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New Cookbook For Kids Serves Up Great Summer Fun

Larry Cox — Tue, 21 May 2013 14:06:56 +0000

Time for Kids: Kids in the Kitchen Cookbook edited by Nellie Gonzalez Cutler & Jonathan Rosenbloom (Time Home Entertainment Books, $19.95)
This new cookbook is aimed for young cooks ages 8-12. It features more than 80 recipes gleaned from MyRecipes.com, a parent helper, kitchen safety tips and basics, the young chef’s toolbox and cooking disasters and how to avoid them.
The emphasis is on healthier choices. The recipes are fairly simple with step-by-step instructions and full-color illustrations of the various dishes. There are recipes for on-the-go snacks in addition to more elaborate meals. There are five basic chapters: Rev Up with Breakfast; Time for Lunch; Sides and Snacks; Ready for Dinner; and What’s for Dessert.
There are also amazing food factoids, world records, and articles from “Time for Kids” magazine scattered throughout the book.
The main attraction is the recipes are both fun and accessible.
I tested two recipes from this collection, Oatmeal-raisin Energizer Bars which were tasty and nutritious, and Creamy Berry Pops, perfect for a hot summer day.
If you have youngsters in the house, this is a perfect first cookbook for them.

CREAMY BERRY FRUIT POPS
Makes 10 pops
Ingredients:
1 cup low-fat yogurt
1 banana
3 cups fresh or frozen raspberries
½ cup honey
Craft sticks
12 (2-oz) pop molds
Preparation
In a blender, process yogurt and banana for 30 seconds or until smooth.
In a medium saucepan, bring raspberries and honey to a boil over medium-high heat, and simmer for 5 minutes.
Pour raspberry mixture through a fine wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice and pulp. Throw away skins and seeds.
Cover and chill raspberry mixture 30 minutes.
Pour yogurt mixture evenly into the pop molds.
Top with raspberry mixture, and swirl, if desired.
Top with lid of pop mold, and insert craft sticks, leaving 1-1/2 to 2 inches sticking out of the pop.
Freeze for 6 hours or until sticks are solidly anchored and pops are completely frozen.
Tip: You can also substitute blueberries or strawberries in this recipe. Always choose all-natural foods instead of processed foods whenever possible.

Mr. Dickey’s Barbecue Cookbook Serves Up Recipes From a True Texas Pit Master

Larry Cox — Wed, 15 May 2013 18:22:29 +0000

Mr. Dickey’s Barbecue Cookbook: Recipes from a True Texas Pit Master by Roland Dickey with Polly Powers Stramm featuring the photography of Robert M. Peacock (Pelican Publishing Company, $29.95)
There are certain facts of life that I hold to be absolute truths. One such truth is that barbecuing is part of the DNA makeup of most Southern men. Pit cooking is less about preparing food that it is attitude and tradition.
Roland Dickey has been part of his family’s business, “Dickey’s Barbecue” based in Dallas, for more than four decades. With more than two hundred locations nationwide, it would be somewhat of an understatement to say Roland knows his way around a grill.
In his new cookbook, Roland shares many of his favorite recipes. In addition to a chapter about how the Dickey business began and evolved, there are sections devoted to Palate-Pleasing Appetizers & Salads; Foot-Stompin’ Barbecue and Rubs; Knee-Slapping Meat and Seafood; Great-Tastin’ Side Dishes and Veggies; Eye-Opening Breakfasts and Breads; and Super Delicious Desserts and Drinks.
Since the Dickey outlets sell millions of pounds of smoked brisket each year, the first recipe I checked out was one for baked brisket, a little different from the smoked variety but just as delicious. According to Roland, this is the way our grandmothers cooked brisket and adds that it is a cut of meat that can be tough unless cooked for a long time at a low temperature, like in this recipe.
This is a delightful cookbook and one that is highly recommended.
BAKED BRISKET
Serves 8 to 10
Cooking time 7 to 8 hours
+++
1 (6 to 7 lb) beef brisket
2 tablespoons coarse sea salt
1 teaspoon black pepper
2 oz canned beef stock
2 oz red wine
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
Preheat oven to 225F.
Rub the brisket thoroughly with salt and pepper, and use the knife to score the brisket in a tic-tac-toe pattern so that the spices will better penetrate the meat. Place the brisket in a large roasting pan, fat side up. Pour the stock, wine, onion, garlic, and Worcestershire sauce around the brisket. Cook, covered, for 7 to 8 hours. The meat should be fork tender when done. Transfer the brisket from the baking pan to a cutting board and allow it to sit and drain until the brisket reaches room temperature. Trim the fat and slice the meat across the grain.
To serve with Au Jus (and who doesn’t), save the pan drippings and skim off as much fat as possible. Cook the drippings over medium heat until the liquid is reduced by half. This will concentrate the flavor of the gravy.
Make a different side sauce by mixing equal parts mayonnaise and sour cream, and add store-bought horseradish to taste.

Austrian Desserts Eassier to Prepare Than You Might Think

Larry Cox — Wed, 15 May 2013 17:27:50 +0000

Austrian Desserts: Over 400 Cakes, Pastries, Strudels, Tortes, and Candies by Toni Morwald and Christoph Wagner (Skyhorse, 29.95)
Toni Morwalk is an award-winning chef who specializes in traditional European baking and Christoph Wagner a critic, author and columnist. Both men are based in Austria.
In their new cookbook, traditional baking is balanced with the dessert requirements of modern cooking. In this collection of more than 400 recipes, such time-tested dishes such as lizertorte and apfelstrudel are given new twists by making them more contemporary and attractive to the diet-conscious. Best of all, the desserts are accessible and fairly easy to prepare, especially when drawing on many of the baking secrets shared by these two men.
In addition to a chapter featuring the basics of the sweet Austrian kitchen, there are twelve basic sections: Invitation to a Viennese Coffee Break (puff pastry, and pate a choux); Baking Like a Pro (cakes, tarts, schnitten and strudel); Fruit Pleasures of the World (fine desserts of fruits and berries); The Sweet Pantry (compote, marmalades, sweet sauces, hand-crafted juices, and caramelized fruits); Snacking Doesn’t Have to be a Sin (the sweet health food kitchen); Dinner a la Crème (creams, mousses, and foams); Airy, Light, Sweet and Fluffy (soufflés, casseroles, schmarren, and pudding); Greeting from Flour Heaven (dumplings, noodles, pastry pockets, gnocchi, pancakes, buchteln, dalken, and doughnuts); The Home Ice Cream Parlor (ice cream, sorbet, granite, and parfaits); The Microcosm of Sweets (cookies and candies); Morwald’s Sweet Greetings (the best of Toni M.’s Patosserie) and The Sweet ABC (principles of the sweet kitchen from A to Z).
This is a delightful cookbook. As I examined it, my first thought was of the holiday season since desserts are nothing less than a celebration.
I tested two recipes from this collection. Since apples are plentiful this time of the year, my first choice was “Filled Baked Apples,” a rather basic recipe but one that turned out to be a real crowd pleaser with a neighbor who acted as my guinea pig. Since the daytime temperatures have been hovering around the century mark, my second pick was “Coconut Ice Cream.”
COCONUT ICE CREAM
Makes 6-8 servings
Ingredients:
1 c heavy cream
1 c coconut puree
½ c granulated sugar
4 egg whites
1 sheet gelatin
4 tsp coconut liqueur
+++
Boil the heavy cream, granulated sugar, and coconut puree. Beat the egg whites to soft peaks. Remove the coconut mixture from heat and fold the egg whites in. Add water to the gelatin, remove excess, and dissolve in warmed coconut liqueur. Mix into the ice cream mixture. Blend everything well with an immersion blender. Let cool and place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.

Wonder What Chefs Prepare for Their Staffs After Business Hours?

Larry Cox — Fri, 26 Apr 2013 17:49:27 +0000

Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants by Christine Carroll and Jody Eddy with a foreword by Ferran Adria (Running Press, $35)
Some of the most interesting restaurant meals are served after the closed sign has been flipped and the last customer has left. It is then that many kitchens comes alive once again as staff meals are prepared. These “after hours” meals are sometimes produced by passionate cooks using great ingredients, shared by everyone from chefs to dishwashers, free of charge, and served around one big table. This new cookbook provides readers with a behind-the-scenes look at some of these staff meals as served at some of the world’s premiere restaurants.
Christine Carroll and Jody Eddy attended staff meals as they conducted exclusive interviews and gathered dozens of never-before-revealed recipes from twenty-five iconic restaurants. The result is more than 100 creative and comforting dishes made to sate hunger and nourish spirits. In short, these are dishes professional cooks feed each other.
From Ad Hoc in Yountville, California, to wd-50 in New York, these legendary establishments represent the United States and about five foreign countries. They include City Grocery in Oxford, Mississippi, Frasca, a culinary destination in Boulder, Colorado, Uchi of Austin, Texas, Mugaritz in Errenteria, Spain, and St. John in London.
This is one of the most intriguing cookbooks I’ve tested. I prepared two recipes, one domestic, one foreign. From Cochon, a New Orleans restaurant owned by Stephen Stayjewski, I made the Chili-Basil Watermelon and Tomato Salad, a nice alchemy of salty, sour, sweet and spicy flavors that were delicate and delightful. My second dish, from Michel Et Sebastien Bras in Laguiole, France, was a sidedish, Potatoes Braised in Vegetable Broth which I served with pork.
This is a fun cookbook that I highly recommend.
CHILI-BASIL WATERMELON AND TOMATO SALAD
Serves 4
Dressing:
2 Tbs white vinegar
2 Tbs fish sauce
¼ tsp cayenne pepper
Juice of I lime
1 tsp Huy Fong chili-garlic sauce
¼ c extra virgin oil
¼ c basil leaves, lightly packed
½ c mint leaves, lightly packed
Kosher salt and freshly ground black pepper to taste
Salad
1 quart cubed seedless watermelon cut into 1-inch cubes
2 medium tomatoes, cut into 1-inch dice
2 small cucumbers, peeled, seeded, and cut into 1-inch dice
½ large red onion, halved and thinly sliced
Freshly ground black pepper and large flake sea salt to taste
For the dressing: In a large bowl, whisk together the vinegar, fish sauce, cayenne, lime juice, chili-garlic sauce, and oil. Tear the basil and mint into small pieces and then add to the bowl. Season with salt and pepper, and set aside for the flavors to meld, about 5 minutes.
For the salad: Right before serving, toss the diced salad ingredients with the dressing. Season with pepper to taste, toss again, then sprinkle the top with sea salt for crunch. Serve immediately.

Beat the Heat Wave with This Ultimate Guide to Ice Cream and More

Larry Cox — Fri, 26 Apr 2013 16:08:04 +0000

The Ultimate Guide to Homemade Ice Cream: Over 300 Gelatos, Sorbets, Cakes & More by Jan Hedh with photography by Klas Andersson (Skyhorse, $24.95)
With the temperatures in Tucson now in the 90s and flirting with triple digits, the time has come to think about summer survival foods, namely ice cream, sorbets and gelatos. This ultimate collection goes beyond the usual scoop by giving creative ideas for decorating desserts, having fun with sugar art, and even carving ice sculptures.
The 300 recipes are divided into several main chapters including Appetizers, Desserts, Ice Cream Bombs, For the Little Ones, Sides, Meringues, and Sugar Craftmanship.
Also included are a brief history of ice cream, tips on making it, and even wine pairings for ice cream, sorbets, and parfaits. Incidentally, speaking of history and we were, the first batch of ice cream was served in Tucson in 1869, the creation of an Italian from Sonora. The second batch was made the following year and served at Carrillo Gardens. Needless to say, it was an instant crowd pleaser.
One of the main attractions of this cookbook is the variations of the different recipes. After preparing a recipe or two, I guarantee you’ll never think about ice cream the same way again. Let the sorbets begin!

Mexican Wedding Cookies Gluten- and Grain- Free

Larry Cox — Thu, 25 Apr 2013 18:04:07 +0000

Paleo Desserts: 125 Delicious Everyday Favorites, Gluten- and Grain- Free by Jane Barthelemy (Da Capo/Life Long, $18.99)
The Paleo diet, first advocated during the 1970s, is simply a return to the whole, natural foods our hunter-gatherer ancestors thrived on some ten thousand years ago. Emphasizing fresh vegetables, fruits, nuts, roots, wild fish, free-range poultry, and grass-fed beef while eliminating grains, legumes, dairy, refined sugars and oils, this diet plan lacks the processed foods that contribute to diabetes, heart disease, obesity, high blood sugar, and other diet-related illnesses.
Although our cavemen ancestors probably didn’t feast on desserts, that doesn’t mean we can’t enjoy such delicious treats as Coconut Macaroons, Pumpkin Cheesecake, Lemon Bars, and that classic Chocolate Chip Cookies.
This cookbook features 125 gluten-free, low carb desserts that use only unprocessed sugars and other diabetic-friendly ingredients that are free of common allergens found in corn, dairy, peanuts and soy. In addition to the recipes, there are easy-to-follow directions, a chart of recipes by diet, an index of ingredients and where to buy them, and a metric conversion cheat sheet.
Jane Barthelemy, a chef who teaches seminars on health food, is based in Portland, Oregon. Her cookbook is essential, especially for those who want to eat healthier foods.
I tested two recipes from this collection: Mexican Wedding Cookies which were so delicious I forgot they were actually healthy to eat. I also made a batch of Vanilla Ice Cream made with coconut milk instead of a dairy product.
MEXICAN WEDDING COOKIES
Makes about three dozen cookies
1 cup Just Like Sugar Table Top natural chicory root sweetener (not baking)
(A second choice is 1 1/3 cups of Organic Zero Erythritol)
1 ¾ cups medium-shredded unsweetened coconut flakes (not coconut flour)
3 Tbs arrowroot powder
¼ tsp unprocessed salt
2 large eggs
1 tsp pure vanilla extract
¼ tsp almond extract
¾ cup coarsely chopped pecans, soaked if possible
¾ cup granulated sweetener, ground finely for rolling after baking (erythritol works best for this)
Preheat oven to 325F. Line two cookie sheets with parchment paper.
In a dry food processor fitted with an “S” blade, grind the sweetener for several minutes to a fine powder.
Add the coconut, arrowroot, and salt. Grind again until very fine. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
Add the eggs, vanilla, and almond extract. Mix well.
Add the pecans last and pulse gently to mix evenly.
Chill the dough for 15 minutes (I use the same container)
Gently shape the dough without pressing into smooth 3/4-inch balls. Place them one inch apart on the prepared cookie sheets. The dough will be soft. It helps to coat your hands with a bit of arrowroot powder to keep them from getting too sticky. If they do get sticky, wash and dry them before continuing.
Bake for 18 to 20 minutes. They will not brown, so take care not to overbake.
While still warm, roll the delicate cookies very gently in ground granulated sweetener. The cookies will continue to firm up as they cool.

New Juicer’s Guide Could Help in Weight Loss and Lead to a Healthier Life

Larry Cox — Sun, 21 Apr 2013 22:49:46 +0000

The Healthy Juicer’s Bible: Lose Weight, Detoxify, Fight Disease, and Live Long by Farnoosh Brock (Skyhorse Books, $16.95)
Farnoosh Brock has been an expert green juicer for more than five years and her new book is a comprehensive guide that shares her knowledge, discoveries, tips, and lessons she learned from her personal experiences. By sensible juicing, Brock is convinced the body can be healed and returned to harmony through the use of healthy plants which can be obtained from the local farmer’s market, the backyard garden, or even the grocery store produce aisle.
This book explains the irresistible benefits of juicing, what juicing is and what it is not, the bare essentials of juicing, the various ingredients, the equipment needed, how to improvise and create new recipes, and, perhaps most importantly, her recommended recipes and the power each contains.
If you are wondering how your body will react to green juicing or how to stay motivated even after the initial excitement of this plan wears off, the answers are to be found in this nifty guide. Whatever your fitness, health goals, or daily routine, “The Healthy Juicer’s Bible” could be the extra help you need to lead a healthier life through the world of juicing.
Armed with a blender, I tested three recipes: The Tart and Sweet Cooler which had a terrific cranberry kick, the Popeye Infusion laced with four cups of baby spinach, and the Hawaiian Rainbow, a tasty combination of such ingredients as carrots, beets, spinach and oranges.
THE HAWAIIAN RAINBOW
Ingredients
4-5 small carrots
2 small or one large beet
1 cup baby spinach
1 cup arugula
1 handful of parsley
2 small oranges, peeled (I used Arizona sweet oranges)
I added several ice cubes to the blender and then combined the ingredients into a frothy drink.
This was a perfect treat for a hot afternoon.

Victorian Cookbook Serves Up Authentic Creole Dishes

Larry Cox — Fri, 19 Apr 2013 18:16:11 +0000

Mme. Begue’s Recipes of Old New Orleans Creole Cookery by Elizabeth Kettenring Dutrey Begue with a foreword and revised recipes by Poppy Tooker (Pelican Publishing, $16.95
Mme. Begue operated a celebrated restaurant at Decatur and Madison Streets in New Orleans during the Victorian-era. It was opposite the fabled French Market and the cafe quickly became one of the most prominent culinary destinations in the city. While navigating through several husbands, she operated her business serving only one meal per day, between breakfast and lunch, a time what would later become known as brunch. When she died in 1906, food lovers throughout the country mourned her death which was even announced in the New York Times.
After six years before her death, her handwritten recipes triggered one of the first cookbooks that reflected true Creole cuisine. This legendary collection was revised and updated in 1937 and has once again been dusted off for modern cooks with the help of Poppy Tooker, a classically trained chef and cooking teacher. Tooker, who is passionate about the importance of reviving and preserving recipes pivotal to the cultures of New Orleans and Louisiana, is to be commended for her contributions to this project.
The first half of the cook is devoted to the cookery of Mme. Begue, the second recipes from other famous New Orleans chefs including Victor Bero, a chef who arrived in the Crescent City during the 1830s and helped define its cuisine. His Victor’s Resturant became Galatoire’s in 1905.
Simply put, this cookbook is an absolute treasure. In addition to Creole Gumbo, there are authentic recipes for Turtle Soup, Jambalaya of Chicken, Blanquette de Veau, and that most classic of Southern desserts, Chess Pie.

CHESS PIE
Yolks of 7 eggs
Whole of 1 egg
1 cup butter
1/3 cup sugar
2 tablespoons sweet cream
Dash of nutmeg
++++
Beat egg yolks and sugar until thoroughly mixed; add butter, cream and stiffly beaten egg white and a dash of nutmeg; mix thoroughly and place in pie tin lined with rich crust and bake in moderately oven until nicely browned on top and before the pie loses jelly-like consistency.

New Cookbook Takes Campfire Meals to a New Level

Larry Cox — Fri, 19 Apr 2013 16:29:14 +0000

Campfire Cuisine: Gourmet Recipes for the Great Outdoors by Robin Donovan (Quirk, $15.95)
With the warmer weather, many of us are beginning to think about the bracing fun of camping out in the fresh air of the great outdoors. The main message in this nifty little cookbook is that campfire fare can be much more than hot dogs and marshmallows. Would you believe that armed with quality ingredients and a good base of how to buy and store meat, the experienced camper can serve up such unexpected culinary delights as Bananas Foster French Toast, Endive and Apple Salad with Blue Cheese, Soy-Glazed Chicken Breasts and even Mustard and Rosemary Lamb Chops.
Robin Donovan, an experienced camper, author, blogger and editor specializing in food, cooking and travel, provides recipes for meals and snacks for the entire day. In addition to the recipes, there are tips on how to travel, store, and pack meats and nonperishable goods in addition to shopping lists, meal planning, and information about fire safety and grilling techniques. This is important because nothing can put a damper on a camping trip quite like a dose of food poisoning.
This is a fun collection. As Donovan explains, her collection also provides hearty, healthy fare that can make a camping trip an even more satisfying experience.
Despite the fact I did not have a campfire in my kitchen, I tested two recipes from this cookbook, namely the Soy-Glazed Chicken Breasts and a dessert of Rum-Baked Peaches. Both recipes were fun to prepare and tasty. The sweet, tasty glaze of the chicken made it a real crowd pleaser. The soy glaze took a little time to prepare but it was worth it.
SOY-GLAZED CHICKEN BREASTS
Serves 4
4 chicken breast halves, with skin and bones
Honey-Soy Marinade
Place the chicken breasts with the marinade in a large ziplock bag. Marinade for at least 1 hour and up to 24 hours. Remove the chicken from the marinade, reserving the liquid, and place on a grill over medium-high heat. Cook the chicken for about 10 minutes per side, basting regularly with the marinade until cooked through.
While the chicken is cooking, bring the extra marinade to a boil in a small saucepan over medium heat. Cook, stirring, for at least 5 minutes, until the sauce thickens. Serve the chicken hot with the extra sauce.
HONEY-SOY MARINADE
¾ c soy sauce
6 green onions, thinly sliced
½ c rice vinegar
½ c honey or packed brown sugar
2 Tbs peeled and chopped fresh ginger
3 cloves garlic, minced
2 Tbs sesame oil
Mix all ingredients until well combined

Cooking with Herbs Can Add Zest to Our Family Meals

Larry Cox — Tue, 09 Apr 2013 15:24:13 +0000

Cooking with Herbs: 50 Simple Recipes for Fresh Flavor by Lynn Alley (Andrews McMeel, $16.99)
This delightful little collection of recipes is certain to inspire many readers to start an herb garden. Few ingredients can add as much zest to a recipe than the inclusion of fresh herbs. Lynn Alley, who has taught cooking in both the United States and France, is the author of five previous cookbooks.
This cookbook is divided into five main sections: The Herb Garden; Soups and Salads; Main Dishes; Breads and Spreads; and Small Indulgences. As Alley points out, the term herb is used to identify the green parts (leaves) of aromatic plants. Spice on the other hand comes from the woody parts and seeds.
Because the oils are so volatile that give herbs its flavor and aroma, they don’t store well so fresh is best and that is why an herb garden is such a good idea for the home cook. Since many of us have limited space, container herb gardening will meet most of our needs.
I tested two recipes from “Cooking with Herbs,” a tasty Irish Potatoes with Cheddaqr, Chives, Parsley, and Sour Cream. It was fairly easy to prepare and a new take on a traditional dish. My second pick was a Greek-Style Rice Salad with Dill Dressing, also successful. As my personal herb garden continues to grow and flourish, I will try other recipes in this highly recommended book.
IRISH POTATOES WITH CHEDDAR, CHIVES, PARSLEY, AND SOUR CREAM
Yields two generous servings
2 Tbs oil
2 large organic russet potatoes, grated
1 teaspoon sea salt
Freshly ground black pepper
¼ c finely chopped fresh chives
½ c finely chopped yellow onion
¼ c sour cream
¼ c Irish Cheddar cheese, grated
2 Tbs fresh parsley, chopped
Place the oil in a large skillet over medium heat and allow the skillet to heat thoroughly, 3 to 4 minutes. It is important not to get the skillet too hot, as the potatoes on the bottom will cook before the insides are done.
Squeeze as much liquid as possible out of the grated potatoes, then place them in a large bowl and toss them with salt and pepper. Add the chives and onion and toss to mix.
Place the potatoes in the skillet and press them with a spatula into an even layer. Cook for about 10 minutes, rotating the skillet a couple of times to avoid hot spots, until the bottom of the rosti is golden brown.
Loosen the rosti on the sides and bottom of the pan with a spatula, slide the rosti out onto a plate, then slide the rosti back into the pan, browned side up. Cook for another 10 minutes, until the underside is also browned.
Gently run a spatula around the sides of and underneath the rosti and slide it onto your serving plate. Top with sour cream, Cheddar, and parsley. Serve immediately.