Cookbooks 4EveryKitchen

The New Best of BetterBaking

noreply@blogger.com (Ruth Daniels) — Sun, 08 Nov 2009 16:12:00 +0000

I love Marcy Goldman! There, I said it. I've often whined about not being a "real" baker, being unsure of myself when it comes to baking, but baking with the help of Marcy has always come easy. I even got to have a chat with her way back in 2007, mostly about A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for fun ...I think the title says it all. I know the Chocolate Zucchini cake has been a hit here more times than I can count. She's so sweet and the book is fantastic!

The New best of BetterBaking.com is my third Marcy baking cookbook. If you're Jewish and don't own A Treasury of Jewish Holiday Baking, you don't know what you're missing. And how come I never wrote about it specifically? By the way, even if you're not Jewish you will love the Apple Cake. But I digress...

I can't tell you how excited I was to receive a copy of the New Best of BetterBaking.com and I defy you to find better, easier to make, unbelievably authentic Montreal-style bagels!

Okay, that was an easy choice...I gasped when I found it. But the book has so much more to offer, I hardly know where to start....the perfect intro with her three key tricks of the trade , her excellent descriptions of all the equipment and ingredients you'll need for any and all baking projects...the gorgeous photos that will definitely inspire you...the very clear instructions ... oh...and naturally the recipes themselves.

Everything from lots of yeasty breads to small loaves and rolls, rustic pizzas and flatbreads, including Bombay Palace style nan bread, focaccia, thin, thick and whatever on top pizza recipes, the Corner Cafe with tasty treats to accompany that cup of coffee, the Cookie and Biscotti Jar (I know will be my favorite chapter), Scones and Muffin Mania...or perhaps that will be with both sweet and savory scones (The Asiago Cheddar Pancetta Cheese Scones are seriously calling to me). Then there's the Pastry Shoppe with things like chocolate brioche buns, dulce de leche pecan pie, brownie pie a la mode...and last but not least is the Cake Walk...from decadent cheesecakes to comforting coffee cakes.

Each chapter has great tips to make perfect..whatever. The Cookie & Biscotti Jar, for example, has a "Cookie Clinic" that explains the "why" of everything from her choices for flour and why she uses which chocolate chips, the whole soft/cold butter decision and more.

So, in my humble opinion, if you are going to buy one baking book this year....this one wins hands down.

A Year in Lucy's Kitchen

noreply@blogger.com (Ruth Daniels) — Thu, 05 Nov 2009 14:08:00 +0000

Before I even begin talking about Lucy Waverman's A Year in Lucy's Kitchen, I really have to set the stage. I have mentioned LCBO's Food & Drink Magazine as my all time favorite of all my favorite magazines. Well...Lucy Waverman happens to be their Food Editor as well as food columnist for The Globe & Mail. Trust me, in F&D, all the recipes look stunning and have you drooling (I've made more than a few over the years), and although there are no photos in the Globe & Mail (at least I didn't see any in my on-line hunt), they all had me licking my lips.

So when I was approached by Random House about receiving an evaluation copy and writing a review about the book....naturally I said YES!!! and stalked my postman for days waiting for it to arrive. The book's subtitle "Seasonal Recipes and Memorable Meals" says it all. It's organized by month...although, seriously...in my world anything after October until March...blur together. So it shouldn't come as a great surprise that I've already made two of January's recipes...
The Sicilian Pasta with Roasted Cauliflower was the first dish I tried...in fact, I made some the very day the book arrived! It was heavenly and even though the dish says it serves 4...well, let's just say that it tasted so good, we forgot about salad and ate it all! It's one dish that I'll be making often this winter....month after month, in fact.
Next up was the Scottish Roasted Salmon, apparently because salmon is native to Scotland, which still supplies much of the world's salmon. I personally think there's a little bit of just about every part of the world in this recipe...a little Mediterranean in the fresh rosemary, garlic, fennel seeds, lemon zest...a little France in the Dijon mustard and a splash of soy sauce from Asia. And as to flavor...well it's simply OUT of this world, entirely. I was going to make her Stovies, a potato, onion and pea dish that sounds like a perfect comfort food side dish, but I couldn't find any peas, so I went with an old standard of mine...Smashed Roasted New Potatoes.

The book is arranged by month and is filled with gorgeous, savory dishes made with seasonal foods. And each month spotlights an ingredient or a method of cooking and menus that fit. November, for example focuses on slow cooking with recipes like spiced braised lamb shanks (I'll pick some up at the market this Saturday), "the ultimate brisket" made with coarsely crushed fennel and coriander seeds and peppercorns and a dash of soy sauce...sounds very exotic and tasty. November's menus: New Indian with a lentil curry, chicken curry, sag paneer, raita, onion salad and for dessert, Indian rice pudding with ground cinnamon, cardamom and shelled pistachios. And if you're still craving warm climates after that, then the Eastern Mediterranean menu of cashew hummus, emerald vegetable couscous, halibut with spiced Moroccan sauce and apple strudel will keep you smiling.

I could go on, but trust me, month by month, this book lives up to all my expectations and then some. Oh...I did take a peak at December which is all about the holidays...from make ahead holiday treats to menus and recipes like "The Harried Shopper" and who isn't at that time of year...with a simple spinach, apple and avocado salad, Thai chicken & tomato stew and some easy chocolate slices. Then there's the "Deconstructed Hannukkah", the "Non-Traditional Christmas" and, of course, the Economic Gastronomic New Year's Eve" bash.

Are you tempted, yet?

The Provencal Cookbook

noreply@blogger.com (Ruth Daniels) — Tue, 27 Oct 2009 12:48:00 +0000

When I was growing up in Montreal, my parents would take us "to the country" on sunny Sunday afternoons. We'd stop at farm stands for seasonal fruits and such, and at farmers markets to pick up some artisan cheeses (Oka comes to mind) and bread and make a picnic by some river or on a mountaintop overlooking some pastoral vista.

Provence, France reminds me of those adventures. It has a wonderful history...not to mention that as part of Southern France on the Mediterranean, it's naturally high on my list of favorite food destinations. Did you know that in the second century BC, it was conquered by the Romans and named it Provincia (the province)? It's very rustic nature ... no big bustling cosmopolitan cities...keeps it very much in tune with the seasons and, naturally, local ingredients. Meals are filled with delightful, unpretentious dishes.

Many years ago (too many, in fact), I was lucky enough to spend some time on the French Riviera and surrounding countryside, tasting my first Salad Nicoise, charcouterie (dried cured meats) served with local cheeses, fresh crusty bread, local olives and wonderful wines. I still try to recreate those simple, but soul satisfying meals.

Lucky me, I was sent a copy of The Provencal Cookbook to review. Remember, I only accept evaluation copies of books that I would normally purchase and I only write about what I love. And I love this book from cover to cover. From the photos of the region and the foods, that took me back in time to my first visit, and the writing style...(I could actually hear the lovely French accent as I read), not to mention the heavenly rustic dishes...all had me drooling.

In fact, I spent an entire afternoon thumbing through the book, with a glass of red wine and some Garlic & Anchovy Toasts that I quickly whipped up...deciding on the rest of the dishes I'd choose to try.

And because I got so lost in the book...every recipe is actually worth the read...about the ingredients, the gentle reminders about how to put it all together (think your grandma with a calming voice - French accent of course, helping you achieve a perfect dish)...but I digress. I made a very simple dinner, which will also make a lovely brunch or spontaneous lunch for those unexpected guests. All you need to have on hand are some potatoes, eggs, parsley, garlic and lemon (every home in Provence would have these on hand at all times, and I bet you do to).

Potato & Garlic Omelet

Mixed Greens with Citronnette Dressing

And some crusty rustic bread ...I used the rest of my flax loaf, toasted with a little rub of garlic and olive oil.

Saturday is Farmers Market day and you can be sure I'll be buying some fresh local mussels to make the famous Provencal Mussels in White Wine and I've been eyeing the Lavender Cookies since I got the book.

There are so many scrumptious dishes to choose from...whether you like your dishes savory or sweet...quick dishes like Fig & Ewe's Cheese Canapes, Aioli Platter, Pan Bagna (that sounds fantastic - translated it means "bathed bread" and is the original sandwich of Provence) or long and simmering for hours dishes like the Boeuf Daube (classic beef stew), Lamb Stew with Honey & Rose Wine, Aromatic Leg of Lamb, Veal Chops with Pine Nuts, Garlic Roasted Chicken.

There are sections of the book devoted to cheeses, breads, condiments and sauces and each tells a wonderful story in pictures and words. I'll be curling up with this book often during the long, dreary winter ahead...definitely creating an escape adventure without leaving home.

Canadian Living Slow Cooker Collection

noreply@blogger.com (Ruth Daniels) — Mon, 26 Oct 2009 13:42:00 +0000

Admittedly, lately I'm not the biggest slow cooker fan. In fact I gave my slow cooker away when I moved to Halifax several years ago. I used to use it often when the girls were growing up. It's perfect for preparing something early in the morning or after dinner the night before and just plugging it in at breakfast time so it will be ready for dinner. Great if you have to go to work, run errands, or my favorite....out to play and then food is hot and tasty when you arrive home, starving and exhausted. There's nothing better than walking into a home smelling of old fashioned home cooking.

My daughter, busy mom of two toddlers, with a full time job and going to school all at the same time (I'm tired thinking of it) loves her slow cooker, as do my neighbors...and we've eaten some very tasty treats at both homes. So when I got the chance to review Canadian Living's The Slow Cooker Collection , I jumped at the chance to give it another try. I love Canadian Living recipes...they never disappoint...and the book lives up to their standards. The "Slow Cooker Know How" intro has fantastic tips from what cuts of meat work best, the scoop on cooking times (just setting for high & low, can over/under cook your meal), why you should brown your meat first, plus...a great one... how to convert your favorite recipes for the slow cooker. In fact, I have to share their six essential tips to ensure perfection:

1. No peeking - lifting the lid to peek or stir adds 15 - 20 minutes to cooking time!

2. Watch the amount of liquids - leave at least 2" between the top of the food and the rim so it can simmer.

3. The slow cooker should be no less than half full and no more than three quarters full.

4. Always defrost meat and poultry thoroughly before placing in slow cooker. Frozen vegetables can be added at the end of cooking and heated until piping hot.

5. When lifting the lid, avoid tipping so condensation will spills on the food.

6. To refrigerate or freeze a dish ahead, transfer contents to shallow containers and let cool uncovered for 30 minutes on the counter and then completely - still uncovered in the fridge. Cover and then follow the directions in the recipe re freezing and refrigerating.

But naturally you want to know about the recipes...

Well, all the photos had me drooling and there are recipes for everything from Appetizers, snacks and drinks - really! Dishes like sundried tomato and artichoke dip, Swiss cheese fondue, lots of spreads, and imagine coming back from a day of skiing or hiking to have some red cranberry mulled wine or creamy hot chocolate ready before you even get your boots off!

There are even recipes for desserts from baked apples with cider butter sauce, five spice poached pears, old fashioned berry cobbler and many more. But being more of a "main course" person myself, I was really taken by the soups, stews, chilis, curries, pot roasts, braises, ribs and casseroles. Whew! And if that's not enough to peak your interest, you'll also find pasta sauces, meatballs, vegetable dishes and other sides that all look wonderful.

Biggest challenge...which recipes to choose first. I actually borrowed the neighbor's slow cooker so I could give some of the recipes a try...naturally payment was ...sharing the dinner! And how to make soup AND stew with one slow cooker, you might wonder....easy ...

I made the spectacular Harira the day before and just reheated it in a pot on the stove while the Boeuf Bourguignon was simmering away in the slow cooker during the day of the dinner.
The Harira preparation was simple enough...10 minutes at the most and sensational to say the least.... a hearty, aromatic soup often served at day's end during Ramadan. The Middle Eastern Spices - cumin, ginger, turmeric and cinnamon, beautifully balanced with lemon juice and dates...not to mention lentils, chickpeas and tomatoes to fill body and soul. It would have been perfect on its own with some crusty bread and a simple salad...or not even. This is one soup that has everyone asking for more.
Unless of course, you know that you're about to have some very tasty Bouef Bourguignon served with some parsley buttered pasta to sop up the mouthwatering gravy. What you don't see in the photo are the flavorful mushrooms, sauteed in butter on the stove and added in the last fifteen minutes of cooking...or the chopped parsley (which I prepared earlier in the day and "lost" until we were clearing up...oh well). I do have one caveat though...prep for this took me close to forty five minutes....searing beef, peeling those tiny pearl onions (the tipin the book, to blanch them for 1 minute in boiling water and then immediately in cold water to stop the cooking, but loosen the skin worked, but it still took time). What that means is...give yourself time to put this all together. It's well worth the effort.

Final words....if you are a slow cooker fan, this book, with so very many tasty treats from around the world - Thai Green Curry with Vegetables and Tofu from Asia to Black Bean Chili with Avocado Salsa from Latin America; Saucy Pulled Pork from the Southern US and Choucroute Garnie (sausage & bacon stew with juniper berries and wine...among other savory ingredients) from France....and on and on.... This is the Slow Cooker book you'll want on your shelf.

Everything Cookies & Brownies Cookbook

noreply@blogger.com (Ruth Daniels) — Tue, 20 Oct 2009 19:33:00 +0000

I first "met" Marye Audet via her blog Baking Delights and the incredible phenomenon that is The Daring Bakers. We became foodie friends more recently through Presto Pasta Nights....just to let you know that Marye is as great a cook as she is a baker.

Now, I must admit... I have always been intimidated by baking. Perhaps because my mother was THE baker in the family (she was one of seven siblings) and I have never felt that I measured up. Cooking is something I do easily, free-spirited as the mood takes me. Baking on the other hand, usually has me stressed (unlike so many that head to the kitchen to bake whenever the world is a little too much to handle)...sweating over things like "did I knead it too much?/not enough?"... I'm getting stressed just thinking about it.

That's not to say that I don't bake...I do, but mostly cookies and brownies and squares...very easy to conquer. So you can imagine how excited I was to have Marye send me a copy of her new book The Everything Cookies and Brownies Cookbook . And if you're like me, fretting over techniques, Marye's first chapter - Cookie Baking Basics, will have you feeling confident in no time. Even the titles work for me...like "The Zen of Measuring & Mixing" and the highlighted notes and tips.
I couldn't wait to flip through the book and ...lucky for my family I had all the ingredients to whip up a batch of Chipotle Brownies that had quite the kick to them....and so good that they didn't even let the brownies cool completely. This was the best photo I could get, given the greedy little fingers grabbing these amazing brownies. My Honey said they were the best ever...and he's a brownie fiend.
And since I'm still hunting for Hershey's Special Dark cocoa powder and Vietnamese cinnamon for the Aztec Chocolate Chip Cookies (I already have the dried chipotle chilis and everything else), I couldn't help myself....I had to make these Chewy Brownies with Pecans. Now My Honey voted THESE as the best ever brownies. Can't wait to hear what he says about my next endeavor.

In addition to brownies, squares and drop cookies (my starting point, but I will venture forth, Marye makes it all so simple), there are the more delicate holiday cookies, baking for and with kids. I'll definitely be doing some of that. I mean, Boaz was making cookies before he was two! And I love, love, love the holiday gift giving section, complete with shipping instructions and my fave...cookie and brownie mixes in a jar!

The book came out perfectly timed for the holidays, so run, don't walk to get your copy. I know several people who'll be getting some special gifts this year.

Classic Lebanese Cuisine

noreply@blogger.com (Ruth Daniels) — Mon, 19 Oct 2009 20:03:00 +0000

In my world there are really three types of cookbooks....ones that are simply filled with great recipes ...my go to section when I really don't know what I want to cook, reference books when I need to understand what I'm doing or trying some new technique, and last but definitely not least, those that tell wonderful stories about places I want to go to ...and of course the foods I would eat there.

Classic Lebanese Cuisine crosses back and forth into all three categories. And particularly on days like today...dreary, cold and damp, when I wish I was somewhere warm, it perfectly captures my mood.
That and the lovely bowl of Lentil Soup with Ruby Swiss Chard and Lemon to savor while leisurely reading it.

I love the Mediterranean...and here's a little trivia for you...21 countries/states have border on the Mediterranean Sea. I love the diversity, the healthy foods eaten as a matter of course, rather than as a "diet". So when I was asked to review this book, I jumped at the chance. Please remember that although I do receive evaluation copies, I only write about books that truly capture me. And this one does that in spades. But let me back up a bit.

Chef Kamal Al-Faqih is a Lebanese American who grew up in Washington DC, much of it spent in his mother's kitchen learning the true essence of all that is wonderful about Lebanese cooking...how healthy it is, how much care and attention is given to the layering of flavors that produces such mouth-watering and soul warming treats, and how great food is the heart of a great meal. He spent 20 years as a preeminent caterer in DC before moving out to California.

The book is filled with wonderful recipes that marry Lebanese traditional dishes with local North American ingredients. And even better, (here's the "reference book" part)...each recipe starts out with a listing of specialty ingredients and where you can find them; special equipment you might need...and don't panic, that includes things like food processors and candy/meat thermometers...plus tips on what can be prepared in advance, and when....all so we can be organized and create fantastic dishes in our own kitchens with little or no stress. After all, the cook should enjoy the gathering too.

Before you even get to the first recipe (in the Mezza or appetizer section...my personal favorite - I could easily eat an entire meal of these delicacies) there are helpful techniques for handling fillo dough, measuring flour, recycling oil, etc..

Each section has a lovely introduction ...a walk down memory lane to his homeland where he lived as a child. And each recipe has its own little story to have you savoring the dishes before you even get to the list of ingredients. From falafel with tahini sauce, to hummus (my favorite chickpea & tahini dip to the more complicated Lamb Turbans or lahm bi Ajeen (have no fear there's a photo tutorial to help you through the shaping) a filling of ground lamb, onions, tomato and pomegranate with toasted pine nuts are wrapped turban style in an easy to make dough and baked....You know that my daughter and I will definitely be spending a weekend soon making a batch of these.

And while it's true that I could...and will make an entire meal of the close to thirty recipes in this section alone!...there are delicious salads...using local vegetables in a tahini dressing, lots of lemon, parsley and garlic for the lovely potato salad or one of my own favorite Lebanese dishes...Tabbouli - parsley, bulgar wheat salad...fantastic! On to the main course...if you still have room, that is. This is my personal list of "must try soon" dishes...shiekh el Mihshi - beef & pinenut stuffed eggplant. This recipe even helps you choose the best eggplant. The Cardamom chicken with rice looks awesome as does a Chicken Curry made with apple cider vinegar, Granny Smith apples, a banana, allspice and cinnamon in addition to curry powder...that's definitely up soon. Roasted Lemon - Garlic Chicken and a stunning presentation of tilapia with Jalapeno Pine Nut Sauce . Wonderful sides that could easily become a meal like makhlouta - mixed bean sew or shroba keema - miniature meatball soup. Lots of vegetarian dishes that will really satisfy even the carnivores at the table.

And of course we can't forget the desserts from classic baklava and koul weshkor - cashew crescents, ghreibi - sugar cookies to katayef bi kushta - mini pancakes with cream.

I know this cookbook with its wonderful recipes will keep me smiling through the long dreary winter months.

Clean Food

noreply@blogger.com (Ruth Daniels) — Wed, 14 Oct 2009 18:15:00 +0000

I was fortunate enough to be sent Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You by Terry Walters' publicist.

It seems that lots of books this Fall are focusing on eating local, eating seasonally and I, for one am grateful. It's only in the last couple of years that I've really become such a vocal fan of local farmers markets and the wonderful fresh produce, artisan cheeses, breads and more... to really appreciate that my inner voice craves different things at different times of the year...and that sustainability is important. Have I always enjoyed asparagus and fiddleheads in spring, a tomato and corn on the cob in late August - absolutely. Am I a Crusader? No, I'm not, but every little bit helps and when it tastes so good, why wouldn't I try to eat that way?

But let's get back to the book and what exactly "Clean Food" means. And since Terry Walters said it so well...

"If you can read (the ingredients on the label) it, or imagine how it grows, it's clean...naturally grown and minimally processed....The more our food is processed, the more of its natural nutrients are lost."

"For most of us, eating clean is not as much a matter of learning what to eat, as it is of applying what we already know."

And my favorite....

"Eat...
...all the colors of the rainbow
...all five tastes
...a varied diet
...locally grown, seasonal foods
and
Enjoy your food and mealtime."

The book has wonderful tips on how to go about doing that, which tools to use, explanations and definitions to guide you through the recipes. And, I must mention, the book is arranged by season...not to say I don't already have my eyes on some hearty winter soups like Golden Split Pea that's very intriguing (not to mention quite different than the one I grew up enjoying).

So far I've made the Savory Black Bean Soup that had everyone asking for doggy bags
and the Autumn Harvest Soup that we enjoyed at our Thanksgiving Dinner with the neighbors. The dried shitake mushrooms made a rich mushroomy broth that was the base, the fresh ginger and the mirin and tamari added a wonderful, yet subtle Asian taste to the local carrots, and kale.

All the recipes looks wonderful, but I have to admit, I'm focused on Fall and Winter for now. Tuscan Bean Soup...Winter Squash & Aduki Bean Soup...I'm drooling just thinking about them. And while I admit to being a card carrying carnivore, this very vegan friendly book still will be used often.

Earth to Table

noreply@blogger.com (Ruth Daniels) — Wed, 07 Oct 2009 13:59:00 +0000

From the front cover of Earth to Table right through to the back...this is an awesome book, filled with glorious photos and so much more. I knew I was going to love it when I read the cover inner jacket...

"There is nothing more delicious than a tomato still warm from the sun, or a strawberry so perfectly ripe it stains your fingers"

This is a book to savour...every word, every profile story....(chef's like Thomas Keller of The French Laundry and Dan Barber of Blue Hill at Stone Barns)...every spotlight (from composting to dairy, to seafood and meat)...every "how to" (my favorite being farmers markets)...and every recipe - all organized by season.

The book, as the title would suggest is about eating locally, which means, eating seasonally and "letting nature write the menu"....Seriously, don't you love the language?!

Chef Jeff Crump, is a Canadian Slow Food pioneer and Executive Chef at the Ancaster Old Mill Inn not far from Toronto, Ontario. He's worked with the likes of Alice Waters at Chez Panisse in California before settling down in the fertile heartland of Ontario. His credentials are impressive, but mostly it's his philosophy I admire. More quotes I love.....

"If the world were fair we'd have celebrity farmers".

"Food is important. It puts in physical form many of the things we value in life. It tells us who we are, and what kind of lives we dream of living. Food is all about what's best in life".

"Chefs don't make food, and farmers don't make food - food is the result of a long and largely hidden process"

"Slow Food is not an ideological position...it does not mean slow cooking, it just means not fast food....Slow Food is (simply) 'good food' "

Jeff teams up with Bettina Schormann who has won numerous awards and is the awesome Pastry Chef at the Ancaster Old Mill.

And the recipes....they are grouped by season from delightful treats like fiddleheads (my all time Spring harbinger), a salad of peas, feta and mint, a salsa verde that I can still make this time of year thanks to my local farmers market and some excellent local hot house farming).

On to Summer...I want them all, but especially can't wait for the cherry clafoutis and the plum tarts. The "how to" for summer is all about canning and preserving all those glorious fruits and vegetables to be enjoyed all winter long.

Next up is Fall, from cranberries to leeks, pumpkins and squash, the choices are endless...like wild mushroom and roasted corn pizza and, one of my favorite meals...braised short ribs. Naturally there are apple tarts and mile high pumpkin pie.

Even Winter...my least favorite season has some lovely recipes that already have me drooling and I know will bring a smile to my face on the gloomiest of days...herbed dumplings, roasted root vegetables, apple cider muffins....

Admittedly, there are many a dish I will be preparing that cross over the seasons. This La Bomba condiment will be a staple well into the winter months and beyond.

All in all, this is one very special book on so many levels. Do yourself a favour and check it out.

A Tavola!

noreply@blogger.com (Ruth Daniels) — Tue, 06 Oct 2009 19:12:00 +0000

Roughly translated, A Tavola! means "dinner's ready" or "come and eat" and it's the perfect title for my latest find, A Tavola!: Recipes and Reflections on Traditional Italian Home Cooking (Culinary Institute of America Dining)

First let me say...I love ethnic foods of every part of the world, but top of the list, especially for comfort food is Italian. I suppose that's no surprise given that I started Presto Pasta Night Roundups more than two years ago. Or that my very first dinner party (at age 16) was lasagna with Caesar Salad and Garlic bread.

But there's more to this book than just a collection of awesome, authentic Italian recipes. It's about Tradition, with a capital T. Although my family comes from Russia, or Poland or the Ukraine, depending, as my father used to say...on the day and who was in power...and there is a legend that before that we lived in Spain. All I know is that I feel most at home when I'm preparing and eating Italian food. Perhaps it's movies like The Godfather with women in their kitchens that remind me of my own childhood...those wonderful smells, the cacophony of clanging pots, shrieking children, lively adult discussions, laughter and, most important, the image of my grandmother with her big apron, pockets filled with treats for us....whatever it is, the opening line on the book jacket says it best...

"Life unfolds around an Italian table"

My point being, this lovely book, with its stories and recipes had me in Heaven from page one. The authors, Chef Gianni Scappin and Vincenzo Lauria team up to share their own regional experiences growing up in different parts of Italy. One thing is consistent...pride in their food, their traditions and their families. It's no wonder the entire world is climbing on board the Slow Food Movement which started in Italy. And did I mention that the book is part of the Culinary Institute of America's Dinner Series?....always wonderful!

The photos are spectacular and will have you drooling from Antipasti e zuppe, pizze e focaccie, secondi all the way to digestivi, liquori e dolci...it even sounds delightful. Too bad I couldn't find any eggplant at the market today, because the melanzane in agrodolce or Caponata will definitely be on the weekend menu. It's a popular dish in Southern Italy, served on toasted bread, with grilled fish, to top fresh ricotta or my personal favorite...with fatinata ligure (a chickpea flatbread...recipe included!). All the recipes have intros like that...where the dish is common, how and when to serve it...but not in a clinical way. Rather, in that warm and friendly, homey way..."If you have extra guests coming over with little or no notice...." kind of intros.

All have Italian names that roll of the tongue and melt in your mouth...with English subtitles just to clarify. Who can resist minestra maritata or "married" soup from Campania that has me drooling...or the pizzas, rice dishes, pastas and secondi or main course dishes like pepoo di manzo con la zucca (peppery beef stew with butternut squash)...one of the many I have earmarked.

In fact, I've only actually made one dish so far (too busy reading and rereading) - Pizza di Spaghetti. I just couldn't resist it and it took so little time and effort I know I'll be making it often. We were such little piggies we ate the entire dish even though it should have served four! Forget the salad, just enjoy!

If you love everything Italian...you will love this book.

The Best of Chef at Home

noreply@blogger.com (Ruth Daniels) — Thu, 01 Oct 2009 16:42:00 +0000

If you're like me, you have a few favorite celebrity chefs that you like to watch on TV or perhaps are even lucky enough to get to see in person. And if you're like me, you hungrily gobble up each new cookbook they come up with. But I bet you never attended a launch where every single recipe was made and served!

Chef Michael Smith is one of my favorite chefs. I've been lucky enough to spend an hour or so chatting with him recently. And even luckier to get to go to Prince Edward Island, his home turf and where he's the Food Ambassador to sample some of PEI's Fall Flavours - the second annual and most awesome food festival anywhere...more than 150 events spread over 10 days. Expect the full story over at Foodtv's blog soon.

So let's talk about the launch for a second...because, seriously it's not often...if ever that you can really get to sample dishes from a cookbook before you even take it home. All 120 recipes were prepared by the student chefs at the Culinary Institute of Canada (right in Charlottetown, PEI) for 150 guests at 25 tables. Each table had its own menu and a lazy Susan where soup was in pots and the rest of the dishes in serving bowls and platters, very family style, for everyone to share. It was even encouraged to go visit the other tables and taste a sample of their menus. One word...delicioso!
So naturally, as soon as I got back home I had to try a few out myself...especially the decadent Cream of Mushroom Soup that was as spectacular when I made it as it was at the dinner.
And served it with some Frozen Butter Biscuits that were so easy and so tasty, I'm still shaking my head.
Let me tell you that my Honey...who really does love my cooking said that the Tuscan Steak Salad was the best meal he's ever eaten and I tend to agree.

One thing I particularly love about the Chef at Home Series, is that each week, Michael Smith doesn't follow a recipe per se, he helps us understand what works well with what and takes a lot of the mystery out of the cooking process. His new book continues with that theme. Each recipe ...don't worry, there are real recipes...has a stunning full page photo of the dish to give you a droolingly delicious perspective of what it will look like. And each recipe has an intro giving his own take as to why the dish is special and a "Freestyle Variation" paragraph that provides a little history about the dish, along with some alternative ingredients.

Up next...perhaps a vegetarian dinner or two to combat all that richness of the Mushroom Soup and all the other goodies I ate in PEI...Sweet Potato Chickpea Curry sounds enticing as does the Moroccan Couscous and Chickpeas. This is definitely one book that will be used often.

The Illustrated Quick Cook

noreply@blogger.com (Ruth Daniels) — Thu, 24 Sep 2009 14:49:00 +0000

I have lots of cookbooks on my shelves...neatly organized (or as organized as I can get) with them grouped together. All the celebrity chefs rubbing shoulders..or is it covers, ethnic books all bringing their particular flavours to the mix, an entire shelf of Jewish Cookbooks and half a shelf of reference books, not to mention the ones that focus on baking, or grilling or...well you get the idea.

The reality though, is there are really two types of cookbooks....the ones I go to for a great recipe that matches my mood and the other type...those glorious books that are just as delicious to read as they are to cook from.

The Illustrated Quick Cook is definitely a must have for those days when you don't even have time to think about what you're craving. The photos are terrific and will have you drooling at each page. Seriously, your biggest challenge will be in picking just ONE for dinner!

I'm a big fan of The Illustrated Kitchen...one of my reference cookbooks, and this latest in the series (subtitle time-saving tips, after work recipes, cheap eats) will be one I turn to often.

You can choose from Everyday meals or Food for Friends (a little fancier, but no more time consuming). Each recipe has a symbol for prep time and another for cooking time (don't you hate it when you do a very quick scan and then halfway through the prep you realize your "30 minute" meal will take 2 hours!).

Before you even get to the recipes...page 11 gives you a photographic tour of recipes to choose from....meat in under 15 minutes, meat in under 30 minutes, fish...vegetarian...you get the picture with symbols and page numbers. Talk about taking the thinking out of the equation and making life simple! You've got to love it, especially when life gets the better of your good intentions.

Then each section guides you to the best choices given your schedule and preferences. For example...Quick cooking meats, fish, and veggies with photos, use for each type/cut, how to cook it and what goes with what. Perfect for the novice or simply the overwhelmed.

I could go on and on, but instead, let me share last night's dinner - Pasta with Crab & Lemon (okay I didn't have crab but I did have shrimp and it was awesome) and only took the time it took to boil the water for the pasta!

And because I'm heading out to Prince Edward Island for a couple of days to cover their Fall Flavours Festival, I whipped up these Chocolate & Nut Brownies for my Honey to eat while I'm gone. Well, I did have to taste one, just to make sure they were chewy and gooey and they are!!

This is one book to rush out for...or at least add to your wish list. And a great gift for someone else. They'll love you forever!

The Jewish Princess Feasts & Festivals

noreply@blogger.com (Ruth Daniels) — Mon, 14 Sep 2009 19:32:00 +0000

Just in time for the holidays...I'd never heard of the Jewish Princess ...well, that's not true, I have two of my own and I'm sure my parents referred to me and my sister often as Jewish Princesses. I just never heard of this particular Jewish Princess phenomenon. Georgie Tarn and Tracey Fine are the force behind this sensation over in the UK. They write for the Jewish Chronicle, UK, appear with celebrity chefs on TV and have their own website.

Feasts & Festivals is their second kosher cookbook and is filled with delicious recipes for all the holidays and a million princess parties as well. The recipes are simple to follow and ...can I just say.,..
the Muesli Breakfast Cookies filled with dates and figs were a huge hit at my Honey's office.
and the Honey Cookies, soft and tender were delicious. I added some lavender buds to some of mine...a Jewish Princess is expected to embellish, after all.

The JP writing style is fun, at times irreverent, but never too irreverent...and takes us through the various traditional feasts from holidays to weddings, bar & bat mitzvahs and more...what they mean and how to celebrate them - Jewish Princess style, of course.

And I can't resist sharing...
"A Jewish Prince asks a Jewish Princess what her favorite fruit is,
"Well", she says, "I've always been partial to pairs...of earrings, shoes, handbags..."

I still haven't decided on my Rosh Hashanah menu, could it be the Spanish Chicken, Champagne Salmon, Chicken Marmelade...lots of tasty treats that have me drooling just reading about them.

This is a particularly great book for the new Jewish Bride...still a princess, don't worry.

Slow Cooker Comfort Food

noreply@blogger.com (Ruth Daniels) — Thu, 27 Aug 2009 13:58:00 +0000

Slow Cooker Comfort Food is not the first slow cooker book Judith Finlayson has written at least six others...I even have one or two myself. And now that the weather is turning cooler and I know...like it or not...that those brisk days of Fall will be followed by the bone chilling cold of winter in the Maritimes...let's just say....slow cooked comfort food sounds just about right to me.

When I think comfort food + slow cooker, I first think of roasts or stews and there are plenty of those in the book. In fact....

...first up Sunday Pot Roast Dinner , which met all the comfort food criteria...lots of thick, rich gravy, meat that falls apart - you only need a fork, glass of wine and friends to round out the perfect meal. We had all the above.

And there are 28 soups from delicate like shrimp bisque to hearty gumbos and lentil based soups. There are even desserts (cranberry pecan pear crumble & maple spiked carrot pudding with candied ginger sound particularly appealing) and appetizers (lots of dips and what really caught my attention - two kinds of corn bread! Yes, corn bread in the slow cooker! You actually place all the ingredients into a loaf or round pan that fits into your slow cooker...I definitely have to try that out).

But the most wonderful part of the book is the broad ethnic variety of dishes, lots of curries, Moroccan Lemon Chicken with Olives, smothered country-style ribs, lamb shanks braised in tomato sauce with lemon gremolata (one of my favorite Italian dishes), winter borscht that must be from Eastern Europe...the list is endless...well almost endless.

And I haven't even mentioned all the vegetarian dishes like gingery red lentils with spinach & coconut or saffron spiked squash tagine with couscous, tofu enchiladas....

All in all 275 serious comfort options to try.

Curry Cuisine

noreply@blogger.com (Ruth Daniels) — Wed, 26 Aug 2009 13:17:00 +0000

I seem to be on an Asian kick lately and was very excited when I received this Curry Cuisine - Fragrant dishes from India, Thailand, Vietnam and Indonesia. Long title but then... here's a quote from the cover:

"Originating in India, curries have been traveling across the world for thousands of years. Curry Cuisine follows this journey, exploring how immigrants adapted their cooking skills, accommodated new ingredients, and borrowed from existing native cuisines to create an astonishing cornucopia of hybrid curries"

I couldn't have said it better myself. Nor could I have been more surprised at the subtle (and not-so-subtle) differences from region to region, country to country.

There are many things to love about this book:

glorious photos, not just of recipes, but of marketplaces and ingredients. You can smell the spices and hear the bustle!
lovely intros painting a picture of each country and their curry preferences. Did you know that "every Pakistani would eat meat every day. Lentils & beans are also sometimes used as a main par of the curry, but mainly for economic reasons", or that Japan got its curry not from Asian neighbors but from the British in the mid 19th century?
each chapter is focused on one particular region and opens with spices and herbs commonly used there.

Naturally the hardest part was choosing where to start....do I go with the curries I'm most familiar with Northern India - Rajasthan (lamb & sweet corn curry perfect for all the local corn being harvested), Delhi & Punjab (chicken curry recipe has me drooling), Lucknow & Awadh (lots of lamb choices which would be great with local Nova Scotia lamb), Bengal (the bhapa lobster looks very tempting) and Southern India - quite a few shrimp dishes catch my eye...and did you know that "South Indian cuisine employs a much simpler collection of spices & flavors and gives great importance to the balancing of flavors. Subtle variations are created and layering of spices makes the food lighter"? I just always thought of it as spicier - hotter.

But I digress...what about Myanmar & Maritime SE Asia - Malaysia, Singapore (chili crab anyone), Indonesia, the Philippines have lots of kaffir lime, lemongrass, tamarind, dried shrimp, coconut...the ingredients are fantastic. Then there's Thailand and I know I'll be trying one of the Mussaman curries. Cambodia has a steamed snails in curry custard that sounds intriguing. Laos and Vietnam and then "The Outposts" - Africa, the Caribbean and Britain followed by Japan with very interesting dishes.

But I decided to start with Pakistan, combining two interesting dishes ...

Lamb & Tomato Curry which was much milder and more mellow than I expected served over Chickpea & Rice Pilau that was very aromatic.

Now where will I head next? Good thing my passport is up to date. Any suggestions?

300 Big & Bold Barbecue & Grilling Recipes

noreply@blogger.com (Ruth Daniels) — Tue, 25 Aug 2009 12:45:00 +0000

If you follow my blogs, you know I love grilling. I find it a very healthful way to cook.

If you follow my blogs, you also know I've been whining a lot about not having a BBQ here in Halifax...condo living with no balcony, no terrace, no patio, no porch...in a word, no barbecue.

So, you must be thinking...why would she continue to get barbecue books?

Masochistic...possibly. But I do have a couple of great indoor tools...my Cuisinart GR-4 Griddler and my 10-Inch Cast-Iron Square Grill Pan .

And I do want to share great grilling recipes with my equally BBQ-challenged blogging friends.

There are tons of recipes in this book that are so adaptable to indoor cooking, you won't even think twice before trying them. And remember, you can also use your broiler to grill tasty meats, vegetables, breads....whatever, even if you don't have a grill pan. Just place a cake rack over a rimmed baking sheet lined with foil (for easy clean up), place the top oven rack closer to the broiler element at the top of the oven and you're ready to go.

I have lots or recipes earmarked - there are 36 rubs and sauce recipes alone..wasabi vinaigrette, soy-ginger marinade, Provencal flavoring paste (I think that's up very soon to be used on the Grilled Salmon Nicoise Salad), glazes, butters and how about a Bloody Mary Salsa...not your cup of tea (pardon the pun), then how about a golden papaya or pineapple mandarin salsa instead?

Being a rib fanatic, I'll be experimenting with Florentine style ribs with lots of garlic and fresh rosemary for a dry rib, and a honey-basted Asian style for sticky, finger licking options.

You vegetarians out there are lucky too. The Argentinean Grilled Vegetable Platter with Chimichurri sounds awesome, as does the Vegetable Kebabs with Za'atar.

And now that I've got your undivided attention....

Grilled Shrimp in Garlic Wine Marinade with Spicy Peanut Sauce

Just to show how versatile this book is... The recipe calls for huge shrimp and would be perfect as appetizers, "cocktail party" food, grilled individually or on pre-soaked skewers with the sauce on the side for dipping, or as a main course served with a zesty salad...

I had an entire box of fusilli cooked and ready for the effects of Hurricane Bill...which never really impacted us, fortunately (pasta is a perfect base for salads when there's no power)...but I digress. Instead of discarding the marinade, I boiled it for a few minutes and then tossed the hot pasta with it, topped it with shrimp and a dollop of the sauce, which was so good, I added more and frankly, could just eat the sauce with a spoon!

Bottom line...300 Big & Bold Barbecue & Grilling Recipes is a fantastic book - with or without a BBQ.

Everyday Indian

noreply@blogger.com (Ruth Daniels) — Thu, 13 Aug 2009 16:40:00 +0000

I love East Indian food. I love quick and easy meal preparation. So how could I pass up this delightful find - Everyday Indian by Bal Arneson which is perfectly fabulous. Her philosophy, by the way...is that no one should spend more than 25 minutes in the kitchen to make a healthy Indian meal. I'm all for that! The book is filled with "100 fast, fresh and healthy recipes"...says so on the cover. But that's not the only awesome thing about the book.

The recipes are so interesting and unique and Bal puts a spin on dishes that only she could do. She was born and raised in Punjab, India and learned the very traditional ways to cook from her mother and grandmother. Then she moved to Canada and applied what she learned...cooking simply, healthfully and delicously (not a word, but it should be)...and added a very Canadian spin to many of her dishes.

For example - although I love Indian food and eat it whenever I get the chance - and make it occasionally too, I never tasted the likes of these....

Curried Spaghetti Sauce

Grilled Salmon with Mango Salsa

Salmon Paneer Cakes

I was out of canned salmon so I substituted crab instead - fabulous and I might even try it with chopped cooked shrimps.

Since I'm a huge fan of Butter Chicken, I'm definitely going to try her No-Butter Chicken, which is a much healthier version made with yoghurt and a little brown sugar instead of all that clarified butter/ghee.

And the Curried Scallop Salad - scallops dipped in Garam Masala before searing...I'm drooling.

Of course I'll be making soups like no cream cauliflower, lentil & split pea, plus many of the traditional vegetable dishes like cauliflower with yams, potato curry, green peas with paneer and potatoes...

If you're like me...less time in the kitchen is a great idea... you love Indian food... you love to experiment...then this is the book for you.

Jamie's Dinners

noreply@blogger.com (Ruth Daniels) — Thu, 30 Jul 2009 15:04:00 +0000

Jamie's Dinners: The Essential Family Cookbook - the title says it all. The book has been around since 2004, but is just as good today as it was back then. Even then, Jamie was talking about getting grocery stores to favor local producers and reminding us that the quality of ingredients does make a difference to a dish.

In truth, I've mostly used this book as an inspiration point...flipping through recipes and then taking what meets my fancy to create something all my own.

That said...I have earmarked three recipes to try...Spanish Roast Chicken that stuffed with par boiled lemons and sit on par boiled potatoes with some sliced chorizo sausages over top. Tell me that doesn't sound spectacular!

His Summer Pan-Baked Salmon has been the backbone of my roasted salmon dishes, but I'm going to try doing it exactly as he suggests next time out...parboil new potatoes and green & yellow beans, then toss them with fresh herbs, drizzle with olive oil in a roasting pan. Make slits in the skin side of the salmon fillets and stuff them with the rest of the herbs. Roast for about 15 minutes at high heat. ...well you get the idea.

For our next cool day..we're into muggy summer right now...I'm making Spanish Chickpea & Chorizo Soup that has me drooling just from reading the ingredients...including Spanish ham, hard boiled eggs, fresh tomatoes and, of course, garlic.

Which is your favorite Jamie Oliver cookbook? I can't choose between the three I have and the ones still to come.

Cook With Jamie

noreply@blogger.com (Ruth Daniels) — Thu, 30 Jul 2009 14:22:00 +0000

Cook with Jamie: My Guide to Making You a Better Cook is Jamie Oliver's seventh book (although he admits it should have been his first). It really is my favorite "go to" book when trying to make some new-to-me basic sauce or understand which cut of meat comes from which part of the animal...which need slow cooking, which do with a quick grill...

It has wonderful photos, walking you through each step of simply delicious, and incredibly easy to make recipes. ...like this awesome

Stained Glass Pappardelle

Best Mac 'n Cheese on the planet (my words)

But, for me, the book is more about inspiration. It helps you understand exactly what works with what and why...like page 187 (I just randomly opened the book), there are 4 very different, very delectable roast chicken breast recipes. This page follows the pages on cuts of chicken, cooking tips for each "cut", and focuses on how to cook a great meal for one (all done in foil for easy clean up). See...you too can be a Jamie Oliver just by understanding some simple basic kitchen truths.

So if you're looking for an excellent kitchen "bible"...this is the one. Whether you're a novice or a seasoned cook, there's always something to learn. And if tips and recipes aren't reason enough to buy this book...Jamie donates 100% of profits to his Fifteen Foundation.

Come along and be a part of something wonderful.

Jamie's Italy

noreply@blogger.com (Ruth Daniels) — Thu, 30 Jul 2009 13:26:00 +0000

I can't believe that I haven't written about Jamie's Italy yet. It's been on my shelf for three years and on my counter, helping me with dinner, umpteen times! If you didn't love Italian food before reading this book, you certainly will after.

The recipes are wonderful and even better than that are Jamie's commentaries - sharing conversations with locals (you really do feel like you're there), and educating us about which food is grown where and how each district has their own take on "the only way" to prepare dishes.

Here are just a few of my favorites...

Sausages & Lentils Pomodoro

And naturally, in honor of Presto Pasta Nights, there's....

Shrimp Vermicelli with Arugula

Chicken & Mushroom Spaghetti Tetrazzini

Did I mention the snapshots of Jamie on his journey? No?...well they're wonderful too. Jamie takes us through Italy - top to bottom and the recipes are from antipasti (starters) to dolci (dessert).

I'd say this is my favorite book, but then so are Jamie's Dinners and Cook with Jamie. Which one is yours?

The Flavors of Asia

noreply@blogger.com (Ruth Daniels) — Fri, 10 Jul 2009 10:50:00 +0000

Flavors of Asia is definitely one of those books where you can absolutely judge a book by its cover. The Korean Onmyeon - Beef Broth & Braised Rice Noodle Soup with beef and kimchi (my daughter thinks it should be deemed a national treasure) immediately catches your attention and there's no stopping it after that. The photos are stunning, the recipes, delicious...so what more could a person possible want from a book....

One very special element is the manner in which it's presented. Many cookbooks that I call "National Graphic" ...you know the ones with combination of different cultures... puts each of the different regions/ethnic groups separately. Not so with this lovely treasure. Like most typical cookbooks, it's arranged traditionally - appetizers, followed by soups, followed by salads & vegetables, followed by meats, followed by...well you get the picture. This makes for such an interesting presentation of the world we live in. Today, it's so much closer and smaller, with so many unique and wonderful dishes just around the corner.

But let me start at the beginning...at least to when I first opened the book. Now, from the title I was expecting China, Singapore, Vietnam, Japan, maybe even Korea and Thailand, but (although I did study geography in school) I would never have included India...ridiculous, I know. And as I was flipping through the book, drooling at every page and bookmarking many of the recipes for later, I found a personal "AHA!" moment. If you asked me (before I opened the book) which country would I want to eat my way through first, I would have said China or perhaps, Thailand...maybe Vietnam, after all, a huge bowl of Pho is the most nourishing dish I can think of.

What I discovered was that all the dishes for my first meal from the book was composed of Indian dishes....

The Spinach, Onion & Potato Pakoras were ...well, there really are no words to describe it. And, I admit, it will be quite a while before I get to eat it again, being on South Beach Diet, which means potatoes and frying are limited. But the high heat of the oil somehow had the very crispy spinach just literally melt in your mouth and very little grease was left (once cooked I scooped them out with a slotted spoon and let them rest over a paper towel lined baking sheet).
These Masala Shrimp were fantastic over rice (next week I can have them over brown rice, but they'd be tasty on their own). Shrimp, avocado & cilantro are the stars. I was quick and easy and ...well, they were gone in no time at all!

Don't get me wrong, I also have these dishes bookmarked too....
From Vietnam: Shrimp & Cucumber Salad,
From Singapore: Stir fried spicy noodles,
From China: Fried rice with Chinese Sausages (I adore them and one local Asian market carries them!)and General Tso's Chicken
From Korea: well I'll leave it to my daughter to make the Baechoo Kimchi
From Thailand: Pad Thai, naturally, but also Shrimp Salad - cutely wrapped in lettuce lealves, Lamb shanks in Massamum Curry (my favorite taste sensation),
From Japan: Daikon "Fettuccine" with Tomato Basil Sauce
And naturally more wonderful dishes from India, like Goan Shrimp Curry and Lamb Biryani

Plus wonderful condiments, gravies and desserts from everywhere. It is going to be a long and fruitful journey through all of Asia.

In a nutshell, if you're into exploring other cultures and are particularly enamoured with The Far East...this book is for you.

Notes on Cooking

noreply@blogger.com (Ruth Daniels) — Thu, 09 Jul 2009 12:09:00 +0000

You'd be hard pressed to find a food related book on my shelves (and there are more than 200) that do NOT have a recipe. Even Ruth Reichl's wonderful books like Tender at the Bone: Growing Up at the Table has some recipes.
So what would someone like me want with Notes on Cooking: A Short Guide to an Essential Craft you might wonder. Whether you're an experienced cook or just recently discovered that the kitchen can be more than a fridge and a microwave to heat up those frozen dinners....this is a must have book.

It's filled with fabulous gems of cooking wisdom from Lauren Braun Costello who learned her craft in the kitchens of some of the world's most renowned chefs.

It's a little book...small enough to have a permanent spot on your counter top. In the 135 pages you will find 237 short tips about everything from the obvious to the "wow! I never knew that!" and "so THAT'S why....!"
,
She has the notes organized by theme that demonstrates real kitchen logic even in the presentation of each gem. I especially love the "flavor Lexicon" at the end of the book. Perhaps now I can use some words other than juicy, delicious and scrumptious when I write about the dishes I create.

I thought I'd share just a few of my favorites...they're all great, so it was hard to choose.

It goes without saying that we all KNOW we should really take time to actually read a recipe through before starting to make it, but, if you're anything like me, you have (on more than one occasion, for me) found yourself halfway through a recipe to discover that the last-minute meal actually requires overnight marinating or some key ingredient you were sure you had...and well...you don't!

The very first chapter in the book is called "Understanding the Recipe" and the first four notes are actually about reading the recipe....

1. really read it with no distractions, making mental inventory of equipment, ingredients and timing;
2. read it again thinking about the finished dish - flavors, aromas, textures;
3. read at least three similar recipes (she gives examples) so you can decide on which way to go; and
4. although you can vary many of the ingredients to your taste, if it's in the title, leave it alone - "Don't make Boeuf Bourguingnon if you don't like beef. See what I mean about obvious? But how often do we do something similar and then are disappointed in the results.

There are chapters on tools & equipment (probably most important of which - cook for the kitchen you're in - life is very different in a tiny apartment kitchen to a state-of-the-art celebrity kitchen), procurement & storage (do not use metal for storage and don't defrost on the counter - she does explain all of her ideas), mise en place (my favorite thing to do...prepare all the ingredients before you actually start to cook - 11 tips in this section alone).

Sections on Building Blocks (12 really interesting notes....did you know that "there is a fixed sequence to sensory experience of consumed food...first ...how food smells and looks. Before the tongue identifies texture, it feels the temperature....") and Temperature are so informative, I hardly know where to start...but my biggest learning from the Temperature section is this - never jump food more than one temperature state at a time! And I'm only at page 44!

Appendixes or appendices (both acceptable ways to spell it, by the way) provide a list of classic combinations - like fresh cherries with basil and black pepper (I'm drooling); cooking essentials; and even a list of books she recommends to continue our education.

I know I'll be reading and rereading this book often. What about you?

The South Beach Diet Super Charged

noreply@blogger.com (Ruth Daniels) — Wed, 08 Jul 2009 14:27:00 +0000

I cannot believe that I've never talked about The South Beach Diet Supercharged: Faster Weight Loss and Better Health for Life especially since I just lost 7 pounds and 1 inch around my waist in just one week!

But where to start....how about a simpler read. It's important to understand the "WHY" when dieting, but I have to confess that often I end up like Charlie Brown, listening to his teacher when everything sounds like...

No worries with this book, the rationale is logical and easy to understand...even for me.

Next reason...a wonderfully easy and short exercise program that switches between interval walking and total body fitness - twenty minutes a day!!! Even I can do that!

Naturally, though, it's really all about food. The first time we did the diet, we lost twenty pounds each within a month and stayed that way for a couple of years. The move to Halifax two years ago somehow enabled us to move away from the healthy life style - less walking around town, less eating grilled food (no BBQ)...but that is all behind us. The recipes are so delicious even on Phase One - many will be continued long after we're done losing all the weight we want to.

Seriously....we've had guests for dinner and they never had a clue that the food was "diet" food until we told them.

Some of my favorite dishes so far....

Chicken Meatloaf with Mushrooms & Beans

Pecan Crusted Tilapia

The book calls for trout, but just demonstrates how versatile the recipes are) and now I can use ground pecans or other nuts to bread just about anything!

And I may never make real potato salad again after tasting this Hearts of Palm "Potato" Salad

I hope you follow our South Beach Diet journey at Once Upon a Feast.

Bobby Flay's Burgers, Fries & Shakes

noreply@blogger.com (Ruth Daniels) — Mon, 01 Jun 2009 19:44:00 +0000

Who doesn't love a burger? And Bobby Flay's latest book Bobby Flay's Burgers, Fries & Shakes ...title says it all folks! ...has some great variations to wow your friends and family.

Truth is, I haven't made a milkshake in years...not since the girls were little and my waistline expanded, but reading that section definitely took me back to teenage days spent at the Orange Julep in Montreal with burgers, fries & shakes served by cute waitresses (yes, they were still called that!). And even though I'm a classic vanilla milkshake girl...the blueberry pomegranate, and the blackberry cheesecake and the double chocolate and the....Oh dear, I just grew a pant size and I'm only thinking of them!

As for fries...there are perfect fries, bistro fries, grilled steak fries, oven roasted fries and more including two awesome looking recipes for onion rings.

But seriously, folks...if you know me...you know what a carnivore I am, so I headed straight to the burger and condiment sections. I love the first two short sections that explain the critical elements of a burger and, if you're a cheeseburger fan...which are the best cheeses to try and why.

One interesting fact...all the beef burgers (and there are twenty six beef, a turkey and four fish burgers in all) are just beef (Bobby prefers chuck that is 80% lean & 20% fat seasoned with a little salt & pepper-that's it! - No fillers, no spices (all the variety comes from the cheeses and dressings/condiments).

My favorites so far...

The Argentinean Burger with Chimichurri Sauce

The Wild Mushroom & Cheddar Burger with Chipotle Ketchup

Not sure what I'll choose next, because each and every one sound delicious.

Nadia G's Bitchin' Kitchen

noreply@blogger.com (Ruth Daniels) — Fri, 29 May 2009 17:49:00 +0000

I might not have picked up a copy of Nadia G's Bitchin' Kitchen Cookbook: Rock Your Kitchen-And Let the Boys Clean Up the Mess , given that I'm such a prim & proper lady...okay, perhaps not, but even if you are, the book is funny, cool and the recipes are fantastic, so give it a go. You'll be glad you did.

But let me back up a bit. Last weekend I was attending the Eat Real Eat Local Foodblogger Panel, which was terrific. More about that at another time, but just by visiting the site (don't skip the intro for some astonishing food stats) and pledging to commit to prepare, buy and eat more locally grown foods, Hellmann's will donate to the Evergreen Foundation - 100,000 actions=$25,000 to their projects.

One of the participants, Angelique writes for the Bitchinkitchen.tv blog and she gave us each a copy. Naturally, I have every pasta dish bookmarked for a Presto Pasta Night entry....plus a whole lot more.

This time, though, I wanted to make the "Spicy Beef Kebabs with Mint". It sounds awesome and the photo looks good enough to lick off the paper. Here was my dilemma though

ONE: it's Spring and there's nothing like Spring lamb from Nova Scotia and coming right off of the panel where everyone agreed that the fresher and closer to home, the better the food tastes...well, that plus the sprig of mint sitting on what I know as tzatziki (Nadia calls it Mint Sauce - and it is and anyway...she's way to cool to argue with. She might even get her very muscled boys to come after me...but I digress). Bottom line...the photo made me opt for lamb.

TWO: when we moved from Toronto and sold the barbecue, we also had a garage sale and sold the skewers I rarely used anyway...and since we don't have a place for a bbq (no lawn, no porch, no terrace, no balcony...see where I'm going with this?) I didn't replace them.

THREE: my original intention was to mold the lamb around the skewers (like Nadia G suggests) and then I was going to serve them in a pita pocket with the tzatziki. Good idea, even as a burger, but the problem was it all disintegrated when we put the burger in the too big pita pocket, which was also too thin, so the "sauce" made it all fall apart. Nadia and the gang would be laughing their asses.... oh, right I don't talk like that! Good thing we had buns!

Spicy Lamb Burgers with Minty Tzatziki

I will be trying the real deal out at my daughter & son-in-law's, after all they do have a brand new bbq and I'll even splurge for the skewers. The taste, after we stopped laughing - awesome!

Relaxed Cooking with Curtis Stone

noreply@blogger.com (Ruth Daniels) — Tue, 05 May 2009 18:45:00 +0000

Perhaps it's just that Curtis Stone looks like he lives on the beach, or perhaps it's that whenever I think of Australia, I only think of summer. Whatever my weird reasoning, I think I got a sun tan just reading his new cookbook....Relaxed Cooking with Curtis Stone....and relaxed is the key word.

I was in heaven from "first thing in the morning" with granolas, smoothies, caramelized nectarines with yoghurt and honey to "sweet dreams" (the last delicious chapter) with espresso creme brulee, chocolate souffle, green tea ice cream...the list of sweet endings is endless...and every chapter in between has me chomping at the bit.

There are countless weekend breakfasts, brunches, lunches and quick week night dinners that will delight everyone and each dish is so simple you'll never break a sweat, even if it is hot outside.

Just a taste of things to come at my house...I've earmarked plenty, but will definitely try these in the next few weeks...cheesy crepes with prosciutto, sun dried tomatoes and olives; sticky chicken drumsticks; all American baby back ribs (I'm a sucker for all things meaty and sticky); steamed mussels with chorizo and white wine (I'm drooling even now at the thought of picking up local Indian Point Mussels at the market this Saturday); pan fried halibut with black beans and cilantro chili salsa; paella with shrimp, mussels, clams and scallops (all local - it's good to live in Atlantic Canada!)...I could go on forever, but I will stop and share the two side dishes I made to go along with some grilled local lamb chops. There is no recipe for the lamb, but Curtis's way of simple cooking is contagious - just a few ingredients...fresh and seasonal and a little help from fresh herbs - and you're ready to feast.

Curtis's Sauteed Wild Mushrooms with Baby Spinach took less than 10 minutes and was so delicious even though I only used shitake and cremini this time around. And frankly, that probably would have been enough to accompany my grilled lamb chops...I know it will be awesome as a bed for roasted salmon....but I couldn't resist this...

...his Roasted Acorn Squash with Thyme and Maple Syrup....pure candy! and a perfect complement to any grilled fish, chicken or meat.

I think perhaps tonight's dinner will be linguine with garlic shrimp & pesto...drool, drool.