Roast Leg of Lamb with Anchovy, Rosemary, Garlick and Piment D'EspeletteWonderful recipe. I corkscrewed the leg of lamb and tied it as recommended by Zuni Cafe owner Judy Rodgers. I let the lamb sit uncovered and seasoned in the refrigerator for a couple of days. What came out of the oven was magical. So tender and perfectly cooked mid-rare. The piment d'espelette is the perfect seasoning, giving the lamb a smoky, earthy flavor. Well worth the investment to own a copy!
2 likes Can’t Like Unlike Like 2 likes4 recipe notes | Add a recipe note- Salad as a Meal: Healthy Main-Dish Salads for Every Seasonby Patricia Wells
Alsatian Onion and Pacon Tart: FlammekuchenI made this delicious pizza with its ultra thin whole wheat crust for a light supper on a very warm evening. Can't say enough about steaming the onions prior to folding them into the Greek yogurt..Genius. I used chopped pancetta and floated some fresh basil over the top. Served with a butter lettuce salad, simple vinaigrette and pinot grigio, what more could one need.1 like Can’t Like Unlike Like 1 like
Eggplant with Buttermilk SauceTonight was a first. Normally I don't try the cover recipe of any cookbook since I often believe it's there just to sell the cookbooks.
My daughter, freshly home for her first weekend since February, found Yotam Ottolenghi's newly arrived Plenty cookbook on my kitchen sideboard. She asked if I would make the Eggplant with Buttermilk Sauce.
Let me tell you, I'm a seasonal cook. Finding fresh pomegranate seeds in July is not in my mental cooking sphere. But not to worry. I found "fresh" pomegranate seeds at Trader Joes.
All was well until it came to cooking the eggplants. I have cooked many an aubergine in my day; braised, fried, grilled and baked. Never have I seen a recipe asked me to bake the eggplant at 200 degrees Fahrenheit for 20 to 35 minutes. I guess I was still coming off the discovery high of Alice Water's 225 degree slow cooked salmon. It works amazingly well and I have adopted the method into my repertoire over and over again with wonderful results.
Not so with the above eggplant.
I think the editor forgot to change the recipes from Celsius to Fahrenheit. The poor globes were barely warm and this cook was kicking herself for not knowing better. I turned up the heat to 400 degrees and fired the hell out of those puppies. Yeah, they were done in 30 minutes.
The buttermilk and yogurt sauce was very tasty. The dish actually looked just like the cover of the cookbook. Lesson of the day: "Always trust your instincts, and always cook in season".
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I was given this book for my birthday. Having never ventured into the molecular gastronomy arena, I was curious to see what made this place "The Best Restaurant in North America" and seventh in the world. Each recipe looked so foreign. The plating was inspirational but seemed from another planet. The detail of each dish created by Grant Achatz seemed over the top and unattainable.
Then I read his book 'Life, on the Line'.
It all made sense. The constant pursuit towards perfection, the dedication to create an experience like no other and the courage to face adversity when the single most...
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Mark Peel's 'New Classic Family Dinners' is a collection of recipes and menus featured on Monday nights at his restaurant Campanile. Catering to those customers who wanted to find a place where they could indulge in great food while having their kids in tow, Peel's recipes are made for both the home and professional cook who want something tasty without all the work.
Seasonal ingredients, and many recipes that can be completed in less than a hour, keep me coming back to this cookbook with open arms. I haven't found a stinker yet. Favorites include, of all things, Basic Lemon Vinagrette with...
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I'm at the beginning of my bread baking accomplishments. Peter Reinhart's book has been my go to for all things bread. I made Pain a l'Ancienne yesterday (my first attempt with cold-fermentation) with wonderful results. I appreciate the beautiful color pictures showing the important steps.
Gnocchi with Summer VegetablesLove the fact that I can make the gnocchi ahead and then just before serving warm them in a saute pan and top with just about anything. Last night I sauted summer squash, assorted mushrooms and fresh herbs, all from my garden. Then added them to the warmed herb gnocchi finshing with fresh lemon and parsley. Beware, these little gems can be addictive.No likes Can’t Like Unlike Like No likes- Gale Gand's Brunch!: 100 Fantastic Recipes for the Weekend's Best Mealby Gale Gand
- No likes Can’t Like Unlike Like No likesGale Gand's Brunch!: 100 Fantastic Recipes for the Weekend's Best Mealby Gale Gand
I gave this cookbook along with a casserole dish as a bridal shower gift. It seemed to stir up a lot of interest by the seasoned cooks in the group. The photographs are stunning. I love to entertain and Gale Gand is a favorite of mine. Her recipes lend themselves to all kinds cooks- new and experienced. Try the Ginger Scone and Ice Coffee with Cinnamon Coffee Ice Cubes!
- No likes Can’t Like Unlike Like No likesNew England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soupby Marjorie Druker
I'm a sucker for comfort food anytime during the year. Soup is one of those go to meals I make when I can't think of anything else for dinner. I love rummaging around in my refrigerator and pantry and coming up with something so complete and effortless as la bonne soupe. Will it taste better made with homemade stock? Of course it will but a fairly respectable soup can be made from store bought stock too. I've tried dozen of recipes from this book and have enjoyed adding them to my soup repertoire.
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Was it Michael Ruhlman or Eric Ripert's idea to put together a book full of condiments and sauces?? And please, how often does one see a 9 -10 lb lobster in the fish markets? Illustrations and photographs are beautiful but I prefer a more accessible cookbook without all the fluff.
Buttermilk SconesI made these using fresh farmer's market blueberries. I froze the blueberries prior to adding them to the batter as suggested in the recipe to prevent bleeding color into the scone. I have to say these were the tenderest scones I've ever eaten. Don't be afraid of the shortness of the dough.No likes Can’t Like Unlike Like No likes
Baked Rhubarb with Vanilla, Orange and CloveSo few ingredients and awesome results. Spooned the compote over vanilla ice cream.. perfection!
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I always enjoyed cookbooks written by Deborah Madison. Her recipes are very easy, especially making the most of local farmers markets. Chocked full of useful information the introduction should not be missed. I'm going to love making my way through this cookbook.
- No likes Can’t Like Unlike Like No likesA review of Bouchon
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