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Archive for March, 2013

New Cookbook Cafe Cookbook: Recipes in Rotation by Douglas E. Welch

March 16th, 2013 Comments off

Rnr cookbook final

My latest cookbook, Recipes in Rotation, is now available from Bakespace’s Cookbook Cafe iPad app and web site. This contains 15 recipes first seen in the Recipes in Rotation series here on My Word with Douglas E. Welch. The cookbook is available for free.

You can download the Cookbook Cafe iPad app from the iTunes App Store  and then “buy” the cookbook from within the app or access the cookbook directly from the web site.

Recipes in Rotation are the recipes we use most frequently here at our house. These recipes are in a special notebook that is always close at hand. While we often try to add new food to our family rotation (See the New Food series, also here on My Word), these are the standards we return to again and again.

Recipes in Rotation joins my previous 2 cookbooks for Cookbook Cafe:

Making cookies Sharing christmas with friends

I’m Making Cookies | Sharing Christmas with Friends

New Food: Chicken Potato Veg Tray Bake from

March 16th, 2013 Comments off

If you subscribe to my Pinterest page, my @douglaswelch Twitter account or my Google+ feed, you know that I am always finding recipes I want to try. This series, New Food, will highlight some of those finds as we make them for the first time in our own kitchen. Then, I’ll report back to you on the results — for better or worse! — Douglas

Chicken Potato Veg Tray Bake

 New Food: Chicken Veg Tray Bake

I discovered Sorted ( when they became part of Jamie Oliver’s Food Tube network on YouTube. I have made several great discoveries there and the guys at Sorted not only have great food, but they also have great presentation in their shows. Check them out on YouTube.

Since Sorted has several videos on various “tray bakes”, I would guess that this is a phrase and meal that is common in the UK. It is so simple and makes a great idea for a relatively quick and easy  evening meal. It is basically chopping and roasting. It lends itself to nearly any combination of veg, so you can feel free to pick your favorites and whatever happens to be coming out of the shops or your garden during any particular season. Sorted also has a meatball tray bake that we all be trying vey soon, I am sure.

I did our tray bake on a large half sheet pan so that there was plenty of room to speed out the meat and veg so that it could get a little brown and crispy along the edges. Their original recipe calls for whole chicken breast, but I preferred to chop the chicken great into small cubes so that you would get a portion of meat and veg in each serving. My adaptation of their recipe is below.

Original recipe from | Sorted on YouTube | SortedFood Web Site

Chicken Potato Veg Tray Bake


  • medium white onion, sliced and separated into shreds
  • two fistfuls of new potatoes, diced into medium chunks
  • two sweet potatoes, diced into medium chunks
  • 1 cup chopped carrots (or use whole baby carrots)
  • shot of olive oil
  • 2 chicken breasts, diced into medium to large chunks
  • salt, pepper and some creole spice mix
  • ½ a bulb of garlic
  • Sliced lemons and lemon juice


  • preheat the oven to 400F
  • peel and slice online into thin slices, separate into shred and spread over oiled tray
  • scrub the potatoes, dice into medium to large pieces, toss in the oil with some salt, pepper and creole spice. 
  • lay onions, potatoes, carrots and garlic on a roasting tray and roast for about 20 minutes in the oven. 
  • prepare the chicken breasts by cutting away any fat or sinew, spicing with salt, pepper and creole seasoning, then dice into bit-sized pieces. 
  • take the potatoes (still only half cooked) out of the oven and scatter the roasting tray with the chicken, lemon slices and lemon juice.
  • stick the tray back into the oven for about 20 minutes until the chicken and veg are cooked through. 

Serves 4 

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Previously on New Food:

Categories: Cooking, Food, New Food, Recipe, Video Tags:

Video: #KitchenParty: Chameleon Cold-Brew Coffee Founder Shares Tips on Success + Coffee Tasting – Recorded Version

March 14th, 2013 Comments off

Do you love coffee? Have you ever thought about starting your own food business? Join us tonight (3/14) for the next #KitchenParty live on Google+.  This week we’ll be chatting with one of our favorite coffee company Chameleon Cold-Brew. Steven & OJ Williams will be live from Austin sharing how they grew Chameleon Cold-Brew from small batches of craft coffee to stocking the shelves at hundreds of stores nationwide including Whole Foods Market.


HOW TO WATCH THE SHOW: At 8pm Eastern / 5 pm Pacific on Thursday, March 14th,  join us here and click on the video that will be added to this page about 20 minutes before the show starts. Follow the conversation on twitter by using #kitchenparty or head over to page.

Connect with Chameleon Cold-Brew:

NEVER MISS A SHOW: If you don’t want to miss an episode, subscribe to our google+ account or youtube pages.


Cookbooks to Share on today’s #KitchenParty

March 14th, 2013 Comments off
Categories: Books, Cooking, Food, KitchenParty, Recipe Tags:

Video: 3 Years Ago: LA Friday Coffee at Griffith Observatory, Griffith Park, Los Angeles

March 13th, 2013 Comments off

Recipes in Rotation: Sugo Sciue Sciue

March 12th, 2013 Comments off

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Sugo Sciue Sciue

This is one of our typical “go to” pasta sauces for building a filling, comforting and tasty dinner is just about 30 minutes. For us, it also yields plenty of leftover for later in the week. I like this sauce both for its speed of assembly and also for the way the meat breaks up into small pieces and mingles so nicely with the pasta.

As the name implies, this is a quick ragu, not one that is designed to cook for hours and hours. This gives is a slightly fresher taste, especially if using who, fresh tomatoes instead of canned tomatoes or tomato sauce. I like my pasta sauce smooth, so tomato sauce is my base of choice, perhaps with a small addition of Italian Tomato paste.

Suga Sciue Sciue - PaD 3/11/07

Sugo Sciue Sciue

(See this recipe on


2 Tbls olive oil
1 large onion, peeled and chopped
3 cloves garlic
1 lb ground turkey
1/2 cup chopped fresh parsley or 1 Tbls dried
8-10 fresh basil leaves or 1tsp dried
2 14oz cans tomato sauce, or 28oz chopped fresh tomatoes 
Salt and Pepper
1/4 tsp Red Pepper Flakes
Pinch cayenne pepper
1 lb pasta of your choice
Grated Pecorino or Parmesan cheese for the table 


Heat olive oil in large, tall-sided pot or skillet
Add chopped onion and garlic and cook slowly over low heat until soft
Add meat and sauté over high heat. Break up any large lumps
Add parsley and basil
Cook until meat is no longer pink
Add tomatoes, salt and pepper, red pepper flakes and cayenne pepper
Cook over medium-low heat until sauce comes together and thickens, approximately 30 minutes. There is no need to cook this for hours.
Cook pasta as directed, drain — reserving a bit of the pasta water
Add drained pasta to the sauce and cook for 1-2 minutes longer. Add a bit of pasta water if the sauce is too thick
Serve while warm with Pecorino or Parmesan Cheese for topping 

Serves 4-6

Adapted from Cucina Rustica by Viana La Place and Evan Kleiman

More pasta recipes:

Previously in Recipes in Rotation:

Categories: Cooking, Food, Recipe, Recipes in Rotation Tags:

Books on Hold: Contagious: Why Things Catch On by Jonah Berger

March 12th, 2013 Comments off

Books on Hold is a blog series dedicated to books I have seen in passing and requested from my local library. See more in the series at the end of this blog post. — Douglas

Contagious: Why Things Catch On by Jonah Berger


“If you said advertising, think again. People don’t listen to advertisements, they listen to their peers. But why do people talk about certain products and ideas more than others? Why are some stories and rumors more infectious? And what makes online content go viral?

Wharton marketing professor Jonah Berger has spent the last decade answering these questions. He’s studied why New York Times articles make the paper’s own Most E-mailed List, why products get word of mouth, and how social influence shapes everything from the cars we buy to the clothes we wear to the names we give our children. In this book, Berger reveals the secret science behind word-of-mouth and social transmission. Discover how six basic principles drive all sorts of things to become contagious, from consumer products and policy initiatives to workplace rumors and YouTube videos.

Contagious combines groundbreaking research with powerful stories. Learn how a luxury steakhouse found popularity through the lowly cheese-steak, why anti-drug commercials might have actually increased drug use, and why more than 200 million consumers shared a video about one of the seemingly most boring products there is: a blender. If you’ve wondered why certain stories get shared, e-mails get forwarded, or videos go viral, Contagious explains why, and shows how to leverage these concepts to craft contagious content. This book provides a set of specific, actionable techniques for helping information spread—for designing messages, advertisements, and information that people will share. Whether you’re a manager at a big company, a small business owner trying to boost awareness, a politician running for office, or a health official trying to get the word out, Contagious will show you how to make your product or idea catch on.”

* Discovered via KnowledgeBlocks

Previously in Books on Hold:

Categories: Books, Business Tags:

Books on Hold: Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites

March 7th, 2013 Comments off

Books on Hold is a blog series dedicated to books I have seen in passing and requested from my local library. See more in the series at the end of this blog post. — Douglas

Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites


“This collection of 75 recipes for savory puffs, chips, crackers, breads, nuts, veggies and meats puts a fresh, crunchy spin on homemade snacks.

Are you ready to take your love of salty snacks to the next level?

This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles.
So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more.
Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it’s smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection’s easy techniques and exotic flavors are sure to delight anyone with a “salty tooth.”

* Discovered via Baking Bites

Previously in Books on Hold:

Categories: Books, Bread, Cooking, DIY, Food, Recipe Tags:

No #KitchenParty this Week (March 7) Due to SXSW. Back next week March 14 @ 8pm EST

March 6th, 2013 Comments off
Categories: Announcement, Cooking, Event, Food, KitchenParty, Video Tags:

Books on Hold: Pancake: A Global History

March 6th, 2013 Comments off

Books on Hold is a blog series dedicated to books I have seen in passing and requested from my local library. See more in the series at the end of this blog post. — Douglas

Pancake: A Global History


“Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness.

Pancake traverses over centuries and civilizations to examine the culinary and cultural importance of pancakes in human history. From the Russian blini to the Ethiopian injera, Albala reveals how pancakes have been a perennial source of sustenance from Greek and Roman eras to the Middle Ages through to the present day. He explores how the pancake has gained symbolic currency in diverse societies as a comfort food, a portable victual for travelers, a celebratory dish, and a breakfast meal. The book also features a number of historic and modern recipes—tracing the first official pancake recipe to a sixteenth-century Dutch cook—and is accompanied by a rich selection of illustrations.

Pancake is a witty and erudite history of a well-known favorite and will ensure that the pancake will never be flattened under the shadow of better known foods.”

Previously in Books on Hold:

Categories: Books, Cooking, Food, History Tags: