Here is a great article I read over holiday, where I was away from my cookbooks and, yes I had to google some recipes. Google was very helpful, but I love a great cookbook and as of lately I have bought several wonderful ones.
I would say I do go straight to Amazon, although I bought the Hemlsey + Hemlsey, Art Of Eating Well book at their talk a few months back and it was double the price that it was on Amazon. OUCH.. Which is alright as this book took me by surprise, and I have learnt so much from it and have really enjoyed it.
Do you still buy cookbooks? And if so what have been the most successful for easy recipes, looks, and function?
Cookbooks’ key ingredient now design not recipes, says food writer http://gu.com/p/4bt7p/stw
First off want to thank Amy for hosting last night at her new lovely, and very stylish home here in East Dulwich aka Peckwhich!
So here is the Menu-
Kathleen will be making Morito Rolls and then topping them with Tomato which is called Pan Con Tomato and she will do some as well with Jamon.
Angela will be doing a bread as well which is Chorizo and Fennel Seed Rolls and then an Octopus, Tomato, Capers and Dill.
Sonia is on for a lovely Courgette Tortilla as well as some amazing sounding Anise Biscuits.
Erin is doing an intreasting looking Tapas dish called Pinchos and one dish that Morito does which Kathleen has said is her favorite dish they do which is Spiced Lamb, Aubergine and Mint. The recipe for this says they found this one on youtube, and that they used the visual side of it to recreat this recipe. Would have never thought. It does look amazing. Erin and her husband Richard will so kindly be hosting the next dinner, and we are hoping for great weather and to make it a more casual night.
Amy is doing the main addition to any tapas party which has to come along which is Patatas Bravas, hard to go wrong here. She is also doing this simple, but stunning looking salad called Carrot, Caraway, and Feta. It does say using Organic Carrots will help with the flavour making their chances better for getting the complexity, and sweetness out of them. She has also chosen to tip our boots with an amazing sexy cava cocktail with Pomegranate.
Last but, not leaste is myself and I am doing to cutest single bite Cherry Chilli Peppers, Labneh and Pine Nuts as well as these nibbles which have become a summer classic for Morito which are Fried Chickpeas and Chopped Salad. And to top all this amazing sounding food off we will be having PX Ice Cream. Angela has made this before and said it was unreal, but it might be because the Pedro Ximenez Sherry.. That is a real show stopper for following a lovely meal like this!
Have you had any of these dishes mentioned?
Kathleen and Angela made 2 dishes out of the Ottlenghi cookbook last night, which I would love to do next!
Tomorrow night we are getting together to discuss our next book of choice for the Cookbook Club! The one and only this time is MORITO, by Sam & Sam Clark. Us London folk are rather lucky to have this little gem here in our town. Have you ever been for a meal at their restaurants? if not check them out http://morito.co.uk and their other place is called Moro http://www.moro.co.uk
Stay tuned to see what we will be cooking up next..
On another exciting note I came home today our Wisteria tree in our conservatory blooming, and this means so many good things.. From the lovely fragrance it feels my home with to the amazing colour we get to look at, plus the warming thoughts that spring is here! I couldn’t not share as this is what was a big love of the house when we bought it…
All the ladies, and the husbands met up this past saturday for the A.O.C. dinner which was curated by the 6 of us, and our oh so lucky partners got come along for pure pleasure. Thank you to Angela and Pete for hosting! As it tends to leave behind a mess of loads of pots, pans, dishes, glasses, and cutlery which are needed throughout the night.. Also everyone is up in your kitchen/space, and Pete and Angela are both great bakers/cooks, so again thank you for sharing your amazing space with all of us. It was a great night, we started with Amy’s devils on horseback with a twist which was tasty. It was then followed by erin and angle’s sea scallops with saffron potatoes with a blood orange-meyer lemon salsa, which had a real fresh CA flavour to it with the citrus salsa.. We had to order the meyer lemons from CA as they are not available here in the UK. We got them from http://www.lemonladies.com and they are in season right now! Next up was Kathleen for the main, which was pork confit with caramelised apples and cabbage in red wine. This was a very labour (love) intensive dish, kathleen had a lot of pre prep to do… It was well worth it, she did mention that the meat reduced a lot and that it was hard to get the weight correct when at the butchers it was weighed with the fat on it, and then cut off for the recipe.. Note to self if ever making this dish buy extra, because you diffidently would like leftovers of this dish.. Along with the main Sonia add long cooked cavolo nero which was really earth with an underlying kick of spice. My addition was sweet potatoes with bacon, spinach, and romesco! I would say this was a star dish at the dinner from the book as it was with the beet cured salmon from the Polpo cookbook. Seems to always be one that everyone says they would make again. The book is full of other wonderful looking recipes that I would like to have a go with now, and it is broken up into seasons which is very helpful. I now have purchased her Sunday Suppers at Lucqes: Seasonal Recipes from Market to Table book that I am drooling over, as the recipes sound very flavourful and come in menu suggestions which is smart. http://www.amazon.co.uk/Sunday-Suppers-Lucques-Seasonal-Recipes/dp/1400042151/ref=sr_1_1?ie=UTF8&qid=1423835496&sr=8-1&keywords=suzanne+goin Alright, their is still more food to come at this dinner which was a lot but, it all went together so very well. Sonia did the pudding which was out of this world! Vanilla pot de creme with dulce de leche, macron almonds, and a layer of chocolate. It seems as if people are challenge themselves by taking recipes on that they would not normally cook or shy away from, and that is what the cookbook club has turned out to be in a great manner of challenging each of us. The last was the cheeses which Amy and I conquered, and unfortunately everyone was full by this point.. I posted earlier about the cheese that I purchased from Neal’s Yard Dairy the goat’s and ewes and Amy went for 3 hard cheese which was an english cheddar, a comte, and a monchego. It was a brilliant night, and again thank you to everyone for all your efforts, and to our host and hostess for so kindly letting everyone into there lovely kitchen. What will come next, I have no idea.. Any thoughts or suggestions please leave a note. What are some of your go to cookbooks, or even the ones you love to look through and thinking “Oh Maybe One Day”
This morning after school drop off I rushed to borough market, one of my favourite places in London. I remember when I first came to visit my best friend Meredith Davis who was was living in london at the time and getting married shortly after christmas. She took me on a jounery through london on a cold, bluster winters day to Borough Market.. I thought this is it, I have arrived! It only got better as we explored all these amazing butchers, and fish mongers, fruit stalls, and then we landed in Neal’s Yard Dairy the Mecca of Cheese Mongers..
As you walk in the dark blue barn type doors you are blasted with this incredible smell, like no other. And yes, its the cheese. When I arrived there this morning not even allowing myself stop for a coffee at another one of my favourite london spots around the corner called Monmouth coffee, I went straight past and was in for the goats.. Strong I know at 9am but, oh so what I needed.. I choose 4 cheeses, which I was only suppose to choose 3, but I couldn’t leave this one outstanding goat cheese behind.. I am a sucker for anything goat! I bought Harbourne Blue- from Devon, England which is a Goat’s milk blue. Unusual to see an english goat, and even rarer to see a blue goat! I also bought a Innes Brick, raw goat’s milk from Tamworth, Staffordshire. This was so creamy, it ticked several boxes, even at 9am. Then I moved right next door to the Hay-on-Wye, and this is the cutest little cheese very young raw goat’s milk from Dorstone, Herefordshire. The last cheese I acquired was the Wigmore, which is unpasteurised ewe’s milk, and is a new wave cheese from Berkishers. All very flavourful, but as the man helping me said it is only 9c in the shop so once you take them to room temp they will be bursting with flavour!
I then returned home and got to cooking as my sprits where high on cheese! I am in charge of sweet potato with bacon, spinach, and romesco, along with goat and ewe’s goodness. I thought I would prep the romesco bit of the recipe as its always good to do a bit of pre-prep if its possible. So off I went and man I have never made a romesco before and it is outstanding and so simple packing a major punch. I still need to add the lemon and the parsley, but am saving that for tomorrow right before I pour it over the sweet potato!
As I mentioned the other day our next Cookbook is the lovely A.O.C. from Los Angeles.. It is full of seasonal and linspirational ingredients. Two of the ladies are making Sea Scallops with Saffron Potatoes and Blood Orange-Meyer Lemon salsa.. Yum is all I have to say! The dinner is not long now, Feb 7th.. So they need these Meyer Lemons, which are unreal in so many ways including to find in London.. I have hunted several green grocers, been to borough market and for some reason it’s a no go here. So one of the gals who is in charge of this amazing recipe order them from the Lemon Ladies in CA. http://www.lemonladies.com and they happen to ship international which is great.
What else is on the menu that night Amy will be making Bacon-wrapped Dates with Parmesan. Kathleen will be in charge of Pork Confit with Caramelized Apples and Cabbage in Red Wine. Erin and Angela are mastering the Sea Scallops I mentioned earlier. Sonia will be sorting out long-cooked Cavolo Nero plus the pudding which is Chocolate Mascarpone tart with Pistachios in Olive Oil.. And I am doing a side vegetable which is Sweet Potato and Bacon.
And after all this I am going to be craving a meal at A.O.C. this summer..