There’s still time for a cookout
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Whether you are celebrating Labor Day, or the last days of summer, cooking and eating outside is one of the great joys of the season. So, while the days are still long, and holidays allow for relaxed gatherings, let’s plan a cookout.
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For even more gorgeous grilling check out our BBQ & Grilling Bookshelf. Happy Labor Day, or end of summer holiday hoorah!
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Pictured above: Butterflied Lamb Shoulder from Stéphane Reynaud's Barbecue
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California baking with Christine Moore
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“Feeding people is a true honor. I tell my staff that we have more than 200 opportunities a day to make someone happy. That’s a gift.” Christine Moore
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Newly added to ckbk Little Flower Baking is filled with all the glorious sweet stuff and pastry from acclaimed Californian pastry chef Christine Moore, the chef/owner of Little Flower Café, Lincoln Restaurant and the Little Flower Candy Co.
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After a youth waiting tables and already a strong pull towards hospitality, the tragic death of her closest friend caused Christine to grab life with both hands and pursue her dreams. To Paris, and full immersion in food and cooking. After her year in Paris, a stage at Gérard Mulot, and subsequent decades of experience in eminent kitchens across the US, she retains a deep-seated love of feeding others. Her debut cookbook, Little Flower: Recipes from the Café, was selected as one of Food 52’s best cookbooks of the year.
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Little Flower Baking has been equally well received. and represents the author’s great love of the pastry kitchen. From those early days in Paris, to the online candy store she set up when she had small children and had to work around their needs. The book is divided into sections on pastries, cakes, tarts & pies, cookies, savories and sweets. There is also a very helpful section entitled mise en place, including all necessary core recipes and instructions – so you can have Christine’s expert guidance to make some Brioche, or Sea Salt Caramel Sauce.
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Tech Tip: Edit your “display name” when sharing recipe reviews
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If you prefer to go by an alias when sharing your thoughts online, we have good news. You can now edit the ‘display name’ which appears on your ckbk recipe reviews. You can do this either from the My Membership section:
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Or while editing any recipe review:
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This new feature is available now on the ckbk website. Update to the latest version of the ckbk app on iOS or Android to get access to this and other new features. We can’t wait to read your reviews, SwedishChef427!
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Ingredient focus: aubergine (eggplant)
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The aubergine (or eggplant in North America) is botanically a fruit, but treated as a vegetable in culinary terms. It is believed to come from India, but the earliest reference to it is in 5th century AD China. Of ancient popularity in Asia and the Near East, it arrived in Europe in the 13th century. Its arrival via both the Moorish culture in Spain and Arab routes through Italy account for some of the diverse names it has globally – from brinjal to melanzana and many more.
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Correct and full cooking is key – undercooked aubergine is an unpleasant no-no. But treat it well and it is a diverse and nutritious addition to countless dishes. For more excellent eggplant (aubergine) recipes, try these 12 Ways with Eggplant.
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6 of the best burger recipes
We have covered ribs and kebabs, grilled vegetables and fruits (see above). But we will not forget the all-important burger. Here are six choice burgers for your delectation.
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from Copenhagen Cult Recipes by Susie Theodorou and Christine Rudolph
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from New York Christmas by Lars Wentrup and Lisa Nieschlag
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from Williams Sonoma at Home Favorites by Williams Sonoma
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from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder
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from Weeknight Gluten Free by Kristine Kidd
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from Bold: Big Flavour Twists to Classic Dishes by Nisha Katona
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