Wednesday, June 12, 2024

Sonia's Staff Pick

When asked for a Staff Recommendation, Sonia told us to check out Kitchen Passport: Feed Your Wanderlust with 85 Recipes from a Traveling Foodie, by Arseny Knaifel. In this full color, hard back cookbook, Knaifel follows a famous foodie YouTuber – Andong – all across the world, recreating popular dishes, reflecting, and reminiscing about the impact that these foods have on the cultures they originate from. Nine different chapters, stunning photography, and intriguing questions make up this beautiful collection of recipes. Sonia told us, “I was interested in trying out how Philippine adobo (p.187) differed from the adobo dishes I was familiar with within Latin American cooking. The dish was delicious and had a nice balance of sweet and tanginess”. Some additional recipes we’d recommend include Chicken Congee, Better Than Fanta, Fusion Cheesy Garlic Noodles, and Oven-Baked Somosas. If Sonia’s Staff Recommendation interests you, find it under the call number, “641.590 Kna'' in our Adult Department. Let us know what you think of Knaifel’s title.

Tuesday, June 11, 2024

Bobbi’s Beefy Bean and Barley Soup



· 1 1/2 pounds beef stew meat (preferably chuck), trimmed and cut into 1/2-inch pieces

· Salt and pepper

· 2 tablespoons vegetable oil

· 1 1/2 pounds beef marrowbones

· 2 onions, chopped fine

· 2 celery ribs, chopped fine

· 4 carrots, peeled and cut into 1/4-inch slices

· 6 garlic cloves, minced

· 2 tablespoons all-purpose flour

· 8 cups low-sodium beef broth

· 4 cups water

· 1 cup dried white beans, rinsed and picked over

· 1 cup pearl barley



1. Pat the beef dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Working in two batches, cook the beef and bones until well browned, about 8 minutes. Transfer to a paper-towel-lines plate.

2. Add the onions, celery, carrots, and garlic to the now-empty pot and cook until softened, about 8 minutes. Add the flour and cook until it begins to brown, about 1 minute. Stir in the broth, water, beans, and beef and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the beans begin to soften, about 1 hour.

3. Add the barley and continue to cook, covered, until the barley, beans, and beef are fully tender, about 1 hour. Season to taste with salt and pepper. Serve. (The soup can be refrigerated for up to 3 days or frozen for up to 2 months. Thin with water as necessary before reheating.)


From: America’s Best Lost Recipes: 121 Kitchen-Tested Heirloom Recipes Too Good to Forget

By: America’s Test Kitchen


Tuesday, June 4, 2024

Glazed Berry Biscuits


For the Biscuits

· 2 cups all-purpose flour

· 1/3 cup granulated sugar

· 2 teaspoons baking powder

· 1 teaspoon kosher salt

· 1/2 teaspoon baking soda

· 1 stick unsalted butter, cubed and chilled

· 1 cup buttermilk

· 1 cup freeze-dried or dried blueberries


For the Glaze

· 1/2 cup powdered sugar

· 1 tablespoon fresh lemon juice

· 1 teaspoon vanilla extract



1. Set a rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.

2. Make the biscuits: Sift the flour, sugar, baking powder, salt, and baking soda into a medium bowl. Add the butter and use clean hands to squeeze it into the flour until a crumbly, sandy mixture forms with some small chunks of butter. Add the buttermilk and swirl the mixture with your hands to form a cohesive, sticky dough. Place the bowl in the freezer to chill for about 15 minutes.

3. Add the blueberries to the bowl and gently fold to incorporate. Use a 1/4-cup measure to portion 8 balls of dough into 1-inch-thick discs. Bake for about 15 minutes, until the biscuits are light golden brown. Let cool slightly on the sheet for about 10 minutes.

4. Make the glaze: Whisk together the powdered sugar, lemon juice, and vanilla in a small bowl. Use a spoon to drizzle the glaze over the still-warm biscuits.


From: Adulting: All Your Faves, All Grown Up

By: Tasty


Tuesday, May 28, 2024

Light Omelet with Chicken and Spinach



· 4 large eggs

· 1/4 cup roughly chopped basil

· 1/4 cup roughly chopped flat-leaf parsley

· Salt and freshly ground black pepper

· 1 tablespoon canola oil

· 1/2 cup shredded cooked chicken

· Small handful of baby spinach leaves, rinsed, dried, and chopped

· 1/2 red bell pepper, diced

· 1/4 cup grated cheddar



1. Whisk together the eggs, basil, and parsley in a medium bowl. Season with salt and pepper.

2. Heat the oil in a medium frying pan over medium heat. Add the egg mixture and tilt to coat the bottom of the pan. Cook until almost set on top. Using a spatula or pancake turner, carefully lift the edges and shake the omelet loose.

3. Scatter the chicken, spinach, bell pepper, and cheese over one half of the omelet. Fold the other half over the top to cover the filling. Cook briefly until the filling is heated through and the cheese is starting to melt. Slide the omelet out of the pan and cut it in half (or just serve whole with two forks!). If preferred, you can split the ingredients in half and make 2 smaller omelets.


From: The Low-FODMAP Diet Cookbook

By: Sue Shepherd, PhD


Friday, May 24, 2024

Dungeons & Dragons

Calling all fans of Dungeons and Dragons! May’s Quirky Cookbook is Heroes' Feast Flavors of the Multiverse: an Official D&D Cookbook by Kyle Newman. Author of seven different D&D books, award winning sci-fi film director, and music producer, Newman, released this cookbook in October of 2020. Every aspect of this book has been designed with D&D in mind - the wording, chapter formats, staged photos, recipe titles/descriptions, and so much more! Amazon describes Newman’s book by stating, “With this book, you can prepare dishes delicate enough to dine like elves and their drow cousins or hearty enough to feast like a dwarven clan or an orcish horde. All eighty dishes—developed by a professional chef—are delicious, easy to prepare, and composed of wholesome ingredients readily found in our world”. Some featured recipes include Heartlands Rose Apple and Blackberry Pie, Pan-Fried Knucklehead Trout, and Potion of Restoration. Newman’s book is perfect for your next themed party or game night. Find it on BPL’s shelves under the call number, “641.5 New,” and find a variety of other D&D books in our catalog to learn more!

Tuesday, May 21, 2024

Seared Salmon with Sweet Potatoes



· 1pound sweet potatoes, peeled and cut in 1/2-inch cubes

· 1/4 c. water

· salt

· pepper

· 1 bag baby spinach

· tsp. cayenne pepper

· 4 piece skinless center-cut salmon fillet

· 1 lemon

· 1 c. dry white wine

· 2 tsp. capers

· 1/4 c. chopped fresh flat-leaf parsley



1. In large microwave-safe bowl, combine potatoes, water, and 1/4 teaspoon each salt and freshly ground pepper. Cover with vented plastic wrap; microwave on high 9 minutes or until tender, stirring halfway through. Add spinach; recover and microwave 2 minutes longer.

2. Meanwhile, sprinkle cayenne and 1/8 teaspoon salt on salmon. In 12-inch nonstick skillet on medium, cook salmon 10 minutes or until knife pierces center easily (145 degrees F), turning over halfway through. Transfer to plate. From lemon, finely grate 1/2 teaspoon peel onto fish; into cup, squeeze 1 tablespoon juice.

3. To skillet, add wine and capers. Boil on high 2 minutes or until liquid is reduced by half, scraping browned bits from pan. Remove from heat; stir in lemon juice and parsley.

4. Divide potato mixture among plates; top with fish. Spoon sauce over fish.


From: Low Carb!: 90 easy & Satisfying Recipes

By: Good Housekeeping


Sonia's Staff Pick

When asked for a Staff Recommendation, Sonia told us to check out Kitchen Passport: Feed Your Wanderlust with 85 Recipes from a Traveling F...