Best of the Best from Illinois: Selected Recipes from Illinois' Favorite Cookbooks
Author: Gwen McKe
From Chicago to Cairo, fifty-nine of the leading cookbooks from the Land of Lincoln have contributed a delicious variety of recipes to create this remarkable collection. These favorite recipes from cooks all over Illinois capture the state's unique flavors. Included in the more than 400 recipes are such delightful dishes as Chicago-Style Pizza, Mrs. Lincoln's White Cake, Hunker Down Popcorn, Easy Italian Beef, Harry (Caray)'s Chicken Vesuvio, and White Bean Bake. Each recipe is a proven favorite that delivers tasty dishes every time.
New interesting textbook: The Turnaround or Murdering McKinley
David Burke's New American Classics
Author: David Burk
One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining.
Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes “Second Day Dishes,” a new and magical approach to leftovers.
Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.
A Classic Chef’s Salad Bowl can be turned into Carpaccio of Chef’s Salad, and then Chef’s Salad Bruschetta. Roast Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Cheesecake Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries.
From appetizers to desserts, for breakfast, lunch, and dinner—117 delectable recipes(including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke’s signature whimsical creations)—a fabulous cookbook.
Publishers Weekly
In this original and challenging cookbook, meatloaf is a starting point rather than a destination. Having introduced the world to smoked salmon pastrami and goat cheese lollipops, the executive chef and co-owner of davidburke & donatella is known for his quirky, often humorous sensibility in the kitchen. Here, he turns his attention to American comfort food. The guiding principal is that once a cook masters a classic recipe, he or she can transform it into haute cuisine-and then use the leftovers to create something else entirely. Eggs benedict is transformed into a Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa; the following day it becomes Bacon, Potato, and Eggs Strudel. It's in these second-day dishes that Burke displays his whimsy. Few cooks, after all, make Oatmeal Gougeres, Barbecued Chicken Sticky Buns, and Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries at home. These are convenient, creative solutions, but they are not shortcuts; even the "classics" go a few steps beyond basic and require considerable skill and time. The results, however, are almost always worth the effort. 16 pages of color photos. (Apr.) Copyright 2006 Reed Business Information.
Library Journal
Burke's first book, Cooking with David Burke, showcased the recipes he made famous at New York's Park Avenue Cafe. Now he is chef and co-owner of the upscale David Burke & Donatella, and in his latest book he presents some of the "contemporary classics" he serves there, along with his versions of the original dishes that inspired them. Thus, for Fried Chicken, he starts with Southern Buttermilk Fried Chicken, then moves on to Soy-Soaked Tempura Chicken with Vegetable Stir-Fry. Each category also includes a recipe for a "second-day dish" based on either the classic or the contemporary version; while some of these are, in fact, made with leftovers, others are really spin-offs, requiring more of the "makings" for one or the other of the two main recipes. Burke is an enthusiastic and talented chef, and it's fun to see his contemporary vs. classic interpretations of forty-some dishes from Shellfish Cocktail to Chocolate Chip Cookies. Recommended for any collection where restaurant cookbooks are popular. Copyright 2006 Reed Business Information.
Table of Contents:
| Introduction | xv | |
| Breakfast | ||
| Bacon and Eggs | ||
| Classic: Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes | 6 | |
| Contemporary: Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa | 10 | |
| Second Day Dish: Bacon, Potato, and Eggs Strudel | 12 | |
| Pancakes | ||
| Classic: Buttermilk Pancakes with Whipped Butter and Maple Syrup | 14 | |
| Contemporary: Almond, Praline, and Banana Pancakes with Orange Syrup and Yogurt | 16 | |
| Second Day Dish: Smoked Salmon Pancake Roll-Up with Onions and Capers | 17 | |
| French Toast | ||
| Classic: French Toast with Cinnamon-Brown Sugar and Apple Syrup | 19 | |
| Contemporary: Titanic French Toast with Three Jams | 21 | |
| Second Day Dish: French Toast with Bread Pudding Brulee | 22 | |
| Doughnuts | ||
| Classic: Simple Sugar-and-Spice Doughnuts | 26 | |
| Contemporary: Drunken Fortune Doughnuts | 27 | |
| Second Day Dish: Stuffed Doughnuts with Whipped Cream and Berries | 28 | |
| Oatmeal | ||
| Classic: Oatmeal with Cinnamon-Brown Sugar and Honey-Tossed Berries and Raisins | 30 | |
| Contemporary: Almond Oatmeal Creme Brulee with Orange Essence | 31 | |
| Second Day Dish: Oatmeal Gougeres | 33 | |
| Appetizers, Soups, and Salads | ||
| Shellfish Cocktails | ||
| Classic: Shrimp, Lobster, and Crab with Cocktail Sauce and Old Bay Mayonnaise | 40 | |
| Contemporary: Hot Shellfish Cocktail with Tomato-Roasted Garlic Aioli | 41 | |
| Second Day Dish: Chopped Seafood Salad with Tomato and Onion in Avocado Halves | 43 | |
| Smoked Salmon | ||
| Classic: Smoked Salmon with Horseradish Mousse and Corn Blini | 46 | |
| Contemporary: Pastrami Salmon and Smoked Salmon with Potato Pancakes, Honey Mustard Vinaigrette, and Apple Salad | 47 | |
| Second Day Dish: Smoked Salmon Lollipops | 50 | |
| Chowders | ||
| Classic: New England Clam Chowder with Oyster Crackers | 53 | |
| Contemporary: Two Soups-New England and Manhattan Clam Chowders with Cheddar Biscuits | 54 | |
| Second Day Dish: Clam Chowder Bread Pudding with Tomato and Watercress Salad | 56 | |
| Cobb Salad | ||
| Classic: Classic Cobb Salad | 58 | |
| Contemporary: "Stacked" Chopped Cobb Salad with Chipotle Vinaigrette | 60 | |
| Second Day Dish: Spiced Cobb Salad "Summer Roll" with Blue Cheese Dipping Sauce | 62 | |
| Chef's Salad | ||
| Classic: Classic Chef's Salad Bowl | 64 | |
| Contemporary: Carpaccio of Chef's Salad | 65 | |
| Second Day Dish: Chef's Salad Bruschetta | 66 | |
| Caesar Salad | ||
| Classic: The Famous Caesar Salad | 68 | |
| Contemporary: Chopped Caesar Salad with Crab Cake Croutons | 70 | |
| Second Day Dish: Spicy Spaghetti with Sausage and Caesar Sauce | 71 | |
| Poultry | ||
| Roast Chicken | ||
| Classic: Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy | 79 | |
| Contemporary: Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi | 80 | |
| Second Day Dish: Chicken-Potato Pancakes with Apple-Sour Cream Sauce | 83 | |
| Fried Chicken | ||
| Classic: Southern Buttermilk-Fried Chicken, Coleslaw, Cornbread Biscuits, Home-Style Green Beans, and Mashed Potatoes | 86 | |
| Contemporary: Soy-Soaked Tempura Chicken with Vegetable Stir-Fry | 89 | |
| Second Day Dish: Chicken and Cabbage Spring Rolls | 91 | |
| Barbecued Chicken | ||
| Classic: Barbecued Chicken Parts with Corn on the Cob and Grilled Vegetables | 94 | |
| Contemporary: Pretzel-Onion Crusted Barbecued Chicken with Pretzel Latkes, Corn, and Mustard | 96 | |
| Second Day Dish: Barbecued Chicken Sticky Buns | 99 | |
| Roast Long Island Duckling | ||
| Classic: Classic Roast Duck with Oranges | 102 | |
| Contemporary: Soy-Honey Roast Duck | 103 | |
| Second Day Dish: Duck Pithiviers | 105 | |
| Roast Turkey | ||
| Classic: Traditional Roast Turkey with Condiments | 109 | |
| Contemporary: Roast Half Turkey with Bread Pudding, Chestnut-Turkey Cappuccino, and Candied Lemon Peel | 113 | |
| Second Day Dish: Sweet Potato-Turkey Chowder | 116 | |
| Beef | ||
| Steak and Potatoes | ||
| Classic: Grilled Sirloin Steak with Garlicky Spinach | 123 | |
| Contemporary: Cracked Pepper Sirloin with Shrimp-Potato Pancakes and Roasted Asparagus | 124 | |
| Second Day Dish: Sirloin and Horseradish Knish with Mustard-Russian Sauce | 126 | |
| Roast Prime Rib of Beef | ||
| Classic: Roast Prime Rib with Gratin Potato | 130 | |
| Contemporary: Roasted Spice-Crusted Rib with Wild Mushroom-Vegetable Stew, Horseradish-Mustard Mousse, and Popovers | 131 | |
| Second Day Dish: Red Chili in a Potato Boat with Minced Crisp Onion | 134 | |
| Pot Roast | ||
| Classic: Yankee Pot Roast with Brown Bread Dumplings and Melted Vegetables | 137 | |
| Contemporary: Asian-Style Pot Roast | 139 | |
| Second Day Dish: Pot Roast Sloppy Joes | 140 | |
| Meatloaf | ||
| Classic: Not-So-Basic Meatloaf | 142 | |
| Contemporary: Meatloaf Bundt Cake | 144 | |
| Second Day Dish: Meatloaf Pancakes with Goat Cheese Salad and Fried Eggs | 145 | |
| Pork | ||
| Fresh Ham | ||
| Classic: Roast Fresh Ham with Pineapple Tarte Tatin | 152 | |
| Contemporary: Crackling Pork Shank with Firecracker Applesauce | 154 | |
| Second Day Dish: Barbecued Ham and Pineapple Kabobs | 156 | |
| Pork Chops | ||
| Classic: Grilled Pork Chops with Applesauce and Glazed Carrots | 158 | |
| Contemporary: Seared Pork with Chorizo and Garlicky Clams | 159 | |
| Second Day Dish: Sliced Pork Salad | 161 | |
| Spareribs | ||
| Classic: Barbecued Coffee Spareribs with Fixings | 162 | |
| Contemporary: Asparagus-Stuffed Spareribs with Corn Crepes | 165 | |
| Second Day Dish: Barbecued Sparerib Home-Fries with Poached Eggs and Chili Corn Cakes | 167 | |
| Lamb | ||
| Leg of Lamb | ||
| Classic: Roast Leg of Lamb, Stuffed Tomatoes, and Sliced Pan Potatoes | 173 | |
| Contemporary: Boneless Leg of Lamb with Citrus-Mint Glaze | 175 | |
| Second Day Dish: Lamb-Stuffed Shells with Tomato Broth | 176 | |
| Lamb Chops | ||
| Classic: Rack of Lamb with Bouquet of Vegetables | 178 | |
| Contemporary: Poached Rack of Lamb with Fleur de Sel, Tomato Couscous, and Garlic Pearls | 180 | |
| Second Day Dish: Crisp Goat Cheese, Potato, and Lamb Sandwich | 182 | |
| Lamb Stew | ||
| Classic: Lamb Stew with Root Vegetables and Honey-Thyme Croutons | 185 | |
| Contemporary: Braised Lamb Shank with Cauliflower-Rosemary Puree | 187 | |
| Second Day Dish: Tempura Lamb and Vegetables with Peanut Sauce | 189 | |
| Fish and Shellfish | ||
| Cod | ||
| Classic: Herb-Broiled Cod with Clams, Bacon, Cabbage, and Biscuits | 196 | |
| Contemporary: Oh, My Cod! | 198 | |
| Second Day Dish: Baked Potato with Cod and Red Pepper Coulis | 200 | |
| Tuna | ||
| Classic: Tuna Steak Provencal | 204 | |
| Contemporary: Tuna Steak au Moutarde with Miso Vinaigrette and Shiitake Dumplings | 205 | |
| Second Day Dish: Tuna Nicoise Salad Hash | 208 | |
| Salmon | ||
| Classic: Poached Salmon with Tomato-Herb Butter Sauce and Cucumber | 212 | |
| Contemporary: Salmon Leaves Cooked on the Plate with Shrimp, Grapefruit, and Basil | 214 | |
| Second Day Dish: Roasted Onion Stuffed with Salmon and Tomato Salad | 216 | |
| Lobster | ||
| Classic: Boiled Lobster with Drawn Butter and Boiled Potatoes | 219 | |
| Contemporary: Poached Lobster with Onion Rings and Basil Ranch Dressing | 220 | |
| Second Day Dish: Mixed Green Salad with Tiny Potatoes Stuffed with Russian-Style Lobster Salad | 223 | |
| Classic: Grilled Lobster with Rosemary Oil, Asparagus, and Tomato-Garlic Aioli | 224 | |
| Contemporary: Angry Lobster with Lemon Rice and Crispy Basil | 226 | |
| Second Day Dish: Lobster-Mango Rolls with Soy-Ginger Vinaigrette | 228 | |
| Shrimp | ||
| Classic: Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf | 231 | |
| Contemporary: Sauteed Shrimp with Spinach-Lasagna Roll and Crisp Spinach | 233 | |
| Second Day Dish: Shrimp Fried Rice and Sausage | 235 | |
| Crab | ||
| Classic: Crab Cakes with Baltimore-Spiced Tomato Vinaigrette | 237 | |
| Contemporary: Chicken Breast Stuffed "Crab Francese" | 239 | |
| Second Day Dish: Crab Clubs on Crackers | 240 | |
| Soft-Shell Crabs | ||
| Classic: Soft-Shell Crabs with Olive-Tomato Tartar Sauce and Asparagus Salad | 242 | |
| Contemporary: Grilled Soft-Shell Crabs with Curry-Yogurt Cream | 244 | |
| Second Day Dish: Soft-Shell Crab Sandwich | 245 | |
| Meatless Main Course | ||
| Macaroni and Cheese | ||
| Classic: Baked Horseradish-Cheddar Macaroni and Cheese | 251 | |
| Contemporary: Macaroni and Cheese Tartlette with Mushroom and Truffle Oil | 252 | |
| Second Day Dish: Macaroni and Cheese Fritters | 254 | |
| Desserts | ||
| Chocolate Cake | ||
| Classic: Brooklyn Brownout Cake | 258 | |
| Contemporary: Molten Chocolate Cake | 261 | |
| Second Day Dish: Chocolate Cake "Truffles" in a Chocolate Bag | 262 | |
| Cheesecake | ||
| Classic: New York Cheesecake | 264 | |
| Contemporary: Grand Marnier Cheesecake Souffles | 266 | |
| Second Day Dish: Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries | 267 | |
| Apple Pie | ||
| Classic: Flaky Apple Pie | 270 | |
| Contemporary: Apple Tart with Tahitian Vanilla Ice Cream | 272 | |
| Second Day Dish: Warm Apple-Blueberry Cobbler with Butterscotch Ice Cream | 274 | |
| Chocolate Chip Cookies | ||
| Classic: All-American Chocolate Chip Cookies | 276 | |
| Contemporary: Chocolate Chip Taco with Chocolate Mousse | 277 | |
| Second Day Dish: Chocolate Chip UFOs | 279 | |
| Mail Order and Web Site Sources | 281 | |
| Acknowledgments | 285 | |
| Index | 287 |
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