FROM THE COOKBOOK SHELF
It's amazing how many cookbooks are published today compared to when I started married life in 1951, especially specialty cookbooks. Northland Publishing's Kissing in the Kitchen by Kevin T. Roberts is an example. Who would have thought someone would write a book focusing on cooking with your significant other! If you have never cooked, are a novice chef or if you just want some new ideas, this book will show you how to do it in style.
Roberts is a chef and native Californian who has his own free FM radio show, The Food Dude, in southern California where he serves up a provocative menu of cooking tips and recipes each week. He lives in San Diego where he is a partner and executive chef at the East Village Tavern & Bowl. Extensive culinary training in France, Spain and Tuscany have made Roberts well versed in Tuscan, French, Catalonian and Mediterranean cooking as well as wine, olive oil and balsamic vinegar-pairing. He has appeared in more than 100 national and local TV shows across the country. He is also the chef on Los Angeles' KTLA Morning Show and San Diego's local ABC affiliate, KGTV.
Most of the recipes serve two people. From the Veggin' Out chapter Steamed Asparagus with Drizzle Effect Dressing appealed to me.
STEAMED ASPARAGUS
1 bunch asparagus
Drizzle Effect Dressing
Rinse under cold water and snap off the woody ends of each stalk. Place in steaming basket over boiling water. Steam for approximately 5 minutes or until asparagus is al dente. Transfer to a serving platter and top with Drizzle Effect Dressing. To make, combine 1/4 stick butter, 1 teaspoon soy sauce and 1 teaspoon balsamic vinegar in a small saucepan over medium heat. Stir continuously until thickened, about 5 minutes. Recipe makes 2 servings.
The Hog Heaven chapter includes Parmesan Pork Chops Dijon.
PARMESAN PORK CHOPS DIJON - 1/2 cup Dijon mustard
- 1/4 cup Italian Dressing
- 2 tablespoons Parmesan cheese
- 1/4 teaspoon pepper
- 2 pork chops, approximately 1/2-inch thick
- 1 tablespoon olive oil
Preheat oven to 350F. In medium bowl combine the mustard, dressing, cheese and pepper. Add pork chops and coat well. Grease a baking dish with olive oil. Place pork chops in the baking dish and bake for 12 to 15 minutes or until cooked through. Recipe makes 2 servings.
Source: Kissing in the Kitchen cookbook by Kevin T. Roberts; Northland Publishing, September 1, 2007; $16.96/softback. For more information call 1-800-346-3257.
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SPOTLIGHT ON EGGPLANT
Did you know that eggplant is a fruit, not a vegetable? Although it's available in the produce department year-round, its peak season is August and September. When I served the Impossible Ratatouille at the Bryan Chief last month, I was surprised that so many people were eating eggplant for the first time. Most tasters gave the recipe a "thumbs up." I rarely find one of Betty Crocker's pies made with Bisquick that I haven't liked and this one is no exception!
IMPOSSIBLE RATATOUILLE PIE
- 1 cup chopped zucchini
- 1 cup peeled and chopped eggplant
- 12 cup chopped tomato
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1 medium clove garlic, minced
- 1/4 cup (1/2 stick) butter
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 cup shredded Monterey jack cheese
- 1 1/4 cups milk
- 1/4 cup sour cream
- 3/4 cup Bisquick
- 3 large eggs
Preheat oven to 400F. Lightly grease 10x1 1/2 inch glass pie plate. Cook zucchini, eggplant, green pepper, onion and garlic in 10-inch skillet over medium heat, stirring occasionally until vegetables are crisp-tender, about 5 minutes. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until a knife inserted halfway between center and edge comes out clean, about 30 to 35 minutes (check at 30 minutes). Let stand 5 minutes before cutting. Refrigerate any leftover pie. Recipe makes 6 servings.
Source: Betty Crocker Bisquick recipe.
LAST WORD
Researchers know they haven't yet discovered all of the phytochemicals in produce, now estimated at 5,000 or more. Nor do they fully understand how those various substances boost health. There's even controversy over how to categorize the substances. But ample research shows that a diet rich in fruits, vegetables, grains and legumes helps keep our cells healthy, repairs DNA damage from toxins, slows the growth of cancer cells and fights oxidation, a chemical process that damages cells. Those benefits are greatest when the nutrients are consumed in whole foods, not supplements, and as part of an overall healthy diet.
Source: Consumer Reports on Health, September '07. |
