There's a new e-cookbook out and I'm thrilled to be a part of it. It's called
The Quarantine Collective Cookbook: A Collection of Recipes to Empower Home Cooks with all the Tips, Tricks and Tools to Take Charge in the Kitchen.
Do you remember back in March when I posted about being a contributor with The Quarantine Collective on Instagram? The founders, Katie Stilo and Anthony Contrino, have been busy at work on this amazing e-cookbook. Anthony and Katie are both food stylists with The Today Show. They started The Quarantine Collective a few months ago with this MISSION: Bringing together Culinary Professionals to unite and inspire others through virtual cooking. A few weeks into their mission, they knew that they wanted to do a cookbook. In less than 10 weeks, they had culinary pros unite and this e-cookbook was born. Here's a link to donate and get your e-copy today!
All proceeds will benefit The James Beard Foundation's Open for Good, a campaign supporting the recovery and rebuilding of an independent restaurant industry that is stronger than ever.
What distinguishes this e-cookbook from the rest is that it also serves as a reference manual to empower home cooks. Every chapter opens with a series of appendices with advice and guidelines for readers to make their own substitutions and master the carefully curated recipes that follow.The book is available on The Quarantine Collective website, with all proceeds benefiting @beardfoundation ‘s Open for Good campaign.
I have two recipes in this e-cookbook. I have my Harissa Shakshuka recipe in the Eggs Chapter and my Cherry Pineapple Prosecco Margarita in the Cocktails Chapter. Here are the recipes, enjoy!
Active Prep Time 15 Minutes
Cook Time 30 Minutes
I love this recipe for breakfast, brunch, or dinner. It is a versatile dish that is great anytime of the day. The addition of Harissa adds a level of flavor that elevates this simple recipe to a whole new level. I love to serve this with crusty bread.
2 tablespoons olive oil
1 cup onion, diced
1 cup red bell pepper, diced
2 large garlic cloves, minced
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can fire-roasted tomatoes, diced
1/3 cup Harissa
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon smoked paprika
3/4 cup parmesan cheese, freshly shredded
6 large eggs
1/4 cup fresh cilantro, chopped
1/4 cup feta cheese, crumbled
1 teaspoon smoked red pepper flakes
1 - Add olive oil, onions and peppers to a large saucepan or Dutch oven and cook over medium-low heat for 5 minutes, or until translucent. Add garlic and cook for 30 more seconds, stirring continually. Add tomato sauce, diced tomatoes, Harissa, salt, cumin, pepper and smoked paprika. Stir together and cook for 15 minutes.
2 - Using the back of a spoon, make a well and add 2 tablespoons of shredded parmesan cheese. Press cheese into the well and crack one egg into the cheese well. Repeat the same step for the remaining cheese and eggs. Continue to cook for an additional 7-10 minutes, or until whites are set and yolks are runny. Garnish with fresh cilantro, feta cheese and red pepper flakes.
CHERRY PINEAPPLE PROSECCO MARGARITA
Fresh lime wedges
Lime salt, for rimming
2 ounces tart cherry juice
2 ounces reposado tequila
1 ounce triple sec
2 ounces freshly squeezed pineapple juice
1/2 ounce freshly squeezed lime juice
Freshly cubed pineapple
Fresh black cherries, pitted
Rub the rim of the glass with the wedges and roll half of the glass in the salt. Place a few ice cubes into cocktail glasses. Shake the cherry juice, tequila, triple sec, pineapple juice and lime juice with ice in a cocktail shaker then carefully pour into the glass. Top with some Prosecco and garnish with a pineapple and cherry skewer.
I'll be on Wood TV's eightWest on Wednesday, July 22nd, at 11am EST making both of these recipes. Tune in!