Looking for a little healthy vegetarian fare to balance out the upcoming holidays? A Beautiful Mess Weekday Weekend: How to live a healthy veggie life . . . and still eat treats is delicious, nutrition-packed, easy, pretty, and it’s in the category I lovingly refer to as butt-reducers.
A big thanks to Chronicle Books for letting me share the recipe for Zoodle and Noodles Teriyaki Stir Fry with you so that you can taste the book. Yum!
My review with my pics and thoughts on the dishes I tried is below the recipe. Continue reading “Beatiful Mess’ recipe for Zoodles and Noodles Teriyaki Stir-Fry and Cookbook Review: A Beautiful Mess Weekday Weekend by Emma Chapman and Elsie Larson”
The Bob’s Burgers Burger Book is everything a Bob’s Burger disciple hopes and dreams it might be. I tried to get a hold of someone over at Universe publishing to get permission to share a recipe with you. No response. So, I started scanning the Burger of the Day board this season for possibilities that hadn’t made the book. The Blanc Canvas. <snore> Topless o’ the Mornin’ to You Burger. Okay, Irish flavor profile without the top bun. Trying to lift and convey a burger to your face with a burger precariously perched on just a bottom bun. Who does that?! Awkward, at best. It’s the stuff of horror movies, really. How about nestling that burger on a bed of salty oven roasted fries? Yeah… Since we’re going to have to bring a knife and fork into this, we can take advantage of that and make an oozier sauce. A béchamel with Irish cheddar. I want more flavor. Let’s blast that burger with horseradish, and top it all with sweet, Guinness-glazed onions. Mmmmm. Yeah, I’m in.
My review of the book with my pics and thoughts on the burgers we tried is below the recipe.
Continue reading “The Bob’s Burgers Burger Book and Jen’s Topless o’ the Mornin’ to You! Burger”
Cooking with Deb Perelman’s book, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites, is like having a funny friend hanging out in the kitchen with you. The food is terrific and just as unfussy as the title promises. I just made her Chocolate Pecan (and bourbon!) Slab Pie and it’s delicious! A huge thanks to Knopf for giving me permission to share the recipe so that you can taste the book! And just in time for Thanksgiving!
My review of the book with my pics and thoughts of the dishes I tried is right below the recipe.
Continue reading “Smitten Kitchen’s recipe for Chocolate Pecan Slab Pie and Cookbook review: Smitten Kitchen Every Day by Deb Perelman”
It’s chilly outside. Fire-pits and fireplaces, sweatshirts and sweaters, cocoa in warm mugs, crinkly orange leaves, cozy socks, baking, and melted cheese. This weather has me reaching for the book, Zingerman’s Bakehouse to make their pizza with a caramelized, crusty cheese edge and an oh-so-pillowy interior. It’s divine.
A huge thanks to Chronicle Books for letting me share the recipe for Detroit-Style Pizza with you so that you can taste the book!
My review with my pics and thoughts on the dishes I tried is below the recipe. Continue reading “Zingerman’s recipe for Detroit-Style Pizza and Cookbook Review: Zingerman’s Bakehouse by Amy Emberling and Frank Carollo.”
You’ll want to get on your cozy socks and grab a warm cuppa to peruse Marte Marie Forsberg’s The Cottage Kitchen: Cozy Cooking in the English Countryside. Her home put me in mind of that charming cottage in The Holiday, which would make a delightful movie accompaniment.
A huge thanks to Marte Marie Forsberg for letting me share the recipes to make this scrumptious dinner with you!
My review of the book with my pics and thoughts on the dishes I tried is below the recipes for this lovely dinner. Continue reading “Marie Forsberg’s Meatballs with Parsnip and Cardamom Puree recipe and Cookbook Review: The Cottage Kitchen by Marte Marie Forsberg. Norwegian British Fusion.”
Just about forever ago, my husband and I adventured around Spain, Portugal, and Morocco on our honeymoon. I took tons of pictures, but it was all on physical film, and we’d spent all our money on experiences, and came home filled with amazing memories, a $5 poster from Madrid, and empty pockets. It was awesome. We were young and poor, and the film never got developed.
I stumbled on Jeff Koehler’s cookbook, Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora, and thumbed through it. Oh my gosh. The photographs of the landscape, people, architecture ranging from simple to extremely intricate, exquisitely detailed carvings and patterns, the rooftops where you drink mint tea in tall thin glasses, and those glorious open air spice markets flooded the pages between the recipes. It’s a beautiful book.
Then I tried the recipes and was transported right back there.
A big thanks to Chronicle Books for letting me share the recipes for this fantastic dinner with you! The photograph is mine. Jeff’s are much cooler. My review of the book with my pictures and thoughts of the dishes I tried are below the recipes. Continue reading “Jeff Koehler’s recipes for Grilled Marinated Chicken Brochettes, Cucumbers in Sweet Marinade with Oregano, and Carrot and Cumin Salad and Cookbook Review: Morocco”
Lidia’s Celebrate Like an Italian is an absolute delight! While the recipes range from simple to more complex, and casual to dressy, all of the dishes are holiday and party special!
A big thanks to Knopf Publishing for giving me permission to share the recipe for Wedding Soup with you!
My review with my pics and thoughts on the dishes I’ve tried is below the recipe.
Continue reading “Lidia Bastianich’s Wedding Soup recipe and Cookbook Review: Lidia’s Celebrate Like an Italian”
It’s starting to cool down a bit outside. Fall is the perfect smoking weather. The Complete Electric Smoker Cookbook is great for when you’d rather be out throwing a frisbee or bonding with your lawn chair in the sunshine than playing in the kitchen. It’s an easy, yummy book that will get you out in that yard. It’s called an electric smoker cookbook, but the recipes work perfectly in my kamado-style grill with a heat deflector plate, too. Any tweaks I made to the recipes are noted in the review below. Continue reading “Fireball Whiskey Meatballs recipe and Cookbook Review: The Complete Electric Smoker Cookbook by Bill West”
Texas is pretty awesome. We get maybe 5 days of snow a year. Just enough to be ridiculous. When it does, kids get sent out in redneck sleds (laundry baskets). I saw an excited dad hand his beer off to his friend, and then he took his kayak down a snowy hill. And we have smoked brisket, queso, kolache, and Mediterranean geckos. It’s a good place. About that queso…. Lisa Fain, author of Homesick Texan and Homesick Texan Family Table, just put out a book of nothing but queso, and it’s fantastic!
Here’s the recipe for her Spinach Queso Blanco, so that you can taste the book. A big thanks to Lisa Fain for letting me share it with you!
Continue reading “Homesick Texan’s Spinach Queso Blanco recipe and Cookbook Review: Queso by Lisa Fain”
We read Stephen King’s It for bookclub, and I was inspired by Pennywise the Clown to make a nice little produce sculpture to take with. Veggiewise the Clown. I cracked up when my friends were really hesitant to sample my little crudite display. He is a little bit more off-putting than our treats of Halloweens past…..
Edit: September 2019. I’ve been getting a lot of emails asking for a little more detail about Veggiewise, so I thought I’d add it in here. 😀
Overall face – Cauliflower florets
Hair – Grape tomatoes and irregular slices of sweet red bell pepper
Framing the top of his head – Irregular slices of green bell pepper
Ruffled collar – Green zucchini and yellow squash ribbons create with a vegetable peeler.
His clown top – Yellow squash, halved the long way and then sliced into half moons
His clown top poofball – Baby carrots standing upright in a happy little bouquet
Eyebrows – Kalamata olives
Eyes – Radishes with green olive irises, and Kalamata olive trimmings and green pepper triangles
Nose – Radish and Kalamata olives
Mouth – The bottom of a sweet red bell pepper. It’s much easier to sculp if you choose a really fat-bottomed pepper. They make the produce world go round. The teeth are trimmed almond slivers over a Kalamata olive background.
For the dip, I made float out of Kalamata olive slices. They float really well. My dip is ranch, but since this is the old-school Pennywise, it would be heeelarious to make a Curry dip for Tim Curry. I really need to make the new Bill Skarsgård version. That would be some mighty terrifying produce.
Tools. I am a knife enthusiast. Here’s my collection. I have two very favorite knives for produce sculpture. They are wonderfully comfortable to work with for long periods of time and cut just so well. They are both full tang, which means that the blade runs the full length of the handle, so you don’t have to worry about it ever separating.
Wusthof Trident Classic Ikon 7” Santoku Knife
Wusthof Classic Ikon 3-1/2-Inch Paring Knife
Okay, I am personally addicted to epic fails. Here’s one that someone sent me that cracked me up to no end.
And here’s a link to my own epic fail… and some flippin’ delicious popcorn if you need a treat right now. Jen’s defeated Santas. Happy Halloween, everybody!
Continue reading “Veggiewise Floats”