Cookbook Review of the Month - April 2008
This month's selection is Glitter to Gourmet by the Junior League of Las Vegas. I love Junior League Cookbooks and have been collecting them since I was a teenager. I was recently in Las Vegas visiting my daughter who works at the Wynn Hotel and found this book in the local Barnes and Noble. It is filled with wonderful recipes, and interesting facts about the city of Las Vegas, and lots of gambling trivia. My only criticism is that I would have liked to see a few more photographs of the recipes, and I am still of fan of having the person who contributed the recipe in the book. Years ago, the Junior League always gave the contributor's name. They seem to have gotten away from this of late, but I think the books have lost a little of their charm because of it. All in all, as far as the recipes themselves go, there are wonderful recipes here and you won't be disappointed in the book at all. This book will make a great addition to your collection.
Contents
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This book was put together from several recipes that were all thoroughly tested by the Junior League Volunteers. The work that goes into these books is incredible. I can speak of this first hand because I attended The Cookbook University put together by FRP books, the publishers of the Junior League Cookbooks. These women are a dedicated bunch, with large committees, and fabulous marketing skills. There are so many wonderful recipes to try in here you won't know where to start. From Roquefort Brandy Baguettes, to Tex-Mex Black Bean Dip, to Roasted Pepper and Artichoke Salad, Southwestern Strata, Salt Encrusted Beef Tenderloin, Runnin Rebel Chicken, to Chocolate Rum Truffles, from simple to sophisticated, its all here. |
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Sample Recipe from the book: Fettuccini with By Scallops and Shrimp
I choose this recipe because it has a little of everything that my family loves, Alfredo sauce, pasta, and great shellfish, what more could you ask. Besides, the picture was mouth-watering!
Fettuccini with Bay Scallops and Shrimp
Yield 4-6 servings
Ingredients:
- 2 tablespoons butter
- 1 tablespoon of olive oil
- 1/2 cup chopped shallots
- 8 ounces of uncooked medium shrimp, peeled and deveined
- 8 ounces of Bay scallops
- 1 teaspoon chopped fresh basil
- 1 tablespoon chopped fresh dill
- 1 pound uncooked spinach-fettuccini
- Salt to taste
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese
1. Melt two tablespoons butter with the olive oil in a large skillet. Add the shallots and saute for 2 to 3 minutes or until tender but not browned. Add the shrimp and scallops and saute for 1 minute. Stir in the basil, dill and wine. Reduce the heat and simmer until the mixture is reduced by 1/2. Add the half-and-half and cook until the mixture thickens, stirring constantly. Remove from the heat and keep warm.
2. Cook the fettuccini in boiling salted water in a stockpot until al dente. Drain and toss with 2 tablespoons butter and the Parmesan cheese in a serving bowl. Add the seafood mixture and toss to mix. Serve with warm sourdough bread.
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