Cookbook Review of the Month - January 2008
This month's selection is Nigella Express by Nigella Lawson. I have been a fan of Nigella's for a long, long time, and I just love her cookbooks. As usual, this cookbook won't disappoint you. Every single page that you turn over makes you want to start cooking. Her recipes are fairly easy to follow, and always turn out delicious. Statistics say that most people will buy a cookbook if they see one or two recipes that they like. This bookis filled with 130 recipes that all look so delicious, you'll want to make them all. It's great that Nigella has finally come to the food channel, as she is one of the few celebrity cooks who's recipes are always letter perfect. Each page in the book is accompanied by beautiful photography and you can almost hear Nigella speaking to you in a wonderful English accent.
Contents
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This book is simple enough for the new cook to follow, and the seasoned veteran will find many new recipes that they would like to try. It was so difficult to select a recipe from the book as everything looks wonderfrul from Naan Pizza, to Rock Cornish Hens and Sweet Potatoes, to Caramel Croissant Pudding, to Sesame Peanut Noodles, there is something here for everyone's taste. Buy the book, sit down and enjoy the read, start to cook...and always cook with love! |
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Sample Recipe from the book: Scallops-on-the-Shell
I choose this recipe because it seemed like an easy appetizer that might be great for a New Year's Eve Party. My daughter Lauren is a fan of scallops and I thought she would enjoy this recipes...and it's so simple she could even do it herself!
Scallops-on-the-Shell
Serves 6
Ingredients:
- 6 scallop shells
- 18 sea scallops with their roes or corals removed, or if the scallops are small, get 24
- 2 cups fresh bread crumbs
- 6 teaspoons butter (unsalted)
- 1 lime cut for squeezing
- 1 1/2 teaspoons garlic oil
- Salt and Pepper to taste
1. Preheat the oven to 475 degrees F. (You need a very hot oven.) Rinse and dry the scallop shells and arrange them on a baking sheet.
2. Put the scallops in a bowl and sprinkle over the bread crumbs. Toss them around to get each one well coated with crumbs.
3. Put three breaded scallops into each shell, and sprinkle over any leftover bread crumbs that remain in the bottom of the bowl.
4. Then add a teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, 1/4 teaspoon of garlic oil, and salt and pepper.
5. Put the scallops in the oven for about 15-20 minutes; you really want the bread crumbs to be crispy and the butter turning back around the edges of the shell.
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