CTBF: ED ~ Peach and tomato panzanella

~*~

We at, Cook the book Fridays will be cooking and baking from #everydaydorie 

from September 2019 onwards ie every second and fourth Fridays.

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

My collection of Dorie Greenspan's cookbooks! 

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

~*~ 

I'm linking this post with

Cookbook Countdown #44

Lamb (chicken) with cauliflower and chickpeas

IHCC is having Pot Luck this week, and I made a meat dish, originally lamb but I used chicken breastmeat, with cauliflower and chickpeas. 

The only ingredient I did not have was the teaspoon of sesame seeds, I replaced it with dashes of black sesame oil! It was only chopped garlic, cumin seeds, I used orange juice instead of lemon, seasoned with salt, skipped the pepper. Garnish with grated carrot and torn mint leaves. 

~*~

Recipe from Meat section, pages 248-249 of River Cottage light and easy.

~*~ 

I'm linking this post with

Cookbook Countdown #44

Squid salad with lime, cilantro, mint and mizuna

IHCC is having Pool Party this week, and I am making a fresh and greenish salad that screams Summer! 

I used those tiny, round squids which I found for the first time at my wet market.  And I decided that once is enough, cos they are tiny and difficult to clean out! 

Firstly you make the dressing, and toss in the cooked and slightly cooled squid (seasoned with salt) mixed well with dressing, and pile the dressed squid on bed of your chosen greens (mizuna or arugula or others), eat! 

Recipe from pages 18-19 of Starters, 
Nigella Fresh (or Summer)
By Nigella Lawson

~*~ 

I'm linking this post with

Cookbook Countdown #44

Cold chicken, anchovies and eggs

Good way to use leftover cooked chicken and hard boiled eggs. I simplified the recipe further by heating up the anchovies with their oil in small pan and add them to the shredded cold chicken and shelled and halved hard boiled eggs. Add rinsed capers, chopped herbs and a squeeze of lemon juice. 

Recipe from pages 262-263 of Meat section of 

River Cottage light & easy by Hugh Fearnley-Whittingstall

~*~ 

I'm linking this post with

Cookbook Countdown #44

Tropical smoothie

Inspired by tropical smoothies from the breakfast section of River Cottage, Light and Easy.  I used ripe starfruit and frozen bananas, no added sugar nor honey as suggested, as the fruits were sweet enough, and creamy after blended with only the hand held stick blender! 

Starfruit and banana smoothie, inspired by recipes from pages 38-41 of River Cottage, Light and Easy.

~*~ 

I'm linking this post with

Cookbook Countdown #44

Mexican Style Corn

IHCC is having Mexican cuisine this week, and I am happy to be able to participate after a long absence. I hope to participate at least once a month! 

I have not made anything by Jamie Oliver lately, and after going through the indexes of a couple of his cookbooks, found a simple recipe! 

Very simple ingredients of whole corn on the cob (I cut it into thirds, so I need not drag out the huge pot as I only used one corn). 

Seasonings was salt in the cooking water., butter, deseeded red chili finely chopped, lime wedges and grated rind of lime, grated Parmesan. That's it! 

Mexican style corn from page 227 of Jamie's Ministry of Food. 

~*~ 

I'm linking this post with

Cookbook Countdown #44

CTBF~ED: Fresh off-the-cob corn chowder

I was planning a quiet day of taking my time to make this chowder as per the written recipe, but as usual  hubby will always make a dent to my plans by coming back a day early. Meaning I have to adjust the outcome of this chowder to suit his requirements.

Even with the necessary adjustments, he still picked out the potato chunks and ate those, and only half the soup. 

His dinner of last night. 

Above: We had the balance of the chowder for a late lunch today (after further cooking),  accompanied with samplings of mini pies from The Pie Thing! Both chowder and pies went down well with us! 

~*~

We at, Cook the Book Fridays,

have completed with cooking from

David Lebovitz's My Paris Kitchen, and we shall be cooking and baking from #everydaydorie from September 2019 onwards ie every second and fourth Fridays.

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

My collection of Dorie Greenspan's cookbooks! 

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

~*~ 

I'm linking this post with

Cookbook Countdown #44

CTBF~MPK: Chicken with mustard

It is official, for several die hard members at CtBF, (but not me 😑), we reached the end of the journey with David Lebovitz's My Paris Kitchen, and closing the book with the chicken dish featured on its cover, 

Chicken with mustard. 

A chicken dish with Dijon mustard, and mustard seeds.  And if you don't have mustard seeds you may use grainy mustard instead,  which I did. I also made do without the bacon, and used only one whole leg since I was cooking for one, me! An onion, dried thyme, paprika, Chinese cooking wine in place of white, cream, and chopped herb for garnish. Simple ingredients, but aromatic and delicious! 

(Recipe from pgs 168-171)

I enjoyed this with some five grains rice,  and stir fried French beans. 

I did not make most of the desserts from the book as we had drastically reduced our sugar intake due to both our 'getting into our old age' state 😅.  My most memorable (because it was recent) dish from MPK has to be the quick and simple Shakshuka from pgs 153-154, which could be eaten any time of the day

(for me!)

~*~

We at, Cook the Book Fridays,

have completed with cooking from

David Lebovitz's My Paris Kitchen

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

my collection of David's books:

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

~*~ 

I'm linking this post with

Cookbook Countdown #44

Potatoes, asparagus and eggs

IHCC is having Eggs All Day this week, and I am happy to be able to participate after a long absence.

I have some asparagus left over from hubby's meals, found a simple recipe by Hugh in his River Cottage, Light and Easy book.  Add one diced potato (recipe uses new potatoes) and an egg, a meal for one is done. 

 Potatoes, asparagus and eggs is delicious, I enjoyed the crispy edges of the potatoes and egg white. Great with toasted crusty  bread.

~*~

 From pages 294-295 of

River Cottage Light and Easy

~*~

I'm linking this post with

IHCC ~ July

Cookbook Countdown #43   

CTBF~ED: Shrimp Tacos

A few days late making July's Everyday Dorie recipe ~ shrimp tacos (wrap).  I used chapati for the wrap, mango and rose apple (or wax apple) in place of pineapple and peach.

Initially the recipe appeared daunting, but broken down into parts, things got manageable! 

This was (a messy) dinner for one, mine!  Hubby don't like spicy stuff, and he had to skip carbs for today. 

Love that fruity salsa, and shrimps. 

~*~

 We at, Cook the Book Fridays,

are cooking from

Dorie Greenspan's
Everyday Dorie, The Way I Cook

Recipe from pages 195-198

~*~

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

~*~

I'm linking this post with

Cookbook Countdown #43   

CC#43: Lentils with roasted Brussels sprouts

Lentils with roasted Brussels sprouts, with garlicky balsamic vinaigrette.

ps: I added roasted pumpkin for bulk in hubby's serving.

~*~

 From pages 288-289 of

River Cottage Light and Easy

~*~

I'm linking this post with

Cookbook Countdown #43   

CTBF~MPK: Shakshuka

A common and popular dish I often seen being cooked by a few of TV show chefs, so I finally made in my own kitchen,  minus the heat elements (for the benefit of hubby). 

I do have and was going to use feta cheese, but totally forgot to add it in at the last moment. 

I used one can of tomatoes, and two small fresh and skinned tomatoes.

I used up whatever vegetables that needed to be eaten quick which was okra, I think it worked rather well! 

I did the initial cooking of the tomato base in a large pan. 

But finishing this dish in a tagine makes absolute sense, and the eggs were not overdone! 

Perfection!

~*~

We at, Cook the Book Fridays,

are cooking from

David Lebovitz's My Paris Kitchen

Recipe from pgs 1153-154

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

my collection of David's books:

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

~*~ 

I'm linking this post with

Cookbook Countdown #43