Cooking
Marinated Focaccia Bread Sandwich
I was so happy when contacted by breadchick for the latest Cookbook Spotlight; I am constantly amazed at what high-quality books I'm given the chance to try out.
This time, it was Ships of the Great Lakes, filled with recipes from the galleys of all sorts of ships which have sailed Lakes Huron, Ontario, Michigan, Erie, Superior, past through the present.
As I mentioned in an email to breadchick, I was at first concerned I wouldn't find many dishes I'd want to make. I had visions of fish-heavy chapters awaiting me.
Happy to be proven wrong, this book instead contains everything from fancy-schmancy
entrees to super-casual fun foods. Gorgeous roasts, amazing soups, breads, desserts...you name, Ships of the Great Lakes had it.
Here's how this book passed our family's tests: first, I ran out of those sticky tabs I use to mark all the recipes I want to try before I got three-quarters of the way through, and second, when I handed the book to Matt to choose a couple, he went with the first ones he saw.
There's so much in here, I know I'm going to be using for years. And this from
a house of very strange/picky eaters.
The first recipe I tried was perfect: a Marinated Focaccia Bread Sandwich. Sliced focaccia bread (I made my own) is spread with a marinade of onion, garlic, basil, green olives, oregano and olive oil. The bread is topped with slices of Provolone, salami, andprosciutto. Add the top layer of bread (also spread with the marinade), wrap it in plastic wrap, and refrigerate overnight.
Matt took his to work, and had this to say about it: "This was very tasty, but with an ingredient list like that, how could it not be? The flavors all support each other very well, and any day when you can eatprosciutto is a good one. When making this again, we'll add more meat and cheese, though."
Pay Day Bars
This is one of those smack-yourself-in-the-head, it's so easy recipes that I've always loved. Mixing together such everyday ingredients to get something so tasty.
Mimicking the PayDay candy bar, this is Rice Chex cereal and peanuts, tossed with a cooked mixture of corn syrup, sugar, vanilla and peanut butter. Once the solids are coated, it's poured into a greased baking dish, and left to firm up.
Here's what's funny: I thought this was really sweet. Matt thought it could be sweeter. Either way, this was a pretty good snack. Amazing what you can do with the stuff sitting on our shelf!
So, we only tried these two, but we have a horrendously long list of things to try yet from the Ships of the Great Lakes Cookbook. A huge thanks to breadchick and Sara, for allowing me to once again welcome a new and wonderful cookbook to my shelves.
Tagged with: Food and Drink + Cookbook Spotlight + Recipes + Cookbooks + Sandwiches + Rice Chex + Bar Cookies
- Cookbook Spotlight: Deborah Madison's Seasonal Fruit Desserts
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- Cookbook Review: Grilled Pizzas & Piadinas
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- Looks Can Be Deceiving
Sometimes, you just want a good meal. Not too fancy. Just comforting. And warm... So, I whipped up Matt's favorite focaccia bread (rosemary and garlic) and made a goat cheese souffle from a fantastic cookbook my cousin Amanda gave me a couple...
Cooking
Cookbook Spotlight #3: Ships of the Great Lakes
Marinated Focaccia Bread Sandwich
I was so happy when contacted by breadchick for the latest Cookbook Spotlight; I am constantly amazed at what high-quality books I'm given the chance to try out.
This time, it was Ships of the Great Lakes, filled with recipes from the galleys of all sorts of ships which have sailed Lakes Huron, Ontario, Michigan, Erie, Superior, past through the present.
As I mentioned in an email to breadchick, I was at first concerned I wouldn't find many dishes I'd want to make. I had visions of fish-heavy chapters awaiting me.
Happy to be proven wrong, this book instead contains everything from fancy-schmancy
entrees to super-casual fun foods. Gorgeous roasts, amazing soups, breads, desserts...you name, Ships of the Great Lakes had it.
Here's how this book passed our family's tests: first, I ran out of those sticky tabs I use to mark all the recipes I want to try before I got three-quarters of the way through, and second, when I handed the book to Matt to choose a couple, he went with the first ones he saw.
There's so much in here, I know I'm going to be using for years. And this from
a house of very strange/picky eaters.
The first recipe I tried was perfect: a Marinated Focaccia Bread Sandwich. Sliced focaccia bread (I made my own) is spread with a marinade of onion, garlic, basil, green olives, oregano and olive oil. The bread is topped with slices of Provolone, salami, andprosciutto. Add the top layer of bread (also spread with the marinade), wrap it in plastic wrap, and refrigerate overnight.
Matt took his to work, and had this to say about it: "This was very tasty, but with an ingredient list like that, how could it not be? The flavors all support each other very well, and any day when you can eatprosciutto is a good one. When making this again, we'll add more meat and cheese, though."
Pay Day Bars
This is one of those smack-yourself-in-the-head, it's so easy recipes that I've always loved. Mixing together such everyday ingredients to get something so tasty.
Mimicking the PayDay candy bar, this is Rice Chex cereal and peanuts, tossed with a cooked mixture of corn syrup, sugar, vanilla and peanut butter. Once the solids are coated, it's poured into a greased baking dish, and left to firm up.
Here's what's funny: I thought this was really sweet. Matt thought it could be sweeter. Either way, this was a pretty good snack. Amazing what you can do with the stuff sitting on our shelf!
So, we only tried these two, but we have a horrendously long list of things to try yet from the Ships of the Great Lakes Cookbook. A huge thanks to breadchick and Sara, for allowing me to once again welcome a new and wonderful cookbook to my shelves.
Tagged with: Food and Drink + Cookbook Spotlight + Recipes + Cookbooks + Sandwiches + Rice Chex + Bar Cookies
- Cookbook Spotlight: Deborah Madison's Seasonal Fruit Desserts
Well, hey! I'm only slightly late this time. Go me. Despite my current blogging malaise, I was happy to hear from Cath (Ok, I'm always happy to hear from her) about the prospect of a new Cookbook Spotlight. A caveat: I'm not a fan of cooked...
- Cookbook Spotlight: Gale Gand's Brunch!
Sometimes, you just know when something's a good fit for you. A style of jeans, a radio station, a restaurant...you realize 'this is it; what I've been waiting for'. This can happen with people, as well. When Cath & I first 'met',...
- Cookbook Review: Grilled Pizzas & Piadinas
The Buffalo Wing Years ago, when I first heard of grilled pizzas, I remember telling Matt we really needed to do this. This was perfect for us. Of course, we never actually got around to doing it. Perhaps a deep-seeded dislike of Bobby Flay prevented...
- Peanut Butter Bread
Just in time for a school-day breakfast, the recently ordered Tate's Bake Shop Cookbook: The Best Recipes From Southampton's Favorite Bakery For Home-style Cookies, Cakes, Pies, Muffins, And Breads cookbook arrived. I'm not exactly doing...
- Looks Can Be Deceiving
Sometimes, you just want a good meal. Not too fancy. Just comforting. And warm... So, I whipped up Matt's favorite focaccia bread (rosemary and garlic) and made a goat cheese souffle from a fantastic cookbook my cousin Amanda gave me a couple...