Takeout Menu – Week of November 2nd

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


Nan-E Qandi with Olive Spread or Shrimp-Cucumber-Jalapeno Relish – Hot Bread Kitchen and Fire of Peru

Pork with Burnt Miso and Salt Crusted Potatoes – NOPI and A Girl and Her Greens

Steeped Tilapia and Sesame Rice – Phoenix Claws & Jade Trees and NOPI

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





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