Pages, Pucks and Pantry

My Paris Kitchen

MY PARIS KITCHEN - Recipes and Stories - by David Lebovitz

This cookbook has a copyright of 2014. I bought this cookbook off of Amazon. I have never cooked from this cookbook before.

I had the pleasure of meeting (briefly) David Lebovitz at a food blog function many years ago. Okay, I met him briefly and then realized at one point he was seated eating at a table next to mine. Took everything I had not to stare. Because...DAVID LEBOVITZ! Back then there were only a handful of "superstar food bloggers" (Ree Drummond, Jaden Hair and Elsie Bauer were also there). I was a fan of Davids blog and he was definitely a celebrity in my world. Though I do own it, I have not yet read Davids "Sweet Life In
Paris" (I have his ice cream book too which I haven't cooked from, yet either).

When David's My Paris Kitchen came out in April, I immediately added it to my collection. He has a huge following and though I haven't followed his blog in a while, anytime I come across his writing, I admit to being enamored.

Amazon describes this cookbook as " David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today." The concept sounded great, but when I first got the cookbook and went through some of the recipes, not many of them appealed to me. Not sure what I thought they were lacking or where the disconnect was, but I didn't bookmark anything. And My Paris Kitchen went back into the piles of cookbooks litering stacked neatly around my home. It wasn't until I picked the book up again to participate in @rainydaybites cookbook challenge (you can find it at #rainydaybitescookbookclub on Instagram) that I found recipes that I thought worked with my palate and cooking challenges (which these days means something simple to make after work or limited time on weekends). But I think it was actually "reading" this cookbook that made me want to make the dishes David presents us.

This cookbook is subtitled "Recipes and Stories" and David definitely tells stories. Each chapter, each recipe is filled with memories of an ingredient used, when a dish was first encountered, shopped for, or served. Those that like to read cookbooks will enjoy this cookbook as most of it is written in narrative form.  It took me a while to even think about making a recipe as there was so much interesting stuff to read.

There is a nice long introduction (10 pages) with cute little photos of either David, Paris or food. It gives you a sense of David and the recipes he offers here. There is an ingredients section which is wonderful to read. It's not about strange ingredients...David tells about how he shops for eggs in the market or gives you a tip that mustard loses it's "oomph" after a jar is opened.  There is also an equipment section which again, reads more like David is talking to you about what pans he uses and why than just spouting basic info. Standard chapters (titles given in French as is every recipe title). There might be some hard to find items for folks not near a gourmet grocery store.  Recipes seem easy to follow. There is a Sources section. 100 recipes, 352 pages. There are lots of photos though not a photo of every recipe (the photos are not the slick glossy magazine type, more homey, mouthwatering type).

Recipes to Try (chapter titles in italics):
 
Appetizers:  India Cheese Bread; Hummus; Spiced Meatballs with Sriracha Sauce; Egyptian Spiced Nut Mix
 
First Courses:   Leeks with Mustard Bacon Vinaigrette; Raw Vegetable Slaw with Creamy Garlic Dressing; Frisee Salad with Bacon, Egg, and Garlic Toasts; French Onion Soup
 
Main Courses:   Parisian Gnocchi; Fried Ham and Cheese Sandwich; Potato, Feta, and Basil Tortilla; Chicken Pot Parmentier; Chicken with Mustard; Chicken Lady Chicken; Chicken in Red Wine Sauce; Caramel Pork Ribs; Smoky Barbecue-Style Pork; Belgian Beef Stew with Beer and Spice Bread; Steak with Mustard Butter and French Fries
 
Sides:   Butternut Squash Crumble; Potatoes Cooked in Duck Fat; Green Beans with Snail Butter;  Dukkah-Roasted Cauliflower; Lemon-Pistachio Israeli CousCous; Panisse Puffs
 
Desserts:  Coffee Creme Brulee; Spiced Speculoos Flan; Salted Butter Caramel-Chocolate Mousse; Warm Chocolate Cake with Salted Butter Caramel Sauce; Madeleines; Chocolate-Dulce De Leche Tart; Duck Fat Cookies; Apricot Crumble Tart
 
Pantry: Poached Eggs; Mayonnaise; Vinaigrette

This is one of those cookbooks that you don't just flip through looking for recipes to try. You take it to bed and get lost in Davids world of cooking. You might even find yourself thinking you might need to make a trip to Paris. I'd recommend this book for that reason alone to those that like to delve into how and why someone cooks. The recipes are just a bonus.

Slow Cooker Revolution Volume 2

SLOW COOKER REVOLUTION VOLUME 2: The Easy-Prep Edition by America's Test Kitchen

This cookbook has a copyright of 2013. I bought this off of Amazon during the recent Christmas holidays for I think under five bucks. I have never cooked from this cookbook before.

There is a volume one to this cookbook which from what I understand, has recipes that take a lot of prep time. I was looking for recipes that I could get up in the morning and maybe throw together before I head out to work. Though I do understand that to get good flavor and not have slow cooker dishes full of canned and packaged foods, getting up at the crack of dawn to spend 45 minutes prepping food to put in my crockpot sort of completely defeats the purpose of the machine for me. I bought this book in the hopes that it really would be easy-prep.

If you own any America's Test Kitchen cookbooks, you'll find that the general layout of each book is pretty much the same. There are a few pages of introduction. There are several pages explaining how to use your slow cooker; keeping foods safe (it takes about 2 hours in the slow cooker for poultry to reach the safe 140 degree temperature); tips and tricks like add delicate vegetables to the recipe at the end so they don't get mushy. There is also some information about buying a slow cooker and it gives the typical recommendations on brands to buy (or not). While that's great if you buy this book now and are looking to buy a slow cooker (perfect weeding present to buy the cooker and the book to give), five years from now, that part of the book will be worthless. There is a general conversions and equivalent section at the back of the book.

Chapters consist of Appetizers; Soups; Hearty Stews, Curries, and Chilis; Chicken; Steaks, Chops, Ribs and More; Big Roasts and Whole Birds; Pasta and Pasta Sauce; Casseroles; Vegetarian Dinners, Cooking for Two; Easy Sides; and Desserts. Not every recipe has photos but there are quite a few full page photos of dishes. Interspersed through out the book are a few "All About" pages which goes into more detail about products or techniques (different spice blends to have on hand or how to cook pasta in the slow cooker - shape matters). Every recipe has a "why this recipe works" at the start...it's a condensed version of the tests that they did to get the dish to taste good. The end of each recipe has some sort of tip whether it be shopping (how to pick the best whole-grain mustard); a quick prep tip (freezing and defrosting tortillas for the Mexican Lasagna); On The Side (what to serve with the recipe). The recipes are really easy to follow.

No real out there ingredients. But they do occasionally ask for canned and prepackaged stuff (a jar of alfredo sauce for the Tortellini with Creamy Wild Mushroom Sauce) or a packet of taco seasoning (for the Tex-Mex Meatloaf). There is liberal use of instant tapioca to thicken dishes. I was just happy that recipes didn't call for canned soup, canned mushrooms and canned vegetables all in one dish! There were plenty of recipes that used all fresh ingredients so I didn't mind the thought of using some convenience items now and then. There is a lot of microwaving ingredients together before putting them in the crockpot (like onions, potatoes or the meatloaf mix).

The one thing that is very odd to me about this cookbook is the short cooking times on most of the recipes. That Tex-Mex Meatloaf? Only takes 3-4 hours on low (only 2-3 on high). Smoky Roasted Red Pepper Strata? 3 to 4 hours on low. Pasta Puttanesca with Shrimp? 2 to 3 hours on high. Certainly not dishes I could put in the slow cooker in the morning and then have ready for me when I got home. I mean, I can make my own meatloaf in an hour, so why would I use the slow cooker to make it? I think it's the quick "prep" time which is supposed to be about 15 minutes that is the time saver...but having things done in just a few hours doesn't really help me on weekdays to get dinner on the table right after work. I'd have to make most of these dishes on weekends.

Recipes I'd like to try: Beer and Cheddar Fondue; Spicy Chipotle Chicken and Chickpea Soup; Old Fashioned Beef Oxtail Soup; Creamy Potato, Cheddar, and Ale Soup; Pork Vindaloo; Unstuffed Chicken Cordon Bleu; Rustic Braised Chicken with Mushrooms; Fig-Balsamic Glazed Chicken Drumsticks; Porter-Braised Beef Short Ribs; Game Day Brats and Beer; Penne alla Vodka; Pasta Puttanesca with Shrimp; Tortellini with Creamy Wild Mushroom Sauce; Shredded Pork Ragu; Cheesy Chicken and Frito Casserole; Cheeseburger Pasta Bake; Individual Ricotta, Spinach, and Egg Casseroles; new Mexican Red Pork Chili; Asian-Style Braised Short Ribs; Italian Style Braised Green Beans; Bourbon and Brown Sugar Mashed Sweet Potatoes; Corn Pudding; Fudgy Brownie Wedges; Warm Pineapple and Mango Compote; and Cherry Grunt.

The Best 30-Minute Recipe

THE BEST 30-MINUTE RECIPE by Cooks Illustrated Magazine.

This cookbook has a copyright of 2006. I don't know where I got this cookbook. I have never cooked from this book before.

I know there is a lot of controversy about Cooks Illustrated or Americas Test Kitchen recipes. I'm not going to go there with this cookbook. I do know that sometimes I don't always read why the recipe is written the way it is or the several pages of steps that Cooks Illustrated went through to get to this recipe. Sometimes I just look at the recipe and if it looks interesting, I'll make it.

If you already own one of Cooks Illustrated Cookbooks or subscribe to the magazine, you pretty much know how this book is laid out. They are all pretty much the same.

There is a preface by Christopher Kimball which explains the cookbook is to contain recipes that usually take longer than 30 minutes to make (lasagna being one) and that they have cut the time down to 30 minutes (skillet lasagna being the quick version). There is a great index (I really like the Cooks Illustrated indexes...always seem to make it easy to find recipes, ingredients, techniques etc). There are two pages of conversions. Though there are a ton of recipes in this cookbook, there are only 16 photos (all full page with one photo in the middle of the cookbook).

Chapters include: Hearty Egg Suppers; Salad for Supper; Soup for Dinner; Rethinking Stews and Chilis; Mix-and-Match Stir-Fries; Skillet Suppers; Skillet Pasta; While the Pasta Cooks; Flash in the Pan; From a Hot Oven; and Starting with Leftovers. Each chapter then has it's own breakdown...Under "Skillet Pasta" you have many categories like Lasagna; Spaghetti and Meatballs; Pasta Alla Carbonara; and while there is only recipe listed under the last two, Lasagna lists Skillet Lasagna and Skillet Lasagna with Sausage and Red Bell Pepper (basically it will list any variations listed under the main recipe).

As with most of Cooks Illustrated cookbooks, throughout you will find illustrations for techniques, ingredients, step by step instructions , and equipment. Interspersed throughout are segments on Kitchen Shortcuts (grating ginger); Test Kitchen Tips; detailed comparisons between ingredients or equipment. They include "Got Extra Time" sections here and there where for example, if a recipe calls for store bought salsa, they will tell you how to make your own. There is a detailed discussion before each recipe as to how they came about this recipe. Each recipe has pretty detailed instructions. Most recipes have variations of the main recipe (for All-American Mini Meatloaves, they have a variation of Southwestern Mini Meatloaves). No really strange or out there ingredients.

Lots of interesting recipes I'd like to try, though I seriously doubt any of them will take me 30 minutes or less (and there are complaints in reviews that these recipes do take longer). I like that there is quite a variety of different dishes offered (ie they aren't all pasta based). Dishes I'd like to try: Chorizo and Bell Pepper Scrambled Eggs with Chipotle Butter; Skillet Strata With Bacon, Scallions, and Pepper Jack Cheese; Migas; Steak and Potato Salad; Thai Style Beef Salad; Bistro Bacon and Egg Salad; Tortellini Soup; Cream of Broccoli Soup with Bacon and Cheddar; Cream of Green Pea Soup with Prosciutto and Parmesan; Cheese Toasts; Chicken Fricassee with Mushrooms; Pork Stew with Prunes and Brandy; Chicken Curry with Potatoes and Cauliflower; Sticky White Rice for Stir-Fries; Quick Homemade Biscuits; Skillet Steak Fajitas; Tartar Sauce; Skillet Lasagna; Skillet Pasta Carbonara; Skillet Baked Ziti with Vodka-Cream Sauce; Skillet Pasta Quattro Formaggi; Kung Pao-Style Shrimp with Ramen; Pasta with Mushroom-Thyme Cream Sauce; Linguine with Shrimp, Garlic and Lemon; Quick Cheesy Ravioli Bake; Soba Noodles with Pork and Scallions; Cognac and Mustard Sauce; Quick Maple Glazed Pork Chops; Chicken Pizzaiola with Mozzarella and Pepperoni; Cold Sesame Noodles with Shredded Chicken; Cuban Sandwiches.

Lots of recipes to try!

 

The Cake Mix Doctor

THE CAKE MIX DOCTOR - by Anne Byrn

This cookbook has a copyright of 1999. I don't know where I got this cookbook. I have cooked from this book before. 

I bought this book shortly after it came out for one reason. The Dump Cake recipe. Now, it's a pretty simple recipe so you really don't need a cookbook for it, but someone had brought a dump cake to a work function years before this cookbook came out and I'd been looking for the recipe for years. I'm not sure but if memory serves me, I saw the author of this cookbook on some show (heck it might have even been QVC) where they made the Dump Cake, thus this book became part of my collection. I know that beside the Dump Cake, I've also made the Chocolate Kahlua Cake. I might have actually made more cakes from this book but I can't remember.

There are only two reasons to buy this cookbook. You aren't afraid of boxed cake mixes (if you don't like the taste of boxed cake mixes, you won't like the taste of any of these "doctored" recipes) and you must follow it's one golden rule...if a box of pudding is required in the recipe, you must use a boxed cake mix that does not already contain pudding in it's ingredients (I belive at this point only one major cake mix company doesn't already have pudding in the mix and that's Duncan Hines).

The best part of this cookbook is that there is a little photo of every cake. And by little I mean that the first eight pages have 2x2 small color photos of each of the recipes. Now mind you, a lot of the cakes look similar (the only real difference between the photos of the Fresh Orange Cake, Susan's Lemon Cake, and the Favorite Apricot Nectar Cake is how the glaze is drizzled on top) but I applaud that there is a photo for each one and when you are sitting perusing the cookbook, you have an immediate idea of what all the cakes may look like. Makes it much easier to grab the book and take a look and make a decision on what cake may catch your eye to bake. Each recipe does have a black and white version of the photo tucked into the recipe.

There are a few pages about doctoring cake mixes. The book contains a lengthy section on how to use the book (where you find out about not using cake mixes with added pudding...I think this is actually an import section to read if you want the recipes to work). This section also talks about ingredients, equipment, storing, oven temp etc. At the back there is a section/chapter on basic cake mixes (Basic Chocolate, Basic Sour Cream Yellow...simple recipes you can add your own twists to).  There is a section on cake mix history and even a cake mix time line (It was 1966 when the Tunnel of Fudge Cake came out). Chapters include Chocolate Cakes; Cakes with Fruit; Strike It Rich Cakes; Cake-Mix Classics; Special Occasion Cakes, Cheesecakes and Gooey Cakes; Coffee Cakes; Cakes with Spirit; Incredible Bars and Comforting Cookies; This Can't Contain Cake Mix; Lighter Cakes; and then a chapter on Frostings, Glazes and One Compote. The book contains a conversion table and a bibliography.

Each recipe has a "the Cake Doctor says" part that gives tips, tricks and substitutions for the recipe (for instance on the Holy Cow Cake recipe the Cake Doctor tells you to use a German Chocolate Cake mix instead of a Devils Food Cake mix for a less intense chocolate flavor and that you can use crushed Heath Bars instead of Butterfinger Bars). There are tip boxes scattered throughout the recipes with information about ingredients, equipment or information like how not to over bake a cheesecake. The recipes seem pretty detailed and easy to follow. I like the way that most recipes will say "1 pkg yellow cake mix" and then let you know that means 18.25 ounces or that 1/2 cup fresh lime juice is from 3 to 5 limes. Takes the guesswork out of the recipes. Also helps since many ingredients these days have changed weight or volume in packaging since the book was first written.

I know purists will gripe about the fact that it takes less time to bake a cake from scratch (and if you are an accomplished baker you probably already doctor your from scratch cakes) than to use a mix*. But if you have someone who is a bit leary about baking and wouldn't think twice about using a cake mix to make a cake, this is a great cookbook. I've had great luck with the cakes I've made from The Cake Mix Doctor, but then I always followed the rules. Just remember if you don't like strawberry cake mixes in general, adding something to it probably won't make you suddenly adore it.

The two cakes I remember making from this book turned out great for me. For many years the Dump Cake recipe was my "go to" recipe to bring to pot lucks or any function where I was required to bring a dish. The Chocolate Kahlua Cake was wonderful. I'd pretty much try any of the recipes in The Cake Mix Doctor book...most of the recipes I've bookmarked though, seem to have an interesting name more than anything else! Recipes I'd like to try: Old-Fashioned Cola Cake; Banana Cake with Caramel Frosting; Fresh Orange Cake; Upside-Down Bananas Foster Cake; Snickerdoodle Cake; Almond Cream Cheese Pound Cake; Pecan Pie Cake; Fiddler On The Roof Cake; Incredible Melted Ice Cream Cake; Five Flavor Cake; Orange Dreamsicle Cake; Earthquake Cake; Hornet's Nest Cake; Holy Cow Cake; Ambrosia Cake; Toffee Crunch Cheesecake; Sock-It-To-Me Cake; Honey Bun Cake; Harvey Wallbanger Cake; Double-Chocolate Rum Cake; Orange Rum Zum Cake; Chocolate Mocha Chewies; Cookie Pops; Sour Cream Pear Buckle; Punchbowl Cake; and Fresh Orange Cream Cheese Frosting.

As an FYI, the author, Anne Byrn, has several books out on this theme (baking with cake mixes). One with cupcakes, a book that only uses chocolate cake mixes, even one that's gluten free.

*These bakers that say it takes less time to bake a cake from scratch must also be those folks that can cook meals in the 30 minutes or less stated in some cookbooks. I for one, am not one of those folks.

 

 

 

The Sriracha Cookbook

THE SRIRACHA COOKBOOK - by Randy Clemens

This cookbook has a copyright of 2011. I bought this cookbook from Amazon.com.  I have never cooked from this cookbook before.

I'm not going to lie to you. If I was given a choice of one condiment to take on a desert island, it wouldn't be Sriracha sauce. It would be Tabasco. There is just something about Tabasco, that vinegary taste, that just curls my toes. That being said, I probably would try to sneak on a bottle of Sriracha too. There are certain foods that just scream the need to have Sriracha added to them (pho, fried rice, noodle dishes) and there are already foods you can by that have Sriracha incorporated (the Lays Sriracha chips which I love come to mind). Sriracha is a condiment we always have in our house, right next to the Tabasco (and a multitude of other hot sauces actually...we pretty much like hot sauces in general).

The Sriracha Cookbook is small (about 7" x 7") with a nice red hardback cover. The book starts out with quite a few acknowledgement pages. There is an introduction that includes a few tips, using it as a garnish etc. There are a few pages explaining what Sriracha is and how it was brought to America. Chapters include Sauces and Seasonings; Starters and Snacks; Salads and Sides; Soups and Stews; Breakfast of Champions; Main Courses; and Drinks and Desserts. Out of 50 recipes, 19 have photos.  There are wonderful tips and information boxes spread out through the recipes. The Spam Fried Rice recipe has an "In Defense of SPAM" write up that had me smiling. For Sriracha Slaw it lets you know you can use 12 sixteen ounce bags of premade slaw instead.

I stalked the release of this cookbook when it first came out. I was hoping that, even though it seemed to be a small cookbook (50 recipes), there would be a ton of recipes for the use of Sriracha that I hadn't thought of. And to some extent there are..Peach-Sriracha Sorbet or Sriracha Pesto are two recipes that hadn't crossed my radar yet. But, I did get a feeling that going through most of these recipes, that quite a few of them were just regular recipes with some Sriracha thrown in. Sriracha and Spam Fried Rice? I've been adding Sriracha to my fried rice for ages. Sriracha Ketchup? Add Sriracha to your regular ketchup. Not a lot of thought there. That being said, there were still many recipes I want to try.

On my "to try" list:  Sriracha Pesto; Sriracha and Crab Rangoon Wontons; Jalapeno Poppers; Honey-Sriracha Glazed Buffalo Wings; Fire Roasted Corn Chowder; Three Cheese Grits; Chilaquiles; Bacon-Sriracha Cornbread; Sesame-Sriracha Crusted Ahi Tuna; Camarones a la Diabla; Sriracha Carne Asada; and Peach-Sriracha Sorbet

Note: There is a Sriracha Vegetable Cookbook that came out this past summer that I do not own...yet.

Note: At this point in time (this cookbook presentation) Sriracha sauce is still available in all my local stores...even Cost Plus World Market. It is firmly believed that the "Sriracha Shortage" will not last past this month (January 2014) when shipments of the sauce are supposed to resume. Should there be an actual shortage, I know the names of those that bought many cases of Sriracha "just in case". I know where you live.  Just be warned. I will not be denied my Rooster Sauce!

 

Colorado Cache Cookbook

COLORADO CACHE COOKBOOK by The Junior League of Denver.

This cookbook has a copyright of 1978. I believe this was a gift from my Mother. I have cooked from this cookbook before. Note: I believe the version I own is an edition printed about 2005. Colorado Cache is currently out of print but you can buy used copies online.

When I first got this cookbook, I had trouble finding recipes that I wanted to try. Sometimes, maybe it's my mood or my appetite, but I'll pick up a cookbook and just not be interested. That's what happened with the Colorado Cache Cookbook...at first glance it didn't do much for me. I even made a recipe from it years ago (Cauliflower au Gratin) that turned out okay but wasn't anything that I wanted to make again. But I kept coming across blogs with great sounding recipes that came from the cookbook and everyone seemed to rave and consider it an essential cookbook to have in their collection. So not to long ago I picked it up again and gave it a second look. Glad I did because I found quite a few recipes that I'd like to try out.

Unlike a lot of Junior League Cookbooks I own, there are no names attached to any of the recipes.  There are 700 recipes that were chosen by a "cookbook committee".  They do have a list in the back of all the members who "contributed" to the cookbook.

Chapters include the standards along with ones for Mexican Food, Microwave Cooking (remember this was originally out in the late 70's), and Picnics and Camping. There is a chapter titled "Potpourri" which includes dishes like mustards, chutneys, jellys, pickles etc. There is also a chapter with some recipes from local restaurants. Though there can be several recipes on a page, they are in a really easy to read format. No photos. Each chapter begins with a drawing of a Colorado area. Each chapter also has a "hint" page which comes from a place in the state. For instance at the start of the Pasta, Rice and Potatoes chapter is a drawing of "Pawnee Butte National Grasslands". The "hint" comes from "Golden" which happens to be the site of Buffalo Bill's grave. Each hint page gives some information about the foods used in the chapter, or info about techniques. Listed on the Golden hint page is that rice will be fluffier and drier if a slice of dry bread is put on top of it after cooking and draining.

The recipes seem pretty simple and straightforward. Most I don't think would take a lot of time to make. There are some recipes with long lists of ingredients and instructions but most are doable for the home cook.  Basic ingredients are called for though you might run into a recipe asking for venison or elk in the Fish and Game chapter. As with a lot of Junior League cookbooks, most of the recipes seem to be simple, downhome type versions of recipes.

There is a good index. If you come across a recipe that is found in the microwave chapter they will actually note that next to the recipe name (same with campfire foods).

With over 700 recipes, Colorado Cache has too many that I want to try for me to list them all. A few that I've marked:  The Bee Cheese; Green Chili Wontons with Guacamole Dip; Chilled Raspberry Soup; Garbonzo Soup (feeds 16!); Cheese and Sausage Grits; Garden of the Gods Sublime Salad; Twelve-Boy Curry; Chicken in Sour Cream; Feijoada (Brazilian Black Bean Stew); Spaghetti Pie; Green Beans with Water Chestnuts; Sour Cream Cabbage; Rum Flambeed Mushrooms; Pasta Walnetto; Quick Cheese Loaf; Mexican Quiche Appetizer; Cold Guacamole Soup; Taos Chicken Chalupas; Chocolate Run Dessert; Beer Cheese Spread (from the Microwave chapter); Gorp; Potato Chip Cookies; Sensational Rum Pie; Liqueur Pie; Drunken Casserole Cake; Hot Bananas Jamaica; Pikes Peak Spiked Apple Crisp; Apple Knockers (an alcoholic beverage).

Reading some reviews, this seems to have been a favorite cookbook for folks to give at bridal showers. I can see with it's wide range of recipes that it would be a fun cookbook to present to a young bride. The only thing I miss is some sort of background on the recipes. Looking forward to giving several of these recipes a try!

 

Eating Royally

EATING ROYALLY - Recipes and Remembrances from a Palace Kitchen by Darren McGrady (Private Chef to Princess Diana)

This cookbook has a copyright of 2007. I bought this cookbook from Amazon (last summer for the Olympics). I have never cooked from this cookbook before.

Though I always "read" my cookbooks from cover to cover, checking out each recipe and what little tidbits might be given, this is actually a cookbook you can read. The author, Darren McGrady, started out as a pastry chef for The Royal Family before becoming Diana's personal chef for the last four years of her life. Yes, I'm one of "those people" who got up at a ridiculous hour to watch the royal wedding (er, all of them actually from Diana to Fergie to Sophie to Camilla to Catherine). I also will admit to a slight fascination as to what Catherine wears. I have a Charles and Diana wedding tea towel (my Grandma W. went to England two weeks after the wedding). I may have a British mug commemorating Andrew and Fergies wedding. I am not a fanatic but I do have a healthy appreciation for the British royal family. That's my story and I'm sticking to it. So what I'm trying to say is I loved reading this cookbook.

I found this book quite fascinating actually and easy to read (the chef did have some help writing it). Mr. McGrady explains how he became a chef and how he came to work for The Queen. I found the stories he told to be quite fun and informational. Who knew that The Queen ordered Tea Scones to be served every day...which she never ever ate...they were crumbled on the floor for the Corgis! Or that in Buckingham Palace it's a mile and a quarter from the kitchen to the Queens dining rooms. Loved reading about this kind of information. Most of the book is about feeding the royal family in general, it's only the last chapter that really concentrates on Princess Diana. No scandals here (unless you count the fact that The Princess often had two versions of a dish served...a low cal non fat version for her and a full fat tasty version for her guests).

The book is divided into sections per the house (or should I say gigantic castle) that the royal family is in at various times of the year. There is a certain tradition as to where the family might be (Windsor Castle from March to Mid-May; Balmoral Castle from August until early October) and certain foods are only cooked at certain times. There is even a chapter about food served aboard the Britannia (the royal ship that has now been retired). The book explains what might be happening at each residence during that time, the foods that were served and then gives recipes for the foods mentioned. The Chef does give little morsels of information about the royals, which foods they prefer, what happens while the family is there. He includes photos of himself and photos of the foods that would be considered personal snapshots. Not all recipes have photos.

Most of the recipes have information as to maybe how the recipe came about, which royal it was a favorite of or when it was served. Recipes seem pretty straightforward. Measurements are in English equivalents. Most of the ingredients would be easy to find at most well stocked grocery stores, though I found Marmite at Cost Plus.

The one interesting item is that on the front of the cookbook there is a note that says "Featuring Prince William and Catherine Middleton's Wedding Cake Recipe". But nowhere inside does it state which cake that is! You would have to know that the cake in question is a fruit cake (and the recipe really isn't anything close to the kind of fruit cakes that one gets at Christmas here in the states). They also make a big deal about the fact that he was the private chef of Princess Diana but most of the book is of the royal family in general.

When I first got this cookbook and did a cursory glance, there really weren't a lot of recipes I wanted to try. But after reading about each recipe and the traditions and stories behind them, I found quite a few that I want to try: Royal Tea Scones (the ones that get fed to the dogs); Croques Monsieur; Sausage Rolls; Gaelic Steaks (the one with the Marmite); Battenburg Cake; Chocolate Biscuit Cake; Earl Grey Tea Cake; Spring Asparagus Soup with Dill; Beef Wellington; Choux A La Cherbourg (Cabbage in a Creamy Garlic and Bacon Sauce); Brandy Snaps; Chocolate Perfection Pie; Framboises St. George; Lemon Refresher (English lemonade with, get this, Epsom salts); Yogurt Brulee with Mango and Papaya; Cottage Pie; Steak Diane; Tenderloin Steaks Stuffed with Boursin with a Rosemary, Bell Pepper Sauce; Glenfiddich Chocolate Mousse; Summer Pudding; Crathie Crunch; Bread and Butter Pudding (it has Amaretto in it!); Peach Princess; Treacle Tart; Traditional Irish Soda Bread; Christmas Cake (think fruitcake); Traditional English Trifle; Avocado and Hearts of Palm Salad; Peach Panna Cotta; Iced Praline and Amaretto Souffle with Poached Pear.

I thoroughly enjoyed reading this book, the recipes included were just the icing on the cake. Really made me want to go visit England!

Kraft Velveeta Incredibly Easy Recipes

VELVEETA INCREDIBLY EASY RECIPES - by Kraft

This cookbook has a copyright of 2009. I bought this cookbook in the discount section at Barnes and Noble. I have never cooked from this cookbook before.

Don't judge. I love Velveeta. It works wonders in a Mac and Cheese recipe. I've been making Patti LaBelle's Over The Rainbow Macaroni and Cheese for years and everyone loves it. Velveeta's even been known to show up in fudge (don't be scared off, try Paula Deens Peanut Butter Fudge). Velveeta melts wonderfully and it gives a creaminess to dishes that's hard to beat. So of course when I came across this cookbook, I had to buy it.

If you like Velveeta you'll love this cookbook. If you are completely afraid of it and believe that Velveeta is right up there with Twinkies as being a completely fake food product that will survive with the cockroaches when Armageddon hits, this is not the cookbook for you. I'm going to assume that every Doomsday Prepper has some Velveeta in their stockpile so this cookbook might come in handy if you know one.

This is a spiral bound, hardback cookbook. There are four chapters: Party-Time Dips; Crowd-Pleasing Entrees; Soups & Sandwiches; and Appetizers, Snacks and Sides. Each recipe comes with a photo (most a full page though there are a few half page). The directions are simple and easy to follow. Some of the recipes have photos of the ingredients you need. Some recipes have photographic step by steps of what to do. Most of the recipes come with helpful hints and suggestions: Serving Suggestions (serve fresh fruit and cut up fresh veggies to go with the Velveeta Wow! Burger); Substitutions (use horseradish instead of mayo); shortcuts; variations; what to do with leftovers etc. A lot of the ingredients are listed by brand name (Grey Poupon mustard, Philadelphia Cream Cheese) since this is a Kraft cookbook but other brands could be easily substituted. No real out there ingredients. Yes, there are recipes that call for canned or frozen ingredients but if you are using Velveeta, this probably wouldn't bother you or you can figure out how to substitute fresh. The index is pretty worthless as it only lists the names of the recipes. There is a metric conversion chart.

As someone who has no problem eating Velveeta, I pretty much would eat most of the recipes in this cookbook. I've made variations of some of these dishes many times. Take a can of chili and add some Velveeta? Super simple and tasty dip. I could easily list every single one of these recipes to try but the ones that stood out: Ultimate Queso Dip (this is the famous Ro*Tel Dip); Hot Broccoli Dip; Bacon and Green Onion Dip; Spicy Buffalo Dip; Cheeseburger Mac; Cheesy Red Beans & Rice; Chicken Fiesta Chili Mac; Mexican Tortilla Stack; Tex-Mex Beef and Potatoes; Cheesy Spinach Soup; Southwestern Corn Soup; Salsa Joe Sandwich; Bacon-Spinach Bites; Cheesy Chipotle Vegetable Bake; and Easy Cheesy Mashed Potatoes.

Is this a cookbook for someone on a diet? No. Do I eat Velveeta on a regular basis? No. I do admit to making the Over The Rainbow Mac and Cheese several times a year (great pot-luck dish) and every once in a while I use small bits of Velveeta in recipes to get that creamy cheese consistency. This would be a great cookbook to give someone who loves Velveeta and wants really simple easy recipes.

 

Quinoa 365

QUINOA 365 - The Everyday Superfood by Patricia Green & Carolyn Hemming

This cookbook has a copyright of 2010. I bought this a while ago at Costco. I have never cooked from this cookbook before.

In order to "eat healthier" a few years ago I started incorporating quinoa into my diet. I've made some tasty recipes with quinoa but lately I've pretty much just been making a big batch and eating the quinoa plain with maybe some Tabasco sauce added to give it some flavor. In other words, I've been in a quinoa rut. I bought this book with the hope that it would give me some ideas on expanding my quinoa repertoire.

I admit that the book surprised me a bit. There are many recipes that call for "quinoa flour"...I'd assume they were meant for those that might have a gluten intolerance, though some of those same recipes called for regular flour or other ingredients that would not follow a gluten free diet. There were also many desserts recipes included which, I'll be honest, didn't interest me. 

There are not 365 recipes in this book. I think the title refers to the fact that you could eat quinoa 365 days a year because of its versatility.

There is a lengthy introduction section. It goes into the nutrition of quinoa, the types (seeds, flours and flakes), different ways to prepare (steam, slow cooker) and the yields for uncooked and cooked quinoa. There are symbols for recipes that are gluten-free, kid-approved or vegetarian. There is also an article regarding the history of quinoa. Good index which shows you which recipes have photos and lists recipes by ingredients (like cheese, chocolate, blueberries etc).

Chapters include Everyday Super Starts (Quinoa for Breakfast); Everyday Staples (Appetizers, Sides, Snacks & Salads); Everyday Soups & Stews; Everyday Entree's (For Both Carnivores and Vegetarians); Everyday Treats (Cookies, Muffins); Everyday Desserts; and Everyday Baby Food with Quinoa. There are not that many photographs but the ones that are included are nicely done (full page).

None of the recipes seem overly complicated. Most of the recipes call for easily obtainable ingredients. Substitutes are given in the ingredient list (2 1/2 cups of chicken, shrimp, pork or tofu; use soy sauce or gluten-free tamari). Amounts are given in standard measurements and also volume measurements. The directions seem pretty straight forward.

The one knock on the book that I didn't even think about, but read about in reviews, is for a cookbook that talks about health and nutrition, it doesn't have a nutritional list with each dish. I would have liked that. I also noticed that many of the main dish recipes called for foods ON quinoa rather than really incorporating them into the dish. Heck I can make any recipe and serve it over quinoa...that's what I've been doing for years!

I was afraid that this would be sort of a "crunchy granola" type of cookbook asking for all sorts of weird ingredients but it wasn't. I don't think it's the definitive cookbook on quinoa as I've come across many inspired recipes recently that seem pretty simple and flavorful that I wish some version of was covered in this cookbook. I also felt that at times they were "hiding" quinoa in recipes instead of letting the quinoa shine (like Chocolate Breakfast Crepes made with quinoa flour). There are still many recipes I'd like to try (Note...I'm passing on all recipes that require quinoa flour or flakes as I really just want to learn to use regular quinoa):

Apple Strudel Breakfast Cereal; Maple Walnut Cereal; Jalapeno Cheddar Pepper Scramble; Stuffed Mushrooms; Santa Fe Meatballs; Mushroom and Herb Quinoa; Mushroom Broccoli Quisotto; Brocconcini and Oregano Salad; Fresh Cucumber and Toasted Almond Salad; Mandarin Almond Salad; Pomegranate, Almond and Feta Salad; Southwest Quinoa Salad; Black Bean Soup; Beef Vegetable Quinoa Soup; Lemon Quinoa Soup; Light and Creamy Mushroom Soup; Chicken Broccoli Casserole; Mango Chicken Quinoa; Quinoa Stuffed Chicken Breasts;Peruvian Peppered Steak on Quinoa; Chili; Pepper Shrimp Quinoa; Cheese and Spinach Frittata; Quinoa Veggie Bake; Southwestern Quinoa.

I admit I was drawn more to the soups and salads in this book than other dishes. I didn't even look at the recipes for desserts and muffins (nor did I look at the babyfood recipes). Still, quite a few recipes to try.

Nigella Express

NIGELLA EXPRESS - 130 Recipes for Good Food, Fast - by Nigella Lawson

This cookbook has a copyright of 2007. I don't know where I got this cookbook. I have never cooked from this cookbook before.

I bought this cookbook a few years ago after watching several episodes of the corresponding cooking show on The Food Network. Every recipe she cooked just sounded delicious...like down home country type food. Not hard to make but rib sticking goodness. Of course her accent probably helped sell me on the food, but nothing seemed too foreign or out of my comfort zone. I realized when the DVR was getting full of this cookbooks episodes, that maybe getting the actual cookbook was a good idea.

I think Mr. L has a crush on Nigella Lawson. He seems to get very interested whenever I watch one of her cooking shows on TV. And then if I ask, he doesn't seem to remember anything that she's cooking. Just sayin'.....

A few pages of introduction. She does let you know a few specifics (like all eggs are large size, all butter is unsalted etc). Each chapter has an opening page explaining the food in that chapter (for the chapter on Mexican food she explains she's never been to Mexico and the recipes given are "inspired" by that country only). Each recipe has an intro that tells a bit about the recipe...more like you were sitting in her house and she was explaining the whatfors about what she was doing. For something like Glitzy Chocolate Puddings she lets you know having an electric mixer makes the dish low effort but a real showstopper and gives alternatives to using a Butterfinger bar (chopped pistachios). She uses words like "fantabulousness" which again, makes it sound like she's there talking and explaining the dish to you.

All instructions are listed in English equivalents.

Chapters: Everyday Easy; Workday Winners (weekday entertaining); Retro Rapido (old time favs); Get Up and Go (breakfast); Quick Quick Slow (prep ahead of time); Against the Clock (really quick); Instant Calmer (soul food); Razzle Dazzle (party); Speedy Gonzales (Mexican); On the Run (picnics, eat on the go); Hey Presto (Italian); Holiday Snaps (Christmas); Storecupboard SOS (no time to shop).

Each recipe has a full page photo. Yes, there are photos of Nigella spread about.

Recipes seem pretty straight forward with clear directions. I had read some negative reviews because of hard to find ingredients, but things like harrisa, wasabi paste I can find in my local store. A quick Google search for something like "almond flakes" explained them as sliced almonds with skin on. I know there is a UK version of this cookbook and an English version (no idea which one I have) so I have no idea if ingredients were changed or "Americanized". I also read a couple of reviews that mentioned problems with a recipe (asking for 1 Tablespoon of salt instead of 1 teaspoon).

There where folks that returned this cookbook because they couldn't find any appetizing recipes or dishes they wanted to cook out of the book. Frankly I had just the opposite problem, too many recipes to try! Many I remember from her show so her voice and some of the images stick with me when perusing the cookbook.

Some of the recipes do seem pretty simple...take a steak and sprinkle it with lemon, thyme and olive oil, but sometimes just having some quick recipes that I might not have thought of works for me. The recipe for Scallops and Chorizo only calls for additional lemon juice and parsley, but with the grease from the chorizo flavoring the scallops, I think it would be a simple recipe with great flavor.

Recipes on my to try list (and this is a small count as I'd probably bookmark every recipe): Mustard Pork Chops; Mustard Caper Sauce for Broccoli; Red Shrimp and Mango Curry; Caramel Croissant Pudding; Crab and Avocado Salad with Japanese Dressing; Brandied-Bacony Chicken; Eton Mess; Avocado Crayfish Cocktail; Goujons of Sole with Dill Mayonnaise; Mango Split; Chocolate Croissants; Maple Chicken and Ribs; Sweet and Sour Cucumber Salad; No-Churn Pomegranate Ice Cream; Forgotten Pudding; Chicken Schnitzel with Bacon and White Wine; Scallops and Chorizo; Noodle Soup for Needy People; Rapid Ragu; Chicken, Mushroom, and Bacon Pie; Roly Poly Pudding; Dougnut French Toast; White Chocolate Mint Mousse; Mexican Scrambled Eggs; Quick Chili; Margarita Ice Cream; Rocky Road Crunch Bars; Mortadella Pasta Salad; Hokey Pokey; Tuna and Beans; Lamb Rib Chops with Chile and Black Olives; Amaretto Syllabub; Cocktail Sausages; Halloumi Bites; Holiday Hot Cake with Eggnog Cream; Merguez with Halloumi and Flame-Roasted Peppers; and Nutella Pancakes.

Lots of what look like simple recipes to try for those days when I have very little time to think about cooking much less time to cook something! I'm just wondering if Mr. L is going to expect me to lick my fingers with abandon like Nigella does :)