TITLE: Off the Eaten Path: Second Helpings by Morgan Murphy (Oxmoor House, $22.95, 271 pages)
GENERALLY SPEAKING: With cheaper airfare and expensive gasoline, the summer family road trip has gone by the wayside. The new Off the Eaten Path: Second Helpings cookbook may just inspire you to load the family and head out on the road. This cookbook will take you along less-traveled roads to eateries that should be considered national treasures. Travel the from Florida to Washington, D.C., to Oklahoma and so many in between. There's even a stop at Clearwater's own Frenchy's.
FOR: Any food lover. There is such a mix of recipes included in this cookbook there is surely something for everyone.
RECIPES: Chicken and the Egg's "cherry cola float" chocolate cake a la mode, Mandina's "turtle" soup, Windy Corner artichoke fritters, Godsey's kicken' chicken sandwiches, the Trappe Door's carbonnade a la flamande, Grady's sweet lemonade, Lasyone's red beans and rice, Best Buns ginger crinkle cookies, the Black Sheep peanut butter pie, Papermoon sausage bread pudding, Kartchner's bacon-wrapped pork tenderloin and the Homestead's famous granola.
TITLE: Guy Gourmet: Great Chefs' Amazing Meals for a Lean & Healthy Body by Adina Steiman and Paul Kita with the editors of Men's Health (Rodale, $24.99, 320 pages)
GENERALLY SPEAKING: Great chefs like Tyler Florence, Marcus Samuelsson and Rick Bayless share healthy recipes geared for guys. The plethora of recipes (more than 150) in this cookbook is sure to appeal to a wide variety of people (even women). There are recipes for the grill as well as oven and stovetop. The recipes aren't the only great thing about this cookbook. It's also educational. There are sections called master class that guide you through making staples like meatballs, pasta and more. This is a cookbook that will inspire you to cook.
FOR: Guys living a healthy lifestyle who also want to make great dishes to impress others in their lives.
RECIPES: New Orleans jambalaya, better'n Mom's tomato soup, meal-in-a-bowl beef soup, balsamic lamb chops, potato salad with arugula and bacon, campfire fish, chipotle sweet potato fondue, sea bass with asparagus, ice cream affogato, pear-stuffed pork roast, Asian dumpling bowl, orzotto with burst tomatoes, caramelized onion dip, warm goat cheese salad and fried egg and Korean BBQ wings.
TITLE: The New Wine Country Cookbook: Recipes from California's Central Coast by Brigit Binns (Andrews McMeel Publishing, $35, 304 pages)
GENERALLY SPEAKING: The allure of California's wine country is appealing to many. If you are a foodie, you will most likely enjoy this recipe collection. Sometimes when you look at cookbooks you find many recipes you've seen before like cedar planked salmon, roasted chicken, etc. You would be hard-pressed to find recipes like those included in this book. If you're looking for something different, you've found it.
FOR: Experienced cooks with an adventurous palate. The mere recipe names can be intimidating to the average cook. If you are really good at following directions, you may want to give these recipes a try.
RECIPES: Raw oysters with saffron and sauvignon blanc granita, pancetta-wrapped salmon with pistachio-brown butter vinaigrette, black olive and pine nut biscotti, seared and braised feta-stuffed chicken thighs with white wine and green olives, red wine risotto with scallops and bacon, grilled lobster with syrah butter and orange sea salt, salt-baked snapper, warm sausage and potato salad, late-harvest moscato panna cotta with candied kumquats, chianti-style braised beef over buttered noodles and leek, asparagus and thyme flatbread.
Lasyone's Red Beans & Rice
1 pound dried light red kidney beans
8 ounces smoked sausage, sliced
½ cup bacon drippings
½ medium white onion, chopped
1 medium green bell pepper, chopped
2 celery ribs, chopped
2 teaspoons granulated garlic
2 tablespoons sugar
1 teaspoon dried crushed red pepper
2 teaspoons salt
Hot cooked white rice
½ cup chopped flat leaf parsley (as garnish)
Place beans in a Dutch oven. Cover with water 2 inches above beans. Let soak 8 hours. Drain.
Brown sausage in bacon drippings in a 4-quart saucepan. Remove sausage from pan. Add onion, green pepper and celery to drippings in pan, and saute over medium-high heat 2 minutes or until fragrant. Add beans and 6 cups water. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, 1 hour.
Add garlic, sugar, crushed red pepper and browned sausage and cook for 20 more minutes to let flavors combine. Serve red beans over hot cooked rice. Garnish with parsley.
Makes 10 servings.
Source: Off the Eaten Path
Warm Goat Cheese Salad and Fried Egg
Juice of ½ a lemon
1 teaspoon grainy mustard
1 teaspoon chopped capers
2 ½ tablespoons olive oil, divided
Salt and ground black pepper
1 egg, beaten with a splash of milk
¼ cup unseasoned dry bread crumbs
½ log fresh goat cheese (4 ounces), cut into 8 rounds
2 cups watercress or other leafy green
In a large bowl, whisk together the lemon juice, mustard, capers and 1 ½ tablespoons of the oil. Season with salt and pepper to taste and set aside.
In three separate shallow bowls, place the flour, egg mixture and bread crumbs. Coat each piece of cheese in the flour, then the egg mixture and finally the bread crumbs, pressing firmly to make sure they adhere.
Heat a large nonstick skillet over medium heat. When the pan is hot, add the remaining 1 tablespoon oil and swirl it around the pan. Add the cheese rounds and cook until golden brown, about 2 minutes a side. Transfer the cheese to paper towels.
With the pan still over medium heat, crack in the eggs and fry until the whites solidify.
To serve, toss the watercress with the dressing and top each with 2 rounds of goat cheese and a fried egg.
Makes 2 servings.
Source: Guy Gourmet
Late-Harvest Moscato Panna Cotta
With Candied Kumquats
½ cup sliced almonds, lightly toasted
2 ½ cups heavy cream
1 ¼ cups whole milk, divided
1/8 teaspoon fine sea salt
2 ½ teaspoons unflavored powdered gelatin
¼ cup sugar
3 tablespoons late-harvest moscato or muscat
¾ cup sugar
½ cup late-harvest moscato or muscat
¼ cup water
12 ounces fresh kumquats, stem ends trimmed, sliced crosswise ¼ inch thick and all seeds removed
In a large saucepan, combine the toasted almonds, cream, ¾ cups of the milk and salt. Bring up just to a simmer — watching so it doesn't boil over and remove from the heat. Let steep for 15 minutes, then strain the liquid through a fine sieve and return to a clean saucepan.
Warm the remaining ½ cup milk in a small saucepan over low heat. Sprinkle the gelatin over the warm milk and let stand for about 3 minutes, or until softened. Add the sugar to the milk-cream mixture, and stir over very low heat until the sugar has dissolved. Stir the gelatin mixture into the cream mixture, and let cool. Stir in the wine and divide the mixture among eight ½-cup ramekins. Cover tightly and refrigerate overnight (or for up to 3 days).
To make the candied kumquats, combine the sugar, wine and water in a heavy saucepan; bring to a boil. Simmer briskly for 10 minutes, then lower the heat to medium, add the kumquats and simmer gently for 20 to 25 minutes more, until the liquid has reduced by about three-quarters and thickened slightly. Remove from the heat and let cool. (The mixture will thicken further as it cools, to a marmaladelike consistency.)
Let the panna cottas stand at room temperature for 10 minutes. Run a knife around the edge of each custard and invert onto a small plate. Give a quick downward shake to release the custard. Serve with a spoonful of the candied kumquats on top or on the side.
Makes 8 servings.
Source: The New Wine Country Cookbook