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Cooking For Friends Cookbook - Yahoo Recipe Search
Food.comThis recipe comes from "Simply Seafood", a magazine published in Seattle in the late 70's-early 90's. Sadly, no longer in existence, it was one of the best sources of fish & seafood recipes, as well as the state of the fish industry. I've been unable to find a similar authentic recipe in any of my cookbooks, magazines, etc. I have spoken to Maltese friends who confirm the authenticity of the recipe. Maltese cuisine is influenced by Africa and, in this case, Italy. Clearly, fish and seafood play a key role in the regular meals of this island. The beauty of this recipe is that while it is described as baking, the dish starts with a relatively small amount of liquid and the tomatoes give up liquid as they soften and melt at the relatively low cooking temperature. Thus, this is more a braise than a bake and the fish retains or absorbs liquid as it cooks, thus staying moist. This is a very different style of tuna compared to the quick, high heat, "seared on the outside, rare on the inside" style. This recipe is quite forgiving: I have used frozen tuna steaks without defrosting them and cooked this in a slow cooker at low heat for 6 hours or at high heat for 4 hours: just add enough additional water so that the tuna stays moist. Also, if you're blessed with thick tuna steaks, whether baking or using a slow cooker, just add water as needed and keep the tuna moist until it cooks through ... Serve with a green salad and crusty bread. Wine along with the meal (or if you choose, added to the braising liquid) is a wonderful touch -- for the broth, you can use either white or red. For drinking, a Sicilian wine would match the Mediterranean island origin of the dish, but anything from southern Italy would be appropriate ... In additon to being a dinner, any leftovers can be served at room temperature or heated up for lunch ... Note that since the salt and pepper are "to taste", the nutritional analysis for sodium will be incorrect -- if you are on a no/low/restricted salt diet, beware!!Food.comI got this recipe from the Colorado Cache cookbook. I made these once for a friends Christmas party and as soon as I put them down, they were gone! Cook time is approximate for the bacon.Food NetworkChris Schlesinger, chef-owner of East Coast Grill in Cambridge, Massachusetts, is largely responsible for getting us into barbecue. His Fourth of July parties in Westport, Massachusetts, may be right up there with his reputation as a chef, restaurateur, and cookbook author. Every year on the holiday, friends of Chef Schlesinger bring 30- to 50-pound (13.7- to 22.8-kg) whole bass that they've just caught, and he usually asks us to cook them. There is nothing better than smoky whole fish just off the fire. Like bone-in meat, fish retains its moisture best when you cook it whole. We came up with this recipe the first year we were asked to cook one, and it was so good, it's been a keeper. We grilled sweet corn with it, which is a perfect complement to the rich, smoky fish. Because we're dealing with significant bulk, and fish sizes are so variable, it's hard to provide a definitive cook time. Our friend Wade Wiestling, vice president of culinary development at the Oceanaire Seafood Room, gave us a great guideline: cook 5 minutes per inch (2.5 cm) at the fish's largest circumference, at 400 degrees F (200 degrees C). This recipe serves a lot of people, so plan on a big party.Food.comThis is a very easy, "no mixer" bread to make. It is very moist and a little heavy type banana bread. The really important thing to remember is using all black bananas to get my same results. I always use 5 medium sized bananas and this recipe makes 2 loaves. Also, I've never used buttermilk, but sour milk instead..a little vinegar added to regular milk. I've used this recipe since 1972 and last year made 32 loaves to give away for Christmas! It's truly a wonderful bread. I only bake it until the toothpick comes out almost clean, as we like it really moist. If you over bake it, or wait til the toothpick is completely clean, the bread will be a lot dryer. I realize some like it this way, so thats why I've given this hint. My family and friends would rather have it a little under done than over. It's so good with coffee, butter/jelly or I like mine just plain. I bake it in tin foil pans and it freezes wonderfully. I try to always have one or two in the freezer for company, or a little gift. This recipe came from a ladies club cookbook. The kind where everyone contributes recipes, they are made into a recipe book and sold to make money for charities. All the cooks are just plain "down home" country gals that produce miracles in the kitchen. It's my favorite cookbook and I've almost worn it out and it can't be replaced. I know there are many banana bread recipes here, so thanks for trying this recipe. I hope you enjoy it!Food.comAlthough I say Sasha, this cake has always been a favourite with all my children, and since I'm not a great baker, this was a good stand-by in the days when I needed a cake for the birthday and a cake for school! It comes from the "Good Housekeeping Kids CookBook, A First Step-By-Step Book for Young Cooks", which is why the instructions are quite detailed, and I don't doubt all of mine could make this if they wanted to. Sasha in particular has usually helped me with it, she is the baker! We most recently made this early in September, for her 20th birthday, in fact, we made two, since she had all her varsity friends come for a barbeque! As I say, this comes from a childrens cookbook, which is why the instructions are quite detailed, don't be put off or offended!Food NetworkBobby Flay is always up for a challenge: He has filmed more than 500 episodes of his competition show Beat Bobby Flay, and after facing off against some of the country’s best chefs — and trying to one-up them on their own signature dishes — he now has a lot of recipes and tricks in his arsenal. In his latest cookbook you’ll find many of his winning recipes, along with plenty from the chefs who beat him. “Some of the recipes are memorable for being challenging, some for being surprising and some for giving me the opportunity to cook with my favorite ingredients alongside good friends and some of the best chefs in the business,” he says. These eggplant rollatini are a perfect example: He made the dish during season 18 in a battle with chef and cheese guru Tracey Shepos Cenami, and he won with the help of his anchovy panko breadcrumbs. Try them yourself!Food52This isn't the kind of "gravy" or "sauce" that you serve with pasta, just a creamy white sauce with chopped tomatoes, cooked up in a cast iron skillet and served over split buttermilk biscuits. It's the kind of comfort food that you put together in late summer, when the homegrown tomatoes on the kitchen windowsill are overripe and plentiful. I first read about a tomato gravy in the classic cookbook "The Gift of Southern Cooking" by Scott Peacock and Edna Lewis. These two top Southern chefs served tomato gravy as a side dish for buttermilk fried chicken and in fact, used the ham-flavored drippings from the chicken to make the gravy. There are times when you want tomato gravy, but not fried chicken, so I made it with butter instead. This is a warm-your-belly up dish that's just right in summer when your garden (or the local farm stand) is full of red, ripe tomatoes. In winter, use good quality canned tomatoes. And, by all means, pick up a copy of "Gift of Southern Cooking" (Knopf, 2003) and discover classic Southern recipes for the best of summer produce. June 2018: For an updated headnote, I reached out to Scott Peacock for his thoughts on tomato gravy, and here was his response: “I remember the first time I made tomato gravy, it was years and years ago in Atlanta. Miss Lewis and I had become friends but it was before she moved to Atlanta and years before we became housemates. “I was still cooking at the Georgia Governor's mansion and had only recently devoted myself completely to the cause of Southern cooking. I think Miss Lewis was the one who suggested I try my hand at tomato gravy and I found a reference to it in a 1912 Southeastern cookbook that my mother gave me.” He goes on, “I do think it is best made with fresh garden tomatoes but I appreciate that it is divine in the dead of winter made with top quality canned.” I agree with this. I usually make tomato gravy in summer, but it’s a wonderful dish on cold days when you have a couple cans of tomatoes in the pantry and a hankering for biscuits. So, where did tomato gravy originate? Chef Peacock continues: “When Miss Lewis mentioned tomato gravy to me the first time, she said she thought of it as an Alabama recipe. I'm not sure why and at that time she had not yet even been to Alabama. But she knew I was from there and had heard me talk about Slocomb tomatoes, in Geneva County near Hartford where I grew up. That might have been the reason. Regardless, I will always be grateful to her for that suggestion and of course a great deal more.” (Slocomb tomatoes are new to me, a Southern specialty like Alabama’s famous Chilton County peaches and Georgia’s Vidalia onions.) ~ Many thanks to Scott Peacock for sharing his memories about tomato gravy.Food52Don't be deterred by all of the steps and ingredients here! (Seriously, come back. We have sandwiches.) Every component of this sandwich can be prepared a day or two (or more) ahead of time, which makes it perfect for a party, or a big messy lunch with friends. As for the pickles, use whatever in-season vegetables you like, but the beets are pretty key to the DNA of this sandwich. In the summer, Caroline Fidanza -- the recipe's author -- uses fresh tomatoes and basil; in winter, it's roasted roots and chiffonaded kale. Go crazy. Adapted slightly from Saltie: A Cookbook (Chronicle, 2012) Sandwich fan? Tune into our podcast, The Sandwich Universe, where co-hosts and longtime BFFs Molly Baz and Declan Bond debate and cook up iconic sandwiches every ‘wich way.Food.comThis is good on popcorn, hard boiled eggs, fried eggs, grilled corn, french fries, avocado, edamame, steak, anything you would put hot sauce on. If you feel adventurous, you might even sprinkle it on chocolate truffles! It's also good to rim a glass for V8 juice or other drinks.Cooking time is drying time. From the Sriracha Cookbook by Randy Clemens. The original recipe called for 2 cups salt and 20 tsp. sriracha and 4-6 tsp. granulated garlic(actually I don't know exactly how much garlic is added. I have made an educated guess). This makes good gifts to family and friends who love sriracha sauce.
