Hey there, SE'ers. I've been reviewing a LOT of cookbooks lately and find that there are things I like and things I don't. For example, I'm getting tired of books that use the first half to explain cooking techniques and ingredients. While they may be well-written and researched, I'm primarily looking for recipes. What about you? What peeves you and what pleases you about cookbooks (especially the new ones coming out this year)? Thanks a bunch for your input.
I'm planning to make sweet potato and parsnip pancakes. What would you do with a couple of parsnips?
How much do you budget for a week's worth of meals? I know it's a tough questions since we all have ingredients in the kitchen in addition to what we'd buy. When I returned from vacation, I spent about $60 replenishing our supplies (it's just two of us, and we had meat in the freezer for my husband, so I didn't buy any). Also, we live in central NJ, so prices might be higher here.
$60 = about 4 bags of groceries.
Two part question, second part: What groceries do you buy for about $60?
My husband and I are driving up to Acadia National Park this weekend and wanted to know if you kind folks had any good eateries to explore along the way or on Mount Desert Island. We've been there before and look forward to our stay in Southwest Harbor.
Any tips are greatly appreciated! As far as type of food goes, we're open. We're also on a bit of a budget, so expensive places will get a pass.
I've made Lidia Bastianich's bread and berry pudding, and it was super. But, I'm always looking for new and tasty recipes. Do you have one to share?
The diner down the street makes great French toast on Sunday mornings (I make the distinction because I've had it on different days at different times, and it's inconsistent). The chef also has a great pancake recipe. So, many times it's tough to choose. Wish they had a plate with both.
What would be your selection? (It's OK to say "oatmeal," too.)
I'm looking for a large (16 cup) processor, but there aren't a lot of choices, and I'm not sure which to purchase. Which do you use, and why?
Last night, I used a combination of canola and grapeseed oils to fry up some samosas. It tasted better than just canola oil and the house didn't smell as much like fried food. What's yielded the best result for you?
My cousin and I will be dining at her favorite spot on Pell Street (2nd place on the left from Mott). Where's your favorite spot and your favorite dish?
My husband just bought a new car and set the rule early -- no eating in the car except carrots or things you can pop in your mouth directly without making crumbs or sticky fingers, etc. Do you have a similar rule? (My car is 10 years old and has organic Nectar bars in the glove compartment, so you know where I stand on this.)
I'm so glad I asked! Thanks folks. I look forward to what other SE'ers have to say as well.
I completely agree with you on the photos. My ideal cookbooks show one photo per recipe. Also, like Robyn, I enjoy seeing the "innards" of a finished edible.
Another irksome feature of some cookbooks, even those I adore (think Veganomicon), is a recipe that is more than a 2-page spread. When I'm cooking, I shouldn't have to flip between the ingredients and directions pages. That really bugs me.
What else would you want/need from a cookbook? And, what else annoys you?
One of the best SE stories ever. Thanks for sharing!
There's a great piece by Mark Bittman on it: http://bitten.blogs.nytimes.com/2008/04/17/frank-gehrys-matzah-brei/. My mom makes it the same way as Frank Gehrys does.
pureed white beans instead of the potato for more protein and fiber, albeit a very different flavor.
Most of my Jersey faves don't come off the Turnpike, but highways like 46 (home of Rutt's Hutt), 23 and 287. I'd be more likely to write a piece about the best French toast (or French fries for that matter) at a diner (Somerset diner on Easton Ave.) or the best gnocchi served at a "pizza joint" (Panini's in Piscataway). NJ.com has an interesting blog called the Munchmobile that's worth checking out. They travel around NJ sampling bits from all kinds of food establishments.
We've noticed a definite increase in the price of pasta. However, potato prices continue to sink, so an equal exchange of starches is in order. But generally, we tend to eat the same things most of the time, watch for sales and use coupons whenever possible anyway.
The interesting thing I did notice recently is an Italian restaurant/pizza joint that used to post its prices on boards above the take-out counter no longer lists the $$$.
For the most part, WF is pretty pricey. However, like Trader Joe's, their private label goods (365, Whole Foods, etc.) are reasonable. For example, their rice crackers are about half the price of most other brands. I don't go that often, but when I do, it's usually for the really good quality organic fruits and vegetables, along with a few choice private label items.
Here's a great recipe: http://www.kingarthurflour.com/shop/recipe.jsp?recipe_id=R223
A nice quick way to make yummy filling is by hydrating your favorite dried fruit and mixing them with your favorite jams in a food processor or blender. Can't beat it!
Mom's Matzo Brei. mmmm. Makes me miss Mom just thinking about it. Wish she'd get back from Italy and make me some right now. :)
Looks good! But add a thin slice of ham and one of a perfectly ripe tomato, and you will know perfection.
The ultimate grilled cheese sandwich includes either dijon mustard smeared on the inside of the sandwich, or worstershire sauce sprinkled inside, or quite possibly including sauteed onions.
The recipe presented here just gives you a good ordinary grilled cheese, exactly as good as all the other ordinary grilled cheeses.
I was raised with the above recipe with a smear of mayo (Cains brand), and I have never looked back. I know the "hot mayo" haters will reel backwards with disgust but I don't care HA-HA!
Next weeks show will feature Paula wearing a sensitive microphone over her heart so that we can all hear her aorta clogging up while she cooks.
I just got a set of shun knives and they are fantastic. They are comfortable and are the sharpest knives I have ever used. Cutting is a breeze. A great investment.
lovetenfoe - ITA with you. I love Paula. I met her in person when she was here in Tampa last year. What a sweet lady. I read her book and realized, she's one of us! I've tried several of her recipes that I like and subscribe to her wonderful magazine - I can say, They Are Great! For the Naysayers out there - If you don't like her, then CHANGE THE CHANNEL!! Jeez - like the saying goes - "Life's Too Short For The Dumb Junk", you know?
I think the minority are those who DON'T need the pictures! I love the photos and the inspiration of how to 'serve' the delicious treats we spend so much time perfecting. I think that is why I always gravitate back to the Barefoot Contessa's books. Recently I picked up Ellie Krieger's "The Foods You Crave". Lots of photos. I have several sets of dishes to enhance my personal, mini-bistro that is my home. I prefer to serve my guests fun with the food. So, bring on the photography! I think it helps SELL the cookbook and get us to return to it daily/weekly.
I think the Julie Julia book was not based on My Life in France, wasn't it based on Julie's project to cook each recipe from Mastering the Art of French Cooking?
I just finished her Bad about My Neck book. I'm sure I could be an extra in that one! If only I had some pull....other than on the wattle, I mean!
#47, in a Sherlock Holmes coat, hm? Anyone else out there hearing the Maxwell Smart voiceover? "Salsa, I was shopping for salsa. Would you believe...?"
Ed, I think your new nom de plume should be Agent 47, after all being an extra is sort of like subterfuge, non?
Jacqueline Church
aka The Leather District Gourmet
Hey all - just want to thank everyone who's contributing to this thread. I'm in the middle of my first cookbook (due out in fall '09 - and there will be lots of pictures!) and it helps tremendously to read what people are looking for. Thank you!!
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Website: http://alteredplates.blogspot.com
Location: Somerset, NJ
About: I keep two blogs: Here and There, and Altered Plates. Altered Plates shows how I use agave nectar instead of cane sugar (and other sweeteners) to sweeten recipes. Here and There is about my non-agave cooking, travel, gardening and other adventures.
Favorite foods: shrimp, mac and cheese, Mom's matzo brei, my own version of brownies, pizza
Last bite on earth: Mom's matzo brei