It might seem a little unusual to feature a cookbook in a Trailer Tuesday post, but I think anyone interested in food, history or the New York Times will find this video interesting.
The Essential New York Times Cookbook is covered in December's cooking column. Columnist Sybil Pratt calls the book the "fascinating, fabulous result" of Amanda Hesser's decision to "[cook] her way through the Times’ recipe archive, which begins in the 1850s, when the paper first started to cover food, and goes up to treasures from the more current Dining Out sections."
In this trailer from Norton, Hesser*—who is a food editor and writer for the NYT—discusses the evolution and details of this massive project:
Come back to The Book Case on Thursday for a sample recipe for the cookbook (hint: it includes bacon)!
*Fun fact for all the nosy chefs: Amanda Hesser is married to New Yorker contributor Tad Friend, whose memoir, Cheerful Money, I reviewed last year. Her book Cooking for Mr. Latte is a chronicle of their courtship, including the meals they shared.
Summer squash comes in all shapes and sizes, and this recipe from Melissa’s Everyday Cooking with Organic Produce (Wiley) by Cathy Thomas is a "handy reference" when it comes to using it up.
Olives make a great garnish for this colorful salad. Their salty brininess adds an appealing contrast. Olives with their pits still in place taste better than pitted, but if using the unpitted beauties, be sure to put them off to the side rather than atop each serving so guests have a better visual clue that they aren’t pitted.
8 ounces orzo (rice-shaped pasta)
1 teaspoon salt
3 tablespoons extra-virgin olive oil plus 1 teaspoon extra-virgin olive oil, divided use
2 medium yellow crookneck squash, trimmed, diced
2 medium zucchini, trimmed, diced
1/2 large red onion, finely diced
1 red bell pepper, cored, seeded, diced
1 cup grape or cherry tomatoes, halved lengthwise
Minced zest of 1 lemon (colored portion of peel)
2 tablespoons fresh lemon juice
2 teaspoons salt
Freshly ground black pepper
1 tablespoon chopped fresh Italian parsley
4 cups baby spinach or mixed baby greens
1 ounce salami, cut into 1/8-inch dice (see Meatless Tip)
1/2 cup crumbled feta cheese
Garnish: 1/2 cup unpitted olives, such as kalamata or Niçoise
Optional garnish: microgreens
Bring large pot of salted water to boil on high heat. Add orzo and cook according to package directions until al dente (tender but with a little bite). Drain, refresh with cold water. Drain and toss with 1 teaspoon oil. Set aside.
Place zucchini, crookneck squash, onion, bell pepper, and tomatoes in large bowl. Gently toss. In small bowl or glass measuring cup with handle, combine zest, juice, 3 tablespoons oil, salt, black pepper to taste, and parsley. Stir to thoroughly combine. Pour on vegetables and toss. Add orzo and toss. Taste and adjust seasoning.
Divide spinach between 6 small plates. Top with vegetable-orzo mixture. Sprinkle each serving with diced salami and crumble cheese on top. Place a small pile of olives off to the side of each salad. If desired, scatter some microgreens (tiny immature greens) on top of salad.
Meatless Tip: Omit salami. If desired, use 1 cup pitted olives in the salad instead of 1/2 cup as a garnish.
Nutritional information (per serving without salami): Calories 310, fat calories 120; total fat 13 grams, sat fat 4 grams, cholesterol 15 milligrams; sodium 1100 milligrams; total carbohydrates 39 grams, fiber 4 grams, sugars 7 grams; protein 11 grams; vitamin A IUs 45%; vitamin C 120%; calcium 10%; iron 15%.
From Melissa’s Everyday Cooking with Organic Produce by Cathy Thomas; reprinted with permission from Wiley Publishing.
In Wellesley, MA, where I went to college, there was one truly excellent restaurant near campus—the kind of place you couldn't afford unless parents (or a hot date!) were treating, or maybe on a special occasion. The restaurant's called Blue Ginger, and diners from all over Massachusetts come to feast on Chef Ming Tsai's "East-West" cuisine.
So, I was happy to see that Tsai is publishing another cookbook in November of this year. Called Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes, the Asian-influenced recipes will feature ingredients you can find at a local market. Also, "every recipe will track its salt and fat intakes, calories, and allergens (keeping it healthful), every dish will cost under $20, and you'll only have to use one vessel in which to cook," according to a pre-pub blurb.
Tsai has already published several cookbooks: Blue Ginger, Simply Ming, and Ming's Master Recipes. Have you discovered his delicious dishes yet?
As a new feature on The Book Case, we'll be sharing select recipes from the cookbooks reviewed in our monthly cooking column. First up is a delicious cookie recipe from David Lebovitz, whose Ready for Dessert is "inspired and inspiring," according to our reviewer Sybil Pratt. Give this recipe a try and see for yourself—and share your results in the comments!
Complete recipe after the jump:
2 1/4 cups (315 g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons plus a big pinch ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 cup (215 g) packed dark brown sugar
1/4 cup (75 g) unsweetened applesauce
1/3 cup (80 ml) mild molasses
2 large egg whites, at room temperature
1/2 cup (50 g) finely chopped Candied Ginger
1/2 cup (100 g) granulated sugar
Into a medium bowl, sift together the flour, baking soda, salt, 2 1/2 teaspoons cinnamon, the ginger, cloves, and pepper.
In a stand mixer fitted with the paddle attachment, beat together the brown sugar, applesauce, and molasses on medium speed for 5 minutes. Stop the mixer and scrape the bottom and sides of the bowl. Add the egg whites and beat 1 minute. With the mixer running on the lowest speed, add the dry ingredients and mix until completely incorporated, then increase the speed to medium and continue mixing for 1 minute more. Stir in the candied ginger. Cover and refrigerate the dough until firm, at least 1 hour.
Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. In a small bowl, stir together the granulated sugar and big pinch of cinnamon.
Using two spoons or a small spring-loaded ice cream scoop, drop heaping tablespoons of dough (about the size of an unshelled walnut) a few at a time into the sugar-cinnamon mixture. Use your hands to form the dough into balls and coat them heavily with the cinnamon sugar. They’ll be sticky, which is normal, and don’t worry if they’re not perfectly round. Place the balls at least 3 inches (8 cm) apart on the prepared baking sheets.
Bake, rotating the baking sheets midway during baking, until the cookies feel just barely set in the centers, about 13 minutes. If they puff a lot during baking, flatten the tops very gently with a spatula, just enough so they’re no longer rounded.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
Storage: The dough can be stored in the refrigerator for up to 1 week or frozen for 2 months. The cookies can be kept in an airtight container for up to 3 days.
Variation: If you like extra chewy cookies, midway during baking, press each cookie firmly with a flat spatula so they are about 1/2 inch (1.5 cm) high, then continue baking.Reprinted with permission from Ready for Dessert: My Best Recipes by David Lebovitz, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Maren Caruso © 2010