It's very easy to slag the Food Network celebrities. It's kind of a sport amongst food bloggers and other food media types... and I get it. I've done it too. It's easy to make fun of the Rachael Ray or Sandra Lee types, usually because of their grating personalities. But, you can't argue their success. And I would argue that anything that gets people cooking is to be applauded, and Rachael Ray has done a lot of that.
There are other Food Network stars that I absolutely love: Alton, Ina Garten, Jamie Oliver, Guy Fieri (don't hate -- he's cute) to name a few. They have permanent placement on my DVR, much to The Mayor's annoyance that I am clogging up the memory. But then, there are those in the middle. Those that I don't really know that much about, those that don't attract (or repel) me instantly... and Cat Cora falls into that category.
The Mayor gave me her cookbook, Cooking from The Hip, for Christmas. Bless his heart, because it's obvious I have a problem with cookbooks... they are threatening to take over the Bungalow... we only live in 750 square feet... anyway, he gave me the book and I confessed that I just didn't know that much about her. I flipped through the pages and thought, well, there's not that much interesting here.
Plus, the editors have organized the book in the most irritating fashion: there are four sections -- "Fast," "Easy," "Fun," and "Phenomenal." Within each section could be appetizers, mains, desserts, whatever. As I was testing recipes from this book it was so infuriating to have to think, Now, was this "Fun" or "Fast?" Sheesh. Note to Book Editors: don't be clever with organizing the recipes into bizarre groupings. Just give me the usual, Appetizers, Mains, Desserts. If I have to turn to the Index every time I need to find something, I will go to a different book.
That being said, I set out to start testing. I didn't have great expectations, because nothing jumped off the page and screamed "MAKE ME!" But, I chose a few and over a few weeks got cooking:
- Lamb Chops with Asparagus-Feta Salsa
- Chickpea and Roasted Pepper Soup
- Potato-Celery Root Soup
- Porchetta
- Basque Beef Tenderloin with Green Sauce
These recipes have two things in common: they are really fast to put together and they have really big flavor. Two components that are big winners in my world. Take for instance the Chickpea and Roasted Pepper Soup. This is your basic open up cans and jars, dump in a pot and heat. So, some may say so what, any ninny can do that. Well, what I loved here is that she takes a jar or roasted red bell peppers and purees them to add to the soup base. Now, maybe I'm not your average ninny, but I don't think I would have ever thought of that, and it was fantastic. I made a pot of this soup for our work week lunches and it was delicious and satisfying everyday.
The Porchetta, which is a big pork loin roast stuffed and coated with a gorgeous mix of fennel, onion, mushrooms, and garlic, was a huge hit, and it did indeed just get better as she said it would. We ate happily on that pork roast for days, turning the leftovers into the best cuban sandwiches on earth. And we had her fabulous Green Sauce slathered all over it.
What's interesting to me is, when I first looked through Cora's book, I actually had trouble picking out things to make. Nothing sounded that interesting. I'm still not certain what "cooking from the hip" means, even though in her forward she says it means to be flexible. And I really dislike how the book is organized. But now, after making these five recipes (well, six recipes, counting the Green Sauce), as I look through the book again I see things that interest me more. Maybe it's because I got to know her style a bit, and I have confidence that she knows what she is doing and her tastes suit ours. Whatever the alchemy, the book was a winner in our house. Although, due to amount of raw garlic in the Green Sauce, I'm not so sure others will thank her, as I am sure The Mayor and I probably stink to high heaven!
Green Sauce
Adapted from Cooking from The Hip by Cat Cora
6 garlic cloves, chopped (I used 8... you should know me by now)
3 dried bay leaves
1 poblano chile, coarsely chopped, with the seeds left in
1 serrano chile, coarsely chopped, with the seeds left in
1 1/2 teaspoons salt
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh oregano
1/4 cup finely chopped fresh basil
1/4 cup sherry vinegar
1/3 cup extra virgin olive oil
While Cora suggests using a mortar and pestle to make this, or alternatively a blender, I think the food processor is the way to go. I put the garlic in and whizz it until it is finely chopped. Then I add the rest of the ingredients and pulse until everything is chopped up and well mixed. Done. Easy. So good. Put on EVERYTHING.
Nice to have you back
Posted by: Patrick Larrance | January 19, 2009 at 06:38 AM
OMG - I didn't know you were a foodie!! I too have about every cookbook you mention plus hundreds more . . . I love to read cookbooks -- they seem like novels to me . . . ease in with the appetizers and after the story climaxes in the third act (main courses), finish the story off with a few desserts . . . lovely!
I've always felt the same way about Cat Cora - in my opinion the least notable or perhaps only least celebrated of the Iron Chefs, but your review has inspired me.
I was blessed with a mother who is an exceptional cook - one of those people that can look in the frig and whip up something fabulous - no recipe - just instinct. Since I have so much extra time on my hands suddenly . . . perhaps I'll be blessed with great new recipes and capturing some of those gifts that I most cherish in my Mom as I wander through giving this book a try!
Thanks
Susan Drescher
The Herder of Cats
Posted by: Susan Drescher | January 19, 2009 at 10:18 AM
Patrick: Thank you! :)
Susan: How wonderful to find I have a foodie friend in you! Thank you for stopping by! You'll have to send me your list of favorite cookbooks... I may be missing some! :)
Posted by: The Town Tart | January 20, 2009 at 10:44 AM
Okay, so I live with a non-red meat eating man and every time I read your entries with red meat (which who would ever want to live without?) I just cringe with joy. It's like one huge goose pimple. Between his dislike of red meat and cheese I can't win. I'm coming to live with you and the Mayor. I'll make some green sauce as a security deposit, and you know I'll work for food. Hee Hee. Wendy
Posted by: Wendy | June 10, 2009 at 05:37 PM