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Cooking Off the Clock: Recipes from My Downtime Hardcover – August 28, 2012
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Featured Recipe from Elizabeth Falkner: Grilled Peaches and Apricots with Yogurt, Honey, and Pistachios
If you are grilling outdoors in the summer, leave the grill on for this quick dessert, which is inspred by Turkish-Mediterranean cuisine and very refreshing. This is just perfect when I really want something to end a meal but don’t want it too sweet. To cook on the stove, sear the peaches and apricots in a hot cast-iron skillet.
Serves 2 to 4
- 2 peaches, halved and pitted
- 2 apricots, halved and pitted
- 1 tablespoon olive oil
- 1 to 2 tablespoons honey
- 4 ounces plain whole-milk, low-fat, or nonfat Greek yogurt
- 1/4 teaspoon orange blossom water
- 1/4 cup shelled pistachios, coarsely chopped, for garnish
Preheat a grill to high or heat a cast-iron grill pan over high heat on the stove.
Toss the peach and apricot halves with the olive oil, being sure to coat all sides. Set the fruit halves, cut side down, on the hot grill or pan. Grill until grill marks appear, 2 to 3 minutes. Remove from the heat and drizzle with the honey. Combine the yogurt and orange blossom water in a small bowl.
To serve, divide the yogurt mixture between bowls. Put the peach and apricot halves on top of the yogurt. Garnish with the chopped pistachios and serve.
–Library Journal 6/15/12
“Elizabeth is one of the most creative chefs I know. She always has a great idea ready to go.”
–Nancy Oakes, chef and author of Boulevard: The Cookbook
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Top Customer Reviews
The book contains recipes for; condiments and basics, salads, soups, snacks and cocktails, pizza, pasta, noodles, grains and rice, main course, side dishes and desserts. She lists things to stock the pantry with and equipment and tools. There are also pages of advice on how she cooks and methods she prefers to use.
Some of the recipes take a bit of preparation, but if you enjoy cooking - they are not really that high of a difficulty. Pictures are included of many of the dishes and there is an index.
Our family has enjoyed; matzo ball soup, my mom's noodles with chicken, carrots and peas, pork tenderloin schnitzel with plum gastrique, and baked marble or Yukon gold potatoes with brown butter-sour cream sauce.
This is a book for those who wish to try some classic recipes with a bit of a different twist.
Most Recent Customer Reviews
This just arrived yesterday.... will be cooking from the book this weekend. Falkner...keep going for the Iron Chef .... you deserve it!!!Published on February 13, 2013 by The Professor
After reading some reviews and previews, I decided to buy this book. The recipes are good but nothing really unusual though some of them are good and inspiring. Read morePublished on November 23, 2012 by agoodbook