Best Summer Weekends Cookbook

Overview

Summer only comes once a year. Make it count.

Summer days and weekends are best spent outside. That's when cooks look for recipes that can be easily prepared and served at the cottage or at home, in the country or in the city.

Those recipes and more are all right here, in Best Summer Weekends Cookbook. This edition combines the best of the popular Summer Weekend Cookbook and More Summer Weekends Cookbook and adds 75 new recipes. Whether ...

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Overview

Summer only comes once a year. Make it count.

Summer days and weekends are best spent outside. That's when cooks look for recipes that can be easily prepared and served at the cottage or at home, in the country or in the city.

Those recipes and more are all right here, in Best Summer Weekends Cookbook. This edition combines the best of the popular Summer Weekend Cookbook and More Summer Weekends Cookbook and adds 75 new recipes. Whether entertaining neighbors or guests staying for the weekend, cooking for the family, or hosting a once-a-summer everybody come gathering, this compendium will become an indispensable kitchen companion and at 352 pages, it is a superb resource.

Recipe sections include:

  • Appetizers, starters and sundown snacks
  • Fresh barbecuing ideas
  • Salads and side dishes
  • Make-ahead main courses
  • Light bites
  • Breakfast and brunch
  • Sweet stuff and desserts

Each recipe also has ideas for variations and substitutions for those times you don't have a particular ingredient on hand. Make-ahead tips reduce kitchen work so you can enjoy your guests' company. The appetizing color photographs will make it hard to resist trying every dish. A new collection of Quick Tricks will help you produce fabulous dishes fast.

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Editorial Reviews

Toronto Star
A sunny source of culinary inspiration.
— Susan Sampson
San Jose Mercury News
A delicious assortment of crispy, tangy, veggie-filled and seafood-loaded salads... all perfect of warm, sunny weather.
— Carolyn Jung
Winston-Salem Journal
A reliable and satisfying collection of near-comfort foods that make summer cooking a breeze.
— Michael Hastings
Canadian Press
Innovative ideas for meals... quick tricks to help turn out fabulous food fast.
Quincy Patriot Ledger
A gorgeous compilation of more than 75 appealing recipes, with lots of photos, quick tips and entertaining ideas.
— Lisa McManus
Calgary Sun
Revolves around seasonal goods... and quick dishes that can be whipped up with a few staples at hand.
— Lorena D. Johnson
Providence RI Journal
My favorite [new cookbook]... it's beautiful and chock full of recipes I can't wait to try.
— Gail Ciampa
Phoenix Home and Garden
Rodmell keeps the kitchen cool and the food exciting.
Country Decorating Ideas
This fine cookbook offers much more than just simple barbecue fare.... the perfect summer companion for busy cooks.
— Jim Carlson
Thunder Bay Chronicle Journal
A whole summer's worth of ideas and tips for meals that please everyone... fabulous recipes.
— Linda Turk
Appleton Post-Crescent
More important, these are recipes where a substantial amount of the work can be done ahead of time.
— Myrna Collins
Omaha World-Herald
It was with great joy that this cook discovered [Rodmell's] sinfully easy and delicious recipe for 'Thai Green Curry Wings.'
— Jan DeKnock
Idaho Statesman
Nicely designed recipe pages with big photos.
— Gregory Hahn and Julie Sarasqeta
Muskoka Magazine
Each recipe has ideas for variations and substitutions... fabulous food fast... relaxed, simple cooking using fresh, seasonal ingredients.
— Judith Ruan
January Magazine
This weighty tome can take pride of place with the best of your generalist cookbooks.
— Monica Stark
Ottawa Citizen
This is food that's easy and uncomplicated, seasonal and fun, but drop-dead delicious.
— Laura Robin
The Cottager
Entertaining at the cottage may never have been easier.
gothicepicures.blogspot.com
A weekend cookbook for city use as well, or for making dishes in the city for transport to the cottage.
— Dean Tudor
Toronto Star - Susan Sampson
A sunny source of culinary inspiration.
San Jose Mercury News - Carolyn Jung
A delicious assortment of crispy, tangy, veggie-filled and seafood-loaded salads... all perfect of warm, sunny weather.
Winston-Salem Journal - Michael Hastings
A reliable and satisfying collection of near-comfort foods that make summer cooking a breeze.
Quincy Patriot Ledger - Lisa McManus
A gorgeous compilation of more than 75 appealing recipes, with lots of photos, quick tips and entertaining ideas.
Calgary Sun - Lorena D. Johnson
Revolves around seasonal goods often picked up at the farmer's market and quick dishes that can be whipped up with a few staples at hand.
Providence RI Journal - Gail Ciampa
My favorite [new cookbook] is The Best Summer Weekend Cookbook... it's beautiful and chock full of recipes I can't wait to try.
Country Decorating Ideas - Jim Carlson
This fine cookbook offers much more than just simple barbecue fare.... the perfect summer companion for busy cooks.
Thunder Bay Chronicle Journal - Linda Turk
A whole summer's worth of ideas and tips for meals that please everyone... fabulous recipes.
Appleton Post-Crescent - Myrna Collins
More important, these are recipes where a substantial amount of the work can be done ahead of time so the cook can enjoy the weekend at the cottage, too.
Omaha World-Herald - Jan DeKnock
It was with great joy that this cook discovered Jane Rodmell's sinfully easy and delicious recipe for "Thai Green Curry Wings," one of hundreds of tasty dishes featured.
Idaho Statesman - Gregory Hahn and Julie Sarasqeta
Nicely designed recipe pages with big photos... The whole point is to make the food ahead and forget about it... get you ahead enough of the game for a Sunday dinner party so that you can actually enjoy the party.
Muskoka Magazine - Judith Ruan
Each recipe has ideas for variations and substitutions... fabulous food fast... relaxed, simple cooking using fresh, seasonal ingredients.
January Magazine - Monica Stark
This weighty tome can take pride of place with the best of your generalist cookbooks.
Ottawa Citizen - Laura Robin
This is food that's easy and uncomplicated, seasonal and fun, but drop-dead delicious.
gothicepicures.blogspot.com - Dean Tudor
This edition combines the best of her earlier "Summer Weekend Cookbook" and "More Summer Weekends Cookbook", but with 75 new recipes. All of this totals about 300 preps designed for entertaining at a cottage. The range is complete, from apps to BBQ, salads, make-aheads, light snacks, brunches, and sweets. Each prep includes variations and substitutions and some quick tricks; all variations are indexed, which is a boon. So actually, it can be a weekend cookbook for city use as well, or for making dishes in the city for transport to the cottage. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. There are some good notes on larder/pantry maintenance, but I also wish there had been some menus listed.
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Product Details

  • ISBN-13: 9781554078103
  • Publisher: Firefly Books, Limited
  • Publication date: 4/3/2012
  • Pages: 352

Meet the Author

Jane Rodmell is the food columnist for Cottage Life magazine and a cookbook author as well as a recipe developer and food researcher of over twenty years.

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Read an Excerpt

Sample Recipe from Chapter 2: Great Grilling Pico de Gallo

Pico de Gallo is a refreshing Mexican-style uncooked salsa that tastes best when made just before serving. (Luckily, it takes only minutes to prepare.) It's an essential topping for fajitas (p. 74) and a good accompaniment to grilled fish, but it's also great on burgers or served on its own as a dip with corn chips.

4 large, ripe tomatoes, diced
1 small onion, diced
2 cloves garlic, minced
2-3 fresh jalapeño peppers, finely chopped, veins and seeds removed
3 tbsp (45 ml) fresh coriander or flat leafed parsley, finely chopped
1 tbsp (15 ml) fresh basil, chopped OR 1/2 tsp (2ml) dried basil
2 tbsp (30 ml) fresh lime juice
2 tbsp
(30 ml) safflower or olive oil
salt
  1. Combine all ingredients. Toss lightly

Makes 2 cups (500 ml)

TIP:
Some field tomatoes have thin skins, and peeling them is a matter of choice. Others, like the plum varieties, have tough skins that require peeling. A proven technique is to have a pot of water boiling on the stove. Drop in a tomatoe and count to 10. Lift the tomato out, and drop into cold water or hold under the tap. Cut a cross on the smooth end and the skin will slip off in large sections. Cut out the core at the stem end. The process takes about 10 seconds, so slip another tomato into the pot as you take one out.

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Table of Contents

  1. Introduction

    • Stocking the Cupboard
      • Herbs and spices
      • Canned and jarred foods
      • Condiments and other staples
      • Grains, legumes, and pasta
      • For the baking cupboard
      • Asian ingredients
      • South-of-the-border flavors
      • Get the heat out of the kitchen
      • Barbecuing with indirect heat

  2. Appetizers, Starters, and Sundown Snacks

    • Dips and Spreads
    • Hors d'Oeuvres, Finger Foods, and Starters
    • Nibbles
    • Drinks
    • Quick Tricks

  3. Great Grilling

    • Beef
    • Chicken and Turkey
    • Fish and Seafood
    • Lamb
    • Pork
    • Vegetables, Fruit and Tofu
    • Marinades, Rubs, Bastes and Sauces
    • Quick Tricks
  4. Salads and Side Dishes

    • Salads with Grains, Legumes, and Pastas
    • Vegetable Salads and Green Salads
    • Salads with Meat, Fish and Tofu
    • Salad Dressings
    • Side Dishes
    • Quick Tricks

  5. Make-Ahead Main Dishes, Pastas and One-Pot Meals

    • One-Pot Dishes and Make-Ahead Mains
    • Pastas
    • Quick Tricks

  6. Soups, Sandwiches, and Other Light Bites

    • Soups
    • Sandwiches
    • Pizza
    • Other Light Bites
    • Quick Tricks

  7. Breakfast and Brunch

    • Pancakes and French Toast
    • Egg Dishes
    • Breakfast Baking
    • And More
    • Quick Tricks

  8. Baking and Desserts

    • The Fruits of Summer
    • Other Cakes, Cookies, Bars, and Squares
    • Frozen Desserts
    • And More
    • Bread
    • Quick Tricks

    Index

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Preface

Introduction

Great summer weekends invariably include great food. There is a problem, however: All things considered, I would rather spend my weekend lazing on the deck with a good book than wrestling with grocery carts at the store, or dicing for hours in the kitchen. The cook wants to relax, too!

This cookbook is designed to help you easily create uncomplicated, wonderful-tasting food for your summer weekends. It combines updated versions of favourite recipes from my previous two books, Cottage Life's Summer Weekend Cookbook and More Summer Weekends, with many new recipes and tips, to give you a whole summer's worth of ideas and inspiration for entertaining relatives and friends, and feeding the family, too. The focus is on relaxed, simple cooking using fresh, seasonal ingredients. Many of the dishes can be made partly or entirely ahead — the tips with the recipes tell you how —
so that last-minute fuss is kept to a minimum.

The recipes are also meant to be flexible: They include ideas for variations and substitutions for those times you don't have a particular ingredient on hand. And you'll find suggestions of what I like to serve with various dishes, making it easy for you to put together a whole meal.

Since many of the recipes were first developed for my column in Cottage Life magazine — and cottages aren't always equipped with all the conveniences of home — they don't rely on a lot of fancy kitchen equipment. Although a food processor or blender often makes life easier (especially when cooking for large groups), I still rely on my good chopping knife and trusty pestle and mortar. Because cooking outdoors is an essential part of summer, a good number of recipes use the grill. Not only does barbecuing help keep things cool inside, but the barbecue also becomes a focal point for social activity Friends gather round to review the day's events, plan what they're going to do tomorrow — and give advice to the cook, of course.

The recipes in this collection rely on a core group of basic ingredients (see "Stocking the Cupboard," which begins on the next page), supplemented by seasonal vegetables and fruits, meat, and fish. While Mediterranean and south-of-the-border flavors remain among my favorites, more and more often the food my family and I like to eat includes spices and flavorings from other cuisines, particularly Thai, other Asian, and north African. But the recipes remain simple, and I provide options in case an out-of-the-ordinary ingredient isn't available in your supermarket.

Lastly, though the recipes are mostly based on healthy, fresh food, there are some that are definitely special-occasion dishes. For sure, Caramel Pecan Sticky Buns and Chocolate Raspberry Terrine are not on the spa food list, but it is the weekend after all, and no one needs to eat a big piece.

The preparation and enjoyment of good food is best shared with good friends — likewise, the creation of a cookbook. My sincere thanks to Ann Vanderhoof and Steve Manley, a talented editorial/design team beyond compare; to photographer Bob Wigington and food stylist Ruth Gangbar, who always make food look irresistible; to Heather Holbrook, for her lively illustrations; to Penny Caldwell, Al Zikovitz, Wendela Roberts, and all the creative folk at Cottage Life magazine, who provide consistent support and encouragement; to the magazine's enthusiastic recipe-contest contributors; to Sari Bercovitch, for making the all-important index work; and to my inspiring and much-appreciated cooking companions. Among them are chef Julie St. Jean, who shares the passion for fabulous food and the pursuit of ultimate flavor and who spent hours in the kitchen testing many of the recipes in this book; master baker Jill Snider; David Moore, skilled artisan bread-baker; Sue Bowman; David Cousins; Mario Totaro; and the many talented chefs and bakers at All the Best.

I hope your summer weekends are long and lovely, and filled with good friends and good food. Enjoy the book.

— Jane Rodmell

Read More Show Less

Introduction

Introduction

Great summer weekends invariably include great food. There is a problem, however: All things considered, I would rather spend my weekend lazing on the deck with a good book than wrestling with grocery carts at the store, or dicing for hours in the kitchen. The cook wants to relax, too!

This cookbook is designed to help you easily create uncomplicated, wonderful-tasting food for your summer weekends. It combines updated versions of favourite recipes from my previous two books, Cottage Life's Summer Weekend Cookbook and More Summer Weekends, with many new recipes and tips, to give you a whole summer's worth of ideas and inspiration for entertaining relatives and friends, and feeding the family, too. The focus is on relaxed, simple cooking using fresh, seasonal ingredients. Many of the dishes can be made partly or entirely ahead -- the tips with the recipes tell you how -- so that last-minute fuss is kept to a minimum.

The recipes are also meant to be flexible: They include ideas for variations and substitutions for those times you don't have a particular ingredient on hand. And you'll find suggestions of what I like to serve with various dishes, making it easy for you to put together a whole meal.

Since many of the recipes were first developed for my column in Cottage Life magazine -- and cottages aren't always equipped with all the conveniences of home -- they don't rely on a lot of fancy kitchen equipment. Although a food processor or blender often makes life easier (especially when cooking for large groups), I still rely on my good chopping knife and trusty pestle and mortar. Because cooking outdoors is an essentialpart of summer, a good number of recipes use the grill. Not only does barbecuing help keep things cool inside, but the barbecue also becomes a focal point for social activity Friends gather round to review the day's events, plan what they're going to do tomorrow -- and give advice to the cook, of course.

The recipes in this collection rely on a core group of basic ingredients (see "Stocking the Cupboard," which begins on the next page), supplemented by seasonal vegetables and fruits, meat, and fish. While Mediterranean and south-of-the-border flavors remain among my favorites, more and more often the food my family and I like to eat includes spices and flavorings from other cuisines, particularly Thai, other Asian, and north African. But the recipes remain simple, and I provide options in case an out-of-the-ordinary ingredient isn't available in your supermarket.

Lastly, though the recipes are mostly based on healthy, fresh food, there are some that are definitely special-occasion dishes. For sure, Caramel Pecan Sticky Buns and Chocolate Raspberry Terrine are not on the spa food list, but it is the weekend after all, and no one needs to eat a big piece.

The preparation and enjoyment of good food is best shared with good friends -- likewise, the creation of a cookbook. My sincere thanks to Ann Vanderhoof and Steve Manley, a talented editorial/design team beyond compare; to photographer Bob Wigington and food stylist Ruth Gangbar, who always make food look irresistible; to Heather Holbrook, for her lively illustrations; to Penny Caldwell, Al Zikovitz, Wendela Roberts, and all the creative folk at Cottage Life magazine, who provide consistent support and encouragement; to the magazine's enthusiastic recipe-contest contributors; to Sari Bercovitch, for making the all-important index work; and to my inspiring and much-appreciated cooking companions. Among them are chef Julie St. Jean, who shares the passion for fabulous food and the pursuit of ultimate flavor and who spent hours in the kitchen testing many of the recipes in this book; master baker Jill Snider; David Moore, skilled artisan bread-baker; Sue Bowman; David Cousins; Mario Totaro; and the many talented chefs and bakers at All the Best.

I hope your summer weekends are long and lovely, and filled with good friends and good food. Enjoy the book.

-- Jane Rodmell

Read More Show Less

Recipe

Sample Recipe from Chapter 2: Great Grilling

Pico de Gallo

Pico de Gallo is a refreshing Mexican-style uncooked salsa that tastes best when made just before serving. (Luckily, it takes only minutes to prepare.) It's an essential topping for fajitas (p. 74) and a good accompaniment to grilled fish, but it's also great on burgers or served on its own as a dip with corn chips.

4 large, ripe tomatoes, diced
1 small onion, diced
2 cloves garlic, minced
2-3 fresh jalapeo peppers, finely chopped, veins and seeds removed
3 tbsp (45 ml) fresh coriander or flat leafed parsley, finely chopped
1 tbsp (15 ml) fresh basil, chopped OR 1/2 tsp (2ml) dried basil
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) safflower or olive oil
salt


  1. Combine all ingredients. Toss lightly


Makes 2 cups (500 ml)

TIP:
Some field tomatoes have thin skins, and peeling them is a matter of choice. Others, like the plum varieties, have tough skins that require peeling. A proven technique is to have a pot of water boiling on the stove. Drop in a tomatoe and count to 10. Lift the tomato out, and drop into cold water or hold under the tap. Cut a cross on the smooth end and the skin will slip off in large sections. Cut out the core at the stem end. The process takes about 10 seconds, so slip another tomato into the pot as you take one out.
Read More Show Less

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