My partner AJ totally got excited when I told him I was making a leg of lamb for my last Anolon recipe. It’s been a fun past six weeks creating recipes for an awesome company like Anolon and I have to say that this might be my all time favorite recipe that I’ve created for them. I say favorite because it was both insanely easy and also impressive! The easy part comes from the fact that you just chop up a few vegetables, pour the pomegranate molasses over the lamb and basically stick it in the oven and you have dinner. The impressive part is it’s a leg of lamb! Who isn’t impressed when that is placed in front of them at a dinner table? Go on over to the Anolon’s site to get the recipe for this Pomegranate and Orange Leg of Lamb. But before you do, read before below for a chance to win all six pieces of cookware that I used to develop recipes for Anolon.
As a special holiday thanks to all you readers, I’m also working with Anolon to do a massive giveaway! I’m giving away all six pieces of cookware that I used to create my recipes to one lucky reader! Included in this giveaway are:
Anolon Advanced Pie Pan – which I made my Caramel Pumpkin Pie with Rosemary Crust
Anolon 9 x 13 Vesta Stoneware Rectangular Baker – which I made Rosemary Honey Orange Glazed Rainbow Carrots
Anolon Nouvelle Copper 10” Covered French Skillet – which I made Bacon and Leek Arancini (Fried Risotto Balls)
Anolon Nouvelle Copper 3 Qt. Stainless Steel Sauté – which I made Dukka Encrusted Pork Loin
Anolon Advanced Umber 3.5 Qt. Covered Chef’s Pan – which I made Polpettone, Italian Beef and Veal Meatloaf in Dry Vermouth
Anolon Vesta Cast Iron 4 Qt. Oval Covered Casserole – which I made the above Pomegranate and Orange Leg of Lamb
All you need to do to enter is tell me what the very first thing you would make with all this awesome cookware! Leave me a comment below to enter.
The Fine Print
By leaving a comment below to enter, you are agreeing to the Official Rules.
▪ NO PURCHASE NECESSARY
▪ VOID WHERE PROHIBITED
▪ You must be over the age of 18.
▪ This contest is only open to U.S. Citizens. Sorry non-US people!
▪ The contest starts as of today, and will run until Saturday, December 27th, 2014, 9am PST.
▪ The combined retail value of everything is about $427.94.
▪ The winner will be chosen by a randomly selected comment. All comments will be numbered and I will use Random.org to pick a random number.
▪ The number of eligible comments below determines the odds of winning.
▪ If there’s a problem with contacting the winner, I reserve the right to award everything to someone else randomly chosen. So in other words, make sure you type in your correct email address if you want the cookware and respond within 72 hours to me when I contact you or I’ll give everything to someone else.
▪ The prize is being delivered directly from Anolon or their parent company. If they have not delivered the prize to you within three weeks of me notifying you of winning, please reach out to me again and I will do follow up to make sure everything is OK. Please keep in mind we are all human and things happen. I will do everything within my power to make sure the prize is delivered in a timely manner.
A special thanks to Anolon for generously sponsoring me for this giveaway and for the past six weeks on Eat the Love. I teamed up with Anolon for six weeks to create recipes for their site for the holidays! And follow their hashtag #holidayhosting for more holiday recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.
Though I’ve made meatloaf plenty of times before, I’ve never even heard of Polpettone, an Italian-style meatloaf, before I started chatting with my friend Sean who goes back and visits his extended family in Italy once a year. My idea of Italian tends to lean more toward the tomato-based heavily sauced Italian-American style pasta but that obviously needs to change. The polpettone gets its unique flavor from lemon zest, cinnamon and a touch of nutmeg and no tomato sauce at all. Something that seemed contradictory for making a meatloaf, much less an Italian-style one. But once I took a bite of the final product, I knew my life wasn’t going to be same again. Bounce on over to Anolon for my take on Polpettone, inspired by a recipe by Carmelita Caruana.
I’m teaming up with Anolon for six weeks to create recipes for their site for the holidays! And follow their hashtag #holidayhosting for more holiday recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.
I feel like I’ve been talking about cookbooks forever here on Eat the Love, but this is my third and final roundup! Part of the reason I’ve had to split my cookbooks up into three different roundups is that sheer amount of awesomeness in all the books that were released this fall. This final roundup quite possible has some of my favorite books from the season.
And to top it all off, I’m giving away FOUR books as well to one lucky reader! Stick around or scroll down to the end of this post to learn how to win Baking Chez Moi by Dorie Greenspan, The Pizza Bible by Tony Gemignani, Holidazed by Jerry James Stone and Mexico the Cookbook by Margarita Carrillo Arronte! [This giveaway is closed!]
Dorie Greenspan is everyone’s best friend. Or least that’s how it feels when you read her cookbooks. Warm, inviting, friendly, when I open up any of her cookbooks I feel like I’m getting a huge hug from her. Her latest Baking Chez Moi is no different. With comforting desserts like Philadelphia blueberry-corn tart, brown butter peach tourte and cherry crumble torte every recipe seems designed to invoke a satisfying sigh, a delightful grin and a happy warm feeling of love. If I had time I’d work my way through every recipe but since I don’t I’ll be content to just earmark the three dozen or so recipes to try out when I have a moment to spare.
I’ve been obsessed with The Pizza Bible by Tony Gemignani ever since I’ve gotten it. With the first 40 pages dedicated to “Pizza Master Class” ranging from descriptions and explanations of ingredients (even brands of flour and tomato products!) to making and working the dough, the book is absolutely thorough in its education. With recipes for pizzas like Mastunicola (a classic of Naples) to global inspired like Greco or Parisian to US regional pizzas from the more popular New Yorker style, to the acclaimed Chicago style to lesser known Detroit Red Top and St. Louis style this book has it all. After getting my baking steel, my partner AJ and I have been making pizza nonstop and this has been my go-to cookbook for various types.
My pal Jerry James Stone of the blog CookingStoned released his Holidazed cocktail cookbook late last year and it was too late for me to include in my 2013 roundup so I’m talking about it now! His festive and fun book features some cheeky cocktails, along with some cheeky language and a few naughty (and nice) photos as well. Recipes for spiced apple toddy, cranberry & rosemary white Christmas sangria and butternut squash bourbon flip all sound perfect for those long exhausting evenings with the dysfunctional family! A short chapter on little nibbly things and treats featuring recipes like martini deviled eggs, pomegranate and lime popsicles and grilled fig salad also means you won’t be short on ideas for what to serve at familyi functions either!
The exhaustively researched and beautifully produced Mexico: the Cookbook by Margarita Carrillo Arronte is weighty. And I don’t mean that in a physical sense (though at 700+ pages it certainly is that). I mean it takes on the cuisine of a whole country as diverse as Mexico and tries to capture it in one book. Luckily it seems to succeed with chapters devoted to everything from meat to eggs to sauces to rice and beans. Recipes like short ribs in chili and coffee sauce, fish wrapped in banana leaves and pumpkin empanadas, Mexico: the Cookbook is perfect for those looking to explore Mexican cuisine beyond tacos and guacamole. With clear concise recipe instructions as well details on which region inspired the recipe and preparation/cooking times Mexican food at home seems suddenly easier than I previous thought. [click to continue…]
Every year the holidays sneak up on me and I look around surprised that people are playing Christmas music and shopping for presents. I have yet to even put our Christmas tree up! But that hasn’t stopped me from compiling my annual holiday gift guide for you all!
This year my friends at OXO are helping me out as well and giving away THREE sets of their awesome Salt and Pepper Grinders. Stick around or scroll to the bottom of this post to learn more about how you can enter to win your own set of salt and pepper grinders! [This giveaway is closed!]
OXO makes some pretty awesome kitchen items. Their vegetable peeler is my absolute favorite it’s comfortable grip and super sharp blade (I use it in my awesome “how to peel a carrot like a pro” video). So it comes as no surprise that their Lua Salt and Pepper Mill Set also rocks my world. I love how the grinders are made of ceramic, which means they won’t rust or corrode like other mills made of metal. Putting the grinders at the top of the mill also means as they sit on the table they won’t get clogged up with residual rock salt or pepper. But most important of all (for me) they look great on pretty much any dinning room table. I know it’s shallow but I work hard to make my food look fantastic. I want everything else on the table to be just as pretty!
My partner AJ often tells me that the idea of foraging for food scares the heck out of him. Luckily I’ve never had a huge drive or desire to forage myself but Ava Chin’s book Eating Wildly may change my mind. A columnist for the New York times, her warm and engaging memoir is more than just a treaty on how to find wild nettle and dandelion greens in the sprawling urban landscape of New York City. It’s a story of how Ava found herself while finding edible greens and berries in parks and street of New York. Interweaving stories of her absent father her strong-willed mother and her sick grandmother along with foraging for mulberries, morels and wood sorrel, this book isn’t just for those people who love food. It’s for people who love life.
Anyone that has been to my place knows that I have an absolute obsession with salt. I think I currently own 23 different types of salt. So when I met the fine people behind the Jacobsen Salt Company in Portland I was thrilled to sample some of their fine sea salt. Hand harvested off the coast of Oregon, their pure sea salt has a clean taste and texture that helps elevate your final dish to restaurant quality. Their Jacobsen Salt Co. Gift Set with six different finishing salts ranging from their pure flake salt to infused flavored salts like lemon zest and Stumptown Coffee salt will make your final dishes shine and sparkle with flavor. [click to continue…]