At Blanchard's Table: A Trip to the Beach Cookbook Review

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(More customer reviews)I bought this book because I've been looking for alternative ways to cook fish and shellfish besides boring citrus marinades. I'd eaten at Caribbean restaurants before and knew that this was the cuisine to do it. So far, every dish that I've made in this cookbook has not disappointed me, and I've become so addicted to the the pureed sweet potatoes that I make it at least once a week. (Hint: once they're cooked, puree the potatoes with an electric mixer, most of the fibrous bits will wind around the beaters and your potatoes will be smooth and creamy!)
Upon first reading it, I thought the recipes seemed sort of boring, but believe me, they are more than the sum of their parts. Aside from the above mentioned pureed sweet potatoes, my other favorites include the roasted red and yellow peppers with rosemary and lemon juice, the spice-rub swordfish steaks with balsamic reduction sauce, and the jerk shrimp. All of these recipes are incredibly easy to make, and if you're pressed for time, each chapter starts off with "in a hurry" meals that you can prepare quickly. Who says cooking has to be so time intensive and complicated? A true gem!

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