News

Cookbooks offer fare for picnics and parties

By Ellen Folkman, Times Correspondent
Published January 30, 2008

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Title: What Can I Bring? Cookbook by Anne Byrn (Workman Publishing, $14.95; 506 pages)

Generally speaking: Author Anne Byrn, famous as the Cake Mix Doctor for her 1999 cookbook, turns her talents to easy-to-tote dishes for parties, potlucks and picnics. The book includes more than 200 simple recipes; some can be made ahead and finished the day of the party.

For: People who love to entertain or cook for big families or groups. Although some recipes don't make large quantities, most can easily be doubled.

Recipes: Asian slaw with peanut dressing, Tex-Mex chicken spaghetti, roasted asparagus with olive oil and salt, 60-minute caramel cake, easy linzer bars, cranberry tart, Tuscan white bean soup and papaya and arugula salad

Lots of extras: Scattered throughout the cookbook are meal-planning suggestions. Each recipe has a "recipe reminders" section with blank space so you can make notes, such as for what or whom you made it, whether you would make it again, prep notes and more. Most recipes include suggestions on how to transport the dish, plan-ahead tips and big-batch suggestions for larger crowds.

 

Black Bean Tortilla Bake

2 tablespoons vegetable oil

1 large red bell pepper, cored, seeded and chopped

1 medium size onion, chopped

3 medium size cloves garlic, minced

1 fresh jalapeno pepper (optional), cored, seeded, deveined and chopped

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (10 ounces) chopped tomatoes with green chilies, such as Ro-Tel, undrained

1 can (15 ounces) black beans, rinsed and drained

1 tablespoon ground cumin

6 flour tortillas (7 to 8 inches each)

4 cups shredded Cheddar and Monterey Jack cheese blend

For serving:

Shredded iceberg lettuce

Chopped fresh cilantro

Sour cream

Lime wedges

- Place rack in center of oven and preheat the oven to 350.

- Place the vegetable oil in large pan over medium heat. Add the bell pepper, onion, garlic and jalapeno, if using. Cook, stirring, until the onion softens, 2 to 3 minutes.

- Add both kinds of tomatoes, the black beans and cumin and let simmer, stirring occasionally, uncovered, until the sauce is slightly reduced, 7 to 8 minutes.

- Spread about 2 cups of the sauce in the bottom of a 13- by 9-inch glass or ceramic baking dish. Place 2 tortillas on top, overlapping them, then sprinkle 1 1/2 cups of the cheese over the tortillas. Spoon half of the remaining sauce over the cheese; top it with 2 tortillas, and 1 1/2 cups of cheese. Repeat with remaining sauce, 2 tortillas and 1 cup of cheese. Cover the baking dish with aluminum foil.

- Bake the casserole until it has cooked through and the cheese has melted, 35 to 40 minutes. Transfer the tortilla bake to a tray and serve it with lettuce, cilantro, sour cream and lime wedges on the side.

Makes 8 to 10 servings.

Source: What Can I Bring? Cookbook by Anne Byrn (Workman Publishing, $14.95)

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Title: New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein (Thomas Nelson, $24.99; 242 pages)

Generally speaking: Soup is a good weeknight meal. Most recipes make enough for a second or even third meal, cutting time in the kitchen on busy nights.

For: Soup lovers, for sure, and cooks who want versatile recipes for first courses, sit-down dinners or light lunches.

Recipes: Greek orzo, pumpkin shrimp chowder, farmers' root vegetable soup, veal and portobello mushroom stew, creamy wild mushroom bisque, lobster soup and sweet potato soup with caramelized onions.

Special equipment: For most recipes you will need a stock pot. Some suggest using a handheld immersion blender, but the same result can be achieved with a traditional stand-up blender.

 

Creamy Wild Mushroom Bisque

1 tablespoon salted butter

2 whole cloves garlic

1 large Spanish onion, peeled and diced

1 cup diced celery

1 pound shiitake mushrooms

2 large portobello mushrooms

1/4 pound chanterelle mushrooms

2 to 3 large Yukon Gold potatoes, peeled and quartered

6 cups homemade chicken stock

2 teaspoon fresh thyme leaves

1 cup light cream

Kosher salt and freshly ground black pepper, to taste

2 tablespoons dry sherry

2 teaspoons Worcestershire sauce

1 tablespoon olive oil

- Melt the butter in a stock pot over medium high heat. Add the garlic, onion and celery. Saute for 8 minutes.

- Slice the shiitake, portobello and chanterelle mushrooms, setting aside a total of 1/2 cup of the mixed mushrooms for the garnish. Add the remaining mushrooms and potatoes to the stock pot. Saute for 5 minutes. Add the stock and bring to a boil. Lower the heat to medium and simmer until the potatoes are tender 30 to 35 minutes. Remove from the heat.

- Add the thyme and puree in the pot with a hand blender or working in batches in a regular blender until smooth.

- Add the cream, salt and pepper, sherry and Worcestershire sauce. Stir well.

- Heat the olive oil in a small saute pan over medium high heat. Add the reserved 1/2 cup mushrooms and saute until soft, about 10 minutes. Season with salt and pepper. Add the mushrooms into the soup and stir to incorporate.

Serves 8 to 10.

Source: New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein (Thomas Nelson, $24.99)

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Title: Fine Cooking Annual, Vol. 2: A year of great recipes, tips and techniques by Taunton Press editors ($34.95; 377 pages)

Generally speaking: At first glance, this cookbook might appear to be a year's worth of recipes from Fine Cooking magazine. Instead, it is a collection of some of the best starters, salads, side dishes, desserts and soups from multiple years of the magazine.

For: An experienced cook. Although many of the recipes do not require advanced techniques, they are involved and could intimidate a novice.

Recipes: Angel hair pasta with lemon cream sauce, beef and pork ragu lasagna, Asian-glazed braised short ribs, spice crusted salmon, steamed mussels in garlicky white-wine broth, nutty caramel thumbprints, gingery plum cake and caramel turtle bars.

 

Spice Crusted Salmon

1/4 cup peeled and coarsely chopped fresh ginger

2 tablespoons sesame seeds

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

1/2 teaspoon crushed red pepper flakes

1 clove garlic, peeled

3 tablespoons extra-virgin olive oil; more for oiling the salmon

1 (2 1/2-pound) salmon fillet, skin on

Kosher salt

- Position a rack in the center of the oven and heat to 450 degrees.

- Combine the ginger, sesame seeds, coriander seeds, cumin seeds, fennel seeds, red pepper and garlic in a food processor and process until the mixture is finely chopped, about 30 seconds. With the motor running, drizzle the oil through the feed tube and process, stopping to scrape down the sides, until the mixture forms a paste, about 20 seconds.

- Rub oil on the salmon skin and put the salmon, skin side down, on a rack set on a rimmed baking sheet. Sprinkle 2 teaspoons salt evenly over the salmon. Using your hands, spread the spice paste over the salmon. Roast until the salmon is cooked to your liking, 16 to 18 minutes for medium-rare.

Serves 6.

Source: Fine Cooking Annual, Vol. 2: A year of great recipes, tips and techniques by editors of Taunton Press ($34.95)

 

[Last modified January 29, 2008, 12:24:09]