202 Recipe Ideas for Your Holiday Table! OR "Why I Love Mark Bittman!"

So who is this guy Mark Bittman?

He is a professional food writer (just like my amateur sleuth, Clare Cosi) and the author of several cookbooks. He also appears on public television and (occasionally) the Today Show. I've never actually met the man. He began working at The New York Times after I left. (I was a cub reporter for "The Gray Lady" for a few years, right out of college.) But I am definitely in his foodie fan club...

For one thing, I like Mr. Bittman's approach to cooking. He delivers his recipes in simple formats and believes in eliminating steps when possible: Why do something in two steps that you can do in one? His mission is to get more people comfortable in the kitchen, cooking good, healthy, fresh meals. He urges us not to compare ourselves to the professionals on TV. We'll never get things perfect and that's OK!

"If you can drive," he says, "you can cook." Clearly, he wants us all to have fun with food, which is a wonderful goal. Click here to visit Mr. Bittman's official website.

"...not only can cooking be inexpensive and easy, it can be fulfilling." ~ Mark Bittman

To meet Mr. Bittman and hear a bit of his philosophy on food and recipe writing, just click the arrow in the window below.

By the way: I wholeheartedly agree with Mr. Bittman that cooks evolve in the way they use and "synthesize" recipes. This video is a little snippet of a radio interview he gave earlier this year.

And now....here's Mark...

And now for some of Mr. B's recipes. Let's start with...

101 APPETIZER IDEAS

101 SIMPLE APPETIZERS IN 20 MINUTES OR LESS
by Mark Bittman

This list was originally published by The New York Times in 2007, and I still remember how impressed I was with the sheer number of ideas. Some examples are listed below.

* On Bread or Crackers - 17 recipe ideas, including #10 Chop shrimp fine, then sauté in a minimum of oil, or poach quickly and drain. Mix premade pesto with mayonnaise so that it is gluey. Combine cooled shrimp with sufficient pesto to bind; chill.

* Bruschetta - 4 recipe ideas, including #21 Top bruschetta with chopped, well-cooked broccoli rabe or other greens tossed with minced garlic and olive oil while still warm. Health food, practically. Also good with a layer of Tuscan beans.

* On Toothpicks - 22 recipe ideas, including #42 Chicken meunière: Sounds fancier than it is, and works with veal, turkey, pork, oysters, clams, shrimp, etc. Cut boneless meat into bite-size pieces (not too small). Dredge in flour, brown quickly in a combination of butter and oil. Serve with lemon wedges.

* On Skewers - 7 recipe ideas, including #48 Pork kebabs, West Indian style: Mix 1 tablespoon garlic, 1/2 teaspoon ground allspice, a pinch of nutmeg, a teaspoon of fresh thyme leaves, 1/4 cup chopped onion and the juice of a lime. Toss with 1 pound pork shoulder (you need some fat or these will be tough) cut into 1-inch cubes. Skewer and broil about 5 minutes.

PLUS: FINGER FOODS (25 recipe ideas) * DIPS AND SPREADS (11 recipe ideas) * LITTLE SANDWICH TRIANGLES (6 recipe ideas) * YOU MIGHT NEED A FORK (4 recipe ideas) * SOUPS AND WRAPS (6 recipe ideas)

To see the entire list of 101 ideas, click here. (There is no charge to read this article on the Times website, but they may ask you to register. It's free and definitely worth it!)

101 IDEAS FOR YOUR HOLIDAY TABLE
by Mark Bittman

A new list of Mr. Bittman's holiday side dish ideas was recently published by The New York Times.

* RELISHES, CHUTNEYS AND JAMS - 12 ideas, including #4 Onion Jam with Bacon and Bourbon: Thinly slice red onions and cook in olive oil with chopped bacon until soft. Add a little bourbon and brown sugar to taste and cook until the jam thickens.

* SOUPS - 11 ideas - including #15 Thai Squash Soup: Simmer cubed winter squash, minced garlic, chili and ginger in coconut milk, plus stock or water to cover, until soft. Purée if you like. Just before serving, add chopped cilantro, lime juice and zest, and toasted chopped peanuts.

* STUFFINGS AND GRAINS - 14 ideas, including #28: Toss cooked Israeli couscous with toasted pecans, orange zest and juice, chopped mint, cider vinegar and honey. Bake in an oiled dish or use as stuffing.

* VEGETABLE SIDE DISHES - 28 ideas, including #57 Zucchini and Potato Pancakes: Grate zucchini and potatoes; squeeze to drain. Combine with grated Parmesan, one beaten egg for every 2 cups of the vegetables, a little oregano and flour or fine bread crumbs until the mixture is sturdy. Shape into patties and shallow-fry until browned on both sides.

#60. Marshmallow topping for adults: Roast or boil chunks of sweet potato, put them in an oiled baking dish, top with dots of cream cheese, and sprinkle with a mixture of brown sugar, chopped pecans and chopped fresh sage. Broil until lightly browned.

#62. Spinach-Cheese Pie: Sauté chopped garlic and 2 pounds of chopped spinach in plenty of olive oil until wilted and tender. Remove from the heat and stir in 1/2 to 3/4 cup crumbled feta or firm goat cheese, and a tablespoon chopped dill or mint. Layer 5 sheets phyllo dough in a greased baking dish, brushing each one with olive oil before adding the next. Spread the spinach over the phyllo, then top with 5 more phyllo sheets, each brushed with olive oil. Tuck in the edges if they extend over the ends of the pan, slash the top of the pie diagonally in a few places and bake until golden brown, 30 to 40 minutes.

PLUS: * SALADS (15 ideas) * BREADS AND CRACKERS (9 ideas) * DESSERTS (12 ideas)

To get these 101 ideas click here to go to the New York Times website, where it was originally published this past week.

I hope Mr. Bittman's cornucopia
of ideas will inspire you to have fun in the kitchen!

Happy Thanksgiving,
Everyone!

Eat with Joy!

~ Cleo Coyle
author of The Coffeehouse Mysteries

HOLIDAY GRIND
A Coffeehouse Mystery
Now a National Bestseller!


To get my own recipes or to find out more
about the books in my Coffeehouse Mystery series,
click this link to my virtual home at
Coffeehouse Mystery.com

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