From My Bookshelves is an occasional book review series – featuring my cookbook collection. A few years ago, I pared my burgeoning cookbook shelves back to just the essentials. It had to happen. No one likes a hoarder. If I recommend a book, it’s because I’ve cooked from it and love it – not because someone’s given me a free copy. Occasionally, I may review other types of food writing too.
Recipe: Bitter Greens with Spiced Almonds
Want to be a hero among your friends? Always volunteer to bring the salad. Much of the time, green salads are an afterthought – but they can be so much more. Salad opens the palate at the beginning of a meal, or provides a refreshing respite at the end.
My go-to salad evolved from a recipe in one of my favorite cookbooks.
My friend Lisa gave me Matthew Kenney’s Mediterranean Cooking for Christmas back in 1997, the year it was published. The book focuses on the flavors of the Mediterranean rim – in addition to recipes from Spain and Italy, the countries represented here include Morocco, Egypt and Turkey. Kenney states in the introduction that his recipes aren’t necessarily traditional in technique, or even ingredients. His goal is to bring traditional Mediterranean rim flavor profiles to American home cooks. And how did he succeed, at least in my kitchen.
Recipe:Rosemary Caramel Apple Pie
Every year, beginning in August, my CSA starts inundating me with apples. It’s November now, and they are still coming; apples of every shape color and kind. And, I’ve got an apple tree in my back yard, which drops its fruit long before fall officially arrives. So along with making apple sauce, apple jam, and apple crisp, I’ve been working on a new apple pie for Thanksgiving. A pie based on the idea that apples, salted caramel and rosemary have to lead somewhere good.
A quick web search will lead you to believe that Kraft invented the caramel apple in the 1950s. I don’t buy it. I’m not even buying Slashfood’s take it on it, that caramel apples originated in the late 1800s. Humans have been caramelizing sugar for thousands of years. Surely someone dunked an apple in the stuff, long, long ago. Just because they didn’t do market research doesn’t mean they didn’t recognize a good thing when they tasted it.
Recipe: Celebration Potatoes
This year is the Food Network’s first ever virtual Thanksgiving. Featuring recipes from all over the web – from food blogs of all sizes and scopes, this compilation is sure to be helpful if you (like me) are still in the planning stages of your Thanksgiving meal. Time has just gotten away from me this year. I know it is mid-November already, but my personal calendar is still stuck somewhere in October.
I’m really lucky the next Charcutepaloza deadline isn’t till December 1st.