The Cookbook Junkies

A few months ago, I shared with you a wonderful collection of spices called The Chaunk.

Now in time for grilling season, The Chaunk is adding a selection of delicious rubs to their line: Kashmiri BBQ Rub (my favorite), Bengali 5 Mix and Triple C Grill Rub that can be used for meat, fish and vegetables. All of them are great, but the Kashmiri rub with the cinnamon really stood out to me. You can check out the rubs at The Chaunk site here.

I used the Kashmiri BBQ Rub when I made some ribs recently: I salted the ribs liberally and then added the rub to both sides of the meat. They went into the oven at 350 for about an hour and a half. While the ribs were roasting, I made a store bought barbecue sauce better by adding a teaspoon of the rub to about a half cup of sauce and then basted the ribs with the mixture. They were truly spectacular.

To celebrate this release, Kathy at The Colors of Indian Cooking is having a special giveaway which includes the a collection of their spices and a dabba. To enter the giveaway head to Kathy’s site here, sign up for her newsletter to enter the giveaway and tell her I sent you!

I came across a slightly used copy of the classic cookbook – The French Laundry Cookbook for a steal and had to pick it up to share with one of you. As we are nearing 30,000 members in The Cookbook Junkies group, another giveaway to celebrate is in order!

 

To enter the giveaway, leave a comment on this post (you may leave a comment daily). The giveaway is open to U.S. addresses only. A random winner will be chosen on the same day when we hit 30,000 members! Random Number Generator picked Ellen @ Bake it with Booze.

Good luck!

 

Preserving Italy, Domenica Marchetti’s latest title, is just as lovely as her prior cookbooks devoted to Italian food. In Preserving Italy, she delivers 150 recipes dedicated to preserving food by various methods including canning, infusing, brining, bottling, and making sausage and cheese.

Tomato Conserva, Blackberry-Apple Jam, Apricot-Anise Jam, Plum Preserves, Mixed Nuts in Honey, Tropea Onion Jam, Caponata, Brine-Cured Olives and more await us in this title that will surely make ours the most well-stocked pantry in the neighborhood.

Domenica’s headnotes are fun as well as informative and the historical background she shares throughout the book is interesting.

My favorite chapters are the Fresh Cheeses and Simple Cured Meats and Syrups, Liqueurs, and Fruits Preserved in Alcohol. Any of her recipes can elevate a cheese plate, dessert or work as a treasured hostess gift.

Crema Di Limoncello and Zabaglione Cream Liqueur are in a race to see which will be coming out of my kitchen first. Nocino “green walnut liqueur” is also something I’m interested in making as soon as I can locate green walnuts. I have been searching for them to make walnut vinegar.

There are also bonus recipes in this book utilizing some of the ingredients we will preserve – such as Spaghettini Al Limone using Lemon Olive Oil and Blue Cheese Burgers using the Tropea Onion Jam. (Note: That jam looks and sounds better than any onion jam I’ve seen to date). A recipe for garlic scapes is shared on her website here.

GIVEAWAY: I have a copy of this book for one of you. To enter the giveaway you may leave a comment daily on this post and to earn a second entry – please share the giveaway. The giveaway is open to U.S. addresses only. Random Number Generator will choose a winner on July 10th. Good luck.

Thank you all for your entries – Random Number Generator chose #75 – Angie W. Congratulations e-mail sent.