The Cookbook Junkies

The B.T.C. Old-Fashioned Grocery Cookbook

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We just got back from ten days traveling about the West Coast and it was wonderful.  There were piles of books and mail waiting for me including The B.T.C. Old-Fashioned Grocery Cookbook.

I spent last night and this morning reading through the book. I am enjoying the stories and a great deal of the recipes look comforting.  I, like my friend, Cathy, don’t like garnishes of bay leaves on top of a bowl of soup – but that being said the soup chapter look delicious – Shrimp and Sweet Corn Chowder, Butternut Squash Soup with Roasted Apple and more.

The desserts chapter looks promising as well recipes for Sweet Potato Pie with Rosemary Crust, Peach Icebox Pie, Sweet Autumn Cake are included along with Chess Pie and a tutorial on fried pie.

This is a great Southern cookbook with a few surprises thrown in — Baked Brussels Sprouts Casserole, Artichoke and English Pea Au Gratin, Hoop and Havarti Macaroni, Chicken Pot Pie with Parsnips and Roasted Leeks.

Overall, I am pleased with the book – and it will be a keeper.  After I make a few recipes I will update my post.

I received this book from Blogging for Books.

Ceviche

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Do you see all those flags on this book  Those are recipes I am going to make!

Martin Morale’s Ceviche — Peruvian Kitchen is a trip to Peru from your own kitchen.  Don’t let the name Ceviche fool you – this book is more than just ceviche recipes.  There is one chapter on Ceviche — other chapters include Street Food (my favorite), Meat, Vegetarian, Desserts, Drinks and more.  There is a chapter on the Peruvian larder and a list of suppliers for ingredients that might not be in your neighborhood market.

Just a few of the recipes I have bookmarked for cooking up after vacation are:

Bolas De Yuca  — Cassava and Cheese Croquettes (if I can’t find cassava — I’ll substitute potatoes, yams or something similar).  I don’t let ingredients that I may not be able to find stop me.  You can always substitute.

Tequenos De Aji De Gallina — Chicken Spring Rolls — these looks like no spring roll I have had before – very crispy and full of flavor from pecans, Parmesan cheese, cumin and more!

Costillas Con Sauco — Pork Ribs with Elderberry Sauce — easy to find ingredients — with a recipe for Elderberry Jelly included – and they look incredibly tasty.

Picarones — Pumpkin and Sweet Potato Doughnuts — I love a good doughnut!

I highly recommend this book if you are interested in expanding your cooking repertoire.

We’re off to points West in a week – we are very excited.  I am most excited about seeing my pal, Pam for lunch on the 4th!  Have a great holiday everyone.

Thanks for visiting.

Jenny

Citrus Ricotta Zeppole

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On Saturday I made Jim this wonderful Chocolate Mousse Cake Pie that I saw on The Chew – the recipe is here.  I’m not a huge fan of chocolate but this was fantastic – the chewy flourless chocolate cake, the crunchy Oreo crust and the soft mousse – perfect.  I have some ideas to mix it up a little next time.


My husband really loves doughnuts.  Don’t get all huffy Colorado people but your doughnuts suck (as do your bagels).  Lamar’s in Highlands Ranch is okay but it’s a little hike and expensive and Lara’s down the road is okay but you have to get there before the rooster crows and they only make a limited amount – and then they mock you by putting up a sad frowny face sign on the door at 8:00 a.m. “sorry we are out of our delicious donuts”..well make more!!  

For dinner on Father’s Day, I was making marinated skirt steak, grilled corn and homemade curly fries with my new gadget — I really recommend this baby for potatoes – it does the job.  I see it is out of stock – probably because Nancy Fuller recommended it on her show Farmhouse Rules – but more likely because I posted about it in Cookbook Junkies – and we know how popular I am.  Ha! 

Back to doughnuts or the like – I had some fresh oil heating for the fries and had some ricotta left over from a lasagna so I mixed up some zeppole (my need for something doughnut like).  I found this recipe a long time ago – scaled it down and added either lemon or orange zest — they are really light and airy – not heavy like the ones you sometimes get at festivals and fairs.

Citrus Ricotta Zeppole 
8 ounces ricotta cheese
1 cup flour
2 eggs
1 tablespoons baking powder
¼ cup sugar
¼ teaspoon salt
1 tsp vanilla
½ to 1 teaspoon of orange zest or lemon zest
6 cups oil for frying


Cream ricotta with a stand/hand mixer (I used a whisk). Add vanilla. Add eggs one at a time, and combine well after adding each egg.
Sift together flour, sugar, baking powder and salt.
Combine dry ingredients to wet ingredients in thirds, mixing well each time until combined (do not over mix).  (I throw it all together and don’t overmix).  I’m not a rule follower. 
Let batter stand for 30 minutes at room temperature.
Pour approximately 6 cups frying oil into a deep pan. Heat up frying oil in a deep pan to about 350 degrees.
When oil reaches 350, put in scoop fulls of the mixture (I use a 1 tablespoon scoop or slightly bigger)  — we like them light and airy and if you put too much batter in they get crispy on outside and don’t finish cooking on inside.  You may flip them over while frying or turn to cook both sides. I find the smaller ones take about a minute or so on each side. 
Drain on paper towel. Shake or roll in powdered sugar, cinnamon sugar or eat plain.  Sometimes I like to inject them with lemon curd or strawberry jam – or any other appropriate filling.  But they are perfect plain (with powdered sugar of course).

You can double this recipe – this amount is perfect for 3 or 4 people.  Makes about 20 small zeppole.    


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