Tag Archives: Cooking

Best Cooking Websites and Blogs 2012

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barefoot If one of your new year’s resolutions is to cook at home and try new recipes check out these Saveur finalists and winners of 2012. Many of these sites also have apps that can be downloaded onto your phone or tablet.

Epicurious
An informational website with recipes from Gourmet, Bon Appetit, Self magazine, cookbooks, chefs and home cooks. Recipes and menus may be searched by categories such as quick and easy, dietary need or preparation method, cuisine, seasonal and ingredients. Recipes include a photo of the completed item, list of ingredients and preparation instructions. There is a conversion chart for English to metric measurements and technique videos including things like napkin folding, knife skills, grilling and wine pairings. Some recipes do include nutritional information. You can create a recipe box to store your favorite recipes.

There is an app for this site for Iphone or Ipad tablet.

Recipe Source
Recipe Source is a simple archive of recipes searchable by ethnic cuisine or type of dish (main dishes, soups, baked goods, desserts). When a recipe is selected you are taken to the recipe complete with ingredients and instructions. There are no photos and few have nutritional information.

Recipe Link

Offers a wide collection of recipes including sample recipes from cookbooks, daily menus and shopping links. There is also a place to swap recipes, and look up recipes by dish and daily meal planner. In the daily meal planner you are given several options for meals along with the recipe. One of the fun features of this site are the copycat recipes. If you are interested in making Magnolia Bakery cupcakes like the Magnolia Bakery in NYC you can find a recipe here. Or if you want to find a recipe from an old Betty Crocker cookbook you can search the cookbook here.

Recipes included ingredients and instructions but no nutritional information. Still it’s a fun site.

Butter Me up Brooklyn

This site won the award for the best baking and desserts blog in 2012. There are featured recipes on the homepage complete with clear, large photos with instructions underneath. The recipes are divided into seasonal, fruit, vegetable, sweet, savory, brunch, booze, gift idea, technique, travel and vegan. Recipes may be printed. You may also subscribe to the blog and receive new posts.

Joe Pastry
One of the 2012 finalist., this is a baking website and blog with recipes listed by category. Step by step instructions with easy to understand narrative and photos included every step of the way. Basic techniques and tutorials on a variety of baking topics are also available.

Willow Bird Baking

Recipes on this site are more involved so cooks who like a challenge may find some new ideas here. The photos are beautiful. I looked at the croissant recipe and fully expected that I could make something that looked that good. It has not happened yet! Many of the recipes come from other sources.

Joy the Baker
Recipes on this site are divided by booze, bread, chocolate, cookies, dinner, drinks, fruit, gluten free, savory, snack and vegan. Recipes may be printed and you can subscribe to the blog. Large, beautiful step by step pictures along with running commentary accompany the recipes. She has a cookbook out called Joy the Baker Cook Book: 100 simple and comforting recipes.

Peter Drinks
This site was rated as the best beer blog in 2012. Everything beer, coffee and wine are included here. Home brewing and reviews of beer and wine are included

Big Girls, Small Kitchen
Named the Best cooking blog and website by Saveur. The Recipe index is divided by type of food, course, season, occasion, holiday, dietary restrictions, cooking method, cuisine and main ingredients. The recipes include photos with instructions and narrative. Photos are appealing and clear. After the recipe there are suggestions for recipes containing the same ingredients. There is a newsletter that can be subscribed to, a recipe box and menu suggestions. The guide section covers topics such as getting started, how to serve a salad buffet, how to improve a stir fry.

Seven Spoons

One of the 2012 finalists this site includes recipes arranged by categories. There is a finished picture, ingredients and detailed instructions. Links to other blogs and websites are included on the left hand side of the page. You may subscribe to the blog to receive updates.

And don’t forget the many cookbooks that you can find on the library shelves. Check out what’s new:

Barefoot Contessa Foolproof by Ina Garten

The Smitten Kitchen Cookbook by Deb Perelman

Cooking Italian with the Cake Boss by Buddy Valastro

Tiny Food Party! Bite size recipes for miniature meals by Teri Lyn Fisher

Savoring the Seasons with Our Best Bites by Sara Wells

Wheat Belly Cookbook by William Davis

Forks Over Knives by Del Sroufe

Hungry Girl to the Max by Lisa Lillien

Author Visit – Maggie Green

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maggie greenThe demand and interest for locally grown fruits and vegetables has increased and along with it the number of reasons for eating local foods –  eating local means boosting the local economy, fresher produce,local food tastes better, keeps us in touch with the seasons, produce is handled less and doesn’t have to stand up to the rigors of shipping.

The Amelia Library will welcome author Maggie Green on September 10th, at 6:30 p.m.   Maggie Green is the author of The Kentucky Fresh Cookbook.  Ms. Green specializes in culinary nutrition and cookbook development. Ms. Green, as a cookbook editor has edited several well-known trade cookbooks including: James Beard Award-winning cookbook, BakeWise by Shirley Corriher, and 75th Anniversary Edition of the Joy of Cooking.

The Kentucky Fresh cookbook contains more than 200 recipes using fresh ingredients throughout the year.  She complements her recipes with tidbits about her own experiences with food including regional food traditions she grew up with.  Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year’s worth of recipes and menus for everyday meals, holiday events, and special family occasions.  Copies of the Kentucky Fresh Cookbook will be available to purchase.

For more information and recipes for cooking local check out these  resources on CCPL’s shelves:

Farm fresh flavors : over 450 delicious recipes using local ingredients by  Randall Smith

Farm to fork:  cooking local, cooking fresh by Emeril Lagasse

The Locavore’s handbook :  the busy person’s guide to eating local on a budget by Leda Meredith

Mark Bittman’s Kitchen express:  202 inspired seasonal dishes by Mark Bittman

The farm to table cookbook:  the art of eating locally by Ivy Manning

Pleanty:  eating locally on the 100 mile diet  by Alisa Smith

The comfort table by Katie Lee

 Check our newsletter and calendar of events for all Clermont County Library’s upcoming events/programs. Programs are offered free of charge for all ages at all 10 branches.

Kids in the Kitchen

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Honestly, I have tried to teach my child how to cook many times over the years.  When he was young we included him in preparing meals.  When he was 12 or 13 I insisted that he help prepare a dinner meal once a week.  Of course none of this happened without a lot of grumbling and “why do I have to do this”.  Now at age 19 and on his way to college he has decided that he needs to know how to cook.

True to his generation’s comfort with electronics he searched the internet for recipes that looked good.  His choice of websites was allrecipes.com.  Allrecipes.com has over 40000 recipes, menus, meal ideas and tips submitted by home cooks.  You can search recipes by meal, ingredient or lifestyle.  If you want to watch someone make the recipe there are videos to watch.  What I like about this site is that you can change the number of servings needed and calculate the amount of ingredients needed.  You can print the recipe, save it to your previously  created recipe box or create a shopping list.

The recipe of choice for this young cook was Simple Chicken Parmesan.  It received two thumbs up from his proud mom.

Servings

Original Recipe Yield 4 servings

 Ingredients
  • 2 medium garlic cloves, peeled and crushed
  • 2 tablespoons extra-virgin olive oil
  • 1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • Salt and freshly ground pepper, to taste
  • 2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
  • 1 large egg
  • 1/2 cup dry bread crumbs
  • 8 ounces spaghetti or linguine
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup grated part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese, plus extra for passing at the table
 Directions
  1. In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
  2. Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
  3. Bring 2 quarts of salted water to a boil in a large soup kettle.
  4. In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
  5. Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
  6. Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
  7. Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
  8. Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
 Be sure to check out CCPL’s catalog for cookbooks for kids.

 

Caesar Salad

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When you think of July 4th what comes to mind, fireworks, picnics, Independence Day, red, white and blue?  Well, how about Caesar Salad?  NO?  Don’t feel bad.  It wasn’t until I came across a website for the JNA Culinary Institute in Philadelphia, Pennsylvania that I learned that July 4th is also Caesar Salad Day.

This recipe is very close to the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico.  That’s right; the salad is named after its creator, a Chef, not Julius Caesar of the famed Roman Empire.

Serving Size: 4
Preparation Time: 0:20

Ingredients
1 large head romaine lettuce
1 cup olive oil
3 cups French bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs — at room temperature*
1/2 cup grated Parmesan cheese
1/4 cup Parmesan cheese — shredded or shaved

Preparation:
Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they’re crisp and golden. Drain the croutons on a paper towel until ready to use.
Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad). Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!

*Note:  The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature.

**Sautéed or steamed vegetables, chicken and shrimp may be added if you like! Simply cook them in a separate pan and add them to the top of the salad. This will create more of a lunch or dinner portion entree.

Herbs and Spices

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spice and herb bible I love to cook with herbs and spices.  Just a little pinch of this or that could make the world of difference in how good my meals taste.  It took me a while to figure out what herbs paired well with what foods but hopefully the chart below will help you.

Beans (dried) – cumin, cayenne, chili, parsley, pepper, sage, savory, thyme

Beef – basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme

Breads – anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme

Cheese - basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme

Chicken - allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme

Corn - chili, curry, dill, marjoram, parsley, savory, thyme

Eggs - basil, chervil, chili, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme

Fish - anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, tarragon, marjoram Fruits -allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint

Lamb - basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme

Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme

Salad Dressings - basil, celery seed, chives, dill, fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme

Salads - basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme

Soups - basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme

Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary

Tomatoes - basil, bay , celery seed, cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme

Now that you know the basics, why don’t you check out some of these books and start enjoying more flavorful foods.  Your taste buds will thank you!

The contemporary encyclopedia of herbs & spices : seasonings for the global kitchen by Tony Hill

The spice lover’s guide to herbs & spices by Tony Hill

The spice and herb bible by Ian Hemphill ; with recipes by Kate Hemphill

Spices of life : simple and delicious recipes for great health by Nina Simonds

 

 

What’s a Cook To Do?

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what's a cook to do
Whenever I go to a bookstore or a library, one of the first places I head is to the cookbook section.  Plain and simple, I love cookbooks!  You would think by the amount of cookbooks I look at that I am a Master Chef, but I’m not.  There is still so much that I need to learn before I can claim that title.

While perusing the library’s shelves for the perfect cookbook to blog about, I came across, What’s a Cook To Do? by James Peterson.  Mr. Peterson has provided the reader with 484 essential tools, tips, techniques, and tricks to dispel some of the confusions they may have when it comes to being in the kitchen and cooking.

Easy Vegan Recipes to Enjoy!

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I have always had a taste for vegetables that most people don’t favor. I like broccoli, cauliflower, and asparagus so when I found tofu, I was hooked on trying to find new and better vegan recipes. And I did it.

Quick and Easy Vegan Celebrations 150 Great-Tasting Recipes Plus Festive Menus for Vegantastic Holidays and Get-Togethers All Through the Year cookbook isn’t just for the holidays. I was impressed with her simple yet easy recipes for any cooking level.

The front of the book contains a list of simple items that most vegan kitchens all ready have from TVP (textured vegetable protein) to a good vegan choice of a Parmesan cheese—which I love! She even discusses kitchen equipment in her section called “Gadgets and Gizmos”.

Her recipes follow for each holiday including the delicious “Beer-Battered Green Beans” for New Year’s Eve and my favorite Thanksgiving “Pumpkin Pie Ice Cream”.  This book isn’t just for holiday celebrations, it can be used all year long to create your own everyday celebration with healthy good food for your family!