Oh my gosh, this soup. This soup!
I mentioned the Complete Cook’s County TV Show Cookbook on my new Cookbook Club page last week, but I only recently delved into its meticulous pages to try a recipe. I’d followed Chris Kimball, the creator of America’s Test Kitchen, via his excellent Cooks Illustrated magazines in my mother’s kitchen. However, I was unfamiliar with the Cook’s County recipes until this fabulous book showed up under the tree. (Thanks, Mama THT!)
What to do? Why, try a recipe, of course! Hence, this absolutely unreal minestrone soup.
Pesto is much-loved around here — I’ve cooked with it in pasta dishes, as a pizza sauce, and even as an addition to hummus or other dips. And while I’ve enjoyed playing with the basil – Parmesan – pine nut formula by swapping in spinach, kale, cashews, almonds and more, until recently, I had never ventured too far outside of that routine. That is, until I tried Rachael Ray’s Roasted Red Pepper Pesto.
That is, until my DC girlfriends and I created a Cookbook Club.
My Herbs and I: A Complicated Love Story
Once upon a time — a couple of months ago, in fact — I tried my hand at growing a series of herb plants on the galley kitchen’s big windowsill. I’m a fan of growing and cooking with fresh herbs whenever it’s feasible (check out this post for more herbalicious ideas!), and with pots, seeds and soil in tow, I made my move.
In my recent Googlings (Hey, if “Google” is a verb, then I’m making “Googlings” a noun. #englishteacher #stillfollowinggrammarrules?), I noticed a few recipes for unconventional breadings for baked or sauteed chicken breasts. Like these gems: