"Sara Moulton Cooks at Home"

[Canice]

Oddly, this book hasn't been covered on the BB, and I know Sara has a lot of fans here! I got a copy when I "had dinner with her" so to speak (discussed on this thread: http://community.cookinglight.com/showthread.php?s=&threadid=32412&highlight=sara+moulton )in the fall. I have so enjoyed reading the book that it hadn't gotten off the nightstand and into my cookbook selection! A couple of things I really like about it:
>The tone and the often lengthy "headnote" to each recipe - she writes just as you hear her talk, in that genuine and friendly way. It's nice to hear about her experience with the recipes and the genesis of so many of them; friends, her or her husband's family, Gourmet Magazine, la Tulipe, Julia, etc. And the sepia-toned photos of those friends and family.
>There are some helpful sidebars about using/buying/preparing particular ingredients, or wine recommendations - but the layout is very easy to read, and never cluttered.
>The no-nonsense way the recipes are organized; "Salad" "Vegetarian Main Courses" "Vegetables and Side Dishes", etc. And all the main courses have recommended side dishes, often also from the book.
>Most of the recipes are very accessible, with quite a few that are very easy; could be a nice book for a beginner.
>Oh, I guess I'm supposed to say something about the recipes :o . Well, as I said, I'd had it in my "to read" stack, rather than my "to cook from" stack! Only thing I'd made were the spice cookies that funnybone posted on the 12 Days of Cookies thread. But tonight I made the Chicken Piccata and the recommended sides of Sauteed Shredded Zucchini with Lemon and Thyme and buttered noodles (I used those inexpensive wide egg noodles and put just a bit of butter and olive oil on them, a sprinkle of parsley and a light dusting of Asiago cheese). The chicken is fast and flavorful...I mean, it's chicken piccata, so no surprises. I liked the flavors in the zucchini, though I should have done a better job of squeezing the liquid out of it before sauteeing (you shred it , toss with salt, then let drain for 15 minutes and squeeze out liquid).
Anyhow, now that I’ve got the book off the nightstand and into the kitchen, I look forward to trying more of the recipes! Anyone else using it?

[memartha]

Canice, thanks for that "review." I am planning to get this cookbook with my Border's Gift Card, if I ever get to Borders.

[JHolcomb]

I got it a couple of weeks ago from The Good Cook and just got a chance to sit down with it last night. It looks wonderful! I agree with everything you said about it, Canice. I especially like her writing style--very much like she talks. And the recipes look really good. I plan on making some next week (lightening as I go).

[gabbyh]

Thanks for the great review...I just received it from The Good Cook also, along with:
"Great Tastes Made Simple" by Andre Immer (I love Andrea!)
and
"Barefoot Contessa Family Style" by Ina Garten...
haven't had a change to check them out yet...
~Gail H.

[Carolina68]

You can add me to the list of those that recently got the book, but has yet to make anything from it. I agree, it does look great and doesn't appear to have overly complicated recipes. Can't wait to see some recipe reviews on the bb.

[Bailey]

Another thank you for the review, Canice. I'm going to join The Good Cook and this is on my list of the 4 books for a buck. Nice to know I'll enjoy it.

[RebeccaT]

I got the book right before Christmas, but I haven't tried anything from it, yet. I plan to, though! I am looking forward to trying the Baked Orzo and Cheese, because I am a mac and cheese fanatic!

Alas, so many of these recipes are not light... she also subscribes to the "anything in moderation" school, but if I cooked like this every night I'd feel gross! :eek:

[kima]

Let me add my thanks Canice. I probably won't buy this book as it doesn't have enough vegetarian dishes to justify the expenditure!:( I would lobe the Orzo recipe if any one gets a chance to post it.
Do you guys ever wonder how these chefs stay slim-I mean they are around food all day testing and eating and they must lead very hectic lives. Even Niglla who eats very high fat and rich foods has a nice figure. How do they do it I wonder...

[Lrimerman]

Thanks for the review. I just recently got this book from the Good Cook, as well. I haven't had time to look at it or cook from it, but I am glad it is a keeper for everyone.

Lisa

[Lrimerman]

Oops

[Canice]

Here ya go, Maureen – one of Sara’s famous low-fat recipes ;) !! When I was taking classes at a cooking school, there were all these fit ‘n’ slim teachers pouring on the butter and cheese and pork fat and all, and each of them (oh, also Sara Moulton at that dinner, when someone commented on all the high-fat recipes) said the same thing: That they don’t eat like that every day, they eat small portions, exercise, and don’t eat between meals…..


Baked Orzo and Cheese

Kosher salt to taste
6 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
3 cups whole milk, heated
2 cups coarsely grated extra-sharp Cheddar cheese
½ tsp. kosher salt
¼ tsp. freshly ground black pepper (to taste)
½ pound orzo
1-1/4 cups fresh bread crumbs
1-1/4 cups freshly grated Parmigiano-Reggiano

Preheat the oven to 375F and bring a large pot of salted water to a boil for the orzo.
Heat 3 Tbsp. butter in a large saucepan over medium-low heat. Whisk in theflour and cook, stirring constantly, for about 3 minutes. Increase the heat to medium-high, pour in the milk, and bring to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, for 5 minutes. Remove from the heat and stir in the Cheddar. Season with salt and pepper.
Add the orzo to the boiling water and bring back to a boil over high heat. Cook until al dente, 7-8 minutes. Drain well and stir into the cheese sauce. Transfer to a large shallow buttered baking dish.
Mix the bread crumbs with the Parmigiano-Reggiano in a small bowl and sprinkle over the orzo. Bake in the middle of the oven until bubbling and lightly browned on top, about 20 minutes.

[kima]

Thanks Canice. Interesting about how these chefy types eat. i eat huge portions and snack alot.....:D ;)
I never buy or use whole milk-always skim or 1% so that is one change i would make to this dish. Probably cut back on the parmesan cheese topping as well. it does look wonderful-a nice change from mac and cheese. I'll try and make this weekend as I have all the ingrediets in (will wonders never cease!:D ).
Hope things are well with you by the by!
Have you planned your winter holiday to Saskatoon yet???

[TeriK]

I'll also say thanks. I'll check it out next time I'm at the bookstore. Who knows when that will be. I love hearing about nice cookbooks like this. Enjoy it now that it's actually in your cooking section!

[ShanaG]

Canice Thanks for the review. I do love Sara Moulton. She seems to have such a sweet personality, and the few recipes I tried from her old Cooking Live show turned out very well. I did not watch her show often, but when I did it gave me such a warm, cozy feeling (weird, I know). Being able to watch it made folding laundry more fun - for some reason these two activities go hand-in-hand in my mind:p

Maureen One night, Sarah Ferguson was a guest on Cooking Live, who, as you know is a spokesperson for WW. If I remember correctly, Sarah Moulton mentioned that she was using the WW program at that time to lose 5 to 10 pounds. I think it would be very difficult to keep track of WW points with all the tasting professional chefs do!

[JanetB]

My DH got me a signed copy -as she is my favorite FOODTV person!

I have made the oven-fried chicken and one or two others since the holidays. It is on my list to use more for menu planning! I cut almost all of my recipes down (lighten rather) so the fact that some of the dishes are way high in fat and cal - doesn't bother me.

[Canice]

I think a lot of the recipes could be lightened up pretty easily, so I'm glad you're liking the book, too, Janet. How'd you fare with the oven fried chicken? I want to give it a try. Even Sara admits that this one is something of a fat-fest, but one of these days I'd like to give my guilty conscience a holiday and make my dear, over-worked s.o. a total comfort dinner (and every few months he asks if I can make fried chicken). I'd love to make the chicken, the orzo that kima requested, and Jewel's Garlicky Green Beans. Very good for my ranking in the polls ;) :p !

[pes]

I bought this book for myself with gift cards, and I love it. I made the spicy baby back ribs, which turned out very tender and flavorful. I enjoyed just reading the book, and found a lot of recipes that sounded good (once we get past the turkey overload, I plan on making the turkey and sauerkraut - I know it sounds weird, but I'll bet its good), I have yet to make anything of hers that hasn't turned out, and most of her recipes do not call for stuff out of the ordinary. She's also my favorite celebrity chef.

[JanetB]

Hi Candice-

I thought the oven fried chicken was great - I don't seem to have written notes on lightening -but I think I simply cut down on the butter - I may have added FF buttermilk. I can't remember. The fat grams in the real deal are well -UGLY. And the unknown item is the CHEESE! But for a splurge meal -I would go for it-it is really good and flavorful!

For those without the cookbook-here is the recipe-


* Exported from MasterCook *

Jean Anderson's Oven Fried Chicken

Recipe By : Sara Moulton
Serving Size : 6 Preparation Time :1:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 tablespoons unsalted butter
3 cloves garlic
2 cups fresh bread crumbs
2/3 cup Parmigiano-Reggiano -- freshly grated
2 teaspoons Kosher salt
freshly ground black pepper -- to taste
3 1/2 pounds Chicken -- cut into 10 pieces or all thighs, breasts, etc.

Preheat the oven to 350F.Combine the butter and garlic in a small saucepan. Heat over medium high heat until the butter has melted. Pour into a large bowl and cool to room temperature. Mix the bread curmbs, cheese,salt and pepper into a large bowl. Dip each chicken piece- oneatatime into the melted garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.

Arrange the chicken in one flat layer on the baking sheet. Drizzle on any of the remaining melted butter. Bake until lightly browned and just cooked through,50 -60 minutes.

Description:
"From Sara Moulton Cooks at home"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 657 Calories; 53g Fat (73.8% calories from fat); 35g Protein; 8g Carbohydrate; trace Dietary Fiber; 236mg Cholesterol; 844mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 8 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0

[aka]

Hi,
Bumping this up again to share some of my thoughts on the book. As soon as I heard about this book I got it because I am a huge fan. When I lived in Dallas, I tried to watch it regularly and my most "memorable" episode was a Cooking Live when a little fire started on the stove. I remember she was so blase..."Oh a fire. Let me just put this out and we'll keep going." kind of thing. I still smile thinking about it.

How lucky are you JanetB to have a signed cope?!? I remember I once had a dream that I was a guest on Cooking Live. From what I've seen of her on tv, I just think she is a wonderful person. Unfortuately I don't subscribe to the FoodTV network (and being in Canada, I don't know if we get Sara's shows anyway), but I really do miss her. I think the FoodTV network should start putting out DVD's of these things so people like me can watch them whenever they want. It seems to me that if regular TV shows can sell well on DVD, cooking shows should do even better because they are more useful. Anyway, enough gushing and ranting.

I haven't tried as many as I would have liked, but I have tried Jean Anderson's Oven-Fried Chicken twice and I think it is wonderful. I cut the fat by using skinless chicken (usually drumsticks) and less butter and it is still quite tasty, IMHO. My procedure is to melt the butter and add the garlic and take it off the heat just when it becomes fragrant. Then I let it cool to blend the flavours, but not too much to harden the butter. Then using a pastry brush I liberally brush the butter on the chicken and then coat immediately with the crumbs. When all chicken pieces are coated I drizzle the extra butter over top. It is really good chicken.

There is a recipe called "Tomato, Basil and Cheese Tart with Pancetta Crust" and while I haven't made this, I've made something very similar (without the Pancetta Crust) that I copied out of Southern Living a couple of years ago and it is really good. I've made it a couple of times and really liked it and since the recipe in Sara's book looks pretty much the same I'll give it a "worthy of trying" grade.

Creamed Spinach with Crisp Shallots. Sorry again I haven't made Sara's recipe from the book, but I made Creamed Spinach with this technique (actually after the chef from the Union Street Cafe was on her Cooking Live show) and it's also a "make again". Haven't tried it with the shallots, but just the creamed spinach part. I used skim milk just fine when I made it.

Made the herbed Spaetzle and I really liked it. Although it was difficult because I don't have a spaetzle maker and the colander wasn't as easy as I had hoped it would be. I liked it better than my husband. I definately liked it enough to think I need to add a spaetzle maker to my kitchen utensils.

Finally, I've made the Vermont Apple Crisp with Maple Sauce 3 times. Don't ask me why...over the past couple of months I've had a real "thing" for apples and getting this cookbook coincided with that. So, even though I don't really like maple and I don't usually like oats I made this and LOVED it. I think I like maple (and honey, but that isn't really an issue in this recipe) when it has been cooked. I think that something happens to these ingredients when they are heated/baked that makes them taste yummy to me. Or maybe it's all in my head. Anyway, I omitted the dried apricots and just used apples. And I even liked the oats. I didn't make the sauce though...I just used Hagan Daaz vanilla ice cream and swooned. Then my husband and I finished it off the next morning (w/o the ice cream)for breakfast. Now that I'm looking at it, I think I've got to make it again soon.

Anyway, that's all I've tried from there. I do plan to try some others though, now that I've got it out and I'm looking at it again. Looking forward to hearing more reviews from others.

[Natasha]

Bumping up this ancient thread because I got this book out of the library yesterday. I knew nothing about Sara Moulton, but the book's layout interested me so I checked it out. So far I'm enjoying leafing through it and have found a few things I'd like to try and am just generally enjoying the read. :)

Anyway, I thought I'd see if anyone had any more recommendations or comments on this book. Thanks!

Natasha

[Little Bit]

No experience here, but just wanted to say thanks to those who've typed out recipes. They look divine! This book has made it onto my 'need to browse next time I'm at the bookstore' list.

[buffygirl]

I didn't even know about the book but am a huge Sara fan.:) This will be my next cookbook purchase!

BK

[claire797]

The best thing about this book was that it made me feel better about my rice-cooking impairment :).

I've read the book, but haven't made anything out of it. Thanks for reminding me to pull it out again, as it really deserves more attention.

[Vicanddi]

I have been thinking of getting this book....from the Good Cook. Thanks for bringing this thread back up...it's great to hear what people think of the book. I think I need to browse through it next time I go to Barnes & Noble. Don't want to make another ordering mistake!

Canice, how many servings does the Baked Orzo and Cheese make? I just put it in MC, even lightened it a little, and for 6 servings it has:
501 Calories; 25g Fat!! :eek: I'm hoping it serves 8 or 10......
Guess I could always try to lighten it some more...or make it just once a year ;)

[Clover]

I got this book from the library last year, and of the things I've made the real stand-out has been the Two-Melon Soup. Not really in season right now, but it's very refreshing as a summer soup, and it looks spectacular. You pour the two soups into the bowl simultaneously, so that they stay on their own sides of the bowl and don't mix. One side of the bowl is orange, the other white (or pale green,) and the red marinated strawberries are in the middle. And it's easy, too.
I also really like the Cheese Grits, but they're not light at all. And the Jiggly Orange Wedges went over well--people thought they were amusing.

Chilled Two-Melon Soup with Balsamic Marinated Strawberries

1 small very ripe cantaloupe, peeled, seeded, and coarsely chopped
(about 6 cups)
2 TBS lemon juice (or to taste)
1/2 very ripe honeydew melon, peeled, seeded, chopped (about 6 cups)
3 TBS lime juice (or to taste)
2 tsps finely chopped fresh mint, plus sprigs for garnish
1 cup strawberries, hulled and quartered (or into sixths if very large)
1 TBS sugar or more to taste
1 TBS balsamic vinegar
1 tsp cracked black peppercorns
1/2 cup sour cream

Puree cantaloupe with lemon juice until smooth. Separately puree honeydew with lime juice and mint until smooth. Cover both purees with plastic wrap and refrigerate at least 3 hours or overnight. Chill soup bowls for serving.

Combine strawberries, sugar, vinegar, and peppercorns in a small bowl and toss. Ladle equal amounts of the soup simultaneously into the bowls, keeping them separate. Spoon a small amount of the strawberries in the center garnish with a spoonful of the sour cream and a sprig of mint. Serve cold.

Note: to chill soup in a hurry, put it in a metal bowl and set the metal bowl in a bowl of ice water. It should be chilled in 30 minutes.

from Sara Moulton Cooks at Home, pg 32

[claire797]

Originally posted by Vicanddi

Canice, how many servings does the Baked Orzo and Cheese make? I just put it in MC, even lightened it a little, and for 6 servings it has:
501 Calories; 25g Fat!! :eek: I'm hoping it serves 8 or 10......
Guess I could always try to lighten it some more...or make it just once a year ;)

I just checked the book and it says 4-6 :( , but you could probably lighten it up quite a bit by using 2% milk, low-fat cheese and not quite so many breadcrumbs.

[penguin]

I also have this book (Christmas present) and have only managed one recipe so far -- the Meatball Soup. It was wonderful, nothing exciting but very homey and all. I used ground turkey and spinach instead of escarole, but other than that, I think I stuck to the recipe. If you have homemade stock, this is a good use of it!

The choc. chip pizza looks great! Anyone try that yet?

[Karen in VA]

I've had this book awhile and haven't made too much yet, but there are two I have made several times - the mini meatloaves and the lemon roasted potatoes. I love to make the potatoes along with chicken "gyros" made using Penzey's Greek Seasoning. One of our favorite meals....yummm

[Natasha]

Thank you all for the recipe ideas from this book!! I'll have to look them all up. :) Much appreciated.

Some things that caught my eye from this book so far are:

Butterscotch Bread Pudding with Coffee Sauce
the tomato tart that aka mentioned
Butternut Squash Soup with Gruyere Pesto Basil Chicken Salad
Creamy Lime Corn Soup

If anyone would like any of these recipes posted (or others mentioned on this thread), feel free to ask. I'll have this book for a few weeks yet!

Natasha

[Vicanddi]

Originally posted by claire797


I just checked the book and it says 4-6 :( , but you could probably lighten it up quite a bit by using 2% milk, low-fat cheese and not quite so many breadcrumbs.

Anna, I changed the cheddar to low-fat, and lowered the amount of cheese, both the Parmesan and the cheddar, and came up with something more acceptable: 377 Calories; 12g Fat. Decreasing the amount of bread crumbs really didn't have much affect, which surprised me. Guess the fat and calories are in the cheese!
Thanks for the suggestions! Think I will try it soon :)

[bluebells]

Natasha: I would love to have the recipe for Pesto Basil Chicken salad. Thanks for willing to post the recipes; this sounds like a good cookbook.

[Natasha]

Bluebells,

Oops! My bad. I ran together the names of two recipes: one was for the squash soup with gruyere pesto, and the next one I was going to list was a basil chicken salad. :rolleyes: Embarrassing!

Sorry about that - but in any event, here's the chicken salad recipe. :) Let me know if you want the soup with gruyere pesto recipe too! ;)

Natasha

Basil Chicken Salad with Bacon, Lettuce and Tomato

1 quart chicken stock, preferably homemade
2 large whole boneless, skinless chicken breasts, about 1 1/2 pounds total
16 to 20 cherry tomatoes, about 2 cups, halved or quartered
kosher salt to taste
3/4 cup mayonnaise
1/2 cup packed basil leaves
freshly ground black pepper to taste
8 slices bacon, about 6 ounces
2 bunches fresh arugula, stems removed, rinsed and spun dry or 4 cups mesclun
1/4 cup vinaigrette, preferably homemade (see below)

Bring the stock to a boil over medium-high heat, add the chicken, reduce the heat to medium, and simmer, uncovered, 5 minutes. Remove the pan from the heat, cover, and let stand for 10 minutes. Check for doneness. Simmer for 2 minutes longer if the chicken appears to be undercooked. Transfer to a plate or platter and cool to room temperature. Cut into 1/2-inch cubes. Strain the cooking liquid and reserve for another use.
Sprinkle the tomatoes with salt and pile into a colander. Set the colander in a large bowl or the sink and allow the tomatoes to drain for at least 15 minutes.
Combine the mayonnaise and the basil in a food processor. Add 1 tbsp warm water and puree until smooth. Season with salt and pepper.
Preheat the oven to 375F. Arrange the bacon on a rack in one flat layer on a small rectangular baking sheet with sides. Cook in the oven, turning once, until browned and crisp, 25 to 30 minutes. Drain on paper towels. Cool completely and crumble into small pieces.
Combine the chicken, tomatoes, basil mayonnaise and bacon in a large bowl. Stir well to mix and season with salt and pepper. Toss the arugula with the vinaigrette and divide among 4 chilled serving plates. Mound each with a large spoonful of the chicken salad.

Once-a-week Vinaigrette

1/2 tsp kosher salt
1 tsp Dijon mustard
1/4 cup white wine, red wine, or sherry vinegar
3/4 cup extra-virgin olive oil

Combine the salt, mustard, and vinegar in a 1-cup glass measuring cup and whisk with a fork until the salt is dissolved. Slowly add the oil in a stream, whisking. The vinaigrette keeps, covered, at room temperature for 1 week or in the fridge for a month.

[Natasha]

Bumping!

[bobmark226]

Originally posted by claire797
The best thing about this book was that it made me feel better about my rice-cooking impairment :).


(off topic here!)

Claire, about that "impairment," you're a prime candidate for a rice cooker. I was always skeptical because I did mine in the microwave, not always perfect, but never really bad, thought "who needs it?." After reading many posts raving about the cookers, much like the FoodSaver, I bit. I absolutely love it. Perfection every time, whether it be brown or white, and a pleasure to use.

BOB

[claire797]

Originally posted by bobmark226


(off topic here!)

Claire, about that "impairment," you're a prime candidate for a rice cooker. I was always skeptical because I did mine in the microwave, not always perfect, but never really bad, thought "who needs it?." After reading many posts raving about the cookers, much like the FoodSaver, I bit. I absolutely love it. Perfection every time, whether it be brown or white, and a pleasure to use.

BOB

Hi Bob!

I actually tried a rice cooker, but believe it or not, I burnt my rice to a crisp. Then again, it was the cheapest rice cooker at Linens and Things and I tried to make a 1/4 batch (as if rice is expensive). So it was operator error, I'm sure. So many people have raved about their rice cookers.

After I burnt that rice, I did something else -- bought myself a heavy-bottomed saucepan with a clear lid. That seems to have solved the problem. So between Sara's method and the new saucepan, I think I'm okay.

Still, your description of "perfectly" cooked rice is alluring. I'm still not sure mine is perfect. It's just better :).

[pinky]

Just wanted to let you guys know, when I bought her book (which i love - especially the oven fried chicken, even if it isn't light! I've also made the fried mashed potato cakes - yum) taht I also have an autographed bookplate, which you can all get! Go to Sara's website (http://www.saramoulton.com) and there's a link to have her send you a bookplate signed. She also will email you back, and there's a forum.