Smitten Kitchen - Deb Perelman

Deb Perelman describes herself as "an obsessive home cook."  The Smitten Kitchen Cookbook reinforces that description and the characteristics of its author:  obsessive and a home cook.  

Perelman is no chef and her recipes are best suited to family cooking at home. Her recipes are a bit quirky and largely inconsistent.  Ingredients are not always listed in the sequence indicated in the method--very confusing.

Each recipe has a suggested yield which we largely found to be inaccurate and extremely variable (some serve 4, some 12, and 8 cups of broccoli slaw serves "several people"). 

Many of the recipes had too much dressing or sauce. And her personal stories verge on the obsessive--enough about how much and what you ate while pregnant and/or home with your newborn.  

From a design perspective, we loved the photography (Perelman describes herself as a photographer and the photos in this book are really lovely). We also enjoyed the 'cooking notes' and the 'do ahead's'--always helpful for the busy cook who is looking to get ahead, while still cooking from scratch. What we didn't love was having to flip and flap, back and forth between the ingredients and method pages, especially in some of the more labour intensive cake recipes. Made us CRAZY. NB cook book publishers--PLEASE have the whole recipe laid out on one double page spread. 

Although our final meal was good, in general, our consensus is that this book, although pretty, will not hold a special place on our shelves. We do not recommend it.

  

Chapter 1: Breakfasts

Recipes in this section relied largely on bread and flour-based items (e.g., scones, buns, challah, biscuits, bagel casserole). In general, the recipes lacked lighter and fresh items—limited items with fruit, etc, and were not really to my liking as I prefer a simple breakfast or something really out of the ordinary. I did not think this section delivered either of these.

Potato Frittata with Feta and Scallions (p. 39) - Julie

Described as addictive—given that we regularly eat frittatas we felt it was nothing out of the ordinary.  Ingredients were fairly straightforward and basic items that can be found anywhere and used in multiple recipes—always good to have a recipe that doesn’t require running out and purchasing jars or bunches of things that you won’t use.  Roasting the potatoes for 30 minutes does add a nice touch to the dish but adds extra time.  Nice, pleasant dish—wouldn’t go out of my way to make it again but a strong contender for those who do not make frittatas and are looking for a simple recipe with a lot of flavour.

Cheddar Swirl Breakfast Buns (p. 40) - Julie

These are a nice alternative to a sweet buns, but this is a time consuming recipe with multiple steps so definitely not a last minute meal.   Cheddar, dill and onion filler is a nice combination and easy to put together. Personally thought that they were nice but not spectacular for the amount of time they required but I took them to work and everyone raved about them.  Most likely a matter of personal taste so these could be considered a major success depending upon who they are prepared for.

Chapter 2: Salads

Vinegar Slaw with Cucumbers and Dill (p54) - Debra

This recipe was super easy to make.  It was fine on day one, but quite boring and soggy by day three.  The recipe says it serves 12, so unless you are taking it to a party, it's gonna last 3 days and it doesn't have the staying power.  I have a much nicer vinegar coleslaw recipe if you'd like to try it!

Kale Salad with Cherries and Pecans (p67) - Debra

Like lots of other people, I'm trying to incorporate more kale (and other leafy greens) into my diet.  So I really wanted to like this recipe.  I'm grateful for Perelman specifying Lacinato or Tuscan Kale, because this kale is so much nicer than the regular kale sold at the grocery store.  It's worth finding. Overall, I really enjoyed this recipe, although it was a bit overdressed and quite labour intensive.  In a funny way, though, it was a recipe that was about hiding the kale rather than enhancing it.  It wasn't interesting enough to make again.

Sugar Snap Salad with Miso Dressing (p69) - Debra

This recipe says it serves 4-6, but I'd say it serves more.  It was a bit time consuming to assemble.  The dressing was wonderful, but using half the dressing (as Perelman recommends) is ample, so why make so much in the first place?  The taste was great.  We all liked it.  But it did not keep well.  If you plan to try this one, I recommend tossing right before serving and composting what's not eaten because it does not keep til the next day.
 

Broccoli Slaw (p72) - Debra

This recipe was quite tasty.  The instructions for how to deal with the broccoli were pretty fussy, but setting them aside, the recipe was pretty easy to make.  Broccoli, almonds, cranberries and red onion.  Creamy buttermilk/may dressing.  Yummy.  It reminded me of so many salads of buffets and potlucks of my youth.  And with that in mind, while it was yummy, it was not the best of its genre, in my experience.  I might make it again, just to see, but it wasn't a for sure keeper.

Chapter 4: The Main Dish...Vegetarian

Sweet Peas and Shells Alfredo (p121) - Debra

Very good.  Creamy and awesome.  However, there's A LOT more sauce than the picture reflects, so I'd increase the amount of peas and pasta next time (or cut the sauce in half). Also, it works just fine with table (rather than whipping) cream, so use that.  I think everyone I know could have come up with this recipe on their own.  Tasty as it is, it warrants being in a magazine or newspaper article, not a cookbook.

Linguine with Cauliflower Pesto (p123) - Debra

Now this is interesting.  Who'd have thought of making a cauliflower pesto with raw cauliflower to boot.  I loved this one, but I love the ingredients:  sun dried tomatoes, capers, pine nuts, parsley and Parmesan.  I appreciated that the cauliflower had both size and weight description.  Not sure you'll ever serve 8 people a main course from 1 pound of linguine.

Slow-Cooker Black Bean Ragout (p137) - Debra

This is a solid, tasty recipe for black beans, which could even pass for black bean soup.  The taste is nice, the beans come to a perfect texture and using the slow cooker is a great time saver.  I've no idea why it's called a ragout though, and in my view it is a side dish, not a main course.  I appreciated the recommendation to thicken the ragout, but even so be prepared for a lot of broth.  Again, the yield is incorrect.  It says 6 cups ragout, but with 9-10 cups water plus a pound of beans to start, you'll end up with much more than 6 cups.  (Perhaps by ragout she means beans drained of broth?)  [Since writing this, I've made this a second time, and that's enough.  It's not interesting enough to make again.]

Chapter 5: The Main Dish...Seafood, Poultry, and Meat

Tarragon Oven Fries (p156) - Debra

We've made these fries several times.  The kids really like them, they're easy to make and better for you than deep fried.  The techniques Perelman recommends work, so try them.  They include:  parboiling the fries and completely drying them before baking, and preheating and oiling the pan before putting on the fries.  The fries took a fair bit longer to cook in the oven than the suggested 20 minutes.  The yield is suggested as 2-4 people, but you'll be hard pressed to feed 4 if two are children.  

Seared Halibut & Gazpacho Salsa with Tomato Vinaigrette (p159) - Diane

Halibut is a very expensive fish--and at the end of this recipe, you have some very expensive fish with some boring tomato salsa.

Sesame-Spiced Turkey Meatballs & Smashed Chickpea Salad (p167) - Diane

Loved the meatballs, the chickpeas...not so much. 

Harvest Roast Chicken with Grapes, Olives and Rosemary (p175) - Diane

This dish, along with the Kale Salad (p67) and brown butter mashed potatoes (p188) made the cut for our final dinner. The chicken was so moist and flavourful. We all loved the salty/sweet combination of the olives and grapes. And those potatoes? To die for!

Maya's Sweet and Sour Holiday Brisket & Roasted Fingerling & Carrot Coins (p183) - Diane & Bonnie

Tasty. Tender. Liked the fact that it is made in a slow cooker—but in addition to slow cooking it, this recipe requires  several hours (or overnight) of resting time. There is a lot of fat in a brisket, so even with the resting time, the cold fat was kinda gross…glad to be rid of it though.

Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes (p187) - Diane

Have you ever had brown butter mashed potatoes? These are incredible. Meatloaf was very moist-a revelation using fresh bread to make breadcrumbs.

Chapter 6: Sweets

Buttered Popcorn Cookies (p195) - Bonnie

Intrigued by the salty sweet promise, this was the 1^st recipe I tried in this cookbook. Sadly—the results did not bode well for the rest of the book. The popcorn goes stale almost immediately after taking the cookies out of the oven. Texturally it was just odd. All of my work colleagues agreed. This is just...weird.
 

Alex’s Chocolate Raspberry Rugelach (p 212) - Bonnie

Very good. My first rugelach experience and it will be my go to recipe. Dough was easy to work with, but fair warning, needs to be chilled for at least 2 hours in the fridge before you make the cookies so plan accordingly. As per her warning, make sure to line your baking sheets with parchment as the melting bubbling jam makes a mess.

Grapefruit Olive Oil Pound Cake (p241) - Bonnie

We all loved this-a rich super moist cake, with a refreshing twist of grapefruit rather than the regular lemon glaze/syrup. My favourite part of the recipe was the very hands on technique of rubbing the grapefruit zest into the sugar...what an amazing scent!

I sersiously consdiered making another batch of this grapefruit/sugar mixture and using it as a body scrub in the shower. Heavenly!
One note however—my glaze was much more clear that hers, and in fact was almost invisible on the loaf--it also did not adhere to the cake, and just puddled around the base of the cake. If you can figure out a way to make a better glaze, I would do that--but the cake itself was delish.

Blueberry Cornmeal Butter Cake (p245) - Bonnie

This was my daughter Ava’s favourite recipe from this book. A good basic blueberry coffee cake to have in your repertoire. I personally really liked the cornmeal addition—added a nice toothsome texture to the cake.

S’more Layer Cake (p263) - Bonnie

Who doesn’t like a good s’more? The cake is perfect and foolproof. I love love love the taste of graham cracker that comes through loud and clear with this cake.

However, the chocolate layer is way too liquid and even after cooling it over ice water, and then letting it firm up in the fridge for 2 hours, it still ran when put on the cake (and my cake was baked the day before, so was completely cool). I wish I could have used all of the filling, to create a good and thick layer of milk chocolate, but the more I added, the more just spilled off the side. The cooked egg white frosting is very good and once torched is quite impressive looking.

Red Wine Velvet Cake with Whipped Mascarpone (p267) - Bonnie

Having made red velvet cakes before with great reluctance ie using red food colouring, I was happy to find a more ‘natural’ colouring agent.  I was, however, quite worried when the mixture appeared to curdle in the mixing bowl. I went on with the recipe and hoped for the best. After all, what's a more natural combination than chocolate and red wine? Well…sometimes too much of a good thing, is just not a good thing. This is the booziest cake I’ve ever had. There should be a warning on this cake for anyone under the drinking age. It was very strange. Having said that, I LOVED the Mascarpone filling.

I will never make another kind of cream cheese icing for any carrot cake I make in the future. This one is it.

Chapter 7: Party Snacks and Drinks

The recipes in this section, once again, suffered from a lack of fresh and light options. There weren't a lot of appetizers, and sadly only two drinks--hardly merits a chapter.

Spicy Brittled Peanuts (p. 286) - Julie

This is a simple and easy recipe with limited ingredients which is always nice. It came together very easily, but the timing was off from what was indicated in the recipe. This was way more sweet than spicy. I would have preferred a more balanced approach to the seasoning with a bit more heat--especially since "Spicy" is in the title. These nuts stored well. 

Smoky Deviled Eggs with Crisped Jamon and Crushed Marconas (p. 290) - Julie

Even though Marcona almonds are not always easy to find (we had to look in a few different stores before we sourced them)--they are worth the effort.  This recipe is easy to prepare and a nice alternative to traditional deviled eggs. Overall a winner that I would make again.

Blue Cheese and Black Pepper Gougeres (p. 292) - Julie

Nice alternative to gougeres typically made with a milder cheese--the blue cheese really adds a wow factor in these tasty little treats, without being overpowering in any way. Loved that there was guidance indicating that the gougeres can be made, frozen and then served when you need them. I would make these again. 

      

Rosemary Gruyere and Sea Salt Crisps (p. 294) - Julie

I couldn’t wait to make these as I had never made crackers before and thought that these looked and sounded wonderful because they had three of my favourite flavours at centre stage.  After combining the ingredients it was quickly evident that something was seriously wrong with the recipe—it was incredibly dry and had no apparent way to bind the mixture. I placed it in the fridge and hoped that the chilling process would help it bind, but it was still a flaky mess after a few hours. I then placed it back in the fridge overnight—sadly, still a flake mess the next morning. Then I decided to add a bit of water to moisten it and it did help it bind a bit but they were, for the most part, a total disaster.

I would never waste my time (or money as gruyere is pricey) and attempt these again. Total fail.

French Onion Toasts (p. 297) - Julie & Bonnie

Bonnie made these and they were awesome—didn’t want to make them for the meeting as I wanted to make things that no one had tried before.  Great French onion soup taste on a toasted baguette slice—can’t go wrong. A wonderful recipe for those who love French onion soup—nice alternative for those who aren’t typically crazy about the soup version as there is something about the crispy toast and onion/cheese mixture that should appeal to most people.

The Farm-Ian Knauer

Ian Knauer went from passionate amateur, testing recipes in the kitchens of the now defunct Gourmet Magazine, to become a full fledged food editor at the magazine.

Like many of us, due to circumstances beyond his control, the magazine folded, and Ian turned his palate and dedication to farm fresh produce into (lucky for us) what might be our favourite cookbook tested yet.

Ian comes by his love of farming and cooking honestly-his  farm (in the Knauer family since the mid 1700s) is where he found himself working the land, planting 'fresh vegetables of every variety". The way he describes the land, and his visceral connection to it, brought tears to my eyes. I guess I just really, really like Ian. I would like to be his friend. I would like to dig in the dirt with him on a hot sunny day then jump in the pond to cool off. Thank you Ian--this book is more like an gift of love than just a collection of recipes.

The book is broken down into seasonally based chapters which is helpful if you are looking to make the most of seasonal bounty found in local farmers markets. We all loved his writing style, and the way he introduces each recipe makes you like him and want to try cooking like he does.

Rather than divide our testing along the usual lines (apps, mains, sides, desserts), we decided to each take an individual season when testing the recipes. We were testing in Jan/Feb/March of 2013--so there were some recipes that we simply were not able to test due to the unavailability of the ingredients.

Despite that, I know each of us will be using it for years to come.  Overall, we enjoyed the recipes we tested:  some have become family standards and some simply provided a welcome change or a new taste.  Generally, the recipes worked well, with small exceptions we'll discuss  below.  By way of constructive criticism, perhaps the editors could have included more technical guidance (see dumplings below). We also found that many recipes used more salt and butter and cream than we are generally comfortable with;  and as always, we would have loved to see more direction on how to freeze/make ahead any of the recipes.

We highly recommend this book.

CHAPTER 1:  Spring Planting

Spaghetti with Arugula Carbonara (p7)--Debra

Loved!  This recipe was very easy and very tasty.  I liked the addition of the arugula at the end.  We've already had it a half dozen times.  It worked equally well with turkey bacon for a healthier spin on this classic dish.

Wheat Beer Chicken (p8)--Julie

This recipe had simple and accessible ingredients--the preparation of the chicken was straight forward and included an interesting orange and coriander rub that was placed under the skin and resulted in a really unique flavour combination.  Frequent basting was required, but given that there was limited preparation required before placing the chicken in the oven, this was not a big task. All that basting resulted in a very moist chicken with a good gravy. The flavour was unique without being too unusual or overpowering, and would work with any accompaniment which was selected.

Chicken Stew with Dill-Scallion Dumplings (p14)--Debra

I was a bit skeptical of dumping an entire chicken in to simmer with the other ingredients, but it worked very well.  The broth was tasty and had just enough fat that seemed to somehow absorb into the dumplings, while the chicken was moist and filled with flavour.  Notwithstanding the excellent taste, the dumplings did end up more like the "little flour bricks" described in the introduction than "comforting clouds of dough."  Here's a recipe that would have benefited from more information on technique.  Although the recipe was time consuming and the dumplings didn't really work, the overall texture and tastes were so good that I will do some research to better my dumpling making ability and try it again.  In particular, the addition of dill to the dumplings was a delightful taste treat.  And even though they were a bit on the heavy side, the dumplings were a hit with the kids. 

 Twice Baked Chipotle Potatoes (p19)--Debra

Another hit, although a bit too spicy for kids.  I had discovered chipotle in adobo earlier this year and was happy to have another recipe to use them in.  The recipe worked as written, although my potatoes took half an hour longer than suggested. On one occasion, I substituted Greek yogurt for the sour cream and the difference was negligible. 

Rhubarb-Sour Cream Crostata (P21)--Diane 
The rhubarb filling was delish, but the pastry just did not come together on this recipe.

Lemon Pudding Cake (p22)--Diane

Master Fat (p23)

OK, full disclosure here--I grew up in an ethnic house where there was always a jar of fat, skulking under the sink, behind the Dish Soap and J-Cloths. Frankly, I was embarrassed by this nod to my ethnic origins. No one I knew outside of my Easter European heritage kept such a strange thing under their sinks. Imagine my surprise and vindication at reading an entire page dedicated, no, celebrating he joys cooking with rendered animal fat--Ian tells us the Jews and Germans call it "Schmaltz", the English "Suet", the French rendered duck fat. So great to know that my mom and gramma were actually part of an international 'master fat club' if you will--and I was just too dumb to know it. 

Chapter 2: A Single Spear of Asparagus Chapter

Cold-Spring-Night Asparagus Soup (p29)-Debra

This is what I served for our book club meeting.  It is lovely and we make it at least once each week, even though the asparagus in winter in Toronto comes from far far away.  I can't wait to try it when the asparagus is fresh from the farmer's market.  The addition of cilantro and dill to this soup adds an interesting fresh flavour. On our recipe testing night, we tried it both ways--I think we all agreed that the essential 'asparagus-ness' of the soup was highlighted in the cold version.

Asparagus and Baby Roast Potato (p36)-Debra

This recipe was easy to assemble and pop into the oven.  I didn't find the vinaigrette very interesting and, as with some other recipes, there was ample salt such that seasoning at the end was unnecessary. I'd damn this recipe with the word "fine."

Grilled Asparagus and Shaved Fennel Tangle (p37)-Debra

This recipe was interesting:  asparagus, fennel, olives, mozzarella and mint?  I had to try it.  It worked well.  Everyone in my family liked it.  But as I type this, I'm not sure I liked it.  It was curious.  I think I'll have to try it again to see if I can overcome my uncertainty.  Nah.  Life's too short and there are too many recipes out there.  It didn't wow me.

The Perfect Hard-Boiled Egg (p41)-Debra

Say. No. More.

And say goodbye to grey ringed yolks! This is it folks. The perfect way to cook eggs.

Chapter 3: A New Link in the Chain Chapter 

Seared Cowboy Steaks with Guinness Sauce (p59)-Julie
It's not that easy to find bone-in rib-eye steaks, so if this recipe strikes your fancy, you may have to have a chat with your friendly local butcher in order to get this exact cut of meat. Having said that, we made it with regular rib-eyes -- with great results. Just note that without a bone, the cooking time is much reduced. Other than the Guinness (unless you live in my house), all ingredients required would commonly be found in most kitchens. The sauce literally takes minutes to make--but the result is very rich tasting and takes ordinary steaks to a whole other level. This is a recipe that can definitely be served to guests at a casual dinner, or with the addition of some elaborate sides, you could even serve this at a more formal dinner party. For a great presentation, you could serve the steaks sliced up on a platter and topped with the Guinness sauce.
 

 Kielbasa Roast Potatoes (p63)-Debra

This recipe is super easy and a nice fast meal for nights on the go.  The recipe says it serves 4, but that's only 2oz of kielbasa per person, which isn't really enough for a main course.  It's recommended that it be served with roast chicken, so perhaps he intends it as a porky side dish for 4.  In any event, it's good.  Watch the cooking time so the kielbasa doesn't dry out at 450 degrees!

Chapter 4:  I Got a Pig Chapter

Big Phil's Mac 'n' Cheese (p78)-Julie
The use of smoked cheddar, roasted garlic and thyme adds a lot of depth of flavour to this dish and makes it a nice change from ordinary mac 'n' cheese. This recipe is best made if you are also interested in making the corn bread recipe on p84 as an accompaniment, or if you make the corn bread for another meal--as the the yield of the corn bread far exceeds the amount required for this recipe. The spice from the corn bread, and the smoked flavour of the cheese are not overpowering in any way. The next time I make this, I will cut back on the use of cream, substituting milk instead--save on a few calories. The resulting sauce may be a bit runnier with the milk, but that's how I prefer my mac 'n' cheese.

Turkey Bacon Burgers (p80)-Julie
This is a great recipe for someone who is considering making turkey burgers for the first time, as the addition of bacon adds universal appeal to what some might consider a bland meat. There was a limited number of ingredients required, and preparation was very straightforward, as the bacon is not pre-cooked, but simply pulsed in the food processor with the onion, garlic S&P. After that is all combined, you mix in the turkey meat. These burgers were a big hit with my husband and I thought they were nice...but nothing extraordinary. If I make them again, I think I'd rather fry up the bacon pieces and add them on top of the burgers--my personal preference!

Smoked Cheddar and Jalapeno Corn Bread (p84)-Julie
Although not typically a big fan of corn bread, I liked the end result of this recipe, as it was easy, had some spicy heat to it, and a unique flavour from the smoked cheddar. Prep and baking time were very brief which is a big bonus if you feel like you need corn bread in your day--but don't have a lot of spare time on your hands. It yields a fair amount and it freezes well, so you could enjoy a bit today, put some away in the freezer and leave a little out for the topping on Big Phil's Mac 'n' Cheese recipe (p78). A good, solid, fool proof and dead easy execution.

Molasses Raisin Walnut Cookies (p86)-Diane
We all agreed...take a pass on this cookie. Just kinda ... meh.

Chapter 6:  The Unstoppable Bounty of the Garden

Ceci’s BLT(p115)-Julie

Who doesn’t like a BLT and this one takes the ordinary BLT and moves it to another level through the use of a unique and delicious pesto.  The pesto is not your run of the mill pesto as it combines arugula, basil and pecans for a different spin on a classic pesto. Additionally, the use of garlic mayonnaise is such a nice touch. 
We had this on toasted homemade sandwich bread and we both felt that it was a fantastic sandwich without too much fuss—great for an easy dinner or a lunch where you feel like making a bit more of an effort.  A definite winner that we would have again.

Pennsylvania Dutch-Style Green Beans (p124)-Julie

These beans are so good, they made the cut for our celebration dinner. So good, and so weird...beans and bacon I get. But adding milk, brown sugar, cornstarch and apple cider vinegar? But somehow we just couldn't get enough of these beans. Delish!








Lemon-Garlic Swiss Chard (p128)-Julie
The name says it all—plain and simple with a nice, fresh taste that makes for a great side dish any time of the year—healthy too!! Enough said!! 

Chapter 7: A Jarful of Sunshine, a Bottleful of Sin

Hot Sauce (p153)-Debra
We've made this recipe, but it hasn't been in the refrigerator for 3 months yet, so we haven't tried it.  The roasted garlic recipe from page 78 that is used in the hot sauce worked well.  Not sure why the chilies had to be halved if they were going into the food processor...  My husband is hoping for great things. UPDATE: the hot sauce was delish and has now become a staple condiment in our fridge.

Chapter 8: A Cool Change in the Breeze

Kale and Toasted Walnut Salad (p171)-Debra & Bonnie

Deb:  This salad tasted very good.  It was easy and fresh.  That said, it's still kale.  Too tough for my liking.

Bonnie: I made this for Sunday dinner with my mom (along with the roasted chicken on page 216 and the potato cake on page 194). My mom had never had kale raw and was very skeptical…she is a convert. This is so simple, so good and good for you, you’ll feel like you should eat this at least once a week—just for the vitamin surge it provides.



 

Thyme-Roasted Butternut Squash (p171)-Bonnie

Simple and good...interesting addition of Parmigiano.

Chapter 9: Loving, Learning, and a Ton of Hard Work

The Best Meat Loaf (p185)-Bonnie

This recipe uses master fat referenced above. Let it be known that I now have a jar of drippings in my fridge (yes..like my mother used have). The most surprising element of this meat loaf recipe is the addition of 1/2 C of pitted prunes. It didn't add any discernible sweetness, but I think it must have added moisture (and fibre) to the finished loaf. The fresh bread crumbs, and the finely chopped onions, garlic, celery and carrots, speckle the meatloaf with colour and tons of flavour. This was not my husband's favourite...I think he still pines for his mom's ketchup covered meat loaf. :)

  
 

Mushroom Venison Stew (p192)-Julie and Bonnie

Julie: I made this with beef as it was a personal preference. The porcini mushrooms give the dish a very deep and rich flavour. The end result was an incredibly tender and flavourful stew which could easily be served on its own with a nice slice of crusty bread or with potatoes, noodles or polenta (as Ian recommends).  A definite winner if you’re looking for a straightforward stew recipe with a few nice twists in the way of the porcini mushrooms, Granny Smith apple and the dill. We loved this dish! 

Bonnie: 

I did use venison, and it was my first time cooking that kind of meat. It seemed very lean, so I was concerned about flavour and richness. I need not have been. The stew was very tasty, and the venison was tender. I was most surprised by the method-pulverizing the dried porcini with a spice grinder into what was essentially a mushroom powder was very interesting...although slightly off-putting on the visual side of things--kind of like mushroom dust that just floated on top of the stew. Still--served over Ian's amazing polenta, this was a fantastic dish for a cold, wintery day.

Groundhog (or Chicken or Rabbit) Cacciatore (p193)-Bonnie

Have you every bought, butchered and cooked a rabbit? Well there is a first time for everything. The game butcher I got my rabbit from happened to leave the head on, so I was left with the gruesome task of beheading the poor fellow. Shudder.

We LOVED the sauce so much. The capers, anchovy and orange zest made such a savory, layered flavor base. Wonderful over Ian's Roasted Garlic and Rosemary Polenta (p196).

 Once broken down to it's component parts, the rabbit could have been a chicken.  All that fuss...for not such a great return. I have to say, that this rabbit was stringy and kind of tough. I'm glad I tried it, but I have made this dish a few times since, and have always used chicken with much more pleasing results (and no decapitations necessary). No more bunny for this Bonnie. 

Crispy Potato Cake with Garlic & Herbs (p194)-Bonnie
Mmmm buttery, garlicy potato rosti…fantastic. I served this with roast chicken on page 216. 




 
Roasted Garlic and Rosemary Polenta (p196)-Julie and Bonnie
Julie: As someone who is fairly ambivalent towards polenta this recipe appealed to me as a side for the Mushroom-Venison stew which I was making and it incorporated some ingredients (rosemary, roasted garlic and mascarpone) which I thought would help me like polenta more.  Although I liked the polenta I didn’t think it was earth shattering in any way and the effort required to make the polenta (stirring time, roasting garlic) would encourage me to make it again.

Bonnie:
Yup. Best. Polenta. Ever. Surprise Ingredient? Mascarpone…adds a wonderful light texture to the polenta. 






 My Bread (p200)-Bonnie

How…I ask you, HOW can 4 simple, humble ingredients magically transform into something that can evoke memories of childhood, love, security and joy? This bread was, like all bread, something you endeavor to do on a day when you are puttering about the house, but I it is easy, and the result was a perfectly uniform loaf with a superior crumb texture and just the right salt level.

Chapter 10: Fifty Heads of Garlic (aka Fifty Shades of Garlic)

Garlic-Roasted Brussels Chips (p211)-Debra

I'd recommend giving this a pass.  A lot of fat and a lot of salt, and for all that, if you don't like brussel sprouts, this won't change that.  Ian's a dreamer on this one.

Potato-Cheddar Pancakes with Perfect Fried Eggs (p215)-Bonnie

Why this is in the Garlic chapter, when there is no garlic in the recipe, is a bit perplexing.  Simple and good…although I prefer no cheese in my potato pancake.

 

 

 Chicken with a Ton of Garlic (p216)-Bonnie

And that ain't no lie! 2 heads of roasted garlic goes into the mortar to be pounded with thyme, olive oil and S&P. This garlicy paste gets inserted just below the skin of the chicken.

While the flavor was very good on this bird, I don’t know if it was because I used an organic chicken, but our cooking time was very off. At 40 minutes, our bird was brown to the point of burning, so I covered it with tinfoil. When I checked if for doneness at the 50 minute mark (when the recipe says it will be done), it was still very undercooked.

 

Fresh Ginger-Apple Tarte Tatin (p222)-Diane