Cookbook Book Club is our
once a month most months “cooking from the same cookbook” meal and this month we cooked from Seven Spoons, the much-anticipated cookbook from Tara O Brady, the author behind the long-running food blog Seven Spoons. The book showcases fresh ingredients and seasonal produce and offers engaging stories about food and life along with gorgeous photography. Tara’s dishes combine the bold flavours she grew up with (her mother was from New Delhi, her father from Chennai) with the Canadian foods of her childhood and you can definitely pick out a little influence from her husband’s Irish and British upbringing.
It’s an eclectic mix of recipes organised by meal-type: Breads and Breakfasts, Lunches, Soups, Starters and Snacks, Suppers, Vegetables and Sides, Sweet Treats and Sips. The book includes a great section called “Stocking the Pantry” because Tara believes a well-equipped pantry and kitchen help you better tailor recipes to suit what works for you. “Figuring out what you want and need in your kitchen, be it equipment or ingredients, is best achieved through trial and accumulation, over time,” she says. As well as store-bought items, there are recipes for what Tara considers “Staples” in the final chapter of the book, covering everything from churning butter, ricotta, mayonnaise, salad dressings, pickles and pie dough. These are recipes which complement the others in the book and are great if you can’t get hold of some of the ingredients called-for in the recipes.
For our lunch, it turns out we all went fairly spring-like and simple (we never share what we are making before our meal!). Jenn brought blitzed ricotta with pea pesto. Our youngest member of the Cookbook Book Club (Jan’s 14 month-old Matthew) was VERY interested in this colourful dish…
Matthew was more interested in the bright pop of the radishes (though he did manage a few fingers in the dip!) but we were all impressed with the pesto swirled into the ricotta (or was it the other way around?). In any case we all really enjoyed this take on a pea pesto – the ricotta gives it an extra dimension and makes it feel luxurious. Perfect with crudités…
For the main course, Jan made us “Burgers treated like a Steak” – served with Tara’s burger sauce and sautéed shallots (and a side of Jan’s organised-by-colour cookbook collection!).
This was a perfect meal to celebrate what truly felt like the first day of proper spring. It’s a simple burger patty (with a bit of miso and pepper) but it’s the burger sauce and onions that really make this special. A REALLY GOOD BURGER (soon to be replicated chez moi!).
For dessert, I went simple and brought basic great chocolate chip cookies.
What a delightful lunch date – and again, the food went together perfectly (we’re good at this!).
Read my complete review of Seven Spoons here and buy Seven Spoons for yourself on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository.
Please note: The product links from Amazon and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!
Disclosure: I received a copy of Seven Spoons from the publisher for review purposes. I was not asked to write about this book, nor am I being compensated for doing so. All opinions are 100% my own.
Interested in our Cookbook Book Club? So far we’ve enjoyed dinner with Marcella, dinner with Nigella, dinner with Ottolenghi, dinner with Maria Speck, dinner with Naomi Duguid, lunch with Jamie Oliver, a dessert party with Butter Baked Goods, dinner with Jacques Pépin, dinner with Smitten Kitchen, recipes from Rachel Khoo, we brunched with Donna Hay, dined with Mark Bittman, got together over a Gatherings-inspired baby shower brunch, dined with Simple Bites, cooked from Food 52’s Genius Recipes and ate dinner from The Broad Fork, hosted a holiday “Food Gift Love” party, and enjoyed lunch with Mairlyn Smith.