Book Review: Breakfast for Dinner

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Shakshuka (eggs poached in tomato sauce) from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth

Show of hands, please: How many of you cooks out there, while perusing fridge and pantry for dinner inspiration, come across more breakfast ingredients than dinner ingredients and ask yourselves, surely what's good for breakfast should be just as good for dinner?  I'll bet there are many of you.  Think frittata, to name just one.

Well, bloggers Lindsay Landis and Taylor Hackbarth, of Love and Olive Oil, have taken that idea multiple steps further and have written a delightful cookbook that is all about having Breakfast for Dinner, which was released  just yesterday and is now on bookshelves waiting for you to pick it up and take it home to your kitchen.

When I received my review copy in the mail several days ago, the first thing that impressed me was how well put together this cookbook is, with beautiful photography that accompanies each recipe and easy-to-read recipes that each fit on a single page.

The book is neatly sectioned into categories beginning with Getting Started, which shows you what Lindsay and Taylor keep in their fridge and pantry as basics to, well, getting started.  From there, it's right into the recipes:  Mains, Sides & Starters, Drinks & Desserts, with several how to sections on making a few of the recipe ingredients (for example, the simple sweet crepes that are used in a bananas Foster crepe cake!) ahead of time.

From Steak & Eggs Benedict to Mint Chocolate Chip Pancakes, and an impressive bacon-infused Bourbon cocktail somewhere in the middle, I found this book to be delightfully whimsical while offering impressive recipes made with accessible ingredients.

Last night I served the Shakshuka, photos above, to my family and received eye-popping raves. A well-stocked kitchen will have most or all the ingredients needed already on hand:  eggs, good-quality canned diced tomatoes, a few herbs and spices, some zesty fresh peppers and a bit of feta cheese. Simple, easy, and delicious.

This weekend I'll be making the Cornmeal Pancakes with Beer-Braised Short Ribs and an Earl Grey Panna Cotta for dessert.  And if that sounds good to you, I suggest you buy this book. Now.  

Copyright 2005-2013, Christine Cooks. All rights reserved

Dona Nobis Pacem: Blogblast for Peace

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Bloggers from over 152 countries are flying their peace globes today, November 4, 2012.

See them all here.  Join in.

Be the change you wish to see in the world.

Copyright 2005-2012, Christine Cooks. All rights reserved

The Old Wedgewood Ain't What She Used to Be; The New Thermador Cooktop Is All That and More!

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Although the installation is not quite finished, my sister Cynthia asked for photos of my new cooktop so I am obliging her wishes.  As you may notice, the cabinetry around the oven is not finished, but will be soon.

This 5-burner cooktop by Thermador has a btu range of 400 to 18,000. It totally rocks. And I am totally smitten.

See the brown scorch on the wall behind the cooktop?  That was made over the years by my beloved old Wedgewood stove, which went from zero to 500-degrees in 60 seconds flat, and which, even with its idiosyncrasies, I had a hard time parting with.

But time it was; either the house would burn down or we would get a new stove.  We opted for the stove.

A brushed stainless steel plate will cover the wall behind the cooktop, making it all pretty and professional looking.

And yes, I am cooking but haven't been up and running, or at home, long enough to post a recipe.

This will be remedied.

Copyright 2005-2012, Christine Cooks. All rights reserved

Pause to Remember September 11, 2001

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Join Mimi Lenox and thousands of others on this day to pause and remember.

Copyright 2005-2012, Christine Cooks. All rights reserved

Satsuma Plum Tart

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 Beautiful Satsuma plums went into the making of this simple plum tart.

A little sugar and a touch of fortified wine to deepen the flavors is all I added.

The plums wanted to shine.

Farmers market plums from Neukom Family Farm:  Local.  Organic.  Meaty.  Plump.  Juicy.  Deeply red inside and out.  Aren't they sweethearts?  They're even shaped like hearts.  And they taste every bit as delicious as they look, whether eaten out of hand or in this tart.  I used all ten of these in the filling.

As you will see in the recipe, I made this tart with a flour-based crust and regular white sugar.  But since I more often than not espouse using gluten free flours and little to no sugar, I've included measurements for those as well.

Not much more to say.  I'll let the plums do the talking.

Satsuma Plum Tart
Christine's original recipe
Makes one 10-inch tart

For the dough:

• 1 cup all-purpose flour (or 140 grams gluten free flour)
• 2 teaspoons sugar (or 1 packet Splenda)
• 1/3 cup salted butter, cut into small pieces
• 2 tablespoons heavy cream
• 1 tablespoon cold water

For the filling:

• 10 or so Satsuma plums, sliced 1/4-inch thick (should make 3-4 cups sliced)
• 2 tablespoons sugar (or 1 tablespoon Splenda-Sugar Blend)
• 2 tablespoons Dubonnet Rouge (optional)
• Tapioca starch if needed

To make the crust, pulse the flour and sugar together in a food processor.
Add the butter and pulse until the butter is the size of peas and incorporated into the flour.
Using the feed tube, add the cream while pulsing.
Add the water a small amount at a time while pulsing until the dough pulls away from the sides of the bowl.
Gather up the dough in plastic wrap and make a ball to bring it all together.
Roll the dough out on a floured cloth to a 12-inch diameter.
Gently roll the dough onto your rolling pin and unroll over the tart dish.
Gently push the dough into the dish; you should have a 2-inch overhand all around.  Trim this to 1-inch then tuck under so the edge is now just inside the tart dish and about a quarter-inch higher.  Gently push the edges into the scallops of the dish.
Place into the fridge to chill for at least one-half hour.

To make the filling, toss the sliced plums, sugar and Dubonnet Rouge together and allow to sit at room temperature for at least one-half hour.
If your plums make a lot of juice in the bowl, toss them with a teaspoon or so of tapioca starch.  The starch will become clear upon baking and will not discolor the finished tart.

Bake at 375 for 50-60 minutes or until the crust is golden brown and the plums are cooked through and bubbly.  I had to lower the heat to 350 after 50 minutes to finish baking the tart without over-browning the crust.

When the tart is done, place it on a wire rack and allow it to cool to room temperature.

Slice and serve simply, as is, or adorn with whipped cream, creme Anglaise (vanilla custard sauce), or a scoop of vanilla ice cream.

Enjoy!

Copyright 2005-2012, Christine Cooks. All rights reserved

Garlic: Garden Grown

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Those photos, top and bottom?  They are why I grow garlic.  That, and . . .    I can.  I didn't know that before last year.  That I can grow garlic.  That it would be so easy and so satisfying.

How can I explain what it's like to walk out to the garden, dig up a huge head of garlic, wash it, peel it, roast, saute, grate raw, do whatever with it,  fresh from the earth?

The cloves are pure, pure white.  Moist.  Mild yet unmistakably garlicky.  No bitter germ here.

As they dry and cure their pungent odor wafts about the kitchen; not overbearing, but a gentle reminder that cloves are at hand when you need them and that you will need fewer in each dish with the ageing.

If you're a garlic lover, as in more is always better, - better yet, if you grow your own - you know of what I speak.

I've just pulled the last of this year's crop. The braid you see below is a small example of my hoard and I hope  I will have enough to last through the winter.

Already I'm turning and feeding the garden beds for an early spring planting when I plan to double the crop.

I also plan to document the process and will bring it to these pages as the months progress.  I'm even going to experiment with planting a few in pots, just to see how they do.  I'll let you know.

Copyright 2005-2012, Christine Cooks. All rights reserved

Labneh with Olive Oil and Sumac

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Plain, whole fat yogurt drained of its whey for 24 hours.

Pooled in a really, really good olive oil.

Sumac sprinkled on top.

You must make this.

Now.

Nisrine of Dinners and Dreams has the process and the beautiful photos.

Go.

Copyright 2005-2012, Christine Cooks. All rights reserved