Tonight my in-laws are here. Should I tell them that we're having an experiment for dinner?
I have a feeling that these Mini Meatloaves will be good. It's already smelling great. That's always a good sign.
I'll let you know how it goes. I'm sure my 5-year-old son and my in-laws will let me know what they think.
Tuesday, November 17, 2009
More "What's for Dinner?"
In yesterday's post, I listed some of my favorite cookbooks, books that help me answer the question "What's for dinner?" That question is really important when you're the one of dinner duty, because if you don't know the answer to that question, dinner could be tricky.
Here are two more of my favorites.
Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables, by Andrea Chesman, © 2005, 2007 Storey Publishing. This cookbook is perfect for those times you have a fresh vegetable, but don’t know what to do with it. The book organizes the 175 recipes by season, which is incredibly valuable if you have a backyard garden, or belong to a CSA (community supported agriculture), or both. One of my favorites is Penne with Chard and Sausage (p. 167), which works well with beet greens, too.
Crowd-Pleasing Potluck, by Francine Halvorsen, © 2007 by Rodale Inc. This cookbooks is a big help when you’re cooking for a crowd, be it a potluck dinner at church, or many friends and/or family coming over for dinner. The Lemon Bars (p. 212) are particularly good.
Soon I'll post some tips for how to choose cookbooks that are right for you.
Here are two more of my favorites.
Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables, by Andrea Chesman, © 2005, 2007 Storey Publishing. This cookbook is perfect for those times you have a fresh vegetable, but don’t know what to do with it. The book organizes the 175 recipes by season, which is incredibly valuable if you have a backyard garden, or belong to a CSA (community supported agriculture), or both. One of my favorites is Penne with Chard and Sausage (p. 167), which works well with beet greens, too.
Crowd-Pleasing Potluck, by Francine Halvorsen, © 2007 by Rodale Inc. This cookbooks is a big help when you’re cooking for a crowd, be it a potluck dinner at church, or many friends and/or family coming over for dinner. The Lemon Bars (p. 212) are particularly good.
Soon I'll post some tips for how to choose cookbooks that are right for you.
Monday, November 16, 2009
What's for Dinner?
Have you ever asked yourself, “What’s for dinner?” And you are the designated cook? Often the biggest challenge of cooking is figuring out what to make. You may have your standard repertoire of dishes – I know I do. But some times, you are tired of the standard. I know some times, I am. You want some thing new. But what?
Having at least a few good cookbooks makes getting a satisfying meal on the table much easier. But how do you choose a good cookbook? Should you buy cookbooks from celebrity chefs? Cookbooks from culinary magazines? Cookbooks from unknowns? Cookbooks with the nicest covers?
Here are some of my favorite cookbooks, with a brief explanation of why I like them.
The New Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, © 1997 by Simon & Schuster, Inc. This is by far my favorite edition of The Joy of Cooking, even though for some Joy purists it is their least favorite. This mammoth tome, more than 1,000 pages, includes recipes for many of the classics that you know and love, and other classics that you just might get to know and love. Some of my favorite recipes are Tuscan Bread and Tomato Soup (p. 98), Spatzle – a German egg dumpling that’s heavenly (p. 322), Baked Stuffed Zucchini (p. 421), Arroz con Pollo (p. 599) and Sauteed Pork Chops – that turned my father-in-law from a pork chop hater to a pork chop lover (p. 698).
The New Best Recipe from the editors of Cook’s Illustrated, © 2004 from America’s Test Kitchen. This is another huge book of more than 1,000 pages. The editors did a lot of testing to come up with what they believe to be the best way to prepare many different kinds of food. The descriptions of the testing process are at times interesting, at times tedious and always thorough. My absolute favorite recipe from Best is Braised Brussels Sprouts – who knew they could be this good and this easy to prepare? (p. 145)
Two from Ina Garten – The Barefoot Contessa Cookbook, © 1999 by Clarkson Potter and Barefoot Contessa: Back to Basics © by Clarkson Potter. Both of these cookbooks are gorgeous, filled with beautiful photographs, helpful tips and easy-to-follow recipes for delicious food.
And two new favorites for me:
Lidia’s Italian-American Kitchen by Lidia Mattichio Bastianich, © 2001, Alfred A. Knopf. We have been to one of her New York restaurants two different times, to celebrate my 40th birthday and also for our 10th anniversary, and both times the meal was worth the entire trip to New York. I have loved her cooking show on PBS for years. But I’ve been intimidated. Many of the recipes she prepares on her show are so complex that I have stayed away from her cookbooks. But this one is different. This is filled with dozens of recipes I want to try. The two we have already tried have been marvelous.
Kitchen Life: Real Food for Real Families – Even Yours by Art Smith, © 2004 Hyperion. Art Smith not only includes some great recipes, but some very helpful advice to help you get organized and eat right.
Having at least a few good cookbooks makes getting a satisfying meal on the table much easier. But how do you choose a good cookbook? Should you buy cookbooks from celebrity chefs? Cookbooks from culinary magazines? Cookbooks from unknowns? Cookbooks with the nicest covers?
Here are some of my favorite cookbooks, with a brief explanation of why I like them.
The New Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, © 1997 by Simon & Schuster, Inc. This is by far my favorite edition of The Joy of Cooking, even though for some Joy purists it is their least favorite. This mammoth tome, more than 1,000 pages, includes recipes for many of the classics that you know and love, and other classics that you just might get to know and love. Some of my favorite recipes are Tuscan Bread and Tomato Soup (p. 98), Spatzle – a German egg dumpling that’s heavenly (p. 322), Baked Stuffed Zucchini (p. 421), Arroz con Pollo (p. 599) and Sauteed Pork Chops – that turned my father-in-law from a pork chop hater to a pork chop lover (p. 698).
The New Best Recipe from the editors of Cook’s Illustrated, © 2004 from America’s Test Kitchen. This is another huge book of more than 1,000 pages. The editors did a lot of testing to come up with what they believe to be the best way to prepare many different kinds of food. The descriptions of the testing process are at times interesting, at times tedious and always thorough. My absolute favorite recipe from Best is Braised Brussels Sprouts – who knew they could be this good and this easy to prepare? (p. 145)
Two from Ina Garten – The Barefoot Contessa Cookbook, © 1999 by Clarkson Potter and Barefoot Contessa: Back to Basics © by Clarkson Potter. Both of these cookbooks are gorgeous, filled with beautiful photographs, helpful tips and easy-to-follow recipes for delicious food.
And two new favorites for me:
Lidia’s Italian-American Kitchen by Lidia Mattichio Bastianich, © 2001, Alfred A. Knopf. We have been to one of her New York restaurants two different times, to celebrate my 40th birthday and also for our 10th anniversary, and both times the meal was worth the entire trip to New York. I have loved her cooking show on PBS for years. But I’ve been intimidated. Many of the recipes she prepares on her show are so complex that I have stayed away from her cookbooks. But this one is different. This is filled with dozens of recipes I want to try. The two we have already tried have been marvelous.
Kitchen Life: Real Food for Real Families – Even Yours by Art Smith, © 2004 Hyperion. Art Smith not only includes some great recipes, but some very helpful advice to help you get organized and eat right.
Friday, November 13, 2009
Worth the Effort
“Even if you love to cook as much as I do, getting a meal on the table can seem like running a marathon,” writes Barbara Fairchild in Bon Appetit Fast Easy Fresh Cookbook. “And no one lacks for excuses to stay out of the kitchen: the kids’ soccer practice, answering e-mail, quick pizza delivery, good cable TV. We’re busy, our families have crazy schedules, and grocery shopping is seldom a chore we look forward to. The simple ritual of sitting around the table and sharing a meal, like friends and families should, is not so simple to carry off.”
What strikes me about that introduction to Fairchild’s book is her statement saying that “friends and families should” sit around the table and share a meal. Of course, she’s not alone in believing that the ritual of gathering around the table for a meal is important.
Yet Fairchild is right – often putting a meal on the table can seem like an overwhelming challenge. Is it really worth the effort?
Yes, it is worthy the effort. A social meal nourishes both our bodies and our souls.
The good news is, there’s help. This blog is dedicated to help you celebrate every day. While this blog’s blend of practical tips and recipes is unique in that it pays attention to the spiritual dimension of eating, there are other resources you can turn to for help. There are some great cookbooks, television shows and websites out there that can help you figure out how to get tasty, nutritious food onto the table quickly.
What strikes me about that introduction to Fairchild’s book is her statement saying that “friends and families should” sit around the table and share a meal. Of course, she’s not alone in believing that the ritual of gathering around the table for a meal is important.
Yet Fairchild is right – often putting a meal on the table can seem like an overwhelming challenge. Is it really worth the effort?
Yes, it is worthy the effort. A social meal nourishes both our bodies and our souls.
The good news is, there’s help. This blog is dedicated to help you celebrate every day. While this blog’s blend of practical tips and recipes is unique in that it pays attention to the spiritual dimension of eating, there are other resources you can turn to for help. There are some great cookbooks, television shows and websites out there that can help you figure out how to get tasty, nutritious food onto the table quickly.
Tuesday, November 10, 2009
Roasted Cauliflower
I’ll admit it: I don’t like cauliflower. Or should I say, I didn’t like cauliflower. I still don’t like raw cauliflower. Or boiled cauliflower. Or steamed cauliflower. If a restaurant serves mixed vegetables and part of the mixture is cauliflower, I’ll eat it, but I won’t enjoy it.
So I was less than thrilled to be served cauliflower recently. We were visiting our friends Eurydice, Chris and their children while we were on vacation in Chicago. We had a great time catching up, and then it was time for dinner. Chris cooked chicken, sweet potatoes . . . and cauliflower. It had been years since I had seen Eurydice and I had just met Chris, so I wanted to be polite. I took as small a serving of cauliflower as I thought I could get away with without appearing rude. To my surprise it was good. Really good. Fantastically good.
Once we got home, I replicated the dish. And it was good, really good, fantastically good. Even if you don’t think you like cauliflower, you’ve got to try this simple and delicious recipe. Trust me. It just might change your mind.
Makes 4 servings
1 head of cauliflower
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
Pre-heat oven to 425 degrees
Break cauliflower into flowerets using a sharp knife. Place cauliflower on a baking sheet lined with parchment paper.
Add the oil, salt and pepper to the cauliflower. Mix with your hands till the ingredients are well combined. Roast for 20-25 minutes, until slightly golden. Serve immediately.
So I was less than thrilled to be served cauliflower recently. We were visiting our friends Eurydice, Chris and their children while we were on vacation in Chicago. We had a great time catching up, and then it was time for dinner. Chris cooked chicken, sweet potatoes . . . and cauliflower. It had been years since I had seen Eurydice and I had just met Chris, so I wanted to be polite. I took as small a serving of cauliflower as I thought I could get away with without appearing rude. To my surprise it was good. Really good. Fantastically good.
Once we got home, I replicated the dish. And it was good, really good, fantastically good. Even if you don’t think you like cauliflower, you’ve got to try this simple and delicious recipe. Trust me. It just might change your mind.
Makes 4 servings
1 head of cauliflower
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
Pre-heat oven to 425 degrees
Break cauliflower into flowerets using a sharp knife. Place cauliflower on a baking sheet lined with parchment paper.
Add the oil, salt and pepper to the cauliflower. Mix with your hands till the ingredients are well combined. Roast for 20-25 minutes, until slightly golden. Serve immediately.
Friday, November 6, 2009
From Art Smith
Art Smith, famous for his appearance on Top Chef: Masters and for once working with Oprah Winfrey, knows the importance of family meal time.
In his book Kitchen Life: Real Food for Real Families – Even Yours!, he writes:
“Meals are important and shouldn’t be grabbed on the fly. Try to establish regular mealtimes so that everyone knows what to expect and when. It’s never wise to eat erratically.
“Plan to eat as a family as often as you can. It’s important for family life to gather the kids around the table for a meal. Turn off the television and let the machine answer the telephone.
“Keep the lines of communication open. Ask the kids what they want for dinner. Encourage everyone to share ideas and get excited about planning meals.”
I picked up Kitchen Life yesterday at the library. It's so good, I plan on buying my own copy. Some of his ideas of how to make home-cooked meals actually happen are similar to ideas I've already posted here on Celebrate Every Day. Some of Smith's other ideas are inspiring me to come up with other hints. Stay tuned.
In his book Kitchen Life: Real Food for Real Families – Even Yours!, he writes:
“Meals are important and shouldn’t be grabbed on the fly. Try to establish regular mealtimes so that everyone knows what to expect and when. It’s never wise to eat erratically.
“Plan to eat as a family as often as you can. It’s important for family life to gather the kids around the table for a meal. Turn off the television and let the machine answer the telephone.
“Keep the lines of communication open. Ask the kids what they want for dinner. Encourage everyone to share ideas and get excited about planning meals.”
I picked up Kitchen Life yesterday at the library. It's so good, I plan on buying my own copy. Some of his ideas of how to make home-cooked meals actually happen are similar to ideas I've already posted here on Celebrate Every Day. Some of Smith's other ideas are inspiring me to come up with other hints. Stay tuned.
Thursday, November 5, 2009
Grilled Vegetable Wrap
This recipe was inspired by a dish served at my recent college reunion. I was first struck by how delicious it is, and then realized, “Hey, this is really healthy, too!” My guess is, you and those around your table will have the same reaction. This is a great recipe when you have a guest who is vegetarian. (When you have guest who is vegan, be sure to omit the cheese.)
As you read through this recipe, you might think, “Boy, this takes a long time to prepare.” While it’s true that cutting up all the vegetables and the cheese does take a while, you can prepare this in stages. Stage 1: prep the vegetables. Stage 2: roast the vegetables and prep the cheese. Stage 3: assemble the wraps. You can do all three stages one after the other, or you can do the first stage the night before, stage 2 early in the morning before work, and stage 3 when you get home right before dinner.
However you prepare it, enjoy!
Makes 6 wraps, enough for 4 hearty diners, with each person getting 1 ½ wraps.
4 carrots
2 red bell peppers
2 small zucchini
1 small red onion
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
8 ounces mozzarella cheese
6 flour tortillas
Pre-heat oven to 400 degrees.
Prepare vegetables by cutting the carrots, peppers and zucchini into matchsticks approximately 2 – 2 ½ inch by 1/8 inch. Place in a large bowl. Cut onion in half around the equator, peel, then cut each half around the “pole.” Thinly slice into half moons. Separate each layer of the half moons and add to the other vegetables. Add the olive oil, salt and pepper to the vegetables; combine thoroughly.
Place the vegetables on two baking sheets lined with parchment paper; be sure to have the vegetables in a single layer on each sheet so they roast properly. Roast for 15 minutes, then set aside to cool.
While vegetables are roasting, dice the cheese (or cut into small cubes, approximately ¼ inch on each side). Set aside.
When vegetables have cooled, place in a large bowl (you can use the same bowl you used earlier). Add the diced cheese.
Divide the vegetable-cheese combination among the tortillas and wrap up.
As you read through this recipe, you might think, “Boy, this takes a long time to prepare.” While it’s true that cutting up all the vegetables and the cheese does take a while, you can prepare this in stages. Stage 1: prep the vegetables. Stage 2: roast the vegetables and prep the cheese. Stage 3: assemble the wraps. You can do all three stages one after the other, or you can do the first stage the night before, stage 2 early in the morning before work, and stage 3 when you get home right before dinner.
However you prepare it, enjoy!
Makes 6 wraps, enough for 4 hearty diners, with each person getting 1 ½ wraps.
4 carrots
2 red bell peppers
2 small zucchini
1 small red onion
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
8 ounces mozzarella cheese
6 flour tortillas
Pre-heat oven to 400 degrees.
Prepare vegetables by cutting the carrots, peppers and zucchini into matchsticks approximately 2 – 2 ½ inch by 1/8 inch. Place in a large bowl. Cut onion in half around the equator, peel, then cut each half around the “pole.” Thinly slice into half moons. Separate each layer of the half moons and add to the other vegetables. Add the olive oil, salt and pepper to the vegetables; combine thoroughly.
Place the vegetables on two baking sheets lined with parchment paper; be sure to have the vegetables in a single layer on each sheet so they roast properly. Roast for 15 minutes, then set aside to cool.
While vegetables are roasting, dice the cheese (or cut into small cubes, approximately ¼ inch on each side). Set aside.
When vegetables have cooled, place in a large bowl (you can use the same bowl you used earlier). Add the diced cheese.
Divide the vegetable-cheese combination among the tortillas and wrap up.
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