Posted by St. Petersburg Times, FL on June 05, 2008 at 12:22:30:
Books that Cook | Ellen Folkman
Wednesday, June 4, 2008
Taste of Home Winning Recipes: 645 Recipes from National Cooking Contests (Reiman Media Group, $29.95; 520 pages) • Generally speaking: With more than 400 pages of recipes and a photo of every dish, this cookbook offers extensive variety. Mix and match the recipes for unlimited mealtime ideas. Each of the more than 600 recipes in this cookbook won a national cooking contest sponsored by the Taste of Home test kitchen. • For: Taste of Home Winning Recipes includes comfort food recipes as well as recipes with a more contemporary feel. The three-ring binder design makes the book lie flat while you cook. Those hoping to make meatless meals more often will be pleased to find a chapter devoted to that topic. • Recipes: Sweet raspberry muffins, cherry almond preserves, green tomatoes parmesan, creamed cauliflower, end of summer vegetable bake, Southwestern veggie bake, gingered honey salmon, Swedish meatball soup and blueberry angel dessert.
>>EASY
Grilled Maple Marinated Portobello Mushrooms
1/3 cup pure maple syrup
1/3 cup soy sauce
1/3 cup maple vinegar, cider vinegar or rice wine vinegar
4 large portobello mushrooms
Salt and freshly ground black pepper
Whisk together the maple syrup, soy sauce and vinegar in a medium bowl until well combined.
Remove and discard the gills and stems from the mushrooms and place them in a resealable plastic bag. Pour the marinade over mushrooms, seal the bag and refrigerate 1 to 6 hours, turning the bag at least once.
Prepare the grill to medium high heat. Remove the mushrooms from marinade, reserving marinade for basting. Pat mushrooms dry with paper towels and sprinkle with salt and pepper to taste. Grill mushrooms for 3 to 4 minutes on each side, basting with reserved marinade as necessary.
Serves 4.
Source: Dishing Up Vermont, by Tracey Medeiros (Storey Publishing, $19.95)
>>moderate
Farm Apple Pan Pie
Egg yolk pastry:
5 cups all-purpose flour
4 teaspoons sugar
½ teaspoon salt
½ teaspoon baking powder
1 ½ cups shortening
2 egg yolks, lightly beaten
¾ cup cold water
Filling:
5 pounds tart apples, peeled and thinly sliced
4 teaspoons lemon juice
¾ cup sugar
¾ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Milk
Additional sugar
In a large bowl, combine the flour, sugar, salt and baking powder; cut in shortening until the mixture resembles coarse crumbs. Combine yolks and cold water. Sprinkle over dry ingredients; toss with fork. If needed, add additional water, 1 tablespoon at a time, until mixture can be formed into a ball. Divide dough in half. On lightly floured surface, roll half of dough to fit a 15- by 10- by 1-inch baking pan.
Sprinkle apples with lemon juice; arrange half of them over dough. Combine the sugars, cinnamon, nutmeg and salt; sprinkle half over apples. Top with remaining apples; sprinkle with remaining sugar mixture.
Roll remaining pastry to fit pan; place on top of filling and seal edges. Brush with milk and sprinkle with sugar. Cut vents in top of pastry. Bake at 450 degrees for 50 minutes or until crust is golden brown and filling is bubbly.
Makes 18 to 24 servings.
Source: Taste of Home Winning Recipes: 645 Recipes from National Cooking Contests (Reiman Media Group, $29.95)