About a month ago the Workmen publishing group sent me the cookbook “Bold, a Cookbook of Big Flavors.”
"Bold: A Cookbook of Big Flavors (Workman/January 2014) brings together the beloved American tradition of delicious, plate-filling meals with the lively global flavors hat infuse our culture and cuisine" - Press Release
The Cookbook was created and written by Susanna Hoffman and Victoria Wise the culinary team behind 15 published cookbooks!
"Bold is comfort food that's been given an exuberant 21st-century makeover. Hoffman and Wise were cooking sustainably before the term was coined - so although the food is bold, the recipes are carefully crafted, the roasts are slow cooked, the soups brim with flavor, the vegetables re caramelized and braised, and the desserts are decedent." - Press Release
Upon receiving this cookbook in the mail I immediately plopped down on the floor and began skimming through the cookbooks 250 recipes! By time I had reached the back cover of the book I had multiple bookmarks stuck between the pages marking recipes I just had to try. The cookbook Bold features recipes like Crowded Chowder with Cod, Shrimp and Corn, Zucchini Fritters with White Cheddar Cheese and Fried Parsley Topping, and Risotto with Shrimp, Scallops and Sundried Tomatoes (that was one of my book marked recipes)! The names of the recipes make your mouth water and the simple ingredients list make you want to start cooking!
The cookbook is laid out in an easy to understand format. I liked that each section was dedicated to a certain type of main ingredient, like meat, vegetables, grains, poultry and fish. Each recipe featured a tiny blurb generally talking about the history of the dish, like how the taco started out or how quesadillas are a mixture of old and new world foods. Since the cookbook Bold is all about giving traditional foods a new bold twist I throughly enjoyed the little tidbits of history. My only complaint about the cookbook Bold is that it has no pictures! Food photos to me make a cookbook, I want to be able to see and drool over the dish I am about to prepare.
I would highly recommend this cookbook to anyone who loves good comfort food with a twist! The recipes are easy to follow and you don't need out there ingredients to enjoy the complex flavors of these dishes! With that enjoy this delicious Vegetable Taco Recipe from the cookbook! The vegetables are simmered in white wine giving the vegetables a wonderful flavor. The addition of a fresh "sassy" salsa keeps these tacos light and fresh! Enjoy!
White Wine-Simmered Vegetable Tacos with Sassy Salsa
Recipe From: Bold: A Cookbook of Big Flavors
Ingredients for Tacos:
5 Medium sized red, white or yukon gold potatoes, unpeeled and diced
6 medium-seize tomatoes diced
3 medium zucchini - diced
1 large onion - diced
2 Cups Corn Kernals
1 Jalapeno seeded and diced
1 1/2 teaspoon sea salt
3/4 Cup white wine
1/4 Cup cilantro leaves
Sassy Salsa (ingredients and directions below)
12-16 Flour Tortillas
1 1/2 Cup Sour Cream - for serving
Ingredients for Salsa:
4 Plum Tomatoes finely diced
2 Tablespoons minced red onion
2 Tablespoons lime juice
2 Teaspoons finely shredded mint leaves
1 1/2 Teaspoon finely chopped serrano chile
2 Teaspoons Olive Oil
3/4 Teaspoon sea salt
Directions for Tacos
1- Combine the potatoes, tomatoes, zucchini, onion, jalapeno, corn, oregano, salt, and wine in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring from time to time, until the potatoes are done, 15-20 minutes. Remove from the heat and stir in the cilantro.
2. While the vegetables simmer, make the salsa and warm the tortillas.
3- Spoon some of the vegetables into warm tortilla, top with a dollop of salsa and another of sour cream, fold, and savor.
Combine the tomatoes, onion, lime juice, mint chile, oil and salt in a medium-size bowl and stir to mix. Use right away, set aside at room temperature for up to several hours or refrigerate overnight.