Category Archives: Recipes (Savory)

Festive Sweet Potato Orange Cups

Wouldn't these be perfect on your Thanksgiving table?

Wouldn’t these be perfect on your Thanksgiving table?

 

Are you already planning your menu, and checking it twice?

Then, make room on it this Thanksgiving for “Sweet Potato Orange Cups.”

How adorable and special are these hallowed-out orange halves, filled with coconut-scented mashed sweet potatoes and crunchy pecans?

Sure, you can make a big bowl of sweet potato puree and call it a day. But serving the creamy sweet potatoes mounded in individual orange cups like this just makes it all more fun and distinctive.

The recipe is from the new cookbook, “Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion” (Ten Speed Press), of which I received a review copy. It’s by Bay Area food writer Danielle Walker, founder of the grain-free blog, againstallgrain.com.

celebrations

The 125 recipes all eschew gluten, dairy and grain. They are arranged by occasion, such as “Game Day Buffet,” “Birthday Party,” and “Christmas Breakfast.”

However, that doesn’t mean you can’t mix and match. For instance, the recipe for “Sweet Potato Orange Cups” is actually listed in the “Easter Brunch” chapter. But I think it’s also ideal for Thanksgiving.

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“Soup Nights” Part II: Roasted Carrot, Parsnip & Garlic Soup

A simple looking soup that has a deceptive depth of flavor.

A simple looking soup that has a deceptive depth of flavor.

 

Here’s the funny thing: As much as I liked the “Pumpkin Brownies with Maple Cream Cheese Frosting” from Betty Rosbottom’s new cookbook, I liked this soup recipe even better.

Duh!

After all, the book by this food writer and cooking teacher is called, “Soup Nights” (Rizzoli).

Soup is the focus to be sure — every kind imaginable from “Creamy Smoked Trout and Cucumber Chowder” to “Vietnamese-Style Shrimp Soup” to “Icy-Cold Watermelon Soup with Whipped Feta and Mint.”

But what’s genius is that Rosbottom also includes recipes for salads, sandwiches and desserts to round out the soup meal.

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“Soup Nights” Part I: But First — Pumpkin Brownies with Maple Cream Cheese Frosting!

Pumpkin spice bars with a cloud of fluffy, marshmallow-y cream cheese frosting.

Pumpkin spice bars with a cloud of fluffy, marshmallow-y cream cheese frosting.

 

Leave it to me to thumb through a soup cookbook, and end up making a dessert recipe first.

I may subscribe to the philosophy that “Life is short; eat dessert first.” But I’m usually too guilt-ridden to follow through on it.

So I did have a proper dinner beforehand, but my attention was always on what was to come.

Namely, “Pumpkin Brownies with Maple Cream Cheese Frosting.”

soupnights

It’s from the new cookbook “Soup Nights” (Rizzoli) by food writer and cooking teacher Betty Rosbottom, of which I received a review copy.

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Orange Beef That Raises The Bar

The orange beef of my dreams -- and yours.

The orange beef of my dreams — and yours.

 

Chef Dale Talde is a very talented chef, who became known as much for his fly-off-the-handle eruptions as his ferociously flavorful cooking when he appeared on “Top Chef.”

But it’s hard to blame a guy for getting emotional when good food is on the line.

Case in point: His no-holds bar feelings about the stand-by take-out Chinese classic of orange beef.

He laments to no end how this dish has been debased, turning into an evil concoction of cheap beef, battered and fried into oblivion, then tossed with a gloppy, over-cornstarched, candy sweet sauce.

It gives me shudders just thinking about it, too. I never order this dish at a restaurant. Exactly for those reasons.

But in the right hands, it could be a great dish. I mean, beef kissed with a deeply orange-y sauce and garnished with still-crunchy, bright green broccoli — how can that not be delicious?

In Talde’s hands, it actually is. “Orange Beef” finally gets its rightful treatment.

asian-american_dale_talde_w_jj_goode_cover_art-0

The recipe is from his cookbook, “Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn” (Grand Central Life & Style, 2015), of which I received a review copy, by Dale Talde with food writer JJ Goode.

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Cooking by Comic Book

A spicy, savory Korean pancake that cooks up in no time.

A spicy, savory Korean pancake that cooks up in no time.

 

For me, comic books were something my older brothers and cousins collected — first-edition superhero ones that surely would be worth a fortune now, had my aunt not thrown them out years ago, alas.

But to cook out of a comic book?

Now, that’s a new one on me.

But Robin Ha’s delightful “Cook Korean! A Comic Book with Recipes” (Ten Speed Press), lured me to do just that. The unique, whimsical cookbook, of which I received a review copy, was both written and illustrated by Ha, a professional illustrator and creator of the blog, Banchan in 2 Pages, who was born in Seoul and now makes her home in New York.

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