Cookbook Giveaway - Dulce de Leche

Dulce de Leche: Recipes, Stories, & Sweet Traditions by Josephine Caminos Oria is a cookbook and memoir rolled into one. The Buenos Aires born author and founder of La Dorita, a small-batch, all-natural line of dulce de leche products, shares stories and recipes.

For more information on this title, please see our review and recipe post.

We are pleased to offer three copies of this title to our EYB Members in the US.

One of the entry options is to answer the following question in the comments section of this blog post:

What title from the index would you try first?
 

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 29, 2017

 

 

Dulce de Leche by Josephine Caminos Oria

Dulce de Leche: Recipes, Stories, & Sweet Traditions by Josephine Caminos Oria is a cookbook and memoir rolled into one. The Buenos Aires born author and founder of La Dorita, a small-batch, all-natural line of dulce de leche products, shares stories and recipes dating back to when the family moved to America and she cooked by her grandmother Dorita's side.

The book is beautiful with lovely illustrations throughout and includes five recipes for variations of dulce de leche alone! Josephine shares soulful recipes that will start your day off with breakfast and end with a comforting dinner followed by a luscious dessert.  With recipes for Pancetta & Goat Cheese Popovers, Dulce de Leche Chocolate Empanadas, Orange Glazed Roast Turkey and Pepita Granola - this book will supply you with a soulful variety of dishes from Josephine's kitchen.

Special thanks to Burgess Lea Press and the author for sharing this delicious recipe with us. Head over to our contest page to enter our giveaway for a chance at one of three copies. 

PANQUEQUES con Dulce de Leche (serves 10)

Panqueques are one of Gastón's specialties. Should you ask him to share his recipe, he's quick to answer, "It's easy. Three-two-one: three eggs, two cups of milk and one cup of flour." Like my Grandma Dorita's, Gastón's recipes are often vague. Fortunately, I was brought up in a kitchen with ambiguous directions and inexact measurements-puñados, dedos, pizcas y poquitos (handfuls, fingers, pinches and little bits). These panqueques are to the Argentine what crêpes are to the French, but slightly thicker, lighter and fluffier. Panqueques are easy to make and fun to serve; just remember that you'll need to wait a few hours for the batter to chill.

3 large eggs
2 cups milk
1 cup all-purpose flour, preferably unbleached
4 tablespoons butter, melted, plus more for coating the pan
2 tablespoons granulated sugar
¼ teaspoon salt
Traditional or dark chocolate dulce de leche, for serving

Put the eggs, milk, flour, melted butter, sugar and salt in a blender and blend for 30 seconds or until smooth. Scrape down the mixture from the sides of the blender and repeat if necessary. Cover and chill for at least 1 hour (2 hours is preferable) and up to 24 hours.

If the chilled batter has separated, gently stir it until it comes back together. Lightly butter a 6- or 7-inch nonstick pan and heat over medium-high heat until hot. Lift the pan from the heat and pour in 2 to 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Return the pan to the heat and cook the panqueque until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and, using your fingers or a spatula, flip over the panqueque and cook the other side for about 15 seconds, or until lightly browned.
Make more panqueques with the remaining batter in the same manner, wiping the pan with butter (we peel back the paper on the stick of butter and wipe it on the pan), as needed, and stacking the panqueques after they are cooked.

To serve: Spread the top of each panqueque with about 2 teaspoons of dulce de leche and fold or shape as desired.

The unfilled stack of panqueques keeps, wrapped in plastic wrap, in the refrigerator for up to 3 days. Spread with dulce de leche just before serving.

Photo Credit: Kathy Wolfe
Text Credit: c/o Burgess Lea Press, an imprint of The Quarto Group

 

Students' food stories create a unique cookbook

 recipe cards

As we saw yesterday with Jenny's post about how she became a cookbook collector, when someone shares her love of food and cookbooks it resonates with others. Recently, a charter school in Washington, DC used this concept in a project to help students improve their writing skills, and in the process created a cookbook filled with memories.  

The Capital City Charter School's student body is very diverse - many of its 981 students are first-generation Americans whose families hail from all across the globe. When it came time for a book project for the junior class, the sponsors of the project settled on a topic that would bring this diverse group together: food. They asked each student to choose a family recipe that had a story behind it and write an essay about the dish. 

The result was a collection of 81 recipes from many different cuisines, each with a heartfelt explanation about why the food was important to the writer. The capstone for the project involved sharing all of these recipes, with the students hosting a potluck and each bringing the dish that was the subject of their essay. The NPR article shares five excerpts from the cookbook so you can get a taste of the cookbook. If you want to read more, head over to the project's website, where you can find all 81 of the recipes and stories from the cookbook, which was titled Delicious Havoc.

Dinner Changing the Game - Melissa Clark

Dinner: Changing the Game by Melissa Clark delivers 200 recipes in her newest release each promising a fantastic dish that is so satisfying and flavor-forward it can stand alone - or be paired with a simple salad or fresh bread on the side.

This title is organized by main ingredient - chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads and have so many delicious options that you will never face the age-old dilemma "What's for dinner?" Melissa Clark evens out the playing field and levels up our cooking game with great recipes and tips.

Dinner Changing the Game is a comprehensive yet approachable guide that reflects the way Melissa cooks at home for her family and on those rare nights when she's alone. Beautiful photographs by the talented Eric Wolfinger bring the recipes to life. This title is a must have for cooks who are responsible for daily meals. I particularly love the variety of recipes for chicken dishes and the many vegetarian options. I have the last of the blood orange crop on my table and am going to make the Blood Orange Chicken with Scotch Whiskey and Olives for Sunday dinner because it looks amazing. 

Melissa's previous titles and her two newspaper columns, A Good Appetite and What's for Dinner are indexed for our members. Two clicks and all the recipes from both columns can be added to your bookshelf. Be sure to check out Melissa's events that are planned to promote this title.

Special thanks to Clarkson Potter and Melissa Clark for sharing the gorgeous cover recipe with our members (well maybe I'll make that instead). There is the only problem with the book - so many wonderful choices you will have a hard time deciding which recipes to break out first. Be sure to head over to our contest page to enter our giveaway for three copies of this book. 
 

HARISSA CHICKEN 
with Leeks, Potatoes, and Yogurt
 
One of my all-time favorites, this sheet-pan supper has it all-spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of salted yogurt and plenty of fresh bright herbs. It's a little lighter than your average roasted chicken and potatoes dinner, and a lot more profoundly flavored. 
The key here (and with all sheet-pan suppers) is to make sure the ingredients can all cook together on the same pan. This means cutting sturdy, denser things into smaller chunks that will cook at the same rate (chicken, potatoes), and adding the more delicate ingredients (here, the leeks) toward the end so they don't burn. Another important note: don't overpopulate the pan. You need to leave space between things so ingredients can brown and crisp rather than steam. If you want to double the recipe to feed six, you can, as long as you spread everything out in two pans rather than crowding them in one.
 
1½ pounds bone-in, skin-on chicken thighs and drumsticks
1¼ pounds Yukon Gold potatoes, peeled and cut into 1 × ½-inch chunks
3 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 tablespoons harissa
½ teaspoon ground cumin
4½ tablespoons extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
½ teaspoon grated lemon zest
⅓ cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)
1 small garlic clove
1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
Fresh lemon juice, as needed
 
TOTAL TIME: 1 HOUR + 30 MINUTES MARINATING
SERVES 3
 
1. Combine the chicken and potatoes in a large bowl. Season them with 2½ teaspoons of the salt and ½ teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
 
2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1½ tablespoons olive oil.
 
3. Heat the oven to 425°F.

4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
 
5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
 
6. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.

Recipe shared with permission of Clarkson Potter and photo credit to Eric Wolfinger.

Cookbook Giveaway - Dinner Changing the Game

Dinner: Changing the Game by Melissa Clark delivers 200 recipes in her newest release each promising a fantastic dish that is so satisfying and flavor-forward it can stand alone - or be paired with a simple salad or fresh bread on the side.

Melissa's previous titles and her two newspaper columns, A Good Appetite and What's for Dinner are indexed for our members. Two clicks and all the recipes from both columns can be added to your bookshelf. Be sure to check out our events calendar to learn where Melissa will be promoting her title.

For more information on this title, please see our review and recipe post

We are pleased to offer three copies of this title to our EYB Members in the US.

One of the entry options is to answer the following question in the comments section of this blog post:

What title from the index would you try first?
 

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 29, 2017




Featured Cookbooks & Recipes

Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection?  You can do this even if you have a free membership! 

Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.)

All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf.

Happy cooking and baking everyone!

 

From blogs:

Cardamom Vanilla Bean Toasted Coconut Shortbread from indexed blog Savory Simple

 

 

From AUS/NZ books:

5 recipes from Smith & Daughters: A Cookbook (That Happens to Be Vegan) by Shannon Martinez & Mo Wyse

Enter our Smith & Daughters GIVEAWAY! (US only)

 

 

From UK books:

5 recipes from Provence to Pondicherry: Recipes from France and Faraway by Tessa Kiros

Enter our Provence to Pondicherry GIVEAWAY! (US only)

 

 

From Canadian books:

9 recipes from Araxi: Roots to Shoots: Farm Fresh Recipes by James Walt & Andrew Morrison

Enter our Araxi GIVEAWAY! (US/CAN only)

 

 

From US books:

10 recipes from Gather by Gill Meller (first published in the UK)

Enter our Gather GIVEAWAY! (US only)

 

4 recipes from Onions Etcetera: The Essential Allium Cookbook: More Than 150 Recipes for Leeks, Scallions, Garlic, Shallots, Ramps, Chives and Every Sort of Onion by Kate Winslow & Guy Ambrosino

Enter our Onions Etcetera GIVEAWAY! (US only)

 

7 recipes from My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen with Dozens of Variations by Patricia Wells

Enter our My Master Recipes GIVEAWAY! (US only)

 

10 recipes from My Two Souths: Blending the Flavors of India into a Southern Kitchen by Asha Gomez

Enter our My Two Souths GIVEAWAY! (US only)


Building a better bagel

 Homemade bagels

Yeast breads intimidate many otherwise competent home cooks. There are so many variables that can affect how the bread turns out: humidity, ambient temperature, proofing times, kneading issues, and more. This is especially true when it comes to bagels, which have a stiff dough unlike any other. Despite these issues, you can make great bagels at home, promises Stella Parks. She offers a guide to troubleshoot the most common bagel mistakes

Parks has developed a bagel recipe that she claims will overcome many of the pitfalls that can arise when baking these delicious golden rings. One of the problems that often perplexes beginners is how to achieve the best shiny, crisp crust. The dough needs to be stretched fairly taut to achieve the "crispy, crackly micro-bubbles" that are the hallmark of a well-made bagel. 

You can make sure this occurs by shaping the bagel properly and by developing sufficient gluten in the dough. As to the latter, using the wrong flour is one common problem, but under-kneading is even more of an issue. It can be difficult to work the dough enough by hand or even with a stand mixer to achieve sufficient gluten devleopment. Unless you want a physical workout - it can take up to 45 minutes of hand kneading - Parks recommends using a food processor to achieve the same result in a fraction of the time. 

She also provides tips to help you avoid dense bagels and dull, matte crusts, plus how to avoid hitting a few other stumbling blocks. Read all of the tips at indexed blog Serious Eats

Photo of Homemade bagels from Serious Eats by Stella Parks 

The Making of a Cookbook Collector

Does this statement remind you of a country song? I was a cookbook lover before cookbooks were cool. When I first started The Cookbook Junkies over a decade ago - it was slow going. Comments such as "why do we need cookbooks you can get everything online" "you don't need them they just take up space" and then bang about four years ago we exploded everyone was in agreement - we need books to hold in our hands, to dream and be inspired by and mostly to feed and nurture our family and friends. 

From as early as I can remember - I have had an affinity for books. Books were an escape from parents that didn't allow me to have friends or be out of the vicinity of their twisted judgment and controlling minds. Gone with the Wind was the one book I owned. I read it over a hundred times - I would lose myself in those worn pages and it is one thing I still own from my early childhood - that tattered copy.

My love of cookbooks bloomed when I was a teenager. I graduated high school at seventeen, moved out of mother's home and was working full time for an oncologist. To earn extra money, I started babysitting for the Doctor and his wife.  On those nights of babysitting the girls and doing my laundry, I remember the great leftovers that could be found in their fridge. I had never eaten anything that tasted like those leftovers - seafood and different vegetables - ingredients that were foreign to me.

My mom wasn't much of a cook. Never was there anything exotic in her rotation of chicken, meatloaf, spaghetti - and by no means were there any fresh herbs or spices in those dishes. Her ingredients of choice were always Ragu and copious amounts of salt.  I do remember she made great homemade fries….fried things were her specialty. It's hard to mess up french fries. There wasn't money to go to a restaurant or even order take out, so I was under the impression that food was genuinely bland and flavorless, processed and frozen.

When the doctor's wife went through her cookbooks to thin them out - she gave me a stack.  She was my gateway to becoming a cookbook junkie. I still have one of those books - Miss Hullings' Cookbook.  Miss Hullings' Restaurant was a famous restaurant in St. Louis, my hometown. One of my first jobs in St. Louis, after the doctor, was for a law firm and my boss was like a father figure and would take me to lunch at Miss Hullings and the French Onion Soup - was incredible. Trips to Charlie Gitto's on the Hill with other office staff were a treat as well. The first time I had pesce there I was blown away and then toasted ravioli - I thought I hit the big time.

Cooking became a therapy for me - a way to connect with people and something I was really good at with no training save those those cast off cookbooks I held onto. Now when I look at my shelves of cookbooks, I see a world of possibilities. I see travel to other countries, a connectivity to other cultures and people and a true love of the written word. Do these books fill our house? Yes, but I don't see them as clutter - I see them as opportunities. Surrounded by cookbooks and things I love (like French cookware), I feel like I belong to something. It may come from a background of being abused and doing without for so much of my early life - but having these things bring me comfort. There are not stacks of newspapers or magazines lying about or herds of cats roaming the house, just shelves of books and a few stacks as well. Life is fleeting and if we do not surrounded ourselves with things and people we love - what purpose is there? As my bio here at Eat Your Books states, "She spends her time writing, cooking, baking and hoping that she isn't discovered under a pile of cookbooks. Her tombstone will read "she was always buried in cookbooks."

A few months ago I wrote about the contributing factors that make a good cookbook and came across it again which spurred me to share this re-hash of a post I shared on my blog. I am also sharing the piece on The Cookbook Junkies from the Parker paper to explain why my little group of 42,000 cookbook lovers means so much to me and now my cookbook family has grown through Eat Your Books. Facebook statuses remind me of the connections I've made through food and cooking and also re-affirm that people who love to cook are good people.

What is your cookbook story? How did you begin down this delicious road? How many cookbooks do you have? I am working on a project and would love to collect as many stories as I can. I would so appreciate your comments here. Enjoy your weekend and cook something great for those you love. 

 

Ina Garten announces a new show


Cooking for JeffreyLooking for a good new cooking show to watch? Keep your eyes on Food Network, because Ina Garten has just announced that she's working on a new show that will air on the cable channel. It appears that the series, titled 'Cook Like a Pro', is already in production and will likely premiere in May of this year.

Garten, author of last year's blockbuster cookbook Cooking for Jeffrey (nominated for a James Beard award), shared the news via Twitter earlier today. She captioned a photo with "Fun today filming with Lidey for my new series 'Cook Like a Pro' on @FoodNetwork!"

There has been no official announcement from the network, nor did the chef elaborate on what to expect from the show. There may be clues in the photo Garten shared on Twitter, however. The picture includes the chocolate chevron cake she posted on Instagram earlier this month, in which she uses a simple technique to achieve sophisticated results with the cake's icing. Perhaps that contains a hint of what's to come in her new show. 

Scraps, Wilt + Weeds

Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong embraces the no-scrap-left- behind culinary trend with recipes that will surprise and excite you.

Refslund, the talented chef and co-founder of NOMA along with Wong, author of Foraged Flavor, provide advice on how to throw away less - from preserving food to creatively using parts of ingredients that people commonly overlook. The authors give a whole new meaning to whole food cooking. For example Skillet-Roasted Cauliflower Cores & Leaves with Brie, Broccoli Stems with Lardo & Fresh Coriander Seeds, and Flat Bread and Day-Old Bread Porridge will have us envisioning new ways to throw out far less.

For a book on trash cooking, it certainly is beautiful with photographs of dishes that would rival any fine dining experience. What is most appealing is the permission to use less than perfect ingredients for instance - ugly garlic - shriveled is fine. As cooks we are often told to use the finest most perfect ingredients and I love being told that imperfect is not only acceptable but encouraged. The advice on how to forage and find uses for those riches found in nature is very interesting. In a world where so many people go hungry, this is a book and lifestyle more of us need to embrace. 

The authors were gracious enough to answer a few questions about their new cookbook and the trashing cooking movement. Please be sure to head to our contest page to enter our giveaway for one of three copies of this cookbook open to our members in the US and Canada. 
 

Q: First, let me thank you for allowing me to ask a few questions about your new book for our members. Scraps, Wilt + Weeds Turning Wasted Food into Plenty is a gorgeous book. How did the idea come about to do a cookbook devoted to Trash Cooking?

A: Thank you for your interest! The book stemmed from a common philosophy that we share about discovering the deliciousness of underappreciated "wasted" foods, whether a wild weed or an unused part of a plant or fish. It's at the core of how we each live in our separate domains: Mads as an innovative chef with respect for the whole produce as found in nature and Tama in making a living gleaning the unwanted weeds that people would ordinarily stomp on.

We've been working together now for years and it came up in a conversation and Mads said "oh yah Trash Cooking" let's do it!

Q: I love the concept of utilizing normally wasted food but I am a tad put off with the term Trash Cooking - are you finding any resistance with that terminology or are people embracing it like the Dumpster Diving movement?

A: Yes well there was an ongoing debate about the title of the book for that very reason. People have different reactions and we don't want them to be put off by choice of words.

The book is actually a push back on the use of language to make a value judgment about what we eat and what we don't eat:  what we choose to call "Trash": what food people "value" and what they throw out.  So what we really want is for people to question their own prejudices: why do carrot peels fall under the label of "trash" and fake baby carrots already peeled and reformed in a glossy plastic package fall under the category of "good produce"? And in fact to the contrary those peels that are thrown away may actually have more nutrition and flavor in them.

It's also to recognize that in other times and places in the world  what Americans may perceive as  "trash" is relished as great cuisine.

Q: I'm sure it is more difficult to write recipes that involve scraps than having an entire stocked pantry and refrigerator at your disposal. Did you find you had to dig deep in your creative minds to fill this cookbook - or did the process flow easily? I, myself, am a huge leftover wizard - I love recreating something new from yesterday's dinner.

A: Haha, frankly sometimes it was touch and go. Sometimes Mads would have "recipe" block and other times it would be "pumpkin marathon day". But it really wasn't that difficult because people have been cooking around the world from scraps forever: the "other ways to use" and the leftovers section are really just a compendium of time honored methods.

Q: How difficult a challenge was it to create recipes that would appeal to the masses utilizing these forgotten ingredients? In that vein, which recipe in the book was your biggest surprise success? Are there any recipes or ideas that failed?

A: Most of the recipe selection challenges ended up being ironed out through the testing process. Everything had to work in a timely manner in a home kitchen. There were definitely some flops or too difficult to recreate recipes such as one where Mads made a nuka pot with potatoes that took months. In countries where nuka is part of the regular culture it may be less of an effort to watch and turn nuka but when the testers forgot to turn it daily, and it got moldy, we decided to mention the method but not include the recipe.

The surprise success was the miso, sprout and banana recipe. Testers complained about why they had to make it and then ended up screaming about how they couldn't believe how good it was. Or the wheat bran ice cream recipe which is crazy good. It's another reason we included some of the testers notes in the recipes to the book so readers could experience along side testers actual reactions.

Q: For someone new to this idea of Trash Cooking which recipes would you point to first in the title? What tips would you give to the home cook on how to get started utilizing all of the components of a particular ingredient?

Try the celery scraps pesto. Its so easy and Tama's personal favorite. We made it so many times and the romaine lettuce bottoms recipe with the romaine lettuce sauce!

Tips are not to become too much of a slave to a recipe. We realized that a lot of waste is if you a recipe calls for ½ cup of parsley but you have only 1/3 cup and you don't feel you can make it unless you go to the store and buy more. Also, if you are cutting off the stem of broccoli to cook the flowerheads, put the stems back in the fridge  in a plastic bag and make it a few days later. You don't have to cook everything all at once.

Q: I appreciate the movement you have started - and have the utmost respect for you as chefs and writers. We here at, Eat Your Books, are cookbook lovers - can you tell us about your favorite titles or culinary heroes?

We don't wish to take any credit for starting a movement. Rather, our approach is to express humbleness for time honored traditions and cultures that do not waste food.  Our hope is that this book can serve as an initial blueprint to, give people some inspiring and practical tips as to how they can eat better, have an impact on an enormous world problem of food waste, and have a little fun doing it.

Tama: loves Ottolenghi's Plenty More!  Also Fuschia Dunlop's cookbooks. The Wongs cook a lot at home so we want books that are a bit "beyond basic". We also still cook from Foraged Flavor every year as the seasons come and go. The recipes are pretty classic and not trendy.

Q: Thank you again for your time and for creating this beautiful book? Tell us, are there plans for a sequel? 

We put so much content in to this book we are not thinking of any sequels!

 

 

Seen anything interesting? Let us know & we'll share it!

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