Cooking with love : comfort food that hugs you /

by Hall, Carla; Ko, Genevieve.
Material type: materialTypeLabelBookPublisher: New York : Free Press, 2012Edition: 1st Free Press hardcover ed.Description: xiii, 311 p. : col. ill. ; 24 cm.ISBN: 9781451662191 (hbk.) :; 145166219X (hbk.).Title notes: $30.00 12-2012 (db)Subject(s): Cooking, American -- Southern style | Comfort food -- Southern States | CookbooksOnline resources: Contributor biographical information | Publisher description
Appetizers -- Salads -- Soups -- Side dishes -- Vegetarian dishes -- Meat -- Poultry -- Fish and shellfish -- Desserts.
Summary: Collects one hundred twenty-five recipes that adapt favorite comfort foods for overall taste enhancement, including spicy carrot ginger soup, chicken pot pie and five-flavor pound cake.
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Books Books Altadena Main Library
Adult Collection Adult NonFiction 641.5975 HAL Available 39270003715988

Enhanced descriptions from Syndetics:

Carla Hall, co-host on ABC's The Chew and Bravo's Top Chef All-Stars' "Fan Favorite," serves up her first cookbook, with 125 fantastic recipes that revolutionize comfort food by using ingredients that bring all-time favorites to a new level of deliciousness and taste sensation. <br> <br> Comfort food never tasted so good! <br> <br> Carla Hall is co-host of ABC's daily lifestyle series The Chew . Carla first won the hearts of fans nationwide on Bravo's Top Chef. When she returned for Top Chef All-Stars, she went on to win Fan Favorite with her warmth, enthusiasm, and delicious food. In this book, she serves up more than 100 fantastic recipes that revolutionize comfort food by using fresh ingredients in her twists on tried-and-true classics.<br> <br> From the Southern staple Down-Home Deviled Eggs with Smoky Bacon to silky and light Spicy Carrot-Ginger Soup to the ultimate Chicken Pot Pie with buttery crust on the bottom to her Granny's unforgettably luscious Five-Flavor Pound Cake, Carla's beautiful, flavorful recipes are so deeply satisfying, they'll become family favorites in your kitchen.<br> <br> Carla believes that the only way to make truly comforting food is to cook it from the heart. And she does it by making the most of seasonal, whole ingredients while keeping preparation easy and getting reliable, accurate results. In Cooking with Love , Carla shows us the love with tempting and inspiring recipes for all sorts of sumptuous dishes, displayed in beautiful full-color photographs. Carla also teaches culinary basics and shares kitchen tips as well as funny, poignant tales of her own experiences cooking with family, friends, and fellow chefs.

$30.00 12-2012 (db)

Includes index.

Appetizers -- Salads -- Soups -- Side dishes -- Vegetarian dishes -- Meat -- Poultry -- Fish and shellfish -- Desserts.

Collects one hundred twenty-five recipes that adapt favorite comfort foods for overall taste enhancement, including spicy carrot ginger soup, chicken pot pie and five-flavor pound cake.

Table of contents provided by Syndetics

  • Introduction (p. xi)
  • Appetizers (p. 1)
  • Down-Home Deviled Eggs with Smoky Bacon (p. 3)
  • Sweet and Spicy Walnuts (p. 7)
  • Polenta Trio with Sun-Dried Tomato Pesto (p. 9)
  • Smoked Trout Dip (p. 13)
  • Bacon, Blue Cheese, and Apple Stacks (p. 15)
  • Herb Focaccia with Ricotta and Olives (p. 17)
  • Curried Beef Dumplings (p. 21)
  • Salads (p. 25)
  • Arugula and Shaved Fennel Salad with Goat Cheese Croutons and Champagne Vinaigrette (p. 26)
  • Mixed Greens, Strawberries, Pecans, and Ricotta Salata with Chocolate Vinaigrette (p. 29)
  • Mixed Greens and Pan-Roasted Butternut Squash Salad with Apple Cider Vinaigrette (p. 31)
  • Lemony Roasted Beets and Arugula with Herb Cheese (p. 33)
  • Roasted Carrot Salad (p. 35)
  • Celery and Blue Cheese Slaw (p. 37)
  • Fennel and Napa Cabbage Slaw with Ginger and Lemongrass (p. 38)
  • Sweet and Gold Potato Salad (p. 41)
  • Three Bean Salad (p. 43)
  • Hoppin' John Salad (p. 47)
  • Soups (p. 49)
  • The Saints' Gumbo with Andouille Sausage, Chicken, and Crayfish (p. 51)
  • Chicken Noodle Soup (p. 53)
  • Groundnut Stew (p. 57)
  • Oyster Stew (p. 60)
  • Watermelon Gazpacho with Cucumber, Jicama, Sweet Peppers, and Basil (p. 63)
  • Summer Vegetables in Green Chile Broth (p. 66)
  • Seersucker in Summer Corn Chowder with Tomatoes (p. 70)
  • Spicy Carrot-Ginger Soup (p. 73)
  • Tomato-Sweet Potato Bisque (p. 76)
  • Creamy Potato and Garlic Soup with Pumpernickel Croutons (p. 80)
  • Fennel and Celery Root Soup (p. 82)
  • Side Dishes (p. 85)
  • Country Greens (p. 87)
  • Sautéed Collard Greens with Brussels Sprout Leaves and Gremolata (p. 88)
  • Hoppin John Black-Eyed Pea Confit (p. 91)
  • Creamed Corn (p. 95)
  • Smashed Herbed Potatoes (p. 97)
  • Root Vegetable Ragout (p. 99)
  • Roasted Baby Carrots (p. 101)
  • Spicy Sweet Potato Puree (p. 102)
  • Creamy Goat Cheese Grits (p. 103)
  • Super Squashy Butternut Squash Grits (p. 104)
  • Fresh Corn Grits Cakes (p. 106)
  • Turkey Sausage and Cornbread Dressing (p. 108)
  • Skillet Cornbread (p. 111)
  • Flaky Buttermilk Biscuits (p. 112)
  • Golden Raisin Scones (p. 115)
  • Parker House Rolls (p. 117)
  • Basil Bacon Bread (p. 121)
  • Vegetarian Dishes (p. 125)
  • Creamy Mac and Cheese (p. 127)
  • Grilled Cheese Trio: Broccoli Pesto and Cheddar; Sun-Dried Tomato Pesto and Mozzarella; Arugula-Artichoke Pesto and Havarti (p. 130)
  • Goat Cheese and Leek Tart with Pink Peppercorn Crust (p. 134)
  • Rustic Mushroom Tart (p. 137)
  • Garlicky Spinach Soufflé (p. 139)
  • Spring Pea Flan (p. 141)
  • Mustard-Marinated Grilled Veggies (p. 143)
  • Oat and Lentil Salad (p. 145)
  • Pecan and Oat-Crusted Tofu (p. 147)
  • Black Bean Patties with Mango Relish and Tropical Vinaigrette (p. 149)
  • Roasted Red Pepper Risotto (p. 151)
  • Meat (p. 155)
  • Beer-Braised Pulled Barbecued Brisket (p. 157)
  • Roasted Filet of Beef (p. 159)
  • Marinated Flank Steak with Roasted Red Pepper Tapenade (p. 161)
  • Mama's Hamburger Help-Me Meal (p. 164)
  • Granny's Slow-Cooked Sunday Smothered Pork Chops (p. 167)
  • Pork Tenderloin Medallions with Root Vegetable Ragout (p. 169)
  • Cuban Pork Loin with Marinated Red Onions and Queso Blanco in Grilled Tortillas (p. 172)
  • Swamp Thing: Braised Pork Shoulder in Smoked Pork-Corn Broth (p. 176)
  • Osso Buco (p. 180)
  • Persian Marinated Lamb Roast with Cucumber-Yogurt Sauce on Grilled Pita (p. 183)
  • Poultry (p. 185)
  • Chicken Pot Pie (with Crust on the Bottom!) (p. 186)
  • Creamed Chicken with Broccoli and Mushrooms (p. 191)
  • Chorizo Chicken 'n Raisin-Thyme Dumplings (p. 193)
  • Super Fast Fried Chicken (p. 195)
  • Sunday Roast Chicken (p. 199)
  • Poached Chicken with Roasted Fennel and Frisée Salad (p. 201)
  • Backyard BBQ Salad (p. 203)
  • Matthew's Chicken Curry (p. 205)
  • Ginger Chicken Stir-Fry (p. 208)
  • Buffalo Wing Burgers (p. 211)
  • Pan-Seared Turkey with Cranberry Pear Relish (p. 213)
  • Duck Ragù over Butternut Squash Grits (p. 217)
  • Fish and Shellfish (p. 221)
  • Southern Fried Catfish (p. 223)
  • Grilled Tuna with Tomato-Olive Relish (p. 224)
  • Spicy Hot Smoked Salmon (p. 227)
  • Crisp Salmon Cakes (p. 229)
  • Cod en Papillote with Roasted Tomato-Artichoke Ragout (p. 231)
  • Seared Cod in Spring Pea Broth with Minted Pea Pesto (p. 233)
  • Miso-Poached Hake with Cilantro-Orange Salt (p. 237)
  • Poached Halibut with Roasted Vegetables and Mint Tea Broth (p. 240)
  • Roasted Snapper Bouillabaisse (p. 242)
  • Lump Blue Crab Salad with Chilled Shiso Soup (p. 247)
  • Lobster Bisque (p. 250)
  • Lobster Rigatoni (p. 253)
  • Desserts (p. 255)
  • Flaky Butter Crust (p. 257)
  • Granny's Five-Flavor Pound Cake (p. 258)
  • Cinnamon-Raisin Bread Pudding with Bourbon Sauce (p. 260)
  • Pecan Shortbread 'Nana Puddin' (p. 262)
  • Pecan Shortbread (p. 264)
  • Double Lemon Chess Pie (p. 266)
  • Apple-Sweet Potato Upside-Down Pie (p. 268)
  • Spring Tart with Strawberry-Rhubarb Curd (p. 270)
  • Lime Meringues (p. 273)
  • A What? A Tomato Compote with Tomato-Strawberry Sangria Sauce! (p. 277)
  • Blackberry-Tarragon Parfait (p. 279)
  • Butterscotch Mousse with Vanilla Salt (p. 281)
  • Almond Tuiles (p. 284)
  • Chocolate Espresso Napoleons (p. 286)
  • Chocolate Decadent Bites (p. 291)
  • Pantry (p. 293)
  • Tips and Techniques (p. 295)
  • Acknowledgments (p. 299)
  • Index (p. 301)

Excerpt provided by Syndetics

<opt> <anon I1="BLANK" I2="BLANK">Cooking with Love Introduction Hootie hoo! Welcome to my very first cookbook. I've been a chef, a caterer, a lunch lady, a dancer, a runway model, a reality show star, a daytime cooking show host, even an accountant (really!)--and now I'm a cookbook author. But most of all, I'm a simple Southern girl who loves to cook and who cooks to love. What you've seen on The Chew and Top Chef isn't a gimmick, or an act, or something that ends when the dishes are cleared. That's who I am and what I cook. Food that hugs you. What could be better than that? Now, giving a hug is easy, but making food that hugs requires a little bit of practice, but it's actually easier than most people think--and so much more fun! Whether you're starting to cook for the first time or you've been in the kitchen forever, I'm here to give you the techniques, the recipes, and the confidence you need to cook with love. As you'll see, my food comes from all over the place. I draw as much comfort from Italian flavors as I do from Japanese ones. But at the end of the day, much of my inspiration comes from the American South. I grew up in Nashville, Tennessee, home of the Grand Ole Opry and the Titans. But my grandmother's house is my favorite spot in town. Every week of my childhood, I was smothered with a giant food hug at my Granny's Sunday supper. I can't say that I learned how to cook at Granny's side, though. Most of the time when we went to her house for a family meal after church, the closest I came to cooking was making mud pies. Then one afternoon, Granny asked me to help harvest collard greens from the garden. Like any kid, I tried to beg my way out: "Really? Do I really have to pick the greens?" My complaining didn't get me anywhere, so I relented and did it. I wasn't happy about it. When we sat down to eat, I had to make sure I wasn't asked to pick the greens again and informed everyone, "I don't know what you're eating. I couldn't tell the difference between the greens and the weeds. You might just be eating weeds right now." I've learned a lot since then: the difference between greens and weeds, the fact that, of course, Granny knew which was which and cooked only the collards, and how much the memories from our Sunday suppers have defined me. Granny's weekly ritual started long before I came around. She was born Freddie Mae Price to Jessie, who came from a family that was spread across South and North Carolina, Georgia, Mississippi, and Tennessee. Jessie had been bought as a slave by the Price family and was among the last to be freed. In her 102 years on this earth, she lived to see generations of change in the South. She also passed on to Granny the depth and breadth of great Southern black cuisine. I wish every person in America could have sat at Granny's table and been transformed by her cooking, warmth, and hospitality. I'm writing this book to honor Granny--and the women who came before her--and to give you a taste of just how much joy can be had in the kitchen and at the table. I'm even giving you some of Granny's treasured recipes, like her buttery pound cake and juicy smothered pork chops, and passing on my interpretations of soul food. Sure, I cook my collard greens low and slow, but guess what? I also sauté them quickly and top them with gremolata, an Italian parsley-lemon-garlic mix. And I do a mean French bouillabaisse sauce of fennel and tomatoes to serve with a roasted whole snapper. Yep, I do all that. I've been cooking professionally for years (and I mean years!) and travelling and eating around the world. I've discovered that I can draw comfort from all types of cuisines. Here I've created a collection of my all-time favorites. Sort of an "all you'll ever need" repertoire of global comfort food. Because it's not the geographic origins of the food that matters, it's the heart you put into it. And the book is about making comfort food good for your heart, too. I never count calories or sacrifice flavor. Instead, I boost flavors by using just the right amount of butter (which I love!) and the ideal cooking technique. I say "no" to nothing. It's all about moderation. For example, I always make sure that both my pan and the oil are hot enough when cooking cornmeal-crusted Southern fried catfish. That way, the cornmeal doesn't soak up the oil, it just gets super crisp in it. My dishes end up being naturally nutritious. My goal is to create the most delicious, comforting dishes possible, but I'm also always thinking of ways to lighten ultrarich soul food classics and other soulful hearty favorites. It's a way of bringing out the fresh, natural flavors in great ingredients, but my motivation hits closer to home. While living abroad, I received a call and found out that my mama was seriously ill. I flew home right away and was relieved to find that her emergency surgery had been a success. Since that experience, I'm constantly tinkering with dishes to make them lighter, healthier for Mama. Even when I started my first "professional" cooking company, delivering lunches using a retired mail truck and sheer grit in getting my food out through rain, sleet, and snow, I was providing options far superior to the surrounding fast foods, both in flavor and nutrition. With my company, The Lunch Basket (which I later renamed The Lunch Bunch), I became the lunch lady of Kennedy Street in Washington, D.C., a primarily African American neighborhood with lots of beauty salons, barber shops, florists, and doctors' offices. Even though I didn't realize it at the time, my decision then to not use beef or pork (though some of my recipes here do) came from a desire to show people how tasty food could be without those things. I stuffed my biscuits with lean smoked turkey and put together fresh green salads, seasonal fruit, and rich veggie soups. At the end of the day, I'm giving you delicious fresh food--whole ingredients, lovingly prepared. I'm making dishes good for my family, in every sense of the word, and I'm here to help you do the same for your family and friends, too. The act of cooking for and feeding loved ones yummy wholesome food is deeply fulfilling. I didn't completely understand that until I was an adult well into my food career. I went through a heart-wrenching breakup (boyfriend left me for best friend--you know the story), so I poured myself into my lunch business to shield myself from the pain. By cooking for others, I was nurturing them with food, and in turn, felt nurtured myself. I expanded the lunch business into a catering company and called it Alchemy Caterers, because I needed it to change my life, to turn the lead in my hurt into gold. I wanted my food to do the same for others and be a conduit for healing. I don't know exactly what you need right now, but I do know that there's comfort in food. Alchemy is all about transformation, and I want to change the way you experience food by cooking with love. The only way you can make transformative food, even if it's one of the simple dishes in here, is to cook it from the heart. You have to want to do it. If you're not in a good mood and don't feel like cooking, the only thing you should make is a restaurant reservation. And you can't cook with fear. I didn't grow up in the kitchen and I know how it feels to be intimidated by a recipe and be immobilized by that fear. I'm here to tell you it's okay to mess up! I'll help you avoid screwing up and tell you what to do in case something does go wrong. Now, it's time to have fun! I'm going to make sure you enjoy cooking for family and friends by sharing easy entertaining tricks I've learned from decades of catering. When you're armed with tips from a pro, cooking with and for friends is the best way to have fun in the kitchen. One of the happiest moments in my life--my wedding day--came from doing just that. My husband, Matthew, and I celebrated our marriage with forty friends and family and a group of us prepared the food together. I didn't stress over the planning or micromanage the meal. I just let everybody express themselves in the kitchen and it was awesome. I felt like I was on top of the world and I honestly can't imagine a more memorable wedding day. But take my advice as a former caterer: Please don't try this if you have hundreds of guests celebrating with you. LOL. So, are you ready? With all my yummy recipes and tips, get excited to welcome friends and family over for big meals and good times!  A little note: Any brand names of products I use in this book are included just because I like them! Excerpted from Cooking with Love: Comfort Food That Hugs You by Carla Hall All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.</anon> </opt>

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