Cookbook Club RoundUp!
Our Cookbook Club members didn't disappoint with a wonderful selection of "Soup and Salad" dishes and recipes at this week's meeting. Here's what was shared:
Orange Blossom Special (a fruit soup), from Dairy Hollow House Soup & Bread Cookbook, by Crescent Dragonwagon.
(Kubbeh) Hamustaahatar, a soup, from Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi.
Ezogelin Corbasi - Spicy Lentil and Bulgur Soup, shared from a cooking class taken at 'Cooking Alaturka', in Istanbul, Turkey.
Curried Zucchini Soup, from The Essential New York Times Cookbook, by Amanda Hesser.
Beets, Apples and Ginger with Clementine Vinaigrette, from Cooking for Mr. Latte, by Amanda Hesser.
Here are some recipes that were shared:
2 endive
1 bunch watercress
1 firm Bosc pear
6-8 cherry tomatoes
½ cup walnut pieces
½ cup Roquefort, crumbled
Extra virgin olive oil,
Balsamic vinegar
Core and slice endive thinly. Core and slice pear thinly. Wash and stem watercress. Slice cherry tomatoes in half.
Make vinaigrette, using ½ olive oil and ½ balsamic vinegar. Salt and pepper to taste.
Toss endive, pear and watercress with vinaigrette. Pile on shallow bowl and surround with cherry tomato halves. Sprinkle with walnuts and Roquefort cheese. Taste and adjust for seasoning.
Prep: 5 minutes. Yield: 3 servings (serving size: 1 cup)
1 (24-ounce) jar refrigerated red grapefruit sections (about 2 cups)
1 cup sliced banana (about 1)
1 tablespoon fresh chopped mint
1 tablespoon honey
Drain grapefruit sections, reserving 1/4 cup juice.
Combine grapefruit sections, juice, and remaining ingredients in a medium bowl.
Toss gently to coat. Serve immediately, or cover and chill.
4 potatoes
4 slices of bacon
1 tablespoon of flour
2 tablespoons of sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste
Boil large pot of salted water to boil. Add potatoes; cook until tender but still firm about 15 minutes, drain cool and chop.
Place bacon in a large deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
Add flour, sugar, water and vinegar to the skillet and cook in reserved bacon fat over medium heat until it is thick.
Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper.
Serve warm.
Orange Blossom Special (a fruit soup), from Dairy Hollow House Soup & Bread Cookbook, by Crescent Dragonwagon.
(Kubbeh) Hamustaahatar, a soup, from Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi.
Ezogelin Corbasi - Spicy Lentil and Bulgur Soup, shared from a cooking class taken at 'Cooking Alaturka', in Istanbul, Turkey.
Curried Zucchini Soup, from The Essential New York Times Cookbook, by Amanda Hesser.
Beets, Apples and Ginger with Clementine Vinaigrette, from Cooking for Mr. Latte, by Amanda Hesser.
Here are some recipes that were shared:
Endive and Watercress Salad with Walnuts and Roquefort Cheese
1 bunch watercress
1 firm Bosc pear
6-8 cherry tomatoes
½ cup walnut pieces
½ cup Roquefort, crumbled
Extra virgin olive oil,
Balsamic vinegar
Core and slice endive thinly. Core and slice pear thinly. Wash and stem watercress. Slice cherry tomatoes in half.
Make vinaigrette, using ½ olive oil and ½ balsamic vinegar. Salt and pepper to taste.
Toss endive, pear and watercress with vinaigrette. Pile on shallow bowl and surround with cherry tomato halves. Sprinkle with walnuts and Roquefort cheese. Taste and adjust for seasoning.
Honey Grapefruit with Banana Salad
Prep: 5 minutes. Yield: 3 servings (serving size: 1 cup)
1 (24-ounce) jar refrigerated red grapefruit sections (about 2 cups)
1 cup sliced banana (about 1)
1 tablespoon fresh chopped mint
1 tablespoon honey
Drain grapefruit sections, reserving 1/4 cup juice.
Combine grapefruit sections, juice, and remaining ingredients in a medium bowl.
Toss gently to coat. Serve immediately, or cover and chill.
German Potato Salad
4 potatoes
4 slices of bacon
1 tablespoon of flour
2 tablespoons of sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste
Boil large pot of salted water to boil. Add potatoes; cook until tender but still firm about 15 minutes, drain cool and chop.
Place bacon in a large deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
Add flour, sugar, water and vinegar to the skillet and cook in reserved bacon fat over medium heat until it is thick.
Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper.
Serve warm.
For more information on our Cookbook Club, and to register, please email Barbara Davis at bdavis@nrpl.org or call (914) 632-8254.
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