Eggplant, tomatoes, olives, pine nuts and a whole lot of love.
She may be most know for her gutsy nose-to-tail cooking. But celebrated New York Chef April Bloomfield wants you to know she’s equally equipped with root-to-shoot flair.
Her first cookbook, “A Girl and Her Pig” (Ecco, 2012) may have been meat-centric. But her follow-up, “A Girl and Her Greens: Hearty Meals from the Garden” (Ecco), decidedly puts the emphasis smack dab on a cornucopia of seasonal fruits and vegetables.
Bloomfield is the award-winning chef-owner of The Spotted Pig, The Breslin, and The John Dory Oyster Bar, all in New York, as well as Tosca Cafe in San Francisco. She was also the star of season 2 of “The Mind of A Chef.”
In her cookbook, of which I received a review copy, she offers up dishes that home-cooks can actually make. That includes delights such as “Asparagus Quiches with Mint,” “Roasted Young Onions with Sage Pesto,” and “Sweet Corn Ice Cream with Butterscotch.”
With stands at my local farmers market piled high with brilliant purple eggplants at this time of year, I was drawn to Bloomfield’s recipe for “If-It-Ain’t-Broke Eggplant Caponata.”
Snake River Farms porterhouse steak gets glam with homemade chimichurri sauce.
This steak is more than a meal. It’s two meals and two tastes in one.
This 2-pound porterhouse, from Snake River Farms, the Idaho-based specialty meat purveyor, is easily hefty enough to feed two people.
One one side of the bone is a super tender filet mignon; on the other side is a more toothsome New York strip.
I had a chance to try this massive steak ($43) sourced from Double R Ranch in Washington State. It’s aged 28 days to concentrate its flavor. And it cooks up quite juicy.
How do I best like to enjoy steak?
Tabbouleh — with strawberries. And you will love it.
Who put strawberries in my tabbouleh?
Food blogger Sara Forte, that’s who.
And I’m grateful that she did.
I love tabbouleh, but I don’t think I would have ever thought to substitute fresh strawberries for the usual tomatoes in it.
The recipe for “Strawberry Tabbouleh” is from her new cookbook, “The Sprouted Kitchen Bowl + Spoon” (Ten Speed Press), of which I received a review copy.
Forte of Southern California is the creator of the beautiful blog, Sprouted Kitchen, which features photos by her husband, Hugh Forte. Her recipes are all about healthful, wholesome and seasonal.
As the name implies, this book spotlights recipes that are typically served in one bowl such as “Pumpkin Pie Steel-Cut Oats,” “Herby Picnic Potato Salad,” and “Seared Scallops in Thai Broth.”
Her “Strawberry Tabbouleh” can be made with the traditional bulgur or quinoa for a gluten-free version.
Yes, you can make this even on a busy weeknight.
When it comes to weeknight recipes, who doesn’t love easy and versatile?
That’s just what “Maple and Soy Glazed Flank Steak” is all about.
It’s from the new cookbook, “The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better” (Oxmoor House).
The book, of which I received a review copy, is by James Briscione, who has worked as a chef at Highlands Bar and Grill in Birmingham, AL, and at Restaurant Daniel in New York. He’s now the culinary director at the Institute of Culinary Education in New York City. You might also recognize him as the first two-time champion of the Food Network’s “Chopped.”
Tofu that’s pretty enough for company, don’t you think?
My husband likes to say he will gladly eat a vegetarian meal.
(Insert eye rolling here.)
But when I cook a vegetarian entree at home, I will see him sneak a few pieces of salami on the side.
What can I expect from someone nicknamed Meat Boy, right?
When I received a review copy of “Vegetarian Dinner Parties” (Rodale, 2014), though, I had high hopes he might actually keep to his word for once.
Not only was the book named the “2015 People’s Choice Award” by the International Association of Culinary Professionals, but it was written by our friends and most prolific cookbook writers, Bruce Weinstein and Mark Scarbrough. After all, if you can’t enjoy a vegetarian dish by two people you know and like, when can you?