This menu is full of trying out new recipes from new cookbooks ahead of the Bear Pond Books annual cookbook review on November 10th. The cookbook review begins at 7:00 pm (doors open at 6:30pm) and includes a panel review of hot new cookbooks, recipe samples, and the start of the annual cookbook sale – 20% off all cookbooks (except those already discounted); You can read more details here.
To get through the maximum number of recipes, we’re featuring a new menu each day. It’s an experiment. Hopefully it works. The week’s schedule is below, with the relevant cookbooks linked – note that this is a small number of the cookbooks being reviewed for November 10th (more specifically, it’s the ones that remain on my assigned list. . . and you can tell which ones I’ve already cooked from since they only appear a few times).
This notes section will be expanded as I cook through each recipe.
Tomato Soup with Homemade Cheez Its – FoodLab
Steamed Chicken Legs and Sticky Rice – Phoenix Claws & Jade Trees
Karelian Pies – Fire & Ice
As per usual, we don’t recommend putting baked things in the microwave. This will be happiest warmed in a toaster oven or regular oven or just eaten. Keep it on a tray or on the foil when reheating, the top is a butter-egg spread that will get sloppy if you cook too long.
Chopped Winter Salad – Fire & Ice
Semolina-Cardamom Cake – The New Sugar & Spice
Cucumbers with Black Vinegar & Garlic Vinaigrette – Phoenix Claws & Jade Trees
Veiled Ladies (Apple Parfait) – Fire & Ice
Indonesian Fried Rice – Lucky Rice
Roasted Carrots with Carrot Top Salsa & Burrata – A Girl and her Greens
Spaghetti Squash Tacos – Hot Bread Kitchen
Chorizo and Brussels Sprouts Risotto – Food Lab
Peanut Butter & Jelly Cookies – Food52 Baking
Stovetop Mac & Cheese – Food Lab
This recipe comes with a loooong discourse on reheating in the book. The short version: in a small saucepan over low heat with a few additional tablespoons of milk.
Raw Brussels Sprout Salad – NOPI
Serve warm but not hot (as in, a few seconds in the microwave)
Cabbage Stuffed Cabbage –
Ideally these would go in the oven to reheat; it would be okay to use a microwave or covered skillet with a tiny bit of water in the bottom to keep from burning.
Fried Quinoa with Beef Heart – Fire of Peru
A quick stir fry in a skillet would be the best way to revive this.
Cardamom Braid with Lingonberry Jelly – Fire and Ice