A Cook and Her Books

Now that it's Thursday, my mind is taking its initial leap towards the weekend--or rather to what to cook and eat over the weekend.  I suppose I foster similar notions throughout the week to some degree or another, but with the bit of extra time and leisure typically afforded at the week's wind down, I allow myself to ponder more.

Grabbing vintage cooking magazines, searching my favorite digital sources (like this app I discovered), flipping through current subscriptions and my own over-stuffed recipe book from my 'print everything' streak of days gone by, all offer the inspiration that I've come to rely upon.  But what truly gets me going and planning and, yes, possibly salivating, most of all are my books--my treasured (and growing) collection of cookbooks.

I've always been a lover of books and the written word.  And when my love for food and cooking emerged, that affinity naturally carried over to cookbooks.  Although they're not novels or memoirs or the like, they are lively and beautiful and motivating.  I curl up with them in bed and take sheer pleasure out of the decadence between their pages.  With no formal culinary education to tout, my cookbooks (along with all of my other sources of cooking knowledge and inspiration) remain my most beloved culinary tutor.

While I may never cook my way through every recipe I've amassed, the possibility alone thrills me.  And that's simply because this cook loves her books--and wouldn't have it any other way.

Happy Eating!

Bookshelf: The Thanksgiving Table

Thanksgiving.  As the undisputed biggest cooking day of the year, it's no wonder that cooks everywhere seek out the best advice, tips and inspiration for making their special meal nothing short of fabulous.  And to offer some assistance with this quest, I'm highlighting a few notable cookbooks that will serve you well for your Thanksgiving table--and beyond.

From former New York Times restaurant critic, Sam Sifton, comes A-Z instruction and inspiration on cooking Thanksgiving and cooking it well!

Thanksgiving is all about the classics--the familiar, comforting dishes passed down from generation to generation.  Amanda Hesser's tome of classics are fitting for every day eats and special occasions alike, making The Essential New York Times Cook Book a superb reference for Thanksgiving.

If there was ever a food authority who consistently dishes delectable and home chef friendly recipes, it would be my food icon, Ina Garten (aka the Barefoot Contessa).  And just in time for Thanksgiving, Ina's newest cookbook promises the same FoolProof offerings that will make you the superstar of your kitchen.

So, here's to joyous, scrumptious cooking for Thanksgiving (and beyond)...and always to Happy Eating!

Slow-Cooker Sweet and Sour Chicken

Cookbooks are a home cook's best ally.  And when you're thinking about dishes that will (ahem) indulge your giddiness to break in your recently gifted Slow Cooker, it doesn't get much better than a cookbook that mixes yummy, slow-cooked recipes into its bounty.

I knew Valerie Bertinelli's new cookbook, Valerie's Home Cooking, was a keeper the moment I got my hands on it.  Filled with beautiful, scrumptious food and drinks that usher you into her kitchen, I am excited to taste my way through its pages.  And where to start?  With an effortless home spin on classic Chinese Takeout: Slow-Cooker Sweet and Sour Chicken.

I love that my slow-cooker does virtually all of the work, and I can still enjoy a delicious home cooked meal.  I think know you'll enjoy it, too.

Happy Eating!

Slow-Cooker Sweet and Sour Chicken
Serves 4 Hands-on 30 minutes Total 4 hours

Ingredients:

2 tablespoons canola oil

8 (8-ounce) bone-in chicken thighs, skin removed

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 white onion, cut into 1-inch pieces

1⁄3 cup rice vinegar

1/4 cup ketchup

3 tablespoons soy sauce

2 tablespoons cornstarch

2 teaspoons granulated sugar

3 cups hot cooked white rice

¼ cup sliced scallions

1 tablespoon sesame seeds, toasted

 

1. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add the chicken to the skillet, and cook until golden brown, 3 to 4 minutes per side. Place the chicken in a 4- to 5-quart slow cooker.

2. Heat remaining 1 tablespoon oil in the skillet. Add the bell peppers and onion; cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the vegetables to the slow cooker.

3. Whisk together the vinegar, ketchup, soy sauce, cornstarch, and sugar. Pour the mixture over the chicken and vegetables in the slow cooker. Cover and cook on LOW until the chicken is tender and cooked through, 3 hours and 30 minutes to 4 hours. Serve the chicken mixture over the hot cooked rice topped with the scallions and sesame seeds.

Ingredient Note:

Chicken thighs have more flavor and  are more forgiving during cooking, staying juicy.

Recipe and photos excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Tastes of Paris: A Cookbook Curated Experience

If you've ever been to Paris, or have plans of going someday, then you can attest to the beautiful--and delicious--experiences that await throughout the City of Light.

My last visit was especially unforgettable, thanks in no small part to the delectable and enchanting shops, stores, food, people and memories I experienced--as curated by one of my favorite cookbooks, of all things!  

Discover how my journey unfolded, along with some gems for when you go, in my latest post on Travelista TV and garner your own dose of food and travel inspiration!

Happy Eating!

Chili, Soy and Honey Brussels Sprouts

I get cooking inspiration from so many sources.  From food t.v., to magazines, travel, cookbooks, dining out, and more, there’s no shortage of familiar and novel ways, alike, to feed my passion.  And among the list, scrumptious, unforgettable tastes rank supreme.  

And my latest kitchen foray is a direct result of one such unforgettable dish I had last year while visiting my forever favorite, NYC. I took a chance on a cozy Italian restaurant near my hotel, after a long day, replete with an early flight into the city and non-stop goings upon my arrival.  (Just my speed, and the ultimate allure, whenever I’m in the Big Apple.) So settling in at the bar to order up some pasta, and the brussels sprouts that the server was raving about, was just what I needed to finish a wonderful day.  

So about those brussels sprouts.  They were crispy, with the perfect balance of sweet, spicy and savory goodness.  They were quite literally the best brussels sprouts that I had tasted to date, and currently that ranking still holds.  Who knew you could elevate an already favorite ingredient even further?  That’s the joy of cooking—and eating!

While I can’t recall the exact ingredients that restaurant’s kitchen used, I do recall enough of the flavors to inspire my own twist and nod to the amazing sprouts.  Simple, quick, versatile and supremely flavorful, it’s everything you want in a recipe—and more. Leading with the perfect trifecta of sweet, savory and somewhat piquant notes, I trust that you will make this a star side (or possibly even main) dish in your cooking and entertaining repertoires once you make them.

I crisped them up in the air fryer (but roasting them in a very hot oven will get you there, too) and finished them off in that wonderful marinade.  From there, all that was left to do was to indulge in…

Happy Eating!

Chili, Soy and Honey Brussels Sprouts

Ingredients:

1-2 lbs. brussels sprouts, halved lengthwise

Olive oil

Kosher salt

1 tablespoon soy sauce

1 tablespoon chili garlic paste

1 tablespoon hot honey (any variety of honey will work)

Method:

Season brussels sprouts with a generous drizzle of olive oil and salt. Cook according to air fryer instructions, until golden and crispy.  (For oven roasting, preheat the oven to 400 degrees F and roast for 18-25 minutes, watching carefully to ensure they don’t burn.

Meanwhile prepare the marinade by combining the soy sauce, chili paste and honey in a small bowl.  Stir to mix thoroughly.  Set aside.

Once the brussels sprouts are ready, pour the marinade over and toss to coat the sprouts. Serve and enjoy!

Tuscan White Beans

While recently flipping through the pages of one of my cookbooks, I landed upon a recipe that got my attention immediately.  It wasn't fancy, showy or any of those things.  In fact, it was quite the opposite.  A hearty dish that could serve as a substantial side dish or stand on its own as a vegetarian main course, Ina Garten's (aka the Barefoot Contessa) recipe for Tuscan White Beans was on my short list of things to cook--and eat. 

This past Sunday, I finally checked it off the list.  And the timing couldn't have been more perfect, as I welcomed the New Year and the resolve to start afresh with healthier fare.  The white beans, a personal favorite for everything from soups to chili, hummus, salads and tapas, were just what I wanted.   The additional vegetable, herb and aromatic ingredients of carrot, fennel, sage, rosemary and garlic promised great tastes to come.

The recipe is best prepared with dried beans, so prepare to soak them overnight.  And if you can't find the recommended cannellini beans (white kidney beans), great northern beans are an acceptable substitute.   For more on the differences among the white bean varieties, click here.

I decided to serve my "tuscan style" beans with grilled Italian chicken sausage.  It rounded out the meal with a nice kick of heat and bold flavor.  *As a final note, leftovers (if there are any) can be pureed with hot chicken stock (or vegetable stock), for a delicious white bean soup.     

 

Happy Eating!

******* 

Recipe:

Tuscan White Beans

From Barefoot Contessa, How Easy Is That?

Serves 6

Ingredients:

1 pound dried white cannellini beans

1/4 cup good olive oil

4 cups chopped fennel, stalks, fronds, and core removed (2 large)

2 cups chopped carrots (4 carrots)

1 tablespoon minced garlic (3 cloves)

1 cup chicken stock

1 tablespoon minced fresh sage leaves

1 tablespoon minced fresh rosemary leaves

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup freshly grated Pecorino Romano cheese 

Instructions:

Soak beans overnight.  Cover and refrigerate.

Drain beans, rinse them well, and place them in a large stockpot.  Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes or until the beans are very tender.  Skim off any foam that accumulates.

Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.  Add the fennel and carrots and saute for 8 to 10 minutes, stirring occasionally, until tender.  Add the garlic and cook for 1 minute more.  Drain the beans and add them to the vegetables.  Add the chicken stock, sage, rosemary, sal, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy.  Stir in the pecorino, season to taste, and serve hot.

*Author's Note:  Don't add salt or anything acidic to beans while they boil; it makes the skins tough.

Tuscan White Beans with Grilled Italian Chicken Sausage

 

The Red Rooster Cookbook: A Party, Recipes, & A Whole Lotta Inspo!

If you've been following the blog for a while, then you're likely aware of a few of my favorite things, places and people.  As things go, there's no doubting that books--particularly cookbooks--hold a dear place in my heart and food journey.  And favorite places can never be a topic without New York City being squarely on the list.

Then there's the matter of favorite people.  Over the years, we've done our fair share of highlighting the work and genius of internationally acclaimed chef, restaurateur, author and all-around-dynamo, Marcus Samuelsson.  So when the opportunity presented itself to combine all three during a recent evening of celebration, naturally I couldn't resist.  The fete was a private soiree to celebrate the launch of the Red Rooster Cookbook: The Story of Food and Hustle in Harlem.

Although it seems like only yesterday that Red Rooster opened its doors to the world, now in its sixth year, the restaurant has cemented itself on the Harlem--and New York--food and entertainment scenes for many years to come.  Like most great memories, I still recall the excitement of my first visit (a hot summer's night with faulty air-conditioning that somehow didn't matter, Questlove spinning in the basement now known as Ginny's Supper Club--music has been a staple of the venue from the very beginning--and a vibe that radiated community, pride, and, yes, a whole lotta hustle.)

Several years and visits later, that initial excitement was as palpable as ever, not only for me, but for every person who showed up to participate in this moment of celebration for Red Rooster, Chef Samulesson--and Harlem, itself.  A night to remember unfolded with words of recollection and gratitude from the founders, the local community, and well-wishers from near and far.  Exceptional music, food and ambiance rounded out the occasion in true Uptown fashion.

Back home, with my own personal copy in tow, I'm excited to take in more of the inspiration and legacy found between the pages of this cookbook.  (I already have my eye on a recipe and playlist, or two, to break it in.)  And as the Red Rooster story continues to evolve, I look forward to every delicious nuance.

Happy Eating! 

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