May 24, 2009

New Cookbooks

Hi

yesterday i got my self two new cookbooks - lovem both so far...



the first is from Oded Schwartz and its the preserving book (for my german reders der Titel heisst "Augenschmaus & Gaumenfreuden"). As you can see i sued it streight away and made that chutney and jam... Lovley inforamtive book perfect for beginners. big pictures and step by step description. very useful!! Not just on jam but on preserving ANYTHING edible... Mine is from the library but i have it on my wishlist... Enjoy Alissa

Amazon comment : Oded Schwartz turns the illustrated format favoured by publisher Dorling Kindersley into a lush seduction in this book. Nearly every page offers pictures of glorious jams and jellies, fruit butters, chutneys, pickles, preserved meats, smoked fish and sausages that will make your mouth water. Schwartz's vivid descriptions of more than 150 recipes are as alluring as the stunning photos. Recipe directions are easy to follow and Schwartz gives technical advice to help ensure that successful, safe preserving is clear and simple. He also includes valuable guidance on selecting ingredients along with a brief but interesting historical and ethnic background of preserving food.

" A comprehensive guide to one of the oldest culinary arts, containing 150 recipes for preserves from around the world, including sweet marmalades, peppery pickles, potted fish, pates, fragrant vinegars and fruit jellies. Step-by-step instructions guide the reader through preserving techniques."





The second book is from the Guadeloupe born Chef Babette de Rozières the title is "Creole" (in German Kreolische Küche)

just the colors and pictures in this book give you sunshine, happy smile and a feeling to dance barefeet with a nice cocktail in hand... so far i haven't cooked anything from it but it is a book to make you feel good just by looking at it and dream of the west indies..


Lime-Marinated Swordfish Strips With Mangoes and Coconut


The Washington Post, December 5, 2007

Sweet, tart and bright tasting, this dish features seviche-style fish and mangoes over dressed greens. The essence of coconut, rather than its flesh, is used to marinate the fish.
If you don't want to bother with a fresh coconut, you can skip the steps for creating the coconut liquid and use 7 ounces of low-fat coconut milk instead. The recipe calls for 7 hours of marinating time and involves about 30 minutes of prep work.


4 servings


1 small coconut
1 cup hot water
1 pound 2 ounces swordfish fillets, skin removed
6 medium limes
1 sprig flat-leaf parsley, chopped
1 bunch cilantro, coarsely chopped
6 basil leaves, cut into very thin strips (julienne)
1 Scotch bonnet chili pepper, seeded and finely chopped
Salt
Freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon acacia or wildflower honey
1 tablespoon olive oil
Pinch ground cinnamon
1 cup mixed salad greens
2 mangoes, peeled, seeded and cut into strips


Directions:
Break open the coconut and grate the flesh. Pour the hot water over the grated coconut and let stand until the water has completely cooled.Meanwhile, cut the swordfish fillets crosswise and then into 1/2-inch strips; place them in a shallow dish. Use your hand to press-roll the limes on the work surface a few times (to coax out their juice), then cut them in half lengthwise. If desired, set aside a few slices for use as a garnish; squeeze the rest and pour the juice over the swordfish. Cover the fish with plastic wrap and marinate in the refrigerator for 2 hours.

Place the cooled coconut flesh in a clean cloth and squeeze to remove as much liquid as possible (reserve the coconut flesh for another use, if desired). Pour that liquid over the marinating swordfish strips. Reserve a little parsley and cilantro for garnish, then add the remaining parsley and cilantro to the fish along with the basil and chili pepper. Season with salt and pepper to taste. Mix well. Cover and refrigerate for 5 hours.

Combine the balsamic vinegar with the honey in a small saucepan over low heat, then add the olive oil and the cinnamon. Season with salt and pepper to taste; mix well and warm through. Remove from the heat and allow to cool slightly, then add the salad greens and stir gently to coat evenly.

Immediately arrange the salad greens on individual plates. Drain the swordfish strips, discarding the marinade. Place the swordfish and mango atop the greens and sprinkle with the reserved chopped parsley and cilantro. Garnish with a few thin slices of lime, if desired.


Bon appetit!

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