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Cookbook Project, Book #187
Sep. 5th, 2010 01:39 pm"The French Cookbook," Staff Home Economists of the Culinary Arts Institute
This is the last in the line of little ancient booklets published by Shop-Rite. I inherited them all from my mother, and before this project I had never used any of them - and I don't honestly think she had, either. I had just assumed they were hideous collections of inedible glop.
However, the project showed me, much to my surprise, that while the ethnic/cultural cookbooks had little to do with their cultures of origin, the food in them honestly wasn't that bad. So I wasn't nearly as afraid as I tucked into this book.
Being summer, though, I've been less in the mood for complicated main dishes and tending more towards main dish salads and grilled meats, as well as looking for ways to use up significant amounts of garden produce. That made choosing a recipe fairly easy - we had more green beans than I knew what to do with, so the recipe for Green Beans, Lyonnaise Style seemed like a perfect match.
And it was good - though I think that almost anything made with fresh garden veggies would be at the very least decent. The hardest part was cutting a half pound of green beans into fine lengthwise strips, a challenge I doubt I'll ever take on again. Other than that, they were just boiled until tender and served with a dressing of sauteed onions, butter, lemon juice, and parsley. For such a simple dish, it had a surprising depth of flavor, and other than the slicing, I'd make it again - and probably will, next summer.
One more book to go.....
This is the last in the line of little ancient booklets published by Shop-Rite. I inherited them all from my mother, and before this project I had never used any of them - and I don't honestly think she had, either. I had just assumed they were hideous collections of inedible glop.
However, the project showed me, much to my surprise, that while the ethnic/cultural cookbooks had little to do with their cultures of origin, the food in them honestly wasn't that bad. So I wasn't nearly as afraid as I tucked into this book.
Being summer, though, I've been less in the mood for complicated main dishes and tending more towards main dish salads and grilled meats, as well as looking for ways to use up significant amounts of garden produce. That made choosing a recipe fairly easy - we had more green beans than I knew what to do with, so the recipe for Green Beans, Lyonnaise Style seemed like a perfect match.
And it was good - though I think that almost anything made with fresh garden veggies would be at the very least decent. The hardest part was cutting a half pound of green beans into fine lengthwise strips, a challenge I doubt I'll ever take on again. Other than that, they were just boiled until tender and served with a dressing of sauteed onions, butter, lemon juice, and parsley. For such a simple dish, it had a surprising depth of flavor, and other than the slicing, I'd make it again - and probably will, next summer.
One more book to go.....
