THE NEW COOKBOOK IS HERE!!!

The new cookbook’s here, the new cookbook’s here, things are going to start happening to me NOW.

EatFreshCover

SPRINGVILLE, Utah – 9 July 2014 – TV personality Chef Tom Woodbury of Holladay Utah is pleased to announce the release of “Eat Fresh: Quick and Easy Meals,” which will be in bookstores July 9, 2014.

Chef Tom Woodbury’s innovative and creative approach to preparing and cooking meals in his new cookbook “Eat Fresh,” will motivate even the most reluctant cooks to try his recipes. Combining Chef Tom’s love of science and artistic genius, “Eat Fresh” shows you that the tastiest food is also the healthiest food. Ingredients for each meal have been carefully selected and combined to create a symphony of color, texture, and flavor that will inspire and satisfy mind, body, and soul. And moreover, his simple-to-follow instructions can make even the cooking-challenged into gourmet aficionados.

Sick of the run-of-the-mill breakfast cereal? Try on Lemon Ricotta Pancakes or Breakfast Cheese Souffle for size. What’s for dinner? How about Tandoori Chicken Tenders or Italian Seafood Soup? Dessert anyone? Grilled Strawberry Shortcake and Orange Meringue Cookies look delicious–and let’s not forget to mention the amazing selections for side dishes, appetizers, soups, and salads. Packed with over 100 meals for every hour of the day and for every appetite, “Eat Fresh,” is for anyone who loves to eat and feel good about it.

“Eat Fresh” is available for purchase at Barnes and Noble, Amazon, www.cedarfort.com, Books and Things, and independent book stores.

Candied Brussells Sprouts

Brussells Sprouts

4 Tbs of butter
1 tsp lemon juice
1/2 tsp salt
1 medium yellow onion chopped
1/4 cup hard packed brown sugar
1 – 1 1/2 lbs Brussels Sprouts

In an 8″ or larger frypan add butter, lemon juice, salt and onion.
Cook over medium high heat until onion is translucent.

Add brown sugar and mix in. Increase heat to high and cook until
mixture starts bubbling rapidly (1 – 2 minutes)

Reduce heat to medium, add Brussels, and stir occasionally until
Sprouts are cooked through (4 – 5 minutes)

Pumpkin Cheddar Fondue

1 cup pumpkin puree
1 cup stock/broth
2 Tbs all purpose flour
1 Tbs lemon juice
8 oz shredded sharp cheddar cheese
1/4 tsp nutmeg

Combine pumpkin puree, stock, flour and lemon juice. Mix until all
the lumps in the flour have dissolved.

Place in a 2 qt or larger saucepan over medium-medium/high heat

Add cheese and nutmeg. Cook until the fondue thickens, and the cheese
is fully melted.

Serve with apples, pears, and crusty bread

Dry Roasted Garlic Garbanzos

12 oz can of chickpea/garbanzo beans
1 tbs vegetable oil
1/2 tsp garlic powder
1/2 tsp salt

Preheat your oven to 350 degrees.

Drain beans from the can and rinse well, then drain. Combine beans
and vegetable oil and toss to combine.
Add salt and garlic to the beans, and mix well.
Place a single layer in a cookie sheet, and bake for 45-60 minutes,
until beans are approximately half their size and completely dry.

Let cool before enjoying.

Dry Roasted GarBAYnzo Beans

12 oz can of chickpea/garbanzo beans
1 tbs vegetable oil
1 Tbs red wine vinegar
1 tsp Old Bay seasoning

Preheat your oven to 350 degrees.

Drain beans from the can and rinse well, then drain. Combine
chickpeas and vegetable oil and toss to combine.
Add red wine vinegar, Old Bay seasoning and mix well.
Place a single layer in a cookie sheet, and bake for 45-60 minutes,
until chickpeas are approximately half their size and completely dry.

Let cool before enjoying.

Authentic Chicken Cacciatore

Cacciatore

2 lbs of chicken thighs (or 1 1/2 lbs of boneless skinless chicken thighs)
1/4 of flour
2 Tbs of Extra Virgin Olive Oil
8 oz of mushrooms – quartered
3 cloves of garlic – minced
1 onion
2 8 oz cans of tomato sauce
1 large bell pepper – chopped and seeds removed
1 tablespoon fresh oregano (or 1 tsp dried)
Enough chicken stock or wine to cover chicken during braising
Hearty bread to serve with chicken
Salt to taste
Optional -coarsely chopped basil to garnish

Method 1 – in a slow cooker:
Preheat a large frypan over medium high heat.
Remove skin from chicken thighs and dredge in flour. Add oil to pan and then add the chicken. Cook each side till brown, turning once (about 4 minutes per side). Set chicken in slow cooker.
In the same pan, add mushrooms and cook until they start to brown and reduce in size (about 10 minutes). Add onions, and then garlic. Cook until translucent. Add mushroom/onion/garlic mixture to the top of the chicken. Add tomato sauce, chopped bell pepper and oregano. Add enough stock to JUST cover the chicken.

Turn slow cooker to highest setting and cook until thighs are tender (1-2 hours).

Add salt prior to serving.

Serve with crusty bread and garnish with chopped basil.

Method 2 - in an oven safe cooking vessel such as a cast iron French oven:

Preheat oven to 350 degrees.

Place cooking vessel on stove on medium-high heat. Add oil. Remove skin from chicken thighs and dredge in flour. Add oil to pan and then add the chicken. Cook each side till brown, turning once (about 4 minutes per side). Set chicken aside.

Add mushrooms to the same pan you cooked the chicken. Cook over medium-high heat until they start to brown and reduce in size (about 10 minutes). Add onions, and then garlic. Cook until translucent. Add tomato sauce, chopped bell pepper and oregano to the onion/mushroom/garlic mixture and cook for 5-10 minutes.

Add chicken back to the sauce and add enough stock to just cover the chicken.

Cover the vessel and cook in a 350 degree oven until chicken is tender, about 1 hour. Salt to taste prior to serving.

Serve with crusty bread and garnish with chopped basil

Caramel Apple Upside Down Cake

CaramelUpsideDownCake

The apples
2 gala apples, peeled, cored and sliced
1 Tbs fresh ginger – minced
1 Tbs lemon juice
2 Tbs butter

The “cake”
3/4 cup brown sugar
6 Tbs melted butter
2 large eggs
1 cup all purpose flour
dash salt

The caramel
3/4 cup granulated sugar
1/4 cup corn syrup
1 Tbs lemon juice
1 tsp cinnamon

Combine apples, ginger and lemon juice in a large bowl. Add enough water to cover. Let sit while you are making the cake and caramel.

In a mixing bowl cream brown sugar and butter. Add eggs, flour and dash of salt. Mix until combined. Set aside

Drain water from apples and ginger. In a large frypan add 2 Tbs butter to the bottom of the pan and heat until butter just starts to brown. Add apples and cook, taking care not to break the apple slices.

In a saucepan combine sugar, corn syrup, lemon juice and cinnamon. Heat on low until sugar is dissolved and liquid starts to brown.

While sugar/lemon is cooking, butter a 9′X2″ round cake pan. Add a layer of parchment paper cut to fit the bottom of the pan. Butter the top layer as well.

Arrange apples in the bottom of the cakepan. Add sugar/lemon mixture. Top with cake batter.

Cook in a 350 degree oven for 15-20 minutes, until a toothpick inserted just into the cake comes out clean.

Remove from the oven, run a knife around the exterior of the cake to separate it from the pan. Let the cake cook cool for 30 minutes on a bakers rack.

Place a plate large enough to cover the entire cake dish over the cake pan. Invert cake pan and serve off of the plate.

Pumpkin Risotto

Pumpkin Risotto

‘Tis the season where EVERYTHING tastes like pumpkin. Unfortunately, the addition of spices usually mask the earthiness of the pumpkin, leaving your mouth feeling like it just walked into a candle shop.

This version strips away all but the very necessary spices, making pumpkin the star.

5 whole sage leaves (optional)
2 Tbs extra virgin olive oil
1 minced shallot
1 Tbs minced fresh ginger (or 1 tsp dried/powdered)
1 cup Arborio Rice
2 cups unsalted chicken or vegetable stock.
1/2 cups carrot juice
1/2 cup pumpkin puree
1/2 cup Parmesan cheese
1 Tbs apple cider vinegar
1/2 tsp dried sage

In a 2 quart or larger saucepan preheat olive oil over medium-medium high heat.
Optional – Add sage leaves and cook for 30-60 seconds. Remove and set on a paper towel to dry.

Add shallot and ginger. Let cook until just translucent -60-90 seconds.

Add rice and stir until coated with olive oil. Continue stirring until rice turns from translucent to solid white.

Combine stock and carrot juice. Add just enough stock mixture to cover the rice (should be no more than 1/4th of the total liquid). Stir frequently.

Continue the process of adding liquid, making sure the liquid never rises above the level of the rice.

Continue to stir frequently.

Cook until rice is Al Dente (roughly 45 minutes).

Add pumpkin, vinegar, cheese, and dried sage, stir until cheese is melted. Salt to taste

Serve immediately, and garnish with fried sage leaves.

Frutti Di Mare (Italian Seafood Soup)

Frutti Di Mare

1 pound of dry fettuccine

2 Tbs Extra Virgin Olive Oil
4 cloves of garlic – minced
1/2 of a yellow onion – finely diced
16 oz plain tomato sauce (no additional herbs/flavors)
4 roma tomatoes – skins removed and diced (or a 12 oz can of plain diced tomatoes)
2 cups liquid (either white wine, or seafood stock + juice from one lemon)
1 lb assorted peeled seafood (shrimp, scallops, calamari circles all work)
1 lb bivalve shellfish (mussels or clams)
Salt to taste
1/4 cup of chopped flatleaf/italian parsley

Place at least one gallon of water in a large stockpot and preheat to a boil.

While water is preheating, saute onion and garlic in olive oil in a large frypan or saute pan until transluscent, and garlic JUST begins to brown.

Add tomato sauce, roma tomatoes, and liquid. Simmer for 5-10 minutes.

Add fettuccine to the boiling water and cook until al dente. Drain

Add seafood and shellfish and cook until seafood is cooked through, and bivalves have all opened. Discard any unopened shells. Salt accordingly

Separate fettuccine into 4 bowls, top with seafood mixture.

Garnish with parsley.

BYU Blueberry Pulled Pork Sandwiches

3 lbs boneless pork shoulder, trim excess fat

½ tsp ground mustard

½ tsp ground cumin

1 tsp smoked paprika

1 Tbsp salt

20 oz frozen blueberries

2/3 cup apple cider vinegar

2/3 cup brown sugar

Combine mustard, cumin, paprika, and salt. Mix well.

 

Sprinkle and rub the pork shoulder with the spice mixture.

 

In a large fry pan sear all sides of the pork shoulder until brown, place in a slow cooker.

 

Add blueberries, vinegar, and brown sugar to a blender or food processor. Process until completely pureed.

Add blueberry puree to the pork shoulder. Turn slow cooker on to highest setting and let it cook for at least 3 hours.

Remove pork from slow cooker and slice into 1/2″ thick slices. Add meat back to slow cooker and cook for at least one more hour.

 

After cooking shred using two forks. Serve on sesame seed buns with pickles, tomatoes and lettuce.

Note: You can also use a bone in shoulder, as long as it’s 4+ lbs. Cook as directed above until it’s time to slice the pork. Slice around the bone taking care not to shave bone fragments off the shoulder. Cook for another hour and pull any excess meat off the bone.