Power Plates (Photos so stunning you could lick the page!) and Fluff, a sticky sweet story

I had some book mail recently – that’s always a cool thing to get home and find books in the mailbox!  I received a copy of Power Plates cookbook and a copy of Fluff, a historical narrative on …Fluff 🙂

powerPlatesPower Plates!  I seriously plan to make something from this book if I can actually put it to use instead of staring at the pages.  Eye candy for the foodie lover for sure!  The photos are stunning and each bowl meal looks so great, you could almost lick the page!

That sounded gross, didn’t it?  But it’s so true!  Vibrant colors, artfully and deliciously displayed and a variety that will please an adventurous eater.  Cusines from around the globe are represented with Indian, Italian, Greek, Spanish, Asian and more.

If you are into healthy eating you will adore this book.  What should I make first?  Cheesy Cream of Broccoli Soup with Smoky Roasted Chickpeas or a warm tofu chopped salad?  The salmon bowls appeal to me greatly (I love salmon)

power

Here are some tacos that’s high on my list to try. Not my photo, I grabbed it shamelessly from amazon HERE, so there is the credit where credit is due.

Not all the meals in this books are bowl meals, you have some for the stove top, oven, blender….but I love the idea of a bowl meal.

Fluff

Fluff !  This book has such detailed research and old photos.  You can tell a lot of hard work went into this narrative.  I remember coming home from school and getting a Fluffernutter sandwich.  This brought back memories of when I was kid growing up near Philadelphia.  Believe it or not, simpler times.  There are so many old photographs and historical info recorded.  This is great for a history buff or those who love Fluff.

More Info

*I received Power Plates from Blogging for Books for this review. All opinions, nice and no-so-nice are my own 🙂

Advertisements

The American Table Cookbook

Last week I arrived home from work and awaiting me book mail! How great is that to come home to a new cookbook. This is courtesy of the Book Club Cookbook and Skyhorse Publishing.  Thank you much!

americCookbook2amerCookbook1

As you can see from the table of contents there is much to choose from.  I wanted to start with the bread section but the simple roasted potatoes won out.   Comfort foods rule when the temperatures dip into the 20’s so chowder was another welcome addition to the lunch menu.

I’m sure there will be many more recipes I can share from this book in the future.  It’s not ideal for vegetarians (and certainly not vegan diets)  but adaptions may be made to suit your taste.

Oven Roasted Garlic Potatoes

1 pound red potatoes, sliced
6 cloves garlic, chopped
2 TBs olive oil
1 tsp. rosemary
1 tsp. oregano
1 tsp. thyme

Preheat oven to 450 F. In large dish, combine all ingredients. Place in oven and roast 45 minutes or until crisp. Before serving toss the ingredients to combine the oils and herbs.

How simple is that? The chowder is a variation of ones I have made before so I won’t repeat that recipe here.

I am sharing this with Beth Fish’s Weekend Cooking Series.

Food Processor Perfection – Vegetable Gratin

gratin5 You just can’t go wrong with America’s Test Kitchen. Any recipe I’ve tried from ATK has come out perfectly. When I saw this cookbook focusing on using the food processor I had to try it.

Actually, I had this book checked out of the library a while back and waited to post this.  I don’t know why.  Then I thought about not posting it as some folks are in the middle of extreme winter weather where you can’t get a decent tomato or zucchini.   But it is summer in the southern hemisphere so I thought, why not.  (That’s a shout out Carole’s Chatter 🙂 And I would still make this in winter with hothouse tomatoes because its a comfort food (for me).

Anyway…….first recipe I tried was a Summer Vegetable Gratin with lots of juicy tomatoes, crisp zucchini, sliced onions and garlic.  Obviously there is cheese and the merging of these ingredients makes for a fabulous side dish or vegetarian main dish.  It also makes for a messy kitchen but I assure you it’s worth it.

This was meant to last as two side dishes but we almost devoured the entire thing in one sitting.  We served this with grilled fish.

gratin6

Recipe follows and I will warn you, it’s a bit time consuming but you can cut back on the time with some of the prep.  I gave the recipe as printed in the book but obviously you can make your own adjustments. Enjoy!

Vegetable Gratin

6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices
1 pound yellow squash, ends trimmed and sliced crosswise into 1/4-inch-thick slices
2 teaspoons table salt
1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters ( I used 1 cup of Panko one time and a slice of my French bread another time)
2 ounces Parmesan cheese, grated (about 1 cup)
2 medium shallots, minced (about 1/4 cup) (I used onions once and shallots the next time.  made no difference)
1/4 cup chopped fresh basil leaves

Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside. Midway through prep start heating your oven to 400 F.

Toss zucchini and squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened  (15 minutes). Set onions aside.

Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake in a 400 degree oven until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.

Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs). Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

It’s a bit time consuming but it’s delicious. Totally worth it.

I am sharing this with Beth Fish’s Weekend Cooking Series and January Foodies Read at Spirit Blog.

2018FoodieRead

 

Nourished left me flat

nourished

Foodie type memoirs are one of my favorites so I was very interested to read about Huber’s travels and recipes. Sadly this book left me a little flat. The recipes weren’t especially inspiring rather simple efforts that I toss together. Okay, I will say the gnocchi with mushrooms and lobster wasn’t pedestrian but overall…(shrugs shoulders) Meh.

I want to say something positive that I liked about this book and that’s the beginning when she adds squash to the soup when in Guatemala.  The old women saw her preparing it and said the “kids won’t like the vegetables.”  But they do, they whoop and fist pump the air and say squash is delicious!

Perhaps an unfair comparison but Anthony Bourdain and Bill Buford wrote very engaging foodie books and I thought this may be along the same lines, therefore I requested it from the Blogging for Books program.  I’m happy I didn’t pay for it.

The underlying hype near the end of the book was to check out her website and that was a bit of a turnoff.

I’m not certain how the author has the financial wherewithal to up and chase dreams in other countries until she gets bored but I think most of us would like to have a shot at that dream.  Thing is I would stay a while and experience the culture instead of rocketing off to another part of the globe.

Author Bio

*I received this book from the Blogging for Books program and was not compensated in any form for this review. All opinions, nice and no-so-nice are my own 🙂

The Cottage Kitchen: Cozy Cooking in the English Countryside

IMG_0544

This is a lovely book, filled with homemade recipes and arranged by season. The introduction reads as a letter, very personal and warm. Each section, separated by the four seasons, has a forward where the author explains her feelings, her homesickness and insecurities about starting a life in England and the comfort foods she prepares. She’s Swedish and while she’s traveled the world for business, settling down where she’s without family or friends left her feeling adrift.

You will find good recipes in this book, many of those from her mother, and advice from her mother as well. The photography is outstanding. I absolutely love her dog and all the photos he appears in. Mr. Whiskey is rescue dog and he certainly brings personality to Marte’s life as well as the photos.

I took a few liberties with the potato soup recipe and can highly recommend making it. I even made homemade croutons! This is a hearty, rich and filling soup. Perfect for a cold day.  Recipe may be found at Squirrel Head Manor.

IMG_0547

*I received a copy of this cookbook from the Blogging for Books program. All opinions and comments are my own and I was not compensated.

Adding my review to Goodreads and linking with Beth Fish Reads for her Weekend Cooking Series and Joy’s British Isles Friday.
BriFri-logo

Vibrant India by Chitra Agrawal

indiaVibrant India is clearly a labor of love. What I liked were family photos and the writing giving the background for the author’s passion for cooking. The old photos of her grandparents and parents were great.

The recipes are clearly written with uncomplicated cooking instructions and ingredients which aren’t hard to find. Don’t you hate it when recipes require specialty items that are either very expensive or extremely hard to locate?

Lentils – I love them!  They are a staple in our pantry so I was happy to see many recipes which feature lentils.  I have also enjoyed learning about the difference in Southern Indian cuisine and the Northern style.

Recently, well… within the last several years…. I have renewed my love of Indian food. We have been to several local restaurants and while I have enjoyed the meals immensely, this book will allow me to learn to cook this cuisine at home.

A beauty of a cookbook if you enjoy Indian food. The title is so appropriate as the word vibrant bursts out in photos and passion.

vibrant

*I received this book from Blogging for Books for this review. All opinions, nice and no-so-nice are my own 🙂

Outlander Kitchen – an exciting cookbook for fans of the Outlander series!

outlandcookbook

I remember picking up the paperback novel Outlander by Diana Gabaldon from the library’s sale table.  Historical fiction, a bit of time travel and a venue in the  Scottish Highlands had me very interested.  As with many Gabaldon fans, I fell in love with the series.  This was my first book by this author.

The books are great but I must admit I wasn’t a big fan of the TV show.   The actor playing Jamie just isn’t right (for me). Yes, I know I am in the minority regarding the actor playing Jamie but….it just doesn’t work for me.

Still….being a fan of this series I knew I had to check out this new cookbook, Outlander Kitchen by Theresa Carle- Sanders.  I am pleased to say this book is fantastic-  a wonderful gift for the Outlander fan.  Christmas is coming up so, keep that in mind.

Each recipe is preceded by a passage from one of the books (see below) and the photo of the pastry or dish and full recipe. This is enjoyable to read through without a thought to which of these recipes you want to try.

outlander1

The forward on this book is also interesting to read.  It describes how our author came to find her passion in the kitchen after enduring a series of less-than-satisfying jobs.  Many times I admit to scanning the beginnings with the dedications and thoughts.  This one had me reading each and every paragraph.  Interesting.

This photo was too good for me to exclude.  She has a shiba inu, a breed I adore!  Shibas are certainly not for the first time dog owner, too big a challenge, but I am fascinated with the breed.  We still miss our Kobe who left us too soon but Aja, our 14 year old cream shiba, still rules the house.  Ok, more pup info than I needed to share here….couldn’t resist.

shibaoutland

One of the recipes I wanted to try was a simple one, Mrs. FitzGibbons’s Overnight Parritch.  This oatmeal breakfast figures prominently in the books and it seems they have it for breakfast quite a bit.

Tradionally made from oatmeal and stirred with a spurtle (clockwise, to keep the devil away).  Parritch, or porridge, evolved from pottage, a thick vegetable and grain stew that served as the mainstay of the European diet until the seventeenth century.

1 cup steel-cut oats

1/4 teaspoon salt

1 1/2 cups milk

2 teaspoons butter

1/2 teaspoon cinnamon

Just before you go to bed bring 1 cup water to boil in covered pot.  Stir in the oats and salt, cover the pot, turn off heat, and leave it overnight.  I did this but took the pot off the burner altogether.

In the morning, add the milk and butter and bring to a boil.  Reduce flame to low and simmer gently until tender, about 15 minutes.  Stir occasionally.

holly

This isn’t an exceptional recipe and one I could have made without the overnight steeping.  It was a great breakfast though.  We added cinnamon and honey to our bowls and had a rib-sticking breakfast.  Perfect for staving off all the sweets everyone brought in to work, I wasn’t the least tempted as I had a good breakfast.

oat

There are scores of other wonderful recipes and of course, excerpts from the books.  This one gets an A+    🙂

To check out the author’s website click HERE.

Adding my review to Goodreads, and linking up with Beth Fish Reads for her Weekend Cooking Series as well as Joy for her British Friday series.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.
BriFri-logo