Debbie Harding - Cravings: Comfort Eats and Favourite Treats

Thank you to the following people who helped make this book happen:

Ruth Linka, my publisher, for her continual support, patience, and knowledge. Her excitement and conviction about my first cookbook, Go Nuts, helped strengthen my confidence, and made it easy to jump into Cravings.

Holland Gidney, my editor, who got my concept for Cravings from the very beginning. I appreciate all her great ideas and creative details, especially with names and titles. Her patience and diligence helped me calmly walk down the writing path instead of stumbling and falling repeatedly.

Pete Kohut, designer, for his imagination, creativity, and genuine interest in this project. An additional thank you for all the recipe testing he did for Go Nuts.

Tara Saracuse for her enthusiasm, inventiveness, and persistence. I appreciated her constant help in promoting Go Nuts, and I look forward to working with Sheena to make Cravings a household word in every kitchen.

Everyone at TouchWood Editions who continues to support and encourage authors; you helped turn my writing experiences into positive, rewarding endeavours.

Dad and Irene for their continual love and encouragement.

Special thanks to Brenda, my sister, for her enthusiasm when Go Nuts was released and for her avid promotion of the same. Also, for being as excited about new recipes as I am.

Wayne, Laura, Joel, Logan, and Ashley for being my test kitchen audience and official tasters. I hope to expand this group to include Greg, Susan, Scott, and Dan on a regular basis when they make it out to the west coast.

My friend Scott Quinney for continually supporting culinary adventures (especially mine, of course) and actively participating in promoting Go Nuts (I hope you are interested in a second promotion).

Rob and Aurora for their love of good friends and fine food. Doug and I cherish your friendship and we always look forward to the fun and laughter that goes with getting together for dinner. Doug and I thank you both for your large purchase of Go Nuts cookbooks and your continual interest in Cravings.

Chris and Colin at Alchemy Hair Design and Anthony from Dolce Vita Coffee Art, both located in Victoria, bc, for their excitement and promotion of Go Nuts. Like Scott, I am crossing my fingers that you are ready and willing for another round with Cravings.

Go Nuts: Recipes that Really Shell Out

Debbie Harding

978-1-926741-11-6 $19.95

Brie and Walnut Stuffed Figs
Pumpkin Pecan Pancakes
Honey Almond Spread

Just a few of the extraordinary nut-themed dishes from Go Nuts, the first cookbook to feature an all-nut cast of culinary delight.

Fish On: Seafood Dishes that Make a Splash

Ingrid Baier

978-1-926741-12-3 $19.95

Tequila Lime Grilled Halibut
Tandoori Salmon with Mango Chutney
Crab Bisque

Just a few of the mouth-watering recipes from Fish On, a seafood lovers guide to the true tastes of the Pacific.

This salad may sound crazy but it is fantastic and the Dijon goes exceptionally well with the eggs! It can be quickly finished and assembled if you make the dressing ahead and pre-poach the eggs. The dressing is also a good match for a green salad with apple, pear, or chicken!

Salad

4 large eggs, pre-poached with soft yolks and chilled

1 recipe Dijon Vinaigrette

7 oz (200 g) package romaine leaves, cleaned, dried, and torn into 2-inch (5 cm) squares

8 oz (250 g) thick-slice side bacon, about 8 slices, chopped into -inch (1.25 cm) pieces

Dijon Vinaigrette

2 Tbsp (30 mL) white balsamic vinegar

2 Tbsp (30 mL) minced shallot, about 1 medium

1 Tbsp (15 mL) Dijon mustard

tsp (2 mL) salt

tsp (2 mL) pepper

2 tsp (10 mL) sugar

13 cup (80 mL) olive oil

In a medium bowl, whisk together all the dressing ingredients except oil until salt and sugar are dissolved, about 1 to 2 minutes. Gradually whisk in oil until incorporated. The dressing can be made ahead to this point and covered and refrigerated for up to 3 days.

About 30 minutes before serving, take eggs out of the fridge (and dressing if prepared ahead). In a medium saucepan, cook bacon for 8 to 10 minutes on medium-high heat, stirring occasionally, until lightly browned and fat is crisp. Drain bacon well by wrapping it in a paper towel.

While bacon is cooking, bring a medium-large pot of water to a boil on medium-high heat.

Divide lettuce among 4 salad plates and sprinkle each with one-quarter cooked bacon pieces.

Gently place poached eggs in the boiling water for 1 minute to heat through. Remove immediately with a slotted spoon, drain well, and place 1 egg atop each salad. Spoon 2 tablespoons (30 mL) dressing over each egg and serve immediately.

Poaching Eggs

Fresh, cold eggs poach the best.

Bring the water to a boil, then reduce the heat to keep it just below the boiling point. Next add the vinegar.

Crack each egg individually into a small measuring cup or bowl just before you add it to the water.

As you slide each egg into the hot water, use a wooden spoon to gently form the egg white into a round mass around the yolk while the white cooks. This helps keep it together and creates a nicely shaped poached egg. Work quickly when adding the eggs to the water to ensure that they all cook for about the same period of time.

When you add each egg to the water, increase the heat by a fraction to keep the water hot and almost boiling. If the water is boiling rapidly, the whites tend to turn out rubbery so its important to keep the water at the right temperature.

If you have several eggs in the same pot, you may not be able to tell which egg is which. Cook them for 3 minutes for runny yolks and soft-cooked whites.

If the edges are ragged after cooking, eggs can be trimmed and shaped with scissors.

Serves 4.

Per serving: 575 cals, 56.1 g fat, 16 g sat. fat, 248 mg cholesterol, 714 mg sodium, 5.1 g carbs, 12.5 g protein

Beverage Suggestion: Mimosa cocktail

Try this sauce drizzled over hot roast beef or grilled steak.

2 Tbsp (30 mL) balsamic vinegar

2 cups (500 mL) low-sodium beef stock

cup (60 mL) dry red wine

tsp (1 mL) salt

tsp (1 mL) pepper

1 tsp (5 mL) sugar

In a medium saucepan, heat vinegar, beef stock, and wine on medium-high. Bring mixture to a boil and cook until liquid is reduced to cup (125 mL) in volume, about 15 minutes. Add seasonings in the last few minutes of cooking to dissolve salt and sugar. If you are making the sauce ahead, cool, cover, and refrigerate for up to 2 days, or freeze in a small airtight container for up to 2 months (but I doubt you will wait that long to use it).

Makes cup (125 mL).

Per 2 Tbsp (30 mL): 14 cals, 897 mg sodium, 3.6 g carbs

My maternal grandfather, Grandpa Poole, always made us animal-shaped pancakes: bunny rabbits, bears, and maybe the odd kitty cat (see Shaping Pancakes). The batter was plain but the presentation sure wasnt to his grandkids. I cant imagine how thrilled we would have been with banana chocolate chip bears!