In September I cooked several recipes from Tara O’Brady’s new cookbook Seven Spoons. I found all the recipes very straight forward, easy to follow, and yielded great results. I will definitely circle back to this book to try more of her recipes and remake some of my favorites. Nothing fancy here, this is food you would eat every day. Here are the ones I tried:
Glazed Eggplant with Roasted Shallots & Greens. This came together pretty quickly. We enjoyed this as a lovely lunch entree. Brian is a big fan of eggplant and bok choy so I earned big points serving this one up!
Braised Beef w/ Gremolata. Wow was this ever delicious! There was a fair amount of prep work to this one, but well worth it. My bacon didn’t quite yield the amount of drippings called for in the recipe so I supplemented with duck fat. Also the recipe calls for beef stock but I had just recently made a batch of veal stock so used that instead. Super great meal, good enough for company!
Roasted Peaches w/ Glazed Sesame Oats. Normally I don’t cook breakfast items in a cookbook as I generally rely on tried & true favorites that are quick to pull together. However, peaches were in season last month so had to give this a go. Served on top yogurt and added blueberries from my garden as well. I have to tell you I had this every morning for breakfast for 10 straight days! Now that pears are in season I’ll try roasting them this month!
Seeded Boule. I had yet to try the no-knead approach to bread making that is rather popular out there right now so Tara’s no-knead boule was my big opportunity. Sadly I burned the bottom, but rescued it by simply cutting the burnt part off. The texture of the bread is wonderful and the flavor is so good you don’t need to top it with anything. Makes a great sandwich bread and holds up well to my panini grill. I have made notes on how to adjust this recipe to suit my oven so will give this another shot.
Fig Toasts w/ Buttered Honey. I know it is a bit of a cliche to do the recipe featured on the book cover but I had these figs from my tree and had to give it a go. So glad I did! This is the perfect breakfast toast and also is an awesome mid-day snack. This is a mouthful of sweet & savory at the same time. I used a wheat berry bread with this and found that to be a lovely pairing.
Blueberry Poppy Seed Snacking Cake. In my garden this was the year of the blueberries. I think I must have 20 bags in the freezer right now! When I saw this recipe I knew I had to give it a go. These little cakes were both tender and flavorful. Had a little fun using my heart-shaped muffin tin to bake these in. I may just use this picture on our Valentine’s Day cards next year!
A Pot of Braised Vegetables. The first day of Fall came in cool when I made this meal so it was the perfect thing, warm and nourishing. Recipe is easily adapted to whatever vegetables you have on hand. A good clean out the fridge meal if you will.
Clams and Orzo. I should have added more pasta water to this meal to have more broth for bread dipping. Great flavors here and super easy to make.
Well, there you have it. I would totally recommend this book. Be sure also to check out Tara’s lovely blog HERE.
So, the middle of October our kitchen remodel begins. I’m pretty nervous about having the kitchen closed for what they tell me will be 4 weeks! However, I’m going to do my best to cook as many recipes as I can from this book
Heidi Swanson’s new book Near & Far. She has a lovely blog called 101 cookbooks. Check that out HERE. This cookbook is inspired from both her travels and influences from her own town. I’m looking forward to this one. In the meantime, Bon Appetite!
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