PPLD's Cookbook & Recipe Blog - LibGuides at Poughkeepsie Public Library District

Pickled Pink

04/21/2025

Bridget O'Donnell

0 Comments

Pickled Pink (& Brown).

("Soy Sauce Marinated Eggs")

April 23, 2025.

by Bridget O'Donnell

This month we dabbled or, more precisely pickled in natural food dyes for the few weeks it took me to decide what to make for the holiday. …Our meal would be for a smaller party of two to maybe four but provide enough leftovers to cover dinner most of the week. In addition to providing some respite, it would also leave more room after work for projects or hobbies and, equally as important, time to relax. In the meantime…

Title of cookbook/website: All About Eggs: Everything We Know About the World's Most Important Food.

Author of Recipe: Rachel Khong

What prompted you to check out this recipe?

Last month, while my coworker and I were discussing individual food preferences they shared a recipe similar to Momofuku's “Soy Sauce Marinated Eggs.” It should come as no surprise that I had never tried anything like it but, jumping in with no expectations left no room for disappointment. A week or so later, I came across a recipe for “tea eggs” in Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes. Aside from types of vinegar, there were two other differences between this recipe and my coworker’s. In addition to adding black tea to the brine, the recipe suggested leaving the cracked shell on the egg while pickling it for a somewhat marbled effect. Neat. As a follow-up I tried pickling with a different color ingredient. Full of nutrients, beets enter stage right (or left, your choice) for some "Quick Pickled Eggs and Beets." In lieu of coloring Easter eggs in the traditional sense, we colored a couple of eggs in their cracked shells (like tea eggs) and a couple of peeled eggs, for comparison. (If you're interested in coloring Easter eggs with natural dyes consider taking a look at pg. 84 in A Garden to Dye For by Chris McLaughlin.)

All About Eggs was chosen for this review because it had some variation of all of the recipes mentioned herewith. Photo inserts, called the “Recipe Picture Menu” can be found in the center of the book beginning on pg. 113.

Hard Boiled Egg, pg. 90;

Tea eggs, pg. 228;

Lourdes’s Deviled Eggs with Tuna, pg. 165;

Pennsylvania Dutch Pickled Beet eggs, pg. 247.

What did you like about this recipe?

The recipes are succinct.

Pickling eggs may not enhance their nutritional value but it may increase their shelf life, even if for a nominal amount of time.

What didn't you like about this recipe?

Pickled eggs may be an acquired taste for some and because both recipes were new to me I can’t be sure that I tried either version with the right accompaniments. The eggs pickled in soy sauce probably would have been better in a rice bowl or ramen than on toast with cheese (for breakfast). Similarly, while the eggs pickled with beets went well in a green salad (for lunch), I went a little further and made them into deviled eggs.

Aesthetically, leaving the cracked shell on while quick pickling the egg didn’t marble it as much as I expected.

Favorite recipes (that you tried from the cookbook/website):

The "Quick Pickled Eggs and Beets" rendered as “Deviled Eggs” seemed to be our favorite version.

Did you alter the recipe or make any substitutions?

People have undoubtedly noticed the rising price of eggs, an imminent result of the bird flu. Since this was an experiment, I reduced the number of eggs pickled in both recipes.

For the deviled eggs I opted to omit the vinegar because it was an ingredient used in the pickling brine. Both shelled and unshelled deviled eggs were palatable. We enjoyed them as a snack and then as an accompaniment to a larger meal.

Would you recommend this recipe?

Yes, it was a fun experiment. You'll need to be able to hard boil eggs but don't worry, no matter what level you’re at in the kitchen there are a plethora of books and websites available, though with slight differences. One example can be found in The How-to Cookbook for Teens: 100 Easy Recipes to Learn the Basics by Julee Morrison (pg. 48).

To help get you started, I usually… cover large eggs in a pot with cold water, add salt (optional) and bring the water to a boil. Once the water is boiling, remove the pot from the heat and cover for ~6-8mins. Remove the eggs from the water and let them cool (I don’t cool the eggs in a bowl of ice water, but it’s almost unanimously recommended). As you can see from the pictures below the yolks aren’t centered. Periodically stirring the eggs as the water comes to a boil might help center the yolk.

References:

Books -

All About Eggs: Everything We Know About the World's Most Important Food / Rachel Khong.

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat / Steven Raichlen.

Budda Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes / Ying Chang Compestine. - (tea eggs, pg. 24-25)

Egg: A Culinary Exploration of the World's Most Versatile Ingredient / Michael Ruhlman. - (hard-cooked, pg. 3)

A Garden to Dye For / Chris McLaughlin. - (Easter egg dyes, pg. 84)

The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics / Julee Morrison. - (hard boiled eggs, pg. 48; deviled eggs, pg. 49)

The Joy of Cooking: 600 New Recipes, More than 4,000 Favorites, Revised and Updated / Irma S. Rombauer. - (2019. hard boiled egg, pg. 151; deviled eggs, pickled eggs, pg. 151; beet pickled eggs, pg. 152)

Websites -

Bauer, Elise. “How to Make Perfect Hard Boiled Eggs.” Simply Recipes, 14 February 2025, www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/. Accessed 22 April 2025.

Bryan, Lisa. “How to Boil Eggs Perfectly (Every Time).” Downshiftology, 19 November 2024, downshiftology.com/recipes/perfect-soft-boiled-hard-boiled-eggs/. Accessed 22 April 2025.

“Cousin David’s Slow Cooker Brisket.” Allrecipes, 21 August 2024, www.allrecipes.com/recipe/70096/cousin-davids-slow-cooker-brisket/. Accessed 22 April 2025. - (If you’re interested in using the slow cooker, another coworker suggests this recipe.)

Donofrio, Jeanine. “How to Make Perfect Hard Boiled Eggs Every Single Time.” Love and Lemons, 13 April 2025, www.loveandlemons.com/how-to-make-hard-boiled-eggs/. Accessed 22 April 2025.

Genius Recipes. “Momofuku’s Soy Sauce Eggs.” Food52, 12 July 2021, food52.com/recipes/35930-momofuku-s-soy-sauce-eggs?srsltid=AfmBOoqKJAZeSPDan5Sf0vNclpYExhNemsQOgTxU5GGYfYD68hSz6nTD. Accessed 22 April 2025. - (This recipe is very close to the one my coworker shared with me. Add ½ t chili garlic sauce or more to taste, use the vinegar of your choice and you’ve got it.)

Hagymas, Sherri. “Easy Classic Deviled Eggs Recipe.” To Simply Inspire, 22 May 2024, www.tosimplyinspire.com/deviled-eggs.html. Accessed 22 April 2025.

Maehashi, Nagi. “Slow Roast Leg of Lamb.” RecipeTin Eats, 29 March 2024, www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-container-23734. Accessed 22 April 2025.

McLaughlin, Michael. “Red-Wine-Braised Brisket.” Bon Appétit, 8 August 2023, www.bonappetit.com/recipe/braised-beef-brisket. Accessed 22 April 2025.

Segal, Jennifer. “Classic Braised Brisket with Onions.” Once Upon a Chef, 18 March 2025, www.onceuponachef.com/recipes/onion-braised-beef-brisket.html#tabrecipe. Accessed 22 April 2025.

Swanson, Cathy. “Quick Pickled Eggs and Beets.” Allrecipes, 14 April 2025, www.allrecipes.com/recipe/45157/quick-pickled-eggs-and-beets/. Accessed 22 April 2025.

“What Is the Difference Between Pickling and Fermenting?” WebstaurantStore, www.webstaurantstore.com/blog/3658/pickling-vs-fermenting.html?srsltid=AfmBOoor51Tp4K2QewH7hPIckZ4cEjskrEgG5JDXnNlPtOvQE71imiRY. Accessed 22 April 2025.

“Wine-Braised Beef Brisket.” Allrecipes, 22 October 2023, www.allrecipes.com/recipe/221041/wine-braised-beef-brisket/. Accessed 22 April 2025.

Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):
Cooking (Eggs)

Eggs.

Eggs as food.

--

Dyes and dyeing, Domestic.

Dye plants.

Cooking (Beef)

Cooking (Meat)

No Subjects

Microgreens

03/20/2025

Bridget O'Donnell

0 Comments

Sprouts, Shoots and Microgreens

March 24, 2025.

by Bridget O'Donnell

If I don't go to the gym or have an errand to run during my lunch break I like to go for a walk, especially when the weather is nice. One sunny afternoon the temperature felt deceptively warm for the first two weeks of March, so I decided not to wear a coat. Shortly thereafter, hands in my pockets and collar already popped, I found myself contending a cool 15-20 mile an hour breeze with thoughts of summer. For about 30 seconds I saw fleeting images of myself lounging in the sun, eyes closed with sweat beading up on my skin in the heat and humidity and then, inadvertently sunburnt. It made me smile. For a few moments those flashbacks provided some semblance of warmth, even if only nostalgic. Then, just as quickly another blustery breeze reminded me that summer would be here soon enough, in the meantime, it might be time to consider switching to a gardening hat.

In the last few weeks we’ve experienced a wide range of temperatures (and wind speeds!) with the few warm days presenting an encouraging dichotomy. Foreshadowing spring's growth, those days make it easy to temporarily forget the cold we’ve already endured as well as the weather that may continue to surprise us. The Farmer’s Almanac may not consider “in like a lion, out like a lamb” to be an accurate weather predictor but, we can only hope.

It’s still early to plant seeds outside. If you have space, starting some of the more delicate seeds inside might be a viable option. Because I’m not quite ready to repurpose our hydroponic garden from kitchen herbs to a seed starter, I sought for a little gardening motivation by experimenting with sprouts, shoots and microgreens.

Title of cookbook/website: Microgreen Garden: Indoor Grower’s Guide to Gourmet Greens.

Author of Recipe: Mark Mathew Braunstein

What prompted you to check out this recipe?

A packet of pea sprouts from the Seed Sowing Library seemed like an interesting project to try before gardening season started. Instructions that came with the seeds were straight forward. **Soak seeds 6 to 12 hours. Drain well and invert jar at an angle. Rinse seeds with water and gently swirl twice daily. Drain well and invert jar. Ready to eat in 2 to 3 days.** Low and behold, after a few days the peas sprouted but, I couldn't help questioning whether I'd done everything correctly and, if there were other methods of growing sprouts.

What did you like about this recipe?

Sprouts, shoots and microgreens, in that order respectively, take a lot less time to grow than a vegetable garden. *Bonus, if what I’ve read is true, microgreens like broccoli sprouts, for example, may have more nutrients than mature broccoli.

What didn't you like about this recipe?

It might sound contradictory but, I didn't like the same things I liked about this recipe. Although on a much smaller, non-commercial scale than many container or outdoor gardens, microgreens at any stage require attention and patience. To be honest, I was hoping to try some red lentil shoots on my corned beef but, they weren't ready yet.

Favorite recipes (that you tried from the cookbook/website):

Preparing Containers [w/soil]; Grow Your Garden; Water from the Bottom (pgs.38-42) were the most helpful sections in Braunstein's Microgreen Garden.

The Red Lentil Sprouts are probably my favorite because they take the least amount of time. My friend has been experimenting with flax seeds which also seem to grow quickly. Chick pea sprouts, on the other hand, take time and should be planted more densely with the seeds touching each other.

According to what I've read, I won’t have a preference until I taste a variety of shoots (FYI: the water used may also affect how the sprouts or shoots taste).

Did you alter the recipe or make any substitutions?

As mentioned, I followed the instructions that were included with the pea sprouts and read that by the time sprouts are visible they’re considered edible. Once the peas sprouted I cautiously ate the contents in the jar over the course of 2-3 days without ailment or discomfort. Spoiler alert: pea sprouts may be crunchier than expected.

A few days won’t usually grow microgreens but, three books and one video later and I was ready to try growing the prepared sprouts in soil. Of course, the library didn't have any pea packets left so I continued the experiment with broccoli, chick pea and red lentil sprouts. Like the pea sprouts, I followed the same instructions then planted the sprouted seeds in a shallow tray with soil. The trays were labeled and covered with a plastic lid. A towel was then draped over the covered trays to emulate growth underground. Once the sprouts grew taller they were exposed to light to promote photosynthesis and turn green.

Would you recommend this recipe?

Yes. Although this project didn't quite motivate me to start seeds for the containers and garden boxes outside, it did help me plan for this year’s growing season. (Technically, I probably could have started tomato seeds inside as early as March 2nd or 9th, in hindsight.)

References:

Books -

Indoor Kitchen Gardening: Turn Your Home Into a Year-Round Vegetable Garden / Elizabeth Millard.

Microgreen Garden: Indoor Grower’s Guide to Gourmet Greens / Mark Mathew Braunstein.

Sprouts, Shoots, and Microgreens: Tiny Plants to Grow and Eat in Your Kitchen / Lina Wallentinson. (ebook available on Hoopla. Includes charts of sprout and shoot profiles at the end of each chapter.)

Websites -

Gritzer, Daniel. “Classic, Savory Shepherd’s Pie (with Beef and/or Lamb).” Serious Eats, 17 February 2025, www.seriouseats.com/shepherds-pie-beef-lamb-recipe. Accessed 20 March 2025. - (Main difference: I don't usually peel potatoes for mashed potatoes.)

“Grow Your Own.” Mumm’s Sprouting Seeds, 29 Mar. 2024, sprouting.com/.

Kohler, John. “How to Grow Sprouts with Water or in Soil Any Time of the Year at Got Sprouts.” YouTube, 8 March 2012, https://youtu.be/lQqML3Ayxi0?si=KIFBbIdBNLvOhf1g. Accessed 20 March 2025. - (Includes a 43:17 minute video.)

“Library of Things.” Poughkeepsie Public Library District, 9 January 2025, poklib.org/books-more/library-of-things/. Accessed 20 March 2025.

Mayes, Rosie. “Stovetop Corned Beef and Cabbage.” I Heart Recipes, 14 April 2024, iheartrecipes.com/corned-beef-and-cabbage/. Accessed 20 March 2025. - (This is more or less how I make Corned Beef. Onions are boiled with the Corned Beef and a small portion of carrots are added towards the end of the cook time but the rest of the carrots, potatoes and cabbage are prepared separately.)

McKenney, Sally. “Grandma’s Irish Soda Bread.” Sally’s Baking Addiction, 20 March 2022, sallysbakingaddiction.com/grandmas-irish-soda-bread/#tasty-recipes-67782. Accessed 20 March 2025. - (This is pretty close to my Mother's recipe. )

“Seed Sowing Library.” Poughkeepsie Public Library District, 9 January 2025, poklib.org/books-more/library-of-things/. Accessed 20 March 2025.

Staff, Farmers’ Almanac. “March Comes In Like a Lion ...” Farmers’ Almanac, 25 February 2025, www.farmersalmanac.com/the-truth-behind-in-like-a-lion-out-like-a-lamb. Accessed 20 March 2025.

“A Watched Pot Never Boils Definition & Meaning.” Merriam-Webster, Merriam-Webster, https://www.merriam-webster.com/dictionary/a%20watched%20pot%20never%20boils. Accessed 20 March 2025.

Quick Subject/Concept links to the Discover Online Library catalog:

No Subjects

S.Care

02/14/2025

Bridget O'Donnell

0 Comments

S[elf]-Care

February 18, 2025.

by Bridget O'Donnell

Winter weather doesn’t just wreak havoc on our immune system; it affects every part of the body including our largest organ, the skin. While it can be good to get outside for some fresh air, exercise and vitamin D, too much exposure to winter elements can result in a number of unwanted conditions including dry or cracked skin.

For the New Year, rather than make resolutions that could result in any degree of shame, I wanted to find a few new hobbies. In addition to maintaining a healthy diet and exercising regularly, I decided it was time to create a more regular self-care routine. Recently I read that “pampering yourself for twenty minutes without interruption is quiet indulgent and something we should all do for ourselves for all the benefits it provides (Natural Beauty from the Garden, pg. 74)." Vague and out of context, yes but, healthy habits help maintain a healthy mind and body. A little self-care might go a long way.

Title of cookbook/website: DIY Beauty: Easy, All-Natural Recipes Based on Your Favorites from Lush, Kiehl's, Burt's Bees, Bumble and Bumble, Laura Mercier, and More!

Author of Recipe: Ina De Clercq

What prompted you to check out this recipe?

Extremely dry skin on my hands has been an issue all winter. This comes with little surprise because of hard water, being almost OCD with doing dishes and, washing my hands religiously throughout the day so that I can rub my itchy/tearing eyes. One morning I looked in what might be considered a magnifying glass and saw just how dry patches of skin were on my face. The human body is made up of 70% water but without constantly replenishing our [water] intake we are prone to becoming dehydrated, especially overnight. So first, I tried putting more moisture into my body. Then I thought, if what I ingested could help hydrate me from the inside, why not try some of those ingredients on the outside, too. Sometimes that thought is correct and, sometimes it isn't.

Important insights from Nature’s Beauty Secrets (pg. 11) -

1. Just because something is natural doesn’t mean it can’t be harmful. Some ingredients, especially essential oils, are very strong and can even be toxic. They should never be eaten, no matter how yummy they smell. Many items should not be used if you have certain medical conditions, like high or low blood pressure, epilepsy, or are pregnant. If you are unsure, consult your physician first.

2. Before slathering any product all over, make sure to test it on a small area, such as the inside of your arm or at the edge of your hairline for facial products, to be sure you don’t have a negative reaction. This is especially true for those with sensitive skin.

3. Different people experience different results.

4. Try to use organic ingredients when possible to avoid superfluous (to say it mildly) toxins, additives, preservatives and/or over-processed fragrances. Your skin will absorb those, too.

My hands might take a little more time and attention so I started looking for a few gentle but quick and, inexpensive solutions for my face.

What did you like about this recipe?

My two go-to face masks are a charcoal mask to deep clean and tighten and a honey mask to moisturize. One jar lasts a while because I use them sparingly but they run on the expensive side and because at least one product is being phased out, it can be hard to find. After some prioritizing…

The Banana-Avocado (and Honey) mask was cooling which could have been because the ingredients were chilled or at room temperature (it’s winter, even the kitchen counters are cool). Overall, the mask made my skin feel relaxed, refreshed and softer. It may have helped open my sinuses, too.

The Turmeric Oatmeal (and Honey) mask calls for a small amount of ingredients that I consider staples. Unfortunately, it didn't soften my skin as much as the Banana-Avocado mask but this is a new combination that I may fine-tune over time.

What didn't you like about this recipe?

Because the masks are perishable, leftovers don’t usually last more than a day. With sensitive skin I would only try one mask per day, and generally not every day. I suppose I could have eaten these particular leftovers but, I didn’t. It’s also not always advisable depending on what ingredients you add to your DIY products (refer to Important Insights, listed above).

The mess-factor of the “Banana-Avocado Mashed Mask” made it difficult to keep on for 15 minutes or do anything else until I took it off. If there's a next time, I'll blend the ingredients for a smoother consistency.

**Additionally, and very important(!), if the recipe calls for something like coffee grinds, mashed fruits or larger pieces of oatmeal, gently remove the mask with a washcloth or cotton pad and rinse that off in a tepid bowl of water. Even if you don’t have temperamental pipes, DO NOT wash the mask directly down the drain. There's a reason the kitchen sink has a food trap!!

And, kind of funny note about leaving the Oatmeal-Turmeric mask on for 15 minutes. After removing the mask you might “glow” a little more than expected because you’ve basically just dyed your face yellow. A few cotton balls of witch hazel (and a shower) should clean the residual off of your face and hairline. If you're not vegan, there's always the “Liquid Gold Face Mask” (aka: plain honey) as suggested in DIY Beauty (pg. 36).

Favorite recipes (that you tried from the cookbook/website):

Banana-Avocado Mashed Mask (Nature’s Beauty Secrets, pg. 71).

Then, because the recipes were so similar, I combined the “Morning Oats Face Mask” (DIY Beauty, pg. 38) with the “Luminous Turmeric Face Mask” (Hello Glow, pg. 42).

Did you alter the recipe or make any substitutions?

The measurements suggested for the banana-avocado mask yielded enough for two masks, which was unfortunate; the leftovers had to be composted because of my schedule and skin type. For this reason I reduced the measurements by half in the Turmeric-Oat mask but, the reduced amount could have been halved for a single serving/mask. Fortunately, this mask did last an additional two days.

For the Oatmeal-Turmeric mask, one tablespoon of plain whole milk yogurt substituted three tablespoons of Greek yogurt/whole milk.

As an experiment, I didn’t grind the oatmeal into a thin powder, which I think I would do in the future.

And, as mentioned earlier, I added turmeric to the “Morning Oats” mask. If you have an extremely fair complexion, maybe avoid adding turmeric.

Would you recommend this recipe?

Yes, I encourage you to play with your food, it's fun. If your DIY recipe works it truly is empowering and will make you want to try more. My recommendation would be to avoid recipes with ingredients you know you're adverse to (for example, if you don’t eat bananas often, don’t make a mask with quite so much banana).

Don't be your own worst enemy; remember that helping yourself also helps others. Take care of yourself so that you’re your best version and in the right frame of mind to help others, and, Yourself!

Happy be-lated Valentine!

References:

Books -

DIY Beauty: Easy, All-Natural Recipes Based on Your Favorites from Lush, Kiehl's, Burt's Bees, Bumble and bumble, Laura Mercier, and More! / Ina De Clercq.

Hello Glow: 150+ Easy Natural Beauty Recipes for a Fresh New You / Stephanie Gerber.

Natural Beauty from the Garden: More Than 200 Do-It-Yourself Beauty Recipes and Garden Ideas / Janice Cox.

Nature’s Beauty Secrets: Recipes for Beauty Treatments from the World's Best Spas / Dawn Gallagher.

Websites -

Bryan, Lucy, and Dustin Cotliar. “Surprising Ways Hydration Affects Your Sleep.” Sleep Foundation, 7 May 2024, www.sleepfoundation.org/nutrition/hydration-and-sleep. Accessed 2/13/2025.

Flannigan, Jenna. “8 Best DIY Face Masks for Every Skin Type, According to Dermatologists.” Prevention, 28 April 2020, www.prevention.com/beauty/skin-care/g26752006/best-diy-face-masks/. Accessed 1/27/2025.

Quick Subject/Concept links to the Discover Online Library catalog:

Skin, Care and hygiene.

Beauty, Personal. (Results narrowed down by Literary Form: Non-Fiction ; Concepts/Subjects/Themes: Skin-Care And Hygiene)

No Subjects

Happy A.N.Y.!

01/16/2025

Bridget O'Donnell

0 Comments

The Asian New Year is most commonly known as the Chinese or, Lunar New Year. It falls on different dates and may be celebrated as a holiday for varying durations between January 21st and February 20th, depending on the religion and culture.

No Subjects

T-minus

12/27/2024

Bridget O'Donnell

0 Comments

T-minus, and counting…

Some leftovers, I completely forgot to take pictures of the food before we ate.

December 30, 2024.

by Bridget O’Donnell

To end 2024 I thought it would be nice to “Deck the Halls” and host a holiday meal at our home. Fully aware that “It’s ~~the Most Wonderful Time of the Year~~" a busy time of year for everyone, I narrowed down the only weekend we were both available earlier in the month and suggested the following menu.

* *

Appetizer -

A simple charcuterie board

(fruit, meats, cheeses, nuts, crackers

and chocolate)

~ * ~

Salad -

Mixed green

(vaguely resembling Caesar salad, croutons and

red onion optional)

~ * ~

Entrée -

Baked Salmon, two ways

served over a wild rice-quinoa blend and sautéed greens

~ * ~

Soup -

Vegetarian Roasted Butternut Squash and Sweet Potato

(with apple, maple syrup, a hint of ginger and other warm spices)

served with French bread and unsalted butter or yogurt spread

~ * ~

Dessert -

Vanilla

Ice Cream

* * * * * *

* * * * *

"Hallelujah!" and “Joy to the World;” the date and the menu would work! “Oh Come, All Ye Faithful!” …After a good amount of strategic planning, shopping and cleaning, “It was Beginning to Look a Lot Like Christmas.” Two weeks after our invitation, on the morning of our dinner, it snowed. “Let it Snow! Let it Snow! Let it Snow!” and stop well before our guests arrive. It didn’t quite amount to “A Marshmallow World” but more closely resembled an icy “Winter Wonderland.” It was a "Silent Night,” until,… “Do you hear what I hear?” “Silver and Gold” “Jingle Bells” welcomed our guests through the entryway that I’d finished painting the first week of December and inside the house to stop 'Jack Frost Nipping at ~~Your~~ Their Nose.'

Title of cookbook/website: Salmon Recipe Cookbook: Simple & Delicious Salmon Recipes Book for Beginners.

Author of Recipe: Dr. W. Ness

What prompted you to check out this recipe?

This year I wanted to offer a holiday dinner that would feed 14 people and meet the following guidelines:

In addition to being a complete meal, there would be enough choices for picky eaters to fill up on, too. Although a Pescatarian entrée would be served, vegetarian options would be eclectic enough so everyone could find something they might enjoy eating.

The meal should be more like something you might order at a restaurant.

The sum and its parts would be sustainable and nutrient dense (aka: healthy!).

As the menu suggested, I planned to season the Salmon two ways. About 20 years ago I was given a baked Salmon recipe that I continue to make and still reference for a list of possible ingredients, not necessarily their measurements. The recipe is easy, flexible and it consistently tastes good; however, because it’s baked in orange juice the end result can be a little sweet. With that in mind, I wanted to offer a more savory option as well. The Salmon Recipe Cookbook had something similar to a happy little experiment that I made recently, so I borrowed from that recipe for the second dish.

What did you like about this recipe?

The soup and salad could be prepared ahead, which was good because the soup took two days around our work schedules. The salad was supposed to be made the night before but, sometimes plans change.

Although parts of the entrée could also have been prepared the day before, everything tastes better the day it's made and it all takes ~30mins. …According to Ness, the fish could take even less time if it was broiled or poached. (Maybe next time.)

What didn't you like about this recipe?

Not too much. The recipe suggests sautéing garlic in a skillet before adding it to a mixture of ingredients in a separate bowl and then pouring it over the fish in a greased baking dish. Two, too many dishes for me. To prepare everything the same day and keep it warm required all four burners and the oven working almost simultaneously. Streamlining the process, I skipped the sautéed garlic.

Favorite recipes (that you tried from the cookbook/website):

Lemon & Garlic Salmon Steaks Recipe (found within the chapter titled, “Salmon Recipes.”)

Did you alter the recipe or make any substitutions?

Occasionally, I buy what’s on sale, whether it's a fillet or loin, freeze it then find myself substituting the cut we have for any given recipe. Similarly, for this recipe, I substituted salmon fillets for salmon steaks.

The Salmon Recipe Cookbook states that poaching results in a moister fish. To split the difference, like Awada suggests in her "Lemon Garlic Salmon" I placed the fish on top of thin lemon slices (cut to half a centimeter thickness) then, added enough spring water to cover the bottom of the dish. If both dishes were baked in liquid at the same temperature (350° F), they should be ready at the same time. There was one small oversight, thicker pieces of fish needed a few additional minutes in the oven. The broiler also wasn’t used, as instructed in most recipes that I found for baked salmon.

Would you recommend this recipe?

Overall, there’s very little I dislike about this meal. Just be prepared to plan ahead; think about ‘making a list, and checking it ~~twice~~’ daily until dinner. There were definitely a few things I had to consider. To avoid becoming part of the congestion at the grocery store right before a holiday, I bought the fish a few days in advance and froze it. Not only would my vegetable scrap broth and the fish need time to defrost but, it couldn’t be done too far in advance. Ingredients had to be prepped, roasted and then rendered into soup. Vegetables had to be cleaned and cut into bite-sized pieces for sautéing and salad. The fish could be seasoned before guests arrived but, not too early. Garlic had to be minced (you can use a jar of minced garlic if you have to reprioritize tasks before or, just as guests arrive). Of course, I also had to allow room for a few surprises. To make sure everyone had something they enjoyed I opened up the menu by suggesting they bring a snack, drink or dessert but, it wasn’t required. In case there were additional guests or carolers (hahah or, hohoho), I also picked up two pre-made dinner options from the hot bar at the store. Did I mention, one “~~Sleigh Ride~~" carpool with “The Little Drummer Boy” was an hour late? “O Holy Night!”

The short answer is yes, try it. A little citrus helps make dinner merry and bright!

References:

Books -

Salmon Recipe Cookbook: Simple & Delicious Salmon Recipes Book for Beginners / Dr. W. Ness. - (eBook available through Hoopla. This cookbook has an interesting format, the recipes are stacked and there are no photos.)

Songs -

Anderson, Leroy, and Performed by the Boston Pops Orchestra. “Sleigh Ride.” YouTube, YouTube, www.youtube.com/watch?v=EDRFmn_KqfA. Accessed 30 December 2024.

Autry, Gene. “Here Comes Santa Claus - (Right Down Santa Claus Lane).” YouTube,, YouTube, www.youtube.com/watch?v=JhcLpwlA-ZA. Accessed 30 December 2024.

Cole, Nat King. “The Christmas Song (Merry Christmas To You).” YouTube, YouTube, www.youtube.com/watch?v=wKhRnZZ0cJI. Accessed 30 December 2024.

Cole, Nat King. “Deck The Halls (Lyric Video).” YouTube, YouTube, www.youtube.com/watch?v=kORRidv-p0Y. Accessed 30 December 2024.

Cole, Nat King. “Joy To The World (Lyric Video).” YouTube, YouTube, www.youtube.com/watch?v=jgAZVgfUxcg. Accessed 30 December 2024.

Como, Perry, et al. “It’s Beginning to Look a Lot Like Christmas (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=KmddeUJJEuU. Accessed 30 December 2024.

Crosby, Bing. “A Marshmallow World (1st Recording - 1950).” YouTube, YouTube, www.youtube.com/watch?v=lnH6z0SLGks. Accessed 30 December 2024.

Crosby, Bing. “Do You Hear What I Hear? (Lyric Video).” YouTube,, YouTube, www.youtube.com/watch?v=Vs9FPx3_Slk. Accessed 30 December 2024.

Crosby, Bing. “Jingle Bells.” YouTube, YouTube, www.youtube.com/watch?v=GIZ97NfycAk. Accessed 30 December 2024.

Crosby, Bing, et al. “Mele Kalikimaka.” YouTube, YouTube, www.youtube.com/watch?v=FezVApPddqU. Accessed 30 December 2024.

Feliciano, José. “Feliz Navidad (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=N8NcQzMQN_U. Accessed 30 December 2024.

Händel, Georg Friedrich, and The English Concert & Choir. “Oratorio - Messiah, HWV 56 Part 2, No. 44 Hallelujah Chorus.” YouTube, YouTube, www.youtube.com/watch?v=usfiAsWR4qU. Accessed 30 December 2024.

The Harry Simeone Chorale. “The Little Drummer Boy (1965 Version).” YouTube, YouTube, www.youtube.com/watch?v=ag4_Z6DsTsc. Accessed 30 December 2024.

Hudson, Jennifer. “Winter Wonderland (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=3CUey6AFgZA. Accessed 30 December 2024.

Ives, Burl. “Silver and Gold (Rudolph the Red-Nosed Reindeer).” YouTube, YouTube, www.youtube.com/watch?v=JrpLh7N67m0. Accessed 30 December 2024.

Jackson, Mahalia. “Silent Night.” YouTube, YouTube, www.youtube.com/watch?v=cxDr-KCcQGA. Accessed 30 December 2024.

Kings College Choir. “O Holy Night.” YouTube, YouTube, 24 Dec. 2017, www.youtube.com/watch?v=gTFG_nvreoI. Accessed 30 December 2024.

Martin, Dean. “Let It Snow! Let It Snow! Let It Snow! (Official Video).” YouTube, YouTube, www.youtube.com/watch?v=Rnil5LyK_B0. Accessed 30 December 2024.

Trans-Siberian Orchestra. “Christmas Lights Gone Wild (11 Videos).” YouTube, YouTube, www.youtube.com/watch?v=g0IwpRzWL_4&list=PLzw3Yg6omvWBMGO7diRorUGE5MX5FFcAb. Accessed 30 December 2024.

Wade, John Francis. “O Come All Ye Faithful, Traditional Choir.” YouTube, YouTube, www.youtube.com/watch?v=t9P3zXXCTa0. Accessed 30 December 2024.

Williams, Andy. “Happy Holiday / The Holiday Season (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=oZ5cmrz-mrU. Accessed 30 December 2024.

Williams, Andy. “It’s the Most Wonderful Time of the Year (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=AN_R4pR1hck. Accessed 30 December 2024.

Websites -

Awada, Rena. “Lemon Garlic Salmon.” Healthy Fitness Meals, 1 Jan. 2021, healthyfitnessmeals.com/lemon-garlic-salmon/. - (This recipe suggests broiling the fish for the last three minutes.)

Rosenblatt, Kristine. “Lemon Garlic Baked Salmon Recipe.” Kristine’s Kitchen, 26 June 2024, kristineskitchenblog.com/lemon-garlic-baked-salmon/.

Quick Subject/Concept links to the Discover Online Library catalog:

No Subjects

Thankfully,

11/16/2024

Bridget O'Donnell

0 Comments

Thankfully,

November 25, 2024.

by Bridget O’Donnell

It's that time of year when the sky is dark in the morning while I'm getting ready to walk the dog (and cat, comfortably outfitted in her travel book bag), and then dark by the time I get home from work. It's the time of year when the weather in NY can fluctuate erratically, with a high of nearly 80 degrees one day and snow the next. 'Tis the season for a variety of colds. It's the time of year when yard work finally begins to hibernate for the season and decorations, commercials and radio stations joyfully remind us of the coming holidays, with bells on. It's also the time of year to begin thinking about what you're thankful for, while weighing the decision to buy/make a whole turkey for Thanksgiving or create an entirely new tradition. Early in November, about a week after daylight savings, I brought a cold home. Thankfully, or not, it happened just in time for a much needed ‘mini-vacation.’ Trying to remain positive while feeling under the weather, but just as grateful today, I continue to be thankful for being able to create so many things with my hands, even if some are more successful than others. Case in point: last month I roasted two whole chickens that came out perfect. Then, after simmering the chicken bone broth for three days and one small oversight, it was ruined. All that time and bottled water… Thankfully, this has never happened before. So, with a few days off and a cold that didn't encourage me to exert myself outside for any great lengths of time, I convinced my nerves that it wouldn't be a repeat performance and tried again.

Title of cookbook/website: The Girl Who Ate Everything (.com)

Author of Recipe: Christy Denny

What prompted you to check out this recipe?

A few consecutive days off from work (aka: my ‘mini-vacation’) could be just enough time to roast chicken and make bone broth for a nutrient dense chicken soup to fight my cold, and restore my confidence.

What did you like about this recipe?

This recipe consistently tastes good but, it's really only as good as the broth and the chicken used.

The entire process is time consuming but the final ingredients are incredibly versatile. Once the chicken is roasted it can be served any way you like, hot or cold. This week we've had it:

with sautéed greens and roasted root vegetables,
in a curry sauce,
over pasta with basil and spinach pesto
and, of course, in chicken soup.

In addition to the hot dinners I've mentioned, feel free to try it (hot or cold) as:

a chicken sandwich or,
on top of a salad.

The extra bone broth currently resides in the freezer ready for the next recipe (or gift, or upset dog tummy).

*Note, after the broth has been strained multiple times and then cooled to room temperature on the counter top it should be refrigerated overnight. This will make it easier to skim and discard the fat that settles at the top of the container before making soup or freezing. Freeze bone broth as close to two days after making it to extend the shelf life.

What didn't you like about this recipe?

To be perfectly honest, the last thing I want to do after roasting chicken, making dinner, bone broth, soup and cleaning everything up is to make my own egg noodles.

Clean up continues throughout the entire process; it can be tedious. By the second full day the broth has been simmering I start to get anxious about leaving the stovetop on. Sometimes I can get myself to wait a third day but then the house retains the smell of broth for an additional day or two (Our poor dog. This is probably hard for her because she loves bone broth).

Favorite recipes (that you tried from the cookbook/website):

Homemade Chicken Noodle Soup

Did you alter the recipe or make any substitutions?

This recipe is easy; I use it as a template every time I make Chicken soup. Aside from not measuring the spices…. Streamline the recipe by adding 1 cup of pre-made pasta to the soup, like fideo cut spaghetti or egg noodles then, follow the cook times on the package.

Would you recommend this recipe?

It's Soup-er [b] !!

References:

Books (listed chronologically - steps in “the entire process”) -

Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook It Up! / Stacie Billis. (Because I roast whole chickens often I don't refer to a recipe. Instead, I wing it and rely on a meat probe and thermometer. Check out this title for a traditional whole roasted chicken recipe, available in print and as an ebook. Jump to the “In an Oven: Roasting & Baking” chapter, skip the truss and brine and it's similar to how I would roast whole chicken. Enjoy!)

Broth & Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable and Seafood Broths and Meals to Make with Them / Jennifer McGruther. ("Chicken Bone Broth" pg. 32; I personally don't add white wine, or vinegar like some recipes suggest.)

The Soup Club Cookbook: Feed Your Friends, Feed Your Family, Feed Yourself / Courtney Allison. (The "Jewish Chicken Noodle Soup" pg. 135 is similar to what we like.)

Websties -

Denney, Christy. “Homemade Chicken Noodle Soup.” The Girl Who Ate Everything, 7 August 2023, www.the-girl-who-ate-everything.com/homemade-chicken-noodle-soup/#recipe.

Quick Subject/Concept links to the Discover Online Library catalog:

Cooking (Chicken)

One-dish meals.

Soups.

No Subjects

Trick or Treat!

10/21/2024

Bridget O'Donnell

0 Comments

Featured Image: The Pumpkin Patch - Bob's Red Mill Gluten Free Brownies (sub. ½ butter for ¼ ripe avocado) with dollops of

Tahini paste swirled throughout the dish and Caramel swirled into half of the dish; mandarin orange pumpkins with parsley vines.

Trick or Treat

Clockwise: RIP Garlic Naan and Irish Cheddar Sandwich with Beet, Strawberry, Apple Purée or

Sriracha Chili Sauce for the Lettering; Frank-in-Stein; Sautéed Greens and Asparagus Bog; Howling Egg Ghost;

Raw Headless Black Radish Rat; Egg in Disguise; Sausage Mummy.

October 23, 2024.

by Bridget O’Donnell

The original idea behind PPLD’s What’s Cooking Blog was to encourage the community to share their thoughts on something most of us enjoy doing – eating and/or cooking. Although there is a submission form available to review a cookbook or a recipe, whether digital or print, most of the suggestions I get for the Blog are shared by word of mouth, including, though very infrequently, from my significant other.

Title of cookbook/website: Easy Pavlova - Broma Bakery

Author of Recipe: Sarah Fennel

What prompted you to check out this recipe?

Two years ago my boyfriend sent me a link for “Edible Sugar Glass." Unfortunately, he sent it a few weeks into October and by that point the blog entry for that month was already well and done. Earlier this year, he shared another video for “Edible Bloody Band-Aids” so I ran with it. We all need to eat, why not make something playful for Halloween? With additional ideas gleaned from some of the Halloween-related books available in the MHLS, online and, from numerous social media platforms, we had a couple of festive dinners and desserts. The desserts were shared, because I didn't reduce the measurements and we don't eat a lot of sweets. Pavlova was one of those desserts, which was originally more of an afterthought, so I'm not sure how I decided on this.

*Don't forget to eat a balanced diet with plenty of fruits and vegetables during the holidays…

What did you like about this recipe?

Making Pavlova taught me a few things, like how to operate a stand mixer, how *not* to use an icing piper, and how to use six egg yolks in a completely separate dish.

What didn't you like about this recipe?

Most of the recipes shown in this Blog entry could be served throughout the year. Decorating them for Halloween was a little more time consuming. In addition to going to work, I had to plan according to the recipe’s shelf life. This meant starting some of the recipes at least two days in advance. Pavlova on its own isn’t quick. After about 15 minutes I found myself asking Google, what do stiff whipped peaks look like? It can also take hours or overnight to fully set.

Favorite recipes (that you tried from the cookbook/website):

The Pavlova went over really well!

Did you alter the recipe or make any substitutions?

The tips I'd read in a handful of recipes were intimidating, but we needed Pavlova ghosts. For my very first attempt I'd make “Mini Pavlovas” like Martha Stewart, but shape them more like Katie Davies' “Haunted Pavlova” (Ha!).

Aside from subbing cornstarch with arrowroot, I followed Sarah Fennel’s “Easy Pavlova” recipe to a T, with the exception of my novice execution. When I thought I was done mixing the ingredients, my non-compliant batter wouldn't allow itself to be reshaped before baking. Once cooled, they were complimented with sliced strawberries and homemade beet, strawberry, apple purée, then given some height with store bought whipped cream. Melted dark chocolate provided the ghost's face (for Pavlova's photo shoot) which, serendipitously, was the perfect amount for the dessert.

Would you recommend this recipe?

I don't think I ever quite made it to stiff peaks, but if you have the time and patience to make meringue, this could be the dessert for you. Not only was it a novelty, people were genuinely surprised how well the ‘merengue’ paired with the purée and whipped cream.

References:

Books -

Better Homes and Gardens Halloween: 101 Frightfully Fun Ideas. - (Howling Egg Ghost, pg. 92)

Betty Crocker Halloween Cookbook. - (modified RIP PB&J Sandwiches, pg. 77)

Halloween Tricks and Treats / Matthew Mead. - (Eggs in Disguise, image also shown on book cover.)

Matthew Mead’s Halloween Spooktacular / Matthew Mead. - (Pumpkin Patch sans the Paper Scarecrow, pg. 235)

Creepy Cuisine / Lucy Monroe. - (Frank-in-Steins, pg. 36 ; Bloody Eyeballs on the Rocks, pg. 62)

Let’s Bake Halloween Treats! / Ruth Owen. - (Sausage Mummies, pg. 18-21. Some version of this recipe can be found in almost every Halloween party book.)

Websites -

Cushing, Belle. “23 Egg Yolk Recipes for Life on the Sunny Side.” Bon Appétit, 8 August 2017, www.bonappetit.com/test-kitchen/cooking-tips/slideshow/life-sunny-side-11-recipes-starring-egg-yolks. - (Or, add a few more whole eggs to the yolks and scramble. Split between at least two people.)

Davies, Katie. “Haunted Pavlova Recipe.” Cookpad, 23 October 2020, cookpad.com/us/recipes/13907400-haunted-pavlova. Accessed 21 October 2024.

“Discover Catalog.” PPLD, ppld-discover.midhudsonlibraries.org/. Accessed 21 October 2024.

Fennel, Sarah. “Easy Pavlova.” Broma Bakery, 4 January 2024, bromabakery.com/pavlova/. Accessed 21 October 2024.

Kitchen, Jennifer. “Healthier Icing Recipe.” JennifersKitchen, 10 June 2024, jenniferskitchen.com/healthier-icing-recipe/#wprm-recipe-container-22199. Accessed 21 October 2024.

LaMonaca, Genevieve. “Edible Bloody Band-Aids.” Instagram, www.instagram.com/reel/CyPF4Pmvs1G/. Accessed 21 October 2024.

Merchant, Jessica. “Goat Cheese Tartines with Hard Boiled Egg Vinaigrette.” How Sweet Eats, 12 April 2020, www.howsweeteats.com/2020/04/hard-boiled-egg-vinaigrette/. - (Inspiration for the Sautéed Greens and Asparagus Bog.)

Smith, Sarah Rae. “Baking Tip: Did You Know That You Can Substitute Avocado for Butter?” The Kitchn, 2 May 2019, www.thekitchn.com/substitute-this-avocado-for-butter-when-baking-174382#. Accessed 21 October 2024.

Spencer, Victoria, and Laura Rege. “Our Easy Mini Pavlovas are the Cutest Party Dessert.” Martha Stewart, 27 March 2024, www.marthastewart.com/1520254/easy-mini-pavlovas. Accessed 21 October 2024.

“Stuffed Jack-O’-Lantern Peppers.” RecipeWonderland, Facebook, www.facebook.com/share/sb72TjZ7yqt4ZDX9/?mibextid=WC7FNe. Accessed 21 October 2024.

Taylor, Matt. “Edible Sugar Glass Recipe: How to Make Sugar Glass.” In The Kitchen With Matt, 24 February 2021, www.inthekitchenwithmatt.com/edible-sugar-glass#wprm-recipe-container-7833. Accessed 21 October 2024.

Quick Subject/Concept links to the Discover Online Library catalog:

Halloween Cooking.

No Subjects

One-Dish Cooking (revisited)

09/18/2024

Bridget O'Donnell

0 Comments

One-Dish Cooking (revisited)

Roasted Chicken Sausage, Peppers and Potatoes

September 19, 2024.

by Bridget O’Donnell

The last four weeks I’ve had to take a break from jogging due to a ‘running injury.’ Thankfully, nothing was broken or permanently damaged () but the invisible injury was severe enough that not only were my weekend 6-13 mile jogs out of the question, so was walking almost any distance with some degree of speed. When even crossing the street within the crosswalk felt like an extreme sport, I had to accept my current limitation. Numerous studies validate that physical activity is essential for overall health and well-being. Not quite ready to give up or live vicariously through other’s athletic endeavors, I focused my attention on the low impact exercises that I could still do. Paying more attention to correct posture, riding the stationary bike, using the elliptical, core workouts, stretching and, strengthening the injured muscles have helped keep me motivated. To save on superfluous leg work I tried to simplify other routine tasks, including making dinner. Subsequently, I came across Crip Up the Kitchen by Jules Sherred, and The Pot and How to Use It by Roger Ebert. The extremely abridged and hopefully not too curt premise is that both cookbook authors are disabled, and focus on what they can make from a particular appliance despite their own limitations. Sherred favors the instant pot and Ebert, the rice cooker. The overall message, I think, is the importance of being able to continue to prepare food as a healthier alternative to other pre-made, over-processed options. This month we revisit that same idea and experiment with creating an entire meal on a single sheet pan. ‘Necessity is the mother of invention.’

**Injury update: Just before starting to work on this blog entry I went for a short jog to assess where I was in my road to recovery. Jogging a little over a mile wasn’t disabling but, I did notice some discomfort later that day and understand that I’m not quite ready to do more. This could be viewed as an opportunity to set new goals**

Title of cookbook/website: Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot, Slow Cooker, Sheet Pan, Air Fryer, Dutch Oven, and More

Author of Recipe: Gina Homolka with Heather K. Jones, R.D.

What prompted you to check out this recipe?

My injury prompted me to try this recipe; I thought a more hands- (and legs-) free way to put dinner on the table would allow me more time to multitask and ultimately rest at the end of the day.

What did you like about this recipe?

This meal can actually be completely prepared in one pan. Seasoning or marinating in a separate dish is one thing, but other one-dish cookbooks require pre-cooking some of the ingredients, and then combining everything on a sheet pan to be finished in the oven (ie: Chicken Sausages with Braised Red Cabbage and Potatoes - The Complete One Pot, pg. 102). Along the same vein, sometimes there's a fine line between making sauces, too (ie: Tahini Roasted Cod with Asparagus and Thyme - Dinner in One, pg. 37). The extra steps don't mean the recipe isn't worth the additional ingredients and dishes, it just requires more work.

In general, I like how versatile the one-dish cooking method is. Scroll down to “References” for more cookbooks with sheet pan (and/or one-dish) meals.

What didn't you like about this recipe?

Although I often find myself borrowing from Skinnytaste.com, this wasn't the cookbook I originally had in mind because it didn't focus heavily on sheet pan meals. However, it had the recipe we liked the best. Thankfully, chapters are divided by cooking vessel so, I jumped to “Sheet Pan & Baking Dish” (pg. 72) before looking through the rest of the cookbook for future dinner adaptations.

Favorite recipes (that you tried from the cookbook/website):

Roasted Sausage, Peppers, and Potatoes (pg. 89).

Did you alter the recipe or make any substitutions?

Homolka encourages using any kind of sausage including substituting spicy or kielbasa if that's your preference; this time I chose sweet Italian chicken sausage. The amounts for the remaining ingredients were measured by eye but the author's suggested portions were considered as a reference.

Would you recommend this recipe?

Definitely worth trying!

References:

Books (listed alphabetically by title) -

Anatomy & 100 Stretching Exercises for Runners / Guillermo Seijas Albir.

The Complete One Pot: 400 Meals: Skillet, Sheet Pan, Instant Pot, Dutch Oven + More / America’s Test Kitchen.

Crip Up the Kitchen: Tools, Tips and Recipes For the Disabled Cook / Jules Sherred.

Dinner in One: Exceptional and Easy One-Pan Meals / Melissa Clark.

Good Housekeeping Sheet Pan Cooking: 70 Easy Recipes.

The Long Distance Runner's Guide to Injury Prevention and Treatment: How to Avoid Common Problems and Deal with Them When They Happen / edited by Brian J. Krabak, MD, MBA, FACSM, Grant S. Lipman, MD, FACEP, and Brandee L. Waite, MD, FAAPMR. (This was my attempt at self-diagnosis. From this title I thought I might be able to pinpoint the pain, learn how to talk about it or more importantly, tell someone how and where it hurts. Includes Symptoms, Initial Treatments and “Following adequate rest,” how to return to running – what kind of physical therapy/stretching may be necessary.)

The Pot and How to Use It: The Mystery and Romance of the Rice Cooker / Roger Ebert. (eBook available through Hoopla.)

The Republic / Plato.

Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot, Slow Cooker, Sheet Pan, Air Fryer, Dutch Oven, and More / Gina Homolka.

Whole In One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet / Ellie Krieger.

Yoga for Runners / Christine Felstead.

Websites -

Homolka, Gina. “Healthy Recipes Made with Real Food.” Skinnytaste, 21 August 2024, www.skinnytaste.com/.

“Necessity Is the Mother of Invention Definition & Meaning.” Dictionary.Com, www.dictionary.com/browse/necessity-is-the-mother-of-invention. Accessed 19 September 2024.

“Why Is Physical Activity So Important for Health and Well-Being?” American Heart Association, 26 August 2024, www.heart.org/en/healthy-living/fitness/fitness-basics/why-is-physical-activity-so-important-for-health-and-wellbeing#:~:text=Being%20more%20active%20may%20help,Keep%20your%20weight%20under%20control.

Quick Subject/Concept links to the Discover Online Library catalog:

One-dish meals.

Sheet pan, Cook* (Try this keyword search instead of the quick subject to help narrow results.)

No Subjects

Tu Voila!

08/14/2024

Bridget O'Donnell

0 Comments

Tu Voila!

August 20, 2024.

by Bridget O’Donnell

In 2023 while renewing our CSA vegetable share, I added-on a 10-week berry share without hesitating. Since the 2024 berry share started we’ve eaten berries every day, sometimes more than once a day, we also shared a few quarts and still had plenty left to freeze. (Thank you Greig Farm!!)

In addition to strawberries, raspberries, blackberries and peaches, a few consecutive weeks also included 2 quarts of blueberries. So awesome! But, once our carefully curated collection started falling out of the freezer every time the door was opened, it was time to make more than a few intermittent protein smoothies. In an attempt to see myself as being successful I told anyone who would listen, “I AM going to make blueberry muffins before the berry share ends.”

Throughout the penultimate week of the berry share I looked for recipes containing and/or omitting a few ingredients and finally settled on “Healthy Blueberry Muffins“ by Lisa Longley. To create a lower-glycemic and more nutrient dense breakfast or, fuel before a longer jog I borrowed ingredients from the “Superhero Smash Muffin” recipe in Rise & Run (pg. 100). Even with blueberries, I think the original recipe was intended to be more savory than sweet. Unfortunately, when I doubled Longley’s recipe I forgot to double the honey so they were even more so, making each bite with blueberry that much…MORE. Thankfully, my mistake could easily be remedied with spreadable honey, jam or jelly. Overall, the muffins were palatable and provided hours of sustenance but, I'm going to change a few things in the next batch. Langley's recipe calls for [olive] oil which I usually substitute with unsweetened applesauce in baked goods. Next time I’ll omit the oil and add some banana to give them a subtle sweetness and add moisture.

Ultimately, I achieved my goal () but we still had enough berries in the freezer to fill a bucket so I tried a recipe that I would never have thought of on my own…

Title of cookbook/website: Epicurious.com

Author of Recipe: Anna Stockwell and Emily Saladino

What prompted you to check out this recipe?

In between patiently listening to me repeat the mantra to make blueberry muffins Lauren C., another CSA member, suggested that I try Clafoutis. She said it looks really impressive at a dinner party and isn’t difficult to make; the New York Times has a good recipe. After a little research, this became the inspiration for this month’s What's Cooking Blog review.

What did you like about this recipe?

Clafoutis (kla - fou - ti) is a French dish traditionally made with cherries. Over time it has evolved so “almost any fruit can be used.” It can be sweet or a little more savory depending on the amount of sugar added or the type of fruit used. It’s versatile, served for dessert or brunch either at room temperature or cold (so leftovers can be refrigerated).

What didn’t you like about this recipe?

This recipe isn’t vegan or gluten-free so I can’t share it with people who observe those dietary guidelines. The recipe would also be challenging to reduce, let’s say in half, because it calls for three eggs.

Favorite recipes (that you tried from the cookbook/website):

Any-Fruit Clafoutis

Did you alter the recipe or make any substitutions?

After reading through a healthy portion of the Notes at the bottom of the NYTimes recipe and comparing other ‘classic’ recipes to the one by Epicurious.com I decided to try the following modifications.

Ingredients that I used:

Butter

Whole milk

Eggs

[⅓ cup] Granulated cane sugar

All purpose + almond flours

Lemon zest

Fine sea salt

Frozen berries (black-, blue- and, rasp-berries)

Ground ginger

whisky

Modifications:

Combine ¾ cup all-purpose flour with ¼ cup fine almond flour (for added texture).
Prepare the fruit with a portion of the sugar.
[After mixing the dry ingredients, including the remaining sugar with a fork because I don’t own a sifter] Add the dry ingredients to a blender containing the frothy mixture a little at a time to avoid clumping.
Add 1 teaspoons of ginger powder and a splash of whisky to the blender (optional or, add more to taste).
To grease the baking dish, add approximately 2 tablespoons of butter to a cast iron skillet. Preheat the oven to 350˚F and place the skillet in for 6 minutes until the butter has melted.
Following Nik Sharma’s recipe on NYTimes.com from step 4 on, I poured a ½ inch layer of the batter [without fruit] in the skillet and baked it for 15 minutes. Then, I arranged 3 cups of prepared fruit in the bottom of the skillet, poured the remaining batter over top and baked it.
Begin to check for doneness around 45-50 minutes, rather than 60-65 minutes as instructed. One note suggested that Clafoutis should be slightly browning, not golden brown.

Tu Voila!

Before serving lightly dust confectioner’s sugar over the top (pictured below). We tried ours with a small spoon of cottage cheese on one side of the plate and a small spoon of vanilla ice cream on the other side for taste testing. The ice cream was the winning accompagnement. (All suggestions in this bullet are optional.)

Would you recommend this recipe?

Yes, I shared the entire skillet (with vanilla ice cream). There were no complaints. We might say it was berry good! Honestly, I can’t believe it actually worked!!

References:

Books -

The Everything Low-Cholesterol Cookbook / Laura Livesey. (Blueberry Almond Muffins, pg. 238 - I was interested in making this but didn't have all the ingredients. Livesey notes that ‘dark berries have up to 50% more antioxidants than lighter colored berries. This includes black-, blue-, cran-, elder- and, boysenberries.’)

Rise & Run: Recipes, Rituals, and Runs to Fuel Your Day / Shalane Flanagan & Elyse Kopecky. (Superhero Smash Muffins, pg. 100 - I borrowed the idea of mixing oat and almond flours and, adding ground flax.)

Websites -

Bellis, Mary. The History of the Refrigerator - and Freezer, theinventors.org/library/inventors/blrefrigerator.htm. Accessed 15 August 2024.

Longley, Lisa. “Healthy Blueberry Muffins.” Simple Joy, 29 May 2024, www.simplejoy.com/healthy-blueberry-muffins/.

Miquel, Julien. “How to Pronounce Clafoutis? (CORRECTLY).” Youtube, 1 July 2020,

www.google.com/search?q=how+to+pronounce+clafoutis&rlz=1C1CHMO_enUS673US674&oq=how+to+pronounce+clafoutis&gs_lcrp=EgZjaHJvbWUyBggAEEUYOdIBCDU4MDZqMGoxqAIAsAIA&sourceid=chrome&ie=UTF-8#fpstate=ive&vld=cid:a49dce47,vid:iiaqzbnMDls,st:0. Accessed 15 August 2024. - (00:52 minute video)

“Poughkeepsie Farm Project Online Store.” PFP Farm Store, pfpfarmstore.com/. Accessed 15 August 2024.

Saladino, Emily, and Anna Stockwell. “How to Make Clafoutis, with (Almost) Any Kind of Fruit.” Epicurious, 21 May 2024, www.epicurious.com/expert-advice/how-to-make-clafoutis-with-any-kind-of-fruit-article.

Sharma, Nik. “Blueberry-Ginger Clafoutis.” The New York Times, 13 May 2021, cooking.nytimes.com/recipes/1022224-blueberry-ginger-clafoutis. - (You will need a subscription to see this recipe.)

Shulman, Martha Rose. “Berry Clafoutis.” The New York Times, 20 May 2014, cooking.nytimes.com/recipes/1016382-berry-clafoutis.

“Welcome to the Greig Farm: Pick Your Own.” Greig Farm, www.thegreigfarm.com/. Accessed 15 August 2024.

Quick Subject/Concept links to the Discover Online Library catalog:

Cooking (Berries) - (Results narrowed by Age group: Adult ; Literary Form: Non-Fiction)

Berries. - (Results narrowed by Age group: Adult ; Literary Form: Non-Fiction ; Concepts/Subjects/Themes: Desserts, Cooking (Natural foods), Baking, Gardening, Fruit, Berries, Health, Container gardening, Nutrition, Smoothies (Beverages), Fruit-culture)

No Subjects

Go Green!

07/22/2024

Bridget O'Donnell

0 Comments

Go Green!

July 22, 2024.

by Bridget O’Donnell

You’ve probably read or heard how important it is to incorporate a rainbow of fruits and vegetables into your diet, I’m sure I’ve mentioned it in a previous What’s Cooking Blog entry or two. This month we certainly don’t discredit that school of thought but, for brevity's sake, focus on the benefits of eating GREEN.

Unfortunately, some benefits of eating green fruits and vegetables (and I don’t mean penicillin) aren’t always highlighted in the first few results of a Google search. Sometimes you have to know what questions to ask to create a more effective generative AI prompt. (Don't let the end of that sentence scare you. If you play video games or frequent anything like Siri, YouTube, Social Media or LinkedIn you're already using AI.)

To apply some of the terms mentioned in last month's entry, for example, I asked Google if green vegetables are low glycemic. They are. Although I'm not diabetic, eating a cup of greens definitely helps regulate my blood sugar after I’ve had something really sweet. (*Ask your doctor to explain the difference between glycemic index and glycemic load.)

To continue the experiment I asked if leafy greens can help reduce inflammation and lower blood pressure and cholesterol. In another search I asked if herbs, like basil, could do the same. There weren't a lot of cons to eating either but be selective when sourcing health information; there's a lot of good and bad information on the internet. Watch for personal intolerances and be aware that some foods should be avoided when taking certain medications.

Greens are versatile. Enjoy them raw, prepared as a hot/cold infusion, baked or sautéed if you can. They’re super foods so you may notice that you feel a little more Super after consuming them!

Title of cookbook/website: Love & Lemons

Author of Recipe: Jeanine Donofrio

What prompted you to check out this recipe?

Last Saturday was a busy day… After working outside in the summer heat for a few hours, I [went for a jog,] cleaned the herbs that I picked from the farm then rendered an overripe avocado into guacamole for lunch. With that project ‘cleaned up,’ I steeped a batch of Tulsi basil (aka: Holy basil) tea and a smaller batch of mint tea. (Thank You for the mint, Moira! And, I can't wait to try Asian mint in my eggs, Grace!) Moving briskly through Saturday's itinerary, I crossed a few non-edible things off my to-do list then switched gears to start making dinner. In summary, dinner prompted me to check out this recipe. On my drive to the farm that morning I remember thinking basil pesto would make dinner more interesting for a couple nights. Although I make pesto regularly during the summer months, I wanted a quick reference for measurements; this recipe is a classic.

What did you like about this recipe?

Pesto is amazing! Dinner was delicious.

(Try freezing leftover pesto in ice cube trays. Aside from the ingredients, the two main variations that I've come across with this means of preservation include: adding the cheese and/or garlic after defrosting and, pouring a thin layer of olive oil on the top of the pesto before covering it with plastic wrap and freezing. Just about everything is optional.)

What didn’t you like about this recipe?

Adding more olive oil (or reserved pasta water) may have given my pesto a smoother texture, if that's what I was really going for.

Favorite recipes (that you tried from the cookbook/website):

Basil Pesto Recipe

Did you alter the recipe or make any substitutions?

My pesto usually includes spinach to enhance the nutrient density and color. Alas, I didn't have any and wanted to avoid a trip to the store to buy one thing (because it's never really one thing).

Walnuts or almonds are what I'd usually use as a substitute for pine nuts but we only had pecans and pistachios. So, I made myself comfortable and shelled a little over half a cup of pistachios (because I ate a few) but, you can use almost any nut you have or like.

Would you recommend this recipe?

Pesto dishes always make me feel healthy and energized!

For dinner I spread the pesto on top of white fish, like Natalie Perry's recipe and, as a transfer of learning, on top of chicken tenderloins. Both dishes were baked simultaneously at 350°F. The proteins were served over thin pasta tossed with the remaining pesto and a side salad.

References:

Books -

An Avocado A Day: More Than 70 Recipes for Enjoying Nature's Most Delicious Superfood / Lara Ferroni. - ("Gaby's Famous Guacamole" pg. 27)

Growing Your Own Tea Garden: The Guide to Growing and Harvesting Flavorful Teas in Your Backyard / Jodi Helmer.

H2Oh!: Infused Waters for Health and Hydration / Mimi Kirk.

The Pesto Cookbook: Dozens of Surprising Flavor Combinations from Fresh Herbs and Greens / Olwen Woodier. - (This cookbook has a “Classic Genovese Pesto” on pg. 24 that's similar to the recipe highlighted in this post; I've never made pesto with butter, though.)

Websites -

Donofrio, Jeanine. “Basil Pesto Recipe.” Love & Lemons, 16 May 2024, www.loveandlemons.com/pesto-recipe/.

“Eat Your Way to Better Health: Why Leafy Greens Are Your Magic Weapon.” Summa Health, www.summahealth.org/flourish/entries/2024/03/eat-your-way-to-better-health-why-leafy-greens-are-your-magic-weapon#:~:text=The%20health%20benefits%20of%20leafy%20greens&text=Minerals%20like%20calcium%2C%20potassium%2C%20magnesium,can%20reduce%20inflammation%20and%20bloating. Accessed 18 July 2024.

Homolka, Gina. “The Best Guacamole Recipe.” Skinnytaste, 28 April 2024, www.skinnytaste.com/guacamole-recipe/.

“Low-Glycemic Index Diet: What’s Behind the Claims?” Mayo Clinic, Mayo Foundation for Medical Education and Research, 2 November 2022, www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/low-glycemic-index-diet/art-20048478.

Marr, Bernard. “15 Amazing Real-World Applications of AI Everyone Should Know About.” Forbes, Forbes Magazine, 20 February 2024, www.forbes.com/sites/bernardmarr/2023/05/10/15-amazing-real-world-applications-of-ai-everyone-should-know-about/.

Perry, Natalie. “Baked Cod with Pesto.” Perry’s Plate, 18 June 2024, www.perrysplate.com/2014/03/baked-fish-lemon-basil-pesto-two-sides.html.

Streed, Joel. “Eat the Rainbow for Good Health.” Mayo Clinic, Mayo Foundation for Medical Education and Research, 21 July 2022, newsnetwork.mayoclinic.org/discussion/eat-the-rainbow-for-good-health/.

Tsang Barrett, Teri. “11 Best Pine Nut Substitutes for Pesto.” The Pioneer Woman, www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g36791977/pine-nut-substitute/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_18891731492&gad_source=1&gclid=CjwKCAjwhvi0BhA4EiwAX25uj1inDdzLcON4N0Q0d_J5X4_78pwl8OO8fDfRszBE-wAe9IEdqTPYwhoCF6UQAvD_BwE. Accessed 22 July 2024.

WebMD Editorial Contributors, and Zilpah Sheikh. “Health Benefits of Basil.” WebMD, www.webmd.com/diet/health-benefits-basil. Accessed 18 July 2024.

WebMD Editorial Contributors, and Christine Mikstas. “What Are Low Glycemic Foods?” Web, www.webmd.com/diet/what-are-low-glycemic-foods. Accessed 18 July 2024.

“What Is Generative Ai? An Easy-to-Understand Video with Example.” YouTube, Kotwel, 14 July 2023, www.youtube.com/watch?v=5n2ZmTWg7fI.

Quick Subject/Concept links to the Discover Online Library catalog:

Cooking (Herbs)

Cooking (Vegetables) - (Results narrowed by Literary Form: Non-Fiction)

No Subjects