Coffee Queen Keeps Busy

  Ricotta Semolina Cake with Blood Orange & Saffron from page 69 of Home Made Basics: Simple Recipes Made from Scratch by Yvette Van Boven and published by ABRAMS Books. When I found blood oranges at my local produce market I knew they would be perfect for this recipe.  What a beautiful upside-down cake!  It was not overly sweet, very tasty, and a nice change from the typical cakes I make.  It was enjoyed by all who tried it. Home Made Basics has recipes for everything: simple dressings, vegetables, pastas, gnocchi, tortillas, perfectly poached eggs, and much more. This cookbook teaches you to make satisfying food without a lot of fuss or complicated ingredients and guides you through every step of cooking simple, well-made everyday meals.  Thanks to Abrams Dinner Party for the advance copy of Home Made Basics by Yvette Van Boven in return for an unbiased review.  Links: Home Made Basics: Simple Recipes Made from Scratch Yvette Van Boven ABRAMS Books Windmill Farms San Ramon

  Traditional Red Wine Cake from page 107 of The Spirit of Alsace: A Cookbook by Gabriel Kreuther and Published by ABRAMS Books. This delicious cake has butter, sugar, flour, and eggs as well as a little cocoa powder, some chopped bittersweet chocolate, and a good amount of red wine. My house smelled so good while this was baking!  The cooled cake is topped with a powdered sugar, cocoa, and red wine glaze that perfectly compliments the cake.   In The Spirit of Alsace, Gabriel Kreuther shares traditional recipes from his homeland in the Alsace region of France as well as the sophisticated and modern recipes from his award-winning New York restaurant. Thank you to ABRAMS Dinner Party for the advance copy of The Spirit of Alsace in return for an unbiased review. Links: The Spirit of Alsace Abrams Books Gabriel Kreuther

  Spaghetti Aglio e Olio with Anchovies from page 67 of Scott Conant's recently released cookbook, Peace, Love, and Pasta, published by ABRAMS Books.  In the introduction to this recipe Scott Conant wrote "If I had to pick one pasta to eat forever, this is it."  With a statement like that this recipe had to be amazing so even though my family dislikes fish in any form AND the fact that I have never even tasted an anchovy I decided to give this recipe a try.   OH MY GOODNESS I'm glad I did! This recipe was fantastic with no overpowering (or even detectable) fishy taste.  The simple but flavorful sauce is just anchovies, garlic, and red pepper flakes sauteed in olive oil, tossed with cooked spaghetti and parsley, then topped with toasted breadcrumbs.  The entire recipe came together in less than 20 minutes and the entire family loved it. I received a complimentary copy of Peace, Love, and Pasta by Scott Conant from ABRAMS Books as part of the ABRAMS Dinner Party in exch

Impromptu mini cheese board for happy hour!  Gouda from Oakdale Cheese paired with some Beetroot Chutney from my foodie friend Carmen.  If you are lucky you might still be able to grab a jar of Beetroot Chutney from Carmen's Organic Kitchen at Gene's Fine Foods in Pleasanton!  Tonight's cocktail was a Rob Roy from 3-Ingredient Cocktails by Robert Simonson. Links: Oakdale Cheese Carmen's Organic Kitchen Gene's Fine Foods 3-Ingredient Cocktails

Orchard Mule from page 90 of the 2021 Christmas with Southern Living cookbook. I'm officially 1 month post-op for my hip replacement and off all of my pain medication. Happy Hour can resume and this Orchard Mule was the perfect way to celebrate! Vodka, apple cider, a little lemon juice, and ginger beer combine to make a perfect seasonal beverage. This beverage will definitely be on repeat throughout fall and winter! Thank you to Abrams Dinner Party for the advance copy of this book in return for an unbiased review. Links: ABRAMS Books 2021 Christmas with Southern Living

 Cookbook #20 in my Cook the Bookshelf Challenge is Atkins for Life by Robert C. Atkins, M.D. About the Book   I bought this book a while back while I was in a low-carb phase.  The recipes were good then and are still delicious even though I am no longer restricting my carbohydrate intake. This book outlines the complete Atkins plan and has a lot of great recipes.  The Recipe I Chose To Make I made Coconut Chicken on page 266.   How Was It?   I was looking a for a quick, easy, and flavorful recipe and the Coconut Chicken did not disappoint!  I had Thai chili peppers on hand and used them instead of jalapenos to add a bit of heat. What’s Next? The next cookbook in my Cook the Bookshelf Challenge will be Bernard Clayton's New Complete Book of Breads. Click here for previous recipes made in my ‘Cook the Bookshelf’ challenge.