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The Cookstr Weekly: Everyday Gourmet

August 25, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

 

Baked Spanish Mackerel by Christopher Idone

 

The word ‘gourmet’ conjures up images of red fingers sacrificed to hours of shucking oysters by hand, paychecks spent on truffle oil, and precarious souffles toppling to their doom. Cooking restaurant-quality food should be affordable and accessible, not intimidating. These recipes for everyday gourmet result in beautiful dishes of aspirational proportions, but each of them takes under thirty minutes, is made from inexpensive ingredients, and can be prepared even by an unseasoned cook.
This recipe for Baked Spanish Mackerel, by Christopher Idone, serves up an impressive presentation: an entire fish dressed in rosemary, citrus zest, tomatoes and olives.

More Everyday Gourmet Recipes from Cookstr 

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Orecchiette with Kale, Pancetta, and Oregano by Jerry Traunfeld

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Baby Artichokes and Two Sauces by Victoria Wise

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Ricotta Cheese Souffles by Michele Urvater

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Grilled Polenta with Sweet Red Peppers and Onion Wedges by Diane Morgan

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White Gazpacho with Grapes and Toasted Almonds by Ellie Krieger

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Blue Cheese and Walnut Mini Muffins by Carla Snyder and Meredith Deeds

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Hot Chocolate Creams from Provence by Jody Adams

In Season: Sweet Corn  

As summer produce gives way to the onset of autumnal fruits and vegetables like acorn and butternut squashes, green beans, sweet potatoes and apples, there’s still time to make the most of late summer corn on the cob in heartier meals that transition into cool weather.
This Roasted Corn Soup recipe by Janet Fletcher does just that. Here, fresh corn is baked alongside cloves of garlic, then pureed with potatoes and cream for a sweet, nutty chowder that strikes the perfect balance between seasons.

Chef’s Tips & Tricks: Crostini

“I’ve always thought of crostini as small bruschette but this isn’t completely correct, as they are usually made with white bread instead of sourdough. I’m told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don’t worry. In this day and age you don’t have to do this. In Italy they simply grill a half-inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil, and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things-each one will make enough to top 12 slices of crostini.” 
– Jamie Oliver
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