Living the dream. One of the coolest things about being a web publisher is that I’m very often sent cookbooks, coffee, chocolate, kitchen gadgets, and so forth to review for my readers. Of course, the opinions are all mine – completely uninfluenced by anyone else. When I’m sent something to review on one of my websites, my review is 100 percent my own – whether I like the product, love the product, or wish I’d never met the product. This happened just once with a book I was sent for another website – the book said God didn’t exist, so I let it know that the trashcan did. Bang.
I was recently sent a recipe bookazine from Easy & Delish entitled Comfort Food 123 Classic Recipes Your Family Will Love. Ironically, if they hadn’t sent me a copy, I would have snatched it up at the newstand as soon as I laid eyes on it. We’ll keep that little secret to ourselves or they’ll never send us anything else!
When the mail comes at our house, it’s always around the time I’m fixing supper. So, with most books that come for me, my youngest daughter (Stephany) went through it at the at the kitchen counter’s bar while telling me about the recipes that captured her attention.
After a couple dozen, “You HAVE to make this..” and “OH! Look at this!” exclamations, we quickly agreed that I should just start at the front and work my way through the entire book, making each recipe along the way.
Actually, I believe her recommendation was to start with the Caramel Ice Cream Sundaes with Mixed-Nut Brittle (page 103) and work my way from there. A girl after my own heart.
This bookazine is packed with wonderful comfort food compiled from recipes developed and tested by the editors of Country Living, Redbook and Good Housekeeping. I can’t even begin to tell you how long I’ve been reading these three magazines. They’ve literally been a part of my life as long as I can remember because my mom subscribed to all 3.
Below are just a few of the recipes that I know you’ll love deeply, truly, and madly:
- Chocolate Cream Cakes, page 91 (they look like Hostess cupcakes!)
- Butter 7 Herb Roast Turkey, page 76
- Three Cheese Pasta Bake, page 54
- Boston Cream Pie, page 94
- Steak & Mushroom Pot Pies, page 66
- Pumpkin Chowder, page 25
- Classic Beef Stew, page 19
- Big Batch Chili, page 27 (it made the coveted cover)
- Whoopie Pies, page 91
- Shepherd’s Pie, page 66 (it would be gorgeous in the Pumpkin Casserole Dish )
- Lemon Meringue Pie, page 98
- Chicken Pot Pie, page 65
- BBQ Brisket, page 73
- Pumpkin Cannelloni with Sage Brown-Butter Sauce, page 54
- Roast Chicken with Winter Vegetables, page 72
- Syrupy Banana-Nut Overnight French Toast, page 114
I’d type in more but after taking another look at the picture of the Syrupy Banana-Nut Overnight French Toast on page 114, I can’t concentrate.
Easy & Delish: Comfort Food 123 Classic Recipes Your Family Will Love hit newsstands on October 12 and will remain there until January 10. However, you’ll want to grab a copy right away. Not only do you not want them to sell out (which they probably will), you’ll find tons of great recipes to use during tailgating, Halloween, Thanksgiving, and Christmas. I know for a fact I’ll make the Pumpkin Cannelloni with Sage Brown-Butter Sauce for supper Halloween. It just looks and sounds Heavenly.
I might not make it until Halloween.
It has a cover price of $9.99 which is a bargain considering all of the many recipes. In addition to the recipes and huge, beautiful pictures, there are countless cooking tips, “taste tests,” how-to advice, and priceless suggestions for meals.
It doesn’t matter if you’re a brand new cook or you’ve been cooking for years, this wonderful bookazine should be the next thing you buy.
Below is one of my favorite recipes from Comfort Food 123 Classic Recipes Your Family Will Love.
Scrambled Eggs with Fresh Herbs (Pictured Above)
16 large eggs
4 tablespoon(s) margarine or butter
1 tablespoon(s) Dijon mustard
1/4 cup(s) packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1/4 cup(s) finely chopped fresh chives, plus additional whole chives for garnish
1. In 12-inch skillet, combine beaten eggs, margarine, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Turn heat to medium-low. With wire whisk, gently and constantly whisk 5 to 7 minutes or until soft curds form but eggs are still wet.
2. Whisk in Dijon mustard, then chopped parsley and chives. Continue whisking 1 to 2 minutes or until eggs are almost set and very creamy. Immediately remove skillet from heat and spoon eggs into warmed large serving bowl. Garnish with additional herbs.
Grab your copy of Comfort Food 123 Classic Recipes Your Family Will Love on newstands near you today…. as in right now!