Books That Cook: Amazing grilled cheese, deviled eggs and modern vegan
.TITLE: Melt — 100 Amazing Adventures in Grilled Cheese by Shane (Sanford) Kearns (Adams Media, $18.95, 160 pages)
GENERALLY SPEAKING: If you like grilled cheese sandwiches you should definitely give Melt a look. The recipes are fun, funky and out of the ordinary. If you're stuck in a grilled cheese rut, these sandwiches will definitely get you out of it. If you don't necessarily like the combinations, they are sure to inspire your own creations.
FOR: Cheese lovers with a sense of adventure. Some combinations would probably never occur to you. Keep an open mind. Most recipes serve 1 to 2.
RECIPES: The Sunday brunch, ciliegine with lime vinaigrette, cayenne corn bread, the beer, kale and crouton mashup, inside-out blue cheese pecan, the scrambled spanakopita, the spicy Dubliner, harvest fest, honey roasted PB&J, ahi tuna steak melt, the tropical, cookie cheesecake, dessert waffles, Oh! rings, and salmon croquettes with dill.
.TITLE: D'lish Deviled Eggs: A Collection of Recipes from Creative to Classic by Kathy Casey (Andrews McMeel Publishing, $14.99, 147 pages)
GENERALLY SPEAKING: Deviled eggs are the quintessential potluck food. Some either love them or despise them. If you love them but are tired of the same old deviled eggs, D'lish Deviled Eggs will take this party food to a new level. Delicious mix-ins and pretty toppings add a lot of flavor.
FOR: Deviled egg lovers and those who want to mix it up. Don't worry if you've never made deviled eggs or even a hard-boiled egg before. You will find instruction on making the perfect hard-boiled eggs along with classic versions of this dish.
RECIPES: Firecracker BBQ pork deviled eggs, French toast deviled eggs, garden ranch 'n' veggie deviled eggs, clam'tastic deviled eggs, Southwest salsa deviled eggs, green goddess deviled eggs, glorious Greek deviled eggs, emerald asparagus and sweet onion deviled eggs, deviled quail eggs and caviar, red-hot buffalo deviled eggs, bloody Mary deviled eggs and Thai curry-spiced deviled eggs with shrimp.
. TITLE: Betty Goes Vegan: 500 Classic Recipes for the Modern Family by Annie and Dan Shannon (Grand Central Publishing, $26.99, 480 pages)
GENERALLY SPEAKING: Many of these recipes were inspired by recipes in The Betty Crocker Cookbook. This cookbook is a must-have for the vegan kitchen. There are lots of full color photos, and the variety is great. Choices include entrees, sides, salads and desserts.
FOR: Vegans. If you follow a vegan lifestyle, then you know where to find ingredients like nutritional yeast and Ener-G egg replacer.
RECIPES: Cheezburger pie, Creole vegan chicken and kale quiche, mini pot roast pies, vegan shrimp scampi, artichoke newburg, agave Dijon dressing, cream of broccoli soup, tofurky Rueben, lemon pepper tofu bagel sandwich, linguine and vegan clam sauce, sun-dried tomato and walnut pesto fusilli, Kung Pao pork with sesame rice noodles, whole wheat sunflower herb bread, Irish coffee whoopee pies, blueberry crisp, maple glaze holiday roast and salted caramel latte cheesecake.
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1 small to medium sweet potato, unpeeled
½ tablespoon sweet butter, melted
2 teaspoons cinnamon sugar
2 tablespoons melted sweet butter, for grilling
2 slices honey whole wheat bread
3 large marshmallows, halved
3-4 slices sweet/soft apple, such as McIntosh
¼ cup Havarti
¼ cup Gruyere
Microwave sweet potato on high for 4-5 minutes or until fork tender. Let cool. Peel off skin and discard. Slice potato into ¼-inch rounds. Drizzle ½ tablespoon sweet butter and sprinkle cinnamon sugar onto potato slices.
Brush the remaining melted butter on one side of each slice of bread. In an unheated saute pan, place one slice, buttered side down, followed by the sliced sweet potato, marshmallows, apple slices, Havarti and Gruyere. Place the other slice of bread on top, butter side up. Turn burner to medium heat.
Let sandwich cook for 5-7 minutes per side or until bread is golden brown. Cut on the diagonal and serve warm.
Makes 1 serving.
Source: Melt — 100 Amazing Adventures in Grilled Cheese by Shane (Sanford) Kearns
Glorious Greek Deviled Eggs
1 dozen hard-cooked eggs
For the filling:
3 tablespoons mayonnaise
3 tablespoons plain Greek yogurt
1 tablespoon minced fresh garlic
1 teaspoon dried whole oregano, or 2 teaspoons fresh
¼ teaspoon red pepper flakes
¼ teaspoon salt
2 tablespoons minced pepperoncini
For the topping:
2 tablespoons very tiny-diced red bell pepper
2 tablespoons very tiny-diced kalamata olives
⅓ cup crumbled feta cheese
1 tablespoon minced fresh parsley
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, yogurt, garlic, oregano, pepper flakes and salt and mix until smooth. (You can also do this with an electric mixer with a whip attachment.) Stir in the pepperoncini. Taste and season accordingly. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix together the bell pepper, olives, feta and parsley. Top each egg half with about 1 teaspoon of the mixture.
Source: D'lish Deviled Eggs: A Collection of Recipes from Creative to Classic by Kathy Casey
Soft Molasses Cookies
1 cup sugar
¾ cup vegan sour cream
½ cup margarine, softened
½ cup vegetable shortening
½ cup blackstrap molasses
1 ripe banana
3 cups whole wheat flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon crushed pink Himalayan salt
Preheat oven to 375 degrees. In a large bowl, mix the sugar, sour cream, margarine, shortening, molasses and banana with a handheld mixer until smooth. Gradually stir in the flour, baking soda, cinnamon, ginger and salt with a large spoon. Blend with a handheld mixer for around 2 minutes, until the dough is completely blended and smooth.
Use a soup spoon to drop little balls of dough onto an ungreased cookie sheet 2 inches apart. These guys need their space.
Bake for 5 to 7 minutes. You'll know they're ready when the center isn't sticky when you touch it. Let them cool on a wire rack for 2 minutes.
Makes about a dozen.
Source: Betty Goes Vegan: 500 Classic Recipes for the Modern Family by Annie and Dan Shannon