New Recipe/Cookbook Website

[festivalgirl]

A Plan to Sell Cookbooks: Give Away Recipes Online

By MOTOKO RICH
Published: October 31, 2008

There is such a thing as a free lunch — or at least a free recipe — but the founders of Cookstr, a new Web site, do hope that home cooks will eventually pay.

Will Schwalbe, a founder of a new Web site that will showcase the recipes of chefs. Although the Internet is already flooded with recipes, Will Schwalbe, who stepped down as editor in chief of Hyperion Books in January, is starting Cookstr to showcase the recipes of star chefs like Jamie Oliver, Nigella Lawson and Mario Batali, as well as those of less-well-known but highly regarded cookbook writers. The idea, ultimately, is to sell copies of these authors’ books.

http://www.nytimes.com/2008/11/01/books/01cook.html

[festivalgirl]

We have a place to post jokes & drinks but not recipes. We need a "Foodies" thread. This sounds really good! Here's the link to the article:

http://www.nytimes.com/2008/11/05/dining/05mini.html?ref=dining

Roast Prosciutto-Wrapped Fish

1/2 cup fresh parsley leaves

1/2 cup fresh basil leaves

1/2 cup pine nuts

2 tablespoons olive oil, more or less

Salt and freshly ground black pepper

4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish

2 or 3 ounces thinly sliced prosciutto

2 tablespoons butter, or more oil.

1. Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)

2. Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.

3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.

Yield: 4 servings.

[Jada]

I just bumped the old recipe thread :)

[Belle]

Sounds great and I apologize in advance but what is the status of the reprint or new TH cookbook?

[Jada]

BTW, that's making me hungry. Sounds yummy!