Liberty Media Bids for Barnes & Noble

Another big deal in the works as reported by Publisher's Weekly. An excerpt and link are below. Check it out and feel free to share your thoughts on the industry's recent mergers and acquisitions buzz.

Barnes & Noble announced late Thursday afternoon that it received a bid to acquire the company from Liberty Media for $17 per share in cash. According to B&N, the offer has a number of contingencies, including the participation of chairman Len Riggio, both in terms of his continuing equity ownership and his continuing role in management. The offer is worth about $1 billion. Click here for the rest of the Publisher's Weekly post.

Possible Borders Sale Gains Traction from PW

Publisher's Weekly reports that there may be a sale of Borders on the horizon. It looks like a lot of comments focus on the fact that Borders waited too long to go digital. This is interesting considering the e-book explosion and the wireless reading device competition has been making industry headlines for some time now - long enough to jump on board, perhaps. 


Here's a link to the PW news brief. We'll talk more about books in the digital age as well as check out some new Summer Reads and Recipes, so check back again soon. 


Good Day and Good Reading!

Take this Pork and…Stuff it!

Longing for grill season with its easy breezy meals and consistently warmer temps? Me too. If you’re looking for a new way to prepare the ‘other’ white meat, here it is.

This grilled pork tenderloin stuffed to keep in moisture and punch up the flavor is worth trying. When I tested the recipe, it called for Artichoke Stuffing. Our family found the pork tender and flavorful, and the stuffing bright with a little tang. Try it for yourself or check out the 2011 Cook’s Illustrated Summer Grilling issue for more tips and an Apple-Cranberry Filling.

 

Grilled Pork Tenderloin with Artichoke Stuffing

From Cook's Illustrated.

Serves 4 to 6



Note: It’s important to make sure that the artichokes and porcini 
mushrooms are thoroughly patted dry before processing. 



½ cup dried porcini mushrooms, rinsed 


3 ounces frozen artichoke hearts, thawed and patted dry (3/4 cup) 


1 ounce Parmesan cheese, grated (½ cup)


¼ cup oil-packed sun-dried tomatoes, rinsed and chopped coarse 


¼ cup parsley leaves


2 tablespoons pine nuts, toasted


2 garlic cloves, minced


1 teaspoon grated lemon zest plus 2 teaspoons juice


Kosher salt and ground black pepper


2 tablespoons dark brown sugar


1 cup loosely packed baby spinach


2 (1 ¼ to 1 ½ pound) pork tenderloins, silver skin removed 


2 tablespoons olive oil



1. Microwave ½ cup water and porcinis in covered bowl until steaming, about 
1 minute. Let stand until softened, about 5 minutes. Drain mushrooms 
through fine-mesh strainer lined with coffee filter, discard liquid, and pat 
mushrooms dry. Pulse artichokes, Parmesan, tomatoes, parsley, pine nuts, 
garlic, lemon zest, and juice in food processor until coarsely chopped, 5 to 10 
pulses; season with salt and pepper to taste. Combine sugar, 1 tablespoon 
salt, and 1 teaspoon pepper in bowl.



2. Cut each tenderloin in half horizontally, stopping ½-inch away from edge so 
halves remain attached. Open up tenderloins, cover with plastic wrap and 
pound to ¼-inch thickness. Trim any ragged edges to create rough rectangle 
about 10 inches by 6 inches. 



3. With long side of pork facing you, lay ½ cup spinach over bottom half of 
pork followed by half of artichoke mixture, leaving 1/2-inch border around 
edges. Roll away from you into tight cylinder, taking care not to squeeze 
stuffing out ends. Position tenderloin seam-side down. Evenly space 5 pieces 
twine underneath and tie. Repeat with remaining tenderloin, spinach, and 
stuffing. 



4a. For Charcoal Grill: Light large chimney starter filled with 
charcoal (6 quarts). When top coals are partially covered with ash, pour in 
even layer over half of grill. Set cooking grate in place, cover, and heat grill 
until hot, about 5 minutes.



4b. For Gas Grill: Turn all burners to high, cover, and heat grill 
until hot, about 15 minutes. Leave primary burner on high and turn off other 
burner(s).



5. Clean and oil cooking grate. Coat pork with oil, then rub entire surface with 
brown sugar mixture. Place pork on cool side of grill, cover, and cook until 
center of stuffing registers 140 degrees, 25 to 30 minutes, rotating pork once 
halfway through cooking. 



6. Transfer pork to carving board, tent loosely with foil, and rest 20 minutes. 
Remove twine, slice pork into ½-inch-thick slices, and serve.

Whole-Wheat Sandwich Bread

Even though I adore the convenience of store bought loaves and artisan bakery breads, once in a great while I enjoy making bread at home. It connects me to my food, serves as a catharsis for what ails me and I love the way our home takes on that bakery sweet scent when I make it myself.

It takes some time, but if you are up for a hearty, homemade, whole-wheat bread, this may be just what you’re looking for.

Here is the recipe I tested. You can also find it online or in the April 2011 issue of Cook’s Illustrated – there you can get even more great tips for baking this seriously good sandwich bread.

From Cook's Illustrated.

Whole Wheat Sandwich Bread
Makes two 9- by 5-inch loaves

Note: You can hand-knead the dough, but we’ve found it’s easy to add too much flour during the kneading stage, resulting in a somewhat tougher loaf. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.

Biga
2 cups (11 ounces) bread flour
1 cup (8 ounces) warm water (100-110 degrees)
1/2 teaspoon instant or rapid rise yeast

Soaker
3 cups (16 ½ ounces) whole wheat flour, plus extra for kneading
1/2 cup wheat germ
2 cup (16 ounces) whole milk

Dough
6 tablespoons honey
4 teaspoons table salt
2 tablespoons instant or rapid rise yeast
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
Bread flour for work surface

1. For the Biga: Combine bread flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).

2. For the Soaker: Combine whole wheat flour, wheat germ, and milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn dough out onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).

3. For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn dough out onto lightly floured counter and knead for 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature for 45 minutes.

4. Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough six more times (total of eight turns). Cover and allow to rise at room temperature until doubled in volume, about 45 minutes.

5. Adjust oven racks to middle and lowest position, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 9- by 5-inch loaf pans with non-stick cooking spray. Transfer dough to well-floured counter and divide into two pieces. Working with one ball of dough at a time, pat each into 8- by 17-inch rectangle. With short side facing you, roll dough towards yourself into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam-side up and pinch it closed. Place loaf seam-side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).

6. Place empty loaf pan on bottom rack and bring 2 cups water to boil. Using single-edge razor blade or sharp serrated knife, make one ¼-inch deep slash lengthwise down center of loaf. Pour boiling water into empty loaf pan in oven and set loaves onto baking stone. Reduce oven temperature to 350 degrees. Bake until internal temperature registers 205 on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.

7. Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pan, return to rack, and cool to room temperature, about 2 hours. Slice and serve.

Potato Galette – Simply Delicious

If you’re looking for a way to make a skillet full of potatoes – crispy on the outside and creamy on the inside, try this.

I cleared some counter space and got my food processor working (the recipe calls for a mandoline slicer or the food processor attachment). Using the processor’s slicing blade made it easy to get a consistent thickness on each slice. Another benefit of this recipe is that it calls for arranging only the bottom, which becomes the top, layer in the pan. The rest go in on top of that neatly arranged first layer any way you want – just so they are evenly thick.

Enough about the process. Make it, taste it and you’ll see. It’s a yummy potato treat – crunchy and brown crust with a soft buttery inside. Delicious!

Here is the recipe I tested and a link to the published one. You can also find it in the Cook’s Illustrated April 2011 issue. Adjust salt and pepper as needed. And, if you don’t have a nonstick pan try using nonstick spray in the pan to help it release more easily.

Potato Galette
Serves 6 to 8

Note: In order for the potato cake to hold together it is important to
slice the potatoes no thicker than 1/8-inch thick and make sure the slices are
dried well before assembling. Use a mandoline slicer or the slicing attachment
of a food processor to slice the potatoes uniformly thin.

2 ½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8-inch
thick
5 tablespoons unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
½ teaspoon black pepper
1 ½ teaspoons chopped fresh rosemary leaves (optional)

1. Arrange rack to lowest position and heat oven to 450 degrees. Place
potatoes in large bowl and fill with cold water. Using hands, swirl to remove
excess starch, then drain in colander. Spread potatoes onto kitchen towels
and thoroughly dry.

2. Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if
using) together in large bowl. Add dried potatoes and toss until thoroughly
coated. Place remaining tablespoon butter in 10-inch nonstick skillet and swirl
to coat. Place one potato slice in center of skillet then overlap slices in circle
around center slice, followed by outer circle of overlapping slices. Transfer
remaining sliced potatoes on top of first layer arranging so they form even
thickness.

3. Place skillet over medium-high heat and cook until sizzling and potatoes
around edge of skillet start to turn translucent, about 5 minutes. Spray 12-
inch square of foil with non-stick cooking spray. Place foil, sprayed side-down,
on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups of
pie weights. Firmly press down on cake pan to compact potatoes. Transfer
skillet to oven and bake for 20 minutes.

4. Remove cake pan and foil from skillet. Continue to cook until potatoes are
tender when paring knife is inserted in center, about 20 to 25 minutes. Return
skillet to medium-high heat and cook, gently shaking pan, until galette
releases from sides of pan, 2 to 3 minutes.

5. Off heat, place cutting board over skillet. With hands protected by oven
mitts or pot-holders, with one hand hold cutting board in place, carefully invert
skillet and cutting board together. Remove skillet. Using serrated knife, gently
cut into wedges and serve immediately.

Simplifying Potato Galette

http://www.cooksillustrated.com/recipes/article.asp?docid=27525

Our March Madness

It’s already April, but March is worth mentioning. Specifically, Our March Madness. We were blessed with a new baby - cute little cheeks, round-the-clock feedings, diapers and all. Now the free time we might have had was gone, but for a very good reason. Baby, toddler, work and house all taking our time and energy, left us with barely enough to potty and fuel up on coffee in order to keep going.

Now that we are a few weeks into the new routine (chaos), I’ll begin blogging again. Be sure to check in again for more recipes, articles and anecdotes. Happy weekend.

Doing The First Novel Hustle: 'The Oracle Of Stamboul'

“I told myself that I would rather be a person who tried to write a novel and failed than be someone who abandoned their novel.”

-              - Michael David Lukas

That quote really hit me as I’ve started, stopped, and started novels not knowing where the journey would lead. It gets hard slogging through the highs and low and even locking some works away until plot or character ‘issues’ can be resolved. Yet, I still write. I thought this advice about pressing on might help fellow writers, and anyone else struggling to achieve their goals.

Here’s a link to the NPR article about this author who kept at it until he published his first novel.

http://www.npr.org/2011/03/01/133965740/doing-the-first-novel-hustle-the-oracle-of-stamboul