(by 4 people)
Created by dyllen
I love good food and I favour simple recipes, that's why I love soups and crockpot dishes. Done right they are simply delicious!
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My Favourite Recipes
My Favourite Recipes are simple to cook, some are raw food creations and they all make great dishes!
I love dishes that have simmered for hours on time, where the food flavours had time to develop, mix and concentrate. Simple, honest ingedients, and as little as possible pre-processed foods.
The spectacular results you get from cooking simple things the right way is something that has nearly gone lost. If I can help to get it back into a few peoples cooking habits, then this lens has done it's job well.
... and then there is the ultimate alternative to cooking: Preparing raw food dishes. If your ingedients are first class, they often are best eaten raw, the way nature made them!
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My Soup Recipes
Hot Soups, Cold Soups, .... and Exotic Soups
Reading cookbooks to me is like reading a good novel. When I read a recipe I can very well imagine how the finished dish will taste.
Cold Soups
In Cold Soups, author Linda Ziedrich goes beyond borscht and vichyssoise to introduce the American cook to Mul Neng Myun, a Korean cold noodle soup; Dugh Khiar, a Persian yogurt soup; or Greek Avogolemono, a traditional egg and lemon soup. The soups are a great way to entertain because they are quick and can easily be made ahead. They're also a great way to drink up a glut of fresh fruits and vegetables from the garden.
Linda Ziedrich doesn't stop with the classics. Drawing on international cuisines, she offers everything from clam consomm to avocado soup with salsa to pomegranate and orange soup and pure of celery soup with caraway.
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Soup!
Seventy recipes fill this lovely invitation to nourishing, comforting eating. "Classic Soups" kick off the book, but they're never ordinary. Among them are French Onion; Mixed Mushroom; Leek and Potato; Chicken Soup with Tarragon; Pea and Ham; and Tomato. The book tantalizes by swinging between favorites and surprises: - "Smooth Soups" feature Broccoli, Yogurt, and Stilton Soup; Ginger Pears; and Carrot with Dill and Feta Pesto; - "Chunky Soups" include Minestrone; Smoked Fish Chowder; Italian Meatball Soup with Fennel and Roasted Cherry Tomatoes; - A chapter each of "Spicy Soups," "Chilled Soups", and "Special Occasion Soups" offer recipes that are velvety smooth, sweetly chilled, or hot and spicy. The book opens with "Handy Hints and Techniques," plus a look at "Soup Kitchen Equipment." The final chapter is a line-up of soup "Accompaniments." The recipes are for Cheese Straws; Crostini; Walnut Pesto; Pumpkin Seed and Parmesan Wafers; and a dozen more go-alongs. This is zesty inspiration.
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Egyptian Soups: Hot And Cold
John Feeney, best known for his landmark documentary films and still photography that have chronicled much of Egypt's life and many of its greater and lesser events over the last four decades, also happens to be something of a wizard in the kitchen, and he has finally been persuaded to share the recipes for some of his most original - and extraordinarily tasty - creations for all to enjoy: ten hot and seven cold soups of the Egyptian winter and summer. Beyond merely nutritious, Feeney's soups are either ambrosial or aphrodisiac, and sometimes both, and, with the possible exception of his legendary Creme de Truffe du Desert, for which the highly elusive desert truffle is essential, all can be made with ingredients seasonally available in Egypt and widely available in other parts of the world too. Most of the ingredients of the winter soups have been used in Egypt for thousands of years: lentils, cumin, leeks, garlic, and gargir (Egyptian rocket), with a special lettuce soup to celebrate the ancient pharaonic festival of Shamm al-Nisim and the coming of spring. It is worth putting up with the often stifling heat of July and August in Cairo to enjoy the most unusual iced summer soups. Using the melons of Sinai and the juices of pomegranates, guavas, and strawberries, these ravishing soups can also be enjoyed in more temperate lands. Each recipe is accompanied by the author's own photographs and by a wealth of little known facts about the spices, herbs, fruits, and vegetables used - the aphrodisiac power of 'dangerous' nutmeg and exotic ginger, the use of apricots - with a touch of arsenic, - and the tendency of lettuce 'to induce dreams.'
Release Date: 01/29/2007
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Slow Cooker Recipes
Dig out the slow cooker. Add a second and a third if you wish. Fill one with main-dish fixins and the others with go-alongs. Do it in the morning-or between work and after-school events. Come home to richly-flavored, ready-to-serve food.
Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. And vegetarians won't find a better way to work with dried beans.
Slow cookers are gentle with the food budget - less expensive ingredients flourish in their slow, moist heat.
Fix-It and Forget-It, the cookbook featured below offers the range of recipes slow cookers do well:
Appetizers and Snacks, Soups and Stews, Main Dishes (with and without meat), Vegetables and Go-Alongs, Desserts and Beverages. More than 800 recipes - the whole range of recipes slow cookers do well.
Tips and Hints are dropped in throughout, urging one additional small step for lots of extra flavor, offering ways to make your cooker a complementary appliance, explaining seasoning to maximum effect.
Fix-it And Forget-it Cookbook
If you run as short on energy and time during the run of a day as I do, you will not want to be without this terrific book. Who ever thought meal preparation could be so simple for those of us who put in a full day at the office. The title says it all: "Fix It and Forget It" Forget the microwave section of your favourite supermarket and pass by the fast food outlets on the way home - too much of that will eventually play havoc with your health anyway. It takes just a few minutes each morning, when we do have the energy, to peel a few veggies, cut up a portion of meat if that is to your liking, toss it in the slow cooker with a dash of this and a dab of that and...voila, your meal will be waiting for you at the end of the day. The recipes are terrific in this book, particularly the stews and soups, and the flavourful goodness that comes out of the pot is out of this world! Buy the book; it's a real time saver. -- Sandra D. Peters "Seagull Books" (Prince Edward Island, Canada)
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Crazy About Crockery: 101 Easy and Inexpensive Recipes for Less Than $.75 a serving (Crazy about Crockpots!)
Comments from happy buyers:
I saw this cookbook and knew it was for me. I start my meal before I go to work and it can cook all day while I am gone. When I come home the dinner is done and not allot of dishes after we eat to clean up.
Perfect find. We need all the help we can get to save money and make easy meals in this busy world.
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Crazy About Crockpots: 101 Easy and Inexpensive Soup and Stew Recipes (Crazy about Crockpots!)
You never know when a rainy day will be approaching and even in the summer, there are nights when soup seems the dinner of choice. Crazy about Crockpots is a book that allows you to spend less time in the kitchen and more time outdoors. With 101 Soups and Stews in this tiny book, you are sure to find some kitchen comfort in recipes you remember or a new one to create new memories.
Delicious offerings include:
- Hearty Corn Chowder
- Garden Chowder
- Hearty Venison Stew
- French Oven Stew
- Cream of Carrot Soup
- Tomato Soup
- Stone Soup - a soup filled with delicious veggies
As many have discovered, crockpots are perfect for assisting cooks in preparing stocks for soups. Ginger Beef Stock and Tomato-based Stock are interesting and add new dimensions to the soups you are preparing. -- Rebecca Johnson (Washington State)
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Crazy About Crockpots: 101 Recipes to Entertain at Less than .75 Cents a Serving (Crazy about Crockpots!)
"Crazy About Crockpots! 101 Recipes For Entertaining at Less than 75 cents a Serving" is an unusual book in that it contains none of the stews and soups that you expect in a crockpot cookbook. Instead, this book contains a wide variety of unusual recipes for using your crockpot to prepare casseroles, desserts, and even drinks. It has a great recipe for BBQ Beef sandwiches (always a personal favorite meal) as well as really good recipes for Seasoned Chicken and Rice, Lemon-Herb Chicken Breasts, and Sweet and Sour Pork. There are several pages of dips as well as cobblers, puddings and sauces, and even drinks like Apple Cider, Wassail, and punch. If you never really knew what to do with that crockpot sitting around the house other than to heat up soup this is the place to find out what you can do. The results are delicious and the book deserves a recommended read designation. -- Harold McFarland (Florida)
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Low Temperature Cooking
Low temperature cooking is something most people have not even heared of, and even less do it themselves. You should try this out, the resulting dishes a simply delicious!The general perception about doing a meat dish in the oven is to to first brown the meat at a high temperature before letting it cook through. This is the way most roasts are cooked. You don't have cook your roast this way.
It helps to understand the chemical and physical processes that take place when we cook meat, to dare cooking a low temperature roast yourself
Cooking meat at low temperatures is not new. The English scientist Benjamin Thompson around 1790 described how he had left a piece of meat in a drying oven overnight and was amazed when, the next morning, he found that the meat was tender and fully cooked, although it hadn't browned.
In 1969, his experiment was repeated by Professor Nicholas Kurti from The University of Oxford during a lecture at the Royal Institution. Kurti showed that the temperature of the meat in Thompson's trial never went above 70 degrees C, far lower than the temperature at which most of us roast meat, at 200 degrees C or more.
In a nutshell, this is what's happening when you low temperature cook a piece of meat:
Slow, low-temperature cooking causes the collagen in the meat to break down into gelatin and the meat fibres to shrink and release the meat juice. This process makes the meat tender. The fibres separate easily and they are deliciously succulent from the gelatin released from the collagen.
The high-temperature surface searing of the meat following the slow cooking creates lots of aroma molecules when the ribose and the amino acids from the meat combine to the rich flavour. The final heating also kills off any bacteria that may have survived the slow cooking.
- 55 to 60C Shrinking of meat fibres and release of juices from them
- 60 to 65C Slow breakdown of collagen to make gelatin which dissolves in water.
- 65 to 70C Killing of any harmful bacteria.
- 100 to 120C Formation of roast and fried flavours when ribose and amino acids from the meat react together.
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Why Low Temperature Roasting Recipes Work
.... and other explanations what happens when you cook food.
Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen.
For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.
The Science of Cooking
"%u2026At last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance %u2026 [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé."
-Financial Times Weekend
"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information...The book is a pleasant read and is an invitation to become better acquainted with the science of cooking."
-Nature
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Raw Food Recipes - Raw Food Philosophy
Preparing Dishes Without Cooking the Ingredients
In Living Cuisine, celebrated raw chef Renee Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching.
At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living
This extensive volume provides a compendium of information on the chic raw foods movement.
Underkoffler, a Maui-based restaurateur and workshop facilitator, devotes several hundred pages to descriptions of fruits, vegetables and the other essentials of a raw foods diet; the economic and social effects of eating raw foods; and the health benefits of adhering to such a diet.
Many of the volume's recipes make the prospect of eating all raw foods quite appetizing. Indonesian vegetable Pad Thai in Coconut Sauce, Golden Butternut Soup with Provençal Pesto, Pesto Stuffed Mushrooms and Crumble Apple Strudel Bundt Cake are all dishes that even non-raw converts might savor.
And the author offers little tips to help soften the strict rules of eating raw. For example, she explains, "A wonderful secret of raw foods preparation is to serve soup in a warmed bowl. It allows the flavors to bloom a little bit more and keeps the soup warm without having to heat the soup to unhealthful temperatures upon serving."
For readers who don't mind lukewarm bisque, or the significant effort that goes into preparing it, this book offers nice variety and valuable information.
Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
A wonderful addition to the growing raw-foods cookbook list! This is a delightfully written, very engaging book that would be an excellent introduction for anyone interested in a living foods lifestyle.
The first half of the book is a compilation of information, from advice and the benefits of going raw to a comprehensive list of foods, tools and techniques. Very useful for the beginner (even veteran raw foodists might learn a thing or two).
The second part of the book consists of Renee's delicious vegan recipes (no animal products or dairy). Everything I have tried is tasty, elegant and nicely balanced and her desserts are outrageous!
Unlike Trotter and Klein's wonderful but complex "Raw", the offerings here are very easy to assemble. My one complaint is that many of the side notes and paragraph headings are printed in very pale gray. The lack of contrast makes these very difficult to read... it's a design flaw but doesn't diminish the overall quality of the book.
As a raw chef, myself, I think Renee has done a masterful job of creating a book that will appeal to everyone. Simple, straight forward and delicious. There is a real sense of love and joy that pervades this book. Highly recommended!!
Bon appetit!
Lincoln Heartsong "Barefoot Sage" (Pacific Northwest)
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The Raw Food Recipe Book
The large, glossy book is beautifully designed, with well-arranged recipes, presentation notes, elegant language, and full-page, bigger-than-life photographs of exquisitely arranged food. Each recipe is introduced by an enticing description, e.g., "the juxtapositions of the crunchy peppercorn pieces and the creamy cheese [made from cashews], the crispy smoked almonds, and the chewy dried apricots, the erotic gooeyness of the honeycomb mounds and the elegant crispiness of the thyme spouts" This is for special meals, not everyday--the recipes are not quick to prepare, and many include references to other recipes.
Authors Charlie Trotter and Roxanne Klein are master chefs at two internationally acclaimed gourmet vegetarian raw-food restaurants--Charlie Trotter's in Chicago and Roxanne's in California. Photographer Tim Turner turns food photography into contemporary art. Wine notes by Jason Smith give the final touch of elegance.
Highly recommended for the adventurous, gourmet cook willing to go the next step in vegetarian fine dining and anyone-- cook or not--who appreciates food photography. --Joan Price
The collection of vegan recipes, all cooked at temperatures below 118°F, is decidedly gourmet. Dishes worthy of dinner parties include Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar, Salsify with Black Truffles and Porcini Mushrooms, Portobello Mushroom Pave with White Asparagus Vinaigrette, Indian Red Peaches with Vanilla Ice Cream (made with almond milk) and Banana Chocolate Tart with Caramel and Chocolate Sauces.
Wine notes with each recipe remind readers that raw food can be complemented by a fine vintage without breaking any rules because "wine, at its most basic, is also an unadulterated creation, never rising above 118°F during its production."
The recipes tend to be labor intensive since the taste, textures and flavor of sophisticated raw food can't be bought pre-packaged at the supermarket. But for those who want to reap the reported health benefits of raw food without sacrificing the luxurious taste of fine cuisine, the effort required for these recipes is worthwhile.
Raw
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