Best Summer Weekends Cookbook - Hardcover

Rodmell, Jane

Hardcover

ISBN 10: 0969692242 ISBN 13: 9780969692249

Publisher: Cottage Life Books, 2005

Synopsis

Summer only comes once a year. Make it count.

Summer days and weekends are best spent outside. That's when cooks look for recipes that can be easily prepared and served at the cottage or at home, in the country or in the city.

Those recipes and more are all right here, in Best Summer Weekends Cookbook. This edition combines the best of the popular Summer Weekend Cookbook and More Summer Weekends Cookbook and adds seventy-five new recipes. Whether entertaining neighbors or guests staying for the weekend, cooking for the family, or hosting a once-a-summer everybody come gathering, this compendium will become an indispensable kitchen companion, and at 352 pages, it is a superb resource.

Recipe sections include:

• Appetizers, starters and sundown snacks
• Fresh barbecuing ideas
• Salads and side dishes
• Make-ahead main courses
• Light bites
• Breakfast and brunch
• Sweet stuff and desserts.

Each recipe also has ideas for variations and substitutions for those times you don't have a particular ingredient on hand. Make-ahead tips reduce kitchen work so you can enjoy your guests' company. The appetizing color photographs will make it hard to resist trying every dish. A new collection of Quick Tricks will help you produce fabulous dishes fast.

About this title

About the Author

Jane Rodmell is the food columnist for Cottage Life magazine and a cookbook author as well as a recipe developer and food researcher for over twenty years.

Excerpt. © Reprinted by permission. All rights reserved.

Sample Recipe from Chapter 2: Great Grilling

Pico de Gallo

Pico de Gallo is a refreshing Mexican-style uncooked salsa that tastes best when made just before serving. (Luckily, it takes only minutes to prepare.) It's an essential topping for fajitas (p. 74) and a good accompaniment to grilled fish, but it's also great on burgers or served on its own as a dip with corn chips.

4 large, ripe tomatoes, diced

1 small onion, diced

2 cloves garlic, minced

2-3 fresh jalapeño peppers, finely chopped, veins and seeds removed

3 tbsp (45 ml) fresh coriander or flat leafed parsley, finely chopped

1 tbsp (15 ml) fresh basil, chopped OR 1/2 tsp (2ml) dried basil

2 tbsp (30 ml) fresh lime juice

2 tbsp (30 ml) safflower or olive oil

salt

1. Combine all ingredients. Toss lightly

Makes 2 cups (500 ml)

TIP:
Some field tomatoes have thin skins, and peeling them is a matter of choice. Others, like the plum varieties, have tough skins that require peeling. A proven technique is to have a pot of water boiling on the stove. Drop in a tomatoe and count to 10. Lift the tomato out, and drop into cold water or hold under the tap. Cut a cross on the smooth end and the skin will slip off in large sections. Cut out the core at the stem end. The process takes about 10 seconds, so slip another tomato into the pot as you take one out.

Edition details

• Publisher: Cottage Life Books
• Publication date: 2005
• Language: English
• ISBN 10: 0969692242
• ISBN 13: 9780969692249
• Binding: Hardcover
• Number of pages: 352