A chef whose culinary training during the 1970s had him creating dishes using high-fat creams and butters has changed his errant ways and the result is a new-wave cookbook.
Who’s Coming For Dinner by Jeffrey Suddaby (Stovetop Publishing) is, he says, a cookbook that encourages readers to explore the endless possibilities of flavour.
“When I realized that society was changing, preferring to exchange high-fat ingredients for healthier ones, I decided to create flavours but without the products that were traditionally used,’’ says the owner of 3 Guys & A Stove restaurant in the four-season resort town of Huntsville, Ont.
His mission was to create a clean, vibrant and fresh-based book including helpful suggestions and tips for the busy working cook.
“I wanted to offer recipes that were simple but with multi-layer flavouring,’’ he says.
Every dish in the book is accompanied with a colour photograph and preparation tips are fairly simple. Many of the recipes are designed to work well as leftovers or in a one-dish or bowl format.
When cooks want to kick up a dish, they should introduce flavours slowly, says Suddaby. “I use low-fat yogurt in many of my dishes. To eat it on its own it does nothing, but when I add it into my Curried Vegetable Rice with Blueberry Yogurt and Mango Chutney, it’s sensational.”
Potatoes Baked in Cider Vinegar and Sea Salt (Serves 6)