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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Marinated and roasted goat mechoui

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Here is another recipe from The Cookbook Guru’s feature cookbook, The Food of Morocco, by Paula Wolfert.  It is a fabulous book if you are interested in Moroccan food.  I bought the book last year just after I bought my Römertopf.  Paula Wolfert has written another book, ‘Clay Pot Cooking’, which I was interested in.  Whilst I was looking at that book, I noticed her other books.  I am afraid I got carried away – I now have 4 Paula Wolfert books.

I was attracted to this recipe for two reasons.  Firstly, Paula suggests using a Römertopf to roast the meat and I thought it would be a great opportunity to use my Römertopf.  I love the way meat turns out in it – soft and moist.  Secondly, I thought it would be fun to try something different. Continue reading

Kefta tagine with herbs, spices and lemon

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This is another recipe from The Cookbook Guru’s feature cookbook, The Food of Morocco, by Paula Wolfert.  I was flicking through the book (which, BTW, is fabulous.  If you are interested in Moroccan cooking, check it out) and these little meat balls caught my eye.  Maus is in charge of meatballs in our house so I thought I could kill two birds with one stone: sample another recipe from the feature cookbook and get Maus to cook dinner!  Surprisingly, Maus was willing – maybe, after a quick read, she realised making the kefta was going to be extremely easy – put everything into a food processor and pulse, then form into walnut size balls.  Couldn’t be easier than that!  I offered to make the sauce.  Luckily, that was just as easy.   Continue reading

Roasted tomatoes with rosewater

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This month, the Cookbook Guru’s feature cookbook is The Food of Morocco, by Paula Wolfert.  Paula Wolfert is an acclaimed American cookbook author who specialises in Mediterranean cooking.

Scan-150228-0002The Food of Morocco is her latest book.  It is an expanded version of her 1973 book, Couscous and Other Good Food from Morocco, a book which is still in print after 40 years.  If you have this book or can get it from your local library, why not join in?  Just make a recipe from the book, write a post and then send a link to the post to Leah, alias the Cookbook Guru.  Leah will then reblog your post on The Cookbook Guru site.

I was keen to post this recipe, asap, because I know many people currently have tomatoes galore and slow roasted tomatoes are the best way I know of preparing them.  Even if you don’t have a vegie patch, tomatoes are very cheap at the moment.  Roasted tomatoes freeze very well so it is a great way of preserving some for later in the season. Continue reading