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Tag: Recipe
Back to the Bbq Cookbook Contest!
by Danielle
Contests + Excerpts + Food & Drink / June 17, 2011
With BBQ season finally here I though it would be fun to give a couple of our cookbooks away. I'm also including a couple of spice rubs courtesy of Chef Salt. Yum!
To be entered to win 1 copy of Fire it Up, 1 copy of Eat Like a Man and a couple yummy spice rubs.
Leave a comment on this post (1 entry)
Post the following on Twitter (1 entry)
“I entered to win Raincoast Books' Back to the Bbq Cookbook Contest courtesy of #raincoastbooks #chroniclebooks!"
I will draw one winner at random from all entries on Friday, June 24th, at 12:00pm (PST). I will be in touch if I draw your name.
Gin and Juniper T-Bone with Green Olive Tapenade
Makes 4 servings
INGREDIENTS
1 large T-bone steak (2½ to 3 pounds), about 2 inches thick
3 tablespoons olive oil
½ cup pine nuts
¼ cup extra-virgin olive oil
2 tablespoons drained capers
1 garlic clove, coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
¼ teaspoon coarse salt
¼ teaspoon ground black pepper
½ cup Juniper Rub
¾ cup gin
Juniper Rub
Best with beef, veal, pork, game birds, game meats, shellfish
3 tablespoons juniper berries
1 tablespoon whole almonds
1 teaspoon green peppercorns
2 teaspoons dried thyme leaves
1½ teaspoons ground coriander
1½ teaspoons finely grated lemon zest
1½ teaspoons coarse salt
½ teaspoon ground cloves
Put the juniper berries, almonds, and green peppercorns in
a spice grinder and grind coarsely. Or put them in a zipperlock
bag, press out the air, and crush the spices in the bag
with the bottom of a heavy skillet. Pour into a cup and mix in
the thyme, coriander, lemon zest, salt, and cloves. Store in
tightly closed container for up to 1 month.
Green Olive Tapenade:
1½ cups fresh flat-leaf parsley leaves and small stems
1 cup pitted brine-cured green olives such as Arauco, Sicilian, or Spanish olives
DIRECTIONS:
Spoon 2 tablespoons of the rub into a 1-gallon zipper-lock
bag. Add all but 1 tablespoon of the gin. Drop in the steak
and press the air out of the bag. Seal and refrigerate for 4 to
8 hours, turning occasionally.
For the tapenade: Combine all of the ingredients in a food
processor. Pulse until the ingredients are finely minced but
not pureed into a paste, 10 to 15 seconds.
Remove the steak from the marinade and pat dry. Coat all
over with 2 tablespoons of the olive oil, and then sprinkle the
remaining rub all over the steak. Let stand at room temperature
for 30 minutes before grilling.
Light a grill for bilevel high/low heat, about 500+/275°F
Brush the grill grate and coat with oil. Grill the
steak directly over high heat until darkly crusted, 4 to 6 minutes
per side. Reduce the heat to low on a gas grill, or move
the steak to the low-heat area on a wood or charcoal grill.
Cover and grill for another 10 to 15 minutes for medium-rare
to medium (135 to 145ºF). Transfer to a platter and let rest for
5 minutes.
Douse the steak with the remaining 1 tablespoon gin and 1 tablespoon olive oil. Make 4 servings by cutting the meat from each side of the bone and dividing each section of meat into 4 pieces. Or, you can slice the meat ¼ inch to ½ inch thick, and then divide the slices so each guest receives some tenderloin and some top loin. Serve with the tapenade.
Recipe courtesy of Chronicle Books' Fire it Up by Andrew Schloss and David Joachim.
Announcing the winner of our “Cook Bake, Blog!” contest…
by Siobhan
Contests + Food & Drink / January 14, 2011
Finally -- after siome delays trying to catch up after our move -- I'm able to announce the winner of our "Cook Bake, Blog!" contest ... drumroll please ...
Congratulations, Suzie Ridle from Nova Scotia!
Suzie, aka Susie the Foodie, will win $500 (CDN retail) worth of cookbooks of her choice, published by Chronicle Books, Quirk Books or Gibbs Smith.
Check out Suzie's test-kitchen reports from trying out recipes from The Geometry of Pasta here and here (her delicious results are pictured below) -- and also watch this video of Suzie's brave husband concocting a brew of Mad Scientist Mix-Up from Little Monsters Cookbook!
ALSO ... congrats to the fabulous Cadboro Bay Book Company in Victoria, BC, who is the winner of our bookstore cookbook display contest!
Cook, Bake, Blog ... You could win $500 worth of cookbooks!
by Siobhan
Food & Drink / October 15, 2010
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You could win $500 worth of cookbooks from Chronicle Books, Quirk Books and Gibbs Smith!
It's easy ... and delicious!
There are two ways for Canadian foodies to enter:
1) Cook, Bake ... Blog!
Make a recipe from any cookbook published by Chronicle Books, Quirk Books or Gibbs Smith, then blog about it. Photos are encouraged! To enter, comment below and leave us a link to your blogpost about your culinary adventures with the recipe or cookbook. (This option counts as two entries!)
2) Share your faves.
To enter, comment below and leave a comment about your favourite cookbook published by Chronicle Books, Quirk Books or Gibbs Smith. Which cookbook is your favourite and why? What's the one recipe that everyone definitely needs to try out? (This option counts as one entry.)
You have until January 1, 2011 to enter!
The contest is open to Canadian residents only.
Contest Details: Winners will be drawn at random on January 5, 2011. Winners must live in Canada. Multiple entries (with different recipes!) are accepted. Prize will be $500 CDN retail worth of cookbooks published by Chronicle Books, Quirk Books or Gibbs Smith, as selected by the Winner from a list provided by Raincoast.
Be inspired ... at the market, in the kitchen, and at the table!
Here are a few new cookbooks — with some videos and sample recipes! — to get your tastebuds fired up. Click on the covers to learn more about each book.
Recipe for Leo's Classic Sugar Cookies from Blackbird Bakery Gluten-Free Baking
Recipe for Cupcake Bites from Cake Pops
Recipe for Baked Beets with Fresh Citrus and Herbs from The Homesteader's Kitchen
Recipe for Pear Sherbet and Chocolate Chip Hazelnut Shortbread Bars from The Commonsense Kitchen
Recipe for Kadota Fig Tart with Mascarpone Cream from The Winemaker Cooks
Recipe for Ajvar from D.I.Y. Delicious
Recipe for Wagon-Wheel Pasta and Goat Cheese from Time for Dinner
Recipe for Sweet and Sour Chicken with Plums from Time for Dinner
Recipe for One-Pot Coconut Chicken Curry from Time for Dinner
Listen to an interview with the creators of The Geometry of Pasta on NPR.
Recipe for Penne All'arrabbiata (Spicy Tomato Sauce) from The Geometry of Pasta
Recipe for Gnudi Al Ragu D'Agnello (Lamb Sauce) from The Geometry of Pasta
Recipe for Gemelli Al Fagiolini (Green Beans) from The Geometry of Pasta
Recipes for Bloody Sundae and Mummy Pops from Little Monsters Cookbook
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Booze Cakes
by Siobhan
Food & Drink / July 02, 2010
Happy Holiday Weekend!
What better way to celebrate than with a booze cake?
From Piña Colada Cake to Rum and Coke Whoopie Pies, there's a dessert in this book that will satisfy every lush's sweet tooth. ~ Lemondrop.com
Lemondrop.com has posted a few sample recipes from Booze Cakes:
- Blue Hawaii Pineapple Upside-Down Cupcakes
- Lone Star Liquor Cake
- Rum and Coke Whoopie Pies
- Piña Colada Cake
- Jelly Cake Shots
Are you more of a beer drinker? Not to fear, A Touch of Rosemary also shares a recipe for Honey Spice Beer Cake.
Summer Eats and Treats
by Siobhan
Food & Drink / June 24, 2010
Summer has been slow-moving out here in Vancouver. I don't mean "slow-moving" that "languid, lazy days of summer" kind of way. I mean, "Summer, hurry up and get here already. Seriously."
Along with the usual summertime activities -- swimming, hiking, camping, general lazing about in the sunshine -- I cannot wait for BBQs, picnics, drinks on patios...
In that spirit (ie. wishful thinking), here are some summer cookbooks to beckon the beginning of summer (whenever the heck it gets here). Enjoy!
Farmer's Market Desserts
Gorgeous Fruit Recipes from First Prize Peach Pie to Chocolate Cherry Cupcakes
This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper's sweet tooth with more than 50 recipes for tarts, crisps, cupcakes, puddings, and more.
Sample Recipes:
- Read an interview with author Jennie Schacht on Grist.org, along with recipes for Strawberries and Cream Cake Roll and Chilled Plum Soup with Sour Cream.
- Summer Hibiscus Cooler and Rhubarb, Blueberry & Cream Parfait on the Chronicle blog.
- Goat Yogurt Panna Cotta with Balsamic Strawberries on the Fete a Fete blog.
- Black & Blue Buckle, Aprium Almond Tart and Berry Sauce for Lemon Verbena Buttermilk Ice Cream as part of NPR's "Top 10 Summer Cookbooks" feature.
More Treats:
Porch Parties
Cocktail Recipes and Easy Ideas for Outdoor Entertaining
A charming guide to casual outdoor entertaining, including 50 recipes for everything from punches to cocktails including several nonalcoholic sippers and 10 uncomplicated snacks.
Sample Recipes:
- Pomegranate Pimm's Cup and Minted Raspberry Ice Tea as part of NPR's "Top 10 Summer Cookbooks" feature.
- Michelada on Ladies' Home Journal
Latin Grill
Sultry and Simple Food for Red-Hot Dinners and Parties
Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than 70 recipes by renowned chef Rafael Palomino, a pioneer of the fresh culinary territory known as Nuevo Latino. A little bit French, a little bit South American, this cuisine is huge on flavor!
Sample Recipe:
- Grilled Palomino Burger with Manchego Cheese and Avocado on the Chronicle blog.
More Treats:
Super-Charged Smoothies
More Than 60 Recipes for Energizing Smoothies
Super-Charged Smoothies is packed with all-new recipes for delicious elixirs rich with the nutrient-packed, disease-fighting, life-changing superfoods that promote energy and vitality.
Sample Recipes:
- "Kombucha, Baby!" Smoothie and "Strawberries All the Whey" Smoothie on the Chronicle blog.
More Treats:
- Video: Authors (and twin sisters!) Mary Corpening Barber and Sara Corpening Whiteford talk about the book -- and smoothies!
- Mary and Sara on Facebook
- View an excerpt from the book on Scribd
Stonewall Kitchen Grilling
Fired Up Recipes for Cooking Outdoors All Year Long
Try something new and different on the grill with 50 of Stonewall Kitchen's favorite recipes for grilling everything from steak and chops to lobster, tuna, vegetables, and fruit, including such gastronomic delights as Grilled Prosciutto-Wrapped Figs Stuffed with Blue Cheese and tasty little Lamb-Mint Sliders. Learn how to grill-roast a whole turkey or cook a pizza over a fire!
Sample Recipe:
- “Meatball” Sliders on the Chronicle blog.
Fast, Fresh and Green
More Than 90 Delicious Recipes for Veggie Lovers
This new bible for all things vegetable from Susie Middleton, Fine Cooking's Vegetable Queen. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.
Sample Recipes:
- Author Susie Middleton writes about the book on her blog -- and shares a recipe for Sweet Potato “Mini-Fries” with Limey Dipping Sauce.
- Peas with Lemon and Mint, Squash Linguine, and Tomato and Peach Salad on Fine Cooking.
- Warm Parmesan Fava Beans with Shallots and Mint and Sesame-Ginger Marinated Grilled Shiitakes as part of NPR's "Top 10 Summer Cookbooks" feature.
More Treats:
Rum Drinks
50 Caribbean Cocktails from Cuba Libre to Rum Daisy
More than a cocktail book, Rum Drinks is your ultimate rum resource, including recipes for classic and contemporary cocktails and traditional snacks to accompany them, plus salty tales from a history of the sugar trade to the sparkly heydey of the Cuba Libre, an island-by-island listing of Caribbean rums, and a guide to great rum bars all over the world.
Sample Recipes:
- Mojito a Mi Manera on the Chronicle blog.
- Punch a la Noix de Coco on Epicurious.com
More Treats:
Celebrate St. Patrick’s Day ... Without Green Beer!
by Siobhan
Food & Drink / March 12, 2010
Ireland is fast emerging as one of the world's hottest culinary destinations. It makes sense: the country is filled with amazing artisanal bakers, farmers, cheesemakers, and more. Add to that a gorgeous landscape and some of the friendliest people on Earth -- and you can see why the whole world wants to raise a glass of Guiness to the Emerald Isle every year on March 17th.
So for St. Patrick's Day this year, why not ditch the green beer, and celebrate in true Irish style?
The Country Cooking of Ireland is a beautiful big cookbook, which will be sure to inspire you to put away the green food colouring for good. And OK, you're still allowed to wear your "Kiss me, I'm Irish!" apron while cooking. 
FineCooking.com has excerpted a few recipes for you to sample:
- Irish Stew
- Colcannon
- Dingle Pies (pictured here)
There's a recipe for Corned Beef with Parsley Sauce on the Chronicle Books blog.
The Chicago Tribute also posted a recipe for something I'd never even heard of (or thought possible!): leek and oatmeal soup.
According to the author, Colman Andrews, the recipe he included in The Country Cooking of Ireland is "a modern version of the famous soup, also called brotchan (or brochan or brothchan) roy, or ‘the king's soup,' that is said to have been the favorite dish of Ireland's celebrated sixth-century spiritual and literary icon, St. Columkille. It is … quite possibly the oldest traditional Irish dish for which it is possible to reconstruct a recipe." Sounds intriguing!
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Valentine’s Day + Chinese New Year = Chinese Five-Spice Chocolate Chiffon Cake!
by Siobhan
Excerpts + Food & Drink / February 11, 2010
Since Valentine's Day falls on the same day as Chinese New Year this year, this cake seems like the perfect way to celebrate: Chinese Five-Spice Chocolate Chiffon Cake!
Usher in love and good fortune with this recipe from Chronicle's new book, Chocolate Cakes.
(PS. Also check out the recipe for the decadently-named Pound of Chocolate Cake that we posted earlier.)
Pound of Chocolate Cake recipe
by Danielle
Excerpts + Food & Drink / February 02, 2010
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Here's an delicious recipe for Pound of Chocolate Cake from Chronicle Books' new cookbook called CHOCOLATE CAKES. Available at your local bookstore. Enjoy!
Pound of Chocolate Cake
Makes 9 to 12 servings
Mixing time 10 minutes
Baking 350°F (180°C/gas mark 4) for about 35 minutes
This square cake is dark and moist, with a fudge-all-the-way-through texture. What else would you expect from 1 pound (455 g) of chocolate? The cake can be spread with a ganache glaze for even more chocolate richness.
13 oz (370 g) semisweet (plain) chocolate, chopped
3 oz (85 g) unsweetened chocolate, chopped
3⁄4 c up (170 g) unsalted butter, cut into pieces
1 tsp instant coffee granules dissolved in
1 tbsp water
4 large eggs
1 1⁄2 cups (300 g) granulated sugar
1⁄2 tsp salt
1 tsp vanilla extract (essence)
1 cup (130 g) unbleached all-purpose (plain) flour
1 cup (240 ml) ganache (recipe below), cooled until thickened but pourable (optional)
Powdered (icing) sugar for dusting (optional)
1 qt (960 ml) vanilla ice cream or flavor of your choice
Position a rack in the middle of the oven. Preheat the oven to
350°F (180°C/gas mark 4). Butter a 9-in (23-cm) square pan
with sides 2 in (5 cm) high. Line the bottom with a piece of
parchment (baking) paper long enough to extend over opposite
sides of the pan. Butter the paper.
Put both chocolates, the butter, and dissolved coffee in a
heatproof bowl (or the top of a double boiler) and place it over,
but not touching, barely simmering water in a saucepan (or the
bottom of the double boiler). Stir until the chocolates and butter
are melted and smooth. Remove from over the water and set
aside to cool slightly.
In a large bowl, using an electric mixer on medium speed,
beat the eggs, sugar, salt, and vanilla until fluffy and lightened
in color, about 1 minute. Stop the mixer and scrape the sides of
the bowl as needed. On low speed, mix in the melted chocolate
mixture until blended. Mix in the flour just until no white
streaks remain. Spread the batter evenly in the prepared pan.
Bake until the top of the cake is shiny and firm and a
toothpick inserted in the center comes out with moist crumbs
clinging to it, about 35 minutes. Cool the cake in the pan on a
wire rack for 1 hour.
If using the ganache, pour it over the cake, tilting the pan
to spread it evenly. Cool the cake in the pan thoroughly. The
cake will become firm. If omitting the glaze, dust the cooled
cake with powdered sugar, if desired. Use the overhanging
ends of parchment (baking) paper to lift the cake from the pan.
Serve the cake at room temperature with scoops of ice cream.
The cake can be covered and stored at room temperature
for up to 3 days.
Ganache and Whipped Ganache
Mixing and cooking time 5 minutes
The ganache can be used warm as a fudge sauce or poured over a cake as a glaze or filling. And that is not all. When lightly whipped, ganache becomes an extraordinary creamy filling.
When whipping ganache, let it cool and thicken to a firm but not hard texture. Refrigerating it will firm it more quickly, but it should chill for only 1 or 2 hours until the edges are firm. Use a whisk to beat the mixture for about 30 seconds until the color lightens from a dark brown to a medium brown. The taste and texture will change from fudgelike to creamlike. Using a whisk prevents the ganache from being whipped too vigorously, which could turn it grainy. Whipped ganache should be spread immediately, as it firms up quickly and becomes difficult to spread smoothly.
Makes 2 cups (480 ml) or 4 cups (960 ml)
For 2 cups
1 c up (240 ml) heavy (double) cream
1 tbsp unsalted butter
9 oz (255 g) bittersweet chocolate, chopped, or
1 1⁄2 cups (255 g) bittersweet chocolate chips
1 tsp vanilla extract (essence)
For 4 cups
2 c ups (480 ml) heavy (double) cream
2 tbsp unsalted butter
18 oz (510 g) bittersweet chocolate, chopped, or
3 cups (510 g) bittersweet chocolate chips
2 tsp vanilla extract (essence)
In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure about 175°F (80°C) on an instant-read thermometer; do not let the mixture boil as a skin might form on the top. If this happens, use a spoon to lift off the skin and discard it. Remove the pan from the heat, add the chocolate, and let stand in the hot cream mixture for about 30 seconds to soften. Whisk the ganache just until all of the chocolate is melted and the ganache is smooth. Stir in the vanilla.
If the ganache will be poured or spread, let it cool and thicken slightly, about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly.
To make whipped ganache, cover the warm ganache and let stand at room temperature until firm, 3 to 4 hours, depending on the quantity and the temperature of your kitchen. Or, cover and refrigerate the ganache until the edges are firm and the center is slightly thickened, 1 to 2 hours. You can speed up the process to 30 minutes or less by pouring the ganache into a 9-by-13-in (23-by-33-cm) or larger baking dish. Drop a teaspoon of the cold ganache on a plate; set aside to compare the color with that of the beaten ganache. Place the cold ganache in a bowl and whisk until it changes from a dark chocolate color to a medium chocolate color and thickens slightly, about 30 seconds. Compare with the ganache on the plate. The whipped mixture should look lighter in color—similar to a dark, good-quality milk chocolate. Use immediately.
Choices: Other flavorings for ganache include almond extract; ground cinnamon; dissolved instant coffee granules, finely grated orange or lemon zest; fruit purees; and rum, brandy, or other liqueurs. Start with a small quantity, taste the mixture, and keep adding to your taste. Begin with 1 tbsp for the liquor or liqueurs and 1 tsp for instant coffee or grated zest. For almond extract, try ¼ tsp; for cinnamon, ½ tsp, and for fruit purees, 1 tbsp. Quantities can always be increased.