"Fresh Every Day" Help

[shscharles]

This search thing is making me nuts! I finally buckled and bought "Fresh Every Day" and tried to search to see what recipes have been tried by BBers...

According to the search performed, this book doesn't exist here...and I don't remember who started the thread. Can someone help me? I'd like to highlight the recipes others have tried. I remembered the ribs and the mozzarella salad but not any others...

Highlighter raised in the air, at the ready!

[caregiver50]

I have the book. If you need a recipe, just let me know.

[shscharles]

Oh, Gosh Thanks! But I have the book, and what I need is recommendations of recipes in the book others have tried and liked. I've highlighted the Pad Thai Salad, Fall-Off-The-Bone Ribs and Mozarella Salad so far and am looking for more.

I appreciate the rapid response! :)

[mrswaz]

I just got the book too- and have been looking for the thread...Grrr that search function!

I can tell you that the Roasted Mushrooms with Green Peas and Tomatoes is fabulous! (Although I made it with broccoli instead of peas. Yum- instant repeater.

[shoezoo]

This has gotten to be my favorite cookbook. I LOVE the corn and mozzarella salad and am planning to make the fall off the bone ribs for labor day. I've also made the: Greek Chicken with tomatoes and feta
TeQuila Lime Skirt Steak with Grilled Scallions
Heirloom Tomato Salso

I've really liked everything I've made so far and have marked tons of pages to try. I hope you like it as well as I do. I'll look forward to hearing what you've tried and liked.

[shscharles]

Last night I did the Grilled Eggplant and Portobello Mushroom salad. Didn't have any mushrooms so roasted red onions instead. The salad was good, the only problem I had was with the fresh mozzarella. I've tried fresh, buffalo, smoked, you name it but it just doesn't have any flavor to my taste buds. In a Wolfgang Puck cookbook I have, he said he uses only Fontina on pizza because it has more flavor than the mozzy so it's not just me...

Loved the flavors in the salad...it's a repeater, but with another cheese next time. Hey! Maybe a nice feta?

I'm glad someone tried the Tequila Lime steak...that caught my eye immediately!

[pschambers]

I have made the Fried Green Tomato and Red Ripe Tomato Salad with Goat Cheese and Sweet Basil Vinaigrette (whew!). It was delicious. I really enjoy looking through this beautiful book and have many things I want to try.

I was planning the Fall Off The Bone...Ribs for dinner tonight, but something has come up to prevent that. I will post about that in another thread so I don't hijack this one.

Patti

[Kristal]

I made the Crab Cakes with Cajun Aioli and they were terrific. They looked exactly like the picture in the book, too! I really liked the taste of the aioli, but I had a ton left over and had to eventually throw it out. The Chocolate Chip Peanut Butter Cookies are also excellent. :)

[mrswaz]

Today I made Mom's 'Fridge Pickles. Very good refrigerator pickle. I can't keep my hand out of the jar. The major change I made was to reduce the red pepper flake in the recipe from 1 teaspoon to 1/4 teaspoon- that would have been way too much for my taste. I can type them in later if someone wants the recipe- but it definitely gets a top rating here. An instant hit and must repeat.

btw- cniles was making a lot of recipes from this book- if you do a search under her name, you will find many reviews posted from the book.

[fci5767]

Today I made Mom's 'Fridge Pickles. Very good refrigerator pickle. I can't keep my hand out of the jar. The major change I made was to reduce the red pepper flake in the recipe from 1 teaspoon to 1/4 teaspoon- that would have been way too much for my taste. I can type them in later if someone wants the recipe- but it definitely gets a top rating here. An instant hit and must repeat.




I'd love the recipe if you have time to post it. It sounds like a great book.

[SueK]

Here's what I've made so far, and all have been successes:

* Banana-Nut Muffins
* Corn & Sugar Snap Pea Salad with Blue Cheese Vinaigrette
* Heirloom Tomato Salsa
* Pumpkin White Chocolate Chunk Cookies

[nanco]

Tonight's dinner is the Tequila Skirt Steak, Gucamole and I made the Heirloom Tomoto Salsa for lunch. YUM YUM! This is my new favorite cookbook. Never heard of it until I read about it on this board!

[mrswaz]

Here you go. As mentioned, I drastically cut the pepper flakes to 1/4 tsp- and it had a bit of a zip for me. I also did not have dill seeds, so I used just over a tsp of dill weed. They turned out great for me. I plan to make these again, and I will pick up dill seeds to use, but I think the dried dill weed made them a really pretty pickle- so I think I will still add them in some amount, at least for company. :) Dh and I ate almost the whole jar today. Tomorrow I have to go back to the farmer's market and get more cucumbers.

Mom's Fridge Pickles

Makes about 1 quart

1 cup white vinegar
1/4 cup sugar
1 TBS sea salt
1/2 tsp. freshly gound black pepper
6 whole cloves
2 bay leaves
1 tsp. crushed red pepper flakes
1 tsp. dill seed
4 to 5 small kirby cucumbers, peeled in stripes and cut into 1/8 inch thick slices
1 small white onion, thinly sliced into rounds

1. Combine the vinegar, sugar, salt, pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

2. Layer the cucumbers and the onions in the jar using a wooden spoon to press them tightly into the jar, shake it well, and refrigerate it at least 4 hours, shaking the jar occassionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least 1 month.

[cniles]

Today I made Mom's 'Fridge Pickles. Very good refrigerator pickle. I can't keep my hand out of the jar. The major change I made was to reduce the red pepper flake in the recipe from 1 teaspoon to 1/4 teaspoon- that would have been way too much for my taste. I can type them in later if someone wants the recipe- but it definitely gets a top rating here. An instant hit and must repeat.

btw- cniles was making a lot of recipes from this book- if you do a search under her name, you will find many reviews posted from the book.

;) Here is the link to the rib review.... http://community.cookinglight.com/showthread.php?t=77560

I've made the crab cakes as well - delicious!! All of the salsa's are wonderful too.

[Ophelia12]

Here's what I've made so far, and all have been successes:

* Banana-Nut Muffins
* Corn & Sugar Snap Pea Salad with Blue Cheese Vinaigrette
* Heirloom Tomato Salsa
* Pumpkin White Chocolate Chunk Cookies


Would you mind please posting the Pumpkin White Chocolate Chunk Cookies recipe if you get a chance? That sounds wonderful!

[SueK]

Would you mind please posting the Pumpkin White Chocolate Chunk Cookies recipe if you get a chance? That sounds wonderful!
Here you go!

Pumpkin White Chocolate Chunk Cookies
Sara Foster: Fresh Every Day

Makes 2 dozen 3” cookies

2 cups all purpose flour
1 tsp baking soda
1 cup butterscotch chips
12 TBS (1 ½ sticks) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
2/3 cup cooked canned pumpkin puree or fresh mashed pumpkin
1 cup old-fashioned rolled oats
8 oz white chocolate, cut into ¼” chunks, or 1 ½ cups white chocolate chips
1 cup chopped walnuts

(1)Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or grease lightly.

(2)Put the flour and baking soda in the bowl of a food processor fitted with a metal blade and pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl.

(3)In a separate bowl, cream the butter, granulated sugar and brown sugar together for 2 to 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin puree and stir to combine.

(4)Pour the butter-pumpkin mixture into the flour mixture and stir to combine. Add the oats, white chocolate chunks and walnuts and stir until the ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight.

(5)Use a ¼ cup measure or ice cream scoop to drop the cookie dough onto the prepared cookies sheet, leaving 2 inches between the cookies.

(6)Bake the cookies on a center rack in the oven for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until they’re light golden brown and no longer doughy looking. Cool the cookies on the cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely.
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[Holly in KC]

Thanks to this bulletin board, I've also picked up this book - LOVE IT! My absolute favorite recipe so far is the Chicken Salad with Apples, Grapes & Spicy Pecans. I used the mango chutney substitute for the homemade pear chutney, but did make the spicy pecans. IMO, they are just perfect with the salad. I'll definitely make this again!

[Ophelia12]

[QUOTE=SueK]Here you go!

Thanks so much, SueK! I can't wait to make them. :)

[kjunkins]

Corn & Sugar Snap Pea Salad with Blue Cheese Vinaigrette


Could I please have someone post this recipe? This sounds really delicous!

Thanks
Kristi

[Sookie]

I just posted on the week-end review post. I made two recipes from this book over the week-end and both of them were delicious.
Fall Off the Bone Baby Back Ribs which I saw reviewed on that missing thread were really delicious. I also made the Roasted Acorn Squash Salad with Warm Goad Cheese Rounds and my family loved that one too. In fact, I'm kind of craving it again today. Too bad no leftovers.

[Kristal]

I also made the Roasted Acorn Squash Salad with Warm Goad Cheese Rounds and my family loved that one too. In fact, I'm kind of craving it again today. Too bad no leftovers.

I'm glad to hear this one is good. I love acorn squash and goat cheese, so I definitely want to try it!!

I made the Heirloom Tomato Salsa over the weekend with the fresh chilies and tomatoes I picked up at the farmers' market. It was very good, and we still have a bunch left over.

[jtoepfert100]

I made the Pork Paillards w/ Ginger Teriyaki Glaze yesterday and they were excellent! I halved the recipe and marinated the pork for most of the day. They were very tender and the marinade and sauce were really flavorful. Typically, we don't bother with a sauce on our meat but we were licking the plates over this one. I used a cast iron pan because I don't have a grill pan so mine didn't have the pretty grill marks like the picture but they weren't missed. :)

[Sookie]

Yesterday I made the fresh peaches that are filled with an oat, pecan, brown sugar mixture. I can't remember the name of it, but it was very, very good.

[pschambers]

The other day I made an entire meal from this book. We had Greek Chicken with Feta and Tomatoes, Italian-Style Green Beans, and Rice Pilaf for all Seasons (summer). She actually suggested these sides with the chicken. All were very good except the pilaf was just a tad salty. It calls for 2 teaspoons of salt in the recipe. I think I will use only 1 next time. All were definate repeaters however.

Today I am roasting off some chicken breasts to make the Chicken Salad with Apples, Grapes, and Spicy Pecans (the pecans are wonderful!)

Patti

[Kristal]

The other day I made an entire meal from this book. We had Greek Chicken with Feta and Tomatoes, Italian-Style Green Beans, and Rice Pilaf for all Seasons (summer). She actually suggested these sides with the chicken. All were very good except the pilaf was just a tad salty. It calls for 2 teaspoons of salt in the recipe. I think I will use only 1 next time. All were definate repeaters however.

Patti

That sounds like a perfect summer meal! Maybe I will try it over the long weekend. Thanks for the warning about the salt in the pilaf. I normally love salty things, but 2 tsp does seem like a lot.

[Terrytx]

We thought that the White Bean Salad with Tarragon Vinaigrette was excellent.