In the month of May I cooked through this book by Mimi Thorisson. First off, the book is gorgeous. Filled with lovely images and the stories in it are entertaining as well. There were so many recipes I wanted to try, but the month came to an end quickly and only had a chance to work with 5 of them. Well actually I tried 6, but one didn’t work out so well. More on that later. Here are 2 or 3 pictures of the 5 recipes that work well and loved so well that I would do them again. First off was the Roast Asparagus with Chervil
Boy was this delicious! I loved that the asparagus are in bundles of 4 or 5 held together with prosciutto – the perfect serving size. This recipe presented itself at just the right time too with asparagus season in full swing. Next up was Chou Farci
This is probably one of the most beautiful dishes in the book. Savoy cabbage is used here for its lovely veiny texture. Easier to make than it looks. Basically you blanche and cool the cabbage leaves, then line a souffle dish, putting the most beautiful leave, texture side down on the bottom. Then a pork sausage, tomato filling that has been sautéed with herbs, onion, and carrot goes into the prepared dish and then topped with a final leaf. Then the whole thing is baked
Brian & I really loved this take on the usual stuffed cabbage rolls – easier to prepare as well. Will definitely be doing it again. Because our local Rainier cherries had just come into season, I decided to try her Cherry Clafoutis
Because Rainier cherries are more blonde than the Bings, this didn’t have the deep red cherry look of the one in the book, but it was delicious. We even enjoyed it for breakfast a couple of times! Seduced by the picture in the book I had to try her Chocolate Meringue Swirls with Chocolate Sauce and Creme Chantilly
This was unbelievably great on so many levels! So easy to make and they just look fabulous!
Finally I finished out the month with the Artichoke Souffle
I absolutely love artichokes. Even the way they look intrigue me.
In the book, Mimi discarded the leaves right away to get to the hearts. We however wanted to enjoy the leaves in a aioli dipping sauce Brian made so I went the extra step of trimming the pointy end of the leaves off before cooking them.
All the ingredients had a lovely texture and it was fun to finally be able to use my little individual casserole dishes for this
Here’s the final result, which puffed up nicely. However, Brian & I found it a bit bland. I’m thinking when I do this recipe again I will use a sharper cheese (recipe calls for Guyere) and maybe include some sautéed leek (leeks make everything more flavorful I think).
As I mentioned in the beginning of this post, there was one recipe that I could not make work for me, which was her Fava Bean Soup. The color was so much more pale than the picture in the book, and not much flavor. This was sad because there is quite a bit of work involved to prepare fava beans. So Brian & I talked about how we would go about it, so what did I do? I went back to the Farmer’s Market, bought more fava beans and made my own version – which turned out awesome! Will be posting about that tomorrow and sharing the recipe.
In the meantime, for the month of June I will be cooking out of this book
Extra Virgin by Gabriele Corcos and Debi Mazar. So excited about this one because it is filled with recipes calling for ingredients that are just becoming available in the market. Will report back next month!
Thanks so much for stopping by. Bon Appetite!