Eat Your Artichoke Heart Out

Back in January, our marvelous Workman Publishing sales representative asked if I'd be willing to participate in recipe testing for a forthcoming cookbook called The Vegetable Butcher: How to Select, Prep, Slice Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. When he said I'd receive some recipes and a box of artichokes, of course I agreed.

Fast forward to the end of March. I'm moving in 10 days, and my kitchen, usually replete with specialty gadgets, machines, spices, etc, is mostly packed up. Only the bare necessities – knives, cutting boards, a few pots and pans, salt and pepper – remain. And now, the long-ago promised box containing two pounds of baby artichokes appears on my desk.

I immediately went through a mental list of friends who might let me invade their kitchens for a evening,  but I was getting ahead of myself; I should at least look at the recipes before panicking.

Fortunately, the two baby artichoke recipes included in the excerpt appeared achievable in my minimized kitchen state. I chose to make the Baby Artichoke Torta, an egg-based baked dish with Parmesan, breadcrumbs, garlic, and onions. I hadn't prepared an artichoke in over 15 years (can you tell they're not my favorite?), so I followed the instructions for butchery and read the notes carefully. Too bad I wasn't so careful about reading the ingredients list before I started. I had to make a last-minute run to the grocery (thankfully across the street) for not one or two but FIVE ingredients. I think that's a personal record. Hey, I'm moving. I blame the stress.

I boiled the trimmed artichokes, then sauteed them with diced onion and minced garlic. Once the artichokes started to soften, I added a few spices and some freshly chopped parsley. Then I whisked 7 eggs and slowly added in the hot vegetable mixture. I added some breadcrumbs and Parmesan, tossed it all in an 8 x 8 baking pan (a glamorous disposable foil one that I'd found the week before in the recesses of a cabinet above the fridge), and baked it for 35 minutes.

As soon as it was in the oven, I bolted out the door to the bookstore to pick up the salvaged packing material I'd stashed earlier in the day, and I walked back in the door just as the timer sounded. Perfect! My apartment smelled of toasted breadcrumbs and parmesan with a veggie undertone.

I relaxed on the couch for ten minutes while dinner cooled, then cut squares of the torta and served it with a mixed green salad drizzled with olive oil and balsamic vinegar. The crumb topping was crispy, the filling flavorful, and the texture just right. Next time someone presents me with a pile of artichokes, I know just what I'll do.

-Emily

Paleo Power!

We have a few paleo-ers here at the bookstore. But I don't know anyone who has quite the handle on all the cookbooks that Emily M. has. Here are her picks and a few reviews to help you wade through them all:

Paleo, Paleo, Everywhere There is Paleo! For some the paleo diet is an annoying or a passing fad. For others, it is crucial for everyday living. If you are one who utilizes paleo -- or need a gift for someone who is -- our shelves are overflowing with paleo!

While I am not strictly paleo, I often use the books since they are close to the diet that is essential for me. Here are my recommends:

Against All Grain by Danielle Walker

This is the cookbook I use nearly every week. She has a great balance of breakfasts, drinks, chilis and soups, to snacks, and breads. The most used recipes for me are Banana Bread (always very moist), Maple Sausage with Cinnamon Apples (the kitchen smells so amazing with this), and Slow-Cooker Beef Chili (throw it in the crock pot and come home to an amazing warm dinner). Her recipes are approachable and easy to follow.

 Against All Grain: Meals Made Simple by Danielle Walker

Quite different from her first, the meals are made simple because there is some prep ahead of time -- like the pancake mix used in a lot of breads or make ahead sauces and such. If you are the creative cook though, beware, as some have considered Meals Made Simple as a book of ideas and very simple meals. However, for some simple food prep and meal plans are what they need!

Nom Nom Paleo by Michelle Tam and Henry Fong

Nom Nom is definitely for the busy cook. I am always impressed how so few ingredients can make amazing things in so little time -- particularly the Strawberry Banana Ice Cream, 4 ingredients plus 2 minutes of your time. The comic style approach and multiple photographs will help guide uncertain ones. I really liked how this cookbook explained the ups and downs of bringing paleo into a family lifestyle.

Dairy Free Ice Cream by Kelly Brozyna

I have never seen so many varieties of ice cream -- without refined sugar and dairy -- in one place! Also, I haven't had much trouble with it staying soft (as opposed to rock hard -- which is the hardest trial with homemade ice cream). I've successfully tried a lot of basic flavors, matcha, cider ice cream...next up is the gingerbread ice cream! Another perk is the variety of popsicles and side compliments: cookie bowls, spreads, sauces, brownies...)

Paleo Kitchen by Juli Bauer and George Bryant

When these author-chefs came into the store for an event a while back, the place was packed! And now I can see why. Paleo Kitchen is another frequented cookbook for me. Like Danielle Walker's books, the recipes are approachable and easy to follow. The stunning photography of eats, like Pan-Seared Rosemary Sage Pork Chops with Apples and Pears, made the book look enticing -- the taste and smell was even more enticing in real life!

Make Ahead Paleo by Tammy Credicott

Definitely great for people who like to spend a day prepping and then cooking the actual meal later in the week. Whether you freeze the recipes ahead of time, have to travel a lot and be on the go, or cook them up right away, Make Ahead has a large palette of foods. From Fajita Burgers to Kitchen Sink Cookies to White Chicken Chili, it's all good.

100 Days of Real Food by Lisa Leake

While this is NOT a paleo book, it may help some people (esp. those who loosely follow paleo) as the food is basic, simple, wholesome, and tasty! And, if you follow her blog, it's so great to have her beautiful pictures and recipes all together. I fell in love with the Grilled Cheese with Apples and Bacon and went from there.

BLOG LINK: http://www.100daysofrealfood.com

We have so many fabulous paleo cookbooks (and other awesome cookbooks of all kinds) in stock. Come on by!

Delicious Books

Yotam Ottolenghi has a new cookbook out. Well, it's new in the US at least.

Ottolenghi: The Cookbook
Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.

Ottolenghi's previous cookbooks have been big hits.

   

I celebrated the release of the new cookbook by having my friend cook me the cover recipe from Plenty. It was delicious. I have good friends.

Cookbooks! Baking Edition

Emily is back, with more great cookbook suggestions.  This week she tells us about a few special somethings just for your sweet tooth.  And just in time for the holiday baking season.  Can't wait til she brings us a few things to taste!

Bouchon Bakery, by Thomas Keller and Sebastien Rouxel

oh. my. god. I received this big beautiful book on Tuesday, and I spent at least 2 hours reading it that night, salivating over the luscious photos and trying to decide which recipe I'd try first. The introductions and stories made what could be an intimidating book feel friendly and approachable, and I particularly liked the playful use of stencils and sifted flour (or powdered sugar?) to number steps in the photos. 

Keller's meticulous attention to detail and the beautiful, fun design elevate this book above the rest of the field. 

After a few days of browsing, I finally settled on making the Tropeziene, so I made brioche dough (which has to rest overnight) on Friday night and pastry cream on Saturday. The finished pastry was just as lovely and delicious as I imagined and elicited moans of appreciation from my fellow booksellers on Sunday morning. I've already picked up a few new techniques that will carry over to other recipes, and I can hardly wait to take a crack at another recipe.

Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth, by Julie Richardson

A wonderful follow-up to one of my favorite baking books, Rustic Fruit Desserts, this book explores cake recipes that the author collected from friends and family and explains their origins, from regional favorites like Wacky Cake (the recipe only differs in one small way from the one I grew up with) to classics like a yellow layer cake with chocolate frosting. I've made most of the "hasty cakes" and can vouch for their deliciousness! Plus, she's a Portland, OR author.

The Dahlia Bakery Cookbook: Sweetness in Seattle, by Tom Douglas, Shelley Lance, and Ed Anderson

So far I've made the Serious Biscuits (seriously buttery, with a flaky and crisp exterior and pillowy soft interior - the perfect companion for that homemade jam the neighbors gave you) and the Whole Wheat Hazelnut Scones with Maple Glaze (perfect in every possible way - I've made them twice in less than a week!) My next baking project: the famous Triple Coconut Cream Pie!

Emily's Serious Biscuits

Some other sweet stuff:

The Liddabit Sweets Candy Cookbook: 
How to Make Truly Scrumptious Candy in Your Own Kitchen!
by Liz Gutman and Jen King

Top Pot Hand-Forged Doughnuts: 
Secrets and Recipes for the Home Baker,
by Mark Klebeck, Scott Pitts, Michael Klebeck

Jeni's Splendid Ice Creams at Home,
by Jeni Britton Bauer

Cookbooks! International Edition

The Chef at work

Something about the fall really has the publishers churning out the cookbooks.  Must be the Holiday cooking season on their minds.  Here at Third Place Books, we are lucky enough to have Emily, a bookseller devoted to all things food!  She's always trying new recipes and often sharing the delicious results. She has kindly offered some of her insights on this season's hot new cookbooks, including some of the recipes she's tried.  Because there are so many cookbooks out right now, this will be the first in a 3 part series.

Jerusalem, by Yotam Ottolengh and Sami Tamimi

From the author of Plenty (which has sold steadily here since it arrived in March 2011) comes another beautiful book, this time written with his friend and fellow chef Sami Tamimi. Together, they explore the cuisine of their home city and the wide variety of cultures and cuisines that have come together there. Each recipe is preceded by a vibrant description of its origins and variations. I made the basmati and wild rice with currants and herbs - wow! Delicious and satisfying - a bit nutty, a little sweet, a little spicy. A few fried onions add an enormous amount of flavor to the dish, and I was content to eat a big bowl of it, unaccompanied, for dinner.

Emily's Basmati & Wild Rice with Currants & Herbs

Burma : Rivers of Flavor, by Naomi Duguid

The clearly written, approachable recipes aren't too intimidating but are interesting enough for the experienced cook looking to expand his or her horizons. Having a few specific pantry items from the first chapter on hand makes many of the recipes quick weeknight dinner options. I plan to try many more of the recipes - this cookbook is a keeper!  

Here is an expanded review from Emily's Blog...it all looks so delicious!

Emily's Green Mango Salad

So if you have any questions on what to cook, or what to buy that foodie on your Holiday list, come down and find Emily, she's got all the food answers!
Stay tuned for our next edition...Baking!