I caught the Pioneer Woman bug a little late, following a link from I’m not sure where and finding myself reading the story of Ree and the Marlboro Man’s romance into the wee hours of the morning.
I finally closed my internet browser when I remembered that I don’t read Harlequins any longer.
I chose not to follow Drummond’s blog because she was already big (so there was little chance that I’d develop any sort of relationship with her)–and because I don’t read Harlequins any longer (and her story rivals any Harlequin!)
What I didn’t realize is that The Pioneer Woman also cooks–and cooks pretty darn well.
I checked The Pioneer Woman Cooks out of the library and started trying recipes–and got rave reviews on every recipe I tried.
First recipe tried: Maple Pecan Scones. Mmm-Hmm. Delectable. Maple, Pecan, and LOTS of coffee/maple flavored glaze. I could (and did) eat these for breakfast for a week.
The “Breakfast Bowls” I made second seemed to please my New Year’s Day breakfast guests–although they took a little longer to bake then the recipe suggested (Good thing I already had some of those Maple Pecan Scones ready for my guests to much on while their eggs were cooking.)
I was a bit disappointed that my “Patsy’s Blackberry Cobbler” didn’t look quite as attractive as Pioneer Woman’s photos–but my Bible study still gobbled up every last bit (and sent their compliments to the chef. Thanks PW!)
When I made the “French Breakfast Puffs” for my Sunday morning Bible School “FLOCK”, I didn’t fully read the last step of the recipe (since my sister was looking at the pictures and reading the fun anecdotes). This meant that I rolled the puffs only in sugar instead of in sugar and cinnamon. But the cake-doughnut-like puffs still ended up tasting great.
Finally, Anna made the “Creamy Rosemary Potatoes” to go along with our newly ripened steak. They were, UM-mazing. Creamy, flavorful, absolutely perfect.
This is one cookbook that I’d really like to own (which isn’t something that I say often, since I generally just copy out the recipes I like and send a cookbook back to the library.) As I said, I haven’t found a dud yet, and pretty much every recipe in the book looks good. The Pioneer Woman Cooks includes quite a few recipes from the website, but there are also some winning non-website recipes.
A few things to note about The Pioneer Woman Cooks:
First, Drummond breaks everything down into VERY detailed steps, with a photograph accompanying each step. This is a great plus for inexperienced cooks and people who like to look at pictures of food (don’t we all?) It’s not that great of a plus for someone who is an experienced cook and is trying to copy down recipes from the book (Another reason why I should just buy it?)
Second, as I read on a website somewhere “this woman LOVES her butter.” This is definitely NOT lite cooking–and eating this cooking every day is just begging for a burgeoning waistline and a heart attack at age 30. These recipes are light on veggies and heavy on saturated fat–I’d advise sprinkling them into your menu (along with some lighter and more veggie-heavy fare).
Third, if you’re a reader from above the Mason-Dixon line, you’ve probably never heard of self-rising flour. Or if you have, you certainly don’t have it on hand. Which means you might avoid making that amazing “Patsy’s Blackberry Cobbler”–or might run out to get some self-rising flour, which is completely unnecessary. Thankfully, you’re reading my review, so you’ll be able to learn my “Scientific Principles of Food Preparation” tip–just use 1 cup all purpose flour, 1/2 Tbsp baking powder, and 1/2 tsp salt for every cup of self-rising flour called for. Voila! Instant self-rising flour, without the trouble of shopping for or storing yet ANOTHER bag of flour.
Rating: 5 stars
Category:Cookbook
Synopsis:The Pioneer Woman, Ree Drummond, cooks up some gourmet cowboy fare. MMM-MMM!
Recommendation: I can’t rave enough about this cookbook (except that the Dietitian in me insists that I offer a disclaimer about the calorie/saturated fat content of most of these recipes.)
