The Flexible Pescatarian

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, The Flexible Pescatarian by Jo Pratt. 

 

Whether you're looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you'll find something for you in this book filled with delicious and practical recipes for every lifestyle from celebrated chef Jo Pratt. Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes.

I love the "flexibility" of these recipes covering all palates. Our recipe shares below reflect how the author provides variations for many of the dishes. A bonus is the range of international recipes that span the globe and are all simple, well-balanced and packed with flavour. The author provides approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. 

The Flexible Pescatarian is filled with lovely photography as our    demonstrates and features the following 

 

 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this book.

Below are screenshots showing how these features will appear.

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering two copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in 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. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 9th, 2019.

Tokyo Stories - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Tokyo Stories: A Japanese Food Tour by Tim Anderson. 

Tim Anderson is my Japanese guru. His first two books Nanban (review) and JapanEasy (review) changed my whole view of Japanese cuisine.  Two of my favorite dishes from Nanban are Chicken patties (Tsukune) and  Fried marinated chicken with vinegar sauce and tartar sauce (Chicken Nanban) that I turn to time and again because they are packed with flavor (recipes linked online with photos).

With each book, he further transforms this ancient cuisine into something that is hip, fun and exciting. I wouldn't think it possible for Anderson to keep churning out imaginative and inspiring cookbooks, but the man makes it seem effortless. 

Tokyo Stories is an explosion of color with vibrant illustrations, stunning  photographs of both the dishes shared as well as Tokyo itself. Our   shares a look inside that reflects how fun and exciting this title is and features the following 

 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in 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. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 8th, 2019.

Tortellini at Midnight - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Tortellini at Midnight: and Other Heirloom Family Recipes from Taranto to Turin to Tuscany by Emiko Davies.

Emiko's writing has held me in its seductive grip since I reviewed her first book, Florentine. I found serenity in her words and recipes. Her second title, Acquacotta (a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast) was equally as brilliant. I would think that one would not be able to continue to create such beauty time and again, but I would be wrong.  Emiko's latest is perfection with vivid storytelling, stellar photographs and recipes that will inspire and lure us into the kitchen.

Tortellini at Midnight is a book that will be handed down to children or gifted to those we truly love. There is an old-world quality and elegance to the actual pages of the book. Couple that with the exquisitely written narrative, stunning photography and rustic but elegant recipes and you have a book destined for deserved accolades.

The first recipe that I made from the book was the Pasta con la ricotta (photo above) a dish that took the time needed to cook the pasta, but resulted in a delicious and comforting meal.

From the title, to the paper the book is captured upon, to its glorious content, Tortellini at Midnight is magic. Emiko is touring, check our calendar to see if she is in your area.

Our   takes you inside this beautiful book and features the following 

 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

 

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in 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. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 7th, 2019.

The Little Island Bake Shop - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, The Little Island Bake Shop by Jana Roerick which has launched today in Canada, and in the US tomorrow.

Baking is as much about feeding someone's heart and soul as it is about nourishing their body. It's also about kindness and generosity: whether it's a pie or a tray of cookies, baking is always meant to be shared.

In 2003, Jana opened her first bakery, Jana's Bake Shop, on Salt Spring Island, one of the Gulf Islands in the Strait of Georgia between mainland British Columbia, Canada and Vancouver Island. She has an approach to baking that is reminiscent of the type of quality our Grandmother's had - using fresh scratch ingredients that provide the best result possible - no shortcuts. 

The Little Island Bake Shop features a collection of 80 recipes for everyday bakes (muffins, pies and cakes) designed for bakers of varying skill levels. The cookbook also includes savoury dishes such as comforting pot pies, quiches, and even homemade pickles, relishes and chutneys. Lastly, there is a section devoted to the essentials - basic pastry doughs, frostings, glazes, crumbles, and custards - which will have us mastering the basics in no time. 

There is a warm, charming feeling to this book that is magnified by the beautiful photographs. The Lavender honey cake, Mother's lemon pudding cake, and a bar dedicated to Jana's mother, Barbars, are examples of a few of the recipes I have bookmarked to make. Having had this book for a while now, I have made two recipes: the Walnut brownies which were a snap and delicious and the Pecan pie, equally tasty (recipe shared below).

Our   takes you inside this delectable title and features 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screen shots that demonstrate how the these features will appear:

 

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering two copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in 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. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 7th, 2019.

Special St. Patrick's Day Promotion

Happy St. Patrick's Day! Whether you celebrate this Irish holiday or not, I hope you are enjoying a wonderful meal today with family and friends. Today, we have a special promotion featuring two of Ireland's culinary stars, Darina Allen and Clodagh McKenna.

I had prepared interviews for both of these authors and between their hectic schedules and travel, we haven't been able to connect. We hope to be able to bring you those interviews in the next few days to accompany this post.

First up, we have Simply Delicious: The Classic Collection: 100 Timeless Tried & Tested Recipes by Darina Allen, who runs the world-renowned cooking school at Ballymaloe in County Cork, Ireland. She founded the school with her brother, Rory O'Connell in 1983 and since then has authored many cookery books. Besides running the school with her brother, her daughter-in-law, Rachel Allen, also teaches there and lives nearby. 


Nearly 30 years after the original Simply Delicious book and TV series, the author brings together 100 of her timeless, tried and trusted recipes. With chapters on Soups & Starters, Meat, Poultry, Fish, Vegetarian, Salads and puddings, this classic collection of traditional recipes is accompanied by beautiful new photography.

Special thanks to Kyle Books for sharing Darina's Irish stew recipe with our members. 

Ballymaloe Irish Stew
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Another classic one-pot dish. The recipe varies from region to region-in Cork, carrots are a quintessential addition, not so in parts of Ulster. Pearl barley is another favorite option, originally added to bulk up the stew. You'll need to add extra stock (1¼ to 2½ cups) if you include it, as it guzzles liquid, but it becomes deliciously plump and flavorful.

Serves 4 to 6

  • 3 pounds center-cut lamb leg steaks, no less than 1 inch thick
  • 8 medium or 12 pearl onions, peeled
  • 12 baby carrots, peeled and cut into large chunks
  • 1 to 2 tablespoons dry pearl barley (optional)
  • 3½ to 4¼ cups homemade lamb stock (page 81) or water
  • 8 to 12 large potatoes, or more if desired, peeled
  • 1 thyme sprig
  • 1 tablespoon Roux (see below-optional)
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped chives
  • sea salt and freshly ground black pepper

For the roux

  • ½ cup (1 stick) salted butter
  • ³/4 cup plus 2 tablespoons all-purpose flour, or 1/3 cup cornstarch and 1/3 cup rice flour for a gluten-free roux

Preheat the oven to 350°F, if you plan to finish cooking the stew in the oven.

Cut the lamb steaks in half and trim off some of the excess fat. Set aside. In a heavy skillet, render the lamb fat over gentle heat (discard the rendered-down pieces).

Toss the meat in the hot fat in the pan until it is slightly brown, then transfer to a Dutch oven. Quickly toss the onions and carrots in the fat, and the pearl barley if using. Build up the meat, carrots, and onions (plus pearl barley if using) in layers in the pot, carefully seasoning each layer with freshly ground pepper and salt. Deglaze the skillet with the lamb stock or water, bring to a boil, and pour into the pot. Lay the potatoes on top of the stew (they will steam while the stew cooks). Season the potatoes, add the thyme, and bring to a boil on the stovetop. Cover with a wax paper lid and the pot lid. Transfer to the oven or let simmer on the stovetop until the lamb is tender, about 1½ hours.

Make the roux: In a saucepan, melt the butter and cook the all-purpose flour or cornstarch and rice flour in it for 2 minutes over low heat, stirring occasionally. Roux can be stored and used as required or it can be prepared on the spot. It will keep for at least 2 weeks in the refrigerator.

When the stew is cooked, pour off the cooking liquid, degrease, and reheat in another saucepan. Thicken slightly by whisking in the tablespoon of roux. Check the seasoning, then add half the freshly chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to a boil and serve from the pot or in a large ceramic dish sprinkled with the remaining chopped herbs. Serve in deep plates with lots of good Irish butter.

 

 

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Our next book is Clodagh's Suppers: Suppers to Celebrate the Seasons by Clodagh McKenna who started her culinary career at Ballymaloe and has a restaurant in Dublin, Clodagh's Kitchen. She now spends a great deal of time in London teaching workshops in her studio, writing a column for the Evening Standard and working on her television cookery series. 

Clodagh's delivers her expert advice on creating stunning suppers that take advantage of the best seasonal produce. Including the best ways to prepare various dishes, what to serve and her handy tips for finishing your meal in style. 

The book covers: 
  • how to create a well-balanced and delicious menu, writing your shopping lists and creating a beautiful table to set the scene;
  • 120 recipes to take you through the year season by season;
  • ideas for easy nibbles to serve as soon as guests arrive, simple cocktails and even edible gifts to ensure everyone leaves with something to remember the evening by.

Special thanks to Kyle Books for sharing this rustic but elegant chicken dinner recipe with our members. 

 

Roast Tarragon Chicken with Mushroom Risotto
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Serves 4

This is my favorite way to cook and serve roast chicken during the fall. The tarragon adds a delicious sweet flavor, mixed with the spicy Dijon mustard and aromatic garlic. The risotto is creamy, so there is no need for a sauce. It's an ideal supper for a cozy evening at home.

  • 7 tablespoons butter, softened
  • 2 garlic cloves, crushed
  • 3 tablespoons finely chopped tarragon
  • 2 teaspoons
  • Dijon mustard
  • sea salt and freshly ground black pepper
  • 1 whole organic or free-range chicken, about 3 pounds


For the mushroom risotto

  • 7 tablespoons butter
  • 2 shallots, very finely chopped
  • 2 garlic cloves, crushed
  • 1½ cups Arborio (risotto) rice
  • ½ cup dry white wine
  • 3 cups hot chicken or vegetable stock
  • 9 ounces button mushrooms, sliced
  • 1 tablespoon finely chopped thyme leaves, plus extra to garnish
  • ¾ cup Parmesan cheese, grated
  • 1 tablespoon mascarpone cheese 


Preheat the oven to 400°F.

Start by prepping the chicken:  Add the softened butter, garlic, tarragon, and mustard to a bowl, season with salt and pepper, and mix well, using the back of a spoon to blend the ingredients together. Using clean hands, smear the butter mixture all over the chicken as well as underneath the skin.

Place the chicken in a roasting pan and roast for 1½ hours or until cooked through. To check if the chicken is cooked, insert a skewer into the thickest part of the thigh-the juices should run clear.

Meanwhile, to make the risotto, place a large saucepan over medium heat and add half the butter. Once the butter has melted, stir in the shallots and garlic, then cover the pan with a lid, reduce the heat to low, and leave to sweat for about 2 minutes until the shallots are softened but not browned. Add the rice and stir to coat it with the butter, then cook, stirring, for a couple of minutes. Season with salt and pepper.

Pour in the white wine, stir, and cook for about 2 minutes until almost all of it has been absorbed. Add the hot stock a ladleful at a time, cooking while stirring constantly after adding the stock until it has been absorbed before adding more. It should take 15-20 minutes for the rice to be cooked, but check by tasting as you go.

While the risotto is cooking, place a frying pan over high heat, add the remaining butter and the mushrooms, and cook, tossing, for 3 minutes. About 5 minutes before the rice is cooked, stir in the mushrooms and thyme, then stir in the Parmesan and mascarpone just before you serve the risotto. Once the chicken is cooked, transfer it to a large serving platter and spoon the risotto all around it, then garnish with extra thyme.

 

The publisher is offering two sets of the above referenced titles to 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 is your favorite Irish dish?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 5th, 2019.

The Plantiful Plate by Christine Wong

The Plantiful Plate: Vegan Recipes from the Yommme Kitchen by Christine Wong, creator of yommme.com, has made it her mission to help others discover how delicious mindful eating can be. In this her debut title, she demonstrates how easy it is to prepare hearty, satisfying vegan (and gluten-free) dishes bursting with color and flavor.

 

With a mix-and-match approach, these recipes offer maximum flexibility to account for individual tastes, diets, allergies, and perhaps most importantly, what happens to be in your kitchen that day. In addition to the recipes, she shares her tips for meal planning and shopping at markets to minimize plastic waste, and provides at- a- glance guides to nutritional content. 

The title is filled with Christine's stunning photographs and is sure to inspire all to add more color and vibrancy to our meal planning. 

Our  takes you inside this title and features the following 

 

Special thanks to Countryman for providing us with the materials for our EYBD preview above and for offering three copies of this book in our giveaway below. 

 

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in 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. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 4th, 2019.

From the Land of Nightingales & Roses

Obviously, I am in a Persian state of mind today, earlier I published a promotion for Bottom of the Pot and this afternoon I have From the Land of Nightingales and Roses: Recipes from the Persian Kitchen by Maryam Sinaiee to share with you. Perhaps my escaping to Persian cuisine has to do with the bomb cycle blizzard we experienced in Colorado yesterday. But, more likely it is that I am drawn to books that bring the other side of the world to my kitchen.

In From the Land of Nightingales and Roses, Iranian food blogger and home cook, Maryam Sinaiee, takes us through a full year in the Persian kitchen. Each seasonal chapter offers up delicious recipes alongside insights into the festivals, traditions and rituals that color day-to-day life in this region. From spring through to winter, Maryam offers the reader a true taste of real Persian cooking.

Do we need another Persian cookbook? Yes, we do. Each book in my library that pertains to this area of the world is uniquely special as it delivers that author's voice and recipes. Some of those recipes have been handed down through the generations. Often, the authors write that they learned to cook at an early age with a group of women that consists of both family and friends. I love that aspect of their story. And often times, there are plenty of dishes that are new to me. For instance, Ghōttāb, almond turnovers, is included in this title and not in another Persian cookbook on my bookshelf. 

The photography in From the Land of Nightingales and Roses is stunning, the recipes interesting and approachable, and we have the bonus of measurements being given in both weight and volume. Special thanks to Interlink Books for sharing the recipe below with our members and for providing two copies of this title in our giveaway found at the end of this article. 

Eshkaneh-ye Keshteh
Apricot and Poached Egg Soup
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

You will find variations of this quick, rustic soup being made all over Iran. In the old days in winter there was very little fresh produce available, so nuts and dried fruits such as apricots, peaches, plums, raisins, and dates featured heavily in soups and stews.

This soup is generally either thickened or finished with eggs, but feel free to make yours without; it will still be delicious. It's best to use lavāsh for the "croutons" in this soup, but broken matzo or even Sicilian carta di musica make excellent substitutes. Add the torn or broken bread to the soup in small amounts so it doesn't get too soggy.

SERVES 4

  • 12 dried apricots
  • 3½ tablespoons (1¾ oz/50 g) butter
  • 2 onions, thinly sliced
  • 1 teaspoon ground turmeric
  • 3 tablespoons all-purpose flour
  • 2 tablespoons dried mint
  • 1 tablespoon tomato paste
  • 6 cups (1½ liters) water
  • Salt and pepper, to taste
  • 4 small eggs
  • Pinch of sugar, to taste (optional)
  • A few mint leaves, to garnish
  • Flatbread, to serve

Put the apricots in a bowl, cover with hot water, and leave to soak for about an hour until soft. If your apricots are already quite soft you can skip this stage.

Melt the butter over medium heat and sauté the onions until lightly browned. Add the turmeric, flour, and dried mint and cook, stirring, for a couple of minutes. Stir in the tomato paste and cook for a minute. Add the water and the drained apricots and bring to a boil. Lower the heat, then cover and simmer for 20 minutes or until the onions and apricots are very soft and the soup has thickened a little. Season well with salt and pepper.

Lower the heat as much as you can so the soup is no longer bubbling. Break one egg into a cup and gently slide it into the soup. Repeat with the rest of the eggs. Simmer without stirring until the eggs are almost set, then cover the saucepan and cook gently for 10-15 minutes until the eggs are cooked through.

Place an egg in each serving bowl and cover with the broth. Garnish with a few mint leaves and serve with some torn flatbread on top and plenty of sabzī khordan (page 98 - greens and herbs).

Recipe from From the Land of Nightingales & Roses, published by Interlink Books, recipe copyright © Maryam Sinaiee, 2018

 

The publisher is offering two copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in 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. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 3rd, 2019.

Bottom of the Pot

Bottom of the Pot: Persian Recipes and Stories by Naz Deravian, author of the award-winning culinary blog, Bottom of the Pot, made my best books of 2018 list. Naz was born in Iran, has lived in Italy and Canada, and now lives in Los Angeles with her husband and two children with an acting career as well.


Bottom of the Pot
 is a triumph. The author's narrative is captivating, the photographs are vibrantly stunning and her dishes intrigue and inspire. Persian cuisine is a tapestry of jeweled colored dishes packed with spices, herbs and varying textures. Naz does an amazing job of making these recipes approachable. 

Last October, I made the Chicken drumettes kabab which were amazing. I admit to complacency, at times, when throwing chicken on the grill or making a simple rice pilaf is the answer. But what I am reminded of here, is that with just a few extra moments of prep time, I can create a flavor-packed dish that is also a memory and a lesson in another's culture. Now that I've taken the time to go through this title again, I have several recipes bookmarked: Potato Kookoo, Armenian sweet bread and the Baghlava cake are just a few. Explore Persian cuisine through Naz' eyes and you will fall in love deeply and completely. 

Flatiron Books is sharing the following recipe with our members and providing one copy of this title (US/CA) in our giveaway below. Eat Your Books will provide one copy worldwide. 

Tahcheen-e Morgh
Baked Saffron Yogurt Rice with Chicken
Add this recipe to your Bookshelf (click the blue +Bookshelf button)

Tahcheen means "arranged on the bottom," and it is a beauty of a dish. Juicy pieces of saffron chicken are arranged on a thick yogurt-and-egg tahdig and topped with basmati rice.

Tahcheen can be made on the stovetop or in the oven. I prefer baking it in the oven because it can all be assembled ahead of time and then simply slipped into the oven. Use an oven-safe 9 x 13 x 2-inch clear glass casserole dish if possible. The glass dish allows you to spy on the tahdig and check on its progress. If you don't have a glass dish any appropriate-sized baking dish will work. Tahcheen is equally spectacular to entertain with or enjoy with family on a quiet and cozy evening. Serve with a side of yogurt and Sabzi Khordan (page 32).

SERVES 8

  • 3 cups white basmati rice
  • 3 tablespoons olive oil
  • 1 large yellow onion, sliced into ¼-inch-thick half-moons
  • Kosher salt
  • 4 cloves garlic, chopped
  • 10 skinless, boneless chicken thighs, cut in half
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh lemon juice (plus more as needed)
  • ¼ teaspoon ground saffron, steeped in
  • 2 tablespoons hot water (see page 17)
  • 1 cup Greek yogurt
  • 1 large egg
  • Ground saffron for sprinkling
  • 5 tablespoons butter, divided

TOPPING

  • 1 tablespoon butter
  • ½ cup barberries, (see page 358), picked through and soaked for 15 minutes, drained
  • 1 teaspoon sugar
  • Handful of raw pistachios, roughly chopped (optional)

Parboil the rice chelo-style (page 104 Steamed Persian rice with tahdig (Chelo ba tahdig) up to the end of Step 2). Set aside to drain.

In a large pan, heat the oil over medium heat. Add the onion, sprinkle with a little salt, and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the garlic and cook for 2 minutes. Add the chicken, 23/4 teaspoons salt, and the pepper, and cook until the chicken takes on a little color, about 3 minutes on each side. Add the lemon juice and the saffron water, turn the chicken pieces well in the bright orange sauce to coat all sides, and reduce the heat to medium-low. Partially cover and simmer, turning once in a while, until the chicken is tender and just cooked through, about 25 to 30 minutes. Taste and add more salt and lemon juice, if needed. Cut the chicken into ½-inch-long pieces and set aside in its juices.

Preheat the oven to 400°F with the rack set in the lowest position.

In a medium bowl, combine the yogurt, egg, and a tiny sprinkle of ground saffron. Fold in half of the parboiled rice, and set aside.

Place 3 tablespoons of the butter in the baking dish and place in the oven to melt, about 3 minutes. Swirl or brush the melted butter all over and up the sides of the dish. Spread the yogurt-rice mixture evenly on the bottom of the dish, pressing it down firmly. Add a layer of the chicken pieces evenly over the rice, top with a layer of the plain rice, drizzle with 2 tablespoons of chicken juices, smooth the top, and dot with the remaining 2 tablespoons butter. Cover tightly with foil and bake for about 1 hour 20 minutes. Check the bottom of the dish (if using a glass dish) to see if it is golden and crisp. Bake for an extra 5 to 10 minutes if necessary, but take care not to burn it. Take the tahcheen out of the oven, and let it rest for 5 minutes.

While the tahcheen rests prepare the barberry topping. In a small pan, melt the butter over medium heat. Add the barberries, sugar, and pistachios, give a quick stir to plump up the barberries, and cook for about 2 minutes. Take off the heat. Run a knife along the sides of the tahcheen to help release it. Place a large rectangular serving platter, baking tray, or cutting board over the tahcheen, take a deep breath, and flip. Garnish with the barberry topping, pour yourself something tasty for a job well done, and gather around the table with friends and family. Cut the tahcheen in 8 or more pieces and dig in.

Make Ahead: The entire dish can be assembled a few hours in advance and stored in the fridge, covered. Bring to room temperature before placing in the oven.

Prep Ahead: The rice can be parboiled, drained, and set aside a few hours in advance until ready to use.

Excerpted BOTTOM OF THE POT: Persian Recipes and Stories by Naz Deravian. Copyright © 2018 by Naz Deravian. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Eric Wolfinger.

 

The publisher is offering one copy of this book to EYB Members in the US and EYB is offering one copy worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in 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. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 2nd, 2019.

Salsas and Tacos - EYBD Worldwide Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Salsas and Tacos: The Santa Fe School of Cooking by Santa Fe School Of Cooking and Susan Curtis.

Susan Curtis, founder of the Santa Fe School of Cooking, brought together a team of powerhouse cooking instructors to gather the best and boldest recipes ever to fill a tortilla. In this updated addition, enjoy over 50 recipes from familiar classics like Roasted tomato salsa and Pork carnitas tacos to fresh takes such as Creamy chicken and almond tacos, Grapefruit-orange salsa, Tomatillo-papaya salsa, and Apple pie tacos.

Filled with vibrant photographs of dishes that feature fresh ingredients, this will be the book you turn to time and again for taco night. I have used some of the recipes here as inspiration for side dishes. For instance the Potato, poblano and spinach taco with cream - makes a delicious side for pulled pork and the relishes and salsas do not disappoint. I have the Pollo in salsa verde bookmarked to try soon!

I visited the Santa Fe School of Cooking when we took a weekend trip four years ago and was able to purchase a few items from the shop. If you are ever in that area, stop in and pick up a taste of New Mexico to take home with you. 


Our   takes you inside this title and features the following 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this book.

Below are screenshots showing how these features will appear.

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies in our giveaway below.

The publisher is offering three copies of this book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in 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. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 30th, 2019.

French Appetizers - EYBD Worldwide Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, French Appetizers by Marie Asselin.

Marie is also the author of Simply Citrus which I reviewed last year and the voice behind the food blog, Food Nouveau. In her latest title, she invites us to enjoy the French ritual of L'apéro by bringing a little bit of France into our home and taking time to savor the good things in life by living, eating, and drinking well.

L'apéro consists of before dinner drinks served with finger foods and small bites. This collection of appetizers is perfect to serve for L'apéro, happy hour, or to give a lunch box or picnic basket that "something extra-special." Fresh, modern, and versatile French-inspired nibbles and bites, from basic tapenades and hummus, to savory cakes, quiches, tartlets, mini sandwiches, soups, skewers, and sweet treats are perfect as a prelude to dinner, or even in place of an evening meal. Many recipes include simple formulas to make several versions of a single recipe so that you are only limited by your own taste buds and creativity.

I particularly love the savory cakes and tarts chapter which shares bakes that are perfect for brunch. Marie's chapter on sweets is pure perfection with recipes such as Roasted fig and aniseed financiers and Chamomile lemon tartlets. Beautiful photography and Marie's special touch with flavors makes this a must have book. 


Our   takes you inside this title and features the following 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies in our giveaway below.

The publisher is offering three copies of this book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in 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. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 30th, 2019.

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

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