Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For the month of June, the book is Deb Perelman’s The Smitten Kitchen Cookbook. I hope you’ll cook along with me! The book is available for purchase here.
Avocado Tartine with Cucumber and Sesame Seeds
Sure everyone seems to have an avocado toast recipe – call me basic but I love every last one of them and Deb’s spin was *chef’s kiss*. Served on a split toasted baguette (I just got a demi-baguette which was the perfect size), half an avocado is spread on each piece – Deb says you can do slices or mash but I love the look of the fanned out slices! The avo is topped with cucumber salad dressed with rice wine vinegar and sesame oil and finally sprinkled with black and white sesame seeds. I love the dramatic contrast black sesame seeds bring to any dish. It’s an avocado toast that feels a little extra special!
Book: The Smitten Kitchen Cookbook, page 82
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: baguette
Pricey Ingredients: —
Recipe is not online.
Wild Mushroom Tart
Give me all the mushrooms! They are one of my favorite bases for non-meat meals – they are so satisfying in every way. This tart is packed with a classic combo of shallots, garlic, wild + cremini mushrooms, and thyme and doesn’t skimp on the dairy with mascarpone, provolone, and Parmesan. It’s a savory slice of heaven that when paired with a salad makes a delightful meal. I did struggle a little with the cornmeal crust – think I needed a little more liquid as it was rather fragile to work with, but it came out delicious!
Book: The Smitten Kitchen Cookbook, page 95
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: mascarpone
Pricey Ingredients: —
Recipe is not online.
Shaved Asparagus Pizza
You can, of course, make your own pizza dough for this, but truly store-bought is fine – and I love the pizza dough from Trader Joe’s. If you’re using store-bought you can have this delicious pie on the table in about 20 minutes! The dough is topped with shredded mozzarella, grated parmesan, and thin asparagus ribbons and baked until crisped and bubbly! Just before slicing it up, it’s sprinkled with thinly sliced scallions. We are in the waning days day of asparagus season, so run out and make this ASAP. Make sure you get medium-thick asparagus because if they’re too thin, they will be very hard to shave!
Book: The Smitten Kitchen Cookbook, page 109
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: pizza dough
Pricey Ingredients: —
Recipe on SmittenKitchen.com
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