Cauliflower Torte

My Egyptian Grandmother's Kitchen Traditional Dishes Sweet and Savory, By Magda Mehdawy
Cookbook 37, Recipe 1 (Total 76)

I purchased a huge cauliflower from the farmers market on Sunday and we had a little over a pound of ground beef left over from Eppie's Picnic on Saturday. This recipe used both up nicely. I have today and tomorrow only to use this weeks cookbook. Wednesday I will bake Eppie's wedding cake and we head to Madison on Thursday. I'm getting crunched for time so Stephen helped me today.

Did I like it? Well - it's pretty straight forward - beef with cauliflower on the side. I wouldn't make it again. We both enjoyed the taste of cauliflower cooked in cumin water and would try to adapt that method for a different use.

Recipe: Bring water to a boil with 1 tsp cumin and 2 tsp salt. Add 3 cups of cauliflower and boil for 5 minutes, rinse in cold water. Cook 250oz of beef, place in a pan and surround with the cauliflower. Add 2 eggs to 1/2 cup milk and 2T flour - pour over beef. Bake at 350 for 35 minutes.

Badam Gosht (Lamb with Almonds)

The Turmeric Trail Recipes and Memories From an Indian Childhood by Raghavan Iyer
Cookbook 36, Recipe 2 (Total 75)

I was thwarted throughout the cooking of this recipe:
I couldn't find my whole cloves - I used ground
I couldn't find a red onion - I used white
No water was releasing from the lamb - I added 1/2 a cup
My food processor was broken - I used a coffee grinder which mangled things badly.

Did I like it? It still turned out well despite the substitutions and adjustments from the recipe. The sauce nicely accents the meat.

Recipe: Heat 2T of oil in a pan. Add 1 tsp cumin and cook for 15 seconds. Grind together: 1/2 cup onion, 4 cloves, 1/2 tsp black pepper, and 1/2 tsp ground cloves. Add to the cumin and cook for 3 minutes. Add 1/2 cup ground blanched almonds and cook until golden brown. Add 1 lb lamb cut into 1 inch cubes. Recipe then says to cook until it all water that the lamb released is evaporated. (My lamb did not give any water. I cooked the lamb for about 5 minutes - until the sauce looked like it would burn. Then I added 1/3 cup water and cooked until the pan was dry again.) Add 1/2 cup half and half, 1 tsp salt and 1 tsp garam masaala. Cover and simmer for 15 minutes.

Besan Mirch Subzi (Assorted Bell Peppers with Roasted Garbanzo Bean Flour)

The Turmeric Trail Recipes and Memories From an Indian Childhood by Raghavan Iyer
Cookbook 36, Recipe 1 (Total 74)

Once again, my recipe choice was dictated by the produce I purchased at the Farmers Market this weekend. The red peppers looked fabulous but needed to be used as soon as possible. We also canned 22 jars of tomatoes this weekend - Wee Hoo! I believe I've only purchased 2 cans of tomatoes in the past four years.

Did I like it? Again, I am surprised to say yes. The recipe is weird - throw in toasted flour and then stir in water (to form a mush?). As the commentary stated - the flour forms "delectable clumps" around the peppers. I also decreased the cayenne from 1/2 tsp to 1/4 tsp knowing that I didn't want much pain in my mouth this evening.

Recipe: In a large skillet brown over medium-low heat 1/2 cup garbanzo bean flour, also called chickpea flour. This will take about 6 minutes. Remove from the pan and heat 2T oil. Add 1tsp cumin and cook for 15 seconds. Add 1 lb peppers chopped into one inch hunks. Cook until the peppers are blistered. Add the reserved flour, 1T salt, 1/4 tsp cayenne, and 2T chopped parsley. Remove from heat and stir in 1/2 cup water.

Orzo Salad with Basil-Sherry Vinagrette

The Spirited Vegetarian Over 100 Recipes Made Lively with Wine and Spirits by Paulette Mitchell
Cookbook 35, Recipe 2 (Total 73)

I purchased this cookbook at Seed Savers on the drive home from visiting Eppie in Alabama. With corn to use up from the Farmers Market, I chose this recipe.

Did I like it? Not so much, it's a little bland for me. Something with heat or more herbs would improve it.

Recipe:
For the dressing: Whisk together: 1/4 cup olive oil, 3 T sweet sherry, 1 T lemon juice, 1/4 cup chopped basil leaves, 1/4 tsp salt and a couple grinds of pepper.

Cook 3/4 cup orzo in boiling water, rinse with cold and place in a bowl. Add: 1 cup cooked corn on the cob (taken off the cob), 1/2 cup chopped cherry tomatoes, and 1/4 cup of the dressing. Set in the refrigerator over night. In the morning add the remaining dressing and eat for lunch.

Poached Pear Salad with Walnut Vinaigrette

The Spirited Vegetarian Over 100 Recipes Made Lively with Wine and Spirits by Paulette Mitchell
Cookbook 35, Recipe 1 (Total 72)

We purchased some lovely pears from the farmers market this morning and I wanted to find a non-dessert recipe feature them. About a month ago I made a current infused vodka which I used today in place of the Creme de Cassis with excellent results - smile.

Did I like it? While eating this I asked myself:
Why did I choose a recipe with blue cheese and walnuts when I know I don't like them and why after choosing this recipe featuring ingredients I don't like, did I not wait to make it when Stephen would be home to enjoy it (he likes blue cheese and walnuts)? This recipe features a very classic pairing of ingredients. It should taste wonderful and does if you like the taste of blue cheese and walnuts. I ate four bites with them and then picked them out. The pears are absolutely delicious! The vinaigrette stayed emulsified and coated the leaves perfectly. An excellent recipe if you leave out the offending cheese and walnuts. Also - the coating of the walnuts does not add anything to their taste - neither sweet nor salt - don't bother.

The recipe called for walnut oil which is extremely pricey - I used olive oil instead. I also discovered that I did not have any red wine vinegar. In looking through my stash of ingredients I found a cassis vinegar that Rachel gave me - it worked out perfectly!

Recipe:
(don't bother with this part) Melt 1 T butter in a pan and add 1T corn syrup, 1 tsp water and 1/4 tsp salt. Bring to a boil and then add 1 cup of walnuts - stir to coat. Bake the walnuts at 250 for 1 hour stirring occasionally.

Heat together 1 cup creme de cassis, 1 cup Shiraz, zest of 1 lemon, 2T lemon juice, 1/4 cup sugar and 1 cinnamon stick. Bring to a boil and then simmer for 10 minutes. Add six small peeled pears and simmer for 15 minutes or until just softened. Remove the pears and continue to simmer the liquid until syrupy.

For the dressing: Whisk together 2T olive oil, 2 cassis vinegar, 1/2 tsp dijon mustard, 1/2 tsp brown sugar and two pinches of salt. Dress some spinach (I used about 2.5 tsp to a cup of spinach). Top with blue cheese, walnuts, and a poached pear.

Parmesan Risotto

Italian Classics by the editors of COOKS's ILLUSTRATED magazine
Cookbook 34, Recipe 2, (Total 71)

When I started this project I decided it would be a good time to try cooking risotto. It wasn't has hard as I thought - in fact it was pretty darn easy. I've read cookbooks that call for stirring five rotations to the right, then five rotations to the left, back five rotations to the right etc. That I will not do. This recipe took about 45 minutes start to finish.

Did I like it? I'd say it was tasty and cooked correctly. A nice slice of pork roast on the side would have completed the meal.

Recipe:Heat 3 cup water and 3.5 cups chicken stock in a pot and keep at a simmer.

Finely dice one onion and saute it with 1/2 tsp salt in 4 T of butter that has been heated until it stops foaming. Cook until the onion is very soft. Add 2 c Arborio rice and cook until the edges are translucent. Add 1 cup of Chardonnay and cook until it is fully absorbed. Add 3 cups of the heated water/stock and stir every couple of minutes until it is fully absorbed. Add 1/2 cup of the liquid and cook until absorbed - repeat until the liquid is gone. Stir in 1 cup grated pecorino and serve.

Rice Salad with Cherry Tomatoes, Parmesan, Peas, and Prosciutto

Italian Classics by the editors of COOKS's ILLUSTRATED magazine
Cookbook 34, Recipe 1, (Total 70)

I started cooking the rice for this recipe at 10:00pm last night. I mention this because I totally screwed it up. Oh well. I just cooked the rice like I normally do: 2 cups water with 1 cup rice - boil - cover - reduce heat - cook 12 minutes. I was supposed to toast the rice and cook it in less water. I'll give you the directions for the method I used - I recommend following the book.

Did I like it? I don't use balsamic vinegar very much but I appreciate it on the occasions that I do taste it. All in all it was OK - I think cooking the rice the suggested way would have resulted in a vastly superior product.

Recipe: Cook one cup of rice and set aside to cool. In a bowl combine: 2 T olive oil, 1 T balsamic vinegar, 1 chopped clove of garlic, 1 tsp salt, 1/2 tsp ground pepper. Add to this the cooled rice (mine was added warm resulting in a gooey mess:( To this add: 1/2 cup frozen peas, 1 cup chopped cherry tomatoes, 1 oz chopped prosciutto, 1/4 grated pecorino (I couldn't find parm in the grocery store last night!) and 1/4 cup chopped basil. Refrigerate and eat for lunch.

Mexican Shortbread Cookies

Mexican Everyday by Rick Bayless
Cookbook 33, Recipe 2 (Total 69)

Life gets busy. I baked these last Thursday and am finally posting them. They didn't make it out of the oven until late and we were out of town for the weekend - thus I'm slow at posting.

Did I like it? They are a very pleasant shortbread. After assembling the recipe I thought it was doomed - these are very dry. They cooked up perfect. If you are in the mood for a light shortbread - bake these.

Recipe: In a food processor combine 4 oz butter, 2.5 cups of flour, 1/4 cup of sugar and 1/2 tsp salt - process. Dump into a gallon size plastic bag. Flatten the mixture with your hands until it's 1/4 in thick. Refrigerate for 30 minutes. Cut into cookies and bake at 350 for 15 minutes. Sprinkle with cinnamon sugar after removing them from the oven.

Bass with Zucchini and Toasty Garlic Mojo

Mexican Everyday by Rick Bayless
Cookbook 33, Recipe 1 (Total 68)

Dyanna & Jason gave Stephen & I this book for Christmas - it's even signed by Mr Bayless and addressed to us!

Uncle Dale took Stephen & I on a full day of fishing this past Saturday. We are now officially known as "The Swim Team". Stephen promptly dumped me in the river by flipping the canoe as he got in at the start of the fishing trip. I was extremely successful (thanks to uncle dale) on my first real fishing trip. My catches that we kept were: 3 small mouth bass, 1 northern and 1 catfish. The northern was caught beneath an eagles nest with two eagle babies watching. Yes - I hooked my own worms and released my own fish. No - I did not clean the fish - Uncle Dale did that.

Did I like it? Yes - It was very easy to make and tasted great. I've decided I like fresh caught fish, they taste leagues better than anything store bought.

Recipe: In a large skillet heat up 1/3 cup olive oil. Add 8 cloves of peeled, halved garlic and cook until lightly browned. Remove garlic and puree with 2/3 cup chicken stock and 1/2 tsp salt. Using the same olive oil cook 1 lb of fresh caught bass from the Cloquet River until done and remove to a warming plate in a 175 degree oven. To the oil add 1 lb of chopped zucchini and cook until just browned. Add the garlic sauce and 1/2 cup chopped parsley (cilantro if you like it) and bring to a boil. Place the fish on a plate and top with sauce and zucchini.

Braised Lamb Shanks with Lemon and Mint

The Best Recipe by the Editors of COOK'S ILLUSTRATED Magazine
Cookbook 32, Recipe 2, (Total 67)

We purchased another 1/2 a lamb from Bob Otis this spring. I'm always on the look out for a good method of cooking the shanks, they tend to be a little tough.

Did I like it? This was one of the best shank recipes I've tasted. They are nice and tender yet still firm.

Recipe: Heat 1 T oil in a sauce pan over medium high and add 2 lamb shanks. Cook until nicely browned on all sides. Remove the shanks and set aside. To the pan add: 1 thickly sliced onion, 2 small carrots peeled and cut in 2 inch hunks, 1 stock of celery cut in 2 in hunks, 2 cloves of garlic peeled, 1 T tomato past, 1 T chopped mint, 1/2 a lemon peel removed and cut in half. Cook for 5 minutes - until slightly slightly softened. Add 1 cup of Chardonnay and 1.5 cups chicken stock - bring to a simmer. Add the shanks back to the pan - cover and place in a 350 degree oven for 1.5 hours. Remove cover and cook for 30 minutes, flip the shanks and cook for 30 more minutes. Remove from oven and let rest for 15 minutes.

If you like to eat bone marrow - these is a premium recipe.

Sour Cherry Cobbler with Rich Shortcake Topping

The Best Recipe by the Editors of COOK'S ILLUSTRATED Magazine
Cookbook 32, Recipe 1, (Total 66)

This is an excellent cookbook. The messiest page is for German Chocolate Cake.

I purchased sour cherries at the Madison Farmers Market this weekend. Stephen also purchased them at the St. Paul Farmers Market. The Madison fruit was much superior and is being used to make Maraschino Cherries. The St. Paul fruit was used in this cobbler. It's surprisingly difficult to find recipes for Sour cherries - this is the only recipe I could find in my remaining 20 cookbooks for this project.

Did I like it? This NEEDS whipping cream or ice cream! The cherry flavor is great...and extremely potent. This recipe turned out very runny also - I'm not sure that more cornstarch is the trick - maybe letting the sugar sit on the cherries for 10 minutes and then draining off the liquid would help.

Recipe:
In a 9" deep dish pan place, 1.75 lbs of pitted sour cherries, 3/4 cup sugar,1.5 T cornstarch and 2 tsp almond flavoring. In a food processor add 1 cup flour, 1.5 tsp baking powder and 1/4 tsp salt - blend. Add 6 T butter and process. Add 7 T milk. Dump mixture onto plastic wrap - cover with plastic wrap and pat into a circle to top your baking pan. Transfer the dough to the pan and cook at 375 for 40 minutes. Serve warm

Classic American Jams; Rhubarb

The New Making of a Cook The Art, Techniques, and Science of Good Cooking by Madeleine Kamman
Cookbook 31, Recipe 2 (Total 65)

Tabitha's rules for making jam:
1. Always wear shoes. After burning the tops of my feet with scalding drops of water, I now wear shoes at all times when making jam.
2. Never use fruit that is over ripe or going bad - never "cut around the bad parts".
3. Try to use approximately 5-8% under ripe fruit - it has more pectin.
4. Sanitize tongs, ladle and funnel by boiling for 10 minutes (do this between each batch of jam as well).
5. Jar prep: Wash in hot soapy water. Boil for 10 minutes and transfer to a towel with (boiled) tongs. Dry upright and do not touch the rims.
6. Have a minimum of six clean kitchen towels at the ready - loop one through a belt loop on your pants - very helpful.
7. Limit the fruit included in each batch of jam to 2.5lbs or less.
8. When possible make more than one batch - once your set up you may as well crank it out!
9. Don't forget to wear shoes.

Eppie is getting married in September (YEA!) and asked me to make rhubarb jam for wedding favors. I processed four batches of jam with a total of 10.5 lbs of rhubarb. Unfortunately I'm a little short with 28 8oz jars, I'll make more another weekend.

Original Recipe: "in the making of classic American fruit jams, you use only 3/4 pound of sugar for each pound of ready-to-cook fruit."

Tabitha's Recipe:
Chop 1000 grams of rhubarb in 1/4 inch slices - place in the food processor for 3 5second pulses. You will end up with nicely shredded rhubarb. Alternately layer rhubarb with 800 grams of sugar. Set on the counter overnight. Place rhubarb into a preserving pan with 1 split vanilla bean and 2T lemon juice. Boil until thick and ready (see apricot jam recipe for doneness details). Ladle into jars and process in boiling water for 10 minutes.

Below are the results of my successful canning weekend. I've detailed the two apricot recipes as well as the rhubarb. The other jam is gooseberry. I found gooseberries at the St. Paul Farmers market this weekend and decided to try them out. They have an unusual taste - take the flavor and tartness of cranberries and add the earthiness of a fresh fig.

How to "Ladle into jars"
I have a very handy 1 cup ladle with a long metal neck. I boil this for 10 minutes along with the metal funnel. Use these to ladle the jam into sterilized jars. Moisten a clean kitchen towel with boiling water - use this to wipe the rims of each jar. Place the jar lids into a pan and cover with boiling water. When the rims have been whiped - dry a lid and place carefully on top - avoid touching the lid with your fingers - secure with a screw top.

Eighteenth-Century Apricot Jam; Weight for Weight of Fruit and Sugar

The New Making of a Cook The Art, Techniques, and Science of Good Cooking by Madeleine Kamman
Cookbook 31, Recipe 1 (Total 64)

This cookbook has 1228 pages and is a more extensive serious approach to Julia Child's Art of French Cooking. In addition to providing recipes for preserves, this cookbook explains the possible proportions of fruit and sugar used in successful jam and the ph balance needed to yield the best gelation, thus giving you the tools to create your own successful jam/jelly recipe.

This past week I stopped by the Seward Co-op on my way home from work and noticed a great price on organic apricots. I purchased a dozen and brought them home to try. They were the best I've ever eaten, so I stopped by again on my way to work Friday morning and purchased a case.

Did I like it? Delicious! I've never added alcohol or nuts to jam before - the results are very happy.

Original Recipe:
Chop up a net weight of 2 lbs apricots, layer in a bowl with 2 lbs of sugar and set to macerate on the counter for 24 hours. Bring to a boil in a pan and add 3T of lemon juice and 1/2 tsp butter. Boil for 30 minutes until the jam is done. You can measure the doneness at 230 degrees - I find it easier to look and listen to it. If it sounds sticky when you draw your spoon through it and is moundable after setting on a cold plate for 3 minutes - it's done. During the last 15 minutes heat 1/2 cup of raw pistachios in the oven at 175 degrees. Add to the finished apricot jam along with 3 T cognac (the recipe direct to "add cognac as needed" and gave no hint as to how much you "might need"). Ladle into jars and process in a boiling bath for 10 minutes.

Alt Recipe:
Follow the directions above with the following exceptions. Omit the nuts and cognac. When the jam is 15 minutes away from being finished add 3 T dried lavender buds. When the jam is finished add 3T gin (aviator brand).

Each recipe yielded five 8oz jars.

Tofu Salad Sandwich Filling

This Can't Be Tofu! 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite by Deborah Madison
Cookbook 30, Recipe 2, Total (63)

I wouldn't want to eat these tofu recipes everyday but they are valuable as a quick meal when you don't feel like cooking. I was eating my meal peacefully on my deck when the all little girl, all pink cheerleading squad arrived to practice next door...

Did I like it? As a once in a while sandwich - yes. It could use more crunchy things (celery, jicamca etc.).

Recipe: Drain a soft pkg of tofu and squeeze in a towel and force out as much water as you can. Crumble into a bowl and add: 1/4 cup diced celery, 1/4 cup diced scallion, 1/4 cup chopped parsley, 3 T chopped dill, 1 tsp chopped lovage, 1/3 cup mayonnaise, 2 tsp mustard, 2 T capers, 1 tsp smoked paprika, 1/4 tsp turmeric, 1 tsp quince vinegar (thanks rachel!) - you can substitute white wine vinegar, 1/2 tsp salt and pepper to taste. Serve with arugula on bread.

Scrambled Tofu with Herbs and Cheese

This Can't Be Tofu! 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite by Deborah Madison
Cookbook 30, Recipe 1, Total (62)

Deborah Madison - the best cookbook author. I bought this book for $1 at Half Price Books years ago.

Did I like it? It tasted excellent. Psychologically I'm not full. I want pizza and dessert.

Recipe
Drain 1 lg pkg tofu and wrap in a towel and press under a cutting board with a can on top. Meanwhile in a small bowl combine: 1/4 tsp turmeric, 1/2 tsp kosher salt, and a couple grinds of pepper. In another bowl combine: 2 T chopped tarragon, 2 T chopped basil, 4 chopped scallions, 1/4 cup grated Windmere 4 year aged cheddar cheese and 1/4 cup Carr Vally Creama Kasa cheese (or substitute 1/2 cup whatever cheese you want). In a pan over med-hi heat up 1 T olive oil with 2 Tsp butter. Crumble tofu into the pan and add the turmeric mixture. Cook for 3.5 minutes. Add cheese mixture. Plate and sprinkle with smoked paprika.

Pretty Egg Salad Ring

Mrs. Chard's Almanac Cookbook, Hollyhocks & Radishes A unique look at a little known corner of America, Michigan's beautiful Upper Peninsula, where the simple values of life...family, friends, the good earth and the good food it produces...still abide. by Bonnie Stewart Mickelson
Cookbook 29, Recipe 2 (Total 61)

Those of you who have spent more time with me than is good for your health know that I have a fascination with 50's jello molds, especially the "savory" ones that contain whole eggs and hot dogs. When I came across this recipe - I had to try and finally experience a chunky savory gelatin mold.

Did I like it? It tasted like the filling of an egg salad sandwich only not as good. I would add about a tablespoon of mustard to the recipe (although I'm not sure what that would do to the color) to add some more flavor and maybe chopped scallions. Ultimately I ended up mashing it up and eating it on a baguette.

Recipe: Stir 1 pgk of gelatin (1T) into 2 T cold water, add 1/4 cup hot water and stir to dissolve, set aside. In a bowl chop 6 hard boiled eggs with a pastry blender. Add: 3/4 cup mayo, 1/2 a chopped green pepper, 1/4 cup chopped parsley, 1/4 tsp salt, 1/8 tsp mustard powder, and 1/4 tsp shallot salt. Add a couple drops of tabasco sauce to the gelatin mixture and add to the eggs. Pour into a mold and refrigerate for a minimum of three hours.

It called for a ring mold - I didn't have one so I used my terrine instead.

Old-Time Doughnuts

Mrs. Chard's Almanac Cookbook, Hollyhocks & Radishes A unique look at a little known corner of America, Michigan's beautiful Upper Peninsula, where the simple values of life...family, friends, the good earth and the good food it produces...still abide. by Bonnie Stewart Mickelson
Cookbook 29, Recipe 1 (Total 60)

Is there better way to celebrate America than deep frying? I love doughnuts... I fry a batch about once or twice a year - usually timed to share with friends.

One of my favorite memories of Greatgrandma is of her her hugging an ice-cream bucket full of doughnuts. She made coffee immediately after I gave her the doughnuts, then visited while possessively hugging the bucket until the coffee was ready - then she shared. I don't think I made the best doughnuts back then but she seemed to love them.

Did I like it? I was pleasantly surprised at the lightness of these doughnuts. I don't usually make cake style doughnuts, opting instead for the lightness of yeast raised. The batter is so delicate that they turn out nicely textured doughnuts. A very nice product. I might add more nutmeg and maybe some cinnamon to the batter next time.

Recipe: With a wooden spoon beat 2.5 T soft butter with 1 cup of sugar. Beat in 2 eggs and 2 tsp vanilla. In a separate bowl combine, 3.5 cups flour, 1 tsp cream of tarter, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp nutmeg. Add to the egg mixture alternately with a mixture of 1/2 cup half and half and 1/2 cup milk. Mix with a cutting motion - not a stirring motion. When the dry ingredients are fully Incorporated dump the mixture onto a very well floured countertop - this is a very wet, sticky dough. Pat into a circle 1/2 inch thick. Fry, drain on a towel, drop in a bag with cinnamon sugar, dust off and then serve to the neighbors.

Middle Eastern Red Lentil Soup with Yogurt and Lemon

The Dean & Deluca Cookbook by David Rosengarten
Cookbook 28, Recipe 2, (Total 59)

This cookbook is an enigma to me. I can look through it for an hour and find recipes I'm interested in making, but have absolutely no desire to follow through. It's partially why I included this cookbook in my set cook from.

Did I like it? It was OK. Ultimately red lentils are better for dips than soups. This recipe was a little to close to pea soup - something I can't stand. I love du puy lentils (little french green ones).

Recipe:
In a large pot heat 1 T oil. Add 1 chopped onion, 1.5 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp mustard powder and 1/2 tsp ground ginger. Cook until onions are slightly tender, about 5 minutes. Add 5 cups of water, 1 1/3 cups red lentils, 3 strips of lemon peel, and 1/2 tsp salt. Bring to a boil and then simmer, covered for 15 minutes. Serve with 1/2 cup yogurt mixed with juice of 1/2 a lemon.

OrzoSalad with Lemon, Mint, and Ricotta Salata

The Dean & Deluca Cookbook by David Rosengarten
Cookbook 28, Recipe 1, (Total 58)

For some reason or another I decided to pick up a bunch of orzo at the co-op. While putting it away in the cupboard I realized that that I already had a bunch at home. So I looked through my cookbooks for a recipe with orzo.

I also enjoy cold salads with ricotta salata (a slightly salty, grainy, yet soft cheese). It's one of those rare cheeses that does not melt - funny that it's usually used in cold salads.

Did I like it? It was very pleasant. A classic Italian type salad - with a little too much olive oil - I would increase the recipes veggies by 100% and add more herbs.

Recipe:
Combine: 1/4 cup olive oil, 1/3 cup chopped shallot, 2 T lemon juice, 1 finely chopped garlic clove, zest of 1/2 a lemon, 1/2 tsp salt and pepper to taste. Let this mixture sit while you cook 1 cup of orzo (boil for aprox 6 minutes). Drain orzo run under cold water and add to the olive oil. To this mixture add 1/2 cup each chopped orange pepper, cucumber and ricotta salata and a large handful of chopped mint.

Hot Juniper Sauce for Game Dishes (sos jalowcowy do dziczyny)

Polish Heritage Cookery by Robert & Maria Strybel
Cookbook 27, Recipe 2 (Total 57)

We also chose to cook up our last lamb roast for Stephen's Dad on Fathers Day. We will be picking up the 1/2 a lamb we ordered from Mr. Bob Otis this Saturday from the Farmers Market.

Did I like it? Yes - it pared nicely with the lamb. We've had juniper berries for a while and this was the best use of them I've tasted yet. The recipe states "don't be surprised if one of you guests remarks 'this tastes like gin'".

Recipe: Saute 1 chopped onion and 1 grated carrot in 2 T bacon grease. Add 2 T flour and cook until browned. Add 1.5 cup stock and add 1 chopped tomato and 1 tsp ground juniper berries. Bring to a boil and simmer for 10 minutes. Add 1/4 cup red wine, 1/2 tsp salt, pepper, juice of 1/2 a lemon and 2 garlic cloves. Simmer 5 more minutes. Blend and serve with roasted lamb.