Smitten Kitchen is one of those foodblogs that has been around since the beginning of food blogs and whenever I search for a recipe, I frequently find myself clicking around Deb Perelman’s beautiful and inspiring site for ideas. So I was excited to hear that the next Cookbook Club get together would be exploring recipes from the Smitten Kitchen cookbook. We met at Mosswood Park in Oakland on a recent sunny saturday and our picnic table was half in the shade and half sunny, so part of the table is lost in the glare.
Jame made Roasted Carrots and Avocado Salad, adapting the recipe by not roasting the carrots as long as directed (bless her!), so the carrots were still crunchy and made the salad taste vibrant and fresh, and a little bit spicy too.
Sophie made the Pesto Potato salad with green beans, topped with wide ribbons of shaved parmesan. Pesto is so summery and the green beans were still firm which made it seem fresh and salad-like.
I ambitiously made the Wild Mushroom Tart, the crust was a bit tough, but since I made it, I would blame the baker and not the recipe, as I am really not talented with the baking arts. It was pretty delicious though, the tart was flakey and buttery (and a bit tough), the mushroom filling was rich and creamy. It filled the house with an amazing fragrance.
Tess brought fixin’s for a fantastic savory summer treat, Tomato Scallion Shortcakes with whipped goat cheese. This was probably quite a bit of work but it was so good! The shortbread was buttery and moist like a biscuit and I ended up flipping it over and enjoying both sides slathered with the tart goat cheese and topped with the bright fresh and lip smackingly delicious tomato mixture. It was so good, a summery dish to dream of…
Leigh from Eat Oakland foodblog made a lovely dish of Roasted peppers with capers and Mozzarella. She said that Smitten Kitchen’s recipe specifies roasting the peppers in the oven versus blistering them on the stove to make the peppers supple and sweet. Another great picnic dish.
Christina brought the Salted Brown Butter Rice Crispie Treats, which really were the best rice krispy treats I’ve ever had. Seriously!
And Sophie also made the best Lemon Bars ever, her secret was using meyer lemon juice. Deb’s recipe has the perfect balance between the buttery flakey cookie and the tart dense delicious lemon curd.
We had a really delicious time, thanks to Christina of East Bay Dish for putting this awesome event together! We all brought tupperware or zip lock baggies so we could split up the leftovers (brilliant!) I can’t wait to hear what’s up next?