Gibbs Smith Books Blog

Tasty Thursday

2010-07-08T08:00:00.001-06:00

Boy, is it getting hot! A trip to the beach sure would be nice, or maybe eating something that reminds us of the beach will do the trick! Try this yummy recipe from our children's activity book, Splashing by the Shore by Lisa Mullarkey.

Bucket-and-Shovel Cake

1 baked cake, any flavor

1 new bucket and shovel

2 (3-ounce) boxes instant vanilla pudding, prepared

2 cups crushed graham crackers

Fish or shell candies

1. Cut the cake into 1-inch pieces.

2. Alternate layers (in the bucket) of cake pieces with pudding, ending with a layer of pudding.

3. Sprinkle on crushed crackers (it looks like sand) and garnish with the candy and the shovel!

Serves 10

Tasty Thursday

2010-07-01T08:00:00.001-06:00

Try this new take on coleslaw for your 4th of July party this year. This tasty dish from Small Parties by Marguerite Henderson is fantastic!

Southwestern Coleslaw

1 package (16 ounces) prepared coleslaw

1 red bell pepper, cored and cut into thin julienne strips

1/2 cup chopped fresh cilantro leaves

1 bunch (about 6) green onions, thinly sliced on diagonal

1 teaspoon chili powder

1 teaspoon ground cumin or cumin seeds

1 jalapeño pepper, cored and finely diced

2 tablespoons cider vinegar

1/4 cup vegetable or canola oil

2 teaspoons sugar

1 teaspoon kosher salt

In a bowl, combine all ingredients and toss well. Refrigerate until ready to serve. This can be made several hours ahead.

Serves 12

Tasty Thursday

2010-06-24T08:00:00.001-06:00

Need a quick dinner for busy summer nights? Try this YUMMY recipe from Faster, I'm Starving: 100 Dishes in 25 Minutes or Less by Nancy Mills and Kevin Mills.

Shrimp Tortillas

2 scallions

2 ripe avocados

8 (8-inch) flour tortillas

1 pound cooked, peeled shrimp

2 cups grated mozzarella cheese

Salsa (optional)

Rince and trim the scallions and cut them into 1/4-inch pieces. Cut the avocados in half, remove and discard the pits and then remove the peel. Slice thinly.

Place 1 tortilla in a dry frying pan and heat over medium-high heat for a few seconds. Turn the tortilla over and quickly cover with 1/8 of the scallions, avocado slices, shrimp, and cheese. Cover with a lid and cook over medium-high heat for 30 to 45 seconds, or until the cheese melts. Be careful that the tortilla doesn't get overly crisp. Remove the lid and fold the tortilla in half so that it looks like a half-moon. Serve immediately with salsa, if using. Repeat the process until all the tortillas are cooked.

Serves 4

Tasty Thursday

2010-06-17T08:00:00.001-06:00

It's time for some summer fun! Whip up this easy recipe from our children's activity book, Putting on a Party by Lori Bonner, for you and your kids—and the fun will just begin.

Purple Cows

Vanilla ice cream

Grape soda

Put a scoop of vanilla ice cream in a glass, then fill it up with grape soda and you're done!

NOTE: Use root beer or cola for Brown Cows.

Tasty Thursday

2010-06-10T08:00:00.001-06:00

This mouthwatering recipe from Ivy Bake Shoppe Cookbook by Martha Wolf is perfect to take to your next summer BBQ. Enjoy!

Summer Pasta Medley

1 pound linguini noodles

1 cup snow peas, blanched for 1 minute

1 cup artichoke hearts, cut in half

1 cup green olives

1 red bell pepper, julienned

1 small zucchini, julienned

1 cup chopped parsley

Dressing

2 teaspoons Dijon mustard

1/2 teaspoon curry powder

3 tablespoons red wine vinegar

1/2 cup olive oil

1 teaspoon garlic salt

1 teaspoon pepper

Cook the noodles according to package directions; let cool. Lightly toss together all of the vegetables. For the dressing, mix the Dijon mustard and remaining ingredients together until fully incorporated. Pour over vegetables and then add the pasta. Mix gently but thoroughly. Serve with sprigs of fresh parsley.

Makes 8 to 10 servings

Tasty Thursday

2010-06-03T08:00:00.001-06:00

Break out the BBQ, it's grillin' time! Filled with tons of recipes, Fiesta on the Grill by Daniel Hoyer will have you cooking outside all summer. Try this amazing rub the next time you cook up some chicken and you'll be pleasantly surprised.

Island Spice Adobo

1/8 cup onion powder

1/8 cup granulated or powdered garlic

1 to 2 tablespoons cayenne pepper or 1 to 2 teaspoons powdered habañero chile (be careful, this stuff is hot!)

2 tablespoons mustard powder

1 tablespoon powdered ginger

1 tablespoon ground allspice

1/2 teaspoon ground coriander

1 teaspoon curry

1 tablespoon dry thyme, hand-rubbed fine

2 teaspoons dried orange peel, pulverized

1 teaspoon dried lime or lemon peel, pulverized

1/4 cup raw or brown sugar

2 teaspoons black pepper

1/2 cup kosher salt

Mix all ingredients together and store in a cool dry place out of the sunlight.

NOTE: This rub has most of the flavors of Jamaican jerk and can be used in place of the wet marinade; however, it does not contain the acids and Worcestershire sauce of the marinade and therefore will not tenderize the meat or give as intense a flavor.

Tasty Thursday

2010-05-27T08:00:00.002-06:00

Ready for a picnic or a hike this Memorial Day weekend? Take this tasty treat with you from Picnics by Hilary Heminway and Alex Heminway.

Goodness Gorp

1 cup mixed nuts (peanuts, cashews, almonds)

1 cup M&Ms

1 cup diced dried fruits (apricots, apples, blueberries, cranberries)

1/2 cup raisins

1 cup sunflower kernels

In a ziplock bag, shake all ingredients. Breakfast cereal, granola, and chocolate chunks may be added, or substituted, according to preference.

Tasty Thursday

2010-05-20T08:00:00.002-06:00

It's so nice outside! How about a picnic with the kiddos? Try this fun and tasty recipe from Packing Up a Picnic by Rick Walton and Jennifer Adams—one of our amazing children's activity books.

Italian Club Rollup

1 flour tortilla

2 slices ham

2 slices salami

2 slices Swiss or provolone cheese

1 teaspoon olive oil

1/4 teaspoon dry oregano

Lay the tortilla flat on a work space. Place the ham on top, overlapping the ham as little as possible while covering the tortilla. Cover ham with the salami and then top with the cheese. Drizzle with the olive oil and then sprinkle the oregano over top. Starting on one side, roll up the tortilla like a wrap. Cut in half and serve, or place in a plastic ziplock bag to carry to your picnic.

Children's Book Week

2010-05-14T08:00:00.004-06:00

Kids and parents alike have been raving about our new book Origami Toys That Tumble, Fly, and Spin. This is not your grandma’s origami! For example, have you ever built an Origami Catapult? You can set this up in a battle with your favorite army soldiers or Star Wars characters, or if you don’t have those lying around, simply take aim at some empty soda cans! (To order a copy of the book, click the cover image.)

~from editor Jared Smith

Origami Catapult!
Instructions:

First, get an 8-inch square of thick, strong paper.

Next, fold the paper in half down the middle. Unfold.

Now fold the edges to the center line. Unfold.

Fold in the bottom corners.

Now refold the creases you made in the paper.

Fold down the top edge of the paper just a little bit.

Turn your paper over.

Fold the bottom edge of the paper across so that it lies flat on the right-hand edge. Unfold.

Similarly, fold the bottom edge of the paper against the left-hand edge. Unfold.

Turn your paper over.

Now fold dot to dot, as shown.

Hold the model as shown. Gently bring your hands together, allowing the paper to fold in half and the V edge near the bottom to swing downward . . .

. . . like this. Open out the top edge until it is almost flat.

On the top layer only, make two valley (outward) folds in the shape of an upturned V . . .

. . . like this. This will open a white pocket in the paper.

Finally, crumple up a tight ball of paper and put it in the white pocket. To make the Catapult work, hold tightly as shown. Swing your hands quickly and the ball will launch into the air!

Children's Book Week

2010-05-13T09:13:00.003-06:00

Today let's have some monsterous fun with a video from author Dan Reeder. His book is titled Papier-Mache Monsters -- a great book for crafty kids!

To order a copy of Papier-Mache Monsters, just click on the book cover.

Tasty Thursday

2010-05-13T08:00:00.006-06:00

Is there anything better than cheese? This recipe for mac 'n' cheese is a fantastic version of the all-time classic and is from one of our newest releases, Cheese: Exploring Taste and Tradition by Patricia Michelson with a foreword by Jamie Oliver.

Mac 'n' Cheese
1 lb macaroni or elbow-shape pasta
4 tbsp unsalted butter, beef dripping or bacon fat, plus extra as required
4 tbsp flour
2 pints full-fat milk, warmed
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 heaped tsp dry English mustard
1 lb strong Farmhouse Cheddar such as Shelbourne, Lincolnshire Poacher or a mixture of Parmesan and Cheddar, grated
Dry breadcrumbs (1–2 day-old bread, dried—not toasted), tossed in a little melted butter, for sprinkling
Rashers of streaky bacon, grilled until crisp, to serve (optional)

1. Cook the macaroni until al dente, drain, toss in a little butter and place in a casserole dish. To make a roux, melt the butter over a medium heat. Turn down the heat slightly and add the flour then cook, stirring continuously, for 2 minutes until the rawness of the flour is cooked out but on no account allowed to brown.
2. Off the heat, pour a little of the milk into the roux and mix to a creamy consistency. Place the pan back on the heat, and in a steady stream pour in the rest of the milk, stirring to make a lovely thick sauce (you may not need to use all of the milk).
3. Take the pan off the heat and stir in the salt, pepper, mustard and grated cheese, mix well, and return to the stove and heat, stirring continuously, until the cheese has melted. Pour the sauce over the macaroni in the casserole, and stir to ensure the pasta is coated.
4. Sprinkle the top with the buttery breadcrumbs, and bake in an oven preheated to 400°F for 15 minutes. Serve topped with rashers of crisp streaky bacon, if liked.
Makes 4 servings

Children's Book Week

2010-05-12T09:00:00.002-06:00

Introducing Miss Annie McRae!

Hold onto your hats, 'cause there's a new cowgirl in town

whose pistols are packed with positive attitude!

Eight-year old Annie McRae is irresistible -- with her toothless grin, turquoise blue cowboy boots, and her upbeat twist on life, she spends most days surrounded by cheers of "hip, hip, hooray for Annie McRae!" from Mom, Dad, Mr. Garcia, and Grandma C.
But what happnes when the grownups are too busy to cheer? Don't you worry -- Annie pulls herself up by the bootstraps and realizes that the best "hip, hip, hoorays" come from herself and caring for others. This cheerful tale is sure to land you sunny-side up!

Hip, Hip, Hooray for Annie McRae! is written by Brad Wilcox and illustrated by Julie Olson. To order a copy of this great book, click on the cover image.

Children's Book Week

2010-05-11T09:35:00.005-06:00

Continuing the childrens fun during this week, we thought we'd share a favorite recipe from Pink Princess Cupcakes, the newest childrens cookbook from best-selling author Barbara Beery.

Kiss Me Cupcakes
Favorite Vanilla Cupcakes (below)
Pink, green, and yellow paste food coloring
Buttercream Frosting (below)
1 bag (14 ounces) Wilton Candy Melts
Frog candy mold
Black and pink tube decorating gels

Make cupcakes according to directions, adding enough pink paste food coloring to the batter to make it bright pink.

Make frosting according to directions. Put one-fourth of the frosting in a separate bowl and add enough pink paste food coloring to make it bright pink. Add green and a little yellow paste food coloring to the remaining frosting.

Following the directions on the Candy Melts, make 24 candy frogs using the candy mold.

When you are ready to assemble the cupcakes, frost them green to resemble a lily pad and then set a candy frog in the center. Use black gel to make the frog’s pupils and pink gel to make his mouth. Pipe bright pink frosting around the edge of the cupcake and put one star of frosting next to the frog.

Favorite Vanilla Cupcakes
1 1/3 cups unsalted butter, room temperature
1 1/2 cups superfine granulated sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
3 cups self-rising flour

Preheat oven to 350 degrees F. Lightly spray the inside of each cupcake liner or mold with nonstick cooking spray. Set aside.

In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.

Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Add flour, 1 cup at a time, mixing after each addition until just blended.

Fill each liner or mold one-half to two-thirds full of batter. Bake for 15 to 20 minutes.

Carefully remove cupcake pan from oven and place on a cooling rack for 5 minutes. Remove cupcakes from pan and place back on the rack to cool for 30 minutes before frosting and decorating.

Buttercream Frosting
4 cups powdered sugar, or more if needed
Pinch of salt
1/4 to 1/2 cup half-and-half or whole milk
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond, coconut, strawberry, or raspberry extract (optional)
Paste food coloring (optional)

Place powdered sugar and salt in a large bowl and mix with a whisk to break apart any lumps.

Add half-and-half or milk and slowly mix with a hand mixer on low. Add butter and turn the mixer to high speed. Beat until fluffy. You may need to add a little more milk if the mixture is too thick or a little more powdered sugar if the mixture is too thin.

Turn hand mixer to low. Beat in vanilla and additional extracts or food coloring if using.

Makes 24 cupcakes

If you would like to order a copy of Pink Princess Cupcakes, just click on the bookcover.

King-Sized Anti-Bullying Help for Girls

2010-05-11T08:30:00.001-06:00

Today it's time to share some great advice for girls to help combat cyber-bullying, a new plague that is running rampant throughout the country, resulting in serious injuries and even horrible deaths. Bullying does not have to happen!

Below is some advice from Bart King, the author of The Big Book of Girl Stuff.

Advice for Girls!

Where do Mean Girls come from? Do they wake up one morning, look in the mirror, and decide, “I’m going to be mean”? Or does a fairy come by and sprinkle magical Mean Girl fairy dust on them? Nobody knows.

But this excerpt from The Big Book of Girl Stuff is dedicated to the question: “Bad girls, bad girls, whatcha gonna do?”

Mean Girls are not exactly bullies. Of course, there are some Mean Girls who might actually punch you. (They are called “Cave-Girls.”) But since girls are different from boys, girl bullies are often different from boy bullies. For example, Mean Girls can actually be nice when someone is watching. But because they’re so sneaky and sly, it can be hard for an outsider to spot Mean Girls being mean.

One Mean Girl technique is to get all her friends to hate her “enemy.” To get everyone on her side, the Mean Girl might try to “scapegoat” her victim. (A scapegoat is someone who gets blamed for everything that is wrong, whether it is her fault or not.) Everything the scapegoat does is WRONG. If she has long hair, it should be short. If she raises her hand in class, she is a show-off. If she is quiet, she is stuck-up. Scapegoats get harassed with name-calling, cold-shoulders, rumors, and teasing. It’s so stupid.

* No Kidding! Don’t you hate it when a mean girl says something mean, and then adds, “Just kidding.” Like that helps!

Mean Girl: Everyone who thinks that Samantha should change her hairstyle, raise your hand!

Samantha: Please stop it.

Mean Girl: Oh my gosh, I was just kidding. Can’t you take a joke, Samantha?

Samantha (with a sweet smile): Sure. Is that new lip-gloss you’re wearing or did you just eat another pork chop? Just kidding.

But why do some girls get picked on? It might just be because they are different and they dare to be themselves. It’s like the Mean Girls are the Perfection Police, and they decide what is OK and what isn’t. They will pick on girls who are too smart, or not smart enough, or too pretty, or not pretty enough, or overweight, or really funny or whatever. A girl who really is herself might annoy a Mean Girl who kissed her brain goodbye just to be “popular.”

Someday you may find yourself the victim of a group of Mean Girls. They might say nasty things about you or write anonymous notes that put you down. Sure, we’ve all been told that “sticks and stones may break your bones, but words can never hurt you.” Mean Girls have proven what a load of baloney that is! If someone says something mean, it can hurt for years.

BTW, when Queen Elizabeth I (1533-1603) found out who had published a nasty pamphlet about her, she had the authors’ right hands cut off.

For the moment, let’s say that a Mean Girl is treating you badly. You can just silently take her abuse, which isn’t very healthy or satisfying. So here’s some strategies for your action plan:

1. Tell an adult and get help. Sure, he or she would have to be pretty “with it” to know how to help. But still.

2. Avoid the Mean Girls when possible. (Duh!)

3. Be patient and wait for the Mean Girl to either move to another state or to stop being mean. (It’s fun to wish.)

4. Let your own sense of humor help you.

Having a sense of humor about life might not solve your problems, but it will make things better. If you can laugh at the Mean Girl (and yourself), somehow it relieves the tension and makes the world a better place. Your humor may be shown when you smile to yourself at how lame the Mean Girl is when she is nasty.

What about BOY bullies? Well, they tend to be insulting. Boy bullies are usually easier to spot than girl bullies, because they are not as bright. They may THINK they are smart, though.

Jerks can be just as cruel as mean girls. He usually wants to hurt your feelings or get you angry. Whatever a Jerk says to you, try to keep your cool. If you get upset, that’s exactly what he wanted. After all, consider the source: A boy who doesn’t know anything about you? Please. His opinion shouldn’t count for anything.

Special Note: There is a special kind of Jerk who might be mean to you because he has a crush on you. He’s just too immature to know how to deal with his feelings. (We know this sounds like a lame movie idea, but it’s true!)

So how should you deal with a Jerk? If a Jerk says something mean to you and you just blush and walk away, that encourages him. He has no reason to leave you alone because you’re an easy victim!

All of us fantasize about what we WISH we said to the mean person who insulted us. Maybe it would be better to just SAY it and not wish we had.

Of course, there are always adults that might be able to help. Aside from the usual parents, teachers, and counselors, if you can find a way to speak to a Jerk’s mother, your problems may be solved. The odds are that if she finds out her little Junior is being mean to girls, he’ll be in BIG trouble. If you need to talk to a teacher or your parents to get word to the Jerk’s mom, then talk to a teacher or your parents.

Follow-Up Activity: Want to get the last laugh? Move to Russia. Women there live an average of 13 years longer than men!

~Bart King

Children's Book Week!

2010-05-10T12:01:00.001-06:00

In celebration of Children's Book Week, we thought we'd share a week's worth of fun children's books, activities, features and more! And first up ... Let's learn some ABCs with a little help from Alphabad by Shannon Stewart with illustrations by Dusan Petricic.

To complete the entire alphabet and order a copy of Alphabad, just click on the cover image.

Deborah Madison on The Early Show!

2010-05-10T10:54:00.002-06:00

Author of "What We Eat When We Eat Alone," Deborah Madison, was featured on The Early Show, Monday, May 10. Here is the clip from the program.

Watch CBS News Videos Online

To order a copy of the book, click here.

King-Sized Anti-Bullying Advice for Boys

2010-05-10T08:30:00.002-06:00

Cyber-bullying is running rampant throughout the country, some resulting in serious injuries and even horrible deaths. Bullying does not have to happen!

Bart King, best-selling author of The Big Book of Boy Stuff offers some fun, yet wise advice about bullying, how to avoid it, how to overcome it, and what to do when you're in a sticky situation.

Advice for Boys!

When I was a kid, everyone was always trying to convince me that bullies were actually cowards. If you just stood up to the bullies, they would chicken out and leave you alone. What a bunch of baloney.

Bullies CAN be cowards, but don’t bet on it. They can also be over-confident jerks with an itchin’ to pop you a good one upside your head.

Because every bully is a little different from the last one, you can’t deal with them all the same. Some bullies just want you to avoid them. If you do avoid them, life is good. Other bullies will notice that you are trying to avoid them, and this makes them look for you.

So what should you do? Use your head and use your feet. Use your head to keep away from bullies. It is useful to “tell on” some bullies. Once they get in trouble with an adult and/or their parents, they know that you will stick up for yourself, and they leave you alone.

The more hardcore the bully is, the less this strategy works. Decide how tough your bully is before turning them in. Use your head.

Don’t put yourself in situations where you are by yourself or in areas where there is nowhere to escape to. What if it comes down to a fight? It’s you and the bully! Use your head.

Is this kid your age or size? Do you think a fight will solve the problem? Are you ready to stick up for yourself? If it doesn’t look like fighting is a good idea, don’t wait around to get pummeled. Use your feet.

This is a martial art called nogethitsu. Your best weapons in a fight are your feet. Not to use for kung fu kicks! Use your feet to run away.

Let’s say someone sees you running fast: By the way, everyone asks themselves this question when bothered by a bully: “Why me?”

Remember, although bullies may not always be cowards, they are almost always jerks with personal problems. If it wasn’t you, they would be bothering someone else. Try to think of it that way; you are providing a valuable service to society by keeping your bully off of someone else’s case! Just don’t take it personally.

And by the way, experts agree that if you can remove a bully’s lungs, he will be less likely to bother you.

Follow-Up Activity: Make friends with the toughest girl at your school. If a bully ever messes with you, politely ask the girl to pull out the bully’s lungs. When she is done, keep the lungs in your locker as a souvenir.

~Bart King
*Tomorrow: Bart gives advice to the girls*

"What We Eat When We Eat Alone"

2010-05-07T09:55:00.009-06:00

From “What We Eat When We Eat Alone” by Deborah Madison with Patrick McFarlin (Gibbs Smith, 2009)

Foods for Me and Me Alone
Greg O’Byrne, who runs the Santa Fe Wine and Chile Fiesta, is not embarrassed to admit that he spoils himself on nights when he’s home alone. He doesn’t cook the mac and cheese he usually makes for his kids, but opens a bottle of wine, “maybe not a Grand Cru Burgundy, but a good bottle,” he says, and he fixes himself a thick steak au poivre. He’s likely to make his own pommes frites, too.

More frequently, though, foods intended for solo consumption tend to be modest, sometimes crude, and often downright bizarre. They’re very personal foods, that special category of edibles that are tailored by oneself for oneself, and they are not easily shared. They’re the foods that work for one individual in a deep and maybe even psychological way. Personal foods are likely to be those that simply gratify. They might have nourished us as children and now they feed us as adults, regardless of their content, because our body knows and remembers them.

Take Dru Sherrod, for example, a tall, elegant man with whom we’ve enjoyed many well-cooked meals and fine bottles of wine. Only the faintest trace of his Texas accent remains. Here was his response when we asked him what he eats when his partner, Arden, is out of town.

“Back in Dallas,” Dru says, sliding into his accent, “my mother used to serve me fried Spam with grape jelly. Well, after eschewing it for forty years, I’m beginning to find it a great comfort again. I throw slabs of Spam in a skillet. Thick units. No oil or butter or anything. Fry it on both sides. Slice some tomatoes. Spoon out cottage cheese. It’s salty, porky, strong, greasy, and delicious. A perfect meal.” And now he’s talking Texan.

Or consider Robert Brittan, a journeyman winemaker. We’re driving one morning over the winding roads of the coast range near Napa Valley, and he’s waving his arms madly as he answers our question. Fortunately he’s not the one behind the wheel.

“Fritos!” he cries. “Take chili-cheese-flavored Fritos, microwave them with grated cheese. Fantastic! Or, have them with chopped green tomatoes. Chopped, not sliced. Slicing is overrated—it implies care. You can chop these tomatoes with a dull knife—just beat ’em up.This is fantastic when you first eat it. It’s only after you’ve eaten too much that you realize Fritos are nasty and ugly. The good thing is you can drink lousy beer with them. Doesn’t matter. Anyway, it’s about what you’ve got.”

It’s hard to see this wildly gesticulating Frito maniac as the same man who meticulously crafts exquisite Pinots and Syrahs, but that’s the thing about eat-alone food: it’s not consistent with those sides of ourselves that the world, including close friends, sees.

“It’s about experimentation,” says Robert, not yet finished with the subject. “Do you know, you can boil a hot dog in cheap beer or wine? Once I got this Hebrew National Hot Dog and cooked it in Riesling. Any Riesling will do.” But other experiments fail. “Chocolate chip ice cream in root beer makes an okay float. But beer in a milk shake? I can tell you it’s a horrible, horrible thing.”

People who don’t normally put a lot of stock into recipes can be extremely precise about their personal foods, such as how milk should look when poured over hot cereal (“It should just puddle around the edges, no more, or it will cool down the cereal and thin it out”), or the kind of bread used for a sandwich (“It must be white bread, like Wonder Bread, not a sturdier variety like Pepperidge Farms”), or the potato chips used to scoop up cottage cheese (“Only use Ruffles”), or how long eggs must be cooked (“Six minutes, not five or seven, but six”).

However strange, these foods do accomplish the work of getting a body fed.

When we began our survey with men, we secretly took pleasure in uncovering those nasty true confessions, the crude stuff, the so-called recipes that make any decent eater cringe—in short, the strange foods of the solitary eater. We got them from both men and women. Things—we can’t really call them dishes—like bread soaked in margarita mix, or sardine oil poured over cottage cheese. Who would do this, you may ask? Well, relatively normal people, it turns out. Perhaps even your own friends.

Cliff Wright, the author of many good cookbooks and one of the best cooks we know, has this tactic for feeding himself. “Sometimes when I’m on a recipe-testing roll, I end up with six
Tupperware containers filled with leftover god-knows-what. I’ll take them all, dump them in a bowl of pasta, and start tossing. If the taste isn’t quite right, I add one or all of the following: fried pancetta, butter, cream, olive oil, prosciutto, egg, or cheese.”

I especially like the flourish of “one or all” of those fatty additions, and nothing in between, like butter and cheese. Of course, Cliff has a pretty good idea of what he’s doing, so he’s likely to end up with something that’s more than merely edible despite his slapdash approach. (Not always slapdash, Cliff has been known to use an otherwise spacious Sunday afternoon intended for reading to whip up a batch of crepinettes, a sausage-like affair that involves three kinds of meat, vegetables, and caulfat—and these just for himself.)

Personal foods may not be shareable, but that doesn’t mean that they aren’t good to eat or aren’t enjoyed by more than just one or two odd souls. More than a few of our respondents mentioned stirring oyster crackers, saltines, matzo, or some other crumbly dry thing into cups of tea, coffee, milk, and cocoa. In Cheri and The Last of Cheri, Colette writes about just this sort of thing, but in a way that makes you want to go right into the kitchen and try it for yourself— or at least recast the description of your own personal concoction in a more poetic way.

Take a small soup tureen—the individual soup tureen you would use for a soupe gratinée, or a sturdy bowl in fireproof china. Pour in your milky coffee, prepared and sugared according to taste. Cut some hearty slices of bread—use household bread, refined white will not do—butter them lavishly and lay them on the coffee, ensuring that they are not submerged. Then all you have to do is place the whole thing in the oven and leave it there until your breakfast is browned and crusty, with fat buttery bubbles sizzling here and there on the surface.

Finally, Colette advises, “Before breaking your raft of roasted bread, sprinkle on some salt.” Even a small trace of salt counteracts the sugar and makes everything sharp and bright.

I copied this passage from a book in someone else’s library over twenty years ago because it spoke to me, but I never thought to write down the translator, who remains a mystery still. In the attempt to find this translation, I started reading various others. A less lavish version turned the same breakfast into something so prosaic that I read through practically the whole paragraph before recognizing the raft-crusted bowl of coffee. Perhaps the tender attention to detail in the first translation is what turned a somewhat rough and personal dish into nothing less than a morning sacrament. If so, with the right words, oyster crackers in coffee might be equally sacramental.

Oyster crackers in coffee, yes, but perhaps our woman in the kitchen uses a cup with an especially wide mouth and enough cream to turn the black filtered coffee the color of ivory. I wonder if the oyster crackers cover the surface, so that they just touch one another, or not. Does she take a sip of coffee with a cracker from a spoon? Is the cracker soft below and crisp on top? As she goes along, does she add more crackers? One by one or by the handful?

I’ve never had coffee with oyster crackers so I don’t know the nature of its particular charms, but surely there would be those minute particulars that say why coffee and why oyster crackers and not some other kind, the very details that make personal foods so important.

Largely, though, personal foods are stunningly strange. The following examples are offered for your amusement only, as these aren’t things we could make into recipes, and we don’t think you should either.

Five Bad Ideas
1. Mustard Sandwich with Reworked Coffee: “Use Yellow Heinz Mustard. Slather the mustard on a flour tortilla and eat accompanied with reworked coffee, which means add a few new grounds to the top of a paper filter of morning coffee and pour in boiling water.”

2. Potato-Sesame Bread with Tequila Mix: “Toss an old loaf of potato-sesame bread on a wood-burning stove. Tear into hunks and eat with tequila mix right out of the plastic bottle.”

3. Organic Goo Goo: “Get Green Giant small whole peas and one package of any Green Giant rice mix—Asian, Mexican, and so forth. Make a small cut in the top to prevent an explosion, and microwave them in their own microwavable pouches. During the six or so minutes they’re cooking, look in the spice closet and find some less-than-a-year-old spice, a young spice. Any spice will do. Cut open the two hot pouches with a knife and pour on a plate with the rice on the bottom, the peas on the top. Sprinkle with spice. This fits right into the Asian diet pyramid. It’s a good dish if you don’t have a maid or a dishwasher, since it uses only a fork, a knife, and a plate.”

4. Leftover Spaghetti Sandwich: Usually in cooking, the whole is more than the sum of its parts. Here, it is less. The day after a big spaghetti feed, a friend—who is most of the time a good and lusty kind of cook—uses the leftovers to make spaghetti sandwiches.

“I rewarm the garlic bread in the toaster and the tomato sauce and the pasta in a pan, then make a sandwich adding whatever soggy salad kind of thing I have left over, usually tomato, onion, and translucent lettuce.”

5. Farm Workers’ Food: A farmer in Texas talks about how his workers cook when they’re out in the country on an isolated farm, cooking and coping for themselves. Try to hear the slow drawl, the chili-thick accent, and a liberal sprinkling of expletives. Although it was winter when Larry Butler reported to us, I think the word “cold” means raw.

“They take sardines, cold Romas, cold onions, chop and mix, and put it on a hot corn tortilla. Or they start with some Top Ramen noodles, scramble up an egg and put it in the pot along with a can of green English peas. They also boil pork rinds until they’re disgusting and terrible looking and throw them, with fried onions, into scrambled eggs, then put it all in a hot tortilla. And they eat this stuff like it’s good!”

In self-defense, Larry, who’s a vegetarian, retreats to his outdoor kitchen. “Up front I sauté wheat berries with garlic in olive oil on high heat. Wheat berries give you something to chew on. I put garlic in all foods. Chop turnips, onions, carrots, and beets and add to the sauté, then add cold tomatoes if I have them. About the time it’s going to catch fire and explode, I put in tomato juice and nutritional yeast—the yeast gives body, flavor, and B vitamins—add more water, then cook for 30 minutes.”

To order a copy of What We Eat When We Eat Alone, click here.

Hand-Crafted, Unique Mother's Day Bouquet

2010-05-07T08:30:00.001-06:00

Mother's Day...

is Sunday and every mother deserves a beautiful arrangement of flowers on this special day! But don't fret if you haven't ordered a bouquet, because the authors of Southern Bouquets, Melissa Bigner and Heather Barrie, have some wonderful tips for making your hand-crafted arrangement one that will delight and amaze your beloved mother.

After you've selected your flowers (whether from your own flower garden or your local flower market), the next step would be selecting the perfect vessel and where the arrangement will be featured. Here are some great, cost-effecive tips:

If you’ve already gathered your fl owers and greens, let them lead you to the right container and showcase spot. For example, a handful of short-stemmed, laid-back zinnias might just beg for a Mason jar and a kitchen windowsill. On the other hand, you might want to decorate a specific mix of spaces: something for the entry, something for the mantel, something for the dining table, something for the powder room. In those cases, Heather says, let the location dictate the bouquet. “If you’re doing something for a dining table,” she says, “the vessel and arrangement need to be low enough for people to see over, but if you have an entry table in a hallway with a large mirror behind it, it’s better to have a tall bouquet.”

When it comes to matching containers with bouquets, almost anything goes. Yes, ensure that the materials work together visually, that the colors don’t clash and that the flowers—not the vessel—are the star, but beyond those guidelines, have fun. Here is a list of handy containers:
• adapted vessels (gourds, metal tubs, wooden boxes)
• baskets (metal and wicker)
• bud vases
• vases (in a variety of scales, shapes and materials with a range of mouths)
• cups and glasses (bistro glasses, kitchen glasses, cut crystal, mint julep cups, mugs)
• repurposed containers (jelly jars, milk bottles, tin cans)
• serving vessels (bowls, creamers, gravy boats, pitchers, sugar jars)

Build a collection of vessels by exploring local flea markets, yard sales,thrift stores, and estate sales. Be sure to test that a container is watertight before you purchase it (if possible) or before you fashion a bouquet in it. If it leaks, use a plastic liner or floral foam.

Tasty Thursday

2010-05-06T08:00:00.005-06:00

What a fun and wonderful way to cook! Fire up that wood-burning oven and make something yummy from The Art of Wood Fired Cooking by Andrea Mugnaini. You won't be disappointed! (P.S. If you don't have a wood-burning oven, try baking this in a regular oven.)

Limoncello Bread Pudding with Fresh Blackberries
Bake Oven Environment
1 (16-ounce) loaf brioche, crust removed and cut into 1-inch cubes
1 tablespoon butter
3 cups half-and-half
1-1/4 cups sugar, divided
1 tablespoon lemon zest
1/4 teaspoon salt
6 large eggs
1 teaspoon vanilla extract
1/2 cup Limoncello
2 tablespoons lemon juice
10 ounces frozen blackberries, or fresh if in season (about 2 cups)
2 teaspoons cornstarch
Limoncello Topping (see below)

Limoncello Topping
1/2 cup heavy cream
1/2 cup crème fraîche
1 tablespoon Limoncello
1 tablespoon plus 1 teaspoon sugar
1 teaspoon lemon juice

Divide the bread between two sheet pans. Toast in the oven until dry and lightly browned. Set aside to cool and then put in a large bowl.

Butter a 10 x 10-inch ceramic baking pan. Place the half-and-half, 1 cup sugar, lemon zest, and salt in a medium saucepan and heat just until the sugar is dissolved.

Crack the eggs into a large bowl. Slowly whisk the warm half-and-half mixture into eggs. Whisk until fully incorporated and then add the vanilla, Limoncello, and lemon juice; stir to combine.

Pour the custard mixture over the bread cubes and gently press bread to submerge into custard; let soak for 30–60 minutes.

Place the berries in a medium bowl. Toss with the remaining sugar and cornstarch and pour into mixing bowl with the bread cubes. Gently stir the berries into the mixture, being careful not to break up the bread. Pour entire contents of mixing bowl into buttered baking dish.

Place in the oven and bake for 25–30 minutes, or until browned, puffed, and set in the middle. Serve with Limoncello Topping.
Limoncello Topping
Place all of the ingredients in a medium bowl and whip until stiff peaks form. Refrigerate or serve immediately with warm bread pudding.
Serves 8

Treat Mom to a delightful, decadent cookie this year

2010-05-05T09:00:00.000-06:00

Any mother would love a break from the kitchen for Mother's Day this year. So why not give her a baking break and whip up a batch of these Rosemary Blonde Brownies, from Cookie Swap: Creative Treats to Share Throughout the Year by Julia M. Usher with photographs by Steve Adams, and surprise Mom with a delicious, dainty snack.

Rosemary Blonde Brownies

Makes about 4 dozen (1½-inch) squares or 4½ dozen (1¼ x 1½-inch) ovals
To morph these simple bars into stylish petits fours, cut the cookie block into small ovals or rounds and pipe florets of Rosemary Ganache (see recipe below) on top. Note: For kids, omit the rosemary in both the brownie and the ganache topping and boost the quantity of chocolate chips and other mix-ins to taste.

Prep Talk: Cool the bars completely (about 2 hours) before topping with ganache. Decorated bars should be stored in the refrigerator. (The topping is perishable.) If the brownies have not been decorated, they are better stored at room temperature. Bars will stay fresh longer if kept in the pan, tightly wrapped in foil, and cut just before serving. For the most potent flavor, serve at room temperature within 4 to 5 days.

2½ cups all-purpose flour
2½ tablespoons chopped fresh rosemary leaves (4 to 5 rosemary sprigs, stems removed)
2 teaspoons baking powder
3⁄8 teaspoon salt
1¼ cups (2½ sticks) unsalted butter, chopped into tablespoon-size pieces
2¼ cups firmly packed light brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1½ cups pecan halves, toasted, cooled, and coarsely chopped
1 cup premium milk or semisweet chocolate chips

Rosemary Ganache (optional)
¾ recipe Ganache (recipe below)
¼ cup loosely packed fresh rosemary leaves, coarsely chopped
(4 to 5 sprigs, stems removed)
Decoration (optional)
About 4 dozen small (½-inch) rosemary sprigs (1 per brownie)

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 10 x 15 x 1-inch jelly-roll pan with foil, leaving a 1-inch overhang around the top edge of the pan. Smooth out any big wrinkles in the foil and then lightly coat with nonstick cooking spray.

2. Combine the flour, rosemary, baking powder, and salt together in the bowl of a food processor fitted with a metal blade. Process until the rosemary is reduced to very small pieces. (Note: If the rosemary isn’t chopped before going into the processor, it will be harder to finely grind.) Set aside for use in Step 4.

3. Place the butter in a medium (3-quart) saucepan over low heat. Once the butter has fully melted, remove it from the heat and stir in the brown sugar, mixing until smooth. (Note: Don’t be surprised if the butter and sugar do not completely come together at this point; some separation is normal.) Cool a few minutes and then add the eggs one at a time, whisking well after each addition.

4. Stir in the vanilla extract. Gradually add the flour mixture, whisking all the while to keep the batter lump-free. Cool before stirring in the pecans and chocolate chips. (Otherwise, the chips will melt.) Spoon the batter evenly into the prepared pan and level with a small offset spatula. (The batter will be less than 1 inch thick, but it will rise to the top of the pan.)

5. Bake until a cake tester inserted into the center comes out with moist crumbs on it and the brownie is just starting to pull away from the edges of the pan, about 22 to 24 minutes. Transfer to a wire rack and cool completely in the pan.

6. Remove the brownies from the pan in one block by gently pulling up on the foil overhang. Place directly on a cutting board. Remove all foil and trim any uneven edges before cutting into 1½-inch squares (or ovals).

7. Make the Rosemary Ganache (optional). This topping will set if made too far in advance, so make it no sooner than you intend to decorate the cookies. Prepare ¾ recipe Ganache, following the instructions (below), but add the rosemary to the scalded cream in Step 2. Let the herbs steep in the warm cream about 30 minutes. Reheat the cream to the scalding point before proceeding to Step 3. (Note: The rosemary will be strained out in this step.) Chill as directed in Step 4 for piping ganache.

8. Decorate (optional). Fit a pastry bag with a medium (3⁄8-inch) 6- to 8-pronged star tip and fill with the ganache. Pipe a small floret of icing on top of each brownie and garnish with a sprig of rosemary, if desired. Serve immediately or store as directed.

Ganache
Makes about 2½ cups
This decadent chocolate and cream blend easily morphs from satiny glaze to creamy filling simply by setting it in the fridge. It can also be made with either dark or white chocolate with only minor adjustments.

Prep Talk: Store in an airtight container in the refrigerator up to 1 week or in the freezer up to 1 month. Thaw at room temperature before using.

12 ounces premium semisweet chocolate finely chopped or ground in a food processor
1½ cups heavy cream
1 tablespoon light corn syrup

1. Place the chopped (or ground) chocolate in a large bowl so it forms a shallow layer. Set aside.

2. Pour the cream into a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Place over medium to medium-high heat and scald the cream. (That is, heat the cream to just below the boiling point. The cream will put off steam, but no bubbles should break on its surface.)

3. Immediately strain the hot cream through a fine-meshed sieve directly onto the chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. (If the chocolate does not completely melt, set the bowl over barely simmering water in a double boiler and stir regularly until smooth. Do not overheat, or the ganache may break.) Stir in the corn syrup.

4. To use the ganache as a glaze, pour it while lukewarm. Alternatively, for piping ganache, pour it into a shallow pan to a ½- to ¾-inch depth, cover, and refrigerate 20 to 25 minutes, or until slightly thickened. Stir occasionally during chilling to maintain a uniform consistency. (Hard, overchilled pieces of ganache should be broken up, as they can easily clog pastry tips when piping.) Chilling time will vary with starting ganache temperature, refrigerator temperature, and depth of the ganache. Watch the ganache closely, as it can quickly overchill and become difficult to pipe.

Healthy Summertime Food

2010-05-04T09:30:00.005-06:00

With concern growing over the eating habits of our nation's children, Jamie Oliver's Food Revolution has become a huge television hit and a startling, eye-opening experience for parents everywhere as he point out the awful things youth are eating on a regular basis.

Stephanie Ashcraft, best-selling author of 101 Things to do with a Slow Cooker, 101 Things to do with a Cake Mix and many other cookbooks, offers these five tips for how she and her family will be eating healthier this summer:

We are counting the days until summer vacation in our house. This summer I am focusing on finding creative ways to encourage healthy eating in our household. My kids and I need to be eating more fruits and vegetables.

Here are a few of the ideas and/or recipes that I plan to use for lunches this summer to sneak more vegetables and fruits into my kids diets:

1. Cucumber Canapé from 101 Things to do with Rotisserie Chicken by Madge Baird is at the top of the list.

1/2 cup minced rotisserie chicken
2 scallions, minced to make 1 tablespoon
1/4 cup chopped sun-dried tomatoes
3 tablespoons light mayonnaise
1/4 teaspoon horseradish
pinch garlic powder
2 cucumbers

Mix all ingredients except cucumbers until well blended. Peel cucumbers and slice into 24 thick rounds (at least 1/4 inch thick). Spoon 1 teaspoon chicken mixture onto each cucumber slice. Serve cold. Makes 24 canapés.

2. Mango Fruit Salad, Melon Delight Salad, and Almond Cran-Apple Salad from 101 Things to do with Salad are all healthy fruit dishes I plan to make this summer for my kids.

3. Hummus Dipped Veggies and Whole Wheat Crackers is a summer poolside favorite lunch for my friend Jen and her family. Whole wheat crackers (they like TLC brand) and veggies such as baby carrots and sliced cucumbers are dipped in hummus. Wash it down with ice cold water with lemon and lime wedges and all-fruit popsicles.

4. Cracker Stackers are a favorite for my friend, Kendra, for late summer when gardens are producing. She purchases the multigrain Club crackers and cuts up all kinds of veggies (snap peas, tomatoes, cucumbers, peppers, etc) and cheese slices to stack on the crackers.

5. Whole Wheat Stuffed Pitas have to be one of my favorite summertime treats. Pitas can be stuffeded with tomatoes, lettuce, and tuna or chicken salad.

Here's to healthy eating this summer!
~ Stephanie Ashcraft

Tasty Thursday

2010-04-29T08:00:00.002-06:00

Is it strawberry season already? Try this fabulous recipe from New Orleans Kitchens by Stacey Meyer and Troy Gilbert, and check out the foreword by Emeril Lagasse.

Pontchatoula Strawberry Sangria

Recipe courtesy of Chuck Subra from La Côte Brasserie.

2 pints Pontchatoula or other strawberries

1/4 cup sugar

1 Louisiana naval orange, cut into wedges

1/2 bottle or 2 cups red wine (good quality)

1 cup orange juice

2 cups lemon-lime soda

Wash and remove the stems and hulls from the strawberries. In a pitcher, add the strawberries, sugar, and orange wedges; muddle or crush for 30 seconds. Add the red wine, orange juice, and soda. Mix well and then place in the refrigerator overnight. Serve the following day over ice. Garnish with strawberry slices if desired.

Serves 4

Tasty Thursday

2010-04-22T08:00:00.004-06:00

A dessert quesadilla? Mmmmm, what an unusual but tasty idea! Try this new and inventive recipe from Quesadillas by Donna Kelly and get ready to lick those lips!

Triple Chocolate Decadence

1/2 cup chocolate hazelnut spread

1 (8-ounce) package light cream cheese, softened

8 (9- to 10-inch) flour tortillas

8 ounces dark chocolate, broken into small pieces

12 ounces semisweet chocolate chips

Fresh strawberries or raspberries, for garnish (optional)

1. Mix chocolate hazelnut spread with cream cheese. Spread a generous tablespoon of cream cheese mixture over each tortilla.

2. Sprinkle dark chocolate pieces over the chocolate spread on 4 tortillas. Slide one of the chocolate-covered tortillas in skillet over medium heat. Place one of the remaining tortillas on top, chocolate spread side down. Press down with wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

3. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Sprinkle with chocolate chips and let sit for 1 to 2 minutes, or until melted. Spread melted chocolate chips over tortilla and garnish with fruit, if desired. Cut into wedges and serve immediately.

Makes 4 to 6 servings

Tasty Thursday

2010-04-15T08:00:00.003-06:00

Filled with recipes galore, one of our newest releases, Atlanta Kitchens: Recipes from Atlanta's Best Restaurants by Krista Reese will make you H-U-N-G-R-Y!

Iron Skillet Fried Chicken

Wisteria, Chef Jason Hill

Chicken and Marinade

1 (2-1/2- to 3-pound) chicken

2 cups buttermilk

1 tablespoon ancho chile powder

1 tablespoon paprika

1/2 teaspoon ground cayenne pepper

Seasoned Flour

2 cups flour

2 tablespoons paprika

1 tablespoon salt

2 teaspoons ground white pepper

1/4 teaspoon ground cayenne pepper

Cut the chicken into quarters and de-bone the leg and thigh.

Combine the buttermilk, chile powder, paprika, and cayenne pepper in shallow dish. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour; marinating overnight is best.

To prepare the seasoned flour, combine the flour, paprika, salt, white pepper, and cayenne pepper in a bowl.

Fill an iron skillet with 1-1/2 inches vegetable oil and heat to 325 degrees f.

Lift the chicken out of the buttermilk and place directly into the seasoned flour. Dredge in the flour, shake off any excess, and carefully slide into the hot oil. Fry 5–8 minutes, until golden brown outside and a thermometer stuck into the chicken reads 165 degrees F. Drain on paper towels.

Serves 4

Tasty Thursday

2010-04-08T08:00:00.003-06:00

You won't believe all that you can make in this little kitchen appliance! Check out the newest addition to our 101 series, 101 Things To Do With A Blender by Toni Patrick and try this fantastic and easy recipe.

Applesauce Muffins

1 egg

3/4 cup milk

1 cup sugar

1 1/2 teaspoons cinnamon

1/2 cup applesauce

1-1/2 cups self-rising flour

Preheat oven to 350 degrees.

Put all ingredients into a blender. Cover and blend until mixture is smooth, stopping and scraping the sides as necessary. Pour batter into lined muffin tins and bake until golden brown, about 20–25 minutes. Makes 12 muffins.

Tasty Thursday

2010-04-01T08:00:00.002-06:00

It's Pink Princess time! Try this fun recipe from Barbara Beery's newest release, Pink Princess Cupcakes.

Fairy Princess Hat
1 pound vanilla candy coating or almond bark
24 sugar ice cream cones
Assorted sprinkles and small colorful candies
Tubes of decorator’s frosting in different colors
24 vanilla cupcakes
1/4 cup rainbow sprinkles
Buttercream Frosting
Paste food coloring in different colors
Fruit by the Foot

1. Line two cookie sheets with foil and lightly spray with nonstick cooking spray. Set aside.

2. Melt candy coating according to package directions. Remove from heat and cool 10 minutes. Place ice cream cones on prepared cookie sheets, open side down. Dip bottom half of each cone into candy coating and decorate using candies, sprinkles, and decorator’s frosting. Put cookie sheets in freezer to chill for 15 minutes; remove.

3. Make cupcakes according to directions, but fold 1/4 cup rainbow sprinkles into the batter after it is completely mixed.

4. Frost cooled cupcakes and place 1 candy-coated ice cream cone, open side down, in the center of each cupcake.

5. Cut out strips of Fruit by the Foot to make a little pennant to add to the top of each princess hat.

Makes 24 princess hats

The Easter Bunny is just around the corner

2010-03-31T14:16:00.003-06:00

In honor of Easter, we wanted to share an adorable recipe from Julia Usher's book, Cookie Swap. These "bunny bottoms" are too cute and too tasty to resist.

Lemon–Poppy Seed Cottontail Cookies
Makes 2½ to 3 dozen (2¼-inch) “bunny bottoms”
Here’s what Peter Cottontail might look like if you were following him down the bunny trail. These amusing bunny bottoms are as tasty as they are whimsical. If time is of the essence, skip the optional decorating steps and serve the cookies un-iced. They’re wonderful this way as well, particularly if you prefer your cookies less sweet.

Lemon Icing (optional)
1 recipe Royal Icing (below)
1 teaspoon pure lemon extract
A few drops yellow soft gel food coloring
About 6½ tablespoons strained freshly squeezed lemon juice, divided (optional, to thin icing)
About 2 tablespoons white nonpareils (optional, for coating the tails)

Lemon–Poppy Seed Cookies
2¼ cups plus 1 tablespoon all-purpose flour
1½ tablespoons poppy seeds
1½ teaspoons baking powder
½ teaspoon salt
¾ cup (1½ sticks) plus 3 tablespoons unsalted butter, cold, chopped into tablespoon-size pieces
¾ cup plus 2 tablespoons granulated sugar
1 large egg
1½ tablespoons finely grated lemon zest
2 tablespoons strained freshly squeezed lemon juice
1½ teaspoons pure lemon extract (or ½ to ¾ teaspoon pure lemon oil)
½ teaspoon pure vanilla extract
Powdered sugar (optional; as needed to thicken icing)

1. Make the Lemon Icing (optional). Prepare 1 recipe Royal Icing and mix in the lemon extract (or oil). If desired, add a few drops yellow food coloring to make pale yellow bunnies. Portion off about 1½ cups icing for use in Step 2. (Cover the surface of the remaining icing flush with plastic wrap and refrigerate until used in Step 7.)

2. Pipe and dry the bunny ears and tails (optional). Line two or more cookie sheets with parchment paper. Thin the icing to a thick outlining consistency by adding 2 to 2½ teaspoons lemon juice. Mix well. Fit a pastry bag with a small (¼-inch) round tip and fill with the icing. Pipe 2½ to 3 dozen pairs of (1½- to 2-inch-long) ears on the prepared cookie sheets. (Alternatively, make fondant ears by rolling white or tinted fondant to a 1⁄16-inch thickness with a pasta machine or rolling pin; then cut it into ears using the top portion of a bunny-shaped cookie cutter.)

After you’ve shaped the ears, pipe 2½ to 3 dozen (½-inchround) tails on a separate prepared cookie sheet. While the icing is still wet, sprinkle the white nonpareils evenly over the tails to add texture.

Allow the icing tails and ears to dry about 48 hours, or until easily removed from the parchment paper without breaking. (For fondant ears, allow about 1 week of drying time.) Slide a thin-bladed knife under each piece to loosen it before lifting. If the ears should break when loosening (long icing pieces can be fragile), try gently peeling the parchment paper away from them instead. First cut the parchment paper around each ear; then peel off the paper, working one ear at a time.

3. Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line two or more cookie sheets with parchment paper.

4. Mix the Lemon–Poppy Seed Cookies. Combine the flour, poppy seeds, baking powder, and salt in a small bowl. Set aside.

Place the chopped butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed until smooth, about 1 minute. Add the egg and beat until light, about 1 more minute. Scrape down the sides of the bowl as needed to ensure even mixing.

Turn the mixer to low speed and beat in the lemon zest, juice, and extracts, followed by the flour mixture. Mix just until the dry ingredients are incorporated.

5. Roll the dough between your palms into 1¼-inch balls and place about 2 inches apart on the prepared cookie sheets. For the most uniform balls, first portion the dough into mounds using a level 1½-inch (#50) scoop or 1 level tablespoon per mound; then roll into perfect balls. Flatten each ball into a 1½-inch disk by barely pressing it with the palm of your hand.

6. Bake 9 to 10 minutes, or until puffy, set, and lightly browned around the edges. Do not overbake. Immediately transfer to wire racks with an offset spatula. Cool completely before decorating or storing.

7. Glaze the bunny bodies (optional). Remove the remaining icing from the refrigerator and bring it to room temperature. Add enough lemon juice (about 5½ tablespoons) to make a thick glaze. Mix well. (The glaze should thinly coat a “test” cookie, but you should not be able to see through it. Adjust the glaze consistency as needed by adding more juice to thin it or powdered sugar to thicken it.)

Set a wire rack over a sheet of parchment paper. (The paper will catch the glaze drippings and make for easier cleanup later.) Work with one cookie at a time. Hold the cookie by the bottom and completely immerse its top in the glaze. Turn the cookie right side up and gently shake it to remove excess glaze and to smooth the top. Place on the rack. Repeat with the remaining cookies.

Before the glaze dries, slide a paring knife under each cookie to sever any drippings that may be clinging to the rack. (The glaze will otherwise dry onto the rack, making it more difficult to remove the cookies later.) Dry at least 2 hours before assembling.

8. Assemble the bunnies (optional). Portion off about ½ cup of the remaining glaze and add enough powdered sugar to make a thick paste for gluing. Fill a parchment pastry cone with the icing and cut a small (1⁄8-inch) hole in the tip.

Work with one cookie at a time. Glue a tail to the top of the cookie near an edge; then glue one pair of ears to the back of the cookie. The ears should extend 1½ to 2 inches off the edge opposite the tail. Set the cookie aside and do not move it until the ears have dried in place. Repeat with the remaining cookies. Store as directed. Do not stack the cookies, or the ears may break.

Note: There will be leftover Royal Icing. Cover and store as directed (p. 151) for another use.

Royal Icing
Makes about 4½ cups, enough to top-coat 4 to 5 dozen (3-inch) cookies
This icing is by far my favorite frosting for cutout cookies. Because it contains high-protein egg whites, it dries quickly with minimal spreading; it also holds food coloring quite well with limited to no bleeding. Use this thick formulation as edible “glue” for gingerbread construction projects or adjust its consistency for other cookie decorating techniques.

Note: Since the egg whites in this recipe are not heated, it is best to use pasteurized whites to minimize the risk of food-borne illness, especially when serving the very young or old or those with compromised immune systems.

Prep Talk: Tinted icing is best used the day it is mixed because the color will dry more uniformly. Otherwise, the icing can be made 1 to 2 days ahead and stored in the fridge. Bring the icing to room temperature when ready to use and stir vigorously to restore its original consistency. Once applied to cookies, the icing should remain at room temperature so it sets into a crunchy candy-like coating.

Important: Unless you’re using the icing, always cover the surface flush with plastic wrap to prevent a crust from forming.

2 pounds powdered sugar
½ teaspoon cream of tartar
About 11 tablespoons pasteurized whites (or 5 large egg whites)
Flavoring, to taste
Soft gel food coloring of your choice, to desired shade (optional)

1. Mix the powdered sugar and cream of tartar together in the bowl of an electric mixer. Stir in the egg whites by hand to moisten the sugar. Fit the electric mixer with a whip attachment and beat the mixture on low speed to evenly distribute the egg whites. Turn the mixer to medium-high speed and continue to beat about 2 minutes, until the icing is silky and very white. (The icing will lighten and thicken as you beat it.)

2. Beat in flavoring and/or food coloring, if desired. Mix well before using.

Tasty Thursday

2010-03-25T06:45:00.002-06:00

So, we're still sticking with fun appetizers to serve at your March Madness parties for the month. Try this tasty gem from Goat Cheese by Maggie Foard.

Bruschetta with Olive Oil and Herbs

2–3 cloves garlic

1/3 cup olive oil

2 French baguettes, sliced on the diagonal

2–3 tablespoons finely minced fresh herbs, such as oregano and rosemary

2–3 varieties of goat cheese

Fresh Tomato Tapenade

1 pound fresh ripe tomatoes, seeded and chopped (canned diced organic tomatoes also work)

2 cloves garlic, minced and poached in 1/4 extra virgin olive oil for 1 minute

1/4 cup chopped pitted kalamata olives

1 tablespoon capers

1/4 cup chopped basil

3 ounces crumbled goat feta

Salt and pepper, to taste

Preheat oven to 400 degrees (or heat a stovetop grill, if you prefer).

Slice the garlic and combine with oil in a glass measuring cup. Warm in the microwave for 1 minute to flavor the oil. Brush the baguette slices lightly with the oil. If you are doing them in the oven, put the oil side up; on the grill, put the oil side down. When the bread is browned to your liking, remove from the heat and arrange on a platter. Sprinkle with the herbs and serve with the assorted cheeses and the Fresh Tomato Tapenade.

To make the tapenade, combine the ingredients in a medium bowl shortly before serving at room temperature.

Makes 8 servings

A little Post-St. Patrick's Day Yumminess

2010-03-18T09:37:00.002-06:00

Julia Usher, author of Cookie Swap, shares some recipes perfect for St. Patrick's Day.

Tasty Thursday

2010-03-18T06:45:00.001-06:00

How about another easy March Madness appetizer? This recipe from 101 Things To Do With Meatballs by Stephanie Ashcraft will blow you away!

Meatball Jalapeño Poppers

13 jalapeños, stemmed

1 package (8 ounces) cream cheese, softened

13 frozen, fully cooked meatballs, thawed

13 slices uncooked bacon, cut in half

Preheat oven to 375 degrees.

Slice each pepper in half lengthwise, remove the seeds, and rinse out. Spread the cream cheese in each jalapeño half. Cut the meatballs in half. Place each meatball half, cut side down, over cream cheese. Wrap a half slice of bacon around each stuffed jalapeño and secure with a toothpick. Place on a baking sheet and bake 25–30 minutes, or until bacon is browned. Serve immediately on a platter. Makes 26 appetizers.

Important note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.

A piece of Gibbs Smith history

2010-03-11T10:07:00.004-07:00

Below is an article from The Standard-Examiner chronicling a piece of trivia from the Gibbs Smith history files. Catherine Smith, wife of Gibbs and co-founder of the 40-year-old independent publisher, grew up in the Peacefield house.

Preserving history / Home filled with family memories
By Wendy Green (Standard-Examiner correspondent)

CLICK HERE TO SEE SLIDESHOW

LAYTON -- When Mary Morgan-Burnett's cousin asked if she'd like to move into the home off East Gentile Street where her recently-deceased, beloved Aunt Oma lived for 50 years, Morgan-Burnett eagerly accepted.

Her husband, Steve Burnett, had just finished officer training in South Carolina when the newlywed couple moved into the historic Layton home in 2004. They've since added three children to their family: Molly, 4, Maggie, 2, and Jack, 8 months.

Maggie was born in the home in July 2007, when Morgan-Burnett delivered so quickly, there wasn't time to get to the hospital. Maggie became the 21st person born in the home; the 20th was born in 1924. A story detailing the events of her birth ran in the Standard-Examiner Nov. 29, 2007. In that story, Morgan-Burnett said the home's history was a blessing to her on the day of Maggie's birth.

"For everything to go so smoothly, we know we had help. There were definitely angels attending that day," she was quoted as saying.

Morgan-Burnett, the youngest of eight children, remembers visiting the home owned by her Uncle George and Aunt Oma Wilcox, every Christmas Eve throughout her childhood. The Wilcoxes bought the home in 1955 and worked hard to preserve the original feel while adding new plumbing, wiring, floors and cupboards. Oma searched antique stores and thrift shops for features she could add to her much-loved house: from furniture and lighting, chosen for their appearance and history, to the marble fireplace she bought for $60 as a broken heap of marble removed from the First Security Bank board room in Salt Lake City when the building was remodeled.

It's truly a home filled with memories and family treasures.

Morgan-Burnett has kept many items exactly where her Aunt Oma left them. The large picture of boys playing with a dog still hangs where Oma placed it, the decorative chandelier acquired from an old hotel hangs over her antique grand piano, photos of ancestors lovingly arranged in various beautiful frames cover the wall leading up the stairs to the room the Burnetts' two oldest daughters, Molly, 4, and Maggie, 2, share. The girls' room has a custom door cut to fit the deeply-angled roof line.

The house was built in 1877 by Oma's great-uncle Hyrum Adams, son of Elias Adams, the founder of Layton. Hyrum was the first white boy born in Layton because Native Americans were the only inhabitants in the area prior to the Adams' arrival.

The house began as two small rooms built of adobe. The property was called Peacefield after the Massachusetts farm of John and Abigail Adams. Additional rooms, a granary, barn, buggy sheds, a garage and a carport were added by various occupants over the next 100 years. The barn on the property is now the home office of Gibbs-Smith Publishing. The large Symphony Homes development behind the house shares the Peacefield name.

The home has four bedrooms, three bathrooms, a living room, office, dining room, kitchen and large utility room. The wallpaper in various rooms is just as her Aunt Oma left it. Several solid bronze doorknobs, acquired from the old Walker Bank building in Salt Lake City, were chosen by Oma for their shared monogram of a W on each knob.

Another special treasure in the home is a door hung on an interior closet. The glass on the door features a large, detailed etching of the Salt Lake City Temple and Brigham Young monument. From one end of the home to the other, the care and attention shown by each resident is evident.

When Morgan-Burnett first moved in, she was often asked by local youngsters what it was like to live in a "haunted house." The Burnetts haven't experienced any ghosts or other negative experiences in the house. They work hard to care for the home, maintaining the original features while adjusting where necessary to make it a more suitable home for a modern family with small children.

Owning an historic home can be challenging. A water leak in one room forced the girls to relocate to a room upstairs until the leak is resolved and the resulting damage corrected. Steve Burnett said it really needs a full-time carpenter to keep up with the repairs and necessary modifications.

Despite its challenges, Morgan-Burnett said her family is perfectly comfortable in the home her sweet aunt so lovingly assembled.

"You can't purchase a home with this much personal history. We love the memories we have here. We love the history here; we thrive on it."

Cabin restored to reflect the 1800s
LAYTON -- An old-fashioned skeleton key opens the door to the tiny cabin.

Inside, a fireplace on the right serves as the focal point of the room. Two antique rocking chairs, one that converts to a recliner, face the hearth. Various items sit on a tiny desk off to one side including a tiny box containing glasses that fold into a square. Photos of the cabin's past residents sit atop the fireplace as if looking over the room where they shared their lives.

The little log cabin sits undisturbed on property that features a large historic home housing Steve and Mary Morgan-Burnett's family of five, the home office of Gibbs-Smith Publishing, and a working farm.

It's hard to believe the one-room cabin, measuring only about 12x12 feet, was once the home of two young married couples.

The cabin was built in 1856 by newlyweds Richard Pilling and Catherine Adams along with Catherine's older brother, George Washington Adams, who married Richard Pilling's sister Mary Ann.

According to descendant Harris Adams, these two brother/sister couples built the single-room log cabin a mile north in Snow Creek hollow and moved into the cabin together, hanging a blanket down the middle at night for privacy.

Harris Adams, a Layton resident, researched ancestor Elias Adams for over 35 years for his book, "Elias Adams-A Pioneer Profile," published in 2007.

Harris Adams said the couples lived in the home together until they had small children.

A narrative provided by Mary Morgan-Burnett, who resides in the large historic home with her family, states, "After (the two couples) left, Elias Adams, Jr. (a younger brother of George and Catherine) and his bride, Elizabeth Rose Harris, moved into the cabin. Originally located about a half mile east near the Valley View Golf Course, the cabin was moved up the hill and built into Elias Adams, Jr.'s house."

Harris Adams said Elias Adams, Jr. had several teams of oxen drag the cabin up the hill onto a bluff so he could see the sunset. He moved it onto his own land off Oak Ridge Drive and as his family grew, he added more rooms. Elias and his wife Elizabeth had seven children. Elizabeth died soon after and Elias raised the children alone for 14 years. He was considered to be one of Layton's finest men.

Harris related the story of Elias's second marriage to Harris's grandmother, Lettie May Bennett.
"They met at a town dance when Elias asked Lettie to dance and later asked to escort her home. Lettie agreed if her friend Nellie could accompany them. That was Lettie's first date with Elias Adams."

He was considered a fine gentleman and Lettie adored him. The two were married when Elias was 60 and Lettie, who had just turned 27, could no longer be teased as an "old maid" by her friends.

The couple had several children together but had been married only nine years when Elias was severely injured in an accident with a runaway colt. He died in 1912. Harris said Lettie remained a widow for 45 years, "always expressing her deep respect and affection for her husband."

When Elias Adams Jr.'s home was demolished in the 1980s, Oma Wilcox had the cabin moved to her property off East Gentile Street, originally built by Hyrum Adams. It was placed on a stone foundation in 1986 and the interior was restored to reflect the 1800s era. From floor to ceiling, Oma's efforts remain a tribute to the little cabin's occupants of the past.

Tasty Thursday

2010-03-11T06:44:00.001-07:00

Who wants another March Madness recipe? Try serving this AMAZING appetizer from 101 Things To Do With Chicken by Donna Kelly and Stephanie Ashcraft while watching some fab b-ball games this month!

Blue Cheese Chicken Dip

2 boneless, skinless chicken breasts, cooked and shredded

1-1/2 cups hot chicken wing sauce

1 package (8 ounces) cream cheese, softened

1 bottle (16 ounces) chunky blue cheese dressing

Preheat oven to 350 degrees.

In a pan, combine shredded chicken and wing sauce. Bring to a boil and reduce heat. Simmer over low heat for 8 minutes. Spread cream cheese over bottom of a greased 8 x 8-inch pan. Pour chicken mixture over cream cheese and then drizzle blue cheese dressing over top. Bake for 15–18 minutes, or until bubbly. Serve with an assortment of tortilla chips, crackers, and pita triangles. Makes 10–12 servings.

It's Wedding Season!

2010-03-10T11:47:00.005-07:00

Brides-to-be everywhere are planning for the biggest day of their lives. Flower arrangements, cake flavors, centerpiece colors, menu selections and many more decisions are being ticked off the bride's checklist.

For brides still looking for stunning inspiration, Weddings by Tara Guerard is the perfect solution! Eleven stunning, elaborate and even jaw-dropping weddings are profiled in this $30 coffee-table book. Everything from the letterpress invitations, customized table settings, bouquets, signature cocktails, and much more are beautifully photographed by Liz Banfield.

So if you are looking for some nuptial inspiration, be sure to pick up a copy of this fast-selling book.

For even more wedding ideas, check these other Gibbs Smith wedding titles...

Tasty Thursday

2010-03-04T08:00:00.001-07:00

It's time to break out that quesadilla maker and eat something fabulous! This week's recipe is from Quesadillas by the lovely Donna Kelly, and it's not just a plain old tortilla and cheese. Try serving this up at your March Madness party, it'll be a hit! Or maybe even this weekend's Academy Awards party, too.

Pizza Style

8 (9- to 10-inch) flour, wheat, or garlic tortillas

6 ounces mozzarella cheese, grated

1 (6-ounce) can sliced black olives, drained

1/2 cup diced onion

1/2 cup diced green bell pepper

1 (8-ounce) package sliced pepperoni, whole or diced

4 ounces Parmesan cheese, grated

1. Preheat oven to 400 degrees.

2. Lay 4 tortillas on the counter and spread about 1/3 cup mozzarella cheese over each. Sprinkle a few olives, 2 tablespoons onion, and 2 tablespoons bell pepper over cheese. Lay pepperoni on top, covering entire surface. Sprinkle another 1/3 cup cheese over top. Cover each with one of the remaining tortillas.

3. Brush a little water on top of each tortilla. Spread 1/4 cup Parmesan cheese in a thin layer over top and press down with a wide spatula, making sure the cheese is pressed into the tortilla. Repeat with each quesadilla.

4. Place quesadillas, Parmesan-crusted side up, onto a wire rack standing on a baking sheet. Bake 8 to 10 minutes, checking frequently so as not to burn. Cut into wedges and serve immediately.

Makes 4 to 6 servings

NOTE: Skip the Parmesan crust and pop quesadillas into the quesadilla maker for an even easier meal!

Tasty Thursday

2010-02-25T08:00:00.003-07:00

You want to make a special dessert for your family, but you're a little tight on cash? Try this yummy treat from 100 Desserts for $5 or Less by Angel Shannon.

Strawberry Cream

Serve with or without the pie crust!

3 cups sliced fresh strawberries

1/4 cup sugar

1 (8-ounce) package cream cheese, softened

1/4–1/2 cup powdered sugar

1 premade pie crust, optional

Mix the strawberries with the sugar and refrigerate for at least 2 hours. Pour the strawberries into a colander to drain. Blend the cream cheese and powdered sugar until smooth; stir in the strawberries. Pour into a pie crust, if desired, and chill, or serve as is.

Serves 8

Tasty Thursday

2010-02-18T08:00:00.004-07:00

Another sweet treat for the month of love! Try making this fun and easy cake from 101 Things To Do With Gelatin by Melissa Barlow and Jennifer Adams. Your special someone will love this pretty cake that is made with an "unusual" ingredient!

Sweetheart Cake

1 white cake mix

1 teaspoon vanilla or almond extract

2 tablespoon raspberry gelatin

1/2 cup boiling water

1 container (12 ounces) frozen whipped topping, thawed

1 pint fresh raspberries

Make cake according to package directions, adding either the vanilla or almond extract. Bake in two round cake pans. When cakes are cool, dissolve the gelatin in boiling water. Refrigerate until partially set and then combine gelatin with the whipped topping. Place one layer of cake on a serving plate. Spread half of the topping on top. Top with second layer of cake and spread remaining mixture over top. Leave sides of cake exposed to show the cake whipped topping layers. Decorate the top of layered cake with fresh raspberries. Makes 10–12 servings.

Tasty Thursday

2010-02-11T08:00:00.002-07:00

Since February is the month of love, try waking up your sweetheart with this romantic breakfast from our fabulous French Toast book by Donna Kelly. Cherry Valentine French Toast is easy to make and the perfect meal for any day of the month!

Cherry Valentines

1 cup heavy cream, whipped

1/4 cup sugar

1 teaspoon vanilla

8 ounces whipped cream cheese

1 cup milk

3 large eggs

1 teaspoon almond extract

1/2 teaspoon salt

Few drops red food coloring, if desired

8 slices day-old firm white bread

Chunky Cherry Syrup

1 can (14 ounces) sour pitted cherries, drained and diced

1 cup corn syrup

1/2 cup sugar

Red food coloring, optional

Using a hand mixer, mix together the whipped cream, sugar, vanilla, and cream cheese in a bowl; chill.

In a pie pan or other shallow pan, whisk together the milk, eggs, almond extract and salt. Add a few drops of red food coloring to make the mixture pink, if desired. Cut bread slices into large heart shapes with a heart-shaped cookie cutter. Soak bread slices in egg mixture for 10 seconds on each side. Heat a frying pan sprayed with nonstick spray over medium heat. Cover and cook soaked bread in the pan 2 to 3 minutes on each side, or until lightly browned. Let each slice cool to room temperature. Place one-fourth of the chilled cream filling between two French toast slices. Ladle generously with Chunky Cherry Syrup and serve sprinkled with powdered sugar as a garnish. Makes 4 servings.

To make the syrup, place cherries in a small saucepan. Add corn syrup and sugar and bring to a full rolling boil. Reduce heat and let simmer 25 to 30 minutes, or until thickened. Turn off heat and add a few drops of red food coloring, if desired. Let cool to warm and then serve. Store in the refrigerator for up to 2 weeks. Makes 2 cups.

Tasty Thursday

2010-01-28T08:00:00.001-07:00

National Soup Month is coming to a close, but here is one last soup for you to enjoy. This week's recipe is from Goat Cheese by Maggie Foard. Mmmmmm!

Red Lentil Soup with Peppery Feta Shortbread

4–6 slices applewood smoked bacon, diced

1 large onion, diced

1–2 tablespoons minced fresh sage leaves

4 good-size carrots, diced

2 cups petite crimson lentils or any small red lentils, rinsed

6 cups chicken stock (low-sodium or homemade)

Pepper Feta Shortbread (see below)

Salt and pepper, to taste

Peppery Feta Shortbread

2/3 cup all-purpose flour

1 tablespoon cornmeal

3 tablespoons butter

3 ounces goat feta

2 tablespoons olive oil

Freshly ground rainbow peppercorns

Warm a large, heavy saucepan over medium heat and add the bacon. Cook for 2 minutes and then add the onion. Once the onion is soft, add the sage, carrots, lentils, and stock. Bring to a boil and let simmer for about 45 minutes. Season the soup with salt and pepper at the table, if needed. The bacon and shortbread may be salty enough, so taste before adding more.

To make the shortbread, place the flour, cornmeal, butter, and feta in a food processor and pulse until crumbly. Add the oil and pulse just until the dough begins to hold together. Shape the dough into a little log, like you would for roll cookies. Wrap in plastic wrap and chill for at least an hour.

Preheat oven to 375 degrees.

Slice the shortbread and arrange on an ungreased cookie sheet. Grind some pepper over top and bake for 8–10 minutes, or until just beginning to color around the edges. Serve warm or at room temperature alongside the warm soup.

Makes 6 servings

Tasty Thursday

2010-01-21T08:00:00.003-07:00

Another fabulous soup recipe! With it being so cold outside, could you really pass up this hearty chowder from one of our favorite (out of print) cookbooks, Harry's Roadhouse Cookbook? I think not . . .

Chile Corn Chowder

3 tomatoes

1 onion, diced

4 poblano chiles, 2 diced and 2 reserved

6 tablespoons butter

5 cups frozen corn, divided

2 teaspoons salt

1/2 teaspoon pepper

1 quart milk

Salt and pepper, to taste

1 cup grated Asadero or Monterey Jack cheese

In a dry cast-iron pan, roast tomatoes until charred on the outside and soft inside.

In a soup pot, sauté onion and 2 diced chiles in butter over low heat. Add tomatoes, 3 cups corn, salt, pepper, and milk. Bring to the scalding point (when bubbles form around the edge of the pot and the milk starts to foam). Do no boil. Remove from heat and let cool. Puree in a blender. Return to heat and add remaining corn. Bring to a simmer and taste for salt and pepper.

Roast the remaining 2 chiles. When cool enough to handle, peel and cut into thin strips. Ladle soup into bowls and garnish with chile strips and cheese.

Makes 4 servings

"The Brazilian Table" on PBS

2010-01-15T13:32:00.003-07:00

Yara Castro Roberts, author of The Brazilian Table, is featured on the PBS series Adventures with Ruth. Here are a couple of quick previews of the food of the program hosted by the former editor-in-chief of Gourmet Magazine. Check your local PBS listings to watch this episode.

Tasty Thursday

2010-01-14T08:00:00.004-07:00

Continuing with the National Soup Month theme, we'd like to highlight another fantastic soup recipe from the beautiful cookbook Vintage Restaurant. Author Jeff Keys really knows what makes stomachs happy, and eating this tasty soup will do just that.

Szechwan Carrot Soup

1 medium yellow onion, diced

1 fennel root bulb, washed and diced

2 cloves garlic, smashed and diced

20 ounces carrots, peeled and sliced

2 tablespoons peeled and thinly sliced fresh gingerroot

1-1/2 tablespoons light vegetable oil

1 quart chicken or vegetable stock

1/8 teaspoon red chile flakes

1 teaspoon Sriracha (Asian chile sauce that is found at most supermarkets)

1 cup Thai coconut milk (also in the Asian section of most supermarkets)

2 tablespoons Vintage Basic Asian Marinade (see below)

2 tablespoons creamy peanut butter

1 teaspoon toasted sesame oil

1/2 cup cream

Basic Asian Marinade*

2 cups soy sauce (find one that is not too salty)

12 tablespoons brown sugar

1 tablespoon plus 1 teaspoon course ground black pepper

2 teaspoons whole fennel seeds

10 cloves garlic, mashed and diced

3 tablespoons fresh grated ginger

To make the soup, saute the first five ingredients with the oil in a soup pot for about 5 minutes, stirring frequently. Add the stock, chile flakes, and Sriracha. Cook on a low boil for about 35 minutes or until the vegetables are soft. Add coconut milk and cook for 5 minutes more. Add remaining ingredients and remove from heat. Le the soup cool a little. Puree the soup in small batches in your blender. At this point you can either reheat the soup and serve, or let it cool completely and store to serve later. It stores well for a few days in the refrigerator. Just reheat and serve. You may also garnish with pickled ginger and freshly snipped basil or sliced green onions.

To make the marinade, mix together all of the ingredients in a bowl.

Makes 8 servings

*Use leftover marinade for your favorite meat. Take note that it is very strong and will absorb quickly into the meat. Marinate chicken or pork for only 5 minutes, leg of lamb for 15 minutes, and fish, or any other meat that you just want to flavor, put in and take out. Stores in the refrigerator for 10 days.

Tasty Thursday

2010-01-07T09:35:00.008-07:00

January is National Soup Month, so what better way to warm up from the frigid temps than with a hot bowl of soup with this great recipe from 100 Soups for $5 or Less.

Chicken Alfredo Soup
1 boneless, skinless chicken breast
9 cups water, divided
3 chicken bouillon cubes
1 clove garlic, pressed
Dash of black pepper
1/8 teaspoon nutmeg
1 cup milk
1 tablespoon flour
1/2 cup grated Parmesan cheese
1 cup broken fettuccine noodles (1-inch pieces)
1 teaspoon dried parsley

Rinse chicken; combine with 6 cups water in a 3-quart saucepan over high heat. Bring to a boil. Reduce heat to low. Skim off foam with a metal spoon. Cover, with lid slightly vented, and cook 20 minutes, or until chicken is fully cooked. Remove chicken from pan and cube. Discard cooking water, rinse pan, and pour 3 cups fresh water into the pan over medium-high heat. Add cooked chicken, bouillon, garlic, pepper, and nutmeg. Pour milk into a tall glass, add flour, and stir rapidly with a fork until smooth. Pour milk into soup and bring to a light boil. Add cheese slowly while continuously stirring. Drop heat to low and stir in noodles. Cover, with lid slightly vented, stirring every 2-3 minutes to keep noodles from sticking, and cook for 10 minutes. Garnish with dried parsley.

Serves 4

Tasty Thursday

2009-12-31T08:00:00.002-07:00

Help your little ones make these cute-as-can-be wands to wave when the clock strikes midnight—it may just make for a magical night! This is just one of many precious recipes found in the Pink Princess Cookbook by Barbara Beery.

Magic Fairy Wands

4 ounces vanilla candy coating or almond bark

Powdered food coloring* (optional)

8 large pretzel rods

Assorted colored sugars, sprinkles, and sugar candy decorations

Melt white candy coating according to package directions. Add powdered food coloring if desired. Stir to blend.

Dip or drizzle pretzel rods with candy coating. Place coated pretzels on a foil-lined sheet pan that has bee sprayed lightly with nonstick spray. Decorate with sugars, sprinkles, or candies while candy coating is still warm.

Place sheet pan in freezer for 10 minutes to harden candy coating. Remove and eat immediately or store in an air-tight container for several days.

Makes 8 wands.

*Liquid and paste food colorings cause candy coating and chocolate to seize.Powdered coloring is found in craft or cake decorating stores.

A Rockin' Holiday Party

2009-12-30T11:20:00.004-07:00

This year's annual Holiday Celebration at Gibbs Smith began with a delicious turkey-with-all-the-trimmings lunch, followed by an afternoon of rocking out alongside John, Paul, George and Ringo. Isn't Beatles Rockband just the best!?!

Here are some great photos from the celebration...

Muriel (l to r), Brian and Christopher sing along as Jill keeps rhythm.
Looks like Christopher really wants to start dancing!

Megan concentrating on lead guitar.

Jill wielding those drumsticks.

Jared hamming it up on bass guitar.

Recipes for Every Month of the Year

2009-12-30T10:30:00.000-07:00

Holly Herrick is at it again! She has teamed up with the South Carolina State Farmers Market to share recipes from her book Southern Farmers Market Cookbook. Every month, a new recipe from the book will be featured that highlights a seasonal ingredient. Get your copy of the recipes here and if you like what you see, get the book too!

Tasty Thursday

2009-12-24T08:00:00.002-07:00

Throw this dish together tonight and then bake tomorrow for a fantastic Christmas breakfast without all the hassle. Another great recipe from French Toast by Donna Kelly.

Christmas Morning Casserole

2-1/2 cups eggnogg

3 large eggs

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

1 large loaf French bread

Cranapple Compote

1/2 cup butter

3 Golden Delicious apples, peeled and diced

1 cup chopped fresh cranberries

1/2 cup sugar

1 container (12 ounces) frozen apple juice concentrate

1/4 cup corn syrup

2 tablespoons brown sugar

In a bowl, whisk together the eggnog, eggs, nutmeg, cinnamon, and salt. Pour half of the eggnog mixture into a 9 x 13-inch baking pan. Cut ends off bread and discard. Slice bread into 8 slices, each about 1-1/2 inches thick, and then place in pan. Pour remaining eggnog mixture over top, cover, and refrigerate overnight. Remove from refrigerator and turn each slice over in pan with a wide spatula; bring to room temperature, about 30 minutes. Bake at 425 degrees for 20 minutes. Carefully turn slices over with a wide spatula and bake 10-15 minutes more, or until puffed and browned. Serve with Cranapple Compote. Serves 6 to 8.

To make the compote, melt butter and saute apples for 2 minutes in a saucepan over medium-high heat. Add cranberries and sugar and stir until cranberries pop, about 2 minutes more. Stir in juice concentrate, corn syrup, and brown sugar. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly before serving. Store in the refrigerator for up to 2 weeks. Makes 2 cups.

Yee haw!

2009-12-22T12:10:00.007-07:00

There doesn't seem to be much common sense left in the world—at least not in the big cities full of people crowding each other out. But if you stop a moment and think of the cowboy way of life, things seem to simplify a bit.

Take Brian Dalton, for instance. He's a busy man as the facilities manager for Gibbs Smith. But he recognizes the importance of taking things in their own time, appreciating small moments.

Now those who want to learn a bit more of cowboy wisdom should take a look at the books right there beside Brian. Common Sense. That's what the display says, and that's what these books offer.

Among the sage advice:
Don't Squat with Your Spurs On (Excellent advice if you ask me.)
Never Ask a Man the Size of His Spread (Plus, I really don't want to know.)
Sit Down, Shut Up, and Hang On (I'm in for a wild ride.)
Cow Chips Aren't for Dipping (If only someone would have told me that sooner.)
Don't Whiz on an Electric Fence (Yowza, that'll sting.)
Just One Fool Thing After Another (You never know when it comes to dealing with the opposite sex.)
Don't Dig for Water Under an Outhouse (Someone ought to tell the planning commission.)

Spread a little bit of common sense this coming year and see if we can't make a difference. If not, it's always good for a laugh.

Now, a cowboy like Brian requires hearty grub. His favorite? Mountain Man Breakfast cooked in a Dutch oven. While Brian uses his own secret recipe, fear not, because 101 Things to Do with a Dutch Oven provides a delicious variation.

Mountain Man Breakfast
Dutch oven size: 12-inch

1 pound bacon
1 pound sausage
2 packages (24 ounces each) frozen southern-style hash browns (not shredded)
1 container (8 ounces) sour cream
4 eggs, beaten
1 pound grated sharp cheddar cheese

Brown bacon and sausage in Dutch oven. Stir in has browns about 5 minutes before they are done. Cover and let cook 5 minutes, or until eggs are cooked through. When done, remove lid and sprinkle cheese over top. Replace lid until cheese melts. Makes 20 servings.

Dig in and enjoy!

From the Gibbs Smith Family to Yours...

2009-12-21T09:00:00.001-07:00

Wishing you a Happy and Healthy Holiday Season!

Tasty Thursday

2009-12-17T08:00:00.003-07:00

Make this holiday season extra fun with a themed cake from Easy Christmas Cut-Up Cakes for Kids by Melissa Barlow.

Candy Cane

Pans: 1 (8-inch) round pan

1 (8-inch) square pan

1 white cake mix

White frosting

Fruit by the Foot and red licorice ropes or red M&Ms

1. Make cake mix according to package directions. Evenly divide the batter between both pans. Bake at 350 degrees F for 27 to 32 minutes and then carefully remove from oven. Cool cake in pans for 10 minutes, and then invert and cool completely on a wire rack.

2. Cut the cakes according to the diagram below.

3. On a large serving platter or foil-wrapped board, stack the two round halves on top of each other to create a two-layer cake, frosting between the layers. Stack the two long strips together with frosting in between. Position the strip to make the long part of the candy cane. Stack two of the smaller squares to finish off the “hook.” You can eat or throw away the unused piece.

4. Frost the entire cake smoothly with white frosting. Press the Fruit by the Foot and licorice or red M&Ms on the candy cane to create the stripes.

Serves 10 to 12

From the Editor's Desk

2009-12-14T08:00:00.001-07:00

Joy in the form of a book

There are some books that capture my attention and don’t let go. I become obsessed, proclaiming my love for this book to all of humanity. Sometimes people don’t listen, and they are the worse for it.

So hear me now: there is a book I’ve fallen head over tailbands for, and my love is unquenchable. The diminutive size of this book says nothing about the pages contained within the covers. Each word, each line, is wonderful, but there is more to it than that. This book speaks to me and asks me to respond.

Today, the advance copies of this book arrived, and I could not contain my excitement. Neither could the author, who screamed, then cried, then did a little happy dance. That excitement is completely justified, as the book is absolutely adorable. I love this book.

In the months I’ve worked on it, my fingers have been itching to get a finished copy. I want to hark back to the days of my youth, remembering my childhood dreams of becoming a princess or a movie star or a singer. So you can probably guess what I’ll be doing tonight: I’ll be taking my crayons and bringing life those dreams.

Some may say this book is for children. Bah! I say. There is some part of me that will always be a child, that will always need to color in my hopes and desires. It is to those of you with similar inclinations that I speak. Let out the inner child! Let your own child be a child! Work together in a frenzy of doodling!

Join me, compatriots, and get your doodle on!

Pocketdoodles for Girls by Anita Wood will hit store shelves in March 2010. Reserve your copy today.

-Michelle Witte, Editor

Tasty Thursday

2009-12-10T08:00:00.002-07:00

These cake-like muffins are moist and delicious, not to mention easy to throw together. This recipe from Muffins by Cyndi Duncan and Georgie Patrick is definitely a favorite!

Maple Pecan Muffins

1-1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon allspice

1-3/4 cups coarsely chopped toasted pecans

1/2 cup firmly packed dark brown sugar

1/2 cup butter, melted

1/3 cup milk

1/4 cup maple syrup

1 egg

1 teaspoon vanilla

Preheat oven to 400 degrees F. Generously spray muffin cups with nonstick cooking spray.

Mix flour, baking powder, salt, and allspice in a large bowl. Stir in pecans.

Whisk brown sugar, butter, milk, syrup, egg, and vanilla in a medium bowl.

Make well in center of dry ingredients. Add butter mixture to well; stir into dry ingredients until just moistened.

Fill muffin cups 3/4 full. Bake for 15–20 minutes, or until golden brown.

Makes 12 muffins.

Chicago starts Cookie Swapping!

2009-12-08T09:00:00.000-07:00

Peter Moruzzi's "Palm Springs Holiday" in the LA Times

2009-12-07T11:07:00.002-07:00

Author Peter Moruzzi is interviewed in this video for the travel section of the Los Angeles Times on the historic hotel hot spots of Palm Springs. For the entire article, click here

Tasty Thursday

2009-12-03T08:00:00.002-07:00

Warm yourself from head to toe with this spiced cider from Small Parties by Marguerite Marceau Henderson. It's the perfect beverage to serve at any holiday gathering!

Wassail

1 quart apple cider

1 quart cranberry apple juice

1 can (12 ounces) orange juice concentrate

1 quart water

12 whole cinnamon sticks

12 to 15 whole cloves

1 tablespoon whole allspice

1 teaspoon ground nutmeg

2 oranges, thinly sliced

2 lemons, thinly sliced

Garnish

12 to 15 whole cinnamon sticks

12 to 20 orange slices

In a large stockpot, bring the apple cider, cranberry apple juice, orange juice concentrate, and water to a simmer. In a 12-inch-square piece of cheesecloth, wrap the cinnamon sticks, cloves, and allspice and tie with a piece of kitchen string. Place in the pot with cider and juices and add the ground nutmeg and orange and lemon slices. Simmer, covered, for at least 30 minutes and up to 2 hours, to allow spices to infuse the juices. Serve the wassail in mugs with a cinnamon stick and orange slice as a garnish. Makes about 4 quarts.

Tasty Thursday

2009-11-26T08:00:00.000-07:00

Happy Thanksgiving! With cranberries readily available at the market, why not make cranberry cake? This luscious recipe is one of many sweet treats in the Ivy Bake Shoppe Cookbook by Martha Wolf.

Cranberry Cake

4-1/2 tbsp. butter

1-1/2 cups sugar

2 eggs

3 cups flour

3 tsp. baking powder

1-1/2 tsp. nutmeg

1-1/2 cups milk

1 (12-ounce) package cranberries (no need to defrost if frozen)

3 tbsp. grated orange or lemon peel

Cream Sauce

1-1/3-cups sugar

1 cup heavy cream

2/3 cup butter

In a mixing bowl, cream butter and sugar together until light; beat in eggs. Combine the flour, baking powder, and nutmeg. Add to the creamed mixture alternately with the milk. Stir in the cranberries and orange or lemon peel. Pour batter into a 9 x 13-inch greased glass pan. Bake at 325 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.

While cake is baking, mix all the Cream Sauce ingredients together in a saucepan over medium-low heat, stirring until heated thoroughly. While cake is still hot, poke holes all over the top using a straw. Slowly pour the sauce over the cake, taking time to allow the sauce to be absorbed. Sweet and tart! Makes 12 to 15 servings.

Call for Submissions

2009-11-23T14:00:00.005-07:00

The Gibbs Smith editorial team would like to announce a call for submissions of children's activity books.

We're seeking writers with great ideas for activity books for children anywhere from 6–14 years old. Submit a detailed outline of the proposed project and a writing sample (generally the first three chapters) using the online submission page. We will invite you to send the entire manuscript if we are interested.

To get an idea of what children's activity books can include, here are a few titles we've recently published:

Cookbooks

Pink Princess Cookbook

Easy Ch ristmas Cut-Up Cakes for Kids

Doodling

Poc k e t d oodles for Girls

Pocketd o odles for Boys

Fun(ny) activities

The Poc ket Guide to Magic

The Pocke t Guide to Mischief

Just for boys/girls

Th e Big Book of Girl Stuff

The Big Book of Boy Stuf f

Visit the online submission page for further details and to upload your submission. We look forward to seeing your proposals.

Best wishes and good luck!

Please note: We are not accepting submissions for children's picture books or fiction of any kind. We will only contact you if we are interested.

Tasty Thursday

2009-11-19T08:00:00.001-07:00

With the busy holiday season fast approaching, everyone needs some quick dinners that are easy and delicious. This recipe from Faster! I'm Starving! by Kevin Mills and Nancy Mills is ready to eat in 20 minutes!

Chicken Chili

Prep time: 10 minutes

Cook time: 10 minutes

Time-saving tip: Use frozen chopped onions.

1 large onion

1 (15-ounce) can black beans

1 pound ground chicken or turkey

1/2 cup beer or chicken broth

1/2 cup ketchup

1 tablespoon ground chili powder

1 teaspoon bottled crushed garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon hot pepper sauce, plus more if needed

Peel the onion and cut into 1/2-inch pieces; set aside. Drain the beans and rinse under cold running water; set aside.

Without adding oil, brown the chicken in a medium-size pot over medium heat, stirring frequently to break the meat into small clumps. After the meat has browned, drain off and discard the fat.

Add the onion, beans, beer or broth, ketchup, chili powder, garlic, salt, pepper, and pepper sauce and bring to a boil over high heat. Turn heat to low and cook, covered, for 10 minutes. Taste to see if the chili is spicy enough. If not, add a few more drops pepper sauce. Serve immediately, or set aside until ready to eat, and then reheat briefly.

Serves 4

Tip: Chicken Chili makes a good filling for tortillas. Sprinkle grated cheddar or Monterey Jack cheese over the filling, if desired, and roll up burrito style.

Tasty Thursday

2009-11-12T08:00:00.001-07:00

This recipe, featured from Betty's Best by Betty Rohde, is the perfect way to sweeten up your Thanksgiving spread!

Candied Sweet Potatoes

4 to 6 sweet potatoes, skins on

3/4 cup firmly packed brown sugar

1/3 cup honey

1/4 cup coconut amaretto

Pinch of salt

2 tablespoons sugar

3/4 cup maple syrup

1/4 to 1/2 cup butter, thinly sliced

Wash and boil potatoes to crisp tender (not quite done); cool, peel, and cube. Place in a buttered casserole dish, and then pour all remaining ingredients except butter evenly over potatoes. Place butter slices over top. Bake at 350 degrees for about 30 to 45 minutes, or until fork tender. May add marshmallows and brown if desired. Makes 4 servings.

Variation: Candied Carrots

Make the same using two to three 1-pound bags of baby carrots. Can be started raw but may need to cook a little longer.

2009-11-10T15:38:00.003-07:00

Pumpkin Fromage Blanc Cheesecake
with ginger-pecan crumb crust
(serves 12)
recipe by Maggie Foard, author of Goat Cheese, Gibbs Smith, 2008

If you can’t decide between pumpkin pie and cheesecake for your holiday dessert, then this might be the one for you. It’s has all the flavor of pumpkin pie but dolled up in a little black dress! One of the many great things about cheesecake is that it’s flavor actually improves while it sits overnight in the fridge so go ahead and get it out of the way the day before your holiday event. Plan about 45 minutes to prepare it and then another hour and fifteen minutes to bake it. Chill overnight, if possible.

For the crust:
1-1/2 cups graham cracker crumbs
4 Tablespoons unsalted butter
1 Tablespoon honey
1 Tablespoon raw or granulated sugar
3-4 coins crystallized ginger
1/2 cup pecan halves

For the filling:
1 pound Harley Farms Pumpkin Spice Fromage Blanc http://www.harleyfarms.com/
(or 1 pound plain chevre, plus 2/3 cup pumpkin puree and 1 T. pumpkin pie spice)
1 cup plain yogurt or sour cream
1 cup dark brown sugar
1/4 cup real maple syrup
4 large, free-range eggs
1 teaspoon vanilla
pinch salt

Preheat the oven to 350 degrees F. While the oven is warming, place the nuts on a small, baking sheet and toast for 5 minutes. Set aside to cool.

Break the graham crackers into the food processor and pulse until you have coarse, fairly even crumbs. Measure out 1-1/2 cups and place in a medium bowl. Place the ginger, the tablespoon of sugar and the pecans in the same food processor bowl and pulse to mince. Add to the bowl with the cracker crumbs. Melt the butter and whisk in the honey. Pour over the crumbs and stir to mix thoroughly. Press into a buttered 9-inch springform. Wrap the springform tightly in foil. Bake 10 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 300 degrees F.

In the bowl of a standing mixer, add the pumpkin fromage blanc (or the chevre, pumpkin and pie spice) and beat to soften. One at a time, add the yogurt, brown sugar, maple syrup, then the eggs, beating until smooth after each addition. Finally, add the vanilla and the salt. Once the mixture is thoroughly smooth, pour into the slightly cooled crust and bake for 1-1/4 hours. At this point, the cheesecake should be pretty much set in the center. Turn the oven off and leave the cheesecake in the oven with the door ajar for another half an hour. Remove from the oven and when completely cooled, place uncovered or loosely wrapped in the fridge. Chill completely; overnight if you have time. Run a knife around the rim before removing the outer ring to ensure a clean edge. Serve with a dollop of whip cream for garnish, if desired.

Tasty Thursday

2009-11-05T08:00:00.001-07:00

Try one of the most popular desserts in Southern Louisiana at your next holiday party! This sweet recipe is from the amazing Cooking in Cajun Country by Karl Breaux and Cheré Dastugue Coen.

Bread Pudding

3 eggs

1 (12-ounce) can evaporated milk

1/2 cup whole milk

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup sugar

4 cups cubed stale French bread, cut into 1-inch cubes

1 cup raisins (optional)

Preheat oven to 350 degrees.

Whisk the eggs, then add the milks, vanilla, cinnamon, and nutmeg and mix well. Add the sugar and mix well. Place the French bread with the raisins, if using, in a 9 x 9 x 2-inch greased pan, covering the bottom. Pour egg and milk mixture over top, making sure bread is thoroughly soaked and covered. Bake for 45 minutes. Serve warm with vanilla ice cream if desired.

Serves 8

Pork and Apples for the Soul

2009-10-30T16:20:00.003-06:00

Holly Herrick is loving the Fall harvest! Watch her as she makes her Soulful Braised Pork with Fresh Cider and Winesap Apples from her book Southern Farmers Market Cookbook. Just looking at it makes me hungry!

Whole Foods and Juice Plus+ in Memphis

2009-10-30T15:38:00.007-06:00

Ivy Larson, and Andrew Larson, MD were keynote speakers at a recent Juice Plus+ convention in Memphis, TN. Their speech, on whole foods nutrition was an excellent match to the Juice Plus+ pills that are "whole foods in a capsule." The speech was followed by a book signing (pictured right) where over 1,000 books were sold! The bottom photo is of Ivy pictured with "America's Pediatrician" Dr. William Sears of http://www.askdrsears.com/ who was the keynote speaker prior to Ivy and Andy. It was a very successful endeavor to spread the word about whole foods nutrition.

Tasty Thursday

2009-10-29T08:00:00.001-06:00

There is so much you can do with pudding! Try this sweet and luscious recipe from 101 Things to Do with Pudding by Stephanie Ashcraft.

Cream Cheese Spice Cake

1 spice cake mix

1/2 cup pecan gems

3/4 cup butterscotch chips

1-1/2 cups cold milk

1 package (8 ounces) cream cheese, softened

1 small box instant cheesecake or coconut cream pudding mix

1 container (8 ounces) frozen whipped topping, thawed

Preheat oven to 350 degrees.

Make cake batter according to package directions. Stir pecan pieces and butterscotch chips into batter. Pour batter into a 9 x 13-inch pan prepared with nonstick spray. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool to room temperature.

In a large bowl, gradually beat milk into cream cheese. Stir in dry pudding mix and then spread over cooled cake. Spread whipped topping over top. Refrigerate until ready to serve. Makes 15 servings.

Tasty Thursday

2009-10-22T08:00:00.001-06:00

This time of year soup always sounds good, and now you can make a huge variety of different soups for no more than five bucks! Try this tasty recipe from 100 Soups for $5 or Less by Gayle Pierce.

Creamy Sweet Potato Soup

1-1/2 pounds sweet potatoes, peeled and sliced
2 chicken bouillon cubes
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
2 cups water
1 cup light cream
1/8 teaspoon paprika

Add potatoes, bouillon, salt, cumin, and crushed red peppers to water in a 3-quart saucepan over medium-high heat; bring to a boil. Reduce heat to low. Cover, with lid slightly vented, and cook 10 minutes. Pour soup into a blender and purée. Pour soup back into saucepan over low heat. Stir in cream and cook 5 minutes more, stirring frequently. Ladle into serving dishes. Garnish each serving with a sprinkle of paprika.

Serves 4
Calories per serving 271
Fat per serving 11g

Sizzling in Hell’s Kitchen

2009-10-15T10:38:00.012-06:00

Carliss Pond, author of Sizzle in Hell’s Kitchen, recently had an event at Ogilvy & Mather in New York where she not only signed copies of her book, but had a featured dish from the book as well. This dish is the Chilean Sea Bass with Coconut Curry Sauce from the Bamboo 52 restaurant. It was prepared by chef Dean Fangopoulous. Similar events will take place every Tuesday starting October 27, so don’t forget to check out Ogilvy & Mather for some great food and a signed copy of the book!

Tasty Thursday

2009-10-15T08:00:00.002-06:00

With Christmas fast approaching, you can start planning some fun theme parties using Easy Christmas Cut-Up Cakes for Kids by Melissa Barlow.

Smiley Snowman

Pans: 1 (1.5-quart) glass bowl

1 (1-quart) glass bowl

1 cake mix, any flavor

White frosting

Yogos Rollers or Fruit by the Foot

Green or blue Peanut M&Ms

1 tube black frosting

1 baby carrot

Black licorice

1. Make cake mix according to package directions. Put two-thirds of the batter into a greased 1.5-quart bowl and the remaining batter in a greased 1-quart bowl. Bake at 350 degrees F for 26 to 32 minutes and then carefully remove the smaller bowl from the oven. Bake larger cake another 5 to 10 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in bowls for 10 minutes, and then invert and cool completely on a wire rack.

2. Cut the large cake according to the diagram below. Place the cakes on a large serving platter or foil-wrapped board to create the snowman.

3. Frost the entire cake with white frosting. Make a scarf around his neck using Yogos Rollers or Fruit by the Foot.

4. Gently press the M&Ms into the snowman’s belly for buttons, and cut small pieces of black licorice to make his smile.

5. Use the black frosting to draw the circles of the snowman’s eyes and then stick a small piece of black licorice in each for the pupils. Finally, finish by sticking in his carrot nose and licorice arms.

Variation: You can use chocolate chips in place of the licorice for his mouth and eyes.

Become the Yahoo Yodeler

2009-10-09T10:44:00.003-06:00

Yahoo! has announced a new contest, searching for a new take on their original yodel created in 1996 by How to Yodel author Wylie Gustafson. All you need is a webcam or even a cell phone with video. Record your yodel in any style -- traditional country, rock, bluegrass, jazz or punk -- submit it to the contest, and then tell all your friends and family to view your video. The more views, the stronger your chances of winning!

Click here for all the details and start practicing. Grab a copy of How to Yodel for some great tips!

Tasty Thursday

2009-10-08T08:00:00.001-06:00

Try this hearty dish from Jon Bonnell's Fine Texas Cuisine.

Goat Cheese and Pine Nut-Crusted Beef Tenderloin

2 tablespoons pine nuts

1 teaspoon chopped thyme

1 teaspoon chopped chives

1/2 clove garlic, minced

4 tablespoons fresh Texas goat cheese

2 pinches of kosher salt, divided

1 (7-ounce) beef tenderloin fillet

Pinch of freshly ground black pepper

1/2 teaspoon canola oil

Lightly toast the pine nuts in a dry nonstick pan to a light golden brown. Combine the herbs, garlic, goat cheese, and a pinch of salt. Season the fillet with salt and pepper, then sear in canola oil. Be sure to brown each side of the fillet before turning over to really caramelize the outside. If the beef is thick, it may be necessary to finish cooking in the oven. Cook to desired temperature. When the beef is almost finished, smother the top with the herb goat cheese mixture and place in the oven for 1 minute to warm the cheese. Top with the toasted pine nuts and serve.

Serves 1

Tasty Thursday

2009-10-01T08:00:00.002-06:00

Today's Tasty Thursday features two recipes from Pizza & Wine by Leonardo Curti and James O. Fraioli—a cookbook filled with mouthwatering pizza recipes and wine pairings.

Fresh Pizza Dough

(Makes 6 10-inch pizzas)

1 package dry active yeast

2 cups Italian natural spring water (bottled and still, such as Sole)

2 teaspoons sea salt

6 cups all-purpose flour

2 tablespoons extra virgin olive oil

In an electric mixer with the dough hook attached, stir yeast and lukewarm water until combined. Add salt and flour until dough begins to form and is not sticky, about 10 to 12 minutes.

Place dough in a bowl that has been lightly coated with oil. Coat the entire dough ball with oil as well. Cover bowl with plastic wrap and let rise in a warm place for about 1 hour.

Remove dough from bowl and place on a smooth working surface. Divide the dough into 6 balls, about 6 to 7 ounces each. Place each dough ball on a lightly floured surface and cover with a towel. Let rise about 45 minutes.

One at a time, roll each dough ball on a floured surface until a thin 10-inch round pizza shape is formed. Store extra dough balls by simply freezing in plastic wrap.

Traditional Margherita

(Makes 1 10-inch pizza)

1 (6- to 7-ounce) ball fresh pizza dough (see above)

1/2 cup pizza sauce

1 cup grated mozzarella cheese

6 to 8 fresh basil leaves

1/2 tablespoon dried oregano

Extra virgin olive oil

Dust a smooth working surface with flour. Place pizza dough ball in the center. Flatten the dough into a disc shape with your fingers. Next, roll the dough with a rolling pin until it is thin and reaches a diameter of 10-12 inches. Spoon the sauce evenly over the top and sprinkle with the cheese.

Using a metal or wood peel, place the pizza in a wood-fired oven, away from the fire, and let bake several minutes. Turn the pizza 180 degrees and continue baking another few minutes or until crust is golden brown and the cheese is bubbly. Remove pizza from oven. Sprinkle basil leaves on top, along with the oregano and a drizzle of olive oil.

NOTE: If using a conventional oven, cook pizza at 450 degrees F on a preheated pizza stone on the middle oven rack.

Curtis Winery The Crossroad, Santa Barbara Vineyards

The Crossroads is a distinctive blend of Grenache (75%) and Syrah (25%). Enjoy deep red fruit aromas with hints of cola and toasty oak. The palate is long and lively with bright flavors of strawberry cream, pomegranate, plum, and vanilla. Accents of peppery spice emerge on a juicy, harmonious finish.

NAACP appears on Good Things Utah

2009-09-30T09:20:00.001-06:00

The NAACP celebrates 100 years in a beautiful coffee table book, published by Utah's Gibbs-Smith, with filled with historic photos ... and you are invited to help celebrate at the Freedom Banquet!

NAACP: Celebrating a Century, 100 Years in Pictures is a 472 page pictorial that captures the first century of the NAACP in pictures and historical highlights. You can purchase this beautiful coffee-table book from the NAACP Salt Lake Branch for $40.00. Copies will be available at the Centennial celebration of the 90th Annual Life Membership and Freedom Fund Banquet at the Little America Hotel, October 9, 2009 beginning at 6:00 p.m. or to order call (801) 250-5088 or email: jdwnaacp@att.net

90th Annual NAACP Salt Lake Branch Life Membership and Freedom Fund Banquet Gala
Theme: "NAACP 100 Years: Bold Dreams, Big Victories"
Friday, October 9, 2009
Reception: 6:00pm
Dinner Banquet: 7pm
Little America Hotel Ballroom
500 South Main, Salt Lake City
Tickets - RSVP by Friday, October 2, 2009
(801) 250-5088
Email: naacpslc2009@att.net

For more information please visit www.naacp-saltlakebranch.org.

Tasty Thursday

2009-09-24T08:00:00.003-06:00

With beautiful photos and delicious meals, Culinary Vietnam by Daniel Hoyer is the perfect book to spotlight for this week's Tasty Thursday!

Chicken and Glass Noodle Soup

1-1/2 tablespoons yellow rock sugar, or 1 tablespoon white refined sugar

and 2 teaspoons honey

1 clove garlic, minced

2 tablespoons minced shallots

3 tablespoons fish sauce or soy sauce (or a combination of the two)

4 quarts chicken broth

1/2 cup tree ear or other dried or fresh mushrooms, sliced into thin

strips (about 5-6 dried mushrooms, reconstituted)

1 or 2 sliced or julienned red serrano, jalapeño, Fresno, or Thai chiles (optional)

1-1/2 to 1-3/4 pounds cooked chicken, shredded or cut into bite-size pieces

Giblets from 1 chicken, cooked and finely chopped )optional)

2 scallions, cut into 1/2-inch sections

12 ounces glass noodles (cellophane), soaked in very hot water until just softened,

drained, and rinsed in cold water

1/3 cup chopped cilantro or Vietnamese coriander leaves (optional)

1. In a heavy preheated pot or Dutch oven, add the sugar and caramelize slightly until golden brown; add the garlic and shallots, stir for a moment, and then add the fish sauce and broth.

2. Bring the broth to a boil, then add the mushrooms and chiles. Boil for 1 minute and then ad the chicken and giblets. When the broth returns to a boil, add the scallions and noodles, and bring to a boil again; remove from heat, taste for seasoning, add salt or fish sauce as needed, stir in the herbs, and serve.

Serves 6 as a main dish or more as part of a larger meal

Tasty Thursday

2009-09-17T08:00:00.001-06:00

Try this easy and refreshing recipe from 101 Things to do with a Toaster Oven by Donna Kelly for dinner tonight. We know you'll LOVE it!

Sun-Dried Tomato Pinwheels

1 jar (6 ounces) sun-dried tomatoes in oil, drained

4 ounces cream cheese, softened

1 teaspoon garlic powder

Tabasco sauce, to taste

1 box (17 ounces) frozen puff pastry

Turn toaster oven to convection bake at 375 degrees (or bake at 400 degrees).

Dice the tomatoes and mix with cream cheese, garlic powder, and Tabasco sauce.

Lay each sheet of puff pastry on a flat surface and spread half the tomato mixture over each, leaving 1 inch around the edges. Roll up jelly roll style starting with the wide side. Cut into 1/2-inch slices and place, spiral side up, on a baking sheet.

Bake in two batches for 12–15 minutes each, or until golden brown. Remove from oven and remove from pan immediately so bottoms won't burn. Makes 24 pinwheels.

Tasty Thursday

2009-09-10T08:00:00.001-06:00

What a great idea! Now instead of spending $5 or more for a single serving of dessert at a restaurant, you can make dessert for your whole family using 100 Desserts for $5 or Less by Angel Shannon. We hope you enjoy this week's recipe!

Banana Pie Cake

1 3/4 cups sugar

2 cups flour, sifted

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 cup unsweetened applesauce

4 egg whites

1/2 cup chopped nuts

1 cup mashed ripe banana

1 tablespoon cocoa powder

Preheat oven to 350º.

Mix together the sugar, flour, cinnamon, salt, and baking soda; set aside.

In a separate bowl, blend together the applesauce, egg whites, and nuts; mix into dry ingredients. Add mashed banana and cocoa powder. Bake in a lightly greased Bundt pan for 45-50 minutes.

Serves 10

Calories per serving 297

Fat per serving 4g

Tasty Thursday

2009-09-03T08:00:00.003-06:00

Pink Ponies by Barbara Beery is another darling cookbook featuring the animal that all little girls love—ponies! This week's spotlight recipe will really quench your thirst!

Prancing Pony Lemonade

4 mason jars (1 pint each) with lids

4 lemons

8 tablespoons sugar

4 cups water

Ice

4 strawberries

In each mason jar, combine juice of 1 lemon, 2 tablespoons sugar, and 1 cup water.

Put on lid tightly and shake well to blend ingredients. Remove lid, add ice, put lid back on, and shake again.

To serve, drink straight from the jar or pour each drink into a glass and garnish with a strawberry.

Makes 4 servings

Southern Farmers Market Cookbook Flying By on the Washington Post Express

2009-09-02T16:32:00.005-06:00

Today's issue of the Washington Post Express included an article featuring Southern Farmers Market Cookbook by Holly Herrick and a Blues-busting Blueberry Ice Cream recipe. Read about it here.

Cookie Swap for back to school!

2009-09-01T14:17:00.002-06:00

Tasty Thursday

2009-08-27T08:00:00.000-06:00

Filled with delightful treats to share with friends and family throughout the year, this sweet treat from Cookie Swap by Julia M. Usher is just one of MANY fabulous recipes!

No-Hassle, No-Bake Oatmeal Fudge Cookies
Another wise addition to your after-school repertoire, these creamy no-bake cookies go from mixing bowl to mouth in about 30 minutes. Note: It is especially important to have all the ingredients measured and prepped before you start mixing. Once you reach Step 3, you will need to add ingredients quickly before the mixture begins to get firm.

Prep Talk: Though not essential, a candy thermometer is helpful in Step 2. Store in airtight containers at room temperature up to 1 week, or in the refrigerator if you prefer a firmer consistency.

1-1/2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup (1 stick) unsalted butter, cut into tablespoon-size pieces
1/4 teaspoon salt
1/2 cup unsweetened non-alkalized cocoa powder, sifted
3/4 cup creamy peanut butter
1-1/2 teaspoons pure vanilla extract
2-1/4 cups quick-cook oats
3/4 cup raisins
3/4 cup pecan halves, lightly toasted and coarsely chopped

About 2-1/2 dozen pecan halves, lightly toasted (for topping)

1. Line two or more cookie sheets with parchment paper.
2. Combine the sugar, evaporated milk, butter, and salt in a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Place over medium to medium-high heat and bring to a rolling boil, stirring as needed to make sure the butter has completely melted by the time the mixture boils. Boil about 2 minutes longer, or until the syrup just registers 238 to 240 degrees F on a candy thermometer. Stir as needed to keep the mixture from scorching on the bottom of the pan. (Avoid boiling longer than specified, or the resulting mixture will harden very quickly and become crumbly and difficult to scoop.)
3. Remove the pan from the heat and immediately add the cocoa powder, whisking to break apart any lumps. Whisk in the peanut butter and vanilla extract; then stir in the oats, raisins, and pecans. (The mixture should be shiny and loose at this point.)
4. Work quickly to scoop all the dough while it is still loose. (If the dough begins to set as you scoop, the resulting texture of the cookies will be crumbly.) Portion the dough into mounds using a level 15/8-inch (#40) scoop or 1 heaping tablespoon per mound. Place the mounds about 1 inch apart on the prepared cookie sheets. Top each cookie with a pecan half and press gently to flatten the cookies to about 2 inches in diameter.
5. Freeze the cookies 15 to 20 minutes, or until completely set. (Alternatively, place them on the counter so the kids can watch them turn into fudge. Setting time can vary considerably, depending on the ambient temperature.)

Makes about 2-1/2 dozen (2-inch) cookies

Isn't it time for a Picnic, again?!

2009-08-24T11:50:00.001-06:00

CBS Sunday Morning recently re-aired this 2007 segment featuring Picnics.

Watch CBS Videos Online

Tasty Thursday

2009-08-20T08:00:00.000-06:00

These mouthwatering burgers from North Bay Farmers Markets Cookbook by Brigitte Moran with Amelia Spilger really hit the spot!

Spicy Cheddar Burgers with Chile Mayonnaise

1 1/4 pounds lean ground grass-fed beef

1 cup grated cheddar cheese

1/4 cup chopped cilantro

2 teaspoons chile powder

3/4 teaspoon salt

1 teaspoon pepper

Chile Mayonnaise

1 lime, juiced

1 (4-ounce) can diced green chiles

1/4 cup mayonnaise

1/4 cup chopped cilantro

3/4 teaspoon salt

4 Kaiser rolls

Tomato, lettuce, and avocado slices

Heat a large cast-iron or heavy-bottomed skillet to medium-high for 5 minutes. Combine the beef, cheese, cilantro, chili powder, salt, and pepper in a large bowl; shape mixture into four patties.

Place in a skillet and cook 5 minutes on each side for medium-rare, or to desired doneness. Serve burgers on rolls with the Chile Mayonnaise, tomato, lettuce, and avocado.

To make the mayonnaise, purée together all of the ingredients in a food processor until smooth.

Makes 4 servings

NOTE: You can also grill these burgers on an outdoor barbecue.

Harmonic Duo

2009-08-17T12:05:00.002-06:00

Tasty Thursday

2009-08-13T08:00:00.002-06:00

Full of easy-to-make- snacks, this Thursday's feature, Batter Up Kids: Sensational Snacks by Barbara Beery, is perfect for the kid in your life, or in you!

Chill-Out Cheese Dip

1 cup softened cream cheese

2 cups grated cheddar cheese

1/4 to 1/2 cup plain yogurt

1/4 teaspoon garlic powder

1 tablespoon freshly grated onion

1/8 teaspoon salt

1/8 teaspoon pepper

1 (14-ounce) jar pimientos, drained

1. Place softened cream cheese in a mixing bowl and beat with a hand mixer at medium speed for about 3 minutes or until the cream cheese is whipped and fluffy.

2. Add cheese, yogurt, garlic powder, onion, salt, and pepper. Stir to combine ingredients. Fold in pimientos.

3. Store in a covered container in the refrigerator until ready to use for up to 1 week.

Serving suggestions:

Serve on sandwiches, spoon into celery sticks, or use as a dip for pretzel rods, pita chips, whole wheat crackers, fresh veggies, or fresh strawberries.

Freaky Friday!

2009-08-07T11:01:00.001-06:00

Introducing Papier-Mache Monsters by Dan Reeder.

From the Editor's Desk: Fun in the Sun Valley

2009-08-07T10:15:00.007-06:00

Sun Valley. The place is synonymous with the rich, the famous, and the elite. Then what, you may ask, were three Gibbs Smith employees doing hobnobbing at the little resort town? We were on a literary and culinary excursion.

First stop in Ketchum, Idaho, was Vintage the most delicious restaurant I have ever dined at. No, I’d say dined is the wrong word. Feasted. Tasted. Enjoyed.

To start were the Spicy Cajun Oysters (for the recipe, see page 37 of Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite). That progressed on to a Flatiron Steak grilled to perfection, covered with wild mushrooms and Vidalia onions sautéed in a wine sauce. It was served with Baked Yukon Gold Gorgonzola Smashed Potatoes (page 137, Vintage Restaurant).

But for dessert, ah, now that was The Delights of the Naked Stranger—a chocolate truffle torte with a toasted pecan crust, drizzled with caramel and chocolate sauce, and served with Bachelors’ Berries and a scoop of Mountain Decadence Ice Cream (page 196, Vintage Restaurant).

I’m making myself hungry just thinking about that incredible meal, and even hungrier looking at the sumptuous photos in the cookbook. I’ll have to put that away for now, if only so I won’t drool on the pages.

By then it was time to be off to the concert of the century where you had to have a fortune in the bank, a house in Sun Valley—or an "in" with one of the authors—to attend. That’s right, the only concert of the year featuring The Rock Bottom Remainders happened in Sun Valley last Saturday night, and these three Gibbs Smith employees were privileged to attend as guests of freshman author Sam Barry. His debut book, How to Play the Harmonica and Other Life Lessons, was born that night, so a double celebration was in store.

On hand to honor Sam—and rock the night away for a fundraising gala—were his beautiful wife, Kathi Kamen Goldmark, his brother, Dave Barry, and friends and bandmates Scott Turow, Mitch Albom, and Ridley Pearson, among others. Many songs, dances, and $500,000 raised for the YMCA later, and it was time to rest our heads for a few hours.

The next morning, bleary-eyed but eager for more culinary delights, we headed to Cristina’s restaurant in Ketchum. Smothered in a piquant hollandaise, the Eggs Benedict were marvelous (for the recipe, see page 189 of Cristina’s Tuscan Table). Served alongside seasoned red potatoes and breakfast breads, it was heaven on my tongue.

It was a whirlwind trip by any means, but one that was bursting with fun and excitement. Hmmm. I think I may have to re-create a little bit of that for myself tonight. Now where did I put that copy of How to Play the Harmonica? And those Gorgonzola Smashed Potatoes are sounding incredibly good right now. . .

By Michelle Witte, editor

Tasty Thursday

2009-08-06T09:08:00.000-06:00

This fun little book is not only perfect for camping—it can also bring the flavor of the great outdoors to your own backyard! Camp Cooking by The National Museum of Forest Service History is full of mouthwatering recipes that churn up memories of the good ol' days.

Hobo Dinner

2 carrots, peeled and thinly sliced

2 medium potatoes, peeled and thinly sliced

2 onions, sliced

1 lb ground beef, shaped into 4 patties

1 tsp salt

1/2 tsp pepper

Cut an 18-inch piece of heavy-duty aluminum foil into 4 squares. Divide vegetables into 4 equal portions. Layer half of each portion of carrots, potatoes, and onions on each foil square. Top with a ground beef patty and then finish by layering the remaining onions, potatoes, and carrots on top in that order. Season with salt and pepper. Fold aluminum foil to seal edges. Cook on a bed of hot coals for 15 minutes on each side.

Serves 4

NOTE: Breast of chicken or fish fillets can be substituted for ground beef patties, but cooking times may need to be adjusted.

Find fun in your laundry with Sam Barry

2009-08-05T13:42:00.000-06:00

Tasty Thursday

2009-07-30T08:00:00.003-06:00

Get those fires started! This week's Tasty Thursday recipe comes from the delightful S'mores: Gourmet Treats for Every Occasion by Lisa Adams. With refreshing new takes on this campfire dessert, who could resist?

Simple Mint

3 to 4 Andes mints

1/2 graham cracker

1 marshmallow

1 crispy mint cookie (Thin Mint, Mint Oreo, Mint Brussels, etc.)

Unwrap mints and gently melt them on the graham cracker. Roast the marshmallow. Once the chocolate has melted, remove graham cracker from heat and top with roasted marshmallow and mint cookie. Enjoy!

Serves 1

Whole Foods Diet on SELF Blog

2009-07-23T09:31:00.003-06:00

Erin Hobday with SELF Magazine blogged about Whole Foods Diet Cookbook yesterday. Read the review here. Watch for a printed article about Andy and Ivy Larson and the book in the November or December issue of the magazine.

Tasty Thursday

2009-07-23T08:00:00.002-06:00

The Brazilian Table by Yara Castro Roberts and Richard Roberts is full of delectable recipes that will make your mouth water. This fabulous dessert is exotic and sensual—definitely something everyone should try!

Mango Galette

9 tablespoons chilled unsalted butter

2 cups all-purpose flour

Pinch of salt

1/2 cup ice water, divided

2 mangoes, ripe but firm

2 tablespoons heavy cream

4 tablespoons sugar

2 tablespoons butter

1 1/2 teaspoons lime zest

Sprig of mint or flowers

1. Cut the butter into small cubes and place in the freezer for 10 minutes. In a large bowl, mix the flour with the salt. Place the chilled butter in the bowl, and with the tips of your fingers, press the flour with the butter, forming crumbs. Make a small hole in the center of the mixture and pour 4 tablespoons ice water into it. Gently mix the water with the flour and butter mixture by moving your fingers like the wings of a butterfly. The flour will flow through your fingers and it will absorb the water (the result should not be too wet). Proceed in the same way until no dry flour is left on the bottom of the bowl.

2. Place the dough on a cold counter. With the palm of one hand, smash the dough to combine the flour and the butter. Repeat it in order to create a marbled texture. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.

3. Remove the dough from the refrigerator. Sprinkle flour over a cold counter and start flattening the dough slowly by pushing down with the rolling pin to make indents. Turn the dough 90 degrees and proceed in the same way until the dough is 1/2 inch wide. Add more flour to the counter and the rolling pin as needed. Working rapidly with the rolling pin, flatten the dough, making sure not to press too hard. Turn the dough clockwise 45 degrees each time and proceed in the same way. You should have a circle 12 inches wide and 1/2 inch thick.

4. Cover a cookie sheet with parchment paper and place the circle on it. Refrigerate for 30 minutes.

5. Peel the mangoes and cut in 1⁄3-inch slices. Reserve.

6. Preheat the oven to 400 degrees F. Remove the dough from the refrigerator. Distribute the mango slices starting from the center, creating rows in a decorative pattern. Stop placing the mango slices 2 inches before the edges of the dough. Fold the edges gently over the fruit. Make creases on the dough as you fold. Refrigerate the galette if not baking immediately.

7. Just before baking the galette, brush the dough evenly with cream and sprinkle with 2 tablespoons sugar. Distribute small dollops of butter around the fruit, sprinkle with lime zest, and bake for 30 minutes in the lower section of the oven. Lower the heat to 325 degrees F and move the cookie sheet to the mid-oven rack. Bake for another 10–15 minutes until the fruit is slightly golden.

8. Remove from the oven and cool for 10 minutes. Slide the galette onto a serving platter and sprinkle with the remaining 2 tablespoons sugar around the mango. Garnish with mint leaves or flowers.

Serves 6

Ready for a little magic?

2009-07-22T14:13:00.002-06:00

Bart King and his apprentice Caleb amaze and astound during a recent appearance on Portland's AM Northwest demonstrating tricks from the upcoming Pocket Guide to Magic.

Tasty Thursday

2009-07-16T08:00:00.002-06:00

Sizzle in Hell's Kitchen by Carliss Retif Pond, is full of ethnic recipes from restaurants of New York City's Ninth Avenue neighborhood. This delicious Italian pasta is from Barbetta, courtesy of Team De Cuisine.

Butterfly Pasta with Baby Peas

2 tablespoons sweet butter

4 shallots, finely chopped

1/2 medium yellow onion, chopped

2 cups chicken stock

2 (10-ounce) boxes frozen tiny baby peas, divided

1 bunch Italian parsley, chopped

2 stems fresh basil, chopped

Salt and pepper, to taste

12 whole sugar snap peas, for garnish

1 pound Barilla farfalle pasta

1. In a large heavy saucepan, heat butter over medium-low heat. Add shallots and onion and sauté until soft, adding a little water as needed to prevent browning.

2. Pour in chicken stock, bring to a boil and boil for 5 minutes. Add 1 1/2 boxes frozen baby peas and boil an additional 5 minutes. Remove peas from stock and place in a bowl of ice water to blanch (stop cooking and retain bright green color).

3. Let stock cool and place in a blender with the blanched baby peas. Add the parsley and basil and puree. Season to taste with salt and pepper.

4. Boil the remaining baby peas in water for 5 minutes; drain and set aside.

5. Boil the sugar snap peas in water for 3 minutes; drain and set aside.

6. Cook farfalle in salted boiling water for 10–12 minutes, or until al dente.

7. In a large heavy skillet over low heat, combine pasta, puree and remaining whole baby peas, folding lightly. Heat for 1–2 minutes.

8. Plate and garnish with sugar snap peas.

Serves 4

Ivy Larson on Fox News

2009-07-14T14:21:00.001-06:00

From the Editor's Desk: MAGIC!

2009-07-14T09:33:00.003-06:00

The world has renewed its fascination with magic and wonder since the advent of Harry Potter (Half-Blood Prince opens tomorrow!) in the year 0 HP. (I figure we might as well start reckoning the calendar by it since it’s likely to be done in the near future anyway.)

For me, though, the Harry Potter books induce a sense of jealousy, pure and unadulterated. Why? Because I’ve always wanted to have magic or live in a magical world. But I don’t ... or do I?

We all know that magic isn’t real, right? Hmm. Maybe not. Deep down, people want mystery, the unknown, and the unexplained. Why else would there be so many devoted Elvis watchers and UFO hunters? It’s the sheer adventure and awe that something inexplicable creates within us.

Stage magic, for all its smoke and mirrors, is the very same thing. How did Houdini really escape? How could the Statue of Liberty disappear like that? I don’t know, and there is some part of me that really doesn’t want to know, either. That’s because, as Bart King explains in The Pocket Guide to Magic, “ ... wonder, mystery, and amazement remind us of what a magical place our world is.”

I want to be reminded of how magical the world can be, don’t you?*

*If you do, then this would be the perfect time to reserve your copy of The Pocket Guide to Magic, which is filled with stories of magic and magicians as well as illusions you can practice on friends and family, giving them a little bit of the magic and wonder they unconsciously crave.

-- by Michelle Witte

Tasty Thursday

2009-07-09T08:00:00.002-06:00

Mmmm! Cool and fresh, this jewel-toned soup from Rusty Parrot Cookbook by Darla Worden and Eliza Cross is this summer's perfect light and flavorful starter.

Fruit Soup with Spicy Ginger and Orange Broth, and Vanilla Grass

For the broth:

4 cups orange juice (preferably fresh squeezed)

1/4 cup sugar

1 vanilla bean, scraped

2 large ginger lobes, peeled and chopped (about 1/2 cup)

1 stalk lemongrass, bruised and cut into 1-inch pieces

2 kaffir lime leaves

For the soup:

1 mango, peeled, seeded, and cut into 1/2-inch pieces

1 papaya, peeled, seeded, and cut into 1/2-inch pieces

2 kiwis, peeled and cut into 1/2-inch pieces

12 blackberries

12 raspberries

2 ounces vanilla grass

2 tablespoons packed fresh mint chiffonade

Combine all of the broth ingredients in a tall saucepan and cook over medium heat until the mixture simmers. Simmer for 10 minutes, remove from heat, and strain the mixture through a fine mesh sieve. Cool in the refrigerator until completely chilled.

To serve, ladle the broth into six chilled bowls and divide the fresh fruit among the bowls. Garnish with vanilla grass and mint.

Makes 6 servings

Add some fun to everyday chores with Sam Barry's help

2009-07-08T10:30:00.002-06:00

How to Play the Harmonica author Sam Barry presents: Vacuuming the Playful Way...

Barbeque meals that won't bust your diet

2009-07-06T15:51:00.003-06:00

Ivy Larson, author of Whole Foods Diet Cookbook did a segment over the 4th of July weekend about healthy barbecue meals on GMA Health/ABC News Now. In this segment, Ivy demonstrates how to make Picnic Pasta Salad with Red Peppers, Chives, and Goat Cheese, Grilled Portobellos topped with avocado salad, California Turkey Burgers, and Peanut Butter Brownie Bars. Watch the segment Healthy Fourth of July Picnic now!

Tasty Thursday

2009-07-02T08:00:00.002-06:00

This velvety and rich mousse from Tassajara Dinners & Desserts by Dale and Melissa Kent is the perfect summertime dessert. Not too heavy and made with chocolate—a great combination!

Chocolate Mousse

10 ounces bittersweet chocolate

20 ounces heavy cream

2 eggs

2 egg yolks

1/4 cup sugar

1/2 ounce Grand Marnier or other liqueur

Melt the chocolate over a double boiler; keep warm and ready.

Whip the cream until soft peaks form; keep in the refrigerator until ready to use.

Combine the eggs, yolks, sugar, and liqueur in a double boiler. Whisk constantly until the mixture is pale and densely foamy. Gently fold the melted chocolate into the egg mixture. Fold in one-third of the whipped cream to lighten the egg and chocolate mixture. Gently fold in the remaining whipped cream until the mouse is completely mixed together. With a pastry bag, fill the intended serving containers. Refrigerate for 2 hours.

Serves 4–6

From the Editor's Desk...

2009-07-01T15:23:00.006-06:00

The harmonica. I know how it sounds. (He he. Pun definitely intended.) A book about the harmonica that is supposed to teach about life and be fun and entertaining while we’re at it?

Really?

Yes, and I’ll tell you why.

The author, Sam Barry, has lived. Not in the normal sense we think of when we consider a person who lives life to the fullest. He’s not a daredevil, or at least he hasn’t told me so, though he has played in his share of rock bands—on the harmonica, if you can believe it.

When I say Sam has lived, I mean that he’s spent his life looking for ways to have fun, and not necessarily in the college freshman get-drunk-in-Vegas-get-married-and-lose-your-tuition-money kind of way.

As Sam writes, “We’ve been taking ourselves far too seriously for far too long, and as a result we’ve made a complete mess of things. . . . It’s time we tapped into a gift every human (and every puppy) owns—one we’re all born with—playfulness.”

So how do we become more playful? Well, I’m not about to give all that away, but I will tell you that Sam’s version includes a harmonica and the willingness to make a fool of himself on occasion.

But I will tell you that I’ve learned a few lessons during the past year I’ve been working with Sam on How to Play the Harmonica. I’ve stopped expecting the world to be perfect and have taken it for what it is: an opportunity to grow and play. I’ve laughed out loud as I worked—and felt the better for it. I’m learning to stop stifling my creativity and let all those glorious creative juices flow.

Did reading this book do all those things for me? Not completely. What it did do was help me recognize all the humdrum and standard ways I’ve been doing things because I thought that’s how it was supposed to be. It’s not. I can tell you, life will be more full and enjoyable when you stop listening to the prescribed way of “This is how it’s done” and let yourself get a little playful. We can all use a little bit of play in our lives.

If you are ready to take Sam’s challenge and live the playful way, I suggest you reserve a copy of How to Play the Harmonica: and Other Life Lessons. Come on, you know you want to.

-- by Michelle Witte

Keep the Doctor Away the Whole Foods Way!

2009-06-30T14:48:00.007-06:00

Ivy and Andy Larson, authors of the Whole Foods Diet Cookbook, are featured for the cover story in the current issue of The Doctors' Prescription for Healthy Living. The staff of The Doctors' Prescription for Healthy Living said, "This month Healthy Living covers one of the most inspiring pieces of nutrition reporting! Read how Ivy Larson used omega-3 fatty acids from Barlean’s Highest Lignan Flax Oil to overcome multiple sclerosis."

To hear their story, pick up your copy of the magazine and the book today!

Experiencing Southern Farmers Markets

2009-06-26T14:32:00.003-06:00

Have you ever read a book and wondered how the author became so knowledgeable on the subject? What kind of experiences did the author have in preparing to write the book? In her own words, Holly Herrick, author of Southern Farmers Market Cookbook, does just that in an article published by Edible Metro & Mountains in their Summer 2009 issue. Read about it here!