Sunday, February 6, 2011

Superbowl whaat?

OK so the word on the street is that today is the Superbowl - it's not really on my radar too much this year. I did not even know which the teams were playing until this morning. But anyway - in honor of the Superbowl and party-type food, here is a great crock-pot recipe for pulled pork.

3 1/2-4 lbs pork tenderloin
I can condensed French Onion soup
1 cup ketchup
1/2 cup cider vinegar
3 Tbsp brown sugar

Combine all ingredients in slow cooker. Cook on low 6-8 hours or high 3-4 hours. Close to the end of cooking time I use tongs to poke and pull at the pork to shred it and mix it up. Serve on bulkie rolls or hamburger buns. Delicious. Thanks to my Sissy for this recipe!!

Wednesday, February 2, 2011

Must-Have Cookbooks??

I recently came across this article in my local Newspaper: "20 Essential Cookbooks, a list of the 20 Essential books to build your culinary library, from the James Beard Book awards committee". Interesting!

I started accumulating cookbooks with the intention to build a cookbook library, so this article piqued my interest. I was curious how many of those included on the list I do in fact own. Even though the list was compiled in 2007, so not totally up to date, it's a pretty good list. The answer? I own only six out of the twenty. I guess Gooseberry Patch did not make the list!

How many of these are on your bookshelf?

American Cookery, James Beard

Authentic Mexican: Regional Cooking from the Heart of Mexico, Rick Bayless

Better Homes and Gardens New Cookbook

Classic Indian Cooking, Julie Sahini

Complete Techniques, Jacques Pepin and Leon Pererr

Essentials of Classic Italian Cooking, Marcella Hazan

How to Cook Everything: Simple Recipes for Great Food, Mark Bittman

The Joy of Cooking, Irma S Rombauer and Marion Rombauer Becker

The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

Maida Heatter's Book of Great Desserts, Maida Heatter

Martha Stewart's Hors D'Oeuvres Handbook, Martha Stewart

Mastering the Art of French Cooking Volume One, Julia Child, Louisette Bertholle, and Simone Beck

The Modern Art of Chinese Cooking: Techniques and Recipes, Barbara Tropp

The New Food Lover's Companion, Sharon Tyler Herbst

The Oxford Companion to Wine, Jancis Robinson

Rick Stein's Complete Seafood, Rick Stein

The Silver Palate Cookbook, Sheila Lukins and Julie Rosso

The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue, Chris Schlesinger and John Wiloughby

Vegetarian Cooking for Everyone, Deborah Madison

The Way to Cook, Julia Child
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