Book Seventy-One: Barefoot in Paris

by Ina Garten


                          Salmon with Lentils

This recipe could certainly be included in Ina's book "How Easy is That?" That is what I love about her recipes; always simple, easy, and tasty. 

When I think of French food I visualize cream sauces, cheese, wine, and pastries. This is actually very healthy though you would not know it by the taste alone. The leeks bring a buttery flavor to the lentils and the addition of a splash of vinegar at the end gives it a zing that I think makes this dish.

If you can find French green lentils it would make for a prettier presentation. I used your basic brown lentil - that's all I have ever used, so I do not know if by using green lentils if it would effect the flavor any.

This is one to try and the simplicity makes it a perfect meal any day of the week.

Success meter (1-3): 3

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EXTRA: Jalapeño-Jack Scones with Chive Butter

From the book Weir Cooking in the City


                       Jalapeño-Jack Scones

Mmm...mmm...good.

I forwent the chive butter and I'm sorry I did, as I sit here and imagine how luscious it would be.

How did I get this great shot?

The gorillapod! Thanks Ash!!

I suggest that you use a high quality cheese for best flavor.

Looks like cheese... it's butter.

Book Seventy: Italian Favorites

by Williams-Sonoma


    White Bean Soup with Rosemary and Parmesan

The rains have begun and I was in the mood for something comforting. This soup sounded perfect, along with Jalapeño-Jack Scones from the same book as my last post.

It was late afternoon before I decided on this soup, so I did not have time to soak the dry beans for the 3 hours that they require, so I substituted canned white beans. I also had some leeks in the refrigerator I wanted to use up, so I switched out the onion for the leeks. I felt I had extra beans so I also added the extra one cup broth I had leftover; I think this was a mistake for my soup did not look as thick, hearty and satisfying as the photo in the book. I feel my version of this soup was a total dud.

The scones on the other hand were really good - and could have been made even better by using a higher quality cheese; I only had one choice at my local chain supermarket.

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Even the picture is unappetizing.

Book Sixty-Nine: Weir Cooking In The City

by Joanne Weir


             Shrimp, Papaya, and Avocado Salad

The hubby had a business meeting this evening which means dinner for one! I was craving something healthy being that I have been eating so much rich food since the holidays and have not stopped; and I have joined an on-line baking group: Tuesdays with Dorie - check out the link at the top - you too can join!

I always sauté my shrimp (six minutes max), so I was a bit hesitant to simmer my shrimp in water and then leave it in the warm water for 30 minutes. I was pleasantly surprised to find that it was not overcooked. However it did not have any flavor, even after tossing it in the vinaigrette. Next time I would sauté as usual with a little olive oil &butter, toss it with a bit of salt and pepper, and a dash of thyme.

I found that I am not a big fan of papaya; this I'm sure would work just as well with mango.

Success meter (1-3): 2

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Book Sixty-Eight: All Around The World Cookbook

by Sheila Lukins


                 Roasted Pheasant with Prince Charles Sauce


I was fortunate to be the recipient of not only a few slices of homemade wild game terrine made from pheasant, duck and rabbit (before it was even presented to guests for Christmas!) but also a pheasant of my own!

This certainly brought back some childhood memories. My father was an avid hunter, fisherman, and taxidermist. If I recall correctly, my mother was not the happiest at having to clean the game my father brought home. Funny - one of my fondest memories is not of deer, pheasant, or frog, but a big box of Bartlett pears from a friend's orchard he brought back after one of his hunting expeditions.

The recipe calls for Drambuie, a liqueur which I substituted Grand Marnier. I was not about to fork over 35+ bucks for the small amount I needed for this recipe. I did find it at Bevmo for as low as 4.99 which makes one wonder...

My kitchen was filled with such a wonderful aroma while this was baking away; I even texted Andy to share the excitement of what was to come.

Pheasant is known to have a low fat content and can dry out quickly; hence covering it in bacon to moisten the bird as it cooks and while adding wonderful flavor. I'm not sure if basting the bird throughout is really necessary for that is the purpose of the bacon; as the fat melts it is self-basting the pheasant.

I was cautioned about finding possible buckshot from the shotgun shells. Call me weird, but I was so excited to find a small silver little ball while cleaning the bird! Good thing it was not my tooth that found it.

The sauce had an overpowering taste of honey. I really could not detect the flavor of the Grand Marnier, and I'm not sure if I would have had that much of a different outcome using the Drambuie. All things considered, this was a memorable meal.

Thank you Mr. Bell!!

Success meter (1-3): 3

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Clean your sink well, before and after rinsing your poultry.

The CDC now discourages washing your fowl for concern

 of cross contamination.

Buckshot!

I say my bird fits comfortably.

I left my bacon in the pan after removing from the

bird while it continued to cook and brown.

I love that my husband does

the dirty work for me!

I would forgo the Prince Charles Sauce and dip

the meat back into the pan-drippings.

 Maybe even make a gravy.

Book Sixty-Seven: Vegetables Every Day

by Jack Bishop


                      Shreddded Brussels Sprouts with
                     Balsamic Vinegar and Pine Nuts

This book is a must have for any inexperienced (or experienced) cook!

A good friend told me about this book that she had checked out at the library. Sight unseen I went on her word and not only bought myself a copy, but one for my daughter as well; who references this book after her trips to her local farmer's market.

I love that his book is alphabetical by vegetable name, rather than by recipe or course. The other wonderfuls (yes, I know that is not a word...) about this book is not only does it tell you what to look for when purchasing your vegetables, but other names they may go by: such as endive (Belgian endive, chicory, witloof), and the seasonal availability, storage, basic preparation, best cooking methods, and reference to other recipes in the book using this vegetable.

I recall one Thanksgiving, or it may have been Christmas, my sister-in-law made the best shredded Brussels sprouts. I was hoping that this would have been reminiscent of that; not even close. Andy thought this had a tad too much orange flavor, as for me - it was good, but not great.

I chose the variation of Shredded Brussels Sprouts with Orange Juice and Pecans. I substituted red onion for yellow for I wanted to use up the partial one I had in the fridge and used hazelnuts in place of pecans.

Success meter (1-3): 2

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