April Thrifty Week #3 ~ Southern Elegance and Traditions

Southern Elegance, published in 1987. All recipes were complied by the Junior League of Gaston, North Carolina. A brief chapter with menus starts us off,  with some of the options including a bridal brunch, an after theater supper, an Easter egg hunt, a funeral luncheon, an oyster roast, Octoberfest and a supper club dinner.

The recipes begin with Down Home Cookin' (aka Good Ole Southern Recipes) with oyster stew, cheese grits, Brunswick stew, BBQ chicken (or ribs), fried okra, biscuits, pound cake, lane cake, garlic pickles and a Persimmon pudding, while Tasties is all about appetizers ~ almond stuffed dates, bacon roll-ups, caviar mousse, shrimp (pickled, on toast or in a ball) plus the usual dips, pate, spreads and mini sandwiches. Toddies are beverages which range from coffee infused options, ciders, eggnog, punches (including the every popular Artillery) , mint cups or juleps and a vast array that utilize alcohol,  for example a Between The Sheets is made with rum, brandy, triple sec and lemon juice.

Soups and Stews offers borscht, she crab soup, chowders, crab stew and gumbos, with Greens & Fixins focusing on an array of salads. There are many congealed choices, plus cucumber aspic, pasta & rice selections, other molded salads, slaw and of course dishes made with veggies, greens, chicken and fruit. Heartier fare is on deck in Main Courses, which features filet mignon, tenderloin, pot roast & brisket, sukiyaki, moussaka, several pasta dishes, poultry & game (3 ways to prepare dove) and a Low Country seafood boil.

Meanwhile, Side Dishes pitches fruit, rice and vegetables in various incarnations (scalloped, baked, or in a casserole or compote), with Eggs & Cheese covering breakfast casseroles, quiche, souffles and Swiss eggs. Breads is filled with muffins, coffee cakes, rolls, cornbread, pancakes and a Moravian cake.

In Pickles, Relishes & Sundries, we tackle BBQ sauce, marinades, giblet gravy, pickled beets, butters, jam and chutney. Bringing up the rear is Sweets, with cakes (Austrian Chocolate Ecstasy), pies & tarts, cookies & brownies, cobblers & crisps, puddings, candy (fudge and toffee) and cheesecake (made with whiskey!).

Southern Traditions, published in 1997. The recipes were gathered from seven generations of the Crenshaw family, with the first 20 pages of the book detailing the family's history, followed by a short essay on plantation cooking and kitchens.

Of course Appetizers starts off the recipes with cheese straws, buttermilk pecan chicken fingers, bacon biscuit balls, spreads and dips. In Salad and Dressings there are dishes made with cornbread, chicken, potatoes, various meats or veggies, plus couscous, aspic or fruit such as the Heavenly Hash, a concoction of fruit cocktail, gelatin, lemon juice creams cheese and mayo.  Chapter three is all about Breads including a recipe for 1825 Tavern biscuits (old family receipt), plus biscuits made with crackling, cheese, peanuts and ginger. There are also sweet potato or corn breads, Indian muffins, spoon bread, hoe cakes, corn fritters, batter cakes, rolls and the usual breads made with carrot, bananas or pears.

Cheese & Egg Dishes offers strata, souffles, cheese pudding, omelets and quiche, while Soups & Gumbos is filled with all manner of soup ~ beef, fried okra, turkey bone, chicken, collard green, pea and camp stew. Pork dishes include fritters & croquettes, chops, casseroles, meat (or should that be pork?) loaf, ribs, roasts and scrapple.

Moving onto Chicken, a few choices include casseroles, lots of fried variations,  chicken with dumplings or almonds, in a loaf or the infamous pressed chicken. A few of the Beef and Lamb offerings are steaks, stroganoff, beef burgundy, kabobs, bakes & casseroles, chili, lasagna, leg of lamb and mutton stew, while Game gives us dishes comprised of venison, rabbit, squirrel, pigeons, quail, possum and rattlesnake.

Some of the varieties of Fish and Seafood are perch, snapper and oyster made into casseroles, curries , etouffee,or served with grits. Meat Sauces & Gravies consisting of BBQ, mushroom, brown and catsup. Vegetables and Sides has options ranging from casseroles & bakes to fritters and souffles, plus dressings & stuffing featuring an array of ingredients (beans, corn, collards, rice, grits, potatoes and squash) with a few of the usual Southern dishes of curried fruit, hopping John and fried green tomatoes.

Up next are the sweets, beginning with Cakes and Icings ~ there are pound cakes (made with sour cream, cream cheese, eggnog or wine), a Lady Baltimore cake, red velvet, pecan, blackberry or blueberry cakes, a Robert E. Lee Cake, the even popular 1-2-3-4 cake, sponge cakes, fruit cakes, mocha cakes and icings comprised of caramel, divinity, pineapple and an eggnog whiskey sauce. If you prefer Cookies & Candies, options include brownies, fig cookies, macaroons, doughnuts, gingerbread, tea cakes, pralines, fudge, caramel or divinity.

The last of the desserts are Pies, Puddings & Other Desserts with a multitude of pies (strawberry, pecan, fig, scuppernog, shoo-fly, buttermilk, peach, sweet potato or green tomato), custards, ice creams, puddings (banana, pecan, bread, fig, persimmon) and a Charlotte Russe. Pickles & Preserves pitches BBQ sauce, chow chow, relishes, brandied peaches, jelly, jams & marmalade (made from corncobs, kudzu blossoms, quince or rose petals) and we end with Beverages ~ wines (scuppernog or muscadine), punches, ciders, eggnog, sangria and homemade ginger ale.

April Thrifty Week #2 & #3 ~ Southern Living Cook-Off and Potluck

Southern Living Cook-Off Cookbook, published in 2004. The 434 recipes were selected from over 34,000 entries!

Starting us off is Taste of the South which mixes creativity and new twists on classic Southern fare. The grand prize winner ($100,000) has the first recipe - "Southern Fried Stuffed Chicken with Gravy", followed by smoked Gouda cheese grits, praline carrot cake, a pimento cheese bacon burger, Monte Cristo pancakes, plus dips, sandwiches, soups & salads, many chicken dishes and in the cake section - a Holiday Ambrosia cake. Next up is Simple & Scrumptious Entrees, filled with briskets, beef rolls, lamb chops and burgers, lots of pork and chicken dishes including the prize  winning "Melt in Mouth Braised and Barbequed Chicken", pasta options, and a wide variety of seafood choices, with a yummy sounding entree titled "Scallops with Sweet Tea Chili Sauce". 

One Dish Wonders isn't just limited to casseroles, there are tarts, enchiladas, pot roast, skillet meals, quiche, stews & chili, roasted chicken and lots of salads with mainly Asian themes. Kids Love It dishes out kid friendly food ~ granola, chicken crunchies, milkshakes, doughnuts, muffins, waffles, burgers & sandwiches, tacos, a few desserts and another prize winning entry, Tex Mex Egg Rolls. 

The final chapter is Desserts and is filled with many a mouth watering confection, from pies & tarts, cakes, cookies, a Bundt cake or two, pound cakes, torts  and few that I might try tackling in the near future: Cream Cheese Flan, Mango Upside Down Ginger Bread Cake and Chocolate Peanut Butter Cheesecake.

The Potluck Cookbook, published in 2010. Filled with over 200 recipes!

Boastful Beginnings offers up chicken wings, nuts, snack mixes, dips, salsa & hummus, fondue, stuffed mushrooms, tequila shrimp, chicken fingers and meatballs, while Favorite Poultry is filled with bakes & stratas, casseroles, lasagne, turnovers, enchiladas, plus chicken & pasta or chicken and wild rice salads.

Meat Dishes include hamburger pie, casseroles, stuffed cabbage rolls, moussaka,  chili, tacos, sandwiches and lasagne (again!). In Seafood Entrees we are given salads, casseroles, chowders,   a baked shrimp curry, lobster rolls and crab wraps.

For Essential Sides, a few of the dishes include a marinated vegetable salad, an apple & rice salad, deviled eggs, plus roasted veggies, gratins & pilafs, potato salads and bread sticks. Lastly, Most Requested Desserts contains bars & brownies, cookies, cheesecakes, cobblers & crisps, and cakes ~ with a crunchy caramel apple and Banana Split cake standing out from the crowd

 

April Thrifty Week#2 ~ Deen Brothers and Emeril (again!)

The Deen Brothers:Take it Easy, published in  2009.  Over 125 Southern inspired recipes that are quick and easy to prepare!

We begin with Meat  ~ cheeseburger casserole, 5 layer taco beef pie, pork chops (3 ways), and a glazed London broil with salad, then move on to Poultry which offers pesto chicken with cherry tomatoes, stir fries, turkey scallopini, mayonnaise chicken breasts,  plus fried, baked and roasted dishes. In Fish, there are shrimps with grits, plus numerous ways to prepare salmon, talapia and tuna (jerked, braised, sauteed, etc.).

Grilling gives us burgers, sausages, pork chops, chicken and seafood cooked over coals, while Pasta has spaghetti, casseroles, chicken scampi, mac& cheese and many baked options. Crock Pot Cooking  is filled with chili, stews, pot roast, plus chicken with dumplings, and Salad as a Main Course features Asian beef noodle, sausage & potato, orange chicken, chicken with rice and several pasta choices.

For Kid Food a few of the offering include beef fingers, chicken nuggets, catfish fish sticks, biscuit pizzas, grilled cheese and pan fried PBJ's. Lastly in No Fuss Desserts, there is strawberry shortcake, a yummy sounding brownie raspberry truffle, cherries jubilee, peach parfaits, banana pudding and blackberry cream pie.

Prime Time Emeril, published in 2001.  In this book, there are 150+ recipes which have been previously prepared on various TV shows hosted by Emeril. Each chapter is also filled with techniques and tips for preparing the dishes.

The first chapter, Basics, is filled with stocks (including fish and shrimp), creole seasoning, pizza dough, roasted garlic puree, duck confit, perfect rice and homemade tasso. Starters offers up egg rolls, an onion tart, singing shrimp, crab meat timables, shrimp summer rolls and duck empanadas, while Soups consist of a seafood chorizo gumbo, corn & crab bisque, Portuguese bean with chicken and bacon, cold cucumber, cold asparagus and sweet potato and duck. Salads include crab meat, roasted veggie, fried crawfish and salmon with caramelized red ruby grapefruit.

Moving on to Pasta & Rice a few of the options are fettuccine with bacon and peas, wild rice pecan dressing, lasagne, shrimp & saffron risotto, ziti and Mardi Gras jambalaya, whereas Emerilism's include BBQ oysters, tuna of love, calamari, lobster domes, chicken drumettes and onion and foie gras bread pudding. Ya'll Southern delves into chile scrambled eggs, cheddar cheese hush puppies, crawfish and corn cakes and BBQ fruit.

Fall River Memories harkens back to Emeril's hometown in Massachusetts with dishes like Portuguese kale & clam soup, rice and salt cod salad, chorizo pizza, stewed chicken and Madeira braised short ribs, while in Fish Market we are given the choice of vodka and citrus cured salmon, pan fried catfish, prosciutto wrapped halibut and roast flounder. From the Barnyard explores poultry with a garlic rosemary roasted chicken, turkey chili, apricot glazed Cornish hens, fried quail, duck & sausage etouffee and tangerine glazed roasted chicken.

Pork Fat includes ham croquettes, Creole fried pork chops and baby back ribs, while the chapter titled Macho Meats digs into rabbit stew, venison & sausage cassoulet, veal chops, BBQ beef brisket and pot roast. Vegetables encompass caponata, drunken hominy, a cabbage & potato bake, plus an apple & potato gratin.

A few of the Breads recipes include olive& garlic pretzels, chocolate bread, croutons, flat bread and cornbread. Desserts comprise the final chapter with many standout recipes ~ a Mississippi mud cake, pumpkin cheesecake, chocolate praline pie to name a few, plus biscotti, shoo fly pie, banana beignets, pralines and a cherry and white chocolate bread pudding (that I WILL be making!)

Last of My March Purchases + One from April ~ Maida Heatter's Chocolate Desserts and Japanese Cooking

Maida Heatters's Book of Great Chocolate Desserts, published in 1980. Another great book by the doyenne of baking - and it's ALL about the chocolate! We start with a few introductory notes on the two types of chocolate ~ unsweetened and sweet ~ with a list of suppliers and brand names for each, then a few tips on ingredients, equipment and techniques.

Up first are Cakes which are divided into several sub-categories, the first being without or almost without flour and consist of  a rum chocolate dessert, Hungarian Rhapsody, torte souffle au chocolat, and a French Chocolate Viennese torte. The next set of cakes profiled are layer cakes with fillings & icings and include a St. Louis chocolate layer, a black cherry torte, a fudge cake, Chocolate Merry Go Round cake, and  an FBI chocolate layer cake that was a favorite of J. Edgar Hoover. In the chocolate cakes with fruit section, we have a sour cherry chocolate torte, chocolate pumpkin cake and a chocolate applesauce cake, while old fashioned cakes without icing offers up an 86 proof chocolate cake (made with bourbon and coffee), angel food or chiffon cakes and gingerbread. There are loaf cakes (orange-chocolate, sour cream or chocolate tea bread) and cheesecakes (mocha velvet, amaretto and chocolate marble) to round out the chapter.

There are Cookies galore ~ crisp toffee bars, macaroons, cowboy (a personal favorite), scotch shortbread, wafers & checkerboards, Florentines, spritz, oatmeal and brownies (honey, spice, ginger and whole wheat), while Pastries offers the famous Serendipity dessert, eclairs, madelines, profiteroles and pies (pecan, fudge and chiffon).

Cold and Hot Desserts delves into pots de chocolat, custards, charlottes, souffles, prune whip, the Harlequin (amaretto, coffee and cream), ice cream ( a very yummy chocolate chip cognac coffee), sherbet and mousses (Toblerone milk chocolate or chocolate) and Russian mud pie. Other Desserts include confections: fudge, rocky roads, fondue, truffles, chocolate covered strawberries, plus drinks: shakes and 19 drinks made with homemade chocolate syrup. There are also sauces (hot fudge, French chocolate and rum mocha) and chocolate decorations ~ curls, leaves, shavings and cigarettes.

The last chapter of Bonus Recipes are nine favorites from other books by Ms Heatter, a few notables are the Queen Mother's cake, black bottom pie, coffee butter crunch pie, mushroom meringues and chocolate peanut crescents.

Japanese Cooking - A Simple Art, published in 1980.  Over 500 pages filled with 220 recipes and 510 illustrations offering a concise but comprehensive overview of Japanese cuisine. There are two sections, the first section encompasses 20 chapters and consists of lessons, basic Japanese cooking techniques and types of prepared foods with basic recipes. Part two is filled with 130 selected additional recipes.

We begin with 17 color plates of fish, vegetables, ingredients (sauces, rice, noodles, shoyu, etc.), four typical meals for each season, tofu, rice dishes including sushi, plus fried and skewered dishes (kebabs and tempura), followed by menus for a typical Japanese meal, details on ingredients and illustrations of utensils used in the recipes. Helpful hints (including sketches) touch on selecting and cutting fish, chicken and vegetables, making Dashi (stock), slicing and serving sashimi (plus recipes for dipping sauces ~ sesame soy, plum soy and ponzu).

Continuing on with more techniques (and recipes), grilling and pan frying introduces yakitori, plus sauces (teriyaki among others), steaming (custard), simmering (shrimp or fish) and deep frying (tempura). In Japanese salads, there are 25+ dressings, including spinach with sesame, with one pot cooking we are treated to shabu shabu and chicken or fish pots, and the sushi section provides numerous choices of nigiri or nori rolls. The final chapter in part one is filled with information only (no recipes) on tea and sake.

Moving onto part two, we begin with Soups (beaten egg, green onion & tuna and chunky vegetable, followed by Sashimi (chicken, beef or fish) , then Grilled and Pan Fried dishes ~salt grilled clams, butter fried clams, stuffed foil baked salmon, grilled squid, steak teriyaki, grilled eggplant and teppan yaki.  Steamed Dishes consists of sea bream with buckwheat noodles or chesnuts,sake steamed abalone, braised pork and tortoise shell tofu, while Deep Fried Dishes focuses on crab, shrimp or chicken patties, crab & tofu balls and tea whisked eggplant.

For Salads we are treated to green beans & sesame seeds, a 5 color salad, abalone & kiwi and soused spinach, and One Pot Dishes delves into oyster stew and a cod & cabbage casserole. Rice Dishes pitches rice balls, eggs & rice and rice with greens, with Sweets presenting candied chestnuts, red bean jelly and cherry blossom mochi. The last chapter is filled with Miscellaneous fare ~ plum liqueur and kamaboko (fish cake) slices.

 

March Shopping ~ Week#5/#1 ~ Easy Entertaining and Italian Comfort Food

Scotto Family-Italian Comfort Food, published in 2005.  All recipes originate from Fresco by Scotto, a family owned restaurant which opened in New York City in 1993.In addition to the recipes, there are many luscious photos of food, stories and anecdotes.

Soups & Appetizers begin our food journey with chilled minestrone, five bean soup, a marinated seafood salad, polenta, grilled pizza Margherita, and potato & zucchini chips. In Salads & Sandwiches, the offerings include pasta (caprese style), tuna & rice, panzanella and meatball, plus a fried oyster sandwich, soft shell crab ciabattini, and salads composed of roasted pumpkin, string beans or potatoes.

Pasta is a large chapter (but of course!) with spaghetti pie, truffle & red beet ravioli, risotto (several varieties), shrimp & calamari, a few pestos, and lasagne with braised beef & roasted pumpkin, followed by Entrees which features an eggplant & zucchini pie, scampi, crab cakes, pistachio crusted cod, chicken cacciatore, lamb - roasted, shanks & rack, veal osso buco and scallopini.

Sides consist of couscous, risotto cakes, lentil salad and potatoes, and we end with Desserts ~ struffoli, tiramisu, raspberry-mascarpone tart, rice pudding, a trifle, brownies, cupcakes an orange bundt cake and ricotta fritters.

Williams Sonoma Easy Entertaining, published in 2006.  The 10 chapters in the book offer complete menus for various entertaining occasions with 45 recipes in total. The first few pages discuss hints for simple entertaining with style, along with shopping tips, general supplies & pantry items and setting the mood/table. At the beginning of each chapter, there are work/prep plans, plus tips and shopping notes for each menu presented.

The first set of menus revolve around a Morning theme ~ with the first being a Casual Breakfast with fruit skewers, toasted brioche and baked egg ramekins. Up next is the Brunch Buffet consisting of peach nectar spritzers, smoke salmon with herbed cream cheese and apple cake.

Moving onto the Afternoon, up first is an Elegant Lunch ~ broccoli/leek soup and chicken salad with sherry dressing, followed by a Backyard BBQ featuring vanilla lemon coolers, grilled sausages with mushrooms & onions and a pasta salad with grilled vegetables. We end with the Sandwich Picnic which offers a broccoli slaw, focaccia with eggplant spread, artichoke & white bean salad and baguettes with ham and cheese.

The final set of menus are suited for the Evening, beginning with Dinner Party which presents prosecco, a charcuterie plate, endive & watercress salad and roasted halibut. Cocktail Party gives us martinis, citrus & mint cocktails, feta cubes, stuffed olives and yummy looking grilled pesto shrimp skewers.  A Celebratory Buffet includes shrimp & green onion spread, roasted pork loin and a potato & cheddar gratin, while the Midweek Dinner offers campari/orange cocktails, baked gnocchi, mache & escarole salad and frozen tiramisu. The very last menu centers around a Wine and Cheese party with an artisanal cheese board and an almond & date spread.

March Shopping ~ Week#4/#3 ~ Cook & Gardner and Chocolate Arts

The Cook and the Gardener, published in 1999. A year of recipes from the French countryside The author spent one year working as a cook in a 17th century chateau in Burgundy, France. There are over 240 recipes arranged by season and a sweet introduction detailing the people who work at the estate, the lush gardens and numerous buildings on the vast acreage.

We start with Spring and a few basics: stock, bouquet garni, doughs, pie crusts, and a simple bread starter. There are short essays on onions, shallots and garlic, along with tips on buying, storing and preparation. The first month of recipes is March with chicken in a pot, potato & watercress salad, a confit of onions & red wine, onion soup and for dessert, a jam crostata.  For April, the offerings include pork rillettes, braised chicken, lettuce watercress soup, potato chervil tart and rhubarb preserves. May dishes tempt with a rabbit terrine, braised lamb, sweet glazed carrots, cool pea & potato salad and oregano breadsticks.

Summer is the next season highlighted ~ basics include pistou, vinaigrette, mayonnaise, green beans, jellies & jams, cassis and canning instructions for tomatoes, peaches and plums. June gives us Cornish hens, sauteed duck, marinated artichoke salad, a pea & relish salad, lavender sorbet and raspberry ice cream. In July, we are given the option of skewered beef, striped bass & fennel, zucchini-lemon soup, baby potatoes in hazelnut oil, sweet pea soup and a currant gooseberry tart. The offerings for August include grilled lamb chops, pork tenderloin with peaches, corn & cilantro salad, a cool tomato& mint soup and plum tartlets.

Autumn basics consist of preserves, stock, persimmons and two recipes for horseradish sauce. For September there is sage roasted beef with horseradish, roast duck, beef soup with orange, mushroom & ricotta salad, peach cream soup and honey-thyme ice cream. October offerings range from pork with apple thyme chutney, cod with bay leaf, pheasant with sorrel, beets with raspberry vinegar and a pear and almond tart. In November, thee is a white sausage with turnips, braised chicken with olives & bay leaves, pumpkin soup, carrot & ginger salad, horseradish mashed potatoes and walnut cake.

For the Winter basics there are tips for storing potatoes and a recipe for creme fraiche.  The month of December delivers oysters, steaks, leg of lamb, warm escarole salad, red cabbage confit, chestnut soup and walnut biscotti, while January offers duck & sausage stew, veal chops, winter leeks, Brussels sprouts with apples, pancetta-rosemary rolls and iced preserved peaches. The last month, February, has rabbit with prunes, chicken, ham hock soup, two salads made with lambs lettuce, a potato gallette,  herb pilaf, spinach soup and a dark chocolate raspberry souffle.

Chocolate Arts, published in 1995. The recipes were collected from painters, performers, musicians, poets and volunteers at the Chocolate Church Arts Center in Bath, Maine. The center opened in 1977 and serves as a workshop and performance space for children. At the start of the book there is a quick bit of information on chocolate ~ types, ways to melt, storing and decorating suggestions. Of course as the title suggests, ALL the recipes contain chocolate!

In Breads & Breakfast, there are scones, waffles, coffee cake and a chocolate gingerbread cake, while Cakes is filled with many yummy treats: black bottom cupcakes, chocolate-cola cake, pound cake, mud cake, chocolate banana cake, rum & chocolate cake, pudding cakes and a chocolate log cake. Candy Confections offers bourbon balls, fudge, turtles, candied orange peel, truffles, cashew clusters and chocolate dipped strawberries leaving Brownies & Bars to amaze with mound bars, chocolate raspberry truffles, mint sticks, old Henry bars, Kahlua brownies (or blondies) and toffee bars (made with brown sugar, oats, corn sugar, chocolate & peanut butter.

For Cookies, there is biscotti, macaroons, meringues, Mandelbrot and chocolate pecan and a few of the dishes in the Miscellaneous chapter include chili with chocolate, mole, fondue and steamed pudding. Some of the Drink recipes are almond mocha, frappes, an ice cream soda and syrup, with Extravaganzas delivers a truffle cake, sacher torte, black forest cherry cake, gateau Dacquoise (an 8 egg cake with almonds) and a chocolate rum cake with butter cream filling.

Frozen Chocolate treats include lady fingers, bombe, Charlottes, sorbets, souffles and mousse,  with similiar offerings in the Mousses, Puddings &  Souffles section, plus pots de creme, creme brulee, zabaglione and bread pudding. We end with Pies, Pastries and Cheesecakes with numerous cheesecake options ( caramel pecan, brownie marble), plus pie (!!) (French silk, creme de menthe and fudge pecan and lastly a black-eyed Susan tart.

March Shopping ~ Week#4/#2 ~ Cezanne and San Francisco

Cezanne and the Provencal Table, published in 1995. Bought this book for the beautiful reproductions of Cezanne's works of art that are scattered among the pages. There are recipes too, 50 in total. The first few chapters discuss the four different dwellings in which Cezanne resided in Provence. Each location is lovingly described and is filled with details of the artist's time spent in each locale. The recipes follow....

Soups include garlic, wheat and bacon, while Starters & Appetizers offers a mushroom omelet, fried sardines, pork liver parcels and croquettes made from cod and potatoes. For entrees, a few of the selections include fish soup, braised mutton, and meals made guinea fowl, lamb, duck and rabbit.

Vegetables feature spinach with snails, eggplant & potato salad and a vegetable gratin, while in Desserts there are sweet fritters, flan, bitter orange wine, blancmange, almond cake and almond croissants. The final chapter of recipes is Stocks & Sauces ~ tomato puree, garlic mayonnaise and an anchovy spread.

 San Francisco Flavors, published in 1999. All recipes in the book were collected by the Junior League of San Francisco and there also tips from local chefs scattered throughout the pages.

We begin with Appetizers & First Courses which include dips, hummus, quesadillas (made with brie & papaya or leeks & artichokes), crostini, bruschetta, four types of tarts, corn cakes, ravioli, scallops, chicken in lettuce wraps, sesame beef skewers, lamb triangles and a sushi wrap, followed by Soups & Stocks ~ with recipes for minestrone, cold melon, avocado-cilantro, cioppino, a smoked salmon & rosemary bisque, plus other offerings made with fruits or vegetables. 

Up next are the Salads with greens & blood oranges, persimmon, spinach & mint leaves, quinoa, a . Vietnamese beef, miso cabbage and coleslaw.  Entrees feature seafood dishes made with sea bass, ahi, swordfish and scallops, plus Thai shrimp with coconut rice, grilled coriander chicken, roast with saffron & lemons, curried vegetable stew, a tamarind glazed tenderloin, plus dishes made with duck, veal, filet mignon, lamb, pork and pasta. Side Dishes include veggies ~ sauteed, braised, gratin, curried and grilled, plus orzo, noodles, potatoes, rice and polenta.

In Brunches, we are given muffins, coffee cake, biscuits, popovers, frittatas, omelets, pancakes (pumpkin, cornmeal & potato), crepes, French toast (baked, banana or Grand Marnier stuffed), eggs Benedict, crab Nicoise and salmon hash. Beverages offers up punches, sangria, coffee, sun tea and a mango orange lassi. Lastly there are the Desserts ~ rose geranium cake, brownie cups, apple cake, tiramisu, three varieties of cobblers, raspberry fig galette, tarts, cookies and puddings.

March Shopping ~ Week#4/#1 ~ Pioneer Woman Holidays and Goose Berry Patch Christmas

Pioneer Woman Cooks a Year of Holidays, published in 2013. There are 140 recipes for special occasions and holidays accompanied by step by photos for each dish.

We begin with New Year's Day, for brunch there are smoothies and three ways to make French toast - including a baked version, while dinner offers up salsa, hopping John, collards and corn bread. For the Big Game we have chicken bites, chili,dips and BBQ sliders, along with do ahead hints and tips. Valentine's Day is celebrated with red velvet cupcakes, a chocolate cherry smoothie, truffles, cookies, chocolate covered strawberries with a wedge salad and a bacon wrapped filet for dinner.

The next holiday is Easter and includes hot cross buns, ham, biscuits, fruit salad and carrot cake, plus deviled eggs and egg salad sandwiches. Cinco de Mayo is filled with recipes for margaritas, several variations for pico de gallo, fajitas, lime rice, salsa, guacamole and chimichurri shrimp, while Mother's Day pitches three types of scones, scrambled eggs and parfaits.

Of course we have recipes for Father's Day with ravioli, lasagne, chocolate strawberry cake and Arnold Palmers. For the Fourth of July a few of the offerings include lemonade, sangria, burgers, potato and pasta salads with cobbler for dessert. We fast forward to Halloween with pumpkin pancakes, a cheese ball, popcorn balls, caramel apples and eyeball cake balls.

For Thanksgiving, in addition to the usual turkey with gravy, there are four types of dressings, pies, cranberry sauce, broccoli wild rice casserole, plus a few recipes utilizing leftovers ~ tetrazzini, pot pie and spring rolls. Christmas is a large chapter featuring cookies, pudding cake, mulled cider, prime rib with Yorkshire pudding, boozy bread pudding, and fried quail with gravy. We circle back to New Years with a few cocktail party treats ~ shooters, chicken skewers, and pita wedges with dip.

Gooseberry Christmas Pantry, published in 2000.  Lots of easy to make recipes abound in this Christmas themed cookbook.

Frosty Mornings begins the chapters and features waffles, French toast, pancakes, coffee cake, muffins, cinnamon rolls, oatmeal, egg dishes and breakfast casseroles, while the second set of recipes ~ Welcome Friends focuses on cheese balls, brie (baked), chicken wings, spinach squares, crab meat pastry shells, dips, salsas, puffs, meatball and spiced nuts.

In Hearty Holiday Fare, there are options for casseroles, quiche, pasta, meatloaf, salmon patties, pot roast, ribs and shrimp creole. The Christmas Sideboard offers ups lots of sides ~ vegetables, soups, salads, stews, coleslaw, breads, many rice dishes, chili, biscuits & rolls, stuffing and relishes.

The Dessert Sampler section is filled with so many yummy treats ~ from pies and cakes, to fruit pizza, fudge, caramel corn, brownies & cookies, plus pies, pudding, pralines and cheesecakes. Getting a bit crafty, Christmas in the Country has a few decor ideas: swags, greenery and garland, plus instruction on how to create an ice candle, while Homemade Gifts runs the gamut from soaps, ornament, wrapping paper, suet cakes and wreaths.

We end with Farmhouse Pantry and recipes for layered mixes ~ hot chocolate, cookies, soups, coffees & ciders and gingerbread men.

March Shopping ~ Week#3/#2 ~ New Chefs All Stars and Vintage World Famous Chefs

Best New Chefs All-Star Cookbook, published in 2013. The recipes, 100 in all, were culled from the winners of Food & Wine's Best New Chef award from 1998 through 2012.

For Starters we are given the choice of sea scallops, seared tuna, fire grilled oysters, fava bean crostini, sweet corn pancakes, fresh pea soup and lentil miso soup, and the Salad offerings include endive & fennel, beef with avocado & arugula, chickpea with celery, lemon & raisins and tomato & tofu Caprese. Pasta & Grains has toasted quinoa porridge, crab risotto, sea urchin linguine and cavatelli with venison Bolognese.

The dishes in Fish & Shellfish introduce black cod with miso, seared scallops, saffron shellfish stew, whole roasted snapper with tomatoes & onions and pan roasted clams. Poultry consists of chicken teriyaki, salt cured duck breast and chicken stew, while Meats include slow cooked lamb, Greek style pork spare ribs, veal blancquette and double cheeseburgers.

Vegetables and Sides offers up dill pickle panzanella, fresh snow pea salad and an asparagus fritatta, with Condiments touting tomato ginger jelly, banana tartar sauce and root beer date puree. Closing out the recipes are Desserts ~ freshly fig clafouti, olive oi; cake, jumbo brownies and puff au chocolat.

World Famous Chefs Cook Book, published in 1939.  "Rare Old Recipes Arranged for the Homemaker", most of which were "secret" until being published for the average hausfrau to make at home. Included are 22 illustrations/photos of hotels and even a few fancy cruise ships where the recipes originated with a few notable mentions being the Grand Hotel in Stockholm, The Mark Hopkins in NYC, The Parker House in Boston, The Biltmore in both Los Angeles and Atlanta, plus the City of Los Angeles Rail Line. Along with each illustration is a short blurb on the hotel and a list of recipes contributed.

As always we begin with Appetizers, there are canapes with meat or fishy fillings, aspic, dishes involving herring, eel, salmon and lobster, souffles, au gratins, fish balls, pig's feet and the Tower of Babylon: a sliced tomato topped with a slice of hard-boiled egg, a dab of caviar and capers - which is then glazed with gelatine. Luncheon Sandwiches are next and offered up are numerous fillings, served either hot or cold. In Relishes we have chili sauce, catchup (that's how is it spelled), chutney, pickled veggies and fruit, conserves, jams & preserves and marmalade.

For Soups, we are given the choice of stocks, chowders, bisque, cream soups, borscht, purees and several turtle soups, while Fish (and Seafood) presents a myriad of ways to prepare lobster, pompano (which must have popular with at least 4-5  pages of recipes), eel and frog legs. Entrees is a large chapter consisting of lobster Newburg, many ways to prepare veal and lamb, liver dumplings with sauerkraut, beef steak & kidney pie, plus dishes made with tripe, capons, goose, guinea chicken, rabbit and squab. You can bake, broil or fry an array of  Vegetables, or if Salads are your thing, you may want to try the Mikado: lettuce, artichokes, celery, shrimp, a Chrysanthemum boiled for one minute, topped with a saffron dressing. There are are also recipes using greens, fruit, cottage cheese, eels (again!) or seafood.

Desserts begins with frozen treats ~ souffles, ices, sherbets and ice cream, then there are cakes - including a jelly roll, cookies, pies, pudding and an old favorite - Floating Islands. Beverages offers many takes on coffee, chocolate, punch and alchol infused libations (10 pages!), with a few quick notes on wine pairings.

International Recipes include Southern (??) featuring a peanut soup, plus the usual entrees, salads and desserts, while the Canadian menu offers up many fish and game dishes comprised of bear, partridge, buffalo, moose, pigeon, trout and salmon. Other countries highlighted are France, Italy and Germany. The last section of recipes are specifically targeted to the Homemaker and spotlight 500+ "unusably and outstanding" ways to cook soups, meat & poultry, breads, salads, desserts and there are even Lenten (meatless) recipes.

March Shopping ~ Week#3/#1 ~ 50% off Cookbooks! Souther Accent and Chocolate Fantasies

Southern Accents, published in 1990. Recipes were compiled by the Junior League of Pine Bluff, Arkansas. The rather large book ( 340 pages) is the 7th edition, with the first published in 1976. We begin with a few suggested menus then the recipes commence.

In Appetizers & Beverage, many of the usual suspects abound, from dips, spreads, cheese balls, meatballs, pate, mini quiches, plus cheese straws and stuffed cucumbers. The beverages include coffees, punches, slushies, mulled wine and a vodka wassail bowl. Eggs & Cheese offers up eggs Sardou, Scotch eggs, a few breakfast casseroles, fried grits, rarebit, souffles, quiche and enchiladas, while in Breads, there are recipes for pancakes, spoon bread, Sally Lunn bread, coffee cakes, brioche, muffins, rolls & biscuits, sourdough bread (and starter!) and a Russian Black bread.

Soups has gumbos - even a few made with duck, chowders and bisque, whereas Sandwiches features an entire loaf of bread filled with three salads (shrimp, pecan and chicken bacon), then slathered with cream cheese. There are more pedestrian choices as well ~  pimento, French dip, burgers, sloppy joes, cucumber and even an oyster loaf. Moving onto Salads & Dressings, there are of course, many congealed options, plus numerous options made with greens, veggies, chicken, rice and potatoes. The dressings include one of my favorites (green Goddess), plus marinades and mayonnaise.

For the Vegetables chapter, many variations are given for preparing asparagus, squash, broccoli, tomatoes, spinach, beans, cabbage, eggplant, potatoes and corn. Seafood offers numerous takes on scallops, frog legs, shrimp (curried or stuffed with crab meat!) , oysters and crab, while Meats & Sauces has beef tournedos, steaks, roasts, stews, kabobs, a few pasta dishes, brisket, casseroles and the Queen of Sheba ~ eggplant, prosciutto, beef tenderloin and asparagus. There are also recipes for pork, lamb and veal, while the sauces include plum, BBQ, mushroom and gravy.

Poultry is all about the bird ~ barbequed, fried, stuffed or made into casseroles, croquettes, dumplings, crepes and paella. Wild Game covers dove, quail, duck & venison, while Accompaniments has hot or baked fruit, brandied conserves, jellies, relish and pickles.

Lastly there are the Desserts! A large chapter filled with fried pies, crepes, puddings & custards, cobbler, plum pudding, steamed ginger pudding, a frozen Mardi Gras cake, pies (a Sherry pie is made with a filling of Sherry, marshmallows and whipped cream), baked Alaska, cakes & cheesecakes, cookies, fudge, divinity, pralines and a Yule log.

Chocolate Fantasies, published in 1998. Very thin book filled with 70 fabulous recipes all made with CHOCOLATE!

We begin with techniques and tips for melting, tempering and piping chocolate, then dive quickly into the recipes, beginning with Cakes & Gateaux ~ French chocolate cake, mousse cake, sachertorte, black forest cake, roulade and a white chocolate celebration cake. Hot Desserts include chocolate ravioli with a white chocolate cream cheese filling, steamed puddings and crepes.

Moving onto Tarts, Pies & Cheesecake, a few stand out dishes are a chocolate truffle tart, black bottom pie, chocolate bananas and toffee pie, while Cold Desserts include chocolate profiteroles, timbale, parfaits, bombes, ice creams & sundaes, creme pots and a pavlova.

Little Cakes are biscuits & bars, plus a few tartlets, crescents and brioche while the final chapter, Sweets & Truffles offers up fudge, chocolate dipped fruit, brittle and a truffle filled Easter egg!