Cookbook Challenge

A list of the items I’ve made and the cookbooks I got the recipe from.

1. ad hoc at home by Thomas Keller

  • Slow Cooker Apple Butter – SO EASY and delicious. I could almost drink the stuff. At least I have lots of it.
  • Cream of Cauliflower Soup – Good, but a lot of work. I’d just go for the croutons next time…

2. Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975 edition)

  • Apple Pie I – Pretty basic apple pie. Not much to write home about, but it is apple pie, and therefore, good.
  • Red Red Strawberry Jam – I should’ve believed them when they said to use a 10″ pot. The “bubbling mess” was exactly as described. As this jam is cooked, it’s rather dark in color.

3. The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Stories by Barbara M. Walker

  • Common Family Paste for Pies – This recipe used lard, which is why I used it. However I used half lard, half butter. This was the least spectacular pie crust I’ve ever made. I was actually seriously disappointed.

4. Baking by Dorie Greenspan

  • Citrus-Currant Sunshine Muffins – I really liked this recipe. Easy, as all Greenspan’s recipes are, and perfect for mini-muffins for early morning choir practice. The surplus disappeared quickly.
  • Cranberry Upside-Downer – The easiest cake I’ve ever made. It also helps that it’s incredibly delicious. I want to make one right now just thinking about it.

5. How to cook everything by Mark Bittman

  • Sautéed Brussels Spouts with Caramelized Onions – I don’t like brussels sprouts. But I liked this recipe. I used bacon grease instead of butter or olive oil and the recipe was delicious. I now want to eat brussels sprouts all the time.
  • Fish Steamed over Summer Vegetables – Ben had made this before with apples and sweet potatoes. I made it with sweet potatoes and normal potatoes. There is soy sauce and fish (duh!) in the recipe, but the potatoes don’t taste of either. We ended up with too much of the potato mixture, but cooked it anyways. Phenomenal leftovers turned into hash and covered with fried eggs the next morning.

6. The Silver Spoon by Editorale Domus

  • Green Pasta Dough (Basic Recipe) – I added a little olive oil and a lot of flour, but this was easy and absolutely delicious. I used these noodles for lasagna, rolled out to my “5” thickness. I then boiled them each (alone) for 2 minutes, dipped in ice water, and set them to dry on a tea towel.

7. The Complete Book of Sauces by Sallie Y. Williams

  • Raspberry Sauce – I left out the booze, but this was very simple and fast to make and has good flavor. I used frozen raspberries, not seeded, and pureed them as needed.

8. Get Saucy! by Grace Parisi

  • Bulgogi Marinade – I used all powdered spices, but it turned out great. Super fast and easy and added a lot to the round steak. (Steak was still tough, but very flavorful.)

9. The Perfect Scoop by David Lebovitz

  • Cranberry-Orange Sorbet – A good (albeit hard) sorbet that tastes like awesome. Or Thanksgiving, depending on how you feel. Fresh cranberries and orange peel. Yum!
  • Chocolate Sorbet – Also hard, but this is the frozen dessert of EVERYONE’S DREAMS. So chocolatey you’ll be saying you need LESS chocolate. I liked it with whipped cream and strawberries. Of course the whipped cream makes it no longer vegan, but hey.
10. The Art of Simple Foods by Alice Waters
  • White Bean and Butternut Squash Soup – This was kindof dissapointing to me, but others liked it. It’s a chunky bean and squash soup. I ended up pureeing some of it, but that wasn’t called for. I much prefer any squash with bacon!
11. Kid’s Cooking: A Very Slightly Messy Manual by the editors of Klutz Press
  • Fido’s Fabulous People Crackers – This was an easy recipe for dog biscuits. Human edible, but I didn’t try them.
  • Note: This was, by far, my favorite cookbook as a kid. It is so amazingly awesome.
12. Peter Reinhart’s Artisan Breads Every Day by Peter Reinhart
  • Foccacia with Herb Oil – To be fair, this was incredibly delicious. However, we made it in a sheet pan and it turns out the oil will overflow and spill onto the oven flow leaving billowing clouds of smoke and a high chance for fire. Next time we’ll make three smaller loaves instead.

13. 150 Delicious Squares by Jean Paré (Part of the Company’s Coming Series. A National Best Seller)

  • Midnight Mints – This is a cookbook I grew up with and I first made these bars when I was 11. Graham cracker, cocoa, nutty, buttery crust, topped with mint frosting and dark chocolate.

14. The Best Recipes in the World by Mark Bittman

  • Refried beans – Pretty easy and so delectable. Especially in burritos. Or by the spoon. Mine weren’t at all saucy, so if you want that, don’t try this recipe. Or maybe I made it wrong. But mmmm golden onions.

15. Splendid Soups by James Peterson

  • Sweet Potato, Chili, and Lime Soup – A recommendation from my dad, in a cookbook given to me by my dad. Wow. This soup is delicious and perfect for a cold winter night. Now I’m thinking I should have had some tonight to counter the rain/sleet/snow that’s coming down outside. Delicious with warm southwest vibe. I added 50% again as much sweet potato and broth to try to tame the heat for midwestern mouths. That said, it’s not too spicy, it just has a nice “afterglow.” The tortilla chip topping wasn’t my cup o’ tea, but cilantro oil and sour cream? Yes please!! Man. I almost talked myself into having a cup of this for a late night snack. It’s THAT GOOD.

INTERRUPTION

Favorite recipes so far?  Sweet Potato, Chili, and Lime Soup, Cranberry Upside-Downer, and Slow Cooker Apple Butter.

16. Good Housekeeping Cookbook by ?

  • Freezer Strawberry Jam – An insanely simple recipe. All you have to cook is water and pectin. Still waiting to find out how well it gels.

17. Simply in Season by ?

  • Confetti Kale

18. Ciao Bella Gelato Cookbook by?

  • Maple Gingersnap Gelato – Oh. My. Made this for a Canada Day party as the “canadian ice cream”. Topped with salted caramel sauce you will NOT be able to resist. I want some now just thinking about it!

19. Cook’s Illustrated

  • Acorn Squash

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