Stuffed: The Ultimate Comfort Food Cookbook

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Penguin Random House

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The fall publishing season is here and among all the titles we've been getting in, there have been a lot of new and interesting cookbooks among them. While there are new titles from some celebrity chefs like Alton Brown, Ina Garten, and Anthony Bordain, here are a few others worth taking a look at.

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Small Plates: Pin-up Pizza and ‘Stuffed: The Ultimate Comfort Food Cookbook’

Collects recipes for a variety of pies and tarts, including apple, pumpkin, and pecan, and also features entrees like quiches and empanadas, with illustrated instructions for basic techniques such as making crusts, custards, and meringue. Shares pizza recipes representative of nine different regional styles, from Neapolitan and Roman thin to Chicago deep-dish and Californian, and reveals secrets for making delicious pizza in home kitchens. The library has a wealth of information on veganism and vegetarianism.

Even if you are not interested in adopting a vegetarian lifestyle you can still educate yourself on healthy eating habits and understand your vegetarian friends and family better! Get started now by looking into some delicious vegan and vegetarian recipes. Most library locations have the magazine Vegetarian Times for check out or for making copies. Well before I even started blogging or became interested in cooking I was making this. It's the best thing you can bring to a party, and it's pretty versatile in that once you get the method down you can stuff it with a variety of fillings.

It should come out to about 15 inches by 12 inches 38 by Lay out a layer of cheeses, followed by the pepperoni, then the rest of the cheeses, reserving a small amount. Roll up the dough fairly tight to form a spiral of dough and meat. You should be rolling it the short way, so that it is still 15 inches 38 cm long after being rolled. Fold the ends of the bread under the roll. Put the roll onto a baking sheet and top with the remaining cheese.

Bake the bread for about 35 minutes, until nicely browned on top and cooked through. Allow to cool for about 10 minutes, then slice into thin slices. Serve with the Simple Marinara as a dipping sauce. Indian samosas and South American empanadas are pretty similar if you think about it. They use a pastry dough that is made up of mostly flour with a little bit of fat, they can be baked but taste a little better fried, and of course, there are endless possibilities for filling options.

The following recipes can be mixed and matched depending on whether you prefer the empanada or samosa wrap better. Aloo gobi samosas are a fairly common Indian variety, but the ones you make fresh at home are ten times better than the ones that have been sitting out at the Indian grocery all day. With your fingers, work the oil into the flour.

You will notice that there will be clumps of flour where the oil has collected. Work these clumps with your fingers to evenly distribute. Finally, add the water, starting with the minimal amount listed, and only adding just enough to bring the dough together as you stir and mix with a fork. Once it comes together, begin kneading with your hands for about 5 minutes. Wrap the dough in plastic and refrigerate for at least 15 minutes while you prep the rest of the ingredients.

Put your chopped potato and cauliflower into two separate bowls. Melt the butter and add salt to taste and half of the curry powder to the butter. Split the butter mixture into the two separate bowls of veggies and toss to coat. Place the veggies on two baking pans. Put the potatoes into the oven for about 7 minutes, and then add the cauliflower. When everything is browned and tender, take the veggies out of the oven, about 15 minutes total for the potatoes and 8 for the cauliflower. Mix the grated garlic and ginger together and add the diced chiles to the mixture.

Cook the onion and cumin seed in the oil until the onions are browned, 6 to 8 minutes. Add the ginger-garlic-chile paste and the cilantro stems and cook 2 minutes. Add the other half of your curry powder, cook 1 minute. Add the tomatoes and cook for about 5 minutes, allowing a lot of the tomato liquid to absorb.

Taste and add salt if needed. Add the peas and cook until heated through, 3 to 4 minutes. Add the roasted potato and cauliflower and toss to coat. The mixture should be fairly thick and dry at this point, so that you are able to stuff it into the pastry, so if it isn't, let it simmer a little longer.

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Remove from the heat and stir in the cilantro leaves. Cut the round equally through the center. Take the half circle in your hand and fold the flat end onto itself in the middle. Press it together well to seal the seam. Lift it up and you should have a cone shape. Add one-sixth of the slightly cooled aloo gobi mixture into the cone. Fold the rounded edge over and seal to form a cone-shaped treat. Repeat to make the remaining samosas. Frying is more popular and a bit more delicious, but baking works, too.

Gently drop in your samosa and let it cook until browned, about 2 minutes. Place your samosas on the sheet and cook until browned, about 15 minutes. Keep your eye on them and flip when needed, as the bottom of the samosa will brown faster than the top. Serve with Basil-Carrot Raita dipping sauce! A spicier Thai twist on the samosa, these ginger peanut chicken pockets really pack some flavor.

For Dan Whalen, comfort food is doubly tasty - The Boston Globe

As always, remove the seeds from the chiles for a milder version. Meanwhile, split the grated ginger into two separate ramekins. Mix the garlic and chiles into one of the ginger portions. Remove the chicken from the pan and set on a cutting board.

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Add in a splash more oil if needed, and toss in the garlic, ginger and chile mixture. Saute for about 2 minutes, then add the soy sauce, Sriracha and sesame oil. Reduce the heat to low. Add the chicken back to the pan, along with the remaining ginger and the carrot and stir well. Remove from the heat and add the peanuts and cilantro. Allow to cool before stuffing and baking or frying, following the directions here.

Stuffed: The Ultimate Comfort Food Cookbook Stuffed: The Ultimate Comfort Food Cookbook
Stuffed: The Ultimate Comfort Food Cookbook Stuffed: The Ultimate Comfort Food Cookbook
Stuffed: The Ultimate Comfort Food Cookbook Stuffed: The Ultimate Comfort Food Cookbook
Stuffed: The Ultimate Comfort Food Cookbook Stuffed: The Ultimate Comfort Food Cookbook
Stuffed: The Ultimate Comfort Food Cookbook Stuffed: The Ultimate Comfort Food Cookbook

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