Post by BillyJoelFan on Oct 22, 2008 12:38:03 GMT -5
Billy Joel's wife offers up Southern recipes
Billy Joel's wife offers up Southern recipes
Felipa Solis / Special to the Times
Article Launched: 10/22/2008 12:00:00 AM MDT
EL PASO -- Iron Chef Bobby Flay calls her "the sweetest Southern belle of cooking."
The newest Southern chef sensation has written her first cookbook, and she also happens to be the wife of piano man Billy Joel.
Katie Lee Joel has just released "The Comfort Table," a guide to what she says is merely just a taste of her roots growing up in West Virginia.
"I grew up in my grandma's kitchen, and that is where my passion for cooking began," Joel said in a telephone interview from New York City.
The new cookbook author, who has appeared on the "Martha Stewart Show," "Iron Chef America" and "The Today Show," said it was time to share the cherished recipes that were handed to her.
"My book is filled with recipes that I grew to love," Joel said. "I can taste the love in the food when someone cares about cooking."
The book features everything from Southern tips for entertaining, entrées including her favorites like country meatloaf, starters such as fried green tomatoes and hearty breakfasts.
"You can take the girl out of the country, but you cannot take the country out of the girl," she said.
She has brought her favorite flavors to New York, where she spends time in the city and in the Hamptons with Grammy award- winning singer songwriter Billy Joel.
"Billy loves to cook, too, and some of his recipes are included as well, so it really is a labor of love," she said.
While she is thrilled that Paula Deen thought enough of her recipes to write the foreword for the
--------------------------------------------------------------------------------
Advertisement
--------------------------------------------------------------------------------
cookbook and even contributed her recipe for red velvet cake, Joel maintains her humble upbringing is what brought her this far in the food world.
"Food is such an amazing ice breaker, every culture has their way of introducing a dish that will bring people together and that is what my cookbook is all about," she said.
Felipa Solis is a regular contributorto the El Paso Times.
Billy's Skirt Steak (Billy Joel's recipe)
The following recipe is from Katie Lee Joel's new cookbook "The Comfort Table."
1/2 cup fresh lime juice (about six limes)
1/2 cup olive oil
8 garlic cloves, finely minced
1 1/2 ounces anchovy paste (about 2 1/2 tablesthingys)
2 teasthingys freshly ground black pepper
2 pounds skirt steak
Fresh cilantro (optional)
In a mixing bowl, whisk the lime juice, olive oil, garlic, anchovy paste and pepper until emulsified. Place the skirt steaks with marinade in a large resealable plastic bag or shallow container and cover. Marinate in the refrigerator for 4 to 6 hours or overnight.
Place a grill pan over medium high heat or preheat a gas or charcoal grill. Cook the steaks to desired degree of doneness (Billy recommends they be served medium rare). Cut on the diagonal and serve garnished with fresh cilantro.
Link:
www.elpasotimes.com/ci_10778191?source=rss
Billy Joel's wife offers up Southern recipes
Felipa Solis / Special to the Times
Article Launched: 10/22/2008 12:00:00 AM MDT
EL PASO -- Iron Chef Bobby Flay calls her "the sweetest Southern belle of cooking."
The newest Southern chef sensation has written her first cookbook, and she also happens to be the wife of piano man Billy Joel.
Katie Lee Joel has just released "The Comfort Table," a guide to what she says is merely just a taste of her roots growing up in West Virginia.
"I grew up in my grandma's kitchen, and that is where my passion for cooking began," Joel said in a telephone interview from New York City.
The new cookbook author, who has appeared on the "Martha Stewart Show," "Iron Chef America" and "The Today Show," said it was time to share the cherished recipes that were handed to her.
"My book is filled with recipes that I grew to love," Joel said. "I can taste the love in the food when someone cares about cooking."
The book features everything from Southern tips for entertaining, entrées including her favorites like country meatloaf, starters such as fried green tomatoes and hearty breakfasts.
"You can take the girl out of the country, but you cannot take the country out of the girl," she said.
She has brought her favorite flavors to New York, where she spends time in the city and in the Hamptons with Grammy award- winning singer songwriter Billy Joel.
"Billy loves to cook, too, and some of his recipes are included as well, so it really is a labor of love," she said.
While she is thrilled that Paula Deen thought enough of her recipes to write the foreword for the
--------------------------------------------------------------------------------
Advertisement
--------------------------------------------------------------------------------
cookbook and even contributed her recipe for red velvet cake, Joel maintains her humble upbringing is what brought her this far in the food world.
"Food is such an amazing ice breaker, every culture has their way of introducing a dish that will bring people together and that is what my cookbook is all about," she said.
Felipa Solis is a regular contributorto the El Paso Times.
Billy's Skirt Steak (Billy Joel's recipe)
The following recipe is from Katie Lee Joel's new cookbook "The Comfort Table."
1/2 cup fresh lime juice (about six limes)
1/2 cup olive oil
8 garlic cloves, finely minced
1 1/2 ounces anchovy paste (about 2 1/2 tablesthingys)
2 teasthingys freshly ground black pepper
2 pounds skirt steak
Fresh cilantro (optional)
In a mixing bowl, whisk the lime juice, olive oil, garlic, anchovy paste and pepper until emulsified. Place the skirt steaks with marinade in a large resealable plastic bag or shallow container and cover. Marinate in the refrigerator for 4 to 6 hours or overnight.
Place a grill pan over medium high heat or preheat a gas or charcoal grill. Cook the steaks to desired degree of doneness (Billy recommends they be served medium rare). Cut on the diagonal and serve garnished with fresh cilantro.
Link:
www.elpasotimes.com/ci_10778191?source=rss