Review: Grow All You Can Eat in 3 Square Feet

Anyone paying attention these days has probably noticed a trend toward small. For example, tiny homes are huge (so to speak) right now. People everywhere are making the most of campers, shipping containers, tiny apartments. Before long we'll probably start seeing phone booth conversions (and not the kind that are bigger on the inside). It's as though an unspoken dare was issued to see how little space human beings can comfortably inhabit. I'm not a tiny home kind of person, but it does make a lot of sense to live in more compact quarters: the environmental footprint is less; it's easier to maintain and clean a small home; and they cost way less (both to build and to heat/cool). And, as the population continues to rise on this finite planet, smaller homes become more of a necessity as there's less and less space for spreading out.

It's not just indoor living space that's affected, either. The more people, the scarcer land becomes and the more expensive. Anyone living in a city already knows this too well. Yards are increasingly becoming luxuries, never mind acreage. Many people have little more than a balcony or a patch of earth outside their door. Even in suburbia, the large homes being built on shrinking lots leave little room for aspiring gardeners.

What does it matter if people no longer have space for gardens? Well, besides the fact that a garden will get you out of the house for fresh air, exercise, and a much-needed connection to nature, growing your own food is kind of awesome. At a time when supermarket produce is both pricey and poor in quality (am I the only one depressed that supermarket tomatoes taste like cardboard even when they're in season?), growing your own gives you a chance to eat well. Really well. Even if you're lucky enough to have access to great farmers' markets and CSAs (which you should absolutely take advantage of), nothing matches home-grown for quality, freshness, and flavour. Garden produce is as local as you can get, and is easy to grow organically--without organic-food prices (and you won't need to question whether you can trust the organic certification). On top of all that, growing your own food is crazy satisfying. All these reasons are why Grow All You Can Eat in 3 Square Feet is a great book to have on hand.

As soon as I picked it up, I saw the potential in this book. There are so many useful projects for small-space gardening--and they're actually doable for someone like me (heavy into crafts, not so much with DIY). I loved that so many of them used recycled and repurposed materials (good for the environment and helps lower the cost of what isn't always the most frugal endeavour). Must-do (for me, anyway) projects include the Strawberry Colander, Cucumber Trellis, Bicycle Wheel Trellis, and Blueberry in a Pot. The Nine Pot Plot and Raised Beds are also serious contenders. Not that every project is a winner: The Corn Oil Drum is good in theory but (a) full sun is hard to come by in urban areas; (b) how much corn will you really be able to harvest from a few stalks; and (c) you'll be lucky to get any corn at all before the local squirrels and raccoons do (unlike us, they don't feel the need to wait until a crop is ripe before they help themselves). It also would have been really nice if the book had included hints on where one can find an oil drum. Luckily, the good projects far outweigh the bad (and if you can actually get your hands on an oil drum, it seems like a great container option, although maybe for something other than corn).

The projects aren't the only selling feature of Grow All You Can Eat in 3 Square Feet. There's a lot of solid information here on how to grow, care for, and propagate edibles (general advice, as well as plant-specific). The book might be geared more toward the beginner gardener, but I think there's still plenty here for experienced gardeners too (I've found that there's always more to learn). I especially like the plant lists, such as "15 top shade-tolerant crops," "15 top quick-growing crops," and "15 top shallow-rooted crops." There's also info on soil, water, light, raised beds, themed beds, beneficial insects, and companion planting.

I love that the book features seasonal information. So many gardening books seem to skip from spring planting to autumn harvesting, with little more than a mention of ongoing progress, succession planting, or what you can do when early crops are finished. Grow All You Can Eat in 3 Square Feet tells you what you can grow and harvest in different seasons, and what to plant when another crop is done--good to know when you're trying to maximize the amount of food you can get out of a small area.

There's a useful, albeit limited, section at the back on common diseases, weeds, and pests. Instead of mentioning dogs, cats, and foxes in the pest section (none of which I've ever found to be problematic), I might have devoted the space to raccoons and squirrels instead. At least cats and foxes won't eat everything in sight and dig up your containers just for the hell of it (I'm looking at you, squirrels). Meanwhile, dandelion and stinging nettle are listed under weeds, where maybe they should have been listed with the other edibles (with limited growing space, should anyone really be casting aspersions on healthy, tasty volunteers?) The book ends with a resources list, which probably won't be of much use to anyone outside the US, but is still handy.

Overall this book is a great resource. If you're new to gardening in general or small-space gardening in particular, you should definitely check out Grow All You Can Eat in 3 Square Feet. And if you know where to find oil drums, drop me a line.

Grow All You Can Eat in 3 Square Feet by DK is available as a paperback or in ebook form. 

[Edited to add link. Follow me on my official site: AspasiaSBissas.com]

Review: Natural Beauty

With endless options for quality beauty products available in stores, why would anyone go to the trouble of making their own? Actually, there are a lot of good reasons. Making your own ensures your products contain only natural, high-quality ingredients, with no fillers, artificial colours, or preservatives (and once you've set yourself up with the basics, individual recipes are actually far cheaper than anything you can buy). With homemade preparations, you can also be sure to avoid animal testing (I keep finding out about companies that claim to be cruelty free, but are happy to use the loophole of letting other companies test for them. Not okay). Lastly, making your own is just fun. So, when DK offered me a chance to review their book Natural Beauty, I jumped at the chance to get crafty.

First, the good.  The book is beautiful, with tons of excellent photos, and packed full of information. Did you know your skin changes according to a daily, as well as monthly, cycle? Or how to read the label on a store-bought product? Or the difference between "rose otto" and "rose absolute"? With Natural Beauty you'll learn all that and more. I especially liked the Directory of Ingredients, with its in-depth coverage of individual flowers, fruits, oils and more (my only complaint: I have no idea how this section is organized--it doesn't seem to be by common name or Latin name. I guess you just have to search page by page to find what you're looking for). There are also sections on caring for your skin and hair by type, tips on eating well for specific beauty goals (like clear skin), info on DIY spa treatments, and somewhat incongruously, an entire chapter on how to wear makeup. While I thought it was fun that the book tells you how to recreate makeup looks based on the elements (earth, air, water, fire, wood, and metal), I don't think makeup and "natural beauty" exactly go hand in hand. Some people might like it, though, and there's some solid information here on how to apply makeup correctly. At the end of the book there are also charts comparing vitamins, minerals, nutrients, and superfoods. And there are plenty of recipes, for just about every beauty product you can imagine.

Unfortunately, I found the recipes to be a bit of a let down. I was disappointed by the number of them that were listed as being suited to "all" skin types. After the great information on the different skin types and their specific needs, I had been hoping for more customized recipes (or at least more suggestions on how to customize them). As someone with both dry and extremely sensitive skin, I can tell you that products labelled as good for "all" skin types really aren't. And one of the few recipes included that was actually for sensitive skin contained chamomile, which I'm allergic to. Not a promising start.

The first recipe I tried was the Coconut Shaving Balm. I did substitute a few ingredients, choosing to go with what supplies I had on hand: Instead of shea butter I used jojoba oil; I replaced carnauba wax with beeswax; and rather than buy pricey chamomile essential oil (which I'm allergic to anyway) for the single drop the recipe called for, I decided to use benzoin essential oil, which I already had and has a preservative effect. While the instructions were clear and the Balm was easy to make (I don't think even a total newbie would find this a challenge), it didn't work out for me. I don't know if the problem was due to my substitutions or a fault with the quantities in the recipe, but my Balm never set (it solidified when refrigerated but turned liquid again at room temperature). It smelled nice, though, and worked as it was supposed to--moisturizing my skin and resulting in a nice smooth shave. And while it didn't look like a lot, it turned out to be more than enough for my legs, with plenty left over for future uses. The downside is that it clogged my razor with oil and hair that then wouldn't rinse out (which was as pleasant as it sounds) and made the whole process take much longer than it should have. Since I don't know anyone who wants to spend even more time shaving, I think this would maybe be better used afterwards instead, as a moisturizer.

Next, I made the Dry Shampoo. This time I didn't make any substitutions. The instructions were incredibly easy to follow and the shampoo came together quickly (and smelled great, thanks to the peppermint essential oil). It was also easy to use, although I'm not sure you save that much time over just washing your hair the usual way, and the results were only okay. My hair looked cleaner but I wouldn't go so far as to say clean. The greyish cast it left on my hair no matter how much I brushed it made my hair look dusty and weird. Eventually the grey mostly went away, but I still wouldn't want to leave the house after using this, which kind of defeats the purpose. It did last for a long time though--maybe longer than regular shampoo. I think it would be useful for touch ups in between shampoos, or for lazy days at home. There's also a version for dark hair that uses cocoa powder.

I had the most success with the Honey and Oat Scrub. Like the other recipes, it was easy to make and smelled lovely (essential oils pretty much always smell fantastic). The scrub was on the sticky side, which made it somewhat tricky to use (it might work better as body scrub rather than on the face).  It also left my skin feeling dry, but that was remedied with a generous application of lotion, Despite these issues, the scrub left my skin feeling soft and smooth and gave it a glow that lasted longer than other scrubs I've tried. I'll definitely be making this one again.

Natural Beauty is an excellent resource for anyone interested in making their own all-natural beauty products. The recipes may take some experimenting to find the ones that work best for you--I suggest you try a few, don't be afraid to make changes to suit your needs, be flexible in your expectations, and--most importantly--have fun with it.

Want more information about Natural Beauty or other books to inspire you to start something new? Click here.

[Edited to update link. Follow me on my official site AspasiaSBissas.com]

Review: Coffee Obsession

I have a confession: I love coffee but I don’t drink it. At least, I don’t drink the kind that coffee snobs would approve of. I will have the occasional cup of regular drip-filtered coffee if I’m desperate for caffeine, but what I really like is a rich coffee flavor embedded in milk, sugar, and ice. Lots of ice. My current favourite is Tim’s Iced Capp with a Creamy Caramel flavour shot (addictive).

This time of year I’ve also been known to go for their Pumpkin Spice shot, which happens to be the current subject of mockery of a series of commercials that urge viewers to respect the (coffee) bean. While I think people should have their coffee in whatever form they please (with or without pumpkin), there is something to be said for respecting the bean. DK’s book Coffee Obsession is all about respecting the bean, along with the coffee traditions of cultures around the world. Best of all (for cookbook fanatics like me, anyway): there are recipes. Whether you’re a purist or prefer a little coffee with your milk and sugar, this book is an awesome resource. 

Coffee Obsession features info on the history of coffee; coffees of the world; café culture; species and varieties; growing, harvesting and processing; cupping (the coffee equivalent of wine tasting); choosing and storing your beans; home roasting; equipment; and, of course, making the best possible cup of coffee. There’s even a section on making latte art.

COFFEE FACT: Marsabit is the only area in Kenya where wild Rubiaceae has been found. The study and conservation of the coffee gene pool in these forests will benefit coffee all over the world.

Besides all the information packed into this book, it is visually stunning. DK really does excel at including great photos in all their books, and Coffee Obsession is no exception. There are also tons of illustrations—the book is fun to look at, as well as read.

COFFEE FACT: Guatemala is the 10^th largest coffee producer in the world, with about 2.5% of the world market.

Recipes cover everything from the basics (Cappuccino, Mocha, Café au Lait, Americano), to more exotic and creative concoctions (Sassy Molasses, Caffe Touba—Senegalese coffee, Cherry Almond Latte, Ca Phe Sua Da—Vietnamese iced coffee, Espresso Martini). There are also recipes for syrups and flavourings, for those so inclined. As I was looking through the pages of recipes, I got more and more enthused about trying them all. I clearly have some experimenting to do.

COFFEE FACT: Nobody knows exactly how many coffee species there are, but to date, around 124 have been identified—more than double that of just twenty years ago.

One concern I did have with the book was with the editing: just flipping through I immediately noticed “Banana Split” was misspelled as “Spilt.” Besides being annoying, it does raise the concern that there could be bigger mistakes, particularly in the recipes (quantity errors, for example). Hopefully that’s not the case, but when trying recipes, keep an eye out for anything that seems off.

COFFEE FACT: Hawaiian coffees (eg Kona) are some of the most counterfeited in the world.

While Coffee Obsession isn’t exhaustive (and to be fair, it’s unrealistic to expect any book to be), overall it’s a great book on the subject, and a worthy addition to any coffee-lover’s cookbook collection. You’ll find tons of knowledge and inspiration here, and there’s a good chance you’ll end up with a whole new appreciation for this eternally popular beverage. You might even discover a new favourite way to enjoy your daily fix. DK sent me my copy, but you can get your own here (it’s on sale too). Or, click the badge to see other foodie-friendly books currently on sale:

 Coffee Obsession by DK.

 

[Edited to update links. Follow me on my official site: AspasiaSBissas.com]

Review: Cooking Season by Season (+Seared Halloumi Cheese with Figs Recipe)

I love eating seasonally. Who wouldn’t? It’s a way to ensure you get the best local produce at its peak, and usually at a better price than at any other time of the year (unless you grow your own, which is better still). With farmers’ markets popping up everywhere (in Toronto, every neighbourhood seems to have one—even City Hall has a weekly market out front), it’s even easier to get seasonal fare. The only problem is figuring out what to do with it. If fresh clams are suddenly everywhere, or venison turns up at the market, do you buy them and hope for the best? Or when you’re confronted with luscious piles of peaches or zucchini, what do you do with it all? Everyone’s probably got a couple of standard recipes for their favourite seasonal foods, but you can only eat so much clam chowder or zucchini bread before you get bored. Or what about those foods you see year after year and would love to try, but aren’t sure what to do with them? That’s why DK’s Cooking Season by Season is perfect.

This massive book is filled with information, photos, and recipes, all organized seasonally (I also love that early summer and high summer are split—perfect for gardeners). There’s even a section at the front featuring foods available year-round. Throughout, certain foods are singled out with a focus on varieties, as well as buying, storing, cooking, and preserving info (I just wish there were more of these special focus pages). The recipes are the real stars, though. There’s a great variety, simple to execute, with delicious results. For this review I tested four of them (all Fall recipes, of course):

Cajun Sweet Potato and Bean Soup

 

Even with a fair amount of chopping to do (my least favourite cooking task), this soup was a pleasure to make. With all the colours, it was like autumn in a pot. Besides being pretty to look at, the soup is delicious. It’s spicy and flavourful—even the SO agrees, although he deemed it too beany (knowing his bean aversion, I added only 2/3 of what the recipe called for. The beans were still quite prominent, although I didn’t find them overwhelming, so adjust according to your own tastes). Not only is the soup satisfying and filling, but it’s also super healthy; you can easily make it vegan by omitting the chorizo (add a hot pepper or extra chili flakes and a touch of liquid smoke to compensate).

I did have a slight issue with the directions, which instruct to partially puree the soup. We prefer our soups chunky in this household, so I’d skip this step anyway, but it does seem somewhat unappealing to puree meat and beans. Maybe that’s just me. But if you plan on pureeing the soup, I suggest cooking the sausage separately, then adding it and the beans after the rest of the soup has been through the blender.

 

 

Seared Halloumi Cheese with Figs

 

OMG—I loved this. The dressing ingredients (a combination of red wine vinegar, cilantro, hot pepper, and garlic) scared me a bit—at least the thought of them combined with figs and cheese did—but it was fantastic. Everything melded together brilliantly—this is probably one of the best salads I’ve ever had. It was so good that my SO—who claims to hate cheese, salad dressing, and wilted/cooked veggies—thought it was great. Part of its appeal for him might have been that the dressing reminded him of Thai flavours. Whatever the case, this was easy to make and will definitely become a regular addition to our table. Even better, if you want to omit the cheese and figs (which can be pricey and hard to find), the dressing would still be fantastic with plain greens (or maybe greens and different types of fruit and salad veggies). This is worth making and experimenting with again and again. I’m including the recipe so you can try it for yourself:

Seared Halloumi Cheese with Figs

10 oz (300 g) halloumi cheese, cut into ¼” (5 mm) slices

8 large ripe figs, cut into quarters lengthwise

Large handful of mixed salad leaves

¼ cup red wine vinegar

Small handful of cilantro, finely chopped

1 red chile, deseeded and finely chopped

1 garlic clove, crushed

Drizzle of olive oil, to serve

Put the halloumi and figs in a large, nonstick frying pan over medium heat and cook for 2-3 minutes on each side until they start to brown. Once cooked, place on a platter with the salad leaves [I placed the warm cheese and figs on the salad leaves, which is how I got the wilted effect.]

Pour the red wine vinegar into the same pan and increase the heat slightly. Add the cilantro, chile, and garlic and simmer over med-high heat until the sauce has reduced in volume by three-quarters. Pour sparingly over the figs and cheese [I poured it all over the entire dish]. Splash the salad with the oil and serve immediately.

 

Serves 4

There’s also a seared pancetta and feta variation, but I’ll let you get that with the book

 

Stuffed Mushroom with Herbs

 

Stuffed mushroom are something of a pain to make (although it’s much easier if you use a food processor) but well worth the effort. These ones were no exception. Herby, nutty, garlicky, and lemony—they’re tasty and pleasantly light. The SO wasn’t as thrilled with these, though—he wasn’t a fan of the lemon or the lack of meat (he’s the real reason I can never be a vegetarian). I, on the other hand, had no trouble polishing off four of these babies. The wild mushrooms are a nice addition but not strictly necessary, so if you want to make these at a different time of year, just use cremini or even white button mushrooms instead of the wild ones.  I think next time I might also try toasting the walnuts first.

Crispy Sweet Potato with Zucchini and Chive Mascarpone

 

Unfortunately, the last recipe ended up being a disappointment. The sweet potato was nice (and it did get crispy) but the zucchini was meh and the cheese is super bland (the addition of salt and maybe garlic might have improved things). It was an easy dish to put together, though, and if you like really simple flavours, this could be the recipe for you. I’ll probably make the sweet potatoes again, but I’ll skip the other components.

 

I didn’t plan to make mostly vegetarian recipes, but as a vegetable lover (yes, we exist) it’s nice to know there’s a good variety of veggie-focused recipes in this book to choose from. To give you an idea of what other types of recipes you can find in Cooking Season by Season…

Spring: Pork and Clam Cataplana; Cheesy Bacon and Spring Onion Muffins; Thai Fish Cakes; Roasted Quail and Pea Shoot Salad; Pan-Fried Ham with Pineapple Salsa; Rhubarb and Ginger Upside-Down Cake

Early Summer: Battered Haddock with Lemon Mayonnaise; Herb and Garlic Artichokes; Curried Vegetable Pies; Chicken Fajitas with Tomato and Avocado Salsa; Strawberries and Cream Macarons; Cherry Jam

High Summer: Mini Chicken Burgers with Tomato and Chile Sauce; Spicy Sausage and Tomato Skewers; Brandied Lobster Chowder; White Fish with Spinach and Pine Nuts; Peach Tarte Tatin; Plum and Rum Jam; Green Bean and Zucchini Chutney

Fall: Beef with Beets and Spinach; Grilled Squid Salad; Rosehip Soup; Venison Wellingtons; Butternut Squash Stuffed with Ground Beef; Black Olive and Pepper Ciabatta; Blackberry and Apple Cake; Spiced Pear Pickle

Early Winter: Mussels in Coconut and Lemongrass Broth; Roast Pork with Bacon and Chicory; Shredded Turkey, Mint, and Pomegranate Salad; Stuffed Roast Goose; Brussels Sprouts with Chestnuts and Pancetta; Salsify Fritters; Chocolate Orange Truffle Cake; Apple Butter; Cider (that's right--it’s a recipe for how to actually make cider)

Late Winter: Jerusalem Artichoke Soup with Saffron and Thyme; Crispy Bacon and Avocado Wraps; Chicken and Cornmeal Cobbler; Wasabi Beef and Bok Choy; Fish and Leek Pie; Lemon Cheesecake; Rosemary Jelly

Of course there are way more recipes in this book than I could possibly share here, everything from appetizers to pizzas, to desserts, drinks, and preserves. Basically, you’ll never again be able to use the excuse that you don’t know what to do with X veg/fruit/fish/meat. I owe huge thanks to DK for sending me this book to review. I highly recommend it, and lucky you—it happens to be on sale right now. Click on the button below and go on and get cooking!

Cooking Season by Season by DK. 

 

[Edited to update title and links, and for formatting. Follow me on my official site: AspasiaSBissas.com]

Review: Mediterranean Cookbook (with Saganaki Recipe)

When DK contacted me about reviewing a book from their Mother's Day boutique, my first instinct was to say no. Ever since my mom died, Mother's Day hasn't exactly been a happy time for me. But I decided to take a look at the books anyway. I was happy to see a good selection on offer, and when I saw the Mediterranean Cookbook it immediately reminded me of my mom, an amazing Greek cook. So in honour of her I thought I'd go ahead and review the book, after all, and test a few of the Greek recipes while I was at it.

Before I get to that, let me first say that the book has a satisfying heft to it. It's well designed, has plenty of lovely photos, and tons of tempting recipes from all over the Mediterranean region (albeit a tad heavy on Italy). I liked that it also includes special sections on the cuisines and foods of the different areas; the Greek one brought up pleasant memories for me (the others were just fun to read about).

The first recipe I tried was Revithosoupa, a chickpea-potato soup with rosemary and lemon that's apparently a specialty from Corfu. I actually had never had this soup before (maybe because my family hails from Sparta), which is unfortunate because it's really good. It's delicious (fresh and bright), filling (but not heavy), healthy, and easy to make. One bowl was a great light meal, but it would also be good as a side. It's also vegan (I suspect it originated as a dish for Lent). This is something I'll be making again.

Next I made the Saganaki, a classic you probably know from your neighbourhood Greek restaurant. This version does not get flambeed, but as my cousins like to point out, that's just for the tourists. It might not be authentic but it is fun, so if you decide to flambe the dish anyway (shouting "Opa" is optional), remember to do so with caution. Try explaining to the insurance company that your house burned down because your flaming cheese got out of hand. In any case, this was another easy recipe, taking all of ten minutes from start to finish. Maybe not as healthy as the soup but just as delicious: crispy and salty with a tang of lemon. Even my cheese-hating SO approved, stating, "That's a very inoffensive cheese" and likening it to a lemony grilled cheese sandwich (minus the bread). High praise indeed. For your eating pleasure I've included the recipe below.

Lastly I made Keftedes Tiganites, which translates as Fried Meatballs. My mom made these all the time (often serving them with rice and a red sauce), so I'm quite familiar with them. At some point over the years my mom switched from frying the meatballs to baking them, so I did the same with this recipe. They're good either way, but I prefer to skip the extra fat. The recipe in Mediterranean Cookbook differs from the one I'm used to, and--no surprise--mom's wins. Although the book's version is easy to make (this seems to be a common theme), the SO and I both agree that the meatballs were only okay. Of course, we're prejudiced. If you get the book, give them a try for yourself and see what you think.

While I stuck to testing Greek recipes in honour of my mom, she was always happy to try new things. The Mediterranean Cookbook offers all kinds of tasty possibilities, including:

Middle East/Turkey/Lebanon/Israel: Marinated Olives, Mujaddara (rice, lentils & crispy onions), Kibbeh Samiyeh (spiced meat dumplings)

North Africa/Morocco/Egypt/Tunisia: Beid Hamine (spiced eggs), Tagine bin Hout, Bstilla bil Djaj (savoury tart)

France/Provence/Languedoc: Sardines Farcies aux Epinards (stuffed sardines), Tomates Confites, Daube (beef stew)

Portugal: Pasteis de Bacalhau (cod fritters), Rojoes de Porco (potatoes and pork), Acorda de Mariscos (bread and seafood stew)

Spain/Andalusia: Arroz a la Cubana, Atun (tuna) Escabeche, Churros

Italy/Sicily/Tuscany/Sardinia: Acquacotta di Funghi (wine & mushroom soup), Ravioli alla Fiorentina, Risotto Primavera, Pizza Napolitana, Cannoli

Balkans & Pyrenees: Tarator (garlic-walnut soup), Omelet Basquaise, Piperade Sauce

My big complaint with this book? The Moussaka recipe. Now, since moussaka (a layered dish of meat and vegetables with a creamy topping) is my absolute favourite food, I'll be the first to admit that I'm not forgiving of versions other than my mom's. I will tolerate reasonable facsimiles; however, the recipe in this book is absolute sacrilege. The filling seems passable, but the topping is the real problem: under no circumstances does Greek yogurt or feta cheese belong in moussaka. Ever. Moussaka has to be topped with Bechamel. Perhaps the author wanted to make a lighter version of the dish--that's still no excuse. If I had access to my mom's recipe right now I'd share it because it really is the best moussaka of all time (perhaps I'll do a future post on it). In the meantime, I suggest that anyone wanting to make Moussaka using the Mediterranean Cookbook use the topping from the Pastitsio Makaronia recipe instead of the one given for the moussaka (it's at least in the ballpark of what the topping should be).

Other than the moussaka issue, I think this is a great book. I can see myself using it over and over, and many of the recipes becoming favourites. I think my mom would have liked it too, and that is the best seal of approval I can think of.

Saganaki

2 x 8 oz (250 g) packages halloumi cheese [I found it in the deli section of my local supermarket]
flour, for dusting
1/2 cup olive oil, plus extra for drizzling
2 handfuls of thyme or oregano leaves [I used dried because that's what I had]
juice of 2 lemons [I found 1 lemon to be plenty]
1 lemon, cut into wedges to serve [optional]

Rinse the halloumi cheese before using to rid it of excess salt; dry well on paper towels. Cut the halloumi into 1/2" (1 cm) thick slices and lightly dust with flour [I dipped mine into the flour and shook off the excess.]

Heat the 1/2 cup oil in a non-stick frying pan over high heat and cook the cheese for 2-3 minutes on each side, or until golden brown.

Remove from the pan and sprinkle with the thyme/oregano and lemon juice. Serve immediately with a little oil drizzled over the cheese and with lemon wedges on the side [I skipped the extra oil and lemon wedges and didn't miss them, but the book's way is more traditional.]

The book suggests serving with crusty bread and a spinach and red onion salad. I think it would also be great served alongside tomato wedges and cucumber slices (lightly salted, sprinkled with oregano, and drizzled with olive oil).

Serves 4 to 6 as an appetizer.


Want to buy the Mediterranean Cookbook for your mom (or yourself)? It and a bunch of other DK books are on sale now--just click on the badge and get cooking...

Mediterranean Cookbook, edited by Marie-Pierre Moine. Published by DK.

 [Edited to update title and add link. Follow me on my official site: AspasiaSBissas.com]

Review: The Kitchen Garden Cookbook (+ Green Beans with Toasted Hazelnuts Recipe)

I'm a fan of cookbooks. I enjoy reading them, drooling (figuratively) over the illustrations and photographs, trying out the recipes, and basking in all the potential they offer. My interest in cookbooks has led to a nice collection of two hundred-ish books (and a somewhat ridiculous collection of loose recipes gleaned from newspapers, magazines, and the internet). Some might be satisfied with that number but I'm always on the lookout for interesting and creative additions to my collection. The Kitchen Garden Cookbook has turned out to be a great one.

On the practical side, the book is well designed and organized. Conveniently divided by season, each section offers recipes featuring the fruit, veggies, and herbs that are ripe during that particular season. This works well if you're a gardener with a glut of produce (and what gardener isn't?) or just want to eat store-bought food when it's at its peak. Although the food at the grocery store will never be as good as homegrown, even the big box stores will have tastier tomatoes in August.

As each new food is introduced in the book, a sidebar is included with info on picking, storing fresh, preserving and freezing that food. Even better, there are special features throughout on various methods of preserving and storing your bounty, from preserving vegetables in oil, to making pickles and relish, bottling fruit in alcohol, making jelly and conserves, and storing root crops in boxes. This info is invaluable, especially if you grow your own; being able to save part of your harvest for later is nearly always a necessity, and there are some ideas here I haven't seen elsewhere. Big thumbs up.

There are also tons of tempting recipes (most with pictures) in The Kitchen Garden Cookbook. A few I can't wait to try include: (Spring) Braised Cauliflower with Chiles and Cilantro, Swiss Chard Cheese Tart, Rhubarb and Custard Ice Cream; (Summer) Warm Tomato and Garlic Vinaigrette, Papas Arrugadas ("wrinkly potatoes"), Basil and Vanilla Custard, Fresh Mint Cordial; (Autumn) Butternut Squash Tagine, Pumpkin and Orange Spiced Jam, Portuguese Apple Fritters; and (Winter) Spicy Spaghetti with Broccoli, Wasabi Beef with Bok Choy, and Jerusalem Artichoke Soup with Saffron and Thyme.

I did get to try three of the recipes from the book. Confession: the recipes I made were all out of season. Unfortunately, we're still staying at the insurance-provided condo while our house remains in unlivable condition, so our pantry is severely limited right now. That, coupled with a choosy (some might say picky) co-eater meant having to stick with recipes approved by him, which also required minimal ingredients and equipment. I managed to find three.

The first recipe I tried--Baked Ricotta with Roasted Tomatoes (Summer)--was disappointing. Not to get all Food Network on you (although I have been watching way too much of it lately) but this dish seemed one-note to me. I think some fresh basil would have made all the difference (I'd also skip the roasted red pepper and put in more tomatoes). Luckily, I had better luck with the next two recipes.

I really enjoyed the Leek and Potato Soup (Winter). It was easy to make, healthy, and tasty. I liked the technique of mashing the potatoes and adding them back to the broth, which resulted in a nice texture that was neither too chunky nor too smooth. I also appreciated that it's served warm (much preferable, imo, to the cold versions out there).

The final recipe I tried was our favourite: Green Beans with Toasted Hazelnuts (Summer). Another easy, healthy, and tasty one. If you don't like hazelnuts you can substitute almonds or pecans. In any case it's one you should try:

Green Beans with Toasted Hazelnuts

8 oz (250 g) green beans, trimmed
sea salt
2 tbs butter, cut into bits
1/2 cup hazelnuts, toasted, skinned and coarsely chopped [We didn't skin ours and they were just fine]

1. Put the beans in a pot of salted water and boil [or steam over the water] for 5-6 minutes, or until they are cooked but still have a bit of bite to them. Drain and then refresh under cold water so that they stop cooking and retain their color.

2. Transfer to a serving dish and top with the butter and toasted hazelnuts.

[If you want to go to slightly more effort, you could stop boiling/steaming the beans a couple of minutes early and transfer to a frying pan over med-high heat with the butter and chopped nuts. Cook, stirring, for about 2 minutes. This results in the beans getting nicely coated in the nuts.]

The recipe recommends serving this dish with lamb or chicken. We had it with chicken, but I think it would work well with any protein.

Want your own copy of The Kitchen Garden Cookbook? Lucky you--it's on sale now (along with lots  of other awesome reads) at DK Canada:

The Kitchen Garden Cookbook by Caroliine Bretherton

[Edited to update title and link. Follow me on my official site: AspasiaSBissas.com]

Review: Get Started Crochet and Get Started Knitting

DK's Get Started Sewing is one of my favourite sewing books (and it really did get me started), so when I was given the chance to review the Crochet and Knitting books in the Get Started series, I didn't hesitate. What I particularly enjoy about the Get Started books is that they methodically take you from the basics to more elaborate techniques and projects in a natural progression. As you complete one project and move on to the next you'll painlessly pick up new skills until you've mastered the craft.

For those of you unsure what the difference is, Knitting and Crochet are both ways of turning yarn into decorative objects, blankets, clothing, and other items. The main difference is that knitting generally uses two needles (sometimes more) to complete projects, while crochet utilizes a single "needle" with a hook on the end instead of a point. The tools used affect technique and results. Both Get Started Knitting and Get Started Crochet feature similar information and chapters, though obviously specific to each craft. The books aren't interchangeable, so don't get one expecting you'll be able to apply it to the other skill as well.

Both books have some great projects. Personal favourites that I'll be making include a phone case, leg warmers, a stuffed monkey, and nifty cushion covers in Get Started Knitting; and towel edging, toy balls, a clutch bag, and a lacy scarf in Get Started Crochet. There are cute baby projects too, for those of you who want to tackle booties, hats, and wee cardigans. Bonus: there are numerous fancy stitch patterns also offered in each book, including lace, filet, and fair isle. These can be used for a variety of larger projects but I could have fun just making swatches of them.

Where I felt these books dropped the ball was in the how-to for basics like casting on. As a mostly self-taught knitter and crocheter I know the importance of clear instructions and good photos, but I found the photos in these books confusing. Not enough close-up shots and annoying squiggly arrows (attempting to show what you're supposed to be doing) just gave me a headache as I tried to figure them out. The written instructions, luckily, were clearer, and using those along with the photos as a reference, I could probably manage. My recommendation to anyone who has never tried knitting or crochet is to find someone who can show you the first steps. Once you've actually made a slipknot or knit a few stitches, it becomes much easier to decipher more complicated directions. Besides, it's more fun to have someone with whom to share a love of crafting. 

Other than that quibble, both books have plenty of good information on types of available materials and tools (including the wide variety of yarns). There are also yarn weight charts (with helpful photos), conversion info (a size 6 needle does not mean the same thing in Canada, the US, and the UK), pattern abbreviations, and stitch-symbol charts. Basically, whatever your ability level (except maybe for the pros) these books have you covered (and if you can figure out the instructional photos better than I can, then you won't need any further help to learn how to crochet or knit).

I'm happy to add Get Started Knitting and Get Started Crochet to my shelf, and I expect to be consulting them frequently and having a great time making the projects. If you've been wanting to learn knitting and/or crocheting, or if you want to expand your skills or get some new project inspiration, these books are a solid choice. Even better, DK is having a March Break sale. If you have some free time, why not grab yarn and a pair of needles or a crochet hook and save money while getting started on something new.

Get Started Knitting and Get Started Crochet by DK.

[Edited to update links. Follow me on my official site: AspasiaSBissas.com]

Book Review: Handmade Gifts

Every year for Christmas/the Solstice my family and friends can count on getting a plate of homemade cookies and candy from me. I've received some great compliments over the years (the best being when my cousin told me my melomakarona--Greek syrup-soaked walnut cookies--were just like our grandmother's) but I don't think the recipients enjoy the treats nearly as much as I love making them. There's something utterly satisfying about making gifts. Taking the time and using your skills and creativity to make something is so much more meaningful than running to the store and picking up some impersonal item that, really, they could just go buy themselves.

Which is why I was more than a little enthused when DK sent me a copy of Handmade Gifts to review. Every year I vow to make more than just treats for the people on my gift list, but I never seem to manage it. Part of it is that I somehow always leave it too late (I swear time accelerates after Labour Day), but the bigger part is simply a general lack of ideas. There are only so many scarves and bath salts a person can handle, and searching through reams of craft books and magazines and blogs for projects gets pretty tiresome. But one solid book of awesome projects? I can handle that.

Handmade Gifts is divided into sections, each focusing on a different category of gifts: For the Home, Jewelry, Bags and Accessories, Pampering Gifts, For Pet Lovers, and Edible Gifts. There are also sections on Gift Wrap and Crochet Basics. The book includes templates, variations for each gift, and (one of the things I love about DK books) lots of detailed photos and clear instructions. The gifts aren't limited to Christmas, either--these are good for any occasion (even for yourself--I promise I won't tell).

As soon as I started looking through the book I knew I'd be making a lot of these projects. More often than not in craft books of the past the projects looked as though they were designed by (and for) Victorian spinsters or five year old kids. I don't know about anyone else but, much as I'd appreciate the thought and effort, I wouldn't be thrilled at being the recipient of a ruffled tissue-box cover or a plastic-canvas brooch. But in Handmade Gifts the projects look great--not only will your giftees be happy to get what you've made them, but they'll actually use it. Even better--the projects are doable. You don't need a degree in advanced soldering or obscure equipment and tools.

So what kinds of projects will you find in Handmade Gifts? Personalized journals, decorated ceramics, mosaics, really cool silver clay jewelry, knotted scarves (for you non-knitters), retro clasp-frame bags, luxury soaps, travel candles, applique pet portraits, colorful macarons (you know--those super trendy cookies that people pay ridiculous prices for), and more. The gift wrap section shows you how to make boxes and containers for your gifts, as well as printed gift wrap.

And if you're not particularly crafty but you have a friend who is? Get them the book. Maybe you'll be lucky and end up getting one of the gifts back!

[Edited to remove dead link. Follow me on my official site: AspasiaSBissas.com]

 

Review: Kitchen Gardening for Beginners

As a lone blogger I get the fun of deciding all the content on my blogs. The downside of not having to share is that I also get to do all the work by myself, which ends up limiting what I post. This means (among other things) that I can't review as many books as I'd like (a painful fact for a lifelong bookworm). That's why I love it whenever publisher DK sends me books to review. Their books are invariably good. They're enjoyable to read and look at, and they're full of useful information--definitely worth my limited time--and yours.

So, what's the latest worthy book? You can't turn around these days without hearing about eating locally, or its corollary--growing your own food. Whether you have acres or a small urban yard, you can grow food. The idea is the more you can feed yourself, the better for your tastebuds, your health, and the environment. Not bad for a small investment in seeds and time. But if you're new to growing a harvest, where do you start? If you're like me the first step to anything always involves consulting a book. That's where Kitchen Gardening for Beginners comes in.

This book takes you step by step through the process of starting a kitchen garden (which is simply a garden in which you grow edible plants for your household). The written instructions are accompanied by plenty of helpful photos, as well. And unlike some how-to books that are bogged down with theory and endless description (which is fine if you're into that sort of thing), this book delivers the relevant information in a succinct and interesting way. Kitchen Gardening for Beginners is actually fun to read--not something you can say of every gardening book. It gets you excited about gardening and helps you get into it right away.

The book also offers some great advice if you're dealing with less-than-ideal conditions. I've lost count of the number of gardening books I've read (particularly the ones on growing food) that assume you have (or need) massive amounts of sheltered space with full sun and an irrigation system in order to grow anything worthwhile. Kitchen Gardening for Beginners will help you figure out what you've got and help you work with it. Suddenly I'm looking at my north-facing yard in a whole new way.

The book will also help you design your garden--all of it, including areas for socializing and raising critters. There are plenty of projects too, including building paths, raised beds, cold frames, benches, and a herb parterre. In fact, the more I read through this book, the more I find to inspire me (I've noticed that a lot with DK books).

Once your garden is set up and ready to go, the book offers tons of info on what you can grow and how to do it--not just the typical beans and tomatoes, but also flowers, herbs, fruits, and unusual veggies. And once you've harvested your bounty, there's info on storing and using it (no recipes, though).

The book ends with a troubleshooting guide, including handy galleries of pests, diseases (might I just say, ew), and weeds. There's also info on pruning and propagation--necessary knowledge for anyone with a garden.

My only quibble with Kitchen Gardening for Beginners? The teeny tiny print in some of the sidebars--often in a light font against a non-white background. Come on, guys--are you trying to strain your readers' vision? I have 20/20 and I still feel like I need to break out the reading glasses to properly see some of this stuff.

Kitchen Gardening for Beginners is a fantastic resource. Whether you already have a garden and are looking to expand your knowledge, or are new to growing your own food, this book should be on your shelf. I'm already making plans for putting in some raised beds and trying new varieties of edibles.

If you hurry over to DK, you can catch the end of their Earth Day event (on until the 25th) and take advantage of discount prices...

Kitchen Gardening for Beginners by Simon Akeroyd. From DK. 

[Edited to update link. Follow me on my official site: AspasiaSBissas.com]