first, congrats to Carter @ The Kitchenette. Please email or DM your info, as well as let me know what Angry Asian Creation you're interested in. thanks to everyone for participating!
in reading this blog, you'll notice that i follow a very select group of food blogs. give me too many choices and i get nothing done. i also am very loyal to cookbooks. did you know statistically (don't ask me for the reference, i saw it on twitter once & it was interesting) that people generally do one recipe from a cookbook and then shelf it? i don't. i have plenty of cookbooks that i reference repeatedly. what is the point in BUYING a cookbook & not using it? never mind that my most recent cookbook was gifted to me by Amy of Poor Girl Gourmet, i would've bought it anyway.
the cookbook showcases gorgeous and perfectly thought out recipes, with price breakdowns for every measurement and ingredient. now, i keep a loose budget of what i buy and consume but this! wow. i could totally save up for... something. to be honest, i don't count my pennies that hard & i don't think this book would convince me to get into that habit. this book will however, get me into the habit of expanding what i eat: roasted garlic collard greens, pasta with ricotta & prunes, cauliflower and sweet corn & basil ice cream. yes, cauliflower. i never disliked this vegetable but now? i love it.this.way. it was a perfect side item with a rabbit stew i made a few weekends ago: warm, nutty, and soft but crunchy. the pecorino cheese on top had a nice salty flavor to it. it was absolutely divine. nuria and her friend Andres completely agreed. what's more, the cookbook also provides meal suggestions, and there's a chapter devoted for splurge entrees.
the sweet corn & basil ice cream was an item nuria wanted to try. i purchased an ice cream maker for the holiday weekend and at the farmer's market sunday, we bought a bunch of basil. it's a refreshing dessert, but one that is startling to taste. now i know how the judges on Iron Chef feel when they taste a dessert made with a predominantly savory ingredient: it's good but it's... odd.
the other dishes i've made from Poor Girl Gourmet:
Rabbit Stew (recipe not included)
Apple Cranberry Bread
recipe courtesy of Amy McCoy
1 head of cauliflower, stemmed, green leaves removed
1/4 cup extra virgin olive oil
freshly groun black pepper
1/2 cup grated pecorino romano cheese
preheat oven to 400F
Cut the cauliflower head lengthwise into 4 approxamately equal parts
in a large mixing bowl, toss each quarter individually with the olive oil. do not fret if you don't completely cover the quarter with oil, everything will still turn out just fine. Transfer that first quarter to a 9X13" rimmed baking sheet, and repeat with the remaining quarters. season generously with salt/pepper, and place each quarter cut side down.
start roasting. about 20 minutes into the process, flip the cauliflower quarters so that the other cut side rests on the baking sheet. roast another 15-20 minutes, until all cut sides are browned at the edges and florets have begun to brown.
remove the cauliflower from the ovewn, place a floret quarter on individual plates & sprinkle each serving with 1TBL of the grated pecorino romano cheese.
i meant to make note of how much each ingredient cost but alas, i threw out all the receipts and the thought of figuring out the math portion gave me a headache and i reached for my glass of wine.
i will not post the sweet corn & basil ice cream, you'll have to purchase the cookbook for that. :)