Book Thirty-Five: The Classic Pasta Cookbook

by Giuliano Hazan


                  Ruote di Corro con Peperonata
                               (Cartwheels (I used penne) with Bell Peppers & Onions)


I believe this book is out of print and what a shame, for this is a wonderful book. You can find used copies from Amazon, but I would check your local used book stores or check out the book sales through your local library. This is my third or fourth recipe from this book and all with great results. His recipes are so clear and easy and so far have tasted great.

Success meter (1-3): 3

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A Different Take on Strawberry Shortcake

Courtesy of my favorite foodie blog: And Now for Something Completely Delicious


     Lemon Shortcakes with Lemon Curd & Berries

I just love Annalise - well her blog anyway. She has awesome photo skills and her pictures make you want to devour her treats on the spot.

Lemon has to be my all-time favorite flavors other than chocolate. The scent of a zested lemon just puts me in a state of true bliss! In the past I have always purchased lemon curd rather than taking the time to make it. I always thought it would be labor intensive, when in fact it is quite easy (and oh so creamy and dreamy!) I may never buy store bought curd again. I so want to make a lime curd next!

The scent of mixing in the lemon zest with the flour was enough to put me in this bliss state; you can imagine what the baked biscuits smell like. I so wish you can smell the aroma in my kitchen right now.

The instructions say to roll the dough out two-inches thick and cut the biscuits into three-inch squares. That would be impossible with the amount of dough I came out with. Not sure if it was a typo in the recipe or not. I would not have been able to get 8 biscuits from those measurements. I rolled my dough out to a 1/4 to 1/2-inch thick and they turned out fine.

These were absolutely wonderful!! Thank you Annalise!

Success meter (1-3): 3

Book Thirty-Four : Bobby Flay's Boy Meets Grill

by Bobby Flay


    Red Snapper Grilled in Corn Husks 
    with Roasted Jalapeño - Lime Butter


I have had this book on my desk for about a month now with this recipe marked. Unfortunately hubby got sick when I originally had planned to make this, then the weather was not warm enough, and then I got sick...
Today was to be the day (end of world or not!) By the time we got around to barbequing, it turned quite cold and windy, so we were not able to enjoy this out on the deck, but hey... we are all still here!!

Just a few tips:

This recipe serves eight and being there is only two of us, I cut it down accordingly. I would recommend that you make the full amount if not at the very least half of the jalapeño-lime butter; you can always freeze the extra. One... it taste great and would be wonderful over filet mignon or the like. Two... there was not enough for even the mini Cuisinart to mix it properly. It took extra time to scrape down the bowl several times and process again, and again; even then there were still larger pieces of the jalapeño; which is really not a bad thing - depends on your taste.

The recipe states to soak the corn husks (so they do not burn to a crisp on the barbeque) in water for two hours. After adding the water the husks float to the top. I covered the corn husks with another pan to hold them under. As I pulled the layers apart after soaking I notice the inner husks were still a bit dry. I would recommend that the husks be pulled apart before soaking if able to.

When it came to tie the corn husks I found that it was easier if I tied two strips together first to form a longer strand. Also do not pull too hard when tying, for they break fairly easy.

Success meter (1-3): 3

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