Cooking New American, How to Cook the Food You Love to Eat
|So thatís how they make it! Chances are you wondered how your favorite restaurantís chef made the Bruschetta or the quick pan sauce for the seared chicken breast. Youíre a good cook, not a trained chef, but canít quite figure out the technique that makes the cranberry streusel cake easily come out of the pan.
You are in luck, because there is a new cookbook on the block . ďCooking the New American Way from the Editors of Fine Cooking Magazine. There are 200 recipes---every one with stunning color photos and to top that, many have additional photos depicting the method, technique and/or helpful hint. Not only is this cookbook beautiful to look at but its recipes are really well written. I suspect that every recipe was tested and tested again before it was included in
This book makes a terrific addition to a home cookís library. In fact, once the word gets out, chefs too will be adding this book to their cookbook collection as well. Many of the recipes are modernized versions of traditional recipes that have been handed down from generation to generation. But many are of recipes that have sprung up from the restaurant revolution of the 90ís that have become new American favorites. One example is Bruschetta, the recipe and photos of how to perfectly grill the bread and how to flavor it with a hint of garlic isnít a huge secret, but no one seems to do it right, especially the toppings. Here you do get it right because you can see it right in front of you.
I was skeptical about the ingredients for the Quick stovetop braised Sirloin tips with mushroom sauce. Would dry mustard, paprika, ginger, brown sugar, Worcestershire sauce, dark ale and mushrooms work? Son-of-a-gun it was great and easy to make although I would use fresh ginger instead of dried. Hereís the recipe---
This book will make a great present for whatever reason. If you buy it just to look at the pictures at the coffee table you will be missing the point of this book. It is a cookbook that should spend time in the kitchen, with a spatter of oil here and a drip of gravy there.
Quick Stovetop-Braised Sirloin Tips with Mushroom Sauce
Sirloin tips are a great choice for a quick braise, as they're full of flavor and will have a pleasantly chewy texture after 20 minutes of cooking (further cooking would toughen them). Buttered noodles or mashed potatoes would make a good accompaniment for this quickly prepared dish.
Remove and discard the stems from the shiitakes, if using, and trim the stem ends from the cremini. Wipe all the mushrooms clean and slice them 1/4 inch thick.
Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in
the spice mix. Transfer to a plate and repeat with the remaining steaks.
Cranberry Streusel Cake
Cooking Ahead This brightly flavored cake tastes
best the day after you bake it. Stock up on packages of fresh
cranberries while they're at the peak of their season (late fall).
Freeze them to use all year long. This
recipe is from Cooking New American which was written by Abigail
Johnson Dodge and published by Taunton Press in September 2004. Cooking Right To flour a pan: Spoon a generous
amount of flour into the greased pan. Tilt the pan so that the flour
slides all over the inside surfaces of the pan. Dump out the extra flour
and give the pan a few hard knocks over the garbage can to get rid of
This brightly flavored cake tastes best the day after you bake it.
Stock up on packages of fresh cranberries while they're at the peak of their season (late fall). Freeze them to use all year long.
This recipe is from Cooking New American which was written by Abigail Johnson Dodge and published by Taunton Press in September 2004.
To flour a pan: Spoon a generous amount of flour into the greased pan. Tilt the pan so that the flour slides all over the inside surfaces of the pan. Dump out the extra flour and give the pan a few hard knocks over the garbage can to get rid of any excess.
For the cake:
For the streusel:
Make the cake-Position a rack in the middle of the oven and heat the oven to 325įF. Lightly butter and flour a 9-inch-square baking pan. In medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended. With an electric mixer, beat the butter, sugar, a vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.
Make the streusel---While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.
After the cake has baked for 40 minutes, sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.
and Recipes from Cooking New American!!!