A companion book to Alton Brown's show on the Food Network "Good Eats" was recently released.
In the book, Brown talks of the inspiration of the show and the early days of the show. He then breaks down the book into seasons, focusing on each show from seasons one to 6 and features a recipe from each show. Each episode talks a bit about the food in question, for example, steak, where it comes from, how to cook it, an even the history behind some dishes. There's also a bit of background from the episodes, photos, tips and much more. This isn't just a cookbook, it's also a behind-the-scenes for a television show and a look at the science behind food.
Brown covers a gamut of food - from how to brew a perfect glass of tea to why butter isn't evil to celebrating chocolate. The recipes range from decadent chocolate mousse to box-smoked salmon to potato soup and clam chowder. And if you're like me and have heard enough about ceviche from the "chef-testants" on "Top Chef," there's a recipe for that too. There's also recipes for onion dip, guacamole, and hot spinach and artichoke dip, stuffed grilled pork chops and even a couple of different casseroles.
Photo by Amy Phelps
Vegetables, cooked chicken and broth come together with curry powder for a flavorful casserole.
I'm a big fan of casseroles - your protein and veggies all in one dish, what's not to love? Alton Brown especially won me over by combing curry as well in his "Curry Chicken Pot Pie."
The recipe called for frozen puff pastry, which I didn't feel like messing with (Sorry, Alton!) and substituted ready-to-bake biscuits instead. "Sweat" a few vegetables, add some frozen vegetables and cooked chicken, and add broth and milk together with a curry and flour mixture, bake and you have casserole! And a delicious casserole at that. The curry powder adds just a little bit of extra flavor, and the filling is excellent. The biscuits cooked a lot quicker than the frozen puff pastry would have, cutting my cooking time in half. But otherwise, all was well with my substitution and it was super tasty.