Cookbook Project, Books #147 and 148
Feb. 10th, 2010 09:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ladysprite"Casseroles, Soups & Stews," Classic Pillsbury Cookbooks
And still with the glossy checkout lane booklets. This one is yet another hand-me-down from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
umbran's mother, and another one that I never actually looked through. I know, bad of me, but when a whole big stack arrives at once, somehow about two thirds of them get stuck on a shelf and forgotten. And, looking at them, to be honest that's not such a big loss. While they all have a recipe or two that are redeemable, on the whole the books are more or less forgettable.
This one wasn't too bad, though. It had a few decent looking recipes, and given the weather lately we wound up making Italian Sausage Soup with Tortellini. Winter is soup time, at least in my mind, and I'm always on the lookout for new good recipes.
Luckily, this was, in fact, a good recipe. The soup wasn't oily, which I had been a little afraid of with the sausage, and the broth had enough flavor of its own that it wasn't just stuff-in-slightly-beefy-water. Add in inexpensive and easy, and this recipe, at least, is a keeper. The book.... I don't know. But this was good.
"Beard on Bread," James Beard
And a real cookbook to balance it out. One ofumbran's cookbooks, but an actual book nonetheless. I've never read through it before, mostly because I have plenty of other bread and baking books and never got around to this one. Besides, it's small and unimpressive-looking, and my other books have pretty, shiny pictures.
On the other hand, on an actual read-through it's a pretty darn useful book. Aside from recipes, it has a lot of detailed information that would be good for a beginner, or if I were going to try making a style of bread that I didn't have a lot of practice with. Unfortunately, as much as I'd like to experiment with new yeast bread recipes, time has been rather in short supply lately.
So, given the lack of time, when my husband pointed out the handful of bananas starting to turn brown on the back counter and suggested turning them into banana bread, I found Mr. Beard's recipe and gave it a try. And I am so glad I did - this was quite possibly the best banana bread I ever made. Good the first day, warm from the oven, good a couple of days later, toasted. There's half a loaf still in the freezer, and when that runs out, I'll make it again. And when I have more time, I'm certainly going to try some of the other recipes.
In other news, toasted banana bread with peanut butter is purely heavenly.
And still with the glossy checkout lane booklets. This one is yet another hand-me-down from
umbran's mother, and another one that I never actually looked through. I know, bad of me, but when a whole big stack arrives at once, somehow about two thirds of them get stuck on a shelf and forgotten. And, looking at them, to be honest that's not such a big loss. While they all have a recipe or two that are redeemable, on the whole the books are more or less forgettable.This one wasn't too bad, though. It had a few decent looking recipes, and given the weather lately we wound up making Italian Sausage Soup with Tortellini. Winter is soup time, at least in my mind, and I'm always on the lookout for new good recipes.
Luckily, this was, in fact, a good recipe. The soup wasn't oily, which I had been a little afraid of with the sausage, and the broth had enough flavor of its own that it wasn't just stuff-in-slightly-beefy-water. Add in inexpensive and easy, and this recipe, at least, is a keeper. The book.... I don't know. But this was good.
"Beard on Bread," James Beard
And a real cookbook to balance it out. One of
umbran's cookbooks, but an actual book nonetheless. I've never read through it before, mostly because I have plenty of other bread and baking books and never got around to this one. Besides, it's small and unimpressive-looking, and my other books have pretty, shiny pictures.On the other hand, on an actual read-through it's a pretty darn useful book. Aside from recipes, it has a lot of detailed information that would be good for a beginner, or if I were going to try making a style of bread that I didn't have a lot of practice with. Unfortunately, as much as I'd like to experiment with new yeast bread recipes, time has been rather in short supply lately.
So, given the lack of time, when my husband pointed out the handful of bananas starting to turn brown on the back counter and suggested turning them into banana bread, I found Mr. Beard's recipe and gave it a try. And I am so glad I did - this was quite possibly the best banana bread I ever made. Good the first day, warm from the oven, good a couple of days later, toasted. There's half a loaf still in the freezer, and when that runs out, I'll make it again. And when I have more time, I'm certainly going to try some of the other recipes.
In other news, toasted banana bread with peanut butter is purely heavenly.
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Date: 2010-02-10 03:07 pm (UTC)(I love the Myrtle Allen Brown Bread - no knead, quick, and really tasty and well-textured.)