Cookbook Review of the Month - September 2007
This month's selection is The Desperate Housewives Cookbook. Although I must admit, I am not much of a television viewer, and not a regular viewer of Desperate Housewives, I choose this book because I was intrigued by flipping though it in the bookstore. The book was filled with delicious and what looked like easy to prepare recipes. In addition, after reading the book, I've become a fan of the series and will have to watch the reruns or buy the DVD's. When you finish reading the book you feel as if you know the characters, and that they have come to life for you. I think that cookbook fans and viewers alike will be pleased by Touchtone Television's creation both on and of the set, and definately in the kitchen. Add this to your collection, you won't be sorry.
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The cookbook is another one of those that offers more than just recipes. It is filled with trivia from the television program Desperate Housewives. It takes you inside the set of the kitchens on Wisteria Lane, so much so that you can actually feel like you are in their kitchens. It's a beautifully done cookbook and one you "must have" if you are a collector of TV and Movie Cookbooks, or in fact, a cookbook collector of any kind. |
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Sample Recipe from the book: I choose the Spicy Paella as this recipe selection from the cookbook because I thought it would be a great recipe to try as the fall is approaching. I love the ethnicity of this dish, as well the the wonderful combination of the seafood and the rice. This recipe is from the section of Gabrielle's (Eva Longoria) recipe's. Paella has been a favorite of our family, in fact, my brother Joe makes a great version himself.
Spicy Paella
Serves 6
Ingredients:
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 3 tablespoons olive oil
- 6 boneless, skinless chicken thighs,(about 1 1/2 pounds cut into roughly 1 1/2-inch pieces
- 3 links spicy chorizo, cut into 1/2-inch slices (about 3/4 pound)
- 1 medium yellow onion, cut into 1/2-inch dice (about 1 1/4 cups
- 1 medium red bell pepper, cored, seeded, and cut into 1/2-dice (about 1 cup)
- 1/2 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper
- 1 1/2 cups Uncle Ben's rice
- 3 cups Chicken Broth (page 37) or store bought chicken broth
- 1 pound large shrimp, peeled and deveined (about 20 per pound)
- 24 mussels
- 12 littleneck clams or other hard-shell clams
- 1 cup frozen peas
1. Pour the wine over the saffron in a small bowl. Let stand while preparong the paella.
2. Heat the olive oil in a wide, deep (at least 12 inches wide by 3 inches deep), heavy casserole over medium heat. Add the chicken and the chorizo. Cook, turning as necessary, until the chicken is lightly browned on all sides, about 8 minutes. With a slotted spoon, scoop the chicken and chorizo into a bowl.
3. Add the onion, red pepper, and cayenne, if using to the pan. Season lightly with salt and pepper. Cook, stirring, until the vegetables are wilted, about 6 minutes. Stir in the rice and cook a minute or two. Pour in the saffron mixture and cook stirring until the liquid evaporates. Stir the chicken and chorizo mix into the rice. Pour in the rice and bring to a boil. Season generously with salt and pepper. The amount will depend on the broth. Boil until the level of broth reaches the rice.
4. Scatter the shrimp, mussels, and clams over the rice, stir into the rice thoroughly, and reduce the heat to medium-low. Cover the casserole and cook until the broth is absorbed and the rice is tender, about 15 minutes.
5. Scatter the peas over the rice, stir them in, and serve right away, including some of each ingredient and some rice with each serving.
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