With just two months to go until publication, I’d like to present to you the Not Your Mother’s Cast Iron Skillet Cookbook trailer! Please watch, then wipe that drool up off your screen and preorder the book! And don't forget to hit the share button so that all your food-loving friends and family can see it too!
Showing posts with label Cookbooks and food writing. Show all posts
Showing posts with label Cookbooks and food writing. Show all posts
Thursday, September 6, 2018
Tuesday, March 27, 2018
Not Your Mother's Cast Iron Skillet Cookbook
My engineer husband jokes my cast iron cookware collection is “approaching the density of dark matter.” But one can never have enough CI. Especially when it’s required for professional purposes. These pans have been put to rigorous use in the development, testing, and photography of recipes for my new cookbook. Finally my editor has given me the green light to reveal publicly that it’s called Not Your Mother’s Cast Iron Skillet Cookbook and it will be out in the fall!
Look, it’s already available for preorder on Amazon!
Saturday, January 31, 2015
Coming Up
It’s time for an upcoming event update!
The winter Clark College class schedule is out. I’ll be teaching Éclairs, Cream Puffs & Choux Pastries next Saturday.
If you ever wanted to make these ethereal pastries, you simply must join me in the kitchen for this in-depth hands-on class. Only a couple of seats remain, so sign up now!
Then I’ll be doing a photography showing and book signing at the Portland West Elm on Saturday, February 21 from 1PM to 4PM.
At 12:15PM PT on Sunday, April 19 and again at 12:15PM PT on Sunday, June 7 I’ll be a guest on Flavors radio show. By the way, if you missed my last appearance back in December you can hear it here (listen at the nineteen minute mark). The topic of conversation always seems to turn to my cookbooks, which of course is perfect for me!
Please mark your calendars and join me for the foodie fun!
The winter Clark College class schedule is out. I’ll be teaching Éclairs, Cream Puffs & Choux Pastries next Saturday.
If you ever wanted to make these ethereal pastries, you simply must join me in the kitchen for this in-depth hands-on class. Only a couple of seats remain, so sign up now!
Then I’ll be doing a photography showing and book signing at the Portland West Elm on Saturday, February 21 from 1PM to 4PM.
At 12:15PM PT on Sunday, April 19 and again at 12:15PM PT on Sunday, June 7 I’ll be a guest on Flavors radio show. By the way, if you missed my last appearance back in December you can hear it here (listen at the nineteen minute mark). The topic of conversation always seems to turn to my cookbooks, which of course is perfect for me!
Please mark your calendars and join me for the foodie fun!
Sunday, October 26, 2014
Absence
It’s been too long since my last post. Though the pull of blogging is very strong, sometimes other things have to come first. I knew I would be away for a couple of weeks for a vacation to Italy, but what I didn’t plan on was having to take additional time to grieve the loss of my best friend. We had to say goodbye to our beloved German shorthaired pointer Julia the day after we returned from our trip. She had a large tumor hidden in her chest beside her heart. She was only twelve, and we had her since she was just seven weeks old. For a while I couldn’t cook—everything was too salty, seasoned with tears.
RIP Julia.
Thankfully, things have been looking up again. I accepted a new teaching position, and I’ve been loving every minute of it. Of course adjusting to a new job was just another thing keeping me away from this space. But now I’m beginning to feel inspired and ready to get back to writing about my adventures in food again.
So stay tuned. I have posts about fooding in Italy planned and new pasta recipes to share. I also have some new baking and pastry recipes in the works that I’m certain you’ll enjoy.
Speaking of recipes, the fall issue of Cooking Club magazine is out. Check out the "Weeknight Cook" column (on page 54) for Creamy Stovetop Mac and Cheese with Cauliflower, Spicy Szechuan Pork Chow Mein, Southwestern Patty Melts, Thai Shrimp and Rice Noodle Soup, and Braised Chicken with Lemon and Olives recipes by yours truly.
And now for a quick cooking class update. The fall Clark College class schedule is out. Seafood Primer was an overwhelming success and Classic Deli Soups is coming up soon. Please join me in the kitchen!
Also, please tune into Flavors radio show at noon PT on Sunday, December 21 to hear hosts Greg and Marleen chat with me about Marinades.
Current event listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.
I’d like to leave you with an idea for cooking with fall wild mushrooms. Hubby and I went mushroom hunting last weekend. It was a bittersweet experience—bitter because exploring the woods was one of Julia’s favorite things to do and we missed her terribly, sweet because we hit the jackpot. We found loads of chanterelles.
And lobster mushrooms.
If you are like us and have more chanterelles and lobster mushrooms than you know what to do with, try sautéing them and folding them into some fettuccini with Alfredo Sauce. It’s luxurious yet easy, and it really allows the shrooms to be the star.
RIP Julia.
Thankfully, things have been looking up again. I accepted a new teaching position, and I’ve been loving every minute of it. Of course adjusting to a new job was just another thing keeping me away from this space. But now I’m beginning to feel inspired and ready to get back to writing about my adventures in food again.
So stay tuned. I have posts about fooding in Italy planned and new pasta recipes to share. I also have some new baking and pastry recipes in the works that I’m certain you’ll enjoy.
Speaking of recipes, the fall issue of Cooking Club magazine is out. Check out the "Weeknight Cook" column (on page 54) for Creamy Stovetop Mac and Cheese with Cauliflower, Spicy Szechuan Pork Chow Mein, Southwestern Patty Melts, Thai Shrimp and Rice Noodle Soup, and Braised Chicken with Lemon and Olives recipes by yours truly.
And now for a quick cooking class update. The fall Clark College class schedule is out. Seafood Primer was an overwhelming success and Classic Deli Soups is coming up soon. Please join me in the kitchen!
Also, please tune into Flavors radio show at noon PT on Sunday, December 21 to hear hosts Greg and Marleen chat with me about Marinades.
Current event listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.
I’d like to leave you with an idea for cooking with fall wild mushrooms. Hubby and I went mushroom hunting last weekend. It was a bittersweet experience—bitter because exploring the woods was one of Julia’s favorite things to do and we missed her terribly, sweet because we hit the jackpot. We found loads of chanterelles.
And lobster mushrooms.
If you are like us and have more chanterelles and lobster mushrooms than you know what to do with, try sautéing them and folding them into some fettuccini with Alfredo Sauce. It’s luxurious yet easy, and it really allows the shrooms to be the star.
Thursday, September 5, 2013
Weeknight Cook and a Cake
The fall issue of Cooking Club magazine, which features several recipes by yours truly in the "Weeknight Cook" column (on page 46), has arrived! It was a fantastic surprise to see that I share a by-line with cookbook author extraordinaire Marie Simmons. Marie has been a friend and mentor to me since my days as an intern at Copia, and I never dreamed I’d see my name next to hers in print. What an honor! My recipes are the Pork Cutlets with Black and Green Olive Sauce, Italian Sausage and White Bean Stew, Pasta with Smoky Angry Tomato Sauce, Veracruz Baked Fish Fillets, and Mini Chipotle Meat Loaves. They’re quick and easy yet tasty and satisfying, so I hope you'll give them a try. The pasta has especially become a favorite at my house, and we had it for dinner again last night.
And for dessert, here’s a summer recipe inspired by the stops on a recent trip to the Hood River Valley. Visit a lavender farm…
A u-pick peach orchard…
And this is what you get!
Peach-Lavender Cake
Printable Recipe
3 ounces (¾ stick) unsalted butter, at room temperature, plus more for greasing the pan
5 ounces all-purpose flour
2 ounces almond meal
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon dried lavender flowers, ground
¼ teaspoon fine sea salt
1 large egg, at room temperature
4 ½ ounces sour cream, at room temperature
½ teaspoon vanilla extract
4 ounces sugar
3 ounces light brown sugar
3 large peaches, peeled, pitted, and diced
Preheat the oven to 375ºF. Butter a 9×3-inch round cheesecake pan, line the bottom of the pan with parchment paper, and butter the parchment. Whisk together the flour, almond meal, baking powder, baking soda, lavender, and salt. Whisk together the egg, sour cream, and vanilla.
In a mixer fitted with a paddle attachment, beat together the butter, sugar, and brown sugar on high for 3 to 4 minutes, or until light and fluffy. Beat in the egg mixture until thoroughly combined. Add the flour mixture and mix on low until just combined, stopping the mixer once or twice to scrape down the sides of the bowl. Do not overmix. Transfer to the cake pan and spread evenly. Spread the peaches evenly over the batter, pressing them in slightly. Bake for about 1 hour and 25 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes. Transfer to a cooling rack and finish cooling completely. Cut into portions and serve.
Makes 1 9-inch cake, serving 8. Use a springform pan if you don't have a cheesecake pan. If the diced peaches exude any appreciable amount of juice, drain it off and whisk it into the egg mixture. Also try cinnamon, nutmeg, or tonka bean instead of lavender.
And for dessert, here’s a summer recipe inspired by the stops on a recent trip to the Hood River Valley. Visit a lavender farm…
A u-pick peach orchard…
And this is what you get!
Peach-Lavender Cake
Printable Recipe
3 ounces (¾ stick) unsalted butter, at room temperature, plus more for greasing the pan
5 ounces all-purpose flour
2 ounces almond meal
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon dried lavender flowers, ground
¼ teaspoon fine sea salt
1 large egg, at room temperature
4 ½ ounces sour cream, at room temperature
½ teaspoon vanilla extract
4 ounces sugar
3 ounces light brown sugar
3 large peaches, peeled, pitted, and diced
Preheat the oven to 375ºF. Butter a 9×3-inch round cheesecake pan, line the bottom of the pan with parchment paper, and butter the parchment. Whisk together the flour, almond meal, baking powder, baking soda, lavender, and salt. Whisk together the egg, sour cream, and vanilla.
In a mixer fitted with a paddle attachment, beat together the butter, sugar, and brown sugar on high for 3 to 4 minutes, or until light and fluffy. Beat in the egg mixture until thoroughly combined. Add the flour mixture and mix on low until just combined, stopping the mixer once or twice to scrape down the sides of the bowl. Do not overmix. Transfer to the cake pan and spread evenly. Spread the peaches evenly over the batter, pressing them in slightly. Bake for about 1 hour and 25 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes. Transfer to a cooling rack and finish cooling completely. Cut into portions and serve.
Makes 1 9-inch cake, serving 8. Use a springform pan if you don't have a cheesecake pan. If the diced peaches exude any appreciable amount of juice, drain it off and whisk it into the egg mixture. Also try cinnamon, nutmeg, or tonka bean instead of lavender.
Sunday, January 13, 2013
Can't Wait till April!
The release of my new cookbook Flavored Butters is closing in fast—April 2 is the big day. I’m excited to announce that the book will have a newly redesigned cover. I want you to see it here first…
Pictured is the Bed & Breakfast Butter in peach and cherry. I’m not too shy to say that I’m thrilled with the new cover. I had a fantastic time shooting it, and I think the design team at Harvard Common Press did a tremendous job. Hopefully it makes people very hungry!
While I’m making announcements, the winter issue of Cooking Club magazine is out. Check out the "Weeknight Cook" column for a Turkey-Sage Meatball Soup with Orzo recipe (on page 49) by yours truly. Try it once, and this healthy and delicious soup is sure to become a staple in your home.
And finally, the winter Clark College class schedule just came out. I'll be teaching Hands On Italian Restaurant Chicken Favorites, Hands On Potato Gnocchi, and Soup Series: Hands On Chinese Favorites. Please join me in the kitchen! Current class listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.
Pictured is the Bed & Breakfast Butter in peach and cherry. I’m not too shy to say that I’m thrilled with the new cover. I had a fantastic time shooting it, and I think the design team at Harvard Common Press did a tremendous job. Hopefully it makes people very hungry!
While I’m making announcements, the winter issue of Cooking Club magazine is out. Check out the "Weeknight Cook" column for a Turkey-Sage Meatball Soup with Orzo recipe (on page 49) by yours truly. Try it once, and this healthy and delicious soup is sure to become a staple in your home.
And finally, the winter Clark College class schedule just came out. I'll be teaching Hands On Italian Restaurant Chicken Favorites, Hands On Potato Gnocchi, and Soup Series: Hands On Chinese Favorites. Please join me in the kitchen! Current class listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.
Thursday, September 6, 2012
Varenye
Varenye is Russian for fruit preserves. Varenye differs from American-style fruit preserves in that it's syrupy rather that spreadable. Though it can be made from any kind of fruit, in my family varenye was just one flavor: sour cherry.
You can find decent quality varenye at most Russian stores, but homemade is best.
Luckily, at the very end of cherry season I happened to score some u-pick sour cherries with which to make it.
But before I get to the recipe, the fall issue of Cooking Club magazine is out! Check out the "Weeknight Cook" column (on page 46) for four recipes by yours truly. My Seared Sirloin Steaks with Horseradish Cream Sauce, Spicy Baked Catfish with Garlic Butter, Smothered Pork Chops with Onion Gravy, and Spiced Chicken Drumsticks with Blood Orange, Red Onion and Parsley Salad are simple and delicious, even if I do say so myself.
Also, the fall Clark College class schedule just came out. I'll be teaching Baked Custards, Seared to Perfection, and The Season for Soup. Please join me in the kitchen! Current class listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.
Sour Cherry Varenye
Printable Recipe
1 pound sour cherries, pitted
12 ounces sugar
Toss together the cherries and sugar in a small saucepan and let macerate, stirring occasionally, for 20 to 30 minutes, or until soft and juicy. Stir in 4 ounces of water. Bring to a boil and simmer, stirring occasionally and skimming off any scum that rises to the surface, for 1 hour to 1 hour and 15 minutes, or until thickened and slightly syrupy.
Makes about 1 ½ cups. Keeps for months tightly sealed in the refrigerator. For teatime in the Russian style, forgo the sugar and sweeten your hot tea with a spoonful of varenye.
You can find decent quality varenye at most Russian stores, but homemade is best.
Luckily, at the very end of cherry season I happened to score some u-pick sour cherries with which to make it.
But before I get to the recipe, the fall issue of Cooking Club magazine is out! Check out the "Weeknight Cook" column (on page 46) for four recipes by yours truly. My Seared Sirloin Steaks with Horseradish Cream Sauce, Spicy Baked Catfish with Garlic Butter, Smothered Pork Chops with Onion Gravy, and Spiced Chicken Drumsticks with Blood Orange, Red Onion and Parsley Salad are simple and delicious, even if I do say so myself.
Also, the fall Clark College class schedule just came out. I'll be teaching Baked Custards, Seared to Perfection, and The Season for Soup. Please join me in the kitchen! Current class listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.
Sour Cherry Varenye
Printable Recipe
1 pound sour cherries, pitted
12 ounces sugar
Toss together the cherries and sugar in a small saucepan and let macerate, stirring occasionally, for 20 to 30 minutes, or until soft and juicy. Stir in 4 ounces of water. Bring to a boil and simmer, stirring occasionally and skimming off any scum that rises to the surface, for 1 hour to 1 hour and 15 minutes, or until thickened and slightly syrupy.
Makes about 1 ½ cups. Keeps for months tightly sealed in the refrigerator. For teatime in the Russian style, forgo the sugar and sweeten your hot tea with a spoonful of varenye.
Wednesday, June 13, 2012
Colorful Carrots and Other Exciting Things
Exciting things are happening around here. Exciting things like…
The summer issue of Cooking Club magazine just arrived! I'm super excited to see it because it contains four recipes by yours truly. If Asian Pork Tenderloin with Sriracha Dipping Sauce, Chicken Salad with Pine Nuts and Feta, Ratatouille Pasta, and Chipotle Macaroni Salad with Chicken and Corn sound good to you, then you've got to check out the "Weeknight Cook" column (on page 44). All of the recipes can be prepared in under half an hour, and they're absolutely delicious, even if I do say so myself.
Also, the summer Clark College class schedule just came out. I'll be teaching Fabulous Frozen Desserts and Seafood Primer. Please join me in the kitchen! Current class listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.
Then there's the farmers market. After endless months of Pacific Northwest rain and gloom, the early season farmers market is as exciting as anything can be around here. Just have a look at what I discovered on a recent trip.
The most stunning carrots. Purple Haze, White Satin, Jet Black, and Creme de Lite carrots.
Every year, I look forward to this season and the abundance of local produce it brings with the greatest anticipation, and now it's finally here. Exciting and inspiring!
And there's even more exciting news coming. BIG news. News I hope to share very soon, so stay tuned!
Spicy Carrot Salad
Printable Recipe
1 tablespoon rice vinegar
1 clove garlic, minced
1 ½ teaspoons sugar
Generous pinch cayenne pepper
2 tablespoons canola oil
Kosher salt
4 large carrots, julienned
Whisk together the rice vinegar, garlic, sugar, cayenne, and oil in a small bowl. Toss together the carrots and dressing in a large bowl and season to taste with salt. Transfer to a serving bowl and serve immediately.
Serves 4 to 6 as a side dish.
The summer issue of Cooking Club magazine just arrived! I'm super excited to see it because it contains four recipes by yours truly. If Asian Pork Tenderloin with Sriracha Dipping Sauce, Chicken Salad with Pine Nuts and Feta, Ratatouille Pasta, and Chipotle Macaroni Salad with Chicken and Corn sound good to you, then you've got to check out the "Weeknight Cook" column (on page 44). All of the recipes can be prepared in under half an hour, and they're absolutely delicious, even if I do say so myself.
Also, the summer Clark College class schedule just came out. I'll be teaching Fabulous Frozen Desserts and Seafood Primer. Please join me in the kitchen! Current class listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.
Then there's the farmers market. After endless months of Pacific Northwest rain and gloom, the early season farmers market is as exciting as anything can be around here. Just have a look at what I discovered on a recent trip.
The most stunning carrots. Purple Haze, White Satin, Jet Black, and Creme de Lite carrots.
Every year, I look forward to this season and the abundance of local produce it brings with the greatest anticipation, and now it's finally here. Exciting and inspiring!
And there's even more exciting news coming. BIG news. News I hope to share very soon, so stay tuned!
Spicy Carrot Salad
Printable Recipe
1 tablespoon rice vinegar
1 clove garlic, minced
1 ½ teaspoons sugar
Generous pinch cayenne pepper
2 tablespoons canola oil
Kosher salt
4 large carrots, julienned
Whisk together the rice vinegar, garlic, sugar, cayenne, and oil in a small bowl. Toss together the carrots and dressing in a large bowl and season to taste with salt. Transfer to a serving bowl and serve immediately.
Serves 4 to 6 as a side dish.
Friday, November 25, 2011
Ode to the Egg
It brings me great pleasure to announce that my epic egg poem, which first appeared here and incidentally happens to be a personal favorite piece of mine, has been published in the current issue of The Virginia Culinary Thymes (on pages 4 to 5), an online periodical published by the Peacock-Harper Culinary History Friends at Virginia Tech. I hope you enjoy reading it (or re-reading it, as the case may be) as much as I enjoyed writing it.
Sunday, March 13, 2011
Weber's Time to Grill
The season for outdoor cooking is right around the corner—are you ready to get your grill on? Well, the newly released Weber's Time to Grill: Get In. Get Out. Get Grilling. by Jamie Purviance is here to help!
It's an invaluable resource on all things grilling, with both easy and adventurous recipes to inspire you. About this time last year I was doing recipe development for the book, and I'm proud to say that I'm a contributor. I'm so excited to see the finished product. I think the book is fantastic, and I hope you will too.
It's an invaluable resource on all things grilling, with both easy and adventurous recipes to inspire you. About this time last year I was doing recipe development for the book, and I'm proud to say that I'm a contributor. I'm so excited to see the finished product. I think the book is fantastic, and I hope you will too.
Monday, August 2, 2010
When Simplicity Is Best
One last asparagus dish before asparagus season is a thing of the past. This vegetable is a favorite in our house, and we seem to prefer it simply prepared. Fresh asparagus tossed with olive oil and a sprinkling of salt and pepper and grilled until the tips become crisp. Juicy spears blanched until tender-crisp and tossed with butter. A perfect vegetable doesn't need much help to shine.
On another note, if you haven't already heard, I've entered Anthony Bourdain's Medium Raw Challenge. Please check out my meditation on the meaning of cooking well and then vote for me to win!
If you're crazy about my essay, you can even vote daily. The winning essay will be published in the paperback edition of Medium Raw. To those of you who've already been voting, I owe you a big thank you with sugar on top!
One more thing, registration for fall Clark College cooking classes is now open. I'll be teaching Sensational Salads for Fall, Seared to Perfection, Soup Series: Chinese Favorites, and Soup Series: Deli Favorites. If you're in the Vancouver, Washington area, please join me. Classes are fun, educational, and you get to eat some pretty fantastic grub! And don't forget, you can always find my current class listings in the Lucy's Upcoming Cooking Classes sidebar on the right.
Asparagus with Parmegiano Butter*
Printable Recipe
2 tablespoons (¼ stick) salted butter, softened
2 tablespoons grated Parmegiano-Reggiano
1 clove garlic, grated
Freshly ground black pepper
1 pound asparagus, trimmed of woody ends
Kosher salt
Blend together the butter, Parmegiano, and garlic in a small bowl. Season to taste with pepper.
Blanch the asparagus in a large pot of boiling, salted water for 3 to 4 minutes, or until tender (but do not shock). Using tongs, transfer the asparagus to a paper towel-lined plate and drain for about a minute. Toss together the asparagus and Parmegiano butter in a large bowl. Transfer to a serving platter and serve immediately.
Serves 2 to 4. The Parmegiano must be finely grated, preferably with a microplane, so that it adheres nicely to the asparagus. Top each portion with a sunny-side-up egg for a wonderful brunch.
*For information on making and using compound butters, including a variety of compound butter recipes, and everything you ever wanted to know about searing, plus dozens of fabulous searing recipes, look for my book Seared to Perfection in stores in October.
Monday, August 10, 2009
Fish Sticks and a Mixed Blessing
I have a second oven-fried recipe for you, but don’t go thinking that I’m on some kind of healthy cooking kick here. That’s not it at all…A couple of years ago (whoa, has it already been that long?) I had this brilliant cookbook idea. I was going to call it “Golden Brown”, and it was going to be all about deep-frying, pan-frying, and oven-frying. Like a sort of follow up to my first cookbook Seared to Perfection. At least I thought it was a great idea—I mean, who can resist fried food? So I spent hours and hours putting together a book proposal, complete with a dozen tested recipes, and then my agent handed it over to the publisher…
And the publisher liked it. At first. Then, after what seemed like an eternity, I got the news, “Marketing doesn’t think they can sell it.” It always boils down to marketing. (The little matter of the economic meltdown didn’t do me any favors either.) Was I devastated? Hell, no! Well, maybe just a little bit. But, to be completely honest, I was relieved—I mean, do I really need to be testing and tasting an entire cookbook’s worth of fried food? I can just see it now: the French fries would’ve gone to my waist, the onion rings to my thighs, and the donuts directly to my heart. I would’ve battered, breaded, and rolled myself straight into my grave. In an XXL coffin, no less. The rejection hurt, but it was a blessing in disguise.
So that’s the reason for two oven-fried recipes in a row. They just needed a new home. By the way, when I was working as a private chef, my employer deemed these “the best fish sticks ever”. Which still cracks me up.
Oven-Fried Halibut with Tartar Sauce
Printable Recipe
¼ cup mayonnaise
¼ cup grated yellow onion
1 dill pickle, minced
2 tablespoons minced Italian parsley
1 tablespoon freshly squeezed lemon juice
Several drops Tabasco sauce
Kosher salt
Freshly ground black pepper
1 large egg
¼ teaspoon granulated garlic
½ teaspoon paprika
2 cups panko breadcrumbs
1 ¾ pounds 1-inch thick center-cut halibut fillet, skinned, boned, and cut into 1-inch wide pieces
¼ cup all-purpose flour
3 to 4 tablespoons unsalted butter, melted
Blend together the mayonnaise, onion, pickle, parsley, lemon juice, and Tabasco in a small bowl. Season to taste with salt and pepper and refrigerate.
Whisk together the egg, granulated garlic, paprika, and 2 tablespoons of water in a large, shallow dish. Mix together the panko and a generous pinch of salt and pepper in another large, shallow dish. Season the halibut pieces generously with salt and pepper. Dip each one into the flour to coat and shake off any excess, then into the egg wash, and then into the panko mixture to coat, patting so that it adheres. As you work, arrange the halibut pieces in a single layer on a parchment-lined baking tray. Using a pastry brush, brush them all over with the melted butter. Let rest in the refrigerator for about half an hour.
Meanwhile, preheat the oven to 450˚F. Bake the halibut for 16 to 18 minutes, or until just cooked through. The fillets will begin to flake when they are just cooked through. Arrange the halibut pieces on individual plates, divide the sauce among them, and serve immediately.
Serves 4. These “fish sticks” are a hit with adults and kids alike. For a complete fish 'n' chips dinner, serve them with Oven Fries and Classic Coleslaw.
And the publisher liked it. At first. Then, after what seemed like an eternity, I got the news, “Marketing doesn’t think they can sell it.” It always boils down to marketing. (The little matter of the economic meltdown didn’t do me any favors either.) Was I devastated? Hell, no! Well, maybe just a little bit. But, to be completely honest, I was relieved—I mean, do I really need to be testing and tasting an entire cookbook’s worth of fried food? I can just see it now: the French fries would’ve gone to my waist, the onion rings to my thighs, and the donuts directly to my heart. I would’ve battered, breaded, and rolled myself straight into my grave. In an XXL coffin, no less. The rejection hurt, but it was a blessing in disguise.
So that’s the reason for two oven-fried recipes in a row. They just needed a new home. By the way, when I was working as a private chef, my employer deemed these “the best fish sticks ever”. Which still cracks me up.
Oven-Fried Halibut with Tartar Sauce
Printable Recipe
¼ cup mayonnaise
¼ cup grated yellow onion
1 dill pickle, minced
2 tablespoons minced Italian parsley
1 tablespoon freshly squeezed lemon juice
Several drops Tabasco sauce
Kosher salt
Freshly ground black pepper
1 large egg
¼ teaspoon granulated garlic
½ teaspoon paprika
2 cups panko breadcrumbs
1 ¾ pounds 1-inch thick center-cut halibut fillet, skinned, boned, and cut into 1-inch wide pieces
¼ cup all-purpose flour
3 to 4 tablespoons unsalted butter, melted
Blend together the mayonnaise, onion, pickle, parsley, lemon juice, and Tabasco in a small bowl. Season to taste with salt and pepper and refrigerate.
Whisk together the egg, granulated garlic, paprika, and 2 tablespoons of water in a large, shallow dish. Mix together the panko and a generous pinch of salt and pepper in another large, shallow dish. Season the halibut pieces generously with salt and pepper. Dip each one into the flour to coat and shake off any excess, then into the egg wash, and then into the panko mixture to coat, patting so that it adheres. As you work, arrange the halibut pieces in a single layer on a parchment-lined baking tray. Using a pastry brush, brush them all over with the melted butter. Let rest in the refrigerator for about half an hour.
Meanwhile, preheat the oven to 450˚F. Bake the halibut for 16 to 18 minutes, or until just cooked through. The fillets will begin to flake when they are just cooked through. Arrange the halibut pieces on individual plates, divide the sauce among them, and serve immediately.
Serves 4. These “fish sticks” are a hit with adults and kids alike. For a complete fish 'n' chips dinner, serve them with Oven Fries and Classic Coleslaw.
Saturday, October 4, 2008
The Flavor Bible
I remember way back, when I began to learn to cook, I was so intimidated by the whole thing. There was so much to learn, and it all seemed so complicated. I was completely mystified by the idea that cooking could be done freely and with improvisation. I remember thinking, “Me, cook without a recipe? Impossible.” I really could have used a book like The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs back then.
Like Karen Page’s and Andrew Dornenburg’s previous books*, The Flavor Bible is a glimpse inside the minds of dozens of well-respected chefs and pastry chefs. It explores how these cooks create memorable dishes by manipulating taste, mouthfeel, aroma, and also the visual, emotional, mental, and spiritual response of the diner, what, when taken together, the authors call “the x factor”. The majority of the book is comprised of carefully compiled, exhaustive lists of flavor matches. This is not a cookbook in the traditional sense of the term; it has no recipes. In fact, the authors reject conventional cookbooks to the extent that they encourage cooks to slavishly follow recipes.
So does The Flavor Bible live up to the promise of its title and subtitle? Perhaps the book wouldn’t have allowed me to bypass culinary school and the lessons learned from years of cooking experience. A working knowledge of cooking techniques and methods, which the book doesn’t cover, is necessary to assimilate and make use of all of the information presented. But The Flavor Bible certainly would have helped me to understand and gain confidence with the creative process of combining flavors to build a dish. Aspiring cooks and professional chefs alike would be well advised to add this comprehensive reference to their libraries.
*Becoming a Chef, the first book by Page and Dornenburg, will always have a special place in my heart. It may sound cliché to say that a book changed my life, but this book alone inspired me to pursue a culinary career. I wholeheartedly recommend it and their subsequent books Culinary Artistry, Dining Out, Chef’s Night Out, The New American Chef, and What to Drink with What You Eat.
