The Blue Bloods Cookbook: 120 Recipes That Will Bring Your Family to the Table

The Blue Bloods Cookbook: 120 Recipes That Will Bring Your Family to the Table

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Overview

ERIN REAGAN: How many times have you and I been setting the table together for Sunday dinner?

NICKY REAGAN: A million.

Anyone who has ever seen the hit TV show Blue Bloods knows that the family dinner is the centerpiece of every episode. And there are really only three things that Blue Bloods-and everyone else-need to make a successful family dinner: family, love and food. Bring the first two to the table and The Blue Bloods Cookbook will provide the third!

Bridget Moynahan, the show's star, invites you to partake in that sacred family ritual, offering food lovers more than 100 delectable recipes and bringing you Irish/Italian comfort food that will make you feel right at home, including:

-Clam Chowder (Manhattan, of course!)

-Arthur Avenue Spaghetti and Meatballs

-Chicken Francese

-Pizza, Reagan Style

-Standing Rib Roast with Cippolini Onion Sauce

-Cheesecake with NYPD Blue Topping

Just as there is a chair around the table for every family member, there is a recipe in this cookbook sure to make any eater happy to be home again. Hearty and soulful, The Blue Bloods Cookbook will make you say, "Amen, now pass the potatoes!"

Product Details

ISBN-13: 9781250072856
Publisher: St. Martin's Press
Publication date: 11/03/2015
Pages: 288
Sales rank: 129,698
Product dimensions: 7.60(w) x 9.60(h) x 1.20(d)

About the Author

BRIDGET MOYNAHAN plays Erin Reagan on CBS' Blue Bloods. Moynahan's film credits include I, Robot and The Sum Of All Fears, and she portrayed Carrie's rival and Mr. Big's wife on Sex And The City. Born in Binghamton, New York, Moynahan now lives in NYC and LA.

WENDY HOWARD GOLDBERG is the bestselling co-author of two books, Marry Me and Hollywood Moms. Wife of Leonard Goldberg, executive producer of Blue Bloods, Wendy is also the founder of a performing arts summer school in California.

Read an Excerpt

The Blue Bloods Cookbook

120 Recipes that Will Bring Your Family to the Table


By Bridget Moynahan, Wendy Howard Goldberg, Chris Peterson

St. Martin's Press

Copyright © 2015 Bridget Moynahan and Wendy Howard Goldberg
All rights reserved.
ISBN: 978-1-4668-8480-9



CHAPTER 1

SOUPS


French Onion Soup

Split Pea Soup

Tomato Soup and Grilled Cheese Sandwiches

Cream of Mushroom Soup

Manhattan Clam Chowder

Potato-Leek Soup

Chicken Noodle Soup

Yankee Bean Soup

Black Bean Soup


FRENCH ONION SOUP

If decadence were a soup, it would be French onion. This cold-weather favorite includes an ensemble cast of flavors ruled by the sublime, caramel sweetness of sautéed onions. Each ingredient plays a part, and if you want the best bowl of soup possible, don't skimp on any of them. The melted Gruyère cheese is meant to top the bowl, the baguette, and the soup beneath, but sends the entire production over the top flavor-wise. It's just the type of simple, unpretentious, but wonderful creation you'd find on an Irish police commissioner's dinner table. Serves 4

6 tablespoons (¾ stick) unsalted butter
2 pounds yellow onions, halved and thinly sliced
Leaves from 2 large sprigs fresh thyme, chopped
1 bay leaf
1 tablespoon all-purpose flour
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup dry white wine
4 cups beef broth
2 cups water
Four ½-inch-thick slices of French bread
½ pound Gruyère cheese, shredded


1. In a large heavy pot over medium heat, melt the butter. Add the onions, thyme, and bay leaf. Cook for about 40 minutes, stirring often, until the onions are caramelized and soft.

2. Stir in the flour, salt, and pepper and cook for 1 minute. Add the wine and continue to cook, stirring, for 1 minute more. Add the broth and water and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 20 to 30 minutes, until the flavors saturate the soup. Taste and add salt and pepper if needed.

3. While the soup cooks, preheat the oven to 375°F.

4. Toast the baguette slices on a baking sheet in the oven, turning them after about 6 minutes. Remove them from the oven as soon as they are golden brown. Set the oven to broil.

5. Remove and discard the bay leaf, and ladle the soup into ovenproof crocks or bowls. Place one of the toast slices on the top of each bowl of soup, and cover the bread and soup with a thick layer of the shredded cheese. Broil for about 1 minute, watching closely to ensure the cheese is melted and bubbling but not burnt. Serve hot.


SPLIT PEA SOUP

This hearty soup makes good use of ham bones — it's often made right after Easter and other holiday celebrations as a way to use the leftover bone. You can also buy ham bones from a butcher, or substitute smoked ham hocks, which can usually be found at large grocery stores. The point is to add a bit of pork saltiness and sturdy character to the soup, to supplement the smooth, broken-down peas. We use a few basic spices to prevent the soup from being boring, but it doesn't need a lot to be substantial and gratifying. Follow the instructions for cooking time, but you'll really know the soup is done by its velvety texture. Serves 4 to 6

2 tablespoons unsalted butter
1 yellow onion, chopped
1 carrot, peeled and diced
1 cup chopped ham
1 ham bone or smoked ham hock
One 16-ounce package green split peas
1 large bay leaf
3 sprigs fresh thyme
Dash of ground allspice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper


1. In a 6-quart or larger pot over medium heat, melt the butter. Add the onion, carrot, and ham and cook for about 5 minutes, or until the onion and ham begin to brown.

2. Add the ham bone and 8 cups cold water. Add the split peas, bay leaf, thyme, allspice, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the peas are entirely soft and falling apart, about 2 to 2½ hours.

3. Remove and discard the ham bone, bay leaf, and thyme sprigs. Taste the soup and add additional salt and pepper as necessary. Serve hot.


TOMATO SOUP AND GRILLED CHEESE SANDWICHES

Certain classics define comfort food. These are the reassuring, filling meals that we all remember from childhood, uncomplicated culinary gems that our mothers set before us as tokens of love. At the top of that particular list sits a silky tomato soup partnered with the crunchy, melty, salty goodness of a perfectly grilled cheese sandwich. The combo is best served when the rain is coming down in sheets, or it is way too cold to be outside. But as far as any kid is concerned, this soup is just as good on sunny days. Serves 4


SOUP

3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 yellow onion, diced
1 large garlic clove, smashed and peeled
2 tablespoons all-purpose flour
2½ cups low-sodium chicken broth
One 28-ounce can diced San Marzano plum tomatoes, with the juice
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper


SANDWICHES

8 slices sourdough bread (or your favorite thick-sliced sandwich bread)
4 tablespoons (½ stick) unsalted butter, softened
8 to 12 slices cheddar cheese


1. Make the soup: Heat the olive oil and butter in a 6-quart nonreactive pot over medium-high heat until the butter melts. Add the onion and garlic and sauté until softened but not browned.

2. Add the flour and stir until the onion is evenly coated. Add the broth, tomatoes with their juices, tomato paste, sugar, and thyme. Season lightly with salt and pepper, and stir the soup until it comes to a simmer. Lower the heat to medium-low, cover, and cook for 40 minutes. Check the soup often and adjust the temperature as needed to keep it at a gentle simmer.

3. Puree the soup in batches in a blender (or use an immersion blender to puree it all at once). Transfer the pureed soup to a large bowl until you've processed all of it, then return it to the pot and keep warm over low heat while you make the grilled cheese sandwiches.

4. Make the sandwiches: Heat a heavy skillet over medium heat. Butter one side of all the bread slices, making sure the butter is applied evenly.

5. Sandwich 2 or 3 slices of the cheese between 2 slices of bread, with the buttered sides out. Toast in the skillet, checking often to ensure the bread is not burning. Flip the sandwiches as soon as the bottoms are golden brown. When both sides are browned and the cheese has melted, transfer to a cutting board.

6. Let the sandwiches sit for 2 minutes before slicing each one on the diagonal. Serve with a bowl of the hot soup.


CREAM OF MUSHROOM SOUP

This recipe is a canvas on which to paint your own flavors. Both the cream base and the mushrooms are amazingly adaptable to other flavors, from hot sauce to oregano. So play with the recipe and add a pinch here and a pinch there. Or really change things up by using a mix of different wild mushrooms or even adding a little shaved truffle or truffle oil. No matter what, this soup is sure to be an unexpected delight on the dinner table. Serves 4

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, finely diced
2 garlic cloves, chopped
1 pound brown button mushrooms, cleaned, stems trimmed
2 tablespoons all-purpose flour
½ cup dry white wine
3 cups chicken broth
2 large sprigs fresh thyme
1½ cups heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley


1. In a large pot over medium-high heat, heat the olive oil and butter until the butter melts.

2. Add the onion and garlic and cook until the onion has softened, 6 to 8 minutes. Add the mushrooms and stir to thoroughly combine. Cook, stirring frequently, until the mushrooms are soft and starting to take on color, 10 to 12 minutes.

3. Sprinkle the flour over the mushrooms and stir until the mushrooms are completely coated. Add the wine and deglaze the pan, scraping up any browned bits from the bottom.

4. Add the broth and thyme and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by one-quarter, about 15 minutes.

5. Stir in the cream, taste, and season with salt and pepper as needed. Bring to a simmer and cook for about 3 minutes, or until heated through.

6. Working in batches, transfer the soup to a blender and blend on high for 10 seconds, then transfer to a large bowl. When you've blended all the soup, return it to the pot and reheat over medium heat for 2 minutes. Serve hot, sprinkled with the parsley.


MANHATTAN CLAM CHOWDER

There are only two types of clam chowder that matter in the world — New England and Manhattan. But when you're filming the police commissioner of New York City, there's only one choice that makes any sense. With a lighter tomato base and a smattering of fresh vegetables perfectly cooked, this clam chowder is the ideal starter to a multicourse meal. That said, it still holds up well as a meal in a bowl after a long chilly night shift in the City that Never Sleeps. Serves 4

3 tablespoons canola oil
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 sprigs fresh thyme
¼ teaspoon celery seed
1 bay leaf
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 14.5-ounce can crushed tomatoes
Two 8-ounce bottles clam juice
Two 10-ounce cans baby clams, juice reserved
1 pound Yukon Gold or fingerling potatoes, peeled and cubed


1. In a large pot over medium-high heat, heat the oil. Add the onion and garlic and cook until slightly soft, about 3 minutes.

2. Add the carrots and celery and cook until the celery begins to soften, about 5 minutes. Add the thyme, celery seed, and bay leaf and season with salt and pepper. Stir and cook for about 2 minutes. Add the tomato paste, stir thoroughly to incorporate, and cook for 1 minute.

3. Add the tomatoes, bottled clam juice, the reserved juice from the canned clams, and the potatoes. Stir to mix well. Reduce the heat to a simmer, cover, and simmer for 40 to 45 minutes until the potatoes are fork-tender.

4. Remove and discard the thyme sprigs and bay leaf. Add the canned clams and cook for 5 minutes. Serve hot.


POTATO-LEEK SOUP

As anyone from a true Irish family can tell you, potatoes on their own can become a little bit dull. Combining plain old spuds with a rich but subtle onion flavor courtesy of the vegetable emblem of Wales is a wonderful way to make a filling and elegant soup. We've used waxy yellow potatoes, which add silkiness without competing with the leek's distinctive taste. A healthy dose of buttermilk adds bite and brings all the other flavors together. Serves 4

2 tablespoons unsalted butter
1 tablespoon canola oil
2 large leeks (white parts only), sliced and cleaned
Kosher salt
1 pound Yukon Gold or similar potatoes, peeled and cubed
2 cups chicken broth,
¾ cup heavy cream
½ cup buttermilk
½ teaspoon white pepper
1 tablespoon finely chopped fresh flat-leaf parsley


1. In a large pot over medium-high heat, combine the butter and canola oil and heat until the butter has melted. Add the leeks and reduce the heat to medium-low. Season with salt and cook until the leeks begin to soften, 10 to 15 minutes.

2. Add the potatoes and broth, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 35 minutes.

3. Working in batches, transfer the soup to a blender and blend until completely smooth. Transfer the blended soup to a large bowl. When all the soup is blended, return it to the pot and reheat over medium-low heat.

4. Whisk in the cream, buttermilk, and white pepper. Taste and add additional salt and pepper as needed. Serve hot in individual bowls, sprinkled with the parsley.


CHICKEN NOODLE SOUP

This lovely soup will cure all that ails you — or at the very least, take care of serious hunger pangs! Its simple salty flavor can satisfy the loudest growl in your stomach without making you feel overly full. An unexpected burst of lemon brightens the soup and makes it as appropriate for a spring evening on the patio as it is for hunkering down inside in the colder months. The noodles are the one nod to decadence in a good-for-you soup. Serve it steaming hot so the vapors can whet your appetite. Partner it with a sturdy bread, like the Irish Soda Bread, to soak up every last drop of that savory broth. Serves 4

1 teaspoon canola oil
1 yellow onion, finely diced
2 garlic cloves, minced
2 celery stalks, finely diced
1 carrot, peeled and finely diced
1 teaspoon lemon pepper seasoning
6 cups low-sodium chicken stock
8 ounces egg noodles
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
Finely grated zest of 1 lemon


1. In a large pot over medium-high heat, heat the oil. Add the onion and garlic and cook until the onion softens, about 3 minutes.

2. Add the celery, carrot, and lemon pepper and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

3. Add the noodles and simmer for 5 minutes, or until the noodles are cooked through. Taste the soup and season with the salt and black pepper as needed.

4. Top the soup with the parsley. Transfer to individual bowls and sprinkle with lemon zest before serving.


YANKEE BEAN SOUP

This is a New England favorite, revered for the sturdy nature of the Great Northern beans and luscious texture of the finished soup. It was invented for nights when the rain is blowing sideways and everyone at the table has been chilled to the bone. From the very first spoonful, the weather outside will be forgotten, and all attention will turn to the kitchen and a concern that there may not be enough left in the pot for seconds. Serves 4 to 6

1 pound dried Great Northern beans, rinsed and drained
1 teaspoon canola oil
1 cup diced bacon (about 4 thick-cut slices)
3 garlic cloves, minced
1 yellow onion, chopped
1 teaspoon dried thyme
Pinch of cayenne pepper
¼ teaspoon white pepper
¼ cup pure maple syrup
¼ cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
4 cups boiling water
1 bay leaf
Kosher salt and freshly ground black pepper


1. In a large saucepan, combine the beans with enough water to cover by 1 inch and bring to a boil over high heat. Boil for 5 minutes.

2. Remove the pan from the heat, cover, and set aside for 1 hour.

3. Drain and rinse the beans. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the bacon and cook just until it browns, about 3 minutes. Add the garlic and onion and cook until the onion is soft and starting to brown.

4. Add the thyme, cayenne, and white pepper and cook, stirring, for 1 minute. Add the maple syrup, ketchup, Worcestershire sauce, and mustard and cook, stirring, for 1 minute more.

5. Add the drained beans to the pot, along with the 4 cups boiling water and bay leaf, and bring to a boil. Reduce to a simmer, cover, and cook until the beans are completely tender, about 1½ hours. Remove and discard the bay leaf.

6. Taste the soup and season with salt and black pepper as needed. Serve warm.


BLACK BEAN SOUP

The secret to this surprisingly zesty soup are the many Mediterranean touches that give it a smoky, spicy, and delightfully interesting twist. Black beans are always a sturdy and, when blended, silky stage on which other flavors just seem to shine. We have been careful not to overdo the accents in this recipe; the spiciness is more varied than actually hot. Still, you won't find a more captivating use for black beans in your house. We use canned, although if you're willing to wait a few hours while dried beans soak, you can save a little bit of money by using dried beans. Serves 4

1 tablespoon extra-virgin olive oil
1 white onion, diced
3 garlic cloves, minced
1 teaspoon chili powder
1 tablespoon dried oregano
½ teaspoon smoked paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Three 15-ounce cans black beans, drained but not rinsed
2½ cups cold water
1 bay leaf
1 tablespoon chopped fresh cilantro
¼ cup sour cream or plain yogurt (optional)


1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and stir until the onion has softened, about 3 minutes.

2. Add the chili powder, oregano, paprika, and cumin and stir until the onion is evenly coated. Season liberally with salt and pepper and cook for 1 minute.

3. Add the black beans and stir to thoroughly mix. Cook for 2 minutes.

4. Add the cold water and the bay leaf and bring to a boil. Reduce the heat and gently simmer for 30 minutes.

5. Transfer half the soup to a blender and blend on high for about 5 seconds, or until the soup is smooth. Return the blended soup to the pot. Stir in the cilantro and serve the soup hot, garnished with sour cream or plain yogurt, if desired.


(Continues...)

Excerpted from The Blue Bloods Cookbook by Bridget Moynahan, Wendy Howard Goldberg, Chris Peterson. Copyright © 2015 Bridget Moynahan and Wendy Howard Goldberg. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction

1. Soups

2. Salads

3. Appetizers

4. Main Courses

5. Sides

6. Desserts

7. Basics

8. Family Dinner Menus

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