Best of Bridge Sunday Suppers – Recipes and Giveaway
October 28, 2017 by Jenny
In 1975, eight Calgary women, all members of the
same bridge club, took off for a weekend away. Fun, bridge and
talking about cooking led to the planning of the first Best of
Bridge cookbook. Bank loans, uncomplicated recipes and self
promotion made that cookbook a reality.
The public loved these women who would show up to promote themselves in their matching aprons and homespun approach. (Photo to left of the original team courtesy of Best of Bridge.)
In 2008, Robert Rose bought the rights to Best of Bridge and in
2015 the four surviving members of the team (one member moved away,
and three had died
), decided it was time to retire and
approached Julie Van Rosendaal, a popular cookbook author to take
over. Julie recruited her best friend, Sue Duncan, and Calgary food
blogger Elizabeth Chorney-Booth, as co-writers of the new Bridge
team. (The new team is pictured to the right with the original
surviving members, courtesy of Best of
Bridge)
The trio’s first book Best of Bridge The Family Slow Cooker: 225 All-New Recipes was published in 2016 with recipes that will take you through every meal and every occasion. So whether you’re looking for some breakfast and brunch inspiration or for a fantastic chili recipe to make on a cold winter’s day — the ladies have got you covered. Includes recipes for: Breakfast and Brunch, Appetizers, Soups, Stews, Chili and Curries, Sandwiches, Big Meats, Veggies and Sides, Pasta (and Pasta Sauces), Rice and Grains, Condiments, Stocks and Basics, and Sweet Stuff and Beverages.
Now the ladies are back with a
new collection, Best of Bridge Sunday Suppers: All-New Recipes for
Family and Friends which focuses on the all important
Sunday supper. The recipes are approachable, flavorful and include
measurements in both weight and volume and not just for Sunday.
Meatloaf burgers, Foolproof Yorkshire pudding, British fish pie,
and Grilled steak bibimbap are a few examples of dishes of the
selections available. The trio also include a chapter on
sauces and condiments as well as homemade bread. Tried and true
recipes, offering many answers to the all important question,
“What’s for supper?” (or dinner depending on where you
live).
Today, we are sharing two recipes from this title – dinner and dessert – a simple sheet pan chicken dish and one of my favorites, a blondie. Special thanks to Robert Rose, the publisher, for sharing these recipes and providing three copies of this title to our members in the US and Canada in our giveaway below.
Sheet pan chicken with pistachios and honey
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This is a variation of a slightly more exotic chicken dish created by Yotam Ottolenghi. We loved the idea of roasting chicken pieces with honey and nuts, but wanted to simplify the ingredients to reflect what’s usually in our own pantries. The result is just as delicious. Serve over rice.
1 onion, chopped
1 tsp ground ginger 5 mL
1 tsp ground cinnamon 5 mL
Pinch saffron
1⁄4 cup olive oil 60 mL
Juice of 1 lemon
Salt and black pepper to taste
2 lbs assorted bone-in skin-on chicken pieces 1 kg
3 tbsp liquid honey 45 mL
1⁄2 tsp vanilla 2 mL
1 tbsp warm water (approx.) 15 mL
3⁄4 cup shelled pistachios, roughly chopped 175 mL
In a small bowl, combine onion, ginger, cinnamon, saffron, oil, lemon juice, salt and pepper. Place chicken in a shallow dish (or sealable plastic bag) and cover with marinade. Cover and refrigerate for a couple of hours or overnight.
Preheat oven to 400°F (200°C). Remove chicken from marinade and arrange on a rimmed baking sheet, then pour marinade over top. Roast for 35 minutes.
Meanwhile, in another small bowl, combine honey and vanilla. Stir in warm water to form a paste (start with a little water and add more until you get a workable consistency). Stir in pistachios. Remove chicken from oven and spread paste evenly on top of chicken. Bake for 5 to 10 minutes or until juices run clear when chicken is pierced. Serves 4 to 6.
Tip: Any combination of bone-in skin-on chicken pieces is fine in this recipe, and the same amount of marinade will work for a slightly larger quantity. If you are comfortable with dismantling a whole chicken (or have a butcher who will do it for you), that will work. For ease, we also like buying a couple of packages of chicken thighs and legs.
Browned butter blondies
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A pan of blondies can be stirred together in 5 minutes and slid into a warm oven as everyone sits down to eat; when it’s time for dessert, it’s ready. If you like, bake them in a 9-inch (23 cm) round cake pan and serve in slightly fancier wedges, with a scoop of ice cream.
1⁄2 cup butter 125 mL
1 cup packed brown sugar 250 mL
1 large egg, beaten
1 tsp vanilla 5 mL
1 cup all-purpose flour 250 mL
1⁄2 tsp baking soda 2 mL
1⁄4 tsp salt 1 mL
1⁄2 cup chopped dark or white chocolate, chocolate chips or
chopped nuts 125 mL
Preheat oven to 350°F (180°C). In a small saucepan, melt butter over medium-high heat. Heat, swirling the pan occasionally, until the foam starts turning golden and the mixture smells nutty. Pour into a medium bowl and stir in brown sugar, then egg and vanilla. Stir in flour, baking soda and salt until almost combined. Stir in chocolate and/or nuts (or whatever additions you like) until just blended. Spread into an 8-inch (20 cm) square baking pan lined with parchment paper. Bake for 20 to 25 minutes or until golden and set around the edges. Serve warm or let cool in pan on a wire rack. Serves 9.
Courtesy of Best of Bridge Sunday Suppers by Best of Bridge © 2017 www.robertrose.ca Available where books are sold. Image credit: Matt Johannsson, Reflector Inc.
The publisher is offering three copies of this book to EYB Members in the US and CA. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 6th, 2017.
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