spoon

Recipes, cookbooks, and keeping organized

Category : Bits & Bobs, Reviews

Lucy’s without internet, and lately I’ve been without time, so we both feel terribly guilty about how very lame we are. However, while I’ve been too busy to cook much, and definitely too busy to cook well-thought-out recipes & take pictures, all this business has had a long-term benefit on my cooking: I’m getting organized. It started when I realized I had around 300 recipe bookmarks, with only the vaguest pretense of organization. There were a few folders, but most of the bookmarks just were dropped into the “recipes” folder. There were duplicates, triplicates & more. There were recipes intended for some specific purpose, a party or present or special dinner, that I’d long since forgotten their purpose. And this is just the online ones, and doesn’t count the recipe cards or dozens of cookbooks, most of which I hardly use because I can’t remember what’s in them. So here are a couple online tools that might help you out.

Springpad

This one goes out to all the bookmarks out there. I read more food blogs than I should, so, as I’ve already mentioned, I have more recipes bookmarked than I know what to do with. Springpad is a general organizational tool: you can add notes, bookmarks, shopping lists, tasks, restaurants you want to go to, and, most useful to me, recipes. They have a web app, iPhone/iPad/Android apps, and browser-based options for adding and accessing information. You can add items one of three main ways: 1) Through a clipping tool or bookmark, which will tak the page you’re looking at and turn it into a bookmark, recipe, etc. 2) Search within their database, it contains both items shared publicly by other users and things that Springpad has added themselves. 3) Enter it in manually. You can add pictures, urls, and for recipes additional information like what kind of cuisine it is, what the main ingredient is, how long the prep/cook time is. And, when you decide you want to make a recipe you’ve input, it’s easy to copy the ingredients into a shopping list. For other kinds of notes, you can add things like restaurants, or wines, and with a simple click categorize by whether you’ve already tried it or it’s something you want to try.

Its usefulness extends beyond the kitchen: I’m also using it to plan an upcoming trip to Vegas, because it’s just so easy to add restaurants I want to try, sites I want to see, a packing/shopping list, tasks for before I leave, and all my flight and hotel info. You organize all your information into notebooks, and within each notebook, you can view it in a board set up, where you can add maps and all your links in post-it note style, like you would on a corkboard, and see your chosen information laid out visually. Of course, there is room for improvement: the clipping tool for Chrome doesn’t work perfectly, and thinks some recipes are just bookmarks, and there’s no way to change the type after you’ve made it. But they have great, responsive support, and seem to be excited to improve the tool: there seem to be new features and improvements all the time.

Eat Your Books

This tool is one that I’m currently keeping my eye on. It’s a simple, great idea: you search for the cookbooks you own in their online database, add them to a virtual bookshelf, and it provides an index of all the recipes in these cookbooks. So the next time you’re sitting around thinking “I really want to make chocolate cake,” but you don’t want to sit in a pile of all your cookbooks trying to figure out which have recipes for cake in them, and ultimately abandon the effort and look online. This tool lets you just go to the site, search your virtual bookshelf for “chocolate cake” and it will let you know which books have recipes like that in there, what page it’s on, and what the ingredients are. Or, if you’re looking in the fridge and don’t know what to make for dinner, you can search with your ingredients to get a little inspiration.

There are a few downsides. First, it is a pay site. It’s only $2.50 a month or $25 a year, so it’s pretty affordable (especially if you spend enough money on cookbooks you need a website to tell you what’s in them). Then there’s obviously the effort of having to input all the books in the first place, and they’re a relatively new site so they don’t have every single book in existence yet, but they’re working on it. It’s growing, so I imagine it will only get better, it could really use a mobile app. And if there’s more than one edition of a cookbook, they only index one. But other than that, it’s a cool idea, and can be really useful.

Anyone else have any tips or tools for getting their recipes, kitchen, bookshelves, or just your life organized? Leave us a comment!

All I want for Christmas (Part Two)

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Category : Reviews

OOoooOOOooh bay-by! (it works if you sing the title)

Anyway, here’s the second installment of our last-minute gift ideas! I can vouch for each of these, so no need to get them for me, but I gladly accept other presents!

For the Baker: The first one is twofold: Baked and Baked Explorations, both by Matt Lewis and Renato Poliafito. Both of these are wonderful books, and will suit either the well-versed baker or someone a bit more on the beginner’s side of things. I made the Devil’s Food Cake with Angel Frosting recently, and it was seriously heavenly. It looked really gorgeous just mixing the ingredients together. And out of all the things I’ve baked in my day, I think the frosting is one of, if not the, creations I’m proudest of. These books also just make for a good read, they delve into the history of the dishes and give a little more context, which I found interesting. Continue Reading

Cheesecake Week: Cheesecake Truffles from The Confectional

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Category : Desserts, Reviews

I confess that I was kind of counting on continued rain to keep the tourists out of Pike Place Market. But nooooo, it just had to be gorgeously sunny today. So know: I braved tourists for you. To bring you a review of a delightful little treat that, even if you don’t live in Seattle and thus don’t have access to The Confectional, it seems like a concept easy enough to turn into reality wherever you are. And they ship their cheesecakes (not truffles though, sorry) anywhere in the States.

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Cheesecake Week: Fru mango and passion fruit mini cheesecakes

Category : Reviews

It’s Cheesecake Week on the blog! We’re blogging every day about cheesecake in an almost obsessed way. Please let us know how we’re doing in the comments as we mix up reviews, recipes and more.

Disclaimer: Nobody has asked us to review any product in particular, we’re choosing what we review based solely on what we like the look of and what flavour of cheesecake we’re craving.

Cheesecake week is the best idea I’ve ever been part of. My head, and in particular my taste buds, are thrilled but the rest of me is worried about the potential for pigging out and I’m starting to plan extra running sessions. Which is why when I went to buy cheesecake to review (it’s a hard life) my eye was caught by a box of mini-cheesecakes.

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Cheesecake Week: Chuckanut Bay Cheesecake Review

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Category : Reviews

This post is part of a little experiment we’re trying out here at DtS: Cheesecake Week! Let us know in the comments what you think of this post, our other posts, the theme week in general, or any other thoughts you may have on the subject of cheesecakes!
Disclaimer: None of the reviews you see as part of Cheesecake Week are sponsored. The items/places reviewed were chosen at our own discretion, based solely on our whims and availability at the time of said whims.

When we decided to make Cheesecake Week truly a week of cheesecakes, we decided to supplement our recipes with a few reviews of local cheesecakes and cheesecakeries. Fortunately, I am very spoiled. In my area, we have two wonderful grocery delivery companies in the area, both make an effort to supply tasty local goods, from produce & other farm-fresh whatnots to baked goods. When I realized, in the middle of the night last night, that I was going to need something cheesecakey to post about today, I rushed to the computer to see what they had to offer, and I decided to keep it simple: A classic New York Cheesecake from a local company, Chuckanut Bay Foods. It only occurs to me now that I’m writing it out that that’s probably a very weird sounding name to people not from around here, but there really is a Chuckanut Bay, it’s pronounced how it’s spelled, and I don’t know if it has anything to do with nuts or chucking them, but it’s in a good area for farming and quality ingredients. That’s a bit beside the point. The picture from their website is this:

Oh baby, lemme put on a little Barry White to put you in the mood for some cheesecake...

I grant, the Statue of Liberty, soft lighting, and drapey backdrop might not sell the product any more than the name. It’s a little 80s, and it makes me feel a little like I’m being seduced by Tom Selleck:

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