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Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
- Author: Valerie Bertinelli
- Hardcover: 272 pages
- Publisher: Oxmoor House (October 10, 2017)
- ISBN-10: 0848752287
- ISBN-13: 978-0848752286
- Cover price $
- Purchase on Amazon
As the current star of her Food Network show, Valerie’s Home Cooking, and co-host of the network’s Kids Baking Championship, as well as having spent years acting on television, Valerie Bertinelli has made a name for herself in households across America. But to really know Valerie, is to spend time in her kitchen.
Inspired by her family’s cooking legacy, Valerie specializes in showing fans how to make dishes their own families will love that are for the heart and soul. As she often says, there’s a story behind every recipe and Valerie shares them in this gorgeous cookbook, where home cooks will find more than 100 recipes that are easy to make and innovative–they’re just as fresh, vibrant and down to earth as Valerie herself. Many of these classic comforting recipes have an original twist like Bloody Mary Tea Sandwiches, Lobster BLTs, Quick Rotisserie Chicken Gumbo, and S’mores Popcorn. These mouthwatering dishes will become your go-tos, whether you’re having breakfast or lunch on your own, friends are joining for last-minute cocktails and small bites, or the whole family is coming together for a hearty dinner and dessert.
Chapters in this book include:
- Rise & Shine
- Getting Through The Day
- Happy Hour
- Around The Table
- A Side Note
- Finishing Sweet
Most of the recipes in Valeire’s Home Cooking start with an anecdote or brief explanation. Each of these brief stories are rather casual and conversational. The recipes are clearly written and easy to understand. They call for ingredients you’ll either have on hand or can easily get at local grocery store. Many, but not all, recipes are accompanied by a lovely color photo. Prep and cooking time are clearly noted at the top of each recipe, which is very handy if you’re looking for something new to try and time is a factor in the decision. There are plenty of variations, tips, tricks and techniques scattered throughout the book. Some of the numerous recipes I’m looking forward to tryinging include Dutch Baby With Lemon Curd, Watermelon Margaritas, Chicken Pot Pie, BLT Pasta, Rissole Potatoes, Mini Zepploes, Strawberry Love Cake.
Here’s a recipe from Valerie’s Home Cooking, reprinted with permission.
Steamed Clams with Spicy Garlic Bread
Recipe excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
I love clams, and this love affair of mine has been going on since I was a little girl with my nose pressed against the backseat window of my parents’ car on family road trips. We lived in Delaware at the time, and somewhere along the Pennsylvania Turnpike there was a restaurant where we always stopped, and every time I ordered the steamers. It wasn’t typical fare for a 7- or 8-year- old, but I spent the previous 11 months thinking about those clams and even more I thought about dipping fresh, hard-crusted bread into garlic-and- butter-flavored broth. More recently, this memory has been updated by my friend, acclaimed chef Ludo Lefebvre, who serves mussels at his tiny bistro Petite Trois in Hollywood with a creamier sauce that gets more delicious with each bite. So for this book, I took it as a challenge to develop my own version of steamed clams. I tinkered in the kitchen for a few days, carefully taking notes until I got the flavors exactly as I wanted. Be forewarned: The clams need to be cleaned, the sandy grit and residue from ocean dwelling removed, either by soaking in salty water or rinsing in a bowl. The spicy garlic bread is to taste, and I serve this with either a chilled white wine or a bottle of cold beer.
Serves 2, Hands-on 20 minutes Total 20 minutes
- 2 tablespoons olive oil
- 8 ounces smoked sausage, sliced
- 1 shallot, thinly sliced
- 2 garlic cloves, chopped
- 1⁄8 teaspoon crushed red pepper
- 1 cup dry white wine
- 1/2 cup coconut milk
- 1 tablespoon salted butter
- 1⁄8 teaspoon ground turmeric
- 1⁄8 teaspoon ground ginger
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound clams in shells, scrubbed
- 1 tablespoon fresh lime juice
- 3 lemon thyme or thyme sprigs
- Spicy Garlic Bread (recipe follows)
- Heat the oil in a large skillet over medium. Add the sausage; cook, stirring often, until golden brown, about 5 minutes. Transfer the sausage to drain on paper towels, reserving the drippings in the skillet. Place the sausage in a large serving bowl.
- Add the shallot to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, turmeric, ginger, salt, and black pepper. Add the clams; cover the skillet, and let the mixture steam until the clams open, 6 to 7 minutes.
- Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth. Pour the broth over the clams and sausage. Remove the leaves from the thyme sprigs; discard the stems. Sprinkle the clam mixture with the lemon thyme leaves. Serve immediately with the Spicy Garlic Bread.
Spicy Garlic Bread
Serves 4, Hand-on 5 minutes Total 10 minutes
- 1 (12-ounce) French bread loaf
- ¼ cup unsalted butter, softened
- 3 garlic cloves, minced
- ¼ teaspoon crushed red pepper
- Pinch of kosher salt
- Preheat the oven to 350°F. Cut the bread in half lengthwise through the top of the loaf, cutting to, but not through, the opposite side.
- Cut the bread crosswise at 1-inch intervals, cutting to, but not through, the opposite side. Stir together the butter, garlic, crushed red pepper, and salt. Spread the butter mixture over the bread and between the slices.
- Bake until golden brown, 5 to 7 minutes.