Sheryl Crow rocks great foodBy LARRY HOFFMAN , cookbookman.com
Published: Wednesday, February 29, 2012 at 1:00 a.m.
Last Modified: Tuesday, February 28, 2012 at 2:24 p.m.If it weren't for the complicated things, you would have no appreciation for the simple things.
We've all paged through some pretty intimidating and intense cookbooks in our lives. You stare at the table of contents waiting for something to spring out that might be close to your culinary skill level. You shouldn't feel embarrassed and totally inadequate (in a culinary way) – we've all been there. Maybe we should go to a color-coded system for our cookbook releases. Green for beginner and double red X's for expert only – "Warning, do not attempt at home, experienced chef in closed kitchen." You get the gist.
Enter
Sheryl Crow and her personal chef Chuck White, with their new "If It Makes You Healthy." Yes, that's right, rock star Sheryl Crow. Does this busy activist and performer really have what it takes to crank out a cookbook as great as her music? In short, the answer is yes.
Most of the recipes have a healthy focus, as you would guess from the title. That is almost expected given that Sheryl is a breast cancer survivor and leads a health-conscious lifestyle. The benefits of healthy eating aren't presented in a preachy way – they have taken a softer approach – and there is an emphasis on fresh and seasonal ingredients.
For the most part, the recipes can be executed successfully by cooks of all experience levels. That's what a lot of this is really about. You see something you would like to make for you and your family and you can actually do it!
Collecting recipes is great, cooking them is so much better.
Facts
SHERYL AND CHUCK'S CAPRESE SALAD
Recipe adapted from "If It Makes You
Healthy" by Sheryl Crow and Chuck White.
For the salad:
1 pound ripe heirloom tomatoes (2 or 3)
8 ounces fresh mozzarella, sliced 1/4-inch thick
6 to 8 cucumber slices
6 to 8 basil leaves
1 tablespoon extra virgin olive oil
1 1/2 teaspoon balsamic reduction
Kosher salt and fresh ground pepper
For the balsamic reduction:
1 cup high quality balsamic vinegar
Method:
In a small saucepan bring the balsamic vinegar to a boil. Lower
heat and simmer until the vinegar is reduced by three quarters. There should
be about 1/4 cup left in the pan. Transfer the remaining liquid to a
container with a lid. Chill for a minimum of two hours. It will keep in your
fridge for up to three weeks.
For the salad, cut the tomatoes into 1/4-inch thick slices. On a plate
arrange the tomato, cucumber slices and mozzarella. (I peeled my cucumber
before I sliced it – I'm not a big fan of the waxy skin.) Tuck the basil
leaves between the sliced ingredients. Or, you can chop the basil into small
pieces and sprinkle over the salad. Season to taste with salt and pepper.
Right before serving, drizzle with olive oil and balsamic reduction. Serve.