Cookbooks & Apps 4EveryKitchen

The Lazy Gourmet

noreply@blogger.com (Ruth Daniels) — Thu, 29 Dec 2011 13:56:00 +0000

The Lazy Gourmet: Magnificent Meals Made Easy....actually, I'd prefer to call this the Relaxed Gourmet... is for those of us juggling so many aspects of our lives... work... family...friends...personal time....what is that?...I digress.

The book is the brainchild of Robin Donovan & Juliana Gallin (check out their very cool and useful website ) and it's filled with the most marvelous... and truly inspired dishes. Just because you don't have hours and hours to spend in the kitchen, does not mean you can't prepare spectacular meals. Your guests will really rave about the "coolness" factor of whatever you serve them. The recipes are so simple to prepare, yet give the impression that you've been slaving away.

It being the Holiday season as I finally write this, we often find ourselves scrambling to serve those last minute visitors.... once we realize that we've just said...."sure.... come on over!" and we realize that we need to feed them!

That appetizer to go with a bag of chips and a "libation"...(your favorite holiday beverage) ... White Bean, Mint & Parmesan Dip comes together in less time than it takes to hang up the phone!. Do serve it in a prettier bowl than I did and whip up a double batch, it goes quickly.

The Rice, Barley, Lentil & Mushroom Pilaf, takes five minutes to throw together and while you're showering, dressing and tidying up (i.e. throwing things in a cupboard) the pilaf is simmering away, making your house smell divine.

I have lots of pages bookmarked. Soy Ginger Cured Salmon ( a few minutes to prepare & two days in the fridge) will blow everyone away. Moroccan Chickpea Stew with Charmoula, Gemelli with Roasted Cauliflower, Tomatoes & Crispy Breadcrumbs and Spiced Chard with Quinoa & Currants all sound fantastic and healthy option for those who want to cut back on meat, and still feel satisfied. It's a given that vegetarians will be in Heaven.

That said, there are Spicy Crab Cakes and Pistachio Crusted Leg of Lamb with Spiced Yogurt Cilantro Sauce that have me drooling as I write. Not to mention, chicken, beef, fish and seafood.

BOTTOM LINE: This is one book you'll turn to often in 2012, making brilliant dishes in no time.

Unquenchable

noreply@blogger.com (Ruth Daniels) — Wed, 16 Nov 2011 13:30:00 +0000

Don't get me wrong... I love to drink wine. That said, I am definitely not a connoisseur, just one of those people who may not know about wines, or even want to really learn all the ins and outs of the various grapes, the distinctive wine making processes, or any of the other facts that real wine aficionados savor as much as the flavor. I'm one of those who hopes that the person selling the wine, really knows what will be the perfect choice for the dinner I'm preparing. So when I was approached by Natalie MacLean to write about Unquenchable, I was hesitant at first. But so glad I agreed in the end.

The subtitle says it best "A Tipsy Quest for the World's Best Bargain Wines". To research the book,Natalie traveled the world for five years and sampled 15,267 wines, hunting for inexpensive, delicious wines. And in doing so collected some wonderful stories to bring, not only the wine, but the winemakers to life. I particularly love her take on Wolf Blass the iconic face behind one of Australia's leading brands.

About the book....as Natalie puts it..."It's as much a travelogue and memoir as it is a guide to wine". It's a great read even if you're not serious about learning which wine comes from where, goes with what, best vintages, etc.. Natalie's writing style had me feeling like I was along the journey with her, chuckling at her funny tales, captured by the unique history of each producer, and embracing all that she did. I even got to appreciate some of the finer points that distinguish one wine maker from another.

Every chapter has Insider Tips (fantastic for those of us who what a few pointers of each region); Wineries Visited; Best Value Wines of the Region; Top Value Producers; Terrific Pairings ( where I usually start); and Resources & Related Readings (for those who really want to take it up a notch).

But I think the section of each chapter that I really love best is the Menu for Wine Cheapskates, after all, I really am all about the food! You can find many of the recipes on Natalie's awesome website, filled with all sorts of info.

Bottom line: a great book for those of us who enjoy wines, don't want to spend a fortune on them, would like some anecdotal information about what them without going into too much depth. And for those of you who do want deeper insights, Natalie has lots of references for you.

The Complete Whole Grains Cookbooks

noreply@blogger.com (Ruth Daniels) — Fri, 11 Nov 2011 14:52:00 +0000

It doesn't seem that long ago that I would run in terror at the mere mention of whole grains... and truth be told, I still can't imagine my mother's Creamed Salmon on Toast served with anything other than grocery store white sliced bread... but that's all about childhood memories.

Now, it's much easier to find delicious whole grain products and dishes. Where it was once hard to find ONE version of brown rice, now there are shelves and shelves with a wide variety of rices and grains like Quinoa, barley, buck wheat, millet... the list is endless. In fact, rather than running from them, I seek them out gladly.

The Complete Whole Grains Cookbook is perfect for those who already love whole grains and especially useful for those of us who want to try to eat with healthier options. If fact, there's a wonderful whole grains primer with charts, and photos and lots of excellent tips on how to cook them, their nutritional value, which cook quickly and which take a while, their disease fighting abilities and more. There's a detailed description of all of them from Amaranth (a new one to me, so I thought I'd share the description...)

"The name... comes from the Greek word meaning unfading. It is a bushy plant related to spinach and the leaves are used in various cuisines around the world. For instance, in Asia they are steamed or added to stir fries and in the Caribbean they add depth to the regional stew, callaloo. The seeds are used as a grain....

...Like quinoa, amaranth gros in adverse conditions and is heat and drought resistant..."

...to wild rice and every letter in between.

The quote above is much more detailed, but you get the idea. In addition to discovering the interesting heritage of each grain, there's a culinary profile ("amaranth is a bit of an acquired taste because it has a strong earthy flavor..."), nutritional profile, how to buy, store and cook the grain and how to store once it's cooked. If you're new to some grain or other, it's a perfect place to start.

If you're more knowledgeable, head straight to the recipes. They're delicious. I thought I'd share last night's dinner...

Saffron Scented Shrimps served over Chile Rice It was a lick the bowl clean dinner!

I have so many recipes earmarked, I hardly know where to begin. There are Breads & Breakfasts (I'm definitely going to make the Cranberry Orange Pecan Muffins made with whole wheat & barley flour). Followed by a section on Soups ( Thai Inspired Peanut & Wild Rice Soup or stick to your ribs Fragrant Beef & Barley Soup with Chinese Mushrooms). The book runs through the traditional gamut... salads, poultry, fish & seafood, beef, pork & lamb, meatless mains - that are truly substantial enough for even those carnivores at the table.

And if that doesn't get you to try the book, how about the desserts. I made some Oatmeal Shortbread Squares that my husband said were addictive... so good, in fact, I never got to take a picture. Guess I'll have to whip up another batch.

Bottom line: if you're looking to add more healthful recipes to your repertoire, this is definitely the book for you. It will sit on my counter rather than be hidden on a shelf and I'll be using it often.

Joy Bauer's Food Cures

noreply@blogger.com (Ruth Daniels) — Wed, 09 Nov 2011 13:38:00 +0000

The title is a mouthful... Joy Bauer's Food Cures: Eat Right to Get Healthier, Look Younger, and Add Years to Your Life It is a huge book (more than 500 pages) and I was trying to figure out how best to describe it here. But before I do that, let me introduce you to Joy Bauer for those of you who don't follow NBC's The Today Show. Joy is their nutrition expert. She is also the nutritionist for the New York City Ballet, co-host with Florence Henderson for RNTVs Good Food-Good Deeds, columnist for Woman's Day Magazine, author of two diet cookbooks, her own web site... The list goes on.

When I was approached to review this book, I had my doubts... since the only "diet" I ever found good for me was The South Beach Diet... and even then, I followed most of the principles... but none of the portion sizes- no wonder it took as long as it did to lose the 20 pounds.

So when I received the book, I was skeptical, but the cover intrigued me... it wasn't just about losing weight... although, let's face it, no matter what ails you, being overweight does not help... it offered much more than simple (oxy-moron) weight loss.

"Eat right to get healthier, look younger and add years to your life
Lower cholesterol
Relieve Arthritis
Boost memory & mood
Drop pounds
Manage Diabetes & migraines and more!"

Naturally, before actually doing any real reading, I did some flipping through the book and found two recipes I just had to make.

Who could resist these Gingery Pumpkin Muffins .... no matter what your condition? They're actually in the chapter on arthritis and here's what Joy had to say about them...

" I call these Muffins with a Mission? Enjoy one as a midday snack or couple with an egg, fat-free yoghurt or glass of fat-free milk for a balanced breakfast. Either way, it's win-win - just 131 calories and created to help ease the aches and pains of arthritis."

And being a meat eater, I had to try Skinny Shepherd's Pie, which my Honey thought was better than any he'd eaten (which obviously includes my own), and I had to agree. He liked his with the cheese topping, I preferred mine without, but we both thought it delicious.

Now that I've whetted your appetites... a little about the book. Since many of her clients (60%) consider weight an issue, it seems logical that chapter one is about weight loss, not to mention that being overweight is often a symptom of serious medical conditions. I thought I'd share her some of her top tips for thinking like an nutritionist which is primarily common sense, but it never hurts to repeat some of them here:

Preplan meals as much as possible
Purge your home of unhealthy food
Load up on vegetables
Eat 2+ servings of fresh fruit daily
Choose whole grain over white
Don't forget breakfast & eat within 90 minutes of waking
Fill up on fibre
Aim for 3+ services of calcium rich food daily
Eat every 4-5 hours
Exercise every day
Curb your calories after 8PM
Be patient with yourself (I like that one the best)

What I love most is the organization of the book: (Losing weight, Looking great, Living Long & strong which has chapters on cardiovascular disease, arthritis, type 2 diabetes, osteoporosis, vision, & memory, Feeling good (with chapters covering mood, migraines, PMS, insomnia, IBS, Celiac disease and cancer prevention).

Each chapter is introduced by what affects that condition - especially which foods affect the condition from those you should eat, like antioxidants like Vitamin C , E, Selenium... for healthy looking skin; and what are the best foods for each. The format may be the same throughout the book, but the facts, tips, guidelines are very specific to each.

Every chapter has a 4 step program: 1) Start with the Basics; 2) Your Ultimate Grocery List; 3) Going above & beyond; 4) Meal Plans ... and of course ... delicious recipes!

Bottom Line: A great reference and resource book to have on your shelf - for the generally delicious recipes and even more importantly, for the focus on very specific medical conditions you or your loved ones might encounter. It's always shocking to hear from a doctor that we now suffer from X and have to dramatically change our life style, especially our eating habits. Where do we begin? How do we know which of the foods we currently eat are good or bad? Or do we just throw the baby out with the bath water? This book really makes it much easier to make the transition and calm our fears.

Canadian Living The International Collection

noreply@blogger.com (Ruth Daniels) — Tue, 25 Oct 2011 13:30:00 +0000

If you recognize "Canadian Living" at the top of the photo and are excited even before you open the book, you're probably Canadian and used to picking up the magazine for all sorts of reasons. Mine obviously go to the food articles and recipes. And although they say "Don't judge a book by its cover"... I dare you to pass by this one and not stop dead in your tracks!

So when I was offered a copy of the latest book fresh out of the Canadian Living test kitchens, how could I refuse. Canadian Living: The International Collection: Home-Cooked Meals From Around the World is filled with stunning photos and menus from the Caribbean, China, France, Greece, India, Italy, Japan, Morocco, Portugal, South America, Spain and Thailand. And it's hard to choose where to begin. In

The menu ideas are listed at the back of the book but the recipes are laid out traditionally starting with Appetizers (I must try the Spanish Rosemary Shrimp in Sherry, the Indian Spiced Lamb Samosas, the Italian Squash Agnolotti with Sage & Walnuts... sorry, lost control there for a minute).

I haven't even started talking about the other sections, but suffice to say, most of my pages are already earmarked. Every recipe is easy to make - even those like the Squash Agnolotti can be made in steps over a few days. That one has homemade pasta and squash filling that can be made a day ahead and put together earlier the day you plan on serving. The actual "cooking" time takes six minutes in a pot of boiling water. The Sage leaves are fried in butter for two minutes and then tossed with toasted walnuts and I'm drooling already!

So far, I've only made the Greek Lamb Stew with Artichokes and it was amazing! Next up...Moroccan Harira - a lentil soup with chickpeas, dates and spices... I can't wait.

UPDATE: The Moroccan Harira was so good, I had to add it right here! Even my Honey, a self-proclaimed "I don't like soup" person, loved it.

Bottom line: If you like to experiment with exotic flavors using ingredients that are easy to find close to home, this cookbook is for you! In fact... The folks at Canadian Living inadvertently sent me two copies and I'm happy to share with one of you. Just tell me why I should send you the copy in the comments below.

Donna Hay iPad App

noreply@blogger.com (Ruth Daniels) — Thu, 13 Oct 2011 11:57:00 +0000

First off... I can't believe that my love affair with Donna Hay is ten years long! Or that I've only written about one book of the six I own - Seasons. I'll have to rectify that soon. I certainly have shared my take on many of her recipes over the years. I own most issues of the magazine and can never get enough of the stunning photography, the ease of the dishes and the pure escapism.

You can imagine how excited I was to find out about the newest brilliant addition to her dominion. an iPad app. Even better... the first issue is free!

If you know about Donna Hay, you've already left this page and headed over to get your copy. If not... here's what's so special about this app...

the most beautifully staged and photographed recipes - think Annie Leibovitz, but food-centric rather than celebrities;
same stylized articles as the magazine - like Marinated Feta - Three Ways, and Scallops and Galangal and...
same organization - Weeknight Dinners, Short Cuts, Conversions & Measures, "How to" (this month's tip is on how to prepare lobster with a couple of recipes, naturally, plus one on macing macarons); lots of cooking tips peppered (excuse the pun) throughout the sections...
even more robust than the magazines with a fantastic maze of recipes, some stepped out, some with videos... all easy to prepare, stunning to serve.

It's an easy app - there's even a tutorial at the beginning. Personally, I love wandering through it. I've done that at least ten times and keep discovering new dishes or tips or...

I could go on forever, but... I'd rather be baking one of the EIGHT Brownie recipes in the issue!

BOTTOM LINE: There is no reason on earth not to download this app. One caveat... you will become addicted!

Seafood

noreply@blogger.com (Ruth Daniels) — Tue, 11 Oct 2011 10:58:00 +0000

I can't believe that I haven't written about this book yet. Obviously it's time! Seafood, compiled by DK Publishing is quite simply... brilliant. Let me start at the beginning... with a short quote from CJ Jackson, Director of Billingsgate Seafood Training School at Billingsgate Market, the UK's largest inland fish market in East London (definitely on my list of "must visit" places).

"So many people tell me they would love to cook fresh fish bat are not sure where to start. I'm convinced this uncertainty stems from the diversity of seafood. If all fish looked like salmon, for example, we' all be experts at preparing it. Round fish, flat fish, shrimp, squid... all have particular preparation techniques."

No kidding!!!

We've all heard the term "sustainability" bandied about - much of that is about dwindling fish stock and who's over fishing. Not to mention the fact that everyone seems to have a different opinion about the subject. Seafood, gives a much needed, calm and clear approach to consumer choices and responsibility.

The second quandary many people have about cooking fish and seafood... HOW do I cook fish X or Y? Unless you live in a fishing rich locale... and even then, you're probably familiar with a specific variety most frequently caught and cooked in an equally specific way. But what about the rest of us? How can we determine what is the best way to cook any particular fish or cut of fish - fillets? steaks? whole fish? which fish? (I couldn't resist a little Dr Seuss) what techniques are there and which works best with which fish?

The third issue is, of course, recipes. While a tried and true recipe is fine, don't you wish you had a few alternatives? Again, whether you're a beginner cook when it comes to fish and seafood and you want sure success, or if you love to try different species and don't want to spoil it before it even gets to the table, or you'r just looking for new and wonderful ways to cook your favorite, then Seafood is the definitive book to have in your library.

Like all my other DK cookbooks, the photos are gorgeous - not only does every recipe looks spectacular, the techniques are displayed step by step, and to top it all off, there's a huge section identifying the various fish & seafood groups.

Like all my other DK cookbooks, the recipes are simple, easy to follow, mostly quick to make - or at least very quick to prepare, since cooking times may vary, and easy to adapt.

like this Spicy Garlic Shrimp - great over a bed of greens or tossed with pasta...

or the Pasta with Crab & Lemon that I made with shrimp instead this time.

Since my Honey is one of those who doesn't like to find bones on his plate- I most frequently stick to shrimp, scallops and fillets - haddock, salmon and tilapia. Good thing there are lots of recipe options here.

And, like my other DK books, I love how this one is organized - right up front is a pictorial index of recipes by most common choices -salmon, mussels, shrimp, crab...with some glorious photos along with page numbers for the actual recipe. Then on to sections for starters (finger foods, salads, and light bites (sushi & fish cakes come to mind). Pages and pages of soups from chowders to bisques and some Asian soups I must try - Keralan prawn soup with coconut milk, curry leaves, mustard, coriander and fenugreek seeds - do I have you drooling too? An entire chapter on paella, pasta & risotto - you know I'll be spending a lot of time here. Pies, tarts, bakes, one pot meals, curries, fried, baked & roasted, or broiled and grilled - which ever you favor or whichever you wish to try for the first time, you'll have a hard time trying to choose just one recipe.

Even though I love the recipes, I think the next section is my favorite - techniques... all beautifully photographed and clearly explained from specialty tools, to how to choose and store your purchase, what cuts of large flat fish look like, how to prepare round fish and flat fish (yes there is a difference), shellfish and even specialty techniques like preparing sushi, preserving and other cooking methods like baking - fillets, whole, en papillote, poaching... the list goes on. Not to mention the perfect fish stock recipe.

The last chapter in Seafood walks you through a photo chapter called The Fish Gallery - with photos of the whole fish, the meat and descriptions. I thought I'd share an example of something a little unusual in my neck of the woods... Barracuda

"The elongated fillets are dense, meaty and succulent. This fish works well with many flavors and is an excellent dish when broiled with olive oil and herbs.
CUTS: fresh or frozen; whole fish or fillets
EAT: Cooked: pan fry, broil, deep-fry, roast; Preserved: smoked
Flavor Pairings: Olive oil, garlic, paprika, spices, coconut.
With a firm, meaty texture and excellent taste this fish takes robust flavors well."

(Ruth's note - in the longer description, they suggest you eat only smaller barracuda as larger ones have a poison that, at best can be "unpleasant" and at worst can be fatal.)

BOTTOM LINE: If you're going to buy one fish-seafood cookbook to add to your library, this is my choice for a definitive encyclopedia.

The Book of Jewish Food

noreply@blogger.com (Ruth Daniels) — Mon, 10 Oct 2011 12:47:00 +0000

"Every cuisine tells a story. Jewish food tells the story of an uprooted, migrating people and their vanished worlds." And so opens Claudia Rosen's The Book of Jewish Food: An Odyssey from Samarkand to New York which tells of the wonderful journey through recipes (delicious), history (fascinating) and magical story telling that really brings it all to life. It's one of my special books, first of those I take off the shelf every time there's a Jewish holiday and many times in between.

The book is divided into two main sections, each sharing the varied culture and cooking of the two main Jewish cultural groups - Ashkenazi, Jews with origins in Western & Eastern Europe and Russsia and Sephardi, Jews with roots in the Meditteranean, Middle East, Africa and Asia. Claudia, herself grew up in Cairo and paints a glorious picture of her heritage along with that of my own - Ashkenazi with roots in the Ukraine (considered Russia when my grandparents immigrated to Montreal in 1912 - or 1917, depending on who you talk to in the family) and Poland, but even earlier from Spain. Thus explaining, perhaps my love of Sephardi dishes as well.

So many of the Ashkenazi recipes in the book take me back to my grandmother's kitchen - Gribenese - chicken cracklings that accompanied the chicken shmaltz (and always stolen by my sister, cousins and I on any given Friday night), Mushroom & Barley Soup - my father's favorite, holishkes - stuffed cabbage leaves - frugally made with left over roast chicken or brisket from Shabbat dinners, stretched with rice. Just the thought of them makes me drool.

It wasn't until I was in my late teens that I first met Sephardi Jews, mostly from Egypt and Morrocco, who moved to Montreal because of the French language commonly shared. And it wasn't until much later that I met my husband whose East Indian (Bene Israel) roots can be traced back more than three hundred and fifty years. We are indeed a people of the world, sharing many commonalities and vast differences, especially and delightedly in the kitchen.

One dish from her book that has become a standard at our home is Torta di Datteri (Date Cake). It's typically made for Passover as it is flourless, but that doesn't stop me from making it any other time of year.

"The Jewish community of the Italian port of Livorno has an ancient connection with Tunis,and there are many Livornese dishes with a Tunisian touch, like this cake."

That's a sample of the diversity and marriage between seemingly disparate Jewish kitchens that Claudia has discovered for the rest of us with her wonderful intros to every recipe. The book may not have dazzling color photos, but then again, one doesn't need any with her vivid descriptions and stories.

Another Sephardi dish that recently graced our Ashkenazi table is this awesome Lamb with Dried Fruit and Almonds which will become another frequent star.

"This is a Passover specialty of Fez and Meknes in Morocco. As usual for festive occasions, it is sweetened."

It may, as Claudia says, be a Passover specialty, but it's a perfect Rosh Hashana or per Yom Kippur dish with a sweet richness to usher in the New Year.

Bottom Line: If you love reading about the history of a culture through food, you will love this treasure. If you just want a book with fantastic recipes from diverse cultures, regardless of religion you will equally love the book.

And now, I'm off to read some more and take a magical journey through another chapter... And since I've recently fallen madly in love with Aleppo spices, I'll read about Aleppo which, according to Claudia, was the pearl of the Jewish kitchen in Syria.

The Butcher's Guide to Well-Raised Meat

noreply@blogger.com (Ruth Daniels) — Wed, 05 Oct 2011 14:08:00 +0000

If you're lucky enough to live in Brooklyn or Kingston NY, then you can go right to the source for all your butcher shop needs. That's where you'll find Fleisher's Grass Fed & Organic Meats and Joshua & Jessica (previously vegan & vegetarian) owners and authors of The Butcher's Guide to Well-Raised Meat.

For the rest of us, there are a few different options. If you live in a large metropolitan area you might be able to find such a place.They definitely are becoming more popular as people are becoming more concerned about where their food comes from and are looking for sustainably farmed, ethically treated, organically raised meats. When I lived in Toronto, there were a few, now when I go back for a visit, there are many. When I moved to Halifax, five years ago, there was only one - a lovely counter called The British Butcher in our one and only Whole Foodesque grocery story - Pete's Frootique. Now there is a real butcher shop - Getaway Farm raises beef (and now pork as well) and brought their fresh meat to the Halifax Farmers Market that was only open on Saturdays, Their meat so popular and the dream of owning a "real" butcher shop so strong, that now they are open throughout the week.

That said, I'm one of the lucky ones. Many, if not most of us buy our meat at the grocery store and the cuts available are butchered and packaged somewhere else. Things are rarely cut to order. Add to that, the new surge in people experimenting in the kitchen, following recipes from around the world where different cuts of meat are called by different names, and cooked by different methods. All of which add an additional level of complexity .

And finally... after all this is the place where I review books, not babble about my life... Let me tell you about The Butcher's Guide. The subtitle says it all "How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry & More".

The book starts out with the story of Joshua & Jessica, their philosophy and their journey through the process of opening Fleisher's, which is quite eye-opening. And moves on to some history about farming and the move to a more industrialized system we're seeing today.

Then it moves on to The Art of Butchery - which is the main reason I wanted this book. In fact, Page 58 is titled "Cuts to Make Your Butcher Crazy" says it all. You have a recipe that calls for... X.... and more likely than not, the "butcher" (I use the term loosely) at the grocery store doesn't have a clue. My favorite challenging cut is flanken - short ribs cut across the ribs rather than longer individual beef ribs about 4-6 inches long, favored in Britain. I grew up in an Askenazi Jewish home (Northern European) where flanken cut 1-2" thick across three to four ribs, was used for slow braises, stews and hearty winter soups. Then, (I think perhaps a Cuban influence on my grandparents generation - first of the Snow Birds to head south to Florida for the winter) came "Miami-cut" which were cut about 1/4 inch thick, marinated and grilled. They're also common in Korean BBQ cooking.

Since I could rarely find the cuts of meat I like (Flank steak, then skirt steak, then hangar steak) I loved the notion of bringing the book to a butcher and showing them exactly what I wanted. There is a section on home butchering for the adventurous, but other than honing knives and doing final cutting and prep, I probably won't be doing much of that myself. Somehow, with just the two of us at home, I don't see me buying even a quarter of a cow.

That said, I love the way the book is laid out, the photos to help you visualize - even a page of fats - sounds less than lovely, but is actually pretty and gives you a better understanding of the differences between lard, bacon fat, duck fat, etc.,

Throughout the book there are guides to buying, storing and preparing all sorts of meat from beef to lamb, pork and poultry with lots of simple recipes peppered (excuse the pun) along the way. Chapters are organized by animal and each comes with a chart as to what meat comes from what part, which cuts are tender enough for a quick grill, and which need long and slow simmering to break down the tough muscle for fall-off-the-bone, melt-in-your-mounth flavor.

Normally, when reviewing a cookbook, I stick to the recipe exactly. This time I did stick to the marinade, but since their recipe is for flanken cut 1 inch across (which I didn't have), I decided the marinade would be absolutely perfect for some skirt steak. So here's my take on Flanken Fleisher's Style. I call it

Maple Asian Skirt Steak

Bottom line: If you want to learn more about the entire cycle of farm to table, this book is a great read. If you need a book to guide you through the anatomy and help you figure out what to cook quickly and what to cook slowly, this book is invaluable. If you want to show/tell your butcher about a particular cut of meat, this book does the trick.

Pure Food

noreply@blogger.com (Ruth Daniels) — Thu, 22 Sep 2011 18:38:00 +0000

I've always loved Christine Cushing's style. It suits my own philosophy of easy to make, using fresh & local ingredients, and obviously, tasty! I've been a fan since I bought her book Fearless in the Kitchenyears ago. In fact, I can't believe I never wrote about it before, but I corrected that earlier today. I couldn't help myself when visiting Toronto and checking out a favorite kitchen store there. If only they'd open a Kitchen Stuff Plus here in Halifax. At least I can now order on line.

But I digress... While there, I saw a copy of Christine's latest book Pure Food and had to have it.

Like her earlier book, she makes it easy for beginners... and those who have been cooking for a long time but not enjoying it...not to mention those of us who love her style, her philosophy and her delicious recipes. This time around she does set the book up in a more traditional way - with chapters that star salads, dips & starters; fish & seafood; poultry, meat, grains and starch... check out my adaptation of one of her dishes

Tangy, Spicy Shrimp & Chorizo Pasta

It's delicious. then there's veggies& sides, and lastly fruit & desserts. I can't tell you how many recipes I've earmarked, but it's lots. I think I'll be whipping up a batch of chewy oatmeal cranberries cookies later.. or maybe zucchini and olive oil biscuits... or both.

Bottom Line: the recipes are easy, healthy, and have lots of flavour. I'll be using it often.

Fearless in the Kitchen

noreply@blogger.com (Ruth Daniels) — Thu, 22 Sep 2011 13:38:00 +0000

I first "met" Christine Cushing on TV.... well, SHE was on TV and I was mesmerized by her style and her delicious, simple-to-make dishes. Naturally I had to rush out and buy a copy of fearless in the kitchen. That was back in 2002 and, admittedly, with lots of new books arriving for me to savor, it's been sitting on the shelf for a while. That was until, flipping through the many TV stations I have access to, I came across her latest show on Viva. She "transforms terrible cooks into savvy, fearless chefs" and it's called... naturally... Fearless in the Kitchen, And just as naturally I headed over to my computer only to discover that I've never written about this gem of a cookbook! So... without further ado...

Many cookbooks start out with a chapter on kitchen tools, tips & techniques, Christine does something unique. She gives us a quiz to help us uncover patterns in the way we cook and what our cooking personality is. There are 10 questions with A,B,C choices for each one and then a score: Between 10 & 40, you're reluctant and her advice "try to use the five senses more in the kitchen; take baby steps... "; Between 41 & 60, you're a little hesitant but you do break the rules now and then and her advice: "experiment a little more; Between 61 & 74, you're almost fearless and her advice - "create your own recipes without using a cookbook as a guide - experiment, experiment, experiment!"; Between 75 & 100 you are fearless and her advice - share that with your friends!

There is a great intro "breaking free from the recipe" which helps the intimidated cook find her/his fearlessness. I love her guide to substitutions... here's some examples

"Salty -
soy sauce, fish sauce, seaweed
capers, anchovies....
feta, Parmigiano-Reggiano cheese
prosciutto, pancetta
Sour/Acidic
lemons, limes, vinegar...
pickles, capers, sumac
buttermilk, yoghurt, creme fraiche
elderberries, ...fhrubarb, currants"

...the list goes on to describe sweet, bitter, spicy, creamy and earthy. Then on to her favorite fearless ingredients, like apple butter, barley malt, chipotle chili, chorizo (the last two being my personal favorites to have on hand at all times)

I love the way her book is organized... not so much by dish or course or even by season (the book was written before that notion became the standard), but moves from basics - which she calls "Stripped Down" and includes recipes for her homemade chicken stock & soup, buttermilk biscuits, bistro frites, "any lettuce dressing", spiced salts, spicy meat sauce, perfect omelette and crepes.

On to "On the Fly" my favorite chapter, I think. Just check out the Saffron Baked Shrimp dish to see what I'm talking about.

The chapter called "Essentials" includes another favorite of mine - Latin Frittata which I tweaked and called Spanish or Portuguese or Latin Frittata. I think it highlights what "essential" is all about.

I could go on and on, but bottom line: I love this book for the passion it provokes. Great for the most fearful or the most fearless.

allrecipes - iPad & iPhone App

noreply@blogger.com (Ruth Daniels) — Tue, 09 Aug 2011 13:55:00 +0000

I love my Apple iPad and I particularly love the allrecipes app for it.
And for my iPhone, the "Dinner Spinner" above is particularly fun, although the iPad app is more robust. But let me explain why allrecipes.com seems to be the first app I go to lately.

First and foremost... it has the most recipes of any app I have. It allows me to come up with one or two ingredients that I'm in the mood for or (more often than not) all I have in the fridge or pantry), plug them into the search bar and within an instant... I have tons of options.

For example, I bought some pork ribs on sale and wanted to do some sort of BBQ but couldn't decide on whether to fall back on my old tried & true from my mother or look for something new. By just typing in "pork ribs" I got 24 options - all with ratings and comments by allrecipes.com users. You could narrow the search down by adding filters like dietary concerns... low sodium, low carb, high fibre, etc., by course, by method or by time it takes to prepare.

I love the fact that you can change the quantities of the recipe. The rib recipe really serves 8 but by plugging in 4, it cut down the amount of ingredients I needed for both ribs and sauce.
I ended up with Deluxe Garlic Ribs. It's the first time I ever boiled ribs before actually roasting or barbecuing them. They were truly "finger lickin' good! And the Garlicky BBQ Sauce, lovely as is, but I didn't have white wine (used Bourbon) or plum sauce (used the last of last year's Pear Chutney) and I know I'll be slathering it on chicken, ribs, as a condiment for meaty sandwiches and steaks.
In fact, I could just eat some with a spoon! It's that good. And true, I did change a few things in the original recipe, but that's precisely the beauty of the app

And then there's the lobster pasta I made a while ago to use up some lobster meat leftovers after a glorious Canada Day adventure weekend. I just plugged in "lobster, pasta" and found the basis for another allrecipe.com

Lobster Pasta In Creamy Tomato Sauce
This one was particularly delicious.

If you like following a recipe, there are lots of options. If, like me, you'd rather just be inspired by one or several... this one is also for you. In fact there's even a tab "Inspire me" which magically knows your search history and offer you interesting recipes that are guaranteed to please you.

Backyard Harvest

noreply@blogger.com (Ruth Daniels) — Mon, 08 Aug 2011 10:35:00 +0000

For the first time, I've decided to invite a guest to write about a particular book. To say "My daughter, Joanna is into gardening", is a vast understatement. That's just about one third of her garden in the fore front.... herbs are growing close to the house and there's garlic, radishes, rubharb and more in the front yard.
BTW, this photo was taken on the weekend (August 7th, 2011) and is already producing everything from herbs and garlic to carrots, radishes and greens. The tomatoes are growing Eggplants, zucchini and pumpkins are flowering...
But I'll let her tell you all about it...

If you follow my mother's blog, I can rest assured that you know that I grew up in the kitchen. I find food to be exciting, and the fresher the better. I also have to admit, before you read the meat of my blog, that I am a baby gardener. Enthusiastic, already addicted, but a rank amateur, through and through. This is technically speaking my third time having a vegetable garden, but the first that I did after research, reading, and harrassing my knowledgeable neighbour.

On a cold dreary day in February, my mother hands me the book, Backyard Harvest, by Jo Whittingham, and I was inspired. The basic premise is that you can eat, every day of the year, something that you have grown; fresh, frozen or preserved in some way. And I have adapted that philosophy to include things that I have picked myself- either wild, or at a nearby farm. It's not quite a zero mile diet, but I know that it is ripe when picked, and only within an hour of my house. I know that it's not certified organic, but I know what's (not) in it. It's not that I mean to grow everything that I eat. I am not a farmer, and I do not live on a farm. I have an acre of shady trees, 20minutes outside of a city, with 2 little kids clamouring for yardspace to run and swing and hopefully not fall into my tomatoes. But I am growing an incredible amount of food in a small space, and every bite is precious and delicious.

There are a few recipes in this book- but it is really a book for gardeners who love to cook, or cooks who want to take their herb garden in the window to the next level. It gives the very beginner (myself included) basic and readable gardener planning instructions, soil and pest information, etc... just like most gardening books will- but the month by month guides are what is so amazingly cool about this book. Okay- let's take February as an example (but each month goes in the same formula). Remember, my mom hands me the book over tea. It's freezing, snowing- the last day you'd think about growing raspberries...

February: ready to eat - and here is a page filled with pictures and ideas like using the last of last summer's jam, sprouting seeds as a crunchy salad topping, using stored rutabagas in a stew, use your cut and come again salads through the winter, purple sprouting broccoli is getting into it's stride. All of a sudden, I am swimming with ideas! What? Fresh food in February? That I could grow MYSELF?

I turn the page.... February: what to sow - 9 different vegetables! celery, chili peppers, broad beans, peas, globe artichokes, parsnips, brussel sprouts kohlrabi, spinach. SERIOUSLY? I ordered seed catalogues the next day!

Then each month has a feature technique (this one is sowing seeds, inside and out, with step by step photographs that just made it so accessible), then a planting section, then a "February: what to do" section on fruiting trees, pruning and compost.

Then this amazing feature on potatoes. Loads of info, and 8 different kinds pictured. I'll be honest, when I first started contemplating growing vegetables, potatoes didn't make it onto my list. Why grow something that costs only a few dollars at the grocery store? I have to admit, I kept going back to this page (because it looked so cool), and I bought 4 seed potatoes- 2 red and 2 white.
I had 12 plants growing so nicely- and I have already harvested and eaten the potatoes from one of them- with chives from the garden, butter, freshly crushed black pepper and dobs of sour cream. It was indescribably good. I was calling my kids to see them come out of the ground! My 2 year was jumping up and down! All because they looked too good to pass up on page 49.

The last section each month is what to harvest- even in February (when you'd expect to eat only kale and turnips) there were 10 different vegetables and herbs. it was so inspiring that I have just started new seedlings to prepare my beds for winter, so that I can try the tatsoi greens and curly kale myself.

So would I buy this book for the recipes? Probably not, although I will probably try almost every one- cold dill pickles, spiced pear pickles, spicy plum and apple chutney, leek and potato soup....

I WOULD DEFINITELY buy this book for the ideas, excitement, inspiration and innovation. I have read it cover to cover, twice. Really. That's how much I loved it.

And this is what I am now growing in my garden (year one, summer)

3 types of basil, 2 of parsely, 2 of coriander, dill, chives, oregano, green onions, summer savory, rosemary and thyme. Arugula, 3 types of lettuce, raspberries, blackberries, strawberries, 5 types of tomatoes, 2 of cucumber, 2 kinds of pumpkins, 3 kinds of carrots, turnips, zuchinni, pettey pan squash, corn, peas, green beans, red and white potatoes, 2 types of cucumbers, dwarf striped eggplant, garlic, rhubarb, asparagus, broccoli, red cabbage and radishes. And I planted a grafted 4 in one apple tree and a red currant bush for the years to come.

Some are in pots, some tucked in amongst my flowers, most is in a strip of my yard that is terraced into a hill- in less than 60 square feet.

A Backyard Harvest will be mine. Thanks Jo Whittingham, and thanks mom, for passing it on.

Mark Bittman Grilling on Kindle

noreply@blogger.com (Ruth Daniels) — Thu, 07 Jul 2011 23:25:00 +0000

If you're a Mark Bittman fan, you probably have (or wish you did) one of his "How to Cook Everything" books. If you're lucky enough to have an iPhone or iPad, then you get the apps. I've written about how much I love mine. Of course, there's always his web presence. But now there's a new way to enjoy a bit of "Mark"... Bittman's Kitchen: What I Grill and Why ... It's a Kindle book and it works just fine on my iPad.

This book is a little different from the others I've come to love and lean on in the kitchen. It's written more like a personal conversation with Mark. Don't get me wrong... there are still lots of great recipes and tomorrow or Saturday, depending on when my favorite fish shop has some fresh halibut or other firm white fish, I'll be making some chile lime marinated skewers. But let's back up a bit.

If you're new to using Kindle (like me), then let me assure you it's easy to get around the "book". At the bottom of your screen there are aids... a search tool to help you find something specific; an option to change the font for easier reading (we all have our preferences); and best of all, the "go to" icon that let's takes you to the table of contents, the beginning of the book or a specific location.

So ... the app is easy to use, recipes are Mark Bittman delicious - no surprises there! But what I like best is the "conversation" with Mark. At least it really feels like a conversation. Most... make that ALL grilling cookbooks give you the Charcoal VS Gas choices, but somehow, Mark's insights are ... well... because I've tried to find a better word... more like a personal conversation with me. For example... in the overview section..

" In fact, both charcoal and gas work well when you're confident in your technique and equipment. Which is why these recipes... are all designed for whatever equipment you've got.

I'll let you discover more reasons to get your own Kindle version, but leave you with this delicious...

Chicken Satay with Peanut Coconut Sauce

Bottom Line: a great little find and well worth the $0.99

Martha Stewart's Pies & Tarts

noreply@blogger.com (Ruth Daniels) — Tue, 05 Jul 2011 11:08:00 +0000

Martha Stewart is an icon. I have... and use often... Martha Stewart's Dinner at Home, and another favorite from the Martha Stewart Kitchens.... Everyday Food Fresh Flavor Fast. So, of course I was excited to get a copy of her latest book Martha Stewart's Pies & Tarts... even if I don't bake often ... or consider myself to be particularly good at it.

For those of you new to Martha Stewart... I'm sure there are some people out there that fall into this category.... her books are gorgeous. You will want to lick every page. She and her team give great tips so the newbies out there can make a perfect... whatever... with easy to follow directions. Many recipes have photo guides for each step.

As with every one of her books, there's a section called "The Basics" that don't just give lists of ingredients (like many cookbooks do), she gives broad definitions and how to use what/when! In Pies & Tarts this is particularly important for those of us non-bakers in the room... you know who you are! Here's just a taste (pardon the pun) from Baking Staples...

"SUGAR: White granulated sugar, made from refined sugarcane or sugar beet, is the most widely used variety, especially for baking. Sanding sugar has large crystals and is better for decoration: Sprinkle it over the top crust that's been brushed with an egg wash before baking for a sparkly finish. Turbinado sugar and other"brownulated' sugars can be used in place of sanding sugar in some recipes. Confectioners' sugar dissolves easily into whipped toppings, and can be dusted over the top of a finished dessert. It often forms clumps, so you may want to sift with a fine sieve before using. Brown sugar is a combination of granulated sugar and molasses; dark brown sugar has a higher molasses content than light brown sugar, and a deeper colour and flavor. pee page 343 for how to measure brown sugar. After opening, seal the package securely or transfer brown sugar to an airtight container to keep it from hardening. (To soften hard brown sugar, place a wedge of apple in the bag and reseal; leave a day or two, until sugar is sufficiently soft, then remove apple.)"

Same detail is given to equipment and don't even get me started on the recipes & basic techniques for things like... Pate Brisee (I've incorporated it into my recipe below), so now there are no excuses and no fears to keep you from trying your hand at making pies and tarts like your grandmother.. or mother... or those prize winning bakers at Country fairs.

I love the way the book is arranged... you have the CLASSICS, like chocolate cream pie, pumpkin pie, apple pie, lattice top blueberry pie (and more); FREE-FORM thin pear tarts, peach tartlets, cherry & almond galette and mini rhubarb and raspberry galettes (I used strawberries instead of raspberries in mine) to name a few; SLEEK like creme brulee tarts; DREAMY Missisippi Mud Pie; RUSTIC Pear, Fig and Walnut Pie; LAYERED... the sections are many and the recipes for each is long and delicious. And if you're more of a savory person than a sweet... well, there are more than a dozen of those too. I'll definitely be making some Leek & Olive Tarts once I spot some leeks at my farmers market.

And just to whet your appetite, here are my glorious Mini Rhubarb & Strawberry Galettes that my Honey says are better than any restaurant or country fair versions! High praise indeed!

Bottom Line: This book definitely is a keeper. Easy enough for any new baker and interesting enough for old hands.

iCookbook App for iPad

noreply@blogger.com (Ruth Daniels) — Tue, 14 Jun 2011 11:53:00 +0000

I was asked to review a new iPad cooking app - iCookbook How could I say "No"? There are over 2000 recipes, and some cool features that make this iPad app unique. Two of my favorites are the voice action feature that keeps you from mucking up your ipad during the prep phase. All you do is say "Next" or "Back" to change screens... no touching required.

But lets get back to basics first... with so many recipes it's nice to have the "My recipe box" feature. If you like a recipe, just touch the star and it's added to your personal box. It is, afterall, hard to remember which you liked and which you didn't after you've tried them. There's also a "note" section for each recipe. So if you want to add/skip an ingredient or technique you can do it on the recipe and save it for the next time. Which is exactly what I did with my version of their baked mac 'n Cheese...

Surprise Baked Mac 'n Cheese

I added some cooked roasted chicken breast and a panko crumb topping. My Honey had two helpings and said it was one of the best baked pastas he'd ever eaten.

I love the layout for each recipe. The summary page has a large photo, notes section & theme (this one is 30 minute recipes) , cost (this one $) and difficulty (this level 1) on the left of the screen. On the right - another very cool feature. ... the top will tell you serving size, but you can increase or decrease the number of servings and the ingredients list will reflect that! Seriously cool! When you tap on the "preparation" button on the bottom, it takes you to the step-by-step instruction page. Large font for the main prep with a "next" button and a section "What's Next" so that for most recipes with few steps , you don't even need to go to it... or loudly say "next" and have it flip by itself. The ingredients are on the right to remind you of what to add and when. The notes tab is on the top right to add, change or review any previous notes you might have written.

One more cool feature for the recipe tab... you can add your own recipe! Just follow the template and voila!

Another cool feature: The Tools button on the top of each recipe. Conversions, substitutions, Shopping list, timers

Still another cool feature: the "Meal Builder" tab that allows you to create by dish, ingredient, theme, cuisine, occasion... and more. Each of those is broken down even further. For example: Dish - appetizers & snacks, beverages, breakfasts, mains, desserts, sides, soups & chilies and sandwiches; ingredients - from beans to vegetables and everything in between; Theme (my favorite) - 30 minute meals, 6 ingredients or less, bake, broil, casserole, grill, kid friendly, no bake desserts, slow cooker, one dish, stir fry and vegetarian; cuisine - Asian, Chinese, European, French, Islands, Italian, Mediterranean, Mexican, Southern & Southwestern; occasion- Birthday, Christmas, Cinco de May, Easter, Fall, Halloween, Spring,... and more; plus "recently viewed", monthly features and collections (that you can download - like free monthly recipes and others for a small fee). On the left side, of the screen you scroll down and add which ever filters you like from the above list after typing in your key word, like pasta or shrimp. Then hit the "explore" at the top left of the screen and go to recipes, where you'll find a much more manageable list to check out.

Bottom line: for $4.99, how could you say no!?

Healthy Starts Here

noreply@blogger.com (Ruth Daniels) — Mon, 13 Jun 2011 19:01:00 +0000

There are so many reasons to love Healthy Starts Here! that frankly, I'm not sure where to start exactly. Obviously from the title you know the dishes are good for you. In fact, the beginning of the book is filled with all you need to know about a healthy approach in the kitchen... from portion size to nutritional breakdown and retraining your sodium taste buds.

But... and this is for those of us who start to panic when they hear/read stuff like that and are about to flip to another post or, Heaven forbid another site.... don't leave just yet. I have big surprises for you.

I love Mairlyn Smith's writing style - in a word - funny. She shares a wealth of info without being preachy. An example from the section "Must Have Kitchen Toys & Why You Need Them", I love this description of Parchment Paper...

"If I had to choose between a spa pedicure and parchment paper, the paper would come out on top. It's the perfect cake pan and baking sheet liner, never lets anything stick to it, and makes cleaning up a breeze.

Parchment paper is also perfect for lining baking dishes when you're making a casserole or anything with moisture in it. Tear off enough to line the dish with about an inch to spare. Crinkle the paper up under cold running water, wring out the excess water, then use it to line the dish. Easy cleanup, here we come!"

Same goes for the terrific ingredient section which includes everything you need to make the recipes in the book from apple cider vinegar to wasabi. And basic cooking terms for "anyone who missed grade 8 Home Ec". A great section with photos on "Handy How To's" - dicing and mincing onions, peeling ginger, cleaning leeks...

But you really want to know about the recipes... I know. Most cookbooks these days either divide the sections by course or by season. This one is a little different. Mairlyn organizes it in mostly alphabetical order, starting with "Apples: The Perfect Fruit" - recipes like pan fried rutabaga & apples, apple cheddar soup, apple date muffins and apple chips... and almost ending with a chapter on Yoghurt: The Good Bacteria... followed by chapters on chocolate, fast food (with recipes from chicken fingers to homemade pizza) and I think my favorite.. "Throwing a Dinner Party without Losing Your Mind" with some terrific menu ideas.

Each chapter starts with an intro explaining why that particular food is good for you and how to buy and store them, and other important things to know. That said, I thought I'd just jump in and share some of my favorites so far... although every page looks awesome.

Blueberry Banana Smoothie

Greek Style Grilled Chicken

Family Style Meatless Chili

QuickVeg Chili Quesadillas

Every dish is fantastic. And if you find the chapters confusing at first, because the book is organized differently than you're used to... there's always the index and my favorite chapter... Chapter 18 or "Throwing a dinner party without losing your mind". There's an intro about organizing parties for the non-Martha Stewarts among us. and then four menus - one for each season - menu with page numbers for each dish, a wine list and... most important... a schedule: day before, day of, 1 hour before... you get the point.

Bottom line: This one's a keeper... keep 'er on the counter! You'll be using it often.

Annabel's Essential Guide App Update

noreply@blogger.com (Ruth Daniels) — Mon, 13 Jun 2011 13:24:00 +0000

Update to my review of Annabel Karmel's new iPhone App. I couldn't resist making these Fish Cakes, complete with sea of peas and radish slice bubbles.

Shopping: a breeze

Preparing: very easy to follow - there is even a video stepping it out

Kid involvement: my four & a half year old chef grandson did the spectacular plating

Eating: neither boy would actually eat them, but the grownups at the table loved them. Hopefully the boys will too... eventually. A simple version (just a patty) will be served here often. They tasted delicious.

Annabel Karmel's iPhone App

noreply@blogger.com (Ruth Daniels) — Thu, 09 Jun 2011 10:32:00 +0000

A number of years ago I received a copy of Superfoods for Babies & Children. At the time, the only little one around was my niece - six at the time.
We made Chicken Dippers

and brownies. Good practice for when I became a Grandma... And handed over the book to my daughter Joanna. Let me say that she adored Superfoods and read it cover to cover and used it often from the day that Boaz came home from the hospital. In fact, she still makes the oatmeal recipe, although today she often makes it just for herself. These days, she is still enjoying the recipes, although she doesn't need as much guidance as she did first time around.
Four and a half years and another grandson later...Dov is two and a half... I've been asked to review Annabel Karmel's latest endeavor. It's an iPhone app - Annabel's Essential Guide to Feeding Your Baby & Toddler. So I went back to my daughter to see what she thought. And before I share her take... here's mine...because even Grandma's need some help in the creativity department sometimes. Especially when we're out and about and realize that angels are coming over for lunch or dinner.

As you can see, recipes are divided by developmental stages. Naturally, I live in the toddler tab, but each section has the same guides to follow... how many servings, whether you can freeze them, cooking temperature &.. often... a video to help you through the recipe. Given that Boaz is a little fussier than his little brother, I'm thinking of crunchy salmon cakes. The finished plate is so cute, I want to make some right now. One fish cake shaped like a fish, naturally, with a slice of hard boiled egg for the eye, a piece of green pea pod for mouth and parsley sprig for fin, radish bubbles overhead and green peas for the ocean. Stay tuned...

Each recipe is divided by three tabs...summary (for salmon cakes there's a video); ingredients (with a spot to add ingredients to the "shopping list".. and the option to buy some of Annabel's make it easy equipment); and easy to follow steps to put it all together.

In addition to shopping list, recipes there are two other sections worth mentioning. One is a "Planner". You can read Annabel's planner which focuses on the stage you're looking at followed by a weekly menu. Or you can create your own planners and add the recipes you choose to any of those. I have four recipes to check out - the salmon fish cakes, mice in jackets - the cutest baked potato creatures you will ever see, vegetarian shepherd's pies and chicken enchiladas.

Joanna and I agree that the recipes look awesome and easy to make... a necessity with little ones needing attention. The articles are really geared to first time moms, like no cook baby food, essential equipment, batch cooking & freezing... and quite a few more to help us out.

Bottom Line: Great for first time moms, from articles, to how to's, to recipes. Just devour it. And a terrific app for anyone, who's out and about and wondering what to make for little ones. I've already been seen in a grocery store, app in hand.

fine Cooking & Cook Fresh iPad App

noreply@blogger.com (Ruth Daniels) — Mon, 30 May 2011 12:25:00 +0000

I've loved Fine Cooking ... well forever. So much in fact that a couple of years ago, my daughters bought me a three year subscription to it, for a birthday or Mother's Day. I may not be sure of the occasion but I am definitely sure it brings a smile to my face every time I find it in my mailbox. One feature I particularly love is the section where you can mix and match ingredients to make them your own...like the Meatloaf I wrote about... or the short ribs... I could go on forever, but this post is really about their new awesome iPad app called The Best of CookFresh which you can get at iTunes for $4.99 and worth double that at least!

I love the layout... so pretty and so easy to use. There's even a user guide for basic navigation. There's a browser mode that will display thumbnails of all the articles. A slide scrubber... for us non-techies, that just means that you can use your finger to flip from screen to screen, much like, turning pages in a book, and a back button to let you go back to the last page viewed.

There are interactive elements, like video bites, sound bites and test kitchen tips on the recipes. And even a table of contents just like the magazine. You can click on the list of articles or touch one of the glorious photos to go directly to the article of choice.

Just to give you a taste... pun definitely intended...of my first trip through iPad Heaven... from the section called "Make it Tonight 30 Recipes, 30 Minutes, Start to Finish" Eight pretty dishes representing each categorie... pasta, chicken & turkey, beef & pork, seafood, vegetarian, soups & sandwiches, sides & desserts. I clicked on Seafood - one of my very favorite food groups. At first I admit, I was slightly disappointed. There were only four options. But I scrolled through glorious recipes like seared scallops with cauliflower, brown butter and basil.. with a video clip of how to sear scallops and a sound clip on what type of scallops to buy - there is a difference... you want dry packed.

Each dish looked wonderful, but I had just bought some mussels and fresh scallops from my favorite local fish monger, so I kept scrolling through the four choices and at the bottom was another - and my favorite surprise feature... the button that says "touch here for more quick seafood ideas" which takes you to their website and I found the recipe I actually saw first in this month's issue ... Steamed Musssels with Chorizo, Smoked Paprika & Garlicky Croutons. ... no waiting for the next issue to come out and you've forgotten where you saw the recipe in the first place.... sorry... I digress.

Naturally, I can never leave well enough alone, so here's my adaptation...

Steamed Mussels with Scallops, Merguez & Smoked Paprika

Remember the expression.... "the gift that keeps on giving"? Well CookFresh does that in spades! Unlike many magazine apps, which just share one or two issues, this one is always current, because there is always something new to link to once you've already created all the wonderful dishes, read all the fantastic articles and learned all the cool cooking tips.

Bottom line: my favorite app yet!

Epicurious App for iPhones & iPads

noreply@blogger.com (Ruth Daniels) — Wed, 25 May 2011 13:59:00 +0000

Everyone knows... or should know that Epicurious.com is an awesome website. Great recipes & articles, the opportunity to save your favorite finds to your personal recipe box... you get the idea. So it should be no surprise that their apps are equally spectacular and they are!

The first cool thing about it is that it's FREE. Not to say there are no other free apps out there. But often you have to pay to upgrade to increase the number of recipes you have access to or, at least to remove ads (a personal dislike of mine). Most magazine apps are a per pay per issue experience - not to knock them... I have a few myself.

The second really excellent feature is that it magically syncs my iPad & iPhone apps... meaning if I'm browsing on my iPhone while out somewhere and find a favorite recipe for that bunch of ... whatever... I just found at the market. I can find any other ingredients I might need, add it to my recipe box and the recipe is on my iPad when I get home and am ready to cook. I realize that I could use my phone for the cooking, but the screen on the iPad is so much easier to read in the kitchen.

Third, and absolutely brilliant element (that I only just discovered because the image at the top of the page was taken when I first got my iPhone back in the late Fall or early Winter. Check out the categories... weeknight dinners, decadent desserts... Today, it's all about Grilled mains, Spring Desserts, Graduation Parties...) is that all the recipes are seasonal! How fantastic is that!

Recipes are categorized in a number of ways.... seasonally... brunch, picnic, dinner, lunches, grilled mains, Bridal showers... etc. this time. Since there are so many recipes in each category (there were 24 just for flank steak) you can choose by ratings...
For example the Rosemary & Garlic Grilled Flank steak that I adapted for skirt steak, had a rating of 96% based on 30 user reviews. You can actually read them. Plus there's nutritional info.

The Search feature is another excellent tool. You can hunt by main ingredient, meal/course, cuisine, dietary considerations, dish type or, season. Once you've chosen a recipe you can check the "shopping list" to see what you need to buy. If you want to keep up with the "cool kids", you could just click on the "newest" tab to see what's recommended.

The recipes themselves are well presented, clear and easy to follow directions - as you'd expect from Epicurious and a simple touch has the ingredients on your shopping list. Even if you've just found everything on the iPad... your shopping list is automatically updated on your iPhone.

Bottom line: I have lots of food apps, but this one is by far my favorite.

Everyday Flexitarian

noreply@blogger.com (Ruth Daniels) — Mon, 16 May 2011 14:14:00 +0000

Before I say anything specific about Everyday Flexitarian... I have to say that I just love this book to death! Or make that love it to healthy eating!!! It's brilliant and you really do need to check it out.

We're all aware of the latest trend to healthy eating... reduce (or eliminate) meat in our diets. I must tell you, that both my Honey and I are hard core carnivores and so this really is a challenge in my kitchen. At least it was... until I got my copy of the book. Nettie Cronish & Pat Crocker co-authored the book, which is geared to A) vegetarians who occasionally eat meat (I have a cousin who falls into this category. For years I called him - lovingly, of course - a retarded vegetarian. Now I realize that he was and is just ahead of his time.); B) meat eaters who want to integrate vegetarian meals into their diets; and C) families that include vegetarians AND carnivores.

Even before you actually get to any recipes, there's an intro that talks to the important questions like - how much protein is enough? and how important is it to eat organic? Next up is one of my favorite chapters, called "The Enlightened Pantry". I love the title and the photos. For example there's a stunning page of various varieties of chili peppers and a description of each... what they look like and how hot/mild they are. There are inserts like how to roast bell and chile peppers and a recipe to make your own harissa.

In all there are 14 pages explaining everything from legumes/beans; fats; greens; nut butters and incredible sauces - with recipes like peanut lime sauce that has me drooling, pomegranate glaze - perhaps tonight on my boneless chicken breasts... but I digress... The bottom line is, that it's very informative whether talking about a wide range of vinegars, sweeteners or soy products.

But on to the recipes. Nettie Cronish is a natural foods and vegetarian chef and Pat Crocker adds the meat portions of the dishes. The book is divided traditionally, starting with appetizers and ending with desserts (well no meat options, but even carnivores love a good sweet treat) and everything in between. The chapter for kids is filled with tasty treats like pita pizzas, grilled fruit kabobs. Tempeh sausages and ground pork patties share the same spice blends. The "trail mix for kids" frankly appeals to the kid in all of us.

Every recipe I've tried has been absolutely awesome and I thought I'd share a few with you.

Penne with Chickpeas, Spinach, & Grilled Asparagus

(I added grilled shrimp, Pat added chicken)

Eggplant Manicotti

(I made mine vegetarian, but included the option of ground lamb)

Oatmeal Sunflower Muffins

(these are so good you'll forget they're "healthy")

Ancho Chile Cranberry Muffins
Sinfully delicious!!!!

Bottom line: Run, don't walk to get a copy. You'll be a real star in your kitchen. The recipes are easy to follow, simple to put together and will win you lots of points with your family and friends.

How to Cook Indian

noreply@blogger.com (Ruth Daniels) — Fri, 06 May 2011 15:18:00 +0000

This is probably the most comprehensive book on East Indian Cooking you'll ever find!

Sanjeev Kapoor, most celebrated TV chef in India - as popular as Jamie Oliver, Rachel Ray and any other celebrity chef you can name - is the author of How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen . It's not just your average cookbook of great recipes... it's an encyclopedia that covers the diversity of Indian cuisines from North to South. Kapoor's easy, no - fuss approach make this the perfect book for those who love to eat Indian food, but have always been afraid to cook it at home... too many unknown spices... the assumption that it will take forever... and any other fears you might have. All are shattered by his easy to make and totally delicious dishes.

If, on the other hand, you LOVE to cook Indian food, you'll love this book for the sheer variety of dishes. With updated, modernized recipes for over 500 dishes.... you read right!.... you'll be experimenting for a long time. Unless, like me, you love each one so much, you'll just want to keep on making them over and over.

For the uninitiated, there are a couple of things to overcome.... The first is finding some of the ingredients whicih requires shopping at an East Asian Market, but once you do find them (you can always order on line), the rest is easy, because the instructions are clear and dishes simple to "throw together" - even the ones that take time to "stew", do so with little work from the cook .

The second challenge is in the index. While all the recipes themselves are given their Indian names... like the two I've already tried and enjoyed immensely. I somehow deleted the photos before I got a chance to write this... just another incentive to make it again very soon.

Dal Gosht

"lamb cooked with lentils & spices"

Aloo Gobhi Ki Tahiri

"fragrant rice with chunky potatoes & cauliflower"

Back to my challenge... the index at the back of the book only mentions the Indian name, so if you're looking for lamb dishes (there are at least 40), while the main heading "lamb" is there in English, the entries only have the Indian names and you have to flip back and forth to see which ones you might want to try. That said, since every dish is delicious, it just gives you the opportunity to try something new every time you open the book.

Interestingly,... as I write this... I hunted for my all time favorite Indian dish... Butter Chicken.... having no idea what it's actual Indian name is and found ... in English.... Butter Chicken (page 406-7) subtitled "chicken in a rich tomato & creamy gravy".

As if recipe goodness is not enough to enjoy the book...it is more than just a compilation of fantastic recipes. It's also an introduction to the various regions. Each recipe has a most informative intro. The Butter Chicken (next on my agenda) is ...

"a popular Punjabi dish and one that characterizes the essence of the region's cooking. The greatness of the dish, also called Makhni, comes from the immersion of roasted chicken in a curry that is as smooth as butter. This velvety texture and the mingling of sour and sweet and the spices, is what gives the dish its name. Serve with fresh naan (page 20)"

The Dal Gosht (which I will be making often, it's that good) is...

"Hyderabadi cuisine, know for a lot of dishes that combine vegetarian foods with meat. This dish of pulses with meat is a fine example. In some homes, only one type of dal is used, but I like this richer version. Enjoy it with steamed rice."

Bottom line: you won't find a more comprehensive cookbook of easy to follow and extremely tasty Indian dishes.

1000 Jewish Recipes

noreply@blogger.com (Ruth Daniels) — Mon, 25 Apr 2011 12:05:00 +0000

Faye Levy is one of my favorite Jewish Cookbook authors. I've written about Healthy Cooking for the Jewish Home and some of my favorite recipes.

I should have written about 1,000 Jewish Recipes at the beginning of Passover...my bad, especially since I actually used it to make several batches of ... these delicious Passover Rolls.

Since I made enough of my own chicken soup & matzo balls for an army, I didn't get a chance to whip up my Velvety Squash & Carrot Soup with Faye's Spiced Matzo Balls that the kids love any time of year.

Another Passover success story in years past is this Baked Gefilte Fish - that doesn't even stink up a kitchen (one of my pet peeves about MAKING gefilte fish).

That said, another Jewish holiday is just around the corner... Shavuot, and with it feasts of dairy meals. Well, it's not until June, but this time you can't say I didn't give you some wonderful resources.

The book is organized by Jewish holidays at the front of the book, with menu ideas, followed by recipes that reflect a particular holiday. For Shavuot, there are savory blintzes, a fresh spinach tart, Cheese bourekas, Broiled salmon with Green Beans and Roasted garlic vinaigrette and lots and lots of kugels, sweet blintzes and cheesecakes for dessert.

The rest of the book is chock full of delicious dishes perfect for any time of year.

Bottom line: I can't imagine a Jewish holiday that is not preceded by my flipping through the book looking for something new and interesting to add to my table.

The Sweet Life in Paris

noreply@blogger.com (Ruth Daniels) — Mon, 11 Apr 2011 11:45:00 +0000

David Lebovitz, American expat living in Paris, spent more than a dozen years as Pastry Chef at Chez Panisse, perfecting his craft. He is the author of six delicious dessert cookbooks , and a great blog where he writes about his adventures with his wry take on just about everything.

The recipe section of the blog is filled with droolingly delicious recipes accompanied by stunning photos and his little asides... you'd swear he was standing right beside you. I mean, check out this amazing post about Pistachio & Chorizo Cake... (I had to rush out to buy the pistachios and will be making this sometime this week)...but I digress.

This post is about his new book The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City. It's about his adventures... and misadventures in the City of Lights & Love, about adjusting to living in Paris, and of course eating in Paris.

I particularly love his tales about Parisian etiquette, In fact, I wish he had written the book earlier...much earlier. Where was it when my Honey and I visited Paris during that phenomenal heat wave back in the mid '90's? The responses when I whined about the heat - no air conditioning in our very Old World charming hotel with one tiny window, no screen and a bazillion pigeons on the ledge just dying to join us in our room - were always met with the same shrug and look of disdain from the locals.

But the story that had me laugh out loud was the chapter entitled "Water, Water Everywhere - But You Can't Have Any". It's hilarious and brought back my own sorry water story about finding a cafe and asking for water...more precisely, the biggest glass of water... "big enough to take a bath in". Only after reading David's take, did it make everything clear... the infinite wait, the gallon sized glass, and the smirk on the waiter's face... not to mention the exorbitant cost! Now I know... exaggeration is not an option!

His stories are so funny, I'd buy the book even if it didn't have any recipes. That said, one doesn't have to choose between a book of stories and one of tantilizing dishes, since there are both here. The recipes are wonderful... everything from the classic chocolate cake every Parisan woman whips up to a most interesting Chicken Mole (one of my favorite Mexican dishes that, until now I had yet to find equal to the one I ate in a Cancun 20 years ago on my honeymoon). Thank you David! This one is truly superb... awesome... amazing... I could go on forever with hyperbole, but I'd rather just have another helping.

Bottom line: If you're planning a trip to Paris... great insights in how to act when you're there, plus great restaurants to try. If you've ever been to Paris, it will bring back those wonderful and head scratching moments. If you're dreaming about Paris and how to create some wonderful, easy to make recipes to pretend you're there... this book will magically take you there.