Book | Easy Delicious Recipes

Cake Pops by Bakerella out now from Chronicle Books

September 2, 2010 – 11:16 am | by admin

We told you about blogger Bakerella’s new book Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats , and now it’s for sale! Our copy is on the way and we will have much more about this book, but for now, a sneak peek, via Amazon.com . From the publisher, Chronicle Books : What’s cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes these adorable creations are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy and fun to recreate these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more. Angie Dudley is the creator of

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Tags: adventures, amazon, animal cupcakes, bakerella, book, books, cookbooks, creator, cupcake decorating, cupcake pops, Irresistible, publisher, robot

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Cook the Book: Currywurst

September 1, 2010 – 8:28 pm | by admin

From Recipes [Photograph: Caroline Russock] There’s something so weird and wonderful about the combination of grilled sausages and curry-spiked ketchup that is German Currywurst . It’s one of those dishes that has intrigued me since I first heard about it. Since I have no plans to travel to Berlin anytime soon, I decided it was time to experience currywurst for myself, with the help of this recipe from Planet Barbecue! by Steven Raichlen . The wurst part of this dish is really up to you— any mild beef, pork or veal links will do. The sausage is really just a vehicle for the curry sauce, which lived up to all the hopes I had for it. The sauce begins with sauteed onions and mustard seeds, followed by a full cup of ketchup and a healthy dose of curry powder, nutmeg, anise seeds, and black pepper. By cooking the ketchup down, the tomatoey flavors caramelize and deepen, leaving you with a sauce that could almost be served as a chutney. After grilling and slicing the bratwurst, you just slather the sauce on the sausage…

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Tags: berlin, book, Dishes, german, grilled, ketchup, planet-barbecue, raichlen, recipes, sauce, steven, steven-raichlen

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Cook the Book: Ground Lamb Kebabs with Turkish Hot Peppers

August 31, 2010 – 8:39 pm | by admin

From Recipes [Photograph: Caroline Russock] Every night this summer when the temperatures have risen to cooking-prohibitive territory I’ve turned to my local Turkish delivery joint and ordered plates of Adana kebab served with grilled flat bread, a lemony cucumber and tomato salad, a spicy onion relish, and a tart yogurt sauce to complete the sandwich. As far as delivery food goes the combo is ideal—the flavors are fresh and lively and there are more than enough fresh vegetables involved to ward off any feelings of takeout-related guilt. I was ready for the flavors of my favorite Ground Lamb Kebabs with Turkish Hot Peppers to remain a mystery to me until I got my hands on a copy of Planet Barbecue! by Steven Raichlen . After reading through Raichlen’s extensive research on the subject, my beloved Adana kebab seemed much more accessible—the unique flavoring of the lamb coming from a combination of Syrian Aleppo pepper , chopped parsley, and paprika. Once all of the herbs and spices are mixed with the ground lamb and grilled the flavors were a dead ringer for my favorite take out, possibly even better, fresher, brighter, and lambier. As always with our Cook the Book feature, …

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Tags: book, bread, flat, ground, kebabs, place-the-onion, planet-barbecue, relish, sandwich, yogurt

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Cook the Book: Grilled Shishito Peppers with Sesame Oil and Salt

August 30, 2010 – 2:11 pm | by admin

From Recipes [Photograph: Caroline Russock] A few weeks back I nominated Fried Stuffed Olives into my unofficial bar snacks hall of fame. This week I have another contender for the list: Grilled Shishito Peppers with Sesame Oil and Salt , courtesy of Steven Raichlen ’s Planet Barbecue! While the preparation of the tiny shishitos is minimal (merely brushed with sesame oil, grilled until blistering, and salted), the excitement comes from the somewhat volatile nature of the peppers. Once grilled, the flavor of the peppers is grassy and sweet but one out of every five or so is spicy enough to have you reaching for a cool drink. Shishito peppers are like the Russian roulette of hors d’oeuvres—you never know what you’re going to get. If you’re sharing these grilled peppers with a crowd that isn’t well-versed in the Scoville scale , you might want to warn them, and of course, have plenty of cold beers on hand to quench the heat. As always with our Cook the Book feature, we have five (5) copies of Planet Barbecue! to give away this week. Special equipment: Bamboo skewers and an aluminum foil grill shield Ingredients serves 4 as an appetizer 1 pound shishito peppers 2 tablespoons Asian (dark) sesame oil Coarse sea salt Procedures Skewer the shishito peppers crosswise on bamboo skewers, …

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Tags: blistering, book, excitement, grill, grilled-peppers, peppers, quench-the-heat, raichlen, recipes, russian, steven-raichlen, week

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Cook the Book: Quick-Cured Salmon

August 24, 2010 – 4:20 pm | by admin

From Recipes [Photograph: Caroline Russock] Curing fish at home is a project that most people shy away from, best left to the skilled hands behind the counter of a local deli. This recipe for Quick-Cured Salmon from Christopher Hirsheimer and Melissa Hamilton ’s Canal House Cooking Volume 4 introduces the curing process to the home cook with simplicity and ease. Fresh salmon is sliced thinly and coated with a mix of flaky sea salt, freshly ground black pepper, and chopped dill. Left to chill for two hours the seasonings permeate the salmon, infusing it with their flavors and also extracting some of the moisture from the raw fish. Served layered on top of slices of buttered pumpernickel with a sprinkling of fresh celery leaves and scallions, this Quick-Cured Salmon takes the fear out of curing fish at home, not to mention a fantastic canapé. As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking Volume 4 to give away this week. Ingredients serves 4 1-pound wild salmon filet Maldon salt or another flaky sea salt and ground pepper Chopped dill leaves Really good extra-virgin olive oil Tiny celery leaves Sliced scallions Pumpernickel or other good dark bread Butter Procedures Thinly slice a 1-pound…

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Tags: book, butter, cooking-volume, cured-salmon, fish-at-home, freshly, ground, hirsheimer, recipes, result, salt, skilled, takes-the-fear

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Pizza Obsessives: Casey Crynes, San Francisco Pizza-Party Caterer

August 24, 2010 – 4:20 pm | by admin

From Slice You may know Casey Crynes as skylash here on Slice. He’s also a full-fledged Pizza Obsessive, which is why he’s this week’s interview victim. Let’s get ‘im in the hot seat! — The Mgmt. [ Photographs: Casey Crynes ] An example of Casey Crynes’s pizza-catering set-up. Name: Casey Crynes Location: I live in San Francisco, was born in Scranton, Pennsylvania, and was raised bi-coastal Occupation: web guy/pizzamaker/pizza intern Website: caseyspizza.com ; flickr.com/caseyspizzas So you do pizza catering out of clients’ home ovens? Yes, I am now offering an in-your-home-oven pizza-party solution. I bring my dough, stone, all the materials, then cook for your event, offer pizzamaking Q&A, even build you a pizza-friendly wine program. I am also trying to get a mobile pizza solution up and running, much like the Pizzahacker . SF needs more street pizza battles. A lot of my pizza antics are to pave the way for a possible brick-and-mortar spot, to be called Casey’s Pizza. More on that at a later date. At home, have you tricked out your oven at all or have you just kept things simple? Can you share any tips with us all? I don’t think you …

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Tags: book, casey, casey-crynes, hot, italian, kitchen, pizza, pizzahacker, recipes, result, seat, theory

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Gadgets: Vinturi Essential Wine Aerator

August 19, 2010 – 1:22 pm | by admin

[ Photograph: Vinturi.com ] Last Week’s Gadget The Beater Blade » All Gadgets reviews » It seemed like a good indication that when I bought my Vinturi Essential Wine Aerator ($39.95 at vinturi.com ) a few weeks ago, the man at the checkout counter started a long-winded rave about the product. “This thing is incredible! You’re making a brilliant purchase! Such a good use of your money!” I chuckled and wondered if “essential” should really be part of the title. My expectations had every reason to be high coming off the salesman’s claims, but I figured the proof would be in the pudding (and by pudding, obviously I mean my wine-filled belly). Coming off an epic wine and cheese party for my birthday in July, I resolved to make the best of the leftover bottles of red—so what if they were primarily made up of budget purchases based entirely off fun labels? I had a helper, and if all went according to plan, my bourgeois leftovers could get a nice little facelift. Numerous tests later, it turns out that even my two buck chuck can go down a whole lot smoother when properly aerated —the difference is rather impressive. The Vinturi is pretty …

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Tags: aerator, birthday, blade, book, checkout, gadget, gadgets, money, night, photograph, progression, result, salesman, wine

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Cook the Book: ‘The Heirloom Tomato’

August 17, 2010 – 2:09 am | by admin

While some fruits and vegetables are almost exclusively enjoyed on a seasonal basis (think peaches and corn) tomatoes are ever present in the produce section, even when they’re far from their glorious late-summer peak. Call me a tomato purist but, I’d prefer to go without tomatoes than to suffer through the mealy, mushy specimens that line the shelves in the cooler months. And I think that Amy Goldman , tomato farmer and author of The Heirloom Tomato might agree. Goldman grows over 100 varieties of heirloom tomatoes on her farm in New York’s Hudson Valley and has authored an authoritative book devoted to her beloved crop. The first half of The Heirloom Tomato is an illustrated guide to tomatoes, from tiny Red Currants to the gargantuan ribbed Gezahante with a breakdown of all of their stats including origin, yield, and flavor. In the second section is filled with recipes focusing on, you guessed it—tomatoes! We will be putting our haul of gorgeous summer tomatoes to good use with a week’s worth of recipes. What you have to look forward to: Tomato Frittata , Indian inspired Curried Meatballs …

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Tags: book, corn, fruits, glorious, goldman, hudson, recipes, seasonal, tomato, tomatoes, valley

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Cook the Book: Azorean Kale, Sausage, and Bean Soup

August 11, 2010 – 2:20 am | by admin

From Recipes [Photograph: Caroline Russock] Even though it is not exactly soup weather and I have not made anything even remotely hearty or rib-sticking in months, there was no way that I could cook a week’s worth of Portuguese recipes without including caldo verde . While I’m not certain this soup of greens, potatoes, and sausage is officially considered the national dish, caldo verde is one of the recipes most commonly associated with Portuguese cuisine. According to David Leite , author of The New Portuguese Table , a caldo verde only contains one slice of chouriço , not nearly enough for him, or for that matter, me. I decided to go with a heartier version of this soup, an Azorean Kale, Sausage, and Bean Soup . Leite refers to this soup as the mainland’s rugged cousin, and with copious amounts of sausage (spicy linguiça in my case), chunks of potatoes, plenty of kidney beans, he is dead on. This is a meal worthy soup both in flavor and in bulk. The beef broth is given body and richness by adding a puree of kidney beans, and the linguiça has enough heat, salt, and fat to make seasoning at the end a non issue. Even though it wasn’t nearly soup weather this spicy soup was a wonderful dinner, leaving us satisfied…

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Tags: amounts, beans, book, feature, paste, potatoes, recipes, reduce-the-heat, season-the-soup, soup

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Critic-Turned-Cook Says Goodbye To Some Old Cookbook Friends

August 5, 2010 – 8:07 pm | by admin

[ Photographs: Leslie Kelly ] Like most food junkies, I’ve got a wicked cookbook habit. I constantly need a fix and, as a newspaper food writer/critic for many years, that itch was easy enough to scratch with a steady diet of review copies. I have also scored scores of recipe-filled tomes at bookstores, junk shops, and from friends. Yet, like all addictions, there comes a day of reckoning, and mine happened last week when a bin of cookbooks came tumbling down from on high in my ridiculously cramped and crowded garage. I took it as a sign that it was time to do a little spring cleaning in the middle of summer. The goal? I would like to be able to park my car in the garage. Maybe it was time to say so long to some old friends, as painful as it might be. My cookbook habit began innocently enough. When I was in high school, the woman who was like a second mother gifted me a copy of Better Homes and Gardens’ New Cook Book , a great guide for beginners. As soon as I mastered that, I moved on to filling my shelves with Julia Child and Craig Claiborne and not one, but two…

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Tags: barbara, book, claiborne, cleaning, cooking, french-laundry, homes, pennington, peter-reinhart, result, southern, writer