Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals PDF
Preview Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals
Stuffed THE ULTIMATE COMFORT FOOD COOKBOOK TAKING YOUR FAVORITE FOODS AND STUFFING THEM TO MAKE NEW, DIFFERENT AND DELICIOUS MEALS Dan Whalen FOUNDER OF THEFOODINMYBEARD.COM The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the author’s copyright, please notify the publisher at: us.macmillanusa.com/piracy. Copyright © 2014 Dan Whalen First published in 2014 by Page Street Publishing Co. 27 Congress Street, Suite 103 Salem, MA 01970 www.pagestreetpublishing.com All rights reserved. No part of this book may be reproduced or used, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher. Distributed by Macmillan; sales in Canada by The Canadian Manda Group; distribution in Canada by The Jaguar Book Group. 17 16 15 14 1 2 3 4 5 ISBN-13: 978-1-62414-011-2 ISBN-10: 1-62414-011-4 Library of Congress Control Number: 2013943254 Cover and book design by Page Street Publishing Co. Photography by Ken Goodman Photography Food styling by Meg Jones Wall Page Street is proud to be a member of 1% for the Planet. Members donate one percent of their sales to one or more of the over 1,500 environmental and sustainability charities across the globe that participate in this program. CONTENTS INTRODUCTION Stuffed Breads Stuffed Pasta and Rice Stuffed Meats Stuffed Veggies and Fruits Stuffed Sweets Basics ACKNOWLEDGMENTS ABOUT THE AUTHOR INDEX Introduction “You are totally mad, but it’s fantastic.” I will never know exactly how I became the mad scientist of comfort food, but when you stuff a full-size cheeseburger into ravioli and serve it on a bun, people start calling you names. I’m not a culinary trained chef, but I have cooked almost every day for about seven years. I’m not a world traveler, but I’ve done hours of research to ensure my recipes are rooted in authenticity. Although in those formative years I may not have learned to cook, I sure did learn how to eat. My mom’s side of the family is Italian, and when it comes to eating, they are the best. Throughout my youth I learned to eat spaghetti, manicotti and lasagna. I excelled at eating pasta fagioli, tortellini and chicken Parm. Upon arrival at college, I was on my own and began to teach myself to cook. I started watching cooking shows and reading the cookbooks written by some of my favorite TV personalities. I was getting the hang of some basic techniques and flavor combinations. The more I learned, the more I wanted to learn. With every step that I could drill down and master, my food became more homemade and, concurrently, more tasty. I was cooking four or five new recipes each week and after about a year of this I started to develop recipes on my own. It happened that around this time I was trying to learn some new software for my day job in the IT field. I decided to test out my new software skills by creating my own blog. I had something to share. There was a void in the food web that I could fill. This is how The Food in My Beard was born. Today, I am the chef for a small, independently owned burrito shop, Cafe Burrito, in Boston, for which I created the menu. I am a freelance food writer for General Mills, and of course I still have my blog, thefoodinmybeard.com, which I update with new recipes about four times a week. Although the site may have begun as a way to simply chronicle my cooking and learn some new software, it
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