The writing is finished; the pages are edited; and at last Quick Cooking With Karin Calloway is on its way to the printer.
The compilation of 110 recipes from my column, along with 15 new recipes for easy hors d'oeuvres and desserts, will be released at the Southern Living Cooking School show on Nov. 8. Later it will be available at The Augusta Chronicle and area retail outlets.
The recipes in the book are my favorites and favorites of readers. Because we didn't have room for every dish I've prepared for the column, we limited it to recipes from roughly the first 2 1/2 years: from August 1998 through 2000. So hang on to your clips from the 2001 columns because you won't find them in the book.
I began writing the column as my youngest child, C.C., headed off to kindergarten. Gourmet cooking was my hobby, so I was thrilled to be asked to return to The Chronicle, my first employer when I moved to Augusta in 1985, to develop recipes and write a cooking column.
Features Editor Elizabeth Adams told me that the column's recipes needed to have a preparation time of 20 minutes or less and be a step above "Hamburger Helper." The goal was to help busy families prepare a good meal quickly.
The quick-cooking aspect of the column was a stretch for me. I like to labor over my meals, preparing practically everything from scratch. But I loved the challenge of perusing the supermarket in search of convenience products that reduce the time spent in the kitchen.
With both of my children in school that fall, I anticipated a lot of free time. But my time was quickly consumed by my new part-time job and volunteer work. Suddenly, the quick-cooking approach became a necessity for me.
During that busy period, the recipe testing and photo shoots in my home ensured that I had dinner on the table. (The photos of the recipes are taken in my home, on my dishes.)
The column has been well received, and it's been wonderful to hear that it has been helpful to many readers. The book is a dream-come-true for me, and Sharon Galloway, a graphic artist in the marketing department at The Chronicle, has worked many hours making this a beautiful, user-friendly book. It will have a spiral binding that allows it to lie flat, and it has color photographs throughout.
This week, we're revisiting the recipe that started it all. Lemon-Dijon chicken is still one of my favorite recipes, and it kicked off the column on Aug. 5, 1998. It's a marinated and grilled-chicken entree with great flavor.
The recipe calls for 6-ounce boneless, skinless chicken breasts. That's the average size of breasts purchased at the supermarket. However, dietitian Fran Frye reminded me that a suggested serving size is 3 to 4 ounces. So, you could opt to purchase small chicken breasts or share a serving with someone else. Also, you could cut a breast in half before serving, then refrigerate the other half to toss with a salad the next day for lunch.
1 tablespoon dried parsley flakes or 1/4 cup chopped fresh parsley
3 large garlic cloves, peeled and halved (or 2 teaspoons of minced jar garlic)
1 large shallot, peeled and quartered
1 teaspoon dried herbes de Provence or Italian seasoning
1/2 teaspoon dried rosemary
3 tablespoons Dijon mustard
1/4 cup fresh lemon juice (juice of 1 whole lemon)
6 tablespoons olive oil
Salt and pepper to taste
4 boneless chicken breast halves
In a food processor or blender, combine the parsley, garlic cloves, shallots, herb seasoning, rosemary, mustard and lemon juice. Process until the ingredients are finely chopped. Drizzle in the olive oil and run until the mixture is fluid. Add salt and pepper to taste.
Wash chicken and pat dry with paper towels. Place chicken in a zip-top plastic bag and spoon marinade over the chicken. Seal the bag and let it sit at room temperature for 20 minutes. (Or refrigerate for several hours or overnight.)
Grill or broil the chicken breasts for about 7 minutes per side, until juices are clear and center of meat shows no pink when cut.
(This marinade also can be prepared without a food processor or blender. Finely chop the garlic and shallots -- or press them through a garlic press -- and whisk all the ingredients together in a bowl.)
Nutrient analysis provided by Fran Frye, a licensed and registered dietitian with the Augusta District Dietetic Association. Send questions via e-mail to firstname.lastname@example.org.
Since 1998, Karin Calloway's weekly Quick Cooking column has been one of The Augusta Chronicle's most popular features. Hundreds of compliments and requests for reprints prompted the newspaper to compile this cookbook of her recipes.
The book, which sells for $14.95, contains more than 100 main dishes that can be prepared in 20 minutes or less. There are also recipes for appetizers, side dishes and desserts. With Ms. Calloway's strategies, even busy families can still sit down together for a home-cooked meal. Here's a sneak peek of what's inside:
110 of the most popular recipes, including eight easy crockpot dishes, from the first 2 1/2 years of Ms. Calloway's column in The Augusta Chronicle
Five new appetizers
10 new desserts
More than a dozen menu ideas for elegant entertaining
Time-saving tips and suggestions for side dishes
Karin Calloway is discussing her cookbook on radio and TV stations this week and next:
For complete details, see the Cooking Show page on Augusta.com.
The book will be released at the Recipes and More from the Southern Living Cooking School at 10 a.m. and 7 p.m. Thursday, Nov. 8, at Bell Auditorium. The show offers step-by-step instructions on recipe preparation, decorating and entertaining from the staff of the Southern Living Cooking School. Tickets are $5 in advance or $10 at the door. Tickets are on sale at The Chronicle cashier office, 725 Broad St. Tickets also may be purchased at the newspaper's Aiken County bureau, 123 Pendleton St., and at the Columbia County News Times, 4143 Columbia Road. Or watch for the mail-in ticket form in Friday's newspaper. For more information, call 364-6400.
Karin Calloway is the online chef for Viking Range Corp. (www.vikingrange.com) and a member of the International Association of Culinary Professionals. You can write her in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to email@example.com.
|Saturated Fat: 3.4g|