Tuesday, September 27, 2011

Best Reasons to Own Cooking Books

I found this article on O.co (a.k.a. Overstock.com).  I like to find each and every way to justify my vast collection of cooking books.  I have two cooking passions, no make that three four.
1.  Collecting   (That sounds better than buying.) 
2.  Reading
3.  Cooking
4.  Eating
Each equally pleasurable.

Best Reasons to Own Cooking Books

With the rise of cooking culture on the Internet, people seem to be forgetting why cooking books  are so valuable. While it's convenient to be able to look up recipes online, cooking books are still the choice of serious chefs and bakers everywhere. Cooking books provide an enormous amount of irreplaceable benefits in the kitchen. If you're considering purchasing one, look at the article below to learn the best reasons to own cooking books.

Owning Cooking Books:

  1. Have them where you want them: One of the biggest conveniences of cookbooks is that they can be placed near your cooking area and remain there. When it comes time to get cooking, you won't have to run back and forth to look for recipes or measurements. Having a cooking book on hand while you mix and measure ingredients will help you increase the quality of the food you prepare, and it will also help decrease stress in the kitchen.
  2. Make your mark: Cooking books are terrific because they allow you to mark them up. Try a recipe and think something could be added next time? Write yourself a reminder in the margin. Find that a recipe doesn't work well at your altitude? Alter the instructions with a pen to make sure you get it right on your second try.
  3. An issue of trust: With cooking books, it's possible to find recipes from chefs you trust. Instead of having to rely on undependable sources, you can look for volumes of recipes and cooking tips from renowned experts in the field. From celebrity chefs to classic cooks, it's easy to find cookbooks from trusted names.
  4. Getting to know you: Another worthwhile element of cooking books is the chance you have to get to know them. As time passes and you try more and more recipes from your cooking book, you'll be able to get a feel for how the book works for your style of cooking and you'll be able to use the knowledge to improve the recipes to your liking.
Here is my latest favorite. Our Best Bites.  Great recipes. Great pictures. Great taste.


Saturday, April 2, 2011

Tuesday, February 8, 2011

Helloooooooooooooo - I'm Back!!

Fresh corn on the grill.
I love to use the outdoor grill year round- yes even in a blizzard.   However, I cannot find fresh delicious sweet corn this time of year. Looking through some of my pic's I  found this one I took last year and simply forgot to blog about it.
The Recipe:
Shuck fresh corn.
Put in plastic bag and sprinkle with EVOO      
(extra virgin olive oil) enough to lightly cover each kernel.                                     
Put on a hot grill - grill for 6 minutes each side.
Season with favorite seasonings.  ie: salt , pepper, Johnnys seasoning, Mrs. Dash. etc... 

                             Wrap in foil for 10 - 15 minutes.  Eat.

Grilled Corn in Foil

Monday, July 12, 2010

Food Photography Workshop

Last Saturday I was able to attend a Food Photography Workshop taught by Quinn Curtis.
She is Utah's premiere culinary photographer who captures the essence of food and
her photo's are lick-a-licious.
I am so excited that I get to attend a couple other of her classes about color, 
composition and natural lighting.
Did you know people and food photograph differently?
Well, they do.
I am hoping my food photography gets better with each image.
I also hope I remember to take photos before I eat the food.

Check out her website and join me for a class:

Thursday, March 18, 2010

Blog-o-licious - Banana Bread

Yes, it is true. My life revolves around food. Dinner time is a sacred ritual at our house. I love those I love gathered around my table to break bread with me.
I don't eat to live - I live to eat. I take cookbooks to bed with me to read. I love to look at food pictures. In my next life I know I will be a famous chef or the next Martha Stewart. Until then here is my favorite recipe for banana bread.

Banana Bread
Makes 3 - 8X4 inch pans

1 cup butter
1 cup white sugar
1 cup brown sugar
3 cups very ripe bananas - about 6
4 large eggs
1 teaspoon salt
1 teaspoon soda
4 cups flour

1 cup chopped nuts - optional

Cream butter and sugar.
Add the bananas. Mix very well so the bananas get mashed.
Add the eggs. Mix well.
Stir in salt and soda.
Add flour. Stir well without over mixing.
Pour into prepared pans (buttered or sprayed with PAM)

Let sit for 20 minutes on counter top. (I have no idea what this does but it makes a difference.)

Bake in preheated 350° oven on center rack for 45 minutes to 1 hour.
Check with toothpick to see if done. This means stick a toothpick in the center on one loaf - pull it out - if it is clean it is done. If there is dough on it cook it longer.

Take out of oven and let cool 10 minutes on cooling rack. Remove from pans.
Contain yourself from devouring until cool.

After completely cool - store in food grade plastic bag.

These loaves freeze well- if they last that long!

Friday, March 5, 2010

Check out my new web site!

The spousal unit and I have been busy launching a new web site --


I have had many requests for my Everyday Bread recipe, I want to share but I also want to make sure it is made with proper techniques. I have been teaching classes and now we are going live (sort of) on the internet.

It has been so much fun - even as we speak I am developing a recipe for sandwich rolls.
I will let you know of the outcome. So far the dough feels fan-freakin-tastic!

The web site will be featuring videos showing technique as well as delicious recipes.

We have been shooting episodes and soon it will be available to view online.
I have some great testimonials from students - see if you recognize anyone!

If you have any requests please let me know. Happy bread making!

Bread making is an art.
Practice makes progress.
Progress makes mastery!

Tuesday, November 10, 2009

Blog-o-licious 2nd Audition for Dinnner Rolls

So far this recipe is coming in first - it takes a little longer in raising time - but worth the effort.
Mally said she had one today in Seminary and it was delicious! Spousal Unit said he couldn't tell the difference between the rolls.
I make this in my Kitchen Aid

Dinner Rolls
Start with paddle.

In bowl add:
1 TBS yeast
1 teaspoon sugar
in 1/2 cup warm water for 10 minutes

Barely simmer 1 cup milk ( I use the microwave)
Add: 1 cube butter cut up

Add :
½ cup sugar
1 teaspoon salt

When cooled add to yeast mixture.

Gradually add
3 beaten eggs
3 cups flour, until batter is very sticky

Mix for five minutes to develop the gluten.

Change the paddle to the dough hook.

Gradually add about 3 + cups flour until dough is very soft. Mix well . This is about 3 minutes. The dough looks silky and smooth.

Cover with towel and let raise 1 ½ hours.

Punch down. Let rest for 5 minutes.
Shape into rolls, dip in melted butter on cookie sheet.

Cover with a towel and let raise 1 ½ hours.

Bake at 375̊ for 11 minutes.

This makes 24 nice size rolls. I put them on a cookie sheet 4 x 6.