Cookbook Book Club October Luncheon

This past Tuesday I hosted my Cookbook Book Club luncheon. As hostess I chose the book that each of us would be cooking from and I chose David Lebovitz's, "My Paris Kitchen". This is an interesting book in that it is not necessarily just French foods but as many countries around the Mediterranean take influence from some of their neighboring countries and much of this concept is apparent in this book. It is an excellent book, an interesting read and lots of informative information. I highly recommend this book and it's funny because the first time I thumbed through it in a book store, I wasn't crazy about it but went back and bought it. I'm glad I did for the simple fact is that every recipe that was brought to our luncheon was excellent.

 

There was only five us lunching this month but six dishes brought. One of the girls had to go home since she wasn't feeling well. Every dish brought was outstanding.

 

Grated Carrot Salad, different to most carrot salads in that it used olive oil with a lovely mix of fresh herbs. They were divided because on the left side there were raw beets added in, it was amazingly delicious. I actually didn't think I like raw beets but I was wrong.

Lemon-Pistachio Israeli Couscous, another interesting salad with dried fruit, pistachios, a touch of cinnamon and of course the preserved lemons. A delightful light salad.

Scalloped Potatoes with Blue Cheese and Roasted Garlic, I was so anxious to try this dish and have decided that this dish will show up on my Thanksgiving table. It was so creamy and the addition of the blue cheese was excellent. It does call for 10 large cloves of garlic but it was not in the least overwhelming. Absolutely the best scalloped potato recipe I have EVER had.





 Ham, Blue Cheese, and Pear quiche, this too was an excellent dish and one I will definitely prepare. Loved the use of shallots and the blue cheese just put this over the top. The pear added the perfect hint of sweetness.

 



Dukkah-Roasted Cauliflower, if you are not familiar with Dukkah you are missing a real treat. Dukkah is a combination of spices with nuts, hazelnuts, sesame seeds, pumpkin seeds, coriander seeds, cumin seeds, fennel seeds, black peppercorns and salt. They are ground and make for a heavenly spice combination. Cauliflower is not a very exciting vegetable but the use of the Dukkah put this dish over the top.

 

I shared two things at this luncheon a Mixed Green Salad topped with David's vinaigrette and also made our dessert, a Carrot Cake.

 

David talks in his book about using a less acidic vinegar and he suggest using a red wine vinegar but he most often uses a sherry vinegar. He also talks about using a lighter oil in a vinaigrette such as olive, sunflower, or safflower. I have been making my vinaigrettes most recently with a very good sherry vinegar and I love the change, it's delicious.

1 tablespoon best-quality red wine or sherry vinegar

1/4 teaspoon sea salt or kosher salt

2 teaspoons minced shallots (optional)

1 to 2 teaspoons Dijon mustard

1/4 cup olive, sunflower, or safflower oil

 

Use a fork to mix together the vinegar, salt, shallots, and mustard in a large salad bowl, stirring until the salt is dissolved. Stir in the oil briskly until fully mixed.

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I did include the shallots and only used 1 teaspoon of Dijon mustard. A simple but delicious vinaigrette and surprisingly there was no pepper added.

 

 

This Carrot Cake was very good and a little different from other Carrot Cakes I have made before. I loved the use of the buttermilk and the recipe calls for more spices too. More spices meaning the amounts used in the cake.

This recipe was adapted to be baked in two layers using 10-inch round cake pans.

 

Carrot Cake

 

5 large eggs

1/2 cup buttermilk

1 3/4 cups neutral-tasting vegetable oil

2 1/2 cups granulated sugar

2 teaspoons vanilla extract

1 1/4 pounds carrots, unpeeled, coarsely shredded

4 cups all-purpose flour

4 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground allspice

1 tablespoon baking powder(preferably aluminum-free)

1 teaspoon baking soda

1 1/4 teaspoons sea salt or kosher salt

1 cup walnuts or pecans, toasted and coarsely chopped

 

Butter two (10-inch) cake pans or springform pans and line the bottoms with parchment paper. Preheat to the oven to 350 degrees F.

 

To make the cake, in a large bowl, stir together the eggs, buttermilk, oil, granulated sugar, and vanilla until well combined. Mix in the shredded carrots.

 

In another large bowl, whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda, and salt until there are no lumps.

 

Gradually add the carrot mixture to the dry ingredients, using a gentle folding motion, until they're completely incorporated. Finally, stir in the nuts.

 

Divide the batter between the prepared cake pans and smooth the tops. Bake the cakes for 45 minutes, until deep golden brown on top. A toothpick inserted into the center should come out clean.

 

Let the cakes cool completely on a wire rack. Run a knife around the insides of the pans to loosen the cakes, and then tip them out.

 

Frosting

 

16 ounces cream cheese, at room temperature

16 ounces mascarpone

3/4 cup powdered sugar

1/4 teaspoon vanilla extract

Finely grated zest of 1 lemon (unsprayed)

 

To make the frosting, in the bowl of a stand mixture fitted with the paddle attachment (or in a bowl, by hand with a flexible spatula), beat the cream cheese on medium speed until smooth. Add the mascarpone, powdered sugar, vanilla, and lemon zest, and beat until combined.

 

Set one of the cake layers on a serving platter and trim the top so it's flat. Spread about 1 1/4 cups of the frosting over the top of the cake, and then set the other layer on top. Spread a layer of frosting around the sides, then over the top. Refrigerate the cake if not serving it shortly after icing it; the cake will keep for up to 4 days.

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I thought it interesting that there was only 3/4 cup powdered sugar and I really liked the use of the mascarpone. I think it set up the icing a little better.

 

If you are looking for a great cookbook this one is excellent. All of the recipes that were shared were outstanding. The Carrot Cake gets better the longer it is in the refrigerator as well, the flavors kind of meld together.

 



I think it is fair to say that a good time was had by all. 



 

I am sharing these two recipes for Foodie Friday at Rattlebridge Farm hosted by Michael Lee. To see other recipes shared just click HERE.