So Nom Nom THE Cookbook: Volume 2

By Andrea Comparato

So Nom Nom Volume 1 wasn't big enough, so we created Volume 2!

This book continues with all the recipes from www.sonomnom.recipes.

Buy both Volumes for easy reference while you cook!

Delicious recipes from easy to challenging and everything in between!

• Language: English
• Publisher: Captivate Press
• Release date: Feb 5, 2024
• ISBN: 9798869168986

Andrea Comparato

Andrea Comparato wears many hats, and one of them is a imposter chef hat! Delve into these delicious recipes that Andrea created across a lifetime of cooking.

Book preview

SO NOM NOM

THE Cookbook

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Volume 2

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www.sonomnom.recipes

SO NOM NOM

THE Cookbook

Volume 2

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DEDICATION:

To Matt and Isabella:

Thank you for giving me a reason to cook.  

I hope you always enjoy recipes from home.

To Aaron:

Thank you for broadening my recipe ideas

I love you all. 

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Copyright © 2024 by Captivate Press

MB Media

All rights reserved. This book or any portion thereof

may not be reproduced or used in any manner whatsoever

without the express written permission of the publisher

except for the use of brief quotations in a book review.

Printed in the United States of America

First Printing, 2024

ISBN  979-8-8691-6897-9

Distributed by

Ingram Publishing Group

La Vergne, TN 37086

www.sonomnom.recipes

Beverages

Egg Nog

It is almost that time of year!  Be prepared with this delicious egg nog recipe!  Put up the tree with a rich glass of this!  Add some whiskey, rum, or bourbon--or drink it as is! 

INGREDIENTS:

6 egg yolks

3/4 cup sugar

3 cups heavy cream (Reserve 1 cup until the end

3 whole cloves

2 tsp cinnamon

2 tsp nutmeg + some for sprinkling

3 teaspoons vanilla extract

2 cinnamon sticks  (3 more for garnish)

DIRECTIONS

In a stainless steel bowl, beat the egg yolks and sugar together until well blended.  Set aside.

In a small saucepan, heat 2 cups of heavy cream, 3 whole cloves, and 2 cinnamon sticks until it reaches about 160°F.  Do NOT BOIL.  Remove from heat.

Slowly pour half of the hot cream mixture into the eggs and whisk it quickly as you are pouring it into the eggs. This will warm the eggs so they don't cook during the next step.

Pour the egg mixture into the saucepan and cook to a low temp of 160°F.  Don't cook it more and do not boil it!   Remove from heat.

Place a fine mesh strainer over the container you will be storing your eggnog in. 

Pour the mixture through the strainer to catch any cooked egg pieces or spice chunks. 

Stir in 1 cup of heavy cream, nutmeg, cinnamon and vanilla and chill completely.

Pour into pretty glasses and serve with a dash of nutmeg (or go all out and grate fresh nutmeg on top!   add a cinnamon stick and serve. 

If you are adding liquor, add a shot to each glass and stir before adding cinnamon stick and nutmeg. 

Fresh Squeezed Lemonade

Summer is over but its not too late to enjoy a tall glass of fresh-squeezed Lemonade!   

This thirst-quenching beverage is not only refreshing, but full of vitamins, too! 

INGREDIENTS:

1 quart (8 cups) of water

2 cups of fresh squeezed lemon juice

1-3/4 cup sugar

1 tsp vanilla extract

DIRECTIONS:

Bring water to a boil.  Add sugar and stir until all the sugar is dissolved.  Remove from heat.

Pour hot sugar mixture into a pitcher.  Add 2 cups of fresh squeezed lemon juice and a tsp. of vanilla extract.  Stir.  

Fill some fun glasses with ice and pour lemonade on top/  Serve with fresh cut lemon slices or wedges. 

Fresh Squeezed Limeade

I, myself, prefer limeade over lemonade any day!  There is just something special about fresh lime juice.

Lemon juice is special, too--but lime adds a bit of a unique tang you don't experience with any other citrus. 

INGREDIENTS

1 quart (8 cups) of water

2 cups of fresh squeezed lime juice

1-3/4 cup sugar

Lime pieces and lime zest for garnish

DIRECTIONS

Bring water to a boil.  Add sugar and stir until all the sugar is dissolved.  Remove from heat.

Pour hot sugar mixture into a pitcher.  Add 2 cups of fresh squeezed lime juice.  Stir.  

Fill some fun glasses with ice and pour limeade on top/  Serve with fresh cut lime slices or wedges and zest. 

Breads

Brie en Croute

I can assure you this dish looks fancy but is the easiest thing to make!  Impress your friends with this fancy , delicious treat today! 

INGREDIENTS:

1 small wheel of Brie cheese

1 sheet of puff pastry

1 egg

1 TBSP water

Seasoning for top

DIRECTIONS:

Open a package of brie cheese. 

You can choose to cut the white part off or not.  It is easier to eat without it, but it gives it a different taste with it.  Up to you! 

Remove thawed puff pastry sheet from package, and roll it out so there is enough to wrap the brie wheel in.

Preheat oven to 375° F

Place brie in the middle of rolled out pastry and gently gather each corner over the middle of the cheese, so that all sides of the cheese is covered. 

Gently twist the top of the puff pastry and pinch a both below the twist to ensure it remains in place. 

In a small bowl, mix egg and Tablespoon of water until blended.  Brush top of pastry dough with egg and sprinkle your choice of seasoning over the top.

Place in oven on the bottom shelf (so the top doesn't brown too fast) and bake for about 1 hour and 15 minutes.   If you cut the white off the outer part of the brie, bake for only an hour.   If the top starts browning too fast, put foil over it until it is almost baked all the way through then remove it to complete the baking process.

Remove from oven and serve hot wedges.  You can also serve it with crostini, and it goes great with cold grapes on the side, too!

Ciabatta Bread

Who doesn't love going to their favorite restaurant and getting that amazing chewy bread with their soup or salad! You could go pay about $6/ loaf at a bakery--or make 4 loaves for a tiny portion of the price!  Don't let this recipe scare you.  Once you get past your fear of making bread--it is actually pretty easy.  You can use all purpose flour--but it will be sturdier if you use bread flour or add extra gluten. 

INGREDIENTS:

3 cups Bread Flour (You can use all-purpose but it won't be as sturdy)

3 tsp salt

3 tsp fast rising yeast

1/3 cup olive oil

1-3/4 cups warm water

Extra Flour for dusting

Optional Cornmeal/Semolina for adding to flour for dusting. 

DIRECTIONS:

Oil a deep, square container (Clean, Square ice cream buckets make great containers for this because they hold 1 gallon and are a square shape!)

In a stand alone mixer bowl with dough hook attached, add flour, salt and yeast.  Don't place the salt directly on the yeast or it will kill the yeast.  Add olive oil and 1 cup of the water.  Mix on low speed for a minute or so until the dough starts to form.  Slowly add the rest of the water and turn speed up to medium and mix for another 5-8 minutes--until the dough becomes smooth and stretchy.  This dough is supposed to be sticky and droopy, so don't add more flour! 

Oil the square bowl in all sides and bottom.  Gently pour the dough into the oiled bowl, scraping the mixer bowl completely.  Cover with oiled plastic wrap and a tea towel.  Let rise 2 hours. 

Preheat oven to 425° F

Prepare a large, flat, clean surface with some flour and cornmeal.  rub them around so they are evenly mixed.  Carefully pour the dough out onto the flour/cornmeal mixture and let it keep the square shape as much as possible.  Top with a sprinkle of more flour/cornmeal mixture.

Don't knead or mess with this dough.  Ciabatta is supposed to be as untouched as possible!  That is the secret to the air-holes throughout!

After the dough takes its shape naturally, cut it into 4 even pieces.  If you see a square, cut it in quarters with an even line down the middle and horizontally down that middle. 

Take a piece and gently pull it a bit to create a long loaf and place it into the loaf shaped baking pan.  Repeat with other 3 loaves.  Don't overwork or you will lose the magic of ciabatta! 

Bake 20-25 minutes or until bread is golden and hollow when you knock!  Remove from oven and place on a cooling rack.

NOTE: Alternative Pan Method:

I use a french bread pan that hold 4 loaves.  It helps make a set shape.  If you do not have one, ciabatta dough works great just shapes rustically on a large baking sheet!  If you do this, coat the bottom of the baking sheet with some cornmeal before placing thr dough on it.  Either way this bread is SO NOM NOM!!!  Goes Great with Zuppa Toscana and Italian Salad!!

Classic Bagels

Bagels are fun to make.  You can do different things with each batch and make a variety pack!  Top some with Everything But The Bagel Seasoning, Sesame Seeds, Poppy Seeds, Oats, Cinnamon--anything goes! 

INGREDIENTS

Step 1:

4 cups bread/pizza flour

2-1/2 cups water

1/2 packet (About 1 tsp) Rapid Rise Yeast

Dough:

3-3/4 cup bread flour

1/2 packet rapid rise yeast

3 tsp salt

1 TBSP Brown Sugar

Other Things:

1 TBSP baking Soda

1/4 cup egg whites

1/8 cup water

1/4 cup cornmeal

1/2-1 cup toppings (sesame seeds, Everything bagel Seasoning, Poppy Seeds, asiago Cheese, dried berries, etc. )

DIRECTIONS:

In a medium bowl, mix 4 cups flour, 1-1/2 cups water and 1/2 packet of Rapid Yeast.  When everything is blended, cover the bowl with plastic wrap and let stand for 2 hours.

When you uncover your mixture 2 hours later, you should have a bubbly concoction.  Pour that into a stand alone mixing bowl with a dough hook.   Turn mixer on low and add 1/2 packet rapid rise yeast, 3 tsp salt, 2 tbsp brown sugar and mix until well blended.  Add flour in one cup at a time until it is all mixed in.  Keep mixer on for about 5-10 minutes.  The dough should be balled in the center and on dough hook and have a smooth appearance.  If it isn't smooth, leave it in until it is. 

Flour a working surface and pour dough out.  It shouldn't be too sticky, so add some flour if it is.  Knead dough for 2 minutes on the floured workspace.

Now, divide the dough into 4.5 oz. pieces.  There will be 12 of them.  Make each piece into a ball and place on a plate with space between them.  When all balls are made, cover them with plastic wrap and let stand for 20 minutes.

Spray a large baking sheet with nonstick oil spray.

After 20 minutes, uncover the plate of balls and take one at a time and poke a hole in the center, stretch it out a bit so the hole grows a bit larger and place it on the sprayed baking sheet.  Repeat until all 12 balls have holes.  Cover the baking sheet with plastic wrap and let stand for 20 minutes. 

After 20 minutes, place pan in refrigerator for 3-10 hours.

After dough is refrigerated for set time:

Make sure oven racks on in the top position.

Preheat oven to 500°F

Bring a quart of water to a boil.  Add 1 TBSP Baking Soda to the boiling water.

After water begins to boil, gently place 2 bagels top side sown into the boiling water. Boil top side down for 30 seconds.  Gently flip them over with a delicate utensil and boil an additional 30 seconds.  Remove each bagel and place them on a non-terry cotton kitchen towel.  Repeat until all bagels have been properly boiled and placed on a towel.

Line a large baking sheet with parchment and line the parchment with 1/4 cup cornmeal.

Fill small plates with whatever topping(s) you will be using.

Create an egg wash with 1/4 cup egg white and 1/8 cup water.

Now, brush each bagel top with egg white mixture and dip each bagel top into the desired topping.  Place dipped bagel on parchment lined baking sheet.  Repeat until all bagels are brushed with egg white mixture, dipped into topping and placed on the baking sheet. 

Place baking sheet of bagels into the oven and turn it from 500°F to 450°F upon closing the oven door.  Bake 6 minutes and switch to the lower rack.  Bake for 10 minutes, then flip bagels over and bake another 10 minutes.  Bagels are done when they become golden.

Remove from oven and place on a cooling rack to cool.

MMMMM!!!

Serve fresh, or cool and slice, toast, and schmear!!

Classic White Bread

This is delicious as a PB&J, Grilled Cheese, or alone with butter!  The perfect texture goes with anything or nothing!  Toast it, or slice and eat! 

INGREDIENTS:

2 packets active dry yeast

3 cups warm water

¼ cup fine bakers sugar

1 tablespoon salt

3 tablespoons butter, room temp

9 cups all-purpose flour

3 tablespoons butter, melted

DIRECTIONS:

In a stand alone mixer, add water, sugar and yeast and let stand for 5 minutes. 

Add the 3 TBSP room temp butter and blend well.  Combine salt and flour in a bowl.

Slowly add flour mixture, one cup at a time until dough is no longer sticky.  Knead for about 5 minutes.

Cover dough with olive oil and plastic wrap and let rise for 30 minutes. 

Preheat oven to 400° F

Break dough in half.  Roll each half of the dough out and roll up.  Tuck in sides and place in a bread loaf pan.  Cover with a towel to rise for about 30 minutes.  Repeat with the second loaf.  Brush each loaf with melted butter. 

Bake both loaves of bread for about 30 minutes on the bottom rack of the oven.  Leave plenty of room for the top of the bread to brown without burning. 

Remove from oven when it makes a hollow knocking sound.  Let cool on cooling rack.  When cooled, remove from loaf pan and slice. 

Crusty French Bread Rolls

These Crusty French Bread Rolls are like the ones you love them to refill in your favorite restaurant! Make them anytime you want, from home!  These hot, fresh rolls are an amazing addition to any meal you serve--crusty and chewy on the outside and soft on the inside!

INGREDIENTS:

3 1/2 cups bread/pizza flour

1 1/2 cups water, heated to 105°F

1 packet active dry yeast

2 tablespoons sugar

2 tablespoons olive oil

1 teaspoon salt

2 tsp sea salt

2 tablespoons unsalted butter , melted

spray bottle with ice water

DIRECTIONS:

In a stand alone mixer with the bread hook, add 1-1/2 cups water, 2 TBSP sugar and 1 packet of active dry yeast.  Let stand until the yeast becomes foamy--about 5 minutes.

In a medium bowl, mix together flour and 1 tsp salt.  Add 2 cups of the flour mixture and 1 TBSP olive oil into the yeast mixture and mix.  Now, add the remainder of the flour small scoops at a time and the other TBSP of olive oil until a ball of dough forms.  After a ball of dough forms and the dough is all cleaned off the edges of the bowl, leave mixer on medium speed for about 5 minutes to knead the dough. If kneading by hand, knead for 10-15 minutes. 

Cover the ball of dough  with additional olive oil and cover with a towel and place in a draft-free area to rise for 1 hour. 

Line a baking sheet with