Archive | Project Cookbook

Project Cookbook: Spaghetti With Egg and Bread Crumbs

Spaghetti with Egg and Bread Crumbs, from Apples For Jam by Tessa Kiros :: nurturedmama.net

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I have to apologize for the delay in this fourth post on Apples for Jam, which I expected to run at the end of July. Early in July I came down with pneumonia and the week I was working on this post I found out it had come back for a second round. At the advice of my doctor and the urgings of my man, I set aside all of my blogging and writing work and took the entire month of August off. Now it is September and I’m feeling much better. But I didn’t want to skip this last recipe from Apples for Jam, so here it is, better late than never!

Spaghettini With Egg and Toasted Parsley Bread Crumbs

This recipe (p120) starts off with the words, “This is nice and simple.” That’s a recipe speaking my language right there! As I wrote in July, we were facing a glut of eggs. I already had some hard-boiled in the fridge, so this seemed like a perfect dish to try for one of my “working” mornings.…

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Project Cookbook: Lemon Curd Goat Milk Ice Cream

This lemon curd goat milk ice cream is slightly subtle and elegant, but also lick-your-spoon delicious. :: www.nurturedmama.net

Note: This post contains affiliate links. If you choose to purchase a product after clicking through a link I will earn a few cents from the sale at no additional cost to you. This income helps to support this blog. Thank you!

A few weeks ago I posted this photo on Facebook and begged for recipes:

This lemon curd goat milk ice cream is slightly subtle and elegant, but also lick-your-spoon delicious. :: www.nurturedmama.net

Our hens had been very productive during the warm months of May and June and while my health was poor I wasn’t keeping up with their output. I needed egg recipes, stat!

Two suggestions I heard several times were ice cream and lemon curd. Both use 3-4 (or more) eggs each. I did make lemon curd, and we had egg salad for dinner a couple of times (yum, and easy, by the way!) but man, those chickens just keep laying!

Last week I had dinner with a couple of friends, one of whom runs a farm in Northern California. She always brings goodies when she comes to town and had offered to trade me a jar of lemon curd for a jar of her fresh goat milk.

When I was a kid and we lived off the land, we also raised goats.…

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Project Cookbook: Fruit Sauces from Apples For Jam

Project Cookbook: Fruit sauces from Apples For Jam :: nurturedmama.net

This post is part of the Project Cookbook series, throughout which I cook through all the recipe books in my kitchen to decide which to keep and which to let go. I’m searching for simple, heathy ways to feed my family. You can find the rest of the series here

This week got busy and I only made two of the four test syrups I had planned. My apricot tree came ripe, so I made apricot sauce (as well as many pints of jam) and I also tried a cherry version. I’ll have to try the ollalabery and strawberry sauces another time!

Project Cookbook: Fruit sauces from Apples For Jam :: nurturedmama.net

I tried two difference recipes. The cherry sauce is a recommended variation on a raspberry sauce in the Red chapter, and the apricot sauce I found in the Orange chapter. There is also a thinner cranberry syrup in the Red chapter, which would work well with less pulpy fruits.

All three of the recipes are very simple – water, sugar, and fruit. The apricot sauce included vanilla extract and the raspberry sauce included a bit of lemon juice.

Project Cookbook: Fruit sauces from Apples For Jam :: nurturedmama.net

These are quick and easy and a great way to dress up a simple dessert or incorporate excess summer fruit in a new way.…

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Apples For Jam: The Second Month of Project Cookbook

For month two of Project Cookbook I take on Tessa Kiros' book Apples For Jam. :: nurturedmama.net

Note: This post contains affiliate links. If you choose to purchase a product after clicking through a link I will make a small income from the sale at no additional cost to you. The income helps to support this blog. Thank you!

For the next month of Project Cookbook I’m going to tackle the Tessa Kiros books. You can see them in the photo above – I have four and they are all thick! They take up half a shelf. I have copies of Apples For Jam, Falling Cloudberries, Twelve, and Venezia. And Kiros has written five others!

Right away I can see why I have four – they are beautiful. The inside cover of Apples for Jam describes it as a “keepsake cookbook.” The photos are luscious and often full page. The text layout is graceful.

However, not every recipe has a photo, and the way the recipes are laid out makes them actually a little hard to cook from. The text is printed in grey in Apples For Jam, and the ingredients are listed right justified above the recipe title. Especially after cooking from Alice Waters’ book all of last month, these subtle things stand out as making it harder than it needs to be.…

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Project Cookbook: Lemon Curd from The Art of Simple Food

Sweet and tangy Meyer Lemon Curd is delicious on scones, in thumbprint cookies, and in tiny tea-party tarts :: www.nurturedmama.net

This post is part of the Project Cookbook series, throughout which I cook through all the recipe books in my kitchen to decide which to keep and which to let go. I’m searching for simple, heathy ways to feed my family. You can find the rest of the series here

It was so hard to choose a dessert recipe to wrap up this month with The Art of Simple Food.

It is currently the season of abundant fruit and so many of the recipes in this particular cookbook are subtle enough to let fantastic ingredients shine. I considered strawberry ice cream, vanilla panne cotta with fresh berries, even an intriguing recipe for apple jellies, or pâte de fruitthat I thought about trying with some beautiful green gage plums I found at the market last week.

In the end I settled on a recipe that would use some ingredients overflowing from my own yard – eggs and Meyer lemons – to make lemon curd.

Sweet and tangy Meyer Lemon Curd is delicious on scones, in thumbprint cookies, and in tiny tea-party tarts :: www.nurturedmama.net

Oh, lemon curd. You are so delicious. It is closely related to egg custard, with the addition of the tart bite of lemon juice and zest. It is so good. Serve it as a spread on scones or toast, or a zingy surprise on top of thumbprint cookies, or put it in tiny little tarts (perfect for a tea party).…

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Project Cookbook: Poached Salmon and Risotto from The Art of Simple Food

Poached Salmon and Asparagus-Pea-Lemon risotto from Alice Waters' Art of Simple Food :: www.nurturedmama.net

This post is part of the Project Cookbook series, throughout which I cook through all the recipe books in my kitchen to decide which to keep and which to let go. I’m searching for simple, heathy ways to feed my family. You can find the rest of the series here.

I’m finding this cookbook hard to cook out of. Not because there’s anything wrong with it, but the opposite. Every time I open it I find something else I want to make!

Three weeks in, I’m really appreciating the straightforward recipes that include just enough details. For example, the risotto recipe included a range of cooking time estimates, but also a description of how to tell if the rice was done – “until the rice is tender, but still has a firm core.”

This week I attempted a dinner a bit fancier than I usually make. I love to cook and I love to learn new cooking skills. But with a 3-year-old in the house who loves to help, “fancy” meals don’t really go down well. If I’m going to try something new I either have to make sure she’s otherwise occupied (thank you Busy Town Mysteries!) or I make one new dish and let her work on a second dish that I can supervise on autopilot.…

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Project Cookbook: Pizza Dough from The Art of Simple Food

Project Cookbook: Pizza Dough from The Art Of Simple Food :: nurturedmama.net

This post is part of the Project Cookbook series, throughout which I cook through all the recipe books in my kitchen to decide which to keep and which to let go. I’m searching for simple, heathy ways to feed my family. You can find the rest of the series here

In 2003 I went on a trip to Europe. We spent a full week of our 3-week trip in Italy, between Florence, Rome and Siena, and I ate pizza every single day.

Ever since that trip, I’ve been trying to figure out how to make pizza like the pizza I ate in Italy, because I can’t find an equivalent back in the states. It had a thin crust, crispy with the dry heat of a wood-fired pizza oven. The thinnest layer of tomato sauce that tasted of summer and just one or two other ingredients. Figs and gorgonzola, maybe, or pancetta and an egg. None of this 5-cheese mix or 3 kinds of meat like on American pizzas. You could always see the crust through the toppings, though a thin glaze of sauce. If there was cheese it was subtle, never dripping off a slice in strings like you see in TV ads here.…

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Project Cookbook: The Art of Simple Food And A Poached Egg

Project Cookbook week 1: The Art of Simple Food. -- nurturedmama.netI have to be honest – I don’t actually own this cookbook – yet. I don’t even have room for it on my shelf.

This is the first post in a new series – Project Cookbook – and room on the cookbook shelf is what inspired it. That is, there is no room on the shelf. Books are stacked up both vertically and horizontally. I also have recipes that I’ve pulled out of magazines or printed off from the internet tucked in willy nilly. Honestly the whole thing makes me a little crazy. The shelf is right there in the middle of the kitchen where I look at it all the time. And it is messy. Messy is not what I want in the center of my house.

What I want in the center of my house is good food, good community, comfort, ease.

A few weeks ago I stood in front of that shelf, as I sometimes do, and tried to decide which books I could get rid of to make more room. I couldn’t decide, which is not unusual. This is how that shelf got that way.

So I decided I needed to explore the contents of the books in a more organized way.…

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