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| BOOK REVIEW |
Reviewed by Cheri Sicard A time honored classic cookbook that probably served as the staple culinary reference in your mother's kitchen returns in an updated new and improved edition. The Good Housekeeping Cookbook is a wonderful, comprehensive cookbook that can be counted on for just about any occasion from quick and easy weeknight suppers to elegant special event dinners. Of course this book contains recipes and plenty of them ? over 1500 triple-tested recipes to be more specific, illustrated with over 600 color photographs. But this is so much more than a recipe book, it's a cooking school in a book which can answer most any question the average cook will ever encounter and many that go far beyond the basics as well. Thirty-six famous chefs, restaurateurs, cookbook authors and food experts share insider tips on fine cooking. There's lots of educational information on techniques, tools and ingredients, including an extensive and especially impressive section on fruits and vegetables. You'll also find measurement and temperature conversions, substitute information and tips, techniques and trouble shooting for just about every common cooking situation. A cookbook like this would make an excellent gift for newlyweds or people living away from home the first time as its depth and scope make it the one cookbook to have if you only plan on having one. For that reason it would also be handy to stock at your boat, RV or vacation cabin. Excerpt The following is an excerpt from the book The All New Good Housekeeping Cook Book By Susan Westmoreland Published by Hearst Books; September 2001; Copyright ? 2001 Hearst Communications, Inc. Pot Roast with Root Vegetables  Sweet spices give this stew an inviting aroma and accentuate the natural sweetness of the turnips, parsnips, carrots, and rutabaga. Prep: 30 minutes Bake: 4 hours 1 boneless beef chuck roast (6 pounds), trimmed and tied or 2 chuck steaks (3 pounds each) 1? teaspoons salt 1 teaspoon coarsely ground black pepper ? teaspoon ground cinnamon ? teaspoon ground ginger ? teaspoon ground cloves ? teaspoon ground nutmeg 1 tablespoon vegetable oil 1 pound small onions, cut into quarters 2 cans (14? ounces each) beef broth or 3? cups Brown Beef Stock (page 83) ? cup dry red wine 1 tablespoon Worcestershire sauce 1 bay leaf 1 rutabaga (2 pounds), peeled and cut into 1?-inch pieces 10 small red potatoes, each cut into quarters 2 large turnips (8 ounces each), peeled and cut into 1?-inch pieces 3 carrots, peeled and cut into 1?-inch pieces 2 small parsnips (4 ounces each), peeled and cut into 1?-inch pieces 1. Preheat oven to 350?F. In cup, combine salt, pepper, cinnamon, ginger, cloves, and nutmeg. Use to rub on roast. 2. In 8-quart Dutch oven, heat oil over medium-high heat until very hot. Add roast and cook until well browned. Transfer roast to plate. Add onions to Dutch oven and cook, stirring occasionally, until golden. 3. Stir in broth, wine, Worcestershire, and bay leaf;, heat to boiling. Return roast to pot; cover and place in oven. Bake 2 hours 30 minutes. 4. After roast has baked 2 hours 30 minutes, stir in rutabaga, potatoes, turnips, carrots, and parsnips. Bake until meat and vegetables are very tender, about 1 hour 30 minutes longer. 5. Transfer roast to warm platter. With slotted spoon, remove vegetables from pot. Place 2 cups of vegetables in food processor fitted with knife blade and puree. Skim and discard fat from pot liquid. With food processor running, pour liquid into pureed vegetables. Spoon remaining vegetables around roast and serve with sauce. Makes 12 main-dish servings. Each serving: About 421 calories, 38g protein, 33g carbohydrate, 15g total fat (5g saturated), 114mg cholesterol, 799mg sodium. EXPERT TIP Meat should be salted before it is cooked. Contrary to popular belief, salting meat right before cooking does not dry it out or cause it to lose juices. Instead, presalting brings out the taste of the meat and rounds out the savory flavors associated with properly browned meat. Meat that is salted after cooking simply tastes of salt layered on top of the more complex flavors produced from browning. --Bruce Aidells, Cookbook Author Lacy Parmesan Crisps Called frico in Italy, these delicious wafers are simply spoonfuls of grated cheese that are baked and cooled. Reusable nonstick bakeware liners, available at most kitchenware stores and bakery suppliers, give the best results and are easy to use, but you can use a nonstick cookie sheet instead. Prep: 10 Minutes Bake: 6 minutes per batch 6 ounces Parmesan cheese, coarsely grated (1? cups) 1. Preheat oven to 375?F. Line large cookie sheet with reusable nonstick bakeware liner. Drop level tablespoons Parmesan 3 inches apart onto cookie sheet; spread to form 2-inch rounds. 2. Bake Parmesan rounds until edges just begin to color, 6 to 7 minutes. Transfer crisps, still on bakeware liner, to wire rack; cool 2 minutes. Transfer to paper towels to drain. Repeat with remaining Parmesan. Makes about 24 crisps. Each crisp: About 28 calories, 3g protein, 0g carbohydrate, 2g total fat (1g saturated), 5mg cholesterol, 114mg sodium. Three-Bean Vegetarian Chili Hearty and colorful, this chili gets an extra wallop of flavor from chipotle (smoked jalape??chile. If you can't find chipotles, add one or two additional fresh jalape??with seeds for more heat. Vary the beans according to what you have on hand. Prep: 25 minutes plus soaking beans Cook: 1 hour 45 minutes 1 cup dry white kidney beans (cannellini), soaked and drained (page 372) 1 cup dry red kidney beans, soaked and drained (page 372) 1 cup dry black beans, soaked and drained (page 372) 1 teaspoon olive or vegetable oil 2 medium onions, chopped 3 carrots, peeled and chopped 1 stalk celery, chopped 1 red pepper, chopped 3 garlic cloves, finely chopped 1 jalape??hile, finely chopped 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/8 teaspoon ground cinnamon 1/8 teaspoon ground red pepper (cayenne) 1 can (28 ounces) tomatoes in puree 1 chipotle chile in adobo (page 31), finely chopped 2 teaspoons salt 1/4 teaspoon dried oregano 2 cups water 1 package (10 ounces) frozen whole-kernel corn, thawed 1/2 cup chopped fresh cilantro 1. In nonreactive 5-quart Dutch oven, combine white kidney, red kidney, and black beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until beans are tender, about 1 hour. Drain beans and return to Dutch oven. 2. Meanwhile, in nonstick 10-inch skillet, heat oil over medium heat. Add onions, carrots, celery, and red pepper. Cook, stirring frequently, until carrots are tender, about 10 minutes. Stir in garlic, jalape??cumin, coriander, cinnamon, and ground red pepper; cook 30 seconds. Stir in tomatoes with their puree, chipotle Chile, salt, and oregano, breaking up tomatoes with side of spoon. Heat to boiling; reduce heat and simmer 10 minutes, stirring several times. 3. Add tomato mixture and water to beans in Dutch oven; heat to boiling over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Stir in corn and cook 5 minutes longer. Remove from heat and stir in ? cup cilantro. Spoon into bowls and sprinkle with remaining ? cup cilantro. Makes about 10 cups or 6 main-dish servings. Each serving: About 461 calories, 25g protein, 86g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 1,048mg sodium. Panna Cotta with Raspberry Sauce  Panna cotta means "cooked cream" in Italian, even though it is barely cooked at all. Prep: 20 minutes plus chilling Cook: 15 minutes 1 envelope unflavored gelatin 1 cup milk ? vanilla bean or 1? teaspoons vanilla extract 1? cups heavy or whipping cream ? cup sugar 1 strip (3" by 1") lemon peel 1 cinnamon stick (3 inches) Raspberry Sauce (page 562) fresh raspberries 1. In 2-cup measuring cup, evenly sprinkle gelatin over milk; let stand 2 minutes to soften gelatin slightly. With knife, cut vanilla bean lengthwise in half; scrape out seeds and reserve. 2. In 1-quart saucepan, combine cream, sugar, lemon peel, cinnamon stick, and vanilla bean halves and seeds (do not add vanilla extract); heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in milk mixture; cook over low heat, stirring frequently, until gelatin has completely dissolved, 2 to 3 minutes. 3. Discard lemon peel, cinnamon stick, and vanilla bean from cream mixture. (Stir in vanilla extract, if using.) Pour cream mixture into medium bowl set in large bowl of ice water. With rubber spatula, stir mixture until it just begins to set, 10 to 12 minutes. Pour cream mixture into eight 4-ounce ramekins. Place ramekins in jelly roll pan for easier handling. Cover and refrigerate panna cotta until well chilled and set, 4 hours or up to overnight. 4. Meanwhile, prepare Raspberry Sauce. 5. To unmold panna cotta, run tip of knife around edges. Tap side of each ramekin sharply to break seat. Invert onto plates. Spoon raspberry sauce around each panna cotta and sprinkle with raspberries. Makes 8 servings. Each serving without Raspberry Sauce: About 228 calories, 3g protein, 9g carbohydrate, 20g total fat (13g saturated), 76mg cholesterol, 37mg sodium. Buy the book! Copyright ? 2001 Hearst Communications, Inc. |
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About the Author: Cheri Sicard is the editor of FabulousFoods.com, a comprehensive online cooking community. She lives in Los Angeles, California. |
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Let's Get Cooking!
