Tag Archives: CooktheBookFridays

Buckwheat Rolls with Seaweed Butter + Potato, Basil, and Feta Tortilla

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Happy Friday! At the time this is posted, I will be enjoying a fun weekend catching up with old friends. The fact that I’m saying “old friends”, makes me feel old… But seriously, I only see some these friends every couple of years, so it’s fun to catch up and laugh together.

Today I’m going to tell you about two Cook the Book Fridays recipes: Buckwheat Rolls with Seaweed Butter and Potato, Basil, and Feta Tortilla.

Buckwheat Rolls with Seaweed Butter

I had trouble understanding how this recipe fit into a book called My Paris Kitchen until I read the intro to the recipe. Turns out, it’s a knockoff from a trendy Paris crêperie with Japanese influences.

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We’ve made the buckwheat galettes before, filling them with savory ham and cheese. This time they were filled with butter and toasted, crumbled nori, then rolled up and fried in more butter until crisp.

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Interesting recipe! I can see how these would be quite tasty eaten in a trendy crêperie in Paris. I enjoyed the crisp, buttery exterior and the hint of salty seaweed flavor. I’m not sure I would make these again, but it was fun to give them a try.

Potato, Basil, and Feta Tortilla

A tortilla is the Spanish take on a omelet or frittata. It’s always filled with eggs and potatoes, and this version adds green onions, piment d’Espelette or paprika, and crumbled feta cheese. Like a frittata, a tortilla is easy to throw together. It makes a great weeknight meal with a salad on the side.

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I took a photo before removing the tortilla from the pan in case it didn’t go well…

Potato, Basil, and Feta Tortilla was met with mixed reactions in my house. I thought it was delicious even though I may have overcooked it slightly. I enjoyed it for dinner and had leftovers for lunch the next day. My daughter devoured her serving. My husband thought it was “fine”, but didn’t love it.

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Removal successful!

I hope you all have a great weekend!

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Baked Provençal Vegetables + Eggplant Caviar

Happy Weekend! This week for Cook the Book Fridays we are celebrating garden vegetables! I made two dishes for this week, and they both feature veggies we grew ourselves.

Baked Provençal Vegetables

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It was perfect timing to make Baked Provençal Vegetables this week: I had tomatoes, eggplant, zucchini, and thyme ready to harvest. We have been enjoying roasted tomatoes this summer, and this was a great recipe to take our roasting up a notch.

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This was delicious! It will be something I make every summer to highlight the garden vegetables. Even my daughter enjoyed this one, although she adeptly avoided the zucchini.

Eggplant Caviar

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I waited to make Eggplant Caviar until I had enough eggplants from the garden to make it. This is a simple eggplant-based spread made with eggplant, olive oil, lemon juice, garlic, paprika, salt and pepper, and chopped basil (also from the garden).

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I enjoyed this one too. I served it to myself with fresh garden tomatoes and cucumber for a light dinner. I loved the smokey flavor from the paprika. This would be a great make-ahead appetizer.

Have a great weekend!

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Buttermilk Ice Cream

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Happy Friday Saturday! It seems like a while since I’ve been here. Summer was a whirlwind! I guess it’s technically still summer, but school has started where we live, so the carefree part of summer is over. Which means I’ll have more time for cooking and blogging!

This week the Cook the Book Fridays group made Buttermilk Ice Cream. As far as ice creams go, this recipe couldn’t have been easier. Heat up some heavy cream with sugar and corn syrup to dissolve the sugar, then cool thoroughly. Once cool, add buttermilk, then freeze in an ice cream maker (though I hear there are techniques for making ice cream without an ice cream maker).

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Buttermilk Ice Cream is refreshing and delicious. The tang from the buttermilk gives the ice cream a flavor that reminds me of cheesecake. I am sure it would pair well with all sorts of things, from fruit to chocolate cake. I served it with fresh peaches and it was delicious!

If you would like to try Buttermilk Ice Cream, you can find the recipe on page 299 of David Lebovitz’s book My Paris Kitchen.

I am glad to be back, and I hope you will be hearing from me more regularly in the months ahead. Have a great weekend!

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Multigrain Bread + Coffee Crème Brûlée

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I don’t make bread very often. It always feels like it will be too hard and labor-intensive. But really, all you need is time (mostly inactive) and practice. This week’s Cook the Book Fridays recipe gave me the chance to flex my bread-making muscles and it was fun!

Multigrain Bread is a delicious, crusty loaf of bread. It uses mostly bread flour, with a touch of whole wheat pastry flour, plus pumpkin seeds, sunflower seeds, millet, flaxseeds, and poppy seeds for interest. I was happy for the bulk section at Whole Foods this week!

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This was great bread recipe. Everything worked for me as written, except I had to add a bit more water to my dough (not unexpected as I often add water to bread recipes due to my dry climate). I really like the technique of baking the dough in a Dutch oven; it give the bread a nice crust.

My bread turned out great! One of the best loaves of bread I have ever made. It is delicious toasted and was also nice for sandwiches. I will definitely be making this one again.

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I also caught up on a recipe I missed a few weeks ago: Coffee Crème Brûlée. I love Crème Brûlée but don’t make it very often. I think the last time I made it was for French Fridays with Dorie back in 2011.

What makes this Crème Brûlée special is the addition of coffee and Kahlúa to the custard. It tasted like a cafe au lait! Add that caramelized sugar topping and I was in heaven.

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This post participates in Cook the Book Fridays, an on-line cooking group currently making our way through David Lebovitz’s book My Paris Kitchen.

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Frisée Salad with Bacon, Egg, and Garlic Toasts

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We enjoy eating hearty main-dish salads for dinner fairly often. I usually just wing-it, using ingredients we have on hand or that need to get used up. Sometimes it’s fun to actually follow a recipe, discovering delicious flavor combinations along the way. This week’s Cook the Book Fridays recipe gave me a change to try one such salad recipe.

Frisée Salad with Bacon, Egg, and Garlic Toasts, also known as salade lyonnaise, is classic French fare. It’s a salad made with (you guessed it) frisée, bacon, poached or hard-boiled eggs, and garlic croutons, but it also includes potatoes and a tasty vinaigrette.

I followed the recipe pretty much to the letter, with a couple of small exceptions: I mixed in some Romaine lettuce with the frisée, and I left the raw garlic out of the vinaigrette (but I did include the fried garlic clove from making the croutons). My husband assembled his own salad, personalizing it to his own tastes. He left out the potatoes and croutons, added grated cheese, and used blue cheese dressing instead of the vinaigrette.

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Leftovers for Lunch

We loved this salad! The combination of flavors was perfect. I liked the extra heartiness the potatoes added, and I LOVED the croutons (why don’t I make croutons more often?). My husband enjoyed his version as well. I had enough leftovers for a delicious lunch the next day. I am sure I will be making salade lyonnaise again.

This post participates in Cook the Book Fridays, an online group currently cooking our way through David Lebovitz’s book, My Paris Kitchen. This week’s recipe can be found on page 99. Join us!

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Salted Olive Crisps

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Happy Friday! I have sat down several times today to work on this blog post, but I seem to be struck with a case of writer’s block. It’s not that the Cook the Books Fridays recipe of the week wasn’t interesting. In fact, I found it fun to make and I enjoyed the results. I just can’t think of anything interesting to say about it…

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I have generally shied away from making cracker-type recipes. They seem like a lot of work with results that just aren’t quite as good as store-bought. This might not be true, but it’s my perception. Salted Olive Crisps defied my expectations, turning out delicious crackers that were very easy to make.

The dough for Salted Olive Crisps comes together very quickly. Faster than quick bread! It is baked in a loaf pan for 30 minutes, just until the center is set. After the loaf is cool enough to handle, it is sliced as thinly as possible. The resulting slices are baked again to crisp them up.

The ingredients are a flavorful, savory mix. Whole wheat flour adds some heartiness, while herbes de Provence and dry-cured olives provide the flavor. I substituted the almonds with pistachios since I have a recently-discovered allergy to almonds.

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I had a lot of fun making Salted Olive Crisps. The resulting crackers are delicious and are a nice late afternoon pick-me-up. They would be a welcome nibble with cocktails or wine at a dinner party. I did find that the crackers lost some of their crispness after the first day (that’s not stopping me from eating them), so keep that in mind if you wish to serve them to guests.

Look at that! I found something to say after all. I guess the lesson here is “just start writing”.

You can find the recipe for Salted Olive Crisps on page 42 of David Lebovitz’s book My Paris Kitchen.

Have a great weekend!

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Green Beans with Snail Butter + a Tart

Happy Friday! For the last two weeks I have been caught up in the vortex that is Spring Break. Whenever my daughter is on break from school, the routines get disrupted such that I feel like I only accomplish the bare minimum. In fact, I feel quite lucky that this post is getting written at all. It helped that the recipe of the week for Cook the Book Fridays was an easy one.

A large part of Spring Break was spent visiting my family in Seattle. It has become a bit of a Spring Break tradition for my daughter and I to spend some time there. We had a lovely visit and I even squeezed in a CtBF make-up recipe!

First we’ll talk about the recipe for this week, then we’ll discuss the make-up.

Green Beans with Snail Butter

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Green Beans with Snail Butter had a hard time making on to the Cook the Book Fridays schedule. I think people took one look at the title and thought the butter was made from snails, but in reality it is the garlicky butter generally put on snails. Big difference!

This was a great recipe. Steamed green beans are simply tossed with a generous amount of butter, garlic, parsley, salt and pepper, and a squeeze of lemon juice. It couldn’t be easier and it couldn’t be more delicious. This was a hit with my whole family and may even be my new favorite green bean recipe.

Chocolate-Dulce de Leche Tart

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I think I have mentioned before that my Mom is cooking though My Paris Kitchen with us behind the scenes. Chocolate-Dulce de Leche Tart is one of the few recipes neither of us had made yet, so we took the opportunity to make it together for a family dinner while I was in Seattle.

We had one problem with this recipe: the chocolate filling was very jiggly when the baking and resting time was finished. I decided to turn the oven back on and bake the tart for an extra ten minutes or so. That did the trick, but it also caused the dulche de leche to bubble up and parts of the chocolate filling to crack. Later, when we sliced the tart, I noticed that the distinct layers shown in the book did not really exist in our tart.

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No worries, the minor problems we experienced did not diminish our enjoyment of this dessert. The tart was delicious! We chilled the leftovers and found that the filling got fudgier. I think I liked it even more the second day than I did the first. Another winner!

Both these recipes can be found in the cookbook, My Paris Kitchen, by David Lebovitz.

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Caramel Pork Ribs

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I live in a small city (Reno, NV) nestled on the east side of the Sierra Nevada mountains. A short drive west takes you to amazing outdoor recreation, including Lake Tahoe. Drive any other direction and it doesn’t take you long to get to very rural countryside.

One benefit to living in a city like Reno is that it is fairly easy to find local ranchers selling pasture-raised meats (local produce is a different story; growing veggies in the high desert is tricky). I have been buying grass-fed beef from Alpine Ranch for several years now. The beef is delicious as well as nutritious, and I love supporting a local, family-owned business.

I recently purchased a quarter share of heritage Berkshire pork from Alpine Ranch. We haven’t eaten much of it yet, but what we have tried has been wonderful. The bacon is delicious! I have a giant fresh ham that I plan on roasting for Easter.

How is all this related to Cook the Book Fridays? We made Caramel Pork Ribs and I used a rack of spare ribs from my quarter share of pork!

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Caramel Pork Ribs is a great recipe. It starts by making caramel. Add in brown sugar, beer, bourbon, cider vinegar, ketchup, ginger, soy sauce, harissa, Dijon mustard, and freshly ground pepper to make a wonderful sauce. The pork ribs, which have been cup up into 3-rib portions, are added to the sauce and roasted for a couple of hours. The end result is tender ribs with a flavorful, sticky sauce.

These ribs were a big hit at my house! My husband liked them a lot but said the sauce needed a little “more” (I’m guessing more tang like a barbecue sauce?). My daughter didn’t seem interested in her serving, but then I coaxed her into trying a bite, and next thing I knew her plate was clean. I will definitely be making these again.

Cook the Book Fridays is an online cooking group, currently making our way through David Lebovitz’s book, My Paris Kitchen. We don’t share his recipes (you should buy the book!), but you can find the recipe for Caramel Pork Ribs on page 187.

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Wheat Berry Salad + Merveilleux

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It’s Friday! I will be sharing two Cook the Book Fridays recipes with you today. I had intended to make the dessert, called Merveilleux, for Valentine’s Day, but I was sick with a nasty cold that week and just didn’t feel up to making it. The Wheat Berry Salad is the “official” recipe of the week.

Wheat Berry Salad with Radicchio, Root Vegetables, and Pomegranate

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Wheat Berry Salad with Radicchio, Root Vegetables, and Pomegranate is just like it sounds. Cooked wheat berries are tossed with roasted root vegetables (I chose butternut squash because I found a bag of pre-cut squash that was just the right amount for the recipe), wilted radicchio, parsley, pomegranate seeds, and a citrusy vinaigrette. I made half the recipe and ate it for lunch over the course of two days.

So, Wheat Berry Salad with Radicchio, Root Vegetables, and Pomegranate was only OK for me, but it’s not the fault of the recipe. This type of salad just doesn’t do much for me and I would have never chosen to make this one if it weren’t for Cook the Book Fridays. That said, it did make for a satisfying lunch.

Merveilleux

I mentioned above that I had planned to make Merveilleux for Valentine’s Day. Well, my husband’s birthday was the following week, so I made it for that special event instead.

This year’s birthday was a fun one because our daughter is finally starting to get excited about birthdays (hers and others). She had been looking forward to Daddy’s birthday, so I decided to capitalize on her interest and get her involved. I took her on a special outing to select Dad’s gift and card, then she helped me wrap the gift and signed the card. She was so excited to give him the gift on his birthday. And of course he loved receiving it from her.

Making Merveilleux was quite an involved process that took a good part of the day. I wasn’t really sure what I was even making. This recipe would have benefited from a photo of the finished product.

Basically, Merveilleux is two vanilla meringues filled with a coffee-flavored cream, then covered in that same cream, and coated with finely chopped chocolate. It was very messy to make and my finished products were not very pretty (I don’t think I got the cream stiff enough). The one pictured above was the prettiest and the rest were far less beautiful. The treat pictured below was a simplified Merveilleux that I made for my daughter.

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These were delicious! The coffee cream was so good, and I ended up eating quite a bit of it straight out of the bowl. I only made 4 filled Merveilleux, but I enjoyed eating the rest of the meringues on their own. BUT, I’m not sure it was worth the mess and effort. Perhaps Merveilleux is one of those treats best purchased from a pastry shop in Paris.

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You can find the recipes for Wheat Berry Salad with Radicchio, Root Vegetables, and Pomegranate and Merveilleux in David Lebovitz’s book, My Paris Kitchen.

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Coq au Vin

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Do you ever sit down to write a blog post and you just can’t think of anything interesting to say? I’m having one of those days today…the ideas just aren’t flowing. So please forgive me if my post is a little boring.

My lack of anything interesting to say is no reflection on the Cook the Book Fridays recipe of the week, Coq au Vin (or, Chicken in Red Wine Sauce). In fact, it was quite delicious and I enjoyed it very much.

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My daughter seems to have a love-hate relationship with chicken. Sometimes she eats it right up, and other times she hardly touches it. This one she didn’t seem to care for much. Maybe the wine added a flavor that was too exotic?

This recipe hits all the right notes for me: braised chicken, bacon, mushrooms, and a flavorful sauce. All in all, it was a cozy dish to tuck myself into on a chilly night.

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