I recently treated myself to a couple of new cookbooks for some culinary inspiration. I have been thrilled by my choices and thought that I should share my finds.
The first book is called High Flavor; Low Labor: Reinventing Weeknight Cooking by J.M. Hirsch who is the food editor for the Associated Press. His book is full of tasty dishes that veer away from the typical dinner menu just enough to make the dishes unique but not enough to have any family revolts. In fact, my family consists of a very picky eater (no names will be mentioned here… you know who you are) and two more adventurous eaters that each have their own, and usually opposite, tastes. I have had great success! How can a family resist Bow Tie Pasta with Bacon Pesto. Yummy! Hirsch’s recipes are simple, straight forward, quick and result in simple meals packed full of great flavor.
The second book that I bought is called What To Cook and How To Cook It by Jane Hornby. I first saw this cookbook in the store Anthropology. It’s that kind of book. It was published by Phaidon which in itself tells you that it is special. Phaidon publishes books on art, food, design, photography and architecture. The beautiful thing about this cookbook is its emphasis on comfort food, the simplicity of its recipes and its layout. Each recipe has a full picture showing every ingredient in the depicted amount and gorgeous photos of each step of the cooking process. This book makes cooking easy enough for kids who can read and really fun for those of us who have been cooking dinners for a while.
Bon appetit!
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January 14, 2011 at 2:35 am
Renée A. Schuls-Jacobson
When you figure out some new favorite recipes, will you share. I think my family has grown tired of my poppy-seed chicken casserole.
January 14, 2011 at 2:45 pm
karmaspot
I loved the North African Grilled Chicken from High Flavor; Low Labor.
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp turmeric
1 tbsp cinnamon
1 tbsp smoked paprika
1 tbsp mustard powder
1/2 tbsp kosher salt
2 tbsp olive oil
1 1/2 lbs boneless, skinless chicken breast tenders (I used organic boneless/skinless chicken thighs
Toast the first 7 ingredients in a dry skillet over medium heat for 1 minute.
Once cooled transfer spices to a zip-close plastic bag, add the oil and knead until well blended. Add the chicken and shake and squish until well coated.
I used a cast iron indoor grill, the author used an outdoor grill. I preheated the indoor grill in my oven at 400 degrees. Then I added the chicken, turned it over after 4 minutes and used a thermometer until it read 165 degrees.
January 14, 2011 at 1:52 pm
Kristin Thornton
I love High Flavor, Low Labor! If you like salmon and haven’t already tried the salmon croquettes- they are really yummy!
January 14, 2011 at 2:47 pm
karmaspot
I have not tried the croquettes yet and will add it to the menu for next week. Thanks for the recommendation Kristin!
January 17, 2011 at 8:53 pm
kevin blumer
i love cooking i was a pizza cheff and the best food was allways something you come up with yourself nobody can beet your own recepie and some of the simplest of things you can cook are sometimes the best