All posts tagged: Cookbook

You Can’t Hurt Me by Emma Cook—Book Review by Bookish Elf

You Can’t Hurt Me by Emma Cook—Book Review by Bookish Elf

Published by skeptic

Emma Cook’s debut psychological thriller “You Can’t Hurt Me” is a masterfully crafted exploration of pain, both physical and emotional, woven into a complex tapestry of desire, deception, and deadly obsession. This riveting story delves deep into the human psyche, asking profound questions about the nature of suffering and the lengths people will go to either feel it or escape it. The Psychology of Pain and Power At the heart of this compelling narrative lies a fascinating premise: Eva Reid, a woman born with congenital analgesia—the inability to feel physical pain—and Anna Tate, a journalist whose life has been shaped by emotional trauma she can’t escape. Their stories intertwine through the mysterious figure of Dr. Nate Reid, Eva’s husband and a renowned neuroscientist obsessed with understanding pain. Cook’s background as an assistant editor for Observer Magazine shines through in her meticulous attention to detail and her ability to craft authentic characters whose psychological depths feel frighteningly real. The author’s extensive research into pain science and psychotherapy adds layers of credibility to the narrative, making the …

Joan Nathan on cooking to remember, mourn and discover who we are

Joan Nathan on cooking to remember, mourn and discover who we are

Published by Sam

(RNS) — In honor of Joan Nathan, I am writing this in my kitchen. Nathan, as she tells us in her new “memoir in recipes,” “My Life in Recipes: Food, Family, and Memories,” does her writing in a dedicated area away from the stove. But here in my kitchen is where I’ve communed with her creativity and passion for Jewish cooking, and Nathan, known for watching people at work in their kitchens, has so often inspired my endeavors. So here I sit. Those Nathan has observed at work in the kitchen include family members and later her husband’s family members, but also Julia Child, a friend who famously filmed a segment on Nathan’s PBS series “Jewish Cooking in America” in a Fairway supermarket in New York, perusing the kosher symbols on packaging; renowned food writer MFK Fisher; Mexican-food specialist Diana Kennedy; Alice Waters of Chez Panisse in California; and chef and organizer of World Central Kitchen Jose Andres, in the news of late after seven of the workers involved in the aid organization were killed …

Charred tomato layered dip recipe

Charred tomato layered dip recipe

Published by skeptic

I’ve always loved the concept of a seven-layer dip (America’s Tex-Mex-inspired creation that stars refried beans and sour cream among other things) but not the reality; it seemed to be style over substance, and, to be honest, not that much style. But who said the layers have to be true to the original? These charred tomatoes have an extra creamy base, a pickled apricot salsa and a harissa layer (all of which, apart from the tomatoes themselves, can be prepped several hours in advance and chilled). It’s messy and triumphant with bold flavours. Timings Prep time: 25 minutes Cook time: 5 minutes Serves  6 Ingredients For the pickled apricot salsa generous 1½ tsp lemon juice 2 tsp maple syrup or honey 50g dried apricots, diced handful of mint leaves, chopped handful of basil leaves, chopped 2 tbsp extra-virgin olive oil For the creamy base layer juice of ½ lemon 2 garlic cloves, grated to a paste 150g cream cheese 150g natural yoghurt For the charred tomatoes 500g cherry tomatoes on the vine 125g feta, crumbled …

Chicken wings with grapefruit, tamarind and lime leaf dressing

Chicken wings with grapefruit, tamarind and lime leaf dressing

Published by skeptic

Makrut lime leaves are key to the flavour of this aromatic dressing, and they do need to be fresh rather than dried. Buy them in south-east Asian grocery shops in the freezer section, in larger supermarkets or online, then stash them in your own freezer where they’ll keep for yonks. This dish really pings around your palate – perfumed lime, sweet honey and sour tamarind, plus plenty of vibrant herbs. It also works just as well with Tenderstem broccoli.  The dressing and shallots can both be prepared a day in advance and refrigerated. Timings  Prep time: 25 minutes, plus infusing time Cook time: 45 minutes Serves 4 Ingredients For the dressing 200ml pink grapefruit juice (from about 2 pink grapefruits) 10 fresh lime leaves, torn 3 garlic cloves, peeled and smashed with the side of a knife 1 tbsp fish sauce 2 tsp tamarind paste 3 tbsp honey For the pickled shallots 50ml rice vinegar 2 tsp caster sugar 1 tsp sea salt 2 small shallots, peeled and sliced into thin rings For the chicken 15 …

Burnt meringue, vanilla ice cream and olive oil recipe

Burnt meringue, vanilla ice cream and olive oil recipe

Published by skeptic

This is a very fun dessert that’s perfect if you want to show off. A satiny, voluminous Swiss meringue is served in elegant swoops, then briefly burned with a glowing ember, to quickly toast the surface. I love to serve this with vanilla ice cream and very good olive oil, just to blow people’s minds a little further. Use the best extra-virgin oil you can find. This isn’t the time to use a regular olive oil. Timings Prep time: 10 minutes Cook time: 15 minutes Serves  4 Ingredients 4 egg whites 200g icing sugar 1 tbsp cornflour To serve vanilla ice cream very good olive oil flaky sea salt Method Prepare a pan of barely simmering water. Place the egg whites into a large heatproof bowl and whisk them briefly with an electric whisk, just to combine them. Place the bowl on top of the pan of water, ensuring the water doesn’t touch the bottom of the bowl. Add the icing sugar and beat with the electric whisk until you have a nice thick meringue …

Skillet focaccia with artichoke dip recipe

Skillet focaccia with artichoke dip recipe

Published by skeptic

This focaccia is a real confidence booster; easy to make and guaranteed to emerge looking proudly dramatic, glistening and crackling with a dark, undulating crust. It’s best eaten on the day it’s made. The dip can be made a few hours in advance and chilled, but should come to room temperature before serving. Timings 30 minutes, plus 6 hours proving Cook time: 25 minutes Serves  4-6 Ingredients 2 x 7g sachets fast-action dried yeast 2 tsp caster sugar 600g plain flour 1 tbsp flaky sea salt, plus extra for the top 9 tbsp extra-virgin olive oil needles from 1 large sprig of rosemary For the artichoke dip 1 x 280g jar artichokes in oil, drained 1 garlic clove 250g cream cheese 4 tbsp olive oil 6 tbsp sour cream, crème fraîche or yoghurt handful of mint leaves small handful of chives 1 tbsp lemon juice Method Mix the yeast with the sugar and 480ml lukewarm water, and whisk to combine. Set aside for 5 minutes – it should become frothy. Add the flour and salt and …

Strawberry margarita ice lollies recipe

Strawberry margarita ice lollies recipe

Published by skeptic

Summer’s favourite fruity margarita makes a fantastic ice lolly with all the flavours and kick of the classic cocktail. Timings Prep time: 10 minutes, plus overnight freezing Makes  8 Ingredients 400g strawberries, hulled, plus more, sliced, if desired 50g caster sugar  100ml silver tequila  50ml orange liqueur, such as triple sec or Cointreau  Juice of 4 limes Method Blend the strawberries and sugar until smooth. Stir in the tequila, orange liqueur and lime juice. Pour the mixture into eight lolly moulds. Alternatively, pass through a sieve, pour into the moulds and drop in a few slices of strawberry.  Freeze overnight until firm. Source link

Blueberry daiquiri ice lollies recipe

Blueberry daiquiri ice lollies recipe

Published by skeptic

Perfect for cooling down on summer’s day, these tangy lollies offer an invigorating sweet and tart flavour. Timings Prep time: 10 minutes, plus overnight freezing Makes  8 Ingredients 200g fresh or frozen blueberries, plus more if desired  125g caster sugar 250ml cold water 150ml white rum Juice of 3 limes Method Place the blueberries and sugar in a small saucepan, add a splash of the water and cook gently for 4-5 minutes until the blueberries soften and the sugar dissolves. Leave to cool completely. Add the remaining water and blend until smooth.  Stir in the rum and lime juice. Pour the mixture into eight lolly moulds. Alternatively, pass through a sieve, pour into the moulds and drop in a few extra whole blueberries.  Freeze overnight until firm. Source link

Mackerel salad with lemon mayonnaise recipe

Mackerel salad with lemon mayonnaise recipe

Published by skeptic

I like to peel the tomatoes first by covering them with boiling water, leaving for 30 seconds then draining. The skins should slip off fairly easily. It’s extra faff but does make the salad feel more special. Timings Prep time: 20 minutes Cook time: 20 minutes Serves 4 Ingredients 5 eggs 320g frozen peas 1 spring onion, white part finely chopped (save the green part for making stock or another dish) 400g baby new potatoes 1 tbsp olive oil plus 1 tsp 320g tomatoes (about 4 tomatoes), peeled if you like 1 tsp English or Dijon mustard (optional) 200ml vegetable oil Squeeze of lemon juice, to taste (optional) 4 x 125g tins mackerel, in oil or brine ¼ garlic clove, peeled (optional) Method Put 4 of the eggs in a pan of water and bring to the boil. Cover with a lid, turn off the heat and leave to cook in the residual heat for 8 minutes. Peel and quarter the eggs. Put the peas in a bowl and cover with boiling water. Leave for …

‘Stardew Valley’ has an official cookbook. Here’s how to make Seafoam Pudding.

‘Stardew Valley’ has an official cookbook. Here’s how to make Seafoam Pudding.

Published by skeptic

Like most farming simulators and open-world adventure games, one of the most satisfying parts of the journey lies in the art of cooking. It’s a small victory, a genuine moment of self-care between quests, gathering precious ingredients you’ve painstakingly collected or grown yourself, then whipping up something delicious (or cursed) that boosts your stats for a bit. One of the games you’re probably instantly thinking of is Stardew Valley, the wildly popular farming sim that allows you to grow your own crops, go fishing, and trawl the deepest caves for goodies to fry up later. From crafting Crab Cakes to conjuring mysterious Void Mayo, recipes are a core part of the game, giving you health, defence, and boosted skills. And if you’ve ever wanted to try cooking some of the dishes IRL, there’s The Official Stardew Valley Cookbook, out May 14 through Penguin Random House. SEE ALSO: Chinese fantasy farming sim ‘Immortal Life’ adds trauma bonding to pastoral ideal, and I love it Cooking is a major part of “Stardew Valley”. Credit: Stardew Valley / …