May 2011 – Peace Meals

To Buy This Book: Peace Meals

Peace Meals: A Book of Recipes for Cooking and Connecting
By: The Junior League of Houston, Inc.
I just received our copy of Peace Meals and my appetite is whetted from the pictures alone. Practical yet elegant, Peace Meals will be a wonderful addition to any cookbook collection; to be opened especially when preparing to entertain friends and family. As stated in the book’s jacket, “Peace Meals is a book for people who possess (or want to) a gift for cultivating those all too rare moments of human connection, and know that the table is a good place to start. It is a book about food that feeds spirits as well as bodies. In the largest sense, Peace Meals is a book about Life- in all of its color, variety and splendid chaos.”
Divided into Menus and Recipes, much is covered to include Breakfast and Brunch, Appetizers and Cocktails, Soups, Sandwiches and More, From the Garden, Pizzas and Pastas, From the Sea, Main Courses, Vegetables and Grains, Desserts and Treats, and an Appendix containing a variety of useful information. Sprinkled throughout the book are numerous cooking tips and entertaining ideas.
As we try out many of the recipes throughout this month, follow along or try out some of your choice, and let us know what you think!

– Mindy Victores

 

2 Responses

  1. Laura Wyman
    Laura Wyman at | | Reply

    That’s a great description of this beautiful cookbook! I love the pictures and tips scattered throughout.
    The first recipe that I tried was the Herb Crusted Tilapia with Tomato Chive Beurre Blanc in the “From the Sea: Seaside Supper” section, on page 154. Let me start off by saying that I am not a “fish person.” Jonathan (my husband) grew up on fish of all types, but I only like fish that doesn’t taste anything like it. Tilapia is my go-to because it takes on the flavors of whatever it is cooked in, and I am always looking for great ways to make it.
    This recipe was fantastic! I had never used Panko bread crumbs before this recipe, but I like their crunch and flavor (especially for fish). The Tomato Chive Beurre Blanc, a butter, white wine, and cream sauce, tasted great with the herbs and Panko on the fish. I used dried thyme leaves instead of fresh, and I used cut up cherry tomatoes instead of one medium tomato. Otherwise, I followed the recipe closely.
    Jonathan loved this version of tilapia, and I plan to make it part of my rotation of fish dishes!

  2. Laura Wyman
    Laura Wyman at | | Reply

    The Beef Tenderloin with Gorgonzola Sauce on page 194 was delicious! I have very little experience making sauces, but this one was worth the time. The cream needs to be heated and stirred for about an hour to thicken. I used fresh organic parsley from my garden in the sauce as well as for garnish. Jonathan told me that I could put this sauce on anything, and he would eat it! I also made the Blackberry Shortbread Bars on page 225. What a great combination! I love the sugary, crumbly crunch of the outside along with the moist fruit filling. I used fresh blackberries and yogurt instead of frozen and sour cream. The consistency was still good and not too watery. Such a tasty dinner and dessert!

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