Culinaria Libris

Something to Make You Melt

noreply@blogger.com (Gretchen) — Mon, 13 Feb 2012 06:00:00 +0000

Strength is the capacity to break a chocolate bar into four pieces with your bare hands

and then eat just one of the pieces ~ Judith Viorst

Do you have that type of superhuman strength when it comes to chocolate? I don't. If I start on a chocolate bar, I finish it. I'm not a quitter.

For you fellow chocoholics, here is something to feed your need. It's Melt...a Book of Chocolate by Louise Nason and Chika Watanabe.

published by Absolute Press, 2011, £25

Melt is a chocolate shop located in swishy Notting Hill. These days many artisan chocolatiers are putting out cookbooks in addition to their chocolates. It's 'on trend', in a Gok Wan sort of way. And it's easy to think there would be overlap and a sameyness to the chocolate books that are out right now.

But chocolate is such a versatile ingredient that it is constantly evolving, depending on the artisan, which is probably why so many of us heart chocolate.

Photo from 'Melt: A Book of Chocolate' by Louise Nason and Chika Watanabe

with photographs by Jean Cazals (Absolute Press £25)

Melt has its own individuality due to the creative flavor combinations such as the Blackberry and Cinnamon chocolate bars, the Rhubarb and Raspberry Pavlova, and the Banana Caramel Bonbons. Chika Watanabe is the Head Chocolatier at Melt who brings these vibrant flavors to a wider audience.

I had never heard of (or even thought of) Chocolate Granola prior to discovering it in Melt, so now I'm rejoicing over the fact that, yes, I certainly can include a bit of chocolate in my breakfast without reeling from guilt.

Photo from 'Melt: A Book of Chocolate' by Louise Nason and Chika Watanabe

with photographs by Jean Cazals (Absolute Press £25)

Melt includes recipes for cakes, biscuits and mousse in addition to the chocolates. Regardless of what level of chocolatier (or chocoholic) your are, there is a recipe waiting for you to try in Melt.

Love, Love, Love

noreply@blogger.com (Gretchen) — Sat, 11 Feb 2012 06:00:00 +0000

Shop windows are reminding us on a daily basis that it's the season of love with cards, balloons, flowers and teddy bears. After so many years of the commercialization of love, I get a bit jaded towards all of the hype and ignore it. But this little aspect of love found its way to my heart and I'm smitten. It's Love Food by Tina Bester.

published by Pavilion, 2012, £12.99

This is my type of Valentine. It's a cookbook and an ode to heartwarming food; the kind of food that lingers with you in all the right ways.

Tina Bester created The Queen of Tarts in the Cape Town region of South Africa 6 years ago. If I ever get to South Africa, her restaurant will be my first port of call.

Love Food is a collection of recipes served up with vintage charm in a chipped enamel pan or a lone tea cup which has lost its mates.

It was love at first sight when I opened the cover for the first time because the food is all familiar, but with a twist. It's the twists that rekindle the passion for the simplicity of a lamb chop (dredged in Corn Flake crumbs), a steak sandwich (with rocket and onion rings on sourdough bread), or three-bean soup (made with a marrow bone). All rather simple, but full of robust flavor.

Her savory recipes aren't the end of the story, though. Oh, no. The puddings are the happy ending we all yearn for. You'll fall in love with Tina's banana fritters with caramel sauce or her raspberry and almond trifle. If those don't soften your heart, I think the Turkish Delight Semifreddo will.

Recipe image from Love Food by Tina Bester, published by Pavilion. Image photography, Craig Fraser

Turkish Delight Semifreddo

3 large eggs
2 large egg yolks
200 g / 7 oz / 1 cup castor (superfine) sugar
400 ml / 14 fl oz / 1 3/4 cup fresh cream
1 teaspoon rose-water
200 g / 7 oz Turkish delight, chopped

Place the eggs, egg yolks and sugar in the top of a double boiler and heat, whisking continuously for about 5 minutes until the mixture is thick and pale. Remove from the heat and beat with electric beaters for 10 minutes until it has cooled. Set it aside and in the meantime, beat the cream until it forms soft peaks. Fold the cooled egg mixture through the cream. Pour it into a cake pan and swirl through the rose-water and the Turkish delight. Cover the tin with clingfilm (plastic wrap) and freeze overnight. Serves 6 - 8

A Little Something Special

noreply@blogger.com (Gretchen) — Thu, 09 Feb 2012 06:00:00 +0000

Without Valentine's Day, February would be... well, January. ~Jim Gaffigan

There's no denying that Valentine's Day helps to make February a bit cheerier than its predecessor, January. And for those of you who like to make Valentine's Day rather special, here is a new cookbook that will help you make a fuss over your beloved...it's Eleven Madison Park - The Cookbook

published by Little, Brown, 2011, $50 (US)

Daniel Humm is an award-winning Swiss chef who is turning heads in New York with his eye-catching food at Eleven Madison Park, a restaurant of grand style.

(photo courtesy of publisher from Eleven Madison Park)

It's not every chef who can turn a handful of berries and a crumble of French meringue into a work of art. Or transform beetroots into marshmallows.

(photo courtesy of publisher from Eleven Madison Park)

I am intrigued by people who can turn the ordinary into the extraordinary and there is a lot of that going on in Eleven Madison Park.

Admittedly, this isn't food you would whip up for a quick meal after work. This is food for when you have the time to put into the making of a little something special. And for some of the recipes you will need a few of the Heston Blumenthal-type tools like a whipped cream charger or a chocolate spray gun.

Much like art, Daniel's recipes branch out in new and exciting directions. His food makes you think about the art of the possible. Your meringues will never suffer from boredom after you see just how much personality he adds to his egg whites.

The real beauty of this book lies in the fact that you don't have to be a gourmet chef to use it. All of the recipes are broken down into their parts. You can mix them up and use them to suit your taste with a braised potato here or a roasted onion petal there.

Whether making something special for yourself or a special someone, I think you'll quickly discover that Eleven Madison Park is rather special itself.

Stalks that Talk

noreply@blogger.com (Gretchen) — Tue, 07 Feb 2012 06:00:00 +0000

The Englishman reminds me about this time each year that this is his least favorite time of the year. (The blah of the gray winter days does get rather monotonous). And now that I have heard his weather grumble every winter for over a decade, it has become an amusing ritual I anticipate. It's a signpost of the season just like the geese who migrate or the post-Christmas celebrity detox diets.

And just when we're in the deepest part of winter, the part the Englishman dislikes the most, there is actually a lot of colorful activity going on in the dark and undercover. It's activity that will help banish the winter blues because it's rhubarb season in the UK and that's reason enough to be cheerful!

published by Great Northern Books, 2011, £7.99

Somebody else who loves these ruby stalks as much as I do is Elaine Lemm who extols the joys of rhubarb in her new book - The Great Book of Rhubarb

photo by Elaine Lemm, courtesy of the publisher

Rhubarb is a well-known character in the garden and many a British garden is dotted with a rhubarb cloche or two. But the rhubarb you're seeing in food shops right now isn't fresh from the garden because this it the time of year when rhubarb is forced in Britain.

It's grown in sheds in the dark so the roots are forced to put their energy into growing stalks. Because the stalks grow so fast this way, they can be heard to make popping sounds as they emerge from the bud. That is just one of the many stories about rhubarb you'll find in this enveloping little collection of all things rhubarb.

In Britain, a rhubarb crumble is comfort in a bowl, and it's included in the fantastic set of recipes you will find in The Great Book of Rhubarb. Rhubarb is able to cross the sweet - savory divide effortlessly and flourish in both worlds with the help of Elaine's punchy recipes like rhubarb chutney, rhubarb terrine, and rhubarb truffles.

Here's one of the recipes from the book I think will delight you:

photo by Ron Blenkinsop, courtesy of publisher

Rhubarb Fool

A deliciously simple way to serve young, sweet, forced rhubarb.

Serves 4
400g forced rhubarb, cut into 1cm pieces
75g clear honey
150g mascarpone
250ml whipping cream

Place the rhubarb in a saucepan with the honey. Cook gently for 20 minutes until a soft pulp. Leave to cool. Reserve 4 dessertspoons of the pulp.

Beat the mascarpone in a bowl until smooth and loose, then stir in the rhubarb. Do not overstir, the cream should have a marbled effect. Whip the cream to soft peaks, then fold into the rhubarb mix.

Serve in glasses with the rhubarb pulp on top. Goes really well with a ginger biscuit or a small piece of parkin.

photo by Ron Blenkinsop, courtesy of publisher

La Tartine Gourmande

noreply@blogger.com (Gretchen) — Sun, 05 Feb 2012 07:00:00 +0000

At last year's Food Blogger Connect, I opted to take the photography session where I met the delightful Béatrice Peltre. She is French, but now makes her home in the US with her husband and daughter. You might recognize her name from her award-winning blog, Le Tartine Gourmande.

Béatrice is known for her stunning food photography, so when I discovered her first book had been published, I knew it would be something special. And it is.

Published by Roost Books, an imprint of Shambhala Publications, Inc., Boston, 2012, $35

La Tartine Gourmande: Recipes for an Inspired Life is a collection of recipes and memories from Béatrice's life. It's like getting to know her through food. It's lovely.

Surprisingly, all of the recipes which call for flour use gluten-free flours. Béatrice is gluten free by choice and feels better for it knowing that everything she bakes is actually healthier because of the nutritional value in the gluten-free flours.

It's easy to get distracted from the recipes, though, when you are looking at the gorgeous photos - and there are loads of them.

I would have to classify this cookbook as 'wholesome escapism' because the recipes are all quite healthy and you will get quite distracted by the beautiful food photography.

Béatrice Peltre at Food Blogger Connect 2011

For fresh and colorful food, take a leaf out of La Tartine Gourmande.

Published by arrangement with Roost Books, an imprint of Shambhala Publications, Inc., Boston www.Shambhala.com

Living Legend

noreply@blogger.com (Gretchen) — Fri, 03 Feb 2012 06:00:00 +0000

I get a bit wistful sometimes when I think of some of my favorite food writers who have gone to the Big Kitchen in the Sky like Julia Child, James Beard, Elizabeth David, Constance Spry and Ann Seranne. I read and re-read their books wishing these legends were still around to share their kitchen wisdom with us.

There is one legend, though, who is still very much with us to guide us in the kitchen and she's probably busier than ever with her television commitments and new cookbook. It's Mary Berry.

published by Dorling Kindersley, 2012, £25

Mary Berry's Complete Cookbook has been revised, relaunched and it's well worth revisiting. If you have an earlier edition, then you already know this book is a keeper. The new edition has been updated with new photos and 27 new recipes.

Mary Berry is a genuine national treasure. Long before the nation fell in love with her all over again on the Great British Bake Off, she has been helping many a home cook with her reliable recipes and respected instruction for over 45 years. After all, she's a home economist and she knows food. Mary has written 70+ cookbooks and has sold 5 million+ copies of them worldwide. It's hard not be in awe of her.

That's why you could have knocked me over with a feather when an invitation to the launch of Mary's new book landed on the mat. After a huge gasp and an immediate RSVP in the affirmative, I let the realization sink in that I would soon meet a living legend.

The book launch has now come and gone, but suffice it to say, the book was launched in style. I was able to meet Mary Berry in person and discover for myself why we hold her in such high esteem. It's because she genuinely cares about helping people with their home cooking and baking and bringing out the best in them. Her books aren't about her or her lifestyle or flashy kitchen gadgets, they're designed to help you learn and succeed. She very much thinks about her reader when she designs a cookbook and the 5 million+ people who have bought them would probably agree.

As if meeting Mary Berry in the flesh wasn't enough, guess who was there to cheer her on during her launch? Yes, it was fellow Bake Off judge and master baker, Paul Hollywood.

picture courtesy of DK

Roll on Season 3.

Words of Wisdom

noreply@blogger.com (Gretchen) — Wed, 01 Feb 2012 06:00:00 +0000

It's bold, it's colorful, and if you love Asian food, it's a must have - it's Charmaine Solomon's The Complete Asian Cookbook.

published by Hardie Grant, 2011, £30

In case you haven't yet heard of Charmaine Solomon, she is one of Australia's national treasures. She arrived Down Under in 1959 from Sri Lanka not knowing how to cook. She is now a quite famous home cook who has honed her craft over many a curry. Her words of wisdom will help anybody who wants to improve their Asian cooking skills. She takes you through everything step by step as only someone who has been there herself can do.

This is a revised and updated edition of this iconic title originally published in 1976 and it's gorgeous! The red fabric cover is an impressive welcome to the exotic world of Asian cooking. It's like rolling out the red carpet for your taste buds.

Charmaine's book is vast (640 pages) like the continent itself, so I thought a map might help us navigate through her recipes. Her chapters are divided by country. Here's what you can expect to see:

India and Pakistan
Sri Lanka
Indonesia
Malaysia
Singapore
Burma
Thailand
Cambodia and Laos
Vietnam
The Philippines
China
Korea
Japan

Having all of these countries sandwiched between two giant covers means you can flit back and forth between countries and learn the subtle differences between the food of these nations while discovering the joys of eye-opening flavors.

Confucius says: With coarse rice to eat, with water to drink, and my bended arm for a pillow - I have still joy in the midst of these things.

Culinaria Libris says: With Charmaine Solomon's iconic collection of recipes, my chop sticks will forever be joyous.

Mermaids and Vikings

noreply@blogger.com (Gretchen) — Sun, 29 Jan 2012 06:00:00 +0000

I was 6 years old the first time I visited Tivoli Gardens in Copenhagen, Denmark, and was besotted with this magical place. It's one of Denmark's national treasures much like Hans Christian Anderson (the master of fairy tales) and his Little Mermaid which sits on a rock overlooking the harbor.

Having only been to Denmark twice, I am not an authority on the place, but I am intrigued by the Danish sense of fun and play. After all, Denmark is where the Lego empire started. It would appear to an outsider like me that the Danish really enjoy life, which is why I am excited about this new cookbook called Danish Cooking and Baking Traditions by Arthur L. Meyer.

published by Hippocrene Books (2011) £26.99

I have an empirical theory that enjoyment of life includes enjoyment of food and this cookbook is certainly proof. With butter and cream being staples of Danish food, you can imagine how enjoyable even the most basic of their dishes can be.

The Danes don't use a heavy hand with spices in their cooking; just a few sprigs of dill or chives here and there. They let the freshness of the ingredients do the talking while the flavorings are relegated to a supporting role. Generally speaking the food is quite basic in a meat and potatoes sort of way, yet quite fulfilling. It's food that would have nourished the vikings.

When it comes to baking, they turn up the volume with the bold flavor of ground cardamom in many a baked good. Who can argue with that? Especially since the Danish have given the world Danish pastries - the perfect partner for a cup of coffee and a major contribution to many a happy stomach.

It's hard to conceal my bias for Scandinavian food because my grandmother's Swedish cooking had a huge influence on me. Scandinavian cooking and baking has warmth and hospitality written all over it. From open face sandwiches to potato salad to sour cream chocolate cake, the food begs to be enjoyed and lingered over.

Pour yourself a cup of coffee and sit down to a slice of Sour Cream Coffee Cake. You'll quickly discover some of the simplest things in life are the most enjoyable. The Danes figured that out a long time ago.

Sour Cream Coffee Cake

(recipe from Danish Cooking and Baking Traditions by Arthur L. Meyer)

(Note: measurements use American cups)

1/2 pound (226 grams) unsalted butter, at room temperature

3/4 cup sugar

2 eggs

1/3 cup sour cream

1-1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1/2 cup crushed cornflakes

1/2 cup brown sugar

Grease an 8-inch square pan. Heat the oven to 375 F (190 C).

1. Beat the butter with the sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Stir in the sour cream.

2. Sift the flour with the baking powder, baking soda, and salt. Gently stir this into the butter mixture, forming a smooth batter.

3. Pour the batter into the prepared pan. Mix the crushed cornflakes with the brown sugar and crumble this mixture over the surface of the cake.

4. Bake for 20-25 minutes or until golden and set in the center (check with a cake tester). Cool in the pan on a wire rack.

Notes: a more traditional streusel topping may replace the cornflake mixture. Mix 1/4 cup flour with 1/4 cup brown sugar. Cut in 4 Tablespoons butter. Add a pinch of cinnamon and roll the mixture between your palms to form small lumps.

(I tried a piece for you; I think you would approve)

Joe Beef

noreply@blogger.com (Gretchen) — Fri, 27 Jan 2012 06:00:00 +0000

I have two Canadian friends here in the UK who are brilliantly funny. Prior to meeting them, I had never met a Canadian despite growing up in the middle of the US. I lived two Dakotas away from the Canadian border and that was two states too far for mingling with Canadians.

Now that I have discovered what a great sense of humor they have, I shouldn't be surprised by just how amusing this Canadian cookbook is: The Art of Living According to Joe Beef.

published by Ten Speed Press, 2011, £30

This being the first Canadian cookbook I have ever seen, it makes me think that Montreal is a 'must go' for exciting cuisine. Joe Beef is a celebrated Montreal restaurant named after a Montreal working man's tavern from the mid-late 19th century and the cookbook is a taste of the seriously fun approach they take towards food.

Rather than a retrospective of Canadian cuisine, this is more a Montreal-centric cookbook. Montreal's French influence comes through loud and clear in Joe Beef's recipes. They are laden with French and European influences, but there are a few nods to Canada's neighbors to the south with recipes for New England Clam Chowder and Chicken Skin Tacos.

If you are a meat lover, you'll be licking your chops over Joe Beef's offerings. With plenty of recipes for rabbit, duck, lamb, seafood and beef, this is food to keep you warm while the snow is piling up as it does north of the 49th parallel.

The recipe introductions are the best part. For example, in the Carrots with Honey recipe, you are instructed to "Use anything but the dreary, bagged mini carrots carved from larger, less valuable specimens (they have more in common with sea monkeys than food)." Touché.

If Canada to you means hockey, geese, or lumberjacks, then it's time to broaden your horizons and discover the taste of Canada with one of my favorite things to come out of Canada besides Michael Bublé - maple syrup.

The Perfect Pantry

noreply@blogger.com (Gretchen) — Wed, 25 Jan 2012 06:00:00 +0000

Do you ever walk through the produce section of your food shop and take a whiff? Genuinely fresh produce has a lovely fragrance all its own. It's one of the ways it lets us know it's in its prime.

Sadly, the face of food retail is changing and produce is increasingly coming under wraps where it's no longer possible to have a whiff of its freshness. No wonder consumers lose touch with real food. Smelling it is part of the process and food retailers are creating a disconnect between the consumer and their food.

But not everybody is going down that path. There is one retailer in San Francisco, California who hasn't bowed to the pressure of plastic wrap and that's Bi-Rite Market. Bi-Rite understands the nuances of fresh food and are now sharing their knowledge through their new book Bi-Rite Market's Eat Good Food.

published by Ten Speed Press, 2011, £27

I am quite excited about this book because potentially it could serve as a model for local food retailing. An economist I am not, but I don't think you have to be one to understand that a local food model provides more than just ker-ching at the till. By knowing your producers, understanding the produce and educating your customers, you have the framework for what Bi-Rite successfully does - "creating community through food."

photo from Eat Good Food courtesy of the publisher

Bi-Rite's book is packed full of information to help you reconnect with real food. If apple varieties are a source of confusion for you, pictures like the example above will help you become an educated shopper so you will know your Pippins from your Jonathans. Whether it's produce, meat, cheese, dairy, bread or sweets, Bi-Rite talks you through how to buy, how to store and how to use, helping you create your perfect pantry.

But is this a cookbook? Yes. It's that, too. There are plenty of tempting recipes that will open up new avenues of flavor for you like this -

photo and recipe from Eat Good Food courtesy of the publisher

Pan-Fried Pork Cutlets with Bing Cherries

(serves 2)

3/4 cup bing cherries (about 18)

6 center-cut, 1/2-inch-thick boneless pork chops (aka cutlets; about 14 ounces total)

Kosher salt and freshly ground black pepper

1 Tblsp. extra-virgin olive oil

1 large shallot, thinly sliced

1 Tblsp. unsalted butter

1 Tblsp. cider or red wine vinegar

1/2 tsp. Dijon mustard

1/4 tsp. finely chopped fresh sage

1 cup salt-free chicken stock or salt-free broth

Pit the cherries and cut them in half. Set aside.

Season the pork with 3/4 teaspoon salt and a few grinds of black pepper and let come to room temperature.

Heat the olive oil in a large skillet over medium-high heat. When hot, add as many pork chops as will fit in a a roomy single layer and let cook undisturbed for 2 minutes. When the first side is golden brown, flip and cook until just firm and cooked through, 2 to 3 minutes longer. Transfer the pork to a plate, cover loosely with foil, and repeat with any remaining chops.

Lower the heat to medium and add the shallot and half the butter. Cook, stirring frequently, until the shallots start to soften, about 1 minute. Add the vinegar, Dijon, sage, and a good pinch of salt and cook, stirring occasionally, until the shallots are soft and the pan is almost dry. Add the stock along with any juices that have accumulated under the cutlets. Increase the heat to high and bring to a boil. Add the cherries and cook, stirring occasionally, until the liquid has reduced to one-fourth of its original volume, 3 to 4 minutes.

Remove from the heat, season with more salt if desired and swirl in the remaining half of the butter. Pour the sauce over the chops and serve immediately.

If you want to get to know real food, this book will be the perfect partner to help you stock up your pantry with good stuff.

Defining a Masterpiece

noreply@blogger.com (Gretchen) — Mon, 23 Jan 2012 06:00:00 +0000

Leonardo Da Vinci had his. George Gershwin had his. And Marcella Hazan, the Godmother of Italian cooking, has her masterpiece, The Essentials of Classic Italian Cooking.

published by Boxtree, 2011, £26

The Oxford Dictionary of English defines a masterpiece as 'a work of outstanding artistry, skill, or workmanship.' That sums up Marcella Hazan's book perfectly.

Italian food outside of Italy has become a variation on a theme of mozzarella, tomatoes and basil. There is so much more to Italian food than that and it deserves to be recognized for the quality cuisine that it is. Marcella Hazan masterfully gives us the story of Italian food through its flavors and her recipes in this must-have masterpiece.

The Essentials of Classic Italian Cooking was first published in 1992 as the marriage of The Classic Italian Cookbook (1973) and The Second Classic Italian Cookbook (1978). This is a reprint of the 1992 book and it's a whopping 722 pages.

There aren't pictures to distract you from the important instruction from this former Italian math and science teacher. The irony of this Italian legend is that she wasn't much interested in cooking prior to marrying her Italian-American husband and moving to New York. And yet, she made a career out of teaching American home cooks how to cook proper Italian food.

She is retired now, but her cookbooks remain a cherished legacy of her classic Italian cooking. Recipes to float your gondola include:

Baked Polenta with Bolognese Meat Sauce
Baked Crespelle with Spinach, Prosciuotto and Parmesan Filling
Smothered Onions Sauce
Prawns with Tomatoes and Chilli Pepper
Chicken Fricassée with Red Cabbage
Baked Courgettes (Zucchini) Stuffed with Ham and Cheese
Frozen Tangerine Shells Filled with Tangerine Sorbet
Mangoes and Strawberries in Sweet White Wine

Cutie Pies

noreply@blogger.com (Gretchen) — Sat, 21 Jan 2012 06:00:00 +0000

Are you ready for the 'next big thing' in 2012? Get ready for pies. They're versatile and on the ascent as we will see in Cutie Pies by Dani Cone.

published by Andrews McMeel, 2011, $16.99

Cutie Pies was published just a few months ago, and it's the start of a pie renaissance. It makes complete sense that pies should be having a revival. They are an ideal food for these recessionary times when money is tight since they are relatively cheap to make.

A pie crust is the perfect repository for whatever ingredients you have at hand. Just make a pie crust and add fruit, nuts or whatever filling you can think of and bake. You will have a wholly satisfying slice of sweetness for a pittance.

As we see in Cutie Pies, pies are no longer just coming at you by the slice. Dani Cone is giving pies a makeover at her High5 Pie shop in Seattle, Washington (US) with pie pops and pies in a jar.

picture from Cutie Pies, courtesy of publisher

We all know that fillings are what can make or break a pie. You won't be disappointed with Dani's creations, especially if you are a fan of peanut butter and jelly.

photo and recipe courtesy of the publisher

Peanut Butter and Jelly Pie

Makes 1 Single-Crust 9-inch Pie (or 1 Single-Crust 7-inch Deep-Dish Pie, 18 Petit-5s)

The Classic lunchtime sandwich becomes a crowd-pleasing dessert! Try it with a Graham Cracker Crust, and even use some cinnamon or chocolate grahams. You won’t want to cut the crusts off! Make up a half recipe of the crust, because this is a single-crust pie.

Ingredients

All-Butter Crust (you can use the recipe in the book or make your own)
1 (8-ounce) package cream cheese, at room temperature
2/3 cup chunky peanut butter
1/2 cup plus 3 tablespoons granulated sugar
2 tablespoons milk
1 tablespoon honey
Pinch of salt
3/4 cup jelly (see note)
11/2 cups whipping cream
1/4 teaspoon vanilla extract
Peanuts and fruit (whatever kind is in the jelly), for garnish, optional

1.Preheat the oven to 375°F. Place a rack in the center of the oven.

2. To make the crust, follow the All-Butter Crust recipe (making one-half of the recipe) and roll out the dough per the instructions.

3. Gently drape one edge of the rolled-out dough circle over the rolling pin, and revolve the rolling pin to wrap the whole crust around it. Place the rolling pin over the edge of the pie plate or tin, and carefully unroll the dough over to the other edge of the pie plate so the dough circle is centered. Press the dough gently into the bottom of the pie plate and around the sides. Trim the dough edge to a 1/2 to 1-inch overhang beyond the rim of the pie plate.

4. Go around the pie and use the fold-tuck-crimp method to seal the pie edge: Starting in any spot, use the fingers of both hands to gently press and fold over the overhanging crust and tuck it under at the outer edge of the pie. Then, to crimp, using the forefinger of your left hand and the thumb and forefinger of your right hand, go around the pie edge and press in with the left forefinger and simultaneously outward with the right thumb and forefinger. Or alternately, instead of crimping, after you fold-and-tuck, use a fork and press the back side of the fork prongs into the pie edge all around the rim.

5. Line the pie crust with parchment paper and fill with pie weights or dry beans. Bake for about 30 minutes, or until the crust is golden brown. Remove the weights, and let cool.

6. To make the filling, in a large bowl, with a spoon or an electric mixer, stir together the cream cheese, peanut butter, 1/2 cup of the sugar, the milk, honey, and salt until well combined.

7. Spoon the peanut butter mixture into the crust and spread evenly over the bottom.

8. Spoon the jelly onto the peanut butter layer, and spread it evenly on top.

9. In a medium bowl with an electric mixer, whip the whipping cream, the remaining 3 tablespoons of sugar, and the vanilla until soft peaks form.

10. Top the jelly layer with the whipping cream, as thick or as thin as you like (I recommend 1 to 2 inches).

11. Sprinkle with some peanuts and just a few raspberries (or whatever fruit the jelly contains), for garnish.

12. Chill until ready to serve, at least 30 minutes.

Note: We use raspberry jelly at High 5 Pie, but you can use your favorite.

Crust options: all-butter (or graham Cracker, vegan, gluten-Free)
Shape options: 9-inch Pie (or 7-inch Deep-Dish Pie, Petit-5)

Putting the Zoom in Zumbo

noreply@blogger.com (Gretchen) — Thu, 19 Jan 2012 06:00:00 +0000

Every once in a while a cookbook comes along that is a radical departure from the norm. It defies logic, it embraces the art of the possible and it takes you to other worlds with its creations. Fasten your seat belts and prepare to be transported with Zumbo by Adriano Zumbo.

published by Murdoch Books, 2011, £20

Adriano Zumbo is part Willie Wonka part Heston Blumenthal. His techniques are the marriage of modernist cuisine and patisserie. He has taken Australia by storm via MasterChef Australia where he has developed a massive following. He has plans to "caramelise the nation", which one can only applaud. Get him on British television, now! We need some caramelizing in this hemisphere, too.

His book is divided into Zumbarons (his take on macarons), chocolates, pastries, gateaux de voyage, cakes and desserts. And no cupcakes in sight.

Zumbo is for the advanced and adventurous baker due to some of the complexity within the recipes. But anybody who appreciates having their world turned upside down would find this book highly appealing.

The language of Zumbo is rather unique. Many of his creations have names that don't really tell you what the product is, so for the sake of a giggle here are some of Mr. Zumbo's creations with my interpretation in brackets:

Alessia, I Like Big Buns (enormous whoopie pie)
Miss Marple (a maple/marscapone cake)
Sugar Lips (a jelly-filled donut)
Honey Comb-Over (a honeycomb gateaux)
Red Wine Cameltoes (a chocolate filled with red wine caramel and red wine ganache)

Welcome to the wonderful world of Zumbo. No passport required, just a keen interest in out-of-this-world pastry.

A Taste of Steinbeck

noreply@blogger.com (Gretchen) — Tue, 17 Jan 2012 06:00:00 +0000

My all time favorite book is The Grapes of Wrath. It knocked To Kill a Mockingbird off the top spot for me several years ago when I belatedly discovered the breathtaking writing of John Steinbeck. His capture of the human spirit in Grapes is an unparalleled success.

For those who are fans of John Steinbeck books, I have a treat for you with The Steinbeck House Cookbook

published by The Valley Guild, 1984, $16.95

I discovered this book while reading the magnificent blog, East of Eden Cooking. Deb, the blogger extraordinaire, takes her inspiration from the writings of John Steinbeck and the photography from the agricultural surroundings of the Salinas Valley - the object of John Steinbeck's writing.

This cookbook was originally published to raise funds for the upkeep of the John Steinbeck House as well as Salinas Valley charities. The recipes are for the food on the menu when you dine at the John Steinbeck House and are what I would call "elegant practicality." None of the recipes are too difficult, but there is something special about them. Rather like a John Steinbeck turn of phrase.

A hidden benefit of buying old cookbooks is that you never know what might be lurking between the covers. In my case, there was an added bonus of a Steinbeck landmark map in the back of my copy.

If you have access to farm-fresh vegetables like the ones that grow in Salinas Valley, the salad bowl of the US, here is a recipe from the book to give you a taste of Steinbeck House cooking:

Favorite Vinaigrette Dressing

1 whole clove garlic, halved

1 cup white wine vinegar

1 1/2 cups salad oil

1 Tblsp catsup

1 tsp sugar

2 tsp Worcestershire Sauce

1/2 tsp salt

1/2 tsp pepper

1/4 tsp dried basil

1/4 tsp dry mustard

1 tsp parsley flakes

1/8 tsp horseradish powder

In a blender, mix all ingredients together well. Refrigerate in a tightly covered jar. Makes 2-1/2 cups.

A New Dawn

noreply@blogger.com (Gretchen) — Sun, 15 Jan 2012 06:00:00 +0000

Have you spent your Christmas vouchers yet? I haven't wasted any time. Here's what I bought with mine:

published by Phaidon, 2010, £29.95

This isn't just any old Indian cookbook, it's a Phaidon Indian cookbook. Phaidon is a publisher who is gaining a solid reputation for publishing shelf-busting books on food. It's a new dawn for my cookbook collection because this is the first Phaidon book to grace my shelves.

I chose India Cookbook simply because the book is as colorful as the cuisine itself. The cover tells you this is the only book on Indian food you will ever need. I disagree with that statement, but would agree this book is a must for Indian food lovers. There are so many creative permutations of Indian ingredients that you will never have a definitive collection. That's the beauty of Indian food. It keeps changing and transforming in delightful ways.

Another reason this book stands out among Indian cookbooks is because it includes the largest Indian desserts section I have ever seen. If you think Indian desserts are just halvas and lassis, think again. There is so much more to Indian desserts than meets the eye. If I saw Coconut Rice Pudding, Sweet Sesame Balls or Dessert of Dates on the menu, I would definitely find room for dessert.

Whether you are just discovering the joy of Indian food or if you're already a curry addict like me, the beauty of this book will linger with you long after the aroma of garam masala disappears.

The Voice of a Legend

noreply@blogger.com (Gretchen) — Fri, 13 Jan 2012 06:00:00 +0000

One of the many reasons cookbooks or books about food are so interesting is because everybody who writes one has a unique perspective on the subject. Some of the most interesting authors come from non-food backgrounds. Case in point, Tom Stobart, author of the classic book Herbs, Spices and Flavourings

published by Overlook Press, 1982, $16.95

Tom Stobart was a Cambridge-educated zoologist who was also a mountaineer and filmmaker. He is most known for his production of the Mount Everest expedition of 1953 - The Conquest of Everest.

This is a classic book originally published in 1970 on the subject of flavor. It's an alphabetical listing of - you guessed it - herbs, spices and flavorings and it's a fascinating read. (My copy has an American cover on it, but the content remains English).

Before you say "ho hum" to what, on the surface, sounds like a sleep-inducing read, give this book a chance because Tom Stobart's writing is infinitely warm and human. He also gives the names of each herb and spice in other languages which is a rarity. You can become bilingual in the process.

His globe-trotting expeditions and gastronomic experiences are what led him to discover and appreciate flavor. He discovered early on that peasant food makes the greatest use of herbs and spices. He used his flavor discoveries to jazz up his Himalayan yak dinners when he was overnighting in the middle of nowhere.

If you want to spice up your new year, spend some time with Tom Stobart's book. I guarantee it will be time well spent.

Saying it with Sugar

noreply@blogger.com (Gretchen) — Wed, 11 Jan 2012 06:00:00 +0000

We are fast approaching sugar season. That's the time of year when there are plenty of occasions for decorative cakes - Valentine's Day, Easter, graduations, weddings - you name it. For those of you who are into cake decorating or crafting with sugar, this is for you - The Ultimate Guide to Sugarcraft by Nicholas Lodge.

published by Murdoch Books, 2011, £25

The reason I bring this book to your attention is because it is a 2-volume set which has now been condensed into one paperback volume for the first time. The content hasn't changed, but the size and accessibility has. You can have all the techniques in one place.

I've seen a few naysayers criticizing this book for the dated designs. These books were originally published in the 1980's when shoulder pads and mullets were in style. Styles may change, but techniques don't which is why this is still a relevant book. Readers will need to see beyond the frills, flounces and marzipan clowns to concentrate on the instructive techniques that flood the book. Don't throw the baby out with the bathwater on this one.

If you are sweet on sugarcraft or cake decorating, this book should be a staple in your collection.

Afternoon Tea

noreply@blogger.com (Gretchen) — Mon, 09 Jan 2012 06:00:00 +0000

One of the most civilized activities ever devised in the history of mankind has to be afternoon tea and I have yet to see anybody who has elevated it to such a grand level as the English.

published by Lorenz Books, 2011, £16.99

The Perfect Afternoon Tea Recipe Book is the most comprehensive book I have ever seen on the subject. Fab-u-lous. Afternoon tea is often associated with fancy hotels and fine china. If you can't get to the Ritz, you can have the experience at home with this astonishing collection of afternoon tea recipes.

Because I have never yet had the luxury of going to a fancy hotel for afternoon tea, I have always been under the assumption that tea consisted of a nice pot of tea, cucumber sandwiches and a few dainty cakes. But there is more variety to it than that which is why this book includes recipes for:

A Perfect Pot of Tea
Baking Techniques
Savoury Treats
Teabreads and Bakes
Fruity Treats
Pastries
Biscuits and Bars
Tea-Time Treats
Classic Cakes
Mini Celebrations
Sumptuous Gateaux

This collection is really a baker's dream come true due to the breadth and depth of the recipes. Whether you want to bake to impress or just knock up some tasty treats for tea time, this is one special book.

If you would rather let somebody else put the kettle on, January is an ideal time for afternoon tea because London hotels are having a January tea sale. They're knocking 25% off the price of afternoon tea in over 30 venues.

Whether making tea at home or going out for it, one thing is for sure - it's time for tea.

Resolutions

noreply@blogger.com (Gretchen) — Sat, 07 Jan 2012 06:00:00 +0000

Still sticking to your New Year's resolution? Statistics tell us that 25% of those who make a resolution will break it by the end of the first week in January. For those of who who fall in that category, here's a fantastic little cookbook for you - Fat Witch Brownies by Patricia Helding.

published by Rodale, 2010, $22.50

The Fat Witch Bakery in New York has an impossibly cute logo that casts a spell on you before you get to the recipes. You may think there isn't anything new under the sun with brownies, but the Fat Witch book proves otherwise with updated classics.

Because brownies are considered a bar (or slice depending where on the globe you are), the brownie theme extends to bars and there are plenty of bewitching recipes for brownies and bars. I made the White Chocolate Bars and took them in to work. The goblins polished them off in record time.

You can find the original Fat Witch Brownies recipe here, so if you have fallen off the wagon from your New Year's resolution, take solace in a brownie.

Recipes to bewitch, bother and bewilder include:

Raspberry Brownies with White Chocolate Chips
Gingerbread Bars
Coconut Bars
Whiskey Brownies
Cherry Oatmeal Bars
Candy Cane Brownies
Emerald City Brownies

Heston at Home

noreply@blogger.com (Gretchen) — Thu, 05 Jan 2012 06:00:00 +0000

Do you ever get curious as to what the super chefs eat at home when the cameras are turned off and nobody's watching? I can't help but think they must succumb to beans on toast like the rest of us mortals when scratching around for a quick filler.

Heston Blumenthal, who gave us lickable wallpaper a la Willy Wonka, opens his refrigerator door to us in his latest book Heston Blumenthal at Home.

published by Bloomsbury, 2011, £30

This scientific chef has come to the fore with his digital probes and space-age cooking. The kitchen isn't so much a kitchen to him as it is a laboratory. He's even beginning to make sous-vide technology approachable for the home cook. It looks like water baths for food will soon be the future.

So what does the dry-ice maestro eat when he's at home? As it turns out, this book isn't about what he eats at home. It's about helping you understand cooking processes at home and it's loaded with rather normal recipes that look quite appealing. This is a book for the home cook who wants a deeper understanding of how taste and flavor work and the optimization of both.

For the past few years Heston Blumenthal's cooking was just too "out there" for the average home cook. I confess I still raise an eyebrow at the mention of his snail porridge. But whether you agree with his mustard ice cream or not, he makes you think about the science behind food and flavor. Now that his orbit is colliding with that of the home cook's, it's going to make for a bold new frontier in cooking.

photo and recipe from Heston Blumenthal at Home courtesy of publisher

Five-spiced duck breast

This recipe uses a home-made five-spice powder, cooks the duck with eastern flavourings, and serves it with bok-choy and soya beans. The texture at the end is enhanced by the spring onion strips (iced water makes them curl extravagantly). The crunch of the puffed wild rice is probably the least authentic touch, but who gives a Lee Ho Fook?

The duck breasts are cooked using much the same technique as for steak, flipping the meat to ensure an even penetration of heat. However, because a duck
breast has a thick layer of skin on one side which acts as a barrier against the heat, that side has to be cooked for longer than the other, unprotected side.

Serves 4

For the duck
4 Duck breasts
1 tbsp Five-spice powder
Salt

For the vegetables
4 Cloves of garlic, peeled, halved and de-germed
400g Semi-skimmed milk
Groundnut or grapeseed oil
4 Baby bok-choy, trimmed and halved
50g Mirin
100g Light soy sauce
2 Red Thai chillies, de-seeded and finely chopped
10g Fresh root ginger, peeled and finely chopped
50g Frozen peas, defrosted
50g Frozen soya beans, defrosted
2 Spring onions, finely sliced

To finish and serve
1 Spring onion, cut into strips and put into
iced water
Puffed wild rice (optional)

Score the skin of the duck breasts in a criss-cross pattern with a very sharp knife, and dust both sides with the five-spice powder and salt. Heat a frying pan over a medium heat and, when very hot, place the duck breasts in the pan skin-side down. Allow the fat to render out. Cook for 3 minutes, then flip over and cook for 1 minute. Flip again back to the skin side and cook for 3 minutes, then flip over for 1 minute. Repeat this process two more times, then remove the duck from the pan and allow to rest for 7 minutes.

Blanch the garlic in 100g milk four times, using a fresh 100g milk each time. Finely chop the garlic and set aside. To cook the vegetables, heat some oil in a clean frying pan over a medium heat and add the bok-choy. Cook until there is colour on one side (approximately 2–3 minutes), then flip over and colour the other side. Add the mirin and cook until the liquid has almost disappeared, flipping the bok-choy to coat it. Make sure the bok-choy is thoroughly cooked, adding a little water to the pan if not.

In the meantime, combine the garlic with the soy sauce, chillies and ginger in a bowl. Add the peas, soya beans and sliced spring onions to the bok-choy in the pan, but remove from the heat immediately. Coat everything in the soy mixture.

To serve, divide the vegetables between four plates. Slice the duck breasts diagonally and place the slices on top of the vegetables. Garnish with the drained and dried spring onion strips and, if you like, sprinkle with puffed wild rice.

Learning the Lingo

noreply@blogger.com (Gretchen) — Tue, 03 Jan 2012 06:00:00 +0000

My Uncle Carl once told me that everything in life has its own language and if you want to master a subject, you need to learn the vocabulary. I was reminded of that when I recently read a disturbing article about (gasp, horror) cooking illiteracy.

Cooking and baking have their own terminology and, according to the University of Texas, cookbook publishers in the US are having to drop basic cooking terms for the "cooking impaired." It's time to reverse this trend and it starts right now with The Constance Spry Cookery Book.

published by Grub Street, 2011, £30

In the UK, this is one of the best known cookery books of all time. It was originally published in 1956 when terms like folding, dredging, and blanching would have been as familiar as a chafing dish. This edition has been updated with metric measurements while retaining the original authoritative collection of recipes. This is a gold mine in hardback.

Constance Spry was first known as a florist before joining forces with Rosemary Hume to write a book offering everything a cook (or aspiring cook) would need to know for success in the kitchen. Their mission was accomplished and the fact that their book is still held in high esteem 50+ years later is the proof.

As for learning the lingo, a cook has to be familiar with the terminology because in cooking and baking, words mean everything. Behind the words are techniques. Whipping your batter produces an entirely different result to folding it. And shouldn't we be able to converse knowledgeably about our batter?

I sincerely hope authors and publishers don't let the language of cooking vanish. It would be a shame, but more than that, it would make reading cookbooks less colorful and a deflating experience like a soufflé gone wrong. Besides, did you ever think whipping and beating could be done in such a wholesome context?

Recipes worth sifting through include:

Baked Ham Lissanoure
Lobster Curry
Spinach Cream with Mushrooms
Traditional English Boiled Chicken
Banana Soufflé
Coronation Chicken
Rose Petal Jam
Spongy Gingerbread

Modernist Cuisine

noreply@blogger.com (Gretchen) — Sun, 01 Jan 2012 06:00:00 +0000

Welcome back and Happy New Year! Here we are once again at the dichotomous holiday of New Year's Day when we are simultaneously looking back at the old year just gone while looking forward to the new year to come. It's mixed with nostalgia for what was and hopefulness for what's ahead.

In the world of cookbooks, 2011 brought us one of the biggest publishing events to happen in my lifetime - Nathan Myhrvold's Modernist Cuisine: The Art and Science of Cooking. It's the perfect time to feature it on the cusp of this new year because although it arrived last year, it will be influencing much of what is to come in 2012.

It isn't one cookbook - it's a set of 5 ginormous books in an acrylic case plus a spiral binder for the kitchen. It's an investment, it's a bold commitment to cookery, and it's worth every penny. The first publishing sold out straight away despite the hefty price tag (£395 GBP / $625 US)

published by The Cooking Lab, 2011

Volume 1 puts cooking into context. It lays the foundation for what's to come with history, microbiology, food safety, food and health, heat and energy, the physics of food and water. Don't let the science portions of the book daunt you. They are some of the most fascinating parts of the entire series. (That's saying a lot considering I barely scraped a passing grade in high school chemistry!) There are plenty of pictures to help you absorb the concepts. Just bring your curiosity, add water and stir.

Volume 2 goes large with cooking techniques and the equipment used to achieve optimal results. This is where science and mythology collide. Physics is used to dispel the myth that cold-shocking stops the cooking process as we've been led to believe in many a cookbook. (It slows it down, but it doesn't stop it completely). This is just one of the many eye openers liberally sprinkled throughout the series. These revelations will not only give you a paradigm shift, they will positively affect your culinary outcomes.

Volume 3 re-introduces us to the plant and animal kingdom. By deeply understanding what we are eating, we can better understand the processes and techniques for cooking it. It's like the song from one of my favorite musicals the King and I called Getting to Know You - it's getting to know all about what we are eating and this volume is "precisely my cup of tea."

Volume 4 breaks it down with ingredients and their preparations. This is where the foams, spheres and emulsions enter the story. And it's where I would normally part company with these culinary "weirdifications" (I just made up that word - it sounds scientific, though, doesn't it?) But hang in there, little tomato, because by learning the art of the possible, you can apply the techniques in your own kitchen and jazz up your marshmallows or construct your own creams. If you want to understand the relevance of beer foam or the sociology of espresso, this volume will speak to you.

Volume 5 brings it all together on the plate with recipes for tender cuts, tough cuts, poultry, fish, shellfish, eggs, starches, fruits and vegetables. This is where you can apply and experiment with your new found knowledge from the previous volumes. If you're looking for the Amish friendship cake recipe, this isn't the book for that. These are recipes of brave new world proportions. This is where a recipe for parsley foam sits comfortably alongside the stuffed clam recipe. And it's where crispy hay-smoked chicken enters the realm of possibility (if you have a blow torch and access to hay).

Consider Volume 6 to be a take away. It's portable and, most importantly, it's plastic. That's right, the pages are printed on paper that you can wipe off if your foam should unexpectedly take flight. Full marks for that. All of the recipes from volumes 1-5 are spiral bound into a collection to bring into the kitchen with you. Volumes 1-5 are just too gorgeous to risk a splatter from the pacojet; leave them out of the kitchen.

Admittedly, the price tag of this collection is eye watering. You could go to Munich for the weekend for the same price. When you see the quality of the content and publishing, though, you will instantly understand why the three figures. I kept an eagle eye on Amazon and added Modernist Cuisine to my basket when it was 35% off. It does happen, so be vigilant if you have your heart set on adding Modernist Cuisine to your collection.

To sum up this extraordinary feat of publishing -

40 pounds of weight per set
2,438 pages
4 pounds of ink used per set
3,200+ gorgeous photographs
1,500+ recipes

Modernist Cuisine Trailer from Modernist Cuisine on Vimeo.

European Festivals

noreply@blogger.com (Gretchen) — Sat, 24 Dec 2011 13:40:00 +0000

Festival season is finally here - Christmas Day, Boxing Day, St. Stephen's Day, New Year's Day, Hogmanay, Burns' Night - I could go on, but I don't need to because Elisabeth Luard captures the spirit of the festivities for us in European Festival Food.

published by Grub Street, 2009, £20

Europeans love their festivals. The Englishman and I love them, too, which is why we try to get over to the continent around December for a bit of festivity and a warm cup of cheer. (The photos below are from our various European adventures in years past).

Despite the melodrama of the European crisis this year, I have no doubt the festivals will go on as they have the past few centuries. Surely an economic squabble won't dampen the spirits or the Glühwein at Christmas.

Christmas market in Linz, Austria

Festivals wouldn't be festivals without food, and Elisabeth Luard has done an impressive job of cataloging the foods which accompany Europe's historic celebrations. If you haven't yet discovered the warm and intelligent writing of Elisabeth Luard, give yourself a treat with one of her cookbooks. It's a feast of fine writing as much as a culinary one.

Christmas shopping in Amsterdam

There are no pictures in European Festival Food. With such intricate descriptions of the food and celebrations around it, you can form your own pictures in your mind's eye. The expertly crafted recipes will assure you success if you decide to attempt the Pan Haggis, Gratin of Cardoon or the Lentils with Black Pudding and Chard.

Christmas light show in Brussels

European traditions are celebrated far beyond the borders of Europe. When I was growing up, Christmas dinner was celebrated the Swedish way at my grandmother's house with creamed lutfisk on a bed of mashed potatoes, many side dishes and topped off with ostekake (Swedish cheese cake). Although my grandmother was born in the US, her life was infused with the customs her parents brought with them from Sweden.

Regardless of how you celebrate your festival season, I hope it is merry and bright. Thanks for taking the time to read my blog this past year. Now it's time for me to take a short break. I'll be back in action on January 1, but in the meantime it's time for a cup of Glögg and to wish you all a Merry Christmas.

For the Love of Cakes

noreply@blogger.com (Gretchen) — Wed, 21 Dec 2011 19:29:00 +0000

By now you most likely have your Christmas dinner mapped out, but what about the pudding? If you've been feeding a Christmas cake for months, then it's obvious what will be rounding out your Christmas dinner. But for those of you who haven't yet committed to dessert, there is still time to make a plan.

published by Flame Tree, 2011, £14.99

For the Love of Cakes is a lovely collection of special occasion and everyday cake recipes spanning the familiar to the sublime. In other words, there is a cake recipe for every level of baker and every type of cake lover.

Christmas is the time for peace and love, so why not share a bit of love from your oven? Here are some of the recipes I know you will fall in love with -

Peach and White Chocolate Gateau
Wild Strawberry and Rose Petal Jam Cake
Orange Fruit Cake
Almond Angel Cake with Amaretto Cream
Double Chocolate Cake with Cinnamon
Maple, Pecan and Lemon Loaf
Fat-Free Sponge
Toffee Apple Cake
Butterscotch Loaf

Getting in Gear

noreply@blogger.com (Gretchen) — Mon, 19 Dec 2011 20:29:00 +0000

I think I have managed to cram all the celebrating of the 12-days of Christmas into the past 3 days. All of our Christmas social events converged on the same weekend launching us into festivity overdrive. Now that the social events are winding down this week and the food shopping list is ready, I have to gear up for the next phase of Christmas - Christmas dinner.

Helping me rev up the engines in the kitchen this year are none other than the Hairy Bikers and their new book The Hairy Bikers' Perfect Pies.

published by Weidenfeld and Nicolson, 2011, £20

This year I'm making the Englishman a steak and ale pie with all the trimmings for Christmas dinner. As the Hairy Bikers say, "A pie is for Christmas, not just for life" and I wholeheartedly agree. The Englishman lights up when you use the words steak and ale in the same sentence, so I knew I couldn't go wrong with this menu.

If you have a pastry phobia (like me), this is the book to help banish it. I tend to shy away from making pastry with excuses like "my hands aren't cold enough" or "I need to dust the radiators." I am going to stop making feeble excuses for dodging pastry because there are so many step-by-step instructions in the book that there are no excuses for avoiding it.

As with all of the Hairy Biker cookbooks I have seen, their recipes have the "Wow!" factor and Perfect Pies follows suit. These guys know how to knock up good food. The only problem with the book is where to begin with it? There are so many good recipes that you might be tempted to try them all. It's o.k. because as the mercury heads south, it's proof that we are in the midst of pie season. And, unlike duck or deer season, there are no bag limits on pies.

My advice would be to take the book one bite at a time. I'm starting with the steak and ale pie and will be branching out from there. Here are some of their other recipes which will kick start your pie season -

Cheese and Onion Pasties
Tasty Japanese Gyozas
Mince and Dumplings Pie
Chicken and Wild Mushroom Pie
Corned Beef and Onion Pie
Prawn and Water Chestnut Rolls
Best-Ever Banoffee Pie
Individual Zesty Lime Tarts