‘Paula Deen’s Southern Cooking Bible’

Cover of Joy of Cooking

Oct 18, 2011

By Lauren Torrisi

Paula Deen, the bubbly Food Network star, has released her cookbook “Paula Deen’s Southern Cooking Bible.” Known for her use of large amounts of butter in recipes, Deen offers a variety of southern comfort food guaranteed to please everyone.  (She doesn’t disappoint with her “Butter Burgers” or “Gooey Butter Cake.”)

In addition to her delicious recipes, Deen always focuses her attention on family.  Her cookbook contains recipes that you can’t help but imagine eating with your loved ones and enjoying a laugh.

Deen’s cookbook aims to mimic “The Joy of Cooking” with its textbook like nature but with a southern twist.  With few images, she sticks straight to the recipes, offering tips and time-saving tricks for the home cook.  With 325 recipes, this book is your go-to guide for southern food.  Check out this recipe for Paula Deen’s Best Ever Southern Fried Chicken, excerpted from her new cookbook, “Paula Deen’s Southern Cooking Bible.”

I’m dieing to try this recipe for her fried chicken, which I’m sure, when paired with homemade biscuits, is the perfect weekend family meal.  Try it for dinner tonight!


Taken from ABCNews.com; source article is below:
‘Paula Deen’s Southern Cooking Bible’

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Getting a little help curing homesickness in the kitchen

Image via WikipediaOctober 17, 2011

By Danielle Haynes
The Tonawanda News

I’m not entirely sure how it took me so long to stumble across Lisa Fain’s Homesick Texan blog. It’s been up and running since 2005, but only just recently came into my consciousness as word of a book starting making its way around the cooking blogosphere.

Lisa Fain, a 7th-generation Texan says that shortly after moving to New York City, she found herself craving a little something from back home ... something she couldn’t necessarily get on the busy streets of the big apple: the food she grew up on.  And in Texas, that means at least three things: barbecue, Mexican and Southern cooking.

Being a transplant myself, I’ve found myself in the same predicament, the evidence of which you might have read in this column (think pimento cheese and Texas sheet cake). When you live so far from where you grew up, it can often be difficult to replicate the meals, particularly the comfort food you’re familiar with.

Just as Buffalonions would find it nearly impossible to get a good chicken wing outside of Western New York, for Texans, a good taco joint is few and far between in these parts.

So Fain took matters into her own hands and started re-creating a little bit of the Lone Star state in her kitchen.

Her blog includes everything from authentic recipes passed down in her family for generations, to re-creating meals from her favorite restaurants back home, to giving advice on where to get hard-to-find ingredients like chile peppers and Ro-tel tomatoes, a pantry staple in every Texas home. Basically, this blog was written for me. Actually ... I’m kicking myself for not being talented enough in the kitchen to get there first.

The success of her blog — The Times of London named it as one of the world’s 50 best food blogs — has lead to the recent publication of her recipes in book form, “The Homesick Texan Cookbook.”

The book contains dozens of recipes and tips for making corn and flour tortillas from scratch, pickled jalapeno peppers, breakfast sausage, seven-pepper chili and even kolaches, a Czech pastry found in the town of West.

My only complaint with the book — and it’s no fault of Fain’s — is that some ingredients just can’t easily be found in Western New York. I was unable to find two of the seven peppers used in her (no beans or tomatoes!) chili recipe at my go-to spice store, Penzey’s, for instance. (If anyone has a lead on some pasilla or costeña pepper, give me a shout.)

Cookbook in hand, I decided to test out a Southern classic, something I’ve never tackled before: chicken fried steak with cream gravy. I’ve written before about my discomfort cooking meats — I’m always nervous of bacteria and tend towards over cooking.

Chicken fried steak comes with its own unique set of techniques: First you have to tenderize the meat and once you coat it with the flour and egg mixture, it’s fried, not grilled.

On tenderizing: My goodness, my hands have never been so numb. Yes, invest in a good tenderizing mallet, and even with that I had a hard time beating the top-round steak into the appropriate thickness. Mine turned out thicker than Fain’s because at some point I just gave up. Chunks of raw meat were flying all over the place and I was convinced my neighbors would be pounding on the walls at any second.

I followed the cooking times to a T and resisted the temptation to cut into the meat to test for doneness in the middle of cooking. I would have to trust Fain on this one, and I was pleasantly surprised at my success (as was my roommate). Fain suggests adding a bit of cayenne to the flour mixture you’ll coat the meat in and it provides for a nice little kick.

I’m also happy to report I nailed the cream gravy on my first try. Everyone’s right: You just gotta keep stirring and eliminate those clumps. Boy, was it worth the extra effort to eat that chicken fried steak with cream gravy from scratch.

Maybe I’m a bit biased, but I love the book and plan on recreating just about every recipe in my kitchen. I didn’t grow up with a ton of homecooking like Fain did, so perhaps this is the start of a new tradition.

Now, if only I can get the smell of frying oil out of my house. ...

Find Lisa Fain’s blog at www.homesicktexan.blogspot.com or her book now in stores.

Chicken-Fried steak

• 11⁄2 pounds top-round steak
• 11⁄2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1⁄2 teaspoon cayenne
• 3 large eggs, beaten
• 1⁄2 cup whole milk or buttermilk
• Lard or vegetable oil, for frying

1. Cut the top-round steak into four pieces and pound beef with a meat tenderizer until flattened and doubled in size.
2. Sprinkle with salt and black pepper to taste.
3. Place flour in a large bowl and add salt, black pepper and cayenne.
4. In another bowl, mix eggs with milk.
5. Dredge beef through the flour mixture, then dip into the egg mixture and dip again into flour mixture.
6. Heat 1⁄2 inch of oil to 300 degrees in a large skillet.
7. Place beef into skillet and cook for 3 to 4 minutes, then turn over steaks and cook for 5 more minutes.
8. Remove from skillet and drain on a paper towel. Set cooked steaks in an oven set at 200 degrees to keep them warm.

Cream gravy

• 2 tablespoons pan drippings, bacon grease or vegetable oil
• 2 tablespoons all-purpose flour
• 11⁄2 cups whole milk
• Salt and black pepper, to taste

1. In a skillet on medium heat, combine fat with flour.
2. Stir and cook until a dark roux is formed.
3. Add milk and mix with roux. Stir and keep on stirring until mixture thickens while on low heat. Add salt and black pepper.

Taken from Tonawanda-News.com; source article is below:
Getting a little help curing homesickness in the kitchen

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Cooking for children

Image via WikipediaI think this would be an interesting article, more so if we are keen to feeding our kids with what we cook.

Read on...
-----

• Joanne Shuttleworth, Mercury staff 
• Sun May 01 2011
  

GUELPH — Why will kids eat tandoori chicken and brown rice at daycare but will only eat chicken nuggets and fries at home?

What do those daycare cooks know that mere mortal parents don’t?

The answers are in a cookbook called Child Care Cooks, which was launched at the Child Care Conference at Cutten Fields Saturday.

It’s a collection of kid-friendly, budget-friendly, healthy recipes created by local chefs, cookbook authors and the cooks at local child care centres. Food writers Elizabeth Baird and Emily Richards edited the book and converted the recipes to family-sized proportions.

Richards, who lives in Guelph, said she was asked to do a cooking demonstration at the conference a few years ago to showcase diversity in food.

“Daycare cooks were realizing there was a need for ethnic diversity on their menus. The demonstration really sparked interest in sharing recipes and tips,” Richards said.

“The cooks started sharing their recipes and the cookbook was the next step.”

More than 100 recipes are in the book, including vegetarian dishes, soups, salads, cookies and other desserts, snacks and main dishes.

The recipes comply with the Day Nurseries Act.

Paola Hohenadel, professional development co-ordinator with the Quality Child Care Initiative, said the cookbook is a great tool for cooks at daycare centres as well as for families.

“They don’t use obscure ingredients,” Hohenadel said. “They are simple recipes and kids love them.”

“They fit with food budgets,” added Richards. “Child care centres have to stick to budgets too.”

Richards said childhood is the perfect time to begin a healthy relationship with food. Parents should not be afraid to introduce a variety of spices and flavours to children. Kids may need to be exposed to different foods many times before trying them. Don’t give up, and don’t give in to pressure, she says.

“Meal time should be relaxed but it can still be adventurous,” Richards said.

The cook books are $20 and are available at child care centres and at the Early Years Centre in Stone Road Mall. Call or email Hohenadel for more information: 519-821-6638 ext. 201; phohenadel@guelphchc.ca.

jshuttleworth@guelphmercury.com

-----

Taken from guelphmercury.com; source article is below:
Now we’re cooking — for children

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Cookbooks from 2010

Image via WikipediaAnd with the start of the year, there have been reviews as to what cookbooks were best, or, what stood out from all the rest. Of course, that doesn't mean the others aren't good, but whatever was the measure, the decision was made.

Let it not keep you from cooking better and better, and who knows one day, you'll be coming up with you own recipes, and books? That's more like it!
-----


Some of the year's best cookbooks

Some cookbooks make a great first impression; others promise to stick with you for the long haul. Here are some of the year's best.

By ERICA MARCUS



Books for Cooks

There are tons of places to get recipes these days: online, television, magazines, newspapers, Mom. But you can’t beat the sense of unlimited possibility that comes from opening a brand-new cookbook.

By Nancy Ancrum

 

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Best of 2010 Cookbooks

if you haven't tried newer recipes from the cookbooks of 2010, and still keen on trying new dishes from cookbooks, look at this review. You may find something that you exactly want, or something that may surprise you.

Check it out!


Best of 2010: Crack open the cookbook cream of the crop

 

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New cookbooks, and blogs

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:
-----

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."

To read the full article, read it from the source here:

New cookbook contains recipes from Harrah's properties



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!

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Free eCookbook

Image via WikipediaThere is a new free eCookbook, and you can download it for free. It is a low calorie diet, and is intended for having a healthy, hearty meal.


The full article can be found here:
New Free ECookbook Provides The Necessary Healthy Meal Ideas You Need For A Quick Low Calorie Dinner


The download link can be found here:
How to Have Healthy Eating Habits, 7 Healthy Meal Ideas Free eCookbook

 

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