Cookbooks


I know I haven’t been here since we started a new chef but life has been crazy. So many directions we have had to take. I knew, to keep my sanity, I would have to slow down, breathe, and cook!! So I managed to fit in this Weeks Mystery Box Madness!! for IHCC. What is that, you ask. Well, once a month (and this a new treat with he group) we are given a list of ingredients. We pick one of our past/present chefs, pick at least three of the ingredients and and then cook or bake using them. This month we had:

    chocolate
    cherries
    cinnamon
    rolled oats
    couscous
    pomegranate
    curry
    coconut milk
    lentils
    hot peppers/chiles

Interesting mix, but in there I saw the makings of a curry. And I am always open to a curry. And Donna Hay had a perfect one to try.

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    Chicken Poached in Coconut Curry

As usual, Donna’s recipe was quick and easy.

    3 Tbl red CURRY paste
    6 chicken thighs, halved
    2 cups chopped sweet potatoes
    2 cups chicken stock
    1 1/2 cups COCONUT MILK
    1/4 cup cilantro leaves
    1/4 tsp dried CHILI flakes {I added this for a little heat}

Place the curry paste in a frying pan over medium-high heat and cook for 1 to 2 minutes or until fragrant.
Add the chicken and sweet potato to the pan and cook for another 2 minutes.
Add the stock and coconut milk and reduce heat to low.
Allow to simmer gently for about 12 minutes {Mine took about 20 minutes} until chicken and sweet potato are cooked.
Serve over steamed rice sprinkled with the cilantro leaves. Instead of steamed rice, I used COUSCOUS So I managed to just get in four ingredients. Maybe the chilis were a cheat!!??

Overall it wasn’t bad. I like the mix of the chicken and the sweet potato. It is not a combo I would have thought of.

The recipe is from Donna’s new food fast and is on page 67.

Since every member of this group is creative I am anxious to see what their MYSTERY dish contained. Click on over the IHCC for their finds.

The Tuesday Bakers have made Rugelach before. Once for the original TWD and once for Baking with Julia. Both times they were good. And both times they were different. This time we made Rugelach and they were different again. This time they were just as tasty. This time they were gone in no time.

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The dough contained cream cheese, butter and flour which means it was rich and flaky. The filling was coconut, pecans, chocolate, and cherries. I almost left the cherries out but am glad I followed Dorie’s recipe. So good!! The dough rolled easily but the rugelach was really hard to cut. Sometimes I had Rugelumps!!–

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But they were good, too.

The recipe is on page 301 of Dorie’s new Baking Chez Moi

Did the other Doristas have fun with the rugelach? Check them out HERE!!

ANd if you want to join in just read THE RULES and come on! Lots of tasty treats to come.

I see recipes for pad thai everywhere. I have been wanting to try it but kept putting it off. So when it was my turn to pick a recipe for Wednesdays with Donna Hay it seemed like an omen when I found her recipe for it. No more putting it off.

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All you need is some chicken, rice noodles, shrimp sauce, fish sauce, and bean sprouts, basically. Tossed with some brown sugar and lime juice. Garnished with chives and chopped peanuts. Less than 30 minutes from chopping to plate.

As you know, because I have said it ad nauseam, it is hard to find some ingredients here in Podunk. Like Shrimp Paste. even in our small Asian grocery. So I had to leave it out. But since I just made 1/2 of a serving and all it needed was 1/2 tsp maybe it didn’t make THAT much difference. Anyway. It was okay. I subbed crushed red pepper for the chillies {no likee} but that was the only change I made. I think I really needed to brown my chicken a little more. And I will find some Shrimp Paste.

The recipe is on page 133 of Donna’s modern classics: book 1

Check with Gaye, Sarah, and Chaya for their pad thai.
NB: BTW those chopsticks. My Dad brought them back from Korea in 1953.

If you like a little sweet and a little sour then you will like this little tart. The tartness of the fresh cranberries. The sweetness of the meringue and the strawberry jam. The crunch of the tart crust. What’s not to like?

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Not the prettiest pics, but ……

What Dorie has given us is a simple meringue filled with cranberries and baked in a strawberry lined sweet crust. Simple. I only made 1/2 of the recipe and ended up with two 4″ tarts {instead of pie plates I used tarts}which was quite enough for two of us.

P1050614Definitely a repeat!

BTW you can find the recipe HERE, but you really need to buy Dorie’s new book and enjoy ALL her wonderful recipes. And this one is on page 135 of Baking Chez Moi

If you want to join in the Tuesdays with Dorie/Baking Chez Moi – fun just check out The Rules. We bake twice a month. No commitment. Just lots of tasty treats.

AND if you want to see the other Dorista’s tarts they are HERE.

Over the last few years I have discovered and developed a taste for Balsamic vinegar. I love the sweet/tart taste of it. It adds a ton of flavor to just about any thing. Like the sauce that goes with this chicken breast.

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All you have to do is slice a large eggplant. Place it in a baking dish. Place a boneless chicken breast on top and then pour over a sauce of OO, tomatoes, capers, and balsamic. Oh, a little brown sugar and salt and pepper. It sounded delicious. But I didn’t really care for it. Sorry, Gaye.

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Maybe with a thinner breast – pounded maybe. The sauce was great! But check with Gaye, Sarah, and Chaya for their take on this chicken dish.

The recipe is from off the shelf on page 99. Or you can find it HERE.

Remember the little girl in “POLTERGEIST”?

    “They’re back!”

and while we aren’t scary, like the ghosts, we are persistent. WE are the bakers of TUESDAYS WITH DORIE a baking group that first started back in 2007 with just Lauri and then Jules when they received the book, Baking From My Home To Yours BFMHTY for short, and decided to bake their way through all of Dorie Greenspan’s luscious, decadent, delicious recipes. 500 bakers later….. after lots of new friendships and lots of new baking skills we are baking our way through another of Dorie’s books Baking Chez Moi – collection of goodies from Dorie’s kitchen in France that she has collected from friends, chefs, bakers, and some she has developed herself. Admittedly not ALL of the 500 are back for this second round of deliciousness but some of us are and I know there will be plenty of NEWBIES to join in.

Our first official recipe is a little ‘cakey’ cookie from Lille, France.

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These are a simple little sugar cookie, not too sweet, topped with a quick lemon glaze. A glaze that you can leave plain or tint them. They are perfect with a cup of tea or coffee.

The recipe is on page 272 of Baking Chez MoiBig thanks to Lauri, Jules, and Steph for rounding us all up again for another great baking adventure. More good times, good friends, and good treats to come!!!

IF you want to join us the RULES are on the TWD page. No pressure, no commitments, just lots of good things!!

I know I haven’t been with the group much, the Baking with Julia group, but somehow life got crazy and I wasn’t baking as much. And then I actually did make this tart and then forgot to post it. So better late than never!

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I made just one small tart. Just for me. I ate it. It was WONDERFUL! Is there anything better than caramelized onions? Why, yes, there is. Caramelized onions with bacon!!

This was super simple. A small disk of puff pastry covered in “melted” onions mixed with cream and bacon. Done!!

You can see the rest of the tarts by clicking over to Baking With Julia. And you should try this. Really!!

Recipe is on page page 426 of Baking with Julia and was contributed by Michel Richard.

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