2009.06.24
Cookbook Giveaway!
It's time for another Cookbook Giveaway.
Today, I'd like to offer up a beautiful hardback cookbook called "Seven Fires: Grilling the Argentine Way" by Francis Mallmann, which normally sells for $35. Mallmann, a native of Patagonia and a celebrated chef in South America, has reportedly given up the fine dining scene to return to his roots. He writes about growing up in a rustic home in the heart of the snow-capped Andes Mountains, where a fire was always burning for warmth, heating water and cooking.
The recipes in his book are meant to be prepared over an open fire, whether it is in a campfire ring, a fireplace or an outdoor oven. And they are all accompanied by lengthy instructions and exquisitely beautiful photographs.
Does Burnt Tomato, Goat Cheese and Anchovy Bruschetta sound good to you? How about Beef Tournedos Wrapped in Bacon and Sage? Brook Trout in Crunchy Potato Crust? King Crab, Potato, Corn and Leek Cakes? If so, post a comment telling me why you would like to learn more about cooking creative, flavor-packed dishes over an open fire. I'll pick the person with the best argument for winning the book. Contest deadline is 3 p.m. tomorrow!
Firstly, my husband is a diabetic with iron-overload disease as well, and my creative abilities are extremely limited for preparing nourishing, healthy meals for him.
Secondly, my time is limited as I work during the day so mealtime needs to be prepared with little fanfare.
Thirdly, grilling makes foods taste way much better!
Comment by Anita — June 24, 2009 @ 12:42 pm
Do any restaurants in the Roanoke region have turtle soup on their menus?
Comment by Rebecca Jackson — June 24, 2009 @ 12:44 pm
I love to grill and love to travel. Learning more about Argentina would be fun!
Comment by Melissa — June 24, 2009 @ 1:46 pm
As an avid camper, I'm always looking for new recipes to 'dazzle' my camping buddies. Menus on past camping trips have included bacon-wrapped asparagus, roasted red potatoes and coal-roasted pork loin. The old favorites cooked in a Dutch Oven are great, as well. Serving something other than the standard burgers and dogs helps me get more folks to join me on these trips. However, it would be nice to have some new inspiration!
Comment by Jason P. — June 24, 2009 @ 1:57 pm
Lindsey,
You asked that people interested in this cookbook tell you why we would like to learn more about cooking creative, flavor-packed dishes over an open fire. For me there are a series of reasons:
I need inspiration. I am in the process of dropping self imposed tonnage...my darling bride has convinced me that healthy is better, therefore learning to cook Argentine would provide me a variety of options...besides I love to cook and do so quite often despite a two hour commute to and from work.
Feasting is my favorite family get together...and I now have a wife, a daughter, a son-in-law, a son, two step-sons, a daughter-in-law, in-laws and four grandkids to feed.
And finally, it would be fun...guy + fire + food = fun!!!!!!!!!!
Win Hunt
Comment by Win — June 24, 2009 @ 2:27 pm
my argument for this book is that it will be great to use for my sons boy scouts trips and camping adventures. and it could continue to be passed down to future scouts who truly go out and cook over open fires on a regular basis and it would be extremly informative as well as educational for them.
and by encouraging them now to cook and cook properly it will continue with them in adult hood and hopefully be past on to their kids and familys.
Comment by opal — June 24, 2009 @ 3:03 pm
Five years ago when my son became a Boy Scout, I swore I would never camp. Then I decided if I had to camp we would definately eat good. Over 100 camping nights later, I have a trailer load of dutch ovens that I carry with the scouts on every campout. Open fire cooking would open a whole different avenue of adventure for myself and my scouts. One of my newest scouts as decided to become my dutch oven cooking apprentice. Just imagine the possibilities with a new cookbook. Cooking merit badge here we come.
Comment by LeeAnna Tyler — June 24, 2009 @ 4:44 pm
Perhaps my governor would be interested in this cookbook - maybe he should put in a blog request for it. Seems as though he is interested in Argentinian culture these days :)!!
Comment by Kim — June 24, 2009 @ 4:56 pm
if i winn i will lend it to gov.sandford so he can learn how to cook for his honey down argentine way...lol
Comment by paul — June 24, 2009 @ 6:05 pm
Oh no you didn't, Kim and Paul. Haha!
Whether he is in the mountains of Argentina or the Appalachian Trail, he could probably use the book.
Keep 'em coming, everyone!
Comment by Lindsey Nair — June 24, 2009 @ 7:53 pm
I'm hungry, and it sounds like this book could help. So please pick me.
Thanks.
Comment by Glenn Ramsey — June 24, 2009 @ 10:16 pm
Well, to be honest, we're taking down a few dying trees on our property (and yes, we're planting at least one tree for each that we remove) and hubby said he'd make me an open cooking pit if I'd learn how to cook on it. So I could use the help!
Comment by Deborah R — June 24, 2009 @ 11:51 pm
I'm at the library right now. Being homeless and broke, I find myself looking for creative ways to feed myself and a few others in the same boat. Up at the campground on Mill Mt., we have the utensels and the wood. All we need is some new inspiration.
Comment by ken — June 25, 2009 @ 7:32 am
One reason and one reason only - "The cook who dies with the most cookbooks wins!"
Comment by Shellie Leete — June 25, 2009 @ 8:26 am
pick me!!!!! I was just looking through this book on Amazon yesterday and it seems awesome! Great pics of Argentina and story of the argentine way of cooking. I would love to get a copy of the book and try out "Smashed Patagonian Lamb with Lemon Confit & Herbs"!!
Comment by Mary Lou — June 25, 2009 @ 11:10 am
Since I am a Roanoke Times employee, I am ineligible to win, but it sure would be nice if my favorite food writer would make Burnt Tomato, Goat Cheese and Anchovy Bruschetta for her co-worker before she gives the recipe in this book away.
Yum!
Comment by Nona Nelson — June 25, 2009 @ 2:18 pm
Food writer Michael Ruhlman was talking about the book in his blog too, and he included this recipe. I don't camp and live in an apt w/out a patio,no grill for me, so I won't request the book.
Pork Tenderloin with Burnt Brown Sugar, Orange Confit, and Thyme
Serves 6
2 boneless pork tenderloins, about 1 pound each
6 pieces orange confit, about 2 inches each (see Basics)
2 tablespoons fresh thyme leaves
1 tablespoon coarse salt (or to taste)
3 tablespoons light brown sugar
2 tablespoons oil from the orange confit
Lay the pork tenderloins on a work surface. Flatten with the palm of your hand. Tear the orange confit into 1/2 inch pieces and distribute over the top surface of the meat. Sprinkle with the fresh thyme and half the salt. Sprinkle the brown sugar on top and pat it down firmly with your hand. Drizzle with 2 tablespoons oil from the orange confit.
Preheat the chapa or a large square cast iron griddle over medium heat until a drop of water sizzles.
Using a wide spatula, lift the pork tenderloins one by one and invert them sugar side down onto the griddle. Do not move them for 5 minutes. If the sugar begins to smell unpleasantly burned, adjust the heat by moving the griddle and lowering the flame. When the sugar side is well browned, turn the tenderloins. Cook on all sides for 10 to 15 minutes more, or until done to taste. The internal temperature should be 135 degrees for a rosy pink. Remove the meat to a carving board and allow to rest, tented with foil, for 10 minutes before slicing.
Orange Confit
4 oranges
3 bay leaves
12 whole black peppercorns
2 cups plus 3 tablespoons extra virgin olive oil
¾ cup white wine
2 teaspoons coarse salt
Cut the oranges in half. Squeeze the juice and reserve for another use.
Place the squeezed orange halves in a 3 quart saucepan. Add the bay leaves, peppercorns, 3 tablespoons olive oil, white wine and water to cover. Add salt and bring to the boil. Reduce heat to medium and cook until the orange peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
When cool enough to handle, drain the oranges. Tear the peel into rough strips about 1 inch wide. Place a strip of orange peel skin side down on a work surface and, using a very sharp paring knife, scrape away every bit of the white pith.
Place the strips of orange zest in a bowl and cover completely with extra virgin olive oil. This will keep, covered tightly in the refrigerator, for at least a week.
Comment by Debbie — June 25, 2009 @ 4:35 pm
I met a wonderful man who hailed from Argentina several years ago when he was transferred here to see to the opening of a US branch of his business. I was treated to his versions of many grilled goodness! The meats and herb infused sauces were like no other. I did my best to eat all I could in the time he was here. When the business was rooted, I sent him back to Argentina and probably miss the delicious food as much as I do the wonderful time spent with a dear friend.
The cookbook will undoubtedly help me recreate meals we shared and savor the memories while tasting the goodness of the food.
Comment by Kathy — June 25, 2009 @ 6:18 pm
This could be fun!
With Argentina recently in the news [re: Mark Sanford], Argentina without a doubt is a cuisine melting pot.
I'd like to learn more on different dishes that would derive from open-fire grilling. It has always been a challenge for me grilling beyond the standard hamburgers and steaks.
My lovely wife and I enjoy cooking together, and I feel bringing this experience outdoors with the use of grilling will create a stronger relationship and enhancing the quality of the limited time we do get to spend together. In addition to enjoying a wonderful feast of fine cooking.
I hope I'm considered for this wonderful giveaway! Thank you in advance.
Comment by Jason — June 26, 2009 @ 3:26 am
I would love to read this book. A few years ago, I was lucky enough to do some trekking in Argentina and found their cuisine wonderful. One of my favorite places was Clark's in Buenos Aires. Their grilled tenderloin steak with goat cheese was fantastic. Ever have one of those memorable meals when afterwards you can actually conjure the flavor in your mind? This was it.
It would be nice to learn more about this fabulous cuisine and share with family and friends. I'm planning a cookout for my father who is such a deserving guy who's never had the opportunity to travel. Maybe this book could help me create some flavors that would inspire a little wanderlust?
Comment by Tim — June 26, 2009 @ 8:52 am
I should win because tomorrow is my birthday and that would be a great birthday present. LOL
Comment by Donna Payne — June 26, 2009 @ 10:34 am
pick me and you can choose what ever dish you think sounds the best and I'll make it and bring it to you for lunch.
Comment by brendan — June 26, 2009 @ 10:49 am
Hey Lindsey, What a great giveaway! Peter Kaminsky is a great author and I saw Francis Mallmann on No Reservations with Tony Bourdain. It was VERY cool to see him roast a whole beef. I can't promise I will have a whole cow on a spit any time soon but I do have a big pile of dried oak just waiting to be used over the July 4th weekend. All I need now is THE book!!! Please pick me! I have the time, the wood, and the enthusiam!!! As a bonus, you will be able to see how it all turns out if you follow the smell of the wood smoke to my home in Ellet Valley on July 4th!
Comment by Mark L — June 26, 2009 @ 2:55 pm
Never fear, Nona. I have a second copy of this book that I plan to keep for my library at work. You are welcome to photocopy any recipes you like. Perhaps you could make the bruschetta for me
Debbie, thanks for sharing that additional recipe!
Comment by Lindsey Nair — June 29, 2009 @ 10:22 am
You're welcome. I don't have a grill, but I may have to buy the ingredients for that pork recipe and visit my brother and sister in laws house. I'll take over his grill.
The orange confit would probably be good on chicken too.
Comment by Debbie — June 29, 2009 @ 4:17 pm