Shared Pen LLC is proud to announce their new cookbook. Shared Flavors: A Group of friends Sharing their Favorite Recipes. The book brings a new idea in cookbooks with recipes by friends for friends
Online PR News – 07-December-2012 – Chicago Illinois – Shared Pen LLC is proud to announce their new cookbook. Shared Flavors: A Group of friends Sharing their Favorite Recipes. The book brings a new idea in cookbooks with recipes by friends for friends
This book has a collection of favorite recipes put together by a group of friends, proven to have made their own friends and families happy. This unique collection of recipes from people with diverse ethnic backgrounds has tips, directions and great photos. The book includes ideas that will help you cook for a big party, prepare an authentic Jewish holiday dinner, throw a Mexican fiesta, succeed on Thanksgiving, enjoy a delicious fondue, or just quickly put together an easy-to-cook meal. Our cooks also help you by recommending websites from which you can buy hard-to-find ingredients for a truly authentic Mexican, Greek or German meal.
The authors are friends from Chicago, Long Grove, Lincolnshire, and other Chicago suburbs.
Here are the authors and what they are saying about their chapters:
I absolutely love to cook and experiment in the kitchen, which I think I inherited from my mother. While I was growing up, we had a garden with plenty of fruits and vegetables that had to be harvested, cooked and preserved. My mom was the designated cook but I was allowed to experiment as much as I wanted to in the kitchen My family always loved to travel, which cultivated my love for Mediterranean food. When I was younger, we often traveled to former Yugoslavia. The food there was incredibly rich and tasty! As I loved food, I tried absolutely everything there. Since then, I have also traveled to Italy, France and Spain, and realized that the food there is equally delicious, but much lighter from what I had experienced previously. My family and I have been vacationing in Northern Spain every summer for almost 20 years now, and the food and restaurants there are absolutely my favorite. I fell in love with the country, the people and the wonderful food and every time we spend time in Spain I only cook local dishes that do not require a lot of effort, only need a few ingredients, but taste great! When I am in Spain, I love to visit the farmers markets. The smell and taste of the fresh produce is incredible and once you realize how much better it tastes than what you can buy at the grocery store, you never want to buy your produce anywhere else again. The people are so friendly, and if you tell them you are making a certain dish, they will help you handpick the right ingredients. . The dishes that I shared with you in this book are easy to prepare, do not take a lot of effort and taste absolutely great. They are best prepared with ingredients that are very fresh and of the best quality you can find. – Eva Pleuhs
“White Pozole” is a hearty Mexican soup traditionally made with pork, hominy and seasonings. It’s served with a wide array of toppings. Hominy is one of the main ingredients of pozole, which is basically processed corn. As many know, corn was a sacred plant for the Aztecs. White Pozole became popular in the southern state of Guerrero. In fact, every Thursday in most of the state, it’s called Pozole night. It’s common to find this dish at parties since it can be prepared in large amounts to satisfy many guests. Mexican people celebrate special occasions with Pozole. My favorite pozole is the white kind in honor of my deceased mother, who used to make the world’s best White Pozole for our birthdays! – Laura Cramer
I have grown up watching my mother entertain crowds of 2 and crowds of 100 and developed a love for entertaining friends and family! I love to try new things and watch our guests faces as they taste each meal or laugh and smile while they share stories with other good friends and family members. Entertaining at home is how we express gratitude for friendship, celebrate special occasions, and continue family traditions. 20 years ago I dug out my mother's old avocado green fondue pot and invited some friends over for what turned out to be a fun and memorable evening that eventually developed into a tradition that our 3 kids and close friends look forward to as a highlight of our holiday season.-Holly Bates
Over the years, the tradition of gathering with family in Green Bay has congregated around food. This was usually done in the format of a pot luck where everyone would bring a dish of their choice.
Fondue can work similarly where each person can contribute in their own way by choosing their favorite entree, dip or sauce and is one of the least complicated ways to entertain. Everyone took a part and contributed. It made the “sharing” one of the strongest elements and successes! Be it the sharing of recipes, foods, stories or gifts it’s our shared lives that web together and make each celebration special. If we (Geri, Holly and I) have to travel hundreds of miles or just down the street, we will find a way. It’s our friendship that is most important. The “good eats” are just a bonus, while the collaboration during the preparation and the joy of sharing it is what makes it truly special.- Michele Murphy
I was born and raised in Green Bay, WI, but have lived in Illinois for over 20 years. As a little girl, I remember those endless hours spent creating recipes with my easy bake oven. I’d invite my friends over to enjoy my easy cakes and cookies. We would spend hours eating and pretending to dine like our parents did. Entertaining started at a very young age for me. Some of my fondest memories are family fondue meals. My family would spend hours eating one piece at a time while laughing and reminiscing of funny stories. I have carried this family tradition to my children and it has now become one of our cherished traditions. New Years is the crescendo, where we enjoy a fun filled night with family and friends - huddled around pots of fondue. - Geri Sorenson
Thanksgiving dinner for a crowd is easy when the kids pitch in. They all make their special side dish which has become a great family tradition. The dishes can be prepared a day in advance. I take them out of the refrigerator an hour or so before cooking. When the turkey comes out of the oven to rest, I throw the sides in. Thirty minutes later the turkey is ready to be carved and the sides are done. I believe that there is no easier dinner to prepare that receives as many compliments as the traditional Thanksgiving feast. When everyone helps out it makes a heartwarming tradition which memories last a lifetime. - Mariette Kaplan.
Making crepes is a fun experience, and can be a rewarding one. In France, specifically, they are very popular and you can eat them at street corners, filled with sweet and savory delicious and endless fillings. I like to prepare the crepes in advance while spending time with my family, and then have a day or two to come up with ideas for the fillings we can all indulge in.
I love the versatility of this dish. It can be served individually for a romantic dinner, for a small group of friends, or it can be served family style in large trays, from which a larger group can help themselves. I have even prepared large quantities for parties of 40 people. Everyone loves them! They can be rolled like tacos, or they can be folded in small square or triangular pockets.
Here, I am giving the recipes for a breakfast crepe, a vegetarian option, and a couple of sweet crepe delights; the popular nutella crepe, and a dulce de leche option.
You can buy the crepes or make them yourself. The good part of making them is that you can try new colors (with some herbs, blended with the batter, new flavors, sizes, or even thickness although they should be as thin as possible.)- Teresa Abascal.
Family traditions are part of what makes coming together for the holidays fun and memorable. Whether it’s the smell of a roasted turkey, the mess in the kitchen, the many hands helping, the setting of the table or the reunion of your family; holidays, especially the Jewish ones, are something I hope will stay in my children’s minds and hearts so that they will carry on and continue with some of the most fabulous recipes.For the record, I’m what my dad calls a ‘pedestrian’ eater. I’m not that brave in trying new things and I’ve become allergic to a ton of different foods as I get older. Because I love to cook however, I work hard to tweak and create recipes that are easy to make, often able to prepare ahead of time and most importantly, that taste good! Some of the recipes I’ll be sharing in my chapter, Jew Food, have come down from my mother, both my maternal and paternal grandmas and my mother-in-law and you’ll note that some recipes, like my mother-in-law’s Jello mold, isn’t necessarily traditional Jew Food, but it’s expected at every Jewish holiday just because it tastes good. Because many of these recipes can be used at any of the Jewish holidays or Shabbat dinners on Friday nights, I’m going to group them into two completely delicious Jewish inspired meals. A fresh Challah is welcome with both of these selections. – Lauren Margolin.
In this chapter you will learn how to host a Mexican fiesta for more than 30 people, including tips of how to make simple sugar free margaritas and which salsas, tortillas, tequilas and condiments to buy from your nearest supermarket or favorite website.- Rosy Hugener
This chapter could not be made possible without the contributors been passionate about our culture and cuisine. Many of us grew up at watching and observing our mother, aunt or yiayia, preparing beautiful rustic food that fed the restless soul of the immigrant life. Far away from their familial homes and culture the early immigrants always prepared dishes that kept them connected.
As keepers of our heritage it is important that we take the time to pass on these recipes to the next generation.A Big Thank You To Everyone Who Made This Chapter Possible And Through This Created New Friendships. - Christina Galanis Angelos, Eva Skordilis, Julie Kokonis Phipps, Mary Panagakis, Georgene Karkazis Shanley, Constance Gekas Hugdahl, Alexandra Vainikos Carso, Dimitra Alexakos And Mia Psaltis Connolly
I am a crazy kitchen enthusiast. Everything changed when, over five years ago, my husband and I decided to take a different path in our professions. A business that we knew little about, but in retrospect left us invaluable gifts and new friends in the windy city. My husband’s family head the business now. For two years I have being collaborating for a Mexican enogastronomic magazine Saberadonde.com regarding topics surrounding the restaurant business and gastronomic themes of Chicago. My husband and I have been recognized for our efforts to promote Yucatecan cuisine for the distinct magazine Gourmet Magazine, various works published in TimeOut Chicago, SunTimes, Chicago Readers, Chicago Tribune and for the second year in a row the Michelin Bib Gourmand Guide, to name a few. – Maria Luisa Romo