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 

 This sweet dessert is out of this world when served with warm       

 caramel sauce.  Serves 6 or can be multiplied up to 4 times

13 x 9-inch, preferably glass or ceramic casserole baking dish, generously buttered

1/2 cup (125 mL) all-purpose flour       

1/2 cup (125 mL) granulated sugar      

1 teaspoon (5 mL) ground cinnamon   

4 eggs, beaten             

1 cup (250 mL) heavy or whipping (35%) cream           

1/4 cup (50 mL) butter, melted 

1 teaspoon (5 mL) almond extract       

1/2 teaspoon (2 mL) vanilla extract      

1 pound (500 g) firm ripe pears, peeled and chopped  

1 loaf Italian bread, crusts removed, cut into 1-inch (2.5-cm) pieces (about 4 cups)

2/3 cup (150 mL) caramel sauce, warmed        

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

 

Cookbook Review: 101 Things To Do With Meatballs

Written Thursday, November 5th, 2009 by Anne Coleman

Stephanie Ashcraft of 101 Things to do with a Cake Mix fame, has done it again. This time the focus was meatballs and this book, like the other twelve '101' books, comes through. Nothing is faster than prepared meatballs in the struggle to get dinner on the table quickly and many of the recipes in this book are ready in 30 minutes or less.

Each recipes uses very few ingredients and relies on a base of frozen meatballs. Keep in mind that though the book is endorsed by Rich Foods, you can easily substitute homemade meatballs for any of the recipes, provided they are frozen first as the cooking times take that into account.

This isn't all spaghetti and meatballs either; with recipes like Meatball Jalapeno Poppers, Chipotle Meatball Pasta and Italian Focaccia Meatball Sandwiches there is lots of variation and something for everyone.

I made Crowd-Pleasing Meatball Chili (pictured above right) and Thai Pizza and both were very good. The kids especially love meatballs and chili so that combo is a real winner for them. There are far more recipes that I plan to try since I happen to think meatballs are one of the finest foods ever invented. This is one of those books you'll find yourself turning to whenever dinner needs to be done FAST, and you won't be disappointed.

You can find a copy of 101 Things to do with Meatballs at Amazon.com.

Slow Cooker Comfort Food by Judith Finlayson

Written Tuesday, October 27th, 2009 by Penny Hawkins

According to the biography on her website, "After a long career as an author, journalist, editor, speechwriter and consultant, Judith Finlayson decided to transform her passionate love of cooking and interest in the culture of food into a second career." And what a successful career it has been...her six previous slow cooker books have sold over 600,000 copies! Through these very successful  books, Judith has shown thousands of people not only the convenience of preparing foods in the slow cooker, but also how it can be used to create truly extraordinary dishes not typically associated with this time-saving appliance. 

In her seventh slow cooker book, Slow Cooker Comfort Food, published by Robert Rose, Judith works her recipe magic once again and shows us how to use this humble appliance to prepare both sweet and savory comfort food from around the world. In the introduction to the book, she explains the power and global appeal of comfort food by stating that, " food, as well as wine, has the power to to ease emotional pain. Today we call this phenomenon comfort food- the home-style victuals we associate with emotional nourishment in addition to physical sustenance." She reminds us that comfort food is truly International by saying, " in our globalized world, fresh ideas for unpretentious dishes with the potential for emotional resonance are likely to come from anywhere."

Exploring and sharing comfort food from around the globe is something Ms. Finlayson does particularly well in Slow Cooker Comfort Food. Her recipes take us on an International culinary adventure with delicious choices like Polenta with Mushrooms, Basque-Style Tuna, Caribbean Pepper Pot, and Madame Saint-Ange's Peruvian Cream. By cooking your way through this wonderful book, you can practically take a trip around the world and never leave your kitchen!

The recipes in Slow Cooker Comfort Food are both delicious and unpretentious, and Ms. Finlayson's directions are clear and easy to follow for cooks of most skill levels. Each recipe is also coded to indicate if it is Entertaining Worthy, Vegan Friendly, Can be Halved, or Vegetarian Friendly. Additionally, there are hints and tips for achieving the best results from your slow cooker.

I was initially drawn to this book for two reasons: first, my not-so-secret obsession with comfort food, and second, my never-ending quest for a slow cooker book that was different from all the others. I am happy to say that Ms. Finlayson did not disappoint in either respect, and I have found the quintessential book for preparing truly amazing meals with my slow cooker.

Are you hungry for comfort food yet? Here's a little taste from one of Judith's recipes (I made this and it was out-of-this-world!!):

 Onion-Braised Brisket

Impress your friends with this easy-to-make, yet absolutely delicious brisket. My next-door neighbor, who was invited in for a tasting, described it as “ambrosial.”  When it’s served alongside steaming garlic mashed potatoes, he’s not far wrong.

Serves 8
Large (approx. 5 quarts) slow cooker
Can be Halved (see below)

2 tbsp olive oil, divided (25 mL )
4 to 5 lbs double beef brisket, trimmed (2 to 2.5 kg)
4 onions, thinly sliced on the vertical 
6 cloves garlic, minced 
1 tsp salt (5 mL)
1 tsp cracked black peppercorns (5 mL)
1 tsp dried thyme leaves (5 mL)
2 tbsp red wine vinegar (25 mL)
1 tbsp Dijon mustard (15 mL)
1 cup dry red wine (250 mL)
1/4 cup tomato-based chili sauce (50 mL)
2 tbsp tomato paste (25 mL)
1 cup beef  stock (250 mL)
2 tbsp cornstarch (15 mL) dissolved in 1/4 cup (50 mL) water 
1/2 cup finely chopped parsley (125 mL)

1. In a skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat.
Add brisket and brown well on both sides, about 6 minutes. Transfer to
slow cooker stoneware.
2. Add remaining tablespoon (15 mL) of oil to skillet. Add onions and cook,
stirring, until they begin to turn golden, about 5 minutes. Add garlic,
salt, peppercorns and thyme and cook, stirring, for 1 minute. Add vinegar,
mustard and wine and bring to a boil. Cook, stirring and scraping up brown
bits from bottom of pan, for 2 minutes. Stir in chili sauce, tomato paste and
beef stock.
3. Transfer to slow cooker stoneware. Cover and cook on Low for 8 to 10
hours or on High for 4 to 5 hours, until brisket is very tender.
4. Transfer meat to a deep platter, slice and keep warm. Transfer sauce
to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes
to slightly reduce. Remove from heat and add cornstarch solution,
stirring until sauce thickens. Pour over meat and garnish with parsley.

Tip: If halved, reduce cooking time to about 6 hours on Low or 3 hours
on High. Be aware that these cooking times are general estimates. Not
only do cooking times vary substantially among slow cookers, people
have different preferences with regard to how well they like their
meat done. If you prefer fork-tender results, start checking after
the food has cooked for 6 hours on Low.

Make Ahead: Complete through Step 2. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.

Photos and recipes from Slow Cooker Comfort Food courtesy of Judith Finlayson and Robert Rose publishing, September 2009, Softcover/$24.95. This is not a paid product endorsement.

Busy People's Fast & Frugal Cookbook by Dawn Hall

Written Tuesday, October 13th, 2009 by Anne Coleman

Dawn Hall, an inspirational single mother of two, author of 10 books,
8 of them award winning cookbooks which have sold over 1 million copies, talked with me on the phone yesterday at length about life, loss, faith and cookbook writing.

Her journey began in 1994 after her late husband was diagnosed with brain cancer. Mounting medical debt led Dawn to self-publish her first cookbook, Busy People's Down Home Cooking Without the Down Home Fat, the first copies of which were a simple affair made up of photocopied recipes that Dawn had accrued over 5 years' time and bound together. They sold 1,000 copies in the first 5 days and 18 thousand copies in 10 weeks. Since then she has appeared on TV, in magazines, many newspaper articles and her own television show, Cooking for Busy People.

Fast forward 13 years from the publication of that first cookbook and the newest in the Busy People's Cooking series, Busy People's Fast & Frugal Cookbook , published by Thomas Nelson, is hitting bookstores today. Not only is every recipe a 30-minute or less affair, each one uses less than 7 ingredients and is also healthier!

I asked Dawn what the inspiration for such a timely cookbook was and she shared a moment with me that she had 2 years ago. Standing in a checkout line, she fought back tears as she scrambled to figure out a way to make ends meet and feed her family on a small budget. Using a specific brand of grocery from a local store, she devised recipes that were fast, frugal and healthy.

With recipes like Sausage Gravy Egg Baskets and Ham and Cheese Breakfast Bake anyone can feed their family within budget and without fattening or carbohydrate-laden food that seems so common in a more frugal diet. A recovering food addict and compulsive overeater, Dawn realizes the importance of healthy and flavorful meals and hits the mark with her latest cookbook.

There isn't anything fussy about these dishes, the most novice of cooks will be able to make each recipe and that's a good thing, because most novice cooks I know are college students, newlyweds and bachelors. This book is a perfect fit for anyone who needs to count calories, minutes or pennies.

Each recipe also comes with a timeline for preparation, nutrition information, a list of equipment needed to prepare it and a shopping list. There is nothing you need but the people you're feeding.

You can see lots more of Dawn Hall, read about her other books, view videos from her television show, Cooking for Busy People or catch up on what's going on with her on Twitter. Here are links to the many different places on the web where you can find her:

Cooking for Busy People's Fan Page on Facebook

Cooking for Busy People on Twitter

Cooking for Busy People on YouTube

Cooking for Busy People on Television

I would be remiss if I didn't include one of Dawn's fabulous recipes here, so here is her recipe for Wet Pizza Burrito Casserole.


Wet Pizza Burrito CasseroleWhy wait for the pizza delivery guy when you can easily make this satisfying recipe in half the time
and at a fraction of the cost. This recipe will make everyone in the family happy!

Ingredients:

1 (14.5-ounce) can Italian diced tomatoes
1 (6.5-ounce) can pieces and stems mushrooms
2 (14-ounce) jars pizza sauce
7 fat-free flour tortilla shells
62 slices of pepperoni
½ cup shredded part skim milk mozzarella cheese

Instructions:

Drain and discard the juice from 1 (14.5-ounce) can Italian diced tomatoes .
Drain and discard the juice from 1 (6.5-ounce) can pieces and stems mushrooms .
Place diced tomatoes and mushrooms in a medium mixing bowl along with 2 (14-ounce) jars pizza sauce.

Stir together to make tomato sauce.
Spray a 2 quart microwavable baking dish with non-stick cooking spray.
Place 1 fat-free flour tortilla shell in the bottom of the baking dish.
Spread ½ cup prepared tomato sauce on top of the tortilla.
Place 8 slices of pepperoni on top of the tomato sauce.
Continue layering in that order until tomato sauce is gone.
The last layer place ½ cup of tomato sauce, ½ cup shredded part skim milk mozzarella cheese and 14 slices of pepperoni.
Cover with wax paper and place in microwave oven on high for 10 minutes.

Yield: 6 servings

Calories per serving: 282 (16% fat); Total fat: 5 g; Cholesterol: 30 mg; Carbohydrate: 41 g; Dietary

Fiber: 6 g; Protein: 17 g; Sodium: 1486 mg

Diabetic Exchanges: 2 1/2 starch, 1 1/2 lean meat

Helpful hints:

Meal Suggestion: 30 minutes for total meal:

Tomato and Parsley Chopped Salad

Instructions to prepare suggested meal:

Set timer for 30 minutes

30 minutes before meal:
Make the Wet Pizza Burrito Casserole according to directions.

20 minutes before meal:
While casserole is cooking make the Tomato and Parsley Chopped Salad according to directions.

LIST FOR SUGGESTED MEAL:

Supplies List for entire suggested menu/meal :

Medium mixing bowl
2 Quart microwavable baking dish
Wax paper
Microwave oven
Large salad bowl
Cutting board
Timer

Grocery List for entire suggest menu/meal :

PRODUCE

Fresh parsley (need 1 cup chopped)
1 Large head of iceberg lettuce

MEATS/SEAFOOD/POULTRY

62 slices of pepperoni

DAIRY

Shredded part skim milk mozzarella cheese (1/2 cup needed)

PACKAGED

1 (14.5-ounce) can Italian diced tomatoes
1 (6.5-ounce) can pieces and stems mushrooms
2 (14-ounce) jars pizza sauce
7 fat-free flour tortilla shells
Fat-free Italian salad dressing (1 cup needed)
Jar of mild Pepperoncini peppers (Vlasic) (need ¼ cup of the juice)

PANTRY

Non-stick cooking spray
Minced garlic
Dried Italian seasoning

Tomato and Parsley Chopped Salad
10 minutes
(Recommended with Wet Pizza Burrito Casserole)

This salad has the great flavor combination of an Italian salad with a hint of a Greek salad.

Ingredients:

1 cup fat-free Italian salad dressing
1 tablespoon minced garlic (from a jar is fine)
½ tablespoon dried Italian seasonings
1 cup (loosely packed) chopped fresh parsley
1 large head of iceberg lettuce (chopped to make 7 cups firmly packed)
¼ cup juice from a jar of mild Pepperoncini peppers (Vlasic)

Instructions:

In the bottom of a large salad bowl stir together 1 cup fat-free Italian salad dressing , 1
tablespoon minced garlic (from a jar is fine), ½ tablespoon dried Italian seasonings, 1 cup (loosely
packed) chopped fresh parsley and ¼ cup juice from a jar of mild Pepperoncini peppers (Vlasic).
Stir together until well blended.
Chop 1 large head of iceberg lettuce (to make 7 cups firmly packed)
Add lettuce to dressing in bottom of bowl.
Add 1 pint grape tomatoes to lettuce. Gently toss ingredients together with hands.
Serve.

Yield: 7 (1 cup) servings

Calories per serving: 45 (11% fat); Total fat: 1 g; Cholesterol: 1 mg; Carbohydrate: 9 g; Dietary

Fiber: 2 g; Protein: 2 g; Sodium: 555 mg

Diabetic Exchanges: 1/2 carbohydrate

Supplies List for Salad only :

Large salad bowl
Cutting board

Grocery List for salad only:

PRODUCE

Fresh parsley (need 1 cup chopped)
1 Large head of iceberg lettuce

PACKAGED

Fat-free Italian salad dressing (1 cup needed)
Jar of mild Pepperoncini peppers (Vlasic) (need ¼ cup of the juice)

PANTRY

Minced garlic
Dried Italian seasoning

Photos and recipes courtesy of Dawn hall and Thomas Nelson Publishing. This is not a paid product endorsement.

Knapsacks and Breadcrumbs

Written Wednesday, September 30th, 2009 by Theresa H Hall

As a child, whenever I heard about something exciting, I would act out the drama and become involved in the moment. Whether it was playing a character from Zorro, swimming fast like Tarzan, solving a mystery with Nancy Drew or running away with The Boxcar Children, everything was an adventure to me and my fertile imagination always led me right inside Robin Hood's forest or to sit at King Arthur's round table. At one time, I thought I might  join the circus. And when we lived in Miami, Florida I was always tempted to look for Flipper, every time I was on the seashore. I explored creeks and the woods without fear and swung from the limbs of trees and rode my bicycle as if it were a trusty steed. I had an exciting and full childhood.

Tonight I watched a DVD produced by Richard Bertinet, a French Chef, who is also a celebrated author and who now runs his own cooking school in Bath, England. This is the reason I went into detail on my enthusiastic abandon I felt as a child, because I wanted you to understand some of the excitement, the way I felt as I viewed this master working with fermented doughs. Watching the way he took sticky flour, yeast, salt, sugar and eggs and begin to mold them, shape them into a creation unfolding right before my eyes. During this particular demonstration that I watched he made Brioche.

I learned to prepare this recipe at LAC a prestigious culinary school, using a Kitchen Aide mixer. I was taught to allow the gluten to form and not to add in the butter until the dough was strong enough to accept it. Chef Bertinet worked and folded and slapped this concoction for a good ten minutes or more before he added in the softened room temperature butter. He continued, in his quiet and self assured manner to work the rich dough of this breakfast bread, which is more akin to a cake bread. He blended the butter repetitively and rhythmically, until the perfect consistency was met. It rested for two hours, was manipulated again and covered to rise for fourteen more hours. With this recipe you must take your time. It's probably the reason it is enjoyed in the morning. Just the aroma of this dough before it is shaped, when he gently separates the risen dough from the sides of the stainless steel bowl with the scraper, just is heady, this smell which fills the air. He says much the same.

He then proceeded to prepare the dough to be cut into portions that he weighed on a scale. Shaping these portions into soft balls he added seven to a bread pan for the Nanterre loaf, and then shaped a tete, smaller brioche with a little knob on the top. These he placed carefully into a muffin-like pan. Next they were allowed to proof for another two hours. The tops were brushed with eggs white and baked to a deep golden perfection. I dare anyone to try to resist this bread just taken from the oven. Sorry, you have to wait while they lie cooling on their sides, before you are permitted to tear them into mouth sized bites. Waiting is worth it for it is like a delicious bite of heaven.

Chef Bertinet presents his methods for baking a variety of breads, baguettes, sourdoughs, Poolish, Flamiche, bagels and pretzels, in such a way that you want to gather these few ingredients together and turn your own kitchen into a little bakery. He makes me want to pack my knapsack and  run away to his school in Bath, England. He makes me want to bake his breads.

As a  graduate of French Pastry Arts, I love this book and the enchanting way it is written. It is one of the twenty cookbooks in my kitchen's library because it is a valuable addition to my small repertoire of culinary literature. You will most assuredly be pleased with Chef Bertinet and his cookbook, CRUST.

To read more about this culinary award winner, please visit him here. I'm going to bake some bread and fill my knapsack, or I will as soon as I save up for my next vacation. That I intend to add in some quality schooling that coincides with my overseas visit, seems like a very good idea.