{"id":2691,"date":"2011-11-22T06:00:32","date_gmt":"2011-11-22T11:00:32","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2691"},"modified":"2011-11-21T18:02:46","modified_gmt":"2011-11-21T23:02:46","slug":"food-52-cookbook-book-review","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/book-review\/food-52-cookbook-book-review\/","title":{"rendered":"The Food 52 Cookbook, a Book Review"},"content":{"rendered":"\n

The Food 52 Cookbook<\/strong>
\n 140 winning recipes from exceptional home cooks
\nA review by
\nRyan Boudreaux<\/p>\n

This is one big book! The hardback is 425 pages plus an index, and includes recipes for summer, fall, winter and spring, a section about the contributors, and menus.<\/p>\n

From the book, the Best Cooks Are Home Cooks. Accomplished food writers and editors Amanda Hesser and Merrill Stubbs had a mission: to discover and celebrate the best home cooks in the country. Each week for fifty-two weeks, they ran recipe contests on their website, Food52.com<\/a>, and the 140 winning recipes make up this book. They include:
\nDouble Chocolate Espresso Cookies
\nSecret Ingredient Beef Stew (which is shared below)
\nSimple Summer Peach Cake
\nWishbone Roast Chicken with Herb Butter<\/p>\n

These recipes prove the truth that great home cooking doesn\u2019t have to be complicated or precious to be memorable. This book captures the community spirit that has made the Food52<\/a> web site and blog a success. It features Amanda\u2019s and Merrill\u2019s thoughts and tips on every recipe, plus behind-the-scenes photos, reader comments, and portraits of the contributors\u2014putting you right in the kitchen with America\u2019s most talented cooks.<\/p>\n

This book is one of those great collaborations that only a blog could obtain with the community and sprit of great home cooks. And what I really like about this recipe and the reason for it’s "secret" ingredient is the anchovies. They really do add a wonderful background flavor for a stew like this one. I have been using anchovies as a similar flavoring ingredient for my tomato sauces, especially with meatballs. <\/p>\n

I will share the recipe for Secret Ingredient Beef Stew by SmallKitchCara found on pages 257 – 259 from the cookbook.<\/p>\n

\"Secret<\/a>
\n Secret Ingredient Beef Stew by SmallKitchCara<\/div>\n

Secret Ingredient Beef Stew by SmallKitchCara<\/em><\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
5 – 5 ½<\/td>\nLbs.<\/td>\nBeef stewing meat, cut into 2-3 inch pieces<\/td>\n<\/tr>\n
 <\/td>\n <\/td>\nSalt and freshly ground black pepper<\/td>\n<\/tr>\n
1\/3<\/td>\nCup<\/td>\nOlive oil and canola oil mixed<\/td>\n<\/tr>\n
2<\/td>\nEach<\/td>\nLeeks, washed well, sliced thinly<\/td>\n<\/tr>\n
1<\/td>\nLarge<\/td>\nOnion, diced<\/td>\n<\/tr>\n
8<\/td>\nEach<\/td>\nGarlic cloves, minced<\/td>\n<\/tr>\n
2<\/td>\nEach<\/td>\nCarrots, diced<\/td>\n<\/tr>\n
4<\/td>\nRibs<\/td>\nCelery, diced<\/td>\n<\/tr>\n
4<\/td>\nOunces<\/td>\nWhite mushrooms, roughly chopped<\/td>\n<\/tr>\n
½<\/td>\nCup<\/td>\nTomato paste<\/td>\n<\/tr>\n
2<\/td>\nEach<\/td>\nAnchovies<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nRed wine<\/td>\n<\/tr>\n
½<\/td>\nCup<\/td>\nRed wine vinegar<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nCanned whole tomatoes with juice<\/td>\n<\/tr>\n
3 – 3 ½<\/td>\nCups<\/td>\nBeef broth<\/td>\n<\/tr>\n
3<\/td>\nEach <\/td>\nBay leaves<\/td>\n<\/tr>\n
¾<\/td>\nTsp<\/td>\nDried Thyme<\/td>\n<\/tr>\n
1\/3<\/td>\nCup<\/td>\nChopped Parsley<\/td>\n<\/tr>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n
Procedure<\/td>\n<\/tr>\n
1.<\/td>\nSeason the beef with salt and pepper on both sides. Heat the oil in a 5- to 6-quart Dutch oven over high heat and brown the meat in batches, adding more oil as needed. Remove the meat to a plate.<\/td>\n<\/tr>\n
2.<\/td>\nLower the heat and add the leeks, onion, garlic, carrots, celery, and mushrooms. Cook until softened, 5 to 10 minutes. Stir in the tomato paste and the anchovies and cook for 1 to 2 minutes to melt and distribute the anchovies.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the beef and its juices back to the pot. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and raise the heat to bring to a boil. Pour in the broth to cover (you may need a bit more than 3 cups) Add 1 ½ teaspoons salt, the bay leaves, and the thyme and bring to a boil. Simmer, partially covered, until the meat is tender, 2 to 3 hours. Cool to room temperature. Refrigerate for several hours.<\/td>\n<\/tr>\n
4.<\/td>\nWhen cool, skim off most of the fat from the top. Reheat over low heat, letting the stew simmer for 30 to 45 minutes before serving.<\/td>\n<\/tr>\n
5.<\/td>\nMix in half the parsley and garnish with the rest. <\/td>\n<\/tr>\n<\/table>\n

Tips and Techniques<\/strong>
\n Make this a day ahead-its flavor will improve and you can enjoy the stew without thinking of all the dishes you have to wash. <\/p>\n

About the Cook<\/strong>
\n Cara Eisenpress is the co-author of the blog Big Girls, Small Kitchen<\/a> and the book In the Small Kitchen<\/em>. <\/p>\n

Bon app\u00e9tit!
\n CCR
\n =:~)
\n \u00a92011 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

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