Book Review: Cooking New American by Fine Cooking Magazine

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Dec 1, 2004

Book Review: "Cooking New American: How To Cook The Food We Love To Eat" by Fine Cooking Magazine
by Jennifer A. Wickes
copyright 2004

Fine Cooking Magazine has released a new cookbook. Being a fan of Fine Cooking magazine myself, I am excited by their new innovative yet simple recipes that bring forth great meals and leave behind the boring meals of the past!

This new bestseller brings forth a new rage, the self-titled, Cooking New American. This book is not about America's past of meatloaf and dried pot roast, but new, creative meals. Lovely recipes such as Truffle-Scented Cornish Game Hens with Proscuitto and Wild Mushrooms, and Couscous with Ginger, Orange, Almonds and Herbs, are throughout this book.

This cookbook is beautifully photographed. The dishes look so tantalizing that one feels compelled to try some of these inspirational recipes! The recipes are easy-to-read and easy-to-prepare. Alongside any moderately-complicated recipe, there is a picture guide of what you are looking for whilst preparing your new meal.

If you are used to traditional American cuisine, and not ready for this new trend, then this book may come as a surprise with the ingredients. For me, it was refreshing to see ingredients such as porcini mushrooms, proscuitto, hazelnuts and more. But for others, it may be a deterrent.

Baked Potato & Leek Soup with Cheddar & Bacon
The following recipe was printed with permission.

Yields about 6 cups; serves 4

The whole potato, skin and all, goes into this thick soup, so wash the potatoes well.

2 medium russet potatoes (about 1⁄2 pound each)
4 Tablespoons unsalted butter
2 medium leeks (white and light green parts), sliced and rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
4 thick slices bacon, cut into 1⁄2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp Cheddar (about 1⁄4 pound)
2 Tablespoons thinly sliced scallion greens or chives

Heat the oven to 375ºF. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.

Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes.

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