a couple of food book reviews....

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Every once in a while, I get a goodie in the mail from Random House Canada....a new cooking/food book for me to review. I'm saying this up front, because I did not pay for these two books - they were sent to me, in hopes I might say something nice about them.

So one author is going to be happy, and the other authors...probably not so much. One of these books has been out for a few months (took a while for me to get through it), and the other just came out.....

The first book, one that I whole heartedly recommend to anyone who wants to learn a little bit more about how recipes work, and why certain recipes are more successful than others, is called "Keys to Good Cooking - A Guide to making the best of foods and recipes" by Harold McGee. I'm totally behind the 8-ball here - there are TONS of great reviews of this book already (check them out for yourself here: http://www.google.ca/search?sourceid=chrome&ie=UTF-8&q=%22keys+to+good+cooking%22+review+%22harold+mcgee%22 ) . This book is comprehensive and really informative. For example, I learned that I should NEVER let my braises boil, because as soon as meat's temperature goes over 80C, it's no good. Rather, I should cook my braises at a much lower temperature (55-60C) for a longer time to ensure a tender, delicious, melt-in-your mouth result. I find that useful.

This book is at a perfect level for the curious home cook - it explains things without being over the top and I actually really enjoyed reading it. I'm going to probably read it again a couple of times, and I'll likely be referring to it for the rest of my culinary life.

So I'd give this book a buy, particularly given that its steep sticker price ($42) has now been knocked down to $26 at Amazon.ca. This book is absolutely worth the shelf space in your kitchen.

And now for the other book......the premise is similar - "Ideas in Food: Great Recipes and Why they work" (by Aki Kamozawa and H. Alexander Talbot), but the execution could not be more different. The reviews on the back are from some pretty impressive names - Grant Achatz (of Alinea fame), Michael Anthony (Gramercy Tavern) and Chris Cosentino. However, this is actually your first clue that this book is not for the average home cook.

I found this book GRUELING and frustrating to read. First, the book really does insist on the necessity of a circulating water bath, vacuum sealer, a pressure cooker and second, it advocates (though does not insist on) the use of a number of gelling additives that I prefer not to use at home (xanthan gum, carageenan, etc.). I don't know about you, but I consider myself pretty into food...I like cooking and I love to experiment. This book made me feel totally inadequate because I don't have $500 to lay down for a sous vide circulator (http://www.surlatable.com/product/sousvide+supreme+water+oven.do ), $150 for a vacuum sealer (http://www.surlatable.com/product/677492.do ) or the money for a home smoker, etc.

Even if I did have the $$, I'm not sure I'd want to sacrifice the space! Anyway, the book does use a fairly high level of language, and it's interesting, but frankly, most of what the book suggests (and most of the book's recipes) can't really be done in my own kitchen, as it stands now. And I thought I had a pretty well-equipped kitchen.

I will admit to a bit of bias while reading the book....I started reading it just prior to New Year's, when my resolutions were ringing strongly in my head (more natural food, less fat, less saturated fat, etc.) and so all of these additives and high fat/low fibre food were just not what I wanted to be reading about.

That said, the authors do have a blog, Ideas in Food, and there, you can go check out some of their creations for yourself. They are cool, if not entirely reproduce-able by the average kitchen...

Anyway, if you (or someone you know) is a crazy-ass foodie who likes to live at the edge of the culinary wave, this would be a cool gift. Or if someone you know is a chef and wants to incorporate new techniques into their repertoire, this would be quite useful. But for the rest of us....I'd put my money on Harold McGee's book, because it's really useful and informative and didn't make me feel inadequate. ;)

So that's my two cents for today. I still have one book I need to read for review - Meat: A Kitchen Education by James Peterson. Haven't even cracked it open yet, so no comments good or bad. Premise sounds intriguing....

Ciao for now....

i like pretty food

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Since I started this blog over a year ago, I've noticed that I have an increasing obsession with food that looks good. Food that has colour, shape or something about it that will make it photograph well. Something a little out of the ordinary. I mean, I could take photos of creamed cauliflower on a white plate, but I really don't think it would make for something that's appealing, or something that would make you want to come back and read more.

So I'm obsessed with pretty food. I like it when I can make a meal that's quick, tastes amazing, but that also presents well on the plate.

I recently was given a copy of Rachael Ray's 365: No Repeats as a gift. I LOVE getting cookbooks for gifts, so I was pretty excited to have a looky-loo through it. It hasn't disappointed so far! I am a little bit appalled by the ridiculous amounts of calories and fat in some of the recipes, but I've found it to be relatively easy to make some modifications, all the while remaining true to the intent of the recipe.

So here is the first one that I made....I changed it somewhat significantly from the original recipe, but the core elements are the same - ground chicken, phyllo pastry, chipotle and a tasty sauce. This was an awesome weeknight dinner for hubs and I, and though the recipe says it serves four, I believe that hubs ate nearly half of it.... :)

I also nearly ate half of it (note the phrasing difference there....) but managed to restrain myself. Hubs is getting the leftovers tomorrow. But damn.....they were GOOD. I think this would be a great meal to try with picky kids (albeit reducing the chipotles) because it's fun and totally looks and tastes like junk food.

Chipotle Chicken Rolls with Garlic Coriander Dipping Sauce
- stolen, yet heavily modified from Rachael Ray

Chipotle Chicken Rolls
1 1/3 pounds ground chicken (could substitute beef, turkey, pork, or veggie ground round)
2 large green onions, chopped
1 cup grated old cheddar cheese
4-5 chipotle peppers (in adobo sauce), finely chopped*
4 cloves garlic, finely chopped
1/4 c. coriander, finely chopped
6 sheets phyllo dough, defrosted
4 T melted butter (or oil - I prefer canola oil because you don't have to melt it and it's a much healthier option)

Dipping Sauce
1 cup fat-free plain yogourt
1 clove garlic, minced
zest and juice of one lime
1/2 t salt
1/4 c. minced coriander
1 t hot sauce (chipotle, preferably)

To make:
1. Preheat the oven to 400F.

2. In a bowl, combine the chicken, green onion, garlic, cheese, coriander and chipotles.


3. Transfer the mixture to a ziploc bag. Using kitchen scissors, cut one corner off the bag. Reserve while you prepare the phyllo.

4. Arrange 1 sheet of phyllo dough (make sure to keep other sheets of dough covered with a dampened cloth to keep it from drying out) with the long side closest to you on the kitchen counter. Brush liberally with butter/oil.


5. Place another sheet of phyllo on top and brush again with oil. Repeat with the third sheet of phyllo.

6. Place the trimmed end of the ziploc bag 1/2 inch from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half the mixture from the bag while moving along in a straight line from left to right.


(feel free to make more than one pass!)


7. Fold the left and right edges of the phyllo pastry over. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture and continuing until you have complete a long roll. Brush the entire outside of the phyllo log with the oil.

8. Transfer the log to a rimmed cookie sheet that has been greased (THE RIM IS IMPORTANT!), putting the seam side down. Repeat the process to make the second log.


9. Bake for 15 minutes, or until the logs feel firm to the touch. And the picture below shows ya why it's crucial to use a rimmed cookie sheet. I'm just hoping all that melty cheesy goo means that the fat content was at least a bit reduced...


10. While the chicken is in the oven, combine the yogourt, garlic, coriander, salt, lime zest and juice. This is your dipping sauce.


11. Slice the rolls and serve with dipping sauce. How pretty is this!



* I found chipotles (in Ottawa) at the Bells Corners Price Chopper - they have a great latin american section!

A few notes:
- hubs has requested special mention as he is the one who sliced my nice tasty dinner. He ended up eating the roll that I butchered, while I cursed, and swore and tried to make it look pretty. :)
- 4 chipotles made a pleasantly spicy roll. If you like really spicy, you could up it to six. If you are a wimp, reduce it to 1, or consider adding some smoky bbq sauce for a similar effect.
- it's midnight and I want to eat this again! It's so good!

mango chicken madness

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Through serendipitous discovery, I’m also submitting this entry into the "Heart of the Matter" round-up for May. This is a new, but great monthly event where a round-up of heart-healthy recipes is gathered. Read more about it on the new blog - http://heartyeating.blogspot.com This month's is being hosted by Ilva, of Lucullian Delights, a super fab blog you should all check out.

This recipe is great because you’re using so many yummy, healthy things:
- lean chicken (source of protein!)
- low-fat milk adding calcium, but little sat fat (yes, I admit it, coconut milk would be divine here, but it’s great with regular milk….you could add a dash of coconut extract to fill in the gaps, perhaps?)
- mango – fruit kicks ass, vitamins, antioxidants, you name it
- hot peppers – capsicin is good for you and boosts your metabolism
- bell peppers, onion, garlic – a trifecta of delicious yumminess with all kinds of healthy properties (onions and garlic are especially good for the heart)
- whole wheat pasta – more fibre is good for your colon

Though I know my habits vascillate between the angelic and the demonic, it really is a great endeavour to try to eat healthy foods. Healthy can be yummy. It can be SOOOOO yummy.

You know what madness is? It's 50 cent mangoes. That's pure madness in this part of the world. Of course, I had to stock up. And now I have a drawerful of juicy, juicy mangoes to devour and enjoy.

I had a very lazy day today, enjoying my holiday monday and a day to myself (hubs was out visiting his parents, so I took the chance to lounge around in my jammies. Woot!)

This recipe is shamelessly ripped off of Cooking for the Rushed, The Healthy Family. I changed it a little bit, but it's not really my recipe. It's yummy though. Quick to put together, and very tasty.

Chicken in Mango Cream Sauce on Spaghettini
cooking spray
1 lb boneless, skinless chicken breasts
1/2 red onion
1 green pepper
3 cloves garlic, minced
1 heaping T curry paste (I used vindaloo for spiciness)
2 T flour
1/2 c. low-salt chicken broth
1/2 c. mango purée (about 1 mango)
1 c. milk
1 T peach jam
1 t crushed red chilies
1 mango, diced
1/3 c. chopped fresh coriander

3/4 lb whole wheat spaghettini

1. Fill a large pot with water. Cover and bring to a boil.

2. Spray a large nonstick fry pan with cooking spray and heat to medium-high. Cut chicken into small pieces and gradually add to pan as you cut. Stir until meat is no longer pink.

*meanwhile*

3. Slice onion and pepper into thin strips and add into pan as you slice.


4. Add garlic, curry paste and flour to the pan. Stir to coat chicken.

5. Gradually add chicken broth, mango purée and milk, stirring as you add. Add peach jam and crushed chilies.

6. Add pasta to boiling water and set timer for 8 minutes.

7. If you haven't already done so, dice your mango. Add it to the pan, along with the fresh coriander.




8. Rinse cooked pasta in a colander with hot water. Serve topped with fresh mango and coriander. YUM.


This will serve 5 people and it actually good for you. How 'bout that. Thanks for reading - love the comments. :)

PSA for the culinarily trepidatious

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I admit it, I actually wrote this article for a class assignment, but I thought I would share, seeing as I am on a cooking hiatus.


Mageiricophobia, the intense fear of cooking, is not as rare as one might think. The bigger question is why, with the abundance of choice in grocery stores today, do so many people choose to gorge themselves on fast food. How is it that of males aged 19-30, only 37.9 per cent eat at home on an average day? And women aren’t much better, with only 43.1% opting to dine-in. Statistics Canada released a survey in July 2006 that revealed some rather shocking findings about the eating habits of Canadians.

Most of us eat too much fat, too much protein, way too much sodium and not enough veggies. But we all know that now – this isn’t exactly news.

As a nation, we are becoming nearly as wobbly and jiggly and lethargic as our southern neighbours. Is our addiction to fast food the root of all evil? Is the lack of food product labeling leading us astray?

I’d like to suggest neither.

Quite simply, our nation is getting “growing” because we don’t know how to cook. The sense of fear and panic faced by many in the kitchen is rivaled only by their total incomprehension of a standard recipe. The 19-30 demographic in particular is by far the generation that is the least ill-equipped to care for itself in modern history. Ask an average university student to make EasyMac, and you’ll probably be in luck. Ask the same student to make stovetop Kraft Dinner…and you might luck out with someone who has used a stove before. But ask the same student if they could make you some macaroni and cheese like mom did….and a blank stare is all you’ll get.

With out-of-control urban sprawl, by the time people get home from work, the last thing they want to do is make a healthy, wholesome dinner for themselves. These are people who don’t have the time or energy to cook, and even if they did have the inclination, they have zero skills in the kitchen. They are terrified!

Two sisters, Janet and Greta Podleski, have devised a delightfully clever solution to this problem. Their third cookbook, Eat, Shrink & Be Merry, is filled with jokes, wisdom, and very easy recipes. From start to finish, this cookbook runs the gamut of cuisines from Bangkok to Bangor. Filled with crazy monikers, ES&BM (as those in the know call it) is a no-nonsense, simple approach to healthy eating. ““If I can’t find the ingredients at my local grocery store, then I’m not putting them in the book,” says Greta, the inspirational genius behind the recipes. With such witty titles as “Lord of the Wings and “Flank ‘n’ Stein,” the cheesy sense of humour calms even the most apprehensive soul.

And her approach is winning over the mageiricophobics - so engaging that it has developed a cult-like following on the internet. One devoted thread on a popular message board boasts over 15 000 views and nearly 600 posts! Jess from London said “I don't really cook all that much and I found this very easy to follow.” Easy to follow indeed – the Podleskis are careful to gently introduce any unusual ingredients to the reader – from herbes de provence to making their own fresh bread crumbs – this book is a boon to the culinarily trepidatious. “I’m starting to think that this is the best $18 I have spent,” adds Jan from Milton, “I bought ES&BM last week and have honestly never been so excited about any one cookbook!”

Rarely has there been a cookbook so worthy of excitement. A valiant volley in the battle of the bulge, the Podleskis are to be congratulated for their dedication and absurdity when dealing with something that is no small matter. I can only suggest that you finish up with a decadent slice of “La Vida Mocha,” a decadent chocolate mocha mousse cake, that offers a mere 187 calories per generous slice. “Decadent and yummy” is the scrawled review in my own stained, sticky and well-evaluated copy.

You too can find decadence at any local bookstore, at a suggested price of $29.95 per copy (though it can be found for less if you hunt around).




Too much fun. Make your own here.