Cottage Life's Summer Weekend Cookbook
Recipes, Tips and Entertaining Ideas
- Publisher
- Cottage Life Books
- Initial publish date
- Apr 1997
- Category
- Entertaining, Quick & Easy
-
Paperback / softback
- ISBN
- 9780969692225
- Publish Date
- Apr 1997
- List Price
- $24.95
Classroom Resources
Where to buy it
Out of print
This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.
Description
Summertime ... and the cooking is easy -- with this collection of more than 200 mouthwatering recipes. Whether you spend your weekends in the country or in the city, at the lake, beach, or simply relaxing at home, Cottage Life's Summer Weekend Cookbook will help to make entertaining family and friends a snap.
Along with the easy-to-prepare recipes, the book is packed with tips and menu suggestions. You'll find ideas for feeding a crowd without fuss; make-ahead hints so you don't have to spend weekend time in the kitchen; and subsitution tricks for when you discover you're out of an ingredient.
This book will allow you to create impressive meals -- and still enjoy the weekend.
About the author
Jane Rodmell is the proprietor of All the Best Fine Foods. Established in 1984, it is a dynamic specialty food and catering company in Toronto, Canada.
Excerpt: Cottage Life's Summer Weekend Cookbook: Recipes, Tips and Entertaining Ideas (by (author) Jane Rodmell)
Leek and Potato Soup with Stilton
4 leeks, thinly sliced (white and tender green parts only) 3 medium potatoes, peeled and diced 5 cups (1.25 L) vegetable or chicken stock salt and freshly ground pepper 1/4 cup (60 mL) 35% cream 1/2 cup (125 mL) Stilton cheese, crumbled fresh chives or parsley, chopped
Potatoes and leeks make a comforting combination that's open to all manner of variations. Just remember to add about equal amounts of liquid and chopped vegetables. Serve with Steak Sandwiches with Horseradish Cream.
Serves 4-6
TIPS:
Steak Sandwich with Horseradish Cream
1 1/2 lbs (750 g) rare roast beef or steak, sliced thinly on the diagonal 6 slices sourdough or French bread, about 1/2" (1 cm) thick Horseradish Cream (below) 1 bunch fresh watercress or romaine lettuce 2 Grilled Red Onions (recipe in the book) salt and freshly ground pepper
Horseradish Cream 1/2 cup (125 mL) mayonnaise 1/2 cup (125 mL) sour cream 1 tbsp (15 mL) prepared horseradish, well drained
This open-faced sandwich is a treat when you are lucky enough to have leftover roast beef or grilled steak. It's great with grilled red onions, or substitute a sliced of dill pickle if you like.
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