Goshen Public Library Cookbook Book Club: Home
Goshen Public Library Cookbook Book Club
Cookbook Club Information
The Cookbook Book Club meets the 1st Friday of the month (excepting holidays) from 1:00pm-2:30pm. The book club is run by Adult Services librarian, Lynn Coppers and reads/reviews a wide range of cookbooks to include: various cooking techniques, specific chefs, and ethnic cooking styles. The members of the book club bring one dish to share from the cookbook and the group sits down for a potluck lunch. This book club is currently full, you are welcome to stop by or call the Reference Desk to be added to a wait list (845)294-6606 ext. 106.
Browsing for Cookbooks at
The Goshen Public Library
Cookbooks are shelved in the Non-Fiction section between 641.5 and 642. Here is how they are arranged:
641.5 – General cookbooks
641.59 – Cookbooks by country or region
641.6 – Specific kinds of foods
641.7 - Specific processes and techniques
641.8 – Specific kinds of dishes
Cookbook Book Club Selections
Below are the titles, in order of discussion month, of the cookbooks the Cookbook club has reviewed, discussed, and sampled.
Past Cookbook Selections
More Mexican Everyday by RIck Bayless
At Home with Madhur Jaffrey
Deep Run Roots: Stories and Recipes from my Corner of the South, by Vivian Howard
Heart and Soul in the Kitchen, by Jacques Pepin
Herbivoracious: a flavor revolution with 150 vibrant and original vegetarian recipes, by Michael Natkin
Pies and Tarts, by the Culinary Institute of America
The Pioneer Woman Cooks Dinnertime, by Ree Drummond
Dorie's Cookies, by Dorie Greenspan
Simply Nigella, by Nigella Lawson
Sara Moulton's Home Cooking 101, by Sara Moulton
The Beekman 1802 Heirloom Cookbook, by Brent Ridge and Josh Kilmer-Purcell
The Beekman 1802 Heirloom Vegetable Cookbook, by Brent Ridge and Josh Kilmer-Purcell
A Seat at the Table: Recipes to Nourish Your Family Friends, and Community, by Brent Ridge and Josh Kilmer-Purcell
Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party, by Lidia Bastianich
THe Moosewood Restaurant Table, by the Moosewood Collective
Cravings, by Chrissy Teigen
Dinner, by Melissa Clark
New German Cooking, by Jeremy & Jessica Nolan
Dinner Pies, by Ken Haedrich
Baking Bible, by Rose Levy Beranbaum
The Home Cook, by Alex Guarnaschelli
The Chinese Takeout Cookbook, by Diana Kuan
Giada's Italy, by Giada de Laurentis
Bring It! by Ali Rosen
Half Baked Harvest, by Tieghan Gererd
Vegetable Harvest, by Patricia Wells
Ottolenghi Simple, by Yotam Ottolenghi
Cookbook Club Sampled Recipes
Food 52 Genius Recipes - Sampled Recipes
Basic Hummus, p. 36 - Simple and delicious.
One-Ingredient Whole Grain Crackers, p. 37 - The ultimate in simple recipes!
Raised Waffles, p. 29 - Delicate and crisp.
Mushroom Bourguignon, p. 147 - A rich and hearty vegetarian dish.
Dense Chocolate Loaf Cake, p. 218 - Moist and delicious.
Plenty More - Sampled Recipes
Steamed Eggplant with Sesame and Green Onion, p. 40 - A lovely Japanese inspired preparation The marinade would be useful in other dishes as well.
How to Eat Supper - Sampled Recipes
Almond Chutney Chicken in Lettuce Roll-Ups, p. 113. (Katie Edson) Good, nice for a party.
Provencal Tuna Salad, p. 18 - A nice change from mayonaise based preparations. Good for summer, served on a green salad.
Plumped Ginger-Caramel Shrimp, p. 227 - Delicious and unusual preparation. Serve with ginger rice.
The Smitten Kitchen - Sampled Recipes
Wild Mushroom Tart, p. 95 -This was a big hit. Would be perfect as a light meal with a salad, or as an elegant started to a holiday dinner.
Sweet Peas and Shells Alfredo, p. 121 - Creamy and comforting.
Buttered Popcorn Cookies, p. 195 - Unusual and delicious.
Tart it Up! - Sampled Recipes
Belgian Endive and Prosciutto Tart, p. 40. Creamy and different. Beautiful presentation.
Roasted Red Pepper and Goat Cheese Tart, p.54 - The goat cheese cuts through the sweetness of the onions and red peppers.
Banana and Rum Pie, p. 133 - Classic combination of flavors. Very rich.
Lidia's Commonsense Italian Cooking - Sampled Recipes
Can't remember what I made. It was not memorable or worthy of making again (Katie Edson).
Squash and Ricotta Tart, p. 27 - Used half the sugar called for and it was still too sweet. Would cut the sugar still more and use basil instead of fresh mint.
Genovese Focaccia, p. 32 - Delicious. Would be great for sandwiches.
My Kitchen Year - Sampled Recipes
Gingered Applesauce Cake Glazed with Caramel: page 93. Katie Edson - so yummy! A recipe to make again and again.
Longchamps Rice Pudding with Raisins, - Everyone enjoyed this.
Lemon Pudding Cake, p. 165 - Very easy and delicious.
James Beard's Tomato Pie, - Ripe summer tomatoes are a must!
Corn Pudding - A great side dish or simple dinner. Would also be good for breakfast!
Rose Water and Orange Blossoms - Sampled Recipes
Mujadara with Crispy Onions, p.139 - Delicious, complex flavor from simple ingredients.
Freekah with Tomato and Chickpeas, p. 141. Very nice alternative to the standard rice or pasta side.
Cabbage Rolls in Tomato Broth with Rice Stuffing, pp. 88-89 - Used Swiss chard instead of cabbage. Very tasty! Recipes for other fillings are also given.
Hushweh (Chicken Rice Pilaf with Butter Toasted Almonds), pp. 124-125 - Lebanese comfort food. Delicious and substantial.
Jamie at Home - Sampled Recipes
Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes, p. 189 - Very flavorful and easy.
Summer Tomato Pasta, p. 235 - A simple summer salad. Fresh herbs are essential.
Blackberry and Apple Pie, p.348 - Yummy!
Superb Squash Soup with the Best Parmesan Croutons, p. 361 - Our sample was made with fresh pumpkin and was delicious.
River Cottage VEG - Sampled Recipes
Kale and Mushroom Lasagna, p.34 - A nice change from the tomato sauce based varieties.
Spinach, Penne and Cheese "Spouffle", p.43 - Penne turns this "spouffle" into a sustaining one-pot meal.
Sweet Potato and Peanut Gratin, p.63 - Peanut butter and lime add a satay-like flavor. An unusual and delicious combination.
Creamy Mushroom Soup, p.152 - Super creamy and tasty.
Pearled Barley Broth, p. 160 - Hearty and delicious. You won't miss the meat!
Pumpkin and Raisin Tea Loaf, p. 394 - Rich and sweet and made without butter or oil. Our sample was made with market fresh carrots and was perfect.
Brunch @ Bobby's - Sampled Recipes
Earl Grey Spritzer, p.34 - Refreshing served with seltzer. Would be even better with champagne!
Crumpets, p. 150 - Move over English muffins!
Calabrian Scrambled Eggs, p. 140 - Mixed with sopressata and cheese and topped with pesto - yummy!
Grape Focaccia, p. 161 - Worked up more like a pizza than a bread. Too much olive oil, but topping was very good. Liked Lidia's recipe better.
Biscuit Sticky Buns, p. 157 - A delicious and easier version of the breakfast classic.
Shoofly Muffins, p.174 - Perfect for those who like a sweet morning treat.
Martha Stewart's Hors D'Oeuvres Handbook - Sampled Recipes
Celeriac-Potato Pancakes with Apple-Onion Compote, - Subtly different from the usual potato-only pancake, Compote a nice change from traditional applesauce accompaniment. Sour cream is good too.
Escarole and Fontina Empanaditas - Escarole filling was verytasty. The empanada dough was flaky and delicious.
Chicken, Apple and Cheddar Empanaditas, p. 295 - Also very good. Nice combination of flavors.
Asian Meatballs on Snow Pea Picks, p. 344 - These were a big hit. Delicious and beautiful to look at!
Eggplant Crisps, p.255 - Perfect little bite, reminiscent of eggplant parmesan.
Essential Emeril - Sampled Recipes
Barbecue Shrimp and Jalapeno Biscuits, p. 51. Very spicy and flavorful. Biscuits, though easy to make, tasted complex and delicious.
Alden's Egg Drop Soup, p. 81 - Comforting, with chicken stock eggs and tofu.
Shrimp Stewfee, p.145 - A delicious and quicker etoufee.
Shredded Brussels Sprouts and Quinoa Salad, p. 227 - Great combination of flavors. Roasting the sprouts would add even more.
Love Potatoes, p. 202 - Just a few ingredients and long, slow cooking make for a delicious dish.
Bread Pudding with Macadamia Caramel Sauce, p. 283 - Rich and indulgent. The sauce would be wonderful on just about anything!
Summer Berry Crisp, p. 280 - Can be made all year round with frozen berries.
Scalloped Potatoes, (from the book: From Emeril's Kitchen) - Made with heavy cream, these may be the richest potatoes ever!
Julia Child: The Way to Cook - Sampled Recipes
Cream of Cauliflower Soup, made from Rice and Onion Soup Base, pp. 6 & 8 - Simple ingredients. Two different versions were made. Very simple changes altered the taste significantly.
Cream of Carrot Soup, p. 11 - Also made from the rice and onion soup base. Also very good.
Braised Whole Filet of Salmon in Wine and Aromatic Vegetables, p.85 - Very moist and flavorful.
Braised Cabbage Rolls with Ham and Bread Crumb Stuffing, pp.304 & 184 - Simple ingredients, simple preparation, great one pot meal.
Shrimp Quiche, p. 384 - Flaky pastry. Savory custard filling.
Crab Crepes, p. 405-6 - These make you remember why crepes were so popular, Deserve to be so again!
Chocolate Amaretti Truffles, p. 485 - Smooth, creamy and decadent!
Cooking for Jeffrey - Sampled Recipes
Butternut Squash & Ricotta Bruschettas, pp. 57-59 - Tasty appetizer. Ricotta is extra creamy.
16 Bean Pasts e Fagioli, p. 70 - Hearty and delicious.
Kasha Varnishkes, p. 147 - Great flavor from a few simple ingredients.
Vanilla Cream Cheese Pound Cake, pp. 208-209 - Moist and dense. Would be perfect with ice cream and/or fresh fruit or berries.
Apple Pie Bars, pp. 214-215 - Apple pie in a convenient bar form. Delicious!
Prune Armagnac Clafouti, p. 222 - Moist and delicious without being too sweet. Would be great for brunch.
Pecan Rum Raisin Ice Cream, pp. 228-229 - Creamy and decadent. The vanilla base would be a good alone or as a base for other flavors as well.
Limoncello Ricotta Cheesecake, pp. 232-233 - Smooth and creamy with a lovely light lemon flavor.
Fresh Peach Cobbler, pp. 335-336 - Served warm with vanilla ice cream. Delicious!
More Mexican Everyday - Sampled Recipes
Greens and Beans with Red Chile and Fresh Cheese, p.126. Green and fresh. Nice vegetarian taco filling.
Chipolte Meatballs, p.117. Spicy change from their Italian counterpart. Smaller meatballs would work as an appetizer. Most of us thought that a little less canned chipolte in the sauce would be more to our liking
Chipolte Rice with Shrimp, p. 260. Super tasty and super easy!
Mexican Chocolate-Pumpkin Seed Cake, p. 338. Moist and delicious.
Butternut-Pecan Muffins with Brown Sugar Crumble, p240. A delicious muffin. Besides adding rich flavor, the squash keeps the muffin nice and moist.
Coconut Bread Pudding, p. 351. This is a simple and delicious dish. The coconut milk adds just the right touch.
Giada's Kitchen - Sampled Recipes
Fresh Tomato and Goat Cheese Strata with Herb Oil, p. 16 - Fresh and bright tasting. As our cook said, "This is the way I like to eat at home!"
Olive Oil Muffins, p. 33 - Moist and not too sweet. The citrus is just right. Great for breakfast or with a cuppa later in the day.
Linguine and Prosciutto Frittatas, p. 62 - Yummy. Savory filling with slightly crisp pasta. Would be perfect, hot or cold, for breakfast, lunch or a snack.
Cantaloupe. Red Onion, and Walnut Salad, p. 72 - The popularity of this dish is attested to by the fact that it was chosen by three of our members to prepare! The contrast of peppery agugula, cool melon and crunchy walnuts is wonderful. Fresh citrus vinaigrette puts it over the top.
Mediterranean Farro Salad, p. 84 - As the description says, this is a hearty meal in a bowl. The mix of grain, vegetables and fresh vinaigrette is delicious and satisfying.
Eggplant Timbale, p. 106 - A true Southern Italian dish. Loaded with pasta, meat sauce, cheeses and peas, and encased in grilled eggplant - this is real comfort food.
At Home with Madhur Jaffrey - Sampled Recipes
Chickpeas for Nibbling - p. 11. These were easy to make and super tasty. They were great on their own and when mixed with the other dishes on our plates.
Red Lentil Curry Soup - p.33. Boil the lentils, saute the seasonings, then combine and blend. Soups don't get much simpler than this. Most important, it's delicious!
Beef or Lamb Jhal Faraizi - p. 137. A potato and meat hash with a little spice. Perfect for leftovers or made fresh with the meat of your choice. Another winning recipe!
South Indian-Style Green Beans - p. 147. Blanched and quickly stir-fried with simple Indian spices, these would be a nice accompaniment to any number of entrees.
Shrimp Biryani - p. 214. Every culture seems to have a shrimp and rice dish and this version with lemon, garlic and simple Indian spices, is a great one. All it needs is a vegetable or salad to round out the meal.
Yogurt Custard with Banana - pp. 276-7. A two ingredient custard flavored with cardamom and topped with bananas and brown sugar. Amazingly easy and good!
Verdict - This book surprised all of us. At first glance, the recipes were not especially inspiring, but their their genius lies in the simple techniques used and the complexity of flavor achieved from the combination of a few fairly common ingredients. All of us agreed that this sampling of recipes was one of our best ever, and that we would all want to make these recipes again and again!
Deep Run Roots - Sampled Recipes
Grandma Hill's Hoecakes - p. 29. Thin, crispy and savory.
Charred Spring Vegetables with Creamy Scallion Dressing and Hush Puppy Croutons - p. 32. Charred asparagus and scallion dressing were delicious, but the hush puppies fell apart upon frying.
Watermelon Tea - P. 89. Very refreshing and not too sweet.
Blueberry - Rosemary Breakfast Bread Pudding - p. 202. This is delicious and would be equally suitable for dessert - perhaps with a dollop of whipped cream! Although not called for, our club member toasted the bread slightly first.
Raw Corn and Cantaloupe Salad with Red Onion and Roasted Poblano - p. 233. This is a truly delicious and unusual combination of flavors. Our cook said she would like to try it with roasted corn next time.
Everyday Cucumbers - p. 246. The quintessential preparation for the abundance of cucumbers in a summer garden.
Cucumber Ginger Limeade - p. 247. Subtle and refreshing. Add gin or vodka for a more adult beverage!
BLT Dip - P. 276 .Hard to go wrong with a classic. This dish was made by two of our club members. One said she would have used less tarragon and the second said she would have reserved some of the dressing to serve on the side.
Squash and Fontina Casserole Pudding - p.347. This was very rich and tasty. The squash took longer to saute than the recipe indicated and also took longer in the oven to brown. Our cook said she would use less cheese in the future.
Pimento Cheese - p. 370. A southern classic. This was very good and would be great used as a filling for grilled cheese.
Basic Roasted Beets - p. 511. Roasting brings out the sweetness of the beets. Don't use the sugar if your beets are especially sweet.
Verdict: This book received mixed reviews. Visually, the book is beautiful and we liked the format - the arrangement of sections based on the main ingredient. We also liked the narratives that accompanied most dishes. As to the recipes themselves, Howard's combination of flavors are often unusual and always delicious. Some of us however, felt that several of the recipes were unclear or confusing. Regional differences in ingredients can also be problematic. As one of our club members found, all corn meal is not created equal! Over all however, this is a book that most of us will visit again.
Heart and Soul in the Kitchen - Sampled Recipes
Gougeres with Cheese - p. 26-27. These were easy to prepare and very tasty.
Shrimp Gougeres Provencal - p. 28. Great flavor. Fresh and light.
Tomato and Potato Salad with Mustard Dressing - p.76. A delicious and different summer salad.
Potatoes Rachel Ray - Rachel's version of Jacques melting potatoes. A great stovetop potato dish.
Peaches Marty - p. 370. Simple, elegant and scrumptious!
Verdict: We liked this book. The recipes were not overly complicated or fussy and the results were delicious. A user-friendly book to use again and again.
Herbivoracious - Samples Recipes
Chevre with Sauteed Grapes - p. 46. This was a lovely and unusual appetizer. Grapes lightly sauteed with fresh herbs to be served with chevre and toasted baguette slices. Our chef used mint and lavender blossoms - delicious!
Chickpea Fritters p.69 . These were crunchy and tasty. A sauce served on the side would be nice.
Brussells Sprouts and Apple Hash - p. 246. Two of our members chose this dish. Wonderful sweet/tart Fall flavors.
Stuffed and Baked Polenta - p.235 . This is a hearty, meal-in-one dish that would benefit from more seasoning. Perhaps some cheese in the polenta itself and more spice in the filling.
Verdict: Overall, we liked this book. The recipes are arranged nicely and are easy to follow and there are photos of almost every dish. We also liked that so many different cuisines were represented. All of us felt that we would use this book again.
Pies and Tarts - Sampled Recipes
Sour Cherry and Mixed Berry Pie - p. 96. Delicious! Our baker said she would purchase a pre-made crust next time.
Fudgy Walnut Brownie Pie - p. 220. A chocolate lovers dream! Brownies and pie all in one.
Crab and Chive Tart - p. 280. Easy and elegant. The addition of cornmeal to the crust gives a pleasant crunch.
Caramelized Onion and Goat Cheese Tart - p. 288. This was luscious. Great for brunch, lunch or and easy dinner.
Verdict; This beautifully illustrated book was a favorite of everyone. Very user friendly. Chock full of recipes for old standbys and soon-to-be new favorites. A book to refer to again and again.
Pioneer Woman Cooks Dinnertime - Sampled Recipes
Chicken Taco Salad - p. 54. This was a delicious salad, easily a meal in a bowl. The dressing is yummy.
Mediterranean Orzo Salad - p. 62. Two of our members made this salad. One thought the addition of chicken or shrimp would turn it into a great warm weather meal. The other thought that it need a punch of flavor, perhaps capers or a vinegar based dressing instead of lemon.
Hamburger Soup - p. 71. Simple, hearty and tasty.
Spinach Soup - p. 80. Lovely color and fresh flavor. Needed a touch more salt.
Butternut Squash Soup - p. 88. Another simple, easy and flavorful soup. Our member said she would make it again, perhaps adding some other vegetables to the basic recipe.
Black Bean Burgers - p. 149. Two of our members also made this recipe. They are hearty and delicious and should satisfy any carnivore.
Spicy Cauliflower Stir Fry - p.170. Cauliflower with an Asian touch. Very tasty. The seasonings would also work well with other vegetables.
Rice Pilaf - p. 320. A classic rice dish and a perfect side for a variety of menus.
Verdict: This is a very easy to use and colorful book. It offers step-by-step photos of the recipes, in various stages of preparation, and detailed directions. Intended for everyday use, many vegetarian dishes are included, as well as many Mexican and southwestern recipes. For those who are avid followers of Ree Drummond, photos of her ranch and family abound. Our club members generally like this book and many said they would use again.
Dorie's Cookies - Sampled Recipes
Classic Brownies - p. 33. Good, basic recipe.
Sweet Potato Pie Bars - p. 68. Delicious, easier version of pumpkin pie.
Two Bite, One Chip Cookies - p. 119. Tiny cookies with a hidden chocolate chip center. Perfect for the times you need just a little something!
Chocolate Chip Cookies - p. 125. Made with a combination of all-purpose and whole wheat flour. Our baker was not happy with these although the rest of us were not as critical!
Peanut Butter Change Ups - p. 152. These were made with a combination of peanut butter and chopped peanuts and the dough was dropped and not flattened as in traditional recipes. They were a big hit!
Chocolate Raspberry Thumbprints - p. 180. Made with a basic chocolate cookie dough, filled with raspberry jam and drizzled with chocolate, these are perfect for those who love the chocolate raspberry combination.
Gozinaki - p.239. Made with Walnuts,sugar and honey, these seemed more like a confection than a cookie.
Caramel Sugar Pufflets - p. 267. These were made with a sour cream puff dough that can be used for both sweet and savory cookies. They were very good.
Friendship Cookies - p. 270. These are Dorie's version of rugelach, filled with raisins, jam, nuts and chocolate and are very good.
World Peace Cookies - p. 335. Made with cocoa and bittersweet chocolate chips. A chocolate lovers dream!
Coconut Lime Sables - p. 341. These had a hint of lime and a touch of coconut, were not too sweet and were very good.
Crash-o-Cookies - p. 365. Oatmeal raisin cookies with chopped milk chocolate bits. Very good.
Cherry Chunkers - p. 368. Three kinds of chocolate, cocoa powder, bittersweet and milk, with cashews and dried cherries added in. Hard to miss with these!
Parmesan Gallettes - p. 424. Our only savory offering. These were simple and delicious. Great for an appetizer tray.
Sweet and Savory Cream Cheese Honey Nut Wafers - p. 447. Another basic cookie that can be made sweet or savory. Both were excellent, but our baker said that she would add more cheese to the savory version next time.
Verdict: Most of us really liked this book and were anxious to try other recipes. A few members said they preferred their traditional tried and true recipes and did not see themselves changing their holiday selections. If you're committed to your holiday cookie traditions, this would be a good book to try at another time of year.
Simply Nigella - Sampled Recipes
Black Rice Noodles with Ginger and Chili - p. 68. Very simple and tasty Asian fare. Our version was made with plain noodles as black rice noodles were not available. Our club member said she would add tahini to the dish if she made it again. This would be a great lunch or side dish.
Sweet Potato Macaroni and Cheese - pp. 79-80. This is a delicious dish! The sweet potato does not overpower, but blends beautifully with the cheeses.
Pasta Snails with Garlic Butter - p. 85. Nigella puts it best: "This is snails in garlic butter, only the snails are pasta". Yummy!
Slow-Cooker Cuban Black Beans - 214. These beans are not presoaked, but cooked from a dry state. Good in tacos or burritos and wrapped with sour cream, guacamole or cheese. Our club member felt these were a little bland and would have added more seasoning.
Soda Bread Rolls with Fennel Seeds and Cranberries - p. 388-389. These rolls get their subtle sweetness from the cranberries and fennel seeds, an unusual combination of flavors that is surprisingly good. Very easy to prepare. Would be good for breakfast or in a pre dinner bread basket with cheese.
Verdict: Generally, we liked this book. The recipes were simple to prepare, tasty, and often unusual. Many of our members felt that they would use this book again.
Sara Moulton's Home Cooking 101 - Sampled Recipes
Quick Tomato, Goat Cheese, and Fresh Herb Penne - p. 108. This would be a perfect summer meal when the tomatoes are at their best. The sauce is uncooked and combined in a bowl as the pasta is cooking. Tasty and easy!
Spicy Miso Chicken Wings - p. 130. This recipes is a little more labor intensive. The wings are marinated for a short time, fried twice, and tossed in the miso sauce, that is prepared separately. The results are worth is and the extra miso sauce would be delicious on other meats or fish.
Buffalo Chicken Nuggets - p. 132. Here's a tasty alternative to buffalo wings. Chicken tenders are cubed, seasoned, either baked or fried, and served with the classic accompaniments. Would make a great hors d'oeuvre.
Verdict: We liked this book. The recipes are unpretentious and not too fussy, with just enough of a twist to elevate them from mundane to special.
The Beekman 1802 Heirloom Cookbook
Sauteed Radishes - p. 32. Very simple and unusual preparation. Very good!
Blue Cheese Pizza with Caramelized Onion - p.101. This was a big hit. Creamy blue cheese , apples, and crunchy walnuts. A winning combination!
Caramelized Pear Bread Pudding - p. 121. This was also delicious. Hard to miss with bread pudding and pears!
The Beekman 1802 Heirloom Vegetable Cookbook
Savory Vegetable Bread Pudding - p. 234. A lovely side dish for the colder months. Would also make a great addition to a brunch table.
Vegetable Cream Cheese - p. 257. Take the time to chop your own vegetables. You'll never buy pre-made again!
A Seat at the Table
Crostini with Artichoke and Pea Pestos - pp. 138-139. These pestos make a nice change from the classic basil variety and could also be used to dress pasta.
Verdict: We liked all three of the Beekman books very much. They're beautiful to look at, the recipes are appealing and unfussy, and you'll find that you have most of the ingredients on hand or readily available. Everyone thought that they would use these books again.
Celebrate Like an Italian
Meatless Meatballs with Cheese and Quinoa - p. 48. Grated zucchini and lots of cheese are the basis for these tasty appetizers. They are served with a simple tomato sauce and can be eaten hot or at room temperature.
Italian Deviled Eggs - p. 49. There is no mayo in these deviled eggs, but there is plenty of flavor!
Herb Frittata Roll Ups - p. 51. Thin herb frittatas are spread with pesto, rolled and sliced. Yummy!
Crostata with Mushrooms and Onion - p. 76. Baked in puff pastry, this is perfect for as an appetizer or first course.
Lemon and Oregano Potatoes - p.183. These were simple and delicious!
Sausages and Apples - p. 304. Sausages, apples and onions - the perfect fall meal!
Fig and Hazelnut butter Cookies - p. 359. Like a thumbprint, but filled with fig jam and sprinkled with hazelnuts. These were delicious.
Verdict: We liked this book. We all found the recipes easy to follow and just detailed enough. All of us thought that we would use this book again.
THe Moosewood Restaurant Table
Stuffed Poblano Peppers - p. 179. These roasted peppers were stuffed with corn, cheese and rice. While most of us liked them, our chef claimed to liked his chicken stuffed version better!
Pineapple-Lime Glazed Tofu with Spicy Cucumber Salad - pp. 190-191. This recipe was a big hit. Sweet, salty, savory, spicy - the perfect introduction to tofu.
Persian Kuku - p. 192. This traditional Persian egg dish uses lots of fresh greens, herbs, and cheese. It can be served hot or at room temperature and would make a great dish for the brunch table.
Mushroom Barley Salad - p. 147. This hearty main dish salad is perfect for the winter months.
Lemon-Zucchini Cake with Thyme - p.363. Unlike the traditional spicy zucchini breads, this cake is light and lemony. Perfect for the summer.
Verdict: At one time the Moosewood cookbooks were the gold standard for healthy, vegetarian cooking. Today however, the market is flooded with every kind of vegan and vegetarian cookbook imaginable and the Moosewood books are no longer unique. Our members thought this book was okay, but most did not think that they would use it again.
Cravings, by Chrissy Teigen
Pull Apart Buttermilk Biscuits with Sausage Gravy - p. 32-33. While these were delicious, they are also pretty standard Southern fare. The addition of maple cream to brush the tops of the biscuits may make this recipe slightly different, but not much.
Roasted Tomato Soup - p. 43. Roasted roma tomatoes whirled in a blender with chicken broth, herbs and seasonings. Very good.
Buttermilk Squash Soup with Prosciutto Crisps - p. 48. Sauteed squash onion and garlic, mixed with chicken broth, cream and seasonings. The fried sage leaves and prosciutto crisps are a nice addition.
Chinese Chicken Salad with Crispy Wonton Skins - p. 67. The dressing for this salad was very tasty and could be used for other dishes. The fried wonton skins added a nice crunch.
Sour Cream and Broccoli Baked Potato Cakes - p. 99. These were very good. The name of the dish is deceiving, however, as the cakes are both pan fried and baked. The club member who prepared these thought that the method for preparing the potatoes was unnecessarily complicated.
Cheesy Jalapeno Bacon Cornbread - p. 93. This is a good recipe for those who do not like their cornbread too sweet. Because of the cream-style corn, grated cheese and bacon, the resulting dish is moist, a little dense and savory.
Shrimp Summer Rolls - p. 127. This are one of the healthier recipes in the book and the rolls were light and flavorful. Our chef, however, thought that they were far too labor intensive!
Frito Pie Bar ( Cheesy Guacamole, Fritos Corn Chips and John's Chili) p. 146 - 148. These are unusual recipes in that the guacamole calls for grated sharp cheddar cheese and the chili calls for chopped mushrooms. Both are very good , however, and it's hard to miss with a corn chip topping!
Super Tuna Melts - p. 228. A classic recipe with the addition of sweet pickle relish and sliced tomato.
Verdict: The comments about this book ranged from: "Interesting", "Irreverent & cheeky", to "Did not like the way she writes". There is not much new here. Most recipes are classics with the flavors punched up a little. Many are very rich and spicy. Almost all of our members did not think that they would use this book again. It's a visually appealing book though, and if you're into celebrity chefs, this book is worth a look.
Dinner: Changing the Game - sampled recipes
Ginger Pork Meatballs - p.101. These were very tasty and would also work well as a filling for pork dumplings. A spicy soy dipping sauce completes the recipe.
Roasted Sausage and Cauliflower - p.112. A sheet pan dinner, complete with a yogurt sauce. Different and very good.
Thai-Style Shrimp Balls - These were delicious and would be very good used a a filling for wontons. The dipping sauce was also excellent and could be used for other dishes. If using frozen shrimp, you might need to add a little cornstarch to the filling.
Lemony Pasta - p. 196. A quick and easy dinner dish. Pasta, chickpeas, herbs and lemon - pair with a salad for a complete meal.
Warm White Bean Salad - p.240. Warm beans tossed with cheese, pesto, lemon and almonds and served over arugula, make for another simple and tasty meal.
Sausage Polenta with Red Cabbage and Caraway - p. 296. A German inspired dish. Sauteed cabbage and sausages served over buttery polenta. Hearty and tasty.
Verdict: Most of our members thought that this book was too fussy and often called for unusual ingredients. The dishes prepared were all very good, however, and several of our members felt that they would definitely use the book again
New German Cooking - sampled recipes
Kohlrabi Salad with Black Garlic Sour Cream Dressing - p. 54. Our member substituted turnip for the kohlrabi and it was very good. The dressing would be great with other salads as well.
Green Bean Salad with White Beans, Tomatoes and Pine Nuts - p. 63. Great flavor and crunch.
Potato Salad and Cucumber Salad with dill vinaigrette - p. 65. This salad was a big hit with our members and library staff. The potatoes and cucumbers together were unusual and delicious.
Beef and Veal Meatballs with Lemon-Caper Cream Sauce - p. 124. Another great dish. The meatballs were tender and delicious and the lemony caper sauce elevated the dish to another level.
Cucumber and Dill Soup with Pumpernickel Crumbs - p. 72. It's hard to believe that the simple ingredients used here could create such a tasty and satisfying soup. This was a winner!
Roasted Brussells Sprouts with Smoked Sausage and Shallots - p. 155. A classic combination of flavors. Very good.
Potato and Sauerkraut Gratin - p. 157. Potatoes layered with sauerkraut, covered with heavy cream and baked until golden. Very rich and very good. Our cook said she would try half and half next time to lighten the dish a little. P.S. It was even better reheated the next day!
Verdict: This book was a big hit. All of the sampled recipes were delicious and there were even more to try. Almost all of our members felt the they would use the book again and again.
Dinner Pies - Sampled Recipes
Creamy Red Potato and Parmesan Tart - p.112. This tasty dish is very much like au gratin potatoes baked in pastry. The filling in fact, could be baked without the crust. This dish would travel well and could be served warm or at room temperature.
Savory Winter Vegetable Crisp - p. 116. This is a recipe for those who do not like to make pastry or do not have the time to prepare it. Ritz crackers and panko are used much the same way graham cracker crumbs for crust would be. A medley of vegetable are sauteed briefly and then baked between savory crumbs. A variety of vegetables and seasoning could be used to make this dish using what you have on hand.
Free-Form French Onion Tart, p. 134. The flavors of French onion soup baked in a crust! Could be served as an appetizer, or with a salad for a main course.
Fresh Corn Pudding Pie - This is essentially a thick corn pudding laced with sharp cheddar cheese and chopped green chilies, and baked in a cheddar cheese pastry. It is very good and the filling, baked by itself, would be a nice side dish for the Holidays. Unless you like your corn pudding very sweet, do not use the sugar that is called for. If you like spice, jalapenos could be substituted for the chilies. Frozen corn could also be used if fresh is not available.
Salmon, Smoked Cheddar, and Dill Quiche - p. 165. If you like smoked salmon, this dish is for you. Cream cheese and dill are the classic accompaniments and are used here. The smoked cheddar topping, enhances the smoky flavor. Very good!
Shepherd's Pie - p. 233. Unlike the classic recipe, this recipe calls for a bottom crust, as well as the mashed potato topping. The result is excellent and makes for a pie that can be served in wedges rather than by the spoonful!
Verdict: Most of our members liked this book. The recipes were tasty and comforting, although some were a bit time consuming. There were recipes for several different kinds of pastry, and suggestions for ways to alter the recipes or substitute ingredients. Most of our members felt that they would use this book again. If you like one dish meals and/or pies, this book is for you.
Baking BIble - Sampled Recipes
Blueberry Buckle - p. 6. Lightly sweetened and delicious. Serve as is or topped with whipped cream or ice cream. Perfect summer dessert.
Black and Blueberry Spoon Cake - p. 8. A variation of the previous recipe. Half the blueberries are replaced with a equal amount of blackberries. This made for a slightly tarter dessert. Both were delicious!
Cran-Raspberry Upside-Down Cake - p. 9. Tender butter cake topped with tart cranberries and raspberry preserves. Could be served as is, topped with whipped cream, or with the raspberry meringue the recipe of which is included. Would be nice around the holidays.
Cream Cheese Butter Cake - p. 15. Tender and moist, this delicious cake is made even more so with the addition of a tangy lemon curd buttercream topping. Delicious!
Honey Cake for a Sweet New Year - p. 26. Moist, not too sweet and deliciously spicy. Perfect for the holidays. Creme fraiche is the recommended topping.
Coconut Cupcakes with Milk Chocolate Ganache - p.73. Not your everyday cupcake, these tender and flavorful treats are topped with ganache. Chocolate and coconut - the perfect combination!
Irish Cream Scones - p. 179. Make with all cream and no butter, these scones are moist and delicious.
Verdict: We liked this book. The recipes sampled were delicious and the instructions were detailed and well organized. The book was comprehensive and included recipes for pastries, pies, breads and cookies as well as cakes.A great all-around baking book.
The Home Cook - Sampled Recipes
Spicy Roasted Peanut Dip - p.40. This crunchy, Asian inspired dip is served with crisp celery for even more crunch. It is flavorful and satisfying.
Spicy Blue Cheese Dip - p.42. This would be a delicious dip to serve with any fresh vegetable. It's creamy, tart and spicy. Our club member said that she would use a little less salt next time.
Creamiest of the Creamy Broccoli Soup - p. 63. The quality of the broccoli is paramount here. The broccoli used in this recipe did not sweeten with roasting and the result was a slightly bitter flavor.
Zucchini and Parmigiano-Reggiano Soup - p. 71. This is a light and flavorful soup that is very easy to make. Perfect for the summer when zucchini is plentiful.
White Mushrooms and Spinach - p. 162. The addition of garlic and Marsala make this classic combination a little more flavorful and hearty. As a side, this would stand up well to steak or a baked pasta dish. Very good.
Raspberry Creme Caramel - p. 274. This classic and delicious dessert is enlivened with the addition of fresh raspberries. Creamy and delicious!
My Cannoli Filling Rum Cake - p. 287. Yellow cake, moistened with rum glaze, layered with cannoli filling and topped with chocolate frosting. This slightly labor intensive dessert was delicious. Our club member chef thought that she would use her own recipe for yellow cake next time, but liked the filling very much.
Verdict: Most of us liked this book. The recipes included were an interesting mix of cuisines, were relatively unfussy and were easy to follow. The book was organized well, but the print was a little small. All in all. most felt that they would use this book again.
The Chinese Takeout Cookbook - Sampled Recipes
Cold Sesame Noodles - p.27. Noodles coated with a creamy, slightly spicy sauce and tossed with fresh cucumber, carrots and scallions for crunch. This tasty dish would be perfect in the summertime or anytime!
Classic Barbecued Spareribs - p. 33. These yummy ribs were crunchy, but tender, and were perfectly seasoned. Delicious!
Stir-Fried Sesame Chicken - p. 73. A lovely, simple stir-fried dish. Just enough spice in the sauce.
Pineapple Chicken - p. 80. The salty-sweet combination of pineapple and soy sauce is so delicious. It elevates this simple dish to something special.
Pepper Steak - p. 88. Another great dish. The steak was tender and the vegetables still a little crisp.
Sweet Chili Shrimp - Simple preparation. Delicious sauce!
Verdict: We loved this book! The recipes were easy to prepare and the ingredients were readily available. The dishes seemed fresher and much less oily than their classic takeout counterparts and all were delicious. Several of our members planned to purchase a copy of the book and all said that they would use it again.
Giada's Italy - Sampled Recipes
Candied Prosciutto - p. 30. Thinly sliced prosciutto is sprinkled with a mixture of sugar and spice and baked to a glazed crispiness. A perfect accompaniment for cocktails of an antipasto tray. Kid friendly as well.
Spicy Calabrian Shrimp - p. 41. Spicy and lemony, these easily prepared shrimp are oven baked. Serve as is for an appetizer, or over rice or pasta for a more substantial dish. Very tasty.
Flank Steak with Roasted Grapes and Mushrooms - p. 141. Simply prepared flank steak is topped with a sweet/savory mix of seasoned mushrooms and grapes. The topping is surprisingly tasty and elevates an otherwise everyday steak. Would make a great topping for crostini as well.
White Beans and Tuscan Kale - p. 236. This dish is a staple of most Italian homes. It can be served as is or dressed up in a variety of ways. This recipe makes for a tasty, but fairly standard version of the dish.
Marscapone Cannoli Cheesecake - p. 274. This is a truly delicious recipe. Marscapone and cream cheese make for a creamy, but not heavy filling, and Italian cherries make for a wonderful and easy topping. Our cook used a mix of anise and almond biscotti crumbs for the crust...yummy!
Verdict: We liked this book. It's visually beautiful and the recipes are delicious and easy to follow. All of our club members felt that they would use this book again.
Bring It! - Sampled Recipes
The Best Artichoke Dip - p. 57. This dip omits the usual spinach and concentrates on the artichoke. The result is a delicious, lemony and light dip, perfect for your favorite crunchy dippers.
Hash Brown Casserole - p. 98. While the flavor of this casserole was very good, our chef was very disappointed in its appearance. By this time six large potatoes were grated, they had oxidized into a grey mess. The result was very unappetizing.
Pistachio and Anchovy Pasta - p. 93. This was a very simple and very flavorful dish. Our cook added garlic to the recipe. Should be served warm, but room temperature is also very good.
Shepherd's Pie - p. 110. This was a very tasty version of a classic dish. Our chef made it with ground beef, but it can also be made with ground lamb. It's the perfect make-ahead or freezer dish.
Bacon Mushroom Quiche - p. 114. It's hard to go wrong with bacon, mushrooms, leeks and cheese. Easily transportable and good reheated or at room temperature.
Spice-Crusted Pork - p. 138. Made with pork tenderloin, this recipe keeps the meat moist and adds much needed flavor. Great served right away, at room temperature, or later on for sandwiches.
Sausage Jambalaya - p. 144. This streamlined version of the classic Cajun dish, is perfect as a make-ahead and the sausage not only adds rich flavor, but stands up well to reheating.
Spiced -Up Coleslaw - p. 166. This is an Asian inspired version of coleslaw. It's dressing is lighter than the traditional mayonnaise based dressings and less sweet. Our chef was not happy with this dish, but the rest of the club members liked it very much.
Farro with Charred Vegetables - p. 188. This is a very tasty and relatively simple grain and vegetable dish. Our chef thought that it needed a little extra punch of seasoning to spice it up.
S'mores Bars - p. 220. This was a hit. A graham cracker crust is topped with chocolate chips and mini marshmallows and then baked to melt together and brown. For Smore's lovers everywhere.
Verdict: This book had a lot going for it, clear and easily followed directions, simple and readily available ingredients, and suggestions for transporting and reheating. While some of the recipes we sampled were very good, a few of us felt the flavors of some of the dishes could have been punched up a little. Still, this is a good book to turn to if you need to bring a dish.
Half Baked Harvest - Sampled Recipes
Salted Brioche Cinnamon Rolls - p.36. These rolls had just the right amount of filling, were not too sweet, and were not dripping in caramel. The brown butter cream cheese frosting was delicious!
Pumpkin and Cauliflower Gratin with Fried Sage - p. 73. This is a lovely dish. The pumpkin just meldswith the cheese and cream and the result is savory and light.
Crunchy Roasted Broccoli with Toasted Bread Crumbs - p. 77. Roasted broccoli, kale and prosciutto are tossed with toasted sourdough breadcrumbs and seasonings, and toped with shavings of manchego cheese. Very tasty!
Caprese Quinoa Bake - p. 86. This dish replaces the usual pasta with quinoa. The result has all the goodness of a classic caprese/pasta dish without being heavy. Great for a gluten free diet.
Harissa Veggie Burgers - p. 220. These burgers are very flavorful. The Tahini peanut sauce is especially nice.
Thai Coconut Veggie Curry with Crunchy Chickpeas - This is a super tasty vegetable curry. You could easily alter or add to the assortment of vegetables, and chicken or seafood could also be added. The crunchy chickpeas are addictive!
Crispy Buffalo Quinoa Bites - p. 232. Three of our members made a variation this recipe. One with a blue cheese dipping sauce, one in a salad and one served in a flatbread.. All were very good!
Mom's Special K Bars - p. 280. It's hard to improve upon the classic peanut butter/chocolate combination, but the addition of Special K cereal for crunch does just that. Yummy!
Verdict: We liked this book. The recipes were unusual and unpretentious. All of the recipes that we sampled were very good, and all of our members said that they would probably use this book again.
Cooking in Goshen
Farmer's Market Information
The Market runs every Friday, 10am until 5pm until November 1 with the exception of Friday July 5. You can find us at the intersection of Main St and South Church Street.