Wednesday, 25 May 2016

Sirocco: Fabulous Flavors from the Middle East


Sirocco
Fabulous Flavors from the Middle East
by Sabrina Ghayour
Photographed by Haarala Hamilton
Publisher: Appetite by Random House
Hardcover, 240 pages

Sirocco
A hot, dry wind wind blowing from East to West, 
often carrying with it flavors of the Mediterranean. 

The cradle of civilization knows a thing or two about flavour. Sabrina Ghayour opens us up to the mouth-watering, zingy and fresh flavours of the Middle East and Mediterranean. And thank goodness. 

An Ottolenghi-worthy tribute to the best of the cuisine in an easy, contemporary fashion

Just in time for summer. Put out the colourful glasses and fantastic flavours and call all your closest friends.  

Contents include:
Introduction
My kitchen pantry
Brilliant breakfasts & brunches
Light bites & savory snacks
Spectacular salads & sides
Mouthwatering main dishes
Superb bakes & sweet treats

From the Back Flap:

Journey to the Middle East and Mediterranean with alluring recipes from Sabrina Ghayour, dubbed “the golden girl of Persian Cookery” by The Observer, in the highly anticipated follow-up to her bestselling debut cookbook, Persiana. Sirocco highlights the use of simple pantry staples and striking flavor combinations to transform everyday dishes. From eye-catching salads to indulgent sweets, each of Ghayour’s recipes is a vibrant addition to the modern home cook’s table.

SABRINA GHAYOUR is a self-taught cook, food writer, and host of the widely popular Sabrina’s Kitchen supper club in London. One of the most exciting voices in Middle Eastern cuisine today, she is also the bestselling and award-winning author of Persiana: Recipes from the Middle East & Beyond. Her work has been featured in numerous publications, including The Times, The Evening Standard, The Guardian, BBC Good Food Magazine, and more.

Friday, 20 May 2016

150 Best Recipes for Cooking in Foil

150 Best Recipes for Cooking in Foil
Ovens * BBQ * Camping
By Marilyn Haugen

Trade Paperback, 208 pages

Ah, the lovely tools of the trade. I could not live without my foil. Parchment paper is another one but that is for another day.

Foil keeps the steam, heat, juices and flavour in your meal. It can take high heat or low and slow cooking. It is perfect for make-ahead meals and outdoor cooking.

Bonus: in my neighbourhood you can just ball up your used foil and put it in the recycling with your cans and bottles. Check your local public works.

You probably have a couple of recipes done in foil in your repertoire, but this book opens up new doors and new ideas to work with.

Divided into Camping, Grilling, and Oven recipes, from appetizers to desserts you will find something for everyone. And a few surprises.

Try something new, in foil!

From the Back Flap:

Whether you’re a camper, a backyard griller, a fan of tailgate parties or like to rely on your tried and true oven, these creative recipes are so fast and easy they’re bound to become part of your cooking repertoire.

The camping recipes range from breakfasts to entrées to desserts, and are designed for a 4- to 7-day camping trip, with perishable food items to be used up within the first few days and subsequent meals to rely on canned or dry-packed ingredients. Many of the staple ingredients can be used in multiple recipes, for minimal packing and easy storage.

The delicious grilling and oven recipes offer incredible convenience with minimal cleanup — a winning combination for busy home chefs. Many of the dishes can be made ahead of time and refrigerated or frozen for a speedy lunch, cocktail party, tailgate party, spontaneous weekend barbecue or no-fuss weeknight meal.

Most of the recipes are designed to serve four people, but they can easily be scaled down to serve one or two people, or scaled up to serve a crowd!


Portuguese Clam Bake 
with Corn on the Cob

Makes 4 servings

There is nothing quite like the wow factor of opening up a pot of boiled clams, but this easy-to-prepare clam bake delivers the same amazing aroma and flavor as each diner opens their individual packet.

Tips
I used larger sheets of foil in this recipe to accommodate the clams and corn cobs. The square sheets more closely mimic the traditional clambake pots.
Purchase clams from a known and trusted supplier. If buying them in a bag, check for a certification number on the label. Discard any clams that have cracked or broken shells. Before cooking, tap each shell gently ó the clam should close when tapped; discard any that do not.
You can substitute dry-cured chorizo or andouille sausage for the linguiÁa.

•    Preheat barbecue grill to medium-high heat
•    Four 12-inch (30 cm) square sheets cheesecloth
•    Four 24-inch (60 cm) square sheets heavy-duty foil

48    small clams (about 2 lbs/1 kg), scrubbed  48
2 lbs    linguiÁa sausage, cut into chunks    1 kg
2 lbs    new potatoes (about 24 to 30), quartered  1 kg
4    cloves garlic, sliced    4
2    ears sweet corn, shucked and cut into quarters  2
1⁄4 cup Old Bay seasoning    60 mL
2    bottles (each 12 oz/341 mL) beer    2
    Virgin olive oil
1 cup    butter, melted    250 mL
2 tbsp chopped fresh parsley    30 mL

1.    Place a sheet of cheesecloth on top of each foil sheet. Add clams, dividing evenly. Top with sausages, potatoes, garlic and corn, dividing evenly. Sprinkle with Old Bay seasoning. Fold edges of foil up into a bowl shape around the clam mixture and pour 1⁄2 bottle of beer into each packet. Drizzle lightly with olive oil. Fold foil into tent-style packets and seal edges tightly.

2.    Place packets on preheated grill and cook for 20 to 25 minutes or until potatoes are tender and clams have opened. Remove from grill and open packets with caution, allowing steam to escape. Discard any clams that have not opened. Drizzle clam mixture with melted butter and garnish with parsley.


Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.


Ready-to-Go Breakfast Tacos

Makes 6 servings

•    6 double sheets heavy-duty foil, top sheets sprayed with nonstick cooking spray

Make Ahead
 6 cooked pork sausage links, cut into 1⁄2-inch (1 cm) pieces 6
2    jalapeÒo peppers, seeded and thinly sliced  2
2    red bell peppers, thinly sliced    2
1    small red onion, thinly sliced    1
1 can (14 oz/398 mL) black beans, drained (11⁄2 cups/375 mL)  1
1 cup    frozen corn, thawed    250 mL
1⁄2 cup salsa    125 mL
2 tbsp olive oil    30 mL
1 tsp    kosher salt    5 mL
1 tsp    ground coriander    5 mL
1⁄2 tsp    freshly ground black pepper 2 mL

At the Campsite
6    large eggs    6
    Salt and ground black pepper
1⁄2 cup    shredded Monterey Jack cheese    125 mL
12 taco-size (8-inch/20 cm) flour     tortillas (see Tip)  12

Make Ahead
1.    In a large bowl, combine sausages, jalapeños, red peppers, onion, beans, corn, salsa, oil, salt, coriander and pepper.

2.    Divide sausage mixture evenly among prepared foil sheets. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 2 days or freeze for up to 1 month.
At the Campsite

3.    Prepare campfire coals. Place packets on hot coals and cook for 7 to 10 minutes, moving packets occasionally, until sausage mixture is very hot.

4.    Transfer packs to a flat surface and open with caution, allowing steam to escape. Crack 1 egg into the center of each packet. Season to taste with salt and pepper. Reseal packet, return to coals and cook for 4 to 6 minutes or until eggs are done to your liking. Serve sprinkled with cheese, with 2 tortillas per packet.

These make-ahead breakfast tacos are full of flavor and provide a hearty meal to start the day. They’re so good, you’ll want to have them on hand for daily breakfasts at home, too.

Tips
Defrost your corn in the refrigerator or cooler, not at room temperature.
For warm tortillas, spray 1 large foil sheet with cooking spray. Stack tortillas 2 at a time, separating each pair with a sheet of parchment paper. Fold foil into a flat packet and seal edges tightly. Heat on coals for 5 to 7 minutes, turning packets over once, until warm.
Store the packets in a cooler at 40∞F (4∞C) until ready to cook. Thaw frozen tacos in the cooler (or refrigerator) before cooking.


Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.


Blackberry Peach Crumble

Makes 4 servings

When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.

Tips
If your blackberries are very large, you may want to cut them in half or crush them slightly.

•    Preheat barbecue grill to medium heat
•    4 sheets heavy-duty foil, sprayed with nonstick cooking spray

3    peaches, peeled and thinly sliced    3
2 cups blackberries    500 mL
2 tbsp    freshly squeezed lemon juice    30 mL
1 tsp    vanilla extract    5 mL
2 tbsp granulated sugar    30 mL
1⁄3 cup all-purpose flour    75 mL
1⁄4 cup     large-flake (old-fashioned) rolled oats  60 mL
1 tbsp packed brown sugar    15 mL
1⁄2 tsp ground cinnamon    2 mL
2 tbsp    cold unsalted butter, cut into small pieces 30 mL


1.    In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.

2.    Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.

3.    Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.

4.    Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.


Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Friday, 13 May 2016

Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen

Batch
Over 200 Recipes, Tips and Techniques 
for a Well Preserved Kitchen
by Joel MacCharles & Dana Harrison

Hardcover, 352 pages
Publisher: Appetite by Random House

What a gorgeous book. Definitely different from the regular preserving fare. Definitely not your grandma's recipes.

Batch is a journey in seven different kinds of preserving, from water bath canning to smoking and beyond. There are partner recipes to use the unused portion of your produce, and quick recipes for near instant results.

The recipes and instructions are divided by main ingredient. 25 in all.

Joel and Dana share their experiences and encourage you to start making your own.

Batch it up!


From the Back Flap:


Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen.

With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.


JOEL MacCHARLES and DANA HARRISON created WellPreserved.ca in 2008. The site has more than 1,800 articles and 700 recipes on preserving, local food, small farming, food security, sustainability, food politics, hunting and more. Dana has been a graphic designer for 20 years and focuses on the look and feel of the project. Joel is a lifelong home cook who writes and speaks on their shared passions. Batch is their first cookbook.

Monday, 9 May 2016

Juice Guru: Transform Your Life by Adding One Juice a Day

Juice Guru
Transform Your Life 
by Adding One Juice a Day
by Steve Prussack & Julie Prussack
Paperback, 240 pages

Lean, healthy, fit, and energetic?!? Count me in! Especially the energetic part. I need that.

I've been living a little healthier lately. Getting up early, walking a few miles after breakfast, eating more fruit...

But if I add juicing to my diet, I can have instant access to a large quantity of vitamins and nutrients all in one glass!

This is probably better than my mid morning chocolate bar craving.

Juice Guru is a comprehensive guide to making one juice a day an integral part of your overall well-being. The book is filled with health and wellness information and a wide variety of delicious and healthy juices you can make at home.

From the Back Flap:

 This book illustrates and explains how just one, well-timed, fresh juice a day can transform health. Going one step further, it helps unravel and apply the science of creating a habit, assuring that juicing becomes easy and enjoyable for life.

A daily juice from these recipes provides boundless energy, a youthful vibrancy, a slimmer figure, sharper focus, improved health and the desire to make healthier and improved food choices in general. The best thing about juicing is that anyone can do it and the results are almost immediate. Using the simple and easy-to-follow protocols in this book is a huge step towards improving every aspect of life without a personality change or altering how your time is spent.

The 100 flavorful, bursting-with-goodness fruit and vegetable juices here are full of nutritious phytonutrients that promote a healthy lifestyle at home, work or play.

This comprehensive book demystifies juicing and helps to remove all the barriers that stand in the way of incorporating this regime for a healthy lifestyle. 


Tropical Turmeric
Makes about 
3 cups (750 mL)

This juice is based on an ancient recipe that originated in India more than 5,000 years ago and was used by Rishis and Brahmans as a preparation for worship. It is tangy and slightly sour, with a pungent, satisfying bite. It’s also intensely purifying, in part because of the inclusion of turmeric root. Mangos are loaded with more than 20 different vitamins and minerals, including an abundance of provitamin A, beta- and alpha-carotene, and vitamin C. Carotenoids work synergistically with vitamin A to protect your eyes from oxidative damage while protecting your vision.

Tips
To prepare a mango for juicing, cut a small slice from the top and bottom of the fruit to make flat ends. Stand mango upright on a cutting board. Using a sharp knife, cut off on all four sides the flesh surrounding the large seed in the middle. Slide a tablespoon between the skin and meat of the mango to remove the flesh. Cut each slice into halves for juicing.
When peeling lemons for juicing, be sure to leave behind as much white pith as possible. The pith of the lemon contains high concentrations of bioflavonoids such as limonene, which is believed to have anticancer properties.

1 1-inch (2.5 cm) piece turmeric root, peeled and sliced (see Juice Guru’s Tip, below) 1
3 mangoes, quartered, pitted and peeled (see Tips) 3
1 1-inch (2.5 cm) piece peeled     gingerroot 1
2 lemons, peeled and sliced     (see Tips)  2
12 sprigs fresh mint (about 1⁄2 bunch)    12
2 cups    young coconut water    500 mL

1.    Using a juicer, process tumeric, then half each of the mangos, ginger, lemons and mint. Following the same order, repeat with the remaining mangos, ginger, lemon and mint.

2.    Add coconut water and whisk well. Serve immediately.

Juice Guru’s Tip
Slice your turmeric into pieces that your juicer can manage. Turmeric has a deep color that can actually stain the juicer, so be sure to juice it first; then the ingredients that follow can flush out the juicer. We also recommend washing stained parts of your juicer with soap and water right after juicing, to avoid long-lasting discoloration.

Courtesy of Juice Guru: Transform Your Life with One Juice a Day by Steve Prussack & Julie Prussack © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.



Wheatgrass Cleanser

Makes about 
1 cup (250 mL

Sweet and salty, with a slight kick from the ginger, this is a beautifully balanced juice. According to the late Steve “Sproutman” Meyerowitz, wheatgrass juice can be termed “the nectar of rejuvenation, the plasma of youth and the blood of all life.” Wheatgrass juice is loaded with chlorophyll and provides a wide range of nutrients. It does, however, pack quite a punch, so you’ll want to introduce this highly nutritious juice into your diet slowly, as we do in this recipe. We include celery and gingerroot to balance the taste. One of the healthiest juices you can drink, wheatgrass is a highly recommended component of successful Daily Juicing.

Tips
To peel gingerroot quickly and easily, simply use the edge of a teaspoon. Scrape it back and forth along the root to remove the skin and reveal the yellow flesh underneath.
While we recommend using fresh wheatgrass juice in this recipe, you’ll also get great results with store-bought frozen organic wheatgrass shots (available in the freezer section of most health food stores). If you are juicing wheatgrass yourself, be sure to do it before juicing the celery and ginger, so it’s ready to whisk in immediately.

1    stalk celery, chopped    1
1    1⁄8-inch (3 mm) piece peeled     gingerroot (see Tips)
2 oz    wheatgrass juice (see Tips, left)    60 mL
1.    Using a juicer, process celery and ginger.
2.    Add wheatgrass juice and whisk well. Serve immediately.

Juice Guru’s Tips
We recommend drinking only 1 cup (250 mL) of this juice per day because of wheatgrass’s incredible vitamin and mineral content. A little is all you need.

Some people find the taste of wheatgrass too sweet, and it can even elicit a gag reflex. If this happens to you, just take it slowly. Once you start consuming wheatgrass on a regular basis (two to three times a week), you will build up a tolerance—as will your taste buds.

Courtesy of Juice Guru: Transform Your Life with One Juice a Day by Steve Prussack & Julie Prussack © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.



Magic Mango Juice

Makes about 
2 cups (500 mL)

Kids adore this delicious blend of sweet and tangy fruit with a slight kick from fresh ginger. Mangos are loaded with more than 20 different vitamins and minerals, including an abundance of provitamin A, carotenoids such as beta- and alpha-carotene, and vitamin C. Oranges are also an excellent source of vitamin C, and are great for bolstering children’s immune systems while providing antioxidant protection. Pears provide copper and vitamins C and K.

Tip
To prepare a mango for juicing, cut a small slice from the top and bottom of the fruit to make flat ends. Stand mango upright on a cutting board. Using a sharp knife, cut off on all four sides the flesh surrounding the large seed in the middle. Slide a tablespoon between the skin and meat of the mango to remove the flesh. Cut into halves for juicing.

4    oranges, peeled and quartered    4
1    mango, peeled, quartered and     pitted 1 (see Tip)
1    pear, quartered    1
1    1-inch (2.5 cm) piece peeled gingerroot    1
(see Juice Guru’s Tip, below)

1.    Using a juicer, process half each of the oranges, mango and pear, plus the ginger.

Following the same order, repeat with the remaining oranges, mango and pear. Whisk well and serve immediately.

Juice Guru’s Tip

While some kids love the taste of ginger, others may find it too intense. When introducing ginger to your child, it’s a good idea to start slowly, beginning with about a 1⁄4-inch (0.5 cm) piece. As he or she gets used to the taste, you can increase the quantity.

Courtesy of Juice Guru: Transform Your Life with One Juice a Day by Steve Prussack & Julie Prussack © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.