Cookbook: Cooking Essentials

Written Thursday, August 5th, 2010 by Theresa H Hall

Over the past few years I have looked into a number of cookbooks and this time I was searching for a really good book to give as a wedding gift. This book was sent to me when I had a short subscription with Cooking Club of America, back in 2007. I never got around to it until about ten days ago. After giving it a good looking over, I decided it will make a perfect gift for the new bride, who I understand is a little experienced cook. I am guessing she will want to try these recipes as they offer instructional photographs and easy-to-follow recipes.

The Table of Contents presents an Introduction, a section on How To Use This Book and even how to stock your pantry and refrigerator. They discuss condiments, spices, herbs, seasonings, oils & vinegars, touch on preserved foods and baking essentials.

The next section has A practical guide to avoiding expensive mistakes when equipping your kitchen. It's precisely the type of good advice new brides should consider.

They show Techniques that are the building blocks the beginner will use to construct the recipes to follow. This will help the cook to learn good practices and practice skills that will help them in the years to come. A very good and sound foundation.

The following chapter offers Master Recipes, are fully explained in step-by-step pictures with experts tips and guidance. And lastly, Recipe Repertoire, a resource of essential recipes for the beginner or new cook.

I give this cookbook two ladles and five stars. It has it all, beautiful photographs, practical advice and they have chosen very good recipes that will help any cook grow into a much better cook. I do recommend it to you and suggest it as a perfect gift.

ISBN: 978-1-58159-047-4

Hot Mocha Souffle

Written Wednesday, July 21st, 2010 by Theresa H Hall

This is a delicious chocolate dessert and I found it in the cookbook "Desserts & After Dinner Treats". They provide you step-by-step instructions and I did mention the book before. You cannot go wrong with a souffle, and you'll gain the admiration of your dinner guests. You'll want to do this on a day you have the extra time * to devote to making it.

Hot Mocha Souffle

* Preparation time: 25 minutes. Total cooking time: 45 minutes. Serves: 4-6

1 Tbsp caster sugar

40 grams butter

2 Tbsp plain flour

3/4 cup milk

1 Tbsp instant expresso-style coffee powder

! Tbso hot water

2 Tbsp caster sugar, extra

100 grams dark chocolate, melted

4 eggs, separated

Dusting at end with 10X sugar

Preheat Oven to 180º C

1) Brush a 5-cup capacity souffle dish with oil or melted butter. Sprinkle sugar in dish, turn dish to coat base and sides evenly; shake out excess. Wrap a double thickness of baking paper around dish to sit 3 centimeters above rim; tie securely with string.

2) Melt the butter in a medium pan, add flour. Stir over low heat for 2 minutes or until the mixture is lightly golden. Add milk, gradually to pan, stirring between each addition until mixture is smooth.

3) Stir constantly over medium heat until the mixture boils and thickens. Boil for another minute, then remove from heat. Dissolve the coffee powder in hot water, add to the milk mixture with sugar, melted chocolate and egg yolks; beat until smooth.

4) Using electric beaters, beat the egg whites in a clean, dry mixing bowl until stiff peaks form. Using a metal spoon, fold one third of the egg whites into the chocolate mixture to soften it slightly. Gently fold in the remaining egg whites. Spoon the mixture into the prepared souffle dish. Bake for 40 minutes, until souffle is well risen and just firm to the touch. Remove from oven, remove the collar from dish. Dust souffle with 10X sugar and serve immediately.

Storage time: Souffle is best made just before serving time.

ISBN: 978-0681020580 These instructional cookbook series is available at your local Borders Bookstores and are about $5.00.

Hooked On Pasta!

Written Thursday, May 20th, 2010 by Theresa H Hall

"Pasta Cookbook" I know I talked about this book before but please allow me to recommend it once again. These wonderful photographs are printed on glossy pages with almost every conceivable recipe, to tempt even the most finicky eater, the most discriminating palate. The authors offer such diverse choices of recipes, that it could be a perfect gift for you or someone you really like. It is a quality cookbook.

I really never knew there were so many distinct types of pasta, and the step-by-step, easy instructions are written so even a novice cook would be able to follow along, to fix a fast delicious meal. There's

100% potential to impress their family or dinner guests.

It makes me hungry just looking through this book!

They really took their time putting this compilation of dishes together, and the best part is, that they are part of an entire series of books, at your local Borders Bookstore. Each edition is under $5 so you can stock up on a library of cookbooks without breaking the bank. I urge you to thumb through a few of the topics. Desserts, Seafood, Pasta, Asian, German, and many more.

I am giving some thought about a Borders visit this weekend just to pick out a few more to try. Who knows maybe we'll bump into each other in the cookbook aisle. These are straightforward cookbooks just like my Grandmother would have used.

Well Preserved, A Cookbook Review

Written Friday, April 23rd, 2010 by Theresa H Hall

It's the perfect time of the year to begin preparing to preserve all of the delicious foods which will be popping up from the ground, on bushes, vines or on trees. Last autumn was the very first time I ever preserved or canned. It was a very cool process and one which will remain with me forever. First times are like that.

My niece brought me a few books to look over a few months ago. We decided we will get together in May to begin trying new recipes such as pickling, putting aside tomatoes in water, oil and herbs, cooking tomatoes for paste and sauce, plus making more sweet preserves. This book really offers a lot of choices.

One of our members, Amybyrd, has provided a recipe here at Half Hour Meals, for her Apple Pie In A Jar and as soon as the West Virginia Apples are picked in May, I am going to make this, so I will have it on hand for speedy apple pie desserts. Thanks Amybyrd!

My niece has a lot of canning tools that I never purchased, so it will still be a learning experience for both of us. She has her own garden that she has planted and I am certain we will be using many of the fresh herbs and vegetables for our projects. Since she is carrying our newest addition to our family and is due in late August, we will have plenty of time to stock our shelves and even try our hands at making baby foods, too. This wholesome way of storing fresh foods for later use is a novelty and very exciting. You can tell I was raised in the suburbs, where I have been taught to purchase everything from the local grocery store chain.

If you have never tried this before I certainly think you should give it a go. The preserves I made last October, when we had a Preserving Event, still taste fresh and better than any I have ever bought.

Well Preserved is a gem and gives easy to follow tips and suggestions. It has the idea that preparing smaller amounts gives the novice a chance to try out many recipes. This cookbook is filled with infused vinegars, conserves, jellies, chutneys, sauces, fruit butters, pickles and much more. It's a tiny book of edible delights.

Ten 30-Minute Cookbooks

Written Monday, March 1st, 2010 by Anne Coleman

There's no doubt Half Hour Meals is a fabulous quick-cook resource, but we're certainly not the last word on 30-minute meals. Here are 10 fabulous cookbooks to add to your collection of fast food finds.

1. Dawn Hall - Notice how this isn't a book, but rather a category Dawn's signature formula is 7 ingredients and 30 minutes. Each and every one of her books is one you'll want to have in your collection. Super-Simple 30-Minute Menus is just one of her books that tackles the time issue.

2. Rachael Ray - Likewise, Rachael focuses on getting dinner done in 30 minutes or less. All of her books are worth a look, but her 30-Minute Meals book continues to be a favorite.

3. Diabetic Meals in 30 Minutes or Less by Robyn Webb - People can get bogged down quickly when trying to ome up with meals for special health issues. This book gives you two for one!

4. The 30-Minute Vegan by Mark Reinfeld and Jennifer Murray - Yes, you CAN have your vegan cake and eat it, too - in under 30 minutes!

5. The South Beach Diet Quick & Easy Cookook by Arthur Agatston- Yep, even South Beachers can get their meals done in under half an hour.

6. The 5:30 Challenge: 5 Ingredients, 30 Minutes, Dinner on the Table by Jeanne Besser, Susan Puckett - I think that title is self-explanatory and one you don't want to miss!

7. 30 Minute Asian Meals by Marie Wilson - Asian from a restaurant always seems so fast, but duplicating it at home can be anything but quick. This book is your rescuer!

8. Pillsbury 30-Minute Meals - Pillsbury is a name you can trust, from products to advice, and this book has 230 recipes in it - a sure hit!

9. Bon Appetit 30-Minute Main Courses - From the editors of the all-things-delicious food magazine, this is a book with main courses that are a little more special than your everyday fare.

10. Ciao Italia Pronto!: 30-Minute Recipes from an Italian Kitchen by Mary Ann Esposito - Quik Italian? Yes! This book, from one of the most influential Italian cooks ever, is one you need to have on-hand.

Food Network Magazine

Written Wednesday, January 27th, 2010 by Theresa H Hall

When I received the offer in my mailbox to subscribe to this new magazine, I declined their offer. I was still reeling from hearing the news about the death of Gourmet, one of my favorite food magazines. While standing in line at Borders bookstore (yes, I was there again) I decided to grab this food publication and see what it is about. Food. Well yes, it is about food.

One of the selling points is the fact we get to see so many Food TV personalities. They have taken time from their busy schedules to give us more of their favorite recipes. There is even a section about truffles by world famous Chef Jacques Torres! Chocolates, just in time for candy making to enhance our upcoming Valentine's Day. If for no other reason, I recommend you go out and buy this edition, so we can do a chocolate candy making event together. I love him, and even visited his tiny chocolate shop in Brooklyn, back in November 2001. His chocolates are utterly amazing and I believe if you Google him, you can find his web site and you can order on line.

There are lots of healthy recipes within these pages and delicious fattening ones that make you want to try them. I decided to put together one of my own just from looking at the front cover. Here is a photo of my healthy dinner I served tonight. I used lemons, grapes, oranges, mushrooms, cucumbers, carrots and grape tomatoes. Orzo and angel hair combined with butter, olive oil, salt, pepper and dill weed, made for a healthy and inexpensive dining experience.

Alton Brown, Paula Dean, Emeril Lagasse, Bobby Flay, Guy Fieri and The Neelys all share their Super Bowl weekend recipe ideas. It's nice to see them in their new magazine. It's just plain friendly!

Pasta Cookbook Review

Written Wednesday, January 20th, 2010 by Theresa H Hall

Sunday evening, we decided to drive over to Borders bookstore, not far from our home and just mosey around. My husband headed for the CD section and I gave the pretense of looking for whatever caught my fancy. I knew full-well that I would make my way back over to their extensive cookbook department. Restraining myself, I decided to head straight down the middle aisle close to the information booth. A good beginning, and I even reached out to touch the five foot tall stuffed animals just on this side of the counter from a store clerk. She glanced up, eyes peering over the rims of her glasses and inquired if I needed assistance. Shaking my head as I moved away I thanked her, and told her I was just looking.

I stopped myself from glancing over my shoulder to the corner where they shelved those beautiful books. Nice that they thought to place it directly next to their indoor cafe`, complete with tables to hold your reading choices, drinks and food. They made sure the chairs were more comfortable than not, even though they were hard plastic. They must have spent more dollars to this end. Keeping us in their store for as long as possible. I was resisting the pull, the delicious aromas of coffee and cakes. They also had a few comfy soft couches placed into a square. Cozy and alluring.

Ouch! I actually bumped into one of those center floor displays, and after seeing what I had run the top part of my thigh into, I glanced at the colorful books about six feet away. Wow ... tiny cookbooks ... Jackpot! There were all of these glorious cookbooks with all the food subjects you could think of! I ran my hands across their glossy covers and pulled a few from the shelves. Flipping through them I picked out four and headed over to the cafe`, ignoring their entire cookbook department. I didn't need them anymore not after this discovery.

Well this little booklet, sporting 111 pages (that is my favorite number) of perhaps the best pasta techniques, dishes and recipes that I have yet to see, is a real treat. There are multiple photographs on each page and the recipes are classic Italian. Plus these recipes have been triple tested by Confident Cooking, which has their own test kitchen teams that prepare every single recipe. I didn't realize just how many ways one could prepare pasta. With this little gem I will expand my repertoire and explore the beautiful dishes with my husband. There are so many combinations to choose from that I might only need repeat some recipes twice.

There are soups, pies, meals, side dishes, stews, main dishes, dried pastas, fresh pastas, cheeses sauces, fast pasta, slow pasta, salads, and instructions, too! I am very impressed with this purchase and I highly recommend you trying it for you and your family. They practically guarantee delicious results every time and invite their readers to share in the delights of their special collection of recipes. It's awesome!

Featured Community Member: ChefTomCooks

Written Saturday, January 16th, 2010 by Theresa H Hall

ChefTomCooks is a blog, which has been around for over three and one-half years. Chef Tom writes about food, has published numerous cookbooks, which are downloadable and has a passion for cooking. I met him over at BlogCatalog, some time ago. He always has something new and inviting to share. His videos are an additional kitchen tool and he loves to teach.

Tell us your story Chef Tom. How did you start out in the food industry?

As a child I remember my grandmother was an amazing cook and I always took time to learn from her.  In high school I worked as a cook at a few local restaurants.  I then decided to study cooking and restaurant management in college.

Where do you live in New York City?

Currently, I live on Long Island, which is about thirty-five minutes from New York City.

Do you still manage a restaurant? If so, what cuisine do you prepare everyday?

Currently I am not working at any restaurants.  I manage my own online cooking blog where I share my recipes.  I have also been contributing to the “America’s Secret Recipes” series of cookbooks, available from Recipe Secrets.net.

Which three restaurants are your New York favorites and why?

I love this local restaurant called South of the Border.  It has such nice atmosphere and the Mexican food is always out of this world.  I recently became a fan of Spitzers, located in NYC.  They have a huge selection of beers on tap and dishes such as duck confit and BBQ short rib burgers.  Another favorite of mine is Butterfields, where I always recommend choosing one of the chef’s daily specials, because everything has such great flavor.

Are you married? If yes, does your spouse help in your research and recipe ideas or is it all your creative genius?

No, but my girlfriend, Katie, loves to take cooking tips from me.  She always brags to her friends about how nice it is to have a boyfriend who cooks so well.

How many cookbooks have you produced?

I currently have one cookbook that I have available on my website. It is called, “You Can’t Beat Home Cooking!”.  I have also contributed to “America’s Most Wanted Recipes”, and “America’s Secret Recipes 1 & 2”.  I am currently working on two new cookbooks that will be published later this year.

On your day off, what types of things do you like to do?

On days off I like to relax.  I also enjoy being with my friends and family.  I love spending time in the city.  As often as I can, I go to NYC restaurants and clubs.  When the weather is warm, my girlfriend and I enjoy camping and cooking outdoors.

If I could grant you a food wish, what would yours be and why?

Grant me a real food wish? I wish for a little cleanup elf. The only thing I hate about cooking is the cleanup time after!

Do you like wearing a bib apron or the waist apron? Do you use potholders, or kitchen towels and tongs?

Hmm, at home I don’t wear and apron.  When I worked in the restaurants I usually wore a bib apron.

What has been your most memorable experience in the professional kitchen? Have you ever cooked for a celebrity?

When I was seventeen, I was working in a restaurant down in St. Augustine, Florida.   This was my first job at a restaurant.  I was hired as a dishwasher, but quickly moved up to basic food prep. One day we prepared a meal for Tom Petty and his guests.

Which five to ten ingredients do you love to cook with?

Chicken, hot red pepper flakes, chili powder, zucchini, yellow squash and cheese.

Do you ever go to the fish market? I heard there is a huge warehouse that was built. If so, what is that experience like?

No, I haven’t been to the fish market.

Do you attend the theatre? Have you ever wanted to be on television?

I have been to NYC theater shows.  Most recently I saw “Stomp”, which was very good.  I never really had a desire to be on television but I have wanted to create my own television show.

I know you are on BC, Twitter, FB and Half Hour Meals. How do these social networks help you?

These sites help me stay in close contact with my readers and hopefully reach potential new ones.  They also make it easy for my readers to share my blog with their online friends.

I am certain you were invited to check out Half Hour Meals. How long have you been a member?

I think it has been less than a year.

Have you tried any of our member recipes yet?

Actually, I have.  Last night I made Focaccia Bread Pizza.

What do you like about Half Hour Meals and what would you tell others about our site?

I like how your site helps connect people with recipe blogs to people searching for recipes.  It is a great one-stop site to find the recipe you need.  I really like the simple, easy-to-read layout of the site.

Chef Tom, I want to thank you for taking the time to talk with me today. I know how busy you must be. I hope you will share some time with us in Discussions as we kick off 2010. Happy New Year & Bon Appetit! Be sure to visit ChefTomCooks and download his free cookbooks. I already did and they are filled with great recipes.

CIA Text Cookbook Review

Written Wednesday, December 2nd, 2009 by Theresa H Hall

2nd edition Mastering the Art and Craft baking & pastry is so comprehensive that it could literally take a person years to really read it. Ingest it. The pages are of the highest quality and years of planning and forethought went into the creative compilation for this cookbook. It is so heavy, that it really must be set down on a table or quite large book holder. Because it is the textbook used in the pastry curriculum at The Culinary Institute of America, it begins part one by addressing the professional baker and pastry chef. One does not need to be attending The CIA to study to become a pastry cook, in order to appreciate its table of contents or the hundreds of recipes, techniques and beautiful photographs.

Because I myself am a Pastry Arts Graduate of a major French Culinary School, I easily understand the processes and styles and methodology of the illustrations. What they have managed to do is to place just the right amount of interest to hook their readers into going through the motions of preparing top notch recipes, plating desserts with style and emphasizing the finest qualities needed in order to produce a tasty dessert.

For anyone wanting to see how professionals are able to create beautiful works of edible art, they need only turn the pages and study the recipes. Many techniques are presented in instructional sketches, so as to demonstrate making a book from dough and butter with some flour added in. Next they go on to show you how to make the folds and turns for Danish or French croissants. When you are fashioning desserts and baked goods by practicing these tried and true methods, you will certainly become a better baker or pastry cook.

Mastering the Art and Craft baking & pastry delivers what it promises. A test kitchen instructional guide for the preparation of professional baked goods and desserts. You will be inspired, you will be tempted to try new recipes and you'll be very happy you did. There is a link if you wish to see more about the book and should you wish to purchase it you can save $25.00 and not pay full list price the way I did. This is my holiday gift suggestion for the serious baker and dessert cook.

Published by: WILEY John Wiley & Sons, Inc.

Cookbook Review: The Entertaining Encyclopedia

Written Tuesday, December 1st, 2009 by Penny Hawkins

Denise Vivaldo is a culinary consultant whose advice and services are much sought-after within the cooking community.  With expertise in food styling, recipe development and testing, food writing, and professional culinary training, there is no doubt that Ms. Vivaldo can be considered a true authority on cooking and food-related topics. In her latest book, The Entertaining Encyclopedia, she successfully de-mystifies the whole process of planning and pulling off a successful party by walking her readers through party planning step-by-step.

In Part I of the book, Ms. Vivaldo takes all the guesswork out of party planning and execution by breaking down the entire party planning process into separate componets that she calls "Essential Party Elements". Each of these "essential elements" contains sub-sections that explain in detail anything and everything the potential host or hostess needs to know about that specific topic. For example, in the section called Essential Element 3: Decor, she walks her readers in detail through such topics as the importance of ambiance, choosing linens, china, flatware and glassware, centerpieces and flowers, pulling your party look together, and party favors. Each section is extremely thorough and contains lists, diagrams, hints and tips that tell you everything you need to know to ensure success.

In Part II, Ms. Vivaldo covers Recipes and Menus, providing "essential recipes" for everything from appetizers to beverages. The menus are impressive, and yet none of them requires hours in the kitchen or specially-orderd expensive ingredients. You can pull off any of these menus with a trip to your local store! In addition, she helps give your inspiration a kick-start with a fun list of party theme ideas complete with recipes and tips to make your themed party a success. From Afternoon Tea to a Hawaiian Luau, there are lots of fun themes to choose from. My husband and I chose her "German Feast" theme for a dinner party we had for our new neighbors (one of whom is from Germany). Our party was a big success, and our neighbor appreciated that we brought him a little taste of his homeland in a new place. In fact, he got quite sentimental over the Red Cabbage with Apples, which he said tasted just like his grandmothers (it was savory, sweet, and delicious!).

Part III of The Entertaining Encylopedia contains a handy reference guide that explains and defines terms and techniques used in the book. Don't know what "Mise-en-place" means? Confused about the difference between crostini and bruschetta? Part III has the answers, explained in an easy-to-understand manner for cooks of any level.

I highly recommend The Entertaining Encyclopedia as the only book that hosts and hostesses of all experience levels will need to plan and execute a successful party.  With this wonderfully thorough guide, there is no need to consult multiple cook books, ettiquette guides, or other references...absolutely everything you need to know is here!

Note: For those of you who will be attending Camp BlogAway next year, Denise Vivaldo will be one of the featured speakers! Please be sure to visit her website to find our more about Denise.

Try this amazing recipe from the book! Thanks to Denise and to Trina Kaye at The Lisa Ekus Group for providing the recipe and cover art.

                                                      Pear Bread Pudding 

1. In a large bowl, using an electric mixer, beat flour, sugar, cinnamon, eggs, cream, butter, almond extract and vanilla until well combined. Fold in pears and bread.
2. Pour into prepared baking dish, cover loosely with foil and let stand for 15 minutes. Meanwhile, preheat oven to 325°F (160°C).
3. Bake, covered, in preheated oven for 30 minutes. Remove foil and bake for about 15 minutes or until top is golden brown.
4. Scoop into dessert dishes and drizzle with caramel sauce.

Tips: Italian-style loaf bread works best for this recipe. A standard sandwich bread doesn’t have enough backbone to hold up during baking.

Make a double batch of this recipe, baking in a lasagna or roasting pan baking dish and increase baking time to 55 to 60 minutes. If you need more servings, make double batches and rotate baking dishes in the oven partway through to ensure even baking.

Easy Extras: Garnish each serving with a few raspberries or sliced almonds. Stir in 1 cup (250 mL) semisweet chocolate chips when adding the pears.

Excerpt and recipe from THE ENTERTAINING ENCYCLOPEDIA: ESSENTIAL TIPS AND RECIPES FOR PERFECT PARTIES
by Denise Vivaldo  (Robert Rose; October 2009; Softcover/$24.95)

This is not a paid product endorsement