Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids and 102 Recipes by Emily Franklin
Rating: 5 Stars
Description: A foodie and former chef, Franklin wants to pass on her love of food and cooking to her kids; she wants them not only to not only enjoy what they're eating but know what they're eating. So over the course of a year, she introduces her children to new dishes - some exotic, some thrown together with whatever she has in her cabinets - with varying degrees of success. (from Goodreads)
Why I Picked This Book: I can't resist food in memoir form!
My Impression: This is a book I read back in 2011 and I absolutely loved it. I had just finished Julie and Julia and been incredibly disappointed in it and I saw this and absolutely had to have it. This was everything I wanted in a book. It was warm, funny and incredibly easy to relate too. Her attitude is laid back without being preachy which I always appreciate in any book that involves children. While it does focus quite a bit on children I think it's a book that anyone who is familiar with kids and their at times maddening eating habits would enjoy. I got rid of this one for space reasons and if I made a list of books I regret getting rid of this would be in the top 5.
And now for the recipe! This isn't the fanciest or the healthiest but it is so tasty and satisfying and heats up beautifully. The official title is "Corn Pudding" but I call it "Corn Casserole" because my husband doesn't think anything with the word pudding in the title can be served as part of a main course. Really the word casserole isn't much better but it's good enough that he and the rest of my weirdly picky family can't resist it. Plus it's so versatile that you can serve it with just about anything.
from Too Many Cooks
1 box Jiffy Corn Muffin Mix
1 can creamed corn
1 can whole kernel corn, drained
1 cup low fat sour cream
1/2 stick (1/4 cup) butter, melted
Combine all ingredients in large mixing bowl until fully incorporated
Pour into greased 9 x 13
Bake at 350 for 45 minutes
Try not to burn your mouth when sampling just to make sure it's "not poison" or "fully cooked" or whatever excuse you use to sample food.
The instruction are probably shortened considerably as it came out of my personal recipe notebook where I copied it from the original book.
Linking up with Weekend Cooking hosted by Beth Fish Reads