Betty Crocker Cookbook - New Edition

This is another book that just about everyone's got a copy of lying around somewhere. I grew up with a different version. It was a dog-eared paperback with a cover that looked like a red and white checked picnic tablecloth. I think my grandmother had picked it up at her savings and loan back in the 80s when banks used to give you things like cookbooks and free coffee instead of trying to steal your money.  But I digress. 

I had a bit of trepidation about this new edition. The older one is one I learned a lot from...how to properly hard-boil an egg, how to make a proper potato salad...you know, things all proper cooks should know. The new edition looked much glossier, had a ton of pictures (my old one had none), and seemed like it couldn't possibly hold all the meat the old one did. But it does. And then some. It's been updated for the modern world, and honestly, the pictures hold a thousand words. They reallly do. The good old instructions for boiling eggs are still there, but there are also picture diagrams for things like how to cut up a chicken or identifying exotic fruits and vegetables. It's still my same tried-and-true old standby, but vastly improved. Definitely indespensible. The recipes are much like those in The Joy Of Cooking. They won't be blowing the socks off any gourmand, but if you're trying to feed your family (or just yourself), simply, and inexpensively, or even if you just want to learn the basics, this book is a clear, stood-the-test-of-time winner. 

Italian Vegetarian Cooking

Are you noticing a trend yet? That the majority of my books are either Italian or vegetarian? Ok, so what can I say? I was a vegetarian for years and I have a deep love of all things French and Italian. I promise though, my source of such books will eventually run out and you will have something new to read about. 

Italian Vegetarian Cooking, by Paola Gavin is a book I've had for quite a few years. I really like this because all the recipes are very simple and use ingredients that are common to find in most places. I also like how each recipe is identified by the region it came from, so you can really get a feel for just how regional Italian cooking can be. There is a strong focus on fresh ingredients and most of them are very healthy. 

The Joy of Cooking

Just about everyone has heard of the Joy of Cooking. Even people who don't cook typically have a copy of this on their shelves. Heck, it's been around for 75 years...you'd be hard pressed to have avoided the thing. It's a great basic book both for someone just beginning to learn how to cook, as well as for those more seasoned, due to the sheer volume of recipes and tips. It's one I will definitely be keeping as a reference. The recipes are ones you can trust on the first try. They have been tested again and again and again over the years, and I've found everything in here to be very reliable. I don't know that I'd say things turn out gourmet, or that it will be the best thing you'll ever eat in your entire life, but you can count on your efforts being a success, and being good. It's like your old pet dog that's always there for you. My favorite thing I made out of this, was Chili Cheese Corn Squares, not only because it was delicious, but because it's so versatile...you can use it as a side dish, as an egg/cheese dish, or even as a brunch dish. And it's kind of addictive too, so pace yourself. Here's the recipe:

Chili Cheese Corn Squares

Preheat oven to 350. Generously butter a 9" square baking pay. Combine:

1.5 cups fresh, frozen, or canned corn kernels, drained (I used frozen cause hello, it's the middle of winter)

4 cups shredded Monterey Jack (about 1 pound)

6 large eggs, well beaten

3 jalapeno peppers, seeded and finely chopped (I only used two. I bought three, but one of the blasted things was rotten, so there you go)

2 TB chili powder

salt and black pepper to taste

Scrape the mixture into the prepared pan. Bake until the top is nicely browned, about 30 minutes. Let cool until it firms sufficiently to be cut, then cut into 3" squares. 

I would highly recommend using the fresh jalapenos even if you think you hate spicy food or hot peppers. They add a wonderful flavor with hardly any heat, and definitely not enough to set your mouth on fire. When I made them, these converted two self-professed jalapeno haters. Oh, and I forgot to add salt and pepper before baking, and it was still delicious. 

The Vegetarian Bistro - Marlena Spieler

This is seriously one of the most fantastic books I own. Upon paper, each recipe is wonderfully mouthwatering, and unlike a lot of other cookbooks, the final product not only does not disappoint, it's even better than the recipe sounds. I've actually had ten recipes from this book. Mainly because after I made the first five, my mother loved them so much that she went out and bought herself a copy of this and started cooking from it. Every recipe in here is divine. It's also a great cross-over book for folks that aren't vegetarian, because the food is so good you'll never miss the meat. Some of the recipes are a bit elaborate, and either involve several steps or making multiple recipes for sauces and such, but it's all very accessible, and nothing is really all that difficult to tackle, per se. I could happily eat out of this book every day for the rest of my life. Seriously. If you like cooking, and you like French food, do yourself a favor and pick up this book. You won't regret it. 

Here is a brief list of some of the things I've made from this book:

Wild Mushroom Pasta Gratin

Gratin of Macaroni, Red Wine Sauce, and Cheese 

Pistachio Tart with Almond Citrus Crust

Pureed Artichoke Soup with Garlic

Onion Tart with Arugula Salad

Now,  can you honestly tell me your mouth is not watering?

The Bon Appetit Cookbook, Part 2

I can't believe how long it's taken me to finish this book. I guess I just haven't had as much time for cooking as I thought I would. At this rate, it'll likely take me ten years to work through all my cookbooks! I guess I'd better step on it. 

I made three more recipes out of the BA cookbook last week: an appetizer, a main dish, and a vegetable side. The appetizer was an Herbed Dipping Sauce, and basically just a green dip for veggies. It had a mayonnaise base and combined spinach, green onions and parsley (or basil had it been in season). 

The main I think was definitely the star of this round. Per my sister-in-law's request, I made Rigatoni with Tomatoes and Vodka. Really, how can you go wrong with pasta, cream, tomatoes and vodka? The only challenge with this recipe is the sauce didn't thicken in the time stated. I ended up having to throw a little cornstarch in to speed things up, otherwise my drained pasta would have gone dry and hard and well who wants to eat that?

The vegetable side dish was Green Beans with Walnuts, Lemon, and Parsley. Something here went horribly wrong, but I don't think it was due to anything in the recipe. First off, it called for fresh green beans, and I used frozen cause who's got the time to wash, trim, and halve crosswise two pounds of green beans on a weeknight?? I think my parsley may also have been a little past its prime. I used home-grown and it's on its second season. I think it unfortunately may have gone a little bitter and the whole thing just tasted like that...bitter. Which is really unfortunate because it sounds delicious. I would definitely try this one again, and listen when it specifies fresh green beans, and I'll also use either new parsley, or some that I've purchased. 

All in all, I am definitely enjoying this book. The recipes are very accessible, and easy to follow, and for the most part, they can be relied on to produce a serveable and tasty end product. I'll be keeping this one. 

The Bon Appetit Cookbook, Part 1

My next book is one that I'd been wanting forever, and had just never gotten around to picking up. I was so excited when I received it as a Christmas gift from my sister-in-law and brother. I've made two recipes from this book already. They are Oven-roasted winter vegetables with rigatoni, and Country mushroom and nut pate. The vegetable pasta recipe was absurdly easy. Pretty much all you need to do is chop up a ton of veggies, and then just throw them in a roasting pan, boil your pasta and then mix it together. I was a little worried it was going to be dry or bland, and it was surprisingly neither. It had a lovely sweet-roasty flavor and wasn't dry at all. 

The mushroom pate was just ok. It involved an awful lot of kitchen equipment between the several bowls for mixing, the pans for sauteeing, the food processor, etc. And personally, I wasn't all that wowed by the end result. I think that was in large part due to the fact that I used button mushrooms which are pretty bland, ya know? Next time I'd definitely use mostly shiitakes and maybe a mixture of wild mushrooms. 

I'm thinking at least one of the next three recipes from this book is going to have to be a fish one. I'm really intimidated by cooking fish at home. I'm not sure why. In the past, it's usually turned out decent. I guess it's just because I don't have as much experience cooking it. That, and I did once completely slaughter a scallop recipe years ago and haven't braved cooking them again since. Another one of them will probably be something meaty/chickeny for the husband. That always poses an extra challenge though since I can't even taste my own cooking. I guess my review will have to entirely lie on the process, and his opinion!

Mushroom pie with walnut cream

Last week I made the fifth, and final recipe from The Silver Spoon. I'd decided to be a little adventurous and go with this pie, because it involved something I'd never worked with...puff pastry...and because, well who the heck knows what walnut cream is? It cost a small fortune to make between the box of puff pastry, and the 2.5 pounds of wild mushrooms required. But you know, it wasn't all that difficult once I got started. The ease of working with puff pastry was probably the biggest surprise. You pretty much just thaw it and throw it in the pan and voila! pastry! And the walnut cream was pretty much exactly that...walnuts, ground up with cream and some other good things like shallots and egg. It also called for ham, which I omitted, seeing as how I haven't eaten that in what? maybe 15 years now. I think if and when I were to make this again, if I was still omitting ham, I would likely toast the walnuts to make a richer flavor to the cream. Here's a shot of how it turned out