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January 9, 2014
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I sent out a survey to paid subscribers to our print magazine earlier this week--I like to keep close tabs on what our customers think about what we're producing, and to solicit ideas for future articles from them. I'm overwhelmed at the outpouring of extremely positive feedback readers are giving us. They are also submitting lots of great ideas for our third year of publishing, some of which we've already implemented or have in the works (great minds think alike, you know) and many we will file away for future use. If you are a subscriber to the print magazine and missed my request to fill out the survey, it's still open, and I'll appreciate it if you take a few minutes: click here for the form. If you're NOT a subscriber, and really like the recipes you see here, you might want to give it a try. We rarely publish any of the magazines that appear in print to this newsletter or our website; they're exclusively for subscribers. You can get a three-issue TRIAL subscription for only $10, and we offer a money-back guarantee. Click here for details. We're headed into produciton month for the upcoming March/April issue and will be cooking and photographing for the next couple of weeks. I never implemented my New Years Resolutions, so no worries on blowing them over the great food we have lined up for this coming weekend. Although Lent starts late this year, so a lot of the recipes involve seafood, which can be prepared at healthy calorie levels, so maybe I'll not do too much damage... We're hiring -- Freelance Writers and Advertising Sales -- email for details Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President
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Chicken Pot Pie with Cheddar CrustClassic American comfort food. If you have some kitchen help, you could conceivably have this on the dinner table in not too much over an hour. Get the chicken started poaching, rep the vegetables, and make the Cheddar pastry. Put the veggies on to par-boil; don't forget them! Make the roux and dice the chicken while it thickens; add it and the vegetables to the sauce. Roll out the pastry. Assemble the pie, pop it in the oven, pour a glass of wine, and make a big green salad while it bakes. Delicious! |
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Baked Rice AlicanteFrom the Alicante region of Spain: I absolutely LOVE this dish, which is a good thing, because it takes a good bit of time into it and you're going to have a grease-spattered stovetop when you're done. It's very rich, so all you need is a side salad for a complete meal. The pork meatballs with ground almonds and lemon zest are so good I usually double the recipe and toss the leftovers with some lemony pasta and Parmesan cheese for another meal. Generally, I do not add the egg mixture at the end, as I feel that sends it over the top. Go ahead, make it, and let me know what you think. |
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Braised Lamb ShanksTo me, there is nothing more comforting than a perfectly-braised piece of meat. I tend to avoid veal, but I love a lamb or pork shank. This dish doesn't require a lot of prep work, and will hold for three days in the refrigerator, so it's a great one to cook over the weekend and reserve for a quick yet stunning weeknight meal. Feel free to swap out the white beans for rice, creamy cheese grits, or polenta. Just make sure there's plenty of crusty French bread for sopping. |
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