Sunday, December 6, 2015
I was so excited to receive this cookbook in the mail. Here is a husband and wife team that create amazing simple and seasonal recipes. The first thought that came to mind after pouring over the pages of this cookbook was that these people are the real deal. Right away you take away the fact that they care deeply and are very mindful in the kitchen. The meat dishes at the restaurant are thoughtfully created as they talk about buying the whole animal and try to use the entire thing. They do the same with veggies too. Even the parts that I consider unusable have found a way in many of their recipes. One such recipe is their herb jam, which I will be preparing next. This particular recipe uses a mix of sweet and strong greens along with garlic, spices and chilies and is on their menu daily to compliment other meals.
The first dish I prepared was the Smashed Cucumbers with Chilies and Mint. Here the cucumber is roughed up a bit with salt and then whacked with the heel of your palm. A lovely garlic, salt, mint, lemon and lime dressing is made and poured over cucumbers, sorrel, green onions and pickled chilies. The result is spicy, salty, and super fresh all at the same time. Lovely, lovely side dish. My husband and I have already decided that the next time we are in the Bay area we will make a special point of dining at their restaurant.
I received this book from Blogging For Books for this review.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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