Cook Club: Ten by Sheila Lukins

TEN by Sheila Lukins

Average Score: 4.36

Perfect Scoring Dishes (there were SO many "top scoring dishes" so here are the list of dishes that scored a perfect score): Julie’s Beet and Apple Soup, Jackie’s Olivada, Jackie’s Sesame Noodles with Apples and Cucumbers, Monica’s Paella Rice with Shrimp and Chorizo, Monica’s Roasted Asparagus,  Amanda’s Sparkling Limoncello, Amanda’s Summer Soba Noodles w/Zesty Dipping Sauce, Sonia’s Sinful Chocolate Tart,  Lisa H.’s Farmers Market Corn Salad, Anjali’s Skirt Steak with a Touch of Latin America

This round of cook club spanned three months, instead of two -- the summertime proved to be quite busy for our members AND the cookbook we chose, TEN by Sheila Lukins, is chock full of excellent options. The author of the cookbook, Sheila Lukins (of “The Silver Palate” fame) decided to put together a cookbook that consisted of her favorite “types” of dishes.  Finding that she could probably name at least TEN recipes for each dish, she came up with the brilliant plan to include at least 10 recipes for each type of dish.  My mom actually introduced me this cookbook and I am very glad she did! Something different about this cookbook for me is its lack of pictures. I often get drawn to cookbooks because of the beautiful food photography -- so I feel like it says something when a cookbook speaks to you without any glossy beautiful photos to lure you in.  

And as it turns out, this cookbook was a GREAT success. A number of the cook club members bought the book for themselves after trying out their recipes and we had the highest number of "perfect scores" for this cookbook than any other.  Many of the recipes provided a new technique that turned an ordinary recipe into a great one.  If you try out any recipes from this cookbook too, please leave a comment! Would love to hear about how your dishes turned out.

Some general comments from cook club members:

Leanne: I bought this cookbook after cook club and made tons more recipes out of it.  The mac & cheese recipe is amazing!  I also made the caramelized banana cake recipe which was really good, the tomato soup recipe (the one with orange zest in it)--AMAZING, the mint pea soup (not that great, but I am not a pea fan), and the lemony roasted potatoes (SO easy and really delicious).  I LOVE this cookbook!!!

Amanda:  I LOVED this cookbook . . . so much so that I ordered it from Amazon.  :) The recipes are easy to follow and I liked the variety of fresh ingredients that were used.  


For your cooking and tasting pleasure, here are two of the top recipes:

Sesame Noodles with Apples and Cucumbers
Serves 6

Ingredients:
For the sesame sauce:
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
1/2 cup smooth peanut butter
1/4 cup toasted sesame oil
3 tablespoons peanut oil
1/2 teaspoon chile oil, or more to taste
Salt and freshly ground black pepper, to taste

For the noodles:
1 tablespoon olive oil
12 ounces spaghettini
Salt and freshly ground black pepper, to taste

For finishing:
1 Granny Smith apple, unpeeled, julienned, tossed with 1 tablespoon fresh lemon juice to prevent discoloration
3/4 hothouse (seedless) cucumber, peeled and julienned
4 scallions (white bulbs and 3 inches green), thinly sliced
3 tablespoons chopped salted peanuts
1/4 cup tiny radish or alfalfa sprouts

Directions
1.  One day ahead, prepare the sesame sauce.  Place the soy sauce, vinegar, brown sugar, ginger, garlic, and peanut butter in a blender and process on high speed until smooth, 1 or 2 minutes.

2.  Combine the sesame oil, peanut oil, and chile oil in a spouted measuring cup, and with the blender running, drizzle them into the sauce.  Season to taste with salt and pepper.  Cover, and refrigerate overnight to thicken.

3.  Bring a large pot of salted water to a boil over high heat.  Add the olive oil and the spaghettini, and cook until the noodles are al dente (just tender), 8 to 9 minutes.  Drain, reserving some of the pasta cooking water. Place the noodles in a large bowl and toss with the sesame sauce, using the reserved cooking water to thin the sauce if necessary.  Season with salt and pepper.

4.  Transfer the noodles to a shallow pasta bowl.  Drain the apple and sprinkle it evenly over the noodles, followed by the cucumber, scallions, peanuts, and sprouts.  Serve immediately.

Farmers' Market Corn Salad
Serves 4

Ingredients:
4 ears fresh sweet corn, shucked
4 ounces slender fresh green beans, stem ends removed
1 cup diced, peeled, seeded cucumber (1/4-inch dice)
2 medium-size ripe tomatoes, cut into 1/4-inch dice
3 scallions (white bulbs and 3 inches green), thinly sliced
2 tablespoons chopped fresh flat-leaf parsley leaves
Coarse (kosher) salt and freshly ground black pepper, to taste
1/4 cup Red Wine Vinaigrette

Directions:
1.  Bring a saucepan of salted water to a boil.

2.  While the water is hearing, use a sharp knife to strip the corn kernels off the cobs, cutting as close to the cobs as possible; you should have 2 cups.

3.  Cook the corn kernels in the boiling water until just tender, 2 to 3 minutes.  Drain, run under cold water, and drain again.  Pat dry and place in a large bowl.

4.  Bring another saucepan of salted water to a boil, and add the green beans.  Cook until just tender, about 3 minutes.  Drain, run under cold water, and drain again.  Pat dry and add to the corn.  Toss in the cucumber, tomatoes, scallions, and parsley.  (If you wish, you can refrigerate the mixture for up to 4 hours before serving.  Remove it about 30 minutes before serving).

5.  Just before serving, season the salad with salt and pepper and toss it lightly with the vinaigrette.

And now, the reviews!  Enjoy!

DRINKS:

Amanda’s Sparkling Limoncello

Score: 5

Such a delicious and simple summer cocktail! I could have sipped this for hours...and we did at our cook club dinner party. This beverage is perfect for pool days...or when you're missing summertime. :)

Sonia’s Blushing Sangria

Score: 4.5

I served the Blushing Sangria at the DC Cook Club dinner party, and it was a refreshing treat in the summer heat. I added a bit more Cointreau than the recipe indicated, replaced the cantaloupe (not a fan) with watermelon (very well-received substitute!), and added a few blackberries that I found at the farmer's market. I felt that the amount of sparkling water was a little excessive, as the sangria tasted a bit watered down. Next time I make this, I will use flavored sparkling water or perhaps cut down on the amount I use. Note: I doubled the recipe for the party, but kept the fruit amounts the same, and I would recommend this, as we all had plenty.

DC Cook Club Party comments: “Very refreshing and summery, but a bit too watery.”  “Delicious summer drink.”  “Very summery!”  “Super awesome – loved this.  Perfect for a party.  Definitely support watermelon addition.”  “Very fresh, yummy, doesn’t taste like alcohol (which is nice).”  “Great fruit flavor!”

APPETIZERS / SOUPS:

Julie’s Beet and Apple Soup

Score: 5.0
I've been really excited about trying out different ways of preparing (and eating!) beetroots since rediscovering them a year or two ago so I had to try this one. The recipe was simple to follow and an adventure for the senses - great smells while preparing it (earthy beetroot boiling, sweet caramelising apples, zingy lemon juice) and the result was not only really tasty but also a beautiful vibrant colour and smooth thick texture. You have to like beetroots though as (a) the flavour is pretty strong, and (b) they are weird alien-looking things to work with and stain your hands or gloves pink!  I'd recommend it cold - perfect for a summer evening - but also tried warming up a little and that would work really well in as comfort food in colder weather.  Definitely serve with the creme fraiche as ecommended in the recipe. I used chicken stock (normal not homemade) this time but would try it with veg stock next time.

Leanne’s Garden Greens Soup

Score: 4.8  
This was a delicious and simple broccoli soup.  I was a little worried that it would be bland just because there were no spices or anything in the ingredients.  However, the flavors were really delicious, and blandness was not at all an issue.  I would definitely make this again!

Jackie’s Olivada

Score: 5.0

I love olive tapenade, so when trying to pick out an appetizer type recipe for our DC Cook Club party, I went for the “olivada.”  This recipe was super straight forward and easy to make.  The part that took the longest was pitting the green, manzanilla olives (the kalamatas were much easier, they just peeled right off the pits).  But otherwise, it was as simple as pitting/chopping several ingredients and throwing them into the food processor or a quick whiz around.  We ended up making two batches of the olivada – just the one serving seemed too small – and we were very happy to have leftovers for the next week.  Perfect for spreading on bread and crackers, we also used the olivada in lieu of dressing for salads. Some comments from our DC Cook Club guests: “This was a really nice salty olive tapenade that was a tasty topping with the bread.”  “Great app!”  “Olives rule!”  “Oh my gosh – super great!  Wonderful flavors, at first bite!”  “Burst of flavor, but a little salty.”

Monica’s Spiced Goat Cheese Slather

Score: 3.5

Short story:  I substituted sour cream for creme fraiche and ricotta (full fat!) for goat cheese.  I made a double recipe.  It was a hot day.  The ricotta plus creme fraiche mixture made the slather into more of a dip than a slather.  That being said, it was delicious, it was a real crowd pleaser at a Fourth of July cookout, and I was totally okay with it as a dip.  But it made a lot of dip.  So I used some of the extra "slather" as a sauce for angel hair pasta, and it was AMAZING.  So think outside the box when you make this slather. Use it as a slather, a dip, a pasta sauce, a face mask . . . whatever. Okay, maybe not the last one.  But I think the recipe deserves some credit for turning out delicious even with all of my “substitutions.”

Monica’s Roasted Garlic 

Score: 4.5

I know I requested four recipes in the first go-round, but then my boyfriend's tempo-roomie bought a massive bag of garlic at Costco, and I remembered seeing a roasted garlic recipe in this book that would be a perfect way to use it all.  Considering my unhealthy love of garlic, this recipe was a no-brainer.  The final result was a head of garlic that was deliciously creamy and spreadable, and I would've loved to throw it in a small dish of olive oil for dipping bread into during an Italian dinner.  Next time, I'll be sure to have crusty bread on hand just for that purpose!

Amanda’s Watermelon, Cucumber, and Tomato Salad

Score: 4.5

This is a perfect summertime salad! It was very easy to put together, just required lots of chopping. The recipe included feta, which was an awesome addition and paired nicely with the watermelon. The only thing that I would have done differently is use smaller tomatoes (like grape or cherry tomatoes) and not peel them. In my opinion, it took too much time and effort to peel the tomatoes, and it didn't really change the flavor of the salad all that much. The next time I make it, I will definitely skip this step and use smaller, more flavorful tomatoes.

Amanda’s Roasted Carrot Ginger Soup

Score: 4.5

This recipe sounded so appealing, I just had to try it out, and so glad I did! The dish is one of those that is easy to make when other cooking is going on. As indicated by the title, roasting is involved...for 2 hours. All I had to do was peel and cut the carrots, parsnips, onion, and ginger in large pieces and toss them in the oven. Once the vegetables finish roasting, it took 15 minutes to have the dish completely ready. The soup was really flavorful.  I can't wait to make it again! 

Rachel’s Ricotta Slather

DC Cook Club comments: “Even though this was a simple dish, it was very tasty, and went well with the caponata.”  “Wonderful.”  “So simple, surprisingly good.”  “A little bland.”  “Great light flavor.”

Mai's Farm Stand Caponata

DC Cook Club comments: “Great Mediterranean flavors.”  “Delicious combinations.”  “Lots of yummy fresh veg, kind of lost all mixed together.” 

ENTREES:

Julie’s Ginger-Lime Cod in a Bowl 
Score: 3.5

This recipe was easy enough to follow and had nice subtle flavours - a mild version of Thai soup.  I also liked the way you end up with a large juicy fillet of cod and have other elements in the soup (broccoli, tomato, pasta) to pick at and provide colour contrast. However I haven't given it a top score because for my taste it was too mild and unexciting for the effort involved. Personally I prefer stronger flavour contrast and a simpler cooking procedure without so many pots, so if I were to repeat I'd add some chilli and more lime juice to give it some kick and just add noodles, broccoli at appropriate time to the sifted broth to keep things simple. Still, you should try this yourself if you like Asian-inspired broths as my rating is quite subjective - this was tasty but just not compared to my favourite Thai broths. P.S. I substituted veggie broth for chicken broth (it's a fish and veg soup after all so the chicken broth seemed out of place) and fine thread Asian wheat wok-style noodles as I couldn't find angel hair pasta.

Julie’s Pink Lentil Dal with Fresh Ginger

Score: 4.0

This was a tasty dish and fun to make as "tempering oil" was a new technique for me and released some delicious aromas. It wasn't a smart recipe to pick for summer but given that we're not having much of a summer and ate this on a rainy weekend it worked perfectly. The only reason it doesn't get a top score is that it's up against stiff competition from various London Indian/ Pakistani/ Nepalese restaurants that produce delicious dals. However for a self-made one this was pretty good and I will be making it again.  Be aware that the name doesn't really match the name which I found a little disappointing but I was quickly reconciled to my bowl of creamy yellow aromatic comfort food, and I liked the addition of cilantro (coriander) and lemon juice for some contrasting freshness. We had this with naan bread one day and with basmati rice another day - both worked really well. P.S. Recipe adaptations: this turned out a little too soupy and salty for my taste, so I'd recommend starting with less water and half the salt and adding as necessary to taste during cooking.

Leanne’s Tandoori Chicken

Score: 3.0

I was really excited to make this dish--it sounded delicious!  However, in reality, it was underwhelming.  The flavors just weren't that good, and it was not at all what I expected.  I made the pineapple raita to go with it, which was decent, but also not incredible.  I would not make this dish again.

Jackie’s Lemon-Herbed Chicken Drumsticks

Score: 3.0

I chose this recipe for its bright, summery flavors, its ease in serving it to a large group of people, and the ability to prep it ahead of time so we could take it over to Rachel’s house for the party (that said, the wait/cook time was on the lengthier side… the drumsticks had to be marinated for several hours and then cooked for another 1.25 hours).  The flavor profile was mainly lemon and thyme, which smelled incredibly delicious and enticing as the drumsticks cooked.  We tried a drumstick right from the oven (before I cooked down the marinade to pour over the drumsticks) and the chicken was very moist, but not as flavorful as I expected.  Unfortunately, by the time we all ate them at the party, I found them to be rather… unattractive… and they were quite sticky to handle with the thickened marinade on top.  All this said, I would probably make this again, but would plan to eat it immediately. DC Cook Club Comments:  “Good.”  “Love the lemon flavor.”  “These were nice, but I admit not a big bone-in chicken fan.”  “Fresh taste.” 

Jackie’s Sesame Noodles with Apples and Cucumbers

Score: 5.0

I ABSOLUTELY LOVED THESE NOODLES.  We originally selected this dish because the recipe reminded us of Jonathan’s favorite noodles – the dan dan noodles – at a Northern dim sum restaurant that we go to.  And it surely lived up to our expectations.  The sauce is a food-processed mixture of sesame oil, soy sauce, ginger, garlic, peanut butter, and Sriracha (the recipe called for “chili oil” but we had sriracha in the house, so went for that!) – the recipe calls for making the sauce a day ahead to allow it to thicken in the refrigerator.  We followed that procedure, but I’m not sure if it made a big difference or not.  Regardless, the sauce was deliciously peanut-y with a slow heat that hits you at the end of each bite and clung on nicely to the noodles (spaghetti!).  The recipe called for julienning some granny smith apples, cucumbers, and green onions to sprinkle on top.  It was a nice addition – a good crunch factor – but in my opinion, unnecessary.  We so loved these noodles that I immediately made another batch of them the next day and ate them a few more times that week.  Will definitely make again!

DC Cook Club Comments: “Surprisingly cohesive flavors with the apples, cucumbers, and sesame/peanut.  Love the extra heat.”  “Very flavorful, loved the peanut butterness of it.”  “Always love PB noodles.”  “Best dish ever!”  “Love the peanut sauce.”  “Great peanut flavor with a nice bite from the cucumbers and tangy sweetness from the apples.”

Monica’s Paella Rice with Shrimp and Chorizo

Score: 5.0

I love paella.  I discovered my love for it during my summer in New York because this fantastic Cuban place across from my apartment at Columbia had awesome happy hour specials that my roommate and I frequented after work.  I can't believe I didn't learn of it sooner!  I'm so glad it's in my life now.  The only problem with paella is that it's a very intimidating dish.  I've been meaning to try it for a while, but it always seemed too scary to attempt so I usually just ordered it at tapas restaurants instead.  Chicks love tapas. I'm so glad I tried this!  It was easy, though a big time commitment, and it turned out so well that Neal and I barely had leftovers.  I highly recommend it as a main dish or as a potluck side dish.

Amanda’s Summer Soba Noodles with Zesty Dipping Sauce

Score: 5.0

In a word: yummy. In two words: simple yumminess. Out of all the recipes I chose for this round, this one was my favorite. I LOVED the sauce for these noodles! It was super easy to make and the ingredients were simple. As the title suggests, the dish is very summer-y. Very refreshing and not too heavy for the hot summer days. I think it goes without saying that this recipe will be around my kitchen for awhile.

Lisa H.’s Zuni Cafe Roasted Chicken and Bread Salad

Score: 4.4

It was really good.  It was difficult to make the bread salad.  I would make the chicken again, but I don’t know that I would make the bread salad again, it was good out of the oven, but once it cooled off it wasn’t as good. 

Anjali’s Skirt Steak with a Touch of Latin America

Score: 5.0

This dish is the next best thing to getting on a plane on going down to South America.  Ok, maybe not, but it certainly was a crowd pleaser.  The dish itself was simple and straightforward.  The flavors in the chimichurri were bright and perfect for summer. I used the leftovers on eggs and toast! I will definitely keep this in my arsenal for the future.

Mai’s Creamy Goat Cheese Butterflies
DC Cook Club Comments:  “Liked the creaminess with the salami.”  "Love the salami, great subtle cheese flavor without overpowering the al-dente pasta.”  “Really nice, versatile.”  “Wonderful flavor combination.”  “Yum!”

Rachel’s Shrimp Tacos

DC Cook Club Comments: “Perfect summer meal; loved the refreshing sauce.”  “Great.” “Great combo of fresh flavors.” “Sauce was amazing.”  “Love the sauce.”

SIDE DISHES:

Sonia’s Quinoa with Chimichurri Herbs

Score: 3.5

I chose this recipe because I love quinoa and was excited to try a new way to prepare it.  This was a pretty simple recipe that could easily be a weeknight side or light lunch, since the only real cooking involved is with the quinoa itself.  I found that the flavors were good (though better after being allowed to marry for a few hours or overnight), but that it wasn't a very attractive dish.  I later added in a chopped plum tomato which added the color and flavor that seemed to me to be lacking.

Amanda’s Roasted Beets w Tangerine Vinaigrette

Score: 4.0

My parents made roasted beets the last time I was home and I loved them! They roasted them in the oven with a bit of olive oil, salt, and pepper--simple and amazing! Naturally, I had to try this recipe. I liked Sheila Lukins method of roasting the beets in theory (the recipe said to trim the beets, wrap them in foil and roast with the skins on-super easy and less chance of staining everything in the kitchen), but they were a little too soft in my opinion. The tangerine vinaigrette went really nicely with the beets and was very easy to make. This recipe will be making an appearance again--using my parents' roasting method.

Rachel’s Green Taboulleh

DC Cook Club Comments: “Very enjoyable.”  “Nice, but pretty standard.”  “Nice mix of flavorful ingredients.”

Mai’s Confetti Corn Pudding

DC Cook Club Comments: “Made stomach happy!”  “Loved the fresh crispy corn flavor and texture!”  “Very fresh!”  “Loved the fresh corn flavor, great texture.”

Monica’s Roasted Asparagus

Score: 5.0

Asparagus!  What a vegetable.  I don't even know how or where it grows, why it's sometimes white, or why I have to break off part of it before I cook it.  But I know that I like it, and that I've always wanted to find a perfect recipe for it. I had no idea asparagus could be so easy and so good. My previous method for cooking asparagus wasn't that far off from this one in technique (and identical in ingredients and prep!), but I was missing one essential step:  ten minutes of cooking the asparagus while covered with foil BEFORE cooking it uncovered for another ten minutes.  What a game changer!  The asparagus came out tender and creamy, but the tips were crunchy and slightly charred.  I expected to have leftovers, but I couldn't stop myself from taking seconds . . . and thirds.  I found myself eating them stem-side first so I could enjoy their creamy texture and then crunch down on the tips at the end.  Yum.  Just writing about them now makes me want to make them again!

Lisa H.’s Farmer’s Market Corn Salad

Score: 5.0

It was easy to make and had great flavors.  I have already made it again.  It says to mix it together right before serving, but it’s still good the next day.  (As a sidenote, Lisa also notes: I loved this cookbook.  Everything people made was so good.)  (Anjali, the hostess of the Dallas Cook Club dinner party, also comments that Lisa's corn salad was a big hit and Amanda already made it again for a 4th of July BBQ!)

Anjali’s Caramelized Fennel

Score: 4.5

Two words that sing to my heart. (Although, if you have been following this blog, you will remember that it was the original Cook Club where conquered my fear of fennel!) The dish, again, was incredibly straightfoward, but the results were spectacular.  I was actually so focused on the steak and hosting the dinner, that it was a complete afterthought, but still turned out well!  I do think this dish is better for winter meals, given the addition of butter, but either way, it is an excellent and easy side to make. 

DESSERTS:

Leanne’s Lemon Ricotta Cheesecake

Score: 4.2

This cheesecake was simple to make, but where problems arose was in the baking.  It took almost triple the baking time to set!  If it weren't for that, I would have ranked it higher--people seemed to really like it, but the hassle of waiting by an oven for almost three hours was a huge negative.

Amanda’s Peach Blueberry Pie

Score: 4

I have to confess...I did not make the pie crust from scratch, as the recipe suggested. Making my own pie crust is one of the few things that I find completely intimidating, cooking wise. Plus, there were several other dishes to be made for our dinner party (and I do not own a rolling pin). So, I let Pillsbury do some of the work this round. Once the pie crust issue was taken care of, the rest of the dish came together quickly and easily. I thought the filling combination was great...again, this is a perfect summer dessert. Per usual, I thought it would be enhanced by the addition of vanilla ice cream :), but forgot to buy some for our dinner party. I will make it again...perhaps with my own crust. ;)

Sonia’s Sinful Chocolate Tart

Score: 5.0

After an unsuccessful attempt to slightly modify the chocolate filling recipe (thus wasting $10 worth of quality chocolate -- still mourning), I turned out my very first tart, and it was absolutely delicious. I had some difficulty turning the rolled out crust into the tart pan, and ended up pressing a good amount of the dough into the pan. This didn't affect the taste or texture of the crust, and I was actually very pleased with its flavor. The almonds definitely added a lot to the dish, and I would use this crust recipe again (though would note that you should use a fork to poke holes in the crust before baking, or use pie weights). The filling (the second time around) was silky and smooth, and had just a touch of sweetness with the chocolate. I don't feel that the creme fraiche garnish was a perfect accompaniment to the chocolate, and would instead do an almond extract or hazelnut liquor-infused freshly whipped cream.

DC Cook Club comments: “Unexpected, RICH flavour.  Would serve with lightly sweetened whipped cream.”  "Chocolate!!" "Wonderful rich chocolate flavor paired perfectly with the butteryness of the crust."

Monica’s Grilled Vanilla Peaches

Score: 4.0

I’m so glad I tried a non-chocolate dessert.  IT WAS SO GOOD.   This was a very simple recipe, and I could see it working well for any stone fruit (apricots, plums, etc.).  Don’t expect for grill marks to appear on your peaches, though, or you might cook all of the delicious right out of them. Perfect for this time of year!

Sonia's Big Strawberry Shortcake

Score: 3.75

I chose this cake because I love strawberries, but prefer to eat them fresh, rather than cooked. The berries are highlighted in this recipe, which required few ingredients, and was relatively simple to make and assemble. The cake layers were dense, almost like a pound cake. The addition of the orange juice and zest gave it a nice subtle flavor. The only change I made to the recipe was to add a bit of Cointreau (left over from the sangria) to the whipped cream to play off of the orange notes in the cake. While the flavors were really nice, I think the heaviness of the cake was not in line with the fresh fruit and airy whipped cream, especially for a summer dessert. Also, take heed of the note to eat this dessert immediately; it does not travel well, especially in the heat.

Cook Club: Mario Batali's Molto Gusto

MARIO BATALI’S MOLTO GUSTO

Top Scoring Recipes:  Anjali’s Sunchokes with Walnut Gremolata, Jackie’s Linguine with Lemon, Amanda’s Hazelnut Stracchiatella Gelato, Sonia’s Ricotta Gelato

Lowest Scoring Recipes: Jackie’s Broccoli Rabe Pesto Pennette

Average Score: 3.94 (3.9375)

This month’s Cook Club brought us Mario Batali’s MOLTO GUSTO.  The book is structured on what Mario describes as “the true world of Italian meal ideology” … which apparently is built around vegetable antipasti, leafy salads, cheeses, salumi, pastas, pizzas, and gelati or copette.  The recipes are simple and short with a focus on maximizing the best ingredients.  The recipes are organized by seasonal availability of the produce – perfect for the turn of seasons!  The dishes are perfect for sharing, and as it turns out, were a hit for the most part!  This is one of the highest scoring cookbooks from which we’ve cooked. 

For your cooking and tasting pleasure, here is the recipe for LINGUINE WITH LEMON, which scored a 5 out of 5:

Serves 6

Ingredients
4 lemons, preferably Meyer or Sorrento
Kosher salt
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
1 pound dried linguine
1/2 cup freshly grated Parmigiano-Reggiano, plus extra for serving

Directions

Grate the zest and squeeze the juice from 2 of the lemons.  Using a sharp serrated or other knife, cut off the tops and bottoms of the remaining 2 lemons to expose the flesh.  Stand each lemon upright on the cutting board and cut away the peel and white pith in strips, working from top to bottom and following the natural curve of the fruit.  Hold the fruit over a bowl to catch the juices and cut down along the membranes on either side of each section to release it, letting the sections drop into the bowl.

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

Meanwhile, combine the lemon zest, juice, olive oil, and butter in another large pot and heat over medium-low heat until the butter melts.  Remove from the heat. Drop the pasta into the boiling water and cook until just al dente.  Drain the pasta, reserving about 1/2 cup of the pasta water.

Add the pasta and 1/4 cup of the reserved pasta water to the lemon juice mixture and stir and toss over medium heat to coat the pasta well.  Stir in the lemon sections and cheese (add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano on the side.

And here are all our reviews!  Enjoy!

Vegetable Antipasti

Amanda’s Spring Peas with Mint with Red Wine Vinaigrette

Score: 3.5

This was another recipe that was very easy to put together. I ran into a snag when I was unable to find fresh peas. Apparently, it was a little too early in the season, so I substituted frozen peas. The recipe called for a  medium red onion, which I thought was a bit too much. The onion sort of overpowered all of the other yummy flavors in the dish. I would love to try this recipe again, except with less onion.

Leanne’s Roasted Peppers with Capers

Score: 2.5

The roasted red peppers with capers were good but not great.  I also stuck to the recipe on this one as well, although I used capers from a jar and not salt packed dry ones.  This recipe was really labor intensive because the peppers had to be roasted and then peeled.  Honestly, even if it was less work, I wouldn't make it again.

Anjali’s Sunchokes with Walnut Gremolata

Score: 5.0

I have always wanted to eat a sunchoke since watching the first season of Top Chef when Harold (the eventual winner) made a sunchoke soup! So I had to pick this.  In researching sunchokes, I found out they are related to the sunflower and are a great starch substitute for diabetics. Fun facts!  Anyway, the scary part about this dish was using a mandolin! It asked for thinly shaved pieces and my knowledge of mandolins is that they can quickly lead to accidents! Thankfully, I made it through that experience without injury. The remainder of the prep was a breeze, especially because I have made gremolata several times.  The final result was a hit! Everyone at the party loved the crunch of the raw sunchoke and the saltiness of the gremolata.  It was a great snack for the next few days! I will definitely return to this dish for an easy side or appetizer for a large party.

Lisa H.’s Cherry Tomatoes with Crème Fraiche

Score: 3.0

I’m rating this 3/5 because I thought the crème fraiche was too rich. I thought it was really good without the crème fraiche. It would be really good in the summer with fresh tomatoes. I will definitely make this again.

Bruschetta

Rachel’s White Beans Bruschetta

Score: 4.0

Surprisingly good!  So hearty!  Rachel served this dish at our DC cook club party, and here were some of the comments from the night:  “This was one of my favorite dishes of the evening!  I could have certainly eaten the white bean salad without the bread – it was rich and full of great flavor.”  “Complex flavors and spicy.”  “Very good!  Hearty, yummy.”

Sonia’s Broccoli Rabe Bruschetta

Score: 4.0

This dish was a nice twist on the traditional tomato bruschetta.  The topping came together quickly; the broccoli rabe didn't need quite as long as directed.  I added a squeeze of lemon juice to the greens while it was cooking, which helped balance the bitterness and I felt that that water was completely unnecessary, as I had quite a bit remaining that needed to be drained.  The ricotta salata was a nice color contrast to the bright green, and added a bit of nice flavor. Parmesan would also be nice.  Overall, this was a solid, easy appetizer that I would serve again.

Sonia served this at our DC cook club party, and here are some of the comments:  “This bruschetta turned out so pretty.  The ricotta salata grated on top of the broccoli rabe was a great complement to the strong taste of the broccoli rabe.”  “Great, wonderful flavors.”  “Nice flavor, yummo!”  “Yummy.”  “The broccoli rabe had an excellent flavor, would make at home.”  “Yummy, a great surprise.”

Amanda’s Onion Ragu Bruschetta

Score: 4.0

This recipe was very similar to the vidalia onion confit I made from Bon Appetit Y'all. The only difference was the Mario Batali recipe included garlic, and the only seasonings were salt and pepper. The recipe was very easy to put together and took very little hands on time. I did make a small modification to the recipe, which I thought improved it quite a bit. The onions were a bit bland after being cooked with water, salt, and pepper, so I added some balsamic vinegar, and let it simmer and reduce. This was a big improvement, and I highly recommend adding balsamic or red wine in place of the water.

Insalata

Rachel’s Radicchio and Ginger Salad

Score: 4.0

Warning: only for people who like strong flavors J And DC Cook Club comments:  “I never would have thought to put radicchio and ginger together, but I loved the flavors.”  “Great to have a salad with the heavier pasta dishes.” 

Monica’s Winter Caprese Salad

Score: 4.2

I loved this caprese!  It took a little more work on the front end than I would like for a quick caprese after work, though, so I might save it for dinner parties or special weekend dinners.  The tomatoes were chewy and a little hard to bite through, but the caprese was too big for one bite, so I ended up eating these messily with my hands for dinner and with a fork for cutting the leftovers at work for lunch the next day.  The fresh pesto was luxurious, but this would be easy enough to make with store-bought pesto, too.  The agrodolce was a great, new take on the tangy-sweet-acidic flavor that balsamic vinegar usually provides to a caprese, and it was quick and easy to make.  (Check out Monica’s extended review on her blog!)

Pasta

Jackie’s Linguine with Lemon

Score: 5.0

I was really excited to make this dish.  The steps and ingredients were quite simple (lemon, olive oil, butter, garlic, parm cheese), but the flavors were bright, robust, and a perfect way to welcome in Spring.  I was surprised by Mario’s use of the actual lemon wedges in the dish, but I really liked the added oomph of lemony flavor that the slices infused in the dish when it was cooked all together (otherwise, it would be lemon zest and lemon juice).  Mario suggests serving this immediately after making… I ended up serving it quite a bit later for our cook club party, but all the flavors were still there. Rach and I did taste a bit of it right after it was cooked, and it definitely is quite wonderful when “served immediately.”  Jonathan and I then tried the leftovers the next day (with some rotisserie chicken) and it was fabulous then too.  Would definitely make again!

And DC Cook Club Comments: “Very good, tasty.”  “Delish!  Lemon very refreshing.”  “Tasty.”  “Excllent!  Yummy lemon flavor!”  “Loved the lemony flavor – amazing!”  “Excellent!  This was my fave.  I had seconds.”  “Yum!”

Lisa W.’s Penne all’Arrabbiata

Score: 3.5

My husband and I love arrabbiata sauce with any pasta.  Our fun fact about arrabbiata is that it literally means, “angry,” due to the heat of the chili peppers!  We thought that this recipe was extremely easy to make and very flavorful.   Although we enjoyed this dish, we still prefer Harris Teeter's arrabbiata sauce.

DC Cook Club comments: “Spicy as an arrabbiata sauce should be, but felt like some of the other flavors got lost in the spiciness.”  “Spicy, but good.”  “Spicy!”  “A little spicy but good.”  “A little spicy for my palette.”  “Yum.”

Anjali’s Penne alla Puttanesca

Score: 4.75

So I really wanted the pasta Lisa W. chose (it's my sister's favorite!), but the Puttanesca was also intriguing. It wasn't until I saw the ingredient list that I realized I have never actually had puttanesca! Was I really going to eat anchovies? I was more than a bit scared, nevertheless, I proceeded.  The prep was very simple, but I will say, I have a bone to pick with Mr. Batali.  WHAT are Gaeta Olives? Google didn't know, the men in Jimmy's Food Store (awesome Italian grocer in Dallas) didn't know, and I certainly had no idea.  I decided to subsitite with Green Cerignolas.  Also, he asked for Pomi tomatoes, but I bought canned San Marzano instead.  I was displeased with his level of specificity and lack of explanation, but I was quite pleased with the alternatives I chose.  The dish was wonderfully hearty and savory. Each component added to the flavor explosion, but also aded a layer of complexity. No one even knew the anchovies were there!  I happily ate the leftovers for days! The guests at our Italian feast were also fans.

Monica’s Pennette with Basil Pesto

Score: 4.8

The only reason this dish doesn't get the full 5 points is that it requires a food processor and fresh basil, neither of which I have on hand all the time.  I used whole wheat pasta and made sure to cook it just to al dente, and the result was fantastic.  The pesto was a salty, garlicky, light but delectable sauce for the pasta.  I usually buy my pesto from the grocery store, but now that I've tasted fresh pesto and realized how easy it is to make, I'll never make pesto pasta with store-bought pesto again.  Considering how easy these ingredients are to keep on hand (minus the basil, which is perishable and pseudo-seasonal), it doesn't make sense to pay for overpriced, preservative-filled pesto at the store when I'm craving a good Italian meal.  It was such a mindless dish to make, too, so it'd be easy to make in a hurry for dinner on a week night as long as you keep the ingredients in your pantry.  I think it'd also work really well with angel hair pasta, so that's what I'll try it with next time.  (And check out Monica’s extended review on her blog!)

Jackie’s Pennette with Broccoli Rabe Pesto

Score: 2.0

I was very sad about this dish.  I had high expectations for it – I always wanted my “own” pesto recipe that I could make again and again.  And I usually really like broccoli rabe.  But this dish was disappointing.  The pesto itself was very bitter and then when mixed with the pasta, the pasta became, somehow, bland and bitter.  It was slightly better as a leftover the next day.  I’m not sure if I ended up using too much broccoli rabe, but either way, I don’t think I would make this again.

DC Cook Club Comments: “A little bland, but good.”  “Slightly bitter but good.”  “A little too bitter.”  “Very good, though the flavor was a little strong for me.”  “Very fresh and summery.”

Leanne’s Pennette with Summer Squash and Ricotta

Score: 4.5

My summer squash pasta was great and got really positive feedback.  I generally stuck to the recipe, although I probably used double the amount of parm that it called for.  The mint was a really nice touch although I was skeptical about how it would work with the dish.  I also couldn't find pennette so I used some form of penne.  This was a really easy recipe and I would make it again.

Amanda’s Penne alla Primavera

Score: Day of = 2.0; next day with modifications = 4.0; average = 3.0

I was so excited to try this recipe. I adore Primavera and was so excited to make it. The recipe has several yummy fresh vegetables, which I loved. However, I was very disappointed to see there were no tomatoes in the recipe. I thought that the vegetables would need a bit of acidity to enhance the flavor, which was a correct guess. The recipe was very straightforward and easy to put together, but was seriously lacking flavor. It needed tons more salt and pepper, and, as mentioned before, some acidity, and possibly red pepper flakes. I doubled the recipe to accommodate our 13 person dinner party, and had tons of pasta leftover. The next day, I added stewed tomatoes, and some of my mom's canned tomatoes. It was a great improvement. I will definitely try this recipe again, but with the modifications.

PIZZA

Sonia’s Margherita D.O.P.

Score: 4.0

The recipe for the pizza dough was very detailed and easy to follow.  I elected to skip the parbaking step, and instead used a pizza stone, which resulted in a crisp thin crust that was chewy but not soggy (a bit of cornmeal on the bottom of the unbaked crust created an extra bit of crunch).  I used premade pizza sauce (Muir Glen) rather than Pomi strained tomatoes.  I added freshly chopped garlic to the sauce, which gave it a great flavor.  The classic Margherita toppings were light and tasted great.  My only complaint was that the crust was slightly salty.  Overall, this was a really quick and easy technique for making fresh pizza.  I used the remaining dough for other combinations of topping, and will be keeping this in my repertoire.

Lisa H.’s Balsamic, Onion, and Goat Cheese Pizza

Score: 3.0

I used store bought pizza dough and then I didn’t correctly read the directions. So, the rating could be 100% my lack of following directions. The best part to me was the balsamic reduction you make for the onions. It was great on a salad and I think the onions would have been great on a salad too. Not bad, I just didn’t care for the combination on the pizza, but I will be making the balsamic reductions again.

DESSERT

Amanda’s Hazelnut Stracchiatella Gelato

Score: 5.0

I absolutely adore gelato, and have always wanted to try making it on my own. One of my favorite flavors is hazelnut stracchiatella, so this recipe was an obvious choice! The recipe itself was very involved, but not as hard to make as I expected. The hazelnuts had to be toasted and then soaked in milk, which gave the gelato such great flavor. Batali suggested chilling the custard for anywhere from 6 hours or overnight, and I chose to let it chill overnight, which also helped intensify the flavor I think. Once the mixture was ready for the ice cream maker, I was a little unsure of how long to let it freeze. The recipe said to use the ice cream maker instructions and vice versa, so I just checked it every few minutes while it was freezing. This is a fantastic recipe if you are not familiar with making gelato. The steps are very well defined and easy to follow. I see more homemade gelato in my future!

Sonia’s Ricotta Gelato

Score: 5.0

I just got an ice cream maker, so I was excited to try it out with this recipe.  To my surprise, this wasn't an exceptionally difficult undertaking.  I made a couple of changes: replacing the corn syrup with 1/4 cup of sugar and adding a tablespoon of vanilla (I absolutely couldn't resist).  The gelato had a really subtle flavor that was just slightly sweet.  It was very creamy and smooth, and it achieved an appropriate level of thickness without the corn syrup (the corn starch acts as enough of a thickener).  The ricotta gave the gelato a richness, without being heavy.  Huge success!

DC Cook Club comments: “Delicious!  Lots of rich flavor, but light at the same time.”  “Delicious.”  “Very tasty, good flavor.”  “Delicioso.”  “Superb.”  “Yum!!”  “Great!  I had seconds.” “Really simple, fresh, creamy.”

And Sonia made these amazing Lavender Shortbread Bites to go with her gelato. Check them out at her blog!

I couldn't resist including this photo too of Monica's oven roasted tomatoes. Beautiful, no?