Brutti ma Buoni alla Milanese (Hazelnut paste cookies)

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For July and August, The Cookbook Guru is showcasing the book, The Italian Baker, by Carol Field.  Early in July, I checked out the book and spotted this recipe.  I was attracted because it required 8 (or 9) egg whites.  If there is one ingredient that I covet in a recipe as much as marmalade, it’s egg whites.  I, usually, have 15-20 in the freezer.

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Pane Accavallato di Altamura

 

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Not bad except for the shaping.

The above photo is my sixth attempt at Pane Accavallato di Altamura (overlapped bread from Altamura) and, I am glad to say, it is my best to date.  The worst thing about this loaf is the shaping and I blame Carol Field for that.  I blame her for a lot of other things but that will come later.

This month, The Cookbook Guru is showcasing the book, The Italian Baker, by Carol Field.  As I didn’t have the book, I put it on my birthday list and my sister, Vickie, bought it for me.  Thanks Vick. Continue reading

Dedication to the cause… or Margaret Fulton’s walnut loaf

 

IMG_2309copyThird try:  This is as good as it gets!

This post shows dedication to the cause, even if I say so myself.  I have made this cake three times in the past week.  The first time I made it (photo immediately below), it was very crumbly.  In Margaret’s defence, she does say the cake is best made the day before it is to be eaten.  My cake was not even cold before it was all but gone – no wonder it was crumbly.  We hadn’t had lunch and, geez, it was nice.  We did leave about a third which I cut the next day.  It was significantly better, but still very crumbly.

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Veal scallopine with cream

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As you all know, The Cookbook Guru’s feature cookbook for May and June is: The Complete Margaret Fulton Cookbook.  Even though a lot of the recipes have dated, there are enough gems in it to make it fun to cook from.

At the beginning of the month, I went through and tagged a number of recipes that I thought we would like.  Most were in the biscuit chapter, but not all.  I spied this one and thought of Maus.  Maus is a big fan of veal and cooks it well.  I am sure the reason Maus likes veal so much is because it is traditionally cut very thinly and then beaten even thinner.   Maus does not like to see any blood in her meat.  This is highly unlikely when the meat is served this thin. Continue reading

Walnut butter biscuits

IMG_2106copyAs you all know, this month’s feature cookbook by The Cookbook Guru is: The Complete Margaret Fulton Cookbook.  My last post from this cookbook featured the old favourites Burnt Butter Biscuits.  In that post, I mentioned I thought the sweet section of the book had stood the test of time better than the savoury.  Not to be a defeatist, I made the Spiced Beef on page 153 of the 1974 edition.  It tasted pretty good but it was supposed to be eaten as a cold meat and Maus and I had it hot with vegies.  And, even though I used the ingredients as listed, I didn’t follow the instruction too closely,  All in all, not post worthy.

So, back to the biscuit chapter I went.  There are lots of opportunities there.  I showed it to Maus and told her to choose a biscuit recipe she would like me to make but …. she got the answer wrong so I chose one myself. 🙂 Continue reading

Burnt butter biscuits

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This month, The Cookbook Guru’s feature cookbook is The Complete Margaret Fulton Cookbook.

The Margaret Fulton Cookbook was first published in 1968.  The version I have was published in 1974.  A revised and updated edition was published in 2010.  That is over 40 years!! Continue reading

Lamb tagine with prunes and almonds

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As you all know, The Cookbook Guru is featuring Paula Wolfert’s The Food of Morocco for March and April and, I must say, I love the book.  Paula Wolfert’s recipes usually take a bit of time to prepare but they are absolutely worth it.  Today’s recipe is no exception.  It was to die for.

I find many of the recipes in the book are perfect for dinner parties as they can easily be, and arguably are best, made a day ahead.

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