6/20/2017

Goldy's Potatoes au Gratin


 Over the last few years I have enjoyed reading Diane Mott Davidson's fun culinary mysteries, starring her intrepid, nosy heroine, Goldy, who now has her own cookbook, Goldy's Kitchen Cookbook, Cooking, Writing, Family, Life.  If you've read any of the series you will know there are some terrific recipes included with each book, and they are all here, plus a few.  I especially loved hearing Ms. Davidson's background on the various books, origins of plots and characters, how she got started, and accomplishes her writing.  She is an inspiring as well as an entertaining writer.
 From the Publishers:

 "The beloved New York Times bestselling culinary mystery writer delivers a cookbook packed with more than 160 mouthwatering recipes and charming anecdotes about her writing and cooking life.
Diane Mott Davidson is the author of seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a woman who 'took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies and Lemon Meringue Pie.'


Part memoir, part writing manual, part cookbook, Goldy’s Kitchen Cookbook combines the author’s gift for storytelling with her skills in the kitchen. She introduces the recipes with stories about how she came to create them, anecdotes from her experiences as a writer and home cook, and includes her joy at receiving a fan letter from the legendary French Chef herself, Julia Child."

For food inspiration, there was only the problem of where to begin.  I want to cook my way right through this book.   Her husband's favorite potato dish was what I settled on.  After all, Sunday was Father's day, followed by Bob's birthday on Tuesday.  So it was Goldy's Prudent Potatoes au Gratin, from her novel, Sweet Revenge.  What is not to love about this dish??  It contains, besides the potatoes, caramelized onions, three kinds of cheese, fresh sage and heavy cream. Oh boy!  And it was indeed the best, with over-the-top flavor.  Pure comfort food. We will be having it again.  Soon.

Do you need a warning here?   This is not a low-fat recipe.  However, we paired it with a nice crisp salad. Very balanced eating, with some birthday cake for after.  All to be shared over at the June Foodie Read Challenge, and with Beth Fish Reads for her Weekend Cooking event.  You can share your own there and catch up on good reads and cooking ideas.

6/15/2017

Split Pea with Fresh Corn Soup for Bertie

 Bertie needed a bit of comfort food in this book, another from the inimitable writings of Alexander McCall Smith, The Bertie Project, from Smith's 44 Scotland St. series.   Seven year old Bertie has a mother everyone loves to hate, the horrid Irene.

As the publishers write:
"Bertie's mother, Irene, returns from the Middle East to discover that, in her absence, her son has been exposed to the worst of evils -- television shows, ice cream parlors, and even unsanctioned art at the National Portrait Gallery. Her wrath descends on Bertie's long-suffering father, Stuart."  Admittedly Stuart is a total wimp, but might just be acquiring some wee cojones by the end of this book.

6/10/2017

Olive Oil and Fresh Rosemary Cake - Happy 21st!!


 Ever since the bit of time I spent in Greece, and subsequently buying Greek cookbooks, I've been intending to make one of those lovely olive oil cakes popular around the Mediterranean.   The idea is a little off-putting, but they have two good things going for them: 1.  the excellent taste and 2. the ease of putting one together.  Being as we are celebrating my grandson's 21st birthday today, and as I was making a chicken curry, my thought was that this Rosemary Olive Oil Cake would be an excellent dessert pairing , accompanied by a light sorbet.

6/03/2017

Nuevo León Style Tamales


It's Potluck week at IHCC (I Heart Cooking Clubs) and I'm doing tamales.  Way too long since my last go around.  Those were Carnitas with Black Bean Tamales.  These were inspired by some excellent pork - wild boar brought me by a hunter friend.  A whole leg (what ham is made from for you folks not up on "know your cuts of meat".  Does anyone remember where that came from?  The old David Letterman Show, I think.  So you might say it was inspiring a whole cartload of meals.  And this has cleared out the lot.

From Rick Bayless - Nuevo León Style Tamales, which may be found in his excellent and extremely well-researched book,  Authentic Mexican.  I varied mine by using a formula for making the dough without lard.  For which recipe I am sadly without a source.  Someone over at the now defunct "Daring Cooks" event.

Tamales are quite an involved process, which can be broken down into 2 days worth of steps if you like.  Firstly soaking the corn husks.  Next making filling, by shredding the cooked pork and adding various spices, and seasonings.