I have to balance my new addiction to my shredmill class with a passion for baked goods...otherwise, I'd just be far too healthy.
Tonight, I made these molasses walnut squares inspired by a newly acquired cookbook, Heart of the Artichoke by David Tannis.
This is a beautiful book, arranged by season. The only other thing I've made so far is the Lemon Pound Cake with Peaches and Berries. It was delicious although one visiting grandparent was overheard saying, "I love a nice, dry, cake." Backhanded compliment, methinks.
I like this book because it not only features produce for each season but it's also pretty eclectic.
What I am excited to make:
Spicy Lamb Burgers with Grilled Eggplant
Layered Tomato and Bread Salad
Raviolone with Butternut Squash in Butter and Sage
Broiled Pineapple with Rum
Lemon Curd Shortbread with Candied Kumquat
What I'm not so excited to make:
Terrine of Pork and Duck Liver
Bollito Misto of Tongue and Brisket with Two Sauces
Well, in a 350 page cookbook, they can't all make my mouth water.