We are over at BonBon Break today with a cookbook review and some amazing Everything Fish Nuggets that you will love to make with your family, we sure enjoyed them. Come on over to see review and get the recipe!!!
Look at how yummy these little fish nuggets are, you will want to see all that goes into them!! Check out the review and recipe HERE!!!
Cookbook time again and this is a big hefty one filled with 250 recipes using 67 leafy greens. Everyone should be incorporating more leafy greens into their diet.
Kale blasted onto the scene with a vengeance and has become a very trendy veggie. It is now cool to eat your greens. That is a good thing!!
I really wanted to make this recipe but arugula is out of season for us, so a good leafy green substitute is the ever available spinach. This is a fabulous vegetarian meal, just one of so many that looked fantastic to try like, Dandelion Salad with Balsamic Pepper Strawberries, Tuscan Kale Pesto, Pickled Lime Beets and Greens and Fettuccine with Chard and Citrus Cream Sauce to name a few.
The cookbook offers loads of tips and tricks to help you in the kitchen plus factual information about all the leafy greens that are common and exotic. Great notes on how to store, prep and consume also.
There are many greens that you may not have heard of like the obscure mizuna or purslane and may only be familiar to foragers but more and more greens and vegetables are showing up in our markets or grocery stores. I know that fiddleheads and dandelion greens are more readily available now in our area when they are in season.
Susan Sampson is the author and lives in her kitchen (I know that feeling). She was born in Budapest and grew up in Toronto’s “Goulash Archipelago” and has worked for three decades as a newspaper journalist. She is also a recipe developer, blogger and has written two other cookbooks entitled, Kitchen and Cooking Secrets and 200 Best Canned Fish and Seafood.
The author writes:
Spaghetti with Arugula and Lemon Sauce
My peppery lemon sauce is luscious over pasta. It’s even better with arugula, which adds a pop of color and good nutrients to this dish.
For the finest minced garlic, push it through a press.
I prefer kosher salt because it tastes better than iodized table salt and (ideally) contains no additives. Table salts and some sea salts contain additives such as iodine compounds (iodides), anti-clumping agents and even sugar (in the form of dextrose, which is used to stabilize iodine). Although the North American Salt Institute states that kosher salt “contains no additives,” some kosher salt brands do contain additives such as anti-clumping agents. If you have concerns, check the label.
If substituting soy milk for the cream, use full-fat unflavored soy milk for best results. The sauce, however, will be thinner.
A fresh and lively pasta filled with spicy arugula in a lemon sauce.
12 oz spaghetti 375 g
1 tbsp unsalted butter or non-dairy alternative 15 mL
2 tbsp extra virgin olive oil 30 mL
6 green onions (white and green parts), cut diagonally into 1″ (2.5 cm) pieces
1 large clove garlic, minced
2 tsp finely grated lemon zest 10 mL
3 to 4 tbsp freshly squeezed lemon juice 45 to 60 mL
1 tsp kosher or coarse sea salt 5 mL
1⁄4 tsp freshly ground white pepper 1 mL
1⁄3 cup heavy or whipping (35%) cream 75 mL or soy milk
1 bunch arugula (6 to 8 oz/175 to 250 g),trimmed and finely chopped
1⁄4 cup chopped fresh parsley leaves 60 mL
In a large pot of boiling salted water over medium heat, cook spaghetti for 15 minutes or until al dente. Drain, reserving 1⁄2 cup (125 mL) cooking water.
In a large skillet over medium heat, melt butter with oil. Add onions and cook, stirring, for about 1 minute, until softened. Stir in garlic for about 20 seconds. Stir in lemon zest, 2 tbsp (30 mL) lemon juice, salt and pepper. Stir in cream and simmer for about 1 minute, until slightly thickened. Add remaining lemon juice to taste.
Add arugula, then cooked spaghetti. Using tongs, toss until arugula wilts and spaghetti is well coated. If pasta seems dry or difficult to toss evenly with the sauce, loosen the mixture with some or all of the reserved cooking water. Season with salt to taste. Transfer to serving bowls and sprinkle with parsley. Serve immediately.
Need a great side or starter, well this cookbook is for you. Starters and Sides Made Easy is a cookbook filled with 60 easy-to-make Kosher recipes. Not always does the star of the show have to be the main course. Let your sides shine too. This cookbook has full color photos with each recipe, along with plating and serving suggestions.
Starters and Sides Made Easy cookbook has many recipes to choose from but I have been enamored with orzo lately. It makes a quick and delicious side that isn’t too filling. This Sesame Orzo fit the bill.
Leah Schapira and Victoria Dwek are the co-authors of Starters and Sides Made Easy. Their recipes are triple tested, unique and made with ingredients that are readily available at any grocery store.
“When I am looking for a side dish to go with dinner, I want something quick and easy to make,” says Leah Schapira. Victoria writes, “When I am entertaining or having the family over for a holiday meal I don’t want my kitchen to be messy when guests arrive.”
Making easy and quick sides ahead of time helps. I know this as I want the same and this cookbook can help you out.
I have never browned pasta before, like the instructions for this recipe called for and I love the color and flavor that resulted.
Some of the delicious recipes that are included in this cookbook are:
Coleslaw Balls with Jalapeno Dip, Broccoli-Stuffed Artichokes, Tomato Tart, Green Bean, Basil and Pecan Salad, Forbidden Black Rice with Mango and Peaches, Sweet Potato and Leek Quiche, and Whiskey Sweet Potatoes to name a few.
A fantastic easy side that will add an Asian flair to any main.
1 Tbsp. oil
1 cup orzo
2½ cups chicken stock or vegetable stock
2 Tbsp. soy sauce
1 tsp. sugar
1 garlic clove, crushed
2 Tbsp. sesame oil
1-2 scallions, sliced
sesame seeds for garnish
Heat oil in a saute pan over high heat. Add orzo and toast until some of the poasta has browned, 1-2 min.
Add chicken stock, soy sauce, sugar and garlic. Bring to a boil. Lower heat to medium-low and simmer, stirring occasionally, until liquid is mostly absorbed, 20-25 min. Remove from heat and stir in sesame oil, scallions and sesame seeds.
If you are making this ahead of time add more oil when heating so that the pasta does not dry out.
I was given some of this beautiful flatware to sample. Knork is a utensil with an edge. It was founded by Michael D. Miller who sought after a new dining experience. The fork is not only designed for its simplicity and elegance but its has been integrated to be a knife also. The edge is not sharp enough to cut you but can easily go through many foods.
The accompanying knife is very impressive also, it has the quality and sharpness of a good steak knife. Something that is rare in a flatware set. The utensils are heavy and substantial also signifying good quality. Heavier than your average set, for sure but not too heavy to be easily managed and enjoyed.
Bravo’s Top Chef and Top Chef Masters use it, along with Rachel Ray!! Wolfgang Puck’s Los Angeles Food and Wine event uses it exclusively!! This will be the first choice for us when purchasing a new set of flatware. Its smooth contoured handles are highlighted with a beautiful matte or glossy finish, adding a stylish addition to your table.
Restaurants using Knork include Stefan Richter’s Stefan’s at LA Farm, Chris Cosentino’s PIGG, Ricardo Zarate’s Picca and Mochica in LA, Aaron Sanchez’s Mestizo and Richard Blais’ FLiP Burger, Homaro Cantu’s iNG in Chicago, Chef Ludo’s LudoBites, Adam Fleischam’s Umami Burger restaurants, Kevin Gillespie’s Gunshow, Bryan Caswell’s Reef in Houston as well as many other acclaimed restaurants across the country.
I love table settings, from modern to classic and flatware is a very important element in balancing that right look. Surprise the foodie in your life or that bride to be with this gorgeous flatware. They will be delighted!!
Knork also has a great outdoor set with the same fantastic fork and its functionality. They come in a pack with all these great colors. Perfect for that outdoor BBQ or picnic.
Check out their site for all the details and pricing at KNORK.
Today we have a cocktail book for review. I love little cocktail books like this one for our bar. They are great to reference or read from, filled with inspiring creations. This one is slightly different, each recipe is a blueprint for crafting the perfect cocktail. The book entitled The Architecture of The Cocktail reveals all the answers to your burning questions about libations. Should a martini be shaken, not stirred? Does it matter which order to add liquors in drinks like a Long Island Iced Tea? How much ice do you add to drinks like a Margarita so you don’t end up with a watered down disaster. Your perfect home has a blueprint and so should your perfect cocktail.
For my choice from the 75 different cocktails was the classic Cosmopolitan. Is it more popular now than ever before, hmmm could be? Look at how gorgeous this is and with Valentine’s Day right around the corner it makes the perfect romantic cocktail.
I celebrated Cocktail Day on Sunday with all my blogging friends and with our giveaway you can win this gorgeous little book. Come on over HERE to enter!!
Each cocktail recipe is broken down into a blueprint but you also get written instruction to guide you. There are classic cocktails like the Dirty Martini, Fox and Hounds, Old-Fashioned, Moscow Mule, Bloody Mary and more. There are also a guide to help with glass selection, a legend to help with straining, shaking or stirring, and exact measurements that even a novice bartender can easily follow.
The author Amy Zavatto writes for Imbibe on Foxnews.com, Rachel Ray and many more. Amy holds an Advanced Certificate in Wines and Spirits from the WSET in London. She has authored several books including The Complete Idiot’s Guide to Bartending. She lives eats and drinks in New York City.
The illustrator Melissa Wood is also an architectural planner. Her client list is impressive with Crate & Barrel, Trader Joe’s, Neiman Marcus Direct, Oprah Winfrey and many more.
A special note is that I couldn’t find my shaker, as we have recently moved so I did stir it instead. It turned out fabulous and I love this classic cocktail.
Place 6 or 7 ice cubes into a cocktail shaker. Pour in the vodka, Cointreau, cranberry and lime juice. Shake in a vertical motion for 30 seconds, strain slowly into a cocktail glass. Using a channel knife or standard vegetable peeler gently slice only the skin of a lime above the drink and drop the peel into the glass.