Saturday, December 29, 2012

52 Books and 52 Recipes

I have 52 cookbooks.
Most of them are baking and dessert related. But as I have told you before, I love them, all kinds...

So this year, as a little project, I'd like to make one recipe out of each book I have, each week for a year. Yes, Ive seen the movie and I'm very aware of the similarities. But, these are MY books. I selected each one (well some were given as gifts) for very specific reasons. The most recent one was 'Laudree Sucree' and it showed up in a little box, which truth be told is kind of a bitch to get the book out of, but I selected it for the celebrity, for the beautiful color green it is and for the really incredible recipes in it.
I thought, "Well, I have so many of these books, and I want to cook from each of them!". But I couldn't decide which one first, so I asked my fiancee who told me she'd gladly pick the dishes she wanted me to make from each book. Tough job, isn't it?
She picked 'Power Foods' first. Its from the editors of Whole Living Magazine which I picked because I was judging it by its cover. Its a picure of ripe, delicious tomatoes on toasted whole grain bread with tofu spread sprinked with basil, chives and cilantro and coarse salt. Oh deliciocity! I read through it and it had really great "recipes" which are more like vegetable pairing suggestions because all of the ingredients seem to be just oilve oil, salt and pepper and herbs. And berries. So here I go, cooking, baking and writing.
The first recipe is, drumroll...ok stop...is

What is your favorite cookbook?


Papaya Berry Yogurt Parfaits
Ingredients: 1 piece of fresh ginger, 5 tablespoons of honey, 1 1/2 teaspoons of lemon zest plus 1 tablespoon of lemon juice, 1 large papaya, 1 cup fresh blackberries, 1 cup fresh raspberries, 2 cups plain yogurt, 1/4 cup finely chopped mint plus sprigs for garnish, 1/2 cup granola, either homemade or store bought.

1. Grate ginger into a bowl with the, lemon juice, mint and 2 1/2 tablespoons honey. Add papaya and berries, toss gently to coat.
2. Stir the remaining honey and zest into the yogurt.
3. Spoon half the fruit into 6 glasses, then half of the yogurt, then half of the granola. Repeat and top with granola and mint sprigs.

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