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Grapes and Grappa Figs and Olives A Culinary Collection With Free Cooking Light Cookbooks

Grapes and Grappa, Figs and Olives, a delightful blend of sweet and savory

Beyond Asian Flavors: A Culinary Journey into Unique Recipes and Delightful Discoveries

For what feels like an eternity, my kitchen has been a bustling, aromatic epicenter of modern Asian cooking. As I meticulously develop, test, and retest recipes for my upcoming cookbook, almost every edible creation that emerges from my oven and stovetop is a delicious tribute to Chinese, Japanese, Thai, Vietnamese, Malaysian, or Korean cuisine. While this intense focus is absolutely essential for the cookbook’s authenticity and success, I must admit, a profound sense of culinary monotony has started to creep in.

Even for the most dedicated food enthusiast, an endless parade of similar flavor profiles can lead to what I affectionately call “flavor fatigue.” My family, bless their patient hearts, has been incredibly supportive, but their palates are now in desperate need of a delicious detour. Every evening, when I optimistically ask, “So, what do you all want for supper tonight?” their eager, unanimous chant echoes through the house: “McDonald’s HAPPY MEALS! Hip, hip, HOORRAYYYY!”

And frankly, I can’t entirely blame them. Sometimes, only a very specific craving will do. And I confess, I often give in – not just for their pure joy, but because I harbor a deep, somewhat shameful, love for McDonald’s french fries dipped into a soft-serve ice cream cone. I know, I know… you’re probably cringing right now. It’s a rather peculiar, yet undeniably satisfying, leftover habit from my pregnancy days that, to this day, I just can’t seem to shake. It’s a sweet, salty, hot, and cold symphony that inexplicably works for me.

Please tell me that I am not alone in experiencing such delightful, quirky cravings! I implore you to share if you, too, possess strange culinary predilections or secret flavor combinations that might make other people raise an eyebrow or even squirm uncomfortably in their chairs. There’s a wonderful camaraderie in confessing these gastronomical quirks, and I’m eager to discover the unique ways your taste buds find joy!

Tell me your most unusual or surprisingly delicious food pairings in the comments below, and you’ll be entered into a drawing to win one of three truly magnificent copies of the Cooking Light The Complete Cookbook. This isn’t just any cookbook; it’s a culinary masterpiece! This baby is absolutely MASSIVE, tipping the scales at a hefty 4.4 lbs. It’s packed with an incredible 1,200 diverse recipes, features 630 stunning color photographs to inspire your inner chef, and even includes a companion DVD for visual guidance. As an extra treat, I believe there’s also an offer inside for a complimentary one-year subscription to Cooking Light magazine, making this an unparalleled prize for anyone passionate about delicious, healthy eating.

And for those who appreciate a dramatic reveal, there’s an exciting bonus announcement eagerly awaiting you at the very end of this post. Don’t scroll past it!

The Unexpected Joys and Perks of My Culinary World

As a food blogger and cookbook author, I’m incredibly fortunate to receive a continuous stream of new cookbooks, innovative kitchen gadgets, and exciting food products for review. My personal rule for this blog is simple: if a product doesn’t genuinely impress me or align with my culinary philosophy, it doesn’t get mentioned here. Instead, those items usually find a new home with friends or family. But for the items that truly captivate my attention and inspire me, I dedicate my time to thoroughly review them, share my honest thoughts here, and often give you, my amazing readers, a fantastic opportunity to win the product for free.

One of the more amusing perks of living in close proximity to my mailbox is the daily excitement around 4 PM when the day’s deliveries arrive. This is prime time for calling “dibs” on new treasures, as I frequently pass on reviewed books or products once I’ve completed my evaluation. This particular afternoon, my wonderful MiMi (grandma), who was visiting from Buffalo, happened to be standing right beside me as I tore open a fresh package from Cooking Light’s PR agency.

Her eyes gleamed with delight as she instantly called “dibs” on the contents, snatching the book and happily flipping through its pages as if it were already hers. I smiled, envisioning it gracing her kitchen shelf. However, later that evening, when I finally had a quiet moment to myself and a chance to truly delve into its pages, my perspective shifted dramatically. HOT DAMN! I absolutely fell head over heels in love with this book! The sheer breadth of recipes, the innovative use of ingredients, and the brilliant simplicity of its healthy approach immediately won me over. There was no way I was letting this culinary gem out of my sight! (My sincerest apologies, Mimi; you’ll just have to enter the contest and test your luck to win one of the other copies!)

The profound reason this particular cookbook resonated so deeply with me is the extraordinary variety of flavor combinations it effortlessly showcases—pairings that I, with all my years of cooking, simply would not have conceived of on my own. It’s a boundless source of fresh inspiration, expertly guiding cooks toward delicious, unexpected culinary adventures. Below, I’m thrilled to share a couple of captivating recipes inspired by this exceptional collection.

A Taste of North Africa: Moroccan Chicken with Figs, Olives, and Honey

Delicious Moroccan Chicken with Figs and Olives

This exquisitely flavorful Moroccan Chicken recipe is thoughtfully adapted from the treasure trove of pages within the Cooking Light The Complete Cookbook. The original recipe, designed for convenience, suggested using boneless chicken thighs cut into chunks. However, I decided to elevate the dish with a slightly different approach that maximized both flavor and succulence. Instead, I opted for whole, bone-in chicken thighs, which inherently yield a richer taste and juicier texture. My wonderful husband, Scott, expertly grilled them outside on the BBQ, imparting a delightful smoky char. I then prepared the vibrant, aromatic sauce separately, allowing its complex flavors to develop fully before pouring it generously over the perfectly cooked chicken. This modification proved to be an absolute triumph! I genuinely adore this recipe—it has earned a permanent, cherished spot in my family’s meal rotation, and every single dinner guest who has had the pleasure of tasting it has raved enthusiastically about its unique blend of sweet, savory, and tangy notes. It’s a truly memorable dish that brings the exotic allure of Morocco right to your dining table.

Moroccan Chicken: Figs, Olives and Honey

Prep time: 12 min. Cook time: 16 min. Serves 4

Ingredients:

  • 2 teaspoons olive oil
  • 1-1/2 lbs skinless, boneless chicken thighs, cut into large 1-1/2″ pieces (or use whole bone-in thighs and grill separately for enhanced flavor and texture)
  • 1/2 cup chopped fresh parsley, plus extra sprigs for optional garnish
  • 1/2 cup quartered dried Calimyrna figs, offering a delightful sweetness
  • 1/4 cup chopped green olives, providing a briny counterpoint
  • 3 tablespoons sweet Marsala or Madeira wine, for depth and richness
  • 2 tablespoons honey, to balance the flavors
  • 1 tablespoon minced garlic, aromatic foundation
  • 2 tablespoons balsamic vinegar, for a tangy lift
  • 1/2 teaspoon ground coriander, for warmth
  • 1/2 teaspoon ground cumin, earthy and fragrant
  • 1/4 teaspoon ground cardamom, for a subtle exotic note

Instructions:

  1. Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering.
  2. Add the chicken pieces to the hot skillet. Cook for approximately 5 minutes, stirring frequently, until the chicken is beautifully browned on all sides.
  3. Reduce the heat to medium. Stir in the chopped parsley, dried figs, chopped green olives, sweet Marsala or Madeira wine, honey, minced garlic, balsamic vinegar, ground coriander, ground cumin, and ground cardamom. Mix well to coat the chicken.
  4. Allow the mixture to simmer gently for about 8 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have thoroughly melded.
  5. Remove from heat. If desired, garnish with fresh parsley sprigs before serving. This Moroccan Chicken is exceptionally delicious served alongside fluffy couscous or a simple rice pilaf, making for a truly satisfying and exotic meal.

An Unconventional Delight: Grapes, Grappa and Bacon Warm Salad

Warm salad with Grapes, Grappa, and Crispy Bacon

This surprisingly harmonious and utterly delicious warm salad, featuring the intriguing trio of grapes, grappa, and bacon, found its initial spark of inspiration from a sophisticated “Grapes and Grappa with Quail” recipe within the pages of the illustrious Cooking Light The Complete Cookbook. On the day I decided to create this dish, quail wasn’t conveniently available (or even a realistic option!), and my palate was distinctly craving the vibrant textures and nuanced flavors of a warm salad. The original recipe also called for delicate prosciutto, but my visit to the local market revealed a rather shocking price tag: a mere 6 paper-thin slices for an exorbitant $8.00! While this particular cookbook masterfully promotes “Cooking LIGHT,” my practical budget and my desire for robust flavor led me to a far more economical, yet equally delectable, substitution.

Thus, in a moment of playful culinary defiance, I made the executive decision to swap the pricey prosciutto for humble, yet incredibly flavorful, bacon. Yes, I am fully cognizant that this choice likely increased the caloric intake by a hundred or so. Please, feel free to give me a playful virtual slap on the wrist! But sometimes, the pure joy and profound satisfaction of flavor simply must win out. For those unfamiliar with its charm, Grappa is a distinctive Italian liquor, a potent and aromatic brandy distilled from the grape pressings—the skins, pulp, seeds, and stems—that remain after the winemaking process. If grappa proves elusive in your local liquor store, a good quality cognac makes for an excellent and equally flavorful substitute in this sophisticated yet rustic warm salad.

Grapes, Grappa and Bacon: A Warm Salad

Serves 6-8

Ingredients:

  • 1 bag (approximately 5-7 oz) of fresh salad greens (such as mixed greens, spring mix, or baby spinach)
  • 1/2 lb red or green grapes, preferably seedless, cut in half
  • 4 slices of turkey bacon, regular bacon, or prosciutto (choose based on your preference for lightness or indulgence)
  • 2 ounces grappa (or a good quality cognac as an alternative)
  • 3 tablespoons cider vinegar, for a tangy brightness
  • 1/2 teaspoon granulated sugar, to balance acidity
  • 1/2 teaspoon Dijon mustard, for a subtle piquant kick and emulsification
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (required only for Option #1 and Option #2)

Instructions:

OPTION #1: The Lighter Bacon or Turkey Bacon Approach

  1. If opting for bacon or turkey bacon for a lighter touch, crisp it gently in the microwave between layers of paper towels until it’s perfectly done and shatteringly crisp. Crumble the cooked bacon and set it aside.
  2. Heat a medium-sized, nonstick skillet over high heat. Add 1 tablespoon of olive oil.
  3. Once the oil is hot and shimmering, add the halved grapes and cook for approximately 15 seconds, allowing them to warm through and acquire a slight caramelization.
  4. Carefully stir in the cider vinegar, grappa (or cognac), sugar, Dijon mustard, salt, and pepper. Let the dressing simmer for a brisk 30 seconds to allow the flavors to meld beautifully.
  5. Pour this warm, aromatic dressing and grapes directly over your fresh salad greens. Generously top with the crumbled crispy bacon. Serve immediately for a delightful contrast of temperatures and textures.

OPTION #2: The Elegant Prosciutto Method

  1. Cut your prosciutto into small, delicate, bite-sized pieces.
  2. Grab a large skillet and add 1 tablespoon of olive oil. Heat it over medium heat until it’s pleasantly warm.
  3. Add the prosciutto to the hot skillet and fry until it achieves a delicious crispness.
  4. Add the halved grapes, letting them sizzle briefly in the fragrant olive oil for about 15 seconds, absorbing the savory notes.
  5. Stir in the grappa (or cognac), cider vinegar, sugar, salt, pepper, and Dijon mustard. Allow the mixture to simmer gently on low heat for 30 seconds, creating an exquisitely flavorful warm dressing.
  6. Pour this exquisite warm dressing and grapes over your fresh salad greens. Serve promptly as a sophisticated appetizer or a light, yet satisfying, meal.

OPTION #3: My Shameless, Sinful (and Utterly Delicious) Method

  1. Cut your bacon into small, gloriously indulgent, bite-sized pieces.
  2. Place the bacon in a large skillet and cook over medium heat until it renders its fat and becomes perfectly crisp and golden.
  3. At this point, you should have approximately 1 tablespoon of glorious bacon fat remaining in the pan. (A slight wince! But oh, the flavor is worth it!) If there appears to be an excessive amount, you can discreetly spoon a little out, but definitely don’t remove it all!
  4. Add the halved grapes to the skillet, allowing them to sizzle and gently cook in the savory bacon fat for about 15 seconds, absorbing all that incredible richness.
  5. Stir in the grappa (or cognac), cider vinegar, sugar, salt, pepper, and Dijon mustard. Let it simmer on low heat for 30 seconds, allowing all the robust flavors to marry beautifully with the bacon essence.
  6. Pour this incredibly flavorful warm dressing and grapes over your fresh salad greens. Savor every single indulgent bite, and perhaps, just perhaps, consider a brisk, invigorating jog around the block afterward to help balance things out!

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Your Chance to Win: Enter the Cooking Light Cookbook Giveaway!

The initial entry period for this exciting giveaway has now officially closed. However, we are always eager to hear your culinary insights! We invite you to continue sharing your most cherished, non-mainstream flavor or ingredient combinations. It doesn’t need to be something wildly strange or exotic – perhaps just a little different, wonderfully innovative, or charmingly quirky. (P.S. I’m personally a huge fan of pickles + pâté tucked into a crusty fresh baguette – a surprisingly delicious and classic pairing!). Your unique suggestions are a constant source of inspiration for my own kitchen adventures!

To spark your creativity and get your culinary juices flowing, here are a couple of my own beloved, somewhat unconventional pairings:

Crispy seaweed delicately sprinkled with salty-sweet plum powder (known as “li hing mui”) – a delightful burst of umami, tang, and sweetness.

Canned smoked oysters paired with a luscious dollop of sweet apricot jam – an unexpected yet harmonious blend of smoky, briny, and fruity notes that truly tantalizes the taste buds.

A huge round of applause and heartfelt congratulations to all our lucky winners! Click here to see who won the highly coveted Cooking Light cookbooks!

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The Ultimate Culinary Challenge: My “Regret-Proof” Flavor Experiment!


Brace yourselves, because I might genuinely live to regret typing this out, but in the spirit of pure fun, adventurous eating, and a dash of mad scientist culinary exploration, I’m offering an epic bonus challenge! When I announce the three fortunate winners of the cookbook in a couple of weeks, I will also empower YOU, my incredible and slightly mischievous readers, to vote for one of the most intriguing (or perhaps horrifying!) strange flavor concoctions submitted in the comments section for me to bravely try.

That’s absolutely right! I will fearlessly (or foolishly, depending on the chosen combination) make this chosen, unconventional dish and then, for your collective sick and twisted enjoyment, I will videotape myself eating it! You, the audience, will hold my gastronomic fate in your hands and decide my culinary destiny in just a couple of weeks. And who knows… perhaps, just perhaps, this unforgettable flavor experiment might even find its way onto television!

Now, THAT’S what I call web-ertainment at its absolute finest! Try to beat that, Zimmern, if you dare.

While the main contest for the cookbook may have concluded, the fun and flavor continue! Head over now to cast your vote for which strange flavor concoction I will bravely taste test – and as an added incentive, the person whose creative (or crazy!) concoction is ultimately chosen will also receive a fantastic Steamy Kitchen care package filled with delicious surprises!