I was browsing the cookbook section of the Chicago Public Library last week and I saw Pioneer Woman's new cookbook. Now I have been known to read her blog once or twice - her photos are gorgeous; plus it seems as if everyone in the blogosphere world reads her blog. So I checked out the cookbook.
Overall impression? meh. Some nice photos and it reads like fiction and a cookbook. The recipes though...? Some seem OK. Most are just uninspiring to me. I wanted more garden fresh recipes. Fresh ingredients were sorely lacking.
I'm glad the public library owns it and not me.
I've gotten tons of inspiration from Heidi Swanson and her 101 cookbooks site recently. Thanks to my friend H.C. at CFC for turning me on to this site.
A journal of our adventures in construction, garlic farming and growing our own food as we transition from life in Chicago to life in Southwestern Wisconsin.
Showing posts with label cookbooks. Show all posts
Showing posts with label cookbooks. Show all posts
Friday, June 4, 2010
Tuesday, October 27, 2009
Cookbooks
I love seasonal cookbooks that use fresh, local produce. In making supper tonight, I was leafing through a few to get ideas. Here are a couple of my favorites:
Vegetarian Suppers by Deborah Madison
The Art of Simple Food by Alice Waters
Baking Illustrated - Cook's Illustrated
The Real Dirt on Vegetables by Farmer John
Edible Earth by Lisa Kivirist and John Ivanko
Dinner ended up being:
Baking Powder biscuits from Baking Illustrated. No milk on hand so I thinned some of my raw milk yogurt.
Browned Brussel Sprouts in Parmesan Crust from The Real Dirt on Veggies.
Quinoa with Carrot and Garlic. I found this recipe somewhere online but I can't find it so I made from memory.
1 C of cooked quinoa
1 large carrot, diced
Some ginger - I used about 3 T
~3 T of flour
Salt & pepper to taste
While the quinoa is simmering, warm and slightly soften the carrot and garlic. Pull from the heat. Cool quinoa in a bowl until it is comfortable enough to handle. Stir in the carrot mixture. Sprinkle with flour and mix well until the mixture sticks together. Heat olive oil in a cast iron skillet. Form the quinoa mixture into little patties (approx 2") and fry in the olive oil. Serve warm, room temp or cold. I drizzle with some yogurt with fresh herbs. They are delicious the next day for lunch too.
Vegetarian Suppers by Deborah Madison
The Art of Simple Food by Alice Waters
Baking Illustrated - Cook's Illustrated
The Real Dirt on Vegetables by Farmer John
Edible Earth by Lisa Kivirist and John Ivanko
Dinner ended up being:
Baking Powder biscuits from Baking Illustrated. No milk on hand so I thinned some of my raw milk yogurt.
Browned Brussel Sprouts in Parmesan Crust from The Real Dirt on Veggies.
Quinoa with Carrot and Garlic. I found this recipe somewhere online but I can't find it so I made from memory.
1 C of cooked quinoa
1 large carrot, diced
Some ginger - I used about 3 T
~3 T of flour
Salt & pepper to taste
While the quinoa is simmering, warm and slightly soften the carrot and garlic. Pull from the heat. Cool quinoa in a bowl until it is comfortable enough to handle. Stir in the carrot mixture. Sprinkle with flour and mix well until the mixture sticks together. Heat olive oil in a cast iron skillet. Form the quinoa mixture into little patties (approx 2") and fry in the olive oil. Serve warm, room temp or cold. I drizzle with some yogurt with fresh herbs. They are delicious the next day for lunch too.
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