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Posts about Cookbooks

A taste of the Duluth Grill

Posted by: Rick Nelson Updated: July 11, 2013 - 11:28 AM

In between meals during my recent visit to Duluth, I spent some quality time browsing through the Bookstore at Fitger's, the sweet indie-owned retailer (it focuses on northeastern Minnesota titles) in the Fitger's shopping complex.

I was delighted to come across "The Duluth Grill Cookbook." Souvenir time.

Published earlier this year, the story- and image-packed volume (produced by author Robert Lillegard and photographer Rolf Hagberg) is filled with more than 100 make-at-home versions of the restaurant's most popular recipes. Here are three.

DULUTH GRILL PANCAKES

Makes about 1 dozen pancakes.

1 c. whole wheat flour

1 c. all-purpose flour

3/4 c. sugar

2 tsp. baking soda

1 tbsp. plus 2 3/4 tsp. baking powder

2 3/4 tsp. salt

1 tbsp. plus 1 3/4 tsp. cornstarch

2 c. buttermilk

3 eggs

1/4 c. (1/2 stick) butter, melted and cooled

Directions

In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking soda, baking powder, salt and cornstarch and reserve. In a medium bowl, using an electric mixer on medium speed, beat buttermilk and eggs until well combined. Add dry mixture, stirring until just combined. Add melted butter and stir until just combined.

Preheat a non-stick griddle to medium-high. Make pancakes, 1 at time, by pouring 1/3 cup batter onto hot griddle. When bubbles form on top of pancake, flip and cook until both sides are golden brown. Serve with room temperature butter and maple syrup.

 

DULUTH GRILL WILD RICE BURGERS

Serves 6.

Note: Panko are Japanese bread crumbs. For 5 cups cooked wild rice, rinse 1 1/2 cups uncooked wild rice. In a saucepan over high heat, bring 4 1/2 cups salted boiling water. Add uncooked wild rice. Return to a boil, cover, reduce heat and simmer until kernels puff open, about 45 to 60 minutes (for chewier wild rice, use a shorter cooking time). Fluff wild rice with a fork and simmer 5 additional minutes, uncovered. Drain any excess liquid.

1 c. panko

1 1/2 c. mayonnaise

4 eggs, beaten

1 c. diced mushrooms

5 c. cooked wild rice

1 tsp. freshly ground white pepper

1 tsp. salt

1 1/2 tsp. granulated garlic

4 tsp. cumin

1 1/2 tsp. crushed red pepper

Vegetable oil for cooking

Directions

In a large bowl, stir together panko, wild rice and mushrooms. Stir in eggs and mayonnaise. In a small bowl, combine pepper, salt, garlic, cumin and red pepper. Stir seasonings into wild rice mixture. Using a 1-cup metal measuring cup, scoop up mixture and form into patties about 2 inches thick.

In a heavy skillet over medium-high heat, heat 2 tablespoons oil. Add patties and pan fry until bottom side is browned. Flip patties and fry until browned and heated through. Serve on toasted buns.

 

DULUTH GRILL KETCHUP

Makes about 3 cups.

2 tbsp. olive oil

1/4 c. diced onion 

1 tsp. minced garlic

1 29-oz. can tomato sauce

1/4 c. honey

1/4 c. cider vinegar

1 tbsp. molasses

2 tbsp. red wine vinegar

Dash ground cinnamon

1 tbsp. cornstarch added to a bit of cold water to make a slurry

Directions

In a medium saucepan over medium heat, warm olive oil. Add onions and cook until transluscent. Add garlic and cook until garlic beings to change color; do not burn.

Add tomato sauce, honey, cider vinegar, molasses, red wine vinegar and cinnamon and whisk together thoroughly and increase heat to high. Bring mixture to a boil, then reduce heat to low and simmer for 1 hour. 

Transfer mixture to a blender and blend until smooth. Stain sauce through a strainer back into the saucepan over high heat. Stir in cornstarch slurry, increase heat to medium and bring mixture to a boil (you can add more cornstarch if you would like a thicker ketchup, or leave it out entirely if you prefer a thin ketchup). Remove from heat, transfer ketchup to a container and refrigerate. 

James Beard Foundation announces its cookbook winners

Posted by: Lee Svitak Dean Updated: May 8, 2013 - 10:26 AM

 

Time to stock your shelves with a new cookbook or two. The James Beard Foundation announced its winners Friday for its annual competition.

Cookbook of the Year: "Gran Cocina Latina: The Food of Latin America," by Maricel E. Presilla (W.W. Norton & Company)

Cookbook Hall of Fame: Anne Willan, for the whole of her cookbook authorship, which includes 30 books

American Cooking: "Mastering the Art of Southern Cooking," by Nathalie Dupree and Cynthia Graubart (Gibbs Smith)

Baking and Dessert: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza," by Ken Forkish (Ten Speed Press)

Beverage: Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours," by Jancis Robinson, Julia Harding, and José Vouillamoz (Ecco)

Cooking from a Professional Point of View: "Toqué! Creators of a New Quebec Gastronomy," by Normand Laprise (les éditions du passage)

Focus on Health: "Cooking Light The New Way to Cook Light—Fresh Food & Bold Flavors for Today’s Home Cook," by Scott Mowbray and Ann Taylor Pittman (Oxmoor House)

General Cooking: "Canal House Cooks Every Day," by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel)

International: "Jerusalem: A Cookbook," by Yotam Ottolenghi & Sami Tamimi (Ten Speed Press)

Photography: "What Katie Ate: Recipes and Other Bits & Pieces," Photographer: Katie Quinn Davies (Viking Studio)

Reference and Scholarship: "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World," by Sandor Ellix Katz (Chelsea Green Publishing)

Single Subject: "Ripe: A Cook in the Orchard," by Nigel Slater (Ten Speed Press)

 Vegetable Focused and Vegetarian: "Roots: The Definitive Compendium with More Than 225 Recipes," by Diane Morgan (Chronicle Books)

 Writing and Literature: "Yes, Chef: A Memoir," by Marcus Samuelsson (Random House)

For a complete list of all the James Beard awards, go to http://www.jamesbeard.org/awards.

See the earlier posting of cookbook winners in the competition by theInternational Association of Culinary Professionals.

IACP 2013 award winners announced

Posted by: Rick Nelson Updated: April 12, 2013 - 2:41 PM

 

 

At a conference earlier this week in San Francisco, the International Association of Culinary Professionals announced results in its annual awards program.

Winners in the cookbook categories include:

Cookbook of the Year: Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi (Ebury Publishing (UK)/Ten Speed Press (USA)

First Book (the Julia Child Award): The Smitten Kitchen Cookbook by Deborah Perelman (Random House/Alfred A. Knopf)

General: Gran Cocina Latina: The Food of Latin America by Maricel Presilla (W. W. Norton & Co.)

International Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi (Ebury Publishing (UK)/Ten Speed Press (USA)

American: Hiroko’s American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo (Andrews McMeel Publishing)

Compilations: La Cucina Italiana Encyclopedia of Italian Cooking by the editors of La Cucina Italiana (Rizzoli)

Single Subject: Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan (author) and Antonis Achilleos (photographer) (Chronicle Books)

Literary Food Writing: Yes, Chef: A Memoir by Marcus Samuelsson (Random House)

Baking (Savory or Sweet): Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish (Ten Speed Press)

Chefs and Restaurants: Vietnamese Home Cooking by Charles Phan (Ten Speed Press)

Food Photography and Styling: Bouchon Bakery by Deborah Jones (photograher) and Sebastien Rouxel (author) (Artisan Books, a division of Workman Publishing)

Design: Too Many Chiefs Only One Indian by Sat Bains (Face Publications)

Culinary Travel: Burma: Rivers of Flavor by Naomi Duguid (Artisan Books, a division of Workman Publishing)

Health and Special Diet: The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer by Barbara Unell and Judith Fertig (Andrews McMeel Publishing)

Wine, Beer or Spirits: Canadian Whisky: The Portable Expert by Davin de Kergommeaux (McClelland & Stewart, a division of Random House of Canada Ltd.)

Find a full list of winners here.

Dreaming of summer

Posted by: Rick Nelson Updated: April 10, 2013 - 10:53 AM

A winter storm warning, on April 10th? Seriously?

My snow-battered psyche is getting through this cruel weather by returning to the memory of a trip my colleague Tom Wallace and I took last June to Lake Superior's north shore. As I click through Tom's images, I keep muttering to no one in particular, this is what Minnesota will look like in two months, this is what Minnesota will look like in two months. Here's hoping, anyway.

In the meantime, follow my lead and live vicariously through Tom's photos.

 

 

This was taken just outside Naniboujou Lodge near Grand Marais, close to where the Brule River empties into Lake Superior . The historic lodge opens for the 2013 summer season on May 17, but is hosting a Mother's Day brunch in its magnificent dining room (pictured, below) on May 12.

 

 

 

 

Purple lupine in bloom along the ridiculously scenic Hwy. 61, near Lutsen.

 

 

I think of Hwy. 61 as the Pie Trail, because the shore-hugging route features one let's-stop-for-pie destination after another. The place I never miss? The New Scenic Cafe, just up the shore from Duluth, where chef Scott Graden and his crew turn out fruit pies of great distinction, including this rhubarb-raspberry beauty. Graden is releasing a cookbook this year; here's hoping he's including some pie recipes, along with a few trade secrets.

 

 

The view from the patio at the Ledge Rock Grille at Larsmont Cottages resort near Two Harbors.

 

 

Summer nights: The Angry Trout Cafe in Grand Marais, at closing time. The restaurant's 2013 opening date is April 25. .

Making cornmeal (and rosemary) magic

Posted by: Rick Nelson Updated: April 4, 2013 - 7:33 AM

 

Beth Dooley's absorbing article on cornbread in this week's Taste reminded me of a favorite recipe.

It's for scones -- although they're billed as "cakes" -- and it's from a cookbook by Los Angeles baking titan Nancy Silverton. The easy-to-prepare formula calls upon the complementary flavors of cornmeal and rosemary -- such a harmonious flavor combination -- and the end result gracefully skirts the line between sweet and savory. Try them, you'll love them.

The recipe's source, Silverton's "Pastries from the La Brea Bakery," belongs on every baker's kitchen bookshelf. If for no other reason, buy it for the bran muffin recipe to end all bran muffin recipes, or for the page-turning chapter that Silverton lovingly devotes to doughnuts.

Oh, and that cornmeal from Riverbend Farm (pictured, above) that Beth wrote about? It's amazing, truly one of the region's great farmstead products. After test-driving this golden, fragrant reminder of late summer -- when I opened the package and that corn perfume hit my nostrils, my mind immediately flew to August -- I'll never bake with shelf-stable cornmeal, ever again. 

CORNCAKES

Makes 12 scones.

Note: Author Nancy Silverton suggests using extra-large eggs. From "Pastries from the La Brea Bakery" (Villard Books, $35).

3 3/4 c. unbleached pastry flour or unbleached all-purpose flour, plus extra for shaping dough

1 3/4 c. yellow cornmeal

1 tbsp. plus 1/4 tsp. baking powder

2 tsp. finely chopped fresh rosemary

3/4 c. light brown sugar, lightly packed

1 1/2 c. (3 sticks) unsalted butter, cut into 1/2-inch cubes and frozen

1 egg

1 egg yolk

2 tbsp. plus 2 tsp. mild-flavored honey, such as clover

1/2 c. plus 2 tsp. heavy cream, plus extra for brushing tops of scones

24 small tufts of fresh rosemary for garnish

Directions

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a food processor fitted with a steel blade (or in the bowl of an electric mixer fitted with a paddle attachment), combine flour, cornmeal, baking powder, chopped rosemary and brown sugar and process (or mix) on low until incorporated. Add butter and pulse on and off a few times (or mix on low), until mixture is pale yellow and the consistency of fine meal.

Transfer mixture to a large bowl and make a well in the center. Pour in eggs, honey and cream and whisk together the liquids. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. On a lightly floured work surface, turn out dough and knead a few times to gather it together into a ball. Roll or pat dough into a circle about 3/4 inch thick. Using a 3-inch round cutter, cut out scones, cutting as closely as possible and keeping trimmings intact.

Gather scraps, pat and press the pieces back together and cut out remaining dough. Place scones 1 inch apart on prepared baking sheet. Brush tops with cream and poke 2 small tufts of rosemary into the center of each.

Bake until slightly browned and firm to the touch, about 30 minutes. Remove from oven and cool 5 minutes before transferring scones to a wire rack to cool.

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