Cottage Life's Summer Weekend Cookbook: Recipes, Tips and Entertaining Ideas

Cottage Life's Summer Weekend Cookbook: Recipes, Tips and Entertaining Ideas

by Jane Rodmell

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Overview

Cottage Life's Summer Weekend Cookbook: Recipes, Tips and Entertaining Ideas by Jane Rodmell

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.

Product Details

ISBN-13: 9780969692225
Publisher: Cottage Life Books
Publication date: 04/01/1997
Pages: 224
Product dimensions: 9.00(w) x 10.00(h) x (d)

About the Author

Jane Rodmell has worked as a food columnist, recipe developer, and food researcher for more than 20 years. She is part-owner of All the Best Fine Foods, a specialty food store and catering service in Toronto that is acclaimed for its great-tasting food prepared using fresh, seasonal ingredients. Jane knows how and what busy people on the go like to eat these days — and all her recipes reflect that.

Jane recently published Cottage Life's More Summer Weekend Cookbook, and she has coauthored three other cookbooks. Jane Rodmell is the food columnist for Cottage Life magazine.

Read an Excerpt

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.

  1. Combine leeks, potatoes, stock, and about 1/4 tsp (1 mL) of salt in a large pot. Bring to a boil, reduce heat, and simmer, partially covered, until vegetables are tender — about 40 minutes.
  2. Purée mixture until smooth. Just before serving,
    stir in cream and Stilton, and heat through. Season to taste.
  3. Garnish with fresh chives or parsley and a little extra crumbled cheese on top of each bowl if desired.

Serves 4-6

TIPS:
  • For a different taste, omit the cheese but include another 1/4 cup (60 mL) of cream or a tablespoon or two (15-30 mL) of butter.
  • Instead of puréeing the soup, serve it chunky style. Thicken it by puréeing just a cup or so of cooked vegetables and stock, then stir the purée back into the pot.
  • Add a cup or so (250 mL) of broccoli or watercress, or 2 packed cups (500 mL) of fresh spinach, to the cooked potato/leek mixture. Simmer all together gently for 5 minutes. Purée if desired, then add a dash of grated nutmeg and the cream.
  • To make a classic vichyssoise to serve cold, purée the cooked potato/leek mixture and press through a sieve to make a smooth cream. Stir in 1/2 cup (125 mL) 35% cream and chill. Season to taste. Serve garnished with chopped fresh chives.

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.

  1. Combine ingredients for the Horseradish Cream.
  2. Lightly toast the bread slices. Spread each slice with Horseradish Cream and add layers of watercress or lettuce and sliced roast beef or steak.
  3. Top with grilled onions and season with salt and pepper.
QUICK TRICK:
  • The world's best (and easiest) summer sandwich: toasted whole-grain bread, mayo, fat slices of ripe tomato, a few torn up fresh basil leaves, and ground pepper. Add a few crispy bacon slices and fresh leaf lettuce if you like. Perfection.

Table of Contents

    Introduction
    • How to use this book
    • Stocking the cupboard
    • The spicy cupboard
    • Entertaining a crowd
  1. Appetizers, Starters, and Sundown Snacks
  2. On the Barbecue
  3. Salads and Side Dishes
  4. Make-Ahead Main Dishes, Pastas, and One-Pot Meals
  5. Soups and Sandwiches
  6. Breakfast and Brunch
  7. Baked Things and Desserts

    Index

Recipe

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.

  1. Combine leeks, potatoes, stock, and about 1/4 tsp (1 mL) of salt in a large pot. Bring to a boil, reduce heat, and simmer, partially covered, until vegetables are tender -- about 40 minutes.

  2. Pure mixture until smooth. Just before serving, stir in cream and Stilton, and heat through. Season to taste.

  3. Garnish with fresh chives or parsley and a little extra crumbled cheese on top of each bowl if desired.

Serves 4-6

TIPS:
  • For a different taste, omit the cheese but include another 1/4 cup (60 mL) of cream or a tablespoon or two (15-30 mL) of butter.
  • Instead of pureing the soup, serve it chunky style. Thicken it by pureing just a cup or so of cooked vegetables and stock, then stir the pure back into the pot.
  • Add a cup or so (250 mL) of broccoli or watercress, or 2 packed cups (500 mL) of fresh spinach, to the cooked potato/leek mixture. Simmer all together gently for 5 minutes. Pure if desired, then add a dash of grated nutmeg and the cream.
  • To make a classic vichyssoise to serve cold, pure the cooked potato/leek mixture and pressthrough a sieve to make a smooth cream. Stir in 1/2 cup (125 mL) 35% cream and chill. Season to taste. Serve garnished with chopped fresh chives.

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.

  1. Combine ingredients for the Horseradish Cream.

  2. Lightly toast the bread slices. Spread each slice with Horseradish Cream and add layers of watercress or lettuce and sliced roast beef or steak.

  3. Top with grilled onions and season with salt and pepper.
QUICK TRICK:
  • The world's best (and easiest) summer sandwich: toasted whole-grain bread, mayo, fat slices of ripe tomato, a few torn up fresh basil leaves, and ground pepper. Add a few crispy bacon slices and fresh leaf lettuce if you like. Perfection.

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