Goodbye 2015, the start of some new books

IMG_8086I’m saying goodbye to 2015 by celebrating some newly received cookbooks. But first, here’s one more from Sarah Britton’s My New Roots: A cranberry carrot loaf.

IMG_8097We have 53 more recipes to go in Britton’s book, but we’re going to say goodbye to Britton for a time while we explore some new books: Sara Forte’s The Sprouted Kitchen: Bowl + Spoon (2015), Sanjeev Kapoor’s How to Cook Indian (2011), and Gena Hamshaw’s Food52: Vegan (2015).

IMG_8110This curried sweet potato soup with crispy black beluga lentils — made for Christmas Day — marks our first dish from Sara Forte’s book.

IMG_8121Dish No. 2: Harvest-roasted squash with Swiss chard.

IMG_8131Dish No. 3: Kale slaw with soaked dried apricots and toasted pine nuts

IMG_8157Dish No. 4: Creamy mushroom pasta with frizzled leeks

IMG_8128Now onto Sanjeev Kapoor’s book: Masaledar Chholay, a Punjabi preparation of chickpeas in a spicy tomato gravy.

IMG_8144Hara Masala Murgh, chicken cooked in a green curry. I think I’m going to like this book.

IMG_8106This gosht pasanda was actually our first dish from Kapoor. I wasn’t pleased with the way it had turned out, so I was pretty careless with the photograph. I guess that’s what I get for attempting to use beef in place of lamb in a beef-less Indian cookbook.

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And moving right from beef to my first recipe in Hamshaw’s Food 52 Vegan: Summer rolls with spicy peanut sauce.

Well, I’m caught up here for the new year. I’m ready for 2016, I think.

 

Celeriac, Flourless bread, and soup

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I had my first taste of celeriac (sometimes called celery root) yesterday with this celeriac ribbon salad with toasted cumin and pomegranate salad from Sarah Britton’s My New Roots. We ate the root vegetable raw, shaved into thin ribbons with a mandoline and then marinated in lemon water.

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We also finally tried Britton’s “life-changing loaf of bread,” made famous first on her blog. The recipe she includes in her cookbook has caraway and Kalamata olives — fine additions, I’m sure, but we decided to make just the base recipe. There’s no flour in this bread, so we used psyllium husk powder as the binding agent.

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I made this king oyster mushroom bisque just before coming home for Christmas. Sarah Britton includes the soup in her early spring section, but I thought it worked pretty well for December, too.  I ate this with some sprouts. I’m becoming particularly obsessed with sprouts. I brought home some sprouting alfalfa and mung bean seeds so we can try to make our own — this will be the next project, I think.

These three recipes make for 51 completed recipes from Sarah Britton’s My New Roots. Happy holidays, all.