So where do I turn for new recipe ideas and inspiration? Cookbooks!  In an age where technology dominates, I still have my precious collection of carefully selected cookbooks that I’ve picked up along the way, some of which were purchased during my travels.

One of the most recent additions to my cookbook collection is Simply Fresh, which features 100 recipes inspired by the famous Ruby Tuesday restaurant and written by cookbook author, wine writer, and co-owner/winemaker for Covenant Wines in Napa Valley.  Despite the fact that there really isn’t a Ruby Tuesday within driving distance, I am familiar with the restaurant because we’ve frequented one of their many Nashville locations on trips out to see my husband’s family.

With an impressive nationwide presence (over 900 restaurants are currently located in 44 states across the country), Ruby Tuesday seeks to offer it’s guests “uncompromising freshness and quality” in a casual dining environment.  Naturally, I would expect a cookbook, inspired by the restaurant, to offer the same types of recipes.

Simply Fresh, from cover to cover, is full of creative, inspired, easy-to-recreate recipes that I would expect to find at a very nice restaurant.  Photography, particularly when it comes to food, is very important to me because it helps me create a visual goal.   The food photography in this cookbook does not disappoint.  Interspersed throughout these amazing fresh, gourmet recipes are the author’s tips on hosting successful gatherings, pairing wine with food, and much more. Unlike many cookbooks, there is an entire drink section, ideal for the foodie/entertainer.

Even just from skimming through the cookbook for the very first time, I found numerous recipes I want to recreate for my family.  I’m already dreaming up ways to make allergen-friendly versions of some of the recipes I think my children would most enjoy.

Despite the fact that breakfast is my favorite meal of the day, I decided to venture out and try to recreate a meal that I could add to my repertoire of dinner ideas. My husband and I are total foodies and enjoy a variety of diverse, ethnic foods, so I settled on Morgan’s recipe for Chicken Curry with Coconut Rice.  You can see my notes and edits in parentheses and italicized.

Curry

2 teaspoons of ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

3/4 teaspoon salt, plus additional for seasoning

1 cup plus 2 tablespoons water

1 whole chicken (about 4 pounds) cut into 10 to 12 pieces (skin removed) (we used 2 large chicken breasts)

2 tablespoons canola oil (we used sunflower oil)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon peeled and grated fresh ginger

2 medium tomatoes, diced

1 cup plain yogurt

2 teaspoons curry powder

Freshly ground black pepper

1.  In a small bowl, stir together the coriander, cumin, turmeric, cayenne pepper, ¼ teaspoon of the salt, and 2 tablespoons of the water to make a paste.

2.  Place the chicken pieces on a large platter, and spread the paste on the tops of the pieces. Let the chicken sit at room temperature for 30 minutes.

3.  In a large, heavy skillet or Dutch oven, heat the oil over high heat.

4.  When the oil begins to shimmer, place the chicken pieces, paste side down, in the hot oil and sear for 3 to 4 minutes, until golden brown on the underside.

5.  Turn the chicken pieces over and sear on the second side for 2 to 3 minutes, until golden. (If your pan is too small to accommodate all of the chicken pieces without crowding, do this in 2 batches.)

6.  Remove the chicken from the pan and set it aside on a large serving plate.

7.  Decrease the heat to medium, add the onion, and sauté for about 3 minutes, or until translucent.

8.  Add the garlic and ginger and sate for about 30 seconds, or until fragrant.

9.  Add the tomatoes and stir to mix well.

10.  Add the yogurt, the remaining 1 cup water, and the remaining ½ teaspoon salt.

11.  Stir together all of the ingredients to mix thoroughly.

12.  Add the curry powder and stir to mix well.

13.  Return the chicken pieces to the skillet, making sure they are fully immersed in the sauce.

14.  Raise the heat to medium-high and bring to a gentle boil.  Decrease the heat to medium, cover, and simmer, stirring occasionally, for 30 minutes.

15.  Uncover and simmer for 10 minutes more to thicken the sauce. Taste and adjust the seasoning with salt and season with black pepper. (If the curry is ready before the rice has finished cooking, remove from the heat and cover to keep warm.)

Coconut Rice

1 (13-to 14-ounce) can unsweetened coconut milk

1 tablespoon unsalted butter

2 cups long-grain white rice

3 cups water

¼ teaspoon salt

1 cinnamon stick

½ cup minced fresh cilantro

*While the curry is cooking, prepare the rice*

1.  In a small saucepan, heat the coconut milk over medium heat, stirring to liquefy, for about 2 minutes, or until all of the solids have melted. Do not allow to boil. Remove from the heat.

2.  In a 4-quart saucepan, melt the butter over medium-high heat. Add the rice and cook, stirring regularly to prevent burning, for about 5 minutes, or until the rice turns lightly golden.

3.  Add the water, the warm coconut milk, and the salt. Use a wooden spoon to incorporate any remaining coconut milk solids into the liquid.

4.  Add the cinnamon stick and bring the liquid to a boil. Decrease the heat to medium-low, cover, and cook for about 15 minutes, or until the liquid is completely absorbed and the rice is tender.

5.  Remove the rice from the heat, discard the cinnamon stick, and fluff the grains with a fork.

Tips on plating:

1.  Place a large serving of rice in the middle of each dinner plate.

2.  Top the rice with the chicken and curry sauce.

3.  Garnish each serving wih a generous sprinkling of cilantro and serve at once.

This dish is phenomenal.  While it does take time to prepare (an hour from prep to completion), it is well worth it.  As I was prepping this dish, my kitchen was filled with the most incredible fragrance of South Asian spices.  Contrary to what you may think about curry, this particular dish is flavorful but not “spicy.” The combination of the curried chicken with the creamy coconut rice was delightful.

From flipping through the cookbook, I already hand-selected my meals for the coming week.  As you would expect, the book is divided into sections, according to food or meal type (i.e. Appetizers, Brunch, Pasta, Seafood, Dessert, etc.).  Simply Fresh is available in limited quantities online for $25.  And when you purchase the book, you’ll receive a $5 coupon off your next meal over $15 at Ruby Tuesday.

This shop has been compensated as part of a social shopper insights study for Collective Bias.

You can view my entire shopping experience here.

Recipe, courtesy Simply Fresh.

I’ve just spent the last few days checking out a really fabulous book by Eric S. Lee called Sweeping Her Off Her Feet With Food.  The book is comprised of recipes I only dream of eating (and creating) like Chicken Sheldon, Baked Brie En Croute with Sliced Apples & Baguettes, and Fresh Strawberry Flambe Sundae.  The photography captures the beauty of each creation.  The author includes four menu ideas for a romantic dinner.  The fact that this book was written by a man lends to it’s credibility.  If he can do it, the men in your lives can surely attempt many of these recipes.  Even those without experience or skill should be able to recreate these meals at home since he walks you through each recipe, step-by-step.

Each of the four menus include suggested wines, ways to “cheat” without compromising the taste or quality of the recipe, and tips on putting the entire menu together.  Rather than spending a fortune on an expensive dinner out (which we won’t be doing this year), why not cook at home? The author doesn’t stop at menu and recipe ideas.  He also includes romantic suggestions (I like his idea of sending a box of chocolates with a note about dinner at home), tips for setting the mood (like how to create a romantic table setting), and more ways to surprise a woman with food (like picnics!).

Here are a few recipes from the book, by permission (Valentine’s Day dinner idea perhaps?):

Salmon with Fresh Mango Salsa

2 Six – eight ounce Salmon filets (do not get steaks!)

1 Fresh mango peeled and cut into 1/2inch cubes (some grocers carry fresh

Mango already skinned in jars—produce dept)

1 Jalapeño seeded and diced (1/8 inch)

1/2 Red bell pepper diced (1/4 inch)(save the rest for roasting)

1/4 cup diced red onion (1/4 inch)

1/4 cup chopped cilantro

1/3 cup oil (preferably olive oil)

lime

salt & pepper

Mango Salsa

Cut lime in half and squeeze the juice from both halves into a midsized mixing bowl whisk in half of the oil. Add the rest of the ingredients except salmon, remaining oil, salt and pepper in a midsized bowl and gently toss until well mixed. Be sure and stir using a large (wooden if possible) serving spoon, from bottom using your spoon in an upward, over and down folding motion to get all of the juice from the bottom mixed in with the rest of the ingredients. Add a dash of salt and pepper and gently mix again. Cover and refrigerate. Can be made one-day ahead.

Grilled Salmon

Turn outside grill on to medium high to heat up the grates. Place the salmon filets on a platter skin side down and rub remaining oil onto the meat until completely covered. Try and get some of the oil onto the skin. Feel free to use a bar-b-que sauce brush for this. Sprinkle liberally with salt and pepper.

When grill is hot place filets on the grill, flesh side down and let cook for 5-7 minutes. Turn over and let cook another 3-4 minutes until salmon is just cooked through. Some like their salmon medium rare. If this is you cook a little less. If you need to check for doneness, though I try to avoid this, take a knife and gently slice into the top of the fish to ensure it is cooked to your preference. If it “flakes” all the way through but is still moist it is done. Since you will be topping it with the beautiful salsa you’ve made it won’t matter if you have “butchered” it a little.

Optionally, when salmon is done, take a metal spatula and insert it into the crease between the skin and the flesh and slide it all the way through until the skin is removed. Place each filet on top of a bed of sautéed spinach (page 39) on a beautiful plate.  Top with Mango Salsa and serve.

Suggested Wine – Chardonnay / Pinot Noir

Heart-Shaped Pasta with Prosciutto, Fresh Tomato, Peas and Arugula

6 ounces *heart shaped pasta or pasta bowties, cooked until done, but slightly firm and drained (reserve 1/4 cup pasta water)

1/3 cup olive oil

2 cloves garlic, chopped

1/2 cup white wine

1 cup chicken broth (or 1 teaspoon bouillon dissolved in 1 cup warm water)

6-8 paper-thin slices prosciutto, cut into 1” ribbons (ask for it this way in the grocer’s deli)

3/4 cup frozen peas

2 small Roma tomatoes seeded and diced (just cut into quarters and scoop out the seeds)

1 tablespoon lemon juice

2 cups roughly chopped arugula or 1/3 cup chopped fresh basil

1/2 teaspoon cornstarch dissolved in clam base or chicken broth

Salt and freshly cracked pepper

4 tablespoons shredded Parmesan

Optional: 10 large shrimp

Heart shaped pasta available and www.CheeseImporters.com

Preheat large sauté pan on medium-high heat. Add oil and garlic, and sauté garlic until it begins to soften, approximately 20-30 seconds—do not let it brown. Add white wine and cook until reduced by half. If using shrimp add now. Add base or broth and bring to a boil; add reserved pasta water, prosciutto, peas, tomato and shrimp, and cook for about 30 seconds. Stir in lemon juice, remove from heat and let stand another 30 seconds. Fold in pasta and arugula or basil.  Salt and pepper to taste, divide between two dinner plates or pasta bowls, and top with shredded Parmesan.

Wine – Sauvignon Blanc, Vouvray

A great appetizer or late snack

Shrimp and Red Pepper Aioli Crostinis

1/2 pound small cooked shrimp (75-90 pieces per pound)

1/4 cup mayonnaise

1 clove garlic

1 heaping tablespoon finely chopped roasted red pepper

1 teaspoon lemon juice

Salt & pepper, to taste

8–10 half-inch slices of toasted French baguette

Olive oil

Parmesan

Your choice of fresh herbs: thyme, basil or oregano, chopped

Salt & pepper

Optional: black olive tapenade (recipe follows)

Optional: crème fraiche or sour cream

Eric’s Quick Aioli

Combine mayonnaise, red pepper, garlic & lemon juice in a blender, food processor or mixing bowl. Blend on medium-high speed until well mixed. Add salt and pepper to taste. Chill at least 1 hour.

Toss shrimp and aioli together in a medium mixing bowl until shrimp are well coated. Place back in fridge for at least a half-hour ahead of service.  Brush baguette slices with olive oil, sprinkle with parmesan and herbs (if using), salt and pepper lightly, Place in oven, turn dial to “broil,” and cook until lightly browned, approximately 3–5 minutes. Remove from oven and let cool.

Tapenade

1/2 cup black salad olives

1/2 cup kalamata olives

3 anchovies

1 tablespoon capers

1 clove garlic, minced

3 tablespoons olive oil

2 tablespoons lemon

Place all ingredients except oil in processor or blender and blend until well chopped. Slowly drizzle in oil until mixture forms a paste.

Assemble Crostini

Place a tablespoon of the shrimp mixture on each toasted slice of baguette. If using tapenade, place 1/2 teaspoon on top of shrimp, and then a dollop of crème fraiche or sour cream. Sprinkle lightly with chopped fresh herbs; garnish plate with a pretty flower and serve.

Wine – Pinot Grigio, champagne

The Best Bread Pudding She’s Ever Had With Bourbon Crème Anglaise

This recipe is going to make extra so she can take some to work and brag to her friends about what a stud she’s got!

1 loaf French bread, cut into cubes and dried 2-3 hours

2 1/2 sticks melted butter (1/2 pound)

5 eggs

2 yolks

3 1/2cups heavy cream

2 cups sugar

1 teaspoon cinnamon

1/3 teaspoon nutmeg

1 tablespoon vanilla

3/4 cup raisins

Preheat oven to 350 degrees. Place bread cubes in a 12” x 9” baking dish. Pour butter over bread cubes and mix together until butter is soaked into the bread. Combine next 9 ingredients in a medium-sized mixing bowl and whisk until well blended. Pour mixture (custard) over bread cubes and gently mix until all cubes are moist with the custard. Let stand for 3 minutes. Pour remaining butter over the top, then sprinkle brown sugar over that, making sure some of the sugar mixes with the butter. Place in center of oven and bake for 50 minutes or until pudding feels firm to the touch and a toothpick comes out clean. Top should be deep golden brown. Serve with Crème Anglaise (recipe follows) or Haagen-Dazs vanilla ice cream…I’m sorry I just love Haagen Dazs!

*Note: My favorite modification is to substitute the raisins with 1 1/2 cups fresh or frozen raspberries, 3/4 cup macadamia nuts and 1 bar of white chocolate rectangles (not the baking squares—more like the thinner chocolate bar) broken into pieces. Cut the cinnamon and nutmeg quantities in half. Also substitute White Crème de Cacao for bourbon in the Crème Anglaise.

Bourbon Crème Anglaise

4 egg yolks

1/2 cup sugar

1 1/4 cups milk

1/2 cup heavy cream

1 teaspoon vanilla

A shot of bourbon or whiskey (2 if you’re feeling thirsty–3  if you’re feeling thirsty and she’s feeling frisky!)

In a medium mixing bowl, combine yolks and sugar and whisk until well blended. Place milk, cream and vanilla in a medium sauté pan and warm on medium-high heat. When cream mixture reaches a soft boil, take 1/4 of the warm cream and add it to the yolk mixture, whisking gently until well blended. Turn remainder of the cream to high heat and slowly whisk in yolk mixture until sauce comes to a boil. Let boil no longer than 5 seconds while whisking vigorously. Remove from heat and let stand for 15 minutes; then chill in fridge for at least an hour. When sauces cools, stir in bourbon until well blended.  Serve when ready.

Sweeping Her Off Her Feet With Food retails for $29.95 and is available on their site and Amazon.com.  They also have an eVersion for $14.99.

I did not receive compensation for this post.  I received the book, courtesy of the company to facilitate my review.

At least twice a week (and when hubby isn’t home to cook) we eat pasta.  It’s one of the easiest and tastiest things to make.  And I don’t have to spend a lot of time laboring over it. Now hubby on the other hand, actually enjoys creating gourmet dishes, including pasta dishes that take more than 15 minutes to prep.  I like to go the easy route…ground turkey breast, spices, and a can of crushed organic tomatoes.  Throw in some whole wheat penne and it’s a quick, healthy meal.

Now, I know there are multiple ways to create pasta and sauces…alfredo, tomato, seafood-based etc.  But I had NO IDEA there were 350 ways to make pasta dishes.  And…most in under 30 minutes.  Ok…I’m listening.

The Silver Spoon Book of Pasta includes 350 pasta recipes and includes some of the most popular dishes from the international best-seller, The Silver Spoon (which by the way is considered the Bible of Italian cooking).  The recipes come from every region of Italy and can be used for casual family dining or gourmet meals for entertaining.

I am a visual person, so I like cookbooks with lots of pictures.  Of course, my dishes never quite look like the picture, but there are plenty in this book to aspire towards.  The recipes are mostly easy to follow and while I’m sure they take most people 30 minutes, I tend to be a perfectionist (and slow in the kitchen, particularly with a 2 year old by my side).

The Silver Spoon Book of Pasta retails for $39.95 and is on sale now online and at retailers nationwide!

Win It! One of you will win a copy of The Silver Spoon Book of Pasta.  Simply leave me a comment with your favorite Italian dish (I’m collecting and paying attention…hint hint!).  Comments will close on December 1, 2009 at 10 PM PST. One comment per person, please (unless you do the extra credit). US residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

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