Showing posts with label Cook From Each Book. Show all posts
Showing posts with label Cook From Each Book. Show all posts

Tuesday, January 29, 2019

Tropical Pineapple Pie for Cook the Books December/January Pick: "Island of Sweet Pies and Soldiers" by Sara Ackerman

Yes, I hosted this round of Cook the Books (the best virtual foodie book club going ten years strong!) and yes, I am posting (as per usual), right before the deadline. ;-) Having been on the TLC Book Tours Instagram Tour for Island of Sweet Pies and Soldiers by Sara Ackerman last year, I was more than excited to make it our December/January selection. Historical fiction set during World War II is my jam, and the fact that this novel is set on the Big Island of Hawaii made it an obvious pick as I have been long wanting to host a Hawaii-based book for our group. My book-inspired dish, Tropical Pineapple Pie, gave me a chance to crack open a cookbook that was given to me when I started my new job in August.


But first, let's talk about the book. Island of Sweet Pies and Soldiers is a touching and engaging story about Violet, a teacher in the small community of Honoka'a, Hawaii (north of Hilodealing with the effects of the war on her community and the disappearance of her husband the year prior. Violet is especially worried about her daughter, Ella, who is withdrawn and suffering and seems to know something about what happened to her father. Violet and her friends (roommate and fellow teacher Jean and Japanese Setsuko, whose husband has been taken away to a internment holding area on the island) band together to make and sell pies to the soldiers who are stationed on the island as they prepare to be shipped out to battle.
 

Author Sara Ackerman was born and raised in Hawaii and she paints a vivid picture of wartime life and the impact on the islands. The story is told from both Violet's and Ella's points of view and mother and daughter are likable characters that are easy to root for, as are their friends and the supporting characters of soldiers and townspeople. The book has secrets, drama, romance and friendship, not to mention a pet lion named Roscoe and lots of pie. Since I read a lot of World War II-set novels, I loved this glimpse of Hawaii at war that isn't centered around Oahu and Pearl Harbor (although I am very much looking forward to Ackerman's second book, The Lieutenant's Nurse, due out in March that is set on Oahu and on the attack and its aftermath).


Although the pies that Violet and her friends bake and sell to the soldiers (especially the chocolate honeycomb pies and coconut sweet potato pies) are a focus of the food in the book, there was plenty of other food to be found including coconuts, vanilla ice cream, corn, pineapple, Okinawan sweet potatoes, coffee, banana pancakes, cornflakes, rice balls, mint, sweet potato soup, okolehao (Hawaiian moonshine), rice cakes, poi, chocolate pudding, kale, tomatoes, lettuce, eggplant, cucumber, meatloaf with sauce and sage, sushi made with canned sardines, Spam casserole, passion-orange juice, peanuts, Saloon pilot crackers with chunks of salted codfish, creamed corn, beef stew and white rice, Spanish casserole, roasted fall vegetables, hamburgers, manapua, chop suey, porridge, malasadas (Portuguese donuts), steak fry, tomatoes, musabi, ginger, guava, chicken hekka, honey, sugarcane lemonade, Coca Cola, chili and rice, ham sandwich with pickles, tomato, lettuce and onion, Spam sandwiches, red potato salad, apples, papio (fish), taro, and watercress (slightly steamed and sprinkled with sea salt), opihi (shellfish) ohelo berry pie, mashed potatoes, roast pig,cornbread stuffing casserole, pumpkin pie, frosted gingerbread men, champagne, roasting marshmallows, toast with grape jelly, lemon baked ahi, steak and eggs, and lilikoi (passion fruit).


I'm not much of a baker or a pie maker, but it was what was calling me for this book so I popped open a few of my Hawaii cookbooks and looked for easy, no-bake pies. My team had three cookbooks at my desk when I started my job in August and I found a couple of likely recipes that had the right vibe in Celebrating in Hawai'i: Favorite Recipes for Holidays and Special Occasions by Muriel Miura and the Star Advertiser. I went back and forth between a Guava Chiffon Pie and the Tropical Pineapple Pie which finally won out because of Mr. Macadangdang's trucks full of coconuts and the mentions of pineapples in the book. The pie had a bit of a retro feel to it and I liked the idea of the toasted coconut crust.

Tropical Pineapple Pie
Slightly Adapted from Celebrating in Hawaii by Muriel Miura
(Makes 8-10 Servings)

1/4 cup butter or margarine
1 can (7 oz) flaked coconut (I used 7 oz packed dry coconut + 2 Tbsp coconut condensed milk)
1 can (13 1/2 oz) pineapple tidbits, undrained
1 Tbsp lemon juice
1/3 cup sugar 
2 eggs, beaten
1/4 tsp salt
1 package (3 oz) lemon-flavored gelatin
2 egg whites
2/3 cup instant nonfat dry milk
1/2 cup water

Brown coconut in butter, stirring constantly over moderate heat. Reserve 2 tablespoons for topping. Press remaining mixture onto bottom and sides of 10-inch pie pan, Set aside to cool.

Drain pineapple and pour syrup and lemon juice into a small saucepan. Set pineapple aside. Beat together sugar, eggs, and salt. Stir egg mixture into pineapple syrup until well-blended. Cook over moderate heat, stirring constantly until mixture comes to a boil. Add gelatin and stir until dissolved. Stir in pineapple and chill until mixture begins to thicken.

Beat egg whites, dry milk, and water until soft peaks foam. Fold into chilled mixture and pour into coconut crust. Garnish top with reserved coconut flakes; chill until set, about 4 hours. 


Notes/Results: I was drawn to the recipe because of its old-fashioned feel and I love the way it looks, but flavor-wise, it was only okay for me. I wanted a stronger pineapple taste. The toasted coconut crust was my favorite part although I had to improvise a bit when I couldn't find canned coconut at my grocery store. Without canned, in order to get the toasted dried coconut to stick together enough to form the crust I added sweetened condensed coconut milk to it, pressed it into the pie pan and broiled it for a couple of minutes to get it to hold together. It made for a chewy, toasty crust that went well with the filling and that I would use again. 


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Island of Sweet Pies and Soldiers is my first foodie book entry for the Foodies Read 2019 event. You can check out the January 2019 Foodies Read linkup, hosted by Heather at Based on a True Story, to see what everyone is reading this month.   

 
The deadline for this round of CTB is Thursday, January 31st and I'll be rounding up the entries on the Cook the Books site soon after. If you missed this round and like food, books, and foodie books, join us for February/March when we'll be reading Crazy Rich Asians by Kevin Kwan, hosted by Claudia of Honey From Rock.
 
 

Sunday, January 27, 2019

Chickpea and Pasta Soup from Mark Bittman for Souper (Soup, Salad & Sammie) Sundays

When I want something very simple and good, I look to Mark Bittman with his easy recipe sketches and countless adaptations. Trying to adhere to my no-buy rule for cookbooks, I checked his Kitchen Matrix cookbook out of the library and immediately went for the Chickpea and Pasta Soup, healthy and good for work lunches. 


I did double my chickpeas and up the broth, as well as adding a half of a red bell pepper left in the veggie crisper, three cloves of garlic, minced, and smoked paprika and celery salt.  


Chickpea and Pasta Soup 
Slightly Adapted from Mark Bittman's Kitchen Matrix
(Serves 4-6)

Put 1 1/2 cups dried beans, 1 chopped medium onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon hopped fresh rosemary leaves, 1 cup chopped tomatoes (canned are fine) and 6 cups vegetable broth into a large soup pot over high heat and bring to a boil. Lower heat, cover and simmer until the beans are soft--at least an hour. When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender. Remove bay leaves, season with salt and black pepper and serve, topped with a drizzle of olive oil and few chopped rosemary leaves.


Notes/Results: Just a good, simple soup--full of veggies, pasta and beans. There's not much more you ask for on a cool (OK, cold for Hawaii) windy weekend. I liked the changes I made to pump the flavor up a bit. I kept it vegan, but some grated Parmesan would be delightful on top too. With olive oil-grilled bread to dip into the broth, this made for a delicious light meal. I would happily make it again. 


Linking up with I Heart Cooking Clubs where it is Potluck week--our chance to make any recipe from our IHCC chefs.


Let's look into the Souper Sundays kitchen and see who is here:


Tina of Squirrel Head Manor says, "I don't know about anyone else but I am continually clipping or copying new recipes I want to try. Unfortunately that leads to an overstuffed file folder with all sorts of recipes, just waiting to get on the kitchen agenda. To clean up my messy cookbook shelf/folders I decided I would pick one each week. Sometimes I thumb through them and wonder why I would even want to try it. Those get tossed. This week I thought I would try Giada's Corn Soup. This was good but I doubt I will keep the recipe. Maybe it was timing - we had just driven back from Quincy, after some shopping, and realized we were ravenous the closer we got to home."


Judee of Gluten Free A-Z Blog shared Beet and Walnut Salad with Pickled Onion and said, "I was first introduced to this interesting salad at a luncheon given by an amazing cook who lived her first 18 years in Cairo, Egypt. She brought many of her family recipes with her. This colorful salad is one of her recipes. It is made with cooked beets, marinated pickled onions, and raw walnuts. The marinated onions serve as the seasoning, although you could add a little touch of vinegar to the beets if desired. The unique combination makes a flavorful salad that is high in fiber and vitamins, minerals, and protective antioxidants."


 Thank you to Tina and Judee for joining me this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



Have a happy, healthy week!
 

Sunday, January 13, 2019

Pinto Bean Soup with Fresh Salsa (Simple Brothy Beans) for Souper (Soup, Salad, & Sammie) Sundays

My friend sent me a care package several weeks ago and included a small book of soups since she knows I cook them weekly and figured I'd use the cookbook more than she does. I flipped through it and tagged several recipes to make, and when a description of "soupy pinto beans" in the last book I read caught my eye, I knew I wanted to make the Pinto Bean Soup with Fresh Salsa.


Although the recipe included a recipe for fresh salsa (just tomatoes, red onion, cilantro and lime), tomatoes were not looking great in the grocery store I went too and the red onions were big and tough looking. Because of the lack of good ingredients (and because I am lazy sometimes) I bought a container of good fresh salsa from the deli case.


Pinto Bean Soup with Fresh Salsa
Slightly Adapted from The Little Guides: Soups
(Serves 6)

1 1/2 cups dried pinto beans
7 cups water
1/4 cup olive oil
2 yellow onions, diced
1 tsp salt (or to taste)
1/2 tsp ground black pepper
4 garlic cloves, minced
(I added abut 1/2 tsp Aleppo chili)
6 cups stock or broth of choice 
salsa and sour cream to serve

Sort through the beans and discard any misshapen beans or stones. Rinse well. Place the beans and water in a sauce pan. Bring to a boil, reduce the heat to medium-low, cover, and simmer until all the beans are cooked through and creamy inside, about 1 1/2 hours. Remove from the heat and set aside. 

In a large pot over medium heat, warm the oil. Add the onions, salt and pepper and saute until the onions are lightly browned, about 10 minutes. Add the garlic and saute for 1 to 2 minutes longer. Add the beans, their cooking liquid, and the stock. 

Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally until the beans start to break apart, about 20 to 30 minutes. Remove the pan from the heat and let cool slightly.

In small batches, blend or process the bean mixture until smooth. Return the puree to the pan. Reheat over low heat, stirring often. 

Ladle the soup into warmed shallow bowls and top each serving with a spoonful of salsa and a dollop of sour cream.


Notes/Results:This one hit the spot--simple but good savory flavor. Wanting brothy beans, I just blended about a third of the beans and stirred them back into the soup. I also added some chili powder (Aleppo) for a bit of subtle heat and used low-sodium non-chicken bouillon paste in both  cooking the beans and in the soup itself which also added to the flavor. I used Tofutti Vegan Sour Cream but you could use yogurt or regular sour cream based on your preferences. One quick cooking note, I soaked my beans overnight from force of habit and so they only needed to be cooked for about an hour and then another 15 minutes or so with the onions. Hearty, satisfying and good, I'd happily make this soup again.


 Let's look into the Souper Sundays kitchen and see who is here:


Judee from Gluten Free A-Z Blog brought Instant Pot Red Lentil Vegetable Soup and said, "Red lentils make a hearty soup that can be cooked in the Instant Pot in just 10 minutes ( plus warm up time). Since red lentils do not require pre-soaking, it's a great last minute soup for a cold evening. ... It's a nice thick soup that warms for the inside out. If there are any leftovers, beware that the soup will become thicker overnight. Just add some additional vegetable broth before reheating!"

 
Tina of Squirrel Head Manor shared a healthy side dish she recently enjoyed, Zoe's Fruit Salad. and said, "When we dined there last week we both ordered kabobs and falafel.  I added the fruit salad because I knew it would be fresh fruit instead of the sort some restaurants give you, you know what I mean - crunchy under ripe cantaloupe?  Not this place.  Freshly cut orange segments and sweet cantaloupe, crisp green apple slices and sweet grapes. ... When we eat out, or grab takeaway, there are times I want to recreate the recipes or dishes at home. Sure, fruit salad isn't exactly rocket science but for some reason I don't bother at home. We buy the pre-cut, well we used to buy the pre-cut fruit salads from Publix but they were disappointing."

 
Thank you Judee & Tina for joining in this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).


Have a happy, healthy week!
 

Sunday, July 8, 2018

Cold and Creamy Tomato-Cucumber Soup (or "Pink Cucumber Float"): Cooking Retro with Betty Crocker for Souper (Soup, Salad & Sammie) Sundays

I had some of my retro and vintage cookbooks out lately. They are fun to look through for entertainment, cooking ideas and inspiration, and the occasional and often quirky recipe that catches my eye and begs to be made. 


One of my favorites is my 1967 Betty Crocker Hostess Cookbook. I adore the cover--it makes me think of an upscale Brady Bunch house and the menus for Gay Supper Parties and Bright Little Brunches and Lunches, and Happy Holiday Specials. I tagged a couple of interesting soups to add to my "to-make" stack, including the somewhat unfortunately named Pink Cucumber Float --a cold creamy tomato soup with diced cucumber and a touch of curry powder and Worcestershire sauce. Although there is a breeze and less humidity this weekend than we have had the past few weeks, cold soup is still welcome.


The recipe is in the Harvest Feast dinner and Betty recommends "Begin dinner in the living room with mugs of the cold, conversation-making soup to be sipped around the coffee table."


I needed to make some healthy changes to the recipe--replacing the buttermilk with a vegan substitute of coconut milk and vinegar for the buttermilk tang. I also didn't want to buy tomato soup concentrate because of all of the sodium and other ingredients I don't want to eat (Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Wheat Flour, Water, Contains Less Than 2% Of: Salt, Potassium Chloride, Flavoring, Citric Acid, Lower Sodium Natural Sea Salt, Ascorbic Acid (Vitamin C), Monopotassium Phosphate--480 mg of sodium) so I replaced it with a large box of tomato puree, mixed with a little roasted garlic powder. I did leave in the Worcestershire sauce as there isn't too much (if you want a vegan version they make them or you could sub in Bragg's liquid aminos or coconut aminos too). Finally, I did increase the curry powder to 1 teaspoon, just because. My changes are in red below.


Pink Cucumber Float
Adapted from Betty Crocker Hostess Cookbook
(Serves 6)

1 tsp Worcestershire sauce
1/2 tsp curry powder (I used 1 tsp)
1 can (10 1/2 oz) condensed tomato soup (I used boxed pureed tomatoes + 1 tsp roasted garlic powder & sea salt to taste)
2 cups buttermilk (I used 2 cups coconut milk + 2 tsp white wine vinegar)
1 medium cucumber, finely chopped
cracked black pepper
6 cucumber slices

Blend Worcestershire sauce and curry powder; stir into tomato soup. Slowly add buttermilk, stirring until blended. Add chopped cucumber. Chill thoroughly. Sprinkle pepper over each serving; garnish with a cucumber slice. 


Notes/Results: A creamy and tasty cold soup. The curry is present but even with the increased amount it isn't a strong flavor--it's just savory and good. The Worcestershire adds umami, along with the tang of the buttermilk substitute and the coconut milk makes it ultra creamy with the diced cucumber adding texture. I can see how the new 1967 hostess could feel a little fancy and exotic serving it. ;-) I'd change the title up and call it a tomato-cucumber bisque. A fun kitchen experiment that I'd happily make again.   


 Let's look into the Souper Sundays kitchen and see who is around.


Judee of Gluten Free A-Z Blog shared Creamy Avocado Salad Dressing --Oil Free and said, "Avocados contain a significant amount of fat- healthy good fat- but still fat. When I decided to make this tasty creamy avocado salad dressing, I decided not add any additional oil. ... This delicious creamy avocado vegan salad dressing adds lots flavor and depth to whatever salad you are eating. I love it over any kind of greens."


Welcome Nancy of Colors 4 Health, joining Souper Sundays for the first time this week with her Vegan Coleslaw. Nancy said, "Vegan coleslaw is a versatile dish, one that goes great at a summer picnic, potluck, or barbecue. Just as good, serve it anytime during the year. Savor its flavor at lunch or dinner with a bean and rice dish, sandwich, or alongside a hummus wrap for an economical, energizing meal."


Debra of Eliot's Eats brought Toasted Quinoa Garden Salad and said, "The tomatoes are doing so well, that I decided to whip up another salad for this month’s IMK. This time I have more of a recipe though. ... The tomatoes, cucumber and basil came from the garden. (Sorry no photo of the cucumber. It had gotten lost at the bottom of the vine and when I found it it was almost yellow. I was afraid it would be bitter, but it wasn’t and was a good addition to the salad.)"


Mahalo to everyone who joined in with Souper Sundays this week!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.) 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!
 

Friday, June 15, 2018

Anthony Bourdain's Spaghetti with Garlic, Anchovies, and Parsley {#ForAFriend #ForAnthonyBourdain}

It's hard to believe that it's just been a week since the news that Anthony Bourdain died awoke me. I still am so sad every time I think about him. Last week, I dedicated my Friday dinner recipe to him, and this week I am doing it again as part of a tribute at I Heart Cooking Clubs. We are currently cooking along with Chef Eric Ripert, one of Bourdain's best friends and making any recipe we want from any chef and #forafriend. 


I was at the library picking up a hold last weekend and I grabbed Appetites: A Cookbook by Anthony Bourdain. I had checked it out when it came out in 2016, choosing not to buy it because Bourdain is the epitome of a carnivore, and I am not. ;-) It's a very entertaining cookbook (be forewarned there is much cursing of course) and made me laugh and tear up in turns. I knew that there were some fish and veggie dishes in it and I quickly found a simple pantry pasta recipe to make. (I think was pulled to the pasta chapter by the picture of Chef Ripert.)


Bourdain said, "This is a super easy pasta that, with a well-stocked pantry and fridge, you should be able to start and finish inside of fifteen minutes."  (Since it is hazy, humid, and hot for Hawaii today--fifteen minutes or less is about the maximum time I wanted to spend in the kitchen.)


Deb says--OK, don't be afraid of the anchovies here--they melt into the sauce, don't taste at all fishy, and add a delicious umami to the dish.


Spaghetti with Garlic, Anchovies, and Parsley
From Appetites by Anthony Bourdain 
(Serves 4 to 6)

1/2 cup best-quality, extra-virgin olive oil, plus more to taste
6 garlic cloves, peeled and thinly sliced
1/2 tsp red pepper flakes
8 oil-packed anchovy fillets, rinsed, drained, and patted dry (I just used my entire tin)
1 lb dry spaghetti
1 cup fresh Italian parsley leaves
salt to taste (I added freshly ground black pepper)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more to taste (I used Pecorina-Romano)

In a large, heavy-bottomed pot, bring salted water to a boil.

In a medium-large sauce pan, warm the oil over medium-low heat. Add the garlic, pepper flakes, and anchovies. Make sure to watch they are well distributed so that everything is in the oil, and cook slowly, stirring occasionally with a wooden spoon, until the garlic is fragrant and the anchovies are melting into the oil. Monitor the heat carefully, you don't want burned or even browned garlic here. 

Once the water is boiling, add the spaghetti and cook according to the package directions until just al dente. Just before taking the pasta from the water, add the parsley to the saute pan and toss gently. Remove the pasta from the water with tongs and add it directly to the pan--the water that clings to it will help form the sauce. Toss the pasta with the pan ingredients, increasing the heat to medium. Add a small splash each of oil and pasta water to keep everything slick. Taste a strand of pasta and season with salt if necessary.

Transfer pasta to individual serving bowls and top each with the grated cheese or serve it alongside.


Notes/Results: Really easy, really quick, really satisfying and really delicious. Of course even fifteen minutes in the hot kitchen had me sweating until my hair was damp, compounded by picture-taking, so I thankfully plopped myself directly in front of my fan and pretty much inhaled my bowl (probably two servings-worth if I am honest) and loved every bite--toasting Chefs Anthony and Eric with a glass of red wine. Use good-quality ingredients and your stomach and soul will be happy with this one--I'll definitely make it again.


You can join in with I Heart Cooking Clubs making a dish on your blog or posting a pic on social media. You can find the details here: For a Friend {For Anthony Bourdain}.
 
I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.