Tuesday, October 29, 2013

The New Southwest: Cookbook Spotlight, Week 3


The Cookbook Spotlight is wrapping up as the 15 bloggers submit their final word on The New Southwest by Meagan Micozzi. All of us at Hippocrene Books send our thanks to those bloggers for your thoughtful reviews and lovely photographs. A big thank you to Heather at Girlichef for hosting another fabulous cookbook spotlight!

If you haven't done so already, visit the blogger's sites and see what they had to say about Meagan's modern take on Southwestern cuisine. Over a dozen different recipes were tested, and there's something for everyone. You can also find all the posts on Pinterest! Each blogger will be giving away a copy of The New Southwest



Participating Bloggers:






This contest is open to anybody with a shipping address in the USA. Submissions will be accepted via the rafflecopter widget through 11:59 pm ET on Sunday, November 3, 2013. Fourteen winners will be chosen by random draw, verified, and be notified by email (from Heather at girlichef) within 48 hours of the close of this contest. The winner should respond within 24 hours of notification, or a new winner will be drawn in their place. Good Luck!

Monday, October 28, 2013

Halloween: Just Treats!

With Halloween right around the corner, we know some of you may be itching for a treat more tempting than your average candy bar. Here are some recipes from our cookbooks that are perfect for a Halloween party. Your guests will be licking their fingers--and not scattering wrappers all over your house!

These jack-o-lanterns are more stylish than scary, and can be used past Halloween

From The New Southwest, you can try "Savory Baked Pumpkin Flautas." Flautas are stuffed rolled tortillas named for the musical instrument they closely resemble. This version is oven-baked, but doesn't skimp on rich flavor. Sweet pumpkin is paired with caramelized onions and creamy Oaxaca cheese, and stuffed inside flour tortillas for a seasonal twist on a Mexican favorite. Baked until crisp, melty, and irresistible, these flautas make perfect snacks or starters.



Savory Baked Pumpkin Flautas

1 tablespoon extra virgin olive + more for brushing
3/4 cup diced yellow onion
1 tablespoon minced fresh garlic
2 cups pumpkin puree (canned or fresh)
1 teaspoon salt 
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
2 tablespoons buttermilk
1 1/2 cups shredded Oaxaca cheese (mozzarella cheese may be substituted)
12 or 13 small (5- to 6-inch) flour tortillas

1. Preheat oven to 425 F.

2. Heat the oil in a large, heavy-bottomed skillet over low-medium heat. Add the onion and saute slowly. The onion will slowly go from translucent, lightly colored, to deep golden brown, approximately 10 minutes. Once the onion is browned, add the garlic and cook for 2 minutes more. Set aside to cool slightly.

3. Meanwhile, place t he pumpkin, salt, cumin, black pepper, buttermilk, and shredded cheese in a large bowl and stir until well-blended. Fold in the cooled onion mixture.

4. Warm the tortillas an place on a flat surface to assemble. Top each tortilla with just 2 to 3 tablespoons of the pumpkin mixture, roll tightly into a cigar shape, and place. seam-side down, on a parchment-lined baking sheet.

5. Brush the top of each flauta lightly with oil and bake for approximately 20 minutes or until the flautas are golden brown on top and the tortillas are crisped. Cool slightly before serving.




Also from TNS, we have "Hello, Dolly! Bars." While the origin of the moniker for these bars is somewhat obscure, their appeal surely isn't. These bars consist of a thick graham cracker crust speckled with Mexican chocolate and ground ancho chiles, topped off with crunchy pumpkin seeds and pecans, and finished with chewy coconut and butterscotch chips.These super-satisfying dessert bars are a tasty way to use the seeds from your jack-o-lanterns and one of Meagan's personal favorites.







Hello, Dolly! Bars

1 sleeve graham crackers (9 whole crackers)
1 disk (3.15 ounces) Mexican chocolate, chopped*
6 tablespoons unsalted butter, melted
1 teaspoon ground ancho chile
1 cup pecans
1/2 cup pumpkin seeds, hulled
1 cup shredded sweetened coconut
1 cup butterscotch chips 
1 14-ounce can sweetened condensed milk

*Note: Especially if it has been sitting in your pantry for a while, Mexican chocolate can be quite hard. Strongly recommend taking a moment to chop it into smaller pieces before processing, just to reduce the workload of your food processor by a bit and ensure a more even finished product.


1. Preheat oven to 350 F.

2. Line a 9-inch square baking pan with parchment paper and set aside.

3. Break graham crackers into large pieces and place in the bowl of a food processor fitted with a steel blade. Add the Mexican chocolate pieces, melted butter, and ancho chile. Process the ingredients until they are the consistency of wet sand. Press firmly into the bottom of your prepared pan.

4. Coarsely chop the pecans, pumpkin seeds, and coconut and place in a large bowl. Add the butterscotch chips and condensed milk, stirring all ingredients together to coat evenly. Spread mixture in an even layer over the crust. Bake for 40 to 45 minutes. Finished bars will be deep golden brown and crisp at the edges. Remove from oven and set aside to cool and set in the pan for at least 30 minutes before cutting and serving.



"Chestnut Truffles" from Spoonfuls of Germany: German Regional Cuisine by Nadia Hassani

 While there is no shortage of store-bought candy at Halloween, it's a special "treat" to receive homemade candy. These yummy truffles will be enjoyed by trick-or-treaters of all ages, but are especially elegant on a platter for a spooky dinner party. Roll in orange sugar to add an extra festive touch.


1/3 cup unpeeled raw almonds
4 cups peeled chestnuts (about 1 pound)
1/2 stick unsalted butter
1/2 cup sugar
2 (1-ounce) squares semi-sweet chocolate, grated
1 tablespoon finely diced candied lemon peel
1 tablespoon finely diced candied orange peel
1 to 2 tablespoons rum
Confectioners' sugar,  unsweetened cocoa, or vanilla sugar for rolling

1. Toast the almonds in an ungreased skillet. Cool, then finely grind them in a food processor.


2. Steam the chestnuts over boiling water until they break apart when pierced with a knife. Cool and finely grind them in a food processor.

3. Melt the butter in a saucepan. Add the ground almonds, sugar, chocolate, lemon peel, and orange peel. Cook over very low heat until the chocolate is melted. Add the ground chestnuts and mix well Remove from the heat and stir in the rum. Cool.

4. Shape round walnut-size truffles with moistened hands. Store them in an airtight container in the refrigerator.

5. Just before serving, roll the truffles in confectioners' sugar, unsweetened cocoas, or vanilla sugar, and place in candy cups.



"Sweet Black Rice with Cardamom and Coconut" from Indian Inspired Gluten-Free Cooking by Alamelu Vairavan and Margaret Pfeiffer

This dish has the potential to look creepy, but is actually healthful and delicious. It has satisfying sweetness, but is safe for gluten-free diets. Fun fact: in Ancient Chinese culture, black rice was known as "forbidden rice." It was such a fine grain that it was suitable for the Emperor to eat, but was deemed off-limits to the general public. A little sign saying "Forbidden Rice: Eat If You Dare!" would be a fun decoration.



Sweet Black Rice with Cardamom and Coconut

2 cups water
1 cup of black rice
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 tablespoon melted butter (ghee)
1/4 cup grated fresh coconut or unsweetened shredded dried coconut
Optional garnish: pineapple, banana, papaya, or mango

1. Bring 2 cups water to a boil. Add rice and cook for about 25 minutes or until soft and water is absorbed. (A pressure cooker can be used to cook rice quickly.)

2. Add sugar, cardamom, cinnamon, melted butter, and coconut to the rice. Mix well.

3. Serve at room temperature or cold. Garnish with fruit as desired.


Thursday, October 24, 2013

The New Southwest: Cookbook Spotlight, Week 2



It's week 2 of the The New Southwest: Cookbook Spotlight and we love what we're seeing so far. In case you missed Week 1, the bloggers made Mushroom and Leek Migas, a breakfast dish comprised of eggs with crispy tortilla strips. Unlike the first week, where multiple personalities inspire multiple adaptations of one dish, the second week is more of a free-for-all. Bloggers may choose any recipe from TNS they like! Here's some of what we've seen so far:



Image Courtesy of girlichef.

Image courtesy of Eats Well With Others.

Here's what the bloggers have cooked up so far:

1. Girlichef  -- Chia Cupcakes
2. Eats Well With Others -- Vegan Puffy Tacos with Cumin-Spiced Hummus
3. Blueberries and Blessings -- Fancified Frito Pie

Below, are the other participating bloggers. Be sure to check them out by the end of the week for TNS recipes:

4. Juanita's Cocina
5. Foodness Gracious
6. Sweet Life
7. Stirring the Pot
8. That Skinny Chick Can Bake
9. Cooking for my Peace of Mind
10. Kahakai Kitchen
11. The Girl in the Little Red Kitchen
12. SteakNPotatoesKindaGurl
13. My Columbian Recipes
14. The View from the Great Island
15. The Not So Cheesy Kitchen

You can find more information about author Meagan Micozzi and her upcoming events on her blog Scarletta Bakes.

Monday, October 14, 2013

The New Southwest: Cookbook Spotlight, Week 1


We're so excited seeing the first posts of the cookbook spotlight! Make sure to follow us on Twitter and Facebook to see all the posts. In week one, the bloggers will be testing Mushroom and Leek Migas, chosen by Heather. Migas ("crumbs") is an egg dish made with crispy tortilla strips that is hearty and full of flavor. It's a great way to start the day and use up some leftover tortillas. So far we have some very delicious versions of the dish!






As a reminder, here's the schedule and list of food bloggers participating:

In week one, the bloggers will test a recipe chosen by the hostess, Heather. Week two, each blogger has the chance to try out a recipe of their choice. In week three, each blogger will share their review of The New Southwest. At the end of the cook-off, all of the participating bloggers will be doing a giveaway!

Here are the participating bloggers:

1. Heather -- Girlichef
2. Joanne -- Eats Well With Others
3. Beate -- The Not So Cheesy Kitchen
4. Jennifer -- Juanita's Cocina
5. Gerry -- Foodness Gracious
6. Vianney -- Sweet Life
7. Kim -- Stirring the Pot
8. Liz --That Skinny Chick Can Bake
9. Danielle -- Cooking for my Peace of Mind
10. Deb -- Kahakai Kitchen
11. Susan -- The Girl in the Little Red Kitchen
12. Desi -- SteakNPotatoesKindaGurl
13. Erica -- My Columbian Recipes
14. Pam -- Blueberries and Blessings
15. Sue -- The View from the Great Island

You can find more information about author Meagan Micozzi and her upcoming events on her blog Scarletta Bakes.


Friday, October 11, 2013

The New Southwest: Cookbook Spotlight and Cookoff

We're pleased to announce that Hippocrene Books is sponsoring a food-blogger cook-off of The New Southwest by Meagan Micozzi. Some of you may remember Heather of Girlichef.com, who hosted Muy Bueno's cook-off last year. She was such a pleasure to work with that we decided to reach out to her again for The New Southwest cook-off. Alongside Heather, 14 other food-bloggers will explore this modern take on southwestern cuisine.

In week one, the bloggers will test one recipe chosen by Heather. Week two, each blogger has the chance to try out a recipe of their choice. In week three, each blogger will share their review of The New Southwest. At the end of the cook-off, all of the participating bloggers will be doing a giveaway!

Here are the participating bloggers:
1. Heather -- Girlichef
2. Joanne -- Eats Well With Others
3. Beate -- The Not So Cheesy Kitchen
4. Jennifer -- Juanita's Cocina
5. Gerry -- Foodness Gracious
6. Vianney -- Sweet Life
7. Kim -- Stirring the Pot
8. Liz --That Skinny Chick Can Bake
9. Danielle -- Cooking for my Peace of Mind
10. Deb -- Kahakai Kitchen
11. Susan -- The Girl in the Little Red Kitchen
12. Desi -- SteakNPotatoesKindaGurl
13. Erica -- My Columbian Recipes
14. Pam -- Blueberries and Blessings
15. Sue -- The View from the Great Island

The fun starts next week, so be sure to check back weekly to find links to individual posts from each blogger, and for a chance to win your own copy of The New Southwest! You can find more information about the author on her blog Scarletta Bakes.