Egyik kedvenc szakácskönyvem kétség kívül Heiko Antoniewicz "Fingerfood" című amuse gueule-gyűjteménye. Már több receptet megvalósítottam tőle kisebb-nagyobb módosításokkal, valamint az ízek, alapanyagok kombinálását tekintve a foodpairing-es weboldal mellett az első hely, ahol utánanézek. Nem is beszélve a gyönyörű felvételekről, melyek kivétel nélkül mind fekete vagy fehér háttérrel készültek a figyelmet megzavarás nélkül az ételre irányítva. Árát tekintve nem a legolcsóbb szakácskönyv, tartalmát és ötletességét tekintve (több mint 170 nem hétköznapi étel receptje) viszont mindenképp megéri! Ebből a könyvből készült a következő kanálnyi falat ("kanáldegusztáció").

It's not everyday that you find yourself on a sun-kissed terrace in Argentina looking out at a few stray clouds dancing around the tip-tops of the Andes Mountains. It is the best kind of theater and at that very moment someone generously offered me a bite-sized treat. A small cracker topped with what looked like zucchini relish, a tiny kiss of creme fraiche, and a couple flecks of black pepper. I reached toward the platter with the hand that wasn't holding a crisp, refreshing glass of Chardonnay. The crostini had a pronounced lemony tang, and the snap of the cracker played nicely with the relish-like toppings. This was the start of what amounted to a wonderful meal with both old and new friends at Bodega Ruca Malen in Luján de Cuyo.

This version is a "broad-strokes" recreation based on my (somewhat) hazy memory, and a nearly illegible scribble in my notebook. The scribble said - cracker, zesty saute of apple and zucchini, creme fraiche, pepper. I got a third hand account of the ingredients when I was there (chef --> waiter --> friend --> me), the culinary version of telephone. I used thinned out goat cheese and in addition to that I'm sure I have other ingredients in this version that weren't in the original, and one or two that might have been in the original that escaped me. Anyhow, this version is going to be a keeper and might very well (finally) dethrone the lentil and goat cheese crostini I've done to death. The apples and zucchini paired nicely with the un-oaked Yauquen Chardonnay we were drinking, which in turn paired perfectly with the idyllic, mountain-framed sunny skies.

Here's a photo Wayne took of me as I was waiting for a taxi to pick me up and take me to the airport. I also uploaded a little snippet of video to You Tube. Here you can see what the Andes Mountains look like just after sunrise, on a clear day, as our flight crossed from Santiago, Chile to Mendoza, Argentina. Watch it in high-quality if you can.

Continue reading Apple Zucchini Crostini...

I do not do this usually but I had to recommend this site!! www.CanningUSA.com This site is so informative and charming! If you want to put up some of your beautiful organic garden foods but are...

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Daring Bakers Challenge August 2008 None other than your's truly was hosting this month's Daring Bakers challenge! So you can imagine my nervousness and my excitement all rolled up in one. I had two very handsome and talented helping hands though. Those hands belonged to the exceptional Tony of...

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There's a term that people in New Orleans use when the temperature dips down and the cold winds start to blow - Gumbo Weather.

There aren't any cold winds from the north blowing today in New Orleans and the heat and humidity of August is not what you would call Gumbo Weather, but as Gustav plows its destructive path toward my home away from home, I thought a tribute to one of Louisiana's best loved dishes was appropriate.

A big bowl of gumbo just might be one of the most soothing, comforting dishes you'll ever eat. I wish I could offer my friends this kind of comfort as they scramble to evacuate their marvelous city, while I sit here safe in my home and feeling so very powerless.




Chicken and Smoked Sausage Gumbo
serves 4 hungry people

* 2 tablespoons vegetable oil for sautéeing the chicken
* 1/2 cup vegetable oil for the roux
* 1/2 cup flour
* 1 large onion, chopped
* 2 stalks celery, chopped
* 1 green bell pepper, chopped
* 3 cloves garlic, minced
* 2 chicken legs, divided into thigh and drumstick
* 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
* 1 teaspoon salt
* 1/4 teaspoon cayenne
* 2 bay leaves
* 6 cups water or chicken stock
* 1 teaspoon Rustic Rub
* 1/3 cup minced parsley
* 1/3 cup chopped green onions
* 1 teaspoon filé powder

Heat the 2 tablespoons of oil in a large cast-iron or enameled cast-iron Dutch oven over medium heat.
Season the chicken with salt, pepper and the Rustic Rub.
Brown the chicken on all sides and remove from the pot.
Add the smoked sausage, cook until browned and remove from the pot.
Wipe the pot clean to remove any caramelized, black bits.
Return the pot to medium heat, combine the oil and flour, grab a beer or pour yourself a glass of wine, find someone to keep you company in the kitchen or put on some good music and settle in to stir!
Stirring slowly and constantly for 25 minutes to an hour, make a brown roux, the color of milk chocolate. All the recipes I find state that the roux will be done after 25-30 minutes, but this is not true for our stove. So, keep your eye on it and don't rush it. It often takes me an hour to get the correct color.
Add the onions, celery, garlic and bell peppers to the roux and cook, stirring, for 4 to 5 minutes, or until wilted.
Put the chicken, sausage, salt, cayenne, and bay leaves back in the pot, stir it all together for a few minutes, then add the water or stock.
Stir until the roux mixture and liquid are well combined.
Bring to a boil, then reduce heat to medium-low.
Cook, uncovered, stirring occasionally, for 1 hour, carefully skimming off any fat that rises to the surface.
Remove from the heat and stir in the parsley, green onions, and filé powder.
Remove the bay leaves and serve in deep bowls with steamed rice.




Filé powder is simply ground sassafras leaves. It is used as a thickener and adds a wonderful, unique flavor to gumbo.
See full article.

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All The Powder You Can Eat - 04 October 2006

The whole correction ordeal - 20 December 2006

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Gumbo Z'Herbes - 27 March 2007

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I had really hoped to come back to this blog with a splash after my long summer break.

In other words, I was thinking my redesign would be ready, but it's not quite there yet.

In the meantime, I do want to get back in the habit of posting to CQ, so I'll just have to continue with the dark green borders and the layout that I loved at first, but have grown weary of.

Bear with me.

Anyway, I am back in France, minus one daughter for the year, and feeling set to cook up a storm.

It's la rentrée here, back-to-school and back-to-work, which is the time for plenty of good intentions about doing it all in a seamlessly organized fashion.

I suppose it's the same all over the world!

My personal cooking challenge this year is to organize the upside of things: shopping and recipe planning.

Once I've got the goods, I can cook with the best of them -- but my problem is how to NOT end up with a fridge full of nothing but cheese, mustard, yoghurt and a few wilted vegetables.

So, to all of you organized (or somewhat organized) cooks out there, what are your systems for having ingredients on hand and recipe ideas ready?

Fresh, seasonal farmer's markets are a popular theme of mine. In Season: Cooking With Vegetables and Fruits by Sarah Raven, Dan Barber and Jonathan Buckley looks like a gorgeous new release!

Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she's learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook's shelves.

One of my favorite and most trusted chefs, Jacques Pepin, has a new book out. Jacques Pépin More Fast Food My Way offers uncomplicated, fresh and fast recipes.




Amy Goldman, food writer and avid gardener, pays tribute to one of her favorite vegetables in this new book, The Heirloom Tomato: From Garden to Table.

Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener's guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers - an irresistible book for anyone who loves to garden or loves to eat.

Frozen Desserts by The Culinary Institute of America is a serious cookbook aimed toward the serious cook. It covers every aspect of frozen dessert production, from its history and special ingredients, to storage and plating. Each recipe is accompanied by full color photographs.





Now, if only I had more room on my bookshelf! See full article.

Related Entries:

New Books for the Kitchen - 22 August 2007

New Cookbooks - 07 September 2007

More Cookbooks - 23 September 2007

What's New In Cookbooks - 13 June 2008

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When I approached my husband with my Labor Day dessert idea, he responded enthusiastically. “I’ve been thinking that pink lemonade sounds really good lately.”

Who knew?

<img src='http://www.jasonandshawnda.com/foodiebride/wp-content/uploads/2008/04/img_3058a.jpg' alt='Lemon-Glazed Madeleines' /

We've done pink lemonade in dessert form around here before. The Aunt Sandy-ish recipe for Pink Lemonade Cupcakes has been the most popular recipe on my site since I blogged it in early 2007. It by far beats out other fantastic (and far more difficult to make) edibles. It gets more referrals from random message boards posts, forums, and Google searches than anything else I’ve ever made. People love pink lemonade.

My husband and I are still quite newbs in the world of the madeleine. We had our first fantastic nibble of the more-cake-than-cookie courtesy of He-Who-Wields-A-Mean-Whisk. Literally. We attended a cooking class with David Lebovitz at the great grocery mecca that is Central Market earlier this year and were instantly smitten with the Lemon-Glazed Madeleines he served during the demonstration.

We loved the lemon-glazed madeleines but we really loved changing the recipe just a bit for the margarita-glazed madeleines that we whipped up for Cinco de Mayo. So with school starting this week and summer coming to an end for many, I wanted Labor Day dessert to send summer out with a bright, tasty, pink-tinted bang.

Pink Lemonade-Glazed Madeleines
3 large eggs, at room temperature
2/3 cup sugar
1/8 tsp salt
1 1/4 cup flour
1 tsp baking powder (optional)
zest of one lemon
9 Tbsp unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds

For the glaze:
3/4 cup powdered sugar
3 Tbsp pink lemonade concentrate, thawed

Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.

Whip the eggs, granulated sugar, and salt with a stand mixer for 5 minutes until frothy and thickened.

Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)

Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.

Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)

To bake the madeleines, preheat the oven to 425 degrees.

Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4’s (I used a scoop with a volume of 2 Tbsp for my large madeleine mold. For the smaller mold, I used about 2 tsp of batter.) Do not spread the batter.

Bake for 8-9 minutes (they go 5 minutes in the small mold, 8 in the large mold) or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar and pink lemonade concentrate until smooth.

Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.

Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt (freeze and then glaze when thawed).

Yields: Approximately 24 madeleines

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Asian Chicken Breasts

Prep: 5 min, Marinate: 30 min, Cook: 10 min.
1 lb. boneless skinless chicken breast halves
3 Tbs. soy sauce
1/2 tsp. lime zest
1/2 tsp. hot red pepper sauce
1 Tbs. lime juice

Place chicken breasts in a shallow dish. Combine remaining ingredients in a bowl. Pour marinade over chicken, cover, and refrigerate at least 30 minutes. Heat grill or broiler. Grill chicken breasts 4-5 minutes per side, basting occasionally with marinade, until chicken is cooked throughout.