Saturday, February 23, 2008

Cookbook a Week -- Morton's Steak Bible

I made it through my cookbook challenge last week, did you? We had a girls cook in night last week and did pretty well with the chicken, tomato, olives, and parmesan cheese from Simple to Spectacular. The next cookbook on my shelf is The Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse by Klaus Fritsch with Mary Goodbody.

Mmmm. Steak. This one has a useful section up front on the basics of cooking steaks at home to capture all the great flavor and qualtiy of a steakhouse, including temperatures and a few secrets. And if someone in your house loves all the additional bascis -- a great Ceasar salad, a good chop salad, creamed spinach, five kinds of potatos, hearty soups, and even some great starters and canapes, this cookbook will help. (There's a great looking crab and artichoke dip in here, mmmm.) Of course, there are some old school non-steak classics -- like a Beef Wellington with a chicken liver pate filling, pepper steak, braised lamb shanks, chicken Christopher, and shrimp Alexander. There are lots of preparations for seafood, salad, sides, and desserts along with a few cocktail recipes, wine pairing recommendations, a little restaurant lore, and all the dressings and sauces.

My recipe? Maybe a little Morton's Key Lime Pie is what I need to bring myself out of the winter doldrums -- although the Cold Grand Marnier Souffle' on the next page looks pretty good, too. I'll report back.

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