Tuesday, 26 February 2013

Defending Jacob: A Novel by William Landay

Defending Jacob
A Novel
by William Landay

Paperback, 496 pages


NAMED ONE OF THE BEST BOOKS OF THE YEAR BY
Entertainment Weekly • The Boston Globe • Kansas City Star

Wow. That's all I can say. Wow.

Okay, I guess I should say a little more.

Defending Jacob is a criminal law courtroom procedural but so much more than that.

The ADA of a small New England town, Andy Barber, is called in when a boy is murdered. The boy is his own son's age and in some of his classes. Fairly soon into the investigation, Andy's son becomes a suspect.

What follows is an intense battle to defend his son, Jacob Barber.
"Award-winning author William Landay has written the consummate novel of an embattled family in crisis—a suspenseful, character-driven mystery that is also a spellbinding tale of guilt, betrayal, and the terrifying speed at which our lives can spin out of control."

The book is written from Andy's point of view and he has the ability to see the procedures clearly due to his career as a lawyer but also has the burning desire to defend his son at all costs.

More than just a crime novel, Defending Jacob delves into nature vs. nurture, genetics, social media, bullying, and the effects of a trial on everyone involved.

Once you get into this novel it swallows you up. I truly felt changed after reading it and I immediately had to phone a friend to talk about the book.

William Landay is the author of The Strangler, a Los Angeles Times Favorite Crime Book of the Year, and Mission Flats, winner of the Creasey Memorial Dagger Award for Best First Crime Novel and a Barry Award nominee. A former district attorney who holds degrees from Yale and Boston College Law School, Landay lives in Boston, where he is at work on his next novel of suspense.
Visit the author at www.williamlanday.com or on Facebook at facebook.com/williamlanday

Sunday, 24 February 2013

Thursday, 21 February 2013

150 Best Ebelskiver Recipes


150 Best Ebelskiver Recipes
By Camilla Saulsbury
Paperback, 280 pages
Do you ebelskiver?

Ebelskivers are little puffed pancakes and the ebelskiver pan is generally heavy bottomed and has 7 or more little wells in it for making these delicious treats. Mine is cast-iron, but I have seen non-stick pans and electric ones as well.

Each finished little puff is a perfect 2-bite treat, but you are not limited to breakfast or dessert puffs - there are also savoury puff recipes just perfect for appetizers or as an accompaniment to a meal. 

With this comprehensive book, you will be able to make wonderful little puffs for any occasion - there is even a Global ebelskivers section that has flavours from around the world.

Contents include:
  • Introduction
  • Essential Equipment
  • Making Ebelskivers
  • Ebelskivers 101
  • Ebelskiver Tips

  • Lightly Sweet Puffs for Breakfast and Brunch
  • Sweet Treats 
  • Savory Puffs for Appetizers, Snacks, Breakfast and Lunch
  • Global Puffs

So bring out your ebelskiver pan and try some of these delicious sample recipes below. Don't have a pan? Visit your local kitchenwares store -or try Amazon. You'll be happy you started ebelskivering!

Mayan Chocolate Puffs, page 197, Global Puffs (Latin America)
Ready for a showstopper dessert? Look no further than these stylish puffs. Chocolate and spice may be a fashionable combination, but it is a trend backed up with centuries of Central American history.

Tip
An equal amount of regular semisweet chocolate chips may be used in place of the miniature chocolate chips. Coarsely chop the chips for more even distribution of the chocolate throughout the ebelskivers.

•    7-well ebelskiver pan

1 cup    all-purpose flour    250 mL
1⁄4 cup    unsweetened cocoa powder    60 mL
    (not Dutch process)
1 tsp    ground cinnamon    5 mL
1⁄2 tsp    baking powder    2 mL
1⁄4 tsp    baking soda    1 mL
1⁄4 tsp    salt    1 mL
1⁄8 tsp    cayenne pepper    0.5 mL
2 tbsp    packed light brown sugar    30 mL
2    large eggs, separated    2
1 cup    milk    250 mL
2 tbsp    unsalted butter, melted    30 mL
1⁄2 tsp    almond extract    2 mL
3⁄4 cup    miniature semisweet chocolate chips    175 mL
    Vegetable oil

1.    In a large bowl, whisk together flour, cocoa powder, cinnamon, baking powder, baking soda, salt and cayenne.
2.    In a medium bowl, whisk together brown sugar, egg yolks, milk, butter and almond extract until well blended.
3.    Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy). Gently stir in chocolate chips.
4.    In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
5.    Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 2 tbsp (30 mL) batter to each well. Cook for 2 to 4 minutes or until bottoms are crisp-firm to the touch. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until crisp-firm to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
6.    Repeat with the remaining batter, brushing wells with oil and reheating pan before each batch. Serve warm or at room temperature.

Makes about 28 puffs


Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.



Antipasto Puffs, page 186, Savory Puffs for Apps, Snacks, Breaky, Lunch
Salami, artichoke hearts, sun-dried tomatoes and cheese go well together on more than a platter. These puffs are staggeringly simple to make, belying their complex taste.

•    7-well ebelskiver pan

11⁄4 cups    all-purpose flour    300 mL
3⁄4 tsp    baking powder    3 mL
1⁄4 tsp    salt    1 mL
1⁄8 tsp    freshly cracked black pepper    0.5 mL
2    large eggs, separated    2
1 cup    milk    250 mL
2 tbsp    extra virgin olive oil    30 mL
3⁄4 cup    chopped drained marinated    175 mL
    artichoke hearts
1⁄3 cup    packed fresh basil leaves, chopped    75 mL
1⁄4 cup    chopped drained oil-packed    60 mL
    sun-dried tomatoes
1⁄4 cup    chopped salami    60 mL
    Olive oil or vegetable oil
3 oz    fontina or Brie cheese, cut into    90 g
    1⁄2-inch (1 cm) cubes

1.    In a large bowl, whisk together flour, baking powder, salt and pepper.
2.    In a medium bowl, whisk together egg yolks, milk and oil until well blended.
3.    Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy). Gently stir in artichoke hearts, basil, tomatoes and salami.
4.    In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
5.    Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 1 tbsp (15 mL) batter to each well. Place 1 cheese cube in the center of each well and top with 1 tbsp (15 mL) batter. Cook for 2 to 4 minutes or until bottoms are golden brown. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center comes out with a bit of cheese and a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
6.    Repeat with the remaining batter and cheese cubes, brushing wells with oil and reheating pan before each batch. Serve warm or at room temperature.

Makes about 28 puffs

Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Raspberry Blintz Ebelskivers, page 78, Light, Sweet for Breakfast & Brunch
Delivering all of the flavor of cheese blintzes, but with a fraction of the time and effort, these portable, popable ebelskivers are small bites of bliss.

Tips
For best results, do not use nonfat ricotta cheese. Softened cream cheese or mascarpone cheese may be used in place of the ricotta cheese in the filling.
These ebelskivers are delicious with any combination of berries. Blackberries with blackberry jam, blueberries with strawberry jam — it’s almost impossible to go wrong!

•    7-well ebelskiver pan

Filling

1⁄2 cup    ricotta cheese    125 mL
1 tbsp    granulated sugar    15 mL
1⁄4 tsp    vanilla extract, divided    1 mL

Ebelskivers
11⁄4 cups    all-purpose flour    300 mL
3⁄4 tsp    baking powder    3 mL
1⁄4 tsp    salt    1 mL
1 tbsp    granulated sugar    15 mL
2    large eggs, separated    2
1 cup    milk    250 mL
2 tbsp    unsalted butter, melted    30 mL
1⁄2 tsp    vanilla extract, divided    2 mL
    Vegetable oil
    Confectioners’ (icing) sugar

Raspberry Sauce
1⁄2 cup    raspberry jam, at room temperature    125 mL
1 cup    fresh or thawed frozen raspberries    250 mL

1.    Filling: In a small bowl, stir together ricotta, sugar and vanilla until blended. Cover and refrigerate while preparing the batter.
2.    Ebelskivers: In a large bowl, whisk together flour, baking powder and salt.
3.    In a medium bowl, whisk together sugar, egg yolks, milk, butter and vanilla until well blended.
4.    Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).
5.    In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.

Makes about 21 puffs

Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Tuesday, 19 February 2013

Izakaya: Japanese Bar Food

Izakaya 
Japanese Bar Food
Hardcover, 176 pages

Think tapas has cornered the market on small plates bar food?

Izakaya (noun) A Japanese bar offering a selection of beverages and tapas-style snacks

Think again. Japanese bar food is fun and tasty and you can make it at home!
Izakaya! Japanese bar food is relaxed, simple - and always shared. Peek beyond the red lantern and create your own delicious izakaya classics at home.
 In the book you will find classic Japanese munchies as well as North American hybrids that combine east and west flavours for fantastic pub fare.

Contents include:
Izakaya! (introduction)
Small plates
Salads
Skewers
Sharing plates
Sweets
Glossary
Index

So take your pub party - or backyard soiree - to the next level with Izakaya. You'll be the talk of the town. 

A little personal information: I was born in Japan (though am not Japanese), Japanese delights hold a special place in my heart. Especially easy to make ones like in the book! Camembert Tempura, anyone? How about Fried Lotus Chips and Japanese Pickles. Or Beef Teriyaki, Miso-Glazed Salmon Skewers, Grilled Eggplant with Soy and Ginger.... is anyone else getting hungry?


Saturday, 16 February 2013

Assyrian Spinach Pies ~ Syrian Sabanrhiyat

It was twenty years ago today.... no, that was Sgt. Pepper. 

Five years ago, Tanna and Karen decided that they wanted an intimate bread baking group, much like a knitting group or book club, but centred around the love and the baking of bread from scratch. They soon had a group of a dozen and, to my great joy, brought me into the fold months later.

It is so wonderful to be part of a cozy group that spans the globe. I have met only one Bread Baking Babe in person so far, but I look forward to eventually imposing on each and every Babe's hospitality. Because at this stage - we are no longer friends so much as we are family. One of the wonders of the internet age - the ability to become close to people in other climates and times zones.

Since Tanna spearheaded this group, it is seems fitting that she has chosen our anniversary bread - Assyrian Spinach Pies. These easy to make and delicious spinach pies are infinitely adaptable and each Babe has modified hers to her own tastes and available ingredients. Mine are fairly close to the original recipe - except that I used frozen spinach, the juice and zest of 2 lemons, and brushed the pies with melted salted butter, rather than spraying them with olive oil as the original recipe states.

We found them a joy to make and super delicious. I froze about 2/3 of them for quick appies for guests and we at the rest in a day and a half. I liked them hot, cold, and room temperature. They are just that good.

If you would like to bake along with us, check out My Kitchen In Half Cups - Tanna for details on how to become a Bread Baking Buddy.

Now, on to the pies!

Assyrian Spinach Pies  ~  Syrian Sabanrhiyat
(Somewhat adapted by me) Original Recipe By: Greg Patent: A Baker's Odyssey: Celebrating Time-Honored Recipes From America's Rich Immigrant Heritage
Yield: 24

Ingredients:
DOUGH

1 package (2 1/4 teaspoons) instant dry yeast ~ 7gm
2 cups warm water (105° to 115°) ~ 480gm
1/2 teaspoon ground mahlab ~ 0.9gm
3 tablespoons flax seed, ground ~ 31gm
5 cups unbleached all-purpose flour, plus more as needed ~ 625gm +
2 tablespoons granulated sugar  ~ 25gm
2 teaspoons salt ~ 12gm
1/3 cup olive oil ~ 72gm

FILLING
1/2 cup extra-virgin olive oil ~ 108gm
1 large yellow onion, chopped ~ 150gm
1 pound  cleaned baby spinach, coarsely chopped ~ 454gm (or frozen, thawed and squeezed)
1 cup  (4 ounces) chopped walnuts
1/2 cup pomegranate seeds ~ 87gm
1 cup crumbled feta cheese (about 4 ounces)
Juice and zest of 2 lemons
1 teaspoon teaspoon freshly ground black pepper ~ 2.1gm
Salt
Melted butter for brushing
Plain yogurt for serving

Directions:

1. Everyone into the pool. Put all the dough ingredients into the stand mixer.
Attach the dough hook and knead on medium-low speed for 2 minutes. Increase the speed to medium and knead for about 5 minutes more, until the dough is smooth, elastic, and just slightly sticky. The dough may not clean itself from the sides of the bowl. Scrape the bowl and dough hook, then scrape the dough onto a lightly floured work surface and knead a few strokes just to get a feel for the dough’s consistency.

2. WASH AND DRY THE BOWL  and rub it lightly with olive oil. Shape the dough into a ball, place it in the bowl, turn to coat, and cover tightly with plastic wrap. Let rise until the dough has doubled in size, about 1 1/2 hours. When you press a finger into the dough and withdraw it, the depression will remain.

3. SCRAPE THE DOUGH onto a lightly floured work surface. Divide the dough into 24 pieces (a scant 2 ounces each =57 grams). Shape into balls, arrange on the floured work surface, and cover loosely with kitchen towels. Let rest for 30 minutes. This will make the dough easy to roll.

4. TO PREPARE THE FILLING, heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender and golden, 8 to 10 minutes. Remove the pan from the heat.

5. PUT THE SPINACH into a large bowl, add the walnuts, pomegranate seeds, feta, lemon juice, and zest and the remaining 6 tablespoons olive oil, and toss to combine well. Taste and add the pepper and salt if needed, keeping in mind that the feta is salty.

6. ADJUST AN OVEN RACK to the center position and preheat the oven to 375°F. Line two large cookie sheets (17 x 14 inches) with cooking parchment. Cut another sheet of parchment and set it aside (or line a third cookie sheet if you have one).

7. TO SHAPE THE PIES, roll a ball of dough into a thin 6-inch circle, flouring the dough and work surface lightly as necessary to prevent sticking. Pile 1/2 cup of the filling, loosely measured, onto the center of the circle, leaving about 1 inch of dough exposed all around. Brush the exposed dough lightly with water. Imagining the circle to be a clock, lift up the edges of dough at the 10 o’clock and 2 o’clock positions to cover the top part of the filling and pinch firmly to seal, going all the way to 12 o’clock. Lift the 6 o’clock position of dough to meet in the center and pinch the two edges firmly to seal. The seams will look like an inverted Y. Set the pie on one of the prepared sheets. Working quickly, form 7 more pies, placing them on the cookie sheet with a little space between them.

8.  TO BAKE THE PIES:
Brush with melted butter or olive oil.
BAKE @ 375°F for 25 to 30 minutes until golden brown.

Notes:


Storing
Leftover pies can be frozen. When cool, arrange them on a baking sheet and freeze until solid. Transfer them to heavy-duty resealable plastic bags and freeze for up to 1 month. To reheat, thaw the pies in their wrapping, then set them on a baking sheet and pop into a preheated 350°F oven for 10 minutes. Serve warm or at room temperature.

 

The Bread Baking Babes


Thursday, 14 February 2013

The Dinner: A Novel by Herman Koch

by Herman Koch
Hardcover, 304 pages

Okay. You know how I am a huge fan of dark fiction. And that I read a lot of dark, Nordic crime fiction. Because of my awe of the highly intelligent and slightly disturbing fiction from the north, I was immediately attracted to this celebrated novel from writer Herman Koch. A little to the south, he is from Amsterdam and has the same multi-layered noir sensibility that I love in the north. I tell you - reading really does open up the map for me.

In The Dinner, we have two couples meeting up at a fine dining establishment. Manners are watched and subtext is everything as they slowly make their way from cocktails to dessert. The story peels away layer by layer like an onion as we learn why they needed to meet that night and how to work out the problems they face. Nothing is what it seems and, like icebergs, what they reveal to each other is just the tip of what lies beneath. 

A fascinating, haunting, dark and even humourous (in a dark way) novel that is like no other I have read before. I will definitely be interested in reading more from this author and exploring other Dutch authors.

A must read!

Photo by Mark Kohn, Hollandse Hoogte
Herman Koch

HERMAN KOCH is the author of seven novels and three collections of short stories. The Dinner, his sixth novel, has been published in 25 countries, and was the winner of the Publieksprijs Prize in 2009. He currently lives in Amsterdam.


Tuesday, 12 February 2013

Nigellissima!

Nigellissima
Easy Italian-Inspired Recipes
by Nigella Lawson

Hardcover, 288 pages

I live for each new Nigella Lawson cookbook. Not only are they stunningly photographed and put together (much like Nigella herself), and have the most delicious recipes, but they are a joy to read cover to cover. Nigella's voice comes through in its characteristic intelligent/wry/flirty purr and you feel like she is talking to you directly.

Hers are the kind of cookbooks you want to read like novels, 
as well as cook from! 

Nigellissima celebrates Nigella's love for Italian cooking with 120 simple but delicious recipes that you can make any night of the week.

Nigella was still in her teens when she ventured off to Italy and learned to cook like an Italian. It is still her favourite of all the world cuisines and lends itself wonderfully to no-fuss recipes that centre around quality ingredients.

She shows you how to stock your pantry to complement your fresh bought groceries to make the most of your cooking on a busy schedule.

Contents Include:
  • Introduction
  • Pasta
  • Meat, Fish & Fowl
  • Vegetables & Sides
  • Sweet Things
  • An Italian-Inspired Christmas

Nigella always wanted to be Italian when she grew up, and so do I. I guess cooking Italian is the closest I will get!

Photo credit: Hugo Burnand.
NIGELLA LAWSON, food enthusiast, television personality and journalist, is the bestselling author of Nigella Kitchen, Nigella Express, Nigella Fresh, Nigella Christmas, Nigella Bites, Feast, How to Be a Domestic Goddess (for which she won the British Author of the Year Award) and How to Eat, which have sold more than 6 million copies worldwide. These books, along with her groundbreaking iPhone app and her television shows on Food Network, E! Entertainment Television and Style, have made her a household name around the world.

Sunday, 10 February 2013

D'Lish Deviled Eggs!

D'Lish Deviled Eggs
A Collection of Recipes from Classic to Creative
by Kathy Casey

Hardcover, 160 pages


I love deviled eggs. I don't think I have ever met one that I didn't love. And one of the fabulous things about them are how versatile they are. Sure, I've made a few different types in my life, but never so varied and creative as the 50(!) recipes that Kathy Casey has presented here in this book dedicated to the deliciousness that is the deviled egg.

Kathy sees eggs as the perfect blank slate for flavour. And not just chicken eggs - she shows you how to cook the perfect duck and even quail egg too! (But most recipes are for regular chicken eggs)

You'll find classic recipes like grandma used to make plus more worldly recipes like Thai Curry-Spiced Deviled Eggs with Shrimp, California Roll Deviled Eggs, or how about a Dirty Martini Deviled Egg?

You'll be the hit of every party with your savvy deviled egg know-how, there's even a Large Batch Deviled Eggs Recipe Template. You know, in case I am coming over.

Biography
Kathy Casey is a celebrity chef, mixologist and pioneer in the bar-chef movement.

She played a key role in bringing Northwest cuisine and women chefs to national prominence and, as one of the first female executive chefs in the United States, she was named one of Food & Wine's "hot new American chefs." She has also been touted as being the original Bar Chef.

A savvy spotter of what's hot in the culinary and cocktail scene, Kathy is a frequent TV and radio guest and speaker on trends. She has been featured in numerous national publications, including Esquire, USA Today, Fortune, People Magazine, Cheers, Food Arts, Food & Wine, Gourmet, Time Out, the San Francisco Chronicle, the New York Times and the Wall Street Journal. She has appeared on such shows as CNN, Good Morning America, Food Network's Unwrapped, the Travel Channel's Cooking Across America, the Larry King Show, Fine Living's Great Cocktails, CBS This Morning and Northern Exposure. You can often catch her on television as a frequent guest chef, mixologist and entertaining expert. Her cocktail show Kathy Casey's Liquid Kitchen™ on Small Screen Network mixes her talent behind the bar and experience as a chef into a creative journey through great drinks inspired by the kitchen. Her radio segment Dishing with Kathy Casey airs weekends on Seattle's KOMO news radio.

Kathy is the owner of Kathy Casey Food Studios® - Liquid Kitchen™, an international agency specializing in delicious creativity: food, beverage and restaurant/hospitality concept consulting, innovation and development; product development; and food and beverage photography, as well as spokesperson work and promotions through social media. Clients such as Fairmont Hotels & Resorts, Ritz Carlton, Mandarin Oriental Hotels, Marriott Hotels, Cheesecake Factory, California Pizza Kitchen, Minute Maid, Sunset Produce, Cuties Citrus, Wonderful Pistachios, Almond Accents, Paramount Citrus, Alaska Seafood Marketing, Costco, Holland America Line, Unilever, Monterey Gourmet Foods, Darden Restaurant Group, IHOP, Brinker International, TGI Friday's, Pappas Restaurants, iSi North America, Cinnabon, and Monin Gourmet as well as spirit companies such as Purity Vodka and Beam, Inc. have sought her development skills, advice and expertise.

Kathy also owns Dish D'Lish® "Food to Go-Go" ® cafes as well as Dish D'Lish branded retail and food-service specialty food products and cocktail mixers.

An accomplished writer, she is the author of ten cookbooks, including the James Beard Award-nominated Kathy Casey's Northwest Table. Her newest book is D'Lish Deviled Eggs. Kathy wrote her feature column "Dishing with Kathy Casey" for the Seattle Times for 12 years; now you can catch her latest Dishing adventures on her blog. Casey also pens the feature column "Shake Swizzle & Stir" for Sip NW magazine and blogs for "Ask the Expert Mixologist" for Food Network Canada as well as Amazon.com. She is also a yearly contributor for the Food & Wine Cocktails annual recipe book.

Kathy was lauded as one of the 50 Best Twitter Chefs by Guide to Culinary Schools; her blog Dishing with Kathy Casey was included in Saveur.com's Sites We Love. Kathy is a frontrunner in social media and, when not dreaming up "the next big thing," she can be found foraging for wild mushrooms, shaking up cocktails with ingredients from her urban garden ... or Twittering way too much.

Catch Kathy on Twitter (@KathyCaseyChef) or blogging at www.dishingwithkathycasey.com or find Sips & Apps and D'Lish Deviled Eggs on Facebook. Watch her cocktail show, Kathy Casey's Liquid Kitchen, on www.liquidkitchen.tv.

For more information, visit www.kathycasey.com or contact info@kathycasey.com

Friday, 8 February 2013

S.E.C.R.E.T. by L.M. Adeline

S.E.C.R.E.T.
by L.M. Adeline

Trade Paperback, 288 pages

No judgments. No limits. No shame.

I have to say, modern erotic fiction is a new genre for me. But it is immensely popular right now and I just had to see what it was all about.

Rather than the spanking books of yore, modern erotica often has a strong woman-empowerment theme throughout the book and that is exactly what S.E.C.R.E.T. is about.

A young woman, widowed at 29 and stuck in a quiet, unexciting, sexless life, becomes fascinated by a vibrant woman and her mate, patrons of the diner she works at. Cassie is transfixed by the electricity that crackles between them and longs for such connection in her own life. When the woman leaves behind a sensual journal of self-discovery, Cassie is hooked. And scared. She soon finds herself involved in a secret society of sexual exploration and empowerment that transforms her very life.

This book will have your heart racing! Not only that, there are more to come. Check out http://www.secretnovels.com/ for more details, and to read an excerpt from the novel.

L. Marie Adeline
L.M. Adeline is a pseudonym for a bestselling author and television producer.

Wednesday, 6 February 2013

The Complete Gluten-Free Whole Grains Cookbook

The Complete Gluten-Free 
Whole Grains Cookbook
125 Delicious Recipes from Amaranth to Quinoa to Wild Rice
by Judith Finlayson

Paperback, 208 pages

 Whole grains! Great for your tummy and overall health and now more popular than ever. Also easier to find, thank goodness. In the old days we generally turned to whole wheat for our whole grain quota but now many people are discovering that a gluten-free diet is best for them. Even people who tolerate gluten benefit from having a diversity of grains in their diet. Whole grains offer essential nutrients and fibre, perfect for natural body rhythm and the feeling of satiety that keeps people from over-eating.

Judith Finlayson offers 125 delicious whole grain recipes, completely gluten-free, to kick-start your whole grain eating. With influences from all over the world, you'll be inspired to make whole grains an important part of your everyday routine.

Gluten-free whole grains include:

 Amaranth * Buckwheat * Corn * Millet * Oats * Quinoa * Job's Tears * Rice * Sorghum * Teff * Wild Rice

There are plenty of recipes for vegetarians, vegans, and omnivores alike. 

Chapters include:

Introduction
What is Gluten and Why Does it Matter?
A Whole Grains Primer
Just the Grains

Bread and Breakfasts
Appetizers
Soups
Salads
Poultry
Fish and Seafood
Meat
Meatless Mains
Sides, Sundries and Basics
Desserts

Diabetes Food Values
Index

Try one of these sample recipes in your home, and commit to more whole grains in your life!

Soba Noodles with Broccoli Sauce
This flavorful combination makes a great light weekday dinner. You can also serve smaller portions as a side dish. It is particularly enjoyable alongside miso-glazed tofu or fish.

Tips
Most soba noodles contain some wheat flour. Those made only with buckwheat are available in Japanese markets or some natural foods stores.
If you are a heat seeker, increase the quantity of chili sauce to suit your taste.
I make this using sambal oelek, which is widely available, but other hot Asian chili sauces, such as chili-garlic and Sriracha, will also work.

8 oz    dried 100% buckwheat soba noodles     250 g
    (see Tips)
1 tsp    sesame oil    5 mL

BROCCOLI SAUCE
3 tbsp    gluten-free reduced-sodium soy sauce    45 mL
1 tbsp    sake or vodka    15 mL
1 tbsp    cornstarch    15 mL
1⁄2 tsp    granulated sugar    2 mL
1⁄2 tsp    hot Asian chili sauce (see Tips, left)    2 mL
    Freshly ground black pepper
1 tbsp    vegetable oil    15 mL
2    cloves garlic, minced    2
1 tbsp    minced gingerroot    15 mL
4 cups    broccoli florets    1 L
2 tbsp    reduced-sodium vegetable or chicken     30 mL
    stock or water
2    green onions, white part with a bit of green,     2
    thinly sliced
    Sesame oil

1.    In a large pot of boiling salted water, cook noodles until tender to the bite, about 7 minutes. Drain, rinse well in cold running water and drain again. Toss with sesame oil. Transfer to a serving bowl or deep platter and set aside.
2.    Broccoli Sauce: In a small bowl, combine soy sauce, sake, cornstarch, sugar, chili sauce and pepper to taste. Mix well and set aside.
3.    In a skillet or wok, heat oil over medium heat for 30 seconds. Add garlic and ginger and cook, stirring, for 1 minute. Add broccoli and toss to coat. Sprinkle with stock. Reduce heat to low. Cover and cook until broccoli is tender, about 5 minutes. Add soy sauce mixture and cook, stirring, until thickened, about 30 seconds.
4.    Arrange broccoli mixture over noodles, sprinkle with green onions and drizzle with sesame oil. Serve immediately or let cool to room temperature.

Makes 4 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.


Salmon Stew with Corn and Quinoa

This tasty stew is easy to make and, with the addition of licorice-flavored Pernod, has a uniquely sophisticated flavor. Add a simple green salad to expand the range of nutrients and bump up the amount of fiber you consume.

1 tbsp    olive oil    15 mL
2 tbsp    finely chopped pancetta or bacon    30 mL
3    leeks, white part only, cleaned and     3
    thinly sliced (see Tips)
1⁄2 tsp    dried thyme leaves    2 mL
1⁄2 tsp    cayenne pepper    2 mL
1    bay leaf    1
1⁄2 tsp    salt    2 mL
1 cup    dry white wine    250 mL
6 cups    fish stock or 3 cups (750 mL) bottled clam    1.5 L
    juice diluted with 3 cups (750 mL) water
2 cups    corn kernels    500 mL
1 cup    quinoa, rinsed and drained     250 mL
11⁄2 lbs    salmon fillets, skin removed and cut into    750 g
    1-inch (2.5 cm) pieces
1⁄2 cup    heavy or whipping (35%) cream or     125 mL
    half-and-half (10%) cream
1⁄4 cup    Pernod, optional    60 mL
1⁄2 cup    finely chopped chives    125 mL

1.    In a Dutch oven, heat oil over medium heat for 30 seconds. Add pancetta and cook, stirring, until it begins to brown, about 3 minutes. (If you’re using bacon, cook until crisp and drain off all but 1 tbsp/15 mL fat from pan before proceeding with recipe.)
2.    Reduce heat to medium. Add leeks and cook, stirring, until softened, about 5 minutes. Add thyme, cayenne, bay leaf and salt and cook, stirring, for 1 minute. Add wine, bring to boil and boil until reduced by half, about 5 minutes. Add stock and corn and return to a boil. Stir in quinoa. Reduce heat to low. Cover and cook until quinoa is almost tender, about 15 minutes.
3.    Add salmon and simmer until opaque and flakes easily with a fork, about 6 minutes. Stir in whipping cream and cook until heated through, about 2 minutes. Stir in Pernod, if using. Garnish with chives.

Makes 8 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Kasha and Beet Salad with Celery and Feta

I love the robust flavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buffet dish.

Tip
Buckwheat groats that are already toasted are known as kasha. If you prefer a milder buckwheat flavor, use groats rather than kasha in this dish. Just place them in a dry skillet over medium-high heat and cook, stirring constantly, until they are nicely fragrant, about 4 minutes. In the process they will darken from a light shade of sand to one with a hint of brown. Groats you toast yourself have a milder flavor than store-bought kasha.

2 cups    vegetable or chicken stock     500 mL
2    cloves garlic, minced    2
1 cup    kasha or buckwheat groats (see Tip)    250 mL

DRESSING
1⁄4 cup    red wine vinegar    60 mL
1 tsp    Dijon mustard     5 mL
1⁄2 tsp    salt    2 mL
1⁄2 tsp    freshly ground black pepper    2 mL
3 tbsp    extra virgin olive oil    45 mL
2 cups    diced peeled cooked beets    500 mL
4    stalks celery, diced    4
6    green onions, white part only, thinly     6
    sliced
1⁄2 cup    finely chopped parsley    125 mL
3 oz    crumbled feta cheese    90 g

1.    In a saucepan over medium-high heat, bring stock and garlic to a boil. Gradually add kasha, stirring constantly to prevent clumping. Reduce heat to low. Cover and simmer until all the liquid is absorbed and kasha is tender, about 10 minutes. Remove from heat. Fluff up with a fork and transfer to a serving bowl and let cool slightly.
2.    Dressing: In a small bowl, combine vinegar, mustard, salt and pepper, stirring until salt dissolves. Gradually whisk in olive oil until blended. Add to kasha and toss well.
3.    Add beets, celery and green onions to kasha and toss again. Chill until ready to serve. Just before serving, garnish with parsley and sprinkle feta over top.

Makes 6 to 8 side servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

 Judith Finlayson

After a long career as an author and journalist, Judith Finlayson decided to transform her passionate love of cooking and interest in the culture of food into a second career. Her slow cooker books, including The Healthy Slow Cooker, 175 Essential Slow Cooker Classics, Slow Cooker Comfort Food, and The Vegetarian Slow Cooker, have sold more than 750,000 copies. Using her recipes, thousands of people have discovered not only how delicious and convenient food prepared in the slow cooker can be, but also how this handy appliance can be used to create an extraordinary range of dishes not typically associated with a slow cooker.

Judith, who is also the author of 125 Best Rotisserie Oven Recipes, The Convenience Cook and The Complete Whole Grains Cookbook, has a long history of community involvement and has served on numerous committees and boards, focusing on the arts and social issues. In 1994, she received the YWCA Women of Distinction Award for her work in communications. Judith, her husband, and daughter live in Toronto, Ontario.