I have a lot of cookbooks. Not as many as some people I’m sure, but I still have a plethora. I have old ones, I have new ones. I have thin and thick, tall and small. I used to collect them simply because family and friends knew that buying me a cookbook was an easy Christmas or birthday gift. Eventually I realized this could get out of control and I said, no more cookbooks! Sometimes I still pine for more when flipping through the glossy pages of a new one at Brookline Booksmith – my favorite bookstore.
So what to do with all these cookbooks? After talking with someone this past week who herself was trying to make better use of her collection, I decided that I need to cook from my cookbooks way more often. These days, I tend to go to the internet when I want a new recipe (or when I want to share a recipe – hello blog!) and my poor cookbooks are just taking up space on my bookshelf.
Oatmeal raisin pancakes for breakfast with cinnamon sour cream!
So I decided to do a cookbook challenge. I will make at least one recipe out of every cookbook that I own for the next several weeks (months? years?) until I get through every last one. I am still allowed to use the internet for a few recipes here and there, but the majority of my recipes will be from cookbooks that I own. This way I can still expand my recipe repertoire (as many of them have never been used!) and give my collection of cookbooks a little love.
I started my challenge yesterday, making oatmeal raisin pancakes with cinnamon sour cream for breakfast (pictured above). This recipe comes courtesy of Dorie Greenspan from a small book of pancakes I picked up at a used bookstore in Maine while visiting my aunt and uncle’s summer cabin. I altered the recipe slightly and the pancakes and sour cream topping turned out delicious!
Oatmeal Raisin Pancakes with Cinnamon Sour Cream
adapted from Pancakes: Morning to Midnight by Dorie Greenspan
serves 2-3 people generously
1/2 cup flour
1/2 cup rolled oats
2 T. brown sugar
1/2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
2 T. unsalted butter, melted and slightly cooled
1/4 cup plain yogurt
1/2 cup milk
1/2 cup raisins
For the sour cream: Mix 1/2 cup sour cream, 1/2 tsp. cinnamon, and 2 tsp. brown sugar and set aside.
For the pancakes: mix all of the dry ingredients (flour through baking soda) in one bowl. Mix all of the wet ingredients (butter through egg) in another. Add the wet to the dry and stir just enough so that all of the dry is moistened. Fold in raisins. Allow the batter to sit and absorb the liquid for 10 minutes. Preheat a pan or griddle to medium-low as you would for pancakes. When the pan is hot, add the batter in 1/4 cup ladles and cook for a few minutes until bubbles form. Flip and cook another minute more. Remove to a plate and serve with cinnamon sour cream. Repeat with remaining batter.
Now don’t think I stopped at one recipe for the day. After all, the day had only begun. For dinner I made Salmon in Phyllo (Filo) from the Better Homes and Gardens 75th anniversary cookbook. I had originally planned to make a steak and ale pie using the phyllo in honor of Pi day, but I ended up changing my mind. To use up the already thawed phyllo, I decided a sort of Salmon en croute would be delicious.
These pretty fillets were topped with rosemary, salt, pepper, and don’t forget BUTTER – whoa nelly! Wrapped up in pretty little packages, I tucked them in the oven to brown.
Atop a colorful pot holder
The salmon and phyllo were flaky and wonderful, flavored nicely with the dried rosemary. Perhaps because of all the butter, the fish was very filling. I served it with roasted potatoes and as always a green salad.
Salmon in Phyllo
adapted from Better Homes and Gardens 75th anniversary cookbook
2/3-3/4 lb. salmon fillets
4-6 sheets of phyllo dough
rosemary, salt, pepper
3-4 T. unsalted butter, melted
Preheat your oven to 400 degrees and lightly butter a medium sized oven-safe dish.
Cut your salmon into two equal size pieces if it isn’t already. Pat dry with paper towels and season with salt, pepper, and fresh or dried rosemary.
On a clean surface, lay out your phyllo dough, one layer at a time, brushing each with butter before adding the next layer. When all layers are done, add your salmon pieces on top, spacing them evenly apart. Using a sharp knife, cut the phyllo dough to separate into two pieces for each piece of salmon. Fold two opposite sides over the fish, brushing with more butter as needed and roll or tuck up the ends to make a package. Place in your oven-safe dish and bake for 18-20 minutes depending on the thickness of your fish. If it is an inch thick, 18 minutes is perfect. It is hard to check the doneness of the salmon though since it is wrapped in the pastry. You can cut into it if you are worried about the fish being done. Serve with mustard or a mustard cream sauce (as recommended in the book).
Since we don’t usually like to eat leftover fish, I made one more dish (from yet another cookbook!) for Sam to take for lunch today – Peppered Chicken Stir Fry. This came from a giant cookbook filled with an assortment of recipes from all different cuisines. Chicken is mixed with ketchup and soy sauce and then dredged in crushed peppercorns. It’s pretty peppery, which I knew Sam would love. Serve it with rice for a tasty and well-balanced meal.
I have cooked from three of my cookbooks (out of how many?)
The cookbook challenge has begun!
Peppered Chicken Stir Fry
from 1000 Classic Recipes
1 lb. chicken breast
2 T. ketchup
2 T. soy sauce
2 T. crushed mixed peppercorns (I beat mine contained in a ziploc bag with a meat mallet)
2 bell peppers, your choice of color, sliced
2 handfuls of sugar snap peas
2 T. oyster sauce
Brown rice to serve
Heat up a large skillet or wok over medium heat with a tablespoon of oil.
Thinly slice your chicken breast and mix it with the ketchup and soy sauce. Toss in the crushed peppercorns and mix it all together. When the oil is starting to shimmer, add your chicken breast slices and stir fry for a few minutes until no longer pink on the outside. Add your sliced peppers and snap peas and stir. Cook for another 5 minutes. Add the oyster sauce and allow it to cook for another 5 minutes. Remove from heat and serve with brown rice.