Posted by Lucy Baker, April 23, 2008 at 12:45 PM
Don't be put off by the long list of ingredients in today's Cook the Book recipe for Grilled Lamb with Salsa Verde, excerpted from the soon-to-be-released Oprah Magazine Cookbook. The lamb marinade is best prepared the night before, and in a pinch, the salsa verde can be made ahead, too. Plus, all those fresh herbs—rosemary, marjoram, tyme, mint, and parsley—lend phenomenal flavor. Not to mention the capers, anchovies, and feta cheese. What better way to celebrate a warm spring evening than with a backyard dinner of tender skewered lamb?
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Posted by Nick Kindelsperger, February 15, 2008 at 4:00 PM
I didn’t mean to shake things up; I was just being resourceful. Here I was with a perfectly ripe avocado and not a lime to be found. When I usually face such draughts of product, I make do. But messing up the perfect duality of avocado and lime felt like a sin. I couldn’t just let that avocado sit there and turn brown on me. It’s hard enough finding ones that are ready to eat.
I did have some frozen corn. So into the depths of Google I went searching for some kind answer. I came out with this rather novel asian-inspired guacamole that replaced the acid of the limes with vinegar and added depth of flavor with toasted sesames seeds and sesame oil. It’s certainly not a replacement for the perfection that is guacamole, but it is an interesting change. If I had to change anything, I would have left the sesame seeds out—they messed with the consistency of the creamy product. I think a toasted sesame oil would be perfect. Anyway, just like the Mexican standby it was eaten very quickly.
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Posted by Adam Kuban, August 31, 2007 at 3:00 PM
If you missed Monday's intro post on it, this week's Cook the Book features Jenni Ferrari-Adler's Alone in the Kitchen with an Eggplant, a book in which food writers and food-crazy authors share what it means to cook for one or dine alone. Today's recipe accompanies an essay written by food writer and cooking show host Laura Calder.
Unlike many of the other pieces in the book, Calder is not fond of eating or cooking alone:
...If eating alone were truly the juicy experience some describe, there would be restaurants in the red-light districts full of plate-sized tables in curtained-off booths. Travelers would rave about the drills of eating on airplanes, that peculiar form of solo dining, miraculously planned for a crowd, where everyone faces front like a brigade and nibbles silently off the world's only tables designed for one....
It comes as no surprise then, that her recipe is decidedly quick and easy, needing only one bowl for consumption. Kippers Mash appears after the jump.
And last, Ferrari-Adler has been guest-blogging with us this week. If you've missed any of those, you can find her posts here.
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Posted by Adam Kuban, April 26, 2007 at 7:30 PM
We've been doing some research around the office on salsas (more on this later), trying various bottled brands to see which we like most. But nothing beats a bowl of the homemade stuff, so we thought we'd share one of our favorite recipes with you. It's an adaptation of Zarela Martínez's salsa cruda recipe from the book Food from My Heart
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