I’m a little surprised, only because it was quite successful and popular as COTM.
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Do you by any chance remember when that was? Might help me figure out why it didn’t stick much with me.
Looked it up in the archive: October 2020.
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Makes sense. I was still not doing grocery shopping myself at that point, and I am sure that had some impact. But I don’t remember feeling like I needed to come back to it. May have only made one thing?
I had a similar reaction, don’t think I ended up making anything even though I borrowed the ebook from the library and spent a bunch of time perusing it.
Melissa Clark’s “Cook This Now” is on Kindle today for $1.99.
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The Elements of Baking (Kindle) is on sale today for $1.99 - https://a.co/d/eZexvCl
This is a fantastic resource for anyone who wants/needs to adapt “regular” recipes to be gluten-free, egg-free, dairy-free, or some combination thereof. The author is a PhD chemist who has applied her skills to the kitchen!
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I am hoping someone who has a copy of the Short Stack Edition Chickpea booklet will respond to this inquiry. I would really like the cake recipe that calls for chickpeas instead of flour. It’s times like these that I really wish Chowhound was still in existence.
I just saw that Makiko Itoh (of Just Bento and Just Hungry websites) has a new cookbook out, " Real Japanese Cooking: Traditions, Tips, Techniques and Over 600 Authentic Recipes" and am very tempted! Does anyone have this one? I also just checked out “Classic German Cooking: The Very Best Recipes for Traditional Favorites, from Semmelknödel to Sauerbraten” from the library and might put that on my wishlist.
I bought My Cypriot Table, by Irene Matys, partly to get free shipping on another book I was already buying. She’s a Canadian cook.
Most of the recipes are fairly typical of any basic Greek recipes, but there are a few Cypriot recipes that are distinct , like the Lamb Tava, and some Veg Yahnis, Falounes.
It’s interesting to me that the Cypriot equivalent of Pastitsio in the book calls for half beef and half pork, as does the meatball recipe.
More cumin, more coriander and more mustard powder seem to be the main differences in the meat preparations.
My family’s recipes are from Lesvos, and we don’t use much mustard in Greek recipes. We use a lot of cumin and cinnamon, as do Cretans and other Aegean Islanders and Cypriots, compared to most Peloponnesian home cooks, in Toronto , at least .
I will give the mustard in the marinade a try soon.
I end up buying almost every Greek or Cypriot cookbook that I see. This book is nice but it isn’t at the Diane Kochilas level for me. It’s more at a Home Cook level, made for home cooks who aren’t that familiar with Greek food and Cypriot food.
Here are some recipes from the book
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I’m looking forward to Samin Nosrat’s new book, “Good Things”….I like her writing style, and she is certainly an excellent teacher.
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I was on the waiting list to get Good Things as an EBook from my library … just got it today, took my I Pad while I waited for a car repair.
A few recipes caught my eye but ingredients like aquafaba and miso don’t grab me. (I just noticed today at Trader Joe they are selling a white miso in a little pouch!)
I’ve been raving a lot lately about A Whisper of Cardamom’s Pistachio-Cardamom shortbread biscuits that pavlova posted. I absolutely love them but they are way too fragile. I asked on the baking thread if there was a way to change anything to make them less fragile.
Anyway, Samin Nosrat has a recipe called Laurie Ellen’s Cardamom Shortbread. Here are the ingredients:
2 3/4 (370 g) all-purpose flour
1/2 teaspoon baking powder
16 T unsalted butter, room temp
1 1/2 cups powdered sugar
1 T + 1/2 teaspoon freshly ground cardamom
1 1/2 teaspoons kosher salt
1 large egg, lightly whisked
1 1/2 teaspoons vanilla
1/4 cup granulated sugar
So, this recipe uses powdered sugar and regular sugar … the other one only used Baker’s Sugar (fine). Also, this one has baking powder and an egg … I wonder if that will make them sturdier … I’ll give it a try. She also says to keep them in a cookie tin to keep them crisp … I’ll have to get some, I’m all out.
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Amazon says it will be delivered on monday.
the NYT leaked a couple of the recipes in their cooking section…they looked good.
I’m looking forward to the book.
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I am going to Samin’s book signing next week. I made her Sugo recipe from her new book today ( it was included in a NYT’s article). It was absolutely delicious.
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But no chopped onions, right?
She had an idea/fantasy of opening a little spot in Berkeley that “it’d have one or two daily options, a salad, a side of broccoli rabe, garlic bread, good wine.” I wish she’d do this, even if it were just a take out joint. She also writes: "In Florence, I lived in a tiny studio around the corner from Rosticceria La Spada, where I’d pick something up for dinner a few nights a week – usually spit-roasted chicken and potatoes. But on the nights when I happened to walk in when the still-bubbling lasagna al forno emerged from the oven, I could never resist a slice. … she still fantasizes about it 20 years later …
I really love a delicate, fresh pasta lasagna. She’s right, it’s a BIG PROJECT.
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Speaking of Samin Nosrat, the New Yorker has an interview.
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Right. Everything into the pot to simmer. I browned the meat b4 adding it to the pot even though the recipe suggested this was not necessary. I just couldn’t get myself to skip this step. The onions all but dissolved.
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I just looked at that Sugo recipe. Several commenters said the meat should be browned first. Others commenters say she explains in the video why browning is not necessary. I didn’t watch the video, and I see later you posted that you did brown the meat.
I rarely cook meat so I want to get the best result when I try the recipe. I’m intrigued by her method but like you and others, it’s so drilled in me to develop the fond by browning first.
Has anyone else made this version of Sugo without browning the meat, and if so, what did you think of the result?
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