Bonus Episode: Recipe Roudup #10
A look at 7 cookbooks that have something to teach everyone. These recipes and books challenge the way you think about ingredients and how to approach your own personal wellness and health, they offers ideas to be creative in the kitchen with what you have on hand, we travel through the southern regions of Italy and cook up simple and delicious regional fare, then take one last look at dough as we create the Perfect Pan Pizza.
Learn what worked and what didn’t in the books and recipes we’re talking about in Season 3. Everything is on the table and our testers hold nothing back!
We talk about …
- Some standouts and challenges in this Recipe Roundup, but our community of cooks and chefs surprised us testing some of the most complex recipes by far for Season 3.
- How to join our community of home cooks and chefs to cook and test recipes! We’re welcoming new cooks and recipe testers from Thailand and from Australia!
- Pasta Reinvented, Gluten-free pastas, Alternative noodles, and 80 creative and delicious recipes, by Caroline Bretherton. Three great recipes, including Prosciutto Thyme & Fig Ravioli with Browned Butter (with Almond and Tapioca Pasta recipe), Cacio E Pepe with Crisped Leeks (with Chickpea Pasta recipe) and Citrus Zucchini Cannelloni with Goat Cheese. Cherie thinks the Prosciutto Thyme & Fig Ravioli recipe was time consuming, and it was, but well worth it for the flavor profile. Chef Donna really likes the Almond and Tapioca Pasta Dough, as well as the book. Read our full review here.
- The New Pie: Modern Techniques for the Classic American Dessert, by Chris Taylor and Paul Arguin. LOOK AT THESE RECIPES!!! They’re complex, they’re beautiful, their fun and whimsical. Chef Donna says just let these recipes soak in! Read our full review here.
- These were among our Most Talked About Recipes this round!
- We baked Hot Fudge à l’Orange Brownie Sundae Pie, Thai Iced Tea Pie with Whipped Cream “Ice Cubes” and Hunky Monkey Peanut Pie, which our testers said is an epic process and the crust is like a shortbread. One of our testers thought it was too sweet. If you need to substitute for the Lyle’s Golden Syrup use Light Corn Syrup.
- Blind baking means to bake without the filling so your crust is fully cooked through. Timing and temperature changes if you buy pre-made/store bought pie crusts. Cherie suggests using sugar as a weight to blind bake; poke holes into your pie crust after baking.
- The component recipe for “whipped cream ice cubes” was a hit from the Thai Iced Tea Pie with Whipped Cream “Ice Cubes”, and several cooks made the “ice cubes” for other pies!
- Then we shifted gears with Where Cooking Begins, by Carla Lalli Music, the food editor at Bon Appetit magazine. The recipes we tried were Fruit Compote with Labneh, Maple Syrup and Olive Oil, Ham and Butter Baguette with Green Beans, Spaghetti Aglio e Olio with All-o the Parsley was one of the highest rated recipes. Read our full review here.
- Katie Parla’s Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes Manell’ (Fried Polenta Fritters), Peperoni Imbottiti alla Beneventana (Bread-Stuffed Peppers), Sicchie d’a Munnezza (Spaghetti with Dried Fruits and Nuts) – a highly rated recipe. Read our full review here.
- Our community offered these comments: Fried Polenta Fritters need scallions, or something to bump up the flavor, or add a sauce. Spaghetti with Dried Fruit and Nuts, while expensive was most tested and highly rated. Bread Stuffed Peppers was a fussy recipe and finding peppers to have enough room to fill.
- Well + Good, 100 Healthy Recipes + Expert Advice For Better Living, provided a highest rated recipe with the White Bean Egg Bake. Blue Magic Smoothie Bowl, however, was not well received by our community, especially with component recipe for the puffed quinoa. Chef Donna shares her ideas to be successful at making puffed quinoa. But, the Shaved Radicchio, Parmesan + Truffle Pizza was an okay recipe, with an egg thrown on top. Read our full review here.
- Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships, by Liz Moody. Chef Donna was not a fan of this book, not because of the recipes, but because there’s a real commercial slant to this cookbook instead of the smart nutritional information that the offers in the introductory materials. The 10-minute Poke Bowl was really well received with ideas for great variations; a top-rated recipe. Then there was the Frozen Broccoli and Basil Soup, and Fun-Size Nougat Chocolate Candy Bars, tastes like an almond joy or mounds candy bars. Read our full review here.
- We wrap up the Round up with Baker Guru/Genius Peter Reinhart and Perfect Pan Pizza. Master White Flour Dough recipe with ideas for topping from Bacon and Egg Pizza and Olive and Artichoke Medley Pizza, which our home cooks loved as options to use for pizza toppings whether they made their own home dough or bought it. Read our full review here.
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