Today's Kool Idea: Weber's Way to Grill Cookbook

Summer vacation is finally here, and if you haven't done it already, it's definitely time to break out the barbecue grill. Many childhood memories feature Dad commanding our little charcoal grill, while the rest of us frolicked in the pool. Unfortunately, his skills were pretty much limited to puck...achem, hamburgers and hot dogs. The side dishes more than made up for it, though...particularly Mom's amazing pasta salad. Besides, it's more about the joy of being in the company of family than about the food, especially for the kids...yeah, right!

We were hanging out at our local bookstore a couple of weeks ago and came across the Weber's Way to Grill cookbook. A quick peek inside was all it took to determine that this was a definite "must have" in The Daily Kool household. Jamie Purviance, accomplished chef and teacher, has impressed us with this cookbook in so many ways. Diverse recipes, detailed instruction and beautiful photography are just the beginning. We love how Weber's Way to Grill focuses on culinary details to produce a winning meal every time, instead of settling for the mediocrity (sorry, Dad) that comes with just "winging" it. Clearly a lot of thought and effort went into the organization of this book. Weber's Way to Grill is chock-full of tips to maximize the flavor of your beef, chicken, pork, seafood, vegetables and even fruit, along with tempting side dishes to complement every recipe. Plus, there is an entire section on grilling basics that gives equal coverage to wood, charcoal and gas techniques. The resource section complete with rubs, marinades and sauces are worth the price of this amazing cookbook alone...not to mention the grilling guides that help to ensure cooking perfection...yes, even for Dad.

Weber's Way to Grill is one of the most comprehensive cookbooks on the market today....an all-in-one master class in every way. It is definitely an indispensable asset for novice and expert grillers alike. Dad is getting this one from the kids for Father's Day...a perfect gift, especially since we're planning on barbecuing dinner that night anyway. Okay, so the gift might be more for us than our father. Here's hoping we can get a medium rare steak out of the deal!

Check out this terrific recipe from Weber's Way to Grill. And, if all else fails, we've also included Mom's famous pasta salad. Enjoy!


Garlic-Crusted Rib-Eye Steaks
Paste Ingredients
4 large garlic cloves
1 tablespoon kosher salt
1/4 cup finely chopped fresh Italian parsley
1/4 cup extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon freshly ground black pepper

4 bone-in rib-eye steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat

Directions:

1. On a cutting board, finely chop the garlic, then sprinkle with the salt. Use the side of a knife to smash the garlic into a paste. Put the garlic paste into a small bowl and add the remaining paste ingredients.
2. Smear the paste evenly over both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.
3. Prepare your grill for direct cooking over high heat (450-550 degrees F), and brush the cooking grates clean.
4. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to desired doneness. For medium rare, this will be about 6-8 minutes, turning once. Remove from grill and let rest for a few minutes before serving.
   

A Different Kind of Pasta Salad
Ingredients
1 lb box tri-colored rotini noodles
1 small jar sliced olives
1 small red pepper, chopped
1 small green pepper, chopped
1/2 cup mayo
1/3 cup red wine vinegar
1/3 cup vegetable oil
salt and pepper to taste

Directions

1. Cook noodles until al-dente. Drain well.
2. Combine all ingredients. Refrigerate at least 2 hours or until ready to serve.
   

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Today's Kool Idea: Junior's Cheesecake Cookbook

Picture the perfect dessert in your mind...rich taste, creamy texture and oh so decadent. For us at The Daily Kool, nothing finishes a meal quite like a delicious slice of cheesecake. And nobody does cheesecake better than Junior's. Don't get us wrong...we like The Cheesecake Factory just as much as the next person. But if you've ever tasted a cheesecake from Junior's in Brooklyn, New York, you undoubtedly agree with us that there's just no comparison. Junior's Cheesecake is almost worth moving back to the city for, but alas New York is another time, another life for The Daily Kool family.

So what do we do when we need our Junior's cheesecake fix? Well, up until about a year ago, we merely settled for meritocracy at best. And although Junior's ships all over the U.S., the cost for delivery was just too extravagant, even for us cheesecake addicts. So, imagine our excitement when we came across this fabulous Junior's Cheesecake cookbook. It seemed like the perfect solution, especially since we love fooling around in the kitchen...wait, that didn't come out right, did it? Ahem...well, you know what we meant!

This Junior's Cheesecake cookbook lives up to it's name...50 to-die-for recipes for New York style cheesecake. These are no ordinary recipes, folks! Imagine tantalizing your tastebuds with enticing cheesecake flavors such as Heathbar, Black Forest, Banana Fudge and White Chocolate Cranberry, just to name a few. We love the old-fashioned red and white striped cover, glossy pages and quality photography. We know, we know...baking cheesecakes can be very intimidating, especially with their propensity for cracking. But, the Junior's Cheesecake cookbook is filled with sidebars of hints and suggestions to ensure perfectly smooth and incredibly delicious results.

While we appreciated the thorough instructions in the Junior's Cheesecake cookbook, we have to admit to being a bit overwhelmed with the detail at first. That said, their techniques for successful preparation, baking, cooling and cutting ensure top-notch results...albeit with a little practice and experimentation. However, any imperfections (mostly cosmetic) were anticipated by the Junior's team and addressed in the handy trouble-shooting section in the cookbook...and none of our issues affected the incredible taste of our creations. Mmmmm...scrumptious! We did make sure to thoroughly read through the entire book before attempting our first cheesecake, just to make sure we understood the basics. We also took all of Junior's pan and ingredient recommendations to heart...highest quality products yield the best results.

Our Junior's Cheesecake cookbook has become a staple in The Daily Kool household and is a great gift for anyone who likes baking, or just loves cheesecake. These are definitely time consuming recipes, but the results are oh so worth it! Good thing our closets are stocked with elastic waist-band pants, huh?

Here's the recipe from the book for original New York style cheesecake for your baking pleasure...enjoy!

Ingredients:

• 1 recipe crust of your choice*
  
• four 8oz. packages full-fat (this is important) cream cheese at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra-large eggs (this is important)
• 3/4 cups heavy cream

Directions:

1. Preheat oven to 350 degrees. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and/or bake your crust and leave it in the pan.
2. Beat one package of cream cheese, 1/3 cup of the sugar and the cornstarch together on low until creamy (about 3 minutes), scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, continuing to scrape as needed.
3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups of sugar and vanilla. Blend in the eggs, one at a time, beating well after each one. Beat in the cream until just completely blended....DO NOT OVERMIX. Gently spoon batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform pan...this water bath will help prevent cracking and ensure a creamy texture.
5. Bake until the slightly golden tan (about 1 1/4 hours). Remove the cheesecake from the water bath, transfer to a wire rack and let cool for two hours.
   
6. Leaving the cake in the pan, cover loosely with plastic wrap and refrigerate overnight.
7. Make sure to keep cake refrigerated until ready to serve and slice with a sharp straight-edge knife (not serrated).

*The Junior's Cheesecake cookbook includes a fabulous recipe for their sponge cake crust. In the meantime, feel free to make your own graham cracker or oreo crust.

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