Author and chef Jennifer Cote shares recipes that go in conjunction with those on the cooking show, From the Land to the Table (click here to check out Episode One). You’ll also find a few extra recipes listed here, all in one spot, alphabetical order. Organization is half the objective in happy, stress-free cooking, right?
About that cooking show… The first project was Black Bean Enchiladas (vegetarian-style), with an excellent red sauce. In trying to duplicate a tasty sauce from a Mexican restaurant down in L.A., Jen noticed that tomato seemed to conflict with other flavors in the sauce. Success was found in using paprika and Chile powder to flavor and color the sauce. Dee-luxe.
A green salad with homemade raspberry vinaigrette followed. It’s incredibly easy to make raspberry vinegar yourself, with three simple ingredients: Frozen raspberries, white vinegar, and maple syrup (or sugar). The result: An amazingly flavorful vinegar at the right price. Take a look at the typical “Raspberry Vinegar” on the shelf at your grocery store. Most have other added “flavors” and ingredients. If you’re somewhat of a purist, you’ll appreciate this recipe.
Menus that followed included Tri-Tip Roast served with Herbed Red Potatoes, starting with a Cream of Tomato Soup and Pecan/Pear Salad w/Poppyseed Dressing. On that show, Jen shared tips for making a smaller amount of the dressing quick and easy. A classy dinner for four can be made in no time!
Another menu had an Asian flair, with Sesame Noodles, Ginger Chicken, and steamed broccoli. With buckwheat noodles as a base, this was a good, healthy option to the typical pasta we may be used to.
A few potluck dishes were introduced: A classic Eight-Layer Salad that can be made up ahead of time, a Broccoli Salad that’s always a crowd-pleaser, and a Shrimp Salad that definitely steps up any occasion, with a great blend of capers and other flavors.
Jen also showed how to make chicken stock. No, it doesn’t have to come out of a carton or can! Once you’ve made it a few times, you find out: You’re really just putting all your resources to good use (instead of wasting the chicken after you’ve roasted and boned it). Another tip: How to caramelize sugar. Jen used the caramelized sugar in making a Chicken Salad w/Caramelized Walnuts. Once you’ve got the caramelizing down, it’s just a hop, skip, and jump to making homemade Caramel Sauce. You can get spoiled pouring that over some vanilla ice cream! If you have some ice cream, sugar, and cream on hand, you’re there. Yummmm.
Dial into the cooking show website at:
From the Land to the Table
Or check out the cookbook info at:
From the Land of Milk and Honey
