From Tanzania to Peru to Texas (or lunch at your place) Cookbooks

Any fans of Lisa Fain’s first cookbook, Homesick Texan or her blog, Homesick Texan, will surely enjoy Homesick Texan's Family Table, her latest cookbook of recipes inspired by family favorites. Fain always manages to put her own twist on the recipes, updating them, making them even better than you might remember and her stories of growing up in Texas will charm even those who have never been to the Lone Star state. There are plenty of guilty pleasure recipes like Bacon and Chipotle Corn Pudding, Stacked Jalapeño Cheese Enchiladas and Potato Chorizo Breakfast Tacos, but also more modern fare like Blueberry Granola, Turkey Enchiladas with Sweet Potato Chipotle Sauce and Tuna with Avocado and Red Pepper Baked in Parchment. 

I tend to shy away from self-published books, but I was intrigued by Taste of Tanzania Modern Swahili Recipes for the West. I’ve not seen very many African cookbooks and even fewer designed for a Western audience. There are many indigenous ingredients that you won’t be able to find, and author Miriam Kinunda has made substations and focused on recipes that are more practical. The recipes show a wide range of influences, Persian, Portuguese, Indian and also some Asian and European and has a lot of soup, stew and vegetable dishes. Some particularly appealing recipes include Swahili Beans, red beans cooked with coconut milk, onions, ginger, tomatoes and cilantro, Fish in Peanut Sauce and Ginger Tea.

With the title “Ceviche” you might be inclined to think this is a cookbook of ceviche recipes. But it’s actually Ceviche Peruvian Cuisine is a cookbook of recipes from a Peruvian restaurant in London named “Ceviche.” Ok, now that we have that out of the way, this is a really cool book. It’s all about Peruvian cuisine which is a pretty interesting thanks to influences from Spain, Italy, Africa, China and Japan and of course indigenous ingredients (think quinoa, potatoes and pisco). The cooking techniques are different too, like the staple Huancaina sauce with onion, garlic, amarilla chile paste, fresh cheese, evaporated milk all bound together with crushed cream crackers. There are actually recipes for ceviche, and plenty of other seafood, as well as vegetable dishes like avocado and rice fritters, potato based “causas,” a kind of mashed potato cake, Andean pork and potato casserole and classics like lomo saltado, a Pervuican style beef stir dry. There is also a section on cocktails. Some ingredients like rocoto, goldenberries and chulpe corn may be unfamiliar, this is a cuisine worth getting to know and the book is a great place to start. 

I love the idea behind Lunch at the Shop  which is to cook a mid day meal at your office. The photographs and styling by Christopher Hirsheimer and Melissa Hamilton is lovely, unfortunately I found the recipes to be more like a mishmash of ideas that generally involved a lot of the same ingredients—beans, pasta, and avocado. Also many of the recipes require cooking something at home, then basically reheating it at the office. One recipe suggests stretching store-bought sushi with a salad of bibb lettuce and some orange and avocado. I get it. Be creative and use what's at your disposal. But I didn’t find the recipes (such as that one) worthy of book status. Nor do I believe, despite what the author says, that spaghetti and clams is a good dish to reheat and serve at work.



Disclaimer: These books provided to me as review copies, this post includes affiliate links 

A Kitchen to Call Home

Last year I told you about Azalina, a chef who shares her Malaysian and Mamak heritage through food. She is a 5th generation street food vendor, but the first to find success in America. And her success so far has been amazing. She is a fixture at farmer’s markets, street food events and large outdoor concerts. Her products including her peanut sauce and coconut jam are sold at Whole Foods. Bon Apetit magazine even chose her lacy crepes as one of the top 10 things to eat at farmer’s markets. 

But Azalina needs a kitchen, her own kitchen now that her business is expanding and she is about to embark on the process of opening a restaurant. I know there are tons of crowd source funding campaigns, but this is one I wholeheartedly support because I know Azalina, I know her exciting food and her inspiring story. She is a single mom, an entrepreneur and a role model. 

Azalina is 1/3 of the way there, but just has a week left to reach her goal. I’ve pledged my support. But if for no other reason, make a donation so you can get a taste of each of her signature sauces in the process you’ll be supporting a dream that is on the verge of coming true…

Check out this video produced by Dark Rye that beautifully tells even more of her story then...

I hope you will join me in supporting her

Thank you! 

Vegetarian Cookbooks for Omnivores

The reason cookbooks continue to sell when you can find plenty of recipes online is beautiful photos, illustrations and inventive recipes. The Forest Feast has it all. The pretty and very visual format of recipes with tons of photos as well as pretty watercolor illustrations is easy to follow and ever so appealing. The vegetarian recipes are simple but also attractive, such as Strawberry Salsa, Nectarine and Tomato Salad, Corn & Cauliflower Tacos and Polenta Portobellos. There are also a handful of cocktails. Erin Gleason the blogger behind the stylish vegetarian blog The Forest Feast is self-taught and focuses on seasonal ingredients. Nothing too cheffy here. Easy, pretty and original, it's a great introduction to vegetarian cuisine for omnivores or newbie home cooks looking for inspiration for everything from family meals to cocktails and entertaining.

Vegan cookbooks are nothing new. But a vegan cookbook written by someone who is not only not a vegan but not a vegetarian? Well, that is something new. And frankly, welcome. Myra Goodman and her daughter Marea Goodman are worthy evangelists for eating organic produce, since Myra Goodman is one of the co-founders of Earthbound Farm. She has written some lovely cookbooks in the past, but Straight from the Earth is particularly special. The recipes do not feature  dishes that approximate meat, but rather celebrate vegetables, grains, fruit, beans and nuts. The photography is beautiful and recipes are very enticing. There is no attitude, thankfully, just creativity and genuinely appealing recipes like Grilled Fig Sandwiches with Pistachio Pesto and Balsamic Caramelized Onions or Wheat Berry, Baby Kale, Grape and Orange Salad. Some recipes require the best seasonal produce like Crostini with Vine-Ripened Tomatoes and White Bean Puree, but others use things you can easily find all year long such as Miso Roasted Eggplant.

The New Vegetarian Cooking for Everyone is a doorstop of a book, with 665 pages and more recipes than you could cook in a lifetime. Deborah Madison has added 150 recipes and updated countless more to her classic volume. There’s more emphasis on tempeh than tofu, which may or may not be a good thing, depending upon your taste. But the inclusion of ingredients like smoked paprika, curry leaves and farro is definitely good thing. What I particularly like about the book is that it covers so many different cuisines, there are galettes, tagines, risotto, breakfast breads, hearty main dish salads and so much more. I’ve bookmarked Saffron Dumplings, Spicy Quinoa and Potato Croquettes and Braised Artichokes with Leeks and Peas. You will never again wonder what to cook for vegetarians with this book and the emphasis on deliciousness means omnivores will not get bored.

Disclaimer: This post contains affiliate links and books were provided as review copies. 

Roasted Garlic and Potato Dip Recipe

Greek cuisine features many great snacks and nibbles from olives to pastries and dips. An easy dip to make is skordalia. Recipes vary regionally, but generally feature garlic, extra virgin olive oil and potatoes though sometimes egg yolks, almonds or bread as well. The problem for me is raw garlic which gets more and more potent over time. The solution? Roast garlic.

Roast garlic is sweet and soft and most important, mellow. It won't overpower most dishes like this skordalia inspired dip made with potatoes, extra virgin olive oil, lemon juice and roast garlic, instead of raw. Not only is this dip good for Passover, it's vegetarian (vegan if you use vegan mayo) and gluten free! That is if you use a gluten free mayonnaise, which adds additional creaminess to the dip.

I have been experimenting with "roasting" garlic in the microwave oven, but whatever technique you want to use is fine. The main thing is not to overcook it. It should be soft and creamy but not too darkly caramelized. I use 3-4 cloves, but feel free to use as much as you like. Serve it with fresh vegetables for dipping.

Roasted Garlic and Potato Dip

1 russet potato
4 cloves roasted garlic (use any method you like)
1/4 cup extra virgin olive oil
3 Tablespoons mayonnaise
1 teaspoon freshly squeezed lemon juice
Water
Salt

Bake or microwave the potato until thoroughly cooked. You are not going to use the skin so however you prefer to cook it is fine. When cool enough to handle, slice open and scoop the potato out of the skin. Place the potato in a bowl with the garlic cloves and mash. Mix in the olive oil, mayonnaise and lemon juice. Add enough water to make a thick dip. Season to taste with salt.

Enjoy!

Beet Almond Dip Recipe

I'm in the midst of creating 101 recipes for a new cookbook (it was announced March 3rd). As a result, I haven't been cooking anything other than recipes for the book. But Passover is coming up and I've been asked to bring appetizers to the seder dinner. Appetizers for Passover are a bit tricky. If the meal is meat, which is typical, then you can't use any dairy. In addition you can't use legumes, seeds and most grains. So that means things like hummus and baba ghahoush are out so are cheeses and dairy based dips. What's left? Vegetables and nuts. Also eggs and meat (chopped liver is typical).

Recently I received some samples of Melissa's Organic Baby Beets, peeled and steamed and ready to eat. These cooked beets are great for salads but I decided to try use them to make a dip. Instead of tahini, I used blanched almonds. Beets and almonds are really nice together. But they are both sweet, so I added ginger and lemon to cut the sweetness. It also needs plenty of salt.

You can serve this dip with chips or fresh vegetables. It's creamy and smooth and even though I felt like I was cheating on my Vitamix, I did test it in my ancient Cuisinart food processor and got great results. I am thinking about making another dip using roasted carrots and almonds. What do you think?

Beet Almond Dip 

Ingredients

1/4 cup blanched almonds
2 Tablespoons water
1 cup sliced cooked beets
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon extra virgin olive oil
1/8 teaspoon ground ginger
Salt

Instructions

Process the almonds and water in the food processor for a minute or so, until white and creamy but not completely smooth. Add the beets and process, scraping down the sides from time to time. Finally add the lemon juice and olive oil and ginger. Season to taste with salt.

Enjoy!

Disclaimer: My thanks to Melissa's for providing me with the beets 

Brassicas, Soufflés & Okra: Single Subject Cookbooks

Brassicas: Cooking the World's Healthiest Vegetables 
Remember when people hated broccoli? And Brussels sprouts? And kale and collard greens were something only Southerners ate, but that was about it. Happily the brassicas which also include bok choy, cauliflower, cabbage, kohlrabi, mizuna and tatsoi are in vogue. But if you only know a few ways to cook those glorious cruciferous greens, you should check out this book. The recipes sound like dishes you’d find on a trendy menu— Kimchi Pancakes, Moroccan Turnip and Chickpea Braise, Smoky Kale Salad with Toasted Almonds and Eggs. While it's a shame this book didn't come out in the Fall, that is my only quibble with it.



The French Cook: Soufflés
I love soufflés. I just need the encouragement and reminder to make them more frequently. That is the role of Greg Patent aka The Baking Wizard, who offers up sound advice regarding the importance of separating whites and yolks, the freshness of eggs, the use of salt and sugar and the most crucial question of all, when are the whites beaten enough? As a chronic overbeater, this is something I desperately need to learn.  From savory to sweet to frozen, there are recipes for 2, 4-6 and 8-10 so for just about any occasion. If you’ve only ever had a cheese or chocolate soufflé, try your hand at the Spinach and Mushroom Soufflé, Fresh Apricot and St. Germain Soufflé or Meyer Lemon Soufflé.

Okra: A Savor the South® Cookbook
A whole cookbook on okra? Yes! This book takes on a vegetable that some love and others don’t. But seasoned chef and all around charmer, Virginia Willis can do magic with okra, frying it crisp, turning it into gumbo and also shares African, Mediterranean, Caribbean and Indian recipes for this odd vegetable. This book is a must for okra lovers, but also those, like me who don’t have a clue how to prepare it. I bought some okra just the other day and plan on making the West African Chicken Stew with Okra and Peanuts as well as the Limpin’ Susan, with rice, okra and bacon. When tomatoes are in season I want to try the Old School Okra and Tomatoes.



Disclaimer: These book were provided to me as review copies. This post includes Amazon affiliate links. 

Off The Grid Fort Mason, 2014

I’ve been going to Off The Grid, the street food event at Fort Mason since it first began, five years ago. Each year the event grows and evolves. Early on there was a mostly Asian theme that linked all the vendors and there were just a handful of food trucks relegated to a small section of the parking lot, now it’s really spreading its wings. 

So what’s new this year? There is no theme as there has been in some previous years, and the food is a little more approachable, perhaps a little less adventurous. But it’s still pretty darn delicious. Also this year? A DJ before and after the live music begins, arcade style games and extended hours (5-11pm). Here’s an inside tip, if you can’t deal with crowds, arrive between 5 and 6:30 pm before it gets too jam-packed. 

I got a chance to check out a number of the new vendors and some of the new food from returning vendors. Here are some my top picks:

Nora Spanish Cuisine featured a savory paella with pancetta, bacon and chicken. It's a great dish for sharing. 

This is just a sample of the shrimp taco done nacho style from The Taco Guys. Plump juicy perfectly cooked spicy shrimp are offset by cool and creamy avocado. If the taco tastes like the nachos, I’m in! 

From Il Pipila, Guadalupe Guerrero’s nopales sope was bright a fresh tasting, very herbal and earthy. This is a specialty from Guanajuato, by the way.

Drewski’s fried macaroni and cheese bacon balls were ooey gooey comfort food, reimagined. 

While sadly the Hapa SF truck has ceased operation, Jeepney Guy’s deep fried kettle pork is destined to become a new classic. It’s basically a riff on Filipino lechon. 

I’m a big fan of Casey’s Pizza. While normally I would never choose pepperoni, Casey’s is made by Zoe’s Meats in Petaluma and is outstanding. It's spicy and dry and makes this pizza something special. 

New this year is a roaming beer cart from Magnolia. I recommend the Oysterhead Stout. 

The Boneyard is offering Texas style brisket and pulled pork. I wrote about The Boneyard for 7x7 last year. 

Looking for something sweet to nibble on while waiting for your turn at skeeball or shuffleboard? You might want to try some Sugar and Spun cotton candy in flavors such as li hing or matcha green tea. A little too sweet for me! 

Another sweet treat that’s messy but not a bad choice if you’re willing to share, is the Johnny Doughnuts version of a Cronut, the CroDo with layers of flaky dough and a pastry cream filling. Next time I think I’ll try the lime mascarpone bismark….