Cooking up a storm
by Gary Parkes
October 03, 2013 12:25 AM | 1336 views | 0 0 comments | 36 36 recommendations | email to a friend | print
Jamie Deen’s new cookbook “Jamie Deen’s Good Food: Cooking Up a Storm with Delicious, Family-Friendly Recipes.” The author and Food Network Star will sign books on Tuesday at 6 p.m. at FoxTale Book Shoppe in Woodstock.
Jamie Deen’s new cookbook “Jamie Deen’s Good Food: Cooking Up a Storm with Delicious, Family-Friendly Recipes.” The author and Food Network Star will sign books on Tuesday at 6 p.m. at FoxTale Book Shoppe in Woodstock.
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By Gary Parkes

Special to the Tribune

Restaurateur, author and Food Network star Jamie Deen is coming to FoxTale Book Shoppe in Woodstock Tuesday to cook up a storm with a book signing.

Deen’s philosophy that families should share dinnertime is at the core of his first solo cookbook, “Jamie Deen’s Good Food: Cooking Up a Storm with Delicious, Family-Friendly Recipes.”

Deen said that he believes quality time in the kitchen with his family is an important part of life.

Deen grew up cooking with his mother, the iconic Queen of Cooking Paula Deen, and his brother, Bobby Deen, and now shares that tradition with his own wife and kids.

Even with his busy schedule hosting Food Network’s “Home for Dinner with Jamie Deen,” helping run the Deen family restaurants, and doing charitable work around the country, Deen says he makes sure his family comes together at night to share a special meal.

“This book shares the most important things in my ‘grown-up’ life as a husband, father and cook — my personal tastes and values, which always means sitting down together as a family over a home-cooked meal that everyone can enjoy,” says Jamie. “I put my personal and professional skills to the test every night to create great family dishes that are fresh, seasonal, healthy, and appeal to adults and kids alike.”

FoxTale co-owner Ellen Ward said the store is excited to host Deen.

“We are honored and thrilled to welcome Jamie Deen to Woodstock and Cherokee County as he launches his first solo cookbook. We are expecting a healthy crowd as FoxTale is Jamie’s only book store appearance in metro-Atlanta,” Ward said.

FoxTale is no stranger to the Deen family. They have welcomed Paula’s cousin Johnnie Gabriel, owner of Gabriel’s Desserts in Marietta, on several occasions.

“We’ve also invited Paula to come to Jamie’s book signing. You won’t know unless you ask, and we’ve asked. Either way, it will be a great time for all,” she said.

Broken down into chapters such as From the Ground Up; Soup Kitchen; By Sea; Hand Holdin’; and The Big Payoff, “Jamie Deen’s Good Food” also features a special section in the back of the book called Rooster’s Café, featuring a handful of recipes by Jamie Deen’s 6-year-old son (and budding chef) Jack.

The kid-friendly recipes will have the same positive impact on young cooks as the first cookbook Jamie Deen’s mother gave him when he was a kid, he said.

Each of the 125 tried and true recipes in this book includes accompanying four-color photography, prep and cooking times, helpful tips such as how to dress up a meal for adults (or dress it down for the kids), inspiring ideas for leftovers or how to pick the right produce.

Deen’s recipes are sure to get the whole family enthusiastic about cooking — and eating well.

From a Kale and White Bean Soup to a Homemade Black Bean Burger with Pico de Gallo, Crispy Parmesan Chicken Cutlets with Arugula and Avocado to Grilled Salmon on White Wine Soaked Cedar Planks, from Collard Greens with Drop Corn Dumplings to the Three Pillars of the Bag Lady Salads and ending up with a Salted Caramel Pecan Pie with Pretzel Crust or The Deen Family Eggnog, there are countless fresh and fun ideas for family meals.

“Jamie Deen’s Good Food” would not be complete without a heaping helping of Deen family stories, wisdom, and anecdotes. The book includes photographs of his mother, brother, father, wife Brooke, and sons Jack and Matthew.

“I’m also happy to give y’all an insider’s look at our unique city, Savannah, and the surrounding low-country,” Jamie Deen said.

The event is at 6 p.m. and tickets are $32 and are limited.

A ticket includes admission for two to the signing, a first edition copy of “Jamie Deen’s Good Food,” the opportunity to meet Deen, have the book signed and a picture taken with the author, as well as a coupon redeemable at neighboring business, Leaning Ladder, Premium Olive Oil and Vinegar.

FoxTale Book Shoppe is located at 105 East Main Street, No. 138 in Woodstock.

For information call (770) or visit the website at www.foxtalebookshoppe.com.

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Pan-Roasted Halibut with Ratatouille

Serves 4

Prep time: 25 minutes

Cook time: 45 minutes

Ratatouille

2 pints cherry tomatoes

1/4 cup olive oil

kosher salt and freshly ground black pepper

1 medium red onion, finely chopped

4 cloves garlic, roughly chopped

1 red bell pepper, chopped

1 tablespoon tomato paste

1 medium eggplant (11/2 pounds), peeled and cut into 1-inch cubes

1 medium zucchini, chopped

1 cup Homemade Chicken Stock (page 205)

1/4 cup fresh basil leaves, torn

2 tablespoons butter

1/8 teaspoon crushed red pepper flakes (optional)

2 tablespoons olive oil

4 pieces skinless halibut (6 ounces each)

kosher salt and freshly ground black pepper

fresh basil leaves for serving

To make the ratatouille, preheat the oven to 400°F.

DIRECTIONS:

Place your tomatoes on a sheet tray, drizzle with 1 tablespoon oil, and season with salt and pepper. Toss it all together and roast for 15 minutes.

To make the ratatouille, heat the remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Once it’s hot, add the onion, garlic, and bell pepper and sauté until they’re tender, about 5 minutes. Season with a big hit of salt and pepper. Stir in the tomato paste and cook for 1 minute, continually stirring, toasting it to really develop the flavor. Add the eggplant and zucchini next, and sauté until the eggplant is completely tender, about 6 minutes more. Add the roasted tomatoes and their juices and the stock and simmer until everything is all nice and stew-like, 25 to 30 minutes more. Taste again for seasoning and adjust the salt and pepper as needed. Stir in the basil, butter, and red pepper flakes (or skip the flakes if it’s too much heat for your kids). Cover to keep warm.

Meanwhile, in a large nonstick skillet, heat the oil until it shimmers. Pat the fish dry with paper towels and season it on both sides with salt and pepper. Add the halibut to the hot oil and cook over medium heat until nicely browned on the bottom, about 5 minutes. Flip the fish to the other side and cook for about 3 minutes longer.

Garnish with some fresh basil and serve the ratatouille on the side.

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