The Lazy Gourmet

The Lazy Gourmet: Magnificent Meals Made Easy ....actually, I'd prefer to call this the Relaxed Gourmet... is for those of us juggling so many aspects of our lives... work... family...friends...personal time....what is that?...I digress.  

The book is the brainchild of Robin Donovan & Juliana Gallin (check out their very cool and useful website ) and it's filled with the most marvelous... and truly inspired dishes.  Just because you don't have hours and hours to spend in the kitchen, does not mean you can't prepare spectacular meals.  Your guests will really rave about the "coolness" factor of whatever you serve them.    The recipes are so simple to prepare, yet give the impression that you've been slaving away.

It being the Holiday season as I finally write this, we often find ourselves scrambling to serve those last minute visitors.... once we realize that we've just said...."sure.... come on over!" and we realize that we need to feed them!

That appetizer to go with a bag of chips and a "libation"...(your favorite holiday beverage) ... White Bean, Mint & Parmesan Dip comes together in less time than it takes to hang up the phone!.  Do serve it in a prettier bowl than I did and whip up a double batch, it goes quickly.

The Rice, Barley, Lentil & Mushroom Pilaf, takes five minutes to throw together and while you're showering, dressing and tidying up (i.e. throwing things in a cupboard) the pilaf is simmering away, making your house smell divine.

I have lots of pages bookmarked.  Soy Ginger Cured Salmon ( a few minutes to prepare & two days in the fridge)  will blow everyone away.   Moroccan Chickpea Stew with Charmoula, Gemelli with Roasted Cauliflower, Tomatoes & Crispy Breadcrumbs and Spiced Chard with Quinoa & Currants all sound fantastic and healthy option for those who want to cut back on meat, and still feel satisfied.   It's a given that vegetarians will be in Heaven.

That said,  there are Spicy Crab Cakes and Pistachio Crusted Leg of Lamb with Spiced Yogurt Cilantro Sauce that have me drooling as I write.  Not to mention, chicken, beef, fish and seafood.

BOTTOM LINE:  This is one book you'll turn to often in 2012, making brilliant dishes in no time.

Unquenchable

Don't get me wrong... I love to drink wine.  That said, I  am definitely not a connoisseur, just one of those people who may not know about wines, or even want to really learn all the ins and outs of the various grapes,  the distinctive wine making processes, or any of the other facts that real wine aficionados savor as much as the flavor.   I'm one of those who hopes that the person selling the wine, really knows what will be the perfect choice for the dinner I'm preparing.    So when I was approached by Natalie MacLean to write about Unquenchable, I was hesitant at first.     But so glad I agreed in the end.  

The subtitle says it best "A Tipsy Quest for the World's Best Bargain Wines".  To research the book,Natalie traveled the world  for five years and sampled 15,267 wines, hunting for inexpensive, delicious wines.  And in doing so collected some wonderful stories to bring, not only the wine, but the winemakers to life.   I particularly love her take on Wolf Blass the iconic face behind one of Australia's leading brands.

About the book....as Natalie puts it..."It's as much a travelogue and memoir as it is a guide to wine".  It's a great read even if you're not serious about learning which wine comes from where, goes with what, best vintages, etc..  Natalie's writing style had me feeling like I was along the journey with her, chuckling at her funny tales, captured by the unique history of each producer, and embracing all that she did.  I even got to appreciate some of the finer points that distinguish one wine maker from another.

Every chapter has Insider Tips (fantastic for those of us who what a few pointers of each region); Wineries Visited; Best Value Wines of the Region; Top Value Producers; Terrific Pairings ( where I usually start); and Resources & Related Readings (for those who really want to take it up a notch).

But I think the section of each chapter that  I really love best is the Menu for Wine Cheapskates, after all, I really am all about the food!    You can find many of the  recipes on Natalie's awesome website, filled with all sorts of info.

Bottom line:  a great book for those of us who enjoy wines, don't want to spend a fortune on them, would like some anecdotal information about what them without going into too much depth.  And for those of you who do want deeper insights, Natalie has lots of references for you.  

The Complete Whole Grains Cookbooks

It doesn't seem that long ago that I would run in terror at the mere mention of whole grains... and truth be told, I still can't imagine my mother's Creamed Salmon on Toast served with anything other than grocery store white sliced bread... but that's all about childhood memories.

Now, it's much easier to find delicious whole grain products and dishes.  Where it was once hard to find ONE version of brown rice, now there are shelves and shelves with a wide variety of rices and grains like Quinoa, barley, buck wheat, millet... the list is endless.   In fact, rather than running from them, I seek them out gladly.

The Complete Whole Grains Cookbook is perfect for those who already love whole grains and especially useful for those of us who want to try to eat with healthier options. If fact, there's a wonderful whole grains primer with charts, and photos and lots of excellent tips on how to cook them, their nutritional value, which cook quickly and which take a while,  their disease fighting abilities and more.  There's a detailed description of all of them from Amaranth (a new one to me, so I thought I'd share the description...)

"The name... comes from the Greek word meaning unfading.  It is a bushy plant related to spinach and the leaves are used in various cuisines around the world. For instance, in Asia they are steamed or added to stir fries and in the Caribbean they add depth  to the regional stew, callaloo.  The seeds are used as a grain....

...Like quinoa, amaranth gros in adverse conditions and is heat and drought resistant..."

...to wild rice and every letter in between.

The quote above is much more detailed, but you get the idea.  In addition to discovering the interesting heritage of each grain, there's a culinary profile ("amaranth is a bit of an acquired taste because it has a strong earthy flavor..."), nutritional profile, how to buy, store and cook the grain and how to store once it's cooked.    If you're new to some grain or other, it's a perfect place to start.

If you're more knowledgeable,  head straight to the recipes.  They're delicious.   I thought I'd share last night's dinner...

Saffron Scented Shrimps served over Chile Rice It was a lick the bowl clean dinner!

I have so many recipes earmarked, I hardly know where to begin.  There are Breads & Breakfasts (I'm definitely going to make the Cranberry Orange Pecan Muffins made with whole wheat & barley flour).  Followed by a section on Soups ( Thai Inspired Peanut & Wild Rice Soup or stick to your ribs Fragrant Beef & Barley  Soup with Chinese Mushrooms).  The book runs through the traditional gamut... salads, poultry, fish & seafood, beef, pork & lamb, meatless mains - that are truly substantial enough for even those carnivores at the table.

And if that doesn't get you to try the book, how about the desserts.  I made some Oatmeal Shortbread Squares that my husband said were addictive... so good, in fact, I never got to take a picture.  Guess I'll have to whip up another batch.

Bottom line:  if you're looking to add more healthful recipes to your repertoire, this is definitely the book for you.  It will sit on my counter rather than be hidden on a shelf and I'll be using it often.

Joy Bauer's Food Cures

The title is a mouthful... Joy Bauer's Food Cures: Eat Right to Get Healthier, Look Younger, and Add Years to Your Life  It is a huge book (more than 500 pages) and I was trying to figure out how best to describe it here.  But before I do that, let me introduce you to Joy Bauer for those of  you who don't follow NBC's The Today Show.   Joy is their nutrition expert.  She is also the nutritionist for the New York City Ballet,  co-host with Florence Henderson for RNTVs Good Food-Good Deeds, columnist for Woman's Day Magazine, author of two diet cookbooks, her own web site... The list goes on.  

When I was approached to review this book, I had my doubts... since the only "diet" I ever found good for me was The South Beach Diet... and even then, I followed most of the principles... but none of the portion sizes- no wonder it took as long as it did to lose the 20 pounds.

So when I received the book, I was skeptical, but the cover intrigued me... it wasn't just about losing weight... although, let's face it, no matter what ails you, being overweight does not help... it offered much more than simple (oxy-moron) weight loss.  

"Eat right to get healthier, look younger and add years to your life

• Lower cholesterol

• Relieve Arthritis

• Boost memory & mood

• Drop pounds

• Manage Diabetes & migraines and more!"

Naturally, before actually doing any real reading, I did some flipping through the book and found two recipes I just had to make.  

Who could resist these Gingery Pumpkin Muffins  .... no matter what your condition?  They're actually in the chapter on arthritis and here's what Joy had to say about them...

" I call these Muffins with a Mission?  Enjoy one as a midday snack or couple with an egg, fat-free yoghurt or glass of fat-free milk for a balanced breakfast.  Either way, it's win-win - just 131 calories and created to help ease the aches and pains of arthritis."

And being a meat eater, I had to try Skinny Shepherd's Pie, which my Honey thought was better than any he'd eaten (which obviously includes my own), and I had to agree.  He liked his with the cheese topping, I preferred mine without, but we both thought it delicious.

Now that I've whetted your appetites... a little about the book. Since many of her clients (60%) consider weight an issue, it seems logical that chapter one is about weight loss, not to mention that being overweight is often a symptom of serious medical conditions.  I thought I'd share her some of her top tips for thinking like an nutritionist which is primarily common sense, but it never hurts to repeat some of them here:

• Preplan meals as much as possible
• Purge your home of unhealthy food
• Load up on vegetables
• Eat 2+ servings of fresh fruit daily
• Choose whole grain over white
• Don't forget breakfast & eat within 90 minutes of waking
• Fill up on fibre
• Aim for 3+ services of calcium rich food daily 
• Eat every 4-5 hours
• Exercise every day
• Curb your calories after 8PM
• Be patient with yourself (I like that one the best)

What I love most is the organization of the book: (Losing weight, Looking great, Living Long & strong which has chapters on cardiovascular disease, arthritis, type 2 diabetes, osteoporosis, vision, & memory, Feeling good (with chapters covering mood, migraines, PMS, insomnia, IBS, Celiac disease and cancer prevention).  

Each chapter is introduced by what affects that condition - especially which foods affect the condition from those you should eat, like antioxidants like Vitamin C , E, Selenium... for healthy looking skin;  and what are the best foods for each.   The format may be the same throughout the book, but the facts, tips, guidelines are very specific to each.

Every chapter has a 4 step program:  1) Start with the Basics; 2) Your Ultimate Grocery List; 3) Going above & beyond; 4) Meal Plans ... and of course ... delicious recipes!

Bottom Line:  A great reference and resource book to have on your shelf - for the generally delicious recipes and even more importantly, for the focus on very specific medical conditions you or your loved ones might encounter.  It's always shocking to hear from a doctor that we now suffer from X and have to dramatically change our life style, especially our eating habits.  Where do we begin?  How do we know which of the foods we currently eat are good or bad?  Or do we just throw the baby out with the bath water?  This book really makes it much easier to make the transition and calm our fears.   

Canadian Living The International Collection

If you recognize "Canadian Living" at the top of the photo and are excited even before you open the book, you're probably Canadian and used to picking up the magazine for all sorts of reasons.  Mine obviously go to the food articles and recipes.  And although they say "Don't judge a book by its cover"... I dare you to pass by this one and not stop dead in your tracks!

So when I was offered a copy of the latest book fresh out of the Canadian Living test kitchens, how could I refuse.  Canadian Living: The International Collection: Home-Cooked Meals From Around the World is filled with stunning photos and menus from the Caribbean, China, France, Greece, India, Italy, Japan, Morocco, Portugal, South America, Spain and Thailand.   And it's hard to choose where to begin. In

The menu ideas are listed at the back of the book but the recipes are laid out traditionally starting with Appetizers (I must try the Spanish Rosemary Shrimp in Sherry, the Indian Spiced Lamb Samosas, the Italian Squash Agnolotti with Sage & Walnuts... sorry, lost control there for a minute).  


I haven't even started talking about the other sections, but suffice to say, most of my pages are already earmarked.  Every recipe is easy to make - even those like the Squash Agnolotti can be made in steps over a few days.  That one has homemade pasta and squash filling that can be made a day ahead and put together earlier the day you plan on serving.  The actual "cooking" time takes six minutes in a pot of boiling water.  The Sage leaves are fried in butter for two minutes and then tossed with toasted walnuts and I'm drooling already!  

So far, I've only made the Greek Lamb Stew with Artichokes and it was amazing!  Next up...Moroccan Harira - a lentil soup with chickpeas, dates and spices... I can't wait.

UPDATE:  The Moroccan Harira was so good, I had to add it right here!  Even my Honey, a self-proclaimed "I don't like soup" person, loved it.


Bottom line:  If you like to experiment with exotic flavors using ingredients that are easy to find close to home, this cookbook is for you!  In fact... The folks at Canadian Living inadvertently sent me two copies and I'm happy to share with one of you.  Just tell me why I should send you the copy in the comments below.   

Donna Hay iPad App

First off... I can't believe that my love affair with Donna Hay is ten years long!  Or that I've only written about one book of the six I own - Seasons.  I'll have to rectify that soon.  I certainly have shared my take on many of her recipes over the years.  I own most issues of the magazine and can never get enough of the stunning photography, the ease of the dishes and the pure escapism.

You can imagine how excited I was to find out about the newest brilliant addition to her dominion.    an iPad app.   Even better... the first issue is free!


If you know about Donna Hay, you've already left this page and headed over to get your copy.  If not... here's what's so special about this app...

• the most beautifully staged and photographed recipes - think Annie Leibovitz, but food-centric rather than celebrities; 
• same stylized articles as the magazine - like Marinated Feta - Three Ways, and Scallops and Galangal and... 
• same organization - Weeknight Dinners, Short Cuts, Conversions & Measures, "How to" (this month's tip is on how to prepare lobster with a couple of recipes, naturally, plus one on macing macarons); lots of cooking tips peppered (excuse the pun) throughout the sections...
• even more robust than the magazines with a fantastic maze of recipes, some stepped out, some with videos... all easy to prepare, stunning to serve.

It's an easy app - there's even a tutorial at the beginning.  Personally, I love wandering through it.  I've done that at least ten times and keep discovering new dishes or tips or... 

I could go on forever, but... I'd rather be baking one of the EIGHT Brownie recipes in the issue!

BOTTOM LINE:   There is no reason on earth not to download this app.  One caveat... you will become addicted!

Seafood

I can't believe that I haven't written about this book yet. Obviously it's time! Seafood, compiled by DK Publishing is quite simply... brilliant. Let me start at the beginning... with a short quote from CJ Jackson, Director of Billingsgate Seafood Training School at Billingsgate Market, the UK's largest inland fish market in East London (definitely on my list of "must visit" places).

"So many people tell me they would love to cook fresh fish bat are not sure where to start. I'm convinced this uncertainty stems from the diversity of seafood. If all fish looked like salmon, for example, we' all be experts at preparing it. Round fish, flat fish, shrimp, squid... all have particular preparation techniques."

No kidding!!!

We've all heard the term "sustainability" bandied about - much of that is about dwindling fish stock and who's over fishing. Not to mention the fact that everyone seems to have a different opinion about the subject.  Seafood, gives a much needed, calm and clear approach to consumer choices and responsibility.

The second quandary many people have about cooking fish and seafood... HOW do I cook fish X or Y?  Unless you live in a fishing rich locale... and even then, you're probably familiar with a specific variety most frequently caught and cooked in an equally specific way.    But what about the rest of us?   How can we determine what is the best way to cook any particular fish or cut of fish - fillets? steaks?  whole fish? which fish? (I couldn't resist a little Dr Seuss)  what techniques are there and which works best with which fish?

The third issue is, of course, recipes.  While a tried and true recipe is fine, don't you wish you had a few alternatives?   Again, whether you're a beginner cook when it comes to fish and seafood and you want sure success, or if you love to try different species and don't want to spoil it before it even gets to the table, or you'r just looking for new and wonderful ways to cook your favorite, then Seafood is the definitive book to have in your library.

Like all my other DK cookbooks, the photos are gorgeous - not only does every recipe looks spectacular, the techniques are displayed step by step, and to top it all off, there's a huge section identifying the various fish & seafood groups.

Like all my other DK cookbooks, the recipes are simple, easy to follow, mostly quick to make - or at least very quick to prepare, since cooking times may vary, and easy to adapt.

like this Spicy Garlic Shrimp - great over a bed of greens or tossed with pasta...

or the Pasta with Crab & Lemon that I made with shrimp instead this time.

Since my Honey is one of those who doesn't like to find bones on his plate- I most frequently stick to shrimp, scallops and fillets - haddock, salmon and tilapia.  Good thing there are lots of recipe options here.

And, like my other DK books, I love how this one is organized - right up front is a pictorial index of recipes by most common choices -salmon, mussels, shrimp, crab...with some glorious photos along with page numbers for the actual recipe.  Then on to sections for starters (finger foods, salads, and light bites (sushi & fish cakes come to mind).  Pages and pages of soups from chowders to bisques and some  Asian soups I must try - Keralan prawn soup with coconut milk, curry leaves, mustard, coriander and fenugreek seeds - do I have you drooling too?    An entire chapter on paella, pasta & risotto - you know I'll be spending a lot of time here. Pies, tarts, bakes, one pot meals, curries, fried, baked & roasted, or broiled and grilled - which ever you favor or whichever you wish to try for the first time, you'll have a hard time trying to choose just one recipe.

Even though I love the recipes, I think the next section is my favorite - techniques... all beautifully photographed and clearly explained from specialty tools,  to how to choose and store your purchase, what cuts of large flat fish look like, how to prepare round fish and flat fish (yes there is a difference), shellfish and even specialty techniques like preparing sushi, preserving and other cooking methods like baking - fillets, whole, en papillote, poaching... the list goes on.    Not to mention the perfect fish stock recipe.

The last chapter in Seafood walks you through a photo chapter called The Fish Gallery - with photos of the whole fish, the meat and descriptions.   I thought I'd share an example of something a little unusual in my neck of the woods... Barracuda

"The elongated fillets are dense, meaty and succulent.  This fish works well with many flavors and is an excellent dish when broiled with olive oil and herbs.
CUTS:  fresh or frozen; whole fish or fillets
EAT: Cooked: pan fry, broil, deep-fry, roast; Preserved: smoked
Flavor Pairings: Olive oil, garlic, paprika, spices, coconut.
With a firm, meaty texture and excellent taste this fish takes robust flavors well."  

 (Ruth's note - in the longer description, they suggest you eat only smaller barracuda as larger ones have a poison that, at best can be "unpleasant" and at worst can be fatal.)


BOTTOM LINE:  If you're going to buy one fish-seafood cookbook to add to your library, this is my choice for a definitive encyclopedia.