Books |
The Oprah Magazine Cookbook
By
Published: Jan 01, 2008
Category:
Food and Wine
Oprah cooks? Well, she does everything else, it seems. But really…cook?
Duh. Read the title. The Oprah Magazine Cookbook. Someone’s in the kitchen with Oprah — in a manner of speaking — and those noted chefs have served up recipes that delighted the magazine’s editors and readers before being blessed by Herself.
Will these recipes help you live your best life? Fractionally. Will they lure celebrities into your home to jump on your couch? Unlikely. Will they save you time, boost your creativity in the kitchen and dazzle your friends and family? Definitely.
Sixty chefs present 175 recipes in these easy-to-follow, appealingly photographed dishes. The absence of specialty ingredients is welcome. So is the twenty-page catalogue of drink recipes that too many cookbook writers use as filler. Best of all, there are no complicated sauces and dressings here. The emphasis is on the natural flavor of fresh ingredients — and modest, internationalized twists on battle-tested favorites.
We have made a green salad with asparagus and pistachios; the one specialty ingredient we needed was lemongrass, and then we had glory. In cool weather, broccoli leak soup will unite two overlooked vegetables. Tarragon mustard makes a nice addition to egg salad. Ditto the combination of Cognac, horseradish mustard and beef stew.
I was thrilled to see a recipe for Ropa Vieja, a Cuban dish translated as “old clothes”. As you may know, it’s a stew of shredded beef, peppers and onions; serve it with red beans and yellow rice, and you might as well be in Havana. Continents away, adding curry powder and its Indian cousins to a roast chicken will liven up a Thursday.
Only one duck recipe: good. No exotic fish: better. Grill recipes that include — how’s this? — spicy shrimp and…watermelon. A potato gratin with two kinds of potatoes. A basic oil and vinaigrette dressing — with nine variations. “Oprah’s favorite” crab cakes and (cue the trumpets) her very own corn fritters. And, for those who, like Oprah, have personal trainers at their beck and call, some dazzling cakes and tarts.
Along the way, chefs and friends share food memories and fantasies. Nice. Pleasant. Unhelpful. Those pages are redeemed by a What to Serve guide in back — recipes grouped under time of preparation, simplicity, child-friendliness, healthy eating, entertaining and snacking. There’s a whole page of suggestions for vegetarians. And a primer to wine pairings.
My expectations for this book were modest. Silly me. It bears Oprah’s name. And even when it comes to take-out, Oprah rules.
Caesar Pasta with Baby Romaine and Parmesan
Serves 4
1 cup seasoned croutons
2 tablespoons sea salt
1 pound linguine
1/4 cup extra-virgin olive oil
4 to 6 anchovy fillets (more or less, according to your taste), minced
1 tablespoon capers, rinsed and dried
3 whole garlic cloves, minced
12 heads baby romaine or 3 heads regular romaine, tough bases removed, cut into fourths crosswise (about 3-inch pieces)
1/2 teaspoon cracked black pepper
1/4 cup lemon juice
1/2 cup freshly grated Parmesan, plus additional for table
Salt and freshly ground pepper
In a food processor, pulse croutons into large crumbs. Set aside.
Bring a large saucepan filled with water to a boil. Add sea salt. Cook pasta according to package directions. Strain, and reserve 1/2 cup pasta water.
Meanwhile, in a large sauté pan over medium-high flame, heat olive oil. Add anchovies and capers and sauté 2 to 3 minutes. Add garlic, lettuce, cracked pepper and lemon juice. Sauté just until lettuce wilts, about 1 minute. Stir in cooked linguine and Parmesan; if dry, add reserved pasta water. Season with salt and pepper to taste.
Divide into individual pasta bowls and top with bread crumbs.
To buy “The Oprah Magazine Cookbook”, click here.
For recipes from “The Oprah Magazine Cookbook”, click here.
