March Shopping ~ Week#1/#7 ~ More from Trader Joe's and Lafayette (LA) Centennial

Cooking with All Things Trader Joe's, published in 2008. All the recipes use time saving and prepped ingredients available from Trader Joe's to create delicious "gourmet" meals in minutes. Of course being Trader Joe's and their propensity for discontinuing merchandise based on some unknown whim, the authors offer substitutes for any no longer available or seasonal products.

The recipes begin with Appetizers ~ there are nachos, Brie, roasted garlic, crostini, pate, quesadillas, a cheese log, samosas, and dips ~ followed by Soup, Salads and Light Meals, which consists of pasta salad, stuffed peppers, lentil salad, Italian wedding soup, dumplings,stuffed portobellos, a few pasta dishes, gazpacho, plus two intriguing recipes - Asian Shrimp & Noodle soup and Peanutty Sesame Noodles (which I plan on making soon since TJ stopped selling their ready made version a couple of years back).

In Main Meals, there are pizzas, a mango chicken dish, paella, fish tacos, calzones, chili, casseroles, lasagne, fondue, crepes, quesadillas, more pasta, enchiladas, a few stir fries, burritos & wraps and a Muffuletta, all accompanied by wine suggestions (Two Buck Chuck represent!!).  One the Side features bread, veggies, rice (pilaf and couscous) and a gratin or two. Delicious Desserts and Daring Drinks offers up chocolate bread pudding, tiramisu, cobblers, ice cream, pound cake, an almond pudding, tarts, mousse, plus sangria & margaritas.

In Begin with Breakfast, the dishes include smoothies, frittatas, scones, crepes and parfaits, while Bachelor Quickies offers a few basic heat and serve options for pasta, meatloaf and rack of lamb.

Voila, published in 1984. The Lafayette (Louisiana) Centennial Cookbook filled with recipes complied from local cooks in both Lafayette and the surrounding area. There were over 800 recipes received with 417 chosen after being tested and tasted by a panel of 88 volunteers. The book was a Christmas gift to the former owner in 1994. At the start of each chapter is a brief history of the city by decade.

Chapter One - Food Preservation and Bread is filled with recipes for fig jam and preserves (there is even a microwave method listed), tomato ketchup made with 30(!!) tomatoes, pickles and relish. In the bread sections there are doughnuts (actually beignets), hush puppies, cream puffs, rolls, corn bread, muffins, coffee cakes and several fruit and/or nut breads.In Beverages and Appetizers, some of the offerings include Cherry Bounce, eggnog, brandy (home made), milk punch, corn beer and many punches, with cheese balls, dips, pinwheels, an oyster log, mushrooms (stuffed) and hog's head cheese rounding out the appetizers.

Fish and Shellfish explores various ways to prepare cat fish, crab, flounder, shrimp, crawfish, and oysters (bouillabaisse, gratins, pies, etouffee, crepes, stews and scampi), while Gumbo, Soups and Game gives us roux, bisque, numerous gumbo variations, bouillons, turtle soup, alligator chili and recipes with duck, dove, quail and deer. Rice and Eggs offers jambalaya, dirty rice, rice dressings, red beans & rice, pilafs, calas, a few stuffing (dressing) dishes, plus quiche and omelets.

In Vegetables and Salads, there are stuffed tomatoes, stuffed cabbage, gratins, maquechou, sautes & bakes, slaw, mousse, molded/congealed salads, green and fruit salads, plus recipes using beans, okra, mirliton and a few salad dressing and a remoulade.  Poultry and Meat offers dishes made with chicken, turkey, veal, beef and pork (including the classic Country Captain found in EVERY Southern community cookbook).

Ice Cream, Pudding and Pie covers sherbets, mousse, custards, several variations on bread pudding, chess  and pecan pies, dumplings and tortes.  The Cookies, Candy and Cake chapter is large (as to be expected) with brownies, bars, tons of praline options, taffy, divinity, fudge, and peanut brittle, while cakes run the gamut from a wine cake to cheesecakes, pound cakes and gingerbread. The last chapter is filled with Old Remedies with salves, lotions, etc., plus laundry hints and tips.

March Shopping ~ Week#1/#6 ~ Garde Manger: The Art and Craft of the Cold Kitchen

Garde Manger, published in 2008. The art and craft of the cold kitchen, published by the Culinary Institute of America, the book discusses the contemporary practice of Garde Manger with techniques and skills translated into words, pictures and recipes.

In the first chapter, The Professional Garde Manger, a brief history is given along with practices of a professional Garde Manger including education and equipment. In the past the term Garde Manger was used to identify a cold storage area, but has evolved to define an area of specialty in the cooking arts as well as the kitchen station used in the preparation of cold food.

The beginning of each section begins with information, techniques and equipment used in each chapter, followed by recipes. We begin with Cold Sauces and Cold Soups ~ first up are a few basics: vinaigrette, mayonnaise, dairy based sauces, salsa, purees and aspic, then recipes for a truffle vinaigrette,  a guava curry vinaigrette, tahini sauce, pesto, guacamole, hummus, an Asian dipping sauce and BBQ sauce. The soups include gazpacho, cold carrot, vichyssoise, various chilled fruit soups and a chilled edamame.

Salads are next with a photo chart of greens - both bitter and spicy,  another chart depicting a list and uses for many herbs, followed by another photo list of edible flowers, plus notes on the dressing and garnishing of salads. A few notable choices include Georgia peanut, Greek, hearts of artichoke, coleslaw, cucumber, several potato, couscous, panzanella, soba noodle, crab & avocado, grilled baby octopus, plus salads made with lobster, chicken, spinach and duck.

For Sandwiches we are given Croque Monsieur, soft shell crab, po-boys, paninis, felafel, duck confit with apples & brie, a New England lobster roll, pan bagnot, Saigon subs, muffuletta, bruschetta, crostini and of course, the classics ~ chicken, egg salad, watercress and cucumber. In Cured and Smoked Foods, salts are discussed along with dry cures, seasonings, brines, smokes and drying techniques.  A few of the dishes featured are Gravlax, pastrami cured salmon, corned beef, smoked salmon, beef jerky, smoked duck, bacon, Tasso, a whole smoked ham, pancetta and duck confit.

The chapter on Sausage begins with short notes on ingredients, spices & seasonings, equipment, techniques and stuffing casings before delving into the recipes. Offered up are a breakfast sausage, chorizo, venison, Italian, bratwurst, silverware, boudin, kielbasa, summer sausage, bologna, andouille, mortadella, salami, a blood sausage with apples and sausages made from lamb, pheasant and seafood.

Moving on we encounter Tartines, Pates, Galatines & Roulades, with a mini essay (with photos) on forcemeats (lean meat and fat emulsion), focusing on salt & seasonings, garnishes and the making of forcemeats. There are also detailed instructions on making a Pate en Croute and Foie Gras
(champagne & chicken liver). A few choices in the terrine section include venison, duck, sweetbread & foie gras, poached salmon with lemon, lobster and mushroom, while a few of the galatines are pheasant, roasted duck and chicken.

The Cheese chapter starts with the cheese making process, classification & uses of cheeses and notes on a cheese service presentation. The cheese selections include mascarpone, whole milk ricotta, Fromage Blanc, Queso, creme fraiche and mozzarella. Appetizers and Hors d' Ouevres opens beef carpaccio, followed by escabeche of tuna, strudels & empanadas, smoked duck tart, shrimp cakes, lobster & truffle salad, foie gras in brioche, profiteroles, cheese sticks, Yorkshire pudding, steak tartare, stuffed grape leaves, spanakopita, dim sum, tempura, sushi and spiced mixed nuts.

Condiments, Crackers and Pickles delves into various mustards, chutney, relishes, wasabi paste,
pickled red onions and pickled ginger, with sesame crackers and potato crisps and a few tips for flavored oils. Buffet Presentations gives the reader a few tips from the concept/theme, menu, linens, dish & glassware to enhancing the food presentation and replenishment methods.

The final chapter, Basic Recipes,  contains stocks, butters, doughs & pastry, croutons, bouquet Garni, curry powder, Cajun spice blend, Asian 5 spice blend and herbs de Provnce.

March Shopping ~ Week#1/#5 ~ International Cuisine: Spanish and Chinese

Spanish, published in 2003. Filled with 150+ recipes and lots of information, the book starts with a introduction to Spanish Cuisine, pointing out influences from the Moors, plus Catholic and Jewish  contributions. The various regions are discussed from the South (I lived in Andalusia), Central (Castile and Madrid), the North Coast,  the area Along the Pyrenees (Basque country) and the East Coast & Islands. Other information tossed out discusses tapas, and feast days/fiestas.

The next chapter, "Cooking in Spain" expounds on the equipments and dishes used in Spanish cookery, plus there are extensive treatises on olive AND olive oil (fills two whole pages), plus local and regional cheese and dairy products, vegetables, spices , herbs & flavorings, rice & pasta, fish & shellfish, meats (including offal and chorizo), game, fruit and of course wine, liqueurs and other spirits. Each dish is accompanied by step by step instructional photos, tips & hints, plus ideas on variations.

Tapas (aka appetizers) get the ball rolling with tartlets, empandillas, marinated anchovies, seafood bites and chicken croquettes. Eggs & Soups offer gazpacho, seafood soups, scrambled eggs and the ever popular potato tortilla. The dishes in Salad & Vegetables range from green and fruit salads, plus stewed eggplant, beans & chorizo and an orange/red onion salad that looks yummy.

Rice & Pasta features rice tortitias, rice salads and of course a few variations on paella, while Fish & Shellfish offers a variety of dishes ~ escabeche, zarzuela and recipes incorporating mullet, sole, trout, bass, mackerel. monk fish, hake,  and octopus. Poultry & Game Birds gives us an orange chicken salad, arroz con pollo, roast turkey, spiced duck, a couple of quail dishes and pigeon in red wine.

Meat and Furred Game has chorizo, meatballs, black stew made with pork belly, stuffed pork loin, empanadas, and dishes made with lamb, veal, oxtails, venison and rabbit. Of course Desserts round out the recipes with ice cream. sorbet, flan, mousse, baked figs, meringues, crepes, cookies, churros, a 12th Night bread and a magnificent looking Basque Apple Tart.

Perfect Chinese, published in 2007.  Filled with 100+ essential recipes (ignore the price sticker as I found this book at a thrift store and paid a whopping 50 cents) plus lots of great photos.

The recipes start off with Soups & Appetizers ~ of course the usual suspects make an appearance: wonton, hot & sour, and mushroom, plus there is an interesting whole chicken soup, soups made with pumpkin and other assorted veggies, while the appetizers include rolls and dumplings, wonton, shrimp toast, chicken wings, lettuce wraps and tea scented eggs. The Main Dishes chapter is filled with many variations of stir fry - mainly beef and vegetables, chop suey, a rice pot with lamb, bang bang chicken, crispy duck or Peking duck. lots of pork dishes, a variety of seafood options (with scallops, shrimp. clam, squid and whole crabs) including several ways to steam and serve a whole fish.

Noodles and rice delves into lo mein, fried rice, Peking duck salad (made with noodles), chow mein, egg fu yung, congee and a recipe I will be sampling in the future ~ Chicken Sesame Salad with Egg Noodles. In Vegetables & Sides, there are stir fried vegetables, curry, hot and sour cabbage, fried eggplant and mushrooms, plus a recipe or two involving bean sprouts.

The final chapter is all about Desserts ~ fruit salad, pudding, toffee banana or apple slices, fritters and of course the ubiquitous almond cookie.

March Shopping ~ Week#1/#4 ~ Telephone Pioneers and Civil War Recipes

Calling All Cooks Two, published in 2003. This copy is the 6th edition with the first printing occurring in 1988. All recipes were contributed by the Telephone Pioneers of America ~ Alabama chapter. This is a HUGE book with 689 pages of recipes - apparently ALL entries were published!

The recipes begin with Appetizers, Party Foods and Beverages, there are 15 pages of cheese ball and cheese straws to start us off, plus spreads, meatballs, pecan stuffed eggs, quiche, sausage balls, stuffed mushrooms, shrimp - molded and pickled, spiced nuts, dips galore, guacamole and for the beverages ~ ciders, punch and teas. Up next is Bread and Rolls with numerous recipes for biscuits, scones, yeast breads, sourdough, corn bread, gingerbread, hush puppies, muffins, pancakes & waffles, plus breads made with bananas, onion, pumpkin and zucchini and rolls made with mayonnaise, cinnamon and potatoes.

Cakes, Filling & Frosting is loaded with at least 15 pages of pound cake recipes (brown sugar, sour cream, chocolate chip, coconut, cream cheese, bourbon and 9 (!!) egg), plus cakes made with apples and applesauce, blueberries, and carrots, a Black Forest cake, cheesecakes, baked Alaska, coffee and fruit cakes, pineapple upside cake, strawberry shortcake, plus the usual white, yellow and chocolate cakes. The Murder, Inc. Cake (real name) is a chocolate cake with a chocolate pecan frosting - not sure of the origin of the name.....In the Candies & Cookies section, the recipes include caramel corn, balls of all sorts (orange, orange-coconut, peanut butter, date and bourbon), divinity, fudge, pralines, toffee, mints and cookies galore: bars, macaroons, tea cakes, squares, brownies and several options for graham crackers.

The Casseroles and Pasta chapter is filled with lots of variations on the casserole - made with meats, vegetables, chicken and seafood. plus quite a few with rice, yams and sweet potatoes. There are recipes for cheeseburger pie, red beans and rice, hash, lasagne, pizza, spaghetti and quiche. Of course the Desserts, Pastries and Pies section is loaded with too many yummy treats to count. from ice creams, sherbet, crisps, dumplings and crepes to fruit compotes, tortes & tarts, jelly rolls, cream puffs, brownies, cobblers. The pie section is loaded with fruit pies of every type, several pages cover every variation of chess pie, plus there are recipes for chocolate, coconut, pecan, pumpkin and custard pies. In Dressing & Sauces, Soup, Chili & Stew, the dressings include salad dressing, "Southern" dressing - also known as stuffing, plus BBQ and chili sauces, lots of gumbo and chowder dishes and so many soups....

Jellies, Pickles and Relishes offer multitudes of preserves, apple butter, many recipes incorporating the fig, several bread & butter pickle recipes, plus pickled watermelon rind, okra, squash and chow chow. The main dishes are found in Meats, Poultry and Seafood section which is filled with tons of ways to prepare chicken (broiled, baked, roasted, with dumplings, in pies, with rice, as a souffle or loaf), plus they are recipes for turkey, dove and Cornish hens. The meat section offers spaghetti, meatloaf, stroganoff, roasts and meatballs, while in the seafood section there are pies, bisque, gratins, scampi and pattties. Salads is filled with many congealed or molded options - at least 18 pages (!!), but there are also slaws, fruit and seafood dishes, plus a few taco, aspic, pasta, chicken and potato salads.

Vegetables consists of baked beans, sauerkraut, stuffed cabbage, corn pudding and many ways to serve okra, potatoes and sweet potatoes.  There is a slim chapter on Microwave, Lo-Cal and Miscellaneous - with some sandwich and soup options, plus tips on candy making and recipes for window cleaner and potpourri. The 1879 Cookbook features remedies for the sick (biscuits, teas and soup) with a recipe for calf's head soup and instructions on making turtle soup and how to clean a turtle.

Civil War Era Recipes, NO publication date. The book was still shrink wrapped when purchased from the thrift store and I am the proud "new" owner! Most of the recipes were culled from Godley's Magazine and Lady Book, (LOVE the title!!) the most widely circulated magazine in the period before the Civil War. The magazine focused on fashion, etiquette, crafts and included short stories and recipes. All the recipes in the book are written in a narrative style, common for the time period.

The recipes begin with Breads, Cereals and Grains ~ hominy, rice, pone, pancakes, muffins, crumpets, hot cross buns, Sally Lunn bread, Yorkshire pudding and a recipe for making yeast. In Eggs and Cheese, the eggs are poached, rumbled and buttered or in an omelet or souffle, there is one recipe for mac and cheese. Vegetables offers the many uses for dandelions, plus recipes for potato chips and crisped or fried parsley.

Fish and Seafood gives the reader several ways to serve eels, perch, trout, salmon, lobster, oyster and shrimp, while the Poultry sections offers steamed, fried or fricasseed chicken, plus recipes for goose, turkey, duck, partridge and pigeon. Meats explores various ways to prepare beef, pork lamb and veal ~ stews, roasted, in patties or pies, curried, boiled or braised and frittered, with a recipe for bubble and squeak to liven up things. The Drinks and Beverages chapter offers lemonade, flavored syrups, barley water, vinegar, wine, beer and cordials.

Soups gives us gumbo, broths, stews and a pepper pot, and of course Desserts is filled with many old fashioned favorites. There are pies. cream cakes, custards, cheesecake, tarts, biscuits, Florentines, shortbread, pudding, creams & sauces, cakes ( BOTH a Jefferson AND Lincoln cake), gingerbread and ice cream. One recipe that took and entire page was the Christening Cake - made with 5 pounds of flour, 3 pounds of butter, 16 eggs and 2 pounds of sugar - with no indication of the number of servings!!

March Shopping ~ Week#1/#3 ~ Entertaining with Style and Giada's Kitchen

Entertaining Simple, published in 2008. Mostly filled with hints and tips, plus LOTS of photos, this book mainly focuses on presentation and decor, but there are recipes in a few of the chapters.

The initial chapter - The Pantry - offers up the basics needed for entertaining  (dishes, glassware, serving pieces, etc.) with an emphasis from the author on purchasing plain white dishware and clear glassware. I will ignore this advice as I prefer vintage pieces and find white a bit blah (even if it does "go with everything"). He also lists 5 ways to create a pantry using a free-standing cupboard, cubes, open shelves, a rolling cart or even a large rolling stainless tool chest. A list of necessities is included and basically requires service for 12 -  and if that's not too much to take in, each piece is then broken down with the "ideal" size (e.g. salad plates are suggested to be 8-9" ).

At Your Service extolls the multiple uses for each item, for example a candle votive can be used not just for candles but also to serve food, drinks and for decorating (I am assuming AFTER you scrape off the melted wax), this is carried forward with alternate uses for egg cups, wine glasses, cake stands, platters and glassware. In Personalizing the Table, there are tips for embellishing or personalizing napkin rings, linens, plates and serving pieces.

After all that torrent of information, we finally arrive at the recipes. There are 8 menus with 54 recipes spread between two chapters. Up first is Simple Get Togethers, along with the recipes there are even more decorating tips and hints - all based on the "theme" of the menu. Family Fusion is the first menu with a roast chicken and veggies for the entree (and side) with a galette for dessert. Lazy Brunch offers a salad with proscuitto, soup, strata and coffee cake. Don't Tell Them It's Takeout has no recipes - just decor ideas for serving food purchased via TAKE out! (apparently the author thinks most people can not figure out for themselves how to present take out food on pretty dishes). A Summer Barbeque menu consists of beef tenderloin, corn salad, bread salad, sangria and shortcake.

The second chapter of recipes - "Entertaining for a Crowd", has even more ideas plus timetables for prep work. The first menu presented is "Girl Talk" featuring a lobster and avocado salad, quiche, shrimp salad sandwiches, plus dessert and punch, while "Cocktail Party" is mostly appetizers (salsa, cheese bites, olives) plus Popsicles & ice cream, shrimp with salsa and spike lemonade. Another menu titled "Coffee House Desserts" gives us tiramisu, cakes, cookies, latte and an interesting chocolate cupcake with peanut butter filling. The final menu "Holiday Open House" offers turkey pot pie, chocolate tart, pumpkin trifle and punch.

The last chapter focuses on shortcuts and tips with information on stocking the bar, party planning guidelines, linen care & storage, plus how to's on cleaning glassware, caring for silver and stainless flatware and a few candle tips.

Giada's Kitchen, published in 2008.  The book was a Valentine's gift to the former owner in 2010 per an inscription on the inside cover. Many of the recipes are family favorites tweaked for today's health conscious eaters.

We start with First Course and Appetizers, with stuffed mushrooms, bruschetta, crostata (unshaped tarts), mozzarella with homey and figs, plus a few drinks ~ a martini and Bellini.  Soups, Panini and Snacks offers a Tuscan White Bean soup, calamari stew, minestrone, lobster rolls, paninis made with chocolate & brie, fritatas, plus coffee drinks and smoothies. Salads and Vegetables utilizes a myriad of ingredients in salads from cantaloupes to faro to eggplant and asparagus and also featured are recipes for fennel slaw, baked artichoke or an artichoke gratinata. Of course there is a chapter on Pasta with many yummy dishes ~ whole wheat spaghetti with lemon basil & salmon or an eggplant timbale come to mind, plus there are dishes with asparagus, shrimp, sausage, clams or mussels, chard, squash and prawns mixed with different varieties of pasta.

In the Meat, Poultry and Fish section, there are strews, roasts, saltimbocca, lamb burgers, turkey osso buco, plus other dishes made with beef, chicken, veal, pork chops or loins, shrimp and salmon. Desserts is filled with many yummy goodies ~ granita, panna cotta, mousse, coffee and pound cakes, cookies, cakes biscotti and Zeppole (doughnuts). The last chapter is Kid Friendly recipes (eating and making) with fish sticks, mini calzones, pinwheels, a few pasta dishes, pizza pot pies, cupcakes and of course Italian ices.

March Shopping ~ Week#1/#2 ~ Christmas with Martha and Betty Crocker

Best of Martha Stewart Living - Handmade Christmas, published in 1995. More of an arts and crafts book, there are however, recipes nestled among the whacked out homemade wreaths & swags, stockings, ornaments, wrapping paper and candles that Martha thinks normal people have the time and energy to make.

In the section titled Cookie Box, mingled among the many elaborate instructions for making boxes to hold cookies given as gifts, there are recipes for pecan sandies, truffles, lace cookies, shortbread, linzer, biscotti, sugar cookies and chocolate thumbprints.

The ornaments chapter offers several options for making homemade ornaments including a recipe for dough ornaments and instructions for constructing a homemade gingerbread house (recipe included) using royal glaze and icing - also homemade.

The gift section is filled with recipes for pickled fennel or okra, brandied peaches, nonpareils and panettone.

Betty Crocker's Best Christmas Cookbook, published in 1999. Filled with timesaving hints and tips on every page, the book is filled with recipes and ideas for the holiday season.

In Simple Sippers and Savory Nibbles, there are recipes for punch, margaritas, eggnog, cider, hot buttered rum and on the nibbles side ~ are dips, meatballs, bruschetta, brie, pinwheels, tartlets, plus a cheese Christmas tree made with cream cheese and covered in parsley. Merry Main Dishes delves into rib roast, tenderloin, stews, crown roast of pork, baked ham, leg of lamb, plus casseroles, roast turkey, Cornish hens, goose plus a few recipes for bisque and chili. Sensational Salads and Sides offers dishes made with pasta, spinach, couscous, wheat berry (again), fruit, potatoes, rice, sweet potatoes and since it's the holidays - a cranberry mold.

Fab Finales delivers yummy desserts ~ pies (pumpkin, mincemeat, pear and pecan), lots of pound cake variations, a yummy Fudge Truffle tart, gingerbread, fruit cakes - plus "regular" cakes, cheesecakes, mousse, tiramisu, a Christmas steamed pudding and an awesome sounding peanut brittle bread pudding. Holiday Breads has the usual recipes for for muffins, scones, coffee cakes, plus focaccia, biscuits, rolls and popovers. The holiday theme is highlighted in the recipes for eggnog bread, a garlic bread shaped wreath and St. Lucia Crown.

Sweet Shop Favorites offers sugar cookies, shortbread, spritz, snowballs, bonbons, gingersnaps, brownies, fudge, peppermint bark, toffee, divinity, plus two recipes I may try out: chocolate wine balls and maple nut brittle. Festive Family Fun  and Holiday Gifts and Decor are both about homemade gifts and treats with recipes for cookies, reindeer snack (similar to Chex mix), chocolate spoons, fondue, maple syrup, apple butter, sauces, caramels, curds, jams& jellies, chutney, mustard, herbed vinegars, a gingerbread village AND tree, plus a really cool Kumquat and Bay Leaf tree.

March Shopping ~ Week#1/#1 - GW Bargains ~ High Museum and One Lump or Two

One Lump or Two, published in 1988.  All proceeds from the sale of the book benefited the All Children's Hospital Fund in St. Petersburg, Florida. At the start of each chapter is lovely artwork by Lee Stang Harr. Also at the start of each chapter are suggested menus for various special occasions.

As always, we start with appetizers which include dips, spreads, cheese balls, pate, mousse and a few savories (mushroom turnovers, spinach squares, etc.). Beverages encompass punches, spritzers, coolers, eggnog, slushes & frosts and a concoction titled Breakfast in a Glass - similar to an Orange Julius with the addition of honey and an egg. In Soups & Sandwiches, which is a teeny chapter with only 5 recipes for sandwiches, including one for Sloppy Joes , there are soups and chowders including a Cheesecake Soup made with vegetables, cream cheese and yogurt.

Moving on to Salads, there are recipes for aspic, molded salads of all varieties, slaw, plus salads made with fruit, macaroni and other pasta, chicken, seafood, potatoes and rice. The Champagne salad I spotted is made with cream cheese, strawberries & bananas, plus Cool Whip! Next up is Brunch with many casseroles, bakes, pies, a breakfast pizza, quiches, stratas, souffles, baked fruit, coffee cakes, biscuits, French toast and a Baked Egg dish that uses two dozen eggs and serves 36!

In Entrees, the dishes range from a Lobster Stuffed Beef Tenderloin (drooling!) to chili, stroganoff, stuffed peppers, a large variety of ways to prepare chicken and many types of seafood, plus recipes for veal and lamb. The recipes in Vegetables include casseroles, ratatouille. corn pudding and numerous ways to prepare potatoes, spinach and squash. Side dishes explores casseroles, pilafs, dumplings, grits, stuffing, puddings, relish & chutney, rice dishes and sauces.

Moving onto Breads,  there are recipes for biscuits, stollen, corn bread, muffins, popovers, rolls and breads made with beer, carrots, bananas and an oft seen recipe for Dilly Bread.  Desserts,  of course like any respectable community cookbook, is the largest chapter and is filled with cakes, cheesecakes, ice cream, cobblers, puddings, pies, torts, cupcakes, pound cakes, plus candies (brittle, mints, fudge), brownies, macaroons, shortbread and so many cookie recipes. I did spot a recipe for a Texas Sheet Cake - a yummy chocolate treat found in older community cookbooks.

The final chapter is a Taste of Pinellas, which are recipes from restaurants that have participated in the annual food festival event and run the gamut from frog legs and escargot to fried gator tail with lots of seafood options and a few desserts.

High Museum of Art Recipe Collection - Expanded Edition, published in 1992. I already reviewed the original book (1981) in a previous entry in October of 2013. The first printing sold 40,000 copies and this edition has added two additional chapters reflecting healthier eating and a few microwave dishes. All the recipes were tested three times in different kitchens before being chosen for inclusion in the book. At the start of each chapter there are photos of items (paintings, decorative arts, etc) from the museum's permanent collection and each chapter is filled with menus for various occasions which range from informal to formal dining.

We begin with Hospitality which offers beverages ~ punch and coffee, appetizers ~ dips, guacamole, stuffed mushrooms, biscuits, cheese balls AND straws, plus mushroom puffs, then move to entrees with recipes for Moussaka, gumbo and pasta. Of course there is an aspic for a side dish along with a broccoli-rice casserole and the desserts are yummy, with recipes for cheesecake squares or lemon pecan squares, plus pie. mousse and souffle. In Dinner at Eight, there are lots of fancy main dishes ~ leg of lamb, rack of lamb, Cornish hens, plus seafood dishes (including Georgia mountain trout), and entrees made with veal, chicken and duck. Appetizers include pate (of course) and for soups,Vichysquash (Vichyssoise made with squash versus the traditional leeks), while the desserts feature THREE recipes made with Grand Marnier.

Before The Game/After the Show, tackles late night meals with a lighter touch. The entrees are varied with pasta, quiche, blinis, souffles, main meal salads, sandwiches, eggs (baked & scrambled) and an Oyster Rockefeller casserole. Contemporary Concepts is a short chapter filled with dips, pates, soup - including Mulligatawny, Beef Burgundy, tabbouleh, tuna popovers and for dessert ~ fruit compote, pies and banana pudding. In From Alfresco to BBQ, all manner of outdoor entertaining is examined with beverages ranging from sangria to tea, a lovely gazpacho soup, lots of salads and dressings, plus stuffed tomatoes, various ways to grill beef, chicken, lamb and seafood (found a yummy lemon-soy sauce chicken recipe) and for dessert ~ ice cream, pie (key lime!) and a luscious almond cheesecake brownie.

Moving on, The Pantry is filled with recipes for both giving and keeping: homemade salts, vinegars, relish & pickles, jams & jellies, brandied peaches, chutney, spiced nuts, rum balls,  and yet another appearance of the 6 Week Bran Muffin recipes I have spotted lately in several cookbooks. The Heritage chapter delves into more tradition recipes ~ pimento cheese, Brunswick stew, BBQ, chicken fricassee, creamed fresh corn and syllabub.

Holiday Highlights offers many traditional foods ~ wassail, hot buttered rum and eggnog for the beverages, plus quail, goose and an oyster souffle for entrees. Plus sweet potatoes, plum pudding, fruit cake and a Cranberry Eggnog Cheesecake. Just Plan Good are basic favorites with entrees of stew (both meat and fish), pineapple chicken, pork chops, quiche and a few seafood options. Rice and a few stewed or sauteed vegetables make up the side dishes and desserts consist of gingerbread, pound cake, candy and pies.

The first "new" chapter is High on Health with recipes for the calorie conscious - chicken noodle or black bean soup, lots of entrees made with chicken, plus sides of rice, sweet potatoes, eggplant and zucchini. A few desserts show up as well ~ pound cake, pie and pancakes. The last chapter (also new) is Microwave Art - and contains a few entrees that can be cooked via a microwave oven ~ chili, chicken, lasagne and sloppy joes, plus a few soups and salads. The desserts include fudge and an easy bananas Foster.

Last Purchases in February 2015 - Celebrating with Julienne and Good Housekeeping First Cook Book

Celebrating with Julienne, published in 2009.  Recipes from the French-California eatery located in San Marino, California. The restaurant opened in 1985 and once included a catering operation. Too busy to keep up with the catering demand, there is now an on-site gourmet market filled with many restaurant favorites. The book is filled with gorgeous photos of both the food and the people who make the food! Within each chapter are do ahead hints, plus anecdotal stories from the owner.

The first chapter - Brassiere = contains the most beloved recipes served at the restaurant for breakfast and lunch and includes muffins, pancakes, quiche, omelets, French toast, creme brulee and a scrumptious Espresso coffee cake. On the lunch side there are salads, a grilled swordfish dish and sandwiches including Croque Monsieur ~ basically a glorified ham and cheese, with really GOOD cheese.

In Gourmet Market, we explore dishes that can be prepared in advance.  There are soups & chowders,  sides and salads (three cheese strata) , a rice dish or two, plus entrees made with pasta, fish, pork and chicken ~ a recipe for lemon herb roasted chicken caught my eye. The desserts are are amazing  with recipes for bread pudding, cake and cheesecake, croustades (free form tarts) and cookies. I may have to try the Apple Pie CAKE with whiskey caramel sauce!

In Celebrations, there are complete menus for six occasions, starting with a Chocolate Festival! The festival menu offers seven desserts ~ my favorites being the chocolate truffle brownies and the creme de menthe  bars. For the Easter celebration, the entree is roasted leg of lamb with a leek and asparagus strudel, plus a few veggie sides and dessert.

Picnics offers a healthy wheat berry salad with pecans and currants, salmon and homemade Limoncello. Evening in Morocco has couscous, cumin carrots, lamb tagine and for dessert orange slices with orange water syrup. In Harvest Feast, we celebrate the bounty of Fall with mustard roasted pork tenderloin, red cabbage and a vegetable gratin. The last chapter is all about Winter Celebrations with a scallop dish, Muscovy duck breasts with pomegranate and a chocolate cranberry torte.

Good Housekeeping Every Day Cook Book, published in 1903. This is a commemorative edition published for the 100th anniversary in 2003. When originally printed in 1903, it was the first cookbook to bear the Good Housekeeping moniker. For a century old book, there are still many timeless recipes contained within that blend with today's palate. The first few pages offers information on the classification food, care of the pantry and detailed steps on washing both dishes and utensils. As was the norm for the times, all the recipes are written in a narrative style.

We start with Baking Powder Breads ~ popovers, cakes-including funnel, waffles, scones, biscuits, hoecakes, spoon bread and Boston brown bread. In the Beverages chapter, there are recipes for making homemade ginger pop and cream soda alongside recipes for punch, lemonade, shrubs and iced coffee. Yeast Breads takes up where the previous bread chapter left off - with instructions for whole wheat, rye and Sally Lunn breads, plus rolls, buns, and strangely, German Coffee cake.

Cakes, Cookies & Doughnuts covers basic cake recipes with a myriad of variations and flavors, pound cakes, gingerbread, crumpets, sponge cake, angel cake, cookies of all sorts and eclairs. Cereals and Macaroni is a very short chapter with just a few recipes, mostly centering around mush - both fried and hot. Cheese deals with cheese balls, cottage cheese (homemade!!), mac and cheese and Welsh rarebit. Cold Desserts delves into pudding, tapioca, heavenly hash, stewed fruit, compotes and trifles. Omelets, souffles, timbales and  Scotch Eggs are discussed in the Egg section, while Fish gives us salmon croquettes and various methods to prepare fish along with instruction on fileting your catch.

Frozen Desserts offers bombes, puddings, ice cream & sherbets, souffles, parfaits, mousse and frappes. Hot Desserts heads in the opposite direction with more pudding recipes (including a simple bread pudding), breads, meringues, scalloped apples, a few more souffles and something named a Cherry Roly Poly. There is a chapter on invalid cookery (common in most cookbooks of the era) filled with light and bland dishes ~ gruel, rice water, pudding & custards, soft egg recipes and many variation of "flavored" water (milk, egg and apple).

Meats and Poultry is filled with recipes using veal, (cutlets) chicken (fried, creamed, etc) beef (roasted and loaf), hot dogs (frankfurters), duck, ham, turkey (roasted & croquettes), ham, pork loin, mutton, sausages, rabbit, sweetbreads, goose (roasted) and lamb (lamb's HEAD with a side of liver and tongue). Meat and Fish Sauces include bechamel, tartare, brown mushroom and hollandaise. In Pastry and Pies we cover pies of all varieties including cream , lemon, apple, pumpkin, a mincemeat without intoxicants and a few ideas on making pie crusts. Sandwich and Canapes gives us an onion sandwich as well as chicken with celery, plus caviar canapes.

Salads is filled with many options ~ fruit, salmon, Bavarian, white grape, Waldorf,  egg & lobster (need to try!), spinach, cauliflower, sweetbread, potato and a few dressing recipes. Shellfish offers suggestions on preparing lobster, clams, oysters, shrimp, crab and scallops, while Soups gives takes on consomme, broths, chowders, purees and bisque. The last chapter focuses on Vegetables with the usual array of dishes and ingredients, plus serving suggestions for turnips and parsnips.

A Few More February Purchases ~ Baker's Dozen and 100 Fresh Salads

The Baker's Dozen Cookbook, published in 2001.  Filled with 135 recipes from the eponymous group (which actually consists of 400+ members) that have been tested, perfected and narrowed down to the best recipe by group members. Not all members are bakers, some are food writers, chefs or otherwise employed in the food industry. Besides the baking - members have taken field trips (all in the San Francisco area) to chocolate suppliers, a sugar factory and dairies.

We begin with the basics ~ with extensive information on chocolate, including types, how to buy & store and melt, similar wisdom is imparted on eggs, fats, flours, leavening, nuts, slats and sugar. There is a glossary on tools used: ovens, small appliances, pots & pans, measuring equipment, plus gadgets (my favorite) like zesters, spatulas, pie weights, scrapers, baking stones or mats and finally pastry bags and tips.

The recipes start with the Basics of Cake, with a plethora of useful hints and tips at the start of the chapter covering techniques for mixing butter, foam-based cakes and cooling and storing cakes. The cakes in this chapter include yellow, chocolate, a peanut butter layer cake, classic genoise, spongecake (with MANY variations) and angel food cake. Cakes for Families and Friends are sweets for special occasions, and among many of the yummy options are triple chocolate, dried cherry and almond, hazelnut with a chocolate rum glaze, chocolate raspberry, a caramel ice cream roll, Gateau Victoire and a Queen of Sheba torte. At the start of the chapter are cake decorating tips using frosting, pastry bags or parchment cones.

Next up (chapter three) brings us into the world of Sweet and Savory Pies with recipes for bourbon pecan, toasted coconut custard, key lime, cranberry chess, banana creme, lemon meringue, apple mincemeat and cinnamon apple. Savory is represented by a spinach, feta & ricotta dish. There are recipes for FIVE different crusts, tips on thickeners and rolling and mixing dough. Similar to chapter three - up next are Tarts to Tempt again with five different types of dough, plus recipes for nectarine galette, plum Frangipani, chocolate tartlets and a potato and mushroom tart.

Moving on,  there are crisps, cobblers, grunts, apple pandowdy, baked fruits and Apple Brown Betty in the Harvest of Fruits Desserts, while Cookie Collection showcases biscotti, macaroons, brownies, the ubiquitous chocolate chip, ginger spice, lemon stars and shortbread. There are muffins (blueberry and raisin bran) plus biscuits, scones, corn bread, ginger bread and buttermilk doughnuts in chapter seven and Yeast and Flatbreads are the subject of chapter eight. In addition to the recipes, there tips and hints about yeast, kneading and the 1st & 2nd rise. Some of the bread recipes include white sandwich, brioche, whole wheat, multi-grain, baguettes, sourdough, rye, pits, dinner rolls, focaccia and pretzels.

In Custards & Other Egg Based Desserts, there are recipes for bread pudding, a coffee creme brulee, chocolate Burdini, Sabayon, souffles, cream puff with lemon and cheesecake. We end with Finishing touches and recipes for frosting, glazes, ganache, pastry cream, a whipped cream topping, creme Anglaise, caramel sauce and lemon curd.

100 Best Fresh Salads, published in 2010. Picked up this little gem while shopping at Aldi. Great bargain for the low price of just $2.99! The author wants us to think beyond summer, for instance a hearty salad could be a meal during the winter months or any time of the year for that matter. There are classic recipes and new ideas to capture the flavors of cuisine from around the world. Also it helps to bear in mind that salads are great for fulfilling daily requirements for fruits and vegetables or they may be used as an accompaniments to meals.  There is a short introductory chapter on greens - both old and "new" with photos and taste profiles, some of the unusual greens include arugula, mache and mesclun.

We kick start the recipes with a chapter on Sunshine salads (salads made with vegetables) and some of the offerings shown are Cesar, Greek, red & green (beans & spinach), roasted garlic, sweet potato, eggplant, plus a few "non" green salads made with fava beans and a Thai noodle. The Hearty Salads chapter follows and features more "meal" type salads with a Waldorf summer chicken salad, chef salad, beef nicoise, roast beef salad, and salads topped with chicken lover or prosciutto, sausage, broiled lamb, roast duck, chorizo and pumpkin.

Fish and seafood are covered in the chapter titled "Sparkling"  which offers several variations on tuna salad, another Nicoise, coconut shrimp with cucumber, salmon or shrimp with avocado, a yummy lobster salad, plus shrimp & rice and salads topped with anchovies or mussels. The classic shrimp cocktail makes an appearance in this section.

The fourth and final chapter, Health Boosting, is all about energizing salads ~ wild rice with cukes and orange, chick peas & tomatoes, fennel with orange (very popular ingredient in this book), plus salads made with sprouts, lentils, succotash, beans (three bean!!), tabbouleh, noodles or tofu, roasted veggies and fruit (figs and watermelon).

February Thrifty - Week 3 #4 ~ Sauces and Salsa

Sauces & Salsa, published in 2004. Over 175 recipes and cooking ideas revolving around sauces for every cooking occasion.The book starts out with general information ~ ingredients for sauces with tips on how to store and select flour, fats, butter/spreads, oils, etc. There is also advice on common sauces: hot pepper, mustard, pesto, oyster sauce, shoyu, vinegar, coconut milk/cream, herbs & spices, extracts & flower waters, plus utilizing dairy and eggs, and a bit of useful knowledge on various equipments and utensils. The basic recipes appear first ~ stocks made from beef, fish, chicken and veggies ~ followed by a step by step guide on making a bouquet garni, a flour based roux (or an egg variation) and troubleshooting tips. There are more basic recipes for gravy, salsa, tomato sauce, savory butters, sweet or savory egg sauces, marinades & dressings, plus a few presentation ideas for dessert sauces.

The second chapter delves into more Classic Sauces with recipes for Bechamel, lemon with tarragon, espagnole sauce, chasseur (mushroom & wine), Hollandaise, pesto, a rich tomato, plus one or two BBQ sauces, applesauce, mint sauce, cranberry sauce and horseradish.

In chapter three, Sauces for Pasta Dishes are discussed along with recipes for pasta dough, carbonara with spaghetti, an Italian plum tomato ravioli,, cannoli with 2 sauces options, Gorgonzola with gnocchi, spinach with shells, shrimp with Vodka, smoke salmon & cream with Penne, plus a few familiar classics like clam and tomato sauce  or butter & herb. Chapter four is all about Sauces for Meat Dishes including an avocado with lemon chicken,  Marsala turkey, chili nectarine relish & pork chops, an orange sage sauce for pork and a pot roast with gravy.

Moving along, the next chapter is loaded with Sauces for Fish ~ parsley, orange & caper, dill & mustard, orange butter sauce, the ever popular lemon & chive and a Tahini for baked fish. Not to fear there are sauces for Vegetarian dishes featuring citrus, mustard, wild mushrooms and peanuts as ingredients.

For the Salsa chapter - there are numerous recipes including Verde, pesto, chile & coconut, a fiery citrus, plantain, corn, mixed melons and one I have actually eaten before - mango and red onion. Dips range from basil & lemon mayo, blue cheese (and variations), thousand island, guacamole, eggplant, hummus, satay and tzatziki. Nearing the final stretch are Relish & Chutneys made from nectarines, cranberries & orange, papaya & lemon, plus a few novelty dishes ~ spicy corn, bloody Marys and a Christmas chutney made with mango, pineapple and mint.

Dressing and Marinades is filled with a yummy recipe for a lime, avocado & cilantro chicken salad, plus marinades galore: ginger & lime, summer herb, spicy yogurt,  and for lamb a choice between lavender balsamic or lemon and rosemary. Finally we arrive at the last chapter - Sauces for Sweet Dishes with a butterscotch for waffles, followed by hot plum, toffee, custards, a few fruit sauces (banana, berry mix, etc), Mexican hot fudge, sabayon, chocolate (of course!) and maple yogurt.

February Thrifty - Week 3 #3 ~ Cooking with Costco and Blueberry Hill

Cooking in Style - The Costco Way, published in 2006.  All the dishes utilize Costco items with recipes  contributed by various product distributors for Costco, plus 10 chef dishes from Ina Garten, Paula Deen and Mario Batali.  This is the 5th cookbook from Costco, books are distributed for free - usually during the holiday season.

The recipes start with Breakfast ~ of course many of the dishes are egg based, but there are also a few options for casseroles, quiche, tarts, French toast (including a yummy golden apple). breakfast crepes - filled with fruit, pancakes and a Monte Cristo.  For Appetizers, there are salsas, dips, bruschetta, ravioli and lettuce wraps, while Soups & Salads features lots of leafy green, fruit, pasta and bread options and an intriguing Apple Chicken salad, with chowders and gazpacho for soup selections.

Sides offers the usual vegetables, plus chutney, risotto, salsas and a savory bread pudding. The Chef's Choice chapter features recipes contributed by the aforementioned chefs, most are entrees, but there are also sides and desserts. Some of the offerings include rack of lamb, chicken dishes, prime beef, pasta, stews, schnitzel, kebabs, seafood (shrimp teriyaki anyone?, plus lobster and king crab legs). In the Entrees section we continue with more main meals ~ tenderloin (beef & pork), steak, meatloaf, chops, lots of turkey and chicken dishes - many of them of the stuffed variety, seafood (talapia, cod, salmon, flounder, trout, catfish, scallops, crab & shrimp), plus salad entrees, sandwiches, tacos and wraps.

One of the last chapters is Desserts with many a sweet confection ~ cheesecake, pies & tarts, cakes, brownies, fudge, cookies & bars, pudding, muffins & bread (churros with dipping chocolate!!) and a few lighter options made with fruit (pizza, parfait and trifle). The last section is Beverages - the shortest chapter in the book - with a few recipes for punch and coffee drinks.

Blueberry Hill Menu Cookbook, published in 1963.  The second cookbook offering from Blueberry Hill, a farm and restaurant in Vermont. The recipes and instructions are written in a conversational style (a popular feature of the first book)  and include prep notes and timetables for preparing each meal. There are a total of 24 menus - two for each month (a party menu and a family menu) featuring seasonal ingredients, plus lots of ideas for leftovers.  Each menu offers a few choices for entrees, plus appetizers, sides, soup or salad, bread, beverage and dessert selections.

For January, the Party menu involves an Eggnog Party with eggnog for the grown-ups and ice cream floats for the kiddies, ham is one of the listed entrees with cake for dessert, the Family menu has a German theme with cabbage, sauerbraten  and rhubarb jell. February's party menu is For the Ladies, featuring risotto with shrimp, biscuits, salad and a Swiss chocolate brick for dessert (typical ladies lunch - a light meal followed by a heavenly dessert that's the real highlight of the day)while the Family menu has popover chicken, kale with bacon. corn and apple pie with a cheese crust. March's Party menu offers us melon with prosciutto, zucchini, endive salad, and lemon rice pudding, with the focus of the Family menu on pork chops, accompanied by potatoes, beets, and consomme with fresh fruit for dessert.

In April's Party menu we celebrate the arrival of Spring with lamb, mushrooms, Brussels sprouts, spinach salad and chocolate mousse. The Family menu for the month has a hamburger pie as an entree option with pineapple cubes &grenadine or homemade ice cream sandwiches for dessert. May brings glazed orange ducklings with wild rice, a chicory & watercress salad and coffee cream torte for the party portion, while the Family section has a lasagne entree with dandelion salad, plus a rhubarb meringue pie. The June Party menu goes fancy with a caviar mousse, Chinese steamed lobster, mushroom & barely casserole and strawberry shortcake, while fresh produce and seafood highlight the family menu ~ swordfish kebabs, fresh peas, zucchini, ending with a pineapple salad bowl for dessert.

A French soiree is the topic of the July Party menu with smoked beef tongue a la orange and curried Vichyssoise as blueberries rule the Family menu with cobblers, pancakes, scones, muffins and shrubs. A wedding is the subject of the August Party menu ~ poached salmon with dill, a Greek salad, fruit compote and take home Canadian wedding cakes while the Family menu features a chilled summer soup, London Broil, husk roasted corn on the cob and white cake. For September there are lamb squares or Lobster Cantonese for the main meal and preserved kumquats for dessert (Party menu) or calves livers, creamed potatoes, potato rolls and Scandinavian spice cake for the Family menu.

For October, the Party menu offers French onion soup, veal, bread, pilafs and the Family section has cider, pork roast with sauerkraut, cranberry bread and lemon pie. November invokes a few holiday menus for both the Party and Family menus ~ some of the offerings include cream of chestnut soup, 2 turkeys with 2 stuffing choices, baked pumpkin casserole, cranberry chutney, sweet potatoes with broiled oranges and for dessert ~ a frosted grapes and cheese tray or mince pie. For the last set of menus - the Party section is dedicated to a winter brunch with caviar rings, scrambled eggs with sour cream, brioche, and oyster bisque, while Family fixings are a typical New England farm supper of vegetable soup, Boston baked beans, ham and orange pie.
The last few pages list the recipes that are freezer friendly.