Disclosure / Disclaimer: I received this ebook, free of charge, from William Morrow via #netgalley, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it. All opinions are my own
The ninth blockbuster cookbook by #1 New York Times bestselling author Ree Drummond, featuring tested, perfected versions of her all-time favorite, most crowd-pleasing, and timelessly popular recipes—the classics that families turn to every day and year after year.
Synopsis:
Bestselling author, Food Network personality, businesswoman, and mother of five Ree Drummond has her fair share of dog-eared and oil-splattered recipes in constant rotation. She’s learned a lot since she first started sharing recipes with the world almost twenty years ago, and now when she’s in the kitchen, her main focus is finding ways to make her all-time favorite dishes even more delicious versions of themselves—and to ensure each method is absolutely foolproof. This is a book of everybody’s tried-and-true Ree favorites, but re-examined, re-worked, and made even more perfect than the original, so that Ree's millions of fans (and their families) can share in the delicious results!
Ree focuses on her can’t-live-without dishes—those classic favorites that families turn to, week in and week out, no matter the era or generation—and including many dishes that are destined to be classics for years to come. Whether you’re just starting out as a home cook or you’re already a seasoned pro at feeding a family, you’ll love this one stop shop for all the recipes Ree and her family have loved most for the past twenty-five years, made even better this time around. Because if a recipe is worthy of repeating, it’s worthy of perfecting.
The Pioneer Woman Cooks: The Essential Recipes serves up dishes for every occasion, including:
- Even more perfect pancakes, for truly memorable breakfasts
- Macaroni and cheese, for an indulgent dinner or versatile side
- Meatloaf, mastered by Ree for a comforting supper
- Splendid, simple pot roast, the perfect Sunday dinner
- Chicken pot pie, for a taste of nostalgia
- Sublime scalloped potatoes with ham—rich, hearty, and so delicious
- Classic pies and cookies for every occasion
Alongside these re-tested and revamped classics, you’ll find variations to suit the pickiest palate and offer options for every occasion, like French Dip, Whiskey Carrots, and Chocolate Sheet Cake. And detailed instructions for Roast Chicken, French Fries, and Hard-Boiled Eggs Once and for All will give you the go-to methods you’ll turn to time and again.
To take away the guesswork, Ree presents all her recipes with step-by-step photos, her signature style from day one. There are also useful tips and tricks for home cooks who are looking to streamline their meal-prep efforts and revolutionize the time they spend in the kitchen, including Ree’s failsafe tips for getting ahead.
With all your very favorite tried-and-true recipes in one spot, figuring out your next meal has never been so easy. If there’s ever been a cookbook Ree considers her recipe bible . . . this is the one!
Recipe:
Is there anything better than French Onion Soup during Fall and Winter? I don't think so, and this is a yummy version!
(3 to 3 1/2 lbs.), thinly sliced
2 qts beef stock
1/2 tsp. black pepper, plus more for the bread
16 oz. Gruyère cheese, grated2 tbsp parsley for garnish
Directions:
1. Preheat oven to 400 degrees
2. In a large, heavy soup pot or Dutch oven, melt the butter over medium-low heat. Add the onions and garlic, and cook, stirring frequently, and put cover on when not stirring, until onions are very soft, about 20 minutes. Place the soup pot into the oven with the lid slightly ajar, and cook in the oven for 1 1/2 hours, stirring twice, so the onions don't stick and burn. Onions should now be a deep golden brown.3. Remove the pot from oven and place back on the stovetop, leaving the oven on. over medium heat. Pour in the bourbon, before turning burner on to high. Stir in bourbon, for 1 minute, being sure to scrape the bottom. Let cook for another 5 minutes on medium, to reduce, stirring occasionally,4. Add beef stock, Worcestershire sauce, salt, and pepper. let simmer for 30 minutes. Meanwhile turn oven down to 375 degrees.
5. Place baguette slices on a sheet pan, drizzle both sides with olive oil, then sprinkle tops with salt and pepper. Transfer to oven and bake until golden brown and crisp, about 12-14 minutes. Remove pan to and switch oven to broil, placing oven rack in middle. Rub east piece of toast with the peeled garlic clove.
6. Ladle soup into oven-proof bowls or crocks, making sure to get a balance oof onions and broth in each bowl. Arrange 2-3 slices of toast (based on bowl size) on each bowl. Place crocks on a sheet pan, and sprinkle 1/3 cp of the Gruyère on each. Broil until the cheese is melted and bubbling, and starting to darken in spots-3/4 minutes, watch carefully, as it will burn quickly. Remove the pan and let soups set for 3 minutes, then garnish with parsley and serve.Tip: Swiss cheese is a great substitute for gruyere!
Review:
So if you look at Ree's history, of how she was new to Texas cooking and her mother -in-law and husband taught her their local cooking, you can see how her cooking has evolved over the course of her popular blog to her cookbooks, to tv show. As with your own recipes, the more you cook them, the more time you have to cook, the more your tastes change (mature), you see them evolve. The kernel of the main recipe is there, but new ingredients and spices elevate it from a simple dish to a true winner. And that is basically what Ree has done with this book- taken those basic recipes and added to them over the years, to make the recipes in this book. From breakfast through dessert, all the basics are covered. This book is excellent for beginner cooks, thanks to the photos of each step in the recipes, so it's very clear what the instructions mean-which means its great to add to your Christmas gift giving list too!. If you're only going to buy one of her books, this is the one to buy,
About the Author:
Ree Drummond is the author of eight New York Times bestselling cookbooks in the Pioneer Woman Cooks series, the New York Times bestsellers Frontier Follies and The Pioneer Woman: Black Heels to Tractor Wheels, and many bestselling children’s books. Her award-winning website, The Pioneer Woman, was founded in 2006, and her top-rated cooking show, The Pioneer Woman, premiered on Food Network in 2011. In the years that followed, Ree launched The Pioneer Woman Magazine, a well-loved line of kitchen and home products at Walmart, and a restaurant, bakery, store, and other businesses in her hometown of Pawhuska, Oklahoma. She lives on a working ranch with her husband, Ladd, and her adult kids, sons-in-law, and new granddaughter all come home for family meals whenever they can!
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