Oven to Table

I love a good cookbook and the library is the perfect place to ‘test drive’ a new cookbook!

In order to be a ‘must have’ in my kitchen a cookbook needs to be loaded with recipes that I can make for my family – recipes that fit our tastes, are doable, use ingredients I can find in my local food store and don’t leave me elbow deep in sudsy water all evening.  With Oven to Table, Jan Scott gives readers 100 easy to make, tasty recipes, complete with beautiful and enticing colour photos, that use only one pot, dish or pan.

Scott’s writing style is approachable as she describes different pans, required utensils, foods to keep stocked in your kitchen and her tenets for ensure successful one-pot cooking. She clearly identifies vegetarian, gluten-free, kid-friendly and make-ahead dishes as well as those that are better suited when you have more time and don’t have to quickly feed your small humans before shuttling them to evening activities.

I made a few of the recipes in the book and all were fantastic. They included:

  • Smokey Corn and Cheddar Chowder with a side of Honey, Thyme and Cheddar Skillet Cornbread
  • Goat Cheese and Dill Hash Brown Quiche
  • Roasted Red Onion Party Dip

Overall, this is an impressive cookbook that I look forward to using often. One pot/pan recipes speak to the mom in me who doesn’t want to spend a lot of time cleaning up after a meal. I love cooking but washing dishes? Not so much. With its enticing colour pictures and clear instructions, this cookbook will inspire home cooks to whip up these delicious one-pot dishes for the important family meal.

— Laurie P.

NOTE:  I’ll be discussing this cookbook (and several more – including my favourite fiction and nonfiction reads) in my upcoming Books and Baking program on Monday, May 13th at 2:00pm at the John M. Harper Branch. Registration for this free program opens online May 6th.

The great war is here. The living will battle the dead. The fate of the Seven Kingdoms will be declared. Fans of Game of Thrones will finally see who will sit on the Iron Throne. Will it be Jon Snow? Daenerys Targaryen? Will Cersei destroy King’s Landing with wildfire rather than give up her power? Or will the Night King kill them all? These topics should not be discussed on an empty stomach.

whitewalker
White Walker Walnut Whip

Game of Scones : all men must dine (a parody) is a highly creative cookbook that parodies characters, places and events from the series. It is written by “Jammy Lannister” who claims to have “…lost his right hand in a tragic accident involving spun sugar and went on to become the greatest left-handed whisker this side of the Narrow Sea.” It is divided into three categories which fans will immediately recognize as the show’s most pivotal quotes:

Easy: Why is it always the innocents that suffer most?
Medium: What is dead may never die; but rise again stronger
Hard: Valar Morghulis

Some recipes come right from the show, including Sansa’s Lemon Cakes and Hot Pie’s Wolf Bread. Others are character shaped cookies such as Tyrion’s Shortbread (complete with a jagged scar across the face.) Every recipe is cleverly written with theme related instructions.

The first step in the White Walker Walnut Whip recipe is to clear your work surface from any dragon glass and the last step is to let out a shrieking battle-cry to let your guests know tea is ready.

The Unsullied Soldiers are made without nuts. What else can you say?

smashing surprise
Oberyn’s Smashing Surprise

My personal favourite: Oberyn’s Smashing Surprise. His head is made out of chocolate, which explodes into a red gooey mess when you press on the eyes. It is a good reminder that you shouldn’t get too cocky when fighting opponents twice your size.

The ‘piece de resistance,’ however is the Red Velvet Wedding Cake. Standing three layers high, it is topped with a miniature decapitation scene. It is a truly impressive cake to commemorate the murder of the Starks.

There is no better way to celebrate the final season of Game of Thrones then with recipes that represent the best parts of the series. Regardless who takes the Iron Throne, have no fear: dinner is coming.

— Lesley L.

Red Velvet Wedding Cake
Red Velvet Wedding Cake

Sweeet!

Let’s play word association. It will be easy. I promise. I say “Redpath”. You say? That’s right. Sugar! The Canada Sugar Refinery was founded in 1854 by John Redpath, a Scottish stonemason, but the business only took on his name in the late 1880s. Orphaned at an early age, Redpath was raised by other family members. By 13 he was an apprentice stonemason and by 20 he had decided to emigrate to Canada.

A hard working, ambitious man, Redpath was able to start his own construction business just 2 years after arriving in Montreal. His company was instrumental in the building of a number of iconic structures in Montreal including the Notre-Dame Basilica. After his death in 1869, two of his sons and a son-in-law took over the business and, in 1880, John Redpath’s signature became the logo for the business…a logo that is used even today.

A1xg9Ud9C0LI absolutely loved The Redpath Canadian Bake Book, from the interesting family history to the tempting photos and wonderful recipes. It was so difficult to pick just one or two to try…so I picked three!

I started out making a half batch of the Soft Oatmeal Cookies. What you might find surprising from a Redpath recipe is that they weren’t particularly sweet. Instead the cookies were nicely spiced and, as promised, soft and chewy. They disappeared almost as soon as I set them on the cooling rack. I also made the Buttery Shortbread on a day when I felt like baking but was lacking in eggs and a couple other key ingredients. The shortbread was delicious, more soft than crunchy, and we absolutely could not stop at just one.

The star of the 3 recipes though was the Chocolate Genoise Cake. I’ve never made a Genoise and this might be partially due to the fact that they have a reputation as being very difficult to make successfully. Get it right and you will have an airy, moist sponge cake. Get it wrong and you will end up with a flat, dense, inedible pancake of a cake.
I followed their instructions exactly and… Oh. My. Goodness. Rich but light, just as tasty without the frosting as with, and the smell…well, I just wish devices offered scratch and sniff!

If you’re looking for a wonderful variety of dessert recipes (and bonus, it’s a Canadian book!) then the Redpath Canadian Bake Book is a must…to borrow or to buy.

— Sandi H.

Redpath Chocolate Genoise Cake

4 large eggs at room temperature
2/3 c granulated sugar
½ c cake and pastry flour
1/3 c unsweetened cocoa powder
¼ tsp salt
3 tbsp butter, melted and cooled
1 tsp vanilla
Frosting
2 ½ tbsp butter, softened
2 tbsp whole milk
1 ¼ c icing sugar, sifted
1 tbsp unsweetened cocoa powder

Preheat over to 350F. Great 1 – 8” round baking pan. Set aside.

In large bowl and using an electric mixer on high speed, beat the eggs and sugar until the mixture is pale and thick and falls in ribbons when the beaters are lifted, about 8 minutes. (note: it took me 11 minutes with an electric hand mixer)

Sift the flour, cocoa powder and salt into the egg mixture. Very gently fold in the flour mixture until combined. Slowly fold in the melted butter and vanilla.

Scrape batter into prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.

Let the cake cool in the pan on a wire rack for 5 to 10 minutes. Then, run a knife around the edge of the pan to loosen the cake. Turn out onto the wire rack and let cool completely.

For the frosting, in a small microwave-proof bowl combine butter and milk. Microwave on medium power until butter melts, about 30 seconds. In a medium bowl whisk together icing sugar and cocoa powder. Stir in the melted butter mixture and whisk until smooth.

Once the cake has cooled, spread the frost over the top of the cake Let stand 10 to 15 minute or until the icing has set before serving.

Note: the cake can be refrigerated in an airtight container for up to 3 days

Daisy Cakes

I have always love daisies. They are one of my favourite flowers. Actually, any flower resembling a daisy is a favourite. I love the word, the cheerful vibe, the happy look. I even named my cat Daisy. So a book called “Daisy Cakes Bakes” absolutely had to make its way into my hands.

The story behind Daisy Cakes rests with Kim Nelson. Raised in the South, Nelson grew up eating homemade food created with fresh ingredients from their own land. Eggs from the family’s chickens, veg from their own garden, hand-churned butter, and so on. However, knowing that not everyone enjoyed baking as much as she did, Nelson had an idea.

In 2011, she applied to be on the American TV show, Shark Tank. Nelson made her presentation and secured a $50,000 investment from “shark” and real estate mogul Barbara Corcoran. Her idea? Continue to bake her family’s tried-and-true recipes using locally sourced ingredients and then deliver them fresh to homes across the country.

In the first year Daisy Cakes sold more than 25,000 cakes in every state. As her business grew (and encountered a few big bumps along the way) Nelson said that everything, ingredients, baking tins, labels etc. still came from domestic sources. Before “Shark Tank”, the Daisy Cake annual sales were $27,000. By 2017, the number had grown to $5 million. Now that’s impressive…but is the new Daisy Cakes Bakes cookbook as impressive?

The book is nicely designed with inviting images and short, personal stories about each recipe. There are handy tips like “Freezing the cake layers make them much easier to frost. I usually freeze them for 2 to 3 hours, uncovered on a sheet pan. Spreading the frosting over the frozen layers keeps the crumbs out.”

I decided to make a cookie and, of course, a cake recipe. I originally had borrowed the book in the winter so made a partial batch of Nelson’s Gingerbread Cookies to compare with mine. I have a wonderful recipe I have used for years and thought I’d do a “cookie-off”. While the Daisy Cakes cookies were good, mine definitely won the blind taste testing as voted by family and friends.

91Dmq6jxAYLThe second recipe I tried was “Your Signature Coffee Cake”. Coffee Cakes sound a bit retro but they are just wonderful if not too dry or loaded with way-too-much streusel topping. The cake smelled wonderful baking away with its blueberry & strawberry filling. I chose not to do a topping or glaze but probably would do if it was for guests as it is rather plain looking. The Daisy Cakes recipe made one very moist and tasty, can’t-stop-at-one slice cake.

There are quite a few other recipes I’d like to try including the Scotland Orange Cake (although the fact that it takes 9 eggs is a bit off putting), Butter Brickle Cookies (partly just because of the name) and Miss Geraldine’s Italian Cream Cake because the photo looks delectable. Overall, I’d say don’t bother ordering a Daisy Cakes cake (they don’t ship to Canada anyway) just bake it yourself with Kim Nelson’s easy-to-follow recipes. Two whisks up!

  • Sandi H.

Your Signature Coffee Cake

Cake Batter

½ c butter or margarine, room temperature
1 ½ c sugar
2 large eggs
1 c whole milk
1 tsp vanilla extract
2 c all purpose flour
¾ tsp salt
2 tsp baking powder

Filling

2 c. fresh blueberries (I used frozen mixed berries)
¼ c brown sugar
1 tblsp fresh lemon juice (my idea…and it was nice!
Zest of 1 lemon

Glaze (optional)

1 ½ c icing sugar
1tblsp whole milk
2 tsp fresh lemon juice

Directions

Preheat oven to 350F. Grease 1 – 8 x 8” baking pan. Set aside.

Beat butter and sugar on high speed until fluffy, about 3 minutes. Add in eggs and beat on high for 1 minute. Beat in milk and vanilla.

Add in dry ingredients, on low or stirring in by hand. Combine just until ingredient are all blended together. Set aside.

In food processor or blending combine filling ingredients.

To assemble cake, put 1/3 of batter in pan. Spread evenly. Add 2/3 of the filling. Spread evenly over batter. Top with the rest of the batter.

Bake for 40 to 45 minutes until a toothpick inserted in the centre comes out with just a few crumbs on it.

Serving: when the cake is cool, mix the ingredients of the glaze together and pour over the top of the cake. Let sit before serving with some of the fruit filling on the side.

The Perfect Cookie

Gingerbread. No, peanut butter. No, oatmeal. No, shortbread. Okay. Really there are so many “perfect” cookies out there. I’ve hardly ever met a cookie I didn’t like and my waistline is proof of that. But seriously, I take cookies seriously and am actually quite picky when it comes to what cookies (and cookie recipes!) that I would score a perfect 10.

Do you chase perfect recipes? For some things, I do. It took me years, after coming oh-so-close on a number of occasions, to find what I felt was the “perfect” brownie recipe. Same with gingerbread cookies, oatmeal chocolate chip and shortbread. Peanut butter was easy as a neighbour shared an awesome recipe with my Mum back in the early 70s and it is the PB cookie every other is measured by…and usually are found wanting.

Recently America’s Test Kitchen came out with a 400+ page book dedicated to cookies, brownies and bars. Drop cookies. Sandwich cookies. No bakes. Gluten free. You get the idea. If it’s a cookie, it’s in The Perfect Cookie.

As is usual with ATK books, it starts out with a few chapters to help readers prepare to make those perfect cookies properly. Mixing, baking and cooling methods. A list of “essential” equipment. I put “essential” in quotes as I have been baking a variety of cookies for more years than I want to tally up and have never needed to invest in a stand mixer or food processor to have success. The rest of the items on the list though I agree with, all necessities for a happy baking experience. They also offer insight into selecting and storing ingredients and even cookie troubleshooting. These people take cookies seriously too which means we should be a match made in heaven.

The very first recipe in the book is The Perfect Chocolate Chip Cookie. As they say, it’s “…the most iconic American treat.” While chocolate chip cookies aren’t my #1 favourite, a chewy one with just the right balance of chips to cookie dough are pretty darn irresistible. I decided to give this recipe plus the Trail Mix Cookies a try.

For the chocolate chip cookies, the method was a little unusual, melting and browning the butter instead of just creaming it with the sugar. The dough came together quickly and they looked good coming out of the oven. As for the trail mix cookies, they were chock-a-block with oats, whole wheat flour, dried cranberries, sunflower seeds, pecans and chocolate chips. When baking, they smelled heavenly and looked wonderful, holding their shape.

Instead of asking my husband to be the taste tester (as is tradition) I instead tested the cookies on the Waterloo Wolves Major Midget AAA Hockey Team. These 16 & 17 years old players train and play hard and when they leave the ice, are HUNGRY. That doesn’t mean that they are devoid of tastebuds.

So, can you guess the results? The team was presented with 24 of each cookie. At the end, there were 7 chocolate chip cookies left…and ZERO trail mix. The trail mix cookies easily beat out the “Perfect” chocolate chip cookies.

I did try both myself (of course I did!) and I have to agree with the players. The chocolate chip cookies are definitely good. Would I say they are perfect; the best I’ve ever had? No. Just a good, run-of-the-mill homebaked chocolate chip. The trail mix cookies though had great chew, wonderful flavour and were filling. That recipe will definitely be made in our household again in the future.

Flipping through The Perfect Cookie, I did see lots of recipes to try including Noche Buena Sandwich Cookies with decadent dulce de leche, Key Lime Bars, Applesauce Cookies and Gingerbread Brownies. If the beautiful photos are anything to go by, they should be pretty tasty.

If you’re looking for a good (I won’t say perfect though, because that result is up to the baker) cookie recipe, this is definitely a book worth borrowing.

– Sandi H.

Trail Mix Cookies

1 c old fashioned rolled oats
½ c whole wheat flour
¼ c all purpose flour
½ tsp salt
¼ tsp ground cinnamon
¼ tsp baking soda
5 tblsp unsalted butter, melted and cooled
1 large egg
2 tsp vanilla
1 c brown sugar, packed
½ c dried cherries, dried cranberries or raisins
¼ c toasted pumpkin or sunflower seeds
¼ c chocolate chips

Preheat oven to 350F. Prepare baking sheets.

In medium bowl combine oats, flours, salt, cinnamon and soda. Set aside.

Whisk butter, egg and vanilla together in large bowl. Stir in sugar until smooth. Add in oat mixture, stirring until just combined then stir in fruit, seeds and chips.

Working with 1 tblsp of dough at a time, roll into balls. Place on baking sheets 2” apart.

Bake for 12 to 16 minutes or until edges are set but centres are soft and puffy.

Remove from oven. Let cool on baking sheet 10 minutes before transferring to a wire rack to cool completely.

Pizza & Murder!

Pizza 911

9781459728073On a cold winter’s day there is nothing better to do than to curl up with a good mystery and a hot slice of pizza. Put the two together and you get Pizza 911.

A coworker of mine discovered this gem sometime ago. It actually became something of a joke amongst the WPL staff. It just looked so ridiculous. We’ve seen our fair share of odd books here at the library but this one was right at the top. Pizza 911. Complete with a cover showing a pizza cutter covered in blood. But then one day, I had nothing to read, so I thought…..why not?

Well let me tell you, this book had us all fooled. Pizza 911 a great read. Seriously. It’s a clever, fast-paced mystery about Vancouver-based crime journalist Hakeem Jinnah who is struggling to keep his status as a front page reporter. He gets a tip about a ghastly murder – a body was found inside a pizza oven. Desperate to get the scoop on the murder before anyone else, Jinnah follows the clues to a biker bar where a rage-fueled brawl erupts. Satisfied that he’s on the right trail, the mystery leads Jinnah all the way to Africa.

Jinnah is an unscrupulous, egotistical, self-centered jerk but somehow author Donald Huaka makes him very likable. He mixes in the right amount of humour with Jinnah. I found myself laughing at his egocentric outbursts and cunning journalistic tactics. You can’t help but root for him when the pieces of the mystery start to fall into place. His world of tabloid journalism is so accurately described, right down to the adrenaline addicted reporters eager to stab each other in the back for a lead, to the no-nonsense editor nicknamed “Frosty.”

I guess I learned my lesson. Don’t judge a book by cover – or its title. I enjoyed every minute of this story and I was happy to find out that reporter Hakeem Jinnah appears in another novel: She Demons.

If you need a fun, quick read, give Pizza 911 a try. Then check out Joe Beddia’s Pizza Camp and learn how to make some real gourmet pizza.

Pizza Camp

31305588Joe Beddia didn’t plan on owning a pizzeria but that’s where he ended up. Food was a big part of his childhood and he still remembers the taste of Argento’s cheese pizza from when he was a kid. Beddia studied hotel, restaurant and institutional management in school, which led him to working in numerous pizzerias. Finally, he opened his own pizza shop, Pizzeria Beddia, in 2013. A few years later, Bon Appetit voted it the “Best Pizza in America.” Beddia has now shared some of his best recipes in Pizza Camp.

Pizza Camp is unlike any cookbook I’ve ever read. It is part recipes, part artwork and part memoir. The beginning of the book starts off with very basic instructions, including a diagram of how to set up your cooking space with ”stainless steel bowl” and “cheese grater” labeled for clarity. The recipes are organized from basic pizza to composed pizza – with every kind of pizza you’d ever want. This includes: pistachio pesto, fennel and sausage, as well as breakfast pizza, just to name a few.

The pictures in the book aren’t just your typical shots of ingredients and perfectly baked food. There are street shots, food inspired landmarks and a section of just dogs eating pizza. Dozens of anecdotes are intermixed with the recipes, often detailing what inspired a particular pizza creation. For example, the creation of marinara and anchovy pizza is quite a story:

“Some drunk guy invented this pizza. He came into the shop and ordered, ‘Hold the mozzarella cheese, add garlic and anchovy. The grated cheese is ok, too, but no mozzarella.’ And then didn’t come back to pick it up. That forced me to eat it and I discovered how great this pizza is. “

Even if you don’t use any of the recipes, Pizza Camp is so full of interesting stories that it reads like a regular book. There is plenty of Beddia’s personality sprinkled in the pages which makes for a light and enjoyable read.

— Lesley L.

Joe Beddia’s Marinara and Anchovy Pizza (14 inch to 16 inch)

1 ball of dough
1.5 cups tomato sauce
1 or 2 large cloves of garlic (or more, if you like) thinly sliced
2 pinches of Sicilian oregano
3 tablespoons of extra-virgin olive oil
½ cup or more grated hard cheese
6 to 8 anchovy fillets cut in half

Preheat the oven and pizza stone to 500°F or if possible, 550°F.

(To make the dough and the sauce there are great instructions in another section of the book)

Spread sauce on the dough. Add the garlic then the oregano and drizzle with 1 tablespoon of olive oil. Bake until well done. Just keep checking so you don’t burn it. Look for the cheese to color and the crust to turn a deep brown. This pizza normally cooks a minute or two faster than one with cheese. It will also be crispier. (Both good things.)

Sprinkle the grated hard cheese over the finished pie. Drizzle with the remaining 2 tablespoons of olive oil. Cut the pizza. Lastly, arrange your anchovies so each slice has one anchovy, adding more if you like.

 

You Had Me at Profiteroles

Profiteroles. When a cookbook arrives at WPL all shiny and new, promoting 450 foolproof recipes AND it features a stunning cover image of beautiful pastries filled with ice cream and drizzled with chocolate well, who am I to resist? That book, even though it weighed a tonne, HAD to come home with me.

Cook’s Illustrated Baking Book is the latest in their series of comprehensive cookbooks. Cook’s Illustrated is a popular American bi-monthly magazine founded almost 40 years ago and known for its carefully tested recipes and very detailed instructions.

I must say the Baking Book is impressive. At the beginning there are 20 pages dedicated to giving absolute baking beginners key information on basic ingredients, the correct way to measure and kitchen equipment options. This is followed by 15 (yes, 15) chapters on everything from muffins to pizza, angel food cake to quiche.

Each recipe is accompanied by black and white method illustrations (which fans of the magazine will be well used to) as well as background info on the baked good. Most also have a beautiful colour photo. A feature I enjoyed was the alternatives/options listed beside the regular recipe just in case you’d like to switch things up a bit. The notes with answers to the “whys” of a recipe are interesting.

One thing I have to say I personally found very annoying is listing the measurement for butter/margarine in tablespoons. Who would measure out 24 tablespoons of butter? Why not just say 1 ½ cups? I’ve noticed this in a number of American cookbooks and, yes, it is a pet peeve of mine.

Anyhow, I tried two recipes from the Baking Book and no, not the profiteroles although I was tempted. The first was Classic Cream Scones with currants. My Mum has a wonderful recipe for sweet scones that has been a family favourite since the early 70s so this recipe was really going to be tested. It was an easy recipe and the dough came together quickly although I did have to add a bit more cream than listed to get the right consistency. Out of the oven they looked identical to the photo in the book. They were tasty and went very nicely with a cup of tea…but…my family’s recipe is safe. Mum, I still prefer your lighter, fluffier scones!

cooks illus 002The other recipe I tried were Thin & Crispy Oatmeal Cookies but I used one of the options offered and went with the oatmeal-coconut blend. Once again, the recipe was very easy. They did recommend using a stand mixer (as many new cookbooks do) but a wooden spoon worked just as well for me. I rolled the dough into balls and pressed to flatten to the advised thickness before baking. They smelled wonderful but didn’t really flatten or crisp up at all. The cookies had stayed thick and chewy and were really tasty. I would definitely make them again.

Will I be buying my own copy? No, but for a beginner baker Cook’s Illustrated Baking Book would be an excellent resource and most certainly worth borrowing from the library or buying from a favourite bookstore.

— Sandi H.

Thin & Crispy Oatmeal-Coconut Cookies

1 c. all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
14 tbsp (or ¾ c. plus 2 tbsp) unsalted butter, softened
1 c. granulated sugar
¼ c. light brown sugar, packed
1 large egg
1 tsp vanilla extract
2 cups oatmeal
1 ½ c. sweetened flaked coconut

1. Adjust oven rack to middle position and heat oven to 350F. Prepare baking sheet.
2. Whisk flour, baking powder, baking soda and salt in a medium bowl. Set aside.
3. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
4. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
5. With mixer running at low speed, add flour mixture until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and coconut and mix until well-incorporated, 20 seconds.
6. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
7. Divide dough into 24 equal portions, each about 2 tablespoons (I did smaller cookies…about 1 tbsp each), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness.
8. Bake until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 – 16 minutes
9. Cool cookies a minute or two before transferring to wire rack to cool completely.

Back to Basics

Not to be conceited but my baking skills are beyond basic. That being said, I am far (far) from being a professional baker and am always ready to learn something new and try something new. When I saw Rose’s Baking Basics on the new book display with a beautiful meringue-topped pie on the cover, I tucked it away in my book bag along with 3 other new cookbooks.

Rose Levy Beranbaum, author of 12 cookbooks, blogger, award-winning food writer and baker, is also known as the “Diva of Desserts”. She is a 3-time winner of a James Beard Award, had her own TV series on PBS and has a line of cookware. This is all super impressive but as many readers know, just because an author/book wins an award doesn’t mean the book will be a winner with us!

At first her name wasn’t familiar to me but as I did a little research for this review I recognized the covers for “Rose’s Christmas Cookies” (c1990) and “Rose’s Pie & Pastry Bible” (c1998). So I actually revisiting recipes by Rose Levy Beranbaum and it was a triumphant return.

With all the sweets popping up lately, first over Christmas and New Year’s and now with Valentine’s Day on the horizon,  I was ready to make something less sugary. The first recipe I tried from Rose’s Baking Basics was the Butter Biscuits. I’ve made biscuits before of course and they were okay-to-good but nothing to write home about, if I’m honest. This changed on the weekend when I tried Rose’s recipe.

In “Baking Basics” there are detailed, step-by-step instructions along with lots of photos of the process as well as the finished product. As I looked at the list of ingredients for the biscuits I was puzzled by the first on the list: 3 large eggs, hard cooked, yolks only. Hardboiled egg yolks? In biscuits? I read the recipe again. These are biscuits, right? Yes. Then I took the time to read the intro to the recipe:

“These biscuits are exceptionally soft, tender and velvety. The secret ingredient is from James Beard, with whom I studied fifty years ago: hard cooked egg yolk.”

rose_biscuits_003Who am I to argue with James Beard and Rose Levy Beranbaum? I followed the recipe, cutting the amounts by 50% to make just a half batch. The dough came together with hardly any kneading at all. I cut out my biscuits and popped them in the oven. Fifteen minutes later I had fresh, warm biscuits that looked exactly like the photo in the book. My husband could hardly wait for them to cool. They were fantastic! The first one I tried with some butter but really they are absolutely delicious on their own. This is a recipe to keep forever.

I also made the Peanut Butter & Jelly Thumprint cookies. They were easy to make and pretty tasty. I must say though that I have used the same peanut butter cookie recipe for my entire life and although Beranbaum’s recipe is a good one, I think next time I’ll use my cookie recipe but steal her idea re: the jammy thumbprint.

This gorgeous cookbook is a wonderful addition to the WPL collection and would also be a great addition to a personal collection, whether you’re a newbie to baking or a seasoned baker.

— Sandi H.

Butter Biscuits

3 large eggs, hard cooked, yolks only
1 ½ c. all purpose flour
¾ c cake & pastry self raising flour
3 tsp baking powder
1 tsp salt
¼ c white sugar
6 tablespoons butter, room temperature
3/4 c heavy (whipping) cream

Preheat oven to 375F. Lightly grease baking sheets.

Press egg yolks through mesh strainer (I used a tea strainer) into small bowl. Set aside.

In large bowl, combine flours, powder, salt and sugar. With a pastry blender, work in the butter until the mixture resembles coarse meal. Stir in cream until the flour is moistened and coming together in a ball.

Empty dough onto a lightly floured counter or baking board. Knead a couple of times until it feels smooth and not sticky.

Pat until 3/4” thickness. Using cutters (I just use a glass tumbler), cut into medium-sized circles. Place on baking sheet and put in oven.

Increase heat to 400F. Bake for 5 minutes then lower the temperature back to 375F. Bake for 10 more minutes or until golden.

Remove from oven. Transfer to cooling rack. Serve plain, or with butter or jam. They are best served warm from the oven or eaten within a day or so of baking.

NOTE: this is a condensed version of the instructions. If you would like more details and information on freezing the biscuits, or info on baking with soft sides vs crisp sides, borrow Rose’s Baking Basics from the library.

Waffles, Knope & Galentine’s Day

February needs all the help it can get. It’s the shortest month in the calendar but just seems so long. Breaking it up midway with a cheerful holiday on the 14th really helps give February a much needed boost. Here at the library we celebrate Library Lovers month in February so it’s a special month for us and in recent years I have also been participating in the wonderful celebration of Galentine’s Day, on February 13th, with the encouragement of friends. I’ve found that this makes all the difference in getting me through the second month of the year.

If you aren’t yet participating in this worldwide celebration sensation you can get started by watching Parks and Recreation, Season Two (Episode Sixteen) where the always enthusiastic Leslie Knope first brings all of her very best female friends together for a brunch which she describes as being “…like Lilith Fair, minus the angst. Plus frittatas!”

Knope honours her friends with appropriate gifts (Leslie is the best at gift giving) and the personalized gift bags include fabulous items including gorgeous mosaics she has made of their faces. In seasons four and six of the show the writers return to Galentine’s Day and the theme of enjoying breakfast foods continues as does the emphasis on the strength of friendship. These are traditions worth adopting and you can find inspiration across the Internet as the special season arrives.

Turn to Etsy for gifts and cards made by talented artists. Or look to our collection of books that can help you to craft something special for your friends. I think a sweet little origami box made in your BFF’s favourite colour that you fill with delicious treats could be just the thing to drop into her book bag on February 13th. Or, if you really want to do this Knope-style you can make that mosaic of her face but you’d better get started now. That kind of gifting magic takes a long time to pull together.

Cover.final_.wAnother great way to celebrate Galentine’s Day is with a wonderful meal. We have so many great spots in town that you can hit for a delicious meal but how about you invite some friends over to your house for some treats and a good long chat about your friendship. There really is nothing better. When you eat at home there is no chance of feeling like you need to give up your table because the restaurant is getting busy – it’s your table. Just brew some more coffee or boil additional water for tea and make the fun last longer. It’s the best feeling. You can choose to go with a Parks and Rec classic and make the very best waffles or splash out make frittatas. You can’t help but be inspired by this 2017 cookbook from Rebecca Wellman, called First, we brunch: recipes and stories from Victoria’s best breakfast joints – your breakfast and brunch will really never be the same.

Should you feel like you want to keep your Parks and Rec vibe going after February 13th I heartily recommend the books of actors Amy Poehler and Retta (both women narrate their own audiobooks so you could listen to their wonderful voices tell you the secrets behind filming the television show where they first met – it is so much fun).

And finally. A personal tip. If you cut up your waffles in advance and make a small pool of whipped cream on your plate, you can dip each bite one-handed while you hold your book in the other hand and make it seem like you are celebrating a one person Galentine’s Day at any time of the year. We are all, as Lesley Knope says, “…beautiful rule-breaking moths.”

— Penny M.

Hay! It’s Worth a Look.

I’ve never borrowed a cookbook by Australian food stylist Donna Hay before. I’ve admired them in book stores and at the library of course but for some reason never picked one up. That is until I spied the latest one, Modern Baking : cakes, cookies and everything in between, on the new book display at the Main Library.

Hay became a food stylist when she was still in her teens. A handful of years later and she was appointed the food editor of marie claire magazine. She launched her own magazine in 2001, a housewares line in 2009 and a TV series in 2011. Besides these accomplishments, she has written 26 cookbooks with over 6 million copies sold. WPL has just two at the moment, Modern Baking and Basics to Brilliance Kids : a healthy book for big and little cooks.

Modern Baking is a hefty 400 page tome. It contains over 250 recipes with chapters divided by ingredient e.g. chocolate, fruit & berries, milk & cream etc. Many pages had very dark backgrounds and the text in white which was a little difficult to read. I persevered as the recipes sounded wonderful and the photos were just beautiful.

I saw many (many!) recipes I’d love to try but the Ginger Molasses Cookies from the “Sugar & Spice” section won out. Now. Confession time. I did take a few liberties with Hay’s recipe. I’m not a fan of peel or crystalized ginger so chose to omit that. I also used pureed ginger (store bought; not done by my own fair hand) instead of grated fresh.

untitled-2As I read through the directions, they seemed unduly complicated for cookies so went with my seasoned baker’s instincts and used a more basic methodology which is included below. If you prefer lengthy instructions just borrow Modern Baking from the library and you’ll get details and then some.

The Ginger Molasses Cookies were absolutely scrumptious! Buttery, with a nice crunch and lovely ginger flavour. Not overpowering at all. Two thumbs up from my household! And actually, they tasted even nicer the next day.

So, will Donna Hay’s “Modern Baking” make it into my own personal collection of cookbooks? Perhaps. I will definitely borrow it again from the library and a try out a few more recipes (the peanut butter fudge sounded awesome)  but on the strength of the Ginger Molasses Cookies, I’d say the odds are good.

  • Sandi H.

Ginger Molasses Cookies

1 c butter, softened
1 c light brown sugar
¾ c white (granulated) sugar
1 egg
1 egg yolk
2 tsp vanilla
1 tbsp finely grated fresh ginger
2 tblsp molasses
¼ tsp baking powder
½ tsp baking soda
1 tsp water
2 c all-purpose flour
¼ tsp salt
2 tsp ground ginger
½ c crystallised ginger, chopped (optional)
½ c Demerara sugar

In large bowl beat butter and sugar with electric mixer on medium until well blended. Beat in egg, yolk and vanilla. Beat for 2 minutes or until creamy.

In little dish stir together powder, soda and water. Add to batter along with the fresh ginger and molasses. Stir to combine. Add in flour, salt and ground ginger. Blend in gently.

Cover mixing bowl and chill the dough for 30 minutes.

Preheat oven to 325F. Lightly grease cookie sheets and set aside.

Roll dough into 1” balls, roll in Demerara and bake for 15 minutes. Leave room on cookie sheets as they will flatten and spread. Let cool slightly on baking sheets before transferring to cooling racks to cool completely. Enjoy!

NOTE: it says that this recipe makes 15 cookies but I ended up with almost double that amount in what I’d say were medium-sized biscuits.