Tuesday, 30 October 2012

The Smitten Kitchen Cookbook!

The Smitten Kitchen Cookbook
by Deb Perelman

Hardcover, 336 pages

Smitten Kitchen has consistently been lauded as one of the world's most popular food blogs. Deb Perelman offers such beautiful photography, delicious but doable recipes, and inviting writing that you will instantly feel at home at her website. And now she has delivered all that tasty magic in one beautiful book!

Deb has the ability to take a recipe and put such a creative twist on it that seasoned cooks will wonder why they never thought of it. At the same time her cooking isn't too intimidating for the novice cook and she is there with you with directions, notes and tips to make sure you are every bit as successful with the dish as she is. 

These are weeknight and family dishes with a flair. And enough desserts to satisfy any sweet tooth. ☺

Contents include:
Introduction
Notes and Tips
Breakfast
Salads
Sandwiches, Tarts, and Pizzas
The Main Dish: Vegetarian
The Main Dish: Seafood, Poultry, and Meat
Sweets: Cookies, Pies and Tarts, Cakes, Puddings and Candy
Party Snacks and Drinks
Measurements
Build Your Own Smitten Kitchen


Check out Crave by Random House for a sneak peek at Deb's Plum Poppy Seed Muffin recipe!





Deb Perelman is a self-taught home cook and photographer; and the creator of SmittenKitchen.com, an award-winning blog with a focus on stepped-up home cooking through unfussy ingredients. In previous iterations of her so-called career, she’s been a record store shift supervisor, a scrawler of “happy birthday” on bakery cakes, an art therapist, and a technology reporter. She likes her current gig—the one where she wakes up and cooks whatever she feels like that day—the best. The Smitten Kitchen Cookbook is her first book. Deb lives in New York City with her husband and delicious baby son. -RandomHouse.ca

Sunday, 28 October 2012

Indian Spiced Spinach with Yogurt

Yogurt goes wonderfully with Indian spices as it adds a cooling, tangy element to the warm (sometimes hot!) flavours of the cuisines. It also happens to be great for you, and this simple dish is both easy to make and delicious to eat. What could be better than that?

Indian Spiced Spinach with Yogurt
adapted from Madhur Jaffrey's World Vegetarian
for I♥CookingClubs Everything's Better with Yogurt

2 Tbsp vegetable oil or ghee
4 whole cardamom pods
1 3-4 inch cinnamon stick
4 whole cloves
1 onion, halved and thinly sliced into half moons
1 tsp finely grated fresh (frozen) ginger
2 cloves garlic, minced or pressed
1 10oz brick frozen chopped spinach, thawed and squeezed out
kosher salt to taste
black pepper to taste
¼ tsp cayenne pepper
2 cups plain yogurt

In a deep pan, heat up the oil on med-high and add the cardamom, cinnamon stick and cloves. Stir in the hot oil until fragrant, about 2-3 minutes.Add in onion and cook until translucent and beginning to colour.
Add in the garlic, ginger and spinach and season with salt and pepper and cayenne. Reduce to medium and continue to stir until well heated through.
Turn off heat and add yogurt. Stir thoroughly and adjust seasonings to taste.
Serve as a side dish for an Indian dinner, or as I did - on a bed of brown basmati and wild rice.
Garnish with fresh sprouts or cilantro.


IHCC

Saturday, 27 October 2012

150 Best Grilled Cheese Sandwiches

150 Best Grilled Cheese Sandwiches
Alison Lewis
Paperback, 224 pages

Who doesn't love a grilled cheese sandwich? It is the great equalizer, loved by students and starving artists, the gourmets and gourmands alike. And there are no limits to what you can create - as long as some sort of cheese and some sort of heat are involved.

Alison Lewis gives us 150 delicious variations on North America's favourite food, from the humble to the inspired.

 There's a sandwich for every occasion 
and most are really family-friendly:

    Breakfast/Brunch recipes such as Stuffed Nutella French Toast, Grilled Smoked Salmon
    Appetizers such as Caprese Panini, Grilled Cheese Bruschetta
    Lightened-Up and Healthy fresh ingredients, lighter cheeses and healthy breads including gluten-free to create "lightened-up" grilled cheese sandwiches
    Meatless filled with favorite vegetables, herbs and cheese
    "Beef" up your favorite grilled cheese
    Bacon, ham, pork and prosciutto recreate the classic grilled cheese
    New and creative ways to use chicken and turkey
    Seafood: Grilled Salmon and Gruyere, and Shrimp Avocado Grilled Cheese
    Condiments from aiolis to Mango Chutney
    Desserts: Chocolate, fruits and cheese create decadent dessert sandwiches

Clearly it's time to get cheesy! Here are a couple of sample recipes from the book, to help get you in the mood. Happy grilled cheesing!

Grilled Crab, Mango and Avocado (page 173)

This sandwich is wonderful for summer entertaining at home, the lake or at the beach.

Tips
Avocados turn brown quickly but brushing with lemon juice will help it some. If you end up with half of a cut avocado, store it with the pit still in it and wrapped tightly in plastic in the refrigerator.
If you’re short on time, purchase jarred mango slices and use 1 cup (250 mL), drained.

•    Panini grill or large skillet
•    Preheat panini grill to medium, if using

12 oz    fresh crabmeat, drained    375 g
3 tbsp    freshly squeezed lime juice    45 mL
1⁄8 tsp    freshly ground black pepper    0.5 mL
8    slices French bread     8
    (1⁄2-inch/1 cm thick slices)
1⁄4 cup    butter or margarine, softened    60 mL
2    avocados, sliced (see Tips, left)    2
1    mango, thinly sliced    1
    (see Tips, left)
4 oz    Muenster cheese, thinly sliced    125 g

1.    In a medium bowl, combine crab, lime juice and pepper.
2.    Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Top 4 bread slices equally with crab mixture, avocados, mango and cheese. Cover with remaining bread slices, buttered side up, and press together gently.
3.    Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Serves 4

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.


Grilled Roast Beef and Stilton (page 101)

Stilton is a semisoft, crumbly cheese that is similar to blue cheese. It is terrific paired with roast beef and peppery arugula.

•    Panini grill or large skillet
•    Preheat panini grill to medium, if using

8    slices whole wheat bread    8
1⁄4 cup    butter or margarine, softened    60 mL
1⁄4 cup    Mayonnaise     60 mL
12 oz    thinly sliced roast beef    375 g
1 cup    arugula leaves    250 mL
2    tomatoes, thinly sliced    2
1 cup    crumbled Stilton cheese     250 mL
    or your favorite blue cheese

1.    Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Spread 4 bread slices equally with mayonnaise. Top equally with roast beef, arugula, tomatoes and cheese. Cover with remaining bread slices, buttered side up, and press together gently.
2.    Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Serves 4

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.


Brie and Raspberry Panini with Hazelnut Spread (page 206)

This is a new twist on the classic combination of chocolate and Brie. The surprising freshness from the raspberries really puts it over the top.

•    Panini grill or large skillet
•    Preheat panini grill to medium, if using

8    slices sourdough bread     8
    (1⁄2-inch/1 cm thick slices)
2 tbsp    butter, softened    30 mL
1⁄4 cup    chocolate-hazelnut spread,    60 mL
    such as Nutella
4 oz    Brie, thinly sliced    125 g
1⁄4 cup    fresh raspberries, chopped     60 mL
    (2 oz/60 g)

1.    Brush one side of each bread slice equally with butter. Place bread on a work surface, buttered side down. Spread 4 bread slices equally with chocolate-hazelnut spread. Top with Brie and raspberries. Cover with remaining bread slices, buttered side up, and press together gently.
2.    Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Serves 4

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

Friday, 26 October 2012

Rosemary-Garlic Bread

I can't imagine a world without garlic. It goes with almost everything - especially herbs.

In this rosemary-garlic bread, you have the subtle flavour of herbs and garlic baked right into the loaf so you can use it for sandwiches at work without bowling over your boss. Unless you want to bowl him or her over. Then by all means- add much more garlic.

This recipe is quick and easy and would also make a great pizza dough recipe: just shape into pizzas after the first rise, top, and reduce the second rise to about 20 minutes. Pizzas also benefit from a hotter oven and take 15-20 minutes in a regular home oven. Keep an eye out as all ovens are different.

If you are really lucky your neighbour will not have culled the last of their summer rosemary and you can steal borrow some fresh from the garden. Not that I do that .....

Rosemary-Garlic Bread
adapted from Bernard Clayton's New Complete Book of Breads

3 cups whole wheat flour
2½ cups AP flour
4½ tsp instant yeast
2½ tsp salt
2 tsp fresh ground black pepper
2 cups warm water
¼ cup olive oil
4 cloves garlic, minced
¼ cup finely chopped fresh parsley
¼ cup chopped fresh rosemary (half that amount, if dried)

  • In your stand mixer - add everything except the AP flour. Mix for 2 minutes and then add the white flour, ¼ cup at a time, until you have a nice feeling dough that cleans the bowl. Continue to beat (with dough hook) for a few more minutes. 
  • Form into a ball, clean bowl and lightly oil, roll ball in oiled bowl to gently coat, cover and let rise for about 1 hour. (Less if it is really hot in your kitchen)
  • Punch down and divide dough in half. Form into two loaves and let rise 1 more hour, covered. (I like to use my Chicago Metallic French bread form for last rise and baking.)
  • Preheat oven to 400°F
  • Bake in center rack for about 35 minutes, or until golden brown with an interior temperature of over 200°F
  • The bread should sound hollow and hard if you tap on it. 
  • Let cool on racks. 

This bread has been YeastSpotted!

BYOB 125 x 125

Thursday, 25 October 2012

Iams Home 4 the Holidays

IAMS HOME 4 THE HOLIDAYS, IN ITS 14th YEAR, SETS OUT TO FIND FOREVER HOMES FOR ORPHANED ANIMALS
The annual pet adoption drive boasts 7 million pets adopted over the past 13 years

The Iams Home 4 the Holidays pet adoption drive enters its 14th year and remains focused on raising awareness of pet adoption while also ensuring proper nutrition for more homeless pets this year. The program which runs Oct. 1, 2012 through Jan. 2, 2013  celebrates over 7 million pets adopted out since its inaugural year and continues to educate potential pet owners about the wonderful animals available at local shelters and rescue organizations. This year, Iams will again work in conjunction with founding partner Helen Woodward Animal Center, the Canadian Federation of Humane Societies and more than 4,000 animal organizations worldwide to encourage pet adoption.    



“Shelters and rescues around the country are overflowing with great adoptable animals awaiting forever homes,” said Mike Arms, founder of the adoption drive and president of Helen Woodward Animal Center. "Last year a tiny, starved dachshund was brought into a shelter, weighing maybe one pound soaking wet, and very cold and miserable. The shelter helped nurse her back to health and she was adopted by a wonderful couple that fell in love with her and named her Baby. Stories like these show us the importance of promoting pet adoption and how a program like Iams Home 4 the Holidays can make a huge difference in the life of a pet.” 

Canadians can participate in the program in more ways than one. Lend a hand by:
  • Donating through Bags 4 Bowls – For those who are already pet parents, Iams will donate one bowl of food to a participating Iams Home 4 the Holidays animal organization for every specially marked package of Iams pet food purchased during the campaign
·         Adopting from a local shelter – Every day more and more animals end up in shelters or in rescue care, and more than 25 per cent are pure breeds*. This is important to keep in mind when deciding to bring a pet into your life, the animal you’re looking for is probably in your neighbourhood shelter. To find a participating animal shelter or rescue organization near you, visit iams.ca or facebook.com/iams
·         VolunteeringShelters need volunteers to do everything from feeding, caring for and keeping rescue animals company, to assisting at events and fundraisers. If you can’t adopt but would still love to help do so as a volunteer
  • Visiting Facebook.com/iams – Visit the Iams Facebook page and click to “Like” the page or various messages, photos, videos, etc. For each “Like” comment Iams will donate meals to participating animal shelters

Last year alone, 1.2 million pets were adopted during the holiday campaign and an estimated 5 million meals were donated to pets in need. In Canada alone, over 75,000 animals found forever homes during the campaign. 

"With as many as 36 per cent* of animals euthanized every year in Canadian shelters, this campaign is a wonderful platform to raise awareness about pet adoption and homelessness,” said Barbara Cartwright, CEO, Canadian Federation of Humane Societies. "This year we hope to debunk the myths that surround shelter animals and place deserving pets into the homes of loving families."

For more information about the campaign or to find out how to get involved, become a fan of the Iams Facebook page at www.facebook.com/Iams or visit www.iams.ca.

About Iams Home 4 the Holidays
As one of the most successful pet adoption programs in the world, Iams Home 4 the Holidays partners with thousands of animal organizations dedicated to finding forever homes for orphaned pets. Founded by Helen Woodward Animal Center and supported by Iams, the campaign began in 1999 with just 14 participating animal shelters in San Diego County. Since it began 14 years ago, Iams Home 4 the Holidays has helped more than 7 million families experience the joy of pet adoption, including more than 1.2 million pet adoptions last year alone. For more information, please visit www.facebook.com/Iams or www.iams.ca


About Helen Woodward Animal Center
Helen Woodward Animal Center is a private, non-profit organization where “people help animals and animals help people.” Founded in 1972 in Rancho Santa Fe, Calif., the Center provides services for more than 57,000 people and thousands of animals annually through adoptions, educational and therapeutic programs both onsite and throughout the community. Helen Woodward Animal Center is also the creator of the international Home 4 the Holidays pet adoption drive and the Animal Center Education Services program, teaching the business of saving lives to animal welfare leaders from around the world. For more information, follow us on Twitter at Twitter.com/hwac or visit us at animalcenter.org or Facebook.com/helenwoodwardanimalcenter.

About Canadian Federation of Humane Societies
Since 1957, the Canadian Federation of Humane Societies (CFHS) has been working to improve conditions for animals across the country. With member humane societies and SPCAs across Canada, the CFHS is the national voice on animal welfare in Canada. It uses this voice to liaise with animal welfare organizations, government, the public, industry, the scientific community, educators and the media to end animal suffering. Find out more at www.cfhs.ca.

About P&G Pet Care
For more than 60 years, P&G Pet Care (NYSE:PG), the maker of Iams and Eukanuba, has enhanced the well-being of dogs and cats by providing world-class quality foods and pet care products. To learn more about Eukanuba® and Iams® Dog & Cat Foods or general pet care and nutrition information, call the Iams Consumer Care Center at (800) 525-4267. You can also visit us on the Web at www.iams.ca or www.eukanuba.com

About Procter & Gamble
P&G serves approximately 4.6 billion people around the world with its brands. The Company has one of the strongest portfolios of trusted, quality, leadership brands, including Pampers®, Tide®, Ariel®, Always®, Whisper®, Pantene®, Mach3®, Bounty®, Dawn®, Fairy®, Gain®, Charmin®, Downy®, Lenor®, Iams®, Crest®, Oral-B®, Duracell®, Olay®, Head & Shoulders®, Wella®, Gillette®, Braun®, Fusion®, Ace®, Febreze®, Ambi Pur®, SK-II®, and Vicks®. The P&G community includes operations in approximately 75 countries worldwide. Please visit http://www.pg.com for the latest news and in-depth information about P&G and its brands.

Wednesday, 24 October 2012

150 Best Donut Recipes! Fried or Baked

150 Best Donut Recipes
Fried or Baked
George Geary

Paperback, 224 pages

I just had my coffee so this is the perfect time to be talking about donuts. The best donut I ever had was at Tyrone Mills, Ontario. They make cider and apple cider donuts which are to die for. The secret? They are homemade fresh on the spot and handed to you still warm and delicious.

Now we have the opportunity to replicate that fresh donut deliciousness at home with 150 Best Donut Recipes. In the book you will find every kind of donut you can think of - yeasty raised donuts, dense cakey ones, fried, baked... you name it! There are even icings, glazes, sugars and fresh fillings to tart up your homemade donuts.

Some of the donutty goodness you will find in the book include:
  •     Raised Donuts: Cinnamon Honey Donuts, Key Lime Donuts, Mocha Raised Donuts
  •     Cake Based Donuts: Buttermilk Donuts, Dark Devil's Food Donuts, Rum Raisin Donuts
  •     Baked Donuts: Coconut Marshmallow Donuts, Strawberry Donuts, Lemon Cream Donuts
  •     Holiday Donuts: Christmas Swirl Donuts, Father's Day Tie Donuts, Fresh Cherry Donuts
  •     One-Bite Donuts: Green Tea Bites, Baked Maple Mini-Donuts, Donut Holes
  •     Special Donuts: Caramel Apple Fritters, Cinnamon Roll Donuts, Maple Bacon Bars
Donuts for every occasion!

Here are two donut recipes from the book that you can try at home - one is fried and the other is baked.


Fresh Vanilla Bean Donuts
Makes about 12 donuts / page 42

Fresh vanilla beans create little dark specks in the dough. They are a burst of flavor.

Tip
If vanilla beans are unavailable, use 1 tbsp (15 mL) vanilla extract or paste.

Stand mixer with paddle attachment
•    3-inch (7.5 cm) round donut cutter
•    Baking sheet, lined with parchment paper
•    Digital candy/deep-fry thermometer

3⁄4 cup     whole milk    190 mL
 + 1 tbsp
1    vanilla bean, split lengthwise (see Tip)    1
   
1    package (1⁄4 oz/8 g) quick-rising (instant) yeast    1
   
1    large egg    1
2 tbsp    canola oil    30 mL
23⁄4 cups    all-purpose flour, divided (approx.)    675 mL
1 tbsp    granulated sugar    15 mL
1⁄8 tsp    salt    0.5 mL
    Canola oil

1.    In a small saucepan, combine milk and vanilla bean. Heat over medium heat to 110°F (43°C). With fingers, press seeds out of the pod into the milk and stir to distribute. Strain through a fine-mesh sieve into mixer bowl. Discard vanilla pod or reserve for another use. Sprinkle yeast over milk mixture and stir with a fork. Let stand until foamy, about 5 minutes.
2.    Attach bowl to mixer fitted with paddle attachment and add egg, oil, 1 cup (250 mL) of the flour, sugar and salt to yeast mixture. Let stand in bowl for 10 minutes. On low speed, mix just until blended, then gradually add just enough of the remaining flour until dough starts to pull away from sides of bowl. Increase speed to medium and beat for 1 minute. 
3.    Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in volume, about 30 minutes.

Excerpted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.


Mini Pumpkin Donuts
Makes about 24 mini donuts / page 164

These small simple bites offer an array of fall spicy flavors to tantalize your taste buds.
Preheat oven to 325°F (160°C)

Two 12-well mini-donut pans, sprayed with nonstick spray

21⁄2 cups    all-purpose flour    625 mL
3⁄4 cup    packed brown sugar    175 mL
2 tsp    baking powder    10 mL
1 tsp    salt    5 mL
1 tsp    ground cinnamon    5 mL
1⁄2 tsp    freshly ground nutmeg    2 mL
1⁄4 tsp    ground allspice    1 mL
1⁄8 tsp    ground ginger    0.5 mL
2    large eggs, beaten    2
3⁄4 cup    whole milk    175 mL
1⁄2 cup    pumpkin purée (not pie filling)    125 mL
1 tbsp    unsalted butter, melted    15 mL
1 tsp    vanilla extract    5 mL

1.    In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, allspice and ginger. Set aside.
2.    In a medium bowl, whisk together eggs, milk, pumpkin purée, butter and vanilla. Add to flour mixture and mix with a rubber spatula just until incorporated.
3.    Place batter into a resealable freezer bag or pastry bag (see page 8) and fill each prepared well two-thirds full.
4.    Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
5.    Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and toss with Autumn Spiced Sugar, if using, or let cool completely prior to icing.
Excerpted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.