In the month of July I cooked out of this lovely book by Sara & Hugh Forte. Sara is the cook and Hugh is the photographer. Well it’s obviously a match made in heaven because this book is lovely and full of fabulous recipes. There are so many things I want to try here but these are the items I managed to get to last month, beginning with Celeric & Yukon Mash with Roasted Salmon and Haricot Verts
I’m always on the lookout for a new masher and this was to die for! We wound up doing the salmon our way (we Pacific Northwesterners have our go-to preparation!), but did follow the recipe for the Verts, which were fresh from our garden. So good that I’m drooling right now just looking at this picture! The next recipe was the reason I bought the book in the first place
We wound up having this meal on one of the hottest days of the summer. This was flavorful and refreshing
Next up was Ahi Poke Bowls and Snap Pea & Edamame Salad
Such incredible flavor! Ingredients include rice, sushi-grade ahi tuna, soy sauce, sesame oil, rice wine vinegar, wasabi paste, green onions, avocado, strips of nori & sesame seeds. The Snap Pea & Edamame Salad part included snap peas, edamame beans, cabbage, green onion, cilantro, mint, and black & white sesame seeds. So satisfying. For another hot day I went for the Grapefruit and Shaved Fennel Salad
I absolutely love grapefruit and fennel, but never thought to pair them together. Simply brilliant! Then, going for texture I went for the Slivered Veggie & Soba Salad w/ Mapled Tofu
Everything but the tofu is raw so it is a bit of a workout to eat. Lots of chewing but the flavor was great, though I really could not taste the maple on the tofu. I might double that sauce next time. We were heading to the beach one day and I wanted to pack a salad so I tried the Summer Quinoa Salad
This holds up for about 5 days so you can make this in advance. So good and I loved the texture. Seeing that I was running out of days in the month I flipped over the the dessert section to try a couple things there. We’ve had a bumper crop of blueberries in the garden this year so I decided to go with the Lemon Creams with Blueberries & Gingersnaps
Don’t you wish you could lick the screen right now for a taste? This was awesome! For a final recipe, I had a craving for chocolate and noticed I had quite a stash of Sharffen berger semi-sweet chocolate lying around so made the Double Chocolate Pudding
Well, needless to say it was absolutely delicious!
I can’t say enough good things about this book. All the recipes work – makes me think some time was taken to test every one to ensure success for the cooks who buy this book. I also have to share a bit of excitement. I will be at a 2 day food styling workshop with Sara & Hugh in October! I expect to learn lots. In the meantime, for the month of August I will be working out of this book
Brian & I do eat meat but we have been including more and more meatless meals into our weekly menu. Cookbook review on this one will be in the first week of September. See you then. In n the meantime, Bon Appetite!