Book review
Last November I was fortunate enough to attend an event at Boston Metropolitan College in Boston Massachusetts with my Dad Howard. My Dad had been a professor there for many years and being largely involved in various aspects of the college and each year is invited to an evening of cooking and eating with Jacques Pepin. This year Jacques was making recipes from his new book Art of the Chicken.
This was always an event my Mom Lydia always looked forward to. It was one her favorite events of the entire year!
We arrived just a touch late as the traffic was horrendous getting into the heart of Boston not to mention it happened to be a cold rainy night. But when we got there we were seated with a glass of champagne in hand. Jacques was just finishing up a demonstration of how to make his chicken liver pâté. As soon as he was finished with his demo we were all served the chicken liver pâté with toasted bread rounds. I have to be honest I’m not a big fan of anything liver but there was no way I was not going to try a recipe created by Chef Pepin! To my great surprise the chicken liver was delicious, I went back for seconds!
The next course that the chef demonstrated was Deviled eggs with a dijon mustard sauce. I love deviled eggs so I was ready willing and able for this tasting! Each course was done the same way, the chef demonstrated it then we were all served the plate. This was a simple yet delicate dish, the mustard herb sauce brought a huge amount of flavor but still kept it bright with fresh herbs. I had a clean plate!
Next up was a poached chicken salad. I should also mention we were served different wines that compliment each dish. This chicken salad was so moist and tender. Definitely one of the best chicken salads I have ever had. It was so simple but so full of flavor. The chicken was shredded which Jacques said helps to keep all those juices in.
The next course was my all time favorite. It was a cream of chicken vegetable soup. When this dish was served and everyone was taking a Taste our entire table went silent and then everyone at the table almost at the same time said WOW. There is no question people wanted to lick that bowl clean, I know I did. Although this was a cream soup it was still very light, the chicken stock had such a rich full body flavor with added chunks of poached chicken meat and plenty of vegetables to include carrots, celery, leeks and mushrooms.
Our dessert course was a perfect way to end the evening. We were served a meringue with home made whipped cream and raspberries. It was light, fresh and was served along side a dessert wine that complimented the meringue perfectly.
This was an amazing event. To watch Chef Jacques Pepin cook so easily, entertain the group , answering questions was a memorable evening that I won’t forget anytime soon! Jacques is not only an amazing chef , a thoughtful story teller with a great sense of humor but a very talented artist that really shows through with his latest book Art of the Chicken. This book talk’s about Jacques life, growing up, learning to cook, love and laughter through his eyes. The recipes are not written like a typical cook book but you can see through his eyes what each recipe is meant to be.
Enjoy!
Anne
With spring here and summer not far behind I thought I would share a couple of zucchini recipes with you. This recipe I saw on the television show “The Chew” when they hosted Kristin Cavallari who has a new cookbook out called “True Roots”. Her book is made up of real food, farm to table type of recipes with many of them being gluten free, dairy free and refined sugar-free. With Robby needing to be gluten free and dairy free, this was just the kind of book I was looking for. Not only did I make this recipe, I also bought the book. Lots of great and easy recipes in the book. You can also find a number of her recipes online and on Pinterest. This is such an easy recipe that really does taste like an indulgent chocolate brownie. You would never know there is zucchini in it. A perfect recipe for the kids and adults alike!
INGREDIENTS
1 cup creamy almond butter
1 egg
1/2 teaspoon pink Himalayan salt (can use regular table salt)
1/2 teaspoon baking soda
1/2 cup coconut sugar
1/2 teaspoon vanilla extract
1/2 cup dark chocolate chips
1 large zucchini, grated and NOT drained
DIRECTIONS
Preheat oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper or spray with non-stick baking spray. In a large bowl, mix together the almond butter, egg, salt, baking soda, sugar, and vanilla until well combined. Fold in the chocolate chips and zucchini. Put into prepared baking dish pressing down to spread evenly in the pan.
Bake for 25 – 30 minutes or until golden brown and a toothpick inserted comes out clean. Let cool slightly before serving.
Enjoy!
I have told you all week about how much I love this new Taste of Home cookbook but you did not think that’s all I had to tell you, did you? Not even close, there really is so much to love about this book! Another one of my many favorite things in this book is that for so many of the recipes you also get ideas of what else would go well with that particular dish. That’s not all, this book also gives you substitution ideas for example if you don’t have chicken thighs you can use chicken breasts! How great is that! This book puts all the great things about cooking in one easy place! It is fabulous for any home cook and just as great for kids and teens! This has become an instant favorite of mine! I have so many recipes that I can’t wait to make! The recipe I’m sharing with you today comes from the SWEET SURPRISES chapter and also has that great fast fix icon, oh and it’s also under 200 calories! Yes please! We loved this recipe and found they are best served warm!
DATE-WALNUT PINWHEELS
INGREDIENTS
3 Tablespoons sugar
1/2 teaspoon ground cinnamon
1 refrigerated pie pastry
1 Tablespoon apricot preserves
2/3 cup finely chopped pitted dates
1/2 cup finely chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees. Mix sugar and cinnamon. On a lightly floured surface unroll pastry sheet, roll pastry into a 12 inch square. Spread the preserves over the top, sprinkle with dates, walnuts and cinnamon sugar. Roll up jelly roll style, pinch the seam to seal. Cut crosswise into 12 slices about inch thick. Place the slices 1 inch apart on an ungreased baking sheet. Bake for 12-14 minutes or until golden brown. Remove from pan to a wire rack to cool.
This recipe makes 12 but can easily be doubled.
PER SERVING– 1 pastry equals 155 cal., 8g fat (2g sat. Fat),
3mg chol., 68mg sodium, 21g carb (11g sugars 1g fiber), 2g pro
Enjoy!
Yesterday I started telling you about this fabulous new book from Taste of Home and how it’s about bringing the family back to the dinner table. Not only ideas about talking with your family or of taking away distraction, it is one of the most user friendly cook books I have. The book is broken down in to the obvious categories but it also has “at a glance icons”so you know exactly what to expect when making the recipe. Let me explain a little more. My recipe yesterday was not only in the CHICKEN AND TURKEY category it was also a fast fix meaning this recipe can be made in thirty minutes or less.
There is also a 5 ingredient icon, a slow cooker icon as well as an eat smart icon which is one of the recipes I am sharing with you today. The eat smart is exactly that, something a little healthier! This is an apple, maple, pecan salad in the NO FUSS SALAD category. We loved this salad and it screams New England with the apples in the salad and the maple syrup in the dressing. There is really so much I love about this book. Before I get to the recipe, I was to let you know this book also includes easy meal plans! I just love this feature! I also think if you have kids and teens interested in cooking this is the perfect book for them to start cooking and learning about recipes! I love this book so much I will be purchasing one for a family member! Now, on to the recipe. Stay tuned tomorrow for another great recipe and more information about the Taste of Home 100 Family Meals!
APPLE, MAPLE & PECAN SALAD
INGREDIENTS
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup maple syrup
1 1/2 teaspoon Dijon mustard
1/2 teaspoon coursely ground pepper
4 cups shredded cabbage
3 large Granny Smith apples, julienned
1/2 cup crumbled Gorgonzola cheese
1 cup chopped pecans, toasted
DIRECTIONS
Whisk the first five ingredients until blended. Combine the cabbage, apples and Gorgonzola, toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.
NOTE – To toast pecans bake in a shallow pan on 350 degrees for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring pecans occasionally.
PER SERVING – 3/4 cup equals 169 cal., 13g fat (2g sat. Fat),
4mg chol., 84mg sodium., 14g carb (9 sugars, 3G fiber) 2g pro.
Diabetic exchanges 1 starch, 2 1/2 fat.
Enjoy!
I am so excited to share the new Taste of Home book with you! Although I was given a complimentary copy all of my opinions are mine. This is one of the most family friendly cook books that I have seen, and I love it for so many reasons. This book is not only packed with recipes but it’s full of ideas about how to bring the family back together around the table. Lots of great ideas for starting conversations or removing distractions all around a busy family schedule. This week I am sharing three recipes from the book from three different categories and I’ll talk more about the benefits of this terrific book. The recipe I’m sharing today is from the CHICKEN AND TURKEY category. It’s also a Fast Fix. This category is a great place to find dinner ideas for those crazy weeknight meals. I chose the Thai Chicken Tacos to make and share with you. These were fabulous, we loved the flavor combination with the peanut sauce and the fresh vegetables on top. Although this recipe said it served six my rotisserie chicken gave me a little less than six servings, I would buy two rotisseries next time as we loved it that much! On to the recipe!
NOTE- we used both hard and soft taco shells
THAI CHICKEN TACOS
INGREDIENTS
12 Taco shells
1 Rotisserie chicken, skin removed and shredded
1 bottle Thai peanut sauce, divided
1 medium cucumber, julienned
1 medium carrot, julienned
1/3 cup minced fresh cilantro
DIRECTIONS
Heat taco shells according to package directions. Meanwhile in a large skillet combine chicken and 1/2 cup of peanut sauce stirring and heating through. In a small bowl mix the cucumber, carrot and cilantro. Serve chicken in taco shells topped with the cucumber mixture. Add a drizzle of peanut sauce on top. Serve warm.
PER SERVING – 2 Tacos equals 434 cal., 21g fat (4g sat. Fat).,
62mg chol., 589mg. Sodium, 31g carb. (14g sugars, 1g fiber),
29g pro.
Enjoy!
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