The Best Cookbooks Ever

In our tech-savvy world, there's no need to buy every cookbook in print. You can google most recipes and cooking techniques that come to mind.  Still you don't want to rely totally on the internet, as it's never a good idea to put all of your eggs in one basket.  You may have to prepare a meal when your service is down.   And, what if one evening nothing comes to mind?  There's something permanent and comforting about thumbing through the pages of a cherished cookbook.  Something tangible, you can pick up and return to time and again.

For the sake of prioritizing, lets say … you only have space or a budget for up to 10 cookbooks.  Which ones would be on your shelf?

My picks are:

1) Joy Of Cooking – 1931 by Irma S. Rombauer: A classic and respected cookbook for over 75 years.  If I only had space for one cookbook, this one is it.

2) Mastering The Art Of French Cooking – 1961 by Julia Child: This cookbook brought French cooking to mainstream America, plus inspired a lovely movie, Julie and Julia.

3) Smoke & Spice – 2003 by Cheryl & Bill Jamison: A complete A-Z barbeque premier.

4) Essentials of Classic Italian Cooking – (revised) 1995 by Marcella Hazan: Very expansive and easy to follow.

5) The Gift of Southern Cooking:  Recipes and Revelations from Two Great American Cooks – (revised) 2003 by Edna Lewis and Scott Peacock. 

6) Biscuits, Spoonbread, and Sweet Potato Pie – 1990 by Bill Neal: Southern baking explained.  The recipes are very authentic.

7) The Art of Mexican Cooking – 1989 by Diana Kennedy: If you love Mexican, this is the definitive cookbook for it.

8) Jamie Oliver's Food Revolution, 2011: All of his cookbooks focus on simple, fresh, affordable meals. They are my go-to cookbooks. His recipes are hard to mess up.

9) Cabbage Patch Famous Kentucky Recipes – 1956, or 1972 by Cabbage Patch Circle: Delicious, home cooking.

10) Southern Food – 1987 by John Egerton: Ok, I love Southern food.

Personally, I'm more of a Jamie Oliver cook than a Julia Child cuisinier.  It's fun to get inspired to try to make fancy French food; but in truth, you will never find roasted pigeons or rabbit in cream sauce at my dinner table.  Duck, maybe.  I have enough to eat without looking outside my windows, thank you. How about you?

Below are favorite recipe websites:

1. All Recipes

2. 101 Cookbooks

3. Smitten Kitchen

4. Jamie Oliver

5. Rachael Ray

6. CopyKat Recipes

7. Cook's County Kitchen: Expert recipes; navigate with patience.

8. The Food Network


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Useful: Bigger Bolder Bakers' Substitute Corn Syrup & Molasses

PhoPhoto: Bigger Bolder Baker

There are two baking ingredients I never have in my pantry because I rarely need them. With these substitute recipes, I may never have to buy them. Thanks to Gemma Stafford, a former chef, I can make them at home (with ingredients I always have) for when I get a notion to bake a pastry that calls for one or the other. I love Gemma's recipes, tips, and videos but her website has so many ads and popups it's slowwww to load and murder to scroll, therefore although I'll link her website here I'm reluctant to send readers over there to be frustrated, so I'm reposting her 2 substitute recipes below also:

 I) Substitute Corn Syrup

Ingredients:

2 cups (16oz/450g) sugar
3/4 cup (6floz/170ml) water
1/4 teaspoon cream of tartar (there is no substitute for this)
2 teaspoons lemon juice (stops sugar from clumping)
a pinch of salt

Directions:

1) Toss the sugar, water, cream of tartar, lemon juice, and salt into a heavy saucepan.

2) Bring to a medium boil, stir until the sugar dissolves, then turn down the heat to a gentle boil and simmer for 15 to 20 minutes until the mixture reduces quite a bit. Once cooled the syrup thickens. 

Photo: Bigger Bolder Bakers

II) Substitute Molasses

Ingredients:

2 cups (16oz/450g) dark brown sugar
3/4 cups (6floz/170ml) water
1/4 teaspoon cream of tartar
2 teaspoons lemon juice freshly squeezed

Directions:

1) In a heavy saucepan over medium heat, add the dark brown sugar, water, cream of tartar, and lemon juice. Stir to dissolve the sugar.

2) Once the sugar dissolves, reduce the heat and simmer for 4 - 5 minutes until the mixture thickens. Cool and store in a sealed glass jar.

Gemma is an excellent baker and teacher and you should check out her how-to YouTube videos, but oi vay that website!

*****************************************************************************

So now let's bake something!

All blondie photos and recipe courtesy of ATK

Let's use our homemade corn syrup to make America's Test Kitchen's Brown Butter Blondies -- linked here -- another website with inconveniences that you can overcome by watching its videos on Youtube.

Ingredients:

2 1/4 cups all-purpose flour

1 1/4 teaspoons table salt

1/2 teaspoon baking powder

12 tablespoons unsalted butter

1 3/4 cups packed light brown sugar

3 large eggs

1/2 cup corn syrup

2 tablespoons vanilla extract

1 cup pecans, oven-toasted and chopped coarsely

1/2 cup milk chocolate chips

1/4 - 1/2 teaspoon flake sea salt, crumbled

Prepare a 13 x 9-inch baking pan with 2 sheets of aluminum foil with flaps (and crisscrossed +) so that you can lift the blondies up out of the pan after they are baked. Make sure you press the foil into the 4 corners of the pan and grease or use cooking spray on the foil.

Directions:

1) In a mixing bowl, whisk together the dry ingredients: flour, salt, and baking powder.

2) Melt the butter in a 10-inch skillet. Over medium heat, simmer the butter, whisking throughout until it's golden brown and has a nutty aroma, which gives the blondies a butterscotch flavor. Transfer to a large heat-proof mixing bowl.

3) Add the sugar to the hot butter and whisk. 

4) Next add the eggs, corn syrup, and vanilla. Whisk until smooth.

5) Stir in the flour mixture until fluffy. Test Kitchen uses a spatula to incorporate the ingredients.

6) Stir in the pecans and chocolate chips.

7) Spread evenly into the prepared baking pan and sprinkle to top with the flaked sea salt.

8) Bake in a preheated 350 degrees F oven for 35 - 40 minutes (turning the pan around at 20 minutes) until golden brown and the cake springs back to the touch.

9) Let the blondies cool completely in the pan before lifting the foil with the pastry out of the pan and onto a cutting board. Makes 24 bars.

Sometimes it takes a professional baker to perfect a substitution that works in our recipes. Thank you, Gemma Stafford (and Test Kitchen for the best blondies). Who wants to run to the supermarket every time you turn around, not to mention, stock 2 ingredients you rarely use! Now there's no need to do either.

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Pecan Cinnamon Coffee Cake Streusel

With fall arriving on the Western hemisphere, I began to crave a generous slice of coffee cake paired with a delicious, oversized cup of coffee on weekend mornings. But my rule is if I eat such treats, mostly I must make them myself. 

Otherwise I could balloon up to 300 pounds, and thus the reason for my rule: I can eat anything I want as long as I'm willing to make it myself! Make sense? Stops mindless eating. Homemade is often better ... and involves more time.

A browse of my blog's cakes and pastry recipes tells you I like sweets containing cinnamon and nuts. So America's Test Kitchen's Pecan Cinnamon Coffee Cake Streusel hits the cinnamon-nuts spot!  

Since you can watch the recipe being made for free online by registering, I think I can post the ingredients below, plus mention -- the (1) streusel topping and (2) cake batter are made separately blended in a food processor. It is necessary to mix the ingredients in the exact order listed with 4-5 pulses of a food processor. Do not over pulse, nor add ingredients out-of-order in this recipe, or what should be a light and fluffy coffee cake will form glutton resulting in a tough cake. And nobody wants to eat that!

America's Test Kitchen's Pecan Cinnamon Coffee Cake Streusel

Ingredients for the streusel topping:

Toss into a food processor --

1 cup of toasted pecans
1/3 cup brown sugar
🥮 Pulse 4-5 times in food processor
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
🥮 Pulse 4-5 times in food processor again. Set aside.

Ingredients for the cake batter:

Toss into a food processor --

1 2/3 cups all purpose flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
🥮 Pulse 4-5 times in food processor

The spring form pan I own.

7 tablespoons of soften butter
🥮 Pulse 8-10 times in food processor

Directions:

1) Watch America's Test Kitchen's video as a thank you to them for creating the recipe for us!

2) After watching ATK, you can return here to my cheat sheet for the ingredients. I watched and jotted them down for you and me to return to time and again.:)

3) You will see how the bakers of America's Test Kitchen pour the cake batter into a 9'' spring form pan.

4) The topping is added from the outer edges first, followed by pouring it in the middle. That way the middle doesn't sink with streusel leaving uneven topping on the edges.

5) Bake at 350 degrees F for 55 - 60 minutes. Wait for the coffee cake to cool before you cut and eat it.

Undoubtedly, you can make the coffee cake with an electric mixer, but ATK made the job quicker with guaranteed light and fluffiness if you follow their directions exactly. 

You can watch AKT for other excellent recipes also!


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Chili, Mmm, Mmm, Good!

Three summers ago, I had lunch at the White Horse Tavern in Nashville, Tennessee where I ate the best bowl of chili in my life.  Ever since, I've tried to find the recipe, without success, though other chili recipes have come mighty close.  Usually chili is prepared Cincinnati-style -- with ground beef, which is certainly tasty and convenient, but what I consumed down in the Music City had succulent chunks of tender beef that had fallen off the bone.  In fact, it was a medley of all kinds of colorful, tender ingredients, including fresh peppers, onions, kidney beans, cilantro, tomatoes and other flavorful sensations.  The finished dish was hearty, spicy and so mouthwatering.  Ahhhh, the memory … I must take another trip down to Honky Tonk Land real soon.  Great city! people! and food!

The chili I made last weekend is also a keeper.  The recipe comes from Meghan M., who won first place in a chili cook off, hosted by the staff at People Magazine:

Meghan's Chili

2 pounds london broil

2 tablespoons Frank's Hot Sauce [or Louisiana Hot Sauce]

1 tablespoon Tabasco

1 tablespoon oil

1 cup coarsely chopped onions

½ cup chopped green peppers

½ cup chopped red peppers

2 large garlic cloves, minced  [I mince 3 - 4.]

2 16 ounces, canned tomatoes, or 4 cups fresh peeled tomatoes

1/4 to 1/3 cup chili powder

1 ½ teaspoon salt

1 16 ounces can kidney beans

1 16 ounces can black beans

1} Preheat your oven to 250 degrees F.  Put the london broil in a dutch oven with water so that the water is ½ way up the meat.  Add 2 tablespoons hot sauce and 1 tablespoon Tabasco.  Cover and cook in the oven for about 5 hours at 250 degrees.

2} When the beef is tender, remove from the liquid and pull the meat apart with a fork.

3} In a dutch oven over medium heat, heat the oil, add the onions, peppers and garlic, and stir until tender; about 10 minutes.

4} Add the tomatoes (with liquid), chili powder, salt. Heat to a boil.  Reduce the heat and simmer for 1 hour, stirring occasionally.

5} Stir in the beans and pulled meat. Heat and serve. Leftovers are delicious!

Alternatives:  At times, I substitute 2 pounds of lean, beef round cuts, first browning them in a pan, then simmering all the ingredients on the stovetop (low flame) for 2-3 hours.  Sometimes I add a teaspoon of brown sugar and 1 tablespoon of cider vinegar to enhance a BBQ flavor.  Add 1/2 teaspoons of mustard and cumin seeds for extra zest. [You can adopt the recipe for a crock pot also.]

Thanks for sharing your winning recipe, Meghan!  Chili is a real stick-to-your-ribs meal and so perfect for Autumn's nippy evenings.

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Waste Not Want Not Native American Style

According to editor, Todd Marks, who works for Consumer Reports, we waste 25% of all the products we buy because we can't get them out of their containers.  He says the pumps for personal care items like body lotions and face serums are so poorly designed, you end up throwing away about a week's supply of product -- the stuff that gets stuck at the bottom and won't come out.  I think it's more like two weeks worth– because oh, how I hate when a favorite cosmetic or conditioner is discontinued.  So much so that I'm not above splitting open the container with a utility knife to get to every last drop before it disappears forever!  The first time I was forced to do this I was amazed at how much product was left.  Lipsticks will last many extra months if applied with a lip brush.

When using every last drop, though, be prudent.  Some cosmetics like mascara have a short shelf life.  Mascara should only be kept for 6 months.  Then you have to worry about germs and ineffectiveness.  Safety should always outweigh attempts to save money.  Nonetheless, many other personal care items, like shampoos, conditioners and moisturizers, last a long time.  Using an entire container of these products, including what is normally wasted, will add up to big bucks. 

Consumer Reports magazine's Todd Marks also suggests that we pour apple cider vinegar in bottles of ketchup and barbeque sauce and use the last bits in cooking.  I admit, I don't go that far unless I'm short of the ingredient while right in the middle of trying to prepare a dish.  Even if you choose not to get this extreme, it's not a bad idea to be a little more mindful of waste ... and conserve where you can, a value held by earlier generations, including American Indians who killed one buffalo as needed, then used every part of the animal -- meat, bones, horns and hide -- for a practical purpose.  Nothing went to waste, partly out of respect for the slaughtered animal.

Another idea the editor supports, I do practice:  Freezing very ripe fruit and using it in recipes.  Not only do I stock nutritious strawberries, blueberries and peaches that, otherwise, would  go bad (they make delicious smoothies); I also cut up vegetables like celery, red and green peppers, as well as, meats such as lean roast beef and chicken, then pull them out of the freezer at a later date for quick meals.  The frozen meats and vegetables make tasty soups and stews with a minimum of effort.  Plus, families tend to eat better with a little thought and planning.  Below are links to a couple of earlier posts for quick and easy recipes.  Enjoy!

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Dried Plum Pudding/Fruit Spread

With 3 pounds of dried plums (don't ask😁) I'm looking at plum recipes. One for prune pudding from Southern Living looks promising. It's more of a topping or fruit spread than a pudding, and I used dried plums, not dried prunes ... but close enough! Prunes are dried Italian plums ... not as juicy or round as regular plums. You see both at the grocery store. Below is the tweaked recipe.

Dried Plum Fruit Spread (or pudding if you will:)

Ingredients:

1 cup dried plums, tightly packed

2/3 cup sugar (I used 1/3 cup of this Stevia mixture.)

1 star anise

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3 tablespoon cornstarch

Juice of 1 lemon (I cheated with 2 tablespoons of bottled lemon juice.)

Directions:

1) Soak the cup of dried plums in a saucepan with 2 cups of boiled hot water for 1 hour. They plump up.

2) Next turn on the heat, bring to a boil and simmer for 8 minutes.

3) Let cool down and transfer to a food processor or blender, add another cup of boiled hot water and pulse a few times to break the plums down, leaving some chunks. Return to the saucepan.

4) Remove 1/3 of the mixture and put it into a separate bowl to make a cornstarch slurry. This step is to avoid cornstarch lumps in the sauce.

5) To 1/3 of the plum mixture, add the juice of one lemon and stir it together. Next add 3 tablespoons of cornstarch and mix until smooth. Set aside.

6) To the main pot of plum mixture in the saucepan add 2/3 cup sugar, cinnamon, cardamom, and star anise. Stir to combine. Turn the heat back on and simmer for 5 minutes.

7) While it's simmering, pour the cornstarch slurry into the main plum mixture in the pot and continue stirring. After it thickens, remove the star anise and let the pudding/fruit spread cool. 

Store in a canning jar and use it on toast or whatever else you like. The plums will give you fiber, vitamin C, and heart-healthy phytochemicals to lower inflammation.

Although not an English cake (which the Brits call pudding), plum pudding/fruit spread seems very European with subtle flavors! Stay tuned for other plum recipes as my kitchen becomes plum city for a while.💜

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You Are What You Eat

Good nutrition builds body cells, keeps us healthy and helps us stay mentally alert. With spring here and summer fast approaching, it's the perfect time to add healthy foods, including an assortment of fruits and vegetables to your diet. The price is right, and you can afford to be adventurous. Have fun mixing it up. Eat a variety of colors and experiment with new recipes.

Recently I tried making homemade tomato sauce. It was nearly as convenient as opening a jar, and I thought tasted better and fresher without the unnecessary preservatives -- with names I can't even pronounce.

Then I wanted a cool, sweet treat, so I threw blueberries and skim milk into a blender and added sweetener to get a refreshing, low fat - high protein smoothie. It's cheaper than ice cream, good for you and delicious. (You may not want to give up ice cream entirely; just reserve it as a special treat.)

Both recipes are keepers. See if you agree:

Homemade Tomato Sauce

2 28 oz cans whole tomatoes (Break the tomatoes up with your fingers.)

Extra virgin olive oil for sautéing garlic, onions and vegetables in a skillet --

1 medium onion, diced and sautéed

1 bay leaf

1 teaspoon salt
fresh black pepper

1 teaspoon oregano [all the spices to taste]

1 tablespoon basil

1 teaspoon garlic (or sautée 4 cloves garlic)

1/2 teaspoon red pepper flakes

Optional:

Add any, or all the following to the tomato sauce --

1 small bell pepper, diced and sautéed

1 small zucchini, diced and sautéed
2 or 3 mushrooms, sliced and sautéed

Separately, brown and add some (1/4 - 1/2 pound will do) lean ground beef

Throw the above into a large pot, bring to a boil and simmer for 15 minutes. Pour over cooked pasta of your choice. Makes 6 servings.

Berry Smoothie

Drop into a blender:

1 cup skim milk

Choose one: 1/3 cup frozen strawberries; or 1/3 cup frozen blueberries; or use fresh berries and 3 ice cubes

2 teaspoons sugar, or a natural sweetner.

Blend for a minute, or until smooth. Pour into a tall glass. Makes one serving, so multiply for the number of servings needed. Enjoy!