I have been fortunate enough to review some great cookbooks -- the latest books I will be discussing in this post.
Let's start with appetizers....Bacon and Rosemary Gugelhupf from Das Cookbook by Hans Rockenwagner which will be released in October by Prospect Park Books. Hans combines German Cooking with California Style.
I made the bacon and rosemary gugelhupf for a cheese tray to be served as an appetizer. It was really delicious and full of flavor. The gugelhupf is the bundt like bread/cake in the photo above. As Hans suggests, I served it with crème fraiche and chives. Everyone enjoyed it and asked to take some home. I'm checking with the publisher to see if I may share the recipe. I will edit this post next week if that is permitted.
Das Cookbook is a beautiful book. My German cookbooks are lacking in number - so I was thrilled to see Das as a Fall release. There is a pretzel section which gives detailed instruction in pretzel making and forming. Other recipes that caught my attention were a whole grain sunflower rye, buchteln which is an Austrian pull apart roll filled with jam, California hash with carrots, sunchokes and kale, pretzel knodel, apple walnut strudel, schnitzel, macaroni and cheese soufflé, spatzle, short rib goulash, Korean flank steak with daikon kimchee and German potato salad, an orzo "risotto" and potato almond croquettes. There is a lovely chapter on Holiday baking as well as a chapter on desserts - the dark chocolate hazelnut cake and Hans' version of cheesecake looked lovely. Hans' finishes off with a pantry section covering basics.
Das Cookbook is a beautiful book that has a little something for everyone. Please check it out.
My next recipe came from Food and Life by Joël Robuchon which is coming out on September 30th. This book encourages the celebration of food as an integral part of happiness. Joël Robuchon is world famous chef who offers gourmet recipes while Dr. Nadia Volf provides detailed explanations of the nutritional virtues of foods —and their effects on our well-being.
I made the Meatballs and Tomato Sauce for our entrée. They were gobbled up by our guests and received wonderful reviews. Assouline graciously agreed to allow me to share Chef Robuchon's recipe with my readers. Check out more about Assouline here.
1 pound (500 g) ground beef1 onion, chopped
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro, chopped
1 heaping teaspoon ground cumin
1 heaping teaspoon paprika
1 level teaspooon ground ginger
1 pinch turmeric
1¼ cups (10 oz/30 cl) tomato puree or passata
1 bay leaf
3 eggs (optional)
Salt, freshly ground pepper, nutmeg and cinnamon (optional)
In a large bowl, mix the ground beef with the onion, herbs, and spices, and form into small
In a large saucepan or pot, warm the tomato puree with the bay leaf, salt, and pepper.
In a heated nonstick skillet, brown the meatballs, then add them to the sauce and simmer
5 minutes at most (too long and they risk becoming overcooked and tough).
The meatballs may be served this way, but another option is to crack three eggs into thesauce before it finishes cooking, and serve when the eggs are done.
This book is gorgeous which is typical for books from Assouline. It is perfect for the novice or the gourmet. Recipes range from pasta dough and brownie cake all the way to celery salad with prawns, pear and raisin clafoutis, poached seabass with leek and cilantro, mushroom broth with scallop and ginger. This book will be well used as a cookbook and reference guide in my kitchen.
We finish off with dessert from Extreme Brownies by Connie Weis.
Extreme Brownies will be released September 9th by Andrews McMeel Publishing. I am known in my circles (small as they are) as the brownie queen, the cheesecake queen and the macaroni and cheese queen. Extreme Brownies has recipes for Kitty Kat Krunch Brownies, Crunchy Candied Pecan Brownies, Mega Mallo Coconut Brownies, Peanut Butter Buttercream Brownies, Raspberry Rapture, Coo Coo for Coconut Marshmallow Brownies, Snickering Brownies which I made on Saturday for company -- oh my word - delicious. Then there is a blondie section - Caramel Crispie Blondies, Roasted Apple Walnut Blondies and the White Chocolate Raspberry Blondies look incredible.
There are photos of each creation and they are gorgeous. I love when someone can introduce new brownie and blondie recipes that I haven't seen before - AND look like an elegant dessert to boot.
When I brought the tray of these brownies out, there were oohs and aahs. Well, there were oohs and aahs when I brought anything out because all of these recipes are show stopping delicious.
My friends and I call October -- Cookbooktober -- it's our Christmas. So many great releases! Please check out these titles -- you'll be happy you did.