Image via WikipediaThere are many cookbooks just released, and the online articles have some recipes included. Just in time for the holiday season, so check it out:
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Kathy Hickman, corporate director of lifestyles events for
Harrah's Entertainment, travels to the company's properties across the country quite a lot -- which means she eats at the company's properties quite a lot. But she didn't think most people were aware of how many good restaurants Harrah's has nationwide.
Hickman said the idea came up during talks with a literary agent she'd worked with in the past: "We should do a cookbook. There's too many great restaurants in our company. We need to get them in one location, in one place."
Today in The
Seattle Times, you'll find our annual
Holiday Cuisine section, offering turkey tips,
wine ideas and a
wide world of recipes, including some of my time-honored favorites (like the
cranberry sauce with rum and sour cherries I make every Thanksgiving) as well as
Savory Chicken and Bacon "Cupcakes" with Tabasco Cream Cheese Frosting (a Kathy Casey newbie I'm hoping to try this year).
You'll also find a
seafood gumbo recipe from that sassy New Orleanian
Poppy Tooker, and my latest "favorite": a recipe for carne adovada -- the dried chiles-fueled pork stew I couldn't get enough of when I visited
New Mexico this summer. Like the gumbo we serve at home each
Christmas Day, that adovado (full recipe
here) is one of those great one-pot dishes perfect for holiday parties and potlucks. Never tried it? Why wait?
Interested in that avocado recipe? Read the full article here:
Carne adovada: make it at home for the holidays
Today I did my first ever experiment in making sweet potato hash at home. Now, I'm going to tell you right now that when I make things at home, I rarely ever follow a recipe. I'm more of a "pinch of this, dash of that" sort of cook. One of things I like to do is try making some of my favorite recipes, that I've eaten at restaurants, at home! I'm also really big on saving preparation time, as I'm impatient when it comes to cooking... as I'm sure many of you are too! So, I'm sharing with you what I did today, but keep in mind that my recipes don't really ever contain exact measurements or cooking times, but let yourself have fun with it! I LOVE experimental cooking!
This recipe was inspired by the sweet potato hash I had once at
Bravo (which apparently is not on the menu there anymore! Boo hoo!). So, keep reading to find out what I put in it... and enjoy!
To read the full article, find it here:Sweet Potato Hash
The giveaway for November 2010 is BIG. Really big. We have a brand new copy of the just-released
COOKING AT HOME written by
Chuck Williams, founder of
Williams Sonoma. The book is being touted as the next
Joy of Cooking. I was skeptical, but after numerous dives into the pages, I'm a believer.
COOKING AT HOME features more than 1000 recipes, each employing a minimal number of ingredients and sound cooking techniques. Plus there are plenty of charts, glossaries, engaging sidebars and straightforward guidance to ensure success. Whether you're planning a quick weeknight meal or a relaxed weekend dinner party, this book has the tools and tips you'll need.
If you want that cookbook, find the full article here:
COOKING AT HOME Book Give-away!
Juggling your family schedule yet want to make delicious and healthy meals?
Hawaiian Electric Company's "Wiki Recipes -- Quick and Easy Favorites" is the cookbook for you. It is filled with recipes from our employees, families and friends. Plus, energy-saving tips are sprinkled throughout.
All proceeds from sales of the cookbook benefit Aloha United Way. Cookbooks are $10; they're available at Hawaiian Electric customer service offices or by mail. Mail orders will be shipped via
U.S. Postal Service Priority Mail at the current flat-rate shipping cost ($4.90 for one to two copies, $10.70 for orders containing three to 10 copies). Call 543-4111.
Wanting to buy that cookbook? See below how, and some sample recipes:
Cookbook packed with recipes, energy tips
As a new bride living in Tampa,
Jessica Segarra wanted to make her husband,
Jorge, happy. She didn't know how to cook, but she did have a bunch of new pots and pans she picked up at their wedding reception.
"I decided I was going to figure out how use these really expensive gifts," she says. "I found I really loved it."
In 2008, she started a blog called The Novice Chef (
thenovicechefblog.com) to track the new recipes she tried. She'd never written a blog before, but inexperience didn't stop her.
To continue her story, find it here:
Food blogs bring opportunity and tasty recipes
That's it for today. Happy eating!
Image by swanksalot via FlickrThere is one article that features traditional French recipes but using what's available at the new abode. Did I say that correctly? Wishbone restaurant in Chicago, by Joel Nickson, boasts of his grandma's traditional French recipes being used on the bounty of her new home in the US.
Of course, others may use 
2. produce more leche flan. I mean, the egg white is about 1/4 or 2/3 of the whole egg, so if you add that, you'll end up having leche flan by 1/4 or 2/3 more than what you'd get when you use only egg yolks.
imabonehead: Pumpkin Flan (aka Caramel-Covered Crack) | Sticky, Gooey, Creamy, Chewy | A Blog About Food with a Little Life Stirred In
Packed with flavour and great when you're short on time.
A collection of 
10 Surprising (and Vegetarian) Thanksgiving Recipes: Meatless Monday Recipe Roundup
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