What's Cooking with Jean

Saturday, December 13, 2008 Cookbooks for Christmas

While I love the internet and blogs, nothing beats a good cookbook in your hand. I love sitting down in front of my shelf of cookbooks and looking through for ideas. Plus, you don't use more printer paper at your desk! Forget how to best bake a potato? Pull out the Better Homes and Garden standard. Need a casserole? Turn to the good ole church cookbooks from the South. Cooking your first Thanksgiving turkey? Let Julia Child hold your hand through the process. So, if you're wanting to make a wish list of great cookbooks that someone could buy you for Christmas, here are a few that I would suggest!

The Best of BetterBaking
This is an awesome cookbook for anyone who loves to bake. I think my husband went off of a hint from his mom who suggested this book one Christmas. I especially like the section that suggests best flours, cooking gadgets, and fun suggestions.

Any Julia Child
If you pass a rare and used bookstore, stop by and browse the cooking section. I've found some great, old cookbooks there. I found an old copy of From Julia Child's Kitchen on our honeymoon in Maine, and it is becoming a favorite. Even though I had grandmothers and a mother who taught me so much about cooking, you can feel mothered by the voice of Julia Child in any of her books.

How to Cook Everything by Mark Bittman
A great present for newlyweds, or so my sister seemed to think. She says she uses it all the time.

Priceless, old family recipes

Sitting around at Christmas wondering what to talk about with your family? Take the opportunity to sit down with a grandparent and copy an old recipe. Don't let a blog take the place of their handwriting and years of tested recipes.

Labels: Books on food

Posted by Jeannie :: 9:58 AM :: 1 comments

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Friday, December 12, 2008 Gingersnaps

Christmas at my house as a child meant my mother rolling out gingerbread dough and letting us cut out and decorate trays and trays of gingerbread men, women, and children. The dough, I loved. The baked cookies, I oddly never acquired a taste for. My brother, Daniel, could eat a dozen in one sitting.
But these simple gingersnaps that my mom would make...i love with a glass of milk.
A very simple cookie, no decorating needed.

NOTE: I often double this recipe.

3/4 C butter (a stick and 1/2)
1 C sugar
1 egg
1/4 C molasses
2 C flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Sift all dry ingredients together, set aside. Cream butter and sugar. Add egg and molasses. Add dry ingredients and mix. Form 1" balls and roll in a dish of sugar (about 1/4 C.) Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes.

Labels: Sweet tooth

Posted by Jeannie :: 12:10 PM :: 0 comments

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Wednesday, December 03, 2008 Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

I'm always looking for simple recipes that I can make ahead of time. This is great to prep in the afternoon, cover with foil and slide in fridge, and then just roast in the oven later in the evening when you need dinner ready. A great way to use those chickpeas in your pantry, and it was even better the next day for leftovers.

1/4 cup extra-virgin olive oil

4 garlic cloves, pressed
1 tablespoon smoked paprika (or regular paprika)
1 teaspoon ground cumin
1/4 to 1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

(from Bon Appétit | May 2008)

Labels: Main Dishes