The New Book of Soups

First off, I must say that I love every book I've seen that's put out by The Culinary Institute of America (The other CIA) and own a few of them myself. You can read about each of those....The Culinary Institute of America Cookbook which is a fantastic primer; The Flavors of Asia so good, my daughter has "borrowed" it; A Tavola! for a great taste of Italy; and Bistros & Brasseries for French cafe food to life right in your own home.

All that to say how excited I was when I got my review copy of The New Book of Soups, especially because this time of year I'm addicted to body and soul warming soups. Not to mention that I've been suffering with a bad head cold and want nothing better than a healthy, simple to prepare cure...with things I happen to have on hand, like squash and the last of my carrots, celery, onion and an orange. So before I even begin to talk about the book...I flipped to find this glorious looking Butternut & Acorn Squash Soup....well I didn't have butternut squash, but I did have lots of another kind of winter squash (not sure what exactly) and I somehow felt the need to squeeze some of the orange juice after zesting my last orange....and came up with

Squash Soup with Ginger & Orange

It was perfect. And although I'm all set for my next venture...Black Bean & Butternut Squash Soup, it's only half done...the black bean soup part. The rest will have to wait a day or two until I venture out. I can't wait to see how the savory black bean soup with cumin, chipotle chili and oregano combine with the sweet butternut squash with cinnamon, honey and allspice. You make the soups separately and then ladle equal amounts of each, side by side in a bowl and use a toothpick to swirl them together. Doesn't that sound perfectly awesome?!

I am jumping ahead of myself a bit though. As in every CIA book, the first chapter is dedicated to providing all the basics for making the perfect soup...whatever that might look like to you, from clear to thick to pureed...starting with ingredients - main flavor, liquid base, and supporting flavors and seasonings; the equipment; options for finishing soups and some amazing time saving tips. It's perfect not only for the beginner, but for long time cooks who can always do with a little more insights.

There's even a table that shows the ingredient from fruit to seafood to herbs, dry goods and cheeses and more, along with the amount and what that's equal to...

Example: an apple...don't you find it frustrating when a recipe just says the number of apples? Some are bigger than others, denser than others, so what does ONE really mean? Well, CIA says 1 lb equals 3-4 medium apples or 3 cups sliced.

The second section is all about broths..the liquid base for every soup and there are two pages at the beginning that guide you through the basics. Then there are the four classic broths - chicken, beef, fish and vegetable followed by a huge selection of broth with veggies, fish, meat, chicken...pasta... the list is impressive.

Now my Honey is not really a broth fan. In fact, he thinks he doesn't like soup, but place in front of him a hearty soup with lots of ingredients to chew - like Cioppino or Udon Noodle Pot, Minestra Mariatta...OR a heavenly stew (there are so many great choices, I hardly know where to begin) like Crawfish Etouffe, Lamb Khorma, Catalan Beef Stew and the classic Cassoulet... OR some creamy soup, like my personal favorite - Cream of Mushroom that sounds awesome...OR pureed soups, my Honey's all time favorite type and he did give a two thumbs up to the Squash Soup.

The New Book of Soups is definitely a keeper!

Ciao Italia: 5 Ingredient Favorites

For those of us who love the notion of spending hours in the kitchen, slowly combining a million ingredients and using every pot we own, but, unfortunately often don't have the time or energy...Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen is the book for us.

Perhaps it's just me, but there are days when MORE than five ingredients on a page stops me in my tracks like a deer caught in the headlights of an oncoming car. I freeze, and I'm exhausted at the thought (ridiculous as it is) of being able to collect them all from my cupboards and fridge.

So when I was approached to review a copy of Mary Ann Esposito's latest book, I jumped at the chance and I'm so glad I did for a couple of reasons. One...the obvious...the recipes are delicious and two...even more important for someone like me...they're a great inspiration point. And what do I mean by that, you're wondering.

Imagine being brain dead at the thought of making dinner, your sense of creativity and adventure in cooking is in a deep coma. Open the book and within minutes you've found a recipe that you have all the ingredients for. You could make it just as it's presented, but here's what I found. As the first two ingredients delight you with their wonderful aroma, your mind wakes up and you think of one or two other ingredients you can add as well.
My example...Tuscan Bean Soup It would have been perfectly delicious if I had simply followed the recipe. That said, it's due to the recipe that I was inspired to add a few things of my own. I'm not saying that my version is better, just that it was a great feeling to come alive while cooking.

One thing is for sure...two actually...

One: I already have a bunch of ohter easy, tasty recipes earmarked...Lentil, Ditalini & Sausage Soup - I know this is going to be a long, cold and dreary winter; Mushroom, Spinach and Cheese Tart - the perfect easy Sunday morning brunch; Grilled Salmon with Red Onions & Oranges - to impress guests, without breaking into a sweat...there are too many to list.

Two: l'm ashamed to say, that before receiving this book, I never heard of Mary Ann Esposito. If you're like me, that can be rectified quickly. She hosts PBS Ciao Italia where you can find lots of her recipes (some with video instructions) and writes a her own blog where get her take on everything food from how she chooses restaurants and even more seasonal recipes.

I'm off to get the other Mary Ann Esposito cookbooks -
Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen

Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions

Ciao Italia--Bringing Italy Home

and what I assume is the first...Ciao Italia

Fresh Canadian Bistro

Let me say up front - I'm a big fan of Chef Craig Flinn of Chives Canadian Bistro. I love the restaurant and I love his first book Fresh & Local.

Fresh Canadian Bistro is volume two in a series promoting the wonderful foods of Canada. This one does it regionally as well as seasonally and he got many top Canadian chefs to contribute their take on what Canadian Bistro means. Bottom line - use locally sourced and seasonally inspired fruit, vegetable, meat, fish and artisan products.

Right now he's in the middle of writing the third and final chapter on the subject...Fresh & Affordable, really aimed at the home cook. I'll keep you posted on that on, but back to this one.
Over the years, Craig has worked with many of the top Canadian chefs from coast to coast and he decided to take a road trip across the country, spend some time with them and get them to share a "Canadian Bistro" recipe or two along the way. So this book is really for the foodies out there who want to try some excellent bistro choices at home.

And what is Canadian Bistro - I think Chef Craig said it best...

"Canadian chefs are passionate promoters of their local farmers, fishermen, artisan cheese and charcuterie producers and wine makers. Their menus are generally small ... and change as frequently as the weather...serving dishes that can be traced back to bistros, trattorias, stubes and pubs...in Europe. Braised meats, ragouts, handmade pastas or a simple piece of just caught fish topped with browned butter, a hunk of delicious cheese and a perfect loaf of bread. "

So without further trying to define it, let me just give you some wonderful examples of what that might look like across this fruitful land of ours. Because, folks, whether you live in Canada, the US, Mexico, Europe, Asia....well, anywhere, look to local sources to create some of these dishes with a regional twist.

Like his previous book, this one is follows the seasons. You'll find soups, chowders & ragouts. I personally can't wait until the first sign of Spring here in the Maritimes (usually later than other parts of the country) for fiddle heads and asparagus. I'll be trying some Asparagus, Fiddlehead & White Bean Soup created by Chef Scott Pohorelic of River Cafe in Calgary, Alberta. The Maritime Seafood Chowder, by another of my favorite Canadian chefs - Michael Smith of Prince Edward Island ( using whatever local seafood and fish are available).

The first time we visited Vancouver we were told about C Restaurant and I can still smell the ocean and taste the clean flavors of the oysters and other fish dishes. It's a place we go back to every time we visit. So I'm happy to say there are a couple of Chef Robert Clark's recipes in the book too - the exotic Sea Urchin & Jerusalem Artichoke Soup with Hazelnut Oil and the Crispy BC Sardines with New Potatoes, Green Beans & Maple Vinaigrette.

If you've lived or visited any major city in Canada from coast to coast, you'll find some restaurant and chef you've heard of...there's even Roast Canada Goose with Brandy Marmalade Sauce and Red Thai Curried Caribou from Chef Ray Lovell in Nunavut.

Some of the dishes are more challenging and adventurous than others, like the Foie Gras Poutine from Chef Steve Vardy of Black Cat Bistro in Ottawa. Others are simple and easy to prepare even for the novice home cooks who wants to eat locally and impress their guests.

Here's my version of Chef Craig's Salad Nicoise, perfect any time of year and spotlighting the best fresh ingredients in your region. This version uses canned tuna and I left out the green beans since it's winter, but the fresh tuna pictured in the book, looks fantastic, too.

I haven't even mentioned the appetizers, vegetables or desserts...all spectacular, all beautifully plated and photographed, and all of them will get you thinking about how you can use your local sources to prepare them.

This book is a great way to follow the best Canadian chefs from coast to coast and bring them home with you.

All The Best Recipes

I'm sure there are more "best recipes" out there, but All the Best Recipesby Jane Rodmell puts together a ton of very tasty dishes.

In this case "All The Best" actually refers to All the Best Fine Foods Catering and Gourmet Food Shop in Toronto. I wish I had known that bit of info when I was visiting Toronto over the holidays. I'm sure it would have been a tasty stopover.

But if you don't live in Toronto or are not planning a visit any time soon, you still can enjoy mouth-watering dishes that you make at home. Jane and her crew provide her tips on ingredients, techniques and equipment right up front, so you'll feel that she's right there.

And then the fun really begins... with soups and salads, delicious and easy to prepare mains and sides, party fare and quick cookies, breads and desserts. The truth is, I have many of the recipes marked to try.
Last night we were in need of comfort food - wintery weather outside and flu season inside - so I made a dinner of Sicilian Meat Loaf that was perfect...simple to prepare and very flavorful.
And what could be better than Sweet Potato Ginger Mash to go with it?

Tonight I'll be trying Jane's Macaroni with Cheese that sounds very comforting and anything BUT ordinary - onions, garlic and cayenne pepper will kick it up and after a day of running around, perfectly easy to prepare. And as a special treat for us some orange cranberry oat cookies - to cure my Honey of his cold and for me...no reason at all other than they sound like the best recipe ever.

Check back for the verdict tomorrow or run out and get a copy of the book to make some of your own.

James McNair's New Pizza

On a recent visit to my daughter's, she showed me her new favorite cookbook, knowing that I would love it...James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes. The title says it all. And after flipping through it, I just had to borrow it and try it out myself.

The pizza recipes are beautifully photographed and mouth-wateringly delicious sounding. So good, that I had to try this Caremelized Onion & Sausage Recipe within days and invite them over to test my skills with pizza making.

And, since the little boys only like "plain" pizza, we did a Marinara with some cheese too.

The pizzas were delicious, and without question, the best crust ever - I opted for the California Style Crust which was easy to prepare. And that takes me to the second reason to get the book....excellent step by step instructions for making the dough with options for using a stand mixer (my choice), bread machine (Jo's choice) or kneading by hand (for the purists out there) and the sauces. There is also a page of variations of doughs to whip up or alternative crusts you can try ...from frozen store bought pizza dough, to English muffins, naan bread and more. No more excuses to keep you from making your own pizzas.

I love how the book is organized too. It starts with the basics every pizza maker needs to know from what equipment you should get and why. Chef McNair explains many things we...at least I, never thought about, like the difference between stretching by hand or using a rolling pin to form your pizzas.

And then there are chapters dedicated to the pizzas themselves...classics (like pepperoni, clam, four seasons...), contemporary (like wild mushrooms, Caribbean Jerk Shrimp with Tropical Salsa, smoked salmon & brie...), stuffed pizzas (like calzones, deep dish Chicago, pulled pork piadianas...), sweet pizzas and ...my favorite section....the basics like the seasoned tomato pulp I used for the Marinara Pizza, simple recipes for roasted tomatoes, garlic, sweet peppers or chilis.

So, I know I'll be heading out to buy my own copy and since pizza making is simple, easy and economical, it probably fits into your 2010 resolutions too. Did I mention that there are healthy choices from dough (whole wheat, wheat germ) to toppings?