Spotlight On: Eat Your Books

I've been wanting to talk about recipe organization here on Dixie Caviar for a long time. With hundreds of recipe sources available to home cooks these days across various media outlets—think newspapers, cookbooks, food magazines, websites, and cooking blogs— managing all the madness can be quite daunting. There's nothing worse than remembering a recipe you want to make, only to have no idea where in the world you "stored" it. Is it in a pile of tear sheets on your desk, dog-eared in a magazine bound for the recycling bin, bookmarked online in an obscurely-titled folder, or saved in one of your many virtual recipe boxes? Oh, the drama.

As a food writer and recipe developer, I am constantly looking for my next stroke of genius and always on the hunt for delicious inspiration. Effectively managing my culinary research is of utmost importance. I know that every person is different, but in the next few "Spotlight On" posts I want to share the systems that work for me. My methods stretch across a number of mediums, and all combined might seem a little "cray-cray", but hopefully each will give a little organizational insight to other type-A freaks like me.

For the first post in my recipe organization series, I'd like to put a spotlight on the fabulous website, EAT YOUR BOOKS.

I currently have 150+ cookbooks in my collection and—thanks to an obsessive-compulsive Amazon addition—it continues to grow by the day. I love nothing more than pouring through each and every page of my newly-acquired treasures. Unfortunately after one or two passes, most get crammed into an already over-capacitated shelf, never to be looked at again.

But then I discovered Eat Your Books, a website that works as a virtual index to all of your printed recipes. Eat Your Books has thousands of popular cookbooks in its system already, and that number is growing every day. To get started, it's as easy as creating an account and filling your online "bookshelf" with the cookbook titles from your collection. Immediately all of those recipes hiding in your attic are now living at your fingertips, just begging to be used. It is worth mentioning that Eat Your Books is NOT a recipe sight, meaning you have to use the, gasp, physical cookbook in order to view the recipes. But hey, isn't thumbing through those beautiful pages half the fun? (Side note: I know this paragraph just started sounding like a bad late-night infomercial, but it's just how I feel, I swear.)

Now any time I want to look up a recipe for say, Penne alla Vodka, I can enter the title into my database and a list of all my cookbooks containing a recipe match will pop up. (My newest habit is to sit Indian style, with the cookbooks spread on the floor around me, as I compare and contrast each recipe in search of the very best one.) I used to start all of my recipe research online, using my cookbooks only as an occasional reference. Now I start recipe development with Eat Your Books. My bank account can rest easy now that I'm getting an actual return from all those Amazon investments.

Just yesterday I was having trouble choosing a healthy side dish to bring to a Mother's Day potluck. Needing a little encouragement, I used the nifty 'Filter By' feature to narrow down my index to only reflect spring and summer side dishes. I scrolled through the hundreds of recipes that popped up and ended up choosing a delicious-sounding Asian coleslaw from the Williams-Sonoma cookbook Cooking at Home. The recipe was a huge success and a perfect complement to the host's grilled burgers.

Eat Your Books does charge a small fee ($2.50 per month or $25 per year), but it is worth every penny. They add new features all the time, including the ability to index magazines, websites, and food blogs. While I have other methods I use for managing those types of recipes (which I'll be sharing soon), I am sure these additional services are invaluable to most subscribers. So if you have a lot of cookbooks that you aren't getting enough mileage out of, check out Eat Your Books. Even if you don't have tons, I'd say the website is still probably worth it for its ever-expanding online bookmarking capabilities.

So what about you? Do you use cookbooks on a regular basis or the internet as your predominant recipe resource?

Please advise—This 'Spotlight On' featuring Eat Your Books is based entirely on my personal opinion. I did not receive any compensation for this post and am fairly certain they have no idea who I am.

Around the Web

It's been a productive week for Dixie Caviar. This week I (finally) launched my new "Spotlight On" column—look for the first feature this Monday. I've also been tweaking a 3-posts-per-week editorial calendar for the blog; hopefully a little structure will keep a fire burning under my ass behind. I've been on an ice cream-making bender, so look out for a number of fun flavors in the upcoming weeks. I'm also looking forward to some major summer grillings sessions (see "grilling guide" below). I promise to share everything I learn here.

Until next time, here's some links to get you through the weekend. And Happy Mother's Day to Cathy and Tina!

Here's my latest

Homemade Cracker Jack — at The Kitchn

In continuation of my "ultimate snack bar" theme, I finally got around to making a recipe that's been on my to-make list for a long time: homemade Cracker Jack. Now that I have figured out how easy it is—not too mention far superior to store bought—I'll be whipping it up all the time.

The Usual, a.k.a the Screwdriver — at The Kitchn

After a long night at the restaurant, I can count on one of two cocktails sitting on the counter waiting for me (thanks to a very kind fiancé). Our version of the screwdriver—mine with vodka, his with gin—includes fresh-squeezed orange juice and a splash of soda. It's perfection in a glass.

And elsewhere around the web

How awesome are these outdoor tents from Shelter Co.? Based in California, these bring new meaning to the term "glamping." I've already emailed my San Francisco-based sister about the possibility of a joint August birthday featuring one or two. Keep your fingers crossed. (via A Subtle Revelry)

I discovered this little gem, Real Talk from Your Editor, on Tumblr and didn't stop reading until I reached the very first page. Although it is maintained by the executive editor of GOOD magazine, I'm fairly certain the hilarious, spot on content is universal to all careers. (via Cup of Joe)

I am constantly inspired by the lifestyle blog Camille Styles, not only for its beautiful custom content, but because of the lovely lady behind the brand. I always love an opportunity to see "behind the curtain," like in this Behind the Blog feature that gives a little glimpse into her business-savvy brand. (via Apartment Therapy)

The Twee Party is an excellent read about the "artisinal movement" in Brooklyn, and it does a good job (in my opinion) of reflecting both sides of this so-called handmade revolution. Here's just a little taste:

... As much as these are variations on a theme, they’re also a theater of marketing one-upmanship. “Small-batch” Jam Stand jam from Red Hook is displayed near “very small batch” Bittermens bitters from Dumbo and that Early Bird granola, which is baked in “tiny batches.” Clearly, small is the new big." (via New York Magazine)

Um, I want to host a party just so I can serve Häagen-Dazs Ice Cream Bars alongside really good Bourbon. I'm already feeling the burn from the hootch, cooled perfectly by rich vanilla ice cream. Swoon. (via Margaret and Joy)

Do you love Sandra Lee or hate her? (I'm certain it has to be either one or the other.) I must admit when I read this interview I wanted to stab a knife through the computer screen. I do appreciate the comments for highlighting the snobby and biased attitude of the reporter, but unfortunately her quick-witted responses, nor her woe-is-me upbringing, will ever make me like her. (via The New York Times)

I feel like in the two plus years I've been living in Atlanta that the food scene has grown by leaps and bounds. Just this week, Star Chefs announced its Atlanta Rising Stars (a shout out to Floataway Cafe would have been nice, too, but I digress), and two much-deserved Atlanta chefs, Linton Hopkins and Huch Acheson, tied for the coveted Best Chef Southeast James Beard Award. Rock on, Hotlanta!

I'm purchasing Walt a fabulous new gas grill for his big 3-0 (to go alongside his smoker, of course). To get in the spirit of the season, here's a fabulous grilling guide that I'm sure I'll be referencing all summer long. (via Serious Eats)

Recipe: Knorr Spinach Dip, Two Ways

I am a lover of spinach dip. And I mean all spinach dip. Houston's, the upscale chain restaurant, lays claim to the holy grail of recipes, and I have spent many sleepless nights researching Copycats. I have a friend who once participated in their management program—all she would admit to was fresh spinach and really good Parmesan. I was eventually brave enough to attempt a version of my own. It was delicious. But Houston's it was not.

Then there's Publix brand spinach dip, found in the deli section. It has been to countless parties with me and there's never a bite left. It's not often that I admit kitchen defeat, especially by a supermarket, but they really just do it better. (Oh boy, that was hard to admit.) I went to pick up a container before work just last week; apparently so did every other Atlantan, since they were all sold out. I resorted to the lowly spinach-artichoke. I sulked all the way out of the store, and continued sulking well into my shift.

Lastly there's Knorr spinach dip, made by dumping a package of powdery ingredients, half of which I can't even pronounce, into a mountain of mayonnaise and sour cream. I don't usually blog recipes that come from a box—although I'm perfectly content enjoying them on occasion—but hot dang, it's a classic too good not to share. (Not to mention I grew up eating it, so it's got that extra nostalgia factor for me.) You may have even made this dip at some point, or at least tasted it a time or two, but here's a friendly reminder to put it back on the top of your favorite's list. It's always at the top of mine.

KNORR SPINACH DIP, TWO WAYS
Source: Knorr Vegetable Recipe Mix
Yields: 4 cups

This dip is perfect just the way it is; there's no need to veer from the back of the package. (I did consider making the herb mix from scratch, but then I figured I should leave well enough alone.) l recently decided if it's so delicious cold, it must be pretty amazing hot, too. I divided a single batch between two mini cast iron skillets. I mixed shredded mozzarella into one skillet and sprinkled some more on top, and baked it until it was oozing and golden. It was pure baked spinach dip bliss.

1 (10 ounce) package frozen spinach
1 (16 ounce) container sour cream
1 cup mayonnaise
1 package Knorr Vegetable Recipe Mix
1 (8 ounce) can water chestnuts, drained and chopped

For chilled spinach dip: Cook spinach according to package directions. Drain and squeeze out excess water with paper towels until dry. Combine spinach, sour cream, mayonnaise, vegetable mix, and water chestnuts. Stir until completely combined and chill for at least 2 hours. Serve with pita chips, toasted crostini, and crudités.

For baked spinach dip: Preheat oven 350 degrees. Stir a large handful of shredded mozzarella cheese into the prepared dip and pour into an oven proof baking dish. Sprinkle the top with additional mozzarella, to taste. Bake for 30 - 35 minutes, until cheese is melted and golden brown. Let cool for a few minutes before serving. Serve with tortilla chips, salsa, and sour cream

Introducing Dixie Caviar's "Spotlight On"

Let's mix things up a bit here at Dixie Caviar, shall we?

I'd like to introduce my newest column, "Spotlight On," where I explore culinary happenings above and beyond this bustling Georgia kitchen. There's a lot more to my life as a food writer than just creating recipes, and I feel that I've been unjustly keeping it all from you. (I'm sorry! Will you forgive me?) On any given day or night I'm discovering a helpful kitchen trick, tasting a new ingredient, sampling a hot Atlanta chef's creation, or pouring through my latest cookbook conquest.

Over the past few years I've acquired a seemingly never-ending list of new recipes to try, thought-provoking articles to share, and trusted resources to refer back to. My list goes beyond food, too. As a former Los Angeles-based wedding + event planner (not to mention a bride-to be), I've got hundreds of tear sheets ripped and photographs pinned related to all things entertaining. With tons of inspiration always bubbling right below the surface, I can only question why I've been keeping these ideas to myself for so long?

Dixie Caviar is first and foremost a recipe blog, but I definitely think it has *lots* of room to grow. I hope this new column reveals a bit more of my delicious world. Because that's what food—and love—is all about: sharing the goodness with those around you.

Look for the "Spotlight On"

• Favorite kitchen tools, cookbooks & recipe resources
• Enlightening food stories, blog posts, & cooking how-to's
• Inspirational parties, planning tips & themes
• Conversation-starting discussions, culinary musings & kitchen ramblings

Is there anything else food or party-related YOU would like to see here on Dixie Caviar? Let me know and I'll add it to the bucket list. Now here's to letting no (Southern) stone go unturned!

Around the Web

I've been a busy little bee! Wedding planning is in full swing—location, check. florist, check. photographer, check. DJ, check. I'm trying to get the big things out of the way early so I have more energy down the road to focus on the little details. I'm really excited about how it's all coming together, and I hope to share some of the progress with you, too. In addition to planning, I've just returned from a much needed "mini-cation" in Los Angeles. I don't have very many close girlfriends in Atlanta (although I'm always looking!) so I gathered my Cali ladies for some serious female bonding sessions. I forgot how rejuvenating "girly time" is—nothing to do but sip on bubbly at brunch, chat over afternoon lattes, and watch a marathon of bad CW television into the wee hours of the morning. I also dragged them around to some of my old haunts, like Joan's on Third, Newsroom, Versailles, Katsuya, Gjelina, and Intelligentsia. It's amazing that after all our eating and drinking I was actually bold enough to slip in to some fancy wedding gowns!

Needless to say, all that relaxing (and a little plane crash scare) have left me a bit exhausted. Yes, I know; it's a tough life. Until I get my bearings again, here's a long overdue recipe update that should whet your appetite until my next delicious post comes along. In the meantime, stay hungry my friends.

Creamy Corn Hush Puppies — at Cooking Channel

I have enjoyed my fair share of hush puppies, but every time I attempted making them myself they just didn't taste as good as at restaurants. I finally dedicated an entire day to creating my ultimate recipe, to grand success. Fresh corn, creamed corn, and beer take these from ordinary to extraordinary!

Homemade Nutty Bars — at The Kitchn

I'm on a mission to create the "ultimate snack bar" featuring from-scratch versions of all my favorite store bought treats. First up is a three ingredient take on Little Debbie Nutty Bars. These are quick, delicious, and much more nutritious!

English Muffin French Toast — at The Kitchn

They say the best kitchen discoveries often come about from a major mishap, as was the case with my English muffin French toast. When I discovered my challah bread was bad only after heating the oil and whisking the batter, I fried the next best (yeasty) thing. The result—a recipe that is eerily similar to funnel cake. And who doesn't love funnel cake for breakfast, right!?

Vinegar-Glazed Chicken Sausages — at The Kitchn

I'm always searching for new ways to update my weeknight dinners. Chicken sausage is an easy (if tad bit boring) go-to, so I decided to give it a little upgrade. I used my favorite Southern ingredient, cider vinegar, with a standard glazing technique to turn out what I would say is a match made in foodie heaven. I nestled the savory sausages in sauteed cabbage for a well-rounded meal. Yeah, this pairing will definitely be happening again soon.

Crispy Chicken Thighs & Warm Bread Salad — at The Kitchn

Here's a weeknight spin on Zuni Cafe's famous roast chicken and bread salad—moist chicken thighs don't require an overnight salting, and a sear in a piping hot cast iron skillet creates a shatteringly crisp skin. The best part, though, is my version of warm panzanella. I add butter, lots of red wine vinegar, and an ungodly amount of pan drippings to create a sinfully good side dish. What can I say, I like to lead by example.

Smashed Potato Salad — at The Kitchn

A good Southern cook can never have too many potato salad recipes, but a great Southern cook should have at least one to call her very own. Here's mine: smashed baby red potatoes for texture and a generous shake of ground mustard for heat. I'm confident this dish will be racking up plenty of frequent potluck miles this summer!

White Bean and Roasted Vegetable Salad — at The Kitchn

A nutrient-packed "salad" recipe may seem a bit out of character for me, but every now and then this Southern girl just needs a good dose of healthy. If you are constantly hunting for inspired weekday lunch ideas, call off the search. Go ahead and make a whole batch and eat for the week. Your body will thank you.

Country Ham Quiche — at The Kitchn

Here's a great quiche for when you're hosting a brunch crowd, inspired by Martha Stewart herself. I subbed in a savory shortbread crust (just press in the pan and bake) for simplicity's sake. Who really wants to be rolling out a pie crust when there's mimosas to sip and company to enjoy?!

Strawberry and Honey Sorbet — at The Kitchn

I created this sweet treat for lent, during which Walt begrudgingly gave up both beer and refined sugar. It's too bad that sacrificing these, unfortunately, did not squelch his burning desire for ice cream, so desperate times called for desperate measures. Although I had never really used honey as a sweetener before, it has since become a new favorite ingredient. I promise you'll never miss the sugar in this just-sweet-enough strawberry sorbet.

Stirred Egg Custard — at The Kitchn

Boiled egg custard is an old-school Southern recipe found in many retro community cookbooks. While usually enjoyed at Christmas, I personally think it is good enough to make any time of year. It's technically just eating vanilla ice cream without the ice!

Blackened Chicken with Creamy Angel Hair — at The Kitchn

I'm going to be honest here—I'm bummed with how these photos turned out. I just don't think they do the dish any justice. If you are willing to look past this minor detail, you will discover a FANTASTIC recipe. (It is so addicting that I devoured practically the entire bowl of pasta in one sitting. Then I curled into fetal position and cried.) Walt still can't stop talking about it, which is always a very good sign.

Yogurt Marinated Chicken — at The Kitchn

Here's another great lunch recipe inspired by my favorite Atlanta Greek restaurant, Grecian Gyro. The chicken—which I've substituted in for lamb—is soaked in a flavor-packed yogurt marinade, while a tzatziki-like sauce gets a Southern spin.

Chicken Cordon Bleu-Croque Monsieur — at The Kitchn

This crazy sandwich lovechild is what happens when you give a starving food blogger too much time to think. But what's not to like about crispy fried chicken, deli-sliced ham, melted cheese, and a bubbling mornay sauce? It may be a bit extravagant but I would do it again in a heartbeat!