November Cookbook Giveaway
As promised, I used the random number generator (geeky fun!) to pick three winners from the 30 most recent subscribers to The Leather District Gourmet newsletter. (If you still haven't subscribed, please do: it's fun, it's free, it's private. I don't sell the list, I don't have silly belly fat ads, just good content and sponsors I believe in.)
Thanks to Andews McMeel for consistently turning out gorgeous cookbooks. Here's the three we feature and share this month!
Organic Marin - Recipes from Land to Table
by Tim Porter & Farina Wong Kingsley
50 recipes from 16 of America’s most esteemed organic farms, organized by season. Recipes from 25 of the Bay area’s most beloved restaurants. Recipes for the vegetarian table (Tunisian Vegetable Tagine) and Braised Short Ribs with Candied Meyer Lemon Gremolata for the meat eaters in your family. Side bars throughout this book introduce you to the farms and restaurants that make Marin such an enchanting place.
"Organic Marin gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." --Michael Pollan, author of The Omnivore's Dilemma and In Defense of Food
Congratulations to XXX (jk_mster@Yahoo.com)
Berghoff Cafe Cookbook - Berghoff Family Recipes for Simple, Satisfying Food
by Carlyn Berghoff with Nancy Ross Ryan
A slice of Chicago culinary history from the fourth generation of this Chicago restaurant family. Carlyn shares recipes from the cafe founded by her great-grandfather more than 110 years ago. Many are reworked to address the time constraints and nutritional goals of busy families today. See for example, Five Dishes - Ten Ingredients.
Check the Berghoff website for great old pictures and a the family restaurant story. And don’t skip Carlyn’s tips for a hassle free Thanksgiving.
Congratulations to XXX (Rosessenkuma@yahoo.com)
Cooking the Cowboy Way - Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens
by Grady Spears with June Naylor
The smell of fresh cut hay, the creak of a leather saddle, simple food and starry skies; if these appeal to you, this book is for you. Cowboy turned chef Grady Spears with June Naylor cover cowboy culture and the cuisine that both reflects it and nourishes it. From Canada to Mexico, Florida to Texas the range of cowboy lifestyles are captured in these simple, straightforward recipes.
In case we're a little tired of turkey talk, here's a steak rub recipe from Cooking the Cowboy Way.
photo courtesy of Andrews McMeel and Cooking the Cowboy Way
John’s Ancho Strip Steaks
From Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens by Grady Spears and June Naylor
Like every rancher I’ve ever met, John Elick loves to grill a big steak for supper. We had some ancho chiles—those are dried poblano chiles—on hand, so we added them to the steak rub we made up when we were cooking together. It added a great smoky flavor.
- 4 (10-ounce) New York strips
- 3 to 4 teaspoons vegetable oil
- 1 dried ancho chile, seeds and stem removed
- 1 cup firmly packed brown sugar
- ½ cup kosher salt
Wipe the steaks dry with a paper towel, then rub them with the vegetable oil. Place the ancho chile in a food processor and pulse until the chile is shredded as finely as possible. Combine the shredded chile with the brown sugar and kosher salt in a bowl to create a rub. With your hands, coat the steaks with the rub. Prepare a charcoal, gas, or wood-burning grill; over medium-hot, ash-covered coals, grill the steaks to desired doneness, 11 to 13 minutes for medium rare, or an internal temperature of 145°F. Turn the steaks once during cooking.