Cook-the-book | Easy Delicious Recipes

Cook the Book: Pickled Ginger Peaches

July 29, 2010 – 4:01 pm | by admin

From Recipes [Photograph: Caroline Russock] To those of you not familiar with this classic Southern pickle, adding copious amounts of vinegar and sugar to perfectly ripe summer peaches might sound a little strange. But bear with me here—the combination of vinegar, sugar, and a few choice spices turn summer peaches in to a spectacular pickle that can be enjoyed well after peach season is over. These Pickled Ginger Peaches from Put ‘em Up! vary a little from the classic by adding thinly sliced rounds of ginger to the pickling brine. The ginger pairs beautifully with the warm spiciness of the cinnamon, allspice, and cloves making this a pickle that can easily find it’s way into any part of the meal. Pairing the peaches with any sort of roasted meat is a given, especially a thick cut pork chop, but I can also see these peaches as a sweet-tart topping for a bowl of vanilla ice cream or even a quick filling for a cobbler or crumble finished with a dollop of sweet whipped cream. Win Put ‘em Up! As always with our Cook the Book feature, we have five (5) copies of Put ‘em Up! to give away this week.

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Tags: cinnamon, classic, combination, cook-the-book, cream-or-even, photograph, pickled-ginger, recipes, result, summer-peaches, the-combination, vinegar

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Comment of the Day: Eating for Two – No, Really

July 15, 2010 – 5:14 pm | by admin

“Congratulations, you have added yet another item to my Official Pregnancy Cravings List. My husband will love you for it, really. ” — Denita TwoDragons, on “Cook the Book: Country Fried Steak and Gravy”

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Tags: another-item, cook-the-book, country-fried, cravings, gravy, official, pregnancy, result

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Comment of the Day: Fried Okra, Texan Style

July 15, 2010 – 1:38 am | by admin

“A much easier way to make it though (and this is the way that most Texas mothers and grandmothers that I know cook it), is to merely toss the sliced okra in a bowl with cornmeal and salt, and then throw it in a pan with hot oil. Fry it until the cornmeal is golden, and remove the okra to a plate covered in some paper towels in order to let it drain. You’ll have some delicious, crispy, salty, wonderful fried okra to show for not very much effort at all!” — misplacedtexan, on “Cook the Book: Fried Okra”

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Tags: cook-the-book, cornmeal, fried, fried-okra, grandmothers, merely-toss, much-easier, oil, okra, plate-covered, remove-the-okra, sliced, toss-the-sliced

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Cook the Book: Herb Green Ceviche with Cucumber

July 6, 2010 – 4:29 pm | by admin

From Recipes [Photo: Caroline Russock] My goal for Cook the Book this week was to put together a menu for a summer party that would be cool and stress free for the host, minimizing time spent in a hot kitchen but still filled with dishes that were not only easy to prepare but also really enjoyable. And this this Herb Green Ceviche with Cucumber from Fiesta at Rick’s by Rick Bayless hits all of the marks. Ceviche is one of those dishes that is always impressive since not too many folks venture into the realm of raw fish preparations in their home kitchens. But the only difficulty here is sourcing really fresh fish and once you have it the process is simply a matter of dicing vegetables and whizzing the herb seasoning in the blender. This recipe starts with a pureed herb seasoning made from roasted garlic and chiles, cilantro, Italian parsley, and olive oil. Once blended into a thick paste it is mixed with cubed fish (I chose an farm raised arctic char for its creamy texture and sustainable stamp of…

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Tags: bayless, ceviche, cilantro, cook-the-book, fiesta-at-rick, fish, garlic, green, Kitchens, paste, roasted, seasoning

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Cook the Book: ‘The Boozy Baker’

June 29, 2010 – 2:51 am | by admin

This week we are very proud to feature a cookbook by longtime Serious Eats contributor, our very own Lucy Baker of Mixed Review fame, and formerly, Cook the Book. Lucy’s newly released The Boozy Baker combines two subjects near and dear to my heart: baking and cocktails. By baking with beer, wine, and all manner of spirits Lucy adds an extra element of flavor and excitement to cakes, cookies, brownies, and pies. Rum and coke makes its way into Cuba Libre Brownies , the White Russian is transformed into Black and White Russian Cookies , and the classic Italian aperitifs Campari and limoncello make a lovely Lemon Layer Cake with Campari Frosting . But if your home bar isn’t as well-stocked as your local watering hole, fear not. Lucy’s easygoing attitude when it comes to substitution makes sure that you’ll be able to work with the bottles that you already have on hand. So, put on that apron, mix yourself a drink get ready for some boozy baking. Win ‘The Boozy Baker’ Thanks to the generous folks over at Running Press , we are giving away five (5) copies of The Boozy Baker this week. All you have to do is tell your favorite boozy …

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Tags: book, brownies, cook-the-book, cookies, folks, review, running, serious-eats-, week

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Cook the Book: Patatas Bravas

May 25, 2010 – 2:56 am | by admin

From Recipes [Photograph: Caroline Russock] I thought I’d begin our week of tapas from The Book of Tapas by Simone and Inés Ortega with one of the most well-known and loved tapas dishes around, Patatas Bravas . Preparation of patatas bravas varies widely—some versions are fried while other are boiled, sauces are tomato or vinegar-based, and sometimes the patatas are topped with chorizo, chicken, or fish. A garlicky aioli usually finds its way into the mix, either on the side or drizzled on top. This recipe is closest to a Catalonian or Valencian version, with boiled waxy potatoes tossed in a vinegar and oil-based sauce with paprika, garlic, and either chili powder or Worcestershire sauce. I used all three for a sauce that was smokey, slightly spicy and had a slight richness from the Worcestershire. These patatas are wonderful on their own and pair perfectly with a cold beer or a glass of white wine but if you have an extra few minutes to whip up a batch of aioli it certainly wouldn’t hurt. Win The Book of Tapas As always with our Cook the Book feature, we have five (5) copies of…

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Tags: chili, cook-the-book, oil-based-sauce, recipes, slice-or-dice, slight-richness, teaspoon-chili, week

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Cook the Book: Black Trumpets and Sweet Corn in Tarragon Cream Sauce

September 8, 2009 – 12:40 pm | by admin

From Recipes [ Flickr: kthread ] I’ve only foraged for wild mushrooms once in my life and let me tell you, it was not a great success. Walking around in the woods for hours was nice and the mission to find mushrooms made it seem like quite an adventure. But as enjoyable as the hunt was, I ended up with a measly three or four sad-looking mushrooms. The worst part was my paranoia. Even though they looked completely safe according to my mushroom forager’s guide, a fear still lingered in the back of my mind. What if they were poisonous? Eventually I threw them out (sad but true). I’d love to try hunting the elusive wild mushroom again but for now, I’ve been sticking to the store-bought ones. The most wonderful part about wild mushrooms is they taste, well, wild. The distinctly woodsy flavor is a constant reminder of their shady damp roots. This recipe for Black Trumpets and Sweet Corn in Tarragon Cream Sauce from Tracey Medeiros ’s Dishing Up Vermont is a fantastic end-of-summer recipe. Earthy mushrooms mingle perfectly with sweet corn…

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Tags: cook-the-book, life, mind, otherwise-known, recipes, reduce-the-heat, store, sweet-corn, tarragon-cream, three-or-four, tracey-medeiros, vermont

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Last Week’s Contest Winners

July 13, 2009 – 4:50 pm | by admin

Cook the Book: The Barcelona Cookbook : Stufsocker, edinat, Erisgrom, eluckstead, and ssultan23. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.

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Tags: barcelona, book, contest-winners, cook-the-book, erisgrom, stufsocker, winners

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