese double feature - burgers and potato salad - well,
you're going to have to buy the book.


Pimiento Cheese Burger

1 small white onion, grated
8 ounces sharp Cheddar cheese, grated
4 ounces mild Cheddar cheese, grated
1/2 cup mayonnaise, such as Duke's or JFG
1 (2-ounce) jar diced pimientos, drained
Freshly ground black pepper
2 pounds 80% lean ground chuck, or 1-1/2 pounds 80% percent lean
ground chuck plus 8 ounces 90% lean ground sirloin
Kosher salt
6 hamburger buns, preferably onion flavor
Pickled jalapeno chile slices

In a medium bowl, mix together the onion, both cheeses, mayonnaise
and pimientos. If you need additional mayonnaise to make it creamy,
add a little at a time. Grind copious amounts of black pepper and
stir that into the cheese mixture.

Divide the ground beef into six equal portions and shape into patties
about 3/4 inch thick. Remember to put a slight indentation into the
center of each patty. Season both sides of burgers with salt and
pepper.

Oil the grill racks. Preheat your grill using all burners set on high
and with the lid closed for 10 to 12 minutes.

Place the burgers on the grill and lower the heat to medium. Grill
for about 5 minutes. Turn the patties and continue grilling until
they reach your desired doneness, about 4 additional minutes for
medium, 6 additional minutes for medium-well. During the last 2
minutes of cooking time, add the buns, cut side down. At the last
minute before taking the hamburgers off the grill, put a generous
spoonful of pimiento cheese on each. Take the buns from the grill,
place on a platter, set a burger on each bun bottom, add pickled
jalape?os on top of the pimiento cheese, and serve.

Makes 6 servings. Per serving: calories, 866; fat, 65 grams (67% of
calories); cholesterol, 178 milligrams; carbohydrate, 25 grams;
fiber, 2 grams; protein, 43 grams; sodium, 1,353 milligrams; sugar, 6
grams


Saucy Salad

2 pounds Yukon Gold potatoes
1/2 cup barbecue sauce
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon apple cider vinegar
2 tablespoons chopped fresh Italian parsley

Debbie Moose writes "This salad with the flavor of sweet-tangy
barbecue sauce would be great alongside burgers and hot dogs. I used
a North Carolina sauce called Thomas Sauce, but select any slightly
sweet and not-too-thick sauce that you prefer."

Place the potatoes in a large pot, add enough water to cover them,
cover the pot with a lid and bring to a boil. Cook until the potatoes
are pierced easily with the tip of a sharp knife, 15 to 20 minutes.
Drain and let cool until you can handle them but they are still warm.
Peel and cut into approximately 1-inch pieces.

In a large bowl, stir together barbecue sauce, onions, celery,
mayonnaise, chili powder, garlic, salt, black pepper and apple cider
vinegar. Add the potatoes and toss until coated. Cover and
refrigerate for several hours or overnight. When ready to serve,
sprinkle with the parsley.

Makes 6 servings. Per serving: calories, 275; fat, 15 grams (49% of
calories); cholesterol, 13 milligrams; carbohydrate, 36 grams; fiber,
4 grams; protein, 4 grams; sodium, 526 milligrams; sugar, 9 grams



------------------------------

Message: 2
Date: Tue, 7 Jul 2009 15:29:46 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] Vegetarian cooking, minus the crunchy
persona
To: Clipping-Cooking@...,
Vegetarian-For-All@...,
Cookbook-Cookery@..., Soups-N-Stews@...
Message-ID: <p06240804c6797597a24e@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Baxter Bulletin

Vegetarian cooking, minus the crunchy persona

MICHELE KAYAL For The Associated Press July 1, 2009

Vegetarian cooking outgrew its Birkenstocks long ago, but as
Americans combat obesity and even financial strain, meatless meals
are becoming mainstream. Several excellent new cookbooks explore the
complexities of vegetarian cuisine in ways that will tempt even the
most devout carnivores.

Chef Maria Elia's "The Modern Vegetarian" (Kyle Books, 2009) is the
book for home cooks who remain unmoved by cauliflower soup and lentil
loaf. Lush photography in saturated hues - jewel-like tomatoes in
gold, green and red; a nearly emerald watermelon set against
aquamarine - offers a vision of vegetarian cooking that is rich,
silky and deeply textured. And the recipes deliver.

Indian, Asian and Middle Eastern flavors inspire many of the guide's
more than 120 recipes, but each is distinct and highly original.
Dukkah-rolled soft-boiled eggs riff on an Egyptian seasoning of
chopped nuts, seeds and spices for an appetizer or light meal layered
with intensity. Coconut-braised Chinese cabbage leaves offer a
creamy, ginger-spiked alternative to your average stir-fry. And the
Capri lemon pasta with peas, fava beans and asparagus remains bright,
lemony and beautiful to look at, even when edamame are substituted
for the fava beans.

Which points to the book's greatest strength: flexibility. Elia, a
staple of food television in Britain, eagerly encourages
substitutions and flavor exploration. Her recipes are decidedly short
on strict directives and on health-food store ingredients. Instead,
she aims to make ordinary cooks comfortable with the power of
meatless dishes, and with their own ability to coax them to their
full potential.

Incomplete instructions hamper a few of the recipes. But Elia cheers
her readers so passionately toward improvisation that winging it
should be a breeze.

Also worth considering:

# "Short-Cut Vegan" by Lorna Sass (William Morrow, 2009)

This straightforward book skips the diatribes and mushy dissertations
of many vegan cookbooks and goes right to the stove. What the
workaday recipes sometimes lack in inventiveness, they make up for
with ease of preparation, an excellent tutorial on healthful
shortcuts and tips for a properly stocked pantry.

# "Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American
Cuisine" by Bryant Terry (Da Capo, 2009)

With 150 catchy and creative recipes for dishes like succotash, zesty
collards and fried green tomatoes, author Bryant Terry almost makes
you believe it can be done without the bacon grease.

# "Babycakes" by Erin McKenna (Clarkson Potter, 2009)

A new Bible for vegan dessert lovers from the bakery that won New
York Magazine's "Best Cupcake" award. The book requires commitment:
You'll have to track down coconut oil, evaporated cane juice, xanthan
gum, special flours, agave nectar and other exotic ingredients. But
the sweet payoff - muffins, cakes, brownies and, of course, cupcakes
- will benefit vegans and people who struggle with food allergies.


Chilled Tomato, Peach and Ginger Soup
Start to finish: 2 1/2 hours (1 hour active)
Servings: 4

1/4 cup olive oil, plus extra for drizzling
2/3 cup thinly sliced shallots (about 4 medium)
1-inch piece fresh ginger, peeled and finely siced
2 1/4 pounds plum tomatoes
8 peaches
4 garlic cloves, finely sliced
1 red chili, halved lengthwise and seeded
Pinch sugar
Salt and ground black pepper, to taste
1 cup water
8 basil leaves (Thai is best), torn

In a large saucepan over medium, heat the olive oil. Reduce the heat
to medium-low, then add the shallots and ginger and cook until sticky
and softened, about 15 minutes.

Meanwhile, bring a large saucepan of water to a boil. Cut a shallow X
in the bottom of each tomato, then cut out the cores. Carefully add
the tomatoes to the water. After 30 seconds, use a slotted spoon to
remove them and set aside.

Repeat this process with the peaches, but let them sit in the hot
water for 1 minute, or until the skins begin to loosen. Remove and
discard the skins from the tomatoes and peaches, then set aside one
of each to use as garnish.

Add the garlic and chili to the shallots, then cook for another 5 minutes.

Roughly chop the tomatoes, reserving any juice, and peaches, then add
them and the juices to the shallots. Add the sugar, salt, pepper and
water, then bring to a boil. Reduce the heat and simmer for 30
minutes.

While the soup simmers, remove the seeds from the reserved tomato
(adding them to the soup), then finely dice the tomato. Repeat with
the peach, then refrigerate both.

Remove and discard the chili from the soup. Transfer the soup, in
batches if needed, to a blender and puree until smooth. Add water if
the soup is too thick. Adjust seasonings. Cool, then cover and
refrigerate until chilled.

Serve garnished with diced tomato and peach, basil leaves and a
drizzle of olive oil.

(Recipe adapted from Maria Elia's "The Modern Vegetarian," Kyle Books, 2009)


Nutrition information per serving (values are rounded to the nearest
whole number): 357 calories; 170 calories from fat; 19 g fat (3 g
saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 7 g
protein; 8 g fiber; 305 mg sodium.



------------------------------

_______________________________________________
Cookbook-Cookery mailing list
Cookbook-Cookery@...
http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

Please feel free to share recipes from the list with friends, so long as you
include the poster and the list as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Cookbook-Cookery-request@....

Read our current digests (and old messages) in the public archives at:
http://groups.yahoo.com/group/cookbook-cookery/

End of Cookbook-Cookery Digest, Vol 8, Issue 99
***********************************************