Cookbook Review: Barefoot Contessa: How Easy is That?

I know this review is long overdue. I've had this book for a while now. But I've had bronchitis twice, the flu, and then a sinus infection, and I wanted to give this the proper attention. (Are you sick of hearing about me being sick? I'm sick of talking about it. Let's move on, then.)

I went through this book, page by page, as soon as I got my hands on it. I'm a big, huge fan of Ina Garten because her recipes are fool-proof. Some are more involved than others but the emphasis, in her latest book "Barefoot Contessa: How Easy is That?" is on "her easiest recipes ever."

Garten's road to culinary celebrity was not the typical one. Once a White House nuclear policy analyst, she loved to entertain. Eventually, she left her career to purchase gourmet food shop the Barefoot Contessa. It was the right fit. She went on to release cookbooks, self-branded products, television shows. But the fact that she has no formal training, and that instead she relied on her own intuition, and feedback from her customers to develop her craft shines through and through in her work.

Cookbook Review: The Gourmet Cookie Book

 

I'll cut to the chase. This is hands down, the best baking cookbook for 2010. And I've been through at least a couple of dozen of the latest and greatest just in the past year.

Despite all the cookie collections that have recently hit bookshelves, "The Gourmet Cookie Book" (Houghton Mifflin Harcourt) is not just any old compendium of cookies. This book lists the single best recipe for each year from 1941 to 2009, offering not only an archive of the best cookies over the decades, but documenting America's history and evolving taste buds through its cookies. 

Cookbook Review: Nigella Lawson's Kitchen

Just when I thought Nigella couldn't possibly produce another cookbook, she came out with this nearly-500 page heavyweight "Kitchen: Recipes from the Heart of the Home." (Knopf Canada)

Like many of her previous cookbooks, this one is meant to give us a glimpse into her household, by way of her feel-good food solutions for the harried weekday cook. Can this book live up to the high standard of past success?

I've interviewed Nigella in the past and she was nothing if not utterly charming. Exactly what you'd expect. But lately, I will sadly admit, some of her recipes have been hit or miss.

I am going to take partial responsibility for this though, because I don't embark on any of her recipes without keeping in mind she is not a professional chef.

Cookbook Review: Bobby Flay's Throwdown

Bobby Flay didn't always rub me the right way - especially during his appearances on "The Next Food Network Star." He was arrogant, abrasive even. But when I caught a few episodes of "Throwdown," in which he goes head-to-head with chefs who have staked their claim as the best at making iconic dishes or desserts, he was humble, generous.

His companion book, "Bobby Flay's Throwdown" (Clarkson Potter) gives viewers a behind-the-scenes look at how the cooking challenges went down, lists both recipes, and declares the winner. I'll admit it's a hodge podge of recipes with no apparent theme and I didn't really know where to start.

Cookbook Review: Around My French Table

I'm going to cut to the chase here. Dorie Greenspan's "Around My French Table" is my favourite new cookbook. In fact, with just a couple of months to go until the end of the year, I am going to be so bold as to say this is potentially the best cookbook of 2010.

I first came across Greenspan's blog when I read one of her charming posts on Paris. Voila, I thought to myself, a kindred spirit. A foodie who loved Paris enough to live there for many years. Of course, I have never lived in Paris but I try to visit every few years and dream about a time in the future when I can retire there for part of the year.

Cookbook Review: Everyday Food: Fresh Flavor Fast

Dear readers, forgive me for my short sabbatical from this blog. It wasn't planned, between the trips to the pediatrician, pharmacy, and my general malaise over this hard job called being a mom, I let things slide. Going to sleep at 9:30 p.m. seemed more appealing than sitting down at my laptop.

But I haven't forgotten about you readers, believe me, I haven't. And if it means skipping a shower to write a blog entry, so be it.

I first bought "Everyday Food: Great Food Fast" as a newlywed. It's not that I didn't know how to cook, but when I did, it wasn't rushed. I cooked for the sheer pleasure of cooking. And I realized that once I got married, and started cooking for two, I would need to plan meals and shorten my meal preparation times. (Once, as a newlywed, it took me four hours to make moussaka. Three years later, my husband is still asking me to make it again, but I haven't.)

Cookbook review: Giada at Home

Years ago, when I first laid eyes on Giada Di Laurentiis, I was prepared to hate her guts. The cleavage-baring, toothy beauty who peppered her commentary with rolling Italian words was obviously the Food Network's blatant response to the industry of food porn.

But then I tried one of her recipes, and another, and another, and they all came out perfectly and won accolades from my family. I started reading about her life and found she had studied at Le Cordon Bleu in Paris. And she grudgingly won my respect.

These days, I am often turning to Giada's recipes for dinner at my house. I have made her sauteed spinach with red onion recipe so many times I don't even need to check the recipe anymore. So when my copy of "Giada at Home" (Clarkson Potter) arrived in the mail, I was estatico (ecstatic).

Cookbook Review: The SoNo Baking Company Cookbook

John Barricelli was a familiar face to me as one of the chefs on the show "Everyday Food."

But I didn't realize until I got my hands on "The SoNo Baking Company Cookbook" (Clarkson Potter) that not only was he an affable personality but he had the baking pedigree to boot. I've really built up my cookbook collection over the past couple of years, so it's not surprising that I already have a few baking cookbooks that promise to offer "the best sweet and savory recipes for every occasion" as this one does.
That's why I was rather halfhearted about diving into this book about Barricelli's Connecticut bakery. until the Coconut Chocolate Chip Bars recipe caught my eye. My diet went downhill from there. Where these bars were irresistible, however; the chocolate mousse was delicious but forgettable, and the rugelach recipe was just m'eh and forced me to improvise as the recipe began to fall apart. (Stay tuned for my in-depth posts on each of these).

The book jacket also promises to delight newbies as well as aficionados, but at the same time I think this book would have done well to pinpoint its audience. Is it the Martha Stewart audience? You'd think so, considering the foreword is from the Domestic Diva herself. Or is it the amateur blogging foodie demographic that needs step-by-step instructions on making pâte sucrée and pâte brisée? I can't tell.

We go from the Euro-chic linzer pastries and French blueberry tartlets to hearty earth-mama multigrain bread and then the Southern charm of the red velvet cupcakes.
I'm happy to own this book as part of my collection as it offers variations on classics such as the mousse, brioche, and brownies. But I can't help but think some googling on the Martha Stewart site would have served the same purpose.

Should you run out and spend $43.00 Cdn on this book? If you are a die-hard, Martha-Stewart loving baker, maybe. The layout is well thought out: Bolded ingredients, pull-out "Technique Tips" and frame-by-frame photos to illustrate method. But you wouldn't be missing out if you waited for the softcover edition.

In the meantime, here's a recipe from the cookbook, courtesy Random House.

Ginger Cookies – Makes 60

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus O cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses

Directions:
1. In a large bowl, whisk together the flour, baking soda, salt, cinna­mon, cloves, and ginger; set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about 1 hour (and up to 24 hours).
3. Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.
4. Use a 1½-inch ice cream scoop to scoop out the dough, and roll into balls between your hands. Roll the balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets.
5. Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes.
6. Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and bake the remaining cookies in the same way.

Excerpted from The SoNo Baking Company Cookbook by John Barricelli Copyright © 2010 by John Barricelli. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Cookbook Review: Michael Symon's Live to Cook

When I first got my hands on this new cookbook from Iron Chef America's Michael Symon, I was skeptical. According to the publisher's promo copy, Symon showcases the "heritage" food based on the recipes beloved by his Greek-Italian-Eastern European family and also tells the story of his meteroric rise to fame from working-class Midwestern boy to Iron Chef superstar in "Live to Cook: Recipes and Techniques to Rock Your Kitchen" (Random House). That's a tall order for just one book.

After all, how many more stories can we read about the American dream coming true? But the book cover did this cookbook no disservice. Not only does his personal story ring true with anecdotes about his humiliating mistakes and his mother's home cooking, his cooking philosophy also shines through and through.

Symon is adamant about using only the best ingredients, seasoning foods properly, and cooking at the right heat. Sure these are tips we have heard before but where others have sounded patronizing, Symon's words are motivating, inspiring even. Keep a highlighterhandy, you will need to mark his "Symon Says" tips on cooking like a pro: He recommends salting vegetables that are to be grilled or sauteed about thirty minutes in advance while salting seafood right before it goes into the heat.

He also extols the virtues of the lowly coriander seed, an oft-neglected jar in my spice cabinet, and defines the differences between sweating (cooking it gently until becomes translucent) and caramelizing (cooking veggies until they brown). This isn't a cookbook aimed at winning over the domestic divas or burnt out moms or even "good food fast" gourmandes.

Rather, it is evident this is a passion project for Symon, a real chef's chef, who isn't afraid to get his hands dirty, with whole chapters dedicated to pickling and charcuterie, and recipes such as Poached Foie Gras Bratwurst or Braised Rabbit Thighs with Olives and Orange or even Pickled Lamb's Tongue.

Sure, some of these recipes may not be standard dinner fare but he also offers down-to-earth recipes such as "Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary" that will win over your most picky family members.

Quick and dirty reviews of recipes I tried:

Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary: Oh. Em. Gee. My favourite part of this recipe was buying the ready-made roasted chicken. This recipe literally took minutes and even won over my husband, who doesn't like goat cheese on the best of days. Don't serve this to any guests who are on a diet. It is rich, it is decadent, it is comfort in a Dutch oven. And don't be surprised if you stand over the stove top shovelling it into your mouth before it's even had a chance to cool.

Red Pepper Relish: Be warned: This will only yield a small amount of relish. But the good news is that every teaspoon packs a flavourful punch, so it will last you a while. Good thing, too, because it takes longer than you might anticipate to make this relish. Fortunately, I already had two red bell peppers, cored, and seeded in my freezer after a marathon roasting session during my prenatal nesting phase this summer. And the effort paid off. I've used this tangy, sweet relish since in sandwiches, alongside shepherd's pie, on top of cheese and crackers...you name it. Symon recommends using this to liven up eggs, sandwiches and for grilled fish.

Veal Chop Milanese: Sure, this is a traditional recipe and purists may scoff that it is hard to mess up frying meat coated in bread crumbs. But Symon elevates this dish by using panko crumbs (which are now readily available at any supermarket) and using both olive oil and butter to fry the chops. This turned out to be maybe the most tender, but crispy piece of meat I have ever had the fortune of frying.

Keep reading to find a recipe from Symon's book for Roasted Dates with Pancetta, Almonds and Chile, courtesy Random House.

Roasted Dates with Pancetta, Almonds, and Chile These are incredibly simple—sliced almonds and red pepper flakes are added to sautéeing pancetta and then spooned over roasted dates—but so addictive. The beauty of this preparation is the intensity and concentration of all the flavors: the sweetness of the dates, but also the savory saltiness of the pancetta, nuttiness of the almonds, and spicy heat of the chile. It's the perfect balance of the taste elements I love. Your mouth will just pop with these flavors.
At Players restaurant, my first restaurant after culinary school, chef-owner Mark Shary used to stuff a date with an almond, wrap it in bacon, and roast it. These morsels were served on toothpicks. This is my interpretation, turning a little snack or hors d'oeuvre into a bona fide starter. Leftover dates can be puréed and used as a spread on croutons or served as a condiment with a cheese course.

Serves 4 to 6

Ingredients:
2 cups pitted dates
3 ounces pancetta, finely diced (1/2; cup)
1/2; cup sliced almonds
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1 cup Chicken Stock
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley leaves

Directions:
Preheat the oven to 350°F.
Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 5 minutes. Turn off the oven but leave the dates in there while you cook the pancetta.
In a medium sauté pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted. Stir in the lemon juice and parsley.
Add the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among four to six plates and spoon the sauce over them.

Excerpted from Michael Symon's Live to Cook Copyright © 2009 by Michael Symon with Michael Ruhlman, Foreword by Bobby Flay. Photo by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.

Cookbook Review: A Year in Lucy's Kitchen

When I first began flipping the pages of Globe and Mail columnist Lucy Waverman's new cookbook "A Year in Lucy's Kitchen" (Random House Canada), I was skeptical I would be able to select recipes to review.
As I've mentioned before, my life has dramatically changed with the birth of my son more than 10 weeks ago and I am relying more heavily on processed frozen foods and take-out. It's the stark truth and I am being honest despite the criticism or backlash I expect to hear.
And it's the truth for most young families, I suspect, despite the much-heralded return to seasonal, local cooking that is driven not only by the desire to preserve the environment but by financial need in these more expensive times. Indeed, the book's menu for an Economic Gastronomic New Year's party reflects Waverman is tuned into these more frugal times.
Sure, buying seasonal is the way to go. It's cheaper, it's healthier, and seasonal food tastes better. But are seasonal cookbooks just a timely gimmick? And can everyday home cooks buy seasonal and eat local on a regular basis?
After trying my hand at four recipes from this book all within a week's span, I am convinced the answer is a resounding yes.

My quick and dirty review of the recipes I tried:

Halibut with Spiced Moroccan Sauce (recipe below): This recipe comprised coriander, parsley, cumin, paprika, cayenne, tomatoes, and green olives. In short, a powerhouse of flavours. In the words of my foodie husband who is more picky than me when it comes to fish: "This is the best fish I have ever eaten." I can't say I agree with his assessment as I prefer simpler recipes that let the flavour of the fish speak for itself, but this was a delicious - and yes, easy - recipe I would even serve to the most discerning guests.

Moroccan Chicken with Prunes and Figs: Now this, this is a recipe you can really sink your teeth into. If you're anything like the average Canadian, you are probably bored of the chicken dishes you rotate regularly throughout your dinner menu. I know we sure are. Thai roast chicken; chicken fingers, chicken with Dijon sauce; chicken Picatta, chicken Marsala. The same thing over and over again can get tiring, and I was looking for something a little bit different. This is the recipe to help you break out of your chicken rut. If you find the recipe a bit too sweet, like I did, boost the amount of cumin and lemon juice.

Baked Sweet Potatoes with Maple Glaze: No matter how many times I've tried to bake sweet potato fries, and recipes have assured me that they will be crispy, they never turn out the way they are supposed to. This recipe, on the other hand, was divine. And easy. Score, and score.

Hazelnut Bark: I have tried, God knows I have tried, to make bark time and time again. But for whatever reason, I can't find my candy thermometer and perhaps that is the reason why past attempts at making bark have ended up in a gelatinous, squidgy mess. But this recipe didn't call for the use of a candy thermometer and I was immediately hopeful the few lines of instruction would be easy to follow. Alas, this recipe was no exception. Though I followed the instructions, waiting for the syrup to turn the colour of a light amber over 8-10 minutes time, it never did. I waited longer, still nothing. I have to admit, though, that this squidgy mess was delicious (I was forced to lick it off my finger after poking it to see if it hardened, obviously).

Despite, the failure of my hazelnut bark experiment, my verdict is that this book is a worthy investment. If you buy this book for one reason alone, and that is to make Waverman's Firecracker Chicken (a fiery, aromatic grilled chicken recipe I found years ago in a magazine and that I turn to whenever I need to tantalize taste buds and have them screaming for more), that will be enough.

The book breaks down the recipes on a month-by-month basis, and offers specific menus under each month. For example, "Chinese New Year," "Paris in the Spring," "New Indian" and "Deconstructed Hanukkah." Admittedly, the book is aimed at more of a Globe-and-Mail demographic rather than a Drudge Report junkie but herein lies the charm.

Waverman doesn't try to be all things to all people. Instead, she does what she does best - give the reader the confidence to try something new through her expertly-written recipes and personal anecdotes.

From a production standpoint, some of the menu introductions are printed on coloured paper and the white font is hard on the eyes. And some of the photos of herbs and veggies used in the book scream "file photo gallery" used to fill up white space rather than professional photos of Waverman's recipes. But it's obvious the publisher has considered its audience as this book stays open and flat at the page you are reading -- scoring big, big points with this cookbook lover.

This book would make a great Christmas gift for your favourite foodie.

Below you will find the recipes for Halibut with Spiced Moroccan Sauce; Carrot, Parsnip and Celeriac Stir-fry; and Spicy Green Beans.

Halibut with Spiced Moroccan Sauce

SERVES 4
The combination of spices and colours makes this a real taste treat and feast for the eyes. I make it with fresh tomatoes in summer and good-quality canned tomatoes in other seasons.

1⁄4 cup chopped fresh coriander
1⁄4 cup chopped parsley
2 tsp chopped garlic
3 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
Pinch cayenne
Salt and freshly ground pepper
1⁄4 cup lemon juice
1⁄2 cup white wine
2⁄3 cup chopped fresh or canned tomatoes
4 halibut fillets (about 6 oz/175 g each)
1⁄2 cup cracked green olives

PREHEAT oven to 425°F.

CHOP coriander, parsley and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tbsp spice mixture.

COMBINE wine, tomatoes and remaining spice mixture in a baking dish. Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish.

BAKE for 15 minutes. Add olives and continue to bake for 5 minutes, or until white juices appear on fish. Serve fish with sauce.

Spicy Green Beans

SERVES 4
The deep-frying changes the texture of the beans and makes them as addictive as French fries, and a perfect foil for the fish. This dish can be prepared ahead and then quickly stir-fried to reheat before serving. You can also spread the deep-fried beans on a baking sheet and reheat them at 400°F for 5 minutes.

Sauce
2 tbsp soy sauce
2 tbsp rice wine or dry sherry
2 tsp granulated sugar
1 tsp sesame oil
2 tsp hot Asian chili sauce, or to taste
1⁄4 cup finely chopped shallots
2 tsp finely chopped gingerroot
2 tsp finely chopped garlic
2 cups vegetable oil
2 lb (1 kg) green beans, trimmed
2 tsp balsamic vinegar
Salt

MIX together soy sauce, rice wine, sugar, sesame oil and chili sauce in a small bowl. Set aside.

COMBINE shallots, ginger and garlic in a separate small bowl and set aside.

HEAT a wok or deep skillet over high heat. Add vegetable oil. Heat to about 350°F, or until a cube of bread browns in 15 seconds.

ADD beans in batches and fry for about 5 to 6 minutes, or until crisp and wrinkled. Place a strainer over a bowl and carefully transfer beans to strainer with a slotted spoon as they are ready. Let sit to drip until cool.

REMOVE all but 2 tbsp oil from wok. Add shallot mixture and stir-fry for 30 seconds. Add beans and sauce and stir-fry for 1 minute, or until beans are coated with sauce and heated through. Drizzle with vinegar and season with salt.

Carrot, Parsnip and Celeriac Stir-fry

SERVES 8
Substitute other vegetables to suit your taste—turnips, rutabaga and sweet potatoes or squash are all good choices.

2 cups celeriac, peeled and cut in 1/2-inch pieces
2 cups parsnips, peeled and cut in 1/2 - inch pieces
2 cups carrots, peeled and cut in 1/2-inch pieces
3 tbsp butter
Salt and freshly ground pepper
2 tbsp chopped chives

COMBINE celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain.

HEAT butter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.

Excerpted from A Year in Lucy's Kitchen Copyright © 2009 by Lucy Waverman. Photography by Rob Fiocca. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved.

Cookbook Review: Two Dishes

When you are a new mom and you can barely find the time to wash your hair much less figure out how to calm your wailing two-month-old who just developed an ear infection and fever, the last thing you want to do is try cooking new recipes.

I'll be honest here: It was not an easy couple of weeks in our household.
My son is now about two months old and going through what the experts say is the peak of fussiness. On most days, I'm lucky if I can find the time to warm the instant oatmeal in the microwave.

Despite all this, I managed to make four recipes from the new cookbook "Two Dishes" (McClelland & Stewart) by Linda Haynes and Devin Connell : coconut French toast with pineapple maple syrup, lemon and Parmesan orzo mac and cheese with chicken meatballs, Nana's heavenly rice pudding, and Cheeky Monkey ice cream cake. The recipes were easy to follow, quick to make, and divinely delicious.

Ham, spinach, and Gruyere croissant ring

After my recent interview with Tana Ramsay, Gordon Ramsay's wife, I told her I'd be trying the ham, spinach and Gruyere croissant ring from her new cookbook "Home Made." She leaned in, as if she'd be letting me in on a family secret and said, sincerely, "It's delicious."
And she was right. When I pulled the croissant ring out of the oven, after serving leek and potato soup, along with an arugula, cherry tomato salad with raspberry vinaigrette, pecans and Stilton cheese, my husband's eyes widened. It looked like I'd slaved all night. Truth was, while it looks impressive, all it takes is chopping up a bunch of ingredients and laying the filling atop the croissant dough, folding the dough, then baking it. In this case, the ingredients include two packs of croissant dough; blanched spinach; 10 slices of honey-roasted ham, cut into strips; 10 halved cherry tomatoes; 5 chopped spring onions; 10 small button mushrooms, sliced into quarters; 50g of arugula; 5 tbsp mascarpone cheese; 50g Gruyere cheese, finely grated; black pepper. The result is a crusty golden croissant ring, cherry-red tomato halves and oozing sweet mascarpone cheese peeking out of the crevices. While I'm not usually a fan of Gruyere cheese, or any Swiss cheese for that matter, it gave the croissant ring a subtle smoky flavour rather than masking it.

My substitutions:
I didn't make any, everything was easy to find. Please note, however, that British packs of croissant dough may contain more or less dough than the Pillsbury ones we find in Canada do. I ended up with just enough leftover dough to make an extra croissant and even more leftover filling. I think you can safely cut the recipe for the filling by a third and still have enough.

Would I make this again?
Probably next week. It was that good. It also passed the leftover test although the dough wasn't quite as crusty and crispy after being microwaved as when I first took it out of the oven.
Next time, however, I may try different ingredients for the filling - maybe feta, roasted red peppers, olives and spinach; or even chorizo sausage, tomato, kale. Really, once you have the technique down, the possibilities are limitless. And it's also a sneaky way to include leafy green vegetables.

Grade: Five stars out of five. This may sound like fawning but even after I ate this for lunch the next day, I was wishing I had packed more.

On a side note, this cookbook is fabulous. It's not Tana Ramsay's first cookbook for time-pressed families, nor will it be the last, I'm sure. Her tone is casual and relatable as she details easy-to-follow recipes, includes tips on freezing recipes, and recounts family anecdotes.

As the mother of four, she understands how home cooks must adapt to challenges as they arise. And also as the wife of one of the most famous chefs in the world, one who made a career out of perfection and fresh food, it warms the very cockles of my heart that this idealism is alive and well in his own household.

Other recipes I'd like to try include: Grilled cod with home-made red pesto; spring greens with nutmeg butter; and banana tarte tatin. I'll keep you posted if I do.

Cookbook Review: Gordon Ramsay's 'Cooking for Friends'

I felt inexplicably nervous while trying out recipes from Gordon Ramsay's latest cookbook. And then, it hit me as I carefully basted roasting Campari tomatoes with their pan juices. I was expecting Ramsay, the foul-mouthed celebrity chef who I both adore and fear, to point out I was doing something wrong. (This, despite the fact I have met and interviewed the multi-Michelin starred chef and he was nothing but gracious, and gentlemanly.)
When I finally acknowledged my irrational fear, and stopped waiting for someone to call me "You donkeh!", I set to work and the evening's dinner unfolded as it should. I also have Ramsay's "Fast Food" cookbook and while that one has been sitting on my shelf for several weeks now, this cookbook already has several post-it notes marking pages. Last night, I tried three recipes from "Cooking for Friends," in which Ramsay shares the meals he loves to cook when he's off-duty.


Broccoli, Stilton and pear soup
This recipe was even easier than I imagined. Ingredients consisted of two large heads of broccoli; 800 ml hot chicken or vegetable stock; 100g crumbled Stilton; 2 firm but ripe pears; 25g butter; a handful of flaked almonds to garnish. After boiling the broccoli in the broth, and pureeing it with half the Stilton, the cookbook advises seasoning the soup to taste. I found it needed an extra kick - so I added some freshly ground pepper and that did the trick.
The recipe also called for caramelizing pears as garnish, and I found it necessary to leave them cooking in the butter for longer than suggested (1-2 minutes each side.) Once topped with the pears, Stilton, and almonds, the result was elegant and delicious, the perfect starter when entertaining.

My substitutions:
I should have used homemade stock, I know, but I used the ready-made broth for convenience's sake.

Would I make this again?
I'm already planning my next dinner party so that I can show this off. Next time, however, I will boil the broccoli for a shorter amount of time to maximize the beautiful green colour.


Roasted tomatoes with marjoram
The photo of this recipe was so beautiful I couldn't resist trying it out, particularly because I always seem to have some extra tomatoes lying around that get stodgy and squishy before I use them.
The list of ingredients is, once again, short and to the point: vine-ripened plum tomatoes; two large garlic cloves, thinly sliced; leaves from handful of fresh marjoram; 3-4 tbsp olive oil. Basically, you cut the tomatoes in half, place the garlic slices on top, then scatter marjoram, salt, pepper, and olive oil on top. Bake for 30 minutes at 150 C and baste with pan juices halfway through.

My substitutions:
I used Campari tomatoes as there were no plum tomatoes at the grocery store. I also left the tomatoes in the oven for something closer to 45 minutes and finished them off with 5 minutes under the broiler, as I like them slightly browned, but that's a personal choice.

Would I make this again?
There's no reason not to - it's easy and adds a dash of colour to the table. Particularly comforting when served warm as the cold weather begins to set in. They're tasty as a side dish, but I also added these tomatoes to the pasta (below), and my leftovers for lunch were moist and fresh.


Farfalle with bacon, peas, and sage
This is Ramsay's adaptation of an easy pasta carbonara, one his kids request once a week. The list of ingredients is short, and likely to already be in your refrigerator and pantry: 400g dried farfalle, 3 tbsp olive oil; 8 rashers of streaky chopped bacon; 1 large garlic clove; 300ml double cream; 150g peas, thawed if frozen; 60g freshly grated Parmesan, and more to sprinkle; small handful each of sage and flat-leaf parsley.
While I followed the steps carefully, I found the sauce was quick to thicken and that there wasn't enough of it.

Substitutions:
I didn't use parsley, I just doubled the amount of sage as I love the taste.
I must admit to adding a dash of white wine near the end to loosen the sauce. If possible, add the cream after leaving it out for a bit to avoid the ugly cottage-cheese-type curdling. I also added some of the roasted tomatoes to add colour and this helped to keep the pasta moist when I heated it up for lunch the next day.

Would I make this again?
I will likely attempt it again, but I will make more sauce, and simmer it for a shorter amount of time to keep it from thickening too much.

Grade: Five stars out of five. This cookbook is relatable, the ingredients are readily available, and best of all ingredient lists are short. The recipes are also written with time-pressed home cooks in mind, and it shows, keeping directions simple and to the point.