Recipe of the Week: Cranberry Sauce
To celebrate the holiday, this week’s recipe is coming a day early, to help you prepare for tomorrow’s big dinner! Taken from Sam Sifton’s book, appropriately entitled THANKSGIVING: How to Cook it Well, the following recipe for cranberry sauce is sure to beat that gelatinous cylinder you were planning to scoop from the can!
Basic Cranberry Sauce
Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish. It should have a jelly-like quality, but should owe more to the appearance of jam. The key element to making cranberry sauce is to understand that cranberries are high in pectin, a carbohydrate that exists in many fruits and which is released by the berries when they are heated and the cells of the fruit break down. In the presence of sugar, which we add to cranberry sauce to offset its tanginess and acid, which is why the berries are tangy in the first place, the pectin molecules bond to one another, forming a kind of gel. The longer you cook a cranberry sauce, the more pectin is released and liquid is evaporated, and the stiffer the result will be. Read more
Recipe of the Week: Chicken Pot Pie
Taken from In the Kitchen with David, the cookbook based on David Venable’s popular QVC show of the same name, this week’s recipe is a deliciously warm comfort food that would work well as lunch on the weekend, or a cozy weekday dinner.
In his long-anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Read on for his take on the traditional chicken pot pie. Read more
Recipe of the Week: Grouper a la Plancha with Sun-dried Tomatoes and Spinach
You might know Lorena Garcia from her stint as an investor/judge on NBC’s America’s Next Great Restaurant, or from this summer’s season of Top Chef Masters. Either way, she is a leading chef in Latin cuisine who’s presence in the cooking world is continuously growing.
Today’s recipe of the week comes from her cookbook Lorena Garcia’s New Latin Classics. A fresh, light and authentic way to cook grouper, this recipe provides a fast and healthy meal that can liven up your weekly menu with a little Latin flavor.
Recipe of the Week: Blueberry Pie
Michele Stuart is the owner and pastry chef of Michele’s Pies in Norwalk and Westport, Connecticut. Her pies have earned her twenty-six National Pie Championships Awards—mostly first place—in a range of categories. This week’s recipe is taken from her cookbook Perfect Pies, which offers nearly eighty of her delicious (and award-winning) sweet and savory pies. Her blueberry pie recipe is practically irresistible, and with Labor Day just around the corner, it is a perfect end-of-summer barbeque dessert.
Recipe of the Week: Buttermilk Popcorn Chicken
Nadia G is the host of the wildly popular Bitchin’ Kitchen TV show on the Cooking Channel, and in her cookbook Nadia G’s Bitchin’ Kitchen: Cookin’ for Trouble, she brings her savvy chef know-how and rock star attitude from the small screen and into your kitchen. This week’s recipe is Nadia’s G’s Buttermilk Popcorn Chicken, and is a fun finger food dish that’s popular with kids and adults. This recipe works perfectly as a quick weekday dinner alternative or as a weekend party dish. Read more
Recipe of the Week: Fire-Roasted Clams and Mussels
Who doesn’t love a classic seafood dish? This week we present to you a recipe for lovers of the great outdoors. With the summer winding down, this is a perfect dish for one of your last evenings spent outside. Whether it’s a picnic on the beach or a laid back barbeque in your backyard, these fire-roasted clams and mussels will have everyone shucking shells.
Recipe of the Week: Honey-Roasted Carrots with Prunes, Walnuts, and Mint
This week, our featured recipe is a creative twist on a classic side dish. If you’re looking for new way to make veggies more appealing, this recipe is a great place to start.
Also taken from The Meatball Shop Cookbook, honey-roasted carrots are perfect for a last-minute potluck, but can also compliment a hearty main-course in your own kitchen. While roasted carrots and prunes may not sound like a fan favorite, this inspired presentation of veggies, nuts, and herbs, might be just the thing to change your mind.
Recipe of the Week: Gluten-Free Quinoa Cornbread
Welcome to the latest edition of our Recipe of the Week! Every Thursday we’ll be posting a featured recipe for your weekend enjoyment.
This week, our recipe comes from Elisabeth Hasselbeck’s cookbook, Deliciously G-Free, a cookbook specializing in indulgent, G-free dishes. Elisabeth wants the world to know that having a gluten-intolerance does not mean you have to accept a life of bland, lack-luster foods. This quinoa cornbread is just one of 100 delectable and family-friendly recipes in her book, and it adds a new, flavorful twist on the classic dish. Though it is 100% gluten-free, it still hits the spot like all great comfort foods should!
Recipe of the Week: Spicy Pork Meatballs
I’d like to welcome all Romance At Random readers to our inaugural Recipe of the Week post! Every Thursday we’ll be posting a featured recipe for your weekend enjoyment.
This week, our recipe comes from The Meatball Shop Cookbook, a delicious collection of quick and easy recipes taken directly from the menu of The Meatball Shop, a popular dining destination in New York City. These spicy pork meatballs will delight any who try them, and whether you’re planning a book club meeting, party, or just making dinner for yourself or your family, I’m sure you’ll enjoy them!