Jim Davis - Im in the Mood for Food: In the Kitchen with Garfield

$18.95 U.S.A. ($29.50 Canada)

W ho knows more about food than Garfield, the corpulent cat with an appetite to match? Over the years, Garfield the cat has struck a chord with readers who can identify with his laid-back, shall-we-say-lazy approach to life. The famous felinewhose passion for food and sleep is matched only by his aversion to diet and exercise (he prefers lie-downs to sit-ups)has become the poster cat for all kinds of people, none of whom would ever describe themselves as Type As.

So whats wrong with that? Twenty-five years after cartoonist Jim Davis introduced this lovable character to newspaper readers, Garfields timeless appeal remains at an all-time high. And to celebrate a quartercentury as the worlds favorite feline, Garfield introduces Im in the Mood for Food: In the Kitchen with Garfield , including chapters on family food, party food, pasta, outdoor cooking, kids recipes, snacks, and desserts. Its chock-full of tasty recipes that will appeal to cooks everywhere, especially those who love Garfield and, like him, believe that the best things in life are edible.

Eating well is the best revenge.

Garfield

Contents

Acknowledgments

These creative chefs helpers assisted in the preparation of this tasty tome:

Five-star art director Betsy Knotts and the Grade-A illustrators and production team at Paws: Gary Barker, Lori Barker, Sheila Bolduc, Linda Duell, Larry Fentz, Mike Fentz, Kenny Goetzinger, Brad Hill, Brett Koth, and Lynette Nuding.

Jugnoo Husain, for a dash of editorial panache.

Also, a heapin helpin of gratitude to Barbara Albrights family and friends for their inspiration and/or perspiration in the kitchen: Mom and Dad, Lynn, Ted, Samantha, Stone, Grandpa, Mary Beth, Linda, Rhonda, and Tom.

And a special tip of the chefs hat to Chris Schillig at Andrews McMeel Publishing for her guidance and patience.

Introduction

Food, glorious food! Thats all I live for (followed by a long, glorious nap, of course). And I mean that from the bottom of my stomach.

Its a given that when it comes to eating, I wrote the book. And finallyafter a month of sundaesI have my own cook book. Just call me the Gulping Gourmet. Now I can dispense my culinary savoir faire, spiced with whimsical words of wisdom. My philosophy: Its not whether you win or lose, its how you stuff your face.

Its a great big edible world out there, and Im an epicurean cat. Ive gone global, from Italy to India to South America, in pursuit of palate-pleasing dishes for you, my loyal readers and eaters. But enough talking; lets get cooking!

Quick n Easy Chicken Parmesan

This is an easy version of a classic recipe. Make sure that you thoroughly wash your hands and any surface that the raw chicken touches.

/ cup grated Parmesan cheese

/ cup Italian-seasoned dry bread crumbs

6 boneless, skinless chicken breast halves (about 2 pounds)

2 tablespoons butter, melted

/ cup homemade or bottled marinara sauce

8 ounces mozzarella cheese, cut into 6 thin slices

Preheat the oven to 400F. Lightly butter a baking dish that is large enough to hold the chicken breasts.

In a shallow dish or pie plate, mix together the Parmesan cheese and the bread crumbs until combined.

Brush the chicken breasts with the melted butter. Dip the chicken breasts in the bread crumb mixture to lightly coat both sides. Place the coated breasts in the prepared baking dish.

Bake 20 minutes or until almost cooked through. Top each piece with 2 tablespoons of marinara sauce and a slice of mozzarella cheese. Bake for 10 minutes longer or until the cheese is melted.

Makes 6 servings

If You Dont Indulge Yourself, Who Will? Decadent Roasted Blue-Cheese Potatoes

These roasted potatoes have all the ooey-gooey decadent properties of appetizer potato skins.

1/ pounds red potatoes, cut into wedges

1 tablespoon olive oil

/ teaspoon salt

/ teaspoon freshly ground black pepper

8 ounces bacon, cooked until crisp and crumbled

1 cup (4 ounces) shredded sharp cheddar cheese

/ cup crumbled blue cheese

Sliced scallions, including the tender green tops, for sprinkling on top (optional)

Preheat the oven to 400F. Lightly butter a 13 x 9-inch baking dish.

Add the potato wedges, oil, salt, and pepper, and toss to coat. Spread evenly in the prepared dish.

Bake for 30 minutes or until the potatoes are tender when pierced with the point of a sharp knife.

Meanwhile, in a medium bowl, toss together the bacon and the cheeses. Sprinkle over the potatoes and bake for 5 to 10 minutes longer or until the cheeses are melted and lightly golden. Sprinkle with sliced scallions, if desired.

Makes 4 to 6 servings

Royal Roasted Lemon-Herb Chicken

Its hard to beat a perfectly roasted chicken. Try different brands to see which one you prefer.

1 (3/ to 4/-pound) chicken

Salt, preferably kosher, and freshly ground black pepper to taste

2 medium lemons, cut into quarters

Handful of fresh herbs, such as thyme, sage, rosemary, marjoram, or your favorite combination

1 cup chicken stock or broth

Additional lemon, cut into slices or wedges, and fresh herbs for garnish (optional)

Preheat the oven to 375F.

Remove the giblets from the inside of the chicken and reserve for another use (such as cooking, chopping finely, and feeding to your cat). Discard any excess fat.

Rinse the chicken and pat dry with paper towels. Generously sprinkle the outside and inside of the chicken with salt and pepper, and rub the seasoning into the chicken with your hands. Place the lemon quarters and fresh herbs inside the chicken. Place the chicken on a poultry rack over a roasting pan or on top of two inverted ramekins or custard cups. Roast for about 1 hour to 1 hour and 20 minutes, or until the juices run clear when the chicken is pierced. As you cook, baste the chicken frequently with the drippings.

Transfer the chicken to a serving platter. Remove most of the fat from the pan. Add the broth to the pan and, using a spatula, scrape up any browned bits from the pan. Pour the mixture into a small saucepan. Remove the lemon quarters from the cavity of the chicken and squeeze their juice into the saucepan. Add salt and pepper to taste, and bring the mixture to a boil and cook until reduced and slightly thickened. Garnish chicken with lemon slices or wedges and sprigs of fresh herbs, if desired, and serve with the reduced sauce.