Font ResizeThe following review is by a reader who was given a cookbook from this newspaper. The included recipes were selected and prepared by the reader.
Picture a Saturday morning in the garden, a cup of coffee and the sun warming my body. As I enjoy the herbs and vegetables that are blossoming and so very fragrant this time of year, I'm inspired for a walk downtown to the farmers market.
With all the scares of salmonella in tomatoes, local farmers markets are one of the easiest places to find organic and just-picked vegetables, fish and plants. If you have questions about how the plants were grown or how to prepare with herbs, the grower is usually on hand.
If you want to get really creative with what you're going to do with that produce, you may want to look inside "Simply Organic A Cookbook for Sustainable, Seasonal, and Local Ingredients," by Jesse Ziff Cool. In the book, she gives step-by-step instructions on how to cook with a variety of herbs and local ingredients. Recipes are organized by seasons with pleasing pastel colors and gorgeous photography by France Ruffenach. Cool, a Bay Area local, shares her expertise on organic resources, including where to find fresh produce and organic beer and wine.
I decided to test out Cool's book by using three of her recipes for one meal. The menu for the evening was Asparagus and Scallops and Roasted Chicken and Peaches, topped off with a Watermelon-Rosemary
I'm happy to report that every recipe was a success. The contrast of the al dente cooked asparagus, the rich, buttery cornmeal-covered scallops and the spicy chipotle dressing made for a savory surprise at the start of our meal. If you've never cooked with scallops, this dish is easy and a perfect summer brunch meal.
The chicken was a great escape from the usual lemon- or herb-roasted chicken. The spice backdrop of cinnamon and nutmeg, plus the licorice-like flavor of fresh tarragon, combined with the sweet juices of peaches to deliver a mouthful of vibrant herbs and sweet, moist chicken. I wasn't sure about the leeks since I had never cooked with them, but they turned out well.
Though a slice of watermelon is nice by itself, turning it into a slushy dessert was a great way to top off an already flavor-abundant meal. I especially liked the wonderful variation of putting fresh rosemary and tangy lemon with the sweet flavor of watermelon.
I love this book so much that I have already purchased three copies to give to friends who also appreciate fresh-picked herbs and vegetables, weekend walks to the farmers market and simple gourmet meals.
This cookbook will be used often, more so in the summer, when herbs and vegetables are at their peak. I've already planned out our Fourth of July menu: Herb and Flower-Crusted Halibut, Summer Fruit Soup and homemade ice cream.
Want to be a critic? We'll give you a new cookbook to review. Contact jthym@bay areanewsgroup.com.
