Skip to main content

Cook the Books: WINNER!

A few months ago I started participating in Cook the Books - we read and cook based on something in the book that inspires us. The first month I joined the fun, I won. Then life got hectic and I had to skip a couple of months. But I read and cooked for the June-July version when we read Laura Childs' Death by Darjeeling. Click here to see my original post, with recipes for Mint Tea Shortbread and Earl Grey Brownies with Lavender Ganache.

Well, it just so happens that the author herself was our guest judge. And out of all the entries, she picked my recipes. Woohoo. Here's what she wrote...

“What an amazing assortment of recipes! Reading through them – seeing the photos – was so inspiring that I wanted to dash into my own kitchen and get creative.

That said, I have to admit that I was super impressed with the Mint Tea Shortbread and Earl Grey Brownies with Lavender Ganache from Culinary Adventures with Camilla. I think that’s our winner for a copy of AGONY OF THE LEAVES. Congratulations, Camilla! Send me your shipping address in an email.

Many thanks to all who participated and for inviting me to be your guest judge – it was so much fun!

All my best,
Laura Childs

P.S. If it’s possible to get the recipes for some of the entries (or all of them) I would love to include a few in my next book which I will be starting soon and is tentatively titled PEKOE MOST POISON. Of course, I would give full credit to the bakers!”

So, I get a new book to read and my recipes might make it into her next book. Fun!

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce