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Virtual Cookbook Club

Updated: 4 days ago


We've been doing our cookbook club virtually for almost a year now, sharing our beloved cookbooks from the comfort of our homes. We will be sharing the chosen cookbooks and the recipes we've made from them on the Ridgewood Library blog, giving a chance for all to see the delicious food we have prepared.


May, 2021


Chistopher Kimball's Cookish

Big flavors in minutes



The Menu


Joanne made couscous "Risoto" with Asparagus from Cookish p. 106.

"Quick, easy and delicious. It was so creamy and tasted fabulous. It reminded me of cacio e pepe. I added a squirt of lemon to my second helping, and I liked it even better."







April 21, 2021

Ottolenghi Simple by Yotam Ottolenghi

A cookbook club favorite, Ottolenghi doesn't disappoint.

S short on time

I ingredients: 10 or fewer

M make ahead

P pantry-led

L lazy-day dishes

E easier than you think


The Menu





Theresa made Zucchini and ciabatta frittata, page 9.

















Theresa made Blueberry, almond and lemon cake, page 276.




Joyce made ricotta and oregano meatballs, page221

"Not easy, not simple, not fast! Took like two hours and 12 ingredients. I couldn’t find fresh oregano so I subbed dried (1/3 the amount). It tasted good but not worth the time to me. It did not create much of a sauce either."












Lorri made Lamb and feta meatballs pg 204 and Zucchini and ciabatta frittata pg 9.

"Ciabatta Frittata--Easy to make. I felt like the basil was a little overpowering, might reduce it next time. I don't think the recipe recommends squeezing the water out of the grated zucchini, but that might be a good step. The center was a little watery, even after 45 minutes in the oven. It was delicious though. Lamb meatballs--A+. The cinnamon and feta were a great combination. I served with tzaziki sauce. Needless to say, I wouldn't find pomegranate molasses so I skipped that step.






Lisa made Pizza bianca with potato, anchovy, and sage pgs 150-151.

"The picture doesn't do it justice. This was delicious, the combination of anchovy sage and lemon zest was amazing. My family devoured them."







Lisa also made Zucchini and ciabatta frittata pg 9. "Delicious flavor, lots of basil which I love. Made a great Easter brunch dish.




Lisa also made New potatoes with peas and cilantro, pg 147.

"Couldn't find preserved lemon which may have completely altered this dish. Otherwise very tasty."















Susan made Chicken Marbella

pgs 228-229














Susan also made Pappardelle with rose harissa, black olives, and capers.

pgs 188-189














Karen made Roasted Eggplant with Curried Yogurt pages 66-67. "The dish has strong flavors and a wonderful combination of textures. The garlic and anchovies provide a bold topping to the soft eggplant slices. The peanut oil deepens the flavor and the pomegranate arils add just the right touch."











Karen also made Roasted Eggplant with Anchovies and Oregano, page 64. "The dish has bold flavors. It’s salty, garlicky and has just the right amount of anchovies. It would be a nice side dish for simple meat or chicken or seafood entrée."














February 17, 2021 7:00pm

Indian(-ish) by Priya Krishna

We chose recipes and antics from a modern American family for our February cookbook club meeting. We shared where to buy Indian spices, what we liked best about the cookbook (the Indian spices) and how much we miss tasting each other's recipes.


The Menu



Theresa made Indian-ish baked potatoes. The recipe called for the Indian spice blend Chaat Masala which Theresa said was an interesting flavor and saved the rest of the spice in a salt shaker so she would be able to use it in future cooking. The potatoes were good with or without sour cream.











Ken made Almond Butter Chaat Marsala Toast and Kristen made Cardamom Chai an excellent combination of flavors. Ken and Kristen like the spice combination so much it's a pantry staple.




Joanne made Kachumber Talapia. A tasty fish with a kachumber topping, kind of like salsa. A great dish to try during Lent.





Lisa made Garlic-Ginger Chicken with Cilantro and Mint and Roasted Aloo Gobhi. Wonderful flavors like cumin, ginger and red pepper not only made this chicken tasty but the way it was prepared by slow cooking made the chicken very tender. The potatoes and cauliflower (Aloo Gobhi) made an excellent side dish.

Lisa also made a Cucumber Raita (a yogurt dip) which helped put out the fire of the red pepper.









March 17, 2021 7:00pm

Live Life Deliciously by Tara Teaspoon

We welcomed the author of Live Life Deliciously, Tara Bench to our meeting where she shared part of her webinar and hosted a Q & A. We learned so many tips and tricks from Tara and can see she truly loves what she does.


The Menu




Joanne made "Chicken in paper with carrot ribbons and golden raisins which I made in March from Tara Teaspoon's book. I'll be making this one lots of times. So, so good and different in it's individual packages. Easily froze leftovers.


















Karen made the following recipes in clockwise order from top left hand picture. Moroccan Squash Soup : good texture; nice combination of spices; peas were delicious, however, the peas became soggy/soft by the second day. Marvelously Easy Thai Curry with Peanuts: watery and tasteless. Creamy Cacio e Pepe with Arugula: very good, rich, cheesy and flavorful. Lemon-Herb Vegetable Couscous: flavorful, excellent combination of vegetables, a side dish that would enhance simple fish meat or meat dish.



Susan made Chicken in paper with carrot ribbons and golden raisins and shared an adorable picture of her canine friend.




















with Anellini pasta


Joanne made lemon-herb veggie couscous with raisins and almonds.

The lemon Parmesan dressing was flavorful and creamy. Combined with the raisins and almonds, the dish was delicious. I used Anellini pasta. I kept the three parts separate as I have enough for another meal and will use couscous the next time. Another good Fri night Lent meal.

with couscous

















Theresa also made Lemon Herb Veggie Couscous without almonds, "I did not have almonds so I did not put them in the salad. I think the almonds would have added a nice crunch, but it is delicious anyway. The lemon-Parmesan dressing is very good."




Theresa also made Cheese and Herb Potato Gratin, Delicious!






Lisa made White Bean Salad with Italian Tuna.

"Very fresh, loved the fresh lemon juice and lemon zest. More watercress and radicchio were added to make more of a veggie salad."

Lisa also made slow-cooker almond and whole grain cereal.

"Very healthy, great start to the morning. You do have to make it in advance and reheat as Tara suggested."




Joanne made green beans with browned-butter almonds, garlic, and mint.

"Left out mint because I was eating this with lasagna. Froze most for Easter when I will add the mint to go with lamb"










Joanne also made ridiculously delicious grapefruit guacamole.

"Very complex taste. Like it! Will definitely make again when I find a Ruby Red grapefruit as listed in Tara’s recipe."

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