Cookbooks


Today is May 5th.  Cinco de Mayo.  The celebration to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. While it is NOT the day of Mexican Independence it was was great victory leading up to it.

Kayte suggested we help celebrate with any Mexican dish from Ellie Krieger.

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We have made quite a few Mexican style dishes from Ellie over the last year or so but there are still some left.  Like these Chili Tortilla Chips.  Super simple!  Cut some corn tortillas into wedges and toss wit Olive Oil, Chili, Cumin, Coriander, Garlic powder, and salt.  Then just bake for about 15 – 20 minutes. OLE’  

I think they needed just a tad more salt to bring out the flavor of the other spices.  And don’t eat them warm.  They will be chewy rather than crisp.

The recipe is from Ellie’s Comfort Food Fix (page 56).  Also HERE.

What else is on the menu for Cinco de Mayo?  Check with Eating with Ellie to find out.

Curry, any kind of curry, is comfort food to me.  And even though it is 87 degrees out today {UGH!} this was just too good to pass up.

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I did make a couple of changes to the recipe:

  • The recipe calls for Spanish Pardina lentils, I only had brown {YUCK!} in the pantry.   I will use yellow next time.
  • I used two heaping teaspoons of Curry powder rather than the 1 teaspoon Keller called for.  I LIKE the flavor strong!
  • I made mine more of a stew and only used 4 cups chicken stock rather than 8.

You can find the recipe on page 121 of ad hoc at home, but I also found it HERE.

Of course, because I was making this soup/stew I also had to make the curry powder itself.  A foodie friend sent me a jar of curry powder and then sent me the recipe, which I subsequently lost. I never knew where it the recipe came from until…..

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…I found it again – in ad hoc. {page 336}  I was so happy. Now I have a jar in the pantry ready to use.  There are 20 different spices in this mix,

  • allspice, anise, bay leaf, brown mustard seeds, cardamom, cinnamon stick, cloves, coriander, cumin, fennel seed, fenugreek seed, nutmeg, mace, black peppercorns, ginger, star anise, yellow mustard seeds, turmeric, paprika, flaky sea salt. {The only thing I didn’t have in the pantry was mace but since it is very similar to nutmeg in flavor, only stronger, I subbed in 1/2 nutmeg and 1/2 ground allspice.}

some whole some already ground,  and worth all the trouble to make it.  It is much more fragrant and tastier than what you can buy and the recipe makes about 1 cup of powder.

Okay,that ‘s the last recipe from ad hoc at home.  This has been fun this month cooking with Thomas Keller.  Next month I will be gone mostly so I’ll be back in June with……?

“I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Just two days left in April which means only two days left to try a few more of Keller’s recipes from ad hoc at home.  It’s been fun cooking through Thomas Keller’s book.  I still have several recipes marked but not as many as it was.

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Last night I tried fritto misto. Defined it merely refers to small morsels of meat, seafood, or vegetables coated with batter and deep fried. Here in the south we deep fry anything but you won’t see deep fried veggies on any menu of Southern food.

This reminded me a lot of tempura frying.  The batter is a little heavier but the results are about the same.  In the recipe Keller lists 1 1/2 cups cold water.  I found it worked better with just a little more water for a thinner batter, but your choice.  The broccolini fried up the best. With the thin ‘branches’ there was more batter in between for fry up.

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This was so good!  The veggies came out crispy but sogged up quickly if they weren’t eaten right away.  My one tip for you:  Don’t drain them on paper towels as Keller suggests but on a wire rack OVER paper towels.  They don’t get soggy as quickly.

The eggplant and squash were also very tasty.

Keller lists several choices to fry including carrots, fennel, mushrooms, and calarari rings. All of these would be great.

The recipe is on page 173 of ad hoc but I also found it HERE (if it comes up).

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This week the theme for Eating with Ellie was side dishes.  What do you serve on that other part of the plate?  For me this week it was…P1080920

….Broccoli with Toasted Garlic.  This week I am all about easy and this was the easiest side I had marked in Ellie’s books. (This one is from The Food You Crave  which has some great recipes in it.

The garlic is cooked in oil until it is golden.  Then after steaming the broccoli it is stir fried in the garlic-y oil.  Plate the broccoli and sprinkle on the garlic and seasonings.  EASY!!

The recipe is also on FoodTV.

See what the other’s served On The Side for Eating with Ellie.

Altho I usually don’t do this I am also submitting this to I Heart Cooking Clubs for the Potluck.  Just too busy to cook one more new thing this week.

I don’t bake nearly as much as I used to.  It used to be once-a-week.  Now, it’s about…well, it’s once in a while.  And when I do I try to use less sugar.  We aren’t getting any younger and it is harder and harder to ‘work off’ the sweet treats.

But every once in a while we really want something sweet.  Last week we really wanted something so I made Keller’s Cheesecake – using Splenda and Stevia.  This week it is chocolate as in…

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BROWNIES!

Keller says brownies remind him of family, comfort, and childhood.  I feel the same way.  Mom used to make brownies.  They were always a treat.  ALWAYS!

I made these using Splenda and Stevia as well.  Instead of 1 3/4 cup sugar I used an equal amount of Splenda and ADDED about 1/4 tsp of bulk Stevia.  INTENSE chocolate flavor (1 cup cocoa), just sweet enough, and very little guilt. Well, as little as you can have with 3 STICKS BUTTER!!.

The recipe is from Keller’s ad hoc at home. {page 303} Also found it on Pretty Simple Sweet.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

It’s time for another recipe from Curtis Stone  This week the IHCC theme is snacks or Something to eat on the Sofa..  I suppose anything can be a snack but when you look at a recipe and the beginning line is, “This is a great snack…”, it kinda solves a problem for you right off the bat.

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How about a sandwich made with slices of mozzarella and basil leaves between think slices of eggplant and then DEEP FRIED!!!  Curtis named these Deep-Fried Eggplant and Mozzarella with Basil.  Yeah, it is as good as it sounds.  And even better…

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…served with warm marinara sauce.  I think I am in heaven!  The melty cheese with the lovely flavor of basil.  YES!!!  YES!!!  YES!!! It was like having a mini pizza without the crust.  Well, if you like eggplant on your pizza which may now be a new thing in this house!

Make sure you slice your eggplant really thin.  Mine was a little thick so they began to limp-out on me after a few minutes.  They really would be better crispy.  But don’t skimp on the cheese.  You want all that melty flavory goodness.

I found this recipe in Curtis’ Cooking with Curtis  {page 49}and also on Take Home Chef.  

Check out more snacks on the I Heart Cooking Club 

 

I remember the frozen pot pies mom used to serve for supper.  The crispy crust.  Lots of veggies (even tho’ I didn’t like the peas – and still don’t) and not a whole lot of meat.  Even after I was married I used to buy them because they were pretty good.  Funny thing is, Thomas Keller has the same memories which is why he developed his Chicken Pot Pie.

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When I used to make pot pie i would simply thicken the broth the chicken and veggies had cooked in.  Keller uses a BECHAMEL sauce seasoned with parsley and thyme.  The chicken is shredded but the potatoes, celery, onions and carrots are nice and chunky which meant you could taste each one.  SO much better!  And the top comes out beautifully crispy and browned because of the egg wash.  

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Definitely the recipe to use from now on.  It’s not hard to admit his ARE better than the frozen, but the memories are the same.  

The recipe is from Keller’s ad hoc at home.  (page 24).  I also found the recipe over at Friends. Food. Family

 “I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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