Book Forty-Eight: Gordon Ramsay's Healthy Appetite

by Gordon Ramsay


          Sweet Potato Frittata with Tomato Salsa

I so wanted to rave about this dish! Not just because of my love for sweet potatoes, or this dish being healthy and uber easy, but beautiful!!!- we do feast with our eyes first!! However the flavor was just not there. Maybe kick it up a notch with some more fresh herbs, or add salt and pepper to the egg - definitely needs something.

I love his instuctions of handful of this, half of that, until I got to: add one shallot, minced. I don't know about you, but in my market the shallots range greatly in size. My one shallot produced about 2 tablespoons minced. Maybe I needed more to up the flavor.

Success meter: (1-3): 2

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Not romas - but vine-ripened nonetheless!

Thanks Mr. T!!

Why a picture of oil in the pan you ask?

Because it's cool - this my inner artist coming out.

Book Forty-Six: The Trellis Cookbook ~ expanded edition

by Marcel DeSaulniers


               Marinated Chopped Tomatoes

I have three other books by Mr. De Saulniers (all on the baking spectrum) so when a friend asked if I wanted this book I jumped at the offer. I love how he has the book divided by course (salads, entrées, desserts, etc) and then each course by season.

I started making this at dinner time, and I cannot stress enough for you to read your recipe thoroughly before proceeding. I failed to read the last sentence: Cover with film and wrap and refrigerate for 3 hours! I'm sure this will be even better tomorrow.

The salsa has good flavor; however I would skip the skinning of the tomatoes, for submerging them in boiling water for the short 45 seconds seemed to diminish the firmness of the tomato and the overall look of the salsa. I do not mind the skin on personally and prefer fresh, raw tomatoes in my salsa.

Success meter (1-3): 2

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Book One: The Essential New York Times Cookbook by Amanda Hesser

Recipe: Fish Tacos

Well....I have been wanting to make fish tacos for the longest time and for some reason have been intimated by them. Not sure why, for I often make more complex recipes. Maybe I'm just intimated by fish itself and for good reason; I usually have poor judgement as to when to remove it from the heat source, hence overcooked fish. This recipe called for Flounder which my fish market did not have and recommended Filet of Sole which I thought was too thin and opted for Butterfish. Butterfish is quite tasty, however it had (has) bones!! Which I did not notice till I had most of it cubed. Lesson learned....ask your fish monger what is best for what you are making.

Other then the bones, the tacos turned out great! My husband whom eats anything I put in front of him (bless his heart) said they were the best fish tacos he has ever had.

Success meter (scale of 1-3): 2