Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

À LA MODE!


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at

amazon

Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

Tweet Up!
The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:

barnes&noble.com

amazon.com

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Thursday
    Aug032017

    Kibbeh with Lemony Tahini Sauce

    If you listenend to our podcast--What? Didn't? Whatsamatterwidchew?--you know we're sort of nuts for kibbeh. But not the deep-fried type, the type British soldiers eventually called "Syrian torpedoes" because of the way it rocked the gut.

    No, we're all about baked kibbeh. It's a ground meat (here, lamb) dish with bulgur. In fact, you make a dough out of some of lamb and bulgur to create this super-tasty casserole.

    We have a version of it in our goat book. And we KNOW you want a copy of our goat book. (The first and only one about the meat, milk, and cheese from this animal.) You can get a copy here.

    And you can listen to our podcast here on iTunes or here on Stitcher. Or just look for it in the media player on the main recipe page of this site.

    But for now, KIBBEH with LEMONY TAHINI SAUCE

    Makes about 8 servings

    • 1 1/2 cups water
    • 1 1/2 cups finely ground bulgur (see NOTE below)
    • 2 pounds ground lamb
    • 2 medium yellow onions, chopped
    • 1 teaspoon ground allspice
    • 1 teaspoon ground coiander
    • 1 teaspoon ground cumin
    • 1 teaspoon dried sage
    • 2 tablespoons olive oil, plus additional for the baking pan
    • 1 tablespoon ground sumac
    • 1 1/4 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup pine nuts, lightly toasted in a dry skillet over medium-low heat
    • 1/2 cup tahini (a sesame seed paste)
    • 1/2 cup plain yogurt
    • 1/4 cup fresh lemon juice

    1. Bring the water to a boil in a medium saucepan set over high heat. Stir in the bulgur, cover the pan, take it off the heat, and set aside until the water is absorbed and the mixture is about room temperature, about 2 hours.

    2. Fluff the bulgur with a fork, then scrape it into a food processor. Add half the ground lamb, half the chopped onion, the allspice, coriander, cumin, and sage. Cover and process to create a thick dough, scraping down the inside of the canister at least once. Set aside.

    3. Warm a large skillet over medium heat for a couple of mintues. Swirl in the oil, then add the remaining onion. Cook, stirring often, until translucent and soft, about 4 minutes. Crumble in the remaining ground lamb and brown well, stirring often, about 4 more minutes. Stir in the ground sumac as well as 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in the pine nuts, then set aside off the heat to cool for 30 minutes.

    4. Position the rack in the center of the oven; heat the oven to 350F. Lightly oil the inside of a 9 x 13-inch baking dish.

    5. To build the casserole, press about half the ground bulgur dough into an even layer in the prepared baking dish. Sprinkle and spread the contents of the skillet over this dough. Dot the top of the casserole with the remaining bulgur dough and press it into an even top crust, sealing the meat mixture inside.

    6. Make diagonal cuts across the casserole (see the picture). Bake until browned and set, about 30 minutes. Cool in the baking pan for 10 to 20 minutes.

    7. Meanwhile, mix the tahini, yogurt, lemon juice, the remaining 1/2 teaspoon black pepper, and the remaining 1/4 teaspoon salt in a small bowl until smooth. Serve the kibbeh by cutting it along its diagonals and spooning this tahini sauce over the top.

    NOTE: If you can't find finely ground bulgur at your supermarket, grind standard bulgur in a food processor until the consistency of very fine sand.

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