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.
Note: some recipes may be available online, but I only share links if they explicitly state it’s reprinted with permission from the author or publisher!
Smoky Deviled Eggs with Crisped Jamón and Crushed Marconas
Deviled eggs are my happy place, and I always wonder why I don’t make them more often. And then, halfway through making them, I remember I’m lazy and not a fan of repetitive cooking – most of the time when the craving hits I’ll just make egg salad with similar ingredients and call it a day. With that being said though, these were absolutely worth the effort! The egg whites are filled with garlicky-mayo yolks and topped with two of my favorite snack: crispy Jamon serrano and Marcona almond! If you don’t mind making deviled eggs give this a shot … and invite me over!
Book: The Smitten Kitchen Cookbook, page 290
Rating: 4/5
How Easy Is That: Easy
Store-Bought Is Fine: mayonnaise
Pricey Ingredients: —
The official recipe is not online.
Baked Potato Crisps with The Works
Deb laments the drastic decline in baked potato love – I mean growing up in the Midwest in the ’90s, it did feel like baked potatoes were a weekly occurrence! (Aside: does Wendy’s still serve baked potatoes?!) For this recipe, she takes everything you love about a loaded baked potato and creates a snackable version for parties. The buttery potato slices are crispy on the outside and perfectly fluffy on the inside. They are topped with melty cheddar, sour cream, bacon bits, and chives for a delightful snack with the perfect potato-to-toppings ratio!
Book: The Smitten Kitchen Cookbook, page 296
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: sour cream
Pricey Ingredients: —
The official recipe is not online.
Muddle Puddle Battle
OMG – I love how Deb turned reading Dr. Seuss’s Fox in Socks into a drinking game where every time you stumble, you drink. Literally LOLing. The muddle puddle was inspired by the book and that drinking game. It’s a simple and versatile drink – you muddle whatever berries you’d like with some sugar, ground black pepper, and lime juice then top with tequila, ice, and club soda. It’s a delightfully refreshing drink perfect for these warm summer days.
Book: The Smitten Kitchen Cookbook, page 302
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: club soda
Pricey Ingredients: —
The official recipe is not online.
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I have to admit that I stopped looking at Deb’s cookbook when I had to be gluten free. I almost gave it to a friend. But the recipes you have posted can either be easily switched to gluten free or don’t use gluten at all. Thank you for drawing my attention to it again!
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