Two Dishes: Mother And Daughter: Two Cooks,two Lifestyles, Two Takes by Linda HaynesTwo Dishes: Mother And Daughter: Two Cooks,two Lifestyles, Two Takes by Linda Haynes

Two Dishes: Mother And Daughter: Two Cooks,two Lifestyles, Two Takes

byLinda Haynes, Devin Connell

Paperback | October 6, 2009

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More than 120 irresistible recipes reflecting the different lifestyles and tastes of a mother and daughter who love to cook.

While growing up, Devin Connell absorbed much about the pleasures of food and cooking in the kitchen of her mother, Linda Haynes. She too became an exceptional cook, with her own style. Two Dishes gives mother and daughter’s distinctive takes on a similar theme: one using timeless techniques, the other embracing an improvisational, budget-conscious approach. Linda makes Moroccan Spiced Cornish Hens with Roasted Oranges, Onions, and Figs; Devin offers Sesame Chicken with Mango, Green Onion, and Ginger Salsa. The recipes range from tempting comfort food and last-minute snacks to elegant brunch and dinner-party dishes, all complemented by gorgeous full-colour photography throughout.
Linda Haynes is the co-founder of ACE Bakery and author of the bestselling The Ace Bakery Cookbook, awarded Gourmand World Best Bread Book, and More from Ace Bakery. Her daughter, Devin Connell, is the owner of Delica Kitchen, a wholesome, fresh, and all-natural sandwich, salad, and soup bar in Toronto. It will open in summer 2009.
Title:Two Dishes: Mother And Daughter: Two Cooks,two Lifestyles, Two TakesFormat:PaperbackDimensions:224 pages, 11 × 8.1 × 0.58 inPublished:October 6, 2009Publisher:McClelland & StewartLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:077103816X

ISBN - 13:9780771038167


Read from the Book

Honey-Roasted Squash with Crumbled Feta and Walnuts This is a wonderful autumn salad that's a snap to put together. If I roast the squash a day ahead I can assemble the salad in 10 minutes - the time it takes to warm the squash in a 350°F oven. I like to serve Devin's grilled shrimp next and finish with an almond tart . Don't overdress the mâche. It is very delicate and wilts easily. Serves 61 lb (500 g) butternut squash, peeled, seeded and cut in 5-inch slices (about 12 oz/375 g after seeding and peeling)2 tsp extra-virgin olive oil3 Tbsp liquid honey, warm, divided5 cup chopped walnuts2 Tbsp freshly squeezed lemon juice2 Tbsp walnut oil5 tsp kosher salt4 tsp freshly ground black pepper6 to 8 oz (175 to 250 g) mâche or baby mixed greens (about 6 cups lightly packed)5 cup crumbled feta (about 3 oz/90 g) Preheat the oven to 400°F. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes, or until the squash is cooked through. While the squash is baking, place the walnuts in a small ovenproof dish and bake for about 5 minutes, or until lightly toasted. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl. Toss the mâche with the vinaigrette in a large bowl and place on serving plates. Top with 3 to 5 slices of squash. Sprinkle with walnuts and feta and a touch more salt and pepper. Serve while the squash is still warm.     Turkey Shepherd's Pie with Sweet Potato Crust You might think that the words "comfort food" and "healthy" don't belong in the same recipe, but here they certainly do. I am such a sucker for shepherd's pie, but sometimes find that its heavy richness can be a bit much - at least after my third serving. So this recipe uses ground turkey, skim milk and low-fat yogurt, reducing the fat but none of the flavor. The sweet potato crust is a great alternative to your typical white potato and really adds a punch when perked up with cayenne pepper and cinnamon. Serves 62 large sweet potatoes (about 15 lbs/750 g total), peeled and cut in 2-inch chunks2 baking potatoes (about 15 lbs/750 g total), peeled and cut in 1-inch chunks1 clove garlic, peeled2 Tbsp extra-virgin olive oil, divided1 cup coarsely chopped cooking onion (about 1 medium)3 cloves garlic, finely chopped6 cup diced carrot2 stalks celery, diced1 cup frozen peas2½ lbs (1.25 kg) ground turkey1 tsp grated gingerroot2 tsp kosher salt, divided5 tsp cayenne, divided5 tsp ground cumin4 tsp ground cinnamon1 Tbsp all-purpose flour6 cup skim milk, warm5 cup low-fat yogurt, at room temperature Place the sweet potatoes, potatoes and whole garlic clove in a large pot of salted water. Bring to a boil and cook for 12 to 15 minutes, or until tender. Drain, return to the pot and set aside. While the potatoes are cooking, heat 1 Tbsp oil in a large, deep skillet over medium-high heat. Add the onion and sauté for 5 to 6 minutes, or until transparent and soft. Add the chopped garlic, carrot and celery. Reduce the heat to medium and sauté for 5 minutes. Stir in the peas and cook for 1 minute. Remove the vegetables from the skillet, transfer to a small bowl and set aside. Wipe the skillet clean with a paper towel and return to medium-high heat. Heat the remaining 1 Tbsp oil. Add the ground turkey, ginger, 1 tsp salt, 4 tsp cayenne, cumin and cinnamon and cook, stirring, for 5 minutes. Sprinkle on the flour and cook, stirring, for 2 minutes, or until the turkey is cooked through and the juices have thickened. Return the vegetables to the skillet, combine with the turkey and remove the pan from the heat. Preheat the oven to 400°F. Place the pot of drained potatoes over low heat. Add the warm milk, yogurt, the remaining 5 tsp salt and 4 tsp cayenne. Mash together with a hand masher or hand-held mixer. Spoon the turkey mixture into a 13- by 9-inch baking dish. Spread the potato mixture on top in an even layer. Bake for 20 minutes, or until the top is golden brown.    Baby Pumpkin Puddings with Cinnamon Whipped Cream and Pecan Brittle I have a confession to make. These delicate baby puddings scented with a touch of rum and orange zest started life as the filling for my mother's pumpkin pie. But since I don't have Devin's deft hand in the pastry department, I decided to skip the crust and make these sweet little desserts instead. (Though for Thanksgiving dinner Devin and I work in tandem and turn out a pie that would make Mom proud.) The puddings can be made a day ahead and refrigerated, but bring them to room temperature before serving. Serves 6 Pecan Brittle15 cups granulated sugar6 cup pecan halves (about 3 oz/90 g), broken in rough quartersPinch of kosher salt Puddings14-oz (398 mL) can pumpkin puree (not pumpkin pie filling), about 16 cups6 cup lightly packed light brown sugar6 tsp kosher salt1 tsp ground cinnamon5 tsp ground ginger5 tsp ground nutmeg4 tsp ground mace2 large eggs15 cups evaporated milk (not condensed) or 18% cream2 Tbsp dark rum5 tsp lightly packed grated orange zest, preferably organic Cinnamon Whipped Cream5 cup 35% (whipping) cream5 tsp vanilla extract1 tsp granulated sugar1/8 tsp ground cinnamon  For the brittle, melt half the sugar in a small heavy saucepan over medium-low heat. Once the sugar starts to melt around the edge of the pan, stir until all the sugar has melted. Add the remaining sugar and stir until it has turned a caramel color. This could take up to 15 minutes. If you have a candy thermometer, it should register 250°F (120°C), just below hard boil. Stir in the pecans and salt and quickly pour the mixture onto a lightly buttered counter or baking sheet. Use a lightly oiled spatula to smooth the brittle into a thin layer (about ¼ inch thick). Allow to cool and then break into shards. Extra brittle will keep in a closed container for a few days. Preheat the oven to 350°F. For the puddings, combine the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg and mace in a large bowl. Whisk together the eggs, evaporated milk, rum and orange zest in a separate bowl. Stir the egg mixture into the puree. Divide the custard among six 6-cup ovenproof ramekins and place in a roasting pan. If there are any small bubbles on top of the custards, draw the tip of a small knife across the top to break them. Make a bain marie by pouring warm water into the roasting pan until it comes halfway up the sides of the ramekins. Place a piece of foil lightly over the top and bake for 45 to 50 minutes, or until the puddings are barely quivering in the middle. Remove the ramekins from the oven, cool on a rack and refrigerate, covered, until an hour before serving. For the whipped cream, combine the cream and vanilla in a bowl and whip until soft peaks form. Add the sugar and cinnamon. Whip until the cream is soft and billowy. Refrigerate. Garnish the flans with a dollop of whipped cream and a shard of pecan brittle.

Editorial Reviews

“They bring fun, spirit, heart, and soul to their delicious recipes in this beautiful cookbook. Two Dishes has become one of my favourites.” — Lynn Crawford, Executive Chef, Four Seasons Hotel New York“Linda Haynes cooks with simplicity, clean, bright flavours, and most important, passion.” — Mark McEwan, Chef-Proprietor, North 44, Bymark, One “Two Dishes is packed with recipes, beauty tips, family memories and hosting tactics for the expert and inexperienced cook alike.”— Hello! “The book contains lovely recipes that are light, pretty and perfect for entertaining.”— Lucy Waverman, Globe and Mail “Lovely . . .” — Toronto Sun “This mother-daughter duo lives and breathes food.”— Style at Home “It’s one of those books that says ‘pick me up, invite your friends over and cook from me.’”— “This is a tribute to a mother and daughter who love to cook and celebrate their similarities and distinctive culinary styles in most delicious ways. . . . [It] will inspire your daughter-mom team at home.”— Ottawa Citizen