Why is it I keep posting dinner? Why not try out a breakfast recipe from a book I have no idea where I got it from but glad I found it in my collection.
I was looking through my library of books and found Peace Meals by The Junior League of Houston. In looking through this beautiful book I found a frittata recipe and thought “sure, why not” I love a good frittata and make them often…what I call my “clean out the fridge” breakfast. Oddly, I had all the ingredients in the house with the exception of arugula so it was an easy recipe to pick for post #15.
This particular recipe, Arugula and Asparagus Frittata, makes the dish differently than I usually do but is still a method I know well. My usual method is to saute the veg and meat (this recipe doesn’t have meat) then put them in a baking dish and dump the beaten eggs and milk on top. I then put it in the oven and bake them. However, this time I made it on the stove top to follow the directions and then under the broiler to melt the Parmesan on top. I recently purchased a new non-stick pan set from Williams-Sonoma to use for egg dishes and it was the perfect pan to make the frittata in. Non-stick is right. The eggs slid right out of the pan. I couldn’t have been more pleased with the pan or the resulting breakfast. Frittatas in my house will be made in this way going forward as it had one less item to clean-up and I am all about saving time in the morning.
The recipe is not available online but here is an idea of what it includes. Whisk together eggs, milk, thyme, salt and pepper. Saute asparagus in butter then remove it and mix it with Gruyere cheese. Wilt the arugula in the same pan and pour the egg mixture on top. Cook until the bottom is set then top with the asparagus and cheese mixture. Put it under the broiler to finish it, take it out and top with some Parmesan cheese. If you would like a picture of the real recipe, please comment below or like me on Facebook and ask for it there.
A beautiful book giving the ability to create a beautifully soft yet finished top frittata. This one is a new addition to the morning repertoire. Next time I will try to whisk the whites until fluffy then fold in the yolks to get a fluffy frittata and see what we think about that!
Recently I had the opportunity to meet both of these chefs. One was at the Restaurant Show and the other at The Spice House on Wells Street in Chicago. Being a fan of them both it was nice to meet them and in the case of Mr. Acheson, to taste some of his food. At […]
You never know when you attempt a recipe for the first time if it is going to be a success. Finding cookbook authors you can depend on is the key. Both of these fall into that category for me.
Twice I have seen Michael Ruhlman speak and both times I was impressed with his style and wit. His cooking is clean and concise, easy to follow, and pretty darn tasty. His recipes are too! For this installment I chose a recipe of his from Ruhlman’s 20, and another from my favorite go-to book, The Joy of Cooking.
I wanted to prepare a fish I had not cooked before so Ruhlman’s Pan Roasted Cod w/Chorizo Vinaigrette (page 254) recipe was selected. In deciding what to serve it with I knew I wanted something simple and green. Spinach, quickly sauteed with garlic is a staple in our house but in keeping with my cookbook project I dug up a like recipe to prepare from The Joy of Cooking called Panned (Sicilian) Spinach (page 306). When I got to the grocery store, Mariano’s, cod was on sale. Dinner was not only going to be something new but less expensive too!
All ingredients assembled, let the cooking commence.
I started with making the vinaigrette which took the longest of the components in the meal. Red onion, red bell pepper, and a jalapeno were sauteed in oil. The mixture added some heat and the spice and smokiness of the chorizo topped it off. The recipe made more than needed so the leftovers were a salad dressing the next day. The cod was seasoned with salt and pepper then pan fried, drained on paper towels and served with the vinaigrette on top. The fish had a great mouth feel and slightly spicy flavor. Spinach and garlic, how can it be bad. So simple yet so flavorful.
As an add-on I wanted a starch so I added some smashed potatoes from no recipe, just my mind. I boiled some baby reds, heated some olive oil in a skillet and turned the taters into the pan. A quick saute and then smashed them with a spatula. I added some roasted garlic powder, toasted onion powder (2 of my go-to’s for quick and easy seasoning), salt and pepper. The result was just as I wanted, soft with a little crust, flavorful, and a perfect match with the cod and spinach.
Yesterday was Cinco de Mayo so Mexican food it had to be for my cookbook project #10 post!
Living in Chicago when I think of really good Mexican food I think of Rick Bayless. I have a few of his books and chose Rick Bayless Mexican Everyday for a complete meal. Ross wanted tacos so I reviewed a few options and decided to go with Green Chili Chicken Soft Tacos (page 198 or click on the recipe title for the online recipe) for our main dish. One of the recipe options was to use Yucatecan Garlic-Spice Marinade (page 142) which turned out to be a great option and the leftovers will be brushed on some roasted vegetables this weekend. I then perused additional recipes looking for side dishes. The Gulf Coast-Style White Rice Pilaf (page 88) sounded like a good one along with the optional Poblano Rice with Herbs add-ins. Cowboy Beans (page 86) were right on target with how I make beans often without a recipe so I chose to try something written instead of winging it. We used pinto and great northern beans as that is what we had in the house and I cut the bacon in half which was a perfect idea to lessen the fat content.
The result was an amazing plate of flavor! We used corn tortillas (I didn’t have time to make them from scratch so used El Milagro which are my favorites. Added some sour cream and jarred salsa on top with the chicken, onions, and peppers to make juicy tacos. The rice was perfectly cooked with a little crunch from the bottom of the pot and full of flavor. We added some corn which gave it texture. It was so easy to make there will be more creativity coming with baking rice. The cowboy beans were my favorite part of the meal. They were smoky, spicy, and full of flavor better even after squeezing some lime on them. I had never used canned (actually jarred) pickled jalapenos before and will use them again since I have the better part of the jar left over and really liked the heat they added.
Earlier in the day, while the poblanos were roasting, I made the marinade. I did not marinate the chicken just brushed it on during the cooking. Next time I will marinate the chicken to see if the flavor is more prevalent although it was pretty good with just two brushings. Once we began cooking it took about 45 minutes to get it all done. We got the rice started and into the oven then made the beans and finally the chicken. The onions and peppers were left out of the oven as the rice was in there at 350. We did not add the chicken to the vegetables so the leftover onions and peppers are now with the rice in a container waiting for me to take some for lunch tomorrow. I am sure I will enjoy it just the same!
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.
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.
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.
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.
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”!
You may have heard I am cooking from 50 cookbooks in my library this year. Here’s the 4th installment of my cookbook project. The weather here in Chicago has been rather chilly lately so I decided soup would be an excellent choice for this one. I wanted something ethnic with few ingredients. In perusing my […]
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.
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!
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.
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!