The Sunday Salon and Sunday Cooking with… Down South by Donald Link (A Review and RECIPE!)

Welcome to the Sunday Salon! It's that one day of the week we talk BOOKS! And today I want to share a wonderful cookbook! Way back when I was growing up, Sunday's use to be family and food. A big Sunday dinner with family and friends to share the hours with. Things are a bit different now, but I still think of Sunday as a day for cooking, and what better way to spend it virtually then with our heads in a cookbook! Not only am I sharing the cookbook, BUT a great recipe the publisher gave me permission to share. A recipe I tried out to see just how good these recipes were. At the very bottom of today's post, you can see some of the photos from the "cooking journey"...

OMG, talk about gorgeous covers and that's not where it stops! Absolutely beautiful food photography all throughout the book AND mouth watering, easy to follow recipes to boot!


When I first picked up Down South by Donald Link and Paula Disbrowne, it was love at first sight. The cover was gorgeous, the book itself had a nice heft to it and of course, the recipes were something my Southern boy at home was going to enjoy- " a collection of remembrances and recipes meant to make you hungry, make you laugh, and convey what it's like to be both a chef and an eater in today's South."

Down South starts out with "Drinks", such as a Chuck Berry made with fresh blueberries and Prosecco, or an Antiguan Julep made with rum and Simple Syrup (also included as a recipe). Then we move on to "Cocktail Parties", with appetizers that are tempting just reading about them. There's Parmesan Bacon Gougeres, Crab Louis with Toast Points, and Shrimp Remoulade, which can be either an appetizer or a light meal (this is the recipe we made to give this cookbook a tryout and did it pass with flying colors!! psst… I'm going to share this recipe with Ya'll!) And we cannot forget about the Spicy Roasted Peanuts! It's a take on the spicy boiled peanuts you'll find everywhere down South, and if you've never had them, you need to drive there to have some!

Then we move to the main courses… "Cook it Outside", grilling and some smoking, with recipes such as Chicken Chivito Sandwich with Ham and Olive Spread, made with boneless, skin-on chicken thighs, and smoked ham or Grilled Chicken with Alabama White Barbecue Sauce. "Roast, Braise, Simmer and Fry" with recipes including Smothered Chicken, Tupelo Honey-Glazed Ham and Guinea Hen Gumbo. "Heads, Feet, Necks and Bones" with recipes for how to make your own Breakfast Sausage, Pork Rillons, and Beef Short Rib Sugo. "Seafood from the Gulf and South Atlantic", including recipes for New Orleans Barbecued Shrimp, and Crisp Fried Frog Legs.

We wrap up the cookbook tour with… "Fresh, Seasonal Southern Sides", including Smoked Ham and Rice Salad, Ham Hocks and Crowder Peas, and Cajun Macaroni Salad. And of course desserts, or "Southern-Style Sweets" including Salted Caramel Peanut Brittle Ice Cream, Spiced Apple Pecan Bread and Banana Pudding with Moonshine Whipped Cream.

Each chapter has an introduction to the particular types of recipes and the foods involved, and the story behind them. There's a little tidbit or "introduction" to each recipe too, talking about its origins, a cooking tip on preparation or buying, or how it's related to Southern cooking. It's another reason why this is so much more than your average cookbook. Down South is packed with Southern Charm. It's good food, a good story and rooted in great tradition. It's an oversized cookbook with large enough print to read the recipes with ease. AND the recipes are easy to follow with fully explained directions. Nothing too hard here, with ingredients that should be easy to find too. Want to see for yourself?! Follow this link to read the FIRST CHAPTER!

Now, I like to try out a recipe before making my "final judgement" on a cookbook I'm reviewing, and for that purpose I chose Shrimp Remoulade. I love shrimp and I love trying new sauces and this recipe filled both bills. Shrimp Remoulade is a cold dish. It's in the "Cocktail Parties" section, but it also states in the recipe it can be a light meal as well. How many times have you just eaten shrimp for dinner?! I was game and so was my Southern boy. Courtesy of  the Publisher, Clarkson Potter, a division of Penguin Random House, I have permission to share the recipe with YOU! Here it is (with my photo)…

*Shrimp Remoulade 
(serves 4 to 6 as an appetizer or light meal)                                            1 Cup kosher salt
1 tablespoon cayenne
10 bay leaves
2 lemons sliced
2 pounds medium-large shrimp in the shell
1 cup Sauce Remoulade (recipe follows)
1/2 head iceberg lettuce thinly sliced                                                      
                                                                                                   

Combine the salt, cayenne, bay leaves and lemon slices in a large pot with 1 gallon of water and bring to a rolling boil over high heat. Add the shrimp and cook until the shrimp are bright pink and just cooked through, 3 to 3 1/2 minutes. Immediately pour 2 gallons of ice into the pot and allow the shrimp to cool completely in the poaching liquid. (this should take 5 to 10 minutes) Peel.

Toss the peeled shrimp with the sauce and serve over the lettuce.

*Sauce Remoulade
(makes 1 1/2 cups)

You'll need only a portion of this recipe for 2 pounds of shrimp. The remainder will keep in the fridge for two to three days, and will make a quick mean when tossed with more shrimp or crab, or slathered on a fried fish sandwich.

1/2 cup grated yellow onion
1 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon or chervil
2 tablespoons prepared horseradish
1/2 teaspoon cayenne
1/4 teaspoon paprika
Grated zest and juice of 2 lemons
1 teaspoon kosher salt

Use a rubber spatula to combine all ingredients in a mixing bowl. Refrigerate for at least 1 hour.

*Recipe Reprinted from Down South. Copyright (c) 2014 by Donald Link. Photographs copyright (c) 2014 by Chris Granger. Published by Clarkson Potter, a division of Penguin Random House LLC.

Since we were making this just for the 2 of us, I tweaked the recipe a little. I made it with only 1 pound of shrimp, and we halved the recipe for the sauce, and had plenty left to enjoy on other food. We also used super hot "fresh" cayenne pepper from the natural foods store, which may or may not have added extra heat to this dish.

Now let me tell you about the flavor… It was delicious! The shrimp absorbed all this wonderful flavor from the poach, and even as you bit into the shrimp, which were cooked perfectly at 3 minutes, and had the wonderful "hot flavored" creamy remoulade sauce on top, you could tell the shrimp had a heat all their own.

My final verdict… A+! If you enjoy cooking, like Southern food, or want to try some Southern cooking, this would be a great cookbook to have. Easy flavorful dishes that will satisfy all your tastebuds! There's something for everyone here. A Big Thank you to Blogging for Books for sending along this cookbook for me to review!

Here are some random photos from our cooking journey with Shrimp Remoulade...

The Final Dish…And it was YUMMY!

*FTC disclaimer… I received this book for free from Blogging for Books in exchange for an honest              review.

What do you get when you put together "Graphic Novel" and "Food" ?… Relish by Lucy Knisley and A Review

Relish by Lucy Knisley is a memoir, a life in food, a graphic novel oozing with the delights of fresh garlic being sautéed on a stove, the wafting smell of buttery croissants, and the wonders of Huevos Rancheros for breakfast. Relish is a culinary experience, but it's also an artistic one, as Lucy puts her memories down in words and drawings. But that's what a graphic novel is and it works well for Relish.

"I was a child raised by foodies" is our first introduction to Lucy and to this graphic novel which traces Lucy's life from her early childhood to her graduating from art school all through her memories of food. The book is entertaining, funny, enjoyable, and a feast for the eyes. Lucy's drawings are good, the lettering of the text is nice (remember I really hate the computer generated text that most comic books use) and the stories told flow nicely from one part of her life to the next. We learn about her, her Chef Mother, Mexico, her parents divorce, raising chickens, Japan and hop on a culinary journey with a eurail pass. But wait, there's more… the recipes! Through out the book, are some of Lucy's tried and true recipes that are drawn AND written out…

It is so much fun to read about these recipes and then have Lucy include the recipe by drawing them out! I just loved it! And this idea of illustrating a "food" novel is certainly popular now, as Michael Pollan had his book, Food Rules, recently redone in an illustrated version. 

Why I read Relish? Because I like reading "food" books. I like reading about the inside scoop on the food industry, reading about chefs,  foods, and recipe books. And I like graphic novels, not your super hero kind generally speaking, but I do enjoy some of those, but graphic novels that are unique and this is definitely unique. "Classified" as a teen book, but I really feel this is more for adults, because it brings a kind of nostalgia about your own "culinary" coming of age. 

If you like "foodie" books, this one will make you smile. And I'm getting out some pancetta to make a Carbonara from one of these recipes that looks absolutely dee-lish! 

BTW, Lucy Knisley is an illustrator, comic artist and author. Relish is her second book, which was published last year. 

A Happy Easter Guest Post! Lidia Matticchio Bastianich shares Quick & Heallthy Springtime Dishes!

Happy Easter Everyone! The Easter Bunny is making a stop at my home today leaving some wonderful treats, and today at Chick with Books I'm leaving a special treat- a guest post from a wonderful cook, Lidia Matticchio Bastianich! She shares some of her delicious recipes too! I've got her newest cookbook, Lidia Cooks From The Heart of Italy, to review and these recipes are a small sampling of the 175 regional recipes you'll find in it.

Enjoy your Holiday! Enjoy Lidia's guest post! Next week we'll be back with more Books with Buzz!

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Quick, Healthy, Springtime Dishes -- Featuring Herbs!

By Lidia Matticchio Bastianich,

Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

The use of fresh herbs has exploded in the American kitchen today. I recall that as a young apprentice in Italy -- at my great-aunt's apron strings -- for every herb we had in the garden, there seemed to be a pot on the stove to match.

Some herbs were better to cook with while others were better added at the end to a finished dish. For example, rosemary, bay leaves and thyme are mostly used for long cooking where their oils are extracted slowly out of their leaves. Sage, oregano and marjoram need very little cooking time, and herbs such as basil, parsley and mint are great to toss in raw at the end -- just enough to release their refreshing aromas.

If you have small children a wonderful way to introduce them to the enticing aromas of herbs is to gently crush the herbs in your hands and let them smell. I did this with my grandchildren when they were very small and it's a great way to get them excited about the world of herbs and food at an early age.

In fact, once you get your small children excited about herbs, introduce them to your own dishes. Here I'm sharing some of the quickest, and most child-friendly. Enjoy!

HERB PESTO

Makes 1 ½ cups

• 1 cup packed fresh Italian parsley leaves

• ½ cup packed fresh basil leaves

• ½ cup packed mixed fresh sage, thyme, and marjoram leaves

• 4 garlic cloves, peeled

• 1 cup extra virgin olive oil

• Salt

Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste.

Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep refrigerated for up to 4 weeks or it may be frozen for up to 3 months. Make sure there is a thin film of oil over the pesto to keep its flavor and color bright.

HERB FRITTATA

Serves 2 as an appetizer, 1 as a lunch dish

From "Lidia's Family Table" (Alfred A. Knopf, 2004)

• 2 large eggs

• 2 tablespoons milk

• ¼ teaspoon salt

• 2 tablespoons chopped fresh chives

• 1 ½ teaspoons chopped fresh thyme leaves

• 2 tablespoons chopped fresh parsley

• 1 teaspoon butter

• 2 teaspoons extra virgin olive oil

Whisk the eggs, milk, salt, and fresh herbs until just blended together.

Heat the butter and oil in the small frying pan until it just starts to sizzle, then pour in the eggs and turn the heat down very low. Cook gently for 3 to 4 minutes. The eggs will start to puff up and sizzle at the edges. Lift a corner of the frittata with a spatula, and check to see if the bottom has browned in splotches. When it has, flip the frittata over by giving the pan a firm, quick shake up and over toward you so that the egg mass dislodges and flips over in one piece. Or, if that unnerves you, turn the frittata over with a spatula. Cook the second side for 1 ½ to 2 minutes, again checking to see if the bottom has browned to your liking. Serve right away, or let cool to room temperature and cut the frittata in wedges.

BAKED FISH WITH SAVORY BREAD CRUMBS

Serves 6

Landlocked Umbria does not have a seafood cuisine. But its mountain lakes, rivers, and streams abound in freshwater fish, like the tasty tench. This simple preparation is one I found in Umbria, and it is excellent for fillets of our sweet-water varieties, such as carp or whitefish, or even light ocean-fish fillets like sole.

• 2 pounds whitefish fillets

• ¾ teaspoon kosher salt

• 6 tablespoons extra-virgin olive oil

• Juice of a large lemon (about 3 tablespoons)

• ½ cup white wine

• 6 plump garlic cloves, crushed and peeled

• ½ cup fine dry bread crumbs

• Zest of a large lemon (about 2 teaspoons)

• 1 tablespoon chopped fresh Italian parsley

• ½ teaspoon dried oregano

• ¼ teaspoon peperoncino flakes, or to taste, chopped fine

• Fresh lemon slices, for serving

Recommended equipment: A 4-quart shallow rectangular baking dish; a heavy-bottomed skillet or saute pan, 12-inch diameter or larger, with a cover.

Preheat the oven to 400 degrees.

Lightly salt the fish on both sides, using about ¼ teaspoon salt in all. Pour 3 tablespoons of the olive oil, the lemon juice, white wine, and another ¼ teaspoon salt into the baking dish, and whisk together well. Drop in the garlic cloves, and stir with the dressing. Lay the fillets in the dish, turn and swish them in the dressing so both sides are thoroughly moistened, and arrange them, skin side down, in one layer.

Toss the bread crumbs in a bowl with the lemon zest, parsley, oregano, chopped peperoncino, and the remaining ¼ teaspoon salt. Drizzle with the remaining 3 tablespoons olive oil, and toss the crumbs well until evenly moistened with oil.

Spoon the seasoned bread crumbs on top of the fillets in a light, even layer. Bake, uncovered, until the crumbs are crisp and golden and the fish is cooked through, about 15 to 20 minutes.

Lift the fish out with a spatula, and set on a warm platter to serve family-style, or on individual plates. Spoon over it the juices left in the baking dish, and serve right away, with lemon slices on the side.

© 2010 Lidia Matticchio Bastianich, authors of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

Author Bio

Lidia Matticchio Bastianich, coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, www.LidiasItaly.com.

What's Cooking? I Know How To Cook by Ginette Mathiot, Recipes & Review!

Move Over Julia, there's a New French Cook in Town...

Have you ever read a cookbook? Some cookbooks we buy because of a particular recipe that looks good, or the type of food it's about, but I Know How to Cook by Ginette Mathiot is a literal feast! Not only does it have over 1400 recipes, simple and easy to follow recipes!, but there is so much great cooking information between the pages. And for good reason too- Ginette Mathiot has been teaching French families to cook for over 75 years! I Know How to Cook is to France what The Joy of Cooking has been to the USA! And we are so fortunate that the first English edition has come to America!

" The cuisine of France is among the richest and most diverse in the world, and the techniques and traditions it is built on have had a long-standing influence on chef's everywhere. However, this considerable reputation sometimes overshadows the profound appeal of French home cooking, which is anything but intimidating. It is a style of cooking based on resourcefulness and simplicity... In I Know How To Cook, Ginette Mathiot equips her readers with the building blocks for good cooking, educates them about the ingredients they'll encounter and the skills they'll need."

This cookbook is simply wonderful! From the fundamentals of why we eat, and creating harmony between the foods that we prepare, to how to equip your kitchen. Ginette teaches us all the basic cooking methods from Boiling & Poaching to Roasting and Broiling. I loved looking through this cookbook, it was a like going on a cooking adventure. There's a wonderful section on Flavorings, that leads the cook through garlic, onions and shallots and how to use these in various foods. Plus there are pages of herbs and spices.

The cookbook starts with sauces, moves into hors d'oeuvres (including different kinds of butters to make), milk, eggs & cheese, soups, fish, meats, poultry and game. This is followed by vegetables, salads, legumes, pasta, and rice. Oh and the desserts, cakes & pastries! At 975 pages, it's hard to believe Ginette Mathiot missed including anything! From scrambled eggs to Tarte tatin, I Know How To Cook is a fun easy adventure in French cooking!

Something you'll notice right away is the design of the cookbook. Visually its beautiful. There are colorful graphics through out the pages. Not every recipe has a photograph, but the ones included are large. But the nicest thing about the design of this cookbook is that the recipes are easy to read! The name of the recipe is big enough to see well and it's in bold type. And the recipe ingredients and instuctions are in bold! You will not have to strain to read these recipes! Plus, I like to make notes in the margins if I tweaked anything in a recipe, and there is plenty of room in the margins and below the recipe to add any personal notes.

Ok, speaking of recipes... No matter how intimidating the name of the recipe is, such as Steak A L'Allemande or Chicken Marengo, these recipes are easy. The instructions are clear. With most of the recipes only one paragraph long! AND with permission from the publisher, Phaidon Press, I'm going to share 2 of the recipes I made from I Know How To Cook by Ginette Mathiot!For my first recipe I looked for a recipe that my family would enjoy and that I could also make for my book club members after a long day at work. As I've mentioned before, the person hosting the book club usually cooks, so here's a recipe that will definitely please a crowd! It definitely pleased my family!

Navarrais Chicken

Poulet Navarrais

*recipe reprinted with permission of Phaidon Press Inc.

Ingredients:

1 (2 ¾-pound) chicken

3 ½ tablespoons butter

Generous ¾ cup Madeira

Salt and pepper

6 ½ ounces mushrooms

2/3 cup tomato paste

Preparation time: 15 minutes

Cooking time: 1 hour

Serves 6

Cut up the chicken (see below). Heat the butter in a heavy pan, add the chicken pieces and cook over medium-high heat until browned. Pour in the Madeira and season with salt and pepper. Add the mushrooms and tomato paste, cover with a tight-fitting lid and cook over low heat for 45 minutes. Put the chicken pieces on a serving dish and coat with the sauce.

Chicken Carving and Cutting:

Legs

Stick a fork in the leg. Apply pressure to lift it, and slide a knife along the carcass to detach the meat. Cut off at the joint.

Wings

Stick a fork under the wing. Find the joint with a knife and cut through it. Press down on the fork to re

move the wing. Use the knife to hold the chicken steady.

Carcass

Cut the chicken down the middle, lengthwise.

To cut the chicken before cooking, cut up the carcass in the same way as for carving a cooked chicken.

*My photo is just a sample of what came out of the pot, but this recipe could easily be doubled to feed more than 6. And let me tell you the sauce was delicious! The prep was easy, and this makes this recipe great after a long day at work... But I didn't stop at this recipe. I decided to make a little something for dessert. How about a sweet treat with just 3 ingredients?? That's what this Almond Macaroon recipe calls for!

Almond Macaroons

Macarons Aux Amandes

*recipe reprinted with permission of Phaidon Press Inc.

Ingredients:

Butter, for greasing

2 ¾ cups ground almonds

3 egg whites

2 ½ cups superfine sugar

Preparation time: 25 minutes

Cooking time: 20-25 minutes

Serves 6

Preheat the oven to 300ºF and line a baking sheet with buttered parchment paper. Put the almonds in a bowl and mix in the egg whites a little at a time. Stir in the sugar and mix well. Form the dough into slightly flattened balls and place on the prepared baking sheet. Bake for 20-25 minutes, or until lightly browned.

This is a cookbook I will use a lot. I've tried all sorts of recipes already and everything has been delish! Have you got a favorite French cuisine recipe? Would love to know what you've been cooking. And if you have any suggestions! Have you tried I Know How To Cook? Would love to know what you prepared!

I want to thank Kelly from Phaidon Press for sending me this wonderful cookbook to review! Thanks Kelly! I loved every bite! And I'm still absorbing the wisdom of Ginette Mathiot! And I will for many years! This will have a special place on my cookbook shelf! Would you like to take a peek inside I Know How To Cook? You can see inside the book at the Phaidon's Website!

*All recipes are copyrighted and are reprinted by permission of Phaidon Press