Cookbook Review: Tangy Tart Hot & Sweet

Tangy Tart Hot & Sweet
A World of Recipes for Every Day
Padma Lakshmi
Hard back 2007 ISBN: 9781602860063

This book is filled with beautiful color photos, as well as
interesting sounding recipes from around the world. Also included are personal
essays about Padma's connection to food and cooking. I enjoyed reading
the notes she included with each recipe, usually where the recipe came
from or a bit about it.

One problem I found with this book is that many of the recipes call
for hard to find ingredients. I'm listing some of them to give you an
idea: Yuzu Juice, black cumin powder, sumac powder, za'atar powder and
Labneh goat cheese to name a few. If you're lucky enough to live in an
area that has many different ethnic grocery stores then this might not be
a problem for you, as it is for me.

Despite the fact that some ingredients are hard for me to find there
are several recipe I want to try that I wouldn't have that problem
with. I started with the Chicken for the Bold recipe, which was very spicy
and we really enjoyed. I also want to try Asian Cole Slaw with Lima
beans and red cabbage, Tangy Jicama Slaw, Barbecue Shrimp with Chili Honey
Butter, Red Stripe Chicken, and BBQ Korean Short Ribs.

I have enjoyed reading this one since I got it from paper back swap.
I put it on my wish list there after making the Mexican Mac and Cheese
(which was fantastic), for one of my Leite's Culinaria test recipes a
few months ago. I was really surprised to get it so quickly since it is
a fairly new book.

Padma will be at this years LA Times Book Festival. If anyone is
lucky enough to attend, maybe they can check this book out as well. Padma
is one of the hosts of the popular series, Top Chef. Others from that
show are also scheduled to be at the festival this year.

This book would be well suited to those that enjoy trying new and
different dishes. It's a feast for the eyes as well, if you enjoy
beautiful color photos in your cookbooks.

Chicken for the Bold

1/2 cup extra virgin olive oil
4 pounds legs and chicken wings
2 cups Chipotle and Date Chutney (page 250) recipe follows this one

1. Preheat the oven to 450 F.

2. In a large, deep, oven-proof skillet, heat the olive oil and
lightly brown the chicken on medium heat.

3. Add the chutney and cook the chicken for about 10 minutes, turning
and basting occasionally. The chicken should be well coated with the
chipotle sauce by now.

4. Once the chicken is cooked though, place it in the oven for 5 to 7
minutes to char the skin a bit and give each piece a baked-on-sticky,
slightly crispy exterior. Serve hot with lots of napkins! Serves 4-6

Francesco Clemente's Amazing Hot Sauce
(Chipotle & Date Chutney)

10 fresh or dried dates, pitted, cut into chunks
4 plum tomatoes, seeded, with the juice squeezed from them
13 ounces picked chipotle peppers in adobo sauce
2 cloves garlic
1/3 cup honey
1 teaspoon coarse sea salt

In a blender or processor, combine all the ingredients and blend
until they make a thick paste. Pour into a deep saucepan, and cook over
medium-low heat for about 5 to 6 minutes, adding 1/4 cup water halfway
through and stirring. Cool and then store in an airtight glass jar.
Makes about 3 1/2 to 4 cups

Joan's Note: *Padma cautions that this is really spicy and I agree.
If you don't have a high heat thresh hold then this recipe isn't for
you. On the other hand if you do enjoy spicy this is a wonderful dish.