Simple Green Suppers - Susie Middleton

Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals by Susie Middleton demonstrates how easy it is to add more seasonal vegetables to your menus by pairing them with staple ingredients such as noodles, grains, beans, greens, toast, tortillas, eggs, and broth. With 125 recipes for flavorful and veggie-forward dishes, tips on keeping a flexible and well-stocked pantry, and make-ahead and streamlining strategies this is the book that will guarantee that more vegetables will make their way to your plates in the most delicious manner.

With Susie's expertise, vegetarian suppers are vibrant, full of flavor and substantial. Cookbooks that focus on a more plant based fare have become more attractive to me - due in part to the amazing chefs who are putting out crave-worthy recipes. Spring Farmers' Market Stir-Fry (baby Japanese turnips, radishes, and soba), Stir-fried Greens, Mushrooms and Udon Noodles with Spicy Ponzu Sauce, and Baby Potato, Greens, Garlic and Chickpea Hash are just a few examples of the recipes in this beautiful book.

Susie is the author of three other cookbooks that are also ndexed for our members - all with the same quality of delicious, good-for-you food. She states that Simple Green Suppers is about cooking - "about the sensual pleasure and physical satisfaction you get from cooking, from feeding yourself and others well." The bonus is that the dishes in this book can be on the table in under 45 minutes and many in under 30 with make-ahead suggestions to help cut even more of that time off during busy weeknights. 

Special thanks to Roost Books for sharing the following delicious recipes with us today. Be sure to head over to our contest page to enter our giveaway featuring five copies of this title open to US and Canada members.

Warm Ciabatta Toasts with Lemony Chickpea Hummus and Sautéed Veggies 

Ciabatta-crisp on the outside, airy and chewy on the inside-is my favorite bread (as you might have already guessed), and I always keep a sliced loaf in the freezer. Then, on a cool night, I can make one of these savory toasts, with my Lemony Chickpea Hummus, a topping of sautéed veggies, and a garnish or two. (There are lots of combos-the choice is yours.) You might not think of pairing hummus with cooked vegetables and warm toast, but hummus is actually delicious as a cool-weather condiment. Try these toasts with a combination of brussels sprouts, shallots, and pine nuts, with a topping of kale and roasted chickpeas, or with any of the combinations suggested here. (Warm hummus is also delicious with melted butter-yes!-especially brown butter, so I've included instructions for making a super-quick batch of "brown-butter nuts" to top the veggies with.) These toasts are also great with Quick-Roasted Cherry Tomatoes. Any way you make them, these toasts are a compact and satisfying supper. Double or triple the recipe as you like.
 
Makes 2 toasts

2 slices of ciabatta (¾ to 1 inch thick and 6 to 7 inches long, cut at a sharp angle)
1 to 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt or sea salt
⅓ to ½ cup Lemony Chickpea Hummus (recipe follows) 
1 teaspoon to 1 tablespoon unsalted butter (optional)
1 cup very thinly sliced veggies (choose one or two of the following: kale or collards, brussels sprouts, broccoli raab (tender tops only), broccoli or cauliflower, carrots, peppers, shallots, onions, mushrooms, baby spinach or chard leaves, or whole shishito peppers (see Note)
1 tablespoon pine nuts or sliced almonds (optional)
¼ teaspoon freshly grated lemon or lime zest (optional)
2 tablespoons Roasted Chickpeas (optional)
Pea shoots, fresh Italian parsley leaves, or baby greens (optional)

1. Move an oven rack to the top position, 4 to 5 inches from the broiler element, and preheat the oven broiler to high. Brush the ciabatta slices generously with oil on both sides and sprinkle with salt. Arrange on a baking sheet. Broil until the tops are golden brown, about 2 minutes. Flip the slices over and toast the other side until golden, 1 to 2 minutes more.

2. If the hummus is chilled, gently warm it: You can warm it on the stovetop in a small covered saucepan over very low heat, uncovering frequently to stir. Alternatively, you can microwave it on high for a few seconds.

3. In a small nonstick skillet, heat 2 teaspoons of oil (or 1 teaspoon of oil and 1 teaspoon of butter, if desired) over medium heat. Add the veggies and a pinch of salt and increase the heat to medium-high. Cook, tossing frequently, until the veggies are limp and browned around the edges, 2 to 6 minutes, depending on the type(s) of vegetable. (Thinly sliced hearty greens need only 1 or 2 minutes to glisten and wilt.) Remove the pan from the heat.

4. If you like, you can use the skillet to make "brown-butter nuts" at this point: Transfer the veggies to a plate, then heat 2 teaspoons of unsalted butter in the skillet over medium-low heat. Add the pine nuts and cook until lightly browned, 4 to 5 minutes. Remove the pan from the heat.

5. Spread 3 to 4 tablespoons of hummus on each piece of toast. Top with the sautéed veggies and spoon the brown-butter nuts over (if using) and/or sprinkle with the roasted chickpeas. Scatter the lemon or lime zest over all, and garnish lightly with the pea shoots (if using). Serve right away.

Note: The combinations for this dish are endless. Here are some of my favorites:
  • Lemony Hummus with Sautéed Kale, Brown-Butter Pine Nuts, and Lemon Zest 
  • Lemony Hummus with Brussels Sprouts, Shallots, and Almonds
  • Lemony Hummus with Sautéed Shishito Peppers, Lime Zest, and Parsley 
  • Lemony Hummus with Broccoli Raab, Onions, and Roasted Chickpeas
  • Lemony Hummus with Cauliflower, Chard, and Chickpeas 

Lemony Chickpea Hummus

Hummus has a lovely texture and flavor when made from freshly cooked chickpeas but it is also perfectly delicious when made from canned chickpeas. If you do cook the chickpeas yourself, save a little of the cooking water to make the hummus. I find that a little extra water added at the end of pureeing gives hummus a particularly light and fluffy texture. My friend Eliza (who tested every recipe in this book) created this hummus with a generous measure of lemon and a bit of cumin (you'll love it!).

Makes 2¼ cups

2 cups cooked chickpeas or canned chickpeas, drained and rinsed
¼ cup tahini (see Note)
⅓ cup freshly squeezed lemon juice, plus more to taste
¼ cup plus 2 tablespoons chickpea cooking liquid or warm water 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1½ teaspoons minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon ground cumin
Cayenne
Coarsely chopped fresh cilantro or parsley (optional)

1. Put the chickpeas, tahini, ⅓ cup of lemon juice, ¼ cup of the cooking liquid or water, and 2 tablespoons of the olive oil into the bowl of a food processor and process until well combined. (It will still be a little rough.)

2. Scrape down the sides of the food processor and add the garlic, salt, cumin, and a small pinch of cayenne and process again until smooth. Taste for lemon and salt, and add more if needed. Add the remaining 2 tablespoons of cooking liquid and process until light and fluffy. (Add a little more liquid or water if needed.)

3. To serve, scrape the hummus into a bowl, sprinkle with a pinch of cayenne, and drizzle with olive oil (about 1 to 2 tablespoons). Garnish with cilantro if desired. If making hummus ahead for toast or other use, scrape the hummus into a refrigerator container and drizzle with olive oil to cover. Cover and keep for up to 1 week in the fridge.

Note: If you are opening up a new can of tahini and the solids are very hard to mix with the liquid, scrape everything out into a food processor or blender and process until well combined and smooth.

From Simple Green Suppers by Susie Middleton© 2017 by Susie Middleton. Photographs © 2017 by Randi Baird. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. 

Shanghai in 12 Dishes - Leanne Kitchen - Giveaway

Shanghai in 12 Dishes: How to Eat Like You Live There by Leanne Kitchen is not a cookbook but a guide to eating your way through this vibrant city. Aimed at travelling food lovers, this book assumes you're visiting Shanghai for a limited period and don't have time to waste. You don't need to be overwhelmed with endless listings, options and recommendations; you just want a reliable entree into the local dining scene so you can cut right to the chase and this book will do that with beautiful photographs and insider information.

We are pleased to offer two copies of this book title to our EYB Members in New Zealand and Australia only (one for each location). One of the entry options is to answer the following question in the comments section of this blog post.

Have you ever been to China?

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 June 29th, 2017.

 

Little & Friday - Kim Evans

Kim Evans started Little & Friday in 2007 in a small vacant butcher's shop  in Auckland, making everything from scratch and open only on Fridays. A decade later, she now operates four busy stores open 7 days a week. And even though she doesn't live up to either portion of her cafe's name, she still serves up food straight from the oven to the customer using an abundance of fresh, free-range and organic produce.

For those of us who wish to sample the dishes that made Little & Friday what it is today and can't visit one of the cafes, Kim Evans has written three cookbooks:   Treats from Little & Friday, Little & Friday Celebrations and Little & Friday Every Meal. Last year while reading about Every Meal, I had to order all three and I was thrilled when I received them. I will share a little about each title and as always you can click the book title to see the full index of recipes or use our BUY BOOK button to order your own copies. 

Treats from Little & Friday delivers over eighty recipes for baked treats both sweet and savoury. Potato, Blue Cheese & Prosciutto Galettes, Walnut and Caramel Tarts and Pistachio Shortbread Crescents are a few examples of the recipes here. I love everything about this book from the gorgeous photographs, the ability to be able to experience a taste of a far-away restaurant and the uniqueness and classic offerings that are shared make this a book that any baker will appreciate. 


Little & Friday Celebrations
 is all about the food we share with family and friends on special occasions - birthdays, holidays and even movie night can be an occasion worth celebrating. From a stunning Blueberry Poppy Seed Loaf, to individual party-perfect offerings of Roasted Potato Stacks, Pea and Mint Risotto Cakes and Berry Cheesecakes, to a Cardamom and White Chocolate Wedding Cake - Kim covers all bases for making life's special occasions, and those ordinary ones, seem more special.


Little & Friday Every Meal
 offers readers a selection of the most popular meals on the Little & Friday menus. Fig Bread, Fennel and Lemon Pasta Salad, Spiced Thai Pork Meatballs and Udon Noodles with Ginger Soy Broth are examples of the recipes that are served up for lunch and dinners. 

A varied and wonderful collection of recipes await you in these lovely titles from Little & Friday. There are certain criteria that a book must meet to stay in my collection -- thoughtfulness to the quality of recipes, uniqueness and variety, sweet and savoury are a plus and photographs seal the deal  - these three titles check all the boxes.

Special thanks to Penguin Random House New Zealand for sharing the Sausage Rolls recipe with our members and for providing a set of the Little & Friday books for one lucky member in New Zealand or Australia. Be sure to head over to our contest page to enter our giveaway.

Sausage Rolls 
MAKES 6
FILLING

2 tsp fennel seeds
¾ cup shelled pistachio nuts
1kg free-range pork sausage meat
½ cup grated Parmesan
4 tbsp apple or pear chutney
¼ cup finely chopped
fresh sage
salt and freshly ground
black pepper, to taste

EGG WASH
1 egg
1 tbsp cream

PASTRY
GARNISH (OPTIONAL)
6 sage leaves

1. Preheat oven to 200°C. Line a baking tray with baking paper.

2. Lightly toast fennel seeds by dry-roasting them in a frying pan for a few minutes, stirring regularly to avoid burning. Allow to cool, then grind with a mortar and pestle or in a spice grinder.

3. Lightly toast pistachio nuts in a frying pan for a few minutes, stirring regularly to avoid burning. Allow to cool, then chop roughly.

4. Gently combine filling ingredients. Fry a small amount of the filling mixture, then taste and adjust seasoning if necessary.

5. Lightly whisk eggs and cream together to make egg wash.

6. Cut the 30cm x 40cm pastry sheet in half lengthways, to make two long rectangular strips measuring 15cm x 40cm.

7. Lay one pastry strip across a lightly floured bench with the long side towards you, and shape half the filling mixture into a sausage along the middle of the pastry. Paint a line of egg wash along one side and roll the pastry to tightly enclose the filling. Repeat with the other sheet of pastry and remaining filling.

8. Cut each log into three even-sized pieces and put sausage rolls, seam-side down, on the prepared baking tray.

9. Score tops of sausage rolls twice with a sharp knife, brush with egg wash and decorate with a single sage leaf if desired.

10. Bake for 20-25 minutes until golden brown.  

Recipe extracted from Little & Friday Every Meal  by Kim Evans and Sophie Beck, published by Penguin NZ, RRP: $50.00. Photography by Lottie Hedley. 

 

Artisanal Burger by Enzo De Angelis and Antonio Sorrentino

Artisanal Burger: 50 Italian Twists on an All-American Favorite by Enzo De Angelis and Antonio Sorrentino offers recipes for hamburgers stemming from traditional Italian cuisine alongside recipes for French fries, salads, and sauces.

No longer the humble fast food iconic offering, burgers have entered gourmet status. With this beautiful book, you can mix up the burger with Italian flavors, artisanal breads and a range of toppings to make you the envy of all the backyard parties this season. Rosemary sauce, carrot and cumin mayonnaise, redcurrant glaze and walnut pesto are just a few offerings from the condiment section that on their own will elevate your burgers. In the mood for something different, the goodyburger with rosemary, pork and a cherry sauce is one option or if you wish to stay more traditional - the loungeburger made with a beef patty and the addition of prosciutto and provolone strays far enough to make it special but not too far to upset traditionalists.

This is the ideal gift for dad for Father's Day or the perfect hostess gift for your favorite burger guru. Special thanks to the publisher for sharing one of the gourmet burgers here with us today. Be sure to head over to our contest post open to US and Canada members for a chance to win a copy of Artisanal Burger.

Upperburger

1 bun
1 zucchini
1 leaf iceberg lettuce
1 lemon
1 clove garlic
30 g curry sauce
butter
extra-virgin olive oil
salt
shrimp patty
150 g peeled shrimps
50 g potatoes
fresh coriander
double salt
black pepper
Prepare the curry sauce (see "below").

Spread a layer of double salt on an oven tray. Wash the potatoes and place them on the tray and cook in the oven at 180°C for about 1 hour. Once cooked (test using a toothpick), allow them to cool and then peel them.

To make the carpaccio of the zucchini cut them into ribbons, blanch them in a hot skillet and season with olive oil, garlic, salt and lemon zest.

On a cutting board coarsely chop the shrimps with a knife, add the freshly chopped coriander, adjust for the salt and black pepper crushed coarsely.

In a bowl, mix the chopped shrimp with the coarsely chopped potato.

Using a slightly greased round pastry cutter 12 cm in diameter, shape the patty and cook it on a smooth griddle. Allow two or three minutes per side for it to cook till rosy.

Cut the bun in half, spread the two slices with a little softened butter and brown them in a nonstick skillet.

Put the base of the bun on a cutting board, spread it with the curry sauce, add a sprig of julienned iceberg lettuce, then add the patty and the carpaccio of zucchini.

Spread the other half of the bun with curry sauce and cover the burger.


serve with TRAMINER AROMATIC WHITE WINE

Curry Sauce

150 g mayonnaise
150 g yogurt
1 apple
½ onion
5 g curry powder
30 g butter, clarified if possible

Heat the butter in a pan, add the diced onion and apple. Cook till soft, adding water as needed, and mix in the curry powder. Once cooked allow to cool, then blend lightly and at the end mix in the yogurt and mayonnaise with a spatula.
 

 

My Greek Family Table - Maria Benardis

My Greek Family Table: Fresh, Regional Recipes by Maria Benardis is a re-release of the 2009 original edition.

This book shares the stories of Maria's summers cooking at her grandmother's elbow on the Greek island of Psara, and places an emphasis on eating for health and well-being. As Maria says, "This book is as much about the importance of the family and friends who share our table as it is about food." 

Recipes for Chicken with Herbed Feta Crust, Deep-Fried Artichokes with Yogurt and Walnut Dip, and Lamb with Avgolemono (egg and lemon sauce) along with others will tempt you to plan a Greek feast soon. The recipes also share sidebars detailing the specific health benefits of each ingredient. 

The "Sweets and other Special Things" chapter includes such recipes as Koulourakia (Greek butter cookies), Loukoumades (Greek-style doughnuts) and Greek Yogurt Cake with Ouzo and Lemon Syrup and of course Baklava. I particularly love that a number of her recipes begin with "My Aunt's....". It is so important to have family recipes that are shared and passed down. Food made from the recipes of loved ones helps us to keep those memories close. Maria has an event planned in New York on the 27th of June, more information can be found on our calendar.

Special thanks to Countryman Press for sharing the Lamb Filo Parcels recipe with our members. Be sure to head over to our contest page to enter our giveaway for five copies of this title. 

Lamb Filo Parcels
Serves 4

I love filo pastry. When I am unsure of what to cook, I toss together all the ingredients I have in the fridge (in this case, leftover baked lamb) and wrap them up in filo. A few minutes later I have a meal made in heaven! These parcels are main-meal size, but you can make smaller ones in any shape for a meze. 
2 tablespoons extra virgin olive oil, plus extra for brushing
1 red onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
2 bay leaves
1 pound cooked lamb, trimmed and finely diced
1 teaspoon chopped thyme
Sea salt and cracked pepper
1 tomato, finely chopped
3 tablespoons red wine (I use merlot)
1 cup chopped flat-leaf parsley
2 tablespoons double cream
3-4 ounces Greek feta, crumbled or grated
8 sheets filo pastry

Heat the olive oil in a skillet or frying pan over medium heat and sauté the onion, garlic, carrot, and bay leaves for a couple of minutes. Add the diced lamb, thyme, salt, and pepper and cook until lightly browned, stirring the meat to avoid clumping.

Add the tomato and wine, reduce the heat, and simmer for about 15 minutes until almost all the liquid has evaporated.

Remove from the heat and discard the bay leaves. Stir in the parsley and cream, then set aside to cool to room temperature. Once cool, mix in the feta and divide the mixture into four portions.

Preheat the oven to 300°F. Lightly oil a baking tray or line with parchment paper.

Place one sheet of filo flat on a clean work surface and brush lightly with olive oil. Place a second sheet on top and brush again. Spoon one portion of the lamb mixture onto one end of the fi lo and fold the bottom edge of pastry over the filling. Fold in the two sides and roll up to make a firm, neat parcel. Place on the baking tray seam-side down and brush with olive oil. Repeat with the remaining pastry and filling to make four parcels. (Remember to cover the filo sheets you are not using with a damp tea towel to keep them from drying out-any leftover pastry should be rewrapped tightly and refrigerated.)

Sprinkle the parcels with water and bake for 20-25 minutes or until they turn a deep golden brown.

Twenty Years of Better Baking - Author Profile - Marcy Goldman

Marcy Goldman started her website Better Baking.com back in 1997 and has built a baking empire stoked by her passion for sharing her well-tested recipes. Currently, she is in the process of moving things over to Marcy Goldman's Better Baking.

When I look through Marcy's baking books, I am always amazed by the uniqueness of her recipes and thoroughness of her instructions.  Marcy is truly a baking icon that doesn't often have the spotlight pointed at her - but she surely deserves to be brought out of the shadows.  She continues to bring her fans quality recipes twenty years after starting her website.

In the ever challenging publishing world, Marcy has turned to self-publishing - and states "Self publishing has changed my life. I think it was my destiny. It is freeing and creative and for me, restorative."

Late last year, Marcy published the first in her Baker's Dozen Series, Best Holiday Cookies. She is baking and testing as fast as she can for the next title - Biscotti which she hopes will be out this month.

One of my dear friends, Laurel Eden, has been a recipe tester and long time fan of Marcy. Laurel shares, "Marcy Goldman is an innovative baker. I had the wonderful opportunity to be one of her recipe testers and it was an incredible experience. I put together ingredients I never thought possible to result in fantastic results. I wouldn't hesitate to try a Marcy Goldman recipe nor recommend one. In addition, my experiences with her have been positive, delightful, and inspirational. Marcy Goldman is a baker, a cook, and a great person."

Below I share a few thoughts on her books. I hope you take some time and explore these titles - all of which I highly recommend - especially the titles devoted to baking for they will add variety and foolproof recipes to your arsenal. 

A Year of Picnics - Ashley English

While Ashley English's A Year of Picnics: Recipes for Dining Well in the Great Outdoors is, in theory, a cookbook and guide that shares the keys to a perfect picnic, the great selection of recipes can be used for any occasion - basket and blanket optional. 

The chapters are organized seasonally with dishes featuring ingredients that are fresh and at their peak. The bonus here is that Ashley gives pointers on what elements in nature to take in while you are enjoying the outdoors. Instructions are given for such activities as making a DIY utensil holder or creating a mushroom spore print.  Spring and Summer offer such delights as Cardamom, Rose Water and Berry Coffee Cake, Zucchini Gratin, and Quinoa and Pecan Casserole as picnic-perfect dishes but also would be lovely for any meal.  Fall & Winter delivers Pumpkin Whoopie Pies, Dijon Mustard Pork Chop Sandwich, and Twice- Baked Potatoes.

If themes are your thing, themed picnics such as the Bird Watching Picnic, The Tea Party or The Romantic Picnic are set out for you with ideas and recipes to set the mood. Beautiful photographs of the food and nature are plentiful and the stimulus one needs to get off the couch and try something adventurous (yes, at this point in my life - having a picnic is adventurous). 

Roost Books and the author are sharing the recipe for Trail Mix Blondies - which are amazing. Head over to our giveaway for a chance at one of five copies of this book open to US and Canada members.

 

Trail Mix Blondies

A playful nod to trail mix is my final take on classic hiking edibles. I've nestled granola and chocolate chips into a blondie bar, creating a highly transportable food that can be eaten with your hands, no need for utensils. Do be sure to select a somewhat fatty granola.

SERVES 9 TO 12

1⁄2 cup (1 stick) unsalted butter, melted
3⁄4 cup packed light brown sugar
1⁄4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon sea salt
1⁄2 cup chocolate chips
1 cup granola


1. Preheat the oven to 350°F. Butter an 8 × 8-inch baking pan and set aside.

2. In a medium bowl, beat together the melted butter, brown sugar, and granulated sugar with an electric mixer until smooth and fluffy, about 3 to 4 minutes. Scrape down the beaters with a spatula.

3. Add the egg and vanilla and beat until well incorporated. Scrape down the beaters again.

4. Add the flour and salt, beating until just incorporated. Stir in the chocolate chips and granola.

5. Transfer the mixture to the prepared pan and spread out evenly using a spatula. Bake for 25 to 30 minutes, until the top is golden and a knife inserted into the center comes out clean.

6. Allow to cool for 15 minutes before serving.

 

From A Year of Picnics by Ashley English © 2017 by Ashley English. Photographs © 2017 by Jen Altman. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. 

 

 

Quick and Easy Thai Recipes - Jean-Pierre Gabriel

Quick & Easy Thai Recipes by Jean-Pierre Gabriel contains recipes that have been selected and adapted  to be "quick and easy" from his original more in-depth book, Thailand: The Cookbook

The author spent years traveling Thailand to compile this tome of authentic recipes from home cooks, markets and restaurants to share in his original tome. For Quick and Easy, he chose recipes and adapted them to make them approachable without sacrificing flavor or authenticity. Here there is a useful index organized by cooking time which offers recipes that range from 5 to 30 minutes to prepare. Perfect for weeknight meals or get-togethers, these selections will be sure to please.

As with the original, stunning photography and a wide variety of dishes including soups, stir-fries, curries, and grilled, poached and fried cuisine as well as snacks and drinks are covered. Definitely more user friendly for the novice cook, this book will be a go-to for Thai recipes on the fly.

If you wish to order this title, please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. Our contest page provides details for our giveaway of 3 copies of Quick and Easy Thai Recipes open to US, UK, Canada and Australian members.

Special thanks to Phaidon and the author for sharing this quick and easy Crab Fried Rice today.

CRAB FRIED RICE
Serves: 2
Cook time: 15 minutes

INGREDIENTS

• 3 tablespoons vegetable oil
• 5 cloves garlic, finely chopped
• 1 egg, beaten
• 1 cup (175 g) Steamed Jasmine Rice (page 204)
• 4 oz/100 g crabmeat
• ½ onion, diced
• 4 tablespoons diced carrot
• ½ tomato, diced
• 2 scallions (spring onions), chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon granulated sugar
• 2 tablespoons fish sauce
• 2 sprigs cilantro (coriander), chopped
• juice of 1 lime
For serving:
• 1 cucumber, peeled and sliced
• 2 scallions (spring onions)
• lime wedges
INSTRUCTIONS

Heat the oil in a wok over medium heat. Add the garlic and sauté for 30 seconds. Add the egg and stir until half-cooked. Increase the heat to medium-high, add the rice, crabmeat, onion, carrot, tomato, and chopped scallions and stir-fry for 2 minutes, or until cooked. Add the soy sauce, oyster sauce, and sugar and stir-fry for another 2 minutes. Transfer to a serving plate and sprinkle with the cilantro and season with the lime juice. Serve with cucumber, whole scallions, and lime wedges.

 

Food52: Ice Cream & Friends and Mighty Salads

The editors at Food 52 released two books last month presenting a culinary paradox. In one corner, we have weighing in with 60 recipes for sorbets, sandwiches, no-churn ice cream and more that will make you scream, Ice Cream & Friends. In the next corner, tipping the scales with 60 new ways to turn salad into dinner and lunch, we have the greens your mother always told you to eat, Mighty Salads.

Ice Cream & Friends shares the best of Food52's contributors' recipes such as cinnamon roll ice cream, Saltine-brownie ice cream sandwiches and Burnt Toast Ice Cream. While Mighty Salads, shares the editors' favorite salad picks including Thai Pork Salad with Crisped Rice, Roasted Potato Salad with Mustard-Walnut Vinaigrette, and Fried Eggplant, Tomato & Peach Salad with Preserved Lemon Vinaigrette.

We have no clear winner here. The verdict is a draw. Both are worthy opponents full of delicious recipes from the Food52 community. Find a balance - live harmoniously and have your salads but eat your ice cream too. Summer is coming after all - it is the time for cooling off and eating lighter meals. 

Perfect for summer, we have two recipes graciously shared by Ten Speed Press and Food52 - one for a refreshing boozy popsicle and another for a light and delicious potato salad. Be sure to head over to our contest page, where three lucky members will win a copy of each book. May the odds be ever in your flavor. (See what I did there?)

 

Blood Orange-Negroni Pops
Makes 10 pops | From Cristina Sciarra

 
After drinking your first, or fiftieth, Negroni, you know you want more-more citrus, more bitter, more deep-hued allure. And the answer, sometimes, is not to order another but rather to mix it with blood orange juice and freeze it into an ice pop (shown on page iv). Somehow it's more of a Negroni than the liquid version, more sultry in color, vivid in flavor, and still boozy. Rumor has it that eating three pops is the sweet-smiley, silly, not-sloppy-spot.
 
1/3 cup (65g) sugar
2 cups (475ml) blood orange juice (from about 8 oranges)
1/4 cup (60ml) gin
1/4 cup (60ml) sweet vermouth
1/4 cup (60ml) Campari
1 teaspoon grated orange zest
 
1. In a large bowl (preferably with a pour spout), whisk together 3/4 cup (175ml) water and sugar until the sugar dissolves. Whisk in the blood orange juice, gin, vermouth, Campari, and orange zest. 
 
2. Divide the mixture evenly into pop molds. Freeze for at least 5 hours before serving.
 

Roasted Potato Salad with Mustard-Walnut Vinaigrette
Roasted roots + garlicky, mustardy vinaigrette + nuts + herbs + egg topper
 
Serves 6 to 8 | From Shannon Hulley
 
This potato salad celebrates its namesake ingredient, the humble and excellent spud, instead of allowing it to drown in a bowlful of gloppy white dressing. Roasted until browned, the potatoes themselves are the stars, and after a light mash, get to bathe in a mustardy vinaigrette. Basil adds a surprising freshness, toasted walnuts play up the potatoes' roasted side, and all of the flavors together will speak to you even at room temperature. So without the soft-boiled egg on top, this salad is good for potlucks, picnics, and backyard parties. Celebrate accordingly. 
 
4 pounds (1.8kg) mixed marble potatoes or other small potatoes
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
1 bunch scallions, white and green parts, thinly sliced 
6 to 8 eggs
1 cup (100g) walnuts, toasted and coarsely chopped
Leaves from 1 bunch basil, torn
 
Mustard-Walnut Vinaigrette
 
2 garlic cloves
Sea salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
1⁄4 cup (60ml) extra-virgin olive oil
2 tablespoons walnut oil
Freshly ground black pepper
 
1. Heat the oven to 425°F (220°C). Arrange the potatoes in a single layer on two parchment-lined, rimmed baking sheets, drizzle with olive oil, and toss to evenly coat. Season with salt and pepper. Roast, shaking the sheets occasionally, until tender and brown, 40 to 45 minutes.
 
2. To make the vinaigrette, place the garlic on a cutting board, sprinkle with a couple of generous pinches of salt, and finely chop and smash it into a paste with the side of a chef's knife. Whisk together the garlic paste, lemon juice, vinegar, and both mustards until smooth. Gradually whisk in the olive and walnut oils until emulsified. Taste and adjust the salt and pepper.
 
3. Transfer the potatoes to a large bowl. Toss in the scallions and the vinaigrette. Using the back of a mixing spoon, gently smash some of the potatoes just enough to break the skins. Be careful not to make mashed potatoes. Allow the dressed potatoes to sit at room temperature for 45 to 60 minutes. 
 
4. About 15 minutes before serving, bring a pot of water to a boil. Lower the eggs, a few at a time, into the water and boil for 6 minutes. Remove the eggs with a slotted spoon, plunge them into an ice bath until cool enough to handle, and then peel them.
 
5. Just before serving, stir in the walnuts and basil. Arrange the salad on plates. Top each serving with a soft-boiled egg and sprinkle with salt and pepper.

The Really Quite Good British Cookbook Review and Recipe

The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes edited by William Sitwell shares 100 of Britain's food heroes most beloved recipes and proceeds from the sale of this gorgeous book supports the work of the Trussell Trust which operates food banks across Britian. The only thing that makes me happier than a perfect cookbook - is a perfect cookbook doing good work.

Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi serves Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, Mary Berry, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, and Claudia Roden.

The book is organized by course - Breakfast; Entrees & Sauces; Fish & Seafood; Poultry, Meat & Game; Pasta, Risotto & Sides; and Baking & Desserts. It is a celebration of the breadth, creativity and richness of Britain's food culture and food that is really quite good. There are stunning photographs throughout of each dish as well as of the contributors and the mini-profiles of the chefs are a lovely addition.

Want to impress a guest who has the demeanor of Gordon Ramsey with a dull knife - make Richard Bertinet's Duck Pie - it is breathtakingly showstopping. Not a lot of time on your hands - try the Pot-Roast Chicken with Chicory from Lucas Hollweg - a little prep time and then into the oven it goes and still you have a show stopper. These recipes are the best of the best and I am relishing every minute reading through them and planning the feasts to be shared with others.

Special thanks to Nourish Books for sharing one of the recipes from this book. Just in time for picnic and outdoor parties - this potato salad is right up my alley and recently I made a version of it - refreshing and screams spring. Head over to our contest page to enter our giveaway that is open to members in the US, UK and Canada. You want this book.

WARM NEW POTATO SALAD WITH MINT LEAVES & CHIVES
Recipe by ELISABETH LUARD, food writer, Brynmeheryn, Wales
 
SERVINGS: 4 | PREP TIME: 10 MINS | COOK TIME: 20 MINS | SKILL LEVEL: 1 (EASY)
 
INGREDIENTS
 
500 g (1 lb 2 oz) new potatoes, halved or quartered
5 tbsp extra-virgin olive oil
2 tbsp orange wine vinegar
sea salt flakes, to taste
½ tsp black peppercorns, crushed in a mortar and pestle
a handful of fresh mint leaves, torn
about 5 chive stems, with flowers
 
DF, GF, V
 
METHOD
 
Bring the potatoes to the boil in a pan of cold water and cook for 15 minutes, until tender. Drain and allow to cool slightly, then tip into a serving dish and drizzle the oil and vinegar over, as well as plenty of sea salt flakes and the black pepper. Toss through the herbs and flowers. Serve.
 
Extracted from The Really Quite Good British Cookbook © 2017 edited by William Sitwell © Published by Nourish Books, London Hardback. Commissioned photography by Lizzie Mayson.

 

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