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The Bob Ross Cookbook
Happy Little Recipes for Family and Friends
Contributors
Illustrated by Bob Ross
Illustrated by Nicholas Hankins
Formats and Prices
Price
$20.00Price
$26.00 CADFormat
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- Hardcover $20.00 $26.00 CAD
- ebook $12.99 $16.99 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around May 26, 2020. This date is subject to change due to shipping delays beyond our control.
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Featuring comfort-food favorites inspired by Bob Ross’s iconic words and scenic landscapes, this collection of recipes is as delightful and distinctive as the artist himself.
The Bob Ross Cookbook: Happy Little Recipes for Family and Friends includes recipes and entertaining ideas based on the art and wisdom of Bob Ross, evoking the painter’s signature wisdom and tone. Learn how to apply his laid back, meditative approach to delicious meals such as:
- Happy Little Roasted Chicken
- Curly-Topped Veggie Mac and Cheese
- Nothing-to-It Pot Roast
- Van Dyke Browned Meatballs
- Golden Sunset Shrimp Scampi
- Upstream Salmon Croquettes
- Brunch Palette Quiche
- Cabin-Roasted Vegetables
- And much more!
Excerpt
Peapod’s Chili
SERVES 4 TO 6
Like most squirrels, Bob’s little friend Peapod was an adaptable sort who was able to find his place in the trees, bushes, and underbrush that Bob would paint (and walk around, at locations such as his homes in Alaska and Florida). This recipe, like Bob’s instructions, is a framework for you to add to for your own signature chili and, like good ol’ Peapod, can add some fun and adventure to your weeknight meal!
12 ounces/240 g ground beef
1 teaspoon olive oil
1 (15-ounce/430 g) can kidney beans
1 cup/260 g salsa
½ cup/70 g corn kernels, frozen or fresh
½ onion, chopped
14 ounces/410 g tomato sauce
1 cup/120 g shredded Cheddar cheese
Tortilla chips
In a large pot, brown the meat in the oil over medium heat until no longer pink.
Add the undrained beans, salsa, corn, onion, and tomato sauce.
Cook, covered, for 30 minutes, then uncovered for another 15 minutes to thicken.
Top with the cheese and garnish with the chips.
Nothing to It Pot Roast
SERVES 6
In addition to filming his television show, Bob spent a great deal of time traveling around shopping malls across the country teaching crowds of students—many of whom had nothing in common but a desire to paint. Although the juxtaposition of teaching art in bastions of consumerism may seem jarring, Bob knew that there was no wrong place to be creative, and that artists, like himself, could benefit from modern conveniences. I don’t think it’s much of a stretch (at least less of a stretch than one of his canvases) to liken this recipe to Bob’s touring experience: It adds a modern convenience—in this case, packaged onion soup—to a crowded combination of meat and vegetables, and gives them the time to work together, and separately, to create something every family will love.
But as Bob would say, “When you’re doing this at home, I really recommend you don’t do this in your living room!”
2 tablespoons/30 g unsalted butter
1 teaspoon oil
1 large onion, cut into chunks
3 pounds/1.4 kg boneless roast beef
3 cups water/710 ml
1 (1-ounce/28.3-g) package onion soup mix
3 carrots, peeled and chopped
3 medium-size potatoes, chopped
Preheat the oven to 375°F/190°C.
In a large roasting pan, heat the butter and oil over medium heat.
Add the onion and beef and cook until the beef is browned on all sides.
While that’s cooking, combine the water and onion soup mix in a saucepan. Bring to a boil.
Add the carrots and potatoes to beef mixture, then add the onion soup mixture.
Cover, place in the oven, and bake for 2 to 3 hours, or until the meat is cooked through. By allowing these flavors to blend in the oven, you get a multitude of different values and aromas rather than just one old flat taste. Let rest for 10 minutes before slicing.
Footy Hill Salisbury Steak
SERVES 4
Bob often painted brighter, lighter highlights on at the last moment to set off the darker planes and features of his scenes. This recipe calls for a last-minute addition of stock, wine, and thyme, which, when blended, brings out the depth of flavor in the relatively simply prepared meat. Reminiscent of the sights and smells of an outdoor cookout, these basic little shapes pack in a lot of flavor so you can put some excitement into your world.
3 tablespoons/50 g all-purpose flour, divided
1¼ pounds/570 g ground beef
¼ cup/20 g minced fresh parsley
2 tablespoons/10 g finely chopped scallions
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 cups/320 g sliced onion
1 teaspoon sugar
1 tablespoon chopped garlic
1 tablespoon tomato paste
2 cups/480 ml beef stock
¼ cup/60 ml red wine
½ teaspoon dried thyme (And speaking of thyme, when was the last thyme you painted, or cooked something just for yourself?)
Put 2 tablespoons/30 g of the flour in a shallow bowl. Set aside.
Combine the meat, parsley, scallions, salt, and pepper in a separate bowl. Divide the mixture and shape into 4 patties.
Place each patty in the flour, coating on all sides.
Heat the oil in a large skillet over medium heat until hot. Add the patties and sauté until browned, 3 to 4 minutes per side. Remove from the pan and let cool slightly.
Add the onion and sugar into the pan and sauté over medium heat until golden brown, 5 to 6 minutes. Add the garlic and tomato paste and stir for about 1 minute. Sprinkle the remaining tablespoon/20 g of flour on top and stir until the flour browns.
Stir in the stock, wine, and thyme until fully incorporated. Add the patties back to the pan and bring to a boil. Lower the heat and simmer for another 10 minutes.
Work It Work It Work It Meat Loaf
SERVES 4 TO 6
Just like working paint into a canvas, you’re going to work it work it work it! I like using three different kinds of meat in my meat loaf. It adds an interesting layered flavor experience, but this is your meat loaf, so let your imagination take you wherever it wants to go!
¾ cup/80 g breadcrumbs
⅓ cup/80 ml/ milk
½ cup/120 ml ketchup
⅛ teaspoon red wine vinegar
1 heaping tablespoon/20 g brown sugar
1 large onion, diced
1 tablespoon vegetable oil
1 pound/460 g ground pork
1 pound/460 g ground beef
1 pound/460 g ground veal
3 tablespoons/50 ml Worcestershire sauce
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 large eggs, beaten
Preheat the oven to 350°F/180°C.
In a large bowl, mix together the breadcrumbs and milk and set aside.
In another bowl, mix together the ketchup, vinegar, and brown sugar and set aside.
In a skillet, sauté the onion in the oil over high heat until golden brown. Remove from the heat and let cool.
Add the pork, beef, veal, cooled onion, Worcestershire sauce, salt, pepper, and eggs to the breadcrumb mixture.
Use your hands to really work it work it work it (the ingredients, that is) together in the bowl. Being careful not to add too much pressure, form a firm, but not packed, loaf. Press into a 9 x 5 x 3-inch/23 x 12 x 7.5-cm loaf pan.
Use a brush to coat the loaf with the ketchup mixture, then bake for about 1½ hours, or until rich golden brown, just as it’s beginning to darken with crispy bits all around.
“And begin thinking about form and shape in form in here.”
Genre:
- On Sale
- May 26, 2020
- Page Count
- 128 pages
- Publisher
- Running Press
- ISBN-13
- 9780762469130
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