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Wednesday, November 12, 2014

Cookbook Wednesday; Sharpen Those Knives!

Today’s Cookbook Wednesday is brought to you by the folks at the Chicago Cutlery Company. Well, kinda sorta. They don’t actually know that I’m sharing Cooking with Style with you today. We’ll just keep that as our little secret:) It’s true that Cooking with Style was published in 1984 but don’t think for a minute it’s a relic, it isn’t.

It’s brimming with garnishing ideas…

It teaches napkin folding proficiency…

And of course the Art of Carving…

None of this means a darn thing unless you hone those sharpening skills! (clicking these pictures will make them bigger:)

Of course there are recipes too:) Marion chose today’s recipe. She’s been having quite a few “demands” these days. I try to give into her requests every once in a while. After all, I’ve pretty much changed her diet over night. Not that’s she’s complaining but as Marion often reminds me, “You only live one!” Now, don’t make fun of the pictures. No matter how I tried I just couldn’t get any good shots but let me tell you, Marion loved the pie! I even tried to take a picture of her devouring a few pieces but she just wouldn’t have it! She wants you “guys” to remember her younger, lol…

Those flecks you see in the pie are bits of vanilla bean. It is a Vanilla Cream Pie after all. I saw this recipe on Pinterest for Vanilla sugar that I just had to try. I wish I hadn’t. I’ve been making vanilla sugar my way for years by simply splitting open a vanilla bean, scraping it, and mixing it with some sugar. The Pinterest recipe suggests putting the entire vanilla bean and some sugar in the food processor and whirling it up. I wasn’t happy with the results. The sugar was too fine for my liking and the vanilla bean just didn’t break down enough. I had to strain the sugar 3 times before I felt comfortable with the results. You can try it if you like but…

Here’s the recipe for Vanilla Cream Pie…or should I say Banana Cream Pie because I layered a bunch of bananas on the bottom of the pie crust before I poured in the cream filling:)

Did you notice there was no meringue on the pie? Marion didn’t want meringue. She wanted Cool Whip! It actually worked out because I used the egg whites in a new batch of Apple Ugly Cake, which by the way my son loves! He requested I make him one so he can bring it to Arkansas with him today. (Yes Iggy will be with us again this week:)

It seems I’m back to square one with the Cookbook Wednesday link-up. I’m having difficulty with my Inlinkz account. For the time being, if you would like to participate in Cookbook Wednesday, I offer you two choices. You can either include your post link in the comment section of this post OR you can email me acalenda {at} gmail {dot} com and I will add your image to this post. So sorry about this:)

In the mean time, enjoy Cookbook Wednesday, and don’t forget to Share Your Favorite AND, Wiggle Those Toes!

For those of you who haven't see our dear friend Nee around lately, she's down with the flu:( Pop by Nee's Place to wish her a speedy recovery:)

Clickable Cookbooks

It isn't often I actually share something I baked with you so I'll be sending this link over to Joyce's Cook-Your-Books:)

cyb12 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

39 comments:

  1. Garnishing was big in the 80s! Remember that book with those little tools that could could buy together as a kit? I received one of those as a gift. Should check and see if I still have the book (I know I still have at least a couple of the tools). Garnish isn't really my thing (too fussy) so I never did much with it. Anyway, fun post! I don't sharpen my knives nearly enough (and I have one of those fancy electric sharpeners that both works and takes little effort) -- good reminder. :-)

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    1. I do remember that book John and those tools! Now you got me to wondering; oh where oh where could they be:) I don't have patience for garnishing wither. Not only that, it seems I have to left thumbs when it comes to garnishing, lol...Thanks for popping by, John...

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  2. Love the napkin folding. It is amazing what you can do with veggies. I better sharpen my knives and start practicing for the Holidays:)

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    1. I wish I had the patience to learn napkin folding Geraldine. I do believe it is a lost art:) Thanks for dropping by...

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  3. My dearly beloved and I are big fans of meringue pies, but yours looks good even without it. Silly Marion; meringue is much lower calorie than cool whip! I'm glad you were able to use the egg whites to make John and Iggy happy...because he did share with Iggy, right? ;-)

    Link me up to Cookbook Wednesday, please! I'm reviewing my other possible menu cookbook!

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    1. Consider yourself linked up Marjie:) Marion doesn't worry about calories, that lucky lady:) Iggy isn't "allowed" to have any cake. I did sneak him a piece of cheddar cheese as soon as John left for Pittsburg though, lol...

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  4. Hi, Louise. This post brought back memories of when my mother taught me how to make that vanilla custard from scratch. Delicious pie! Hubby would want that meringue, though. :-)

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    1. Marion loved the pie, Nellie. I didn't have a piece but I'm sure it was delicious!!!

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  5. Dear Louise, I like your choice of cookbook for this "Cookbook Wednesday." Cooking with Style looks so interesting, and seems to have a lot of good info. Like the carving section and it is perfect for this time of the year, as Turkey carving is right around the corner. Love the napkin folding instructions as well. Your pie looks very creamy and yummy. I always love the vanilla beans in anything, sugar, pie, cake, and ice cream. Thanks for inviting us to share in the "Cookbook Wednesday" I still am looking for a recipe to share...Have a blessed rest of the week, be well and say hello to Marion for me..Have fun with Iggy! Dottie :)

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    1. This isn't a very large book Dottie but it sure is packed with goodness! I wanted to share so much more. Thank you so much for visiting...

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  6. Hi Louise,
    Thanks so much for sharing Cooking with Style. Yes I like to cut carrot, cucumber, apple to make some simple garnish like flowers, butterflies or weird shapes to make the dishes look more presentable.
    Vanilla Cream Pie looks yummy.
    Have a great weekend ^-^!

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    1. Hi Karen,
      My decorating skills are next to none but I sure like dreaming I can make dishes look pretty, lol...The pie is GONE!!!

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  7. Hi Louise, we got hooked to that luscious,glossy vanilla-banana cream pie...it makes us so hungry...and all those easy tips on food garnishing and napkin folding is something we can never have enough,thanks so much :-)

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    1. So glad you enjoyed this post Kumar. It was such fun to share...

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  8. Hi Louise, well it certainly looks like I neglect my knives horribly, I better get on it. Cooking With Style looks like it is a very informative book. So much useful information.Your cream pies looks delicious!

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    1. This book really has so much to offer, Cheri:) Sharpen those Knives!!!

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  9. Hey Louise what a great post! I love every single one of those handy tips. I am reading carefully how to fold those napkins as Christmas is approaching and I have many dinner parties coming up. My knifes are appalling and they desperately need sharpening!!I have read carefully your tips here and I will be putting them into practice very soon. I didn't know that the edge is made of lots of small cutting teeth! How cool!
    Finally your shots of the tart here are great!! I really fancy that custard tart. A melt in your mouth treat.
    Have a lovely day dear Louise xxx

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    1. Hey Alida!
      I would love to entertaining a lot of people this year Alida. I'm not but when I do, I will be taking lessons on folding napkins. I think it is soooo cooool!!! The melt in your mouth treat is all gone. Marion ate every last bite!!!

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  10. i prefer cool whip too. :)
    my knife skills need work! mushrooms and radishes have never looked so good.

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  11. I like that cookbook, Louise...it covers everything! I've never been very good with knives and, I'm ashamed to say, don't keep mine nearly sharp enough. (I'd probably cut my finger off if I did!)
    Interesting idea about putting the whole vanilla bean in. So many recipes about using whole oranges and whole lemons...I've done it a couple times and while everything turned out fine, the processor could have done a better job. Perhaps that blade needs sharpening? :)

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  12. I think your pie looks delicious.

    Thanks for the tips on knife sharpening!!

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  13. You should tell John about Thor and his favorite cake, Applesauce Meringue cake, which I made for every one of his birthdays. And Thor was known as the Metheusela Mastiff, after all! So as long as there's no frosting, which is just a big old pile of sugar, Iggy ought to be able to have cake! That's me. always looking out for the little dog.

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  14. Iggy might be ok eating cake... but there are a lot of foods that are great for humans and poisonous to dogs. A biggie is chocolate! For a list, see this page from the Humane Society: https://www.aspca.org/pet-care/virtual-pet-behaviorist/dog-behavior/foods-are-hazardous-dogs

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  15. I enjoy elaborate garnishes but can't recall the last time I saw an elaborate napkin fold. Sissy loves peppermint and carrots. Gretchen likes SPICY foods, and as we speak, both are begging for my green peas with blue cheese. I think I shall share.

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  16. Hi Louise,
    Your vanilla cream pie looks divine! Using a whole vanilla bean sounds really interesting, have never tried it myself before. I think I'll just stick with the seeds! LOL!
    Interesting book! I am so lousy at anything that requires artistic touch, I'll probably make a mess if I use those paring knives to create anything other than straight slices! But I love seeing how others create their magic!
    Will be linking something soon to Cookbook Wednesdays!
    Wonder what's wrong with your linky?
    Hope you and Marion have a delicious, lovely weekend!

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  17. Hi Louise,
    Here's my link to this week's Cookbook Wednesday!
    http://mycookinggallery.blogspot.com/2014/11/sweet-and-sour-meatballs.html
    It's an "old book" which I bought two decades ago, and did not use it often enough! Time to change that!
    Thanks for hosting!

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  18. I really need to pay attention to this post. I am probably doing a leg of lamb for Christmas Eve, and usual my lamb carving technique is pretty hit or miss. And of course, I will need to sharpen my (Chicago Cutlery) knifes beforehand! I love recipes that just use just egg yolks now. Once I learned that the whites can be frozen, I never worry about having to use them up!

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  19. Your pie looks yummy Louise. Marion sure knows what she wants..lol

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  20. Sharpen those knives sound scary! Maybe because I'm watching too many horror movies. Lol! I've always love food art & hope to put those knives in good use some day. xoxo

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  21. October 8th! You started Cookbook Wednesdays on October 8th. I don't know how I could have missed it. I am excited to participate with you. Now... I need to know "the rules". (LOL) do I have to post on Wed? etc etc etc. I have a slew of cookbooks ---

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  22. I love your pie Louise ! Look delicious!
    So Marion dont like meringue? Lol
    Hope you have a nice weekend:))

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  23. Dear Louise, I am glad you and Marion enjoyed the pie. I really like cream pies of all kinds. I will have to try that vanilla sugar. It sounds real good. I bet I would be using it all the time!! Have a nice weekend and keep cozy. Blessings dear. Catherine xo

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  24. Had to pin that napkin folding image!

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  25. that pie looks very professional to me and I wish I had better knife skills - who doesn't love a good garnish

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  26. Hi Louise, great post, as usual. Wow, love your banana cream pie, So delectable and irresistible. So, now we have Cookbook Wednesday. Will link up something over to you soon but, is it only for post that published on Wednesday? Any rules on the link up??
    Know what, I am sure those Art of Carving will drive most of us crazy as it's end of the year and lot of hosting and partying. With some touch of food carving, it's definitely cooking and partying with style, huh? You have a great day and warmest regards :)

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  27. A mouthwatering pie! It looks really irresistible.

    I love shrap knives... ;-)

    Cheers,

    Rosa

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  28. Oh my…that pie looks amazing! So creamy and luscious…I can see why Marion requested it!
    Now to that cookbook…I laughed out loud when I saw the mushroom flower…It would take me all day to carve one, and I would need more than one! I however loved the napkin folding!

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  29. Louise , I'm pretty sure the guys at Chicago Cutlery will love you for this free ad ;) Re knife sharpening , we have this whetstone that I usually use to sharpen the knife , just few swipe once in a while and the knife is as good as new . I couldn't help but grin re vanilla sugar , you should have chopped the vanilla first before putting it together with sugar hee hee !

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  30. wow, that pie looks superb, seriously! i like that you added bananas too..and wouldnt mind at all without the meringue. like the napkin folding there, i would be very impressed with myself if i can fold those napkins ..thanks so much for sharing!

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Through this wide opened gate,
none came too early,
none returned too late.

Thanks for dropping in...Louise

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