The Three Must Buy Cookbooks of 2011

I always write a series of 'best of' cookbook posts around this time of year. I've recommended a lot of cookbooks in 2011*, but there are three, you simply must add to your collection. They are written by three amazing women who I admire tremendously and feel honored to have gotten to interview or at least meet. They are not just wonderful cooks and writers but cultural anthropologists who dig deep into how people cook, preserving traditions and making food from other places accessible. These books would make great gifts, but really, I recommend buying them for your own collections, that's how good they are.


There are lots of books about Spanish food. I know, because I have plenty of them, but The Food of Spain
is truly the mother of all Spanish cookbooks with over 600 pages. It has stories, history--it's a true treasury that took years of work to complete. I know this because Claudia Roden told me about the work that went into the book when I interviewed her last year (Claudia Roden interview part 1 and 2)

I've said it before and I'll say it again, Claudia Roden's recipes work. They make sense and give just the right level of detail. In this massive tome she uncovers so many more recipes than what you will find in run of the mill restaurants. In The Food of Spain you will discover many fascinating cultures that have influenced Spanish cuisine and recipes both familiar and rare. It's as much a book about food as it is a cookbook.

Dishes you will want to try include Eggplant with Bechamel and Cheese, Fish Stew with Peppers and Tomatoes, Migas with Bacon, Onion Coca.






What can I say about Paula Wolfert that hasn't already been said? She is the most well-known authority on Moroccan food and The Food of Morocco is one of her most important books. Having lived in Morocco for years, she has a depth of knowledge that is just unparalleled. But if you have spent any time with her, you will be struck by her genuine enthusiasm for capturing the details of the cuisine and her drive for perfection. Her recipes are meticulous. Like Claudia Roden, she goes well beyond the surface to discover the history and varied influences that make for such a rich cuisine. Her latest book is over 500 pages. You can read my interview with her from 2009 here.

The book also has plenty of tips and advice to help you get it right, from the different types of couscous to explanations as to why steaming is better than boiling. There are lots of shopping resources too.

Dishes you will want to try include Lamb with Onions, Riffian Split Pea Soup with Paprika Oil, Almonds and Hard Cooked Eggs, Double Cooked Red Chicken Marrakech Style, Barley Grits Couscous with Fresh Fava Beans





It might seem surprising that I put Lisa Fain in the same category as Claudia Roden and Paula Wolfert, but if you spend some time at her blog or reading her wonderful cookbook, The Homesick Texan
, you will see why I do. Lisa Fain's passion and connection to her Texas heritage and food shines through in everything she writes. She treats the cuisine of Texas with such respect and warmth that you can't help but appreciate it too, even if you are not 'homesick' for it.

Unlike Roden or Wolfert, Lisa Fain is not an outsider, but a native who shares her own personal stories. And if she can make Texas recipes work in a New York apartment kitchen you have to know they will work for you too. Her book is a little over 350 pages.

Dishes you will want to try include Calabacitas (Squash and Pork Stew), Poblano Macaroni and Cheese, Coffee Chipotle Oven Brisket and Watermelon Salsa.


*Other cookbooks I reviewed and recommended in 2011:
Cooking My Way Back Home, Kokkari, Bi-Rite Market's Eat Good Food, The Family Meal:Home Cooking with Ferran Adria, 100 Perfect Pairings, Basic to Brilliant, Y'all


The Homesick Texan and The Food of Spain were review copies, I purchased The Food of Morocco

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Meaty Cookbooks Part 2 -- Cooking Techniques

Yesterday I shared some new cookbooks that focus on a particular meat such as pork, brisket or goat, in today's installment I'm recommending four more books that are much more general.

One of the most anticipated cookbooks of the year was the Molly Stevens book All About Roasting. The book is amazingly comprehensive covering mostly meat--beef, lamb, pork, chicken and poultry but also fish and shellfish, vegetables and fruits. Learn how to choose the best cuts of meat, the basic roasting methods and temperatures, how to carve and more. I love that her recipes also include convection as well as conventional oven temperatures!

Recipes you'll want to try include: Quick deviled rib bones, oven roasted porchetta, one-hour rosemary rib roast, roasted buffalo wings, crispy butterflied roast chicken

Another roast focused cookbook is sure a surefire winner for Francophiles. Rotis, roasts for every day of the week. This charming book follows a certain format, Monday is roast beef, Tuesday is roast veal, Wednesday is roast chicken and game, etc. Each chapter features French and Mediterranean style recipes that generally feel very classic, though some recipes like roast pork with Earl Grey tea feel decidedly modern. While a book about meat, the vegetable sides are equally delectable.

Recipes you'll want to try include: Roast chicken with anchovies and rosemary, roast pork belly with coriander, roast pork loin with endive and orange, lamb shanks with cannellini beans, 4 ideas for stuffing chicken (Boursin cheese? hello!)

Contrary to popular opinion, farm-to-table does not just refer to zucchini. Our own local butcher extraordinaire Ryan Farr has written Whole Beast Butchery which is a visual guide to 'breaking down' beef, lamb and pork with recipes as well. If you've ever wanted to take a butchery course, this is the book for you! The tone and style of the book is much like Ryan is in person, friendly, helpful and approachable.

Recipes you'll want to try include: Beef tongue pastrami, pork belly and garbanzo soup, braised lamb shanks with curry (keep in mind, recipes are limited; this is a butchery book, not a cookbook)

If your budget is a little more quesadilla then crown roast, From the Ground Up by award-winning author James Villas is for you. The most versatile of all meat, ground meat, is featured in hundreds of recipes that use beef, chicken, pork, seafood and more. From the humble and economical meat come recipes from around the world ranging from home style sloppy joes to elegant beef tartare sandwiches. Interestingly some of the recipes use raw meat and some leftover cooked meat that is then shredded, chopped or ground.

Recipes you'll want to try include: Mexican duck quesadillas, Tex Mex sloppy joes, Greek minted meatballs, Spanish eggplant stuffed with lamb, Shanghai lion's head

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

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we made our own double down

This post was timely.....4 or 5 months ago. You may remember the big fuss the KFC Double Down caused - the 'sandwich' made with chicken in place of the bun?

I wanted to go and try one, but I just couldn't bring myself to do it. So instead we made our own.

I cut the chicken breasts in half through the middle, then dipped them in beaten egg while, then panko bread crumbs.  And then I baked 'em.

Meanwhile, I crisped some pancetta, and made a honey mustard sauce with honey, mustard and yogurt.  When the chicken was cooked we topped one piece with sauce, cheese (I think it was Swiss) and pancetta.  Then laid the second piece of chicken on top.

And here is the finished product.

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The end result was good - the chicken was flavorful and crunchy. Pancetta is always tasty and the sauce was quite nice. It was fun to try but not something I'd make on a regular basis. How it would compare to an actual double down though, I guess I might never know.

Simple ways to cook dry beans

There are two types of beans; the first type is quickly cooked ones like lentil (which doesn't require soaking in water). The other type is like fava beans (foul) or chick peas which require over night soak in water to rehydrate and make cooking time less, also the soaking method helps us in digestion and to release unwanted gases in our system.

Wash the beans and place in a large sauce pan. Then, add 5 to 1 amount of water. Boil it for 5 minutes. After that, turn off the heat and let it rest for 1to 4 hours.

Wash the beans and cover them with water and add 1 spoon of butter or oil in order to stop the soapy bubbles from appearing. At this stage, you can add some spices like cardamom or bay leaves. Avoid adding any salt or acid like vinegar or lemon.

Boil for 10 minutes, reduce the heat and let it simmer until fully cooked.

1 cup dry beans = 3 cups cooked beans

Chef Osama  

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Six wines under £6 from Sainsbury’s

This week it's Sainsbury's turn to knock 25% off any wine in their range if you buy six bottles. I thought their wines were showing particularly well at their recent press tasting, especially their own label 'Taste the Difference' range. Here are six bargains under £6

Macon Villages 'Les Côtes Blanches' 2010 (down from £7.99 to £5.99)
A good chance to pick up a very decent basic white burgundy at a knockdown price. Very useful Christmas drinking - would work particularly well with Christmas leftovers and smoked salmon.

Taste the Difference Coolwater Bay Marlborough Sauvignon 2011
If you're a Kiwi Sauvignon Blanc fan you've got to go for this. It's already down from £8.49 to £6.49, now £4.87 when you buy 6 bottles. (That doesn't mean I think you should take advantage of the other cut price offers being advertised on top of the 25% off deal which are by and large pretty dull.)

Taste the Difference Tuscan Red 2009 (down from £5.99 to £4.49)
At the full price this is a good value Chianti alternative. At the discounted price it's a steal. Great drinking with pasta and pizza

Flor de Nelas Seleçao, Dao 2009 (down from £7.99 to £5.99)
Portugal is currently offering some of the best value drinking in Europe and this is a rich, spicy characterful red that you should enjoy if you're a fan of wines from the Rhone. Good with roasts, braises and pies - posh enough to serve at a dinner party

Taste the Difference Fairtrade Carmenère 2010 (down from £6.99 to £5.24)
A typically Chilean red - very lush and ripe so possibly not for you if you're a fan of more classic French styles but a great wine to drink with spicy stews and curries - and even with the turkey. And it's Fairtrade which is always worth supporting.

Chateau David Bordeaux Supérieur 2010 (down from £6.49 to £4.87)
Bordeaux under a fiver? Yes, hard to believe but it's true. An attractive young fruity claret that would drink well with cold turkey, ham and other Christmas leftovers. Or with hard British regional cheeses like cheddar.

If you don't want to buy six bottles Sainsbury's also has a 'buy 4, save 10%' offer on its range 'in selected stores' (but not locals) which will save you a bit but I'd go for the six if you can run to it. Both offers finish at midnight on November 1st.

OATS BARLEY IDLY–FERMENTATION METHOD

I got an idea of making barley idly from here. I followed the same recipe. The idly was super soft and tasty. I was not able to find i added barely.Thanks Aruna.Nowadays i make this idly very often.I wanted to make some changes to the recipe by adding oats and tried sterday.My hubby was surprised & asked me whether i've added oats and barley because there was no change in taste or smell from the usual idly.Only the color of idly was changed.He was very happy to have this idly for breakfast and dinner.I made dosas too. It was crispy and yummy..

INGREDIENTS Barley – 1 cup Idly rice / par boiled rice/puzhungal arisi – 3/4 cup Oats – 1/2 cup White round urad dal – 1/4 cup Methi seeds – 1/4 ts Salt & water – as needed.

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley. Grind it smooth by adding the required water and salt. Ferment it for a minimum of 12 hrs or over night. The next day ,batter would have raised or sometimes doubled. (based on weather) Make idlies by steaming in idly pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean , idly is cooked. U can make  crispy dosas also by adding water to the batter. Dilute the batter, mix well and make dosas. Enjoy soft , healthy idlies with sambhar or chutney !!

POINTS TO REMEMBER

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least. if  u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats  together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once. Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency. If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe. U can increase the quantity of oats and try the same . Please don't reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness. Fermentation is very important here. If it doesn't ferment properly , i cant guarantee u about the taste and softness.

KITCHEN CLINIC

Barley: a nutritional powerhouse As cereal grains go, barley is a winner when it comes to good nutrition.  This centuries-old grain is packed with fiber, contains important vitamins and minerals, is slim on fat, and, like all plant products, cholesterol-free.  Here's a closer look: Fiber Barley is a great source of dietary fiber and actually contains both soluble and insoluble fiber.  Soluble fiber is effective in lowering blood cholesterol and can reduce the risk of heart disease.  Soluble fiber is also beneficial in slowing the absorption of sugar and reducing the risk for developing type 2 or non-insulin-dependent diabetes. The insoluble fiber found in barley may be beneficial in helping the body maintain regular bowel function.  Insoluble fiber may also help lower the risk for certain cancers such as colon cancer. Cholesterol and fat Like all plant foods, barley is naturally cholesterol-free and low in fat.  A 1/2-cup serving of cooked pearl barley, a typical grain serving, contains less than 1/2 gram of fat and only 100 calories* *Source: USDA Nutrient Database for Standard Reference 13 (November 1999) Vitamins and minerals Barley contains several vitamins and minerals including niacin (Vitamin B3), thiamine ( Vitamin B1), selenium, iron, magnesium, zinc, phosphorus and copper. Antioxidants Barley contains antioxidants, which are also important for maintaining good health.  Specifically, antioxidants work to slow down the rate of oxidative damage by gathering up free radicals that form when body cells use oxygen. Phytochemicals Barley contains phytochemicals, which are natural plant-based chemicals.  Studies indicate that phytochemicals may decrease the risk for certain diseases such as heart disease, diabetes and cancer.  More research is needed to confirm these results. HEALTH BENEFITS Barley is rich in dietary fibre, which gives food to the friendly bacteria present in the large intestine. These bacteria ferment the insoluble fibre content of the barley to form butyric acid. The acid, in turn, functions as the main fuel for intestinal cells. Besides this, it is functional in maintaining a healthy colon. The dietary fibre in barley aids the production of acetic acids and propionic acid as well, which sever as the fuel for liver and muscle cells. Propionic acid also restricts the action of HMG-CoA reductase, which is involved in cholesterol production in the liver. In this way, barley helps in reducing the cholesterol level in blood. The dietary fiber in barley binds to bile acids and helps dispose them through the faeces. The cholesterol level in the body is, thus, reduced to a considerable extent. The friendly bacteria that are fed by barley's insoluble fiber also help in removing the pathogenic bacteria from the body. Barley is rich in niacin, which is highly effective in reducing the risk of cardiovascular diseases. It prevents the oxidation of LDL, by the free radicals. Niacin also lowers the assembling of platelets, which can lead to the clotting of blood. The cereal is effective against diseases like atherosclerosis, diabetes, insulin resistance and ischemic stroke. Barley's rich content of insoluble fiber helps women fight against the formation of gallstones. It is rich in phosphorous, which has an integral part in the formation of body cells' structure. Phosphorous is highly required for the formation of mineral matrix of the bones. Besides, it is an important component of compounds like ATP, nucleic acids and lipid-containing structures, like nervous system and cell membranes. Barley helps in maintaining a healthy intestine. It helps in decreasing the transit time of fecal stuffs and also increases the bulk. As a result, the risk of colon cancer and hemorrhoids get reduced to a considerable extent. The cereal contains copper, which reduces the symptoms of rheumatoid arthritis. Copper is also required for the activity of lysyl oxidase, an enzyme required for the cross-linking of collagen and elastin. These substances provide the basic substance and flexibility to bones, joints and blood vessels. The cereal contains plant ligans, which get converted into mammalian ligans by the friendly flora present in the intestines. They are said to provide protection against breast cancer and other hormone-dependent cancers, apart from being known for their effectiveness in case of heart diseases as well. Barley can prove to be extremely helpful in curing childhood asthma. It substantially lowers the risk of diabetes also. Caution Barley belongs to the grain group called 'Gluten grains', which lead to some allergic reactions in people. People who have allergic disposition to wheat products can have gastrointestinal upset with barley products also. Barley dust may cause eye, sinus or nasal irritation in some people. If contaminated with fungus, barley can cause Kashin-Beck disease (KBD), which is associated with bones. Cooking Tips Before cooking barley, you should rinse it properly under cold running water. Thereafter, remove stone and any debris, if any. After rinsing barley, mix one part with three and a half parts boiling water or broth. When you find that the liquid has started boiling, turn down the heat. Cover the container and allow it to simmer. You should simmer pearled barley for around one hour and the hulled barley for about 90 minutes, to cook it. You can mix barley flour with wheat flour and make breads and muffins out of them. You can add barley to any stew or soup and give it an extra flavour. Cracked barley or barley flakes can be used to make hot cereal. Kinds of Barley Barley nutrition today comes in all forms possible. The grain, the leaves and the extract of barley are all used as food sources. Here are some of the most widely used forms of barley nutrition: Hulled barley. Barley in its hulled form contains the most amount of nutrients. However, hulled barley takes a lot more time to soak when used with usual dishes. Barley Grass. Barley grass, most especially on the young leaves, are excellent sources of vitamins, minerals, amino acids and antioxidants. Though it does not contain as much dietary fiber as can be found in barley grains, it contains chlorophyll which can help detoxify your body from harmful toxins. Barley Green Powder. Due to the superior medicinal benefits of barley, many companies now produce barley powder which are made from pure barley grass. Most of them have delightful flavors and superior solubility that people take them as barley juice. Barley Flour. Flour made from barley can be used as substitute for wheat flour or even cake flour. The flour that is produced from whole barley is a lot more nutritious than flour from pearl barley mainly because the bran in the former is still left intact. Barley Water. The main claimed benefit of barley water is in supporting the kidneys especially in times of stress. It is also used as a therapeutic water for those who have kidney and bladder ailments. Pearl Barley. Pearl barley is what you can find in groceries. These are hulled barley which have been processed to remove the bran. As you can see, barley nutrition comes in all forms, so it is easier for us to take advantage of its nutritional benefits.

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