Affairs to Remember Update

Tricolor Tortellini with Lemon Parmesan Dip

Tricolor Tortellini with Lemon Parmesan Dip

My New Cookbook!

My New Cookbook!

As you know I have been feverishly working with my publisher to get my book ready for its September 18 release. To say that I am excited about this would be a gross understatement. There are so many details and lucky for me the people I am working with at Motivational Press are patient and as detail oriented as I am. We are now down to the wire. Everything has to be finalized within the next week in order to publish on time!

Who knew you had to give the publisher your “words” for the index? Every ingredient needs to be listed so if you are looking for a recipe by ingredients you can find recipes that interest you easily. So much cross referencing that it would make me crazy if I had to do it. Fortunately I just had to create the list of words and the rest is done on their end. It is little details like that, that make the book perfect. So far I have written the manuscript, created and cooked the recipes, taken and edited all of the pictures except for the ones on the cover, named the chapters, chosen the colors for each chapter and approved the design and layout. Now I am waiting for the final draft which I will proof read with a magnifying glass because I can’t stand typos. Then I have to put my stamp of approval on it and off to the printer it goes. I can’t wait to get to hold a copy of my baby in my hot little hands!

I know you will love the book as much as I do. And just to peak your interest even more I thought I would share a recipe with you. This is just one of the easy recipes for stress free entertaining from my new book Affairs to Remember.

I hope you like it so please let me know.

Skewered Tricolor Tortellini Served with Lemon Parmesan Dip
Yields 3
I just love when you can get rave reviews from such a simple dish. Be sure to use the best quality prepared tortellini. But it is the sauce that is the star.
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Ingredients
1 large bag frozen cooked tricolor cheese tortellini, defrosted; or dried tortellini, cooked according to package directions
8 ounces sour cream
1/2 cup grated parmesan cheese
1 lemon, zested and juiced
bamboo skewers
Instructions
Skewer 1 or 2 tortellini on each bamboo skewer. Mix together sour cream, parmesan, lemon juice and its zest. Place dip in a small bowl in the center of a large platter and surround by skewered tortellini.
Notes
This is a simple but delicious recipe for stress free entertaining from my soon to be released cookbook "Affairs to Remember".
foodandfondmemories.com http://www.foodandfondmemories.com/

The Silver Platter

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Shaved Corn Salad from The Silver Platter Cookbook

Shaved Corn Salad from The Silver Platter Cookbook

Smashed Potatoes from The Silver Platter Cookbook

Smashed Potatoes from The Silver Platter Cookbook

Did you ever open a new cookbook and immediately want to cook every recipe? That’s how I felt as soon as I began reading The Silver Platter by Daniella Silver with tips and techniques from Norene Gilletz. Now I have told you before that I do not keep a kosher home, but I do receive a good number of kosher cookbooks to read and review. The recipes in this book are mouth watering whether you are Jewish or not and you certainly do not have to keep kosher to enjoy eating the food from this book. The recipes are all easily prepared and family friendly. Of course there are some fancier menu ideas for holidays and entertaining but they are presented in a way that makes even the fancier recipes easy to follow.

The recipes have been developed by Daniella Silver and reflect her culinary journey. She grew up in an artistic environment so when she married and had a family of her own she wanted her food to not only taste good, but look beautiful as well. And it was also important to her that her food pleased all palates. The Silver Palate, Daniella’s first cookbook, gives us over 160 healthful, mouth watering recipes ranging from appetizers to desserts with every course in between. The full color photographs that accompany each recipe make you want to eat the pages.

Norene Gilletz is a well seasoned cookbook author. She was one of the first to publish a kosher cookbook and has over 40 years experience as a leader of the kosher food revolution. It was a phone call from Daniella that lead to their collaboration. Norene said that Daniella Silver opened a new page int the world of kosher cookbooks. “She reminded me so much of myself when I was about her age: a young mom, involved in the community, highly energetic and committed. Her passion for creating spectacular food from simple ingredients blew me away.”

This is a cookbook that I highly recommend no matter what dietary rules you follow. In fact, the recipes also contain gluten free options as well as nutritional information! And just to tempt your tastebuds I have included a recipe or two for you to enjoy.

Have a delicious day,

Sandy

Shaved Corn & Asparagus Salad
Serves 8
This fabulous salad is a staple in my house. It looks and tastes phenomenal and is always a crowd pleaser. For a grilled, smoky flavor, place the boiled corn on the barbecue grill for a few minutes, then shave off the kernels in long strips.
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Ingredients
8 ears corn, husked and cleaned
1 bunch asparagus (snap off and discard tough ends)
1 cup cherry tomatoes, halved
1/4 cup chopped fresh basil
Dressing
1/3 cup extra virgin olive oil
1/3 cup lemon juice (preferably fresh)
4 cloves garlic, minced
(about 2 tsp)
1 tsp kosher salt, or to taste
freshly ground black pepper
Instructions
1. Bring a large pot of lightly salted water to a boil. Add corn and cook for 5 minutes. Add asparagus; continue cooking for additional 3-5 minutes, until tender-crisp. Drain corn and asparagus; place in ice-cold water for 5 minutes. Drain and pat dry.
2. Shave off corn kernels with a sharp knife, leaving them attached to each other, if possible. Place into a large serving bowl.
3. Cut asparagus into 1-inch pieces and add to corn along with tomatoes and basil.
4. Dressing: Combine dressing ingredients in a glass jar; seal tightly and shake well.
5. Add dressing to salad. Toss gently to combine. Cover, refrigerate until shortly before serving time. Adjust seasonings to taste.
Norene’s Notes
When corn on the cob is not an option, use frozen corn kernels. Cook 5-6 cups frozen corn in boiling water for 3-4 minutes. Drain well and pat dry. Canned corn niblets are also an excellent option.
If using fresh corn, stand it upright on its base so the corn is stable. Shave off the kernels with a sharp knife — or even a shoehorn!
foodandfondmemories.com http://www.foodandfondmemories.com/
Disclaimer: Although I was given a copy of this cookbook to review, the opinions are 100% my own. 

Exciting News

My New Cookbook!

My New Cookbook!

I am back in the swing of things now that my publisher has my manuscript and photos. It is a very interesting and exciting process and I couldn’t be happier working with the amazing people at Motivational Press. They have been doing a lot of hand holding which I certainly needed since I have never done this before. I have learned so much along the way. And I know my next book will be so much easier for me to produce. But back to this one.

We have revised the cover and title just slightly. Now we are working on the layout and placement of photographs, etc. There are a lot of full color photos to accompany my recipes. Some of these recipes are the ones that made Affairs to Remember Catering such a success. There are also quite a few new recipes that I have developed in the years that have passed after Hurricane Wilma forced us into early retirement. All of them are easy to prepare and designed for stress free entertaining.

Now for the really exciting news. My book will launch on Friday, September 18, 2015!!!!! I can tell you that it will be available on line at Barnes and Noble and Amazon.com plus a lot of other outlets as well, including brick and mortar stores. As soon as I have a complete list I will let you know. Oh, and of course, it will be available through this website as well.

Launch Date September 18, 2015

Launch Date September 18, 2015

Have a delicious day,

Sandy