Thursday, June 30, 2016

Florentines #thebookclubcookbookcc


Florentines | Tortillas and Honey

We are close to winding down to the year-long journey for The Book Club Cookbook Cooking Crew! Next month is our last month, and this month for June Sara over at Things I Make (for Dinner) chose an especially decadent book this month, Chocolat by Joann Harris! Each month, a new blogger hosts and chooses a book for us to make recipes inspired by the book. Please see her invitation post for more information.

Before reading this book, I had only seen the movie. I loved the movie so I was very excited to read this book! I love the magical ambiance of the book and, because we traveled through France this spring, I had fun imaging the buildings and the scenery of this book. After I finished the book, I decided to re-watch the movie and while the book was more in-depth with the characters and how outcasts were treated, I did like some of the changes that the movie had (the mayor being the villain and not the priest, that Vianne stayed in town, and that there was an ending message about acceptance). I also discovered that there are three books in this series, so I'm looking forward to reading the other two books.

In honor of this book, I decided to make florentines inspired by Guillaume who was a regular at La Praline. Guillaume often brought his aging dog, Charly, to the shop and his favorite treats were florentines. I originally thought of making truffles, but decided to try something different and loved the elegance of the florentines.

After searching for different types of florentine recipes, I settled on making David Lebovitz's version which is fitting because Mr. Lebovitz lives in Paris. What I love about this recipe is that it doesn't have a lot of ingredients and it doesn't take long to make, but it looks absolutely elegant and beautiful-- what I think of when I think of our time in France. I stayed true to the recipe, but omitted the orange zest because I forgot to buy an orange at the store.

I actually ended up quadrupling the recipe because we took some to Joe's cousin's house for dinner, my parents' for Sunday dinner, and some to Joe's work and coworker to helped us get free parking for a local event. Everyone seemed to really enjoy this recipe and I received many compliments. This is also gluten-free, so Joe got to enjoy these treats as well-- he even pilfered off some that I was saving to take pictures (like I wouldn't notice!).

Also, please check out the wonderful bloggers below who are participating in The Book Club Cook Book Cooking Crew and see what they have created this month. You can also follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         
ZooeySuff   


Here we are at the final #thebookclubcookbookCC event. Final. Can you believe it??

It's hard to fathom that our year-long journey to explore - and cook from - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp* is drawing to a close. Judy, Vicki, and their publisher, Tarcher-Penguin, provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. We are so grateful for their generosity over the past year.

Giveaway
For July, Camilla at Culinary Adventures with Camilla, this month's host, is giving away two copies of the book.* Enter to win a copy of the cookbook!

TWO of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-PenguinGiveaway runs from July 1st till July 31st at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Camilla received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give two copies away. Opinions are our own. We received no further compensation for our posts.

Florentines | Tortillas and Honey

Florentines | Tortillas and Honey

Florentines | Tortillas and Honey

Florentines | Tortillas and Honey

Florentines | Tortillas and Honey

Florentines | Tortillas and Honey

Florentines | Tortillas and Honey



Florentines
Slightly adapted from David Lebovitz

1 large egg white, at room temperature
1/3 cup (50g) powdered sugar
1 3/4 cup (130g) blanched sliced almonds
a good pinch of flaky sea salt
grated zest of half an orange*, preferably unsprayed (I left this out of my version)

Preheat the oven to 300F (150C).

Line a baking sheet with parchment paper and brush very lightly with neutral vegetable oil. (I used a silpat which worked perfect.)

In a bowl, mix together all the ingredients.

Keep a small bowl of cold water and a fork near where you’re working.

Dip your hand in the cold water before lifting each portion of almonds, and place heaping tablespoon-sized mounds of the batter evenly spaced on the prepared baking sheet. (I just used a large spoon.)

Once you’ve covered the baking sheet, dip the fork in cold water to flatten the cookies as much as possible. Try to avoid having many gaps between the almonds. (I placed the almonds in the center of a round cookie cutter to create a nice round shape for this step. The fork method here works very well.)

Bake for 10 to 15 minutes, until the cookies are golden brown. Exact time will vary based on how large your cookies are. The authors recommend lifting the bottom of one with a metal spatula to check and see if they’re cooked through. If they’re not brown across the top and bottom, they won’t be agreeably crispy. (Mine had trouble crisping up and browning in the time provided, so I baked them for 15 minutes at 300F, then another five minutes at 325F until the almonds roasted to a golden brown.)

Let cookies cool, then lift with a thin metal spatula and place them on a cooling rack until crisp. Continue baking all the cookies on the same baking sheet. (I found no need to re-oil it between uses.)

Store Florentines in an airtight container until ready to serve.

To Coat the Cookies with Chocolate

To coat one side with chocolate, melt a few ounces of chopped bittersweet or semisweet chocolate in a clean, dry bowl, stirring until smooth. Use a brush or metal spatula to coat the underside of each cookie with a thin layer of chocolate. (A pastry brush was perfect for this! I also placed them on parchment paper, chocolate side down, which gave it a smooth bottom that made it look even more elegant.)  Let cool in a cool place or the refrigerator until firm. Once firm, store Florentines in an airtight container at room temperature.


Thursday, June 2, 2016

Chicken and Rice #thebookclubcookbookcc


Chicken and Rice | Tortillas and Honey

Welcome to a new month of The Book Club Cookbook Cooking Crew! For the month of May (yes, I'm late-- what else is new!), Wendy over at A Day in the Life on the Farm hosted Love in the Time of Cholera by Gabriel Garcia Marquez.  Each month, a new blogger hosts and chooses a book for us to make recipes inspired by the book. Please see her invitation post for more information.

I can't tell you too much about the book that we read this month because even though I got a head start in reading, I was only able to read about 50 pages. I've had this book on my bookshelf for over 10 years and I still have yet to complete it which I really want to do.

Gabriel Garcia Marquez is from Columbia, so I decided to make a Latin dish. I don't know how authentic chicken and rice is to Columbia, but I chose to make this dish anyway (partly because this recipe I've been wanting to make for awhile). This chicken and rice recipe has saffron and olives, so it might also be more Spanish than Latin American influenced, not too sure. This recipe is from Martha Stewart's One Pot cookbook, which is a cookbook that I've been cooking a lot from recently!

 I couldn't find Valencia rice, as recommended, so I substituted arborio rice. I noticed that the rice came out much more creamy than I expected, somewhat like a risotto, which I actually really loved. I'm also not a fan of olives, so I wasn't sure if I'd like them in this recipe or if the flavor of the olives would be too overpowering for me; the olive flavor was very subtle and I actually did eat some of the olives. If you love olives, go for it but next time I may reduce the amount of olives just a little bit.

This recipe cooks most of the time in the oven, which is nice because I can put everything away and clean up the kitchen while it's cooking. One of the things I dislike is having to do a bunch of dishes after I eat. Plus I don't like to wait to eat when my food is finished cooking, so I don't usually wash dishes before I eat if the meal is ready. Yes, bad habits, I know!

Also, please check out the wonderful bloggers below who are participating in The Book Club Cook Book Cooking Crew and see what they have created this month. You can also follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         
ZooeySuff   


Giveaway
Because May is over, I'm giving you June's giveaway information! For June, Sarah at Things I Make (for Dinner), this month's host, is giving away two copies of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

TWO of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from June 1st till June 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.


Chicken and Rice | Tortillas and Honey

Chicken and Rice | Tortillas and Honey

Chicken and Rice | Tortillas and Honey

Chicken and Rice | Tortillas and Honey


Chicken and Rice
from Martha Stewart's One Pot

1/2 c. dry white wine
Pinch of saffron threads
6 bone-in chicken thighs (about 6-oz each)
Coarse salt and freshly ground pepper
1 Tbs. extra-virgin olive oil
1 large yellow onion, chopped
2 Tbs. garlic, minced
1 large tomato, chopped
2 dried bay leaves
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. short-grain rice (Valencia or arborio)
3 c. low-sodium chicken broth
1 c. pimiento-stuffed green olives, drained (this is important)

Preheat oven to 375 F.

In a small bowl, combine wine and saffron.

Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin-side down; cook until browned, 6-7 minutes. Flip and cook 2 minutes more; transfer to a plate.

Drain all but 2 tablespoons of fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5-8 minutes.

Stir in rice, broth and olives. Nestle chicken into rice, skin-side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25-30 minutes. Let stand 10 minutes before serving.

Makes 6 servings

Friday, April 29, 2016

Herbed Roast Chicken with Potatoes and Parsnips #thebookclubcookbookcc


Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey

Welcome to a new month of The Book Club Cookbook Cooking Crew! This month Sarah over at Things I Make (for Dinner) chose Girl with a Pearl Earring by Tracy Chevalier. Each month, a new blogger hosts and chooses a book for us to make recipes inspired by the book. Please see her invitation post for more information.

I remember studying the painting that inspired the book while in college in one of my art history classes, and I think it may actually have even been the cover of the textbook! And I remember when the movie based on the book came out, it was a huge deal but I never actually watched the movie or read the book. I wasn't particularly optimistic about getting the book read by the time I wanted to post my recipe, but I ended up reading the book in two days (during the workweek nonetheless!). It seemed like the author did a lot of research on this period and the location where the book took place, she did a really good job of showing how two different families live within the same town because of money and religion. Griet, the main character, is always conscious of the differences between the two different worlds and how she fits within them.

The recipe that I made was inspired by Griet's time at the Vermeer family house. The author would describe the meals made by the Vermeer's staff as well as Griet's family. Parsnips were mentioned a couple of times in the book, so I decided to do a simple roast chicken with parsnips and potatoes. Even though the Vermeer family had more money than Griet's family, they didn't have a lot of money for fancy dishes. They didn't use a lot of exotic flavors, so I thought that a chicken, starchy vegetables, and some herbs may be a good fit as an accompaniment to the book. The only ingredient that didn't really go with the book is the lemon.

You'll also see that my chicken is upside down (breast-side down). While I wish I could say that it was on purpose, it wasn't. I was hurrying to get the chicken in the oven so that there would still be enough daylight to take pictures, I wasn't paying attention. I did end up doing some research later and actually there are a lot of people and chefs that suggest roasting whole chickens breast-side down; this is supposed to lend itself to a more juicy and tender chicken because of the fatty juices that drip down from the back, which is part of the fattiest part of the chicken.

This is a great meal that has very little prep before it goes into the oven. And because it's a one-dish meal, that's even better! This is a great meal to make on a busy weeknight. The flavors are simple yet comforting. If you've never had roasted parsnips, you're in for a treat! They are starchy and taste between a carrot and a potato, but they when caramelize it's really amazing.

Also, please check out the wonderful bloggers below who are participating in The Book Club Cook Book Cooking Crew and see what they have created this month. You can also follow this project on social media with the hashtag #thebookclubcookbookCC. We'll be posting all of our creations to our Pinterest board. Here's the team, in alphabetical order with links to their homepages.

Cheese Curd In Paradise               
Life on Food       
The Pajama Chef              
The Spiffy Cookie             
Things I Make (for Dinner)           
Tortillas and Honey         
ZooeySuff   

Giveaway
This month Sarah at Thing I Make (for Dinner), this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from April 1st till April 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey

Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey

Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey

Herbed Roast Chicken with Potatoes and Parsnips | Tortillas and Honey


Herbed Roast Chicken with Potatoes and Parsnips
slightly adapted from Martha Stewart's One Pot Recipes

2 lemons
2 Tbs unsalted butter, room temperature
1 Tbs. flat leaf parsley, finely chopped
1 Tbs. fresh dill, finely chopped
Coarse salt
1 whole chicken (4-5 lbs), at room temperature (see note)
2 large russet potatoes, cut into large squares
1 lb. parsnips, peeled and cut into large pieces
1 Tbs. extra-virgin olive oil

Preheat oven to 425F.

Zest 1 lemon, then cut both into quarters. Combine zest with butter, parsley, dill, and 2 teaspoons salt. Rub butter mixture under skin of chicken. Tie legs together, and tuck wing tips underneath body. Place on a rimmed baking sheet lined with aluminum foil. Lightly spray prepared baking sheet with nonstick spray.

Toss potatoes with oil; season with salt. Scatter potatoes and parsnips around chicken. Roast 20 minutes.

Flip potatoes and parsnips, then add lemon quarters to pan. Roast until an instant-read thermometer inserted into the thickest part of a thigh reads 165F, 25-35 minutes. Let rest 10 minutes before carving and serving. Return potatoes to oven and roast until golden, 10 minutes.

Note from Martha: Letting the chicken come to room temperature before putting it in the oven helps to promote even baking. Also, it's important to let the chicken rest after taking it out of the oven so that the juices can redistribute, helping to make a moist chicken!

Makes about 4 servings


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