Gordon Ramsay Makes It Easy Cookbook

In 2008, fellow blogger Everything Mouse wrote the following about her favorite cookbook:

"I think my favorite is probably Gordon Ramsay Makes it Easy. Although I love most of his books. I am also a big fan of Jamie Oliver - his latest book Jamie at Home is inspiring me to start growing my own food too." 

Find your copy of Gordon Ramsay Makes it Easy here on Amazon.

See you in the kitchen!
Brenda
Culinary Favorites

Cookbooks Worth Collecting by Mary Brile

WORDLESS WEDNESDAY POST

Here's an interesting cookbook, offered for (nearly) Wordless Wednesday. 

Cookbooks Worth Collecting: The History and Lore of Notable Cookbooks, with Complete Bibliographic Listings and Up-to-date Values BY Mary Barile.

Find your copy of Cookbooks Worth Collecting here on Amazon.

See you

in the kitchen!

Brenda

Culinary Favorites from A to Z

How To Eat by Nigella Lawson

Nigella Lawson's How To Eat: The Pleasures and Principles of Good Food

In 2008, fellow blogger Amy from Americana Kitchen wrote the following about this, her favorite cookbook, on a page on another blog:

"While I love absolutely anything Nigella Lawson, if I were limited to a single favorite cookbook I'd choose her first book called How to Eat. I like to think of it as a modern alternative to the Joy of Cooking. Almost all of the information Nigella gives is practical and useful in a modern kitchen (Ms. Rombauer, I don't think I'll ever need to know how to skin a squirrel; at least, I hope I won't), and the personal stories and funny tidbits make the cookbook great reading as well.

True, if you want glossy food porn pictures, one of Nigella's later cookbooks will be your best bet, but for classic cooking, How to Eat will tell you everything you need to know to do just that: eat."

If you're reading this, Amy, be sure to let me know where you are working online now. 

Meanwhile, readers, you can check out Nigella's How to Eat cookbook here on Amazon. 

See you in the kitchen!
Brenda
Culinary Favorites

Tyler's Ultimate Cookbook by Tyler Florence

Tyler's Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence

In 2008, fellow blogger Rockycha wrote the following about this, her favorite cookbook, on a page on another blog:

"He's Tyler Florence - the hunk of HGTV (goodness gracious he's gorgeous, LOL.) He's another celebrity chef, for a long time he had a show on Food Network called 'Food 911' where he'd go to people's houses (usually women's) and teach them how to fix a certain recipe that always flopped for them. The whole time he was teaching them he'd flirt in all these cute subtle ways - a joy to watch. I loved it because it didn't matter if the lady was short, fat, old, young, attractive. He was just always so warm and delightful.

Anyway, now his show (in 2008) on the Food Channel is Tyler's Ultimate and airs usually in the afternoon around 2 p.m. central every day. He takes classic recipes - beef stew, apple pie, meatloaf, roast chicken - and then investigates how to make them in the ultimate recipe - a pretty good show and his teaching is very clear." 

Rockycha, if you're reading this, be sure to let me know where you are working online now.

Meanwhile, readers, you can check out Tyler's Ultimate cookbook here on Amazon.

See you in the kitchen!

Brenda

Culinary Favorites

Raspberry Ice Cream Bombe: A Vintage 1960s Dessert Recipe

This is the second time I am posting a vintage recipe. Once again, I am sharing because I am participating in Merle's Vintage Challenge on Instagram. Each day there is a different theme for the challenge and yesterday the theme was ice cream so I am sharing this Raspberry Bombe recipe, which looks and sounds delicious.

It is from a 1960s cookbook called Better Homes and Gardens New Cookbook, which is shown below though this copy is no longer new but rather battered, bruised and beloved. 

I think the recipe looks fairly easy. The list of ingredients is not overly long and the preparation does not look too difficult. The only difficult part may be that you need a 2 1/2 quart metal mold. I will have to see what I have that could be substituted in place of that particular item. Also, you will need a spot in your freezer to hold the mold.

I will also have to find a reason to make it. Right now, when the world is turned upside down because of the virus, making a dessert that serves 12 to 16 in a house where two people live does not really make sense. Maybe I will try breaking the recipe down into half the size. I will have to think about it but anyway, here is the vintage recipe. I hope you have the chance to try it.

RASPBERRY BOMBE RECIPE 

Serves 12 to 16 people

3 pints red raspberry sherbet

2 pints pink peppermint or strawberry ice cream

1 cup whipping cram

3 tbsps confectioners' sugar

dash salt

1/4 cup finely chopped mixed candied fruits and peels

1/4 cup finely chopped almonds, toasted

rum flavoring to taste

Chill mold in freezer. 

Stir sherbet just to soften. Using a chilled spoon spread the sherbet on the bottom and sides of the mold. Making sure sherbet comes to the top.  If it won't stay on the edges, refreeze in the mold until it becomes workable again. Freeze until firm.

Stir the ice cream until just softened.  Spread over the raspberry layer quickly, covering sherbet. Freeze again until firm. 

Whip the cream with sugar and salt until soft peaks form.   Fold in the fruit, nuts and flavoring. Pile into the center of the mold smoothing the top.

Cover with foil and freeze 6 hours or overnight. 

Peel off foil. Invert mold on a chilled plate and rub the mold with a hot damp towel to loosen. Lift off the mold.

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This ice cream dessert recipe is found in the pages of the 1969 version of this Better Homes and Gardens New Cook Book, which you can find in my eBay store by clicking right here. Note, it has been used and loved and the condition really shows it. 

That's it. A dessert that suits anytime of the year. Special enough for company or for your next family get together. It really does not sound too hard to make and the only special item you need is that metal mold. 

Good luck and be sure to let me know if you try the recipe!

See you

in the kitchen!

Brenda