Cookbook feasting {Weeks 1 and 2}

Our resolution to try out new cookbooks and recipes is off to a great start!

{Week 1} Pure Flavor

We kicked off this cookbook and recipe challenge with a cookbook by Kurt Beecher Dammeier, mastermind behind some of my favorite Seattle-area spots: Beecher’s Cheese, Pasta & Co., Bennett’s, and Liam’s. During the first week of the challenge I even stopped by Beecher’s (they give free cheese samples!) and Bennett’s (it’s VERY close to my house and has an excellent happy hour!).

We made the tomato-cheddar soup (p. 21) and were only somewhat impressed by it. It seemed to be way too watery and the “semi-hard cheese” that I used wasn’t right. This made far more than 4 servings and we put the leftovers in the freezer for another day.

Beecher's Tomato Soup

Beecher’s Tomato Soup

We also made the Bennett’s Cobb salad (p. 54). We opted for an apple cider vinegar salad dressing instead of the recommended lime jalapeno dressing and I think that was a misstep on our part. It was too sweet for the curried crab. Speaking of the crab, everything about it was wrong. We followed the recipe to a tee and it wasn’t good. The curry clashed with the crab and they all clashed with the capers. I would not recommend this recipe. We were able to add chicken instead of crab for our lunches the next day and it was far superior.

Bennett's Cobb Salad

Bennett’s Cobb Salad

Brandon also made an apple crisp for my “A” party for my Pretty Little LiArs pArty. It was delicious!

Other recipes that piqued our interest, but we didn’t have a chance to try out: Turkey meatloaf studded with cheese curds (p. 111), Citrus-herb-marinated turkey tenderloins (p. 112), Slow-cooked orange chili pork shoulder (p. 130), Pan-seared broccoli crowns (p. 145), Broiled sunchokes (p. 147), Brussels sprouts with garlic bread crumbs (p. 150), Roasted parsnip puree (p. 152), Braised kale gratin (p. 157), Chocolate truffle cookies (p. 175), Corn, tomato and avocado frittata (p. 212), Blueberry buckle (p. 222), House herbs (my favorite!) (p. 233), and Breadzels (p. 244).

{Week 2} Dishing up Washington

I found Dishing up Washington while browsing the cookbook section at the library. We found a ton of great recipes to try and ended up actually trying several of them:

The Fall sausage minestrone with mushrooms and squash (p. 34) was good, however, I just need to come to the realization that I don’t like soup. Especially minestrone. Brandon really enjoyed this dish, so if you’re a minestrone-lover, do try this recipe!

Fall minestrone soup

Fall minestrone soup

RN74 is a French restaurant in downtown Seattle, near the Pike Place Market. I’ve only been there for happy hour, and the food that I have had there was good. Expensive, but good. If you find yourself there, you should definitely get some of their seasonal beignets. If you don’t find yourself there, you can pretend you are by cooking up the RN74 beef bourguignon (p. 166). Reserve the whole day for staying near the oven as this recipe is pretty intensive, and know that it’s worth it.

RN74 Beef bourguignon

RN74 Beef bourguignon

Hot Cakes’ original s’more cookies (p. 230). Must I say more!? We didn’t smoke our chocolate chips, and the cookies turned out great! If you’re in Seattle, you should definitely stop by Hot Cakes! Their s’more cookies are great, but I prefer their boozy shakes and molten hot cakes!

Hot Cakes s'more cookies

Hot Cakes s’more cookies

Other recipes that looked good: Seattle Winter Market Salad (p. 60), El Gaucho’s mashed potatoes (p. 86), Camp fire grits (p. 91), Egyptian-inspired chickpeas and couscous (p. 108), Winter market comfort casserole (p. 130), Honey-glazed ham with apricots, caramelized oranges and cardamom (p. 148), Skagit River Ranch pot roast (p. 164), Northwest Wild Foods’ blackberry bars (p. 209), free-form pear crostata (p. 214), and pimped root vegetable hash (p. 242).

This week we’re cooking from Dr. Weil’s True Food. Spoiler alert: we have lots of kale meals planned!

 

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