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Ladies Home Journal loves us! Read up on why Rachel, Nichelle and I are ladies. *grin* Ladies We Love: Rachel, Nichelle and Stacie of Cupcakes Take the Cake Written on October 14, 2009 at 12:20 pm, by sharmon Rachel Kramer Bussel, Nichelle Stephens (pictured at right) and Stacie Joy are the women behind one of the sweetest blogs we know, Cupcakes Take the Cake . Now you may be wondering when the whole cupcake fad is going to blow over, but these ladies have been blogging since 2004 and they’re convinced that cupcakes are here to stay. Cupcake lovers come to CTTC for recipes, decorating ideas, event listings—you can even find a cupcake shop in your area. So give their blog a look, and we totally don’t blame you for stopping by a bakery on your way home! Rachel Kramer Bussel What makes me a lady: I write thank you notes (and send snail mail), I’m a good friend and I try to think outside of the box. Favorite guilty pleasure: Tabloid magazines. (Love ‘em and read way too many of them.) Three things on my life list : Become a mom, cook a fabulous meal for someone special and get published in The New York Times . If I could have a superpower, it would be: Mind reading. Ladies I admire: Jeannette Walls, Martha Stewart, Michelle Obama, Anna Quindlen, Mary Lou Lord, Guinevere Turner, Christina Hendricks, Madonna, Virginia Postrel, Molly Crabapple, Samara O’Shea, Hollis Gillespie and Mary Pols. Nichelle Stephens What makes me a lady: I enjoy hosting events, making introductions and connecting people. Hopefully my efforts make New York City seem more like a friendly small town than a big scary city. Favorite guilty pleasure: Cupcakes. Three things on my life list: Owning my own home, meeting Oprah Winfrey and visiting Hong Kong. If I could have a superpower, it would be: To teleport myself down to Atlanta whenever my Dad makes his famous chili. Ladies I admire: My mom (Regina Stephens), Santigold (recording artist) and First Lady Michelle Obama. Stacie Joy What makes me a lady: I’m a hard-working, driven, empathetic, well-mannered, witty and amusing woman. I’m also a lady because I was raised to be one—manners are important to me, even as they become less-important to those around me. I am a lady because I remain old-fashioned when it isn’t politically correct, and maternal, even though I have no children. You can also call me a lady because I am a mass of contradictions, a work in progress, and devoted and loyal to those I love. Favorite guilty pleasure: Cupcaking, for sure. Three things on my life list: Around-the-world travel (still so many places I have yet to see!), making a difference and leaving a legacy. If I could have a superpower, it would be: Invisibility. Ladies I admire: The list is very long…Michelle Obama, Hillary Clinton, Ruth Bader Ginsburg, Sandra Day O’Connor, Sojourner Truth, Margaret Sanger, Rosa Parks, Virginia Woolf, Marilyn Monroe, Mother Teresa, Diane Arbus. Alice Waters, Bettie Page, Janis Joplin, Lily Tomlin, Julia Child, Drew Barrymore, J.K. Rowling, Tina Fey, Gypsy Rose Lee, Margaret Cho, Erica Jong, Donna Jean Godchaux, Billie Holiday, Cleopatra, Nancy Pelosi, Anne Frank, Frida Kahlo, Isabel Allende, Maya Angelou, Sally Ride, Ann Corio, Joni Mitchell, and Susan Faludi. (I am sure I am forgetting so many!) Thank you, Ladies Home Journal!Source: cupcakestakethecake.blogspot.com
By Elisabeth Prueitt , Chad Robertson, Alice Waters, and France Ruffenach The first time that I saw this book, I was so late and I must go home but the moment that I saw the cover of the book, I really wanted to have this one. I know that it’s not common for anyone to buy the book because of the cover but it’s common for me (that’s the reason, why I have many cookbooks, ha ha). I didn’t know TARTINE BAKERY before, so the cover of the book is the first thing that wins my heart. So you can guess what I did, I ran and grabbed it, buying without knowing what is inside. Lucky me, the book is great from inside out, beautiful design and a lot of fantastic photographs. Now I know about this great bakery and the authors of the book: Elisabeth Prueitt is Pastry Chef and co-owner with her husband and renown baker Chad Robertson. Tartine Bakery had been rated in Zagat Survey as Best Bakery and Best Breakfast in San Francisco , so this is the book that came from the best. As many famous bakeries in our time, organic, fresh, and pure is importance, because they good for our body and mind (yes, having great food can make you feel better believe me), and it can be seen in this book. The recipes in the book are classic but not boring, even you have many cookbooks before (like me), you still find the recipes are worth trying: Croissant, Brioche Bread Pudding, Banana Cream Pie, many kind of fruit tarts, cookies, cakes, chiffon cakes, Creamy Bavarians, Devil's Food Cake, Lemon Pound Cake, Pumpkin Tea Cake and a lot lot more. The recipe in the book written in 3- measuring systems , that’s very good because I always use weight measurement (most of the books from US, use cup measuring system, I have to convert into weight before using it). Many recipes have a kitchen note, which can give us a practical advice and trick. And the book also devoted one chapter to basic recipe, which is very useful and very good for the beginner. What can I say about the book? I really love it and with a lot of gorgeous photographs throughout (but I have to tell you that not all the recipes have the photographs), this is an inspiring cookbook with invaluable recipes, as I tried some of the recipes and they turned out great.Source: dailydelicious.blogspot.com
This is an ongoing list of just a few of the cookbooks I own and am currently using. Yes, I do have a lot of cookbooks! Most of the several hundreds of cookbooks I own were purchased as "used" copies from Amazon.com. Every "used" book I have ordered from there has arrived in perfect condition. Click the cookbook title if you want to see the low the price for a used copy of the book. (If you follow the Amazon link and buy one of these books, Kalyn's Kitchen does earn a few cents on the dollar for each purchase. Thanks!) You can enter the title of any of these books into the search bar at the top right to see if there are recipes from this book that I've written about on the blog. Cookbooks by Food Bloggers So many food bloggers have written cookbooks that I now have an entire page of Cookbooks by Food Bloggers . Cookbooks for South Beach Dieters The South Beach Diet Cookbook The South Beach Diet Taste of Summer Cookbook The South Beach Diet Super Quick Cookbook The South Beach Diet Quick and Easy Cookbook The South Beach Diet Parties and Holidays Cookbook The G.I. Diet Express The Low Carb gourmet The Sugar Solution Cookbook Gluten-Free Almond Flour Cookbook Reference Books (not recipes, but I use these all the time) The South Beach Diet The South Beach Diet Supercharged The South Beach Diet Good Fats, Good Carbs Guide (I use this all the time to see what foods are permitted on the diet. Fits in a purse.) The G.I. Handbook: How the Glycemic Index Works (another small purse-sized reference book I use a lot) On Food and Cooking The World's Healthiest Foods SuperFoods RX The Flavor Bible Current Favorites Fine Cooking Annual Fine Cooking Annual Volume 2 Fine Cooking Annual Volume 3 Food to Live By Cooking New American Alice Waters: The Art of Simple Food From Tapas to Meze - Small Plates from the Mediterranean The Food You Crave The Sunset Cookbook Everyday Food: Great Food Fast Everyday Food: Fresh Flavor Fast Cooking with Herbs Herbs and Spices the Cooks Reference Cooking with Whole Grains Fiber Boost Whole Grains, Every Day Every Way Bob's Red Mill Baking Book Artisan Bread in Five Minutes a Day Healthy Bread in Five Minutes a Day Cooking Vegetables Vegetable Love Vegetables Every Day Vegetable Harvest The Best Vegetable Recipes From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce Local Flavors A Year in a Vegetarian Kitchen General Cookbooks How to Cook Everything How to Cook Everything Vegetarian The Gourmet Cookbook The Joy of Cooking The Bon Appetit Cookbook The Bon Appetit Cookbook: Fast Easy Fresh The Sunset Cookbook Kitchen Sense The Good Home Cookbook Mark Bittman's Quick and Easy Recipes from the New York Times Just One Pot Martha Stewart's Great Food Fast The Summertime Anytime Cookbook Books About Cooking Methods 150 Things to Make with Roast Chicken and 50 Ways to Roast It All About Braising The Ultimate Rotisserie Cookbook Kingsford's Complete Grilling Cookbook Williams-Sonoma Complete Grilling Cookbook Bobby Flay's Grill It Great Vegetarian Cooking Under Pressure Olive Oil Baking Cuisines Around the World The Best Recipes in the World The Silver Spoon The Italian Country Table Eat This Book: Cooking with Global Fresh Flavors The Frugal Gourmet on Our Immigrant Ancestors Meena Pathak Celebrates Indian Cooking The Olive and the Caper Simply Delicioso California Sol Food Cooking from the Heart: The Hmong Kitchen in America Street Food Betty Crocker Easy IndianSource: kalynskitchen.blogspot.com
From the kitchen of One Perfect Bite... We've reached the third week of a challenge that explores the food and recipes of the women who made Gourmet's list of the 50 most influential women in the food industry. It might surprise some to know that Fannie Farmer, a name that becomes less familiar with the passage of time, garnered third place on the list. The first spot went to Julia Child for her cooking and the way it stimulated interest in food and how it is prepared. Alice Waters took second place for her part in the greening our kitchens, and her efforts to simplify and improve the quality of the food we eat by inspiring the use of fresh and local ingredients in its preparation. Fannie Merritt Farmer, closed ranks behind them and grabbed third place because of her recipes . The Fannie Farmer Cookbook, formally known as The Boston Cooking-School Cook Book , was the first cookbook to include standard, or exact, measures in its recipes. Her book was first published in 1896. A stroke at the age of 16 kept her at home for many years and she turned to cooking to help pass the time. She became an accomplished cook, and, as her health improved, she was able to formally study cooking at the prestigious Boston Cooking School. Her true interest, however, was in the science of food and nutrition and she wanted to share what she had learned with home cooks. Little Brown agreed to publish her first book, but they had so little faith in the possibility of its success, that she had to pay for the printing of the first edition herself. The arrangement proved to be fortuitous because it made her sole owner of the book's copyright. Her book has been continuously in print since its first publication, some 4,000,000 copies ago. Newer editions of the cookbook look nothing like the one that was first published and its recipes now follow a formula common to modern cookbooks. That's fine and prudent, but I wanted to follow a recipe as she had written it all those years ago. Call it whimsy. I finally settled on one I had found for rhubarb custard pie. It is an old fashioned delight. It will never replace the strawberry-rhubarb pie made in today's kitchens, but it's not half bad, and, sometimes, not half bad is good enough. Her original recipe for the pie appears below, courtesy of Bartlelby .com. I doubled the ingredients to produce the pie photographed for this post. Each category that is covered in the book begins with common instructions for all the recipes within that group. That is followed by a breakdown of ingredients needed for a specific recipe. The section on pies looks like this. Chapter XXVIII. PIES. PASTE for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking. In dividing paste for pies, allow more for upper than under crusts. Always perforate upper crusts that steam may escape. Some make a design, others pierce with a large fork. Flat rims for pies should be cut in strips three-fourths inch wide. Under crusts should be brushed with cold water before putting on rims, and rims slightly fulled, otherwise they will shrink from edge of plate. The pastry- jagger , a simple device for cutting paste, makes rims with fluted edges. Pies requiring two crusts sometimes have a rim between the crusts. This is mostly confined to mince pieces, where there is little danger of juice escaping. Sometimes a rim is placed over upper crust. Where two pieces of paste are put together, the under piece should always be brushed with cold water, the upper piece placed over, and the two pressed lightly together; otherwise they will separate during baking. When juicy fruit is used for filling pies, some of the juices are apt to escape during baking. As a precaution, bind with a strip of cotton cloth wrung out of cold water and cut one inch wide and long enough to encircle the plate. Squash, pumpkin, and custard pies are much less care during baking when bound. Where cooked fruits are used for filling, it is desirable to bake crusts separately. This is best accomplished by covering an inverted deep pie plate with paste and baking for under crust. Prick with a fork before baking. Slip from plate, and fill. For upper crusts, roll a piece of paste a little larger than the pie plate, prick, and bake on a tin sheet. For baking pies, eight inch perforated tin plates are used. They may be bought shallow or deep. By the use of such plates the under crust is well cooked. Pastry should be thoroughly baked and well browned. Pies require from thirty-five to forty-five minutes for baking. Never grease a pie plate; good pastry greases its own tin. Slip pies, when slightly cooled, to earthen plates. Rhubarb Pie............ 1-1/2 cups rhubarb 1 egg 7/8 cup sugar 2 tablespoons flour Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required. Additional recipes and tributes to Fannie Farmer can be found on these excellent blogs. Val - More Than Burnt Toast Joanne - Eats Well With Others Taryn - Have Kitchen Will Feed Susan - The Spice Garden Claudia - A Seasonal Cook in Turkey Heather - girlichef Everyone is welcome to participate. If you'd like to join us next Friday when we salute Martha Stewart let me know via email.Source: oneperfectbite.blogspot.com
From the kitchen of One Perfect Bite... Despite a forecast of bad weather, we're heading to the coast for the holiday. Bob and I both love the sea and, strange as it might seem, we love it most when it's raging and buried in drifts of fog. This has the makings of our kind of weekend. Pounding waves and screeching gulls will be music to our ears. While we'll do some eating out, provisions for Easter dinner will come with us. The traveling larder will include gravlaxs, double-cut lamb chops and the fixing for soy glazed potatoes and this lovely vegetable ragout. Dessert will probably be a simple lemon pudding with apricot sauce. The ragout comes from Alice Waters, who does simple better than the legions who try to imitate her. I absolutely love this recipe and the bright shot of green it puts on any table. Three basic ingredients are quickly cooked in what becomes a light butter sauce. If not overcooked the ragout would be fit for Lucullus. The downside of this is the amount of chopping required to bring the dish to the table. That is the only downside. The beautiful ragout, especially if made with the very freshest of vegetables, will bring Spring to your table. Here's the recipe. Spring Vegetable Ragout ...from the kitchen of One Perfect Bite, courtesy Of Alice Waters Ingredients: 3/4 pounds fresh green peas (See Cook's Note) 3/4 pound asparagus 3 spring onions (about 3/4 cup sliced) 3 tablespoons butter, divided use 1/2 cup water 1 tablespoon chopped parsley or chervil Salt and pepper to taste Directions: 1) Shell fresh peas or thaw 1 cup frozen petite peas under cold running water. Set aside. Snap tough ends from asparagus. Discard. Slice stalks into diagonal slices 1/4-inch thick. Cut tips into 1-1/2-inch pieces. Set aside. Trim and thinly slice spring onions. 2) Melt 2 tablespoons butter in a large heavy bottomed skillet. Add onions and cook over medium heat until soft, about 4 to 5 minutes. Add asparagus and peas; stir to combine. Add water and cook until vegetables are just tender, about 4 to 5 minutes. Add reserved 1 tablespoon butter and parsley or chervil. Add salt and pepper to taste. Serve hot. Yield: 4 servings. Cook's Note: If fresh peas are not available, substitute 1 cup best quality thawed frozen peas. You might also enjoy these recipes: Moroccan Carrots - One Perfect Bite Sugar Snap Peas with Sesame - One Perfect Bite Green Beans with Sesame Miso Sauce - One Perfect BiteSource: oneperfectbite.blogspot.com
1/4 cup olive oil 1 onion , peeled and diced 1 carrot , peeled and diced 1 teaspoon coriander seed , crushed 1 teaspoon cumin seed , crushed 1 teaspoon chili powder 1/4 teaspoon turmeric 1/4 teaspoon dried chili pepper flakes salt fresh ground black pepper 6 fresh cilantro stems , coarsely chopped 1 head cauliflower , trimmed of green leaves and coarsely chopped or 6 cups cauliflower 3 cups chicken broth 3 cups water 1 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat. 2 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. 3 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. 4 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice. 5 VARIATIONS. 6 For a richer soup, use all chicken broth. 7 For a lighter, vegetarian soup, use all water.Source: food.com
1/4 cup olive oil 1 onion , peeled and diced 1 carrot , peeled and diced 1 teaspoon coriander seed, crushed 1 teaspoon cumin seed , crushed 1 teaspoon chili powder 1/4 teaspoon turmeric 1/4 teaspoon dried chili pepper flakes salt fresh ground black pepper 6 fresh cilantro stems , coarsely chopped 1 head cauliflower , trimmed of green leaves and coarsely chopped or 6 cups cauliflower 3 cups chicken broth 3 cups water 1 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat. 2 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. 3 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. 4 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice. 5 VARIATIONS. 6 For a richer soup, use all chicken broth. 7 For a lighter, vegetarian soup, use all water.Source: food.com
1 lb Asparagus 2 x Spring bulb onions , (about 1/2 lb.) 1 tsp Extra virgin olive oil 3 Tbsp. Unsalted butter Salt and pepper 1 lb Buckwheat linguine 3 x Cloves garlic 1 c. Vegetable stock 1 Tbsp. Minced chervil , plus 20 sprg chervil , for garnish 1/2 x Lemon 1/2 lb Ricotta salata cheese Snap off the ends of the asparagus and peel if the stalks are thick. Slice diagonally 1/4 inch thick, leaving the tips whole. Trim and peel the spring onions and slice them very thin. Peel and finely chop the garlic. Bring a pot of salted water to a boil for the pasta. In a pan big sufficient for the vegetables to be sauteed, not steamed, heat the extra virgin olive oil and 1 Tbsp. of the butter. Add in the asparagus and the spring onions, season with salt and pepper, and saute/fry over high heat for a few min, till the vegetables are slightly browned and caramelized. Cook the linguine. When the vegetables are nearly done, add in the garlic and cook 1 minute more. When the vegetables are ready, pour in the vegetable stock to deglaze the pan; add in the rest of the butter off the heat, swirling the pan to thicken the sauce. Add in the minced chervil and a squeeze of lemon. Taste for salt, pepper, and lemon juice, and adjust if necessary. Drain the linguine, add in to the vegetables, and toss. Serve immediately on hot plates, garnished with crumbled ricotta salata and the chervil sprigs. Serves 4 to 6. contents from Alice Waters' newest cookbook, Chez Panisse Vegetables, (HarperCollins Press). We found these unique recipes to be fairly simple and healthy. What follows are samples of the kinds of recipes you would find in this cookbook. A great addition to any home kitchen library.Source: cookeatshare.com
A couple of weekends ago we had some friends over for lunch. We live on the top floor of a 100-year old building and during the summer it is hot. Turning on the oven is not an option when we are entertaining, so we tend to serve things that can be prepared in advance. In fact, I am developing quite a repertoire of recipes that can be prepared in advance and served cold or room temperature. This farmers market tabbouleh is being added to that ever-growing list. I was inspired by something I’d seen in the Morito cookbook, an assortment of tabbouleh that adapt to the seasons.
This is one of the few times you could find me at the farmers market actually being inspired (spontaneously!) by the season. I usually have a plan— lists, even! But there I was like a genuine Alice Waters-zombie creating this dish in my mind’s eye. Throwing vegetables in my bag like a real farm-to-table free spirit who woke up like this. You should do the same, because with this sort of recipe not much could go wrong. I used a bunch of early summer vegetables (asparagus, fava beans, sugar snap peas) and piles of fresh dill and parsley. You can use any vegetables you like, and I mean that. I normally hate when recipes tell me that I can do whatever I like (but I want you to tell me what I like) but in this case it is true. Cook each vegetable in a way that leaves it with some crunch. For instance, I very briefly blanched the favas and the peas the day before and kept them in the fridge overnight (I’d do the same with all peas/beans). I charred the asparagus in a cast iron skillet (I would probably char peppers and zucchini too). Chop the vegetables into bite-sized pieces and you are good to do. I prepared all of the vegetables the night before and kept them in the refrigerator so they were ready to go for lunch.
We served this with some marinated mozzarella and tomatoes and an eggplant puree. It was the perfect summer lunch.
Early Summer Tabbouleh (inspired by Morito) 1 cup of uncooked bulgur 1 garlic clove pinch of cinnamon 4 tablespoons freshly squeezed lemon juice 4 tablespoons extra virgin olive oil kosher salt and black pepper for seasoning vegetables of your choice, I used: asparagus, fava beans, sugar snap peas, and scallions (see photo above for the amount of each) cooked, if needed, and chopped into bite-size pieces a large bunch parsley, chopped a large bunch dill, chopped a small bunch of mint, chopped
Prepare the bulgur: This usually involves pouring boiling water over the grain and letting it sit until the mixture is absorbed. Then, run a fork through the bulgur to fluff it, like you would couscous. (I use this bulgur from Bob’s Red Mill and you pour 1 cup of boiling water over the 1 cup of bulgur.)
Make the dressing: Put the garlic, cinnamon, lemon juice, olive oil, salt and pepper in a small jar and shake to combine. Taste and adjust seasoning.
In a large bowl, combine the bulgur, vegetables, and chopped herbs and toss to combine them. Pour 3/4 of the prepared dressing over the salad, toss again, and taste for seasoning. You may need to add more dressing or salt. Serve at room temperature, or chilled. Serves 4-6.
Permalink to Tabbouleh | 25 comments so far
You mean to tell me that I get to walk into a grocery store these days and choose between soft ripe peaches, juicy strawberries, big-ol raspberries AND fresh corn on the cob!? It’s just too good. Everything is like candy. Candy that I can char over an open flame and smash into savory pancakes.
I might need someone to hold my hand and tell me everything is going to be alright when summer fades and Winter tubers are all we have to get excited about.
Spoiled. Consider me spoiled.
Now let’s make some cakes!
These corn cakes could be a simple side dish to somethings delicious as Tracy’s Sticky Balsamic Ribs, or they can be paired with a few fried eggs for breakfast.
They’re simple and versatile. I’d say, if you have salted butter to slather on the warm and freshly-fried cakes… you’re totally in business. You won’t really even need a plate or chair. Formalities.
Fresh corn is charred over an open flame. I’m fancy and used my gas stove. For some reason this process sets off my fire alarm. My neighbor must think I’m the weirdest. For more corn charring goodness, see: Charred Corn with Pistachio Cilantro Lime Rub.
The base of these cakes are corn flour and all-purpose flour.
Now… corn flour is different from cornmeal. It’s much more fine than traditional cornmeal. I found cornflour in the bulk bins at Whole Foods, but you can also finely grind cornmeal in a small spice grinder.
Buttermilk and sweet charred corn to add tang summer flavor to our cakes.
I’m aggressive with the salt and pepper because cornflour can be a flavor-suck. I think chili powder is a nice addition as well.
Thick batter for tender and thick cakes.
It’s time to heat the skillet with butter and oil. We’re pan frying. No apologies.
Fried until golden brown on each side.
Now would be the best time to grab the butter and the sour cream and an extra pinch of salt. Sure, we’re going to plate these with diced and colorful vegetables, but that shouldn’t keep us from eating a few hot out of the pan!
Warm with diced peppers, extra charred corn, thinly sliced radishes, and any other colorfully diced ingredient you can muster from the fridge. I like to add extra black pepper and a few good pinches of chili powder.
Delicious! Charred Fresh Corn Cakes 2015-07-27 23:33:20 Write a review Save Recipe Print Prep Time 15 min Cook Time 15 min Prep Time 15 min Cook Time 15 min Ingredients 1 cup corn flour* 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 4 tablespoons unsalted butter, melted 1 cup buttermilk 2 tablespoons honey 2 large eggs 2 ears of fresh corn, charred over an open flame and sliced from the cob butter and olive oil for cooking sour cream, sliced peppers, scallions, black pepper, chili powder, and radishes for serving. Instructions Whisk together the corn flour, all-purpose flour, baking powder, baking soda, salt and black pepper in a large bowl. In a small bowl, whisk together melted butter, milk and honey. Whisk in the eggs. Add the wet ingredients all at once to the dry ingredients. Add the corn and stir to incorporate. The batter will be thick but spoonable. Heat some butter and olive oil in a skillet over medium heat. When hot, spoon batter in heaping 2-tablespoon mounds into the pan. Flatten with the back of a spoon if the batter is too rounded. Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side and cooked through. Remove from the pan. Slather with butter. Dollop with sour cream. Sprinkle with diced peppers, scallions, radishes and black pepper and chili powder. Notes *Corn flour is different from traditional cornmeal. It is much more fine. Corn flour can be found in bulk bins at many grocery stores, or can be make by grinding cornmeal until super fine in a spice grinder. By Joy the Baker Adapted from David Lebovitz and Alice Waters Adapted from David Lebovitz and Alice Waters Joy the Baker You Might Also Like:Charred Corn with Pistachio Cilantro Lime RubMalo’s Beef and Pickle TacosKitchen On The Move
I have been gazing at this particular stack of three books for at least a month now. I set them on the edge of my desk sometime in early October, thinking that they made a nice little collection, and then got lost in a hurry and busy of life. Read nothing into my delay, all three of these books are worthy contenders for your eyeballs and wish lists.
Alice Waters is a woman who needs no introduction. As the founder of Chez Panisse and the author of many, many cookbooks, her influence on our culture’s understanding of food has been vast.
My Pantry is her newest volume and is relatively slim in comparison to some of her earlier works. However, as someone who takes great pleasure from making my own pantry staples, I am entirely charmed by this book. It is a trip through Alice’s favorite homemade condiments, simple soups, preserved meats, sweet preserves, and simple cheeses. It’s like a peek into her fridge and cupboards, and there’s much here that I’ve bookmarked for future days of making.
I’ve never brewed beer. There are a couple things that have stopped me from trying my hand at it. First is the issue of storage (I’m already at capacity with my preserving habit). Second is the fact that my body hates it when I drink more than a few sips and tortures me with headaches if I venture beyond my paltry tolerance.
And yet, despite all that, thanks to Emma Christensen’s Brew Better Beer, I still want to give it a shot someday (I’ll just have to give most of it away, which should make me very popular with my neighbors). Her instructions are clear, the flavor combinations are hugely appealing, and I so appreciate the fact that the recipes are scaled so that you can brew your batches in either 1 or 5 gallons. If you have a burgeoning home brew enthusiast on your list this holiday season, you should get them this book.
In a sea of books devoted to making pantry staples from scratch, Miyoko Schinner’s Homemade Vegan Pantry, is unique for its plant-based approach. I know several vegans who have already come to depend on this volume for the nut-based cheeses.
However, don’t think you should skip this book if you take a more omnivorous approach to your diet. There is still plenty here for you. The soup concentrates (tomato! mushroom! cream of broccoli!) alone earn this book a spot on my shelf. The crackers are pretty special as well. And I’m really curious about the flax seed meringues!
Are there any cookbooks that you guys have been enjoying lately?
Related Posts: Books: Stir, The World on a Plate, Kitchens of the Great Midwest, and Orchard House Four Cookbooks I’ve Been Enjoying This Summer Cookbooks: Real Sweet
Most people post this kind of cookbook round-up at the end of December or at the very beginning of January. Makes a whole lot of sense doing it then, too. It’s a nice way to recall a year’s worth of books and set the slate clean for the new year. Sadly, I didn’t get to it at the end of December, or even the beginning of January. I could have given up, but I really wanted to revisit these titles. So hear we are. A 2015 list at the start of February. Better than not at all.
Before I get to the books, I want to take a moment to talk about a trend I’m seeing. It used to be that a preserving book was just a preserving book. But as canning and fermenting begin to play a larger and larger role in our culture, I’m seeing a number of books out there that aren’t preserving books, but do contain a strong thread of jamming, pickling, or from-scratch condiment making. So much so that I struggled a little with the books to include in this stack. So consider this an imperfect, slightly subjective collection.
The Canning Kitchen – Written by Canadian blogger Amy Bronee, this lovely little book contains both classic preserves and really nice twists on traditional recipes. The chutney section is particularly inspired.
My Pantry – Alice Waters petite compendium of her favorite extracts, chutneys, whole grain items, sweet preserves, dairy items, and simple cured meats. I have her Salt-Preserved Kumquats on my to-do list for this month.
Preserving – Originally published in France in 1948 under the title, Je Sais Faire les Conserves (I Know How to Make Preserves), by famed French food author Ginette Mathiot. The book has been updated and translated by author and food blogger Clothilde Dusoulier and has plenty to offer a new generation.
Brew Better Beer – I’ve never brewed beer, but this book by Emma Christensen make me want to. Easy-to-follow recipes, gorgeous photography, and lots of useful advice, this is such a useful book for people looking to explore this hobby.
The Homemade Vegan Pantry – A plant-based approach to building a from-scratch pantry by Miyoko Schinner. If you were intrigued by my soup base last week, this volume has even more to offer with easy concentrates for tomato, mushroom, and cream of broccoli.
DIY Canning – This is one of those strange author-less books we’ve been seeing lately and some of the recipes are eerily similar to those that I and other authors have published over the years. Despite that, the soups and stews section towards the back of the book is useful and worthy.
Wild Drinks and Cocktails – This book is Emily Han’s love letter to crafting infusions, syrups, squashes, and tonics out of foraged plants and pantry ingredients. I adore her Classic Switchel.
The Hands-On Home – This epic volume by Erica Strauss is far more than just a canning book. It’s a seasonal guide to home care, cooking, gardening, and preserving. It’s the perfect volume for the minimalist DIY-er.
Ferment Your Vegetables – Fermented foods have never been more accessible than in this book by Phickle blogger Amanda Fiefer. The small batch section is ideal for apartment dwellers such as myself!
Food Gift Love – As we all know, giving the gift of food is one of the best ways to make someone feel welcomed, comforted, or appreciated. Maggie Battista captured that sense of giving with this book and it’s many recipes for preserves, baked goods, flavored salts, and more.
Preservation Society Home Preserves – Written by Preservation Society founder and head preserver Camilla Wynne, this book pushes well beyond the traditional array of flavor combinations and offers recipes that are unconventional and endlessly appealing.
Preserving the Japanese Way – Written by Nancy Singleton Hachisu, a native Californian who married a Japanese farmer, this hefty book is gorgeous and comprehensive. In it, Nancy shares the traditional making and preserving skills that she’s garnered over 25 years of living in rural Japan. It’s a book that I plan to spend years exploring.
Brown Eggs and Jam Jars – This approachable book by Aimée Wimbush-Bourque bursts with delicious words, recipes, and images. The book is organized by season, and is then broken down further by the special activities that time of year contains. Lots of preserves in this one, along with other staples of a family kitchen.
New German Cooking – Penned by Jeremy and Jessica Nolen, the husband and wife team behind the Philadelphia restaurant Brauhaus Schmidt, this book is on this list for it’s practical collection of pickles, breads, condiments, and spreads. I’ve been meaning to make its beer mustard for ages now.
So that’s the list for 2015 (let me know if I forgot any!). Just for comparison’s sake, here’s the 2014 edition of this post. It’s interested to see the differences.
Related Posts: Pre-Order Naturally Sweet Food in Jars Cookbooks: Food Gift Love by Maggie Battista Cookbooks: The Hands On Home & Ferment Your Vegetables