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Posts from ‘February, 2010’

Wraps: A Tasty Handheld Dinner

chimichurri bang bang
Wraps comes from the same people who brought us the Smoothies books, Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock. The book is prettily illustrated, but more usably designed, with black type on white pages for all the body text and instructions.
The book is full of easy recipes for meals in tortillas. [...]

The New Hostess of To-Day: In Which I Rediscover the Joy of Custard Sauce

apple snow, with boiled custard (soft)
The New Hostess of To-Day dates from 1916, so it’s not quite as impenetrable as Miss Leslie’s work but is still chock full of vague directives and alarming ingredients. Pigeon Galantine, for example, though I may just be biased by living in New York and therefore seeing any pigeon recipe [...]

The Enchanted Broccoli Forest: The Cute Overload of Casseroles

enchanted broccoli forest
I’ve had the book The Enchanted Broccoli Forest for probably 20 years now, and it’s a great cookbook. It has a wide range of tasty entrees, plus one of the best instruction sections for how to make bread that I’ve seen anywhere. But I had never tried the title recipe, “enchanted broccoli forest,” [...]

Twofer: How to Cook Everything and The Chicken Parts Cookbook

rice with fresh herbs, How to Cook Everything
drumsticks gremolata, The Chicken Parts Cookbook
Still careening around my life without managing to quite get back on track with the blog, I’m afraid. In theory the weekend would have been a fine time to get caught up, but on Friday night I was out, on Saturday I was [...]

Vegetarian Cooking For Everyone: An Unusual Savory Stew

quinoa chowder with spinach, feta and scallions
I had a big master plan for the year, and when I fell behind in the first six months I made a second master plan to get caught up. But in the past few weeks, for a variety of reasons I’d rather not get into right now, I got [...]

Bonus Non-Cookbook Recipe: Seitan Chili

seitan chili
I thought I’d celebrate the halfway point by offering up an original recipe. We’ll be back to blogitude in a few days.
Seitan is a meat substitute made from vital wheat gluten. (Sorry, decidedly not gluten-free.) The first recipe I ever saw for it was old-school, having you basically make up a flour and water [...]

Cooking Essentials: Beautifully Rendered Basics

Cajun-style chicken
Cooking Essentials is a beautifully designed book from a cookbook club I used to be in. It presents what it promises: fundamental techniques and principles of cooking.
I wanted something easy and undemanding. It’s been a long week, and my energy was low. So I opted for Cajun-style chicken, which is about as simple as [...]