Recipe talk! New cookbook recipes spotted elsewhere on the web:
Mark Bittman’s The Food Matters Cookbook (Simon & Schuster) was just released, and on his site he offers the recipe for Grilled Turkey Hash with Red Wine Glaze. We’ve long been sold on our tested-and-true turkey hash recipe, but after looking at this one, we think it’s time for a change in the coming holiday season.
Over at Savory Sweet Life, Alice posted and commented on the recipe for Roasted Chicken Legs with Olives from Amy McCoy’s The Poor Girl Gourmet (Andrews McMeel Publishing). We posted two PGG recipes–for Oatmeal-Wheat Beer Bread and for Height of Summer Blueberry Crumble–and are thrilled that we’ll be giving away a copy of this cookbook to one of our readers at the end of the week, thanks to Andrews McMeel Publishing. If you missed out, keep an eye on the Savory Sweet Life blog: Alice announced a giveaway coming up soon!
For a starter or a side dish, Tasting Table gives us Rapini with Garlic, Chile and Lemon, a recipe adapted from Ethan Stowell’s New Italian Kitchen (Ten Speed Press). As for their suggestion of adding a fried egg on top? Well, why not?
Moving on to dessert, Vino Luci presents a recipe for Nutella Fudge Brownies with Mocha Buttercream Frosting, adapted from Abby Dodge’s Desserts 4 Today (Taunton Press). Look at the photo on this site: You can count on Vino Luci to turn brownies into beautiful cupcakes. She also notes four other bloggers who have made (or adapted) Abby’s Nutella Fudge Brownies recipe:
Obviously, both the recipe and the cookbook have taken the blogosphere by storm. We’ll be reviewing this cookbook soon, and we can’t wait!
Finally, still talking brownies, we noted that Confessions of a Cookbook Queen reprinted Frozen Cream Cheese Brownies from Patricia Helding’s The Fat Witch Brownies: Brownies, Blondies, and Bars from New York’s Legendary Fat Witch Bakery (Rodale Books). Cream cheese? Brownies? Nothing more needs to be said.
That’s all the recipe talk that we have for you today, but it surely won’t be our last. We hope that you’ll come join us around the virtual table again very soon!