After a steady diet of archive posts, I’m ready for something new.
Culinary trend tracker, chef and cyber-friend, Dana McCauley, has generously donated a cookbook and her expertise for the cause. Not only will the lucky winner receive a signed copy of Dana’s Top Ten Table, ten (10!!) entrants will have their everyday cooking or meal dilemma questions answered by Dana herself.
The Book
Dana’s Top Ten Table is an antidote to culinary boredom anyone can administer. No outrageous prep times. No expensive machinery. No trips to gourmet specialty shops. And no heavy reliance on sodium-laced, pre-packaged items.
Instead of steering readers away from the Top Ten dishes — chicken, burgers, steak, pork, fish, soup, casseroles, pasta, pizza an sandwiches — Dana embraced the familiar and created 200 updated variations the whole family will love.
I recently reposted her recipe for Stromboli, but if Italian isn’t your thing try saying “Butter-Basted Bison Burgers” three times fast. This bistro-inspired meal is on the table in 20 minutes. Ginger Cranberry Chicken Breasts are in the oven in 5 minutes and on the table before the hour’s out.
Alongside her easy-to-make recipes, Dana also serves up ideas for large batches, freezing and side dishes.
The Contest
This giveaway is open to residents of Canada or the US and closes at noon EST on Monday, June 15, 2009. To enter, just leave a note in the comments section with the following information:
- Your name
- Your city and province / state
- Your pressing dinner dilemma or everyday cooking question.
The cookbook winner will be selected with my handy-dandy Dine-o-Matic widget. When I announce the winner, I’ll also post a podcast interview with Dana in which she answers your Top Ten culinary questions.
Ready? 1-2-3… GO!!
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{ 55 comments… read them below or add one }
Cheryl, San Jose, Calif.
My dilemma: every time I cook pork chops they have the texture of pencil erasers. What gives?
Katerina, Vancouver BC
Good ideas for quick ways to get whole grains into a meal? I love brown rice but it takes forever and I am sick of whole wheat pasta\cous cous.
Debbie Spadafore
Guelph, Ont.
Here's my question: What's the difference between a sweet potato and a yam?
Lisa MacColl, Kitchener, Ontario
My dilemma: chicken, chicken, chicken. My family loves it, and I need new ways to cook it.
My real name?
Tara, New York, NY.
My dilemma: I can't scramble an egg to save my life. What's the secret for really good, creamy scrambled eggs?
Amber, Naperville IL
my pressing dinner dilemma is how to eliminate unhealthy fats from meals.
Robin, from Guelph, Ontario, has a pressing need to make something her 15 year old protein phobic child will eat. Child hates anything cooked with fruit and most vegetables. Hubby diabetic. This cookbook sounds great as it sounds practical and simple. My golden rules to live by.
Thanks for any suggestions.
YAY a giveaway for Canada!!!
Thanks for the review, I'm always on the lookout for easy, practical and healthful cookbooks. The pretentious, complicated dishes have a time and a place, but easy home-cooking is for every day!
Name: Marta
Location: Calgary
Question: I cannot believe I'm admiting to this in public… I don't know how to make white rice!! Yes, just lpain, fluffy white rice! Mine always turns out sticky and clumpy. How do people get each grain to be separated?!?!?!
Thanks for this wonderful attention Charmian – how exciting!
Shelley, Langley,BC
Would love to win a copy of your cookbook!
Dinner dilemma is cooking something healthy for dinner, when you've been working all day and are tired.
Nice template!
MC, Calgary.
My dilemma is: why doesn't anything turn out as in the cookbook picture?
Maureen
Palatine, Illinois
Major dilemma what to have for dinner.
Jennifer, Pine Beach, NJ
My biggest pet peeve in the kitchen…when my husband wants hashbrowns (shredded potatoes), I just can't get it right. I heat the pan, put the oil in. Drop in the potatoes. Cover the pan to steam the potatoes on medium high heat. When I turn to flip them about 5 minutes later, they are not even browned. Yet, when I taked them off the stove (after I flipped them and they are anemic), they aren't burnt. I am assuming my pan gets too cold after I add my potatoes…but I don't know what I do! Help!
Maybelles Mom, Cleveland, OH
My dilemma: How you make pasta in soup without getting it to overcook but still taking on the flavors of the soup.
sandy
lv,nv
cannot make cream sauces like alfredo sauce- it never tastes good and ends up costing more than a jar
Oooh, I want to win Dana's book, I want to win her book.
Terry, Beamsville, ON
I have so many questions and dilemmas, but I'll whittle it down to just: Why is that sometimes when I make roast potatoes, they come out crispy, and other times they don't? I think I'm doing things the same way but my results aren't consistent. Thanks.
I can cook gourmet but can't seem to make an oven pot roast like my mother-in-law to save my life–and no, she won't give me her secret. Dana's book sounds great!
Carol Lawrence,Washington PA. My problem is finding something new that my picky husband will eat.
Cheryl, in Calgary
Now that I've finally mastered Rice Krispie Squares it's time to tackle my other childhood nemesis – Jello. I'd settle for a proper gelatin instead.
Tiffany, Brights Grove, Ontario
My dilemma: I ALWAYS have issues with how much pasta to cook. There's always too much when I cook for just hubby and I, and barely enough when cooking for guests.
Susan C, Gresham Oregon
My dinnertime dilemma is how to cook something that is low sodium, low carb, and sugar free and still tastes good.
smchester at gmail dot com
Sounds like a good book to have, I need help with variety.
What a great giveaway.
Hélène, Comox, BC.
How do you plan meals for the week?
I have a hard time making all happy plus I am on a diet
Heather
Saskatoon, SK
What exactly is okra…what does it taste like…how is it used? I've heard of it, but have no idea what it is or what to do with it (my kids really want to know more as it's in a poem my son learned)
My dilemma;Something to satisfy all of my family of different ages at one meal setting.
Dorothy
Guelph, Ontario
My dilemma: Sole is often on sale, but I am having trouble finding a recipe that doesn't include "almandine". Any ideas?
Pam, Carmel IN
My dilemma is that I never plan ahead so I'm always looking for things to make at the last minute. I need ideas for quickly put together meals that are yummy and healthy!
Thanks.
pamelashockley(AT)netscape(DOT)net
Dianne, Fresno, CA
My husband is not a fan of veggies, yet he is trying to eat healthier. How can I add (sneak) veggies into meals and still make something that he will enjoy?
christopher h
elk grove, california
my dilemma – picky eaters
Your name Carol
Your city and province / state Wayne, NJ
Your pressing dinner dilemma or everyday cooking question.
Trying to keep dinner from being boring
Jason
Elko/MN
I am always looking for some new fish recipes and tips for cooking. Fish is a hard one to cook sometimes. What kind of tips or recipes can you offer
jason(at)allworldautomotive(dot)com
Love to have this.
Thanks,
darkfyre1(at)gmail(dot)com
Virginia Beach, VA.
Variety. I am always stuck in a rut. I need more chicken options.
My dilemma is how to get my 2 kids to eat fish because my husband and I love all kinds of seafood
harborlad@optonline.net
Deborah
Pennsboro, West Virginia
My husband loves scrambled eggs, but he likes them creamy and he hates it when the white seperates from the yolk. While I hit the mark once in a while, I never really know how I did it.
What's the secret? Thanks!
asthenight at gmail dot com
Sharon A
Chico, CA
My dilemma is being in a rut which if I win this cookbook sounds like it would be solved.
Kim V
Balto, MD
Dilemma: Coming home from work too tired to cook.
Thanks for the giveaway!
Kimspam66(at)yahoo(dot)com
Sweet Kitchen, Toronto, Ontario
I would love to be able to use more local foods but find it a challenge to get to farmers' markets on a regular basis. Wish grocery stores would source more local ingredients.
Kathe
Montreal, Quebec
Er, my dilemma (think fast!): um, cooking for one and a half (my daughter's with me part time but has an even more active social life than I do). I'm an "instinctive" cook and don't like to measure everything, except when baking of course.
Sarah
Memphis, TN
Getting motivated to cook for 2!
Thanks
believedreamcourage (at) gmail.com
Rachel N, Orange, CA
I don't know how to roast veggies very well!
racheliznewman(at)gmail(dot)com
Christina – xristya@rock.com – I'm Christina from Milwaukee, WI. My dilemma is cooking day after day after (is tedium implied here?) day, juggling time and wanting to have new and different foods – so the book would be a tremendous help! Thanks for the chance to win it!
Erma, of Washington Court House, Ohio
How do you learn to cook?
Carlene – Dallas, Texas
I need some tips on keeping fruits and vegatables from going bad so quickly, Maybe some different storage ideas?
Marianna, Mississippi
My dilemma – I need ideas for something relatively healthy to put in the crockpot. Hubby and I work long hours and the crockpot is our friend – but most recipes involve cream based soups/etc that are not so good for feeding my family!
My dilemna is getting weekday meals on the table in a reasonable time frame after working all day – I need quick and healthy ideas!
Gabriel, Wichita, Kans.
How to make kids love veggies?
Lillian, Whitby, Ontario
Whenever I roast potatoes, half of them come out burnt and the other half uncooked?
Thanks
hotmail is fierce_angel_6000
Gianna, Cambridge, MN.
What's the best way for whipped cream to retain it's texture on a cake?
Brittany
Saint Cloud, FL
My dilemma: I try to stay healthy so I eat alot of fish. Problem is I cant find anything to season it with to keep it healthy but give it more flavor
deadmonkeys90@yahoo.com
My husband needs to eat more vegetables and less meat, I need a hearty vegetarian suggestion–something satisfying. If I give him a meal without meat he's still hungry.
Chastidy
Leander, Tx
How can I get my husband to eat more veggies?
Lily Kwan
Las Vegas, Nevada
My pressing dinner dilemma is finding easy-to-prepare recipes that taste good.
KATHY P
WEST RUTLAND,VT
my dilemma is finding something new and interesting to make that everyone likes
Elizabeth, Stevensville, MI
I'd like to know about food substitutions while baking!