Bloggers Who Cook

It's not Wednesday, but I couldn't wait to share this bit of food news. Ginger and I are putting together a cookbook, to benefit Doctors Without Borders. It was her idea—with all the disasters this year, and more to come, we are searching for more creative ways to help.

But we can't do it alone. We need other bloggers to help.

If you are a blogger with a recipe, a food-related essay or artwork to share, you are invited to submit it to And They Cook Too (working title). The categories are: Appetizers, Bread and Breakfast, Soup and Salad, Entrees, Sides, Desserts and last but not least, Drinks.

The book will be available as an ebook, or via print-on-demand technology. I'm told there will be super fabulous cover art.

More info to come, as we work out the details. Keep your browsers pointed in this direction.

Comments

[Elayne Riggs]

I've just blogged about this, Kathy! I hope my thoughts on what I'm considering submitting meet with your and Ginger's approval. Do you want me to take pictures of the final dishes as well?

[KathyF]

Photos are optional; I'm not sure how Ginger wants to handle them or if it would increase the price.

Thanks for the publicity!

[anthony]

I'd be happy to submit something for MSF. I'm kinda more "and they cook [full stop]" is that a problem?

[KathyF]

No, in fact I was going to reach out to food bloggers today. The more people who know what they're doing the better!

[anthony]

We're here for you.

: )

[anthony]

We're here for you.

: )

[Isil]

Hi Kathy,
I'd like to be helpful,too.
Today I announced this on my blog and I'll be sending something to you on the following days.

[KathyF]

Thanks a bunch, Isil! I look forward to it.

[Blue Gal]

I blogged on this too, I just hope we can come together on this and not have a vegetarians versus holistic agrarians cookbook. I'm definitely gonna buy a hard copy version, too. Great cause.

[KathyF]

What the heck is a holistic agrarian? Is it worth fighting them?

[Donna]

I'll go through my favorite recipes tonight.

[blogenfreude]

Blogenfreude's Bolognese Sauce

1/8 stick butter
1/8 cup olive oil
3 garlic cloves, chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
½ tablespoon each basil, mint (both fresh if avail.), red pepper flakes – 1/4 tsp fresh grated nutmeg
salt and pepper to taste
½ lb. Beef - finest kind/grind; ½ lb. Pork - finest kind/grind
6-8 oz. of thick-cut bacon, chopped
1 can tomato paste
3/4 cup red wine
1 ½ cups beef stock
1/4 cup cream (optional)

1) heat fat in heavy frying pan on medium, cook garlic slowly until it just changes color, add onion, carrot, celery, and spices, cook until onion is just translucent;

2) raise heat, add bacon and cook for 2 more minutes, add beef and pork and cook until they just begin to brown;

3) deglaze with red wine, cook for 1 minute – add beef stock, stir, then add tomato paste;

4) cover and cook on lowest heat, adding stock and wine if the sauce becomes too dry – from 2-3 hours;

5) finish with cream (optional) – cook 2-3 minutes until sauce sets;

6) serve over pasta, or anything else you wish.

[misty]

Should we email it/them you or post in comments?

[KathyF]

Misty, you can email me.

Blogenfreude, thanks! That is perfect.

[anthony]

Sorry for the double comment, it's that damn code asking thingy. Appreciate the irony of it following "The more people who know what they're doing the better!" though.

[KathyF]

I just turned comment authentication off. Didn't know it was doing it before, since it didn't do it to me. A new TypePad feature I can live without.

[AV]

Here's one I posted recently in my blog:
"Anna's Pasta Sauce".

[KathyF]

Hey, thanks AV. Sounds great!

[cookiecrumb]

Kathy, thanks for dragging me over here. I used to read your blog [Before I Got Into Food Blogging!] a long time ago, and somehow lost you. So glad to be back. Link's about to happen.
Anyway: I'd love to contribute, and I'm going to think hard about cookbook format issues.
One more thing: Shouldn't Blogenfreude's sauce be called "Blogognese"? :D

[darms]

Boldy stolen from the Austin Chronicle, a couple of years back. And may I add, it is delicious! (The prices are there as it was a 'cheap holiday dinner' issue)

Barbara Chisholm's Jalapeño Spinach Casserole: ($8.16)

A Texas standard that is tasty even when it's in its gloppiest, ultrapasteurized form. This rendition, courtesy of Cheryl Alters Jamison and Bill Jamison, is fresher tasting than most and just gooey enough to make the veggies sinful. It's a requirement at Thanksgiving meals with my sister-in-law.

3 tablespoons fat (olive oil, vegetable oil, butter)(not included)
4 ounces sliced mushrooms (95 cents)
3 ribs celery, chopped (30 cents)
1/2 onion, chopped (25 cents/whole onion)
2 tablespoons minced pickled jalapeño, plus pickling liquid to taste (53 cents for one 8-ounce can)
1 20-ounce bag fresh baby spinach, chopped ($3.99)
1 recipe not-cream-of-mushroom soup ($1.25 recipe follows)
4 ounces grated cheddar cheese (89 cents)

Preheat oven to 350 degrees. Oil, butter, or spray a medium baking dish with Pam. Heat fat in large skillet or Dutch oven over medium heat, and sauté mushrooms, celery, onion, and jalapeños until soft. Top vegetables with chopped spinach and stir to wilt. Add the soup substitute and the cheese and stir to blend. Add salt and additional pickling liquid to taste. Pour mixture into baking dish and bake 25 minutes until bubbly.

Not-Cream-of-Mushroom Soup
A superior substitute to the canned blob that is used ad nauseum. It's 10 minutes of your time and light-years of difference.
2 tablespoons oil or butter (not included)
4 ounces minced mushrooms (95 cents)
1/4 onion, minced (from the whole onion, 25 cents)
2 tablespoons all-purpose flour (not included)
6 ounces evaporated milk (or one 5-ounce can of evaporated milk plus 2 tablespoons milk) (30 cents)
White pepper and salt to taste (not included)
Heat the fat in a medium skillet, and add mushrooms and onions and cook until soft, about five minutes. Sprinkle the flour over the mixture and cook, stirring continuously, two minutes. Slowly whisk in the milk, remove from heat, and season to taste.

[Ange]

Hi this is a fave recipe of mine & thought would be a nice entree recipe!

If you want to check out the complete post with pics go to:

http://viciousange.blogspot.com/2005_11_01_viciousange_archive.html

Leek & Goats Cheese Tart Recipe

The recipe is supposed to serve 6 though I would say 6 entrée portions & if serving for a main sp if boys eating, double as I did yesterday

Shortcrust pastry (1 if making 1 big tart or 2 if making 4 individuals)
50g butter
3 meduium leeks, pale section only, washed & sliced
3 eggs, lightly whisked
1/2 cup thickened cream
1 tbspn fresh thyme leaves
100g soft goats cheese, crumbled
75g grated gruyere
freshly ground black pepper
Preheat oven to 200c
Line your case(s) with pastry & prick the base of the tart a few times to stop the air getting in while baking
Bake tart case for 10 mins then take out of oven and set aside
Meantime cook leeks & butter in a saucepan for approx 20-25 mins or until soft
Remove from heat & cool
Whisk together eggs & cream, stir in leek, thyme, & half of the goats cheese & gruyere, season
Pour mixture into the tart case & sprinkle remaining chesse on top
Bake in oven for 25 minutes or until just set in the center
Serve warm or at room temperature

I've tried a few leek & goats cheese tarts as I love them & this is definietly my favourite & a crowd pleaser too

[MM]

Hi, I'd like to participate if that is OK and I guess I will nominate my Mutton Curry or the Eight Treasure Duck which can be found here - http://thefeastcrusade.blogspot.com/2005_12_25_thefeastcrusade_archive.html.

Good luck and I can't wait to see the book!

[The Countess]

Here is my hot chocolate recipe:

Per cup:

1 1/2 tbsp. Giarardelli 60% cocoa powder

1/2 cup heavy cream

1/2 cup milk

1 tbsp. vanilla

1 1/2 tbsp. sugar

Mix everything together in a saucepan, and heat it up. When the cocoa has mixed sufficiently, pour the hot chocolate into your mug and add as many marshmallows as you like. I like a little hot chocolate with my marshmallows. The Count and The Royal Spawn like a lot fewer marshmallows.

------

Here is my recipe for chocolate biscotti. I like to used shaved almonds in my biscotti, but you can make it without nuts.

Ingredients

2 large eggs
1 Tbsp. instant coffee
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup granulated sugar
1 cup chopped hazelnuts or slivered almonds
1 bar (4 oz) 60% cocoa (I used Giarardelli, but Lindt could do just as well.)

Preheat oven to 325 degrees F. Melt the chocolate in double boiler.

Lightly butter and flour a large baking sheet.

Sir in eggs, instant coffee, and vanilla in a small bowl until well blended; set aside.

Mix the flour, baking powder, and salt in a mediuim bowl; set aside.

Beat butter and sugar in a large bowl until light and fluffy.

Beat in the egg mixture.

Gradually add the flour mixture, beating well as you add the flour.

Stir in the nuts and melted chocolate.

Divide the dough into two equal portions.

On a lightly floured surface, shape the dough into two logs, each 14 " long, 1 1/2 " wide, and 1" thick.

Place the logs 4" apart on the baking sheet.

Bake for 25 minutes or until lightly browned.

After cooling, use a serated knife to cut each log diagonally into 3/4" thick slices.

Bake for an additional 12 minutes or until slightly dry.

After the biscotti cook, store in an airtight, dry place. Enjoy your biscotti with coffee!

[shauna]

I'd love to help. Do you need any gluten-free recipes? Most of mine are just good food, but if you wanted one that's particular to gluten-free readers, let me know.

Great cause.

[jae]

one of my blog readers just forwarded me this link.
i'm a food/cookbook/zine writer and a holistic nutrition student. i post veg/vegan/whole foods recipes on my blog every friday. you can scroll down the sidebar - there's a substantial list of 'em. if you like what you see, i invite you to get in touch. lemme know what kind of recipe you want.

[Jill]

I blog about life, the universe and vegan recipes I make or make up while procrastinating about writing. I just found your site through a link on ThePPK.com.

Here's my recipe for Peanut Butter Banana Pancakes:

http://www.jillmurray.com/?p=117

1. Whisk together 2 tbsp oil, 2 tbsp maple syrup and 1 tsp vanilla.

2. Add 1/4 cup peanut butter, whisk until smooth.

3. Slowly add 1 cup soy milk, a little bit at a time.

4. Add 1 cup whole wheat flour and 2 tsp baking powder, being very careful not to let the baking powder clump together because if it does it will taste like biting on foil. (If you want to combine them seperately in another bowl, then incorporate into wet, go ahead. My way is a little sensitive, but it saves me washing a bowl.) Stir until just mixed.

5. Take out a non-stick pan and preheat to med-high.

6. Take out a banana, peel, cut lengthwise, then slice as you would normally slice a banana into cereal or whatever. (we want half rounds, whole rounds would be too big.)

7. Add banana to batter, but not with a whisk. No one really wants ill-defined banana shapes stuck in her whisk. In fact, what you can use to stir is the 1/4 cup measuring cup that you’re going to use again in a moment.

8. Test the pan by dropping in a few drops of water. If they sizzle and dance, it’s hot enough. If not, repeatedly hum to yourself the six bars of that one song you can’t get out of your head and don’t even like, but it’s stuck there because you don’t know enough of the song to be able to hum the rest and get it out of there. OK, now test again. It’s probably ready.

9. Spoon batter into pan using 1/4 cup measuring cup.

10. Cook until bubbles form, then pop on the surface, and bottom side is golden brown. Flip. Cook until other side is also golden-brown.

11. Do you notice how there’s no instruction in here about taking your pancake flipper and using it to squish down your pancakes with all your strength? That’s because PANCAKES ARE SUPPOSED TO BE LIGHT AND FLUFFY. Also, squished banana would be really gross in this recipe. So don’t do it! They’re flat enough already. Just leave well enough alone.

12. Serve. I like them plain, with nothing, but I might be a freak. My mom liked them with margarine and maple syrup. Go nuts.

* * ** * ** * ** * *
If you prefer something for dinner, (not that we shouldn't all eat pancakes for dinner every now and then) my Creamy Tarragon-Jerk Pasta with Orange Peppers, Mushrooms and Tofu is also a winner, according to me.

http://www.jillmurray.com/?p=106

[KathyF]

Jill (and everyone else I haven't thanked) THANKS; that's perfect! We need breakfast recipes!

[sp]

Found this site through PPK.
I'm vegan so this is a vegan twist on a traditional Italian dish.

Pasta with Creamy Pesto, Potatoes and Beans.

serves 4

500 grams of your favorite pasta
1 tbls olive oil
4-5 medium sized potatoes halved.
1 cup of green beans halved.
1/2 to 3/4 cup vegan pesto (use any type of pesto you prefer, kale, spinach, traditional, whatever. have fun)
1/4 cup unsweetened soy milk, or regular soy milk
salt and pepper to taste

Bring enough water to a boil to cook your pasta. Once al dente, drain (DO NOT RINSE YOUR PASTA) and set aside. You may add a little olive oil just to keep the pasta loose.

Place the pesto in a small bowl or measuring cup and add the soy milk. Stir to combine so you have a thick creamy pesto. Add more soy milk as necessary.

Fill a medium sized pot with enough water to cover the potatoes. Bring water to a boil. Add halved potatoes. I like to add the green beans at this point too. Remove the beans after 3 minutes of cooking and set aside. Cook potatoes until a fork inserts easily without breaking apart potato. Remove potatoes, place on a cutting board and slice 1/4 inch thick.

In a deep skillet or the pot you used for the pasta, heat the olive oil over a medium heat. Add the sliced potatoes and halved beans. Cook until the potatoes just begin to brown. Reduce the heat to low. Add the pasta and pesto and stir to warm all ingredients. Add more soy milk to achieve desired consistency.

Add salt and pepper to taste.
Enjoy.

[Durruti]

Hi there

What a great idea - MSF are one of the few charities that actually seem to put their money where their mouths are.

So please feel free to help yourself to any of the recipes over on my blog. They're all vegan, but I guess the bone-crunchers can adapt them if they really must!

Good luck.

[Amy O'Neill Houck]

Hi Are you still interested in recipes? I'd love to contribute.

Amy

[KathyF]

Amy, the cookbook just came out this week! See the post above, And We Cook Too.

But thanks bunches for the offer! Maybe in the second edition!