I have to admit it’s been a couple of weeks since I cooked from this cookbook. Now that I’m writing about it and remembering how good the food was, I realize I need to pull it out and make more of the recipes I flagged.
The cookbook I’m referring to is Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals by Silvana Nardone.
I first made the Hash Brown Waffle which I’m sorry to say I have no photos of because it didn’t last that long in my house. We ate them immediately and didn’t even worry about what we were going to add to the top. I’ll be making these again soon so I can actually finish the recipe with sausage and egg.
I did however make the maple-mustard pork loin with roasted potatoes. Anytime pork and potatoes are in the same sentence I’m in. Those are two out of my three favorite words. The third of course is chocolate.
This recipes had a lot of great ingredients: pork loin, bacon, Tabasco, maple syrup, rosemary, garlic and potatoes. It was an easy recipe to follow and to make. The hardest part was remembering I had to marinate the meat at least 1 hour but up to overnight. I was on my game so my pork loin marinated overnight.
However in my haste to get cooking the next day I just laid the bacon over the pork loin and tucked it underneath with no string but it stayed in place just fine. The aroma coming from the oven was wonderful.
As soon as it was done and I had waited the appropriate 10 minute cooling off period, I sliced into the loin. I admit I took a little nibble before putting the sliced loin on a platter with the potatoes. It was wonderful. The only thing I would do differently for me would be to add more Tabasco. I do like things spicy. The amount the recipe calls for is great, it’s just I could use more tongue tingle. I gave the bottle a little shake at the table.
This recipe will definitely be showing up on my table again. I’ve also flagged the grilled peach BBQ chicken wings, pumpkin dumplings with bacon and radicchio and the sweet chile salmon with jalapeno slaw. There are so many great looking recipes in this book.
I really like at the beginning of the book Silvana shares the basics. This is her all-purpose flour blend and pancake mix, her ingredients that include a substitution chart, and a list of her kitchen tools in the drawer and on the stove. This book is presented really well, with many photos and a wonderful index. Call me crazy but those are two important things for me.
I actually had the pleasure of meeting Silvana and her family at the BlogHer Food Conference this year. I have to say I was curious to see if she was as approachable as her photos show her to be. You see she’s no first timer to the food world. Well before I share her bio with you from the book jacket, let me say she is wonderful. She is so open and friendly and just full of joy. You can tell she really loves food and sharing it with others. Her family was just as wonderful to meet in person. I have read her columns and her blog, Dish Towel Diaries and now her cookbook. They are all worth your time to spend learning from Silvana.
Silvana Nardone is the founding editor in chief of Every Day with Rachael Ray magazine where she is also the “No-Recipe Zone” and “Sweet Spot” columnist. A writer, editor, cooking instructor and food consultant, Silvana is the coauthor of Saveur Cooks Authentic Italian (Saveur Magazine). Previously, Silvana was an editor at Food & Wine magazine before opening her Italian bakery Fanciulla. She has appeared on NBC’s Weekend Today, CBS’s News This Morning, ABC’s Eyewitness News This Morning and the Foor Network’s Roker on the Road. She has also been featured in the New York Times and in New York magazine. Silvana lives in Brooklyn, New York with her husband, Stephen and their two children, Isaiah, 13, and Chiara, 4.
The hash brown waffles did sound good. Still no waffle iron to try them. Maybe Santa will bring one.
Wendy- make sure you get that waffle iron. Those were great. And there are tons of great gfdf waffle recipes out there. I like Ali and Elana's. I know there are more but I rarely make them. These however can be a go to. I'm wondering now if I can add in some different things to make them a little wild and sneak in some more veggies for my son.
Fabulous review, Diane! I still have to do mine. That pork loin looks incredibly delicious! I'm making one on Saturday for friends. You can always count on pork loin to make you look like a culinary genius, especially when you add some killer ingredients. LOL on the Tabasco. You just need a spicy IV going all the time! 😉
Shirley-you're so right about the pork loin. Of course I think I'm addicted to pork. I'm liking the spicy IV. That's what makes me so sassy!
That looks amazing! I love cooking my pork with more bacon over the top of it. You might has well go big, you know? And "tongue tingle"? Love it! I used to hate "tongue tingle" but ever since I delivered my youngest, it is what I crave! Your photos of this are beautiful, by the way, my short, sassy, bossy friend!
I actually discovered her cookbook through pinterest and was so excited that I ordered it immediately. It arrived today and I’m excited to try her recipes! Just googling reviews and came across your bio on her, and im so impressed! I live Saveur magazine!!!
My son, who just had his 1st bday, is allergic to wheat/gluten and dairy. And Ive always been allergic to dairy but discovered through breastfeeding him (and giving it up) that I’m also allergic! I actually discovered that we can eat quail eggs in all recipes calling for eggs – even though there’s an egg allergy here 🙂
Thanks for the review!