Book excels as go-to source for cooking
Looking for will-use-over-and-over, guaranteed-to-work recipes? The Good Housekeeping Test Kitchens team shares 375 of its favorite recipes, the ones team members use in their own homes, in “The Good Housekeeping Test Kitchen Cookbook: Essential Recipes for Every Home Cook” (Hearst Books, $29.95, ring binder).
The hefty book — it’s 690 pages — includes plenty of full-color photographs, cooking tips, and advice on everything from entertaining and setting a table to pairing wine with food, plus 14 recipe chapters from Appetizers & Salads to Cakes, Pies & Puddings. The book ends with info on volume, metric and food equivalents, food substitutions, and a refrigerator and freezer storage guide.
Icons indicate low-calorie, heart-healthful, 30-minute, makeahead and slow-cooker recipes. As a bonus, there are 35 smartphone tags (paired with computer web links) to Test Kitchen demonstrations.
The only drawback to the book’s ring-binder design is the increased possibility of something being advertently left out or repeated during assembly. For example, my copy’s cookie and brownie chapter begins with a “Grilling” tab divider page.
There are lots of easy, good-tasting recipes in the book, such as Indian Lentil-Vegetable Stew, New Chicken Cordon Bleu, Shrimp With Asian Barbecue Sauce, Lasagna Toss With Spinach and Ricotta, Whiskey-Glazed Pork Chops, Overnight Baked French Toast, and Double Blueberry Pie. All recipes include nutritional breakdowns.
This is a good, basic cookbook and would make a terrific gift for newlyweds or beginning cooks.
Lafayette cookbook swap
The South Regional Library, 6101 Johnston St., Lafayette, will hold a cookbook swap from 10 a.m. to 1 p.m. June 2.
If you have any cookbooks you haven’t used in years, take them to the library to swap for someone else’s cookbook you’d like to have. Everyone who takes in a cookbook will be entered into a raffle for a new cookbook.
Cheramie Sonnier is The Advocate’s Food editor. Her email address is firstname.lastname@example.org.
Roasted Salmon With Summer Squash
Makes 4 main-dish servings. Recipe is from “The Good Housekeeping Test Kitchen Cookbook: Essential Recipes for Every Home Cook” (Hearst Books). Salmon paired with tarragon-tossed summer squash makes for a healthy, feed-’em-fast supper — the fish roasts to perfection in just 15 minutes.
1 large lemon
4 (6-oz.) pieces skinless salmon fillet
1/2 tsp. salt
1/4 tsp. ground black pepper
4 medium (8 ozs. each) summer squash (zucchini and yellow), cut diagonally into 1/2-inch-thick slices
1 tbl. chopped fresh tarragon leaves, plus additional sprigs
1. Preheat oven to 400 degrees. From lemon, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.
2. Place salmon in 13x9-inch baking dish. Sprinkle with lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1⁄8 teaspoon pepper. Roast salmon 14 to 16 minutes or until just opaque throughout.
3. Meanwhile, in 4-quart saucepan, place steamer basket and 1 inch water. Heat water to boiling over high. Add squash; cover and reduce heat to medium. Steam 8 minutes or until tender. Transfer to medium bowl and toss with chopped tarragon, remaining 1/4 teaspoon salt, 1⁄8 teaspoon pepper, and 2 tablespoons lemon juice. Arrange squash and salmon on dinner plates; garnish salmon with tarragon sprigs.
Nutritional analysis per serving: About 275 calories; 27 grams protein, 8 grams carbohydrate, 11 grams total fat, 2 grams saturated fat, 3 grams fiber, 93 milligrams cholesterol and 375 milligrams sodium.