Fun Filled Foods to Savor and Satisfy
by Lora Brody and her son, Max Brody
In STUFF IT!: Fun Filled Foods to Savor and Satisfy (William Morrow & Co.; August 5, 1998; $12.00/paperback), bestselling cookbook author Lora Brody and her son, Max Brody, a student at the Culinary Institute of America, offer more than 75 recipes for all types of stuffed foods, served up with a healthy portion of the wry wit that has helped earn Lora (author of 14 cookbooks) a legion of loyal readers. "Stuffed food is downtown food," the duo proclaims. "It's homey, old-fashioned food that anyone can make. It's economical, made with inexpensive ingredients and leftovers. It's quick...and it's versatile." In STUFF IT!, Laura and Max cover the gamut of the stuffed, the wrapped, and the rolled, from breakfast dishes through desserts.
Breakfast selections include Diane Fitzgerald's Apple Pancake, a sweet, fruit-filled Yorkshire pudding; Italian Toast, challah filled with sausage and cheese and cooked like French toast; and Chocolate Chunk-Filled Scones, which work equally well at teatime with the addition of butterscotch morsels or peanut butter chips. For lunch, readers can try Ricotta-Stuffed Garlic Bread, which Lora describes as "more like an open-faced cheese sandwich masquerading as garlic bread," a braided Stuffed Sourdough Reuben, designed to keep the filling in the sandwich; or Salsa-Stuffed Subs, which can easily be gussied up for company by substituting prosciutto, brie, and sun-dried tomatoes for the salsa.
STUFF IT!'s selection of appetizers is large, creative, and varied, ranging from such comfort foods as Classic Deviled Eggs and Louise Goldsmith's Famous Knishes—filled with potato, cabbage, or kasha ("And if you're a really good Jewish mother, you'll make them all," according to Max)—to the somewhat more exotic Sam Arnold's jalapeños Stuffed with Peanut Butter and Mock Maki (a scallop, shrimp, crab, and/or lobster mixture rolled in tortillas and sliced) for those roll-lovers "not into seaweed and raw fish." Also offered are delicate Stuffed Snow Peas, Anchovy-Stuffed Olives, and Stuffed Brie. Popular roll-ups, sliced into appetizer size, come in a variety of flavors: Nicoise Roll-ups, Scallop Roll-ups, and Smoked Turkey and Muenster Roll-ups.
The Brody's give lots of new ideas for exciting dinners. A sampling of their pasta recipes features Quick Manicotti Stuffed with Spinach, Pesto, and Ricotta, in which eggroll wrappers are cleverly substituted for pasta, and Fresh Ravioli with Two Stuffings (a spinach and ricotta plus a sun-dried tomato and goat cheese). They serve up a vegetarian Deep-dish Stuffed Pizza that could easily accommodate the addition of prosciutto, sausage, meatballs, or ground turkey. Max and Lora also introduce a whole new dish: Calscones (savory filled scones). Invented by a friend, Diane Crane, this pizzalike dish uses a non-yeast risen, unsweetened scone dough that is then filled with pizza toppings and baked.
STUFF IT!'s mouthwatering poultry selection boasts Jumbo Corn Muffins Stuffed with Jerk Chicken; Roast Turkey Stuffed with Cornbread, Pecans, and Cranberries Two Ways (you can stuff the cavity of the turkey, or stuff and roll a boneless turkey breast); Roasted Capon with Oyster-Cracker Stuffing; Duck Breast Stuffed with Sour Cherries, and Fig-Stuffed Cornish Game Hens. Meat dishes include Lamb Spirals Stuffed with Roasted Garlic and Goat Cheese, Pork Loin Stuffed with Fruit and Nuts, and Beef Fajitas.
In the way of vegetables, Lora and Max include Fontina Stuffed Vidalia Onions, Chile Cheddar Rice-Stuffed Tomatoes, and Whole Pumpkin Stuffed with Curried Vegetable Stew. Their Variations on a Stuffed Potato Theme include Anchovy and Olive-Stuffed Potato ("Yes, they're salty," we're told. "But that's why God, in her infinite wisdom, invented beer"), Blue Cheese and Bacon-Stuffed Potato, and Horseradish-Stuffed Potato.
Last, but far from least, come the Brodys' luscious desserts, including the chocolate-on-chocolate Cassata alla Siciliana (pound cake stuffed with a chocolate/ricotta mixture and topped with a bittersweet chocolate espresso frosting), Chocolate Roulade Filled with Chocolate Ice Cream, and Chocolate Cream-Filled Chocolate Cupcakes. The Mole Truffle Torte is studded with chiles, and the White and Dark Chocolate Cannoli, filled with a ricotta, cream cheese, and white chocolate filling, is partially dipped in milk chocolate.
The non-chocoholic among us will enjoy Baked Apples Stuffed with Mascarpone and Dried Apples, Plum-Stuffed Focaccia, Apricot-Filled Crepes, or Millie's Hamantaschen, a recipe from Max's maternal grandmother, Millie. Stuffed foods are down-to-earth, fun to make, and delicious to eat. In STUFF IT!, mother and son culinary team Lora Brody and Max Brody give us a scrumptious collection of recipes that they obviously enjoyed putting together as much as their readers will enjoy sampling.
Max grew up surrounded by his mother's passion for food and turned it into his own passion for food and the restaurant business. About to start his third year of the B.A. program at the Culinary Institute of America in Hyde Park, New York, Max developed his skill at top restaurants including: Emeril Lagasse's NOLA, New Orleans; Jackie Robert's Maison Robert, Boston; and Lorenza De Medici's Badia Coultibuono, Tuscany, Italy.
Lora Brody is one of America's most respected culinary personalities. She is as an author, spokesperson, lecturer, cooking instructor and multi-media personality. For nearly two decades she has been an influential force in American food trends, as well as a guide and mentor for the home cook.
With the publication of fourteen books, she has established herself as a best-selling cookbook author. The Kitchen Survival Guide (William Morrow, 1992) and its sequel, The Entertaining Survival Guide (Morrow, 1994), contributed to the trend of America's entertaining at home again. Her three bread machine cookbooks, Pizza, Focaccia, Filled and Flat Breads From Your Bread Machine (Morrow, 1995), nominated for an IACP award, Desserts From Your Bread Machine: Perfect Every Time (Morrow, 1994) and Bread Machine Baking: Perfect Every Time (Morrow, 1993), have sold over 500,000 copies and have earned her the title "Queen of the Bread Machine."
Ms. Brody began her career in the food industry in 1972 in Boston. Operating her own catering business for many years, she went on to be head chef in the BayBank executive dining room and then to work under Chef Bob Kinkead in the kitchen of the four-star Chillingsworth Restaurant.
Ms. Brody was a featured chef in the new Julia Child PBS series, Baking with Julia, and her recipes were included in the series companion cookbook. A talented and popular multi-media personality, she has appeared frequently on Good Morning America, as well as The Today Show, Live with Regis & Kathie Lee, The Food Network, and National Public Radio Fresh Air and All Things Considered.
Fun Filled Foods to Savor and Satisfy
by Lora Brody & Max Brody
William Morrow & Co.
Information provided by the publisher
This page created September 1998
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