It may be Saturday, but today is all about Cook the Book Fridays! It’s a two-fer today since I missed the last CTBF post due to being out of town and poor planning.
I have always enjoyed Yorkshire Puddings and this week’s recipe, Panisse Puffs, is a sturdier, easier version.
The technique is similar to Yorkshire Puddings, but the ingredients are a little different. Panisse Puffs contain more chickpea flour than all-purpose flour, seem less eggy, and add ground cumin and cayenne pepper to up the flavor.
These were fun to make, and I enjoyed the flavor, but I felt like mine were slightly overcooked. They were a little drier than I would have liked and the edges were a little too brown. I only baked up half the batter, so I may try again tomorrow, reducing the baking time by a couple of minutes.
Vegetable Soup with Basil Puree
Vegetable Soup with Basil Puree is David Lebovitz’s take on the classic Soupe au Pistou. It’s a humble vegetable-bean soup elevated by the addition of fresh pesto and grated cheese.
I have recently jumped on the Instant Pot bandwagon, so I decided to cook the dried Great Northern beans in my new pot. Super fast! I did overcook the beans slightly, but I have a tendency to under cook beans, so this was a refreshing change. I cooked the rest of the soup in the Instant Pot, but just using the “saute” mode, not under pressure.
The soup was a hit! The pesto and grated parmesan cheese really make the soup. I cooked the pasta separately, so we could each have some or not, according to taste. My vegetable-loving, pesto-loving, grated-cheese-on-soup-loving husband loved this soup! And my daughter enjoyed her serving too (though she skillfully avoided the dab of pesto).