My Cookbook Project – Book 9

As a fan of the ABC TV show The Chew and in light of my entry for book 7 being by Carla Hall, I decided to opt for another Chew host for book 9.

I have been a fan of chef Michael Symon since 2000 when I read about him in Michael Ruhlman’s “The Soul of a Chef” which lead to a visit to Lola, Michael’s restaurant in Cleveland in October 2001. I have since met/seen Michael on a few occasions and he is always pleasant, personable, and laughing his infectious laugh. As a host of The Chew he is my entry for book 9, Michael Symon’s Live to Cook.  I wanted something simple and perfect for a week night so Lizzie’s (his wife) Roasted Chicken with Salsa Verde (page 238 or click on the recipe title for the online recipe) was chosen.

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The recipe in the book is slightly different in that there was no dressed arugula on top but the recipe proved to be easy, and the results well worth the advance time. I have brined chicken before in salt water but never just in salt.  I had it in the fridge for about 24 hours and it made a huge difference in the juiciness of the bird.  I did rinse and dry it before cooking even though the recipe did not say to do so.  I figured it would oil up better without it being wet and I didn’t want the remaining salt on the skin after the brine.

The skin was crisp, the meat juicy, and the flavor was perfect.  A little lemony, some thyme hints, and a tad wisp of garlic was sometimes evident.

The salsa verde was not traditional and a bit oily.  When serving we used a slotted spoon to drain some of the oil.  The flavor was rich with a minimal about of heat and complemented the chicken perfectly.  We ate the chicken and sauce with leftovers from book 8’s entry, Cumin Rice, and it actually went very well together.

Sometimes you make something you like and sometimes you make something you don’t.  This time I made something I really liked and will make again!  Thanks Michael for not disappointing.  The other recipe in the book I have been dying to make is his mac and cheese with chicken and rosemary which I ate at the restaurant.  Some day when I am wanting a creamy, high fat, high calorie meal it will be on my menu.

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My Cookbook Project – Books 6, 7, and 8!

For this installment, I had a taste for Indian and began perusing one book and decided the Chicken Tikka Masala would have to wait for another time when I had all day to make all the parts for one dish (it had 4!). In an effort to stick with an Indian theme I began my search. I found 3 dishes in 3 different books and therefore you now see 3 books in one post! Surprisingly only one book is an Indian cookbook. The other two are about spices and techniques.
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The first dish I based the meal on is from the Alton Brown book I’m Just Here for the Food. I wanted chicken and found “Chicksicles” on page 68 (or click on the recipe title for an online version) which had a wonderful marinade of coriander, cumin, curry, cinnamon, sugar and oddly enough…peanuts! I made the marinade in the morning and let the meat sit in it until it was time to cook, around 6:30. The result was a creamy texture of slightly sweet and very savory grilled chicken breast.
One can’t have an Indian meal without a paneer and knowing Carla’s Comfort Foods by Carla Hall was all about spices I wasn’t surprised to find a recipe for “Palak Paneer: Creamy Spiced Spinach with Fried Cheese” on page 26 (or click on the recipe title and scroll to the bottom of the presented page for an online version). For the cheese she recommended using fresh ricotta you drain and smash to get it dry and sturdy enough to cut into cubes. This worked fine although in the cooking it didn’t hold together as well as the paneer I made from scratch in the past. Next time, and there will be one, I will make it from scratch and hope for better results in the cooking.  The creaminess and flavor (onion, garlic, red chili flakes, ginger, coriander, cumin, turmeric…) of the spinach made the dish a hit with both of us.

Then it was time to find a rice recipe so I went to a book by Anupy Singla who I always depend on for great Indian recipes.  In her third book, Indian for Everyone, I found “Cumin Rice” on page 48 with cumin, cloves, cardamom, cinnamon, and onion a perfect fit for the menu.  And it proved me right!  The cooking of the rice was a bit different than most recipes and it came out perfect. I will be using this technique again and again when making basmati rice.

Today for lunch I will be eating leftovers.  I can’t wait to see how these flavors have melded over the last couple days.

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My 2015 Cookbook Project – Book 5

For book 5 I started thinking about the foods I love eating most and Korean street food came to mind.  Here in Chicago I eat chicken tenders, bon chon, and kimchee from Crisp at least twice a month and tacos and dumplings from Del Seoul once a month.  So I decided to cook some street food for the 5th installation of my cookbook project.

The recipe for Korean Chopped Salad (page 50) in Susan Feninger’s Street Food struck a fancy with me as it reminded me of an upscale bimimbop which is the first Korean dish I ever tasted and the one making me a lover of Korean food.  When I read the recipe it sounded amazing so off I went to the store to buy all the ingredients and came home to make it.  Wow, what a lot of work.  I started thinking it better be amazing with the amount of time I was spending prepping the Pickled Daikon Radish (page 145) which was part of the recipe along with cooking the rice and making the Sesame Dressing (page 52) for the finishing touch. Ross cooked the cod then the sunny-side-up eggs as I assembled the rice, mushrooms, bean sprouts (recipe called for soy bean, I used mung bean), toasted sesame seeds (recipe called for sunflower), dried seaweed, lettuce, and dressing. In the end, the time and effort were well worth it as the dish was as the books title states, “Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes”!
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<p>I am unable to locate the recipe online so if you want it I suggest you buy the book.  There are links to it above and from the page you see on the right.</p>
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My 2015 Cookbook Project – Book 3

As you may recall, at the end of 2014 I decided, in 2015, I would cook something new from at least 50 of the cookbooks in my personal library. Nothing from online…only paper, yep the old fashioned way to find recipes!

Here is the third installment. I took it from a cookbook I purchased at an estate sale a long time ago because it was old. There are many more recipes in the book I may have to try.

Book Three – Cooking Bold and Fearless by Sunset Books (Published in 1957!!!)

Recipe – Onions Satellite (Page 145)

Since these onions are scrumptious and the book is hard to find I thought I would share a picture of the recipe here.

This is to become part of my regular side dish repertoire.  I loved this dish.  Mushrooms, pork, and onions.  What could be bad?  Nothing!  It took a bit longer than the recipe said it would but I used frozen pearl onions so there was more water than the recipe called for.  I also added a 1/4 cup of dry white wine which provided more depth of flavor.  The pistachio nuts on top added crunch to the creamy texture of the onions.  I can’t wait to make this again.  Oh, and did I mention, the next morning we fried an egg and put it on top of the leftovers.  YUMMY!

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My 2015 Cookbook Project – Book 2

As I mentioned in my previous post, at the end of 2014 I decided, in 2015, I would cook something new from at least 50 of the cookbooks in my personal library. Nothing from online…only paper, yep the old fashioned way to find recipes!

This is the second installment. I hope you enjoy reading and seeing the discoveries from my library.

My comments are below the photo.

Book Two – Gourmet Slow Cooker by Lynn Alley

Recipe – Provencal Chicken Stew (page 55 or click on the recipe title for a link)

The chicken was fall off the bone moist, the sauce was like a slightly chunky tomato sauce with good flavor. Adding the olives at the end was a real plus. For a slow cooker dish there was a lot of prep. I can’t imagine making this before going to work. I always thought using a slow cooker meant less prep time.  This recipe didn’t prove that to be true. BUT…to come home to this for dinner would be great!

 

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My 2015 Cookbook Project – Book 1

At the end of 2014 I decided, in 2015, I would cook something new from at least 50 of the cookbooks in my personal library. Nothing from online…only paper, yep the old fashioned way to find recipes!

I will be posting each time I cook from one of my books, linking to the book on Amazon if it is still available, showing a copy of the recipe or at least tell you where in the book to find it. A photo will be included of the outcome as well.  I will also post to a page of cookbooks you can get to in my blog when you are ready to purchase or review from the list.  (See “Pages” right)

All recipes were followed as printed in the book unless noted.  My comments are below the photo.

Book One – GREAT GOOD FOOD by Julee Rosso

Recipe – Bistro Salmon on a Bed of Lentils (pages 223 and 229 respectively)

The salmon was good, the lentils were bland and took much longer to cook than the recipe advised.  I may make some rendition of the salmon again but the lentils will be replaced with another grain or preparation.

The broccolini was added for something green to eat and to add color to the plate.  It was steamed then sprinkled with Fleur de Sel and fresh ground pepper.  I prepare this regularly without a recipe.

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Vegan Can Be Good!

Vegan food always bored me until I found Native Foods Cafe where everything was flavorful, hearty, and better than some meat and dairy based dishes we have tried lately (see Tavernit”eh” post below).  We found this place in Wicker Park on Sunday after we had lunch so we decided to try it another time.  Yesterday dinner […]

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