A few posts ago, I mentioned that my goal has been to try at least one recipe from each cookbook that I get from the library. I have the habit of seeing a shiny new cookbook and putting it on hold, flipping through the recipes picking out ones that look tempting, and then never managing to try any of them before I have to return it to the library. Here’s my current batch:
So far I’ve made recipes from three (all except The Dahlia Bakery Cookbook), although I’ve checked out The Sprouted Kitchen twice, so I suppose I should make a second recipe. And, confession, I had to return The Science of Good Cooking because it had holds, and I barely even looked through it first.
Here’s what I’ve made.
Vintage Cakes: This is one that I requested my library buy, because it looked gorgeous and because I own and like Richardson’s other cookbook, Rustic Fruit Desserts (plus, she’s local). I had it out in the fall and made Pearl’s Chocolate Macaroon Cake (a yummy coconut layer inside a chocolate bundt cake – what’s not to like?) This time I made the Kentucky Bourbon Cake, since someone in my house is a big bourbon fan (and it’s not the baby). If you like the flavor of bourbon, this is a must-try. There’s some in the batter, and the cake itself is a nice moist, buttery bundt. Then you make a bourbon-sugar-butter glaze, poke holes in the flat side of the bundt, and pour half the glaze in. This gives you nice gooey, extra-boozy streaks in the cake. Then you flip the cake out of the pan and pour the rest over the top. Mine was unattractive (it stuck) but delicious.
The Sprouted Kitchen: I can’t remember where I saw this recommended, but I thought I needed something to balance out all the baking books. Lots of things look tasty, and so far I’ve made the Ranchero Breakfast Tostadas. It felt like a lot of steps and ingredients for a relatively humble meal, but it was worth it. You toast a corn tortilla and top it with a black bean mash, a fried egg, cheddar, avocado, cilantro and lime juice. We had them for dinner instead of breakfast, and the runny egg yolk really pulls it all together. I’d make this again – or at least use the basic concept once I have to return the cookbook.
The Dahlia Bakery Cookbook: It turns out that I saw this on a list of 2012’s best cookbooks on NPR – along with The Sprouted Kitchen and The Science of Good Cooking. I haven’t made anything yet, but I’ve been eyeing some of the pies, like the Triple Coconut Cream Pie, although realistically I might manage some muffins or scones.
Super Natural Every Day: Some of these recipes have me drooling and some are less appealing, especially in my extremely carnivorous state. However, I made the Baked Oatmeal yesterday, reheated leftovers today, and think I’ve found a new breakfast standby. Not as quick and easy as our current favorite, a Dutch baby with a layer of sliced apples on the bottom (which I can make without referring to a recipe), but nice and hearty. And a worthy use of the last of the summer blueberries. I’d also like to try the White Beans and Cabbage, the Bran Muffins, or the Frittata.