Deviation: Book Review of The Sandwich Encyclopedia

There's nothing quite like a hot sandwich on a dreary day. But who wants regular old grilled cheese?? Jazz up your day with an Artisanal Grilled Cheese Sandwich instead!

The great thing about The Sandwich Encyclopedia, by Food Blogga Susan Russo, is this the book is not only filled with delicious classics - peanut butter and jelly, po'boy, croque-monsieur - but there are stylish twists on all your regular favorites. For instance, the above! The recipe starts off with a brief history of the Grilled Cheese Sandwich, which really remained unchanged for decades. Then in the late 1990s, classy restaurant chef Nancy Silverton started offering Thursday Grilled Cheese Night and introduced "a whole new world of designer sandwiches."

The book offers a standard and delectable recipe for an Artisanal Grilled Cheese Sandwich, but goes the extra distance to include variations to expand your options based on palate, ingredients available, etc. - and they do that with just about every recipe! I love that it helps the reader/eater think outside the box!

So my lovely sandwich was a "sweet and savory" variation: grilled buffalo mozzarella, tapenade, and fresh basil on ciabatta bread (well, I couldn't find buffalo mozzarella, but I used a nice regular fresh mozz instead). It was great! The tapenade was rich but the fresh basil gave a subtle contrast and freshness. The crunch of the soft cheese against the crispy panini was delicious. It's a combination I wouldn't've thought of - especially in the context of a grilled cheese sandwich - but I would have been sad to have missed out on it.

So the next time you start craving a monte cristo, crab melt, or BLT (or BLAT, BLOFT, or BLTT for that matter!) hop on over to Amazon.com and pick up the latest from Susan Russo, The Sandwich Encyclopedia. The quirky trivia and sandwich histories, great photographs, and delicious recipes will surly satisfy every sandwich-lover in your life!

Mushroom and Gruyere Tarte

I only like to occasionally include homecooked meals - and this dish is worthy of one of those few times (plus there's a recipe link at the bottom!). It's positively delectable: a light and buttery puff pastry smothered with layers of Gruyere cheese, fresh sauteed mushrooms, and sweet onions. There is beauty in simplicity. The savory flavor of the mushrooms and onions sauteed to golden-brown perfection (which I'm always a sucker for) melts into the mild-with-nutty-undertones cheese. This is a PERFECT appetizer, or serve two per person to make it a meal.

Recipe available in this month's Real Simple magazine - or find it on the website right here!

Syllabub

Despite what rumors may fly, there were actually a lot of great foods in the colonial days: roast duck, pumpkin bread, pie, and...syllabub. Syllabub isn't particularly renown, but it should be! Syllabub is typically a frothy drink made from homemade whipped cream, sugar, and white wine. Our variation, compliments of my great friend Allie, had some extra holiday spices thrown in (lots of cinnamon!) and I believe she used rum instead of wine. The result was a spiked whipped cream-type concoction that was light and airy and full of Christmas cheer - and it was as much fun to eat as it looks. Though originally thought to have been made by milking a cow straight into the bowl to let it froth naturally, if you don't happen to have a cow on hand, frothing the milk with a fork or whisk works pretty well too. To make more of a drink than a spooned dessert, simply add some more wine (or rum) to the mix (though this consistency would make for a perfect pumpkin pie plate accessory)!

Where you can enjoy this yourself:

My friend Allie's place, if you happen to know her and are in the Denver, Colorado area
- OR -
Your very own kitchen!

It takes a few minutes to make - especially with all the whisking involved - but the end result is worth it. Though I haven't sought out any recipes for it myself, I at least wanted to bring it to your attention because it's a great little drink/adult dessert that is perfect for this time of year.

Deviation: Review of Recipes Every Man Should Know

What's better than a little black dress? A little black book - OF RECIPES!


Well, that's probably a debatable point (it really depends on the dress - and the recipes ;-)

The essence of Recipes Every Man Should Know, the latest publication from Food Blogga author Susan Russo and Brett Cohen (author of Stuff Every Man Should Know), is embodied in its title. This little book is chock-full of uncomplicated, low-prep, sure-to-satisfy recipes, ranging from great breakfasts (for one...or two); bacon in greens, margaritas, and brownies; and romantic dinners that will impress that special lady (and then all her friends when she gushes to them later)!

The book makes a great first impression with it's sleek black cover, and a quick flip through reveals a clean and well-organized layout throughout the recipe pages. Inside, they begin with an easy-to-read table of contents and an amusing introduction ("So, why should men cook? 1. Women think men who cook are sexy, 2. It involves fire, sharp instruments, and meat, 3. Women think men who cook are sexy, and it involves fire, sharp instruments, and meat."). Next comes a graphic list of basic utensils every kitchen needs and a nice break-down of kitchen terms before launching into the recipes - they do a great job providing a good synopsis of "basically" everything without being overwhelming. It's a good way to start the book and set the tone: don't be intimidated, you're cool, you've got this.

So, to offer a thorough review of this Recipes Every Man Should Know, I tried out three recipes: a breakfast, a dinner, and a snack - plus a small bonus at the end!

BREAKFAST: Better-Than-IHOP Pancakes


This is a recipe that's simple and doesn't take a lot of time (spoiler alert: all the recipes in this book are like that!!). But this is a handy one to have on hand because while the basic pancake recipe holds up on its own, it also provides a great foundation for creative toppings and fillings. And if me suggesting "creative toppings and fillings" makes you want to run for the hills, fear not! Because Russo and Cohen have already been creative for you: listed right after the basic recipe are a few variations to spice things up a bit (chocolate chip, maple apples, rum bananas with nuts anyone?).

DINNER: Shrimp Fettuccine


I love pasta, and I love shrimp - but for some reason the thought of preparing seafood has always intimidated me a little. So this was new territory for me. And guess what?? The meal was great! I don't know what I was ever so worried about! Oh, the ingredients that you toss into the cream sauce just make the shrimp POP with flavor - I went back for a second, then a third helping. The best part was the timing: while the pasta is cooking, you can make the sauce and prepare the shrimp - it's really no more than 15 minutes to the table once the pasta water boils. It looks complex, it tastes complex, but it's a very approachable meal to make. This is the recipe that really sold me. I would be thoroughly impressed if someone - of any gender - whipped this up for dinner, especially in so short a time.

SNACK: Sweet-Potato Fries (Plain and also the Parmesan-and-Herb variation!)


While I consider myself a good cook, before Recipes Every Man Should Know, I only once ventured into the world of making fries. It didn't turn out so well (imagine eating a potato that's in a cute french-fries shape and warm...but kind of very raw). So I was excited to give a slightly more instructed try with Russo and Cohen's Sweet-Potato Fries. And what a turn out! This is a great example of why it's important to have a little easy-reference book on hand to guide you from one side of the kitchen - where fries turn out hard and raw and inedible - to the other side, where after a VERY few short steps you get soft and silky snacks worth passing around.

BONUS ROUND!

Though I didn't have this book on hand during Thanksgiving, in later reading through the "Turkey Carving" how-to, I realized the method described in Recipes Every Man Should Know was the same as ours this year. So here's a great example of the method they describe - look how beautifully it came out!! Have you ever seen such a gorgeous carving??


Obviously, this book is great for men AND women; I think it's important for everyone to know how to cook at least a little. Especially if you like bacon (and who doesn't?!), this is a great little book to have on hand no matter what your gender. I love that they point out in the intro, "It's small enough to fit in your back pocket, so you will never ever need to write a grocery list again." (Men, showing up at a grocery store with a recipe book as your shopping list is probably the ONLY way to pick up chicks at the supermarket. Just FYI.)

So not only is this a great little book to stick on your bookshelf, or slip in your back pocket - but can't you see it fitting just perfectly inside a Christmas stocking, too?? Check out Food Blogga here (where she even posts some of the recipes from the book!), or order a copy - modestly priced at $9.95! - from Amazon.com here.

Deviation: Hot Day, Cold Soup!

Normally I feature restaurant dishes, but these soups were just so pretty, I can't resist posting them here. The best part is, the recipe is at the end of this post! They were simple to make - but my family had a hard time guessing what color was made from what - even after tasting them. Since there were four of us, and each recipe makes about four servings, I made all four recipes and figured if I filled each bowl half way, somehow that would render the right amount of food per person...which was almost right. We each got through about 3 of our 4 bowls, haha.

So here's the magic break down!

RED - Chilled roasted tomato - tangy and savory
PINK - Cool mixed berry - fruity with a tart bite
GREEN - Cool zucchini - unusual (but tasty!)
YELLOW - Cold velvet corn - creamy and SWEET!

Of all of them, the yellow was my favorite. No sugar is added, but it has such a sweet flavor you won't believe it. The green I could take or leave, but it was still a big hit to everyone with a mature palate around the table.

Where you can enjoy this yourself:

At your very own home: Recipe HERE!

Strawberry Banana French Toast

What could be a better way to start the day than with crunchy cinnamon-sugar toast saturated with strawberry juices and banana?? I'll give you the bad news now: this is a family recipe, so there's no public place you can go to enjoy it. But it just looked (and tasted!) so good, I couldn't resist posting it here! Each portion is served with a hearty slice of French toast atop a bed of succulent sliced and baked strawberries and bananas. The crunch of the bread paired with the juicy softness of the fruit is a great combination of textures. Rich, filling, and delicious!

Homemade Apricot Danish

A fruity, apricot jam spread over a rich cream cheese filling is enveloped by layers and layers of flaky filo pastry and topped with a whisper-thin cinnamon sugar crust. Sound like something out of a dream? Nope - something my mother whipped up as a sweet and tasty snack for my graduation party. It disappeared almost immediately - and the second one she made and hid for us for later also, disappointedly, was found and devoured before we had time to stop the guests. What makes this pastry stand out is how light but satisfying it is: the creamy and fruity filling is just barely held together by the flaky pastry outside, all coming together for a slightly both sweet and savory snack. The cinnamon sugar sprinkled across the entire top surface (hence the dark spots in the photo!) adds a perfect, subtle hint of spice. Overall delicious, and apparently very popular among guests!

Where you can enjoy this yourself:
[See final paragraph of this post.]

Shrimp Florentine

Shrimp, spinach, white wine, and garlic come together in a (at my house) notoriously delicious combination in my mother's Shrimp Florentine dish. Served over a bed of rice and often with a side of tarragon-seasoned carrots, the shrimp are so succulent you can't help but wolf this meal down. It's such a nice summer dish, too, because the flavors are light and though you're full after a single serving you don't feel at all *heavy.* This dish will also warm you to the bones in the winter, too, and is a great balance to - again - many of the heavier dishes that are often served once it gets colder outside. Two thumbs up from me!

Where you can enjoy this yourself:

You can't, yet. My mother is SUPPOSED to be working on writing a cookbook, which I have no doubt will be a New York Times best seller and be right alongside other classics like Joy of Cooking or Mastering the Art of French Cooking on your kitchen bookshelf. So, for the time being, I am only posting tantalizing photographs and juicy descriptions of her incredible meals. If this looks delicious and like something you might want to make between now and the end of the century, feel free to leave an encouraging comment below. ;-)

Mozzarella, Tomato, Avocado Appetizer

What a great way to start a meal! Fresh mozzarella layered with garden-fresh tomato, a slice of avocado, and chopped fresh basil drizzled with an olive oil balsamic dressing. I'm used to the typical (and delicious) appetizer of mozzarella, tomato, and basil - but with the avocado?? It's a whole new ballgame! The avocado adds a pleasant flavor - that complements, not overpowers, the other ingredients - as well as a nice and smooth texture that's a little creamier than the cheese. The balsamic drizzle is a perfect way to finish it off!

Where you can enjoy this:

My cousin Sandy's house!
-or-
In your very own home!

The recipe is very simple but quite delicious. There are lots of variations on this type of starter - swap in roasted red peppers, or bread, or both - but this is the first time I'd tried avocado. It adds a subtle flavor but doesn't make the starter any more filling (as bread would). Try it for yourself!

Cake Decorating Class

What's a better way to combine design and food than with cake decorating?? I signed up for the a Wilton cake decorating class at Michael's - and then signed up for another one as soon as I could because it was so much fun. This was my final project cake after my second class - it's tiered! And look at those gorgeous (and delicious) royal icing flowers!! I highly recommend their classes. Though buying all of the decorating materials can get a little expensive, they're a whole lot of fun, and you learn a lot. Plus you get to eat - I mean make - a new cake each week for class!

Where to enjoy this yourself:

[Almost?] any Michael's arts and crafts store
http://www.michaels.com/art/online/static?page=wilton_cake_decorating