February 13, 2012
Cookbook Nook: “The Food of Morocco” & “Mourad: New Moroccan”
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Talk about heart. The authors of the two amazing books discussed below personify giving of themselves and their love of the repasts that fill the days and nights in northern Africa. The books are enthralling, gorgeous, mesmerizing and full of … Continue reading
February 13, 2012
February 2012 Recipe of the Month: Chicken Tagine with Prunes and Almonds
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1 chicken (3½ lb), preferably organic & air chilled to taste coarse salt & freshly ground black pepper 2 tsp ground cumin 12 oz moist prunes 2-3 tsp ground Ceylon cinnamon 2 large yellow onions, halved & sliced lengthwise 1 … Continue reading
February 13, 2012
February 2012 Ingredient of the Month: Cumin
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Both Paula Wolfert and Mourad Lahlou start their discussion of spices by rhapsodizing about cumin, and with good reason. More than any other spice, cumin seed is a focal point for Moroccan food, although it is undoubtedly important in other … Continue reading
January 10, 2012
Cookbook Nook: Barbara Kafka’s “The Intolerant Gourmet: Glorious Food Without Gluten & Lactose”
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It’s hard to believe that Barbara Kafka, the passionate cook and author of five best selling cookbooks, has had food intolerances since she was a young child. We know her as one of the shapers of American cuisine, a fabulous … Continue reading
January 10, 2012
January 2012 Recipe of the Month: Risotto with Roasted Butternut Squash and Kale
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4 cups cubed butternut squash (about 1 squash) 2 tbsp olive oil ½ tsp salt Risotto: 3 cups chicken or vegetable broth, preferably low sodium 2 tbsp olive oil 2 leeks, thinly sliced, white and light green parts only 3 … Continue reading
January 10, 2012
January 2012 Ingredient of the Month: Kale
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Yes, it’s January and everyone you know is still revved up by their new year’s resolutions, particularly those that involve either losing weight or eating more healthfully. Well, we can’t comment on the former but we have an awful lot … Continue reading
December 5, 2011
December Recipe of the Month: Brussel Sprouts with Chestnuts & Prosciutto
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1-1/2 lbs Brussel sprouts, trimmed and halved 2 tbsp olive oil 6 slices of prosciutto, coarsely chopped 2 shallots, minced ½ tsp dried rubbed sage 2-1/2 cups peeled roasted or boiled chestnuts, halved ½ tsp salt ¼ tsp pepper In … Continue reading
December 5, 2011
December Ingredient of the Month: Chestnuts
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For many, the holidays wouldn’t be the holidays without the aroma of chestnuts roasting in the air. But exactly what are chestnuts anyway and what do you do with them AFTER they’ve been roasted? Chestnuts are the large edible seeds … Continue reading
October 28, 2011
Cookbook Nook: Jacques Pépin’s Essential Pepin
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Having penned over two dozen cookbooks and worked in the culinary industry for most of his sixty plus years, Jacques Pepin is the elder statesman of French food done his way, the American way and the fast way. A quick … Continue reading
October 28, 2011
November Recipe of the Month: Lentil and Barley Soup
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Lentil and Barley Soup By Jacques Pepin, excerpted from Essential Pepin Serves 8 Like beans and rice, barley and lentils are one of those magical combinations. Nourishing, delicious, and inexpensive, this substantial winter soup is a meal in itself when … Continue reading