Happy Anniversary TRB - Woot!

Hey y'all

I'm ONE YEAR OLD !

Friday, December 19th.

And I couldn't be more excited. Listen to the show here @ 8pm Eastern, with my favorite BTR hosts, fellow foodies and (of course) giveaways during the show!

Call-in & Win!

• Old Farmer's Almanac Everyday Cookbook


• Autographed Products from Rocky Fino: Will Cook for Sex Cookbook, Will Mix for Sex Cookbook, an apron and a corkscrew


• (3) Mason Jar Cookbooks by Lonnette Parks: The MASON JAR COOKIE Cookbook; TheMASON JAR SOUP-TO-NUTS Cookbook; and The MASON JAR DESSERT Cookbook


• For the Love of Garlic Cookbook by Victoria Renoux

Other Holiday Deals~

GottiTravel TRB Special Offer: 4 Day / 3 night Bahamas Cruise first 3 people to send email to gottitravel@comcast.net mentioning The Recipe Box will win cruise.

Smell Goods Spa Products: Receive $5.00 off your order! Use code trb5 at checkout. Offer expires 12/31/08 http://www.smellgoodspa.com/

Author Valerie Elsbree Product: Book - Eating Disorders: A Guide for Families and Children
Valerie Elsbree is a licensed Psychotherapist with a Master's degree in Social Work, a license in Clinical Social Work and is a Certified Addictions' Professional, certified in Addictions' Counseling and Addictions' Studies. This book was a finalist in the 2008 New Generation IPPY Awards under the category of Children's Non-fiction. (Independent Publisher Awards). The foreword is by Sarah Ferguson, The Duchess of York and it is written for adults to read to children and teens. Discount: Listeners can receive a 25% discount on the list price of the book, which is $19.95. The cost, therefore, would be $14.96, plus a small amount for postage. In order to receive the discount, contact the representative directly by email at merituk@aol.com, by telephone: 561-697-1116 or by fax: 561-477-4961.

Sabor! Cuban Cuisine with a Flair

Tuesday, 12/9
Sabor! Cuban Cuisine with a Flair with Ana Rodriguez

Sabor! or flavor, in Spanish is a concept that encompasses so much more than food. You can cook with sabor, speak with sabor, and dance with sabor, and in Cuba, sabor is both a state of mind and a way of life. Spicy, hot, and delectable, ¡Sabor! provides an intimate look at the cuisine of Cuba, a culture that embraces food with the same enthusiasm it has for life.

Author Ana Quincoces Rodriguez tells the story of Cuban cuisine with feisty flair, weaving the lively and spirited traditions of her family with classic dishes from the island of Cuba. Recipes are approachable enough for novice cooks but bound to inspire seasoned professionals, illustrated with gorgeous full-color photos throughout. Ana Quincoces Rodriguez grew up in a Cuban household in sunny Miami, Florida, where she was routinely conscripted to help her mother in the kitchen, which led to her passion for the art of cooking. Listen to the interview here.

Recipes from ¡SABOR!

Empanadas de Chorizo Chorizo Turnovers

Many Cuban bakeries in Miami bake empanadas, which are small pastries that enclose with sweet or savory fillings. While the commercially made empanadas are delicious, they don’t compare to these homemade treats. First of all, these empanadas are — you guessed it — fried. Second, this filling is a combination of chorizo and sweet ham, providing a delicate flavor balance. I’ve also given you two options for making them with ground beef or with guava and cream cheese, for a sweet treat. I serve these chorizo empanadas with a creamy picante dipping sauce that complements them perfectly. I invented this recipe many years ago, in an effort to find a nice appetizer to serve with mojitos and beer. I have been famous for them ever since. In fact, I cannot seem to fry them fast enough, and inevitably people burn their tongues trying to eat the empanadas before they have had a chance to cool. You can prepare the stuffing for empanadas well in advance and freeze or refrigerate them until you’re ready to proceed with the recipe.

This recipe calls for frozen turnover pastry disks (discos para empanadas), which are available at most major grocery stores in the Hispanic frozen food section (Goya makes some).

Makes 20 medium or 40 appetizer-sized empanadas

Empanadas

2 tablespoons olive oil

1 garlic clove, minced

1/4 cup diced onion

1/4 cup diced green bell pepper

1/2 cup tomato sauce

1/4 cup vino seco (dry white cooking wine)

1/4 teaspoon pepper

1/2 pound ground Spanish chorizo sausage

1/2 pound ground sweet ham

Salt

20 discos para empanadas (frozen turnover pastry disks), thawed and kept in the refrigerator

Canola oil, for shallow frying

Sauce

1 cup thick, refrigerated ranch dressing (I like Marie's)

1 to 2 tablespoons hot sauce (like Tabasco)

1 to 2 teaspoons chopped cilantro

To make the empanadas, heat the oil in a shallow pot over medium-high heat. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft. Add the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks. If you are making appetizer-sized empanadas, cut each disk in half, creating two semicircles. If you are making the larger empanadas, leave the disks whole. Place 1 to 1-1/2 teaspoons of filling in the center of each half disk or 1 to 1-1/2 tablespoons in the center of each whole disk. Fold each half disk to make a small triangle or each whole disk to make a semicircle. Using the tines of a fork, press around the edges to seal. If you do not plan to fry the empanadas immediately, covered them with a damp towel or place them in an airtight container and refrigerate them for up to 5 days. Heat the oil in a deep pan to 350°F over medium heat. If you do not own an oil thermometer, dip the corner of one of the empanadas in the oil to check if it is hot enough. The oil should bubble around the dough. Add the empanadas, about 4 to 5 at a time, to the oil and fry them for 3 to 4 minutes, turning them once, until they are golden brown.

Transfer to a paper towel-lined plate and continue frying the rest of the empanadas. To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas. Empanadas de Carne (Ground Beef Empanadas): Fill your empanadas with picadillo (page 144), omitting the potatoes. You can also use leftover picadillo for this. Empanadas de Guayaba y Queso (Guava and Cream Cheese Empanadas): Fill the empanadas with 1-inch cubes of both guava paste and cream cheese. Make sure you use the full-fat cream cheese that comes in a bar.

Platanos Tentación Sweet Plantain Casserole

Any recipe with a name that includes the word tentación (temptation) in it, and is made with butter, rum, and brown sugar must be made immediately, no questions asked. So get yourself to the grocery store at once! This divinely rich plantain casserole has even replaced (sacrilege!) the sweet potato casserole at our Thanksgiving table for several years now. It is that good! Make sure you use extremely ripe plantains in this recipe—the skins should be black and the flesh should feel mushy when pressed.

Serves 4 to 6

3 very ripe (black) plantains

4 tablespoons salted butter

1/2 cup light brown sugar

1/4 cup dark rum

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Preheat the oven to 350°F. Butter a 13 x 9-inch baking pan. Peel the plantains and cut them diagonally into 2-inch-thick slices. Arrange the plantain slices in a single layer along the bottom of the prepared pan. Set aside. Heat the butter and brown sugar in a small saucepan over medium heat until the mixture begins to bubble. Reduce the heat to low, then add the rum, salt, nutmeg, and cinnamon. Stir well and pour evenly over the plantains. Cover the pan with aluminum foil and bake for 15 minutes. Remove the dish from the oven, remove the foil, and flip the plantain slices over. Cover the dish with foil and bake for another 15 minutes. Remove the foil and bake for 10 minutes to brown the top. Serve immediately.

Bistec de Palomilla Minute Steak

This is the quintessential Cuban beef dish. It is served—usually with white rice and Platanitos Maduros (Fried Sweet Plantains) (page 94) or French fries and garnished with raw onions and parsleyat every Cuban restaurant, cafeteria, and hole-in-the-wall eatery. Typically, the cuts of beef used are a quarter-inch-thin top round or sirloin steaks, although you could start with a thicker cut of beef and just pound it thin with a meat mallet before cooking.

Serves 4

1/4 cup sour orange juice, or a mixture of equal parts lime juice and orange juice

1 garlic clove, crushed4 (6- to 8-ounce) sirloin or top round steaks, cut or pounded to 1/4-inch-thick

Garlic powder (not garlic salt)

1/4 teaspoon salt, plus more as needed

Pepper

2 tablespoons olive oil

1 cup chopped onion

1/4 cup chopped parsley

1 tablespoon fresh lime juice

Arroz Blanco (White Rice) (page 82), for serving

Platanitos Maduros (Fried Sweet Plantains) (page 94), for serving

Combine the orange juice and garlic in a small bowl. Arrange the steaks in a shallow, nonreactive dish and pour the orange juice mixture over them. Marinate the steaks at room temperature for 15 to 30 minutes — no longer or they will turn an unappealing grayish hue. Also, because the steaks are so thin, they won’t need any longer for the tanginess of the sour orange to penetrate them. Discard the marinade and season the steaks with garlic powder, salt, and pepper. Heat 1 tablespoon of the olive oil in a cast iron pan until the oil is almost smoking. Carefully fry the steaks, one at a time, for about 2 minutes on each side. Transfer the cooked steak to a plate and continue with the remaining steaks, letting the pan return to a high temperature after each steak. Add the remaining tablespoon of olive oil to the pan before frying the third and fourth steak. Combine the onion, parsley, lime juice, and 1/4 teaspoon salt in a small bowl. Garnish each steak with the onion parsley mixture, and serve with white rice and Tostones (Fried Green Plantains).

Recipes from ¡SABOR! A PASSION FOR CUBAN CUISINE by Ana Quincoces Rodriguez (Running Press, November 2008, Hardcover Original/$29.95)

Flavorful Pies and the PERFECT Crust

Monday, 12/8
The Complete Book of Pies by Julie Hasson

Just in time for your holiday baking and another wonderful show on TRB. Listen here.

Julie Hasson has shared her expertise through articles and recipes for well-known magazines including Bon Appétit, Cooking Light and Vegetarian Times, as well as in numerous newspaper and web articles. Julie is currently working as a spokesperson for the Sugar Association and is one of the hosts of the cooking show and DVD “15 & Done” (Banyan Entertainment). She has done numerous television appearances around the country.

Her cookbook has 200 recipes both sweet and savory, glazes, sauces, fillings, resources and tips for equipment. Vegan Friendly.

Recipes from The Complete Book of Pies
_______________________________
Double-Crust Spiced Apple Pie

CLASSIC • VEGAN FRIENDLY

My husband, who can be quite picky about his apple pie, declared this pie perfect. The apples are soft as silk, the flavor is light, and everything is wrapped up in a rich, crisp crust. I dedicate this pie to you, Jay.

Serves 8
• Preheat oven to 425°F (220°C)
• 9-inch (23 cm) glass pie plate, greased
• Rimmed baking sheet

1 recipe Sour Cream Pie Pastry Dough or 1 Large-Batch All-Purpose Vegan Pastry Dough, chilled (see recipes, below)

Filling
6 large Granny Smith apples, peeled, cored and thinly sliced
1 cup (250 mL) granulated sugar (see Tips, below)
1⁄4 cup (50 mL) all-purpose flour (see Tips, below)
1 tablespoon (15 mL) sweet Marsala, optional
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground nutmeg
1⁄2 teaspoon (2 mL) ground allspice
Cream, milk or soy milk
Coarse or granulated sugar

Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.

Filling
In a large bowl, gently combine apples, sugar, flour, Marsala, if using, cinnamon, nutmeg and allspice, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing the apples into pastry with your hand and mounding them slightly in the center. Lightly brush edge of pastry with a little water. Place top crust over apples, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.

Place pie plate on baking sheet and bake in preheated oven for 25 minutes. Reduce heat to 350°F (180°C) and continue baking for 50 to 60 minutes more or until top is nicely browned, apples are tender and juices are bubbling. Insert a knife through one of the vents in top of pie to make sure that apples are tender. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.

Tips
You may need slightly more sugar, depending on the tartness of the apples. Add an additional tablespoon (15 mL) all-purpose flour if your apples are very juicy. To easily peel, core and thinly slice apples, look for one of the many available apple peeler/slicer/corer gadgets. I love mine and have used it for years.

Variation
Substitute your favorite spirit for the Marsala, such as whiskey, bourbon or rum.

Large-Batch All-Purpose Vegan Pastry Dough

If you've been looking for a flaky pastry that doesn't include butter, eggs or dairy, stop right here. This recipe makes a very flaky pastry, which will work well with a sweet or savory pie.

Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies

• One or two 9-inch (23 cm) glass pie plates, greased

3 cups (75 mL) all-purpose flour
2 tablespoons (25 mL) confectioner's (icing) sugar
1⁄2 teaspoon (2 mL) salt
1 cup (250 mL) cold vegetable shortening
6 to 8 tablespoons (90 to 120 mL) ice water

In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.

Add 6 tablespoons (90 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons (15 to 25 mL) more ice water as needed. Remove blade and divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for making 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

For rolling and pre-baking instructions, see above.

Tips
I like to use a non-hydrogenated vegetable shortening, as it's a much healthier choice, although some purists feel that the hydrogenated version makes a somewhat flakier pastry.

Variations
Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.
Almond-Scented Crust: Add 1 teaspoon (5 mL) pure almond extract along with the ice water.

Sour Cream Pie Pastry Dough

Diane Morgan graciously shared this recipe with me. Diane pairs this rich and flaky crust with berries for her famous Thanksgiving Cranberry Blueberry Pie (see recipe, page 39). This crust is also wonderful paired with just about any other filling you choose.

Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies

• One or two 9-inch (23 cm) glass pie plates, greased

2-1⁄2 cups (625 mL) all-purpose flour
2 teaspoons (10 mL) granulated sugar
1 teaspoon (5 mL) salt
1⁄2 cup (125 mL) cold butter, cut into small pieces
1⁄2 cup (125 mL) cold vegetable shortening
1⁄3 cup (75 mL) sour cream
2 tablespoons (25 mL) ice water

In a food processor fitted with metal blade, combine flour, sugar and salt. Add butter and shortening, pulsing until mixture resembles coarse meal.

Add sour cream and ice water to flour mixture, pulsing until a ball of dough begins to form. Do not over-process. Remove blade and gather dough into 2 balls, one slightly larger than the other if making a double-crust pie or equal-sized for 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.

For rolling and pre-baking instructions, see above.

Tip
To chill butter and shortening for this recipe cut butter into pieces with a knife and place on a small plate. Place shortening on another plate and place plates in freezer for 15 minutes or until very cold. Once shortening is cold, you can cut or chop it into pieces. Use immediately from freezer in recipe.
_______________________________
Coconut Cream Pie

Since we can't take romantic vacations in Hawaii as often as we'd like, I present you with this luscious tropical pie. One whiff of the coconut will send your senses reeling. Not only does the pie taste great, it will save you thousands in travel expenses.

Serves 8 to 12

1 cup (250 mL) granulated sugar
1⁄4 cup (50 mL) cornstarch
Pinch salt
1 cup (250 mL) unsweetened coconut milk
4 egg yolks
2 cups (500 mL) whole milk
1 cup (250 mL) packed sweetened flaked coconut
1 tablespoon (15 mL) butter
1 9-inch (23 cm) store-bought or homemade Graham Cracker Crust (below)

Topping
1-1⁄4 cups (300 mL) whipping (35%) cream
2 tablespoons (25 mL) confectioner's (icing) sugar
1⁄4 cup (50 mL) sweetened flaked coconut, toasted

In a large saucepan, whisk together sugar, cornstarch and salt. Whisk in coconut milk until smooth. Whisk in egg yolks until smooth. Whisk in milk. Cook mixture over medium heat, whisking continuously, until thick and bubbly. Reduce temperature to low and continue to cook, whisking, for 2 minutes more or until mixture is very thick.

Remove saucepan from heat and strain filling through a fine-mesh sieve into a bowl. Stir in coconut and butter until butter is melted. Pour into prepared pie crust, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely. Refrigerate pie for 4 to 6 hours or until filling is firm enough to slice.

Topping
Just prior to serving pie, in a bowl, using an electric mixer or whisk, whip together cream and confectioner's sugar until soft peaks form. Swirl whipped cream over top of pie and garnish with toasted coconut.

Tip
This pie is wonderful served with chocolate sauce or Hot Fudge Sauce (see recipe, page 235) on the side.

Variation
Substitute the Toasted Coconut Crust (see recipe, page 196) for the Graham Cracker Crust.

Graham Cracker Crust

When you mention Key lime pie, this is the buttery crust that usually comes to mind. This crust is quick to make, is a perfect shell for creamy fillings and has a wonderfully buttery taste.

Makes one 9-inch (23 cm) crust

10 whole graham crackers, ground (about 1-1⁄3 cups/325 mL crumbs)
5 tablespoons (75 mL) butter or margarine, melted
3 tablespoons (45 mL) packed light brown sugar

Grease a 9-inch (23 cm) pie plate. In a large bowl, combine graham cracker crumbs, butter and brown sugar, mixing well.

Transfer crumb mixture to prepared pie plate, pressing into bottom and up side of pan.

Chill crust until firm. Fill with prepared filling or, alternatively, bake crust in preheated 350°F (180°C) oven for 10 minutes or until crust is set and fragrant.

Variation
Spiced Crust: Add 1⁄4 to 1⁄2 teaspoon (1 to 2 mL) ground ginger or cinnamon to the crumb mixture.
_______________________________
Vegetarian Pot Pie with Biscuit Top

My kids love pot pie so much that they will devour the entire dish. Fortunately, pot pies aren't hard to throw together and are even easier with a biscuit top. Besides being scrumptious, this version is lower in fat than a traditional pot pie.

Serves 8

5 small red-skinned potatoes (about 1 pound/500 g)
1 bag (10 ounces/300 g) frozen broccoli florets, thawed, chopped if large (about 3 cups/750 mL)
2 cups (500 mL) refrigerated or frozen vegetarian chicken-style strips, thawed (and cooked if necessary) (see Tips, below) or an additional 2 cups (500 mL) vegetables or seitan
3⁄4 cup (175 mL) frozen peas, thawed
1 recipe Vegetarian Gravy (see recipe, page 176)
1 teaspoon (15 mL) dry sherry, optional
2 cloves garlic, minced
1⁄2 teaspoon (2 mL) dried thyme leaves
1⁄2 teaspoon (2 mL) dried sage, crumbled
Salt and freshly ground pepper
1 recipe Buttermilk Biscuit Crust made with 1-1⁄4 cups (300 mL) buttermilk (see recipe, page 196)

Preheat oven to 400°F (200°F). Grease a 12-inch (30 cm) cast-iron skillet or 10-inch (25 cm) deep-dish glass or ceramic plate.

In a large pot of boiling water, cook potatoes for 20 to 25 minutes or until tender. Drain and let cool to the touch. Peel potatoes and cut into pieces.

In a large bowl, combine potatoes, broccoli, vegetarian chicken, peas, and hot gravy. Add sherry, garlic, thyme, sage, and salt and pepper to taste. You want the mixture to be hot. If it's not, heat in microwave oven for 2 minutes or until hot to the touch.

Scoop vegetable mixture into skillet or dish, smoothing top. Drop scoops of biscuit dough over filling, covering pie (it's okay if not every spot of filling is covered). Bake in preheated oven for 35 to 45 minutes or until biscuit topping is golden brown and cooked through.

Tips
It's important to make sure that the filling is hot when assembling the pot pie, because otherwise the biscuit topping tends to be a little raw underneath. Vegetarian chicken-style strips are often found in the freezer section or in the produce section with the veggie burgers.

Variation
Substitute a pastry or puff pastry crust for the biscuit dough.


Recipes from THE COMPLETE BOOK OF PIES by Julie Hasson
(Robert Rose, Inc.; October 2008; $24.95/trade paperback)

Merry Christmas & Happy Holidays and a Few Good Deals

Hello Everyone!

If you've listened to The Recipe Box show even once, you know I LOVE to giveaway great gifts. And ... I've got some of the most wonderful guests you can find anywhere!

Several of them have made special offers to my listeners and blog readers. After all, this is Blog AND Talk Radio.

Here is the list of holiday shopping discounts you can receive. I'll be adding more and more, so stop by and check the list frequently.

GottiTravel
TRB Special Offer: 4 Day / 3 night Bahamas Cruise first 3 people to send email to gottitravel@comcast.net mentioning The Recipe Box will win cruise.

Sacred Glo
Product: Lotion Candles
Discount: 15% off from 11/28 - 12-15.
Free shipping when for the purchase of 3 or more candles.
http://www.sacredglo.com/
Discount Code: TRB

Aspen Bloom Petcare
Product: Animal Therapy Sprays
Discount: free shipping on any order $25 or over
http://tinyurl.com/63338x
Good until December 18th

Smell Goods Spa
Product: Fragrance & Spa Items
All made-to-order, natural moisturizers (including Body Spreads) are on sale!
Sale ends December 13, 2008.

Need a great splurge for yourself, or a wonderful gift for that someone special? All Spa Combos are on sale!
Sale ends December 13,2008.

That's not all!

Receive $5.00 off your order! Use code trb5 at checkout. Offer expires 12/31/08

http://www.smellgoodspa.com/

Author Valerie Elsbree
Product: Book - Eating Disorders: A Guide for Families and Children

Valerie Elsbree is a licensed Psychotherapist with a Master's degree in Social Work, a license in Clinical Social Work and is a Certified Addictions' Professional, certified in Addictions' Counseling and Addictions' Studies. This book was a finalist in the 2008 New Generation IPPY Awards under the category of Children's Non-fiction. (Independent Publisher Awards). The foreword is by Sarah Ferguson, The Duchess of York and it is written for adults to read to children and teens.

Discount: Listeners can receive a 25% discount on the list price of the book, which is $19.95. The cost, therefore, would be $14.96, plus a small amount for postage. In order to receive the discount, contact the representative directly by email at merituk@aol.com, by telephone: 561-697-1116 or by fax: 561-477-4961.