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Today's Topics:

    1. THEME: Turkey Picatta on Pumpkin Puree (Jamie R)


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

Message: 1
Date: Thu, 19 Nov 2009 22:44:16 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...
Subject: [Cookbook-Cookery] THEME: Turkey Picatta on Pumpkin Puree
Message-ID: <p06110418c72b7c38cf5a@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Turkey Picatta on Pumpkin Puree

Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen," Random House, 1991
Show: Wolfgang Puck
Episode: Patriotic Thanksgiving

Prep
     35 min
Inactive Prep
     2 min
Cook
     1 hr 45 min
Total:
     2 hr 22 min

Pumpkin Puree:

2 pounds fresh pumpkin, seeds removed and cut into chunks
1 cup water
4 tablespoons unsalted butter, cut into pieces
2 tablespoons dark brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Turkey Piccata:

12 sage leaves
1 tablespoon chopped fresh sage
2 pounds turkey breast, cut into 12 slices, each 1/3-inch thick
Freshly ground pepper
1/4 pound prosciutto (6 long, thin slices, cut in half)
Salt
All-purpose flour
2 tablespoons vegetable oil
1/2 cup port
1 cup chicken or turkey stock
1 1emon, juiced
2 tablespoons unsalted butter
Cranberry Catsup, recipe follows

Directions

Preheat the oven to 400 degrees F. Prepare the Pumpkin Puree: In a small baking
tray, combine the pumpkin chunks with the water. Cover and bake until tender,
about 1 hour. Drain excess water. Scoop out the flesh of the chunks of pumpkin,
transfer to a bowl, and mash. Stir in the remaining ingredients and mix well.

Puree in a food mill and correct seasonings, to taste. Keep warm over simmering
water, stirring when ready to serve.

Prepare the Piccata: Place 1 sage leaf in the center of each slice of turkey and
season with pepper. Top with a slice of prosciutto and press together with the
palm of your hand. Season the other side with salt and pepper and dust both
sides lightly with flour.

Heat a large, heavy saute pan and add the vegetable oil. Sear the turkey
scallops, prosciutto-side down, until golden. Turn and sear the other side. As
the turkey scallops are cooked, remove from the pan and keep warm. Pour out the
oil, add the chopped sage, and deglaze the pan with the port. Add stock and
lemon juice and reduce by half. Whisk in the butter and keep warm.

Divide the pumpkin puree and mound in the center of each of 4 warm plates.
Surround with 3 turkey scallops and spoon a little of the sauce over. Serve with
Cranberry Catsup.
Cranberry Catsup:

1 pound fresh cranberries, rinsed
1/2 small onion, diced
1/4 cup plus 1 tablespoon packed brown sugar
1/2 cup cider vinegar
Zest of 1 medium orange, chopped fine
1 large garlic clove
1 1/2 teaspoons salt
1 teaspoon pickling spice

In a medium stainless steel or enamel saucepan, combine all of the ingredients.
Cook over a low flame, stirring often, until thick and almost smooth, 25 to 30
minutes. There is very little liquid, so you must be careful of scorching.
Strain through a food mill. Cool and refrigerate in a covered container until
needed.

Yield: about 1 1/2 cups



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

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Today's Topics:

    1. THEME: Perfect Roast Turkey with Best-Ever Gravy (Jamie R)


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

Message: 1
Date: Wed, 18 Nov 2009 15:05:53 -0800
From: Jamie R <craftncook@...>
To: Cookbook-Cookery@..., Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Cookbook-Cookery] THEME: Perfect Roast Turkey with Best-Ever
	 Gravy
Message-ID: <p0611040dc72a2de5abb3@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Perfect Roast Turkey with Best-Ever Gravy
Makes about 18 servings with about 7 cups gravy
Thanksgiving 101
Celebrate America's Favorite Holiday with America's Thanksgiving Expert
by Rick Rodgers

After trying every turkey roasting method under the sun, this is the one I come
back to, and the one I always teach at my cooking classes. I am giving
instructions for an average-sized 18-pound turkey, but the instructions can be
adjusted depending on the size of your bird.

One (18-pound) fresh turkey
About 12 cups of your favorite stuffing
2 1/2 quarts Homemade Turkey Broth, as needed
8 tablespoons (1 stick) unsalted butter, at room temperature
Salt
Freshly milled black pepper
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional

1. Position a rack in the lowest position of the oven and preheat to 325? F.
Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey
inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its
breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal
skewer, pin the turkey's neck skin to the back. Fold the turkey's wings akimbo
behind the back or tie to the body with kitchen string. Loosely fill the large
body cavity with stuffing. Place any remaining stuffing in a lightly buttered
casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in
the hock lock or tie together with kitchen string.

2. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over
with the softened butter. Season with the salt and pepper. Tightly cover the
breast area with aluminum foil. Pour 2 cups of turkey stock into the bottom of
the pan.

3. Roast the turkey, basting all over every 30 minutes with the juices on the
bottom of the pan (lift up the foil to reach the breast area), until a meat
thermometer inserted in the meaty part of the thigh (but not touching a bone)
reads 180? F degrees and the stuffing is at least 160? F, about 4 1/4 hours.
(see below for estimated roasting times.) Whenever the drippings evaporate, add
broth to moisten them (about 1 1/2 cups at a time). Remove the foil during the
last hour to allow the skin to brown.

4. Transfer the turkey to a large serving platter and let it stand for at least
20 minutes before carving. Increase the oven temperature to 350 degrees. Drizzle
1/2 cup of turkey broth over the stuffing in the casserole, cover, and bake
until heated through, about 30 minutes.

5. Meanwhile, pour the drippings from the roasting pan into a heatproof glass
bowl or measuring cup. Let stand 5 minutes; then skim off and reserve the clear
yellow fat that rises to the top. Measure 3/4 cup fat, adding melted butter, if
needed. Add enough turkey broth to the skimmed drippings to make 8 cups total.

6. Place the roasting pan over two stove burners on low heat and add the turkey
fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan,
and cook until lightly browned, about 2 minutes. Whisk in the turkey broth and
the optional bourbon. Cook, whisking often, until the gravy has thickened and no
trace of raw flour flavor remains, about 5 minutes. Transfer the gravy to a
warmed gravy boat. Carve the turkey and serve the gravy alongside.

TURKEY BROTH: Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch
pieces (or ask the butcher to chop them). In a large stockpot, heat 2
tablespoons vegetable oil (or use fat pulled from turkey tail area and render).
Add the giblets reserved from the turkey. Cook, stirring, over medium-high heat
until browned, 5 to 7 minutes. Remove them with a slotted spoon and set aside.
In batches, add the chopped turkey wings to the pot, adding more oil if needed,
and cook, turning occasionally, until browned, 8 to 10 minutes per batch. Return
the giblets and all the wings to the pan. Add 1 onion, 1 carrot, and 1 celery
rib with leaves, all coarsely chopped. Cook until the vegetables soften, about 5
minutes. Add 4 quarts water, or enough to cover the ingredients by at least 2
inches. Bring to a boil, skimming off all of the foam that rises to the top.
Reduce heat to low and add 1/2 teaspoon dried thyme leaves, 4 parsley sprigs,
1/4 teaspoon black peppercorns, and 1 bay leaf. Simmer uncovered 2 to 3 hours.
Strain the broth and let cool; skim all the fat from the top before using. Makes
about 8 cups.



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

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Today's Topics:

    1. THEME: Broccoli Puree with a Hint of Mint (Jamie R)
    2. THEME: Dried Cherry Chutney (Jamie R)


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

Message: 1
Date: Tue, 17 Nov 2009 16:28:43 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: Broccoli Puree with a Hint of Mint
Message-ID: <p06110413c728ef971f0f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Broccoli Puree with a Hint of Mint
"Vegetable Harvest" by Patricia Wells (William Morrow, 324 pp., $34.95)

Serves 12

2   pounds broccoli florets and stems, trimmed and rinsed
1   cup fresh mint leaves and stems, rinsed
   Fine sea salt

Bring 1 quart water to a simmer in bottom of steamer. Place broccoli on steaming
rack. Place rack over simmering water, cover, and steam until broccoli is soft
and cooked through, about 10 minutes. With slotted spoon, transfer broccoli to
food processor or a blender. Add mint and salt and puree to a smooth-textured
puree.



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

Message: 2
Date: Tue, 17 Nov 2009 18:14:26 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: Dried Cherry Chutney
Message-ID: <p0611041bc72907bfc85f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Dried Cherry Chutney
Makes 2 cups

>From "The New Basics Cookbook," by Julee Rosso and Sheila Lukins.

2 cups pitted dried cherries
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced fresh ginger
6 tablespoons apple juice
3 tablespoons fresh lemon juice
1/2 teaspoon crushed dried red pepper flakes

Combine cherries, sugar, vinegar, celery, ginger, apple juice, lemon juice
and pepper flakes in a microwave-safe 2-quart casserole; stir well.

Cook, uncovered, at full power (650 to 700 watts) 6 minutes. Stir, making
sure the sugar has dissolved, and return to the microwave. Cook an
additional 8 minutes.

Allow the chutney to cool; cover tightly and refrigerate. Keeps for 1 week
refrigerated.



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

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End of Cookbook-Cookery Digest, Vol 8, Issue 144
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Today's Topics:

    1. THEME: Nola Rib-Eye Sandwiches (Jamie R)
    2. THEME: Roselyn Bakery Sweetheart Coffee Cake (Jamie R)


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

Message: 1
Date: Sat, 14 Nov 2009 13:39:04 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Cookbook-Cookery] THEME: Nola Rib-Eye Sandwiches
Message-ID: <p06240808c724d224fb14@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Nola Rib-Eye Sandwiches

FOR THE POTATOES:
16 new red potatoes (or small) quartered
salt
1/2 cup melted butter
1/4 pound unsalted butter
1/2 cup roasted garlic puree (recipe)
freshly ground white pepper (to taste)
FOR THE ONION RINGS:
vegetable oil (for deep frying)
1 medium red onion, thinly sliced and separated into rings
1/2 cup crystal hot sauce (or the hot sauce of your choice)
1 cup bleached all-purpose flour
Emeril's Essence (recipe) (to taste)
FOR THE STEAKS:
4 rib-eye steaks (about 10 ounces)
2 tablespoons olive oil
1/4 cup Worcestershire sauce
TO SERVE:
4 large hoagie buns (each about 6 inches long) toasted*

TO PREPARE THE POTATOES:
Put the potatoes in a large saucepan and cover with salted water.
Bring to a boil, reduce the heat to medium, and cook until fork
tender, 8 to 10 minutes.

Remove potatoes from heat and drain. Put the potatoes back in the pot
over low heat to dry them, then mash with a potato masher. Add the
heavy cream, butter, and garlic puree and mix well, but remember the
potatoes should be slightly lumpy. Season with salt and pepper. Set
aside and keep warm.

TO PREPARE THE ONION RINGS:
In a large, heavy, deep pot or an electric fryer, heat 4 inches of
vegetable oil to 360 degrees F.

In a small mixing bowl, toss the onion with the hot sauce.

Put the flour in a shallow bowl and season with Essence.

Dredge the onion rings in the flour, shaking them to remove excess
flour. Fry them in batches in the hot oil, turning them once, until
golden brown, 2 to 3 minutes. Drain on paper towels, then season with
Essence. Set aside and keep warm.

TO PREPARE THE STEAKS:
Rub the rib-eyes with the olive oil and season with Essence. Heat a
large saute pan over medium-high heat. Add the steaks and cook for 6
to 8 minutes on each side for medium-rare, 130 degrees to 140
degrees; 10 minutes for medium, 145 degrees to 150 degrees; 12
minutes for well done, 155 degrees to 165 degrees. Remove the steaks
from the saute pan and add the Worcestershire, stirring to loosen any
browned bits on the bottom of the pan.

TO SERVE:
Spread equal amounts of the garlic potatoes on one half of each
hoagie bun. Tuck the steaks and drizzle with the pan drippings. Top
with fried onion rings.

*TO TOAST THE ROLLS:
Preheat over 375 degrees F. Brush each hoagie with butter and toast
in oven, 6 to 8 minutes; set aside.

Makes 4 sandwiches
Adapted from source: Emeril's TV Dinners by Emeril Lagasse



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

Message: 2
Date: Sat, 14 Nov 2009 17:18:02 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Cookbook-Cookery@..., Restaurant Recipes List
	 <Restaurant-Recipes@...>
Subject: [Cookbook-Cookery] THEME: Roselyn Bakery Sweetheart Coffee
	 Cake
Message-ID: <p0624087ac7250720660a@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

ROSELYN BAKERY SWEETHEART COFFEE CAKE

SCRATCH DANISH DOUGH:
Begin 5 hours or up to 3 days ahead.

Ingredient list:
1 1/2 cups chilled water
2 whole eggs
3 1/8 cups bread flour
1 1/2 cups all-purpose flour
2 3/4 tablespoons milk powder
2 1/2 teaspoons salt
1/2 cup Crisco shortening
1/2 cup granulated sugar
3 tablespoons yeast
7 drops of yellow food coloring
1 1/3 cups butter

Grind 1/4 of a whole small orange and 1/8 of a whole small lemon
(including the rind) until the largest piece is the size of a
pinhead.*

1. In a large bowl, combine chilled water, whole eggs, bread flour,
all-purpose flour, salt, shortening, sugar, yellow food coloring, and
yeast. Mix with dough hooks until well incorporated. Do not overmix.

Recipe makes 4-5 coffee cakes or 2 to 2 1/2 dozen Danishes.

Preparation instructions:
2. Roll butter between 2 sheets of wax paper to 24? x17? rectangle;
turn over for even rolling and lift top sheet frequently to remove
wrinkles. Chill.

3. On floured surface with floured rolling pin, roll dough into 36? x
18? rectangle.

4. Remove top sheet of paper from butter; invert over 2/3 of dough,
leaving 1/2 inch margin on 3 sides. Remove other sheet.

5. Fold unbuttered 1/3 of dough over middle 1/3; fold opposite end
over middle to make 12? by 18? rectangle.

6. With rolling pin, press dough together around edges to seal in butter.

7. Roll dough to 36? by 18? rectangle crosswise into thirds to make
12? by 18? rectangle.

8. Wrap with plastic wrap and chill for 30 minutes. Repeat step 7 and
the wrapping and chilling process two more times. Dough will keep for
3 days in the refrigerator. Allow dough to ferment in refrigerator
for a minimum of 24 hours before assembling Danishes or coffee cakes.

*Please note: This recipe says to grind the lemon and orange, but it
doesn?t ever say where/when to use it?.

BUTTERSCOTCH ROLL ICING:
4 cups powdered sugar
3/4 cup water
1 teaspoon corn starch
3 3/4 tablespoons granulated sugar
4 1/4 tablespoons light corn syrup
2 1/2 teaspoons vegetable oil
6 1/2 tablespoons brown sugar

Combine Water and starch to saucepan and mix until all is
incorporated. Add granulated sugar and corn syrup to the saucepan and
boil for 1 1/2 minutes.

Add vegetable oil after contents are boiling and stir well. Add brown
sugar and bring to a boil again.

Put powdered sugar in a mixing bowl. Add saucepan mixture to mixing
bowl a little at a time while mixing at low speed. Keep adding
contents until icing is to the consistency you desire.

Makes enough for 4-5 coffee cakes or 2 1/2 dozen Danishes.

SWEETHEART FILLING:
1 1/4 cups crushed toffee or Werthers original flavor candy (crushed)
1 cup Sweetheart Streusel (recipe follows)

Combine Sweetheart Streusel and crushed toffee in a large bowl and mix well.

SWEETHEART STREUSEL:
1/4 cup margarine
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour

Combine margarine, brown sugar, granulated sugar and salt in a large
bowl and blend together. Add flour and mix to a damp crumble.

DIRECTIONS FOR THE SWEETHEART COFFEE CAKE:
Prepare the Danish Dough. Follow the steps below to prepare the rest
of the coffee cake.

Preheat oven to 350 degrees.

1. Roll out the dough onto a well floured surface into a 12 by 30
inch rectangle 3/4 inch thick.

2. Spread the Sweetheart Filling across the entire dough piece except
for the last 1/2 inch.

3. Roll the dough piece into a log. Brushing excess flour off the
dough while rolling. Cut the roll into 10 inch logs.

4. Fold the log in half. Cut both top and bottom logs in half from
the folded end to 2 inches from the cut ends.

5. Pull the top portion forward and allow the side of the log to fall
straddling the bottom log.

6. Press out the heart shape with your hands to a thickness of 1
inch. Place Sweetheart Streusel on top. Place onto a parchment paper
lined cookie sheet. Cover with a damp towel and let rise in a warm
place until it has doubled, about 1 hour. (Dough is doubled when one
finger pressed into dough leaves a dent). Place into the oven and
bake for 15 minutes or until golden brown. Let it cool on the pan.
Once it has cooled, cover the entire coffee cake with Butterscotch
Roll Icing.

Makes 3-4 coffee cakes
Source:
<http://www.recipelink.com/cgi/dbase/msgbrd/getamazon.pl?index=2&kw=Roselyn
Cookbook>Roselyn Bakery Cookbook



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

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Today's Topics:

    1. THEME: Pure Vegetarian Corn Chowder (Jamie R)
    2. THEME: Apple-Carrot Slaw (Jamie R)


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

Message: 1
Date: Sun, 8 Nov 2009 12:50:17 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] THEME: Pure Vegetarian Corn Chowder
Message-ID: <p06110477c71cdf15cb32@[192.168.1.108]>
Content-Type: text/plain; charset="us-ascii"

Pure Vegetarian Corn Chowder
David Gabbe,"David's Pure Vegetarian Kitchen."

4 cups unsweetened plain soy milk
2 cups onions, chopped
1 cup potatoes, chopped
1/2 cup celery, chopped
2 tablespoons olive oil or toasted sesame oil
2 tablespoons dried parsley
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon thyme
1/4 teaspoon black pepper
2 cups corn kernels, fresh or frozen
2 tablespoons red miso, dissolved in 2 tablespoons water

In a large pot, combine all ingredients except corn and miso. Bring to slow
boil over medium heat, reduce heat, cover and simmer 15 minutes, stirring
occasionally. Add corn and miso and simmer an additional 5 minutes.
Refrigerate leftovers and use within 5 to 7 days or freeze.

Variation: Replace unsweetened soy milk with 2 cups almond milk (see recipe
below) and 2 cups water. If desired, add 2 to 4 tablespoons nutritional
yeast or brewers yeast.

Serves 4 to 6.

Recipe from David Gabbe.



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

Message: 2
Date: Sun, 8 Nov 2009 23:08:00 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Salads@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: Apple-Carrot Slaw
Message-ID: <p061104ecc71d6430843e@[192.168.1.108]>
Content-Type: text/plain; charset="us-ascii"

Apple-Carrot Slaw
Adapted from Southern Living 1992 Annual Recipes

Serves 8.

1 (16-oz.) bag cole slaw mix
3 carrots, peeled and shredded
2 Red Delicious apples, cored, but not peeled, and chopped
2/3 cup fat-free mayonnaise
2 tbls. sugar
1/3 cup Steen's cane vinegar
1 tsp. celery seeds

1. Combine cole slaw mix, carrots and apples.

2. Whisk together mayonnaise, sugar, cane vinegar and celery seeds.

3. Pour dressing over cole slaw mixture and toss gently to coat.



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

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Today's Topics:

    1. THEME: Quick Red Velvet Cake (Jamie R)


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

Message: 1
Date: Sat, 7 Nov 2009 16:39:19 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Mastercook-Categories@...,
	 Recipe-Riot@...,  cooking-friends@yahoogroups.com,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] THEME: Quick Red Velvet Cake
Message-ID: <p061104bfc71bc33c9765@[192.168.1.108]>
Content-Type: text/plain; charset="us-ascii"

* Exported from MasterCook *

                           Quick Red Velvet Cake

Recipe By     :The Cake Mix Doctor by Anne Byrn
Serving Size  : 16    Preparation Time :0:08
Categories    : Cakes, Tortes & Cupcakes

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         solid vegetable shortening -- for greasing pans
                         flour -- for dusting pans
   1       18.25 ounce package  German chocolate cake mix with pudding
                         --or white cake mix ** see note
   1                cup  sour cream
      1/2           cup  water
      1/4           cup  vegetable oil
   1       1 ounce bottle  red food coloring
   3              large  eggs
   1           teaspoon  vanilla extract
                         Cream Cheese Frosting

Place a rack in the center of the oven and preheat the oven to 350?F.
Generously grease two 9-inch round cake pans with solid vegetable shortening,
then dust with flour. Shake out the excess flour. Set the pans aside.

Place the cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in
a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the
sides down again if needed. The batter should look well blended. Divide the
batter between the prepared pans, smoothing it out with the rubber spatula.
Place the pans in the oven side by side.


Bake the cakes until they spring back when lightly pressed with your finger and
just start to pull away from the sides of the pans, 28 to 30 minutes.
Remove the pans from the oven and place them on wire racks to cool for 10
minutes. Run a dinner knife around the edge of each layer and invert each layer
onto a rack, then invert them again onto another rack so that the cakes are
right side up. Allow them to cool completely, 30 minutes more.

Meanwhile, prepare the Cream Cheese Frosting.

Place one cake layer, right side up, on a serving platter. Spread the top with
frosting. Place the second layer, right side up, on top of the first layer and
frost the top and sides of the cake with clean smooth strokes.

Place this cake, uncovered, in the refrigerator until the frosting sets, 20
minutes. Store in a plastic cake saver or covered in waxed paper in the
refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up
to 6 weeks. Thaw the cake overnight in the refrigerator before serving.

Start to Finish Time:
   "0:53"

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

Per serving: 284 Calories (kcal); 18g Total Fat; (55% calories from fat);
3g Protein; 29g Carbohydrate; 73mg Cholesterol; 119mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat; 2 Other Carbohydrates

NOTES : According to the author, if a vivid red cake is preferred, begin with a
white cake mix (all other ingredients remain the same). However, she prefers the
chocolatey flavor of the German chocolate mix.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

                           Cream Cheese Frosting

Recipe By     :The Cake Mix Doctor by Anne Byrn
Serving Size  : 0     Preparation Time :0:07
Categories    : Frostings, Fillings & Glazes

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       8 ounce package  cream cheese -- at room temperature
   8        tablespoons  butter -- at room temperature
   3 3/4           cups  confectioner's sugar -- sifted
   1           teaspoon  vanilla extract

Place the cream cheese and butter in a large mixing bowl. Blend with an electric
mixer on low speed until combined, 30 seconds. Stop the machine.
Add the confectioners' sugar, a bit at a time, blending with the mixer on low
speed until the sugar is well incorporated, 1 minute. Add the vanilla, then
increase the mixer speed to medium and blend the frosting until fluffy, 1 minute
more.

Use at once to frost the top and sides of the cake of your choice.

Yield:
   "3 Cups"

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

Per serving: 3368 Calories (kcal); 171g Total Fat; (44% calories from fat);
18g Protein; 455g Carbohydrate; 497mg Cholesterol; 1611mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 33
Fat; 30 Other Carbohydrates



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

_______________________________________________
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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.

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End of Cookbook-Cookery Digest, Vol 8, Issue 141
************************************************

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Today's Topics:

    1. ANN: Special Thanksgiving Themes This Month! (Jamie R)
    2. THEME: Red Rice Pilaf with Orange and Ginger (Jamie R)


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

Message: 1
Date: Fri, 6 Nov 2009 21:12:40 -0800
From: Jamie R <craftncook@...>
To: My Cooking Lists:;
Cc: My Just Lists:;
Subject: [Cookbook-Cookery] ANN: Special Thanksgiving Themes This
	 Month!
Message-ID: <p06110426c71aaf75e61d@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii"

Hello!

Just a note from your listmom!

I adore holiday cooking and baking.  If you've been on my lists for over a year,
you know that we do special sharing on ALL lists at this time of year.

I encourage each and every list member to share their favorite holiday recipes
with the list.  For this special time of year, for holiday recipes, I suspend
strict list topic requirements.  If you want to share ANY family favorite
holiday recipes, please post them to the lists...and let us know why they are
special to your family.

I have two lists that are theme based, which means that recipes are posted daily
to a specific theme.  Starting this Sunday, we will be having a 2 1/2 week count
down to Thanksgiving, covering everything from soups and salads, all manner of
side dishes, TURKEY, dessert...and even what to do with leftovers.

These two lists are Recipe-Riot and Mastercook-Categories.  If you'd like to
subscribe to either list to get lots of great holiday recipes, just join by
sending an e-mail to:

      Recipe-Riot-request@...

          OR

      Mastercook-Categories-request@...

.... and put

      SUBSCRIBE

... in the Subject

Or just go to http://www.cooking-lists.com

...and follow the subscription procedures there!

I will be approving new members on Saturday night...so be sure to sign up soon
so you don't miss a recipe!

Recipe-Riot is for recipes of all types...of any kind...at any time.

Mastercook-Categories is for those who like to use Mastercook software; the
recipes on this list will import into that software easily.

Regards,
Jamie



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

Message: 2
Date: Sat, 7 Nov 2009 05:55:40 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: Red Rice Pilaf with Orange and
	 Ginger
Message-ID: <p06110400c71b2b96364b@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii"

RED RICE PILAF WITH ORANGE AND GINGER

"The subtle orange and ginger flavors go with grilled or pan-seared
soy-marinated jumbo shrimp."

2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
2 teaspoons minced orange zest, cut from 3 strips (2-by-1/2 inches) removed from
orange with vegetable peeler
2 teaspoons finely chopped fresh ginger
1 teaspoon minced or grated garlic
1/8 teaspoon red pepper flakes
1 cup uncooked Bhutanese red rice
1 teaspoon kosher salt
1 tablespoon chopped fresh dill (for garnish)

Heat the oil in a large broad saucepan or deep skillet over medium-low heat. Add
onion and cook, stirring until golden, about 5 minutes.

Add the orange zest, ginger, garlic and red pepper flakes; cook 2 minutes.

Add the rice; cook, stirring, over medium heat until coated with seasonings, 2
minutes.

Add 2 1/4 cups water and salt; heat to a boil. Stir once. Cook, covered, over
low heat until the water is absorbed and rice is tender, about 20 minutes. Let
stand, covered and off heat, 10 minutes before serving.

Sprinkle with dill and serve.

Servings: 4
Source: The Amazing World of Rice by Marie Simmons



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

_______________________________________________
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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@....

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End of Cookbook-Cookery Digest, Vol 8, Issue 140
************************************************

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Today's Topics:

    1. THEME: Parmesan Casserole Bread (Jamie R)


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

Message: 1
Date: Sat, 31 Oct 2009 17:10:23 -0700
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Cookbook-Cookery] THEME: Parmesan Casserole Bread
Message-ID: <p06240806c71282527171@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Parmesan Casserole Bread
1969 copy of "Better Homes & Gardens Bread Cook Book."

Recipe Introduction
This tasty cheese bread is so very easy -- no kneading and no
shaping. It takes only a little over an hour from inspiration to the
table. Serve it with cool salads or hot meals, it's sure to make a
hit!

1 package (2-1/4 tsp.) dry active yeast
1/4 cup warm water
1/4 cup milk
1-1/2 cup unbleached all-purpose flour or bread flour
1 Tbs sugar
1/2 tsp salt
1/3 cup butter or margarine (I use unsalted butter)
1 beaten egg
1/2 cup grated Parmesan cheese
2 Tbs chopped fresh parsley OR 2 tsp dried parsley

Soften active dry yeast in warm water. Meanwhile, mix flour, sugar,
and salt into mixing bowl. With pastry blender or fork, cut in butter
until mixture resembles coarse meal. Add egg, softened yeast, and
milk. Beat well. (I use stand mixer with dough hooks for about 3
minutes on low speed.) Stir in cheese and parsley. Turn into greased
8 x 1-1/2-inch round pan. Cover and let rise until double, about 40
minutes. Dot with more butter. Bake at 375 degrees for 20-25 minutes.
Cut into pie-shaped wedges. Makes 6.



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

_______________________________________________
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 139
************************************************

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	 cookbook-cookery@...

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When replying, please edit your Subject line so it is more specific
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Today's Topics:

    1. Short Orders: One-Pot Meals, Apples, Pickles & Relishes and
       Chili (Jamie R)
    2. Get a Jump on the Holiday Season with These Festive Cookbooks
       (Jamie R)
    3. REV (w/Recs): Mushroom Hot Pot (Jamie R)
    4. Tried and True Cooking Basics from Betty Crocker (Jamie R)
    5. Cooking the Cowboy Way (Jamie R)
    6. Pies, Pies, Pies and More Pies (Jamie R)
    7. Diabetic Slow Cooker Recipes Are Tasty and Easy to Prepare
       (Jamie R)


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

Message: 1
Date: Fri, 30 Oct 2009 14:55:53 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Short Orders: One-Pot Meals, Apples,
	 Pickles & Relishes and Chili
Message-ID: <p0624081ec71111340385@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tucson Citizen

by Larry Cox on Oct.18, 2009

Short Orders: One-Pot Meals, Apples, Pickles & Relishes and Chili

Chili Madness: A Passionate Cookbook by Jane Butel (Workman, $12.95)
Jane Butel, the author of 15 cookbooks and owner of the Southwest
Cooking School in Albuquerque, has updated and expanded her classic
cookbook about chili which was first published in 1980. The result is
a collection of old favorites such as Buzzard's Breath Chili and
Authentic Texas Border Chile, and an assortment of new fangled
recipes that include a White Lobster chili and an excellent Chorizo
Turkey chili. There are also recipes for starters, sides, and
desserts. The Texas-Style Tamale Pie on page 93 is a standout. It is
easy to prepare and simply delicious. Seven chapters include an
introduction, a brief history and overview of chili, encores, chili
sidekicks, breads & sop ups, and sweet endings. There are also
sources and conversation tables. This cookbook has all of the zing of
a Scotch Bonnet pepper.

Pickles & Relishes: From App;les to Zucchini, 150 Recipes for
Preserving the Harvest by Andrea Chesman (Storey Publishing, $9.95)
With farmer's markets become more and more popular in Tucson, this
nifty little book can help turn bumper crops into mouthwatering
pickles and relishes. This basic introduction to pickling provides
easy-to-follow steps and 150 tested recipes. In addition to the
recipes, there is information on how to choose the ingredients and
equipment to pickle and preserve. The recipes are divided into
several categories including Bread 'n Butters, Sweet & Sour Pickles,
Cucumber Dills, Refrigerator and Freezer Dills, Pickled Fruits and
Vegetables, and Relishes and Sauces. Handy sections on weights and
measures, an information glossary and even an appendix sorting out
"what went wrong" complete the collection. Whether you want to whip
up a batch of freezer pickles that can be prepared in less than half
an hour or you want to be more adventurous by making a batch of
pickled pears, this cookbook makes it a snap even for novices.

Glorious One-Pot Meals by Elizabeth Yarnell (Broadway Books, $17.95)
Elizabeth Yarnell, a Colorado-based nutritionist, holds a patent to
the one-pot meal process which is a revolutionary infusion-cooking
method that prevents the mushy foods that are often the result of
some slow cooker recipes. Filled with tips and techniques for
preparing and eating vegetables along with a variety of grains and
meats, this collection encourages home chefs to experiment with the
ingredients they have on hand to craft nutritious and flavorful
meals. By using one pot, clean up is a snap. Speed, convenience, ease
and nutrition in cooking are Yarnell's guidelines and her more than
100 Dutch-Oven recipes include a delightful Mediterranean Steak, an
interesting African Peanut Butter Stew, and Curried Vegetables that
brims with Indian flavors.

Apple Cookbook by Olwen Woodier (Storey Publishing, $10.95)
Olwen Woodier, a frequent contributor to The New York Times and
author of five cookbooks, presents the delicious versatility of the
apple in her latest collection. Her 140-plus recipes include
beverages, breakfast ideas, appetizers, soups, salads, side dishes,
entrees, breads & muffins, and desserts. She offers up eight
different variations of the classic apple pie in addition to other
delicious treats including an Apple Raisin Yogurt that can be enjoyed
as a great snack or even a dessert, an incredible Cheese and Apple
Tartlet that features a thick, smooth sauce, and simple Baked Apple
Slices that are neither heavy nor rich. For apple lovers, this
mouthwatering cookbook is a cause for celebration.
Leave a Comment :4 new cookbooks more...



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

Message: 2
Date: Fri, 30 Oct 2009 14:58:16 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., allholidays@YahooGroups.com
Subject: [Cookbook-Cookery] Get a Jump on the Holiday Season with
	 These Festive Cookbooks
Message-ID: <p06240818c7110ecf7402@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tucson Citizen

by Larry Cox on Oct.20, 2009, under Uncategorized

Get a Jump on the Holiday Season with These Festive Cookbooks

With Thanksgiving just a few weeks away, the holiday season is almost
upon us. Since cranking out a batch of sugar plums isn't as easy as
you might think, these festive cookbooks will make the season both
merrier and easier.

Holiday Entertainment: Inspired Recipes & Ideas for Celebrating the
Season edited by Chuck Williams (Oxmoor House, $34.95)

This handsome collection from Williams-Sonoma features more than 120
delicious, stress-free recipes with complete menus for sixteen
festive occasions. From Thanksgiving dinner to a cozy Christmas
supper, these recipes are innovative and surprisingly easy to
prepare. The recipes, which include a bracing Grapefruit Champagne
Punch, a delectible Ricotta-Stuffed Cherry Tomatoes, a mouthwatering
Sausage, Apple, and Thyme Stuffing, and an almost sinful Chocolate
Brownie Cake, are supplemented with creative decorating and serving
ideas. As Chuck Williams states in his forward, entertaining is one
of life's great pleasures and his new cookbook is certain to take
much of the stress out of the holidays.


Grapefruit Champagne Punch
Serves 12

1 bottle Champagne
4 c fresh grapefruit juice
2 c fresh orange juice
1 c each of fresh lemon juice and fresh lime juice
1 c superfine (caster) sugar
4 tsp cr?me de cassis
12 orange peel strips, each about one fourth inch wide, and 3-4 inches long

Chill the Champagne. In a pitcher, combine the grapefruit, orange,
lemon, and lime juices. Add the sugar and stir to dissolve
completely. Refrigerate the pitcher until the juices are well chilled.

Select 12 Champagne flutes or stemmed glasses. Remove the Champagne
and pitcher from the refrigerator. Add the Champagne to the pitcher
and stir gently. Pour the punch into the glasses. Add 1 tsp cr?me de
cassis to each glass. It will sink to the bottom of the glass.
Garnish each glass with an orange strip and serve at once.


What Can I Bring? Cookbook: Make it &Bring it..Eat it! By Anne Byrn
(Workman, $14.95)

Visiting with friends and neighbors in their homes during the
holidays is fun and taking along a special dessert or casserole will
make the season even more festive. This cookbook serves up 200
great-tasting, easy-to-tote dishes for parties, picnics, potlucks,
backyard barbecues, holiday dinners and get-togethers. From entrees
like Parmesan Chicken Rolls to desserts like Holiday Fruit Drops,
these dishes provide an answer to the age of question of what can I
bring. Included are tote notes on how best to transport the food, how
much can be made in advance and how long various dishes will stay
fresh. The big batch recipes provide surefire ways to multiply
recipes for larger gatherings.


Baked Penne with Mozzarella and Basil
Serves 6
1 lb penne, ziti, or bow tie pasta
1 tsp salt
1 jar (16 oz) vodka-flavored tomato sauce
12 lb fresh mozzarella, cubed
One half c loosely packed chopped fresh basil
One half c shredded Parmesan cheese

Place rack in the center of the oven and preheat to 400F.

Bring a large pot of water to a boil over high heat. Stir in the
pasta and salt, reduce the heat to medium high, and cook the pasta,
uncovered, according to the package directions until just done, 6 to
7 minutes.

Drain the pasta well in a colander, shaking it to remove the excess
water, return it to the pot. Stir in the tomato sauce, mozzarella
cubes and basil. Transfer the pasta mixture to a 2-quart making dish
and top with the Parmesan.
Bake the pasta until the sauce is creamy and bubbly and begins to
brown, 23-25 minutes. Keep the pasta warm until ready to serve.


Hometown Recipes for the Holidays from the editors of American
Profile (William Morrow, $18.95)

The editors of American Profile, America's favorite hometown
newspapers, have chosen 250 of the best appetizers, beverages,
breads, soups, sides, entrees, and desserts culled from thousands of
reader-submitted recipes. This is a compilation of cherished family
recipes that aren't just distinctively delicious but also reflect the
rich multicultural heritage that informs our national cuisine. In
addition to recipes, the editors have included tips from their own
test kitchen along with icons recommending appropriate dishes for
each holiday. Easy cross-referencing makes finding the idea Christmas
or New Year's dish a snap.


Christmas Cheese Balls
Submitted by DeeDee Yantz, Smithfield, KY
Serves 16

Two 8-oz packages cream cheese, softened
1 c shredded mild or sharp Cheddar cheese
2 Tbs diced pimiento, drained
2 Tbs finely chopped green onions (white and green parts)
1 Tbs finely chopped green bell pepper
2 tsp Worcestershire sauce
One eighth tsp garlic salt
1 tsp lemon juice
One fourth tsp cayenne pepper
1 c chopped pecans
Crackers

Combine the cream cheese, Cheddar, pimiento, green onions, bell
pepper, Worcestershire, garlic salt, lemon juice, and cayenne, mix
well.
Form the cheese mixture into 2 balls and roll in the pecans to cover
completely. Cover with plastic wrap and refrigerate for 1 to 2 hours
or overnight. Serve with crackers.


Best of Country Breakfast & Brunch edited by Michele Bretl (Taste of
Home Books, $15.99)

Are you pressed to whip up the perfect holiday brunch or breakfast?
If so, perhaps one of the 232 mouth-watering recipes in this
collection is the solution. Most of the recipes featured can be
prepared in 30 minutes or less and include such crowd-pleasers as
Swiss Cheese Potato Pancakes, Deluxe Ham Omelet, Cinnamon Biscuits,
and even breakfasts-to-go such as Mini Mexican Quiches, Apple Sausage
Pitas, and various wraps and pockets. This user-friendly book
includes an index that arranges recipes by both its food category and
ingredients. There is also a handy chapter for bigger-yield
selections for larger holiday gatherings.


Sausage Potato Skillet
Serves 4

1 package (8 oz) brown-and-serve sausage links
2 Tbs water
2 Tbs vegetable oil
3 c frozen shredded hash brown potatoes
One half c sweet red or green pepper
One fourth c chopped onions
Salt and pepper to taste

Cut sausage into bite-size pieces. In a covered skillet, cook sausage
in water and oil over medium heat for 5 minutes. Remove the sausage
with a slotted spoon and keep warm.

Carefully add potatoes, red pepper, and onion to pan. Cover and cook
for 5 minutes. Uncover; cook 5-6 minutes longer or until potatoes are
tender. Return sausage to pan; heat through. Season with salt and
pepper and serve.

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

Indulge: 100 Perfect Desserts by Claire Clark (Whitecap, $45)

What would Christmas be without a steaming pudding fresh from the
oven? Claire Clarke, whose career as including stints at such London
hotspots as The Ritz Hotel, Claridge's Hotel, and the world-famous
Wolseley on Piccadilly, has selected 100 of her favorite dessert
recipes for her new cookbook. The Marmalade Bread and Butter Pudding
is perfect for a Christmas Eve treat.


Marmalade Bread and Butter Pudding
Serves 6-8

1 small panettone (this is an Italian holiday bread)
5 and one half oz unsalted butter, melted
1 vanilla pod
10 oz double cream
10 oz whole milk
4 medium eggs
4 medium egg yolks
6 oz caster sugar
4 Tbs marmalade

Preheat oven to 325F. Cut the bread into slices about one half inch
thick. Lay the slices neatly in layers in a 6?8 inch baking dish.
Pour melted butter over the bread slices.

Slit vanilla bean lengthways and scrap out the seeds with the back of
a knife. Bring the cream and milk to a boil with the vanilla pod and
seeds. Meanwhile, combine the eggs, egg yolks, and sugar in a mixing
bowl and whisk gently. Pour the boiled milk and cream over the egg
mix and whisk into a custard that is smooth, then pass through a fine
sieve. Pour the custard over the bread.

Put the dish in a roasting tin and pour enough hot water to come
two-thirds of the way up the side of the baking dish. Place in center
of the oven and bake for 30-40 minutes, or until the top is golden
brown. If you insert a knife into the pudding, there should not be
any liquid below the very top. Remove baking dish from the oven, put
marmalade in a small pan and with tablespoon of water, bring to a
boil. Brush it over the surface of the pudding with a pastry brush.
Serve hot with a large dollop of vanilla ice cream.

Note: In my family, our traditional Christmas bread pudding always
includes a dash or two of nutmeg and I added about a half tsp of it
to this recipe.



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

Message: 3
Date: Fri, 30 Oct 2009 14:54:42 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] REV (w/Recs): Mushroom Hot Pot
Message-ID: <p06240815c7110ec671ba@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tucson Citizen

by Larry Cox on Oct.15, 2009, under Uncategorized
Hot Pots: Comfort Foods with an Asian Twist

Japanese Hot Pots: Comforting One-Pot Meals by Tadashi Ono and Harris
Salat (Ten Speed Press, $25)

I've never been much of a fan of Japanese hot pot cooking. For one
thing, most of the recipes I've seen have some sort of fish or sea
food as a central ingredient. Some people don't like broccoli, I
don't like fish. With that said, I approached this new cookbook with
caution. I'm happy to report that hot pots are the quintessential
Japanese comfort food. It is simple, fast, and easy to prepare. Best
of all, the recipes are a well-balanced bounty of roots, greens,
mushrooms, onion, tufu, noodles, chicken, and, yes, fish, that
feature tasty layers that fill the kitchen with wonderful aromas.

Hot pots are a mingling of those layers. Whether the main ingredient
is pumpkin, cod, or duck, the pot takes on a whole new presence when
such things as tara root, broth, napa cabbage, and daikon are added.

This is Japanese comfort food that is wholesome, economical, and easy
to prepare. Most of the recipes are flexible so that by checking your
own pantry before cooking you can add you one personal twist to the
dish.

Tadashi Ono, executive chef at Matsuri in New York City, and Harris
Salat, a food writer who is a frequent contributor to such
publications as The New York Times, Gourmet, and Food & Wine, feature
50 recipes from all corners of Japan. From favorite humble dishes to
others that are rather sophisticated, this collection is certain to
have a wide appeal. whether vegetarians or a meat lover, these
recipes are accessible, honest, and can be prepared in just a few
minutes.

One recipe was tested, the Mushroom Hot Pot. This selection
originated from Japan's far northern snow country where mushroom
pickers comb the region's rugged mountains each autumn. Since
mushrooms are especially plentiful in Tucson this season, this seemed
like a perfect choice but it will require a special trip to the 17th
Street Market.


Mushroom Hot Pot
Kinoko Nabe
Serves 4

4 cups dashi
1 c sake
One half c mirin
One half c soy sauce
One half lb of napa cabbage, sliced
One fourth package, about one half pound, of firm tofu cut into 4 pieces
One half lb shiitake mushrooms (about 16, stemmed)
One half lb oyster mushrooms, trimmed and pulled apart
3 and one half ounces enoki mushrooms, trimmed and pulled apart
7 ounces of enoki mushrooms, trimmed and pulled apart
One half lb fresh spinach, stemmed
Schichimi togarashi, for accent

Prepare the broth by combining the dashi, sake, mirin, and soy sauce
in a bowl, and reserve.

Add the cabbage and tofu to the hot pot and pour in the broth. Cover
the pot and bring to a boil over high heat. Decrease the heat to
medium and simmer for 5 minutes more.

Uncover the hot pot and add the mushrooms, piling them randomly on
top of other ingredients. Cover the pot and simmer for 5 minutes
more. Uncover the pot, add the spinach, and simmer for about a minute
more.

Transfer the hot pot to the dining room table. Serve the ingredients
together with the broth. For those who do not like the pungent taste
of dashi, you can substitute mushroom stock for it. There is a recipe
for an excellent mushroom stock in this collection.



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

Message: 4
Date: Fri, 30 Oct 2009 14:55:39 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Simply-Sides@...
Subject: [Cookbook-Cookery] Tried and True Cooking Basics from Betty
	 Crocker
Message-ID: <p06240816c7110ec9728d@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tucson Citizen

by Larry Cox on Oct.19, 2009, under Uncategorized
Tried and True Cooking Basics from Betty Crocker

Betty Crocker Cooking Basics: Recipes and Tips to Cook With
Confidence from the editors of Betty Crocker (Wiley Books, $25.95)

With the holidays just around the corner, the second edition of the
Betty Crocker Cooking Basics Cookbook might just be a perfect gift.

Whether for newlyweds seeking guidance or singles living on their own
for the first time, this collection is truly the one-step guide to
cooking with confidence. With more than 500 colorful photos and 110
simple, tasty recipes, this cookbook might just become one of your
favorite references.

The contents include the basics of getting started. For example,
there is an explanation of the various kitchen gadgets and what they
do and a list of pots and pans needed to prepare simple meals. There
are also helpful prep techniques and how to best measure ingredients.
There is even an illustration of table settings for both casual and
more formal dining.

The recipes are grouped into seven main categories: Main Dish Salads,
Sandwiches & Soups; Pasta Favorites; Main Dishes, Meat to Meatless;
Great for Grilling; Side Salads and Veggies; Snacks and Sweet Treats;
and Three Get-Together Menus. Scattered throughout the book are
helpful aids. For example, the pasta chapter includes illustrations
of all the basic pastas, from Asian noodles to spaghetti, taking much
of mystery out of that aisle in the supermarket. There are also herb
and spice charts.

Especially helpful for the new cook is an explanation of how to read
a recipe. There are glossaries and useful tips on such things as
selecting knives, understanding cooking thermometers, food safety,
refrigerator and freezer storage, substitutions, yields and
equivalents. If have ever found yourself wondering what the
difference is between dicing and mincing or how many teaspoons are in
a tablespoon, this is the reference for you.

Two recipes were tested from Betty Crocker Cooking basics. The Banana
Bread was moist and easy to prepare. My second selection was a side
dish, a tasty Dill Potato and Green Bean Salad.


Dill Potato and Green Bean Salad
Oreo time: 30 minutes
Start to finish: 1 hour, 30 minutes
8 servings

Dill dressing
1 clove garlic or one-eighth tsp garlic powder
One fourth c olive or vegetable oil
2 Tbs chopped fresh dill or 2 tsp dried dill weed
2 Tbs white vinegar
1 tsp granulated sugar
1 tsp ground mustard
Three fourths tsp salt
One fourth coarse ground black pepper
Salad
Three fourths lb green beans
12 small (new) red or white potatoes (about 1 and one half lbs)
1 small red onion
1 small yellow bell pepper
One fourth c water

Peel and finely chop the garlic. In a tightly covered jar or
container, shake the garlic and remaining dressing ingredients.

Cut off the ends of the green beans and discard. Cut beans in half.
Scrub the potatoes thoroughly with a vegetable brush and water to
remove any dirt, but do not peel. Cut the potatoes in quarters.

In a 2-quart microwavable casserole, place the beans, potatoes, and
water. Cover with lid and microwave on high for 10 to 12 minutes,
rotating casserole a half turn every 4 minutes, until potatoes are
tender when pierced with a fork. Drain vegetables on a strainer.

Meanwhile, peel and chop the red onion to measure one fourth c. Cut
the bell pepper in half lengthwise, and cut out seeds and membrane.
Coarsely shop the bell pepper to measure one half c.

In a large salad bowl, place the beans and potatoes. Shake the
dressing and pour over the vegetables, toss with two large spoons.
Add the onion and bell pepper. Toss again. Cover with plastic wrap
and refrigerate one or two hours or until chilled.



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

Message: 5
Date: Fri, 30 Oct 2009 14:57:29 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Simply-Sides@..., Vegetarian-For-All@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Cooking the Cowboy Way
Message-ID: <p06240814c7110ec270ff@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tucson Citizen

by Larry Cox on Oct.15, 2009

Cooking the Cowboy Way

Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons,
and Ranch Kitchens by Grady Spears with June Naylor (Andrews McMeel
Publishing, $29.99)

Ranch cooking is timeless because it is authentic and reflects the
very spirit of the American West.

Native Texan and cowboy-turned-chef Grady Spears has built an
international reputation for the exciting menus and foods he serves
up at his Texas and California restaurants. His cuisine reflects the
rustic lifestyles of the working cowboy with hearty foods that are
both satisfying and delicious.

His new collection features 100 mouthwatering creations. If you think
that ranch cooking is simply variations of beans and salt pork, think
again. Grady gathered recipes from cowboy cooks, ranchers, and locals
from across North America and shares such regional delights as
Grilled Sourdough with Texas Onion Butter, Green and Citrus Salad
with Lemon-Basil Vinaigrette, Brown Sugar-Crusted Porterhouse Pork
chops with Apple Walnut Slaw, and Brazos Berry Cream Pie.

The chapters represent working ranches and different regions of the
country such as the Wildcatter Ranch in Graham, Texas; the Bellamy
Brothers Ranch in Darby, Florida; the Homeplace Ranch in Alberta,
Canada. Arizona's contribution is Rancho de la Osa in Sasaby. In
addition to the recipes, there is the breathtaking photography of
David Manning, a foreword by Colman Andrews, and a profile of each of
the nine ranches selected. There is a bonus chapter devoted to Kansas
City barbecue, and a glossary and list of resources, metric
conversions and equivalents.

This is a collection of time-tested recipes gleaned from incredible
cooks who know just how to rustle up meals that are simply
unforgettable.

Three recipes were tested from this collection. The Creamed Spinach
from the Wildcatter Ranch was super-rich and included several
surprising ingredients such as nutmeg and almonds. Brad's Shepherd's
Pie, a favorite at the Homeplace Ranch in Alberta, featured extra
veggies on the side and topped with a tasty brown gravy. From Rancho
de la Osa, a gathering place for such celebrities and politicians as
Lyndon B. Johnson, John Wayne, and Margaret Mitchell, I selected
Baked Acorn Squash with Pistachios. Butter and maple combine to make
the creamy texture in this dish even better. This dish was delicious
and while I feasted on it I kept asking myself how something so
simple could be so good.


Baked Acorn Squash with Pistachios
Serves 4

One half cup pistachio nuts, unsalted and roughly chopped
2 small acorn squash
One fourth cup of unsalted butter, melted
2 Tbs pure maple syrup

Preheat the oven to 450F and toast the nuts for 10 minutes. Set aside
to cool. Decrease the oven temperature to 350F. Slice the squash
crosswise in half and trim a bit off the bottoms so the halves will
sit flat. Scoop out and discard the seeds, and place squash in a
baking pan, cut sides upside down. Cover with foil and bake for 45
minutes to one hour, or until soft. In a small bowl, combine the
butter and maple syrup. Remove the squash from the oven abd brush the
halves with the butter-maple mixture and then sprinkle with the
pistachios. Return the squash to the oven for 15 minutes longer.
Serve hot.




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

Message: 6
Date: Fri, 30 Oct 2009 14:56:12 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Pies, Pies, Pies and More Pies
Message-ID: <p06240817c7110ecc733d@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tucson Citizen

by Larry Cox on Oct.19, 2009
Pies, Pies, Pies and More Pies

Bubby's Homemade Pies by Ron Silver and Jen Bervin (Wiley, $29.95)

Since I've rarely been able to make a flakey pie crust, I approached
this collection of recipes with more than just a little apprehension.
Frequented by New Yorkers, tourists, and celebrities, Bubby's in New
York, founded in 1990, has become the epicenter of pie making in
America. Chef Ron Silver, who trained in kitchens throughout the Big
Apple, assures readers that by following the user-friendly directions
in his new book almost anyone can create delicious pies in their own
kitchens.

Like one of the songs in The Sound of Music, one must start at the
very beginning, with dough to be exact. The first chapter serves up
more than 15 versions of crusts including flaky butter crusts, sweet
crumb crusts, and even savory herb and cheese crusts. With dozens of
detailed illustrations of how to mix, roll out, crimp, vent, and
lattice crusts, Silver leaves nothing to chance. Other chapters
include Bubby's Pie Primer and recipes for Spring and Fruit Pies,
Autumn and Winter Pies, Deep Dish Desserts, Short Cakes, Fried Pies,
Creamed and Custard Pies, and even Sauces, Toppings, and Candies.

After looking through the 100 pie recipes, I selected a basic butter
and shortening pasty pie dough. Since I love peaches and blueberries,
Silver's Blueberry-Peach Pie -- a favorite at his restaurant since
the very beginning -- seemed like a perfect choice. The result is
that by taking my time and following directions, I make one of my
first successful pies.

These recipes, inspired by recipes from grandmothers, accomplished
bakers, and classic cookbooks, have been tested and perfected in
Bubby's kitchens. They represent the very best of the pie-makers art.


Blueberry-Peach Pie
Makes one 9-inch double-crust pie

Pastry for a 9-inch double-crust pie, chilled
One and one half lbs peaches, peeled and cut in sixths
2 c blueberries
Three fourths c packed light brown sugar
One fourth c all-purpose flour
1 lemon, zested
One half lemon, juiced
One half tsp vanilla extract
Pinch salt
3 Tbs cold, unsalted butter, cubed
Sugar, to sprinkle on top crust

Prepare pastry, line a 9-inch pie tin with bottom crust, roll out
remaining crust for top crust. Rechill, if necessary.

Preheat oven to 450F.

In a large bowl, layer the peaches, blueberries, sugar, flour, lemon
zest, lemon juice, vanilla, and salt. Mix the fruity filling lightly,
as little as possible but enough to get the ingredients dispersed.
Scrape the filling into the bottom crust and dot the top with butter.
Cover it with the second crust. Trim and crimp the crust; chill the
pie for 10 minutes in the freezer. Cut vent slits in the top crust
and sprinkle it lightly with sugar.

Bake the pie on a lipped baking sheet for 10 minutes, or until the
crust looks dry, blistered, and blond. Turn the oven down to 375F and
bake for at least 30 minutes more, or until crust is golden brown and
visible juices are thickened and bubble through the slits in the top
crust.

Cool the pie completely before cutting, at least a few hours. Serve
it at room temperature. Store uncovered at room temperature, up to
three days.



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

Message: 7
Date: Fri, 30 Oct 2009 14:58:57 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Crockpot_Recipes@YahooGroups.com,
	 Soups-N-Stews@..., Vegetarian-For-All@...
Subject: [Cookbook-Cookery] Diabetic Slow Cooker Recipes Are Tasty and
	 Easy to Prepare
Message-ID: <p06240819c7110ed47516@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tucson Citizen

by Larry Cox on Oct.22, 2009

Diabetic Slow Cooker Recipes Are Tasty and Easy to Prepare

The Best Diabetes Slow Cooker Recipes by Judith Finlayson and Barbara
Selley, BA, RD, Nutrition Editor (Robert Rose, $22.95)

Planning what and when you will eat is essential for people with
diabetes. A new cookbook which utilizes a slow cooker will make
preparing meals much easier that are both delicious and healthy.

Judith Finlayson, food writer and journalist, has joined forces with
Barbara Selley, a registered dietitian and cooking instructor, to
serve up more than 150 taste-tested recipes that can be enjoyed by
the entire family, not just the diabetic. The recipes range from
hearty soups and chilies, to fish, poultry, meat, veggie main
courses, and even mouthwatering desserts. All selections contain a
nutrient analysis and Exchange Lists.

The authors point out that those with diabetes should follow several
important rules to maximize good heath and nutrition. For example,
they should take time for breakfast, eat a variety of foods from all
of the food groups each day, eat appropriate portions, space meals 4
to 6 hours apart, and snack only if a dietitian or other health care
provider determines it is necessary for blood sugar control.

In addition to the recipes, there are tips on how to get the best
from your slow cooker, guidelines for cooking safety, and basic food
prep information. Since size does matter, Finlayson includes a
portion calculator showing how to dish up just the right amount of
food for each individual. The collection is illustrated in full color.

I tested three recipes from this collection. Butternut Chile, a zesty
combination of beef, butternut squash, ancho chiles and cilantro was
fairly easy to prepare and a real crowd pleaser. I served it with
whole wheat tortillas. I topped the Ultimate Baked Apples with a
dollop of low-fat yogurt. Since sweet potatoes are plentiful this
time of the year, my third recipe and my favorite, was a Santa Fe
Sweet Potato Soup. This cookbook is highly recommended, whether you
or a family member is diabetic or you just want to eat healthier food.


Santa Fe Sweet Potato Soup
Serves four

Works best in a large (minimum 5 quart) slow cooker

1 Tbs olive oil
2 onions, finely chopped
4 cloves garlic, minced
1 tsp salt (I used sea salt)
1 tsp dried oregano leaves (I used Mexican oregano)
6 c lower-salt vegetable or chicken broth
4 c cubed, peeled sweet potatoes
2 dried New Mexico, ancho or guajillo chile peppers
2 c boiling water
1 jalapeno pepper, finely chopped
2 c corn kernels, thawed if frozen
1 tsp grated lime zest
2 roasted red peppers, cut into thin strips
Finely chopped cilantro to taste

In a skillet, heat oil over medium heat for 30 seconds. Add onions
and cook, stirring until softened, about 3-minutes. Add garlic, salt,
and oregano and cook, stirring for one minute. Transfer to slow
cooker stoneware. Add broth and stir to combine.

Add sweet potatoes and stir to combine. Cover and cook on low for
8-10 hours or on high for 4-6 hours, until sweet potatoes are tender.

Half an hour before soup has finished cooking, in a heatproof bowl,
soak dried chile peppers in boiling water for 30 minutes, weighing
down with a cup to make certain they remain submerged. Drain,
discarding the soaking liquid and stems. Pat dry, chop coarsely and
add to stoneware, along with the jalapeno pepper.

Working in batches, puree soup in a food processor or blender and
return to cooker. Add corn, lime zest, and juice. Cover and cook on
high for 30 minutes, until corn is tender. When ready to serve, ladle
into individual bowls and garnish with red pepper strips and cilantro.

Exchange: Starch
Nutrients per serving:
Calories: 157
Fat 2.4 g
Saturates 0.3g
Polyunsaturates 0.5 g
Monounsaturates 1.1 g
Cholesterol 0 mg
Sodium 525 mg
Carbohydrate 32.4 g
Fiber 4.0 g
Protein 3.g g



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

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Today's Topics:

    1. Baking with agave nectar (Jamie R)


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

Message: 1
Date: Fri, 30 Oct 2009 00:40:55 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Baking with agave nectar
Message-ID: <p0624085ac7103eb050ed@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Orange County Register

Tuesday, March 17, 2009

Cathy Thomas: Baking with agave nectar
Special to the Register

Some members of my extended family hate it when I bake. They say the
stuff is too darn good. Treats that are in the no-no column of their
health regimes seem irresistible when they are homemade delicious.

So when I heard how well agave nectar sweetens, I had to give it a
try. Agave nectar, often labeled agave syrup, is an unrefined natural
sweetener that is extracted from agave plants. It has a relatively
low glycemic index due to its proportion of fructose to glucose, and
it is said to be better than sugar for diabetics and those with
hypoglycemia. The glycemic index (GI) ranks foods according to how
quickly they are processed into glucose in the body.

Chef-caterer-cooking teacher Ania Catalano, author of "Baking with
Agave Nectar" (Ten Speed, $15.95), says that of all the sweeteners
she has used agave is the best choice for creating baked goods.
Better than honey, brown rice syrup or stevia. Better than date
sugar, fruit concentrates or maple syrup.

"I am hypoglycemic, so I am very sensitive to sugar," Catalano says.
"So it was great for me. With agave nectar, there's no heart
palpitations, no nervousness or crash in my blood sugar levels -
things that would invariable occur after I had consumed high-glycemic
sweeteners.

"Use agave syrup in combination with whole grain flours, which have
fiber, and you come up with a much healthier dessert. But you have to
change the whole recipe around."

Agave nectar is sweeter than sugar. Catalano says that for every cup
of granulated sugar that is called for in a recipe, bakers should
substitute 3/4 cup of agave nectar. Because less is used to achieve
the same level of sweetness, calories are reduced. One tablespoon of
agave nectar has 45 calories and 11 grams of carbohydrates, just
ever-so-slightly lower than granulated sugar.

Catalano says that the substitution works perfectly for cakes and
muffins, any dessert that has a somewhat moist texture. The only
downfall, she says, is creating cookies that are crisp.

She had to do a lot of experimenting before she came up with cookies
that met her standards. Her first attempts at creating a classic
chocolate chip cookie were failures. She had to learn how to deal
with the moisture-retaining qualities in the syrup.

I asked her about the taste. If you made two pear tarts, one
sweetened with sugar and one with agave nectar, how would they taste
different?

"I think that most consumers wouldn't notice a difference," she says,
adding that the difference is subtle. "I think the agave nectar
actually enhances the flavor of the fruit. It brings out the
sweetness in fruit and the nuances that differentiate varieties of
fruit. There is more of a caramel-y sweetness (with agave) than just
the straight-forward sweetness that sugar gives.

"Table sugar has a straight-forward sugary flavor; agave has more
character, a more floral (quality) when added to dessert, creamy
sauces or ice cream. It's a more interesting sweetness."

Most often, agave nectars are labeled light, amber or dark. Catalano
suggests the "light" for use in "delicate" desserts, baked goods,
sauces and beverages. "Amber" is used for many desserts and some
sauces and savory dishes. "Dark" has stronger caramel notes and is
best used in poultry, meat and seafood dishes. She also recommends
the dark nectar for a right-from-the-bottle pancake syrup or waffle
syrup.

Pastry Chef Katie Averill, who formerly taught baking and food
chemistry at The Art Institute of California-Orange County and who
teaches at Tspoons Cooking School in Ladera Ranch, has had great
success using agave nectar.

"Over the years my students have asked me about baking for diabetics
and my past experiences have often been a flop using other sugar
substitutes," Averill says.

"One of the main problems is that you can't cream the butter and
agave syrup like you can butter and sugar. You can't get an emulsion;
you get a liquid with little bubbles in it.

"I found that you have to slightly reduce some of the other liquid in
the recipe, such as milk, water or juice.

"I especially like my cornmeal blueberry cornbread muffins. They have
a gentle hint of sweetness. Delicious, but don't expect it to be a
dessert."

Agave nectar is sold in bottles at Trader Joe's, Bristol Farms,
Mother's Market, Whole Foods and many supermarkets with large natural
food specialty sections.

Here are several recipes from Averill and Catalano that use agave
nectar instead of sugar:


Blueberry Cornbread Muffins
Yield: 12

6 tablespoons unsalted butter, room temperature
3/4 cup dark agave nectar (using light agave works but the agave
flavor is even less distinct)
2 teaspoon minced lemon zest (colored portion of peel)
1 tablespoon freshly squeezed lemon juice
2 eggs
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plain yogurt (low-fat or non-fat)
1 pint blueberries

1. Preheat oven to 325 degrees. Line muffin tins with paper liners or
spray an 8-by-8- inch glass baking dish with nonstick spray.

2. Beat butter with the paddle attachment of stand mixer. Add agave
as mixer is running. Add zest and juice. Add eggs one at a time.
Mixture will appear "broken" but it is OK.

3. In separate bowl, combine flour, cornmeal, baking powder and salt;
stir to mix. Reduce the mixer speed and add the dry alternately with
the yogurt, mix only as long as necessary to combine ingredients.
Fold in blueberries. Scoop batter into muffin cups with an ice cream
scooper or pour into the 8" pan. Bake muffins about 30 minutes until
firm to the touch or pour into pan and bake for about 45 minutes
until firm.

Nutrition information (per muffin):240 calories, 39 percent of
calories from fat, 10g fat, 2.3 g saturated fat, 45 mg cholesterol,39
g carbohydrates, 3.5 g protein, 230 mg sodium, 1.9 g fiber

Source: Pastry Chef Katie Averill, Laguna Beach


French Pear Frangipane Tarte
Yield: 12

Sweet Pastry Crust:
4 tablespoons unsalted butter or nonhydrongeneated butter substitute,
at room temperature
2 tablespoons light agave nectar
1/4 teaspoon sea salt
3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups sprouted spelt flour or whole wheat pastry flour

Filling:
4 tablespoons unsalted butter or nonhydrogenated butter substitute,
room temperature
1/3 cup light agave syrup
2 large eggs
1/2 cup almond meal (available at Trader Joe's)
1/2 teaspoon almond extract
2 tablespoons Kirsch (a clear brandy made from cherry juice and pits)

Topping:
4 ripe Bartlett pears
2 tablespoons freshly-squeezed lemon juice
1 1/2 tablespoons light agave syrup
3 tablespoons juice-sweetened apricot jam

For serving:ice cream or whipped cream, see Step # 5

1. Prepare crust: Preheat oven to 325 degrees. In an electric mixer,
beat butter, agave nectar and salt until light and well combined. Add
egg yolks and vanilla extract; beat well. Stir in flour and mix until
just combined but still crumbly. Divide dough in half. Roll out half
portion on lightly floured work surface, making a circle that is a
little larger than a 10-inch tart pan with removable bottom. Place in
pan and press sides against fluted edge of pan. Prick crust in many
places with tines of fork. Refrigerate or freeze leftover dough for
later use. Prebake crust in middle of a 325-degree oven for 10
minutes.

2. Prepare filling: Using an electric mixer, beat butter and agave
nectar until light and well combined. Add 2 eggs and beat again. Add
almond meal, almond extract and Kirsch. Beat well. Pour into prepared
tart crust.

3. Prepare topping: Peal and halve pears, drizzling with lemon juice
as you go to keep them from turning brown. Core and slice each half
into thin slices, keeping them together at the stem end (do not cut
through). Fan out the pears slightly and place each over filling in a
circular pattern. Drizzle with agave nectar and bake 40 to 45 minutes
or until they turn a light golden brown.

4. Warm the apricot jam in saucepan over low heat and brush or
drizzle over pears. Let tart cool slightly.

5. It is best served with vanilla ice cream or whipped cream. To make
agave-sweetened whipped cream, beat together 2 cups heavy whipping
cream, 5 tablespoons light agave nectar, 1 tablespoon vanilla extract
and a pinch of sea salt; beat until stiff peaks form.

Nutrition information (per serving): 380 calories, 49 percent of
calories from fat, 20.6 g fat, 3.9 g saturated fat, 33mg cholesterol,
40 g carbohydrates, 10 g protein, 399 mg sodium, 1.1 g fiber

Source:"Baking With Agave Nectar" by Ania Catalano (Ten Speed, $15.95)


Chocolate Peanut Butter Mousse-Filled Cupcakes
Yield: 18 cupcakes

Cupcakes:
2 3/4 cups sprouted spelt flour or whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
3/4 teaspoon sea salt
2/3 cup unsweetened cocoa powder, sifted
1/2 cup canola oil
1 1/4 cups light agave nectar
1 cup soy milk
1/2 cup firm silken tofu
1 tablespoon vanilla extract
2 tablespoons apple cider vinegar

Filling:
12 ounces firm silken tofu
1/2 cup light agave nectar
1 cup smooth peanut butter
1 tablespoon vanilla extract
1/2 teaspoon sea salt
Vegan Chocolate Ganache Frosting (recipe here)
Pastry bag fitted with plain tip
Optional garnish: chopped toasted peanuts

1. Preheat oven to 325 degrees. Line 2 cupcake pans with 18 paper
liners and fill the empty cups half full of water to prevent
scorching.

2. To make cupcakes: Mix flour, baking powder, baking soda, salt and
cocoa in large bowl. In food processor, blend oil, agave nectar, soy
milk, tofu, vanilla and vinegar, scraping down sides of bowl often.
Blend until very smooth, with no chunks of tofu visible, about 2 to 3
minutes. Combine the wet ingredients with the dry ingredients. Stir
well and spoon into cupcake liners, leaving room at the top of each
cup. Bake 20 minutes, or until toothpick inserted into center of
cupcake comes out clean. Remove cupcakes from pan and place on
cooling rack. Cool completely before filling.

3. Prepare filling: To prepare filling, blend tofu in food processor
until very smooth and creamy, approximately 1 to 2 minutes. Add agave
nectar and blend again. Add peanut butter, vanilla and salt; blend
thoroughly until very light and smooth. Refrigerate 1 to 2 hours to
firm before filling cupcakes.

4. To assemble cupcakes, you will need a pastry bag fitted with a
large, plain smooth tip. Fill pastry bag with filling and insert tip
halfway into top of a cupcake. Squeeze filling inside each cupcake
just until it starts to expand.

5. Frost the tops with Vegan Chocolate Ganache Frosting. If the
frosting is too firm, heat in the microwave for a few seconds to
soften it up. Spread the ganache evenly over the tops of the
cupcakes. Let the cupcakes sit in the refrigerator until ready to
serve. If desired, garnish with chopped peanuts.

Nutrition information (per cupcake):540 calories, 75 percent of
calories from fat, 45 g fat, 8.1 g saturated fat, 65 mg cholesterol,
30 g carbohydrates, 3g protein, 470mg sodium, 1.2g fiber

Source:"Baking With Agave Nectar" by Ania Catalano (Ten Speed, $15.95)


Vegan Chocolate Ganache Frosting
Yield: 2 cups

8 ounces unsweetened chocolate, chopped
1 cup light agave nectar
3/4 cup nondairy creamer
1 tablespoon nonhydrogenated butter substitute
1 tablespoon vanilla extract

1. Combine chocolate, agave nectar and creamer in saucepan. Heat over
medium heat until chocolate melts, stirring constantly. Remove from
heat and stir in the butter substitute and vanilla extract. To spread
easily, the ganache should be slightly warm and the consistency of
hot fudge.

Nutrition information (per tablespoon): 91 calories, 89 percent of
calories from fat, 8.9 g fat, 3.2 g saturated fat, 45 mg cholesterol,
1.6 g carbohydrates, 1.1 g protein, 128 mg sodium, 0.2 g fiber

Source: "Baking With Agave Nectar" by Ania Catalano (Ten Speed, $15.95)


Oat and Maple Cream Sandwich Cookies
Yield: 12 cookies

1/2 cup nonhydrongenated butter substitute
1 cup light agave nectar
1 teaspoon vanilla extract
1/2 cup firm silken tofu, pureed in processor until smooth
1 cup sprouted spelt flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 cups regular rolled oats (not quick cooking)
Optional: 1 cup walnuts, chopped
Optional: 1 cup raisins
Filling:
1/2 cup nonhydrogenated butter substitute
1/3 cup plus 1 tablespoon light agave nectar
1/3 cup unsweetened soy milk powder
1 teaspoon vanilla extract
1 teaspoon maple extract

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment
paper. To make cookies: In a large bowl using an electric mixer at
medium-high speed beat together the butter substitute, agave nectar,
and vanilla extract until fluffy, about 1 to 2 minutes. Add the
pureed tofu and mix until blended well. Add the flour, baking soda,
salt, cinnamon, cloves, nutmeg, and oats; stir well. Fold in walnuts
and raisins if using. Drop the batter b heaping tablespoonfuls onto
prepared baking sheets. Using the back of a spoon, flatten slightly
and shape into circles. Bake 12 to 15 minutes or until lightly
golden. Cool completely on cooling racks.

2. To make filling: In large bowl using an electric mixer at
medium-high speed beat butter substitute until softened and fluffy,
about 1 to 2 minutes. Add agave nectar and continue to beat well. Add
soy milk powder, vanilla extract and maple extract; beat on high,
scraping down the bowl to incorporate all ingredients. Continue to
beat until light and fluffy.

3. To fill cookies: Spoon 1 or 2 tablespoonfuls of filling on flat
side of one cookie. Top with a second cookie, bottom side on the
filling. Wrap individually in plastic wrap and refrigerate for up to
5 days or freeze in plastic freezer bags for up to 3 months -
providing you have superhuman willpower.

Nutrition information (per cookie):82 calories, 54 percent of
calories from fat, 4.5 g fat, 1.3 g saturated fat, 11 mg cholesterol,
10 g carbohydrates, 0.6 g protein, 55mg sodium, 0.2g fiber

Source: "Baking With Agave Nectar" by Ania Catalano (Ten Speed, $15.95)



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

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Today's Topics:

    1. Comfort reading complements comfort eating (Jamie R)
    2. Sweet Roasted Butternut Squash and Greens Over Bowtie Pasta
       (Jamie R)
    3. Martha makes a lovely guest for a weeknight dinner -- really
       Martha -- a lovely dinner guest (Jamie R)
    4. Pumpkin cookbook is a smash (Jamie R)
    5. 2 writers nurture themselves by working the land (Jamie R)
    6. Fresh Find: 'The Take-Out Menu Cookbook' (Jamie R)
    7. 'Test Kitchen' cookbook a real winner (Jamie R)


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

Message: 1
Date: Thu, 29 Oct 2009 16:39:10 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Comfort reading complements comfort eating
Message-ID: <p0624083ec70fd121a378@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Pittsburgh Post-Gazette

Comfort reading complements comfort eating

Thursday, October 01, 2009
By Margo Hammond

Last year Americans were hungry for change. Now apparently we're just
hungry. In hard economic times, who couldn't use a little comfort?
And there's nothing more comforting than a satisfying meal -- except
perhaps a good book describing a satisfying meal.

No wonder "Julie and Julia" has been so popular: It's a
mouth-watering book about food inspired by another delectable book
about food.

Julia Powell challenged herself to re-create in one year all 524
recipes in Julia Child's "Mastering the Art of French Cooking" out of
her tiny outer borough apartment kitchen.

Now the movie version of Powell's blog-turned-best-seller about her
Julie and Julia experience is sending people back to the source (and
into the kitchen).

"Mastering the Art of French Cooking" reached No. 1 on the New York
Times Advice, How-To and Miscellaneous best-seller list Aug. 30 for
the first time since its appearance 48 years ago.

Child's "Kitchen Wisdom" topped the paperback version of that list
and her memoir, "My Life in France," in which she describes her
life-long love affair with food, debuted at No. 3 on the paperback
nonfiction list.

There's nothing like a movie version of a food-filled book to set the
salivary glands in motion. When Isak Dinesan's "Babette's Feast" hit
America's movie theaters in 1988, restaurants began offering up the
menu:

Turtle soup, Blinis Demidoff and quail, washed down by Veuve Clicquot
and Clos de Vougeot.

Likewise for Laura Esquival's "Water for Chocolate," a popular
book-club selection favored by those who like to serve a meal that
reflects the book under discussion because her sensual tale comes
with its own recipes.

Book-club members, of course, have long been matching books and food,
and there's a whole menu of books catering to their needs, including:

"The Jane Austen Cookbook" by Maggie Black (McClelland & Stewart).

"The Book Club Cookbook" by Judy Gelman and Vicki Levy Krupp (Tarcher).

"The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of
Literature and the Passages That Feature Them" by Shaunda Kennedy
Wenger and Janet Jensen (Ballantine).

"Literary Feasts: Inspired Eating From Classic Fiction" by Sean Brand (Atri).

And the deliciously titled "Plots and Pans" by the Swivel Collective,
published by the Toronto-based Sumach Press.

Here are a few recently published or soon-to-be-published food-themed books.

"The Various Flavors of Coffee: A Novel" by Anthony Capella (Bantam).

Set in 19th-century London, this love story about a poet who is hired
to describe coffee explores our relationship to that drink as a crop,
a commodity, an obsession, a brand, a drug, a family business, but,
above all, as a pleasure. Now out in paperback.

"Confections of a Closet Master Baker: One Woman's Sweet Journey From
Unhappy Hollywood Executive to Contented Country Baker" by Gesine
Bullock-Prado (Broadway).

Chock full of recipes for such delights as maple pecan sticky buns
and raspberry meringues, this inspiring memoir reminds us that the
dreams of our sugar-obsessed childhoods don't always have to be left
behind.

"Baking Cakes in Kigali: A Novel" by Gaile Parkin (Delacorte).

Like Alexander McCall Smith's Botswana-based books, this first novel,
written by a Zambian-born teacher, takes place in Africa. The setting
is not in peaceful Botswana, though, but in war-torn Rwanda where a
woman running a thriving bakery finds a way to heal lives. Due out in
paperback.

"Why Italians Love to Talk About Food" by Elena Kostioukovitch,"
forewords by Umberto Eco and Carol Field (Farrar, Straus & Giroux).

Scheduled to be published this month, this region-by-region tribute
to the Italian obsession with food doesn't include recipes, but it
offers plenty of menu ideas.

"Appetite City: A Culinary History of New York," by William Grimes
(North Point).

Who can imagine New York without restaurants? Former New York Times
restaurant critic William Grimes does, beginning this fascinating
history of New York and food with the image of the city as a culinary
desert. Due this month.



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

Message: 2
Date: Thu, 29 Oct 2009 16:45:56 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Vegetarian-For-All@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Sweet Roasted Butternut Squash and Greens
	 Over Bowtie Pasta
Message-ID: <p06240838c70fd1129ff0@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Pittsburgh Post-Gazette

What's for Dinner: Sweet Roasted Butternut Squash and Greens Over Bowtie Pasta

Wednesday, October 14, 2009
By Bob Hoover, Pittsburgh Post-Gazette

Sweet Roasted Butternut Squash and Greens Over Bowtie Pasta
PG-tested

This is a wonderful vegetarian supper with plenty of color -- and
vitamins. Use multi-colored bowtie pasta for even more color. To cut
down on prep time, do your chopping and washing the night before and
store vegetables in plastic bags in the refrigerator.

Vegetable mix:
3 to 3 1/2 pounds butternut squash, peeled, seeded and cut into
bite-sized chunks
Medium to large onion cut into 1-inch chunks
2 big handfuls escarole or curly endive that has been washed, dried
and torn into small pieces (Shortcut: Use bagged spring mix.)
1/3 packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves coarsely chopped
1/3 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar (light or dark)
Salt and fresh ground pepper

Pasta and finish:
1 pound bowtie pasta
1/2 cup half-and-half
About 6 ounces shredded Asiago cheese

Place one large or two smaller shallow sheet pans in oven and preheat
to 450 degrees.

Toss all ingredients for vegetable mix in a big bowl. Be generous
with salt and pepper.

Carefully turn vegetable mixture into hot pans and spread out. Bake
25 minutes or until squash is tender.

As mixture bakes, cook pasta in 5 quarts salted water until tender
with some firmness remaining. Drain in colander.

Once squash is tender, caramelize it under the broiler, watching
carefully and turning often, about 5 minutes. You want crusty brown
edges on squash and wilted, almost crisp greens.

Scrape into a serving bowl. Add half-and-half, hot pasta and cheese.
Toss to blend and add salt and pepper if needed. Add more cheese if
desired and serve hot.

Serves 4 to 6.

-- "The Splendid Table's How to Eat Supper" (Clarkson Potter, $35)



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

Message: 3
Date: Thu, 29 Oct 2009 16:46:21 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Home-Bakery@..., Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Martha makes a lovely guest for a
	 weeknight dinner -- really Martha -- a lovely dinner guest
Message-ID: <p06240839c70fd114a05b@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Pittsburgh Post-Gazette

Martha makes a lovely guest for a weeknight dinner -- really Martha
-- a lovely dinner guest

Thursday, October 08, 2009
By Gretchen McKay, Pittsburgh Post-Gazette

As a food writer, I kitchen-test a lot of cookbooks. Not all make it
into my permanent collection.

Mouth-watering photographs, unusual ways of cooking (an entire
cookbook just for planking?) and celebrity authorship sometimes merit
a closer look. But the food has to be practical if the cookbook is to
prove a keeper.

As a working mom who tries to cook most school nights for three busy
teens with increasingly sophisticated palates, I'm looking for
recipes that are not only tasty and nutritious but also use
easy-to-find ingredients, and -- this is crucial -- don't require a
tremendous amount of culinary effort or know-how.

Fancy foodstuffs and techniques? That's for weekends and holidays.

That's why I've found "Martha Stewart's Dinner At Home" (Clarkson
Potter, $35) so utterly, and surprisingly, delightful. Normally, I'm
not a fan of the Domestic Diva. I find her just a little too precise
and improbably composed and -- well, you know, just too darn perfect
in the kitchen. Doesn't the woman ever make a mistake or fudge on
ingredients?

Blame it on my own insecurity as a cook, but I find she intimidates
more than she inspires.

But her forthcoming (Oct. 13) cookbook is inspired. Subtitled "52
Quick Meals to Cook For Family & Friends," it makes good on its
promise. The 100-plus recipes are arranged by season so home cooks
can take advantage of the freshest ingredients, and each of its menus
(comprising a main dish, two sides and a dessert) takes less than an
hour start to finish. What's more, each comes with a detailed
preparation schedule -- roast this part of the entree first, whisk
this together for the salad next, etc. -- that streamlines your time
in front of stove and sink. A gorgeous photo details what everything
should/could look like.

This being Martha, some of the dishes are a tad upscale; most of us
won't serve on a Tuesday pan-roasted Quail with Figs and Pine Nuts.
Many, though, require just a handful of ingredients you likely have
on hand. A yummy Grated Potato Cake, for instance, uses just
potatoes, olive oil and salt and pepper.

Sprinkled throughout are Ms. Stewart's useful shopping, cooking and
presentation tips -- for instance, how to serve a cheese course, buy
shrimp or whip cream.

So user-friendly is the book that over the course of the first 36
hours that I had it, I was inspired to make four dishes with items
that have been showing up in my community-supported-agriculture
basket as of late. Who knew teenaged girls would try, and like,
gratineed acorn squash halves?

Me being me (i.e., not perfect), I didn't follow Martha's recipes to
the letter, substituting what I had in my pantry to avoid another
trip to the grocery store. But everything still came out great and
we're looking forward to trying even more dishes as fall slowly gives
way to winter. And that, my daughters inform me in their best Martha
voices, is a very good thing.


Gratineed Baked Squash Halves
PG tested

Acorn squash is often sweetened with brown sugar and cinnamon. This
easy fall dish gets its flavor from garlic- and sage-infused cream
and Gruyere cheese.

2 acorn squash, halved crosswise, seeds removed
Coarse salt and freshly ground pepper
1/2 cup heavy cream
8 fresh sage leaves
2 garlic cloves, thinly sliced
1/2 cup grated Gruyere cheese (about 2 ounces)

Preheat oven to 375 degrees. Place squash halves, cut sides up, in a
9-inch baking dish. (If the halves don't sit upright in the baking
dish, slice off the tips and stems to make flat.) Season with salt
and pepper. Pour about 1/2 cup water into baking dish around squash.

Combine cream with sage and garlic in a small saucepan, and bring to
simmer over medium-high heat. Pour into squash halves, dividing
evenly.

Bake until squash are tender when pierced with a sharp knife, 30 to
40 minutes. Remove from oven; sprinkle with cheese, dividing evenly.
Continue baking until cheese is melted and golden, about 10 minutes.
Serve hot.

Serves 4.

-- "Martha Stewart's Dinner at Home" (Clarkson Potter, $35, Oct. 13, 2009)


Hoisin-Glazed Hens
PG tested

I couldn't find fresh Cornish hens so I substituted two small
roasting chickens. For the best flavor, Martha suggests using a
high-quality brand of hoisin sauce. (I used Lee Kum Kee, available in
the Asian section of most supermarkets.) The finished dish looked so
good, my daughter immediately posted a picture on Facebook. Better
yet, there was enough meat left over that I was able to make stir-fry
the next day.

4 Cornish hens (2 pounds each), rinsed and patted dry
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
2 fresh red chilis, ribs and seeds removed, minced
1 bunch cilantro, sprigs separated
1/2 cup hoisin sauce, plus more for basting

Preheat oven to 400 degrees. Place hens in a large roasting pan. Mix
garlic, ginger and chilis in a small bowl; rub mixture over hens and
under skin, and stuff cavities with cilantro sprigs, dividing evenly.
Tie legs of each hen together with kitchen twine. Cover pan;
refrigerate 20 minutes.

Remove hens from refrigerator, and brush with the hoisin sauce,
dividing evenly. Roast, basting occasionally with extra sauce, until
an instant-read thermometer inserted into thigh registers 170
degrees, 45 to 50 minutes. Remove from oven, and serve hot.

Serves 4.

-- adapted from "Martha Stewart's Dinner at Home"


Apple-Cranberry Crumble
PG tested

Most farmers markets and grocery stores are overflowing with local
apples this time of year. I used a combination of sweet Fujis and
tart Granny Smiths, and doubled the recipe so there would be enough
for breakfast the next morning. Martha suggests serving it with sour
cream, but my family prefers vanilla ice cream. You could also top it
with creme fraiche.
For filling

1 1/2 pounds apples, peeled and cored
1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Pinch of salt

For topping

4 tablespoons ( 1/2 stick) cold unsalted butter, cut into small
pieces, plus more, at room temperature, for baking dish
1/2 cup pecan halves, coarsely chopped
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
3 tablespoons packed light-brown sugar
Pinch of salt
Sour cream, creme fraiche or vanilla ice cream for serving (optional)

Preheat oven to 425 degrees. Prepare filling: Quarter apples
lengthwise, then thinly slice. Toss in a large bowl with remaining
filling ingredients until evenly coated.

Prepare topping: Butter an 8-inch-square glass or ceramic baking
dish. Mix pecans, flour, oats, brown sugar and salt in a bowl until
combined. Work in butter with your fingertips until mixture is
crumbly, with pea-sized chunks.

Spread filling in prepared baking dish and sprinkle evenly with
topping. Bake until filling is bubbling and topping is crisp and
golden brown, 25 to 30 minutes. Let cool slightly before serving,
dolloped with sour cream, creme fraiche or vanilla ice cream, if
desired.

Serves 4.

-- Adapted from "Martha Stewart's Dinner at Home"



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

Message: 4
Date: Thu, 29 Oct 2009 16:47:09 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Meat-Lovers@...,
	 Morning-Meals@...
Subject: [Cookbook-Cookery] Pumpkin cookbook is a smash
Message-ID: <p06240841c70fd12ea675@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Pittsburgh Post-Gazette

Pumpkin cookbook is a smash

Thursday, October 25, 2007
By Margi Shrum, Pittsburgh Post-Gazette

DeeDee Stovel is a cookbook author after my own heart.

When a pumpkin is too hard to cut, she writes in "Pumpkin: A Super
Food for All 12 Months of the Year," toss it on concrete. Or off a
couple of steps.

Generally, it's not that difficult to use pumpkin, especially if you
buy yours canned and use it only for pies.

But, why be so plebian? Ms. Stovel's book (Storey, $12.95) is one of
two that graced the Food desk on the subject of pumpkins,
specifically, and squash, generally, that I test-drove.

Each takes the cook beyond standard autumnal fare to new tastes that
bank on pumpkin's rich, satisfying taste and nutrients.

The other is "Pumpkin, Butternut & Squash: 30 Sweet and Savory
Recipes," by Elsa Petersen-Schepelern (Ryland, Peters & Small,
$12.95).

Ms. Stovel's book is more of a pumpkin primer, and heavier (excuse
the pun) on comfort food, although not too much so. She has a pumpkin
recipe for nearly every course and the recipes are creative and
tempting. I tried two and can't wait to get into some more.

Her book tells how to cook a fresh pumpkin so you can use the puree
and/or chunks in all manner of dishes, so don't shy away from buying
them at the farmers market; now's the time.

Ms. Petersen-Schepelern's cookbook is a trip around the world, so if
you prefer a more continental flair to your pumpkins and squash, try
this one. Her bio says she is a Danish-Australian food and wine
writer and editor who began her career as a publicist for everyone
from comedians to top chefs.

Her recipes sail from India (Pumpkin Samosas) to Scotland (Pumpkin
Griddlecakes). They are more complex and time-consuming than those in
Ms. Stovel's book but equally tempting.

I just wish the publisher had realized that some of us can't easily
read type that is smaller even than what you are reading this minute.
The recipes may require a good stare, your strongest readers or one
of those nifty light-up, credit-card-size magnifiers.

The photography, by Debi Treloar, is just gorgeous; this is a trim,
elegant book that is worthy of an inch on your cookbook shelf.


GRAHAM CRACKER PUMPKIN TANNIES
PG TESTED

These are dense and rich and, in our test, probably too dense. The
young cook who tried these decided she did not want nuts or coconut
in them, unbeknownst to preoccupied me. (Ah, youth.) The coconut and
nuts would make these a bit lighter, I'm thinking, but the lack of
them stirred up an interesting culinary discussion and lesson. Next
time, nuts, at least. These bar cookies are best after they have
cooled and rested for awhile.

-- Margi Shrum

27 graham crackers, rolled into crumbs (about 2 1/2 cups)
1/4 teaspoon ground allspice
14-ounce can sweetened condensed milk (not evaporated)
1/2 cup canned unsweetened pumpkin, or fresh pumpkin pulp
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate chips
1/2 cup walnuts, coarsely chopped
1/2 cup unsweetened coconut (optional)

Heat oven to 350 degrees. Spray a 9-inch square pan with cooking spray.

Combine the crumbs and allspice in a large bowl. Add the condensed
milk, pumpkin and vanilla and mix well. Stir in the chocolate chips,
nuts and coconut, if using.

Spread the butter evenly in the prepared pan. Bake for 35 minutes, or
until lightly browned on top and pulling away from the sides of the
pan.

Cool on a wire rack for only 5 minutes before cutting into squares.
Then cool completely and store in an airtight container.

-- "Pumpkin: A Super Food for All 12 Months of the Year" by DeeDee Stovel


PUMPKIN GRIDDLE CAKES
PG TESTED

Elsa Petersen-Schepelern credits her Scottish grandmother for these.
They conjure up images of country breakfast fare, a sort of cross
between a scone and a pancake. They are quite filling. We served them
with maple syrup; my daughter sprinkled cinnamon on hers. We loved
them.

The recipe calls for using a cast iron griddle pan. We used an
electric griddle, heated to 350 degrees and treated with butter.

-- Margi Shrum

3 1/3 cups all-purpose flour
1 cup cooked, mashed pumpkin, quite dry
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon unsalted butter, melted
3/4 cup buttermilk
3 tablespoons mild molasses
Shortening or vegetable oil

Sift the flour into a large bowl and mix in the pumpkin, salt, baking
soda, butter, buttermilk and molasses. Bring the mixture together to
form a soft dough, then transfer to a floured surface.

Pat out into a slab about 1/2-inch thick, no thicker. Don't
over-handle the dough or it will become tough. Trim the edges. Cut
into 4 squares, then cut each square into 2 triangles.

Heat the griddle and grease all over with shortening or brush with
oil. Cook the griddlecakes in batches for about 3 to 4 minutes,
turning halfway through cooking, until browned.

You can bake these in a preheated, 400-degree oven for 15 to 20 minutes.

Serve with syrup, butter and/or jelly, or dab with whipped cream or
sprinkle with cinnamon.

Makes 8.

-- Adapted from "Pumpkin, Butternut & Squash: 30 Sweet and Savory
Recipes" by Elsa Petersen-Schepelern


SPICY BEEF STEW IN A PUMPKIN SHELL
PG TESTED

This is a tour de force. It is interesting, fun, makes your house
smell like a spice store and is just a treat to behold. You will pat
yourself on the back in accomplishment. I made a few minor changes to
the recipe, just to make it easier on moi.

-- Margi Shrum

1 tablespoon butter
1 tablespoon olive oil
2 pounds stewing beef (we used beef chuck cut into 2-inch pieces.
Less expensive)
1 teaspoon salt
Freshly ground black pepper
2 pounds small white onions or 2 pounds frozen white pearl onions
(recipe calls for 3 pounds of frozen onions; 2 did just nicely)
1/2 cup red wine
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 clove garlic, minced
1 bay leaf
1 small cinnamon stick
6 whole cloves
1 tablespoon currants (we used raisins)
1/4 teaspoon ground cumin
1 pound fresh pumpkin, seeds and fibers removed, peeled and cut into
1/2-inch cubes (about 2 cups; we used a pie pumpkin)
1 edible pumpkin, 4 to 5 pounds, for serving. (Cinderella pumpkins
are perfect: meaty, tender and beautiful.)

Heat the butter and oil in a large Dutch oven over medium heat. Add
the meat, salt and pepper and stir with butter and oil just to coat,
not to brown.

If you are using white onions, cut off the root and stem. Make an X
in the root end to keep the onions from falling apart. Parboil for 1
minute in a saucepan of boiling water to loosen skins. Remove skins
and spread onions over the meat.

Or, add frozen pearl onions to the meat.

Mix the wine, tomato paste, vinegar, sugar and garlic together and
pour over the meat and onions. Scatter the bay leaf, cloves, currants
and cumin over the top and crumble cinnamon stick over it all.

Bring the stew to a boil, reduce the heat and simmer, covered, for 2
hours. Do not stir.

Gently press the pumpkin into the stew. Cover and continue cooking
for 1 hour longer or until the meat is very tender.

Meanwhile, heat the oven to 350 degrees. Cut the top off of the
Cinderella pumpkin and scrape out the seeds and strings. Rinse and
pat dry thoroughly. Rub the outside with vegetable oil (optional) and
place on a jelly roll pan. Bake for 30 to 45 minutes, until easily
pierced with a fork but not collapsing.

Set the hot pumpkin on a large serving plate.

Spoon the hot stew into the hot pumpkin. Scoop a bit of the
Cinderella pumpkin into each serving of stew.

Serves six.

-- Adapted from "Pumpkin: A Super Food for All 12 Months of the Year"
by DeeDee Stovel



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

Message: 5
Date: Thu, 29 Oct 2009 16:48:21 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] 2 writers nurture themselves by working
	 the land
Message-ID: <p06240836c70fd10c9ebc@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Pittsburgh Post-Gazette

2 writers nurture themselves by working the land

Book reviews
Sunday, October 18, 2009
By Jane Ciabattari

"FIELD DAYS: A YEAR OF FARMING, EATING, AND DRINKING WINE IN CALIFORNIA"
By Jonah Raskin
University of California Press ($24.95)

"GOAT SONG: A SEASONAL LIFE, A SHORT HISTORY OF HERDING, AND THE ART
OF MAKING CHEESE"
By Brad Kessler
Scribner ($24)

As Alice Waters hovers in the wings as a muse for the Obama era,
inspiring the White House garden and healthy school lunches, the
fantasy of a pastoral life far from derivatives and emissions and
other excreta of our times abounds.

Right on track are these two memoirs by journalist Jonah Raskin and
novelist Brad Kessler. Each provides vicarious and delicious
adventures for those of us more likely to buy locally at farmstands
or plant a garden patch than respond to the call of the land at full
bore.

Raskin, author of "The Radical Jack London" and "American Scream:
Allen Ginsberg's 'Howl' and the Making of the Beat Generation,"
sketches Northern California's organic farming lineage quickly.

He includes Warren Weber of Marin County's Star Route Farm, and makes
it clear that Sonoma County's farms have supplied Waters' restaurant
for decades and impressed Carlo Petrini, founder of the Slow Food
movement.

"Field Days" begins as a search for "the perfect farm," and is in
some ways a meandering, a gathering of facts to fill a reporter's
notebook (numbers of acres in organic farming in California, an
on-the-ground update of the state of farmworkers' rights, a survey of
organic farms and wineries in Northern California).

When Raskin finds Oak Hill Farm, the pace quickens. "...even at first
sight I felt a sense of being enclosed and protected within the Oak
Hill world that surrounded me, and I wanted to embrace it in return."

He has found what he calls the "hero" of his book and the profile of
the farm becomes the centerpiece of his labors.

As it turns out, he mentions offhandedly, this is hallowed literary
ground, with legendary food writer M.F.K. Fisher's house within view.

Through July and August, Raskin spends his days laboring in the
fields at Oak Hill Farm. The work is transforming. At day's end, he
writes:

"I felt exhilarated and clean at the core of my being.... in the
Valley of the Moon, I felt reattached to the earth and infused with a
new appreciation for the land and the soil. Belonging was uplifting."

"Field Days" is a skeptic's journey, making its discoveries all the
more potent.


Kessler is author of the moving novel "Birds in Fall," which won the
Rome Prize from the American Academy of Arts and Letters. His new
book is:

"A story about what it's like to live with animals who directly feed you."


"Goat Song" also is a novelist's revel. This memoir impresses most
when he records in lyrical terms his sheer love of being in the
company of his herd.

The first taste of his own home-made fresh chevre, for instance. "...
it tasted like nothing we'd ever eaten before ... . It seemed we were
eating not a cheese, but a meadow."

Kessler turns serious about his cheesemaking. He travels to the Ferme
de Rouze in the Pyranees, a village whose surroundings seem most
compatible with his flinty Vermont location, and studies with a
French master who gives him the protocol, step by step.

"I knew at last what kind of cheese I'd make back in Vermont ...
cheese made from goats and clouds, humility and mountain air."

In these fresh, impassioned reports from the fields, Raskin and
Kessler remind us that the farming Renaissance has been rooting in
this country for decades.

Their explorations, eloquently reported, remind us of the simple
pleasures of growing things, of herding, of re-entering the natural
landscape so thoroughly that human concerns regain their proper scale.



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

Message: 6
Date: Thu, 29 Oct 2009 16:49:21 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@..., Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Fresh Find: 'The Take-Out Menu Cookbook'
Message-ID: <p06240842c70fd131a741@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Pittsburgh Post-Gazette

Fresh Find: 'The Take-Out Menu Cookbook'

Thursday, October 25, 2007
By Miriam Rubin

Carla Snyder, left, and Meredith Deeds, right, are authors of "The
Take-Out Menu Cookbook."

We can't get take-out delivery where we live, way down in Greene
County. If I want pizza I have to ask my husband to pick one up from
town: either Waynesburg, 45 minutes away, or Washington, Pa., an hour
and 15 minutes away. I phone in the order, he gets the pie, and eats
the first couple slices while driving home (not recommended).

The pizza gets reheated, doctored with garlic powder, oregano,
crushed red pepper and Parmesan. It's often not really delicious, but
it's a treat. But now armed with and inspired by the new book, "The
Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds, I can
spend my time making a delicious, fresh pizza, rather than waiting
for the cold, over-cheesy, often soggy reality.

Thumbing through the book (Running Press, $19.95), I see I can learn
to make more than Pizza Margherita (page 205). I can make Pot
Stickers (page 20), or Spicy Tuna Rolls (page 226), or Taquitos (page
248), filled with chicken, beef, or carnitas (shredded pork, page
251). If I want to make myself crazy, I can make my own tortillas --
flour or corn.

In a telephone interview, co-author Carla Snyder explained why this
new book will become one of your most grease-stained. Because if you
make the foods you love to take out (or bring in) yourself, in your
own kitchen, they'll be fresher, better, healthier, and cheaper.

"The beauty of these recipes," she said, "is that you can make food
the way you want it. I love cilantro. When I make Shrimp Spring
Rolls, I want more cilantro than anyone else puts in... With our
recipes, you have the ability to cater to your own taste buds."

You can roam the world in "The Take-Out Menu Cookbook," reading and
sampling recipes from twelve different ethnic cuisines. Yet not all
of the dishes, such as Crepes Suzette or Chocolate Souffle, are what
you'd expect from a menu slipped under your door or stuffed into your
mailbox. When I think (dream) of take-out, it's because I want
something right then. But making your own tortillas? Rolling out your
own pasta dough for lasagna? It doesn't sound quick.

So, is this a book of recipes for dishes that you might order in on a
cold, wintry evening or a smart collection of top international
favorites? Well, it's both. As Ms. Snyder explained, it's a
collection of all the ethnic food people really want to make and eat,
in one volume.

Ms. Snyder and Ms. Deeds are seasoned cooking teachers. "When we
write a book," Ms. Snyder said, "we don't just leave our teaching
aprons at the door. We are always trying to make things more
approachable and easier for the home cook. We want everyone to be
able to eat the great foods that we make everyday in our own
kitchens."

Some of the book's recipes, like the spring rolls that I prepared and
loved, do take time. But they can be a shared, enjoyable activity.
"It's wonderful to get together with friends and handle food," Ms.
Snyder said.

"My family was so excited when I was testing this book," she
continued. "My kids would ask, 'Where are we going for dinner
tonight?' Well tonight, we're going to India, and we'll do a little
bit of Mexico. For dessert, we're going to Italy. We're having
gelato!"

This Saturday, the authors will be making two appearances
demonstrating recipes at the Giant Eagle Market District stores. For
Ms. Snyder, it's a bit of a homecoming. Raised in Weirton, W.Va., she
attended Bethany College. Married right out of college, the couple
moved to Washington, Pa., and now live in Hudson, Ohio.

Co-author Ms. Deeds lives in Plano, Texas, but her roots are in San
Diego. Ms. Snyder told us Ms. Deeds makes great Mexican food. Sounds
good. I may not attempt tortillas, but Ms. Snyder says the dough is
easy to work with and it could be a group project with friends.

For tonight, I have all the ingredients for David's Tomatillo Salsa
(page 241) and maybe I could serve it on Tortilla de Patata, a
Spanish frittata (page 290).


TANDOORI CHICKEN WITH TOMATO SALAD
PG TESTED

If you don't have a spice mill, which is a coffee grinder that you
use only for spices, you can grind the toasted whole spices with a
mortar and pestle or pound them with the bottom of a heavy pot. Or
use already ground spices and toast those.

-- Miriam Rubin

2 pounds bone-in chicken pieces, skin removed
1/4 cup fresh lemon juice
2 teaspoons salt
2 teaspoons whole coriander seeds
2 teaspoons cumin seeds
1/4 teaspoon cardamom seeds (lightly smash papery husks of whole
cardamom and pick out the dark seeds)
1/2 teaspoon cayenne pepper
1/2 cup whole-milk yogurt or Greek yogurt
1-inch knob fresh ginger, peeled and chopped
3 garlic cloves, chopped
1/4 cup ghee (clarified butter, see below)
Tomato Salad (recipe follows)

For the chicken

Make four 1/2-inch slashes in chicken pieces so marinade can
penetrate. Rub chicken with lemon juice and salt, pushing it down
into slashes. Let marinate while assembling other ingredients.

In small skillet over medium-high heat, toast coriander, cumin and
cardamom until fragrant, about 3 minutes. Remove from heat and let
cool. Grind in a spice grinder.

In large bowl, combine spice mixture, cayenne, yogurt, ginger and
garlic. Add chicken; cover with plastic and refrigerate 24 hours.

Preheat oven to 450 degrees.

Remove chicken from marinade and wipe dry. Arrange on wire rack
placed over shallow roasting pan or rimmed baking sheet. Brush with
ghee. Roast 35 to 40 minutes, or until 165 degrees on instant-read
thermometer and juices run clear. Remove from oven; let sit 5 minutes
to allow juices to settle. Serve hot with Tomato Salad.

Makes 6 servings.

For the Tomato Salad

3 tablespoons fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 serrano chile, minced
1 medium onion (I used a red onion), finely chopped
2 medium tomatoes, finely chopped
1/2 cucumber, peeled, seeded, if you like, and finely chopped
2 tablespoons minced fresh cilantro

In large bowl, combine lime juice, sugar, and salt; let stand 10
minutes to dissolve.

Add chile, onion, tomatoes, cucumber and cilantro. Toss to mix well.
Refrigerate up to 4 hours before serving.

Makes about 2 cups.

To make ghee

Melt 1 stick unsalted butter in a heavy small saucepan over low heat.
When it begins to spit and pop, watch carefully so it doesn't burn.
The idea is to cook out the water and brown the milk solids so they
sink to the bottom of the pan, which should take about 10 minutes.
The top will look foamy. Tilt the pan, and when the bottom is golden,
remove from heat. Skim off the foam, then ladle off the clear yellow
fat, which is ghee.

-- Adapted from "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds


SHRIMP SPRING ROLLS WITH CHILE SAUCE
PG TESTED

These were time-consuming but absolutely addictive and completely
delicious. They can be assembled and kept in a single layer on a
baking sheet, covered, and refrigerated up to 8 hours. The cooked
rolls may be kept hot in a 200-degree oven up to 1 hour, but you'll
gobble them up before that.

-- Miriam Rubin

For the chili sauce:

1 cup sweet chile sauce
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
1 serrano chile, seeded and minced

For the spring rolls:

1 1/4 pounds raw medium shrimp, peeled and deveined
1/2 cup chopped cilantro (Carla always adds more)
1/2 teaspoon salt
1 cup mung bean sprouts, coarsely chopped
15 (10-inch) egg roll wrappers, each cut into 4 even squares (see
tester's note)
About 2 cups vegetable oil, for frying

To make the chile sauce:

Stir chile sauce, fish sauce, lime juice, and serrano chile in bowl.
Cover and refrigerate until needed.

To make spring rolls:

Combine shrimp, cilantro, and salt in food processor. Pulse until
mixture is chopped to 1/2-inch pieces, about 8 pulses. Pour into
large bowl; stir in bean spouts.

Lay an egg roll wrapper square on work surface with a point facing
you. Keep remaining wrappers covered with plastic wrap. Arrange
rounded teaspoon of shrimp filling across center of wrapper. Fold up
the point end to cover filling, and fold in the pointed sides to
enclose the filling. Roll wrapper around filling as tightly as
possible. Dip a finger in some water and run it along the open
pointed end and sides of wrapper Continue to roll tightly and seal
the egg roll.

Transfer roll, seam side down, to parchment-lined baking sheet.
Continue with remaining filling and wrappers.

Heat 2 inches oil in a heavy, deep saucepan over medium-high heat
until hot (360 degrees on a deep-fry thermometer). Fry 4 or 5 spring
rolls until deep golden, about 1 minute, and turn to fry the other
side, 1 minute more. (Cut one open to make sure shrimp are cooked.)
Transfer to paper towels to drain. Fry remaining rolls in same manner.

Serve hot with chile sauce.

Makes about 60 mini rolls.

Tester's note: I couldn't find 10-inch egg-roll wrappers. The more
common size is about 8 inches. So I bought 8-inch wrappers and cut
them into sixty 5-inch squares, which took less time than you would
think.

-- Adapted from "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds


HOT-AND-SOUR SOUP
PG TESTED

This soup can be made up to the cornstarch addition up to 1 day
ahead, covered and refrigerated. To finish, reheat over medium-high
heat. Once it reaches a simmer, resume the recipe. Any leftovers may
be reheated, but don't let the soup come to a hard boil.

-- Miriam Rubin

6 dried Chinese mushrooms (shiitake are fine), see tester's note
4 cups chicken stock
1/3 cup chopped bamboo shoots
4 ounces pork tenderloin or chicken breast (about 1 chicken-breast
half), cut into thin strips
1 cup diced firm tofu
3 to 4 tablespoons cider vinegar (use smaller amount first)
3 tablespoons soy sauce
1 teaspoon toasted Asian sesame oil
1 teaspoon chili garlic sauce
Salt and freshly ground black pepper
2 tablespoons cornstarch mixed with 3 tablespoons water
1 large egg, beaten
2 green onions, thinly sliced, for garnish

Soak mushrooms in 1/3 cup boiling water 15 minutes. With slotted
spoon, lift mushrooms from liquid; set aside. Strain liquid though
coffee filter-lined strainer to remove the grit; set aside. Discard
tough stems from mushrooms; squeeze mushrooms dry. Cut into thin
slices.

Pour mushroom liquid and chicken stock into large soup pot over
medium-high heat. Add mushrooms, bamboo shoots and meat. Bring to a
simmer; add tofu, vinegar, soy sauce, sesame oil and chili sauce.
Taste the soup and adjust seasonings to taste.

Stir cornstarch mixture and add to simmering soup. Cook and stir 2
minutes to thicken soup. Drizzle in the egg while the soup is
simmering gently; do not boil.

Serve hot, garnished with green onions.

Makes 4 generous servings.

Tester's note: I used a 1-ounce package of dried sliced shiitakes and
soaked them in 1 cup boiling water. After soaking, I pulled off the
tough stems.

-- Adapted from "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds



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

Message: 7
Date: Fri, 30 Oct 2009 00:30:40 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] 'Test Kitchen' cookbook a real winner
Message-ID: <p06240855c7103e9e4ca1@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Arizona Daily Star

Quick review

'Test Kitchen' cookbook a real winner

By Kristen Cook
Arizona Daily Star
Tucson, Arizona | Published: 10.21.2009

Hands down, Cook's Illustrated is the best cooking magazine out
there. Every recipe is painstakingly tested, with the process
detailed along with the recipe.

Sure, there aren't a lot of glossy, color photos, but what the mag
lacks in aesthetics it more than makes up for in its thoroughness. No
exaggeration - I've never made a bad recipe out of a Cook's
Illustrated publication. Now, what I made may not have appealed to my
palate, but there have never been any flaws with the recipes. So far,
"The Complete America's Test Kitchen TV Show Cookbook" has the same
track record.

I've seen "America's Test Kitchen" only a few times on TV, but the
new cookbook chronicling its past 10 years shares the same attention
to detail as the magazine. That's a very good thing.

Along with the recipes, the book shares cooking secrets and a
shopping guide for the Test Kitchens' favorite equipment and
ingredient brands. What many foodies love about "America's Test
Kitchen" is that the test cooks don't just offer up their top-rated
brands, they tell you why.

The recipe compilation features homespun chow, such as easy skillet
lasagna. Now, this version isn't as good as one made with a homemade
marinara that's simmered all day and has a creamy bechamel sauce laid
in between (that would be another Cook's Illustrated recipe), but
it's pretty good. And, it's fast. And, it dirties up only one
skillet. I'll take that trade-off any night of the week.

The skillet lasagna uses regular noodles, but they're broken into
2-inch pieces and scattered over a 28-ounce can of diced tomatoes,
water and ground beef seasoned with garlic and onion. All you have to
do is cover and simmer the noodles for 20 minutes. After that, dollop
the dish with ricotta and Parmesan cheeses along with fresh basil and
call it dinner. Naturally, there wasn't much depth of flavor, but the
fresh basil added a nice brightness to the dish and the ricotta
brought a welcome creaminess and thickness.

Mexican pulled pork, or carnitas, isn't as quick a recipe, but it
didn't require too much attention. Cubed pork butt is simmered in
water seasoned with lime and orange juice along with cumin, oregano
and onion. After a few hours, you pull out the pork and boil the
liquid until it's reduced to a glaze. Mine never made it to the
syrupy stage - my own fault, I'm sure, because I added extra water to
make sure the pork was covered.

Still the meat - which had a short run under the broiler to crisp it
- was tender and flavorful. Tucked into a tortilla with cilantro,
diced onions and rice, it's a satisfying meal.



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

_______________________________________________
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Today's Topics:

    1. 3 cookbooks inspire fall meals (Jamie R)
    2. Gourmet's new 'Today' cookbook is a keeper (Jamie R)
    3. The Origins of the Pie (Jamie R)


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

Message: 1
Date: Wed, 28 Oct 2009 13:19:34 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] 3 cookbooks inspire fall meals
Message-ID: <p0624086ac70e5403e3d6@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Arizona Republic

3 cookbooks inspire fall meals

Oct. 3, 2007 12:00 AM
Wire reports

Fall is when we feel like cooking again. Here are three books to inspire you:

1 - We've come a long way from American slices and shredded Cheddar.
And that means you likely have a thing or two to learn.

Even at mainstream grocers, cheese cases have taken on serious airs,
offering dozens, even hundreds of options. And to the casual eater,
many of these may be complete unknowns.

So if you're ready to learn the difference between semisoft and
soft-ripened, check out Laura Werlin's Cheese Essentials, (Stewart,
Tabori & Chang, $24.95) an intuitively organized primer on the
quickly expanding world of cheese.

Werlin opens with a basic chapter that amounts to required reading
for anyone even mildly interested in good cheese. She explains how to
navigate the cheese counter, suggesting questions to ask yourself and
the staff to help you make the best selection.

She includes an extremely helpful list that clusters cheeses
progressively by strength. This is an invaluable resource for
assembling a tasting platter of cheeses, which always should be
consumed in order from least to most aggressive.

Subsequent chapters cover each of the eight varieties, how to select
each, lists of noteworthy examples, best storage options and recipes
for using them in sweet and savory dishes.

2 - If you've ever wanted a childhood recipe, one that reminds you of
what it was like on a fall day in the Midwest, this might be the book
for you.

America's Best Lost Recipes (America's Test Kitchen, $29.95) is a
dandy cookbook with 121 recipes that the editors of Cook's Country
magazine say are "too good to be forgotten."

That's a bit of an exaggeration. Will anyone really miss tomato aspic
(even gussied up as Bloody Mary Terrine), the smell of stuffed
cabbage or Brunswick stew? Can Amish pickled beets and eggs stand up
to sushi? Will baked bologna, even a Mile-High Bologna Pie, ever come
into fashion again? Hard to say, but I'll go out on a limb and
venture a "no."

The good news is that those chestnuts aren't what will make you nuts
for this book. The majority of the book is devoted to old-fashioned
sweet breads, quick breads, cakes, pies and other desserts.

Yep, 7-Up cake is in there, along with wacky cake, mayonnaise cake,
hot milk cake, blackout cake, orange kiss me cake and Tennessee stack
cake (featured on the cover). And a recipe by Susan Gillum of Los
Gatos, Calif., took one of my favorite "surprise" desserts, lemon
pudding cake, and put a twist on it that I'll be sure to use in the
future: cooling the dessert to room temperature and inverting it onto
a plate.

Lots of photographs throughout will entice you to try some of the
more unusual dishes, and the semi-concealed wire binding makes it
easy to lay the book flat. The conversion chart in the back of the
book is concise and more useful than most I've come across.

3 - Bake-sale mavens can profit from the selling and packing tips
sprinkled throughout The Best Bake Sale Ever Cookbook (Chronicle,
$19.95) by Barbara Grunes. But the dozens of recipes will please any
baker. Grunes includes oldies-but-goodies, such as date bars and sour
cream coffeecake, as well as novel items - how about a tin roof
peanut butter muffin or chocolate-dipped fortune cookie?



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

Message: 2
Date: Thu, 29 Oct 2009 00:26:47 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Gourmet's new 'Today' cookbook is a keeper
Message-ID: <p06240816c70eeff2b426@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Detroit News

Last Updated: October 15. 2009 1:00AM

Gourmet's new 'Today' cookbook is a keeper
Bonnie S. Benwick / Washington Post

OK, I admit I'm feeling nostalgic about Gourmet magazine, in light of
the recent announcement that the November issue will be its last. I'm
guessing those annual "Best Of" Gourmet hardback compilations
published each year will soon be clamored for, so hang onto what
you've got.

With timing that is either advantageous or slightly cruel --
depending on how you see things -- the new "Gourmet Today" cookbook
(Houghton Mifflin Harcourt, $40) has just been published, edited by
Ruth Reichl.

It's a keeper. More than 60 percent of its 1,000-plus recipes "for
the contemporary kitchen" can be made in less than an hour.

The irksome, pale-yellow recipe titles of the last compilation ("The
Gourmet Cookbook," 2004) have been changed to a readable green.

"Today" includes lots of small, helpful illustrations and Jane
Daniels Lear's sidebars on ingredients. These recipes are new.



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

Message: 3
Date: Thu, 29 Oct 2009 00:22:07 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] The Origins of the Pie
Message-ID: <p0624081ec70ef02bc16f@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Pittsburgh Post-Gazette

The origins of the pie

Thursday, November 01, 2007
By Carol Skinger

To get into my connection to apple pie I have to go back in time. My
parents married at the end of WWII and decided to move to Vermont
from Massachusetts and New Jersey. My sisters and I grew up in the
Lake Champlain Islands. The islands have wonderful apple orchards and
we always appreciated getting apples there. The smell of apples
always reminds me of the islands.

When I was 6 we moved to Stowe and ran a family ski lodge. My mother,
who had not grown up cooking, became a very good cook for, at times,
20 people during the ski season. We learned what a special apple tree
we had on our property because one senior citizen after another came
to the door asking us if they could have just enough apples for a
pie. They were right to ask and I can never find an apple I like as
well for cooking as those apples. I was just up in Stowe this fall
and I looked to see if that tree was still standing but it was not.

My mother had mastered pies early in her marriage when she had a
brief job as a teacher at a one-room school in the islands. The
senior teacher taught her how to make pie because they cooked for the
kids as well as taught. Many years later my mother taught me to make
pies -- usually apple pies.

We were lucky with that tree in Stowe. It makes all the difference
what apple you cook with. To me the Granny Smith is the only
commercially available apple that works in a pie.


AMERICAN APPLE PIE SOUP
PG TESTED

This recipe caught my eye because it's different from traditional
recipes, plus it's made in a slow cooker. I imagined the aroma of
apples stewing in an apple cider broth spiced with cloves, allspice,
cinnamon and nutmeg and couldn't wait to get started. A few
tablespoons of brandy, honey, yogurt or sour cream completes this
wonderful soup.

-- Arlene Burnett

1 cinnamon stick, broken into pieces
6 whole cloves
6 allspice berries
6 cups water or apple cider
4 large Granny Smith apples, cored and sliced
2/3 cup raisins
1 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
2 tablespoons brandy (optional)
3 to 4 tablespoons honey (optional)
1/2 cup yogurt or sour cream, for serving

Combine cinnamon, cloves and allspice in a mortar or coffee grinder
and grind to a fine powder.

Combine the water, apples, raisins, nutmeg, and spice mixture in the
slow cooker. cover and cook on low for 4 to 6 hours, until apples are
quite soft and falling apart.

Just before serving, stir in the lemon juice, brandy, and honey to
taste. Ladle into soup bowls and top with a dollop of yogurt. Serve
immediately.

Serves 4 to 6.

-- "The Gourmet Slow Cooker, Simple and Sophisticated Meals From
Around the World" by Lynn Alley.


BAKED APPLE DUMPLING PIE
PG TESTED

This wowser of a pie is a cross between baked apples and apple
dumplings. It is baked with a top crust only, which molds itself
around the apples handsomely. (One guest, a guy of course, called it
a Seven-Boob Pie.) Golden delicious apples are recommended because
they hold their shape well. To serve, just scoop out the mounds with
a large serving spoon and top with cream or a vanilla sauce. Cinnamon
ice cream is out of this world.

-- Marlene Parrish

Pastry for a 2-crust pie

1/4 cup currants
1/4 cup walnut pieces, finely chopped
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (4 tablespoons) unsalted butter
1/4 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) raspberry preserves or raspberry syrup
4 Golden Delicious apples
1 egg yolk mixed with 1 teaspoon water
Sugar for sprinkling
Light or heavy cream, for pouring

If you haven't already, prepare the pastry and refrigerate it until
firm enough to roll, about 1 hour. Preheat the oven to 400 degrees.

Combine the raisins, walnuts, brown sugar and cinnamon in a small
bowl and set aside.

Select an ovenproof skillet or saute pan that measures 9 inches
across the bottom and 11 to 12 inches across the top. (A cast iron
skillet works well and makes a nice presentation.) Melt the butter in
the skillet over medium heat, then stir in the brown sugar and
preserves. When the mixture is bubbling evenly over the surface of
the pan -- 30 seconds or so -- remove pan from the heat.

Do not peel the apples; the peels will help them to hold together.
Halve them top to bottom, however, and core each half. (A melon
baller does a good job.) Spoon some of the raisin-walnut mixture into
each apple half, compacting it with a finger.

Quickly invert the stuffed apple halves and place them cut side down
in the skillet. You should be able to get 6 or 7 around the outside
and 1 in the center. Finely dice the remaining apple half, if left
over, and scatter the pieces between the apples. Sprinkle the
leftover raisin-nut mixture between the apples.

Roll out all of the pastry between two sheets of waxed paper into a
12-inch circle. After removing the top sheet of paper, invert the
pastry over the apples, center it and peel off the other sheet of
paper.

Lifting the edge of the pastry, either tuck the edge straight down
along the inside of the pan or pinch it to crimp the edge. Poke
several large vent holes in the pastry with a paring knife, twisting
the knife to enlarge the holes slightly.

Lightly brush the pastry with the egg wash and sprinkle surface with
sugar. Place the pie directly on the center oven rack and bake for 20
minutes. Reduce the oven temperature to 375 degrees and bake until
the top crust is golden brown, another 25 minutes.

Transfer the pie to a cooling rack and let cool for at least 30
minutes or to room temperature before serving.

Makes 7 servings.

-- "Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes
for America's Favorite Pie" (Harvard Common Press, 2002).


SPICED UP APPLE CAKE

This recipe, submitted by Zelene Hutchison of O'Hara, won first place
in this fall's Applejamm at Beechwood Farms Nature Reserve in Fox
Chapel. The apple-essence syrup is brushed over the cake to infuse it
with flavor and make it extra moist. If you prefer, substitute apple
cider for the brandy.

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
Pinch of salt
3 cups peeled and finely diced tart apples
1/3 cup raisins
1/3 cup chopped walnuts
3/4 cup unsalted butter, at room temperature
1 1/2 cups packed dark brown sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup buttermilk
1/2 cup applesauce

For the syrup:

1/3 cup Calvados (apple brandy) or applejack
2 tablespoons sugar
1 teaspoon fresh lemon juice
6 strips (3-by-1/2 inch) lemon peel
Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan or a
12-cup bundt pan.

Using a fork, combine the flour, baking powder, spices, baking soda
and salt in a bowl.

In another bowl, combine the apples, raisins, and walnuts; add 3
tablespoons of the flour mixture. Toss to coat the fruit and nuts.
Set aside.

Combine the butter, brown sugar and vanilla in a mixing bowl; cream
until the mixture is light and creamy. Beat in the eggs one at a
time. Stir in the buttermilk and applesauce.

Slowly add the remaining flour mixture to the butter mixture, beating
until just blended. Stir in the reserved fruit and nut mixture. Pour
the batter into the prepared pan and smooth the top.

Bake until a toothpick inserted in the cake comes out clean, about 1
hour. Let the cake cool, still in the pan, for 1 hour.

Combine all the syrup ingredients in a small saucepan; heat just to a
simmer. When the sugar has dissolved, remove pan from the heat and
set aside for 15 minutes.

Unmold the cake and place it on a serving platter. Prick the cake all
over with a wooden skewer. Strain the syrup (discarding the lemon
peel), then brush the top and sides of the cake with syrup until it
has been absorbed. Before serving, dust the top of the cake with
confectioners' sugar.

-- Zelene Hutchison


FLAKY APPLE SQUARES

This recipe, submitted by Mary Beth Joos of Millvale, won second
place in this fall's Applejamm at Beechwood Farms Nature Reserve in
Fox Chapel.

For the filling

6 to 8 medium-sized apples, peeled and sliced thin
1 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt

Mix well and let stand while preparing the crust.

For the crust

2 1/2 cups flour
2 eggs (egg yolks beaten plus enough milk to make 2/3 cup liquid; egg
whites will be used on the top crust later)
1 cup butter
1 teaspoon salt
1 cup crushed corn flakes (can substitute frosted flakes or shredded wheat)

Cut butter into flour and salt until crumbs form. Add the liquid and
mix well. Take half the dough, roll out to 9-by-13-inch shape, put
onto an ungreased cookie sheet. Sprinkle corn flakes over dough
evenly. Add the apple mixture then roll out the other half of the
dough to place on top of the bottom layer. Cover and seal edges. Cut
slits in top to let steam escape. Beat 2 egg whites until frothy,
spread on top crust. Bake at 400 degrees for 30 minutes. While still
warm, drizzle thin powdered sugar icing on top. Cut in squares and
serve.

-- Mary Beth Joos


APPLE CAKE

2 cups pared, thinly sliced apples
1 teaspoon baking soda
2 sticks butter
2 cups sugar
2 eggs
2 cups flour
2 teaspoons cinnamon (scant)
1/2 teaspoon salt
1 cup chopped walnuts

Preheat oven to 350 degrees.

In a mixing bowl, sprinkle baking soda over the apples.

In a separate bowl, with a mixer, cream together the butter and
sugar. Add eggs.

Sift together flour, cinnamon and salt and add to butter/sugar/eggs
mixture. Add walnuts and apples.

Pour into greased and floured 9-by-13-inch pan. Bake 40 minutes.

-- Susan Barclay, co-leader of Slow Food Pittsburgh


APPLE SOUR CREAM COFFEE CAKE

Don't worry if coffee cake batter seems very thick. The apples will
release their juices as they bake, adding moisture to the finished
product. The cinnamon-sugar topping will form a sweet, crunchy crust.
The cake freezes well.

3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups peeled, sliced apples
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 eggs
1/2 cup sour cream

Preheat the oven to 325 degrees. Grease and flour one 9-inch square
baking dish.

Sift together the flour, 2 teaspoons of the cinnamon, the baking
powder, baking soda and salt. Set aside. Finely chop half of the
apples and leave the other half sliced.

Cream the butter and 1 cup of the sugar together on medium speed
until very light and fluffy, 3 to 5 minutes. Add the eggs one at a
time, beating well to combine after each addition. Scrape the sides
and bottom of the bowl to combine the ingredients thoroughly. Add the
chopped apples and sour cream and stir until combined.

Stir in the sifted dry ingredients. Add the sliced apples and fold
them into the batter gently, just until the slices are coated. Pour
the batter into the prepared pan, spreading it into an even layer.

Stir together the remaining sugar and cinnamon and sprinkle evenly
over the surface of the batter. Bake 45 to 50 minutes in a pre-heated
oven, or until tester comes out clean and the edges shrink from the
sides of the pan.

Serves 16.

-- The Culinary Institute of America's "Baking Boot Camp" (Wiley &
Sons, 2007, $29.95)



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

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Today's Topics:

    1. Home is where the hearth is (Jamie R)


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

Message: 1
Date: Mon, 26 Oct 2009 15:14:59 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Simply-Sides@..., Home-Bakery@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Home is where the hearth is
Message-ID: <p06240804c70bcc57984f@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Standard-Times (MA)

Home is where the hearth is

By GWENN FRISS
September 30, 2009 12:00 AM

It's officially autumn - time to fire up the oven and the imagination
with a crop of new cookbooks that come as surely as the fall harvest.

There are at least a half-dozen new tomes focusing on the regional
recipes of New England. The common thread is good food and its
history. While you may be able to find a million meatloaf recipes
with a quick Internet search, these cookbooks offer a sense of place
and of how the local food developed that you won't find at most
recipe-sharing sites.

Another common thread with these books is that they use very few, if
any, photographs. Instead of glossy pages, you'll find sketches.

Here's a peek inside some of the new books, along with a sampling of
recipes from one of them.

"The American Lighthouse Cookbook," (Cumberland House, 2009, $26.99)
put out earlier this month by Cape Cod wine and food writer Becky Sue
Epstein with Chef Ed Jackson, goes beyond New England. But it stays
true to portraying a sense of history and place.

"We have chosen some of the most fascinating lighthouses in the
country and built menus of local foods around them. Lighthouse
keepers were the ultimate locavores, or 'local eaters.' After all,
how far could you go when you had to be at work 24/7, and your only
transportation was a rowboat or a horse?" the book's introduction
points out.

Cape Cod is represented by the 154-year-old Bass River Lighthouse in
West Dennis. A page of history and a drawing are accompanied by
breakfast and lunch recipes from The Lighthouse Inn
(www.lighthouseinn.com), which has been in business on the site since
the 1930s. The seven recipes include oyster fritters, popovers and a
Massachusetts favorite, cranberry nut bread.

Epstein and Jackson thank nearly 50 people in their dedication, as
they reached out to historians and cooks all over the country to
compile their book.

Author P. Ann Pieroway took a similar approach for "Taste and Tales
of Cape Cod ... and the Islands" (Bass Pond Press, 2009, $16.95)
which hit shelves in May. She gathered recipes for the book by
sending out fliers and e-mails to Cape and Islands cookbook authors,
chefs and organizations. The recipes are attributed to the restaurant
or book from which they came.

Trained as a historian, Pieroway gathered tidbits about the region
and then researched them for authenticity.

So, on Page 114, in addition to finding the recipe for Nantucket
Cracker Pudding (also known as Mountain Dew), you'll find details of
how, in 1701, the Falmouth selectmen passed a law requiring every
housekeeper to kill a certain number of blackbirds or blue jays or
pay an additional three shillings in tax. Birds were eating the corn
crop.

"I love those kinds of stories; I always have," Pieroway said at a
launch party held in the spring at The Main Street Inn in Sandwich.

Pieroway, who lives in Western Massachusetts, visited the Cape with
artist Louise Minks, whose painting of Edgartown Harbor Light adorns
the new book's front and back covers, to introduce the book and
sample some of the recipes therein.

As Pieroway's book explores local history, so does the "Old
Sturbridge Village Cookbook," now in its third edition and edited by
Debra Friedman and Jack Larkin (Three Forks, 2009, $18.95). For
years, staffers at the 19th-century living museum have been living as
our ancestors did, and it shows in this book, which offers both
modern and hearth-cooking methods.

You may not recognize the "Jumbles" recipe on Page 174, but a quick
look at the headnote explains that the word "jumble" was used as
early as 1615 to describe sweetcakes. "It's probably taken from
gimbal, a twisted double finger ring popular at the time, because the
cookie's shape resembled the ring," the authors write. There is also
a version of the recipe taken from the 1830 cookbook "Seventy-Five
Receipts."

Taking a look at the history of various restaurants - including some
from Cape Cod and Nantucket as well as Newport and Providence, R.I. -
is Linda and Steve Bauer's "Recipes From Historic New England"
(Taylor Trade Publishing, 2009, $24.95). This is the sixth in a
series of "Recipes from Historic ..." books the Bauers, who are from
Texas, have co-written. Linda also has written "The American Sampler
Cookbook" series. Steve is a retired U.S. Army colonel who served as
a military aide to five presidents and is the author of "At Ease in
the White House" and "How to Sell to the United States Government."

Coincidentally, the Bauers have included a history of Old Sturbridge
Village and three recipes - Orange Fool Pudding, Election Cake and
Fritters - from its Oliver Wight Tavern.

Closer to home, the book features Chatham Bars Inn, the Crowne Pointe
Historic Inn & Spa in Provincetown, Ocean Edge Resort & Golf Club in
Brewster and The Wauwinet on Nantucket. Rhode Island restaurants
include Al Forno in Providence, the Providence Biltmore and the
Renaissance Providence Hotel, as well as, in Newport, The Chanler at
Cliff Walk, which contributes recipes for Crispy Soft-Shell Crabs
With Ocean Vegetable Slaw and Roasted Pheasant Breast With
Truffle-Scented Spaetzle and Parmesan.

Grouped by state, these recipes are not especially easy, but they are
clearly written. Novice cooks may want to start with a part of the
recipe, such as the spaetzle - or visit the restaurants to enjoy the
specialities.

Either way, these cookbooks will put a taste of history in your autumn meals.

Recipes from "Taste and Tales of Cape Cod ... and the Islands" by P.
Ann Pieroway:


Tomatoes a la Provencale
Serves four.

4 medium or 8 small tomatoes
3 cloves garlic
1/2 cup minced parsley
1/4 cup plain dry breadcrumbs
Salt and pepper, to taste

      * Cut the tomatoes in half around the hemisphere. Being careful
to keep the skin intact, scoop the pulp out into a bowl.

      * Mince the garlic and then add it, the parsley, and the
breadcrumbs to the pulp.

      * Taste and correct seasoning, then return the mixture into the
hollowed-out skins.

      * Arrange the tomatoes in a lightly oiled baking dish and place
under a preheated broiler for anywhere from 5 to 15 minutes. They are
ready when the skins retain their shape and the filling is lightly
browned.
      * From "Cooking for Madam: Recipes and Reminiscences From the
Home of Jacqueline Kennedy Onassis" by Marta Sgubin and Nancy
Nicholas.


Dirt Bombs
Serves 12.

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon cardamom
3/4 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk
3/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon

      * Preheat oven to 400 degrees with the rack in the center position.

      * Generously coat a 12-cup standard muffin tin with butter.

      * Sift the flour, baking powder, salt, nutmeg and cardamom into a
mixing bowl.

      * In a separate bowl, by hand or using an electric mixer, cream
3/4 cup butter and sugar until light and fluffy.

      * Mix in the eggs; add the dry ingredients alternating with the
milk in two additions, mixing gently by hand to incorporate all the
ingredients. Scrape down the sides and bottom of the bowl to be sure
to incorporate all the flour. The batter will be on the stiff side,
but airy. Do not overmix or beat the batter as this will make the
muffins tough.

      * Scrape and spoon the batter into the muffin tin without
smoothing the top.

      * Bake for about 25 minutes or until tops are golden brown and a
tester put in the center comes out clean and dry.

      * Turn out on rack as soon as muffins are cool enough to touch.

      * Put the melted butter in a shallow bowl and mix the sugar and
cinnamon together in a separate bowl. Dip the muffin (all of it) in
butter. Use a pastry brush to cover areas not touched by dipping.
Immediately roll the muffins in the cinnamon sugar mixture. Serve
warm or at room temperature.

      * From Cottage Street Bakery, Orleans.


Seafood Stuffed Mushrooms

30 large mushrooms

1 pound unsalted butter

2 medium size Spanish onions, diced

4 stalks of celery, diced

2 ounces garlic, chopped

1 ounce fresh dill, chopped

2 ounces Old Bay Seasoning

Salt & black pepper to taste

1 cup lobster stock

1 cup sherry

2 pounds fresh local sea scallops, chopped

2 pounds (16/20 pound) uncooked white shrimp, chopped

2 pounds lump crabmeat, chopped

5 pounds broken Ritz crackers

      * Preheat oven to 450 degrees

      * Snap off stems of mushrooms. Saut? mushrooms in butter for 5
minutes. Cool and set aside.

      * In a large braising pan melt butter; add onions, celery,
garlic, dill, Old Bay Seasoning, salt and pepper and cook about 5
minutes.

      * Add sherry and lobster stock; reduce by half, add scallops and
cook for 2 minutes.

      * Add shrimp and cook for 2 more minutes, then add crabmeat. Cook
for 2 more minutes.

      * Mix in the crackers; use a little more stock to bind the
mixture, if necessary.

      * Fill mushrooms with seafood mixture. Place in baking dish and
bake in oven for about 10 minutes until warmed through. Serve
immediately.

      * Cook's Note: Also use as stuffing for haddock and other white
fish, sprinkle over scallops, or use as a stuffing for lobster.

      * From Old Yarmouth Inn.



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

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Today's Topics:

    1. THEME: Pumpkin and Shrimp Bisque (Jamie R)


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

Message: 1
Date: Sat, 24 Oct 2009 15:36:47 -0700
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Seafood-Recipes@googlegroups.com,
	 Cookbook-Cookery@..., Restaurant Recipes List
	 <Restaurant-Recipes@...>
Subject: [Cookbook-Cookery] THEME: Pumpkin and Shrimp Bisque
Message-ID: <p0624082ec70931d2b386@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Pumpkin and Shrimp Bisque
Epicurious | March 2000

Buttery, slightly sweet pumpkin is the perfect mate for the briny
flavor of oysters, scallops, or other crustaceans. This soup is made
with shrimp, whose shells are turned into an aromatic stock that
serves as the soup's liquid. Classic shellfish bisques are thickened
with rice, but here pumpkin provides body for the soup. Sage's earthy
flavor complements both pumpkin and shrimp and steers the focus of
flavor from sweet to savory.

This is a satisfying soup to prepare throughout the fall. If you
serve it as a first course for Thanksgiving dinner, you might start a
tradition in your family.

Makes 8 servings.

1 pound large shrimp (16 to 20)

Shrimp Stock
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3 cups homemade or canned low-sodium chicken stock
Pinch saffron threads (about 24)
2 ribs celery, coarsely chopped
1 medium onion (about 8 ounces), coarsely chopped
4 fresh bay laurel leaves, torn, or 2 dried
3 3-inch springs fresh sage

2 cups pumpkin pur?e, fresh (see Note) or canned
1/2 cup heavy cream
About 3/4 teaspoon salt, less if using canned stock
Scant 1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh sage


1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover
the shrimp and refrigerate. Heat the olive oil in a medium (3-quart)
heavy-bottomed saucepan over high heat until it begins to smoke. Add
the shrimp shells to the pan and cook, stirring constantly, until
they turn deep orange and are just beginning to brown, 3 to 4 minutes.
This step?pan roasting the shells?gives the stock much of its flavor,
so take the time to do it carefully. The roasted shells should
release a concentrated, toasty, shrimp aroma that will fill your
kitchen. Add the wine to the pan, first turning off gas flames to
prevent the alcohol from igniting, then boil it over medium heat
until all the liquid is evaporated. Add the chicken stock, saffron,
celery, onion, bay leaves, and sage. Bring to a boil, then reduce the
heat to the lowest setting. Partially cover the pan and simmer gently
for 30 minutes. Strain the stock through a fine sieve, pushing down
on the solids with the back of a spoon to extract all the liquid.
Rinse out the saucepan and pour the stock back into it.

2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock),
and cayenne into the shrimp stock. Bring the soup to a simmer, then
cook very gently uncovered over low heat for 10 minutes. Stir in the
lemon juice, taste, and season with black pepper and more salt if
needed. (The soup can be made up to this point up to 1 day ahead
store covered in the refrigerator. Keep the peeled shrimp in a
resealable bag buried in a bowl of ice in the refrigerator.)

3. Finishing the soup: Pour the olive oil into a large saut? pan
placed over medium heat. When hot, add the reserved shrimp and sage
and cook, tossing often, until the shrimp is just cooked through,
pink, and no longer translucent, but not curled into a circle, 2 to 3
minutes. They should still have a tender snap when you bite into
them. Arrange the shrimp in warmed serving bowls or a tureen. Bring
the soup back to a simmer and then ladle it over the shrimp. Serve
right away.

Note
To make fresh pumpkin pur?e, cut a sugar pumpkin in half and scrape
out the seeds. Place it cut side down in a baking dish and pour in
about 1/4 inch of hot water. Bake it in a 400?F oven until the flesh
is tender, 40 to 50 minutes. Turn the pumpkin halves cut side up to
cool. Scoop the pumpkin flesh from the skin and pur?e it in a food
processor until smooth. Transfer the pur?e to a large sieve lined
with a double layer of cheesecloth and let it drain for 2-3 hours
until it is firm enough to hold its shape on a spoon.

Variation

Substitute winter squash pur?e, such as butternut or acorn, for the pumpkin.

Source Information
  From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ?2000 by
Jerry Traunfeld. Reprinted by permission of Scribner, a division of
Simon & Schuster, Inc.


This step?pan roasting the shells?gives the stock much of its flavor,
so take the time to do it carefully. The roasted shells should
release a concentrated, toasty, shrimp aroma that will fill your
kitchen. Add the wine to the pan, first turning off gas flames to
prevent the alcohol from igniting, then boil it over medium heat
until all the liquid is evaporated. Add the chicken stock, saffron,
celery, onion, bay leaves, and sage. Bring to a boil, then reduce the
heat to the lowest setting. Partially cover the pan and simmer gently
for 30 minutes. Strain the stock through a fine sieve, pushing down
on the solids with the back of a spoon to extract all the liquid.
Rinse out the saucepan and pour the stock back into it.

2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock),
and cayenne into the shrimp stock. Bring the soup to a simmer, then
cook very gently uncovered over low heat for 10 minutes. Stir in the
lemon juice, taste, and season with black pepper and more salt if
needed. (The soup can be made up to this point up to 1 day ahead
store covered in the refrigerator. Keep the peeled shrimp in a
resealable bag buried in a bowl of ice in the refrigerator.)

3. Finishing the soup: Pour the olive oil into a large saut? pan
placed over medium heat. When hot, add the reserved shrimp and sage
and cook, tossing often, until the shrimp is just cooked through,
pink, and no longer translucent, but not curled into a circle, 2 to 3
minutes. They should still have a tender snap when you bite into
them. Arrange the shrimp in warmed serving bowls or a tureen. Bring
the soup back to a simmer and then ladle it over the shrimp. Serve
right away.

Note
To make fresh pumpkin pur?e, cut a sugar pumpkin in half and scrape
out the seeds. Place it cut side down in a baking dish and pour in
about 1/4 inch of hot water. Bake it in a 400?F oven until the flesh
is tender, 40 to 50 minutes. Turn the pumpkin halves cut side up to
cool. Scoop the pumpkin flesh from the skin and pur?e it in a food
processor until smooth. Transfer the pur?e to a large sieve lined
with a double layer of cheesecloth and let it drain for 2-3 hours
until it is firm enough to hold its shape on a spoon.

Variation

Substitute winter squash pur?e, such as butternut or acorn, for the pumpkin.



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

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End of Cookbook-Cookery Digest, Vol 8, Issue 133
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Today's Topics:

    1. What do we read after 'Julie & Julia'? (Jamie R)
    2. Demystifying the magnificent Asian dumpling (Jamie R)


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

Message: 1
Date: Fri, 23 Oct 2009 13:31:30 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] What do we read after 'Julie & Julia'?
Message-ID: <p0624080fc707c222a25c@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Buffalo News

What do we read after 'Julie & Julia'?

By Jackie Burrell
McCLATCHY NEWSPAPERS
October 07, 2009, 6:58 AM / 0 comments

There's no doubt about it. Julia Child is hot.

"Julie&Julia" has pulled in $98 million so far, and fans are still
trooping to the cineplex. Child's 40-year-old cookbook, "Mastering
the Art of French Cooking," is selling like hot crepes-it topped
Amazon's bestseller list six weeks ago, and it's still simmering at
No. 6.

Now other gourmet authors are enjoying the ride too, and booksellers
across the country are taking advantage of the fan frenzy by artfully
arranging displays of a suddenly popular genre-the foodie memoir-to
answer the question, "What do we read after 'Julie&Julia'?"

Here are our picks:

* "My Life in France"-The cinematic "Julie&Julia" was based on two
books: Julie Powell's memoir of the same name, and this volume,
penned by Child with her great-nephew Alex Prud'homme.

Child's zest for life fairly leaps from the pages, from her first
life-altering encounter with la belle France and Sole Meuniere,
through nearly 50 years of marital and culinary happiness, Cordon
Bleu frustrations and publishing triumphs.

Some 368 pages later, you'll either be back at the movies admiring
Meryl Streep's performance, or in the kitchen whipping up cherry
clafouti and boeuf bourgignon. (Random House, $15; 368 pages)

* "Alice Waters and Chez Panisse" -Take one Francophile with an
astonishingly refined palate.

Add a dash of romantic whimsy, a streak of perfectionism, an
obsession with fresh seasonal food and a cavalier disregard for
finances. What you get, says author Thomas McNamee, is a romantic,
improbable food revolution that changed the way Americans eat and
restaurants operate.

Slow food? Farm to table? It all began with Alice. And this book is a
delight, a page turner that will leave you wondering how this madcap
idea for a prix fixe restaurant, named after a fairly obscure French
film character, ever got off the ground. Plus, recipes. (Random
House, $15; 380 pages)

* "Under the Table: Saucy Tales from Culinary School"-Katherine
Darling's much-hyped account of her stint at New York City's French
Culinary Institute starts out so very promisingly, with ladlefuls of
saucy insider details and the requisite tantrum-prone chefs who
regard less-than-perfect mirepoix as a travesty.

Darling's fellow students are an intriguing bunch of characters as
well, from the surfer chick-turned-culinary-ace to the budding chef
with an unfortunate fondness for shots.

But Darling's many tirades against Chef Cyndee and her gray-tinged
teeth, her impatience with classmate Penny, who may or may not have
early-onset Alzheimer's, and the frequent reminders of the author's
own awesomeness become tiring. Read the first half, skip the second,
and check out the recipes. (Atria, $25; 384 pages)



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

Message: 2
Date: Fri, 23 Oct 2009 13:28:35 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., World-Cuisine@...
Subject: [Cookbook-Cookery] Demystifying the magnificent Asian
	 dumpling
Message-ID: <p06240811c707c247aae8@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Buffalo News

Demystifying the magnificent Asian dumpling

By Andrew Z. Galarneau
NEWS FOOD WRITER
Updated: October 07, 2009, 8:19 AM / 0 comments

What is it about making Chinese dumpling skins from scratch that
intimidates American cooks?

Even if they can roll out homemade pasta or helped their grandmother
fill pierogi, there's something about dumplings that retains the aura
of "ancient Chinese secret," Andrea Nguyen said with a laugh.

In her book "Asian Dumplings," Nguyen tries to demystify the Asian
dumpling, with recipes for Chinese guo tie, Indian samosas, Japanese
gyoza and 75 more. Researched at the source, with painstakingly
detailed descriptions of the process used by master dumpling makers,
it's a mother lode of firsthand dumpling knowledge, translated to the
skills and supplies of the American home cook.

Making "basic dumpling dough" and turning it into wrappers takes two
and a half pages. But it's a recipe written to impart the kind of
nuances and pro tips you might glean from watching a chatty
professional turn out immaculate specimens time after time.

The drive for street-level authenticity came from her dreams of
dumplings, said Nguyen, whose first cookbook, "Into the Vietnamese
Kitchen," was similarly fortified with Nguyen's research in Vietnam.

Fifteen years ago, traveling in Hong Kong, she had a dumpling that
packed pork, jicama, peanuts, dried shrimp and mushrooms in a
delicate shell. A specialty of the Chiu Chow people of China, the
dumpling haunted Nguyen, and the book contains the recipe she
perfected for the delicacy.

When she returned to Hong Kong last year for research, the little
dumpling shop where she first had experienced Chiu Chow dumplings was
gone. "But I had worked out the recipe, so I can have those memories
at home," said Nguyen. "They are, for me, irreplaceable."

Though her book includes graduate studies in dumpling science like
Shanghai Soup Dumplings-a pork meatball floating in broth inside a
precariously thin wrapper -Nguyen has made accommodations for the
less energetic.

"Lazy Day Tips" throughout the book explain how to use
supermarket-bought wrappers or puff pastry for recipes like Spicy
Potato Samosas. Nguyen is not shy about offering nontraditional aids,
too, like the use of a Mexican tortilla press to streamline dumpling
wrapper production.

Nguyen also has turned the book's Web site, asiandumplingtips.com,
into an educational companion to the book. Check out the site for
videos of Nguyen demonstrating techniques, more dumpling recipes, and
suggestions (with more recipes) for side dishes to accompany
dumplings.

"At the end of the day, as long as you get that wrapper closed, then
it'll taste just as great. That's what I tell people: Just get the
darn wrapper closed."

Asian Dumplings

By Andrea Nguyen

Ten Speed Press

234 pages, $30



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

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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
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End of Cookbook-Cookery Digest, Vol 8, Issue 132
************************************************

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Today's Topics:

    1. THEME: Butternut Squash and Pecan Gratin with Goat Cheese
       (Jamie R)
    2. Books for kids and the cooks they love (Jamie R)
    3. Vegetarian fare expands repertoire (Jamie R)
    4. Family gristmill inspires grits-based southern cookbook (Jamie R)


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

Message: 1
Date: Thu, 22 Oct 2009 12:36:05 -0700
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...
Subject: [Cookbook-Cookery] THEME: Butternut Squash and Pecan Gratin
	 with Goat Cheese
Message-ID: <p0624086cc70662c23a04@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Butternut Squash and Pecan Gratin with Goat Cheese

2 tablespoons unsalted butter (plus extra to grease the baking dish)
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
2 cups heavy (whipping) cream
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds butternut squash, peeled, seeded and cut into
1/4-inch-thick slices
1 1/2 cups pecans, toasted and coarsely chopped, divided
4 ounces fresh goat cheese, crumbled
3 tablespoons chopped fresh flat-leaf parsley for garnish

Preheat the oven to 350 degrees F. Generously butter a 9x13-inch gratin dish.

Melt the 2 tablespoons butter in a large skillet over medium-high
heat. Add the onion and cook, stirring, until lightly browned, about
5 minutes.

Add the garlic and cook 1 minute. Add the cream, salt and pepper and
bring to a boil. Add the squash and 3/4 cup of the pecans and return
to a boil. Reduce the heat and simmer gently 10 minutes. (The squash
slices may fall apart when you transfer to the gratin dish, but the
result will be sumptuous.)

Transfer half the squash mixture to the prepared gratin dish. Dot
with half the goat cheese. Cover with the remaining squash mixture
and sprinkle the remaining goat cheese over the top.

Place the gratin dish on a sturdy baking sheet. Bake until the squash
is very tender, the cream is mostly absorbed, and the top is golden,
about 45 minutes. Remove from the oven and sprinkle with the
remaining 3/4 cup pecans and the parsley. Let rest 10 minutes before
serving.

Makes 6 to 8 servings
Source: Gratins: Savory and Sweet Recipes from Oven to Table by Tina Salter



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

Message: 2
Date: Thu, 22 Oct 2009 13:36:16 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Books for kids and the cooks they love
Message-ID: <p06240875c70665abe863@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Munster (IN) Times

Books for kids and the cooks they love

MICHELE KAYAL - For The Associated Press | Posted: Wednesday,
September 30, 2009 12:00 am

What could be more embarrassing than admitting your kid doesn't like
sushi? Or will only eat food that's white?

If previous generations encouraged their progeny to become doctors or
lawyers or president, today's parents want their kids to be "foodies."

A new group of books offers advice and recipes for cultivating a
genuine love of good food -- not hiding the broccoli in the brownies.
Though the books vary from almost scholarly to just a tad goofy, all
take the same approach to combating the chicken fingers-and-pizza kid
menu: Express your love of food to your kids. Don't feed them
separate meals. Expose them to new tastes and culinary experiences as
often as possible. And for goodness' sake, eat together.

* "My Two-Year-Old Eats Octopus: Raising Children Who Love to Eat
Everything" by Nancy Tringali Piho (Bull Publishing, 2009)

It's a lot to read on the subject -- more than 300 pages -- but if
you're bent on raising a gourmet this is your Dr. Spock. Author Nancy
Tringali Piho isn't interested in getting your kids to eat spinach.
Rather, this almost scholarly tome seeks to create well-rounded
eaters who are open to the tastes and cultural experiences that food
offers. Food appreciation starts in utero, she argues, and with your
help, continues through life. Intelligent discussion on issues --
including how to enjoy your children's company at the table and how
to address the food peer pressure imposed by children's friends --
guides parents in communicating the meaning and value of good food.

* "Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102
Recipes" by Emily Franklin (Voice, 2009)

This delightfully written memoir puts into practice what "Octopus"
preaches. Novelist and former professional chef Emily Franklin
chronicles her yearlong mission to introduce her four children to
exotic foods from purple potatoes to curried goat. Franklin mixes
tales of wonder, such as seeing Mommy "covered in goo" after smashing
a coconut, with more than 100 recipes that were tested on her own
kids. Recipes range from simple (Roasted Broccoli) to imaginative
(Crunchy Sesame Tofu).

If your life leaves little time for reading, cut straight to the
chase with several cookbooks aimed at pleasing prepubescent palates.

* "The Gastrokid Cookbook: Feeding a Foodie Family in a Fast-Food
World" by Hugh Garvey and Matthew Yeomans (Wiley, 2009)

More than 70 "kid-tested, adult-friendly" recipes fill this book born
from the authors' disdain for children's menus. A smattering of
general advice -- don't "balkanize" your children by feeding them
separate meals, be satisfied when they try something new even if they
don't like it -- precedes appealing recipes like Roasted Chickpea
Bruschetta and Parmesan Chicken Cutlets. While these will take you
less than 30 minutes, other recipes, such as Orange and Ginger Soy
Pork Ribs, will take several hours. Though the authors sometimes
appear too focused on reprising recipes from trendy New York
restaurants, they offer quick ways to doctor pantry staples, such as
adding spinach or truffle oil to a box of organic macaroni and cheese.

* "Paula Deen's Cookbook for the Lunch-Box Set" by Paula Deen (Simon
and Schuster Books for Young Readers, 2009)

Once your kids are interested in food, they might also be interested
in cooking it. "Paula Deen's Cookbook for the Lunch-Box Set" offers
more than 60 kid-doable recipes for sleepovers, bake sales and, of
course, the lunch box. Aimed at ages 7 through about 13, the book
promotes cooking with family and friends. Using a little less butter
and sugar than she usually does, the Food Network personality guides
young cooks through Peanut Butter-Oatmeal Muffins and Pan-fried
Chicken and Popovers, and includes cooking tips and -- here's where
parents will clap -- lessons on manners. A pictorial guide to tools
and ingredients makes the book fun and kid-friendly.

* "Friday Night Bites: Kick Off the Weekend with Recipes and Crafts
for the Whole Family" by Karen Berman (Running Press, 2009)

The idea of cooking dinner and supervising a craft activity at the
same time is enough to make the sturdiest parent break out in a cold
sweat. But this book's intentions are pure: designate a night to do
something special as a family. Some of the themed events like Dinner
on the Moon, in which participants create a centerpiece that shows
the phases of the moon and eat Distant Star Salad (which includes the
sure-to-need-coaxing starfruit) and receive a short astronomy lesson
seem frighteningly ambitious. But others, such as the Silly Hat Night
and Backward Night, could actually happen in most households with a
little finagling. Whether your family tackles the recipes, crafts and
lessons as a complete event or just latches onto one of the fun
themes, the book promotes family together time.



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

Message: 3
Date: Fri, 23 Oct 2009 01:59:30 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Vegetarian-For-All@...,
	 info-ideas-tips-n-tricks@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Vegetarian fare expands repertoire
Message-ID: <p062408b8c7071884d329@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Toledo Blade

Article published October 06, 2009

Vegetarian fare expands repertoire

This is National Vegetarian Month, and it's easy enough to make a few
meals each week without meat. Classic meat dishes that can be
"remade" into vegetarian fare include Eggplant Parmigiana using a
marinara sauce, pasta al fredo (skip the chicken), and a vegetable
pot pie.

Even college students can prepare satisfying affordable recipes.
College Vegetarian Cooking by Megan Carle and Jill Carle (10 Speed
Press, $19.95) has some interesting recipes, including the potato and
sweet potato tart and the vegetable empanadas, both made with
prepared pie crust. The authors, who are graduate students at Arizona
State University, make pizza from scratch with a variety of toppings
such as pineapple, olives, peppers, mushrooms, and spinach. The chile
relleno casserole with Spanish rice can be made ahead, as can the
vegetarian chili, which uses textured vegetable protein as a
substitute for ground beef.

The Modern Vegetarian by Maria Elia (Kyle, $24.95) offers world
flavors in recipes such as Sumac-Spiced Eggplant "Schnitzel" with
Tabbouleh, using the Middle Eastern spice sumac ground from dried
berries. Butternut Squash and Ricotta Samosas made with phyllo looks
and sounds so good. For dessert there are Coffee Tuilles - the crisp
little cookies - and Fruitcake Brulee with Caramelized Blood Oranges.
That is a great holiday recipe.

The 30 Minute Vegan by Mark Reinfeld and Jennifer Murray (Life Long,
$18.95) has two complete holiday menus created from the recipes in
the cookbook. Vegetarians don't eat meat or other animal foods;
vegans also refuse to eat animal-derivative foods, including butter,
cheese, eggs, and milk, according to the Food Lover's Companion.

The Thanksgiving menu includes spinach-herb stuffed portobellos,
roasted garlic mashed potatoes, tofu or tempeh cutlets with
mushroom-onion gravy, green bean almandine, salad with dressing, and
baked apple crisp.

For a spring or summer feast, consider Mango Gazpacho, Greek Salad,
Macadamia Nut-Crusted Tofu, Southwest Roasted Asparagus and Corn and
Chocolate Mousse.

Not included in the book is the meatless Tofurky Roast & Gravy, which
is sold locally at Phoenix Food Co-op for about $14.69. The mushroom
and "giblet" gravy is $3.99. "We also sell Tofurky lunch meat," says
Helen Elden of the Co-op. Turtle Island Foods, the makers of Tofurky
also make a Tofurky Feast with vegan wild rice and mushroom stuffing,
gravy, and cranberry apple potato dumplings to go with the Tofurky.

Vegan Soul Kitchen: Fresh, Healthy and Creative African-American
Cuisine by Bryant Terry (Life Long, $18.95) includes recipes for
Citrus Collards with Raisins Redux made with extra virgin olive oil;
black-eyed pea fritters with hot sauce, and roasted sweet potato
puree with coconut milk (the sweetener is agave nectar).

Vegan Lunch Box Around the World by Jennifer McCann (Life Long,
$18.95) has international foods. A Caribbean lunch menu is plantain
wraps with tangy black bean spread, salsa for dipping, and Caribbean
coleslaw. A German lunch is cabbage rolls filled with a vegan
meatloaf, beet salad, applesauce, and a German cookie.

The Australian lunch is Vegemite Sandwich, baked potato chips,
papaya, and lamingtons, which are cubes of sponge cake dipped in
chocolate and rolled in coconut. Vegemite is the brand name of Kraft
Foods' yeast extract product that is popular in Australia, according
to the Food Lover's Companion. It is a thick, dark brown, salty paste
flavored with a variety of ingredients, including celery and onions
and is used as a bread spread and a favorite on toast.



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

Message: 4
Date: Fri, 23 Oct 2009 02:03:33 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Home-Bakery@..., Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Family gristmill inspires grits-based
	 southern cookbook
Message-ID: <p062408b1c7071866cc08@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Knoxville News

Family gristmill inspires grits-based southern cookbook

      * By Mary Constantine
      * Posted October 8, 2009 at midnight

Family gristmill inspires grits-based southern cookbook

Smoked bacon is recommended when preparing cracklin' grits spoon
bread, a recipe provided by Alan Martin, executive chef for Standard
Bistro in Birmingham, Ala.
Book cover

Book cover

Lovers of stone-ground grits, cornmeal and polenta owe Frank McEwen
of Wilsonville, Ala., a debt of gratitude.

His decision to purchase a stone burr gristmill and grind organic
corn into food properties was the catalyst for his sister, Susan
McEwen McIntosh, to write "Glorious Grits, Fresh, Flavorful Recipes
for Grits, Cornmeal and Polenta," cookbook. (Oxmoor House, $22.95).
The book will be released on Oct. 13.

McIntosh is a culinary professional. The registered dietitian has
written numerous cookbooks, including the first Southern Living
"Cooking Light" cookbook, as well as many articles for Southern
Living magazine.

In this book, she acknowledges that it was a gift of stone-ground
cornmeal and stone-ground grits from her parents, purchased at the
gristmill at Cades Cove in the Great Smoky Mountains National Park,
that planted the seed for her brother's idea.

The cookbook that followed, dedicated to her parents, includes six
categories - breakfasts and brunch, appetizers, breads, main dishes,
side dishes and desserts - and more than 100 recipes.

A number of accomplished chefs provided recipes for the book
including busters and grits from Chef John Besh, owner of Restaurant
August, New Orleans; cracklin' corn bread from Chefs Chris and Idie
Hastings, owners of Hot and Hot Fish Club of Birmingham, Ala.; and
bacon and cheddar cheese from Chef Clifton Holt, owner of Little
Savannah Restaurant and Bar, Birmingham.

Other offerings include corn bread pudding with whiskey sauce,
Burgundy beef stew with cornmeal-thyme dumplings, sausage and grits
dressing, and apple and walnut grits.

In addition to her brother's business, McEwen & Sons
(mcewenandsons.com), McIntosh includes a list of 16 other companies
from 13 states that offer stone-ground products.

In Tennessee, only stone-ground grits and stone-ground cornmeal is
produced. Find them at Falls Mill (fallsmill.com) in Belvidere,
Tenn., and The Old Mill at Pigeon Forge (old-mill.com).

The following recipes are from the book.
Turkey sausage is used in this easy Italian sausage over garlic polenta dish.

Turkey sausage is used in this easy Italian sausage over garlic polenta dish.


Easy Italian sausage over garlic polenta

12 ounces Italian turkey sausage

Cooking spray

1 cup chopped red bell pepper

3 garlic cloves, minced and divided

1 (8-ounce) package fresh mushrooms, sliced

1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained

1 (8-ounce) can tomato sauce with basil, garlic and oregano

2 teaspoons sugar

1 teaspoon olive oil

3 cups water

1/2 teaspoon salt

3/4 cup uncooked stone-ground white or yellow polenta

1/2 cup (2 ounces) shredded Parmesan cheese

Additional shredded Parmesan cheese (optional)

Chopped fresh basil (optional)

Remove and discard casing from sausage. Heat large skillet over
medium-high heat and coat pan with cooking spray. Add sausage, bell
pepper and 1 garlic clove; cook 5 minutes, stirring to crumble
sausage. Add mushrooms and saute 5 minutes or until turkey is browned
and mushrooms are tender. Add tomatoes, tomato sauce and sugar; bring
to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.

While sausage mixture is cooking, heat oil in a medium heavy saucepan
over medium heat. Add remaining 2 minced garlic cloves, saute 1
minute. Add water and salt; bring to a boil. Gradually whisk in
polenta. Reduce heat and simmer, uncovered, 12-14 minutes, stirring
occasionally. Remove from heat and add 1/2 cup shredded Parmesan
cheese, stirring until cheese melts. Serve sausage mixture over
polenta; garnish with additional shredded Parmesan cheese and basil,
if desired. Yield: 3-4 servings.

Note: A secret to preparing sauces with canned tomatoes is to add a
touch of sugar to counteract any metallic taste.
Cranberries take the place of maraschino cherries in this
pineapple-cranberry upside-down corn bread cake.

Cranberries take the place of maraschino cherries in this
pineapple-cranberry upside-down corn bread cake.


Pineapple-cranberry upside-down corn bread cake

1/4 cup unsalted butter

3/4 cup firmly packed light brown sugar

1 (15-ounce) can sliced pineapple in juice, undrained

1/3 cup sweetened dried cranberries

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 cup all-purpose flour

1 cup finely ground or sifted stone-ground yellow or white cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup milk

1 teaspoon vanilla

Preheat oven to 350 degrees. Melt 1/4 cup butter in 10-inch cast-iron
skillet over medium heat. If skillet is not well seasoned, also coat
with cooking spray. Add brown sugar to melted butter and cook 2
minutes, stirring constantly. Remove skillet from heat and spread
mixture evenly in skillet. Remove 7 slices pineapple from can and
drain on paper towels. Reserve remaining pineapple and juice for
another use. Place 1 pineapple slice on top of brown sugar mixture in
center of skillet. Place remaining pineapple slices evenly around
edges of skillet. Place cranberries in centers of pineapple slices
and between pineapple slices, set aside.

Beat 1/2 cup butter at medium speed with an electric mixer until
creamy; gradually add granulated sugar, beating well. Add eggs, one
at a time, beating after each addition. In separate bowl, combine
flour, cornmeal, baking powder and salt until well blended. Add to
egg mixture alternately with milk, beginning and ending with flour
mixture. Beat at low speed until blended after each addition. Stir in
vanilla, beating until blended. Carefully pour mixture over pineapple
slices in skillet; bake at 350 degrees for 40-45 minutes. Remove from
oven; cool in skillet 30 minutes. Carefully invert skillet onto
serving platter, scraping any remaining sauce from skillet onto cake.
Cut into wedges to serve. Yield: 8-10 servings.,

Note: Stone-ground cornmeal from some gristmills may contain more
large grains and flecks of husks not appropriate for some desserts.
Buying finely ground cornmeal, sometimes called bolted cornmeal, may
solve this dilemma, or gently sift cornmeal through wire strainer to
remove large pieces before measuring the meal.


Cracklin' grits spoonbread

3 cups water

1 teaspoon kosher salt

3/4 cup uncooked stone-ground yellow grits

4 slices applewood smoked bacon

1 1/2 cups finely ground yellow cornmeal

1 1/2 teaspoons baking powder

Kosher salt to taste

Cracked black pepper, to taste

1/4 cup chopped scallions (green onions)

2 tablespoons diced seeded red chile pepper (such as red poblano)

2 large eggs, lightly beaten

2 cups whole milk

1/3 cup heavy whipping cream

Softened butter or cooking spray

Bring water and 1 teaspoon kosher salt to a boil; gradually whisk in
grits. Reduce heat and simmer, uncovered, 20-25 minutes or until
thick, stirring often; keep warm. Cook bacon in large, heavy skillet
until crisp. Remove bacon from skillet, reserving 2 tablespoons
drippings. Chop bacon.

Preheat oven to 375 degrees. Combine cornmeal, baking powder, kosher
salt to taste (about 1 teaspoon) and black pepper to taste (about 1/4
teaspoon) in a bowl until well blended; add bacon, scallions and
diced red pepper. Whisk together eggs, milk and cream in second bowl;
stir cooked grits into egg mixture. Whisk wet ingredients into dry
ingredients; whisk in 2 tablespoons reserved hot bacon drippings.
Grease 10 (6-ounce) ramekins with butter or coat with cooking spray.
Divide batter evenly among ramekins. Bake at 375 degrees for 25
minutes or until lightly browned. Yield: 10 servings.



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

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Today's Topics:

    1. 'Gardener in the Kitchen' cookbook features DFW recipes,
       events (Jamie R)
    2. THEME: French-Style Sandwiches (Jamie R)
    3. Writers tout the simple joys of cooking for one (Jamie R)
    4. Certain cookbooks stand out over the years (Jamie R)
    5. Some cookbooks have all you need (Jamie R)
    6. REV (w/Rec): Classic Lebanese Cuisine (Jamie R)
    7. Natchitoches Service League publishes new cookbook (Jamie R)
    8. Popular cookbooks mark anniversaries (Jamie R)


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

Message: 1
Date: Wed, 21 Oct 2009 02:23:20 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] 'Gardener in the Kitchen' cookbook
	 features DFW recipes, events
Message-ID: <p06240827c7047a5b9be7@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Fort Worth Star-Telegram

'Gardener in the Kitchen' cookbook features DFW recipes, events

Posted Tuesday, Oct. 06, 2009

A Gardener in the Kitchen is a beautiful new cookbook compiled by the
Fort Worth Botanic Society in conjunction with the Garden Club
Council of Fort Worth and the Fort Worth Garden Club. In keeping with
the local flavor of the book, menus for noteworthy occasions,
including a Van Cliburn party, a Concerts in the Garden picnic and a
TCU tailgate party, are included.

Buy it in the Treasure Tree Gift Shop at the Fort Worth Botanic
Garden, or order it at www.fwbg.org. All proceeds from the $30 sale
price go to educational programs of the botanic garden.

- Stephanie Allmon


Amaretto baked brie
Serves 8-10

1/4 cup amaretto
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 6-inch wheel brie cheese (14-16 ounces)
2/3 cup chopped walnuts

1. Preheat oven to 350 degrees. Microwave amaretto, brown sugar and
vanilla until sugar melts.

2. Scrape top off brie cheese and gently score. Place cheese on a
greased baking dish. Pour amaretto sauce over top. Sprinkle with
walnuts. Bake at 350 degrees for 12 minutes or until soft.

Nutritional analysis per serving, based on 8: 264 calories, 20 grams
fat, 7 grams carbohydrates, 13 grams protein, 50 milligrams
cholesterol, 314 milligrams sodium, 1 gram dietary fiber, 69 percent
of calories from fat.

- A Gardener in the Kitchen



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

Message: 2
Date: Wed, 21 Oct 2009 16:11:40 -0700
From: Jamie R <craftncook@...>
To: Just-Fruits-n-Veggies@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Cookbook-Cookery@...,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: French-Style Sandwiches
Message-ID: <p06240806c70544293b99@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

French-Style Sandwiches

1 cup sliced tart-sweet apples
1/2 cup thinly sliced onions
1 cup thickly sliced mushrooms
1 tbsp. melted butter
1 tbsp. mayonnaise
1 tbsp. chopped fresh dill
20-inch baguette
1 cup arugula
1/2 cup packed grated Gruyere cheese

Preheat over to 400. Lightly oil a 7 x 11-inch baking dish.

Toss apples, onions, and mushrooms with the butter and place them in
the baking dish. Roast for 15 minutes, until apples and vegetables
are tender and have released some of their juices.

Meanwhile, combine mayonnaise and dill in a small bowl. When you are
done with the roasting, slice the baguette lengthwise. Cover one half
with the arugula, spoon on the roasted mixture, and top with the
cheese. Spread the dilled mayonnaise on the other half of the
baguette and put the two sides together. Slice baguette into thirds
to make three sandwiches.

Serves 3.
adapted from Source: Moosewood Restaurant New Classics



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

Message: 3
Date: Wed, 21 Oct 2009 16:54:35 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Writers tout the simple joys of cooking
	 for one
Message-ID: <p0624081ec7054affd5ad@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

San Francisco Chronicle

Writers tout the simple joys of cooking for one

Amanda Gold, Chronicle Staff Writer

Sunday, October 4, 2009

Last week, I sat with two friends in a restaurant at the end of an
elaborate meal, glued to our chairs with heavy stomachs. One looked
up from her plate and groaned. "Do you ever finish a meal and just
feel great?" she asked, "like you didn't totally overdo it?"

The other thought about it for a minute, and then nodded her head.
"Yes. I always feel good when I cook for myself at home," she
replied. "I know exactly what I'm putting in my body, and I can make
exactly what sounds good to me."

It makes total sense, and yet so many people who live alone opt for
takeout, cold cereal or a meal out with friends - anything to avoid
cooking and cleaning for one measly portion.

But with new books on the market - Judith Jones' "The Pleasures of
Cooking for One" and "What We Eat When We Eat Alone," by Deborah
Madison and Patrick McFarlin - the well-known authors remind readers
that solo cooking and dining can - and should - be gratifying.

After her husband died more than 10 years ago, Judith Jones, a highly
regarded book editor and the person who got Julia Child's "Mastering
the Art of French Cooking" published, thought her cooking days were
over. She soon realized, however, that she looked forward to coming
home and making herself something special. "The Pleasures of Cooking
for One" is a collection of some of those recipes.

The bulk of the book is devoted to "cooking through the week," where
Jones gives a main recipe, such as broiled lamb chops or skirt steak,
then adds a second or third round, providing recipes for the
leftovers. The lamb chops, for example, might turn into lamb and
lentils.

Nothing feels thrown together, and Jones makes a point of presenting
dishes that look appetizing. The Steamed Egg(s) Nestled in a Bed of
Greens, for example, is as simple as it gets, but looks colorful and
appetizing - a step up from hastily scrambled eggs.

Madison, cookbook author and the founding chef of Greens restaurant,
and her husband, Patrick McFarlin, present a more whimsical view in
"What We Eat When We Eat Alone," culling recipes and ideas for solo
meals from everyday people that they interviewed during various
travels.

The couple found that "what most people want is to be involved in
preparing their meals, but to a limited extent only." To that end,
readers will find a collection of fairly easy recipes, many
Mediterranean-inspired. Tomatoes on Toast, for example, is comforting
and indulgent, yet little more than sauteed diced tomatoes and cheese
on toasted bread.

The authors of both books stress the importance of taking liberties
with the recipes - "You can choose to make just what you feel like" -
writes Jones, so they recommend substituting to cater to your own
tastes, depending on what's lying around the house.

Both books are worthwhile for those looking for variation in the
weekly routine. And chances are, you'll feel great when you've
finished.

"The Pleasures of Cooking for One," by Judith Jones (Alfred A. Knopf;
276 pages; $27.95).

"What We Eat When We Eat Alone," by Deborah Madison and Patrick
McFarlin (Gibbs Smith; 272 pages; $24.99).


Tomatoes on Toast

Adapted from "What We Eat When We Eat Alone," by Deborah Madison and
Patrick McFarlin (Gibbs Smith; $24.99).

Serves 1, plus leftovers

1 (15-ounce) can diced organic tomatoes
-- Butter or olive oil
1 garlic clove, pressed
-- Your favorite bread, toasted
-- Salt and pepper
-- Sugar, if needed
1 teaspoon Worcestershire sauce or 2 to 3 teaspoons cream or creme fraiche
-- Fresh chopped herbs, if available, such as parsley or basil
-- A chunk of Parmesan cheese, for grating

Instructions: Heat a small skillet over medium-high heat and add the
entire contents of the can of tomatoes. Add a dab of butter or a
splash of olive oil, and the garlic clove. Give it a stir and simmer
while you toast your bread.

Taste and season the tomatoes with salt and freshly ground pepper. If
they're very tart, add a pinch or two of sugar. Stir in the
Worcestershire sauce or 2 to 3 teaspoons cream, plus herbs as desired.

Cut the toast into 2 or 3 pieces and lay them in a shallow soup
plate. Spoon the tomatoes over the toast. Add a little more pepper
and grate some cheese over the top.

Nutritional analysis not possible because of the general nature of the recipe.


Steamed Egg(s) Nestled in a Bed of Greens

Adapted from "The Pleasures of Cooking for One," by Judith Jones
(Alfred A. Knopf, $27.95).

Serves 1

2 handfuls of tender greens (spinach, beet greens, Swiss chard,
turnip greens, cress, or a combination)
-- Salt
1 tablespoon light olive oil
1 garlic clove, peeled and slivered
1 or 2 large eggs
-- Freshly ground pepper

Instructions: If your greens are more mature, trim off the stalks and
cut these into 1-inch pieces. Drop the stems into a pot full of
boiling, lightly salted water, and cook them for 4 or 5 minutes.
Drain and run cold water over them. Tear the leaves into smaller
pieces.

If the greens are young, the above step is not necessary. Heat a wok
or a large saute pan (use a pan that has a tight-fitting cover), pour
in the oil, and when it is hot drop in the slivers of garlic. Cook,
stirring, over quite high heat, and before the garlic starts to
brown, toss in all the greens (plus the blanched stems of the older
ones). Stir-fry for 1 minute, then add about 1/2 cup water, and cook
until almost tender. Taste to gauge when done.

Make an indentation in the center of the greens (or two indentations
if using 2 eggs), and crack the egg(s) into it. Check to be sure
there's enough water left to steam; if not, add a little more.
Sprinkle on salt and pepper, cover, and steam over medium heat. In 3
minutes, the egg(s) should be just nicely done and almost all the
liquid boiled away.

Remove carefully to a plate, using a large slotted spatula so the
remaining liquid runs off. Center the egg(s) in the middle of the
plate, with the greens around.

Per serving: 212 calories, 8 g protein, 4 g carbohydrate, 19 g fat (3
g saturated), 212 mg cholesterol, 188 mg sodium, 2 g fiber.



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

Message: 4
Date: Wed, 21 Oct 2009 16:56:44 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Certain cookbooks stand out over the years
Message-ID: <p0624081cc7054af7d3d5@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Nashua Telegraph

Published: Wednesday, September 30, 2009

Certain cookbooks stand out over the years

As a professional chef, I spend a lot of time at work poring through
cookbooks looking for ideas. But when I'm home by myself, I don't
want boring recipes; I want to experience the same thrills that
excite fans of adventure or mystery novels.

To wit, I want a good story, colorful characters, travel and
adventure in a foreign setting, all wrapped around some really great
food. The following are some of the volumes that have stirred my soul
and nourished my culinary dreams for the past 30 years.

The oldest book on my list, given to me by my mother on my 26th
birthday, is Robert Farrar Capon's "A Culinary Reflection," from
1967. More properly, he is the Rev. Robert Farrar Capon, since before
he was a New York Times food columnist, he was an Episcopalian priest.

His spiritual credentials are not incidental to the theme of the
book. While the visible plot is a multi-chapter presentation of a
series of recipes titled "Lamb for Eight Persons Four Times," the
underlying rationale is to get us to think of food in terms that
encompass life, love, beauty and even the divine purpose. By the time
you have finished this book, even foodies who are devout atheists
will feel religious.

In many respects, Capon anticipated by a quarter of a decade many of
today's food trends, including slow food, back to earth, budget
dining and eating local. His recipe for lamb is a classic example of
old-fashioned home cooking, where the homemaker starts with a single
leg of lamb and with the help of some inexpensive ingredients, and a
little skill, produces 32 individual servings.

Along the way, Capon sidetracks to sing the praises of his carbon
steel knife, deliver an ode to an onion and describe the proper meat
stock to be "a living water." Religious, but not puritanical, he
bluntly states that "I like drink," as in wine and spirits, and
proudly admits that he has never "thrown away a bottle of anything."
My kind of guy.

As good as Capon is at stretching out a piece of meat, he must bow
before the acknowledged masters of the craft, namely the women
worldwide who have been doing it for their families since time began.
Which leads me to Madeline Kamman's 1976 homage to French mothers,
"When French Women Cook."

The chef, teacher and well-known author of "Making of a Cook," Kamman
recounts tales of eight extraordinary women who influenced her not
only as a cook, but as a human being. Starting with her childhood in
pre-World War II France, she takes us through Acquitaine, Brittany,
the Savoie and other provinces. She watched her grandmother feed
snails in a pot under her Parisian sink, helped Henriette ripen her
homemade Camemberts in Normandy and marveled as Victoire waded into a
cold mountain stream to catch trout by hand, tossing the flapping
fish onto the grass before making her famous "Trout au Lard."

"When French Women Cook" is subtly a feminist manifesto, with the
mothers and daughters of rural France playing the heroes as they work
the farms, fight starvation, shelter downed Allied pilots in their
lofts and still manage to raise families. And thanks to Kamman's
expertise, the recipes are carefully recorded in detail so we can
re-create every delicious morsel. This book is a gem!

If there is one French female cook who deserves to be mentioned in
the same breath with Kamman's eight stalwarts, it's Lulu Peyraud of
the Domaine Tempier Vineyards in southern Provence. She is the focus
of an entire book, "Lulu's Provencal Table," authored in 1994 by one
of the legends of food writing, the late Richard Olney.

This isn't just a cookbook, it's the story of the Peyraud family,
their famous vineyard and the historical rebirth of the Bandol region
as a center of viniculture. Along the way, Peyraud cooks and
entertains, entertains and cooks.

The food is Provencal, which means it includes lusty dishes such as
Bouillabaise, lamb, olive tapenade and Le Grand Aioli. These aren't
boring, generic versions made with inferior ingredients, but exactly
the way Peyraud makes them at the Domaine with fresh savory plucked
from her walkway and artichokes from her garden.

In case you dismiss her as just another home cook, keep in mind that
the Peyrauds' food and wines were strong early influences on Alice
Waters of Chez Panisse in San Francisco. Since almost every modern
American chef owes something to Waters' inspiration, I could say,
without too much exaggeration, that there's a little bit of Lulu
Peyraud in all of us.

The other thing that's in all of us is wine. (Well, most of us,
anyway!) And while I enjoy reading about wine, it's easy to become
tired of the cliched or technical writing that is so commonplace
these days. I don't want to know the percentage of sugar in a wine or
how many Parker points were given to a bottle; I don't want numbers,
I want to know the body and soul behind that elixir.

For pure fun, it's hard to beat Alexis Bespaloff's long out-of-print
1977 "The Fireside Book of Wine; An Anthology For Wine Drinkers."
Bespaloff, who spent two decades as the New York Times wine critic,
was known for his wit, as well as his knowledge.

The book is a 433-page collection of the finest writings on the
subject of wine, from Aristophanes to Samuel Johnson, from Lewis
Carroll to Ernest Hemingway, from Thomas Wolfe to Woodward and
Bernstein (of Watergate fame). There are poems, song lyrics, factual
accounts and fictional fantasies, many hilarious and all fascinating.

My favorite entry has always been Bruce Todd's story of "The Greatest
Wine In the World." It's the spellbinding story of two somewhat jaded
British vinophiles who stumble onto a long-forgotten Bordeaux estate
and taste what one of them calls "the best bottle of wine I've ever
tasted in my life." The punch line is that it's the last bottle of
this wine in existence. "Amen."

The good news is that all of the above books have been reissued at
one time or another and can be found through a bookseller or ordered
online, often at a discount price. Trust me, these are the things
that edible dreams are made of.



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

Message: 5
Date: Wed, 21 Oct 2009 16:58:36 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Meat-Lovers@..., Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Some cookbooks have all you need
Message-ID: <p06240819c7054aead0cb@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Nashua Telegraph

Published: Wednesday, September 30, 2009

Some cookbooks have all you need
By MELANIE PLENDA, Correspondent

Everyone has that one cookbook, the one that's just barely held
together, spine broken from countless culinary adventures with its
nascent cook. Little bits of this on Page 245, hunks of that on 234
and heaven knows what on 123. While the book may not be pretty, the
recipes and wonders it contains stand the test of time and taste buds.

The go-to cookbook is the one that's survived moves, splatters,
stains and kitchen catastrophes. For many, it's the one they first
learned to cook with, the one they poured over to divine how many
teaspoons in a tablespoon or cups in a quart.

For Carryl Roy, 31, an online tech magazine editor from Nashua, hers
is the one that her mother always had on hand in their kitchen.

"Hands down the 'Fannie Farmer Cookbook,' " she said. "I've known
about this cookbook since I was a very little girl. My mother used
this cookbook. And I remember it was very, very old and it was a
little, tiny thing, almost pocket sized. And I remember you had to
push it open because the spine was broken and she held it together
with a rubber band, she used it so much."

Roy said as she grew up and out on her own, she bought her own copy.

"Literally, if you don't know how to boil an egg, it tells you," she
said. "For the starting cook, it's just perfect."

She said the book also goes into how to calculate weights and
measures, which is essential for the beginning cook. Roy's own copy
has gone the way of her mother's, tattered and held together, but
it's the book she goes to whenever she needs a solid recipe. She's
even begun adding her own spins on old classics.

"I kind of start with the recipe and then think, 'Oh, this would be
good if I added this, or this would taste great with that,' " Roy
said.

Similarly, Joanne Wilhelm, of Nashua, said her first must have
cookbook was "The Joy of Cooking." Again, the book goes into great
detail of the most basic cooking techniques from how to boil water,
to how to make dough, to how to choose cuts of meat. However, she
said, while "Joy" is a staple, she said she now relies heavily on the
cookbooks she uses as a Pampered Chef consultant, such as Pampered
Chef's "All the Best" cookbook.

"I have all these sticky notes poking out of the tops of that one,"
she said. "It's just honestly the one I always go to when I need a
recipe that I know will work and taste good."

Now for the adventurous cook, Bernard Culliton, who runs a Web site
called Ultimate Man Room (www.ultimatemanroom.com), said his go-to
cookbook is Julia Child's "The Way to Cook."

"This book is not for the rookie cook," Culliton said. "The
techniques and procedure require excellent knife skills and a good
understanding of how to use heat and some basic culinary jargon. . .
. By reading and practicing the methods in the book, you are
receiving a Culinary Institute of America-type education."

Culliton, who was a line cook for many years, said he never used to
use recipes, doing everything by taste, sight and smell. But then a
friend gave him Child's book. One attempt at duck pate later, and
Culliton was hooked.

"This book transformed me from a darn good line cook with great
restaurant skills to a chef that could put a five-star touch to a
banquet or could feed friends and family at a level I never knew
existed. Neither did they," Culliton said.


CHICKEN PARMESAN

1 egg, lightly beaten
1 cup freshly made breadcrumbs (you can use store bought to save time)
1/2 cup freshly grated Parmesan cheese
1 1/2 pounds skinless boneless chicken breasts
1/3 cup flour
Salt
Freshly ground pepper
2 tablespoons lemon juice
1/4 teaspoon nutmeg
1 1/2 cups chopped cooked spinach (or 1 package frozen chopped spinach, cooked)
4 tablespoons butter
2 tablespoons oil
1 cup heavy cream

Mix the egg with 2 tablespoons water in a shallow bowl. Combine the
bread crumbs and cheese on a piece of wax paper. Coat the chicken
breasts with flour, and sprinkle with salt and pepper. Dip them into
the egg and then into the breadcrumb-cheese mixture; set aside.

Add the lemon juice and nutmeg to the spinach, and stir over low heat
until it is warm. Melt the butter and oil in a large skillet. When it
foams, add the chicken and saute over medium-high heat for 2-3
minutes on each side or just done. Spread the spinach on a warm
platter, place the chicken on top, and keep warm.

Remove all but 3 tablespoons of fat from the skillet. Place it over
high heat, and add the cream. Stir, scraping the bottom of the pan,
until the cream comes to a boil. Spoon a little of the sauce over the
chicken and spinach, and pour the rest into a serving bowl.

Serves 4.

(Recipe from "Fannie Farmer Cookbook," as adapted by Carryl Roy, of Nashua)


POUND CAKE

1/2 pound butter
1 2/3 cups sugar
5 eggs
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla, or 1/2 teaspoon mace
Preheat the oven to 325 degrees.

Butter and lightly flour a 9- by 5-inch loaf pan. Cream the butter
(made easier if butter is at room temperature), slowly add the sugar
and beat until light. Add the eggs, one at a time, beating each in
well. Stir in the flour, salt and vanilla (or mace), and combine well.

Spoon into the pan, and bake for 11/4 to 1 1/2 hours, or until a
toothpick comes out clean. Cool in the pan for 5 minutes before
turning out onto a rack.

Makes one 9- by 5-inch loaf.

NOTE FROM CARRYL ROY: My favorite way to serve: Slice into 1/2-inch
thick slices. Lay on cookie sheet and lightly brown on each side
under the broiler. Place at bottom of bowl; top with small scoop of
vanilla bean ice cream and fresh strawberries.

(Recipe from "Fannie Farmer Cookbook," as adapted by Carryl Roy, of Nashua)


GARDEN PIZZA

1 bag fresh pizza dough
1 teaspoon olive oil
2 cloves fresh garlic, pressed
8 ounces shredded mozzarella cheese
1/4 cup grated fresh Parmesan cheese
1 small onion, sliced
1 small zucchini, thinly sliced
2 plum tomatoes, sliced
4 mushrooms, sliced
1 teaspoon Italian seasoning

Roll dough onto baking stone. Brush with olive oil and fresh pressed
garlic, and spread onto dough. Sprinkle dough with 1/2 cup cheese.
Slice veggies, and add to pizza.

Finish off with cheeses, and bake in 400-degree oven for 22-25 minutes.

Serves 10.

(Recipe from "All the Best," courtesy of Joanne Wilhelm, of Nashua)


CLASSIC APPLE CRISP

6 Granny Smith apples, peeled, cored and sliced (about 8 cups sliced)
3/4 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
2 teaspoons cinnamon
1/2 cup butter, melted
8 graham crackers, coarsely chopped (21/2 by 5 inches)
Vanilla ice cream (optional)

Peel, core and slice apples, and place in microwave-safe dish. Mix
brown sugar, flour, oatmeal, cinnamon, melted butter and crackers in
bowl, and crumble over the top of the apples.

Microwave on high for 14-16 minutes or until apples are tender. Cool
slightly and serve warm, topped with ice cream, if desired.

Serves 8.

(Recipe from "All the Best," courtesy of Joanne Wilhelm, of Nashua)



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

Message: 6
Date: Wed, 21 Oct 2009 16:59:44 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., World-Cuisine@...,
	 Simply-Sides@..., Vegetarian-For-All@...
Subject: [Cookbook-Cookery] REV (w/Rec): Classic Lebanese Cuisine
Message-ID: <p06240818c7054ae6cfed@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Modesto Bee

Tuesday, Sep. 29, 2009

Chef opens a door to Lebanon
Bee Staff Reports

For two decades, Kamal Al-Faqih ran a catering business in
Washington, D.C., with diplomats and dignitaries as clients.

Then he devoted two years to further perfecting his recipes.

The result is "Classic Lebanese Cuisine" (Three Forks, $24.95).
Favorites such as baba ghanouj, tabbouleh and kibbi are lovingly
presented in a gem of a book along with Al-Faqih's signature dishes
from his catering career.

Full-color photographs and step-by-step instructions - many
illustrated and showing everything from cutting vegetables to
creating signature shapes from dough - take some of the mystery out
of Lebanese cuisine.

Many of the 170 recipes include variations, giving options for
preparing a vegetarian dish or adding chicken, lamb or beef.

Al-Faqih's timing on the release of this book couldn't be better. The
heart-healthy benefits of the Mediterranean diet have been
well-publicized in recent years. Adding to that is the ready
availability of quality olive oil, sesame paste, sumak and other
specialty items at grocers and a growing appreciation for whole
grains, vegetables, legumes, nuts and seeds, and spices.

For more information, visit www.cookingwithkamal.com.


Garbanzo Bean Salad
Serves: 4

This recipe is from "Classic Lebanese Cuisine," by Kamal Al-Faqih
(Three Forks, $24.95). The vegetables can be prepared one day in
advance.

1 (15- or 16-ounce) can garbanzo beans
1 cup diced tomatoes (1/2 inch); use firm red tomatoes
1 cup peeled and diced cucumber (1/2 inch)
1/2 cup radish (cut in half -- tip to tail, sliced in  9-inch half rounds
1/3 cup diced green bell pepper (1/4 inch)
1/3 cup coarsely chopped green onion; light and dark green parts
1/2 cup coarsely chopped flat-leaf parsley, green leafy parts and tender stems
1 large clove garlic
1 teaspoon salt
4 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil

Combine the first seven ingredients in a mixing bowl. Cover and
refrigerate until ready to serve. In a small bowl, mash the garlic
and salt to a pulp using a pestle. Add lemon juice and olive oil and
mix well. Refrigerate, covered, until needed. Toss salad with
dressing and refrigerate one hour before serving.

For extra crunch, add one cup pita croutons to the salad right before serving.



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

Message: 7
Date: Wed, 21 Oct 2009 23:41:18 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Cookbook-Cookery@..., Home-Bakery@...
Subject: [Cookbook-Cookery] Natchitoches Service League publishes new
	 cookbook
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Shreveport Times

Natchitoches Service League publishes new cookbook

By Maggie Martin ** October 7, 2009

NATCHITOCHES - Bloody Marys.

Mimosas.

Grillades.

Cheese Grits.

Fresh Fruit Salad with Honey Dressing.

Ms. Jane's Biscuits.

Banana Split Beignets.

The Jazz Festival Brunch is served.

Right out of the pages of the Service League of Natchitoches cookbooks.

The third one, "Steel Magnolias In the Kitchen," is hot off the press
today and will be launched Saturday at a "Touring and Tasting" here.

With the substitution of mimosas for milk punch, League members
prepared most of the brunch from the "Entertaining Steel Magnolia
Style" section and served it last week in the home of Bill and
Charlotte Cross for a Times photo shoot and interview.

Grillades and Cheese Grits, Ms. Jane Biscuits and Banana Split
Beignets are in the new book.

Previous cookbooks are "Cane River Cuisine," published in 1974 and
now out of print after some 12 printings and 175,000 copies, and now
selling for $95 on eBay; and "Cane River's Louisiana Living: A
Culinary Tour," published in 1994, of which there are about 1,000
copies left.

The latest cookbook takes readers through a journey of time, using a
different "Steel Magnolia" with her own story for each chapter. Among
them: Emanuelle Sanchez de Navarro Ramon St. Denis, wife of
Natchitoches' founder Louis Juchereau de St. Denis; Clementine
Hunter, the daughter of slaves who became an nationally known
primitive artist; and Caroline Dormon, a pioneer naturalist,
conservationist, ornithologist, botanist, historian, teacher, artist
and writer who was instrumental in the establishment of the Kisatchie
National Forest.

Besides old favorite recipes like Natchitoches Meat Pies, which were
in the original book, there are now more recipes geared to the very
busy cook, said Jennifer Johnson Karle, who wrote the book's copy and
contributed Stir Muessel, a breakfast and brunch dish handed down
through seven generations of her family.

"There are a lot of popular pasta recipes," she added. "And there is
a healthier focus, away from all that butter."

Some notations show ways to lighten a recipe, maybe by using yogurt
instead of a certain type cheese or milk instead of cream, Karle
said. And, yes, there are some slow-cooker recipes, including one for
deer steaks.

Besides recipes the book is filled with historical anecdotes and
other tidbits especially geared to those who never cook, said Robin
Miley. who was cookbook chair along with Barbara Jackson.

Really?

"In researching, we found that 80 percent of cookbook purchases are
by armchair cooks!" Miley said.,

So, whether you stir the pot or not, it seems that "Steel Magnolias
in the Kitchen" is the book for you.


Beau Fort Grits and Grillades

Grits
5 cups boiling water
1 tsp. salt
1 cup grits
1 1/2 cups grated sharp Cheddar cheese
1/2 cup butter
4 eggs (at room temperature)
1/2 tsp. salt
1/4 tsp. ground pepper
Worcestershire sauce

Boil water in a medium-sized, ovenproof saucepan. Stir salt and grits
in the boiling water. Cook covered, over low heat for 20-25 minutes,
making sure not to burn, stirring occasionally. Remove from stovetop
and stir in cheese, butter, then slowly stir in eggs. Add salt,
pepper and Worcestershire sauce. Bake at 375 degrees for 1 hour.

Note: This may be made ahead and refrigerated up to 48 hours and then
baked at the needed time.

Grillades

2 round steaks
Salt and pepper to taste
1/3-1/2 cup flour
1/3-1/2 cup shortening or vegetable oil
2 large onions, chopped
4 ripe tomatoes, chopped with juice
3-4 cups water
1 tsp. vinegar

Pound round steak well with meat tenderizer and cut into 4-inch
pieces. Liberally season steak with salt and pepper and dust lightly
with flour. Brown steaks in a medium-sized skillet in shortening or
oil. Remove, let drain on a plate and set aside. Measure the left
over oil in skillet and add an equal amount of flour to the oil in
the skillet to brown into a dark roux. Stir in onions, tomatoes with
juice, water and vinegar. Simmer for 5 minutes. Lay browned steak
pieces on top, cover and simmer on low heat for 45 minutes to 1 hour.

-- Recipe of the late Ann Marie Williams Brittain


MS. JANE'S BISCUITS

4 cups all-purpose baking mix
1 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. baking powder
1 cup shortening
1 1/3 cups milk plus 2 Tbsps if needed
Combine baking mix, sugar, cream of tartar, salt and baking powder.
Cut in shortening and mix well. Add the 1 1/3 cups milk and mix. If
dough is too dry, add additional 2 tablespoons of milk. Roll dough
onto a floured surface to a 1/4 to 1/2 inch thickness. Cut dough with
a biscuit cutter and place on a greased cookie sheet with the
biscuits slightly touching. Bake a 400 degrees for 10 to 12 minutes
or until golden brown. If desired, brush finished biscuits with
melted butter.

-- Recipe of Jane Johnson


Banana Split Beignets

1 cup yellow cake mix.
3 Tbsps. pineapple juice
3 Tbsps. lemon-lime soda
Banana slices, as needed
Chocolate sauce, as needed
Strawberries, as needed

In a mixing bowl, combine cake mix, lemon-lime soda and pineapple
juice. (Make sure the cake mix is PLAIN mix. Do not use the "Butter
Recipe," "Moist," or "Deluxe" recipe blends. The batter will not
stick to the bananas while frying.) Coat the banana slices with the
batter. Deep fry in a deep fryer or fry pan with peanut oil. Cook
until golden brown. Remove from oil, drain and allow to slightly
cool. Top with chocolate, strawberries, ice cream, etc. Enjoy!
Note: Strawberry sauce can be thawed strawberries with syrup,
non-alcoholic strawberry mix or fresh strawberries or preserves.

-- Recipe of Chef Todd Barrios




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

Message: 8
Date: Wed, 21 Oct 2009 23:47:22 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Popular cookbooks mark anniversaries
Message-ID: <p06240841c705ac389f10@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Shreveport Times

Popular cookbooks mark anniversaries

October 7, 2009

Two popular Junior League cookbooks are celebrating anniversaries.

The Junior League of Shreveport-Bossier's Revel Cookbook is toasting
its 30th birthday.

"With over 60,000 copies in print, this cookbook is a classic," said
Ashlea LeFranc, in a news release. The over 600 recipes include Sweet
Potato-Pecan Pie and Horseradish Cheese Spread.

Revel is the second of three Shreveport League books. The first,
"Cook's Tour," has sold over 100,000 copies, and the first edition of
the league's latest cookbook, "Mardi Gras to Mistletoe," has only 500
copies left. The proceeds of the books' sales support community
projects. Revel price: $19.95. Information: (318) 221-6144. Web site:
www.jlsb.org Through Saturday, the book will also be available the
Red River Revel in the main T-shirt booth near the Chase Stage.

The Baton Rouge League's "River Road Recipes" is turning 50 and the
group has produced a special golden anniversary reprint of the
original 1959 cookbook. The limited-edition book has a metallic gold
hard cover and includes all the old recipes in larger print with a
few modern equivalents of original ingredients. It is enhanced such
features as auto-generated grocery lists, serving size adjustment
feature, dinner party planner, customized menus and place cards, and
personalized e-vites.

It contains 650 recipes, including basics like "First you make a
roux" and features Baton Rouge classics like Sensation Salad and
Spinach Madeline, named one of the 20th century's top-10 recipes by
the Houston Chronicle, said a league news release. Proceeds go to
community projects. Price: $21.95.

Information: (225) 270-5014. Web site: www.juniorleagueBR.com.



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

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Today's Topics:

    1. Fresh ways to bake bread (Jamie R)
    2. Wisdom from farming, food (Jamie R)
    3. 'Day in the Country' cookbook offers some divine recipes (Jamie R)
    4. My big, fat Greek cookbook (Jamie R)
    5. Chef Grady Spears rounds up hearty ranch-style recipes in
       'Cooking the Cowboy Way' (Jamie R)


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

Message: 1
Date: Wed, 21 Oct 2009 01:29:43 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Fresh ways to bake bread
Message-ID: <p06240815c704728bc723@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Modesto Bee

Posted on Tue, Oct. 06, 2009

Fresh ways to bake bread
Bee News Services

last updated: October 06, 2009 09:12:17 PM

Baking experts have taken a fresh look at old recipes and come up
with a better way of baking bread.

This no-knead method produces a nearly foolproof bakery-style loaf
that's nearly labor free.

In "Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads" (Wiley,
$24.95), Nancy Baggett explains that slowing the first rise by using
ice water and then refrigerating the dough can be as effective as
kneading, and the slow rising allows more nuanced flavors to develop
in the loaf.

The no-knead method produces a looser dough because it has extra
moisture, which takes the place of kneading in activating the gluten
in the flour.

Jim Lahey shows how easy it is to make artisan- quality bread at home
in "My Bread: The Revolutionary No-Work, No-Knead Method" (W.W.
Norton & Co., $29.95). The dough is mixed less than a minute,
followed by a 12- to 18-hour first rise and a shorter second rise.

The dough is then baked in a preheated enameled cast-iron pot at 450
degrees. What emerges is a rustic bread with a crackling crust and
flavorful loaf that can't be achieved by simply spraying the inside
of the oven with water during the baking.

Leahy, the founder of New York's Sullivan Street Bakery, provides
step-by-step instructions followed by step-by-step pictures. Included
in the book are recipes for a variety of breads, no-knead pizzas and
for making the bakery's trademark sandwiches from scratch.

Also expanding on the no-knead concept is Judith Fertig. Her "200
Fast & Easy Artisan Breads: No Knead, One Bowl" (Robert Rose, $27.95)
outlines 10 basic steps to artisan bread to ensure success. Her book
is set up so that with each dough and with each chapter, the home
cook masters new techniques. Recipes include fig and gorgonzola swirl
loaf, easy artisan focaccia with rosemary, whole-wheat pita bread and
honey pumpkin bread.

Finally, for those who need convincing that homemade beats
store-bought, there's "Bread Matters: The State of Modern Bread and a
Definitive Guide to Baking Your Own" (Andrews McMeel, $34.99). In it,
Andrew Whitley makes a compelling case against the commercial baking
industry, then walks readers through the baking process in making
olive bread, brioche, French country, milk bread and more. "Bread
Matters" was previously published in the United Kingdom and is the
winner of the 2007 International Association of Culinary
Professionals for best breads, other baking and sweets. Whitley is
also the founder of Bread Matters, an organization devoted to
improving the state of bread.

Here are some other recent titles:

"Hot and Hot Fish Club Cookbook: A Celebration of Food, Family &
Traditions," by Chris and Idie Hastings (Running Press, $35): The Hot
and Hot Fish Club was a pre-Civil War era epicurean gentlemen's club
and the inspiration for the restaurant by the same name in
Birmingham, Ala. Chris and Idie Hastings, the restaurant's owners,
have built their restaurant and reputation on a simple philosophy:
that foods eaten close to the source and prepared in a way that lets
its natural flavors shine are key to a meal's success. The Hastings
now share their passion in a cookbook: "Hot and Hot Fish Club
Cookbook: A Celebration of Food, Family & Traditions" (Running Press,
$35). The book contains more than 200 recipes organized into
two-month chapters to reflect the seasonal nature of local
ingredients and features stories about the Hastings. The recipes are
based on what's in season in the South and relies on local purveyors
there, but the Hastings' philosophy of eating close to the source
resonates louder today with the call to eat closer to home. It's a
gorgeous book that should inspire readers to discover what's in their
own back yard.

*  *  *

"Mediterranean Clay Pot Cooking," by Paula Wolfert (Wiley, $34.95):
Like Julia Child with boeuf bourguignon, Paula Wolfert brought mezze
to the masses. In "Mediterranean Clay Pot Cooking," the doyenne of
Mediterranean cuisine lasers in on the particular art of meals made
in Moroccan tagines, Spanish cazuelas, Chinese sandpots and Romertopf
clay bakers. Her mantra "Food tastes better cooked in clay" provides
the foundation for 150 hearty stews and soups, unusual vegetable
dishes and even a few breads.

Of course, the catch is that you need clay pots to make them. Though
Wolfert narrows the essentials to a half-dozen vessels, the cookbook
still represents a serious investment of time and devotion, if not
money. It's the kind of book you buy when you decide to learn a new
skill, like making pasta from scratch or canning and preserving.

Once made, the investment will let you experience meals from Provence
through north Africa and the Levant

*  *  *

"A Tavola! Recipes and Reflections on Traditional Italian Home
Cooking," by Gianni Scappin and Vincenzo Lauria (Lebhar-Friedman,
$29.95): "A Tavola," which translates to "the table," is a
compilation of the authors' favorite recipes from several regions of
Italy. Favorites include Sicilian cannoli, Easter cake, spaghetti
pizza, fresh pasta and sauces and stuffed crispy ravioli snacks.
There's a section on making fresh pasta, and another explaining
cheeses. Finishing off the book are recipes for digestives and
liqueurs. The book is part of The Culinary Institute of America
Dining Series.

*  *  *

"Weight Watchers New Complete Cookbook: Momentum Program Edition"
(Wiley, $29.95 ): This comprehensive Weight Watchers cookbook
contains more than 500 recipes updated to reflect the new Momentum
program. Every recipe includes Points plan values and complete
nutrition information. Choices range from holiday baking from around
the world, vegetable side dishes and a vegetarian section, main dish
salads and side dishes, stocks and sauces, and marinades, dry rubs,
condiments and dressings. There's plenty of variety, lots of how-to
tips and a five-ring binder format that makes the book easy to use.



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

Message: 2
Date: Wed, 21 Oct 2009 01:36:30 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Wisdom from farming, food
Message-ID: <p0624080ac7047264bde3@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Louisville Courier-Journal

October 10, 2009

Wisdom from farming, food
Berry serves it up in 'Bringing It to the Table'

By Susan Reigler
Special to The Courier-Journal

Growing up in suburbia in the 1960s, I was fortunate to have a set of
country grandparents. Though my memories of food shopping at local
supermarkets includes collages of colorfully packaged foods wrapped
in cardboard and plastic, I was also aware, from visits to my
grandparents, that the inert meat, cereal and vegetables bagged at
the grocery had once been living, breathing plants and animals. I
certainly appreciated, even at a young age, that the chicken that had
been running around the farmyard in the morning and was served up at
the dinner table in the evening, tasted notably different, and
better, than a supermarket-bought bird.

The consolidation of agriculture away from traditional family farms,
like my grandparents', into the giant corporate-owned operations that
dominate the American agricultural landscape today, has meant that
many, if not most, people have a vague notion of the origins of their
food. Like clothes or furniture, food is a "commodity," something
purchased from the appropriate vendor to be consumed. The true cost,
in fossil fuels, pesticides and transportation to markets of
mass-produced "cheap" food, is hidden.

This shift has been going on for decades and if the American public
has largely gone along with it, Kentuckian Wendell Berry, farmer and
writer, has been a firm and steady voice of outrage against the
severing of the connection between humans and their sources of
sustenance. A newly published collection of Berry's writings on food,
spanning four decades dating from the early 1970s, chronicles his
concern.

In his introduction to the collection, Michael Pollan (author of The
Botany of Desire and The Omnivore's Dilemma ) notes that the renewed
popularity of farmers' markets and interest in healthy eating is not
so new after all. Berry has been an advocate for such localized food
networks for a very long time. He also lauds Berry for being one of
the "dot connectors." Berry points out the ties between land, food,
ecology and humanity. He maintains that humans must be responsible
stewards rather than careless exploiters of the soil and water on
which our food production depends. Read through the essays and you
will be struck time and again by Berry's holistic outlook, strikingly
contrary to the reductionist industrialization of agriculture.

In the opening essay "Nature as Measure" (1989), Berry writes, "? we
know now that nature includes us. It is not a place into which we
reach from some safe standpoint outside it. We are in it and are part
of it while we use it. If it does not thrive, we cannot thrive." This
truth has become increasingly clear not only in the pollution
resulting from industrial agriculture, but in the ever more
measurable climate change threatening all aspects of the human
condition.

Berry's thinking is long term in a society that values short-term
gain. His message is a serious, often disturbing, one. But his prose
is so eloquent and elegant, that reading it can be paradoxically
pleasurable, even when his conclusions are grim. He does not mince
words and uses them to sobering effect. For example, "The industrial
mind is without compunction; it simply accepts that people,
ultimately, will be treated as things and that things, ultimately,
will be treated as garbage."

The anthology also includes selections from Berry's fiction, passages
that illuminate food's social context. As Berry explains in his
Author's Note to this section of the book, "You can eat food by
yourself. A meal, according to my understanding anyhow, is a communal
event, bringing together family members, neighbors, even strangers."

In the introduction, Pollan expresses the hope that there is new
political, economic and social awareness of Berry's long-expressed
concerns. After reading this collection, I was struck more forcefully
than I might have been by an ironic juxtaposition of pieces in the
Sept. 28 issue of The New Yorker magazine.

One article, by Susan Orlean, recounts her newfound pleasure in
keeping chickens, a small-scale agricultural endeavor indeed. Another
article, by Michael Specter, outlines the emerging field of synthetic
biology, which puts humankind on the verge of altering evolution via
molecular engineering in the service of medicine and manufacturing.
Factory farms could turn out to seem folksy by comparison.

Found spanning two pages in between these articles was a poem by
Wendell Berry, echoing the ideas voiced throughout Bringing It to the
Table . I hope people are listening.

Former Courier-Journal restaurant critic Susan Reigler teaches
biology at Indiana University Southeast. Her most recent books are
The Complete Guide to Kentucky State Parks and The Kentucky Bourbon
Cocktail Book.
Additional Facts
Book Review


Bringing It to the Table
On Farming and Food

By Wendell Berry

Introduction by Michael Pollan

Counterpoint; 234 pp.; $14.95



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

Message: 3
Date: Wed, 21 Oct 2009 01:40:55 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] 'Day in the Country' cookbook offers some
	 divine recipes
Message-ID: <p06240805c7047257bad6@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Jackson Clarion-Ledger

'Day in the Country' cookbook offers some divine recipes

Kara Kimbrough * Special to The Clarion-Ledger * October 7, 2009

Forget the heavy pastas, casseroles and meat. I was in search of a
different kind of comfort food - a tantalizing concoction of
something light and airy.

Visions of fruit, a billowy cup of powdered sugar and softened cream
cheese entered my mind. By divine intervention, I was handed a
cookbook called Day in the Country.

Compiled from the cooks at Madison's Chapel of the Cross, the
hardback book contains photos from the annual Day in the Country
festival, anecdotes of its long history and many new recipes.

The modern-day, 11-egg version of the famous 63-Egg Cake is a keeper.
However, creamy spaghetti, curry almond spread, buffalo chicken soup
and a first for any church cookbook I've seen - Bottled Hell- also
make this cookbook unique.

The star of last weekend's Day in the Country wasn't the 63-Egg Cake
but citrus bars. They disappeared from the sampling booth as fast as
they were plated.

Just the divine intervention I needed to satisfy my craving for
powdered sugar, cream cheese and citrus.


Citrus Bars

1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 cup unsalted butter, room temperature
4 large eggs
1 teaspoon grated orange zest
2 teaspoons orange extract

Frosting:
1 (8-ounce) package cream cheese, room temperature
4 tablespoons butter, room temperature
1-pound box confectioners' sugar, sifted
2 tablespoons fresh orange juice
2 tablespoons plus 1 teaspoon grated orange zest, divided

Preheat oven to 350 degrees. Grease a 13x9x2-inch pan and set aside.
In mixing bowl, combine flour, sugar and salt. Add butter, eggs,
orange zest and orange extract. Beat at medium speed until well
blended. Pour into prepared pan and bake for 30 minutes or until
light golden brown. Remove from oven and allow to cool completely.

For frosting, beat cream cheese and butter together until fluffy.
Slowly add confectioners' sugar until well blended. Add orange juice
and 2 tablespoons of the orange zest. Stir well and spread frosting
over cooled bars. Sprinkle with remaining teaspoon of orange zest.
Makes 24 bars.



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

Message: 4
Date: Wed, 21 Oct 2009 01:49:51 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., World-Cuisine@...,
	 Simply-Sides@..., Vegetarian-For-All@...
Subject: [Cookbook-Cookery] My big, fat Greek cookbook
Message-ID: <p06240831c7047a78a288@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Houston Chronicle

My big, fat Greek cookbook

By GREG MORAGO Copyright 2009 Houston Chronicle
July 21, 2009, 5:14PM

The first page in the cookbook is a simple picture of a leafy branch
heavy with green olives. The next picture is of the turquoise waters
of the Aegean Sea. That is followed by an image of a fisherman and
his catch of the day, then a rocky field populated with grazing goats
and then a stunning, whitewashed church.

Before encountering a single sentence in Vefa's Kitchen, the reader
has a rich backstory of a particular place and way of living that
revolves around basic elements. It's a perfect visual overture to the
huge work to follow. Vefa's Kitchen (Phaidon Press, $45) is a heavy
document that is probably the definitive collection of recipes on
Greek cuisine. Written by Greece's leading culinary authority, Vefa
Alexiadou, the 700-page cookbook contains more than 650 recipes and
does actually take some strength to hold up and read -- think of it
as my big fat Greek cookbook.

Attempting a definitive cookbook on Greek cuisine and history is a
job worthy of Heracles, but Alexiadou, the author of 13 best-selling
cookbooks, is up to the task, delivering recipes on everything from
stuffed grape leaves and baked phyllo pastries to
Constantinople-style artichokes and Cyprian lamb casserole. If you
enjoy a diet of beans, olive oil, figs, cheese and yogurt, olives,
almonds, eggplant, rice, honey and seasonal vegetables, you'll want
to camp out in Vefa's kitchen.

In the introduction to her book, Alexiadou states that the
fundamentals of the Greek diet became the diet of civilized man. And
in a nifty nod to the ancient locavores, she observes: "According to
some food historians, the ancient Greeks were also the first to
recognize and record the excellence of local food specialties. This
unique idea eventually led to the appellation of origin regulations
of modern European wines, cheese and other products. This is possibly
the most important culinary legacy of ancient Greece, whose impact is
still felt throughout Western gastronomy."

Opa!

This recipe for stuffed vegetables is very much in keeping with the
Greek culinary tradition of eating in season. The summer's bounty of
vegetables are perfect vehicles for rice, herbs and seasonings that
taste wholly of the season.


STUFFED VEGETABLES

3 large tomatoes
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 small round zucchini
1 large round eggplant
3/4 cup olive oil, divided use
1 large onion, grated
2 1/4 cups medium-grain cooked rice
1/2 cup finely chopped fresh mint
3 tablespoons tomato paste
1 tablespoon tomato ketchup
1/2 teaspoon ground allspice
Salt and pepper
2 large potatoes, cut into wedges
1 cup tomato juice

Slice off and reserve the tops of the tomatoes and bell peppers, and
slice zucchini lengthwise. Scoop out the pulp from the tomatoes and
zucchini with a spoon and seed the bell peppers without piercing the
skin. Sprinkle the interior of the vegetable "shells" with a little
salt and set aside.

Cut the eggplant in half lengthwise and scoop out most of the flesh
to form 2 shells. Blanch the eggplant and zucchini shells in boiling
water for 5 minutes, then drain. Arrange all the vegetable shells in
a large ovenproof dish.

Finely chop the scooped-out flesh from the tomatoes, eggplant, and zucchini.

Heat half the oil in a pan over high heat. Add the onion and cook,
stirring frequently, for 3-4 minutes, until softened. Add the tomato,
eggplant and zucchini flesh and cook over high heat, stirring
frequently, for 10 minutes. Remove from the heat, stir in the rice,
mint, tomato paste, tomato ketchup and allspice, and season with salt
and pepper.

Preheat oven to 350 degrees. Fill the vegetable shells three-quarters
full with the mixture and replace the tops on the tomatoes and bell
peppers. (If there is any filling left over, use it to stuff zucchini
flowers.) Put the potato wedges between the stuffed vegetables, pour
the tomato juice on top and sprinkle with a little salt and pepper.

Spoon the remaining olive oil over the potatoes and the stuffed
vegetables. Bake for about 2 hours, or until lightly browned. If the
tops begin to brown too quickly, cover loosely with a piece of
aluminum foil. It may be necessary to add some water during baking to
prevent sticking. Serve hot or at room temperature.

Makes 6 servings, each 520 calories (49.6 percent calories from fat),
29 g fat, 0 mg cholesterol, 170 mg sodium, 59 g carbohydrate, 11 g
dietary fiber, 8 g protein.



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

Message: 5
Date: Wed, 21 Oct 2009 02:22:16 -0700
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., Cookbook-Cookery@...
Subject: [Cookbook-Cookery] Chef Grady Spears rounds up hearty
	 ranch-style recipes in 'Cooking the Cowboy Way'
Message-ID: <p06240829c7047a609d0c@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Fort Worth Star-Telegram

Chef Grady Spears rounds up hearty ranch-style recipes in 'Cooking
the Cowboy Way'

Posted Tuesday, Oct. 13, 2009

By LAURA SAMUEL MEYN
Special to the Star-Telegram

Fort Worth cowboy chef Grady Spears' latest cookbook, Cooking the
Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch
Kitchens is hitting shelves Tuesday -- months after the opening of
his eponymous Fort Worth restaurant, Grady's. Like the new
restaurant, the cookbook is a variation on the cowboy theme, with
hearty portions of rich, honest food -- a collection that draws from
Spears' many years of restaurant experience, his always-relaxed
cowboy style and his palpable respect for the rancher and the cowboy
way of life.

"Without farms and ranches, we have no food," Spears says. "I've
always had a passion for the rancher, the most hardworking,
pioneering human being you'll find."

While his many restaurant roles and cookbooks have built a career
centered on cowboy cooking, Cooking the Cowboy Way (Andrews McMeel
Publishing, $29.99) is also something of a departure for Spears: In
the book, he goes beyond Texas to explore cowboy cooking all over
North America, from Homeplace Ranch in Calgary, Alberta, down to the
Bellamy Brothers Ranch in Darby, Fla. Spears, who worked as a cowboy
in West Texas before falling into the restaurant business, used his
many connections and forged new ones to visit far-flung ranches,
cooking with the owners and gathering cowboy recipes and stories
along the way.

Co-author and longtime collaborator (and Star-Telegram contributor)
June Naylor joined in on the research trips, as did photographer
David Manning. The result makes for good cooking as well as good
reading, telling the story of each cowboy outpost through words,
recipes and photographs that present authentic vignettes of life on
the ranch.

"It's easy to bastardize the cowboy way of life; people think it's
neon signs and saddles hanging, and it's not," Spears says.

The food tends to be accessible, hearty comfort food made with fresh
ingredients, many of which are locally sourced.

  From his early days of cooking, Spears says he learned to use fresh,
local ingredients. These days, his mother is putting in an herb
garden behind the new restaurant for the kitchen to draw from.

While compiling cowboy recipes from his many ranch trips, Spears
tapped another local resource: The Nutritional Sciences Department at
Texas Christian University, whose students tested every recipe in the
book. "They would send back notes, and we'd retest," Spears says.
"They gave an unbiased look at it -- I was amazed at how detailed
they were."

The resulting recipes in Cooking the Cowboy Way include such dishes
as Blackened Grouper with Orange Remoulade, Candied Bacon With Goat
Cheese, Asparagus and Portobello Enchiladas in Chipotle Cream,
Porterhouse Steaks with Wildcatter Steak Rub, and miniature
sweet-potato pies, aptly called Little Yammers.

"Rural people cook rural food; there's no trend line to it," Spears
says. "We might fancy something up a little bit, but it's simple,
basic, stick-to-your-gut comfort food."

Buy the book at local bookstores, at Amazon.com and at Grady's
Restaurant, 2443 Forest Park Blvd., 817-922-9980;
www.gradysrestaurant.com.


John's Ancho Strip Steaks
SOURCE: John Elick of Lonesome Pine Ranch, Bellville

Serves 4

4 New York strip steaks (about 10 ounces each)

3 to 4 teaspoons vegetable oil

1 ancho chile, stemmed and seeded

1 cup brown sugar

1/2 cup kosher salt

1. Prepare grill to medium-high heat. Wipe steaks dry with a paper
towel, then rub with vegetable oil.

2. Place ancho chile in a food processor and pulse until it's finely
shredded. Combine ground chile with brown sugar and salt in a bowl to
create the rub and, using your hands, coat the steaks.

3. Over medium-hot, ash-covered coals, grill steaks to desired
doneness, 11 to 13 minutes for medium-rare (an internal temperature
of 145 degrees). Turn once during cooking.

Nutritional analysis per serving: 544 calories; 23 grams fat; 18
grams carbohydrates; 63 grams protein; 133 milligrams cholesterol;
2,952 milligrams sodium; trace dietary fiber; 39 percent of calories
from fat.


Tom's Ranch Beans
SOURCE: Tom Perini of Perini's Ranch, Buffalo Gap

Serves 6 to 8

1 pound dried pinto beans

4 ounces salt pork

3 or 4 cloves garlic, minced

Kosher salt

1 tablespoon chili powder

1 jalape?o, sliced

(optional)

1/2 cup chopped fresh cilantro (optional)

1. Rinse beans and remove any stones or dirt. Cut pork into thin
strips and rinse.

2. In a large pot, combine beans, pork, garlic, salt and chili
powder, and cover with water. Boil over medium heat until beans are
tender, about 2 hours. Add hot water to keep beans covered if
necessary.

3. When beans are tender, add jalape?o and cilantro. Allow beans to
sit for about 30 minutes to absorb flavors before serving.

Speed up the process by soaking the beans in water overnight. Then
drain before beginning the cooking process, adding fresh water.

Nutritional analysis per serving: 411 calories, 16 grams fat, 50
grams carbohydrates, 18 grams protein, 16 milligrams cholesterol, 295
milligrams sodium, 19 grams dietary fiber, 35 percent of calories
from fat.



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

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Today's Topics:

    1. THEME: Le Languedoc Lobster Bisque (Jamie R)
    2. THEME: Butternut-Cider Bisque (Jamie R)


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

Message: 1
Date: Mon, 19 Oct 2009 13:55:26 -0700
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Cookbook-Cookery@..., Restaurant Recipes List
	 <Restaurant-Recipes@...>, Seafood-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: Le Languedoc Lobster Bisque
Message-ID: <p06240803c702802391e2@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

* Exported from MasterCook *

                         Le Languedoc Lobster Bisque

Recipe By     :The Nantucket Restaurants Cookbook:  Menus and Recipes
from the Faraway Isle
Serving Size  : 0     Preparation Time :0:00
Categories    : August 2002                     HomeTown Cooking


    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2                     fresh or frozen lobster tails (8 oz each)
    1                can  chicken broth (14 oz)
    1              small  onion (1/2 cup) -- chopped
       1/2           cup  carrot -- finely chopped
       1/2           cup  dry white wine
    2        tablespoons  curry powder
    1         tablespoon  tomato paste
    1                     bay leaf
    3               cups  half-and-half, light cream, or whipping
                          cream
       1/4           cup  all-purpose flour
       1/4           cup  butter -- melted
    3        tablespoons  cognac
    1         tablespoon  snipped fresh chives
                          fresh chives

Thaw lobster tails, if frozen; runse under cold running water.  In a
heavy 3-qt saucepan, combine chicken broth, onion, and carrot; bring
to boiling.  Add lobster tails.  Cover and simmer for 8 to 12 mins or
until shells turn bright red and lobster meat is tender.  Remove
lobster tails; cool.

Strain broth.  Return strained broth to saucepan.  Stir in wine,
curry powder, tomato paste, and bay leaf.  Bring to boiling; reduce
heat.  Simmer, uncovered, for 10 mins.  Meanwhile, remove meat from
lobster tails and coarsely chop.

Stir half-and-half into broth mixture.  Stir together flour and
melted butter.  Stir into cream mixture.  Cook and stir until
thickened and bubbly.  Cook 1 min more.  Stir in lobster meat,
cognac, and parsley.  Heat through.  Discard bay leaf.

Season to taste with salt and pepper.  Ladle into soup bowls.
Sprinkle each serving with snipped chives and top with whole chives.

Yield:  8 first-course or side-dish servings.

Source:
    "HomeTown Cooking - August 2002"
Copyright:
    "? Copyright Meredith Corporation 2002"

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

Per Serving (excluding unknown items): 779 Calories; 48g Fat (69.1%
calories from fat); 7g Protein; 42g Carbohydrate; 8g Dietary Fiber;
124mg Cholesterol; 634mg Sodium.  Exchanges: 2 Grain(Starch); 2
Vegetable; 9 1/2 Fat.

NOTES : The restaurant chefs use fresh, whole lobsters, but you can
substitute fresh or frozen lobster tails, as we have.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0



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

Message: 2
Date: Mon, 19 Oct 2009 16:58:06 -0700
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Cookbook-Cookery@...,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: Butternut-Cider Bisque
Message-ID: <p06240816c702ad512888@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

                       *  Exported from  MasterCook  *

                            Butternut-Cider Bisque

Recipe By     : Recipe courtesy of Red Lion Inn Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups/Stews

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1      tablespoon    olive oil
       1/2  large         onion -- diced
       1/2  large         carrot -- diced
     1                    celery stalk -- diced
     1      pound         butternut squash -- peeled, seeded, and diced
     4      sprigs        fresh thyme -- rinsed
     5      cups          chicken stock or canned chicken or vegetable broth
     2      cups          apple cider
     2      cups          heavy cream, apple cider, or stock -- optional
                          Salt -- to taste
                          Freshly-ground black pepper -- to taste

Heat the oil in a large pot and saute the onion, carrot, and celery
until the carrot and celery are soft and the onion is translucent,
about 5 minutes. Add the squash and thyme and saute until all of the
vegetables are coated with oil, about 2 minutes. Add the stock and
the 2 cups of cider and simmer until the squash is very soft, about
30 minutes. Remove from heat.

Puree the mixture, in small batches, in a blender on medium speed
until smooth and well blended. Place the pureed mixture into another
pot and stir in either the cream, cider or stock to achieve the
desired consistency. Add the salt and black pepper. Heat gently and
serve.

This recipe yields 6 to 8 servings.

Source:
    "COOKING LIVE with Sara Moulton - (Show # CL-9588) - from the TV FOOD
    NETWORK"
S(Formatted for MC6):
    "12-06-2000  by  Joe Comiskey  -  jcomiskey@..."



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



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

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Today's Topics:

    1. THEME: Mint Julep Melon Salad (Jamie R)


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

Message: 1
Date: Sat, 10 Oct 2009 16:13:01 -0700
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Salads@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] THEME: Mint Julep Melon Salad
Message-ID: <p06240863c6f6c5555f35@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Mint Julep Melon Salad

Recipe is from "River Road Recipes IV: Warm Welcomes."

Serves 8 to 12. Melon balls, simple syrup and fresh mint are combined
in this recipe. Serve as an individual side salad or in one large
bowl with wooden picks.

1/2 cup sugar
1/2 cup water
1 tbl. fresh mint leaves
2 cups fresh cantaloupe balls
2 cups fresh honeydew balls
2 cups fresh watermelon balls

1. Mix the sugar and water in a small saucepan. Cook over low heat
until the sugar dissolves, stirring occasionally. Stir in the mint.
Let stand for 30 minutes or longer; strain, discarding the mint. Let
stand until cool.

2. Toss the melon balls with the syrup in a salad bowl. Garnish with
sprigs of fresh mint. You may store the mint syrup in an airtight
container in the refrigerator for up to two weeks.



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

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Today's Topics:

    1. THEME: Lemon Cookies (Jamie R)


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

Message: 1
Date: Sat, 3 Oct 2009 14:14:24 -0700
From: Jamie R <craftncook@...>
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Cookbook-Cookery] THEME: Lemon Cookies
Message-ID: <p06240803c6ed6d58eb4e@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Lemon Cookies

2/3 cup butter, softened
1/4 cup white sugar
pinch salt
1 tsp vanilla extract
zest and juice of 1/2 lemon
1 tbsp poppy seeds
1 cup all-purpose flour
1/4 cup rice flour

Preheat oven to 300 degrees F.

Cream together butter and sugar until light and fluffy. Beat in salt,
vanilla, lemon zest and juice and poppy seeds.

Stir well or sift together flour and rice flour together. Fold flour
mixture into butter mixture. Knead dough until smooth.

Press into a greased 8-inch pie pan or shortbread pan. Make holes
with a fork all over the surface of the dough.

Bake for 35 minutes or until golden in the middle and darker at the edges.

Makes 12 wedges
Source: Cookie Mania Cookbook



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

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Today's Topics:

    1. THEME: Hot Caramel Sauce (Jamie R)


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

Message: 1
Date: Sun, 20 Sep 2009 17:13:00 -0700
From: Jamie R <craftncook@...>
To: Just-Dessert-Recipes@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Cookbook-Cookery] THEME: Hot Caramel Sauce
Message-ID: <p06240827c6dc66f33f11@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Hot Caramel Sauce
Source: The Pillsbury Cookbook
Makes: 2 cups

1 1/2 cup Sugar
1 cup Half-and-half
1/2 cup Light corn syrup
6 Tbsp Butter or margarine
1/2 tsp Vanilla

In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn
syrup and butter. Bring to a full boil. Gradually add remaining
half-and-half being sure the boiling does not stop! Cook over medium
heat to softball stage (230 F.), stirring occasionally. Remove from
heat; stir in vanilla.

Serve warm over ice cream or cake.



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

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Today's Topics:

    1. THEME: Hot-Woked Nuts (Jamie R)
    2. THEME: Chinois Noodles (Jamie R)
    3. THEME: Peanutty Chicken Piccata (Jamie R)


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

Message: 1
Date: Sun, 13 Sep 2009 17:01:25 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Hot-Woked Nuts
To: Just-Appetizers@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Simply-Sides@...,
	 Just-Side-Dishes@googlegroups.com, Cookbook-Cookery@...
Message-ID: <p06240810c6d336e02817@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Hot-Woked Nuts

"In this party mix with a kick, the jalapeno peppers add a special
punch to the nuts. They can be eaten hot, or not. Feel free to
substitute other nuts - cashews or almonds - for the peanuts. A wok
or stir-fry pan is perfect for this dish because either can take a
high heat and give you plenty of room to toss the ingredients
quickly."

1 tablespoon plus 1 1/2 teaspoons light sesame oil
2 jalapeno peppers
1 cup minced scallions (white parts only)
1/2 teaspoon kosher salt
3 cups (1 1/2 pounds) shelled peanuts

Add a little oil to the wok or stir-fry pan and, using a paper towel,
coat the inside evenly. Slice the jalapenos into circles about
1/8-inch thick and remove most of the seeds.

Heat the wok over medium-high heat until very hot. Add the remaining
oil and quickly add the jalapenos, scallions, and salt. Vigorously
toss with a big stainless steel spoon for about 1 minute.

Add the peanuts and toss constantly for 2 minutes more, until the
nuts are toasted.

Transfer to a bowl and serve immediately.

Servings: 4
Source: The Cookware Cookbook: Great Recipes for Broiling, Steaming,
Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and
Sauteing by Jamee Ruth



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

Message: 2
Date: Sun, 13 Sep 2009 17:00:49 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Chinois Noodles
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Pasta@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...
Message-ID: <p06240811c6d336e22896@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Chinois Noodles

"What's nice about this light pasta dish-aside from its being quick
as a flash to make-is that it can sit for a bit, equally good warm or
hot. So it's a smart dish to make when you have something else to
finish at the last minute.

Serve this with steaks, or chops, or fish."

2 tablespoons peanut oil
2 tablespoons roasted sesame oil
2 tablespoons soy sauce
2 tablespoons oyster-flavored sauce
1 teaspoon sambal oelek (chili paste)
2 tablespoons cold water
Coarse salt
10 ounces spinach linguine, uncooked*
3 scallions
2 tablespoons roasted peanuts (optional)

Put a large pot of water on to boil.

Combine the peanut and sesame oils, soy and oyster sauces, chili
paste, and cold water in a serving bowl. Whisk.

When the water boils, salt it well and add the linguine. Cook it
until al dente.

While the noodles are cooking, trim the scallions and cut into fine
julienne, with the pieces about 3 inches long.

Drain the noodles, dump them into the sauce, and toss. You can serve
this now or leave it on the counter for a while.

Right before serving, toss again, strew with the scallions, and
scatter with the peanuts, if you're using them.

*If you have both spinach and egg linguine in the cupboard, use a combination.

Serves 4
Source: Tasty: Get Great Food on the Table Every Day by Roy Finamore



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

Message: 3
Date: Sun, 13 Sep 2009 17:01:43 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Peanutty Chicken Piccata
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Message-ID: <p0624080fc6d336de27d8@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Peanutty Chicken Piccata

6 ounces spinach, trimmed, cooked and drained
2 tablespoons chicken broth
2 (4-ounce each) boneless chicken breasts
4 tablespoons flour
2 tablespoons peanut oil
1/2 cup fat free egg substitute
2 teaspoons butter
4 tablespoons peanuts
4 tablespoons white wine
3 teaspoons lemon juice
2 baked potatoes

Mix chicken broth into hot spinach. Set aside.

Flatten chicken breasts, coat with flour; shake off excess. Heat oil
over medium-high heat. Dip each chicken breast in egg substitute and
saut? 2 to 2 1/2 minutes on each side. Keep warm. Discard oil.

Melt butter in same skillet over medium heat. Add peanuts. Cook and
stir until lightly browned. Add wine, cook 1 minute. Add chicken,
reduce heat and simmer 3 minutes. Sprinkle with lemon juice. Arrange
spinach on serving plate. Top with chicken breast and sauce. Serve
with baked potato.

Makes 2 servings
Adapted from Source: Peanut Butter Lovers



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Today's Topics:

    1. THEME: Gooey Butter Cakes (Jamie R)
    2. THEME: Garlicky Snow Peas (Jamie R)
    3. THEME: Garlic Oil and Island Spinach Stir Fry (Jamie R)
    4. THEME: Cajun Ginger Cookies (Jamie R)
    5. THEME: Ginger-Citrus Dressing (Jamie R)
    6. THEME: Green Rice Cubes (Jamie R)


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

Message: 1
Date: Sat, 12 Sep 2009 15:51:52 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Gooey Butter Cakes
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
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Gooey Butter Cakes
From: The Lady & Sons Just Desserts by Paula H. Deen
(Simon & Schuster; May 2002; ISBN: 0743224841; Spiral)

Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes.
These are just a few of the names I've heard our guests at The Lady &
Sons call 'em. But to quote Shakespeare:

What's in a name? That which we call a rose
By any other name would smell as sweet.

This is exactly how I feel about our Gooey Butter Cakes. No matter
what you call them, they're like that sweet rose that Shakespeare
wrote about. These delectable cakes were an instant hit the first day
they showed up in The Bag Lady basket and they immediately became one
of my most requested items. These little sweeties actually resemble a
bar-type dessert instead of what we know as a traditional cake. Over
the years, I have made every flavor imaginable, using this basic
recipe. I'll give you some of my recommendations but by all means
experiment and have fun creating your very own version of our
signature Gooey Butter Cakes.

Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

2. In the bowl of an electric mixer, combine cake mix, egg, and
butter and mix well. Pat into the bottom of prepared pan and set
aside.

3. Still using an electric mixer, beat cream cheese until
smooth; add eggs and vanilla. Dump in confectioners' sugar and beat
well. Reduce speed of mixer and slowly pour in butter. Mix well.

4. Pour filling onto cake mixture and spread evenly. Bake for 40
to 50 minutes. Don't be afraid to make a judgment call on the cooking
time, because oven temperatures can vary. You want the center to be a
little gooey, so don't bake it past that point!

5. Remove from oven and allow to cool completely. Cut into
squares. Just remember that these wonderful little cakes are very,
very rich, and a little will go a long way-even for piggies like me!

Pumpkin Gooey: This variation has to be at the top of my list,
especially around Thanksgiving. For the cake part, I sometimes use a
spice cake mix. I have even used a chocolate cake mix, but I think my
favorite is the basic yellow cake mix. Follow the original recipe,
adding a 15-ounce can of pumpkin pie filling and an extra egg to the
cream cheese filling. Bake as usual, remove from oven, and allow to
cool. Cut into squares and top each square with a pecan half. Serve
with a dollop of fresh whipped cream. I promise you'll never want
pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and
an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add
the juice (approximately 1/4 cup) and zest of 2 lemons to the cream
cheese filling. Proceed: as directed above.

Carrot Cake Goo ey: Use a spice cake mix, and add 1 cup chopped nuts
and 1 1/2 cup finely grated carrots to the cream cheese filling.
Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy
peanut butter and an extra egg to cream cheese filling. You can
sprinkle the top of batter with 1 cup chopped peanuts if you like.
Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix.
Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of
filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as
directed, beating in 2 ripe bananas and an extra egg. Proceed as
directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the
cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter
chocolate chips, butterscotch morsels, Heath Almond Toffe e Bits or
Heath Milk Chocolate Toffee Bits into filling. Proceed as directed
above.



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

Message: 2
Date: Sat, 12 Sep 2009 17:34:50 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Garlicky Snow Peas
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
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Garlicky Snow Peas

Recipe By :Family Circle? All-Time Favorite Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Snow Peas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
3 green onions -- chopped
2 cloves garlic -- chopped
1 large red bell pepper -- cored, seeded and chopped
1 1/2 pounds fresh or frozen snow peas -- trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice

1. Heat oil in a large skillet over high heat. Add green onions and garlic;
saute until fragrant, 30 seconds. Add red bell pepper; saute until slightly
softened, about 2 minutes. Add snow peas; saute until heated through but
still crisp-tender, about 3 minutes. Add oil if necessary to prevent sticking.

2. Season with salt, pepper, and lemon juice. If not serving immediately,
cover the skillet.

NOTE: The whole snow pea is edible--pod and pea. If buying fresh, choose
brightly colored green, crisp pods with small peas inside.



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

Message: 3
Date: Sat, 12 Sep 2009 22:49:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Garlic Oil and Island Spinach Stir
	 Fry
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Garlic Oil and Island Spinach Stir Fry

Source: Sam Choy Woks the Wok: Stir Fry Cooking at Its Island Best by Sam Choy
Makes about 2 cups

A garlic-lover's delight. Six cloves sauteed until they are crisp
make a perfect balance to the wilted island spinach. Be quick and
don't overcook the dish!

1 tablespoon Garlic Oil (see recipe below)
4 cups washed and torn young spinach
2 tablespoon rice or cider vinegar
Salt and white pepper to taste

Bring wok to high heat and add garlic oil. Quickly stir in spinach
and season with crispy garlic slices from Garlic Oil recipe. Stir in
vinegar and add salt and white pepper.

GARLIC OIL
Makes 1/2 cup

1/2 cup canola oil
6 cloves of garlic, thinly sliced

In a wok, add canola oil and garlic and slowly heat. Once garlic
starts frying, carefully watch it and strain out garlic once the
slices are light brown and crisp. Reserve 1 tablespoon of the fried
garlic for above recipe. Refrigerate unused oil for flavoring other
recipes.



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

Message: 4
Date: Sat, 12 Sep 2009 22:49:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Cajun Ginger Cookies
To: Home-Bakery@...,
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Cajun Ginger Cookies
Source: The Encyclopedia of Cajun & Creole Cuisine by John D. Folse
Makes 45 cookies

Ginger grew throughout the swamps of Louisiana and was often used by
early cultures to flavor desserts. Although not commonly grown here
today, most grocery stores supply fresh ginger root.

10 tbsp margarine, softened
1 cup sugar, divided use
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon

In a large mixing bowl, cream margarine and 3/4 cup of the sugar.
Using a hand mixer, blend at medium speed until light and fluffy.
Blend in molasses and egg.

In a separate bowl, combine flour, baking soda, ginger, and cinnamon.
Mix dry ingredients into creamed mixture, stirring constantly until
well blended. Due to molasses and sugar this dough will be extremely
sticky.

Divide dough into 2 equal portions, cover with plastic wrap and freeze 1 hour.

Preheat oven to 350 degrees F. Coat a large cookie sheet with
non-stick cooking spray.

Tear dough into approximately 45 pieces and shape into (1-inch)
balls. Sprinkle remaining 1/4 cup sugar on a work surface, and roll
balls in sugar. Place pieces 2-inches apart on cookie sheet.

Bake approximately 15 minutes. Cool on a wire rack.



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

Message: 5
Date: Sat, 12 Sep 2009 22:49:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Ginger-Citrus Dressing
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Ginger-Citrus Dressing
Source: The Hot Flash Cookbook: Delicious Recipes for Health and
Well-Being through Menopause by Cathy Luchetti
Makes 1 cup

Ginger and citrus together make a lively fresh dressing. When dashed
on scallops, the taste is purely Thai! This is also an ideal topping
for buckwheat noodles or rice.

2 1/2 tablespoons grated fresh ginger
1/4 cup low-salt soy sauce
2 tablespoons mirin (sweet sake) or dry sherry
1 teaspoon minced garlic
1 teaspoon Asian sesame oil
1/2 teaspoon red pepper flakes or chili oil
2 scallions, fine chopped
1/4 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup fresh orange juice
1/4 tablespoon minced orange and lemon membrane and pulp

Combine all the ingredients except the citrus membrane arid pulp in a
small saucepan and bring to a boil. Reduce heat arid simmer for 2
minutes. Set aside to cool. Add the minced membrane and pulp just
before serving.



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

Message: 6
Date: Sat, 12 Sep 2009 22:49:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Green Rice Cubes
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Green Rice Cubes
Source: The Hot Flash Cookbook: Delicious Recipes for Health and
Well-Being through Menopause by Cathy Luchetti
Makes 8 (1-inch) cubes

These vitamin-packed squares of spinach and rice are unusual but so
easy to make. In place of soy sauce, drizzle with a favorite curry or
satay sauce.

6 ounces spinach, steamed and finely chopped
3 1/2 cups water
2 cups long-grain white rice (uncooked)
Salt and freshly ground pepper to taste
Low-salt soy sauce for drizzling

In a covered steamer or saucepan, steam the spinach over boiling
water until limp, about 3 minutes. Transfer to a blender or food
processor and puree until smooth. Set aside.

Combine the water and rice in a large part. Cover arid bring to a
boil; reduce heat and cook until the water is absorbed, about 25
minutes.

Stir in the spinach puree and cook for 5 minutes. Add salt and pepper.

Spoon the hot rice into an oiled 10-inch square pan, pressing it
firmly into the pan with a spoon. Rinse the spoon with water as
needed to prevent the rice from sticking. Let the rice cool
completely.

Run a knife around the pan edges then turn the rice out onto a
cutting board. Cut into 1-inch cubes with a knife, rinsing the knife
in cold water after each cut. Arrange tire cubes on a platter and
drizzle with a little soy sauce.



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

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Today's Topics:

    1. Beach reads for foodies (Jamie R)
    2. Sweet corn perfect in salads and side dishes (Jamie R)


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

Message: 1
Date: Wed, 9 Sep 2009 22:36:34 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] Beach reads for foodies
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., Cookbook-Cookery@...
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Philadelphia Inquirer

Posted on Thu, Jul. 23, 2009

Beach reads for foodies
A menu of summer treats to sate your literary hunger.

By Dianna Marder

Inquirer Staff Writer

Foodies, people pleasantly preoccupied with all things food-related,
stick to their obsessions, even on vacation.

The perfect foodie beach rental has a well-equipped kitchen, access
to markets selling fresh fruit, produce, and fish, and proximity to
restaurants where accomplished city chefs have established outposts.

Likewise, the perfect foodie beach bag contains prime kitchen lit:
books on food history, essays on sustainability, food-centric fiction
(call it foodtion), and sentimental food memoirs, or foodoirs.

Foodoirs are celebrity confessionals or tell-alls. In more
sentimental varieties of the foodoir, the author embarks on an
emotional journey, returning to his or her ancestor's roots (and
perhaps, by extension, root vegetables). Many have recipes, too.

Foodtion, on the other hand, might include mysteries, but romance
novels are more numerous. Usually, a protagonist learns the hard way
that the surest path to happiness is through his/her lover's taste
buds. Feminist versions end with the protagonist remaining single but
enriched.

Alternatively, the protagonist may journey to France or Italy
(Spain/Morocco/Indonesia/Argentina, where will it end?) in search of
new and enticing ingredients (double entendre intended.)

I can vouch for the fact that such fairy tales can come true: In the
fall of 2007, I rented a house in Umbria with some foodie friends. We
had a series of cooking lessons. My friend, Dana, fell in love with
the instructor, a former Sardinian sheepherder - and she's still in
Umbria with him. Really.

Here are our recommended foodie beach reads for 2009.


Nonfiction, essays:

1. An Edible History of Humanity, by Tom Standage (Walker & Co.). The
author of the best-selling A History of the World in 6 Glasses turns
to food, examining how changes that were either caused, enabled, or
influenced by food helped transform societies around the world.

2. Farm City: The Education of an Urban Farmer, by Novella Carpenter
(Penguin Press). The author was raised in the country but yearns for
city life. Wondering if she can raise her own chickens anywhere near
museums, bars, and convenience stores, Carpenter struggles to strike
a sustainable balance in her life.

3. The Food of a Younger Land, by Mark Kurlansky (Riverhead Books).
The best-selling author of Cod and (separately) Salt takes a page
from the lost files of the Works Progress Administration to see what
folks ate during the Great Depression.

4. The Unhealthy Truth: How Our Food Is Making Us Sick and What We
Can Do About It, by Robyn O'Brien (Broadway Books). From soy to corn,
peanuts to probiotics. How to tell which foods are true villains and
which have been unfairly vilified.

5. Catching Fire: How Cooking Made Us Human, by Richard Wrangham
(Basic Books). The scientist/author suggests cooking is what sets
humans apart from animals, and explains how the chemical changes in
food caused by heat helped the human brain evolve.

6. Watching What We Eat: The Evolution of Television Cooking Shows,
by Kathleen Collins (Continuum Books). An entertaining look at the
history and evolution of television cooking shows. It examines how
the shows shifted over time, involving more men and children and
mirroring societal changes.

7. What We Eat When We Eat Alone, by Deborah Madison and Patrick
McFarlin (Gibbs Smith Books). Confessions of solo diners - some sad,
others funny, still more that are downright helpful.

8. Eat, Memory: Great Writers at the Table, edited by Amanda Hesser
(W.W. Norton & Co.). During her tenure as the New York Times
Magazine's food editor, Hesser showcased the food-inspired
recollections of some of the country's leading writers. This
collection of 26 of the best of those stories features the work of
poet Billy Collins and novelists Ann Patchett and Kiran Desai.


Foodtion

1. Entertaining Disasters: A Novel with Recipes, by Nancy Spiller
(Counterpoint). Spiller's fictional heroine is a food writer,
identified only as FW, who fakes her way through dinner parties. Her
"Extreme Unction Raspberry-glazed Cheesecake" sounds good.

2. The Lost Recipe for Happiness, by Barbara O'Neal (Bantam Books).
Young Elena Alvarez, who is haunted by an accident of which she was
the lone survivor, arrives in Colorado (with faithful canine
companion Alvin and a batch of grandmom's recipes) to look for a
restaurant job and a romance.

3. Tomato Rhapsody: A Fable of Love, Lust and Forbidden Fruit, by
Adam Schell (Delacorte Press). A contrived saga set in Tuscany and
written in a style ripe with wordplay and bawdy humor.


Foodoir

1. A Homemade Life: Stories and Recipes from My Kitchen Table, by
Molly Wizenberg (Simon & Schuster). An Oklahoma native, Wizenberg
wises up on a trip to Paris; later she meets and marries a reader of
her real-life blog, Orangette. The two make wonderful Pistachio Cake
with Honeyed Apricots together.

2. Bittersweet: Lessons From My Mother's Kitchen, by Matt McAllester
(Dial Press). A Pulitzer Prize-winning reporter survives war-torn
Beirut, Baghdad, Kabul, and Kosovo but struggles to find an emotional
connection to the mother he lost to mental illness decades earlier.
She lives on in her recipes.

3. Hungry Monkey, by Matthew Amster-Burton (Houghton Mifflin Harcourt
Publishing). When a restaurant critic becomes a stay-at-home dad, he
discovers alternatives to purees and kids' meals.

4. Let Me Eat Cake, by Leslie F. Miller (Simon & Schuster). This
eight-tiered tome explains how cake began as a Norse word in 1230,
evolved as a holy trinity of flour, sugar, and eggs, and emerged as
this author's absolute obsession.

If you're still not sated, pick up Holly Hughes' annual collection of
Best Food Writing (DaCapo Press). The 2009 version won't be out until
October, but the 2008 edition contains essays by Michael Pollan,
Calvin Trillin, and The Inquirer's own Rick Nichols.


Pistachio Cake With Honeyed Apricots
Makes 8 servings

3/4 cup shelled raw pistachios
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon pure vanilla extract
1 stick unsalted butter at room temperature
1 cup sugar
3 large eggs
5 ripe apricots, halved and pitted
1 tablespoon honey

1. Set an oven rack to the middle position, and preheat the oven to
350 degrees Fahrenheit. Butter a nine-inch springform pan, and line
the bottom with a round of parchment paper. Butter the paper, then
dust the pan lightly with flour.

2. In the bowl of a food processor, pulse the pistachios until very
finely ground. Take off the lid every now and then and rub a pinch of
the ground nuts between your fingers: if they feel too coarse, keep
going, but if they feel fine, like sand, they're ready. Add the
flour, baking powder, nutmeg, and salt, and pulse once or twice to
mix.

3. In a measuring cup, combine the milk and vanilla.

4. In a large bowl, beat the butter and sugar until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Add the
flour mixture in three batches, alternating with the milk, mixing at
low speed to just combine. Do not overmix. If any streaks of flour
remain, use a rubber spatula to fold them in. Pour the batter into
the cake pan, and shake the pan a bit to ensure that the batter is
evenly spread.

5. Arrange the apricots cut-side up on a cutting board or countertop.
Using the tip of your finger, smear a blob of honey into the center
of each, dividing it evenly among the ten halves. Gently arrange them
cut-side up on top of the batter.

6. Slide the cake into the oven and bake until a toothpick inserted
in the center comes out clean, 35 to 40 minutes. The apricots will
have sunk into the batter, but don't worry: they will reveal
themselves in each slice. Cool the cake in the pan on a rack for 10
minutes, then run a thin knife around its edge and release the sides
of the pan. Continue to cool the cake until you are ready to serve
it. Serve warm or at room temperature.

- From A Homemade Life by Molly Wizenberg (Simon & Schuster, March 2009)

Note: Before you assemble this cake, be sure to taste one or two of
the apricots. If they're on the tart side, you might consider
doubling the amount of honey.

Per serving: 593 calories, 17 grams protein, 49 grams carbohydrates,
30 grams sugar, 39 grams fat, 113 milligrams cholesterol, 588
milligrams sodium, 7 grams dietary fiber.


Shrimp Lamaze (a la Patty)
Makes 10 to 12 servings

3 pounds raw or cooked shrimp, peeled and deveined

1/2 cup mayonnaise

1/2 cup chili sauce

1/4 cup Indian relish, such as Heinz

1/2 of a jarred or canned pimento, chopped

1/4 of a green pepper, diced

1 teaspoon finely chopped scallions

2 tablespoons finely chopped celery

1 tablespoon white wine vinegar

1 tablespoon mustard

1/8 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1 teaspoon A1 or Worcestershire sauce

1 hard-boiled egg, diced (optional)

1. If using raw shrimp, parboil them. No further cooking will be required.

2. Put all of the other ingredients together and add to the shrimp.
Stir gently. Do not use too much sauce; just enough to coat the
shrimp.
- From Eat, Memory: Great Writers at the Table (Norton, 2009)

Per serving (based on 12): 223 calories, 24 grams protein, 7 grams
carbohydrates, 4 grams sugar, 5 grams fat, 193 milligrams
cholesterol, 428 milligrams sodium, 1 grams dietary fiber.


Boston Baked Beans
Makes 8 servings

2 cups dry white pea beans (navy beans)

1 scant teaspoon salt, plus more to taste

1 medium onion, peeled

4 pork spareribs, or 8 baby back ribs

1/3 cup packed dark brown sugar or molasses

2 teaspoons dry mustard

1 teaspoon freshly ground black pepper

1. In a large bowl, soak the beans in two quarts of water for six
hours. Drain the beans and put them in a large pot. Add the salt and
enough cool water to cover two inches above the beans. Bring to a
boil, then lower the heat and simmer gently, stirring occasionally,
until the beans are just barely tender, 30 to 40 minutes. Drain well.

2. Bring another pot of water to a boil. Preheat the oven to 250
degrees. In the bottom of a large casserole with a tight-fitting lid,
place the peeled onion - yes, whole - and spareribs. Spread the beans
on top. In a small bowl, mix together the brown sugar (or molasses),
mustard, and black pepper and add this to the beans and pork. Pour in
just enough boiling water to cover the beans, put the lid on, and
bake, occasionally adding more boiling water to keep the beans
covered, until they are tender but not falling apart, four to five
hours.

3. Remove the casserole from the oven. Season the beans with salt.
Pull the meat from the ribs. Discard the bones and excess fat and
stir the meat back into the beans. With the lid off, return the
casserole to the oven and let the beans finish cooking, uncovered and
without additional water, until the sauce has thickened and is nicely
caremelized on top, about 45 minutes more.

- Adapted from The James Beard Cookbook, From Eat, Memory: Great
Writers at the Table (Norton, 2009)

Per serving: 553 calories, 29 grams protein, 55 grams carbohydrates,
29 grams sugar, 22 grams fat, 77 milligrams cholesterol, 313
milligrams sodium, 12 grams dietary fiber.


Steamed Kale with Sesame Oil and Rice-Wine Vinegar
Makes 1 serving

1 bunch curly green kale
2 to 3 teaspoons dark sesame oil
2 teaspoons rice-wine vinegar
Salt
Red pepper flakes
Toasted sesame seeds (see note) or gomashio

1. Slice or pull the kale leaves off the stems. Throw the stems away,
as they will never become tender, and then wash the leaves. Steam the
kale over boiling water until it is tender, about 12 minutes. Take a
taste to make sure and then dump the cooked kale into a bowl.

2. Toss the kale with sesame oil and vinegar to taste, then season
with salt and a few pinches of red pepper flakes. Toss again with a
teaspoon or two of toasted sesame seeds, or serve with gomashio.
- From What We Eat When We Eat Alone, by Deborah Madison and Patrick
McFarlin (Gibbs Smith, 2009)

Note: To toast sesame seeds, put them in a dry skillet over medium
heat. Once the pan becomes hot, start stirring or flipping the sesame
seeds until they become golden, then remove them from the heat and
turn them onto a plate immediately, so they don't keep cooking in the
heat of the pan.

Per serving: 313 calories, 15 grams protein, 45 grams carbohydrates,
10 grams sugar, 13 grams fat, no cholesterol, 195 milligrams sodium,
6 grams dietary fiber.


Scallops With Slivered Asparagus and Lemony Wine Sauce
Makes 2 servings

12 ounces asparagus

6 large sea scallops

Salt and pepper

2 tablespoons butter

1 fat scallion, the white part with a little green, finely chopped

1 tablespoon chopped parsley or chervil

Grated zest and juice of 1 Meyer lemon

Splash of white wine

1. If the asparagus is thick, peel the stalks. Don't bother doing
that with thin asparagus. Slice the spears diagonally up to the tips
(if you're doing this well in advance, put the asparagus in a bowl,
cover with a damp towel, and refrigerate until you're ready to cook).
Peel off the opaque muscle of the scallops, if any is evident, and
discard.

2. When ready to cook, put up to eight cups of water to boil for the
asparagus. Add salt, then add the asparagus and boil until tender,
about three minutes. Drain the spears just before they're ready as
they'll continue cooking in their heat, then return them to the pan
and toss with a little of the butter and season with salt and freshly
ground pepper.

3. Simultaneously, melt a tablespoon of the butter in a skillet. When
the foam subsides, add the scallops. Cook over medium-high heat until
golden on the bottom, about two minutes, then turn and cook the other
side. When done, divide the asparagus between warm plates, then
nestle the scallops on top.

4. Add the remaining butter, scallion, herbs, and lemon zest to the
pan, allow the butter to melt and foam, then add the splash of wine
and a squeeze of lemon and let it all sputter and boil. After about
30 seconds, turn off the heat, add a little pepper, and spoon the
sauce over the scallops and asparagus. Serve with crusty bread to
capture the juices.
- From What We Eat When We Eat Alone, by Deborah Madison and Patrick
McFarlin (Gibbs Smith, 2009)

Per serving: 222 calories, 17 grams protein, 9 grams carbohydrates, 3
grams sugar, 14 grams fat, 55 milligrams cholesterol, 416 milligrams
sodium, 4 grams dietary fiber.



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

Message: 2
Date: Wed, 9 Sep 2009 22:46:23 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] Sweet corn perfect in salads and side
	 dishes
To: Clipping-Cooking@...,
	 Simply-Sides@..., Cookbook-Cookery@...
Message-ID: <p06240862c6cdfdad3569@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Akron Beacon Journal

Sweet corn perfect in salads and side dishes

Published on Wednesday, Jul 22, 2009

The best part of eating sweet corn in the middle of July is knowing
that we still have two more months to enjoy it.

Fresh, locally grown corn is truly one of the great joys of an Ohio summer.

But there's more to corn than just dropping the ears into boiling
water. Its use in salads and side dishes is only as limited as your
imagination.

When you buy your next dozen, get a few extra ears to try out in one
of these recipes - a healthful cold salad and a decadent hot side
dish - and you may just find yourself humming, ''We've only just
begun.''

- Lisa Abraham


SUMMER SUCCOTASH SALAD

3 tbsp. olive oil
1 1/2 tbsp. fresh lemon juice
1 tsp. honey
1/2 small red onion, minced
Salt and pepper
3/4 lb. green beans, trimmed and cut in half crosswise
2 ears corn, kernels removed from cobs
1/2 lb. frozen lima beans
2 tbsp. chopped fresh basil

Stir the oil, lemon juice, honey, red onion, salt and pepper together
in a small bowl.

Bring 21/2 quarts of water to a boil in a large saucepan. Add 1
teaspoon salt and the green beans and cook for 1 minute. Add the corn
and lima beans and cook until tender, about 5 minutes.

Drain the vegetables into a colander and rinse them under cold
running water until cool. Drain the vegetables well and transfer to a
serving bowl.

Toss the vegetables with the dressing to coat evenly. Stir in the
basil and season with salt and pepper to
taste.

Makes 4 servings.

- The Cook's Country Cookbook, by the editors at America's Test Kitchen


CREAMED CORN WITH BACON AND BLUE CHEESE

5 medium ears fresh corn, husks and silk removed
4 slices bacon, cut into 1/2-inch pieces
1 shallot, minced
1 garlic clove, minced
1 1/2 cups heavy cream
1/2 tsp. minced fresh thyme
Pinch cayenne pepper
1/2 cup crumbled blue cheese
Salt and pepper

Cut the kernels from 3 ears of corn and transfer them to a medium
bowl. Firmly scrape the cobs with the back of a butter knife to
collect the pulp and milk in the same bowl.

Grate the remaining 2 ears of corn on the coarse side of a box grater
set in the bowl with the cut kernels. Firmly scrape these cobs with
the back of a butter knife to collect the pulp and milk in the same
bowl.

Cook the bacon in a large non-stick skillet over medium-high heat
until crisp and brown, about 5 minutes. Transfer the bacon to a paper
towel-lined plate to drain; set aside.

Remove and discard all but 2 tablespoons rendered bacon fat from the
pan. Add the shallot and cook until softened but not browned, 1 to 2
minutes. Add the garlic and cook until aromatic, about 30 seconds.
Stir in the corn kernels and pulp as well as the cream, thyme and
cayenne. Bring the mixture to a simmer and cook, adjusting the heat
as necessary and stirring occasionally, until the corn is tender and
the mixture has thickened, 10 to 15 minutes.

Remove the pan from the heat and stir in the cheese and bacon. Season
with salt and pepper to taste.

Makes 6 to 8 servings.

- The Cook's Country Cookbook, by the editors at America's Test Kitchen

Find previous installments of This Week's Harvest and a list of local
farmers' markets at http://www.ohio.com/lifestyle/food.



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

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Today's Topics:

    1. THEME: Green Noodles and Ham (Jamie R)
    2. THEME: Breaded Pork Scaloppine with Mushroom Sauce (Jamie R)
    3. THEME: Pan-Roasted Chicken with Mushrooms, Shallots, and
       Rosemary (Jamie R)
    4. THEME: Seven-Hour Leg of Lamb (Jamie R)
    5. THEME: Creamy Chicken Stew with Vegetables That Are Supposed
       to be Good For You (Jamie R)
    6. THEME: Huang's Soy-Lacquered Salmon with Green Onions (Jamie R)
    7. THEME: Cuban Pork Chops (Jamie R)
    8. THEME: Sauteed Pacific Cod with Greek Walnut Salsa (Jamie R)
    9. THEME: Tuna & Pepperoncini Hero (Jamie R)
   10. Recipes for bellies large and small (Jamie R)
   11. Cookbooks: What to make when you are cooking for Number One
       (Jamie R)
   12. Can Le Bec-Fin's maestro please a cheesesteak expert? (Jamie R)


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

Message: 1
Date: Wed, 9 Sep 2009 14:17:26 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Green Noodles and Ham
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Pasta@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...
Message-ID: <p0624081ec6cdc988fcc8@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Green Noodles and Ham

Salt
1 (12- to 14-ounce) box spinach fettuccine pasta
1/4 pound prosciutto (Italian ham)
3 tablespoons butter (tablespoons are marked on the wrapper), cut
into small pieces
1 cup whipping cream or half-and-half
1 to 1 1/2 cups grated Romano or Parmigiano Reggiano cheese
Freshly ground pepper, to taste
1 cup frozen green peas, thawed

Bring a large pot of water to a boil and add a spoonful of salt to
water (to season the pasta as it cooks).

Add pasta to boiling water and cook according to package directions
to al dente (done, but with a bite to it).

While pasta cooks, cut prosciutto into thin, short, ribbon-like
pieces using kitchen scissors.

Separate prosciutto ribbons, loosely pile them up and set aside.

Preheat a large skillet over moderate heat. Place butter in pan to
melt. Add cream or half-and-half.

Stirring constantly, add 1 cup cheese and cook sauce 1 minute,
seasoning with pepper and a pinch of salt.

Turn off heat under sauce and have a grown-up helper drain pasta for you.

Add pasta and defrosted peas to skillet with sauce. Toss pasta until
sauce coats the noodles evenly.

Add prosciutto ribbons and toss to evenly distribute them. Taste the
pasta and, if you think it needs it, melt in more cheese, up to 1/2
cup.

When the pasta tastes perfect, serve it.

Servings: 4
Source: Cooking Rocks! Rachael Ray 30-Minute Meals for Kids



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

Message: 2
Date: Wed, 9 Sep 2009 14:18:09 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Breaded Pork Scaloppine with
	 Mushroom Sauce
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Mushroom-Recipes@googlegroups.com, Cookbook-Cookery@...,
	 Food-on-TV@...
Message-ID: <p0624081ac6cdc97bf9a0@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Breaded Pork Scaloppine with Mushroom Sauce

3/4 to 1 pound pork tenderloin, trimmed of fat
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 large egg
3 slices white bread, processed into crumbs (about 2 cups)
2 tablespoons freshly grated Parmesan cheese
3 tablespoons good olive oil
2 tablespoons unsalted butter
1/4 cup chopped onion
2 1/2 cups sliced white button mushrooms
1 tablespoon minced fresh chives
Juice of 1/2 lemon

Heat the oven to 180 degrees F.

Cut the tenderloin crosswise into 8 slices, each about 1 1/2 ounces.
Pound the slices until they are about 1/4-inch thick, then sprinkle
them with 3/4-teaspoon of the salt and pepper.

Beat the egg thoroughly with a fork in a shallow bowl.

Combine the bread crumbs and the cheese in another shallow bowl. Dip
the slices of meat into the egg to lightly coat each side, let the
excess drip off, and dip the meat into the crumb mixture until well
coated on each side. Arrange the breaded meat on a platter.

Divide the olive oil between two nonstick skillets and heat until hot
but not smoking. Arrange 4 scaloppine in each skillet so that they
don't overlap and saute over high heat for about 1 1/2 minutes on
each side, or until nicely browned. Arrange on a clean platter, and
keep warm in the oven.

Add the butter and onion to one of the skillets, and saut? onion over
high heat for 1 minute or until slightly softened.

Add the mushrooms and the remaining 1/2-teaspoon salt and saute for 2
to 3 minutes, until the mushrooms are lightly browned and most of
their liquid has evaporated.

Spoon the mushrooms over the scaloppine, sprinkle with the chives and
lemon juice, and serve.

Makes 4 servings
Source: Jacques Pepin Fast Food My Way by Jacques Pepin



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

Message: 3
Date: Wed, 9 Sep 2009 14:35:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Pan-Roasted Chicken with Mushrooms,
	 Shallots, and Rosemary
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Mushroom-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Cookbook-Cookery@...
Message-ID: <p0624081dc6cdc985fbfc@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Pan-Roasted Chicken with Mushrooms, Shallots, and Rosemary

"This is a great way to cook a whole chicken and shows off a method
that I love to use, called "pan-roasting." Pan-roasting is a great
method because you start the chicken on the stovetop to get the skin
crisp, and then just put the whole pan in the oven and let the oven
do the hard part. Using a quartered rather than a whole chicken saves
cooking time."

1 chicken (about 3 pounds), quartered
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
20 fresh white mushrooms, halved
8 medium shallots, unpeeled, split in half
4 fresh rosemary sprigs
1 cup water
Juice of 1 lemon

Preheat the oven to 350 degrees F.

Season the chicken on both sides with a generous amount of salt and pepper.

Put 2 large cast-iron or regular ovenproof skillets on the stove over
medium heat and get them good and hot.

Drizzle each pan with a 2-count of oil and lay the chicken in the hot
fat, 1/2 chicken per pan, skin side down. Cook for about 5 minutes,
or until the skin begins to set and crisp.

Divide the mushrooms, shallots, and rosemary between the pans.

Stick both pans in the hot oven and roast for about 30 minutes, or
until the chicken is cooked and the mushrooms and shallots are soft
and roasted.

Take the pans out of the oven.

To finish up, make a quick sauce using the flavors left in the
bottoms of the skillets. Take all the stuff out of the pans and
arrange on 4 dinner plates or a platter to keep warm while you're
preparing the pan sauce.

Pour out all but 1 tablespoon of the rendered chicken fat in each pan
(if there is that much) and return the skillets to the stovetop. (If
you have got a lot of juices, boil the juices down until all you have
left is fat and pan drippings; then pour off all but 1 tablespoon of
the fat, if there is that much.)

Stir 1/2 cup water and the juice of 1/2 lemon into each pan and cook
over medium heat, scraping up the flavors with a wooden spoon. Cook
the liquid down to a syrup, 3 to 5 minutes.

Drizzle the pan sauce over the chicken and vegetables, season with
salt and pepper, and serve immediately.

Servings: 4
Source: Eat This Book: Cooking with Global Fresh Flavors by Tyler Florence



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

Message: 4
Date: Wed, 9 Sep 2009 14:35:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Seven-Hour Leg of Lamb
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Cookbook-Cookery@...
Message-ID: <p0624081cc6cdc981faf6@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Seven-Hour Leg of Lamb

1 (6- to 8-pound) bone-in leg of lamb
Coarse salt and freshly ground black pepper
1 cup dry white wine or vermouth
2 cups lamb, beef or chicken stock
2 bay leaves
2 tablespoons chopped fresh thyme or 2 teaspoons dried
15 garlic cloves, peeled and smashed
1 cup chopped canned peeled tomatoes with juice
8 golf-ball sized yellow onions, about 2 pounds total (see Note)
6 carrots, cut crosswise in half and then halved lengthwise
6 medium turnips, about 1 1/2 pounds total, peeled and halved
2 fennel bulbs, trimmed and quartered

Heat broiler on high.

Trim off whitish, dry, parchment-like layer from top side of lamb by
inserting a thin knife under it and peeling it back. Being careful
not to cut into meat, trim away any excessively thick layers of fat
from outside of lamb. (You want to leave a thin layer of fat to
protect lamb as it braises.) Season meat all over with salt and
pepper and place in large roasting pan.

Slide lamb under broiler and broil until fat begins to sizzle and
surface takes on a speckled brown appearance, 5-10 minutes. Turn lamb
by grabbing shank end with thick dish towel. Broil other side 5-10
minutes. Remove pan from broiler and reduce oven heat to 275 degrees.

Transfer lamb to baking sheet or tray and pour as much fat as you can
out of roasting pan without losing any meaty brown bits of
caramelized juices. Set roasting pan over one or two stovetop burners
set on high. Add wine and bring to boil. Boil until wine is reduced
by half, about 5 minutes.

Add stock, bay leaves, thyme, garlic and tomatoes with their juice
and bring to boil.

Return lamb to roasting pan. Lower heat to medium-high and bring
liquid back to simmer. Scatter onions, carrots, turnips and fennel
around meat.

Cover roasting pan tightly with heavy-duty foil and place on rack in
the lower third of oven. Braise lamb 6-7 hours, gently turning it
over every 2 hours, until meat is butter-tender and falling off bone.
If you fear your oven runs hot, lower heat to 265 degrees after 2
hours to assure lamb won't cook too quickly.

Carefully transfer lamb and vegetables to platter with two slotted
spoons. Shank bone may slip out and lamb will no longer hold together
well at this point. Cover platter with foil to keep warm. Pour pan
juices into wide saucepan and let sit for a minute, then skim off
most of fat with large spoon. (There may be 1/2 cup or more fat to
remove.)

Bring juices to simmer over medium heat and skim a bit more as
remaining fat coalesces on surface. Taste and correct seasoning if
necessary.

Spoon some warm juices over lamb and vegetables and serve.

Note: If you can't find the smaller onions, use medium-sized onions.
Peel and quarter lengthwise, leaving root end intact to hold quarters
together.

Servings: 8-12
Source: All About Braising: The Art of Uncomplicated Cooking by Molly Stevens



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

Message: 5
Date: Wed, 9 Sep 2009 14:35:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Creamy Chicken Stew with Vegetables
	 That Are Supposed to be Good For You
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Cookbook-Cookery@...
Message-ID: <p06240819c6cdc978f8fd@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Creamy Chicken Stew with Vegetables That Are Supposed to be Good For You

3 ounces (6 Tbsp.) extra virgin olive oil
4 large boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and pepper, to taste
3 Tbsp. butter
4 fresh sage leaves
8 large button mushrooms, quartered
1 large carrot, peeled, halved lengthwise, and sliced into
1/8-inch-thick half-moons
12 pearl onions, peeled and blanched for 2 minutes
8 Brussels sprouts, trimmed, quartered and blanched for 4 minutes
1 cup cauliflower, cut into florets
1 celery stalk, cut into 1/8-inch-thick pieces
1/2 cup flour
1 1/2 quarts chicken stock
1 cup milk

Heat the olive oil in a large, high-sided pan over a high flame.

Season the chicken with salt and pepper, add to the pan, and sear
until golden brown, about 2 minutes. Remove from the pan with a
slotted spoon and set aside.

Add the butter and melt over high heat. Add the sage leaves, cook 1
minute, then remove and discard.

Add all of the vegetables, stir to coat, and saute for 1 to 2 minutes.

Sprinkle in the flour and reduce the heat to medium. Stir to coat the
vegetables evenly and cook for 1 to 2 minutes.

Pour in the stock and the milk, stirring constantly until fully
incorporated. Return the chicken to the pot and simmer with the
vegetables 20 to 30 minutes on low heat, until the vegetables are
tender and stew has thickened.

Taste for seasoning, adding more salt and pepper if needed. Serve
with buttered noodles.

Makes dinner for 4
Source: It's About Time: Great Recipes for Everyday Life by Michael Schlow



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

Message: 6
Date: Wed, 9 Sep 2009 14:35:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Huang's Soy-Lacquered Salmon with
	 Green Onions
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Seafood-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...
Message-ID: <p06240817c6cdc973f7b7@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Huang's Soy-Lacquered Salmon with Green Onions

2 cups water
1/2 cup soy sauce
1/4 cup distilled white vinegar
1/4 cup sugar
6 green onions, including green tops
10 quarter-sized slices fresh ginger
4 salmon fillets (about 6 ounces each), skin and pin bones removed

Pour water into 10-inch saute pan. Set aside.

In 2-cup liquid measuring cup or bowl, combine soy sauce, vinegar and
sugar. Stir until sugar dissolves.

Cut 2 green onions into 1-inch lengths and add them to water in pan.

Cut remaining green onions into 1-inch lengths and add them to soy
mixture. Add 4 slices of ginger to water in pan. Julienne remaining
slices and add them to soy mixture. Set aside.

Place pan over medium-high heat and bring water to boil. Add salmon
fillets. Reduce heat so water just simmers. Cover and poach salmon 5
minutes.

Carefully drain almost all water from pan, leaving about 1/4 cup in
pan. Remove ginger slices and green onions.

Return pan to heat and add soy mixture. Bring to simmer and continue
to poach salmon, uncovered, basting fillets every minute or so until
fish is almost opaque throughout, or an instant-read thermometer
inserted in center registers 125 to 130 degrees, about 4 minutes
longer. The sauce should have reduced and thickened a little.

Transfer salmon to warmed dinner plates or shallow pasta bowls. Spoon
some of sauce, including green onions and julienned ginger, around
salmon and serve immediately.

Suggested wine: Spanish albarino or Portuguese alvarinho or sauvignon blanc

Servings: 4
Source: Salmon by Diane Morgan Austin



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

Message: 7
Date: Wed, 9 Sep 2009 14:35:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Cuban Pork Chops
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Message-ID: <p06240816c6cdc972f78c@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Cuban Pork Chops

4 large garlic cloves
4 center-cut pork chops, 8 ounces each, cut 1 inch thick
salt
1 1/2 tablespoons olive oil
1/3 cup fresh lime juice
3/4 teaspoon ground cumin

Thinly slice garlic. Dry pork chops with paper towels. Season
generously with salt.

Heat olive oil in a large skillet over medium heat. Stand and brown
fat edge of chops, about 2 minutes. Brown first side, about 2
minutes. Turn over, and brown 1 minute more.

Scatter garlic around chops and cook, stirring, 15 seconds. Add lime
juice and 1/4 cup water.

Cook, uncovered, turning chops once or twice, until done and 1/4 cup
syrupy juices remain, 6 to 8 minutes.

Transfer chops to plates and spoon sauce on top. Sprinkle with cumin
and season with freshly ground pepper. Serve hot.

SIMPLE TIP:
If the pan juices reduce too much before the chops are done, add a
little more water. If you add too much, just boil down the juices
after the chops are out of the pan.

SERVING SUGGESTIONS:
Spinach or Swiss chard or cooked carrots sauteed with red bell
peppers. Plain buttered rice or rice mixed with black beans.

Makes 4 servings
Adapted from source: The Simpler the Better: Sensational One-Dish
Meals by Leslie Revsin with Rick Rodgers



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

Message: 8
Date: Wed, 9 Sep 2009 15:16:47 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Sauteed Pacific Cod with Greek
	 Walnut Salsa
To: Seafood-Recipes@googlegroups.com,
	 Cookbook-Cookery@..., Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Message-ID: <p0624082ec6cdd7ed5c55@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Sauteed Pacific Cod with Greek Walnut Salsa

FOR THE WALNUT SALSA:
1 1/4 cups finely chopped tomatoes
1/2 cup finely chopped cucumbers
2 tablespoons finely chopped olives
2 tablespoons finely chopped red onions
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon chopped fresh parsley
1/4 teaspoon minced garlic
Pinch of dried oregano
1/4 cup walnuts, chopped and toasted
FOR THE COD:
6 fresh Pacific cod fillets (6 ounces each)
Olive oil as needed

Prepare the Walnut Salsa by combining all ingredients except walnuts
until well combined. Season with salt and pepper. Stir in walnuts
just before serving.

Season the cod fillets with salt and pepper. Saute in oil in a saute
pan over medium-high heat until fish just flakes when tested with a
fork.

TO SERVE:
Divide cod among serving plates. Top with salsa.

Servings: 6
Adapted from source: Ocean Friendly Cuisine: Sustainable Seafood
Recipes From The World's Finest Chefs by James O. Fraioli and
Jean-Michel Cousteau



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

Message: 9
Date: Wed, 9 Sep 2009 15:18:11 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Tuna & Pepperoncini Hero
To: Meat-Lovers@..., Seafood-Recipes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Cookbook-Cookery@...
Message-ID: <p06240829c6cdd7df5922@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tuna & Pepperoncini Hero
Source:The New York Times cookbook by Craig Claiborne.
Serves 4-6

1 crusty loaf of French or Italian bread
2(7 oz.) cans tuna fish packed in olive oil
8-12 Tuscan peppers(pepperoncini)
juice of 1 lemon

Slice the bread from one end to the other but dont cut all the way
through.Leave one edge of the bread as a "hinge".

Empty the undrained tuna fish down the middle of the loaf & arrange
the pickled peppers on top.Squeeze the lemon juice over the tuna
fish.Close the sandwich,slice into individual portions,serve.



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

Message: 10
Date: Wed, 9 Sep 2009 18:22:03 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] Recipes for bellies large and small
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...
Message-ID: <p06240855c6cdfd5a21e5@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Providence Journal

Recipes for bellies large and small

01:00 AM EDT on Wednesday, July 22, 2009

By Gail Ciampa
Journal Food Editor

The lazy days of summer may be here but the publishing world never
sleeps. New cookbooks, diet books and even a memoir are on their way.

Here's a preview.

Soon to be published cookbooks include The Flat Belly Diet! Cookbook.
This follows the concept that some foods contribute to bloated
bellies, which many doctors now acknowledge is a danger sign for
serious health problems, including heart trouble.

It arrives Aug. 18 from a Prevention editor and a much-degreed
dietician with the promise that a four-day jumpstart will keep you
motivated with quick, noticeable results-losing up to 7 pounds and up
to 5 inches from their waist in just 96 hours-with no exercise
required.

I guess we'll see how that works.

The history and legends of Beavertail Lighthouse here in Rhode Island
are featured in The American Lighthouse Cookbook: The Best Recipes
and Stories from America's Shorelines (coming from Sourcebooks in
September). Becky Sue Epstein and Ed Jackson are the authors. They
cite the lore that one of Captain Kidd's last feasts likely took
place there in 1696.

A Portuguese-inspired dinner, a homage to the fisherman who
immigrated to the area, is paired with the entry. It features recipes
for stuffies, jonnycakes, kale soup and succotash (because the
Narragansett Indians taught the early Colonists how to make it, say
the authors).

I've seen the advance copy of Lidia Cooks from the Heart of Italy: A
Feast of 175 Regional Recipes by Lidia Matticchio Bastianich. We love
her, and her recipes are something we can cook without angst. But
you'll have to wait until October for this cookbook. Curse the
holiday book market for making you suffer.

Frank Bruni, the restaurant critic for the New York Times, has penned
a memoir called Born Round: The Secret Hisory of a Full-Time Eater.
The cover photo is Frank as a child. Do you think the restaurants in
New York will hire someone to age the photo digitally so they can
spot him the second he crosses the threshold?

This is the description from the publisher: "Born Round traces the
highly unusual path Bruni traveled to become a restaurant critic; it
is the captivating account of an unpredictable journalistic ride from
an intern's desk at Newsweek to a dream job at The New York Times, as
well as the brutally honest story of Bruni's lifelong, often painful,
struggle with food."

The New York Times Magazine ran an excerpt on Sunday on the food
struggle subject. It is indeed honest and painful to read as Bruni
admits to suffering from bulimia both in childhood and in college.

We have to wait till next month for more from him.

Surprisingly, there are two raw food cookbooks just out. Living Raw
Food was published a few weeks ago and Raw Family Signature Dishes: A
Step-by-Step Guide to Essential Live-Food Recipes this week.

We all first heard about the value of uncooked food with Carrie
Bradshaw, Miranda, Charlotte and Samantha Jones on an episode of Sex
and the City. It looked yucky and tasted worse, but Samantha fell for
the waiter so she kept going back.

Here's our chance to reconsider the concept, which is not such a bad
one. The more you cook things, the more nutrients you lose.

The book promises mouth-watering rather than medicinal, simple rather
than complicated. The recipes presented here include jams, scones,
soup, crackers, nut milk, truffles, chocolate cake, mousse cake, and
more.

There are two books for cooking for families: The Gastrokid Cookbook:
Feeding a Foodie Family in a Fast Food World coming Aug. 10. How
precious is this description: "Dedicated foodies Hugh Garvey and
Matthew Yeomans saw no reason to abandon adventurous eating once they
had kids. Between them, they and their wives now have four children
under five - all of whom eat 'adult' fare and gladly try new foods."

Who are those kids you ask? I want to know, too.

Then there's The Vegetarian Kids' Cookbook: Fresh, Fun Food Shown in
350 Step-By-Step Photographs also coming in August. No description.
Perhaps that is for the best.

I can't wait for 101 Things to do with a Toaster Oven. All I know is
how to toast my mini-bagels for breakfast and brown my Stouffer's Mac
and Cheese when I'm feeling the great need for fast comfort food.

Recipes promised include: Lemon Poppy Seed Scones, Turkey Avocado
Melts, Sweet Potato Oven Fries, Garlic Herb Pork Chops, Weeknight
Ratatouille and Chocolate Swirl Cheesecake. Find it Aug. 1.

Finally, the need is huge for cookbooks for celiacs on limited diets.
They will welcome The Gluten-Free Almond Flour Cookbook: Breakfasts,
Entrees, and More when it arrives in bookstores on July 28.



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

Message: 11
Date: Wed, 9 Sep 2009 18:25:31 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] Cookbooks: What to make when you are
	 cooking for Number One
To: Clipping-Cooking@...,
	 Cookbook-Cookery@...,
	 Vegetarian-For-All@...
Message-ID: <p06240856c6cdfd5d22a6@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Providence Journal

Cookbooks: What to make when you are cooking for Number One

01:00 AM EDT on Wednesday, July 22, 2009

By Mary MacVean
Los Angeles Times

When the dinner bell rings and there's no one but you to hear it, is
it cause for celebrating with a steak and a glass of wine? Or for
whining your way through a bowl of cereal standing at the counter?

The answer is yes, as cookbook author Deborah Madison discovers in
her latest book, What We Eat When We Eat Alone, illustrated with
funny, sweet drawings by her husband, Patrick McFarlin, and based on
interviews with neighbors, cooks, family and friends about their
habits when no one else is in the kitchen.

With so much attention paid to the pleasures of sharing meals,
Madison turns to something that all of us do at some point, perhaps
as young adults starting out on our own, or at the breakup of a
marriage, or later, after the death of a spouse, or even just when
our partners are out for an evening.

In a poem that opens one chapter of the book, Daniel Halpern provides
elaborate instructions for a leg of lamb dinner, concluding with a
toast to the cook - and the diner: "The company is the best you'll
ever have."

Not everyone agrees.

Madison, whose nine cookbooks include Vegetarian Cooking for
Everyone, says her new book has taught her to like eating alone more
than she had as a person who spends most of her working day alone,
especially when she was "unhappily single." "It was so joyless to be
cooking all this food, trying to really taste it, and then eat it or
give it away," she writes.

"It's so dismaying how many people don't appreciate their own company
and value it," she said from New Mexico, where she lives. "I don't
want to be like that."

The project began when McFarlin, as an icebreaker, began asking
people about their solo eating habits. When he made some drawings
based on what he'd learned, Madison knew the subject could be a book,
and the interviewing continued. She is also working as a menu
consultant for a small hotel chain and with some school gardens. She
has a book on fruit desserts coming out next spring.

What We Eat When We Eat Alone (Gibbs Smith, $25) is not a book of
recipes for smaller portions of the dishes people eat every day. It's
full of stories about the way people approach food when they are
alone, whether they shop or poke around the fridge; whether they cook
or simply assemble what they find; whether they eat odd dishes no one
else would touch or take the time for an appealing full meal. Some
people make a humble meal of crackers broken into milk; cookbook
writer Clifford Wright sometimes makes duck breast - which he says he
can't afford to serve to guests.

In a book that celebrates our differences, no one needs to explain
idiosyncrasies at the table - the strange, perhaps unappetizing ones
- fried Spam with cottage cheese and tomatoes; leftover spaghetti
that's stuck together, fried with Swiss cheese; or yellow mustard on
a flour tortilla, washed down with "reworked coffee," made by adding
fresh grounds to old and pouring in boiling water.

For some people, probably more of them women, eating alone is a
luxurious respite from the demands of making supper. Madison takes
frequent note of gender differences in the habits of solo diners, and
often the stereotypes (more meat for men, more salad for women) prove
only somewhat true - though Madison notes that her book is no
scientific study.

For people who relish the chance to eat alone, there are comfort
foods, foods that perhaps no one else likes, or those that seem a
little decadent. Kate Manchester, the publisher of Edible Santa Fe,
is quoted as appreciating "a stolen moment when I can cook for my own
palate," and she often chooses jonnycakes from her native Rhode
Island. Greek food authority Aglaia Kremezi talks about fried
potatoes with yogurt sauce, "part of my solo ritual."

And there's a practical approach. Madison writes that her mother
"vigorously touts the virtues of having a pot of rice on hand at all
times." It can be used for stir-fries or soups, or for a simple
saffron- and-cardamom-flavored exotic rice pudding on demand.

Interestingly, Madison finishes with a chapter on eating to seduce,
whether for a night or a lifetime. But in any case, food to share.
"It just kept coming up," Madison said. "Maybe it doesn't fit in the
book, but it was such a fun chapter."

"There are so many things that food says about relationships," she added.


Fried Potatoes with Yogurt Sauce

Potatoes, as many as you want to eat in a sitting, any kind
Olive oil or sunflower seed oil
1/2 cup yogurt, preferably full-fat sheep's milk or cow's milk
2 tablespoons crumbled feta cheese, Greek, of course
2 to 3 teaspoons Dijon mustard, enough for an unattractive yellow shade
Plenty of pepper or red pepper flakes

The potatoes: "I halve my potatoes lengthwise, then slice them
slightly thinner than 1/8-inch. Fry them in 2 inches of olive oil and
half sunflower oil, or less. I don't like to let them get too golden,
and I let only about half of them get crunchy. I drain them on three
layers of paper towels."

The sauce: "The so-called Greek yogurt you get is not the best kind
for this. Basically very few of these thick yogurts are made with the
traditional culture. I use regular cow or preferably sheep or goat's
milk yogurt - the sourness compensates for the sweet-and-oily
potatoes. Combine the yogurt, feta, mustard and quite a bit of ground
pepper or Aleppo pepper flakes. I once added some lemon zest, which
you may or may not like. Help yourself to a few potatoes, take some
sauce on the side, and dip each bunch of forked potatoes in the sauce
and eat them."

Servings: 1.

Each serving: 364 calories; 13 grams protein; 44 g carbohydrates; 3 g
fiber; 15 g fat; 5 g saturated fat; 24 milligrams cholesterol; 616 mg
sodium.

Recipe from Aglaia Kremezi, an author of Greek cookbooks, and is in her words.


Green Panini with Roasted Peppers and Gruyere Cheese

1 bunch mustard greens, stemmed and washed but not dried

1/2 cup water

Salt and pepper

1 garlic clove, pressed or minced

Red pepper flakes, a few pinches or to taste

Pepper sauce or red wine vinegar, to taste

2 pieces ciabatta, or your favorite rustic bread

Olive oil

Grated Gruyere or fontina cheese

Roasted bell pepper cut into wide strips

Dijon mustard

Put the mustard greens in a pot over high heat with the water that
clings to the leaves plus one-half cup. Sprinkle with one-half
teaspoon salt, pepper to taste, garlic and the pepper flakes and
cover. After the leaves have collapsed, reduce the heat to medium and
cook until they're tender when you taste one, about 7 minutes. Drain,
then squeeze the excess water out of the greens. Put them in a bowl
and season with additional salt, if needed, and pepper sauce or
vinegar to taste.

Slather the outside of the bread with olive oil. Cover one slice of
the bread (the dry side) with cheese, pile on a half or a third of
the greens, and add the pepper strips. Spread the top slice with
Dijon mustard, then cover.

Cook in your panini maker or in a skillet until the bread is crispy
and the cheese melts. When a wave of melted cheese hits the hot
surface, there's a bonus tang, but don't let it burn. Slice it
diagonally; it's easier to eat that way and it looks jaunty too.

Serves 1.

Each sandwich: 611 calories; 20 grams protein; 73 g carbohydrates; 9
g fiber; 27 g fat; 6 g saturated fat; 16 milligrams cholesterol;
1,447 mg sodium.

Adapted from What We Eat When We Eat Alone by Deborah Madison and
Patrick McFarlin.


Exotic Rice Pudding on Demand

For the rice
2 cups water
1 cup white rice
3/8 teaspoon salt

For the pudding
1 cup cooked rice
3/4 cup milk, plus more for serving if desired
A small handful of golden raisins or other dried fruit, such as
cherries or a pinch of saffron threads
2 pinches of ground cardamom
Honey to taste
Tiny pinch of salt
Chopped pistachio nuts
Plain yogurt, optional

To make the rice, add the water in a medium saucepan and bring to a
boil. Stir in the rice and salt. Return the water to a boil, then
reduce the heat to low, cover the pan and cook until the water is
absorbed, about 15 minutes. Try to resist peeking until at least 12
minutes have passed. When the rice seems done and most of the water
has been absorbed, remove from heat and let the rice steam for 10
minutes before serving. This makes about 4 cups rice - more than is
needed for the pudding recipe.

In a small pan, combine the rice with the milk and raisins or other
dried fruit. Bring to a simmer over medium-high heat, then reduce the
heat to maintain a gentle simmer. While the rice is cooking, stir in
the saffron threads, cardamom, honey and salt. Cook until most of the
milk has been absorbed, 10 to 15 minutes, stirring frequently.

Transfer the rice to a pretty bowl, and garnish it with a drizzle of
honey and the chopped pistachio nuts. If your rice absorbed all the
milk and you want more liquid, add more milk or consider adding a few
spoonfuls of yogurt.

Serves 1.

Each serving: 426 calories; 11 grams protein; 80 g carbohydrates; 3 g
fiber; 6 g fat; 4 g saturated fat; 18 milligrams cholesterol; 294 mg
sodium.

Recipe from Deborah Madison's mother, Winifred Madison.



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

Message: 12
Date: Wed, 9 Sep 2009 18:27:26 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] Can Le Bec-Fin's maestro please a
	 cheesesteak expert?
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Restaurant Recipes List <Restaurant-Recipes@...>,
	 Cookbook-Cookery@...
Message-ID: <p0624084fc6cdfd431c73@[192.168.1.104]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Philadelphia Inquirer

Posted on Thu, Jul. 23, 2009

Can Le Bec-Fin's maestro please a cheesesteak expert?

By Michael Klein
Inquirer Staff Writer

Carolyn Wyman ate all kinds of cheesesteaks while researching her
just-released The Great Philly Cheesesteak Book.

Her homage to the steak sandwich traces its eight-decade history from
Pat Olivieri's hot dog grill at Ninth and Passyunk to its current
variations, including the chicken steak and something the vegetarians
call a cheesefake.

She hit about 50 spots, sampling cheesesteak spring rolls at the Four
Seasons Hotel and cheesesteak pierogi from Czerw's. She got the
recipe for cheesesteak soup from Campbell's.

Le Bec-Fin was not on Wyman's radar.

But she and chef-owner Georges Perrier have something in common: They
appreciate a good academic exercise.

How would Perrier fix a cheesesteak? And what would Wyman think of it?

A Philly cheesesteak, as Wyman explains, "is not just bread, meat and
cheese coming together."

It's a Philadelphia cultural icon - a subject of love and loyalty,
politics and pride, history and hubris. It's brought families
together (the Campos, whose kids work with their parents in the Old
City sandwich shop) and torn them apart (the Olivieris, who founded
Pat's King of Steaks and whose cousin owns Rick's in the Bellevue's
food court and who have traded lawsuits).

Cheesesteaks are a new subject to Wyman, 53, who was raised on
Steak-umms in New England. When she arrived in Philadelphia about
seven years ago, "I would bike around and see all these restaurants
had [signs for] 'steak' in the window," she said. "I was from a place
where steaks were steaks - what they put on black eyes in cartoons. I
thought, 'These people are really into beef' - until I learned
better."

Wyman and her husband, Philip Blumenkrantz, first sampled Pat's and
Geno's, the rivals across the corner of Ninth Street and Passyunk
Avenue. "That's really the extent of cheesesteaks for a lot of
locals," she said.

She had written books about single ingredients such as Spam and
Jell-O, and seized upon the topic of cheesesteaks. Running Press bit.

The book is a travelogue studded with sidebars describing minutiae
such as the many variations of meat and condiments. For good measure,
tucked inside the back cover is a DVD of the locally produced
documentary This Is My Cheesesteak.

The project is as much anthropology as it is about food.

"Steak shops reflect the character of their neighborhoods," Wyman
said. "Having eaten at all these places, I found that what makes
these local shops so great are the people who serve them to you."

When asked who makes the best steak in Philly, she was quick to
reply: "This book is not a contest." She acknowledged her favorites
as Johnny's Hots, Donkey's, Grey Lodge Pub, Philip's, Talk of the
Town and Sonny's for "slab-style" beef, and Claymont, Dalessandro's
and Pagano's for chopped-up steaks.

She's sampled Cheez Whiz, American and provolone.

Never Gruy?re.

And she never ate a cheesesteak served on Villeroy & Boch china.

In the kitchen of Le Bec-Fin, Perrier and his executive chef, a
native Bostonian named Nicholas Elmi, go over the ingredients.
Perrier's baker has come up with a baguette - crustier than most
regulation rolls, sturdy enough to withstand sauces.

Perrier slices open the baguette, and turns to the stove.

He pours a puddle of olive oil into a cast-iron skillet, lets it heat
and tosses in about nine ounces of prime filet (which had been frozen
so it could be shaved thin). As he gives the meat a gentle stir under
a dusting of salt and pepper, he pops in a healthy blob of butter.

After a few minutes, he removes the browned meat and puts it on a
dinner plate to rest. In the skillet, he heats caramelized onion.
It's time to assemble: Homemade Dijon mustard goes on the baguette,
followed by caramelized onion and meat. From a container, he spoons
on sliced, pickled carrots and onions - his version of "hots" - plus
a spoonful of beef au jus reduced with red wine.

Perrier tops the sandwich with slices of Gruy?re, the nutty-sweet
Swiss cheese, and, because he's Georges Perrier and he's on camera,
browns the sandwich with a blowtorch.

Last Thursday, as Le Bec-Fin's staff prepared for dinner service,
Wyman sat beneath crystal chandeliers in the art deco dining room for
a taste test.

Perrier emerged from the kitchen with a cheesesteak on a plate
garnished with fries. (They're Le Bec-Fin's signature frites, which
just might be the tastiest in the city.)

Perrier sat next to her as Wyman - assured that Perrier is a big boy
who can accept feedback - picked up the sandwich.

"Mmm," she began, chewing through the cheese and hitting the roll.
"It tastes more like a regulation cheesesteak than I expected. The
onions are very caramelized. There's a lot of cheese. . . . The
cheese is very dominant. I wouldn't send this back. I was afraid it
was going to be too much of a gourmet riff, but it's got tradition
behind it."

Perrier asked if Wyman noticed the mustard.

Wyman recoiled. "You don't put mustard on a cheesesteak," she said
flatly, though she added that she didn't really taste it. She resumed
eating.

"Everything should be subtle," Perrier said.

Asked if he'd add a cheesesteak to Le Bec-Fin's menu, Perrier
replied: "Why not? I put on a burger."


Georges Perrier's Cheesesteak
Makes 2 servings

Extra virgin olive oil

9 ounces of prime filet of beef, frozen, and thensliced very thin

1 teaspoon butter

French baguette

1 teaspoon Dijon mustard

2 onions chopped and cooked until caramelized

1 tablespoon of pickled onion and carrots

2 teaspoons of beef jus

3 slices of Gruy?re cheese

1. Heat a pan with extra virgin olive oil until very hot. Add the
meat and the butter, and cook until medium.

2. Slice the baguette and place in an oven to warm.

3. When bread is heated, put mustard, onion, pickled vegetables,
meat, a little beef juice, and cheese over the sandwich and melt in
the broiler.



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

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Today's Topics:

    1. THEME: Raspberry-Fig Crostata (Jamie R)
    2. THEME: Golden Vanilla Cupcakes (Jamie R)
    3. THEME: Tender Chocolate Cupcakes (Jamie R)
    4. THEME: Rosies Bakery Coconut Chocolate-Chip Cookies (Jamie R)
    5. THEME: Giant Almond Florentines (Jamie R)
    6. THEME: Apple Squash Muffins (Jamie R)
    7. THEME: Squash Rolls (Jamie R)


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

Message: 1
Date: Tue, 8 Sep 2009 17:06:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Raspberry-Fig Crostata
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...
Message-ID: <p0624082ac6cc9983fb40@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Raspberry-Fig Crostata
Source: Baking with Julia by Dorie Greenspan. The recipe was
contributed to the book by Leslie Mackie.
Makes 8 to 10 servings

This lattice-topped tart, or crostata (Italian for "tart"), is made
with a Sesame-Almond crust and filled with a raspberry-fig
combination that is both luxurious and luscious, a lovely
counterpoint to the crust's bit of cinnamon and lemon. But the
crostata can be made with other fruits as well, and it best when
there are [at] least two kinds of fruit, one firm and the other
juicy. Think of raspberries and rhubarb, or nectarines and
blueberries when they're available, or mix apples and raisins, pears
and almonds, or cranberries and nuts when winter pickings are slim.

3/4 pound fresh figs, quartered
3/4 pound fresh raspberries
1/2 cup granulated sugar
1/4 cup (packed) light brown sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon grated lemon zest
1 tablespoon unsalted butter
Fresh lemon juice to taste

1 recipe Sesame-Almond Dough [recipe below], divided into 2 uneven
"halves" and chilled
1 large egg beaten with 1 tablespoon cold water, for egg wash
Coarse or turbinado sugar

Put half the fruit in a medium saucepan, keeping the remaining fruit
close as hand. Add the granulated sugar, brown sugar, flour, lemon
zest, and butter and stir to mix. Bring the mixture to a soft boil
over medium heat, stirring constantly. The fruits will release their
juices and the liquid will thicken. Turn the mixture into a bowl and
stir in the uncooked fruit. Taste a spoonful, paying particular
attention to the saucy liquid, and add lemon juice as needed. Cool
the filling to room temperature.

Remove the smaller piece of dough from the refrigerator and give it a
few bashes with the end of your rolling pin to soften it enough to
get it rolling. Working on a floured sheet of parchment paper, roll
the dough into a 10-inch circle. [I just rolled it on a floured
counter top.] Using a ruffle-edged pastry wheel or a thin sharp
knife, cut the circle into 1/2-inch-wide strips. Slip the parchment
onto a baking sheet, cover with waxed paper, and chill the dough
while you roll out the bottom crust. [I rolled the bottom crust
first, filled the pie, and then rolled and cut the strips for the
lattice.]

Lining the Tart Pan. Working on a floured surface, roll the bottom
crust into an 11-inch circle. Carefully center the dough over a
9-inch fluted tart pan with a removable bottom and gently work it
into the pan, pressing it evenly into the bottom and up the sides. [I
just used one of Rich's pie pans.] Don't worry if the dough breaks
(as it inevitably will); it is easily patchable. In fact, the dough,
when soft, is similar to a press-in crust - just press a piece of
dough into any hole and it will stick. (If the crust is really soft
and unworkable at this stage, refrigerate it again before
proceeding.) Trim, leaving a bit of dough as an overhang, about 1/8
inch, and use it to build up a slight ledge around the edge of the
tart.

Filling the Tart Pan. Pour the cooled filling into the tart shell and
brush the edges of the shell with the egg wash.

Forming the Lattice. Remove the lattice strips from the refrigerator
and count the number of strips you cut. Plan on using half for the
vertical strips, half for the horizontal, and figure out the spacing
between each strip accordingly. Lift one strip of dough from the
parchment paper with the help of a long icing spatula and place it
vertically across the left side of the tart. [I just used my fingers
to carefully move the strips.] Brush with a little egg wash and trim
the ends even with the edge of the tart. Now place a strip
horizontally across the top of the tart, crossing the first strip;
brush and trim. Continue in this way, alternating vertical and
horizontal strips, until the top is covered. [I just placed the
horizontal strips on and then the vertical strips. I didn't worry
about weaving the strips.]

Chilling the Tart. Chill the tart for about 30 minutes before baking.
It can be kept in the refrigerator for a couple of hours if
necessary; cover with plastic. Cover the remaining egg wash with
plastic wrap and refrigerate.

Baking the Tart. Position a rack in the center of the oven and
preheat the oven to 350 degrees F.

Remove the tart from the refrigerator and brush once more with egg
wash. Sprinkle the top with coarse sugar. Place the tart on a
parchment-lined jelly-roll pan to catch any drips and bake for about
45 minutes, until the pastry is a rich golden brown and the filling
is bubbling. Transfer to a cooling rack. After about 10 minutes,
remove the sides of the tart pan and slide the tart off the base onto
a platter. Serve the tart at room temperature.

Storing. This is best the day it is made, but leftovers can be
covered and stored in the refrigerator for 1 day. Bring to room
temperature before serving.

Sesame-Almond Dough
Makes enough for a 9-inch Lattice-topped tart

2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unblanched almonds, lightly toasted and cooled
1/2 cup sesame seeds, lightly toasted and cooled
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon finely chopped lemon zest
2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

Whisk the eggs together with the vanilla extract until blended; set
aside until needed.

Put the almonds, sesame seeds, and 1 tablespoon of the sugar in the
work bowl of a food processor fitted with the metal blade. Pulse
until the almonds are very finely chopped, but not oily or pasty.
[Rich's food processor is busted so we used his coffee grinder to
chop. I was doing it by knife up until the point that Rich came up
with the idea to use his coffee grinder.] Turn the mixture into the
bowl of a mixer fitted with the paddle attachment and add the
remaining sugar, the flour, cinnamon, salt, and zest. Mix on low
speed for a few seconds, just to combine the ingredients. [I put the
ingredients in a bowl and mixed them with my hands.]

Keeping the mixer on low, add the butter mixture and mix until the
mixture resembles fine crumbs. [I cut the butter in using two
knives.] Don't worry if a few large pieces of butter remain; you can
work these out later. Add the egg mixture, mixing only until the
dough is uniformly moistened and forms curds, about 15 seconds. [I
mixed in the egg using a fork until I could gather the dough in my
hands.] Turn the mixture out onto a smooth work surface.

Kneading the Dough. Knead the dough gently a couple of times just to
fully blend the ingredients.

To Make a Lattice-Topped Tart, gather the dough into a ball and cut
it into lopsided halves. Shape both pieces into disks (the smaller
"half" will be used for the lattice).

To Make 2 Smaller Tarts, make the pieces even; or use the whole batch
for a larger tart. Wrap each piece of dough in plastic and
refrigerate for at least 1 hour.

Storing. The dough can be made ahead and refrigerated, wrapped in
plastic, for up to 2 days before using or wrapped airtight and frozen
for a month. Thaw, still wrapped, in the refrigerator.



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

Message: 2
Date: Tue, 8 Sep 2009 21:03:47 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Golden Vanilla Cupcakes
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...
Message-ID: <p0624084dc6ccd8c4ce73@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Golden Vanilla Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1/2 cup milk

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners,
or butter and flour the tins.

In a small bowl, whisk together the flour, baking powder and salt; set aside.

In a medium bowl, beat the butter until light and fluffy with an
electric mixer on high speed. Gradually beat in the sugar until very
light and fluffy. Lower the mixer speed to medium. Beat in the eggs,
one at a time, the egg yolk and the vanilla. Lower the mixer speed to
low. Beat in the flour mixture alternately with the milk, just until
blended.

Spoon the batter into the prepared muffin tins; fill cups 3/4 full.

Bake until the tops of the cupcakes are springy when lightly pressed
with a fingertip but not quite golden, 20 to 22 minutes. Cool 15
minutes in the muffin tin on a wire rack.

Makes 12 cupcakes
Adapted from source: Cupcakes by Ceri Hadda



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

Message: 3
Date: Tue, 8 Sep 2009 21:04:13 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Tender Chocolate Cupcakes
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...
Message-ID: <p0624084cc6ccd8c1cdaa@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tender Chocolate Cupcakes

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup sugar
2 eggs
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1/2 cup milk

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners,
or butter and flour tins.

In a small bowl, whisk together the flour, baking powder, baking soda
and salt; set aside.

In a medium bowl, beat the butter until light and fluffy with an
electric mixer on high speed. Gradually add the sugar, beating after
each addition, and continue beating until the mixture is very light
and fluffy. Lower the mixer speed to medium. Beat in the eggs, one at
a time, then beat in the melted chocolate and vanilla. Lower the
mixer speed to low. Alternately beat in the flour mixture and the
milk, just until blended.

Spoon the batter into prepared muffin tins.

Bake until the tops of the cupcakes are springy when pressed with a
fingertip, 15 to 20 minutes. Cool for 15 minutes in the muffin tins
on a wire rack.

Makes 12 cupcakes
Adapted from source: Cupcakes by Ceri Hadda



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

Message: 4
Date: Tue, 8 Sep 2009 21:03:33 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Rosies Bakery Coconut
	 Chocolate-Chip Cookies
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Coconut-Recipes@googlegroups.com, Cookbook-Cookery@...,
	 Restaurant Recipes List <Restaurant-Recipes@...>,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Message-ID: <p0624084ec6ccd8c8cf67@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Rosies Bakery Coconut Chocolate-Chip Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
1 1/2 cups shredded coconut, fresh or packaged
1 cup semisweet chocolate chips

Preheat oven to 325 degrees. Line several cookie sheets with
parchment paper or grease them lightly with butter or vegetable oil.

Sift the flour and baking soda together into a small bowl and set aside.

Using an electric mixer on medium speed, cream the butter, sugar and
vanilla together in a medium-size mixing bowl until light and fluffy,
about 1 1/2 minutes. Stop the mixer twice to scrape the bowl with a
rubber spatula.

Add the egg and mix at medium speed until it is incorporated, 20 to
25 seconds. Scrape the bowl.

Add the dry ingredients on low speed and mix until blended, 20 to 25 seconds.

Add the coconut and chocolate chips; blend until they are mixed in,
about 10 seconds.

Drop the dough by heaping tablespoonsful about 2 inches apart onto
the prepared cookie sheets, then flatten them with your fingers to
about 2 inches in diameter.

Bake the cookies until they are firm to the touch and golden around
the edges, 20 to 25 minutes. Allow them to cool on the cookie sheets.

Makes 36 cookies
Source: Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed,
No-Holds-Barred Baking Book by Judy Rosenberg



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

Message: 5
Date: Tue, 8 Sep 2009 22:59:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Giant Almond Florentines
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Message-ID: <p06240815c6cc74193683@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii"

Giant Almond Florentines

2 butter
1 cup sugar
1/3 cup honey
1/3 cup heavy (whipping) cream
4 cups sliced blanched almonds
1/2 pound chocolate-coating wafers*

Preheat oven to 375 degrees F. Grease six (8-inch) foil pie pans. Foil pans must
be used for easy removal of baked florentines in 1 piece.

In a medium-large heavy saucepan, combine butter, sugar, honey, and cream. Heat
to boiling over medium heat, stirring frequently. Cook 1 1/2 minutes, stirring
constantly.

Remove from heat. Stir in almonds.

Divide mixture evenly among greased pie pans. Using back of wooden spoon, pat
evenly into bottom of pans.

Bake pans 3 at a time, on a single oven rack, 10 to 14 minutes, or until a rich
golden brown. Rotate pans during baking, if necessary, to avoid overbrowning.
Let cool completely in pans. Refrigerate 10 to 15 minutes for ease in unmolding.

With fingers, carefully press in pan bottoms from underneath and pop florentines
out in 1 piece. Refrigerate florentines, stacked between layers of wax paper
until thoroughly chilled, about 3 hours.

Spread melted chocolate coating over bottoms of chilled florentines. Let stand
until chocolate is set. Wrap each florentine separately in plastic wrap. Store
in refrigerator.

*Use melted chocolate-coating wafers, which are available at cake decorating and
candy supply stores, to spread on the bottoms of florentines for best results.
This type of chocolate will stay shiny and give your florentines a professional
look. These make fantastic holiday gifts.

Makes 6
Adapted from source: 365 Great Chocolate Desserts by Natalie Haughton



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

Message: 6
Date: Tue, 8 Sep 2009 23:45:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Apple Squash Muffins
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Cookbook-Cookery@...,  Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Message-ID: <p06240861c6ccdd55e048@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Apple Squash Muffins
Source: Mad About Muffins by Dot Vartan
Makes 16 muffins

1 cup sifted all-purpose flour
1 cup whole-wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1 cup grated Granny Smith apple
1 cup cooked and pureed winter squash
1/2 cup dark brown sugar
1/2 cup apple juice
1 egg, lightly beaten
1/4 cup melted butter
1/3 cup buttermilk

Preheat oven to 375 degrees F. Grease muffin tins (for 16 muffins).

Mix together the all-purpose flour, whole-wheat flour, baking powder,
cinnamon, nutmeg, cloves, and salt into a large bowl.

Combine the apples, squash, brown sugar, apple juice, egg, melted
butter, and buttermilk in a medium bowl. Stir the apple mixture into
the flour mixture just until the ingredients are moistened. Fill
prepared muffin tins.

Bake for 20 minutes or until the muffins are browned.



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

Message: 7
Date: Tue, 8 Sep 2009 23:45:00 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Squash Rolls
To: Home-Bakery@..., Just-Breads@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Cookbook-Cookery@...,  Restaurant Recipes List
	 <Restaurant-Recipes@...>
Message-ID: <p06240860c6ccdd53dfcc@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Squash Rolls (using butternut squash)
Source: Kathleen's Bake Shop Cookbook: The Best Recipes from
Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies,
Muffins, and Breads by Kathleen King
Makes 12 rolls

My sister-in-law, Robin King, brought this recipe to our family from
her home in Connecticut. These rolls are very light and slightly
sweet. I love to serve them with chicken or fish because of their
beautiful, soft orange color.

1 package dry yeast
1/4 cup warm water
1/2 cup milk
1/2 cup cooked and mashed butternut squash
1/3 cup granulated sugar
1 teaspoon salt
4 tablespoons butter
2 1/2 to 2 3/4 cups all-purpose flour

Dissolve yeast in 1/4 cup warm water. Set aside.

In a 1-quart saucepan, scald milk; add squash, sugar, salt, and
butter; cool to room temperature.

Add yeast mixture.

In a large bowl, add squash mixture to flour and mix well. On a
lightly floured board, knead until dough is smooth and elastic. Put
dough in an oiled bowl, cover bowl with plastic wrap, and let rise
until doubled in bulk.

Punch down dough and turn it out onto a lightly floured board. Cut
into twelve equal portions and form into rolls. Place rolls side by
side in a greased 9- by 13-inch pan. Cover and let rise until doubled
in bulk.

Bake in a preheated 350 degrees F oven for 20 minutes, or until crust
is golden brown.



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

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End of Cookbook-Cookery Digest, Vol 8, Issue 120
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Today's Topics:

    1. THEME: Alice Waters Simple Tomato Salad (Jamie R)
    2. THEME: Braised Fennel with white Wine and Parmesan (Jamie R)
    3. THEME: Roasted Root Vegetables (Jamie R)
    4. THEME: Sauteed Broccoli Rabe and Garlic (Jamie R)
    5. THEME: White Bean Puree with Zucchini and Herbs (Jamie R)


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

Message: 1
Date: Sun, 6 Sep 2009 14:48:40 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Alice Waters Simple Tomato Salad
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Salads@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Cookbook-Cookery@...
Message-ID: <p06240861c6c9dd5a363d@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

ALICE WATERS SIMPLE TOMATO SALAD

This savory Mediterranean salad-based on ripe, tasty tomatoes-was
inspired by one of Alice Waters beautiful cookbooks.

1 pound ripe juicy tomatoes, heirloom varieties if possible
1/2 clove garlic
1 tablespoon balsamic or red wine vinegar
2 to 3 tablespoons olive oil
salt and freshly-ground pepper to taste
2 ounces fresh mozzarella cheese
handful fresh basil leaves
garlic croutons (optional)

Wash and core tomatoes and cut into thick slices or wedges.

Peel the garlic. In the salad bowl or platter you wish to use, rub
the garlic, using the tips of a fork, to make a puree. Add the
vinegar and oil.

Then add the tomatoes, tossing gently to coat with dressing. Season
to taste with salt and pepper.

Slice mozzarella and tuck decoratively in and around the tomatoes.
Scatter top of salad with basil leaves.

Add croutons, if using, to soak up the delicious juices.

adapted from: Fanny at Chez Panisse: A Child's Restaurant Adventures
with 46 Recipes by Alice Waters



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

Message: 2
Date: Sun, 6 Sep 2009 14:49:02 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Braised Fennel with white Wine and
	 Parmesan
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Cookbook-Cookery@...
Message-ID: <p06240860c6c9dd573581@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

BRAISED FENNEL WITH WHITE WINE AND PARMESAN

3 tbsp. butter
2 to 3 fennel bulbs, cut vertically into 1/2 inch slices
Salt and pepper to taste
1/3 cup white wine
1/4 cup parmesan cheese grated

Melt the butter in a large saute pan, add the fennel and sprinkle
with salt and pepper. Add the wine, cover and simmer for 15 minutes.

Turn the slices and continue to simmer covered until the fennel is
tender and starts to turn golden, about 10 minutes longer.

When both sides are golden, sprinkle with cheese and serve.

adapted from source: Perfect Vegetables by Cook's Illustrated



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

Message: 3
Date: Sun, 6 Sep 2009 14:49:58 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Roasted Root Vegetables
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p0624085dc6c9dd4a3271@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

ROASTED ROOT VEGETABLES

1 pound small red potatoes
1 teaspoon salt
1 pound carrots, peeled
3 medium parsnips, peeled
5 tablespoons olive oil
1 head garlic, separated into individual cloves
2 tablespoons balsamic or red wine vinegar
1 1/2 teaspoons coriander seeds, roughly crushed
1 heaping teaspoon paprika
Salt and freshly ground pepper

Preheat the oven to 400 degrees F.

Peel and cut the potatoes into fourths. Place in a medium saucepan,
cover with water and 1 teaspoon salt, and bring to a boil. Reduce the
heat and simmer for 5 minutes.

Drain the potatoes, reserving 5 tablespoons of the cooking water. Cut
the carrots and parsnips into 1-inch chunks.

In a 1 to 1 1/2-quart baking dish, add the oil and heat in the oven.
Then add the vegetables, including the garlic, and toss gently until
all are coated with oil.

In a small bowl, mix the vinegar, coriander, paprika, and salt and
pepper with the reserved potato water. Pour over the vegetables,
turning 2 to 3 times until well coated.

Cover loosely with foil and bake 1 hour. (Check once to make sure the
liquid hasn't all evaporated.) Remove the foil and continue baking
approximately 15 minutes, or until the vegetables are tender and
browned.

AUTHOR'S NOTES: This Italian family recipe for roasted vegetables may
be an earthy and humble combination of ingredients, but with the slow
cooking and gentle seasonings, the vegetables take on a sweetness
that harmonizes richly with the garlic. Do not omit the parsnips!
They are especially good in this dish. Europeans brought this creamy
white root to this country, but for some reason, it has never enjoyed
the popularity it deserves. Though available year-round in some
markets, they are best in late spring when they have had a chance to
winter over in the ground and are freshly dug. And consider adding a
parsnip or two to a stew--it adds a fine sweet flavor.

Servings: 8
Source: Marcia Adams' Heirloom Recipes: Yesterday's Favorites,
Tomorrow's Treasures



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

Message: 4
Date: Sun, 6 Sep 2009 17:03:35 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Sauteed Broccoli Rabe and Garlic
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com,
	 Cookbook-Cookery@..., Restaurant Recipes List
	 <Restaurant-Recipes@...>
Message-ID: <p06240872c6c9fb8e4a6c@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Sauteed Broccoli Rabe and Garlic
Source: Union Square Cafe Cookbook, Meyer & Romano
Servings: 4

2 lbs broccoli rabe, washed
1/4 cup extra virgin olive oil plus for drizzling
2 tsp garlic, finely minced
1/3 tsp red pepper flakes
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
3/4 cup water
4 lemon wedges

Separate the leaves from the florets of the broccoli rabe. Chop the
leaves and stems into 2 to 3 inch pieces.

In a 3 quart saucepan or skillet large enough to hold all the
broccoli rabe, combine the olive oil, garlic, and red pepper flakes.
Cook over moderately high heat for about 45 seconds to flavor the
oil, but do not allow the garlic to brown. Add the broccoli rabe. The
pan will be overflowing, but the broccoli rabe will lose considerable
volume during cooking. Continuously toss with tongs to avoid any
browning of the greens. It will take 1 to 2 minutes to wilt the
broccoli rabe.

Add the salt and pepper, toss, cook approximately 1 minute longer.

Add the water and cook until tender, 3 to 5 minutes. Any water that
does not evaporate will blend with the olive oil to create a
flavorful juice for the broccoli rabe, and should definitely be
served. Garnish with the lemon wedges and a light drizzle of olive
oil.

Notes: Traditionally served with grilled pork sausage. Also good with
sea scallops, chicken and steak. On it's own sprinkle with Romano



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

Message: 5
Date: Sun, 6 Sep 2009 20:45:27 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: White Bean Puree with Zucchini and
	 Herbs
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Cookbook-Cookery@...
Message-ID: <p06240883c6ca301c9bbc@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

White Bean Puree with Zucchini and Herbs
Source: Vegetarian Soups for All Seasons by Nava Atlas
Servings: 6-8

2 tablespoons canola oil, divided
1 large onion, chopped
1 clove garlic, minced
4 cups well-cooked or canned Great Northern Beans (from about 1 2/3
cups raw or two 1 pound cans, drained and rinsed), divided
4 cups cooking liquid from beans, light vegetable stock or water with
1 vegetable bouillon cube
1/4 cup dry white wine
3 tablespoons each chopped fresh parsley and minced fresh dill
1 teaspoon good quality curry powder or garam masala
1 to 2 medium zucchini
1 tablespoon water
juice of 1/2 to 1 lemon, to taste
salt and freshly ground pepper to taste.

Heat half the oil in a skillet. Add the onion and saute over moderate
heat until it is translucent. Add the garlic and continue to saute
until the mixture is lightly browned. Transfer the mixture to a food
processor or blender along with about half of the beans. Process
until smoothly pureed.

Transfer the puree to a soup pot along with the remaining beans, the
liquid, stock, or water, wine, parsley, dill and curry powder or
garam marsala. Bring to a gentle simmer, then simmer very gently,
covered for 20 minutes.

In the meantime, cut the zucchini lengthwise into quarters, then into
1/4 inch thick slices.

Heat the remaining oil in the skillet. Add the zucchini and water and
saute over medium heat, stirring frequently, until some of the pieces
are lightly touched with brown. Stir into the soup. Adjust the
consistency of the soup with more liquid if too thick.

Season to taste with lemon juice, salt and pepper and simmer for
another 10 minutes over very low heat. If time allows, let the soup
stand off the heat for at least an hour, then heat through before
serving.



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

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End of Cookbook-Cookery Digest, Vol 8, Issue 119
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Today's Topics:

    1. THEME: Creole-Style Pork Stew (Jamie R)
    2. THEME: A Farmers' Market Soup with Pasta and Pesto (Jamie R)


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

Message: 1
Date: Fri, 4 Sep 2009 16:18:29 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Creole-Style Pork Stew
To: Cookbook-Cookery@...,
	 Just-Main-Dishes@googlegroups.com, Meat-Lovers@...,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Message-ID: <p06240837c6c74f62a363@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Creole-Style Pork Stew

1/2 cup peanut oil
1/2 cup flour
2 cups chopped onions (about 1 large onion)
1 cup chopped celery
1 medium green bell pepper, chopped
4 links andouille smoked sausage, chopped (about 1 pound, 2 cups)
2 tablespoons minced or chopped garlic (about 4 large cloves)
4 cups chicken stock or 1 carton (32 ounces) low-sodium chicken broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1/2 to 1 teaspoon ground red pepper (cayenne), depending on personal taste
2 pounds boneless country-style pork ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
Hot pepper sauce or white vinegar
4 cups cooked long-grain white rice

Make a roux by heating oil in a large, heavy pot over low heat.

Stir in flour; cook and stir over low heat until mixture turns a rich
red-brown color (about 20 to 25 minutes).

Remove from heat; carefully stir in onion, celery, bell pepper and
about 1 cup chopped sausage. Return pot to heat; cook and stir 5
minutes over medium heat.

Stir in garlic, chicken stock or broth and tomato paste. Add
Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper;
bring to a boil over high heat. Add pork pieces and reduce heat to
simmer; cook uncovered for about 1 1/2 hours or until pork is tender.

Stir in remaining chopped sausage; cook 5 minutes more to heat
through. (At this stage, if you do not want to serve right away, stew
may be refrigerated for up to 2 days.)

Discard bay leaves and skim any visible fat, if desired. Add salt,
pepper and hot pepper sauce to taste.

TO SERVE:
Spoon 1/2 cup rice into shallow soup bowls; ladle some of pork
mixture over top. Add more hot pepper sauce, if desired.

VARIATION:
Add 1 pound okra cut into 1/2-inch pieces during the last 20 minutes
of cooking time.

Servings: 8
Recipe by: Chef Bruce Aidells, author of Bruce Aidells's Complete Book of Pork
Source: National Pork Board



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

Message: 2
Date: Fri, 4 Sep 2009 16:14:03 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: A Farmers' Market Soup with Pasta
	 and Pesto
To: Cookbook-Cookery@...,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Just-Pasta@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Message-ID: <p0624083cc6c74f71a6e4@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

A Farmers' Market Soup with Pasta and Pesto

FOR THE SOUP:
3 tablespoons olive oil
3 leeks, white parts plus an inch of green, chopped and rinsed
Pinch of saffron threads
3 medium to large carrots, diced
3 yellow waxy boiling potatoes, chopped
3 medium turnips, peeled and diced
3 zucchini or other summer squash, sliced into 1/2 - inch rounds or chunks
3/4 pound green beans, tipped, tailed and cut into 1-inch lengths
2 large ripe tomatoes, any color, peeled, seeded and diced
2 garlic cloves, minced
Sea salt and freshly ground pepper
2 quarts water
1 cup dried pasta (pastini, orzo, broken spaghetti or other small shapes)
FOR THE PESTO:
3 cups loosely packed basil leaves, stems removed
1 plump garlic clove, peeled
3 tablespoons pine nuts
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons grated pecorino Romano
1/2 cup extra-virgin olive oil

TO MAKE THE SOUP:
Warm the oil in a wide soup pot over medium heat. Add the leeks and
saffron, and cook gently until the leeks look glossy and translucent
and the saffron begins to release its aroma, about 10 minutes.

Add the vegetables, including the juice from the tomatoes, the garlic
and 1 1/2 teaspoons salt. Cook for 5 minutes more, then add the
stock. Bring to a boil, lower the heat, and simmer until the
vegetables are tender, 20 to 30 minutes.

Meanwhile, cook the pasta in salted boiling water, then drain and
rinse under cold water to stop the cooking.

TO MAKE THE PESTO:
Drop the basil into boiling water for a second or two, then drain,
rinse and pat dry. Mash the garlic in a mortar with 1/4 teaspoon salt
and the pine nuts, then add the basil leaves a handful at a time.
Grind them, using a circular motion, until you have a fairly fine
paste with very small flecks of leaves. Briefly work in the cheeses,
then stir in the olive oil. Taste for salt. Or, to use a food
processor, process the garlic, salt and pine nuts until finely
chopped, then add the basil and olive oil and puree until smooth. Add
the cheeses and process just to combine.

TO SERVE:
Add the pasta to the hot soup, then ladle the soup into bowls and
stir a spoonful of pesto into each serving. Season with pepper. The
soup need not be piping hot. In fact, it's better served a little
more on the tepid side.

Makes 10 cups
Source: The San Francisco Ferry Plaza Farmers' Market Cookbook



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Today's Topics:

    1. THEME: Kathleen's Bake Shop Chocolate Chip Pie (Jamie R)


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

Message: 1
Date: Wed, 2 Sep 2009 17:16:52 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: Kathleen's Bake Shop Chocolate Chip
	 Pie
To: Home-Bakery@...,
	 Just-Dessert-Recipes@googlegroups.com, Restaurant Recipes List
	 <Restaurant-Recipes@...>,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Message-ID: <p06240800c6c4b9e2516c@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Kathleen's Bake Shop Chocolate Chip Pie

"I made this pie before I opened my store in 1980. My Dad said it
would never sell because people like fruit pies. During my first year
in business this turned out to be one of our best sellers - because
it was different. I describe it to customers as a cross between a
brownie, a cookie, and fudge. It's very rich, so serve small slices."

1 unbaked 9-inch pie shell (recipe follows)
2 eggs
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 firmly packed brown sugar
3/4 cup butter, melted and cooled
1 cup semisweet chocolate chips
1 cup chopped walnuts
vanilla or coffee ice cream (optional, to serve)

Preheat oven to 325 degrees F.

If making shell from scratch, use one-half recipe Pie Pastry. Set shell aside.

In a large bowl, bear eggs. Add flour and sugars. Mix well. Add
butter and stir.

Stir in chocolate chips and walnuts. Pour mixture into prepared pie crust.

Bake for 1 hour, or until center is firm. Remove pan to wire rack to cool.

Serve with vanilla or coffee ice cream, if desired.

Makes one (9-inch) pie

PIE PASTRY
Makes enough pastry for a double-crust pie

This is a good, all-purpose crust for a double-crust pie. It's quite
flaky and buttery and can be halved for a single-crust pie.

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
3 tablespoons cold water
I tablespoon fresh lemon juice

In a medium-sized bowl combine flour and salt. Cut in butter with a
pastry blender, two knives, or with your hands. When mixture is the
size of peas, add water and lemon juice. Toss gently with a fork.

Divide pastry into two equal halves. Roll out one half on a lightly
floured surface, in a circle 3 inches larger than the pie pan you
plan on using. Fit round into pie pan and either flute edges by
turning excess underneath around the edge of the rim, or leave as is
for a double-crust pie.

For a top crust, roll out second half the same size and shape and
place over filling. Seal edges; trim and flute as desired.

Source: Kathleen's Bake Shop Cookbook: The Best Recipes from
Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies,
Muffins, and Breads by Kathleen King



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