The Blue Jean chef: Comfortable in the Kitchen By Meredith Laurence

October 11, 2010 in Ad free, cookbook, Food Porn, giveaway, review

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(Chicken Fried pork medallions, fried green tomatoes, sautéed garden spinach, white pan gravy)

This is a both a cookbook review and a giveaway. Five copies of this cookbook will be given away, the winners being selected on October 31, 2010 when there will be a simultaneous live event by Meredith Laurence, the author, on QVC on In the Kitchen with David at 12pm EDT. She will also be introducing her line of cookware along with her book on that day. The details on the giveaway are found later in this post.

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Table of Contents

  • Soups and Salads
  • Snacks and Sandwiches
  • Pasta
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Breakfast
  • Desserts and Treats

As with any cookbook author, Laurence seeks to present a select group of recipes to the reader in a certain way to make cooking easier and more enjoyable. Laurence crafts her book around core or basic recipes that introduce basic techniques. She shares some of her experience in these basic recipe sections to help the reader feel more comfortable with these techniques and suggests cookware and tools that makes the job easier. She then shares related recipes that helps novice cooks spread their wings with confidence and creativity.

Examples of basic recipes include:

  • Chicken Noodle Soup
  • Mac n Cheese
  • Roast Chicken
  • Meatloaf
  • Hamburger
  • Mussels
  • Roasted Vegetables
  • Pancakes
  • Cheesecake
  • Pie Dough
  • Dessert Souffle

For this review I chose the “Chicken Fried Steak” recipe which is listed under the basic recipe “Pan Fried Chicken”. In my version I used pork because thats what I had on hand!

I cut thin medallions from the loin to use in place of the tenderized beef steaks.

I found that we got a delightful and moist result from this simple recipe, I recommend it! As a side, I made fried green tomatoes because its the end of our gardening season and I have an abundance of green tomatoes! That recipe is not one I found in this cookbook.

Chicken Fried Steak (Page 118, modified here to pork vs beef)

Ingredients

  • 1 C buttermilk
  • 1 C + 2 tablespoons flour, divided in half
  • 1 teaspoon salt
  • freshly ground pepper
  • 1/4 teaspoon garlic powder
  • 4 tenderized round steaks (~5-6 oz each, 1/2 inch thick)
  • 1 pound shortening (2 C oil)
  • 2 teaspoons fresh thyme leaves
  • 1 C milk, room temperature

Directions
Preheat oven to 170 F. Pour buttermilk into shallow bowl. Combine 1 C flour, salt, pepper, garlic powder and divide mixture between two separate bowls or plates.

Heat shortening/oil (I used olive oil) in a 12 inch heavy bottomed saute pan, about 1/2 inch of oil. Heat to ~ 350 F. When hot, dip tenderized steaks, one at a time, in the flour, then the buttermilk, then the flour and then put into the pan. Fry about 2 – 3 minutes per side (until golden) and then remove to the oven to keep warm.

Chicken fried pork and fried green tomatoes, garden spinach

When done cooking all meat, drain all but 1 tablespoon of the oil from the pan. Add 2 tablespoons of flour to the pan along with the fresh thyme. Cook about 2 minutes or until flour is cooked. Add the room temperature milk to the pan and scrub up all bits of fried meat from bottom of the pan. Whisk this sauce and cook until it comes to a boil and then thickens. Season with salt and freshly ground pepper.

Pour this gravy into a gravy boat ad serve with the steaks as well as your desired sides.

Chicken fried pork and fried green tomatoes, garden spinach

Chicken fried pork and fried green tomatoes, garden spinach

Fried Green Tomatoes

Ingredients

  • 4 large green tomatoes
  • 1/2 C flour
  • 1/2 C bread crumbs
  • 1/2 C corn meal
  • 2 eggs
  • 1/2 C milk
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • enough oil for about 1/4 to 1/2 inch oil in bottom of pan

Directions
Preheat oven to about 200 F. Heat oil to about 350 F. Slice green tomatoes about 1/2 inch in thickness. Dip tomato slices in eggs/milk and then dredge in the flour mixture. Place dredged slices into hot oil and cook until golden on each side. Remove slices to a baking pan in the 200 F oven to hold until time to serve. Sprinkle with some salt before serving.

Giveaway Details
To enter for a chance to win one of five copies of this cookbook you must do at least one of the following and may do all three to enter up to three times:

  • Leave a comment below telling me about your most important basic go-to recipe
  • Tweet about this giveaway with this specific tweet ” I entered 2 win @bluejeanchef ‘s cookbook Comfortable in the Kitchen @ Nikas Culinaria visit http://bit.ly/c8Hwh1 2 enter! #recipes #foodies ” MAKE CERTAIN to comment below to let me know about the tweet
  • Blog about this giveaway and then let me know that you blogged it (with valid link) in the comments below

At the end of the contest, I will use a random number generator to select the winner.

I am looking forward to hearing from you!

Product Details

  • BLUE JEAN CHEF: Comfortable in the Kitchen
  • By Meredith Laurence
  • Walah!, LLC Publishing
  • October 2010
  • $24.95/Softcover
  • 96 full-color photos
  • ISBN-13: 978-0-9827540-3-0