Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals

328 Pages·2014·6.65 MB·English

by  Dan Whalen

Stuffed
THE ULTIMATE
COMFORT FOOD COOKBOOK
TAKING YOUR FAVORITE FOODS AND STUFFING THEM
TO MAKE NEW, DIFFERENT AND DELICIOUS
MEALS
Dan Whalen
FOUNDER OF THEFOODINMYBEARD.COM
The author and publisher have provided this e-book to you for your personal use
only. You may not make this e-book publicly available in any way. Copyright
infringement is against the law. If you believe the copy of this e-book you
are reading infringes on the author’s copyright, please notify the publisher
at: us.macmillanusa.com/piracy.
Copyright © 2014 Dan Whalen
First published in 2014 by Page Street Publishing Co.
27 Congress Street, Suite 103
Salem, MA 01970
www.pagestreetpublishing.com
All rights reserved. No part of this book may be reproduced or used, in any form or by any means,
electronic or mechanical, without prior permission in writing from the publisher.
Distributed by Macmillan; sales in Canada by The Canadian Manda Group; distribution in Canada by The
Jaguar Book Group.
17 16 15 14 1 2 3 4 5
ISBN-13: 978-1-62414-011-2
ISBN-10: 1-62414-011-4
Library of Congress Control Number: 2013943254
Cover and book design by Page Street Publishing Co.
Photography by Ken Goodman Photography
Food styling by Meg Jones Wall
Page Street is proud to be a member of 1% for the Planet. Members donate one percent of their
sales to one or more of the over 1,500 environmental and sustainability charities across the
globe that participate in this program.

CONTENTS
INTRODUCTION
Stuffed Breads
Stuffed Pasta and Rice
Stuffed Meats
Stuffed Veggies and Fruits
Stuffed Sweets
Basics
ACKNOWLEDGMENTS
ABOUT THE AUTHOR
INDEX

Introduction
“You are totally mad, but it’s fantastic.”
I will never know exactly how I became the mad scientist of comfort food, but
when you stuff a full-size cheeseburger into ravioli and serve it on a bun, people
start calling you names.
I’m not a culinary trained chef, but I have cooked almost every day for about
seven years. I’m not a world traveler, but I’ve done hours of research to ensure
my recipes are rooted in authenticity.
Although in those formative years I may not have learned to cook, I sure did
learn how to eat. My mom’s side of the family is Italian, and when it comes to
eating, they are the best. Throughout my youth I learned to eat spaghetti,
manicotti and lasagna. I excelled at eating pasta fagioli, tortellini and chicken
Parm.
Upon arrival at college, I was on my own and began to teach myself to cook. I
started watching cooking shows and reading the cookbooks written by some of
my favorite TV personalities. I was getting the hang of some basic techniques
and flavor combinations. The more I learned, the more I wanted to learn. With
every step that I could drill down and master, my food became more homemade
and, concurrently, more tasty.
I was cooking four or five new recipes each week and after about a year of this I
started to develop recipes on my own. It happened that around this time I was
trying to learn some new software for my day job in the IT field. I decided to test
out my new software skills by creating my own blog. I had something to share.
There was a void in the food web that I could fill. This is how The Food in My
Beard was born.
Today, I am the chef for a small, independently owned burrito shop, Cafe
Burrito, in Boston, for which I created the menu. I am a freelance food writer for
General Mills, and of course I still have my blog, thefoodinmybeard.com, which
I update with new recipes about four times a week. Although the site may have
begun as a way to simply chronicle my cooking and learn some new software, it