I own several cookbooks and I’ll list all of them on here sometime..One of my policies is that I never buy anything at the grocery store that I will only use once unless it’s for a special occasion like a dinner party or holiday. Alright, that’s phrased kinda weird..what I mean to say is that I look for recipes that use things that are already in my pantry or if I buy it, I know that I can use it again in another meal..like butter.
I also believe in the Law of Substitutions which mostly came from my mother, but at times, this law can work against you. I will explain the law in another post, but first I have something to get off my chest..
Here is where the love/hate comes in: I love the creativity and diversity of cookbooks and above all, I love the pictures! BUT I hate that I have to search the high heavens for “special” ingredients or buy special kitchen utensils and appliances like a blender or electric mixer (side note: I specifically used a blender as an example because it was on our registry and no one bought it for us so I’m slightly bitter). And above all, I hate that my version of the meal looks nothing like the glossy pictures!
The above cookbook is one of my favorites to love/hate. I picked it up at Barnes and Nobles from the sale table (another philosophy of mine, never buy anything that’s not on sale)..I have tried and failed several recipes from this book but I keep coming back for more in hopes of actually creating something that will impressed people (and by people, I mean my meat-eating husband and myself). It hasn’t been all bad..I have “mastered” some of its recipes. Like the one I am sharing with you today: Cheese and Spinach Tart. As you can see from the pictures, this is very gourmet-lookin stuff..after further research, I’ve found that there is actually a career or art form in food photography! There’s a technique involved! Upon this discovery, I have since decided to not feel bad and to stop comparing my creations with that of the pictures. However, there should be some disclaimer or warning on the inside cover like: The objects in this book are not as they seem when you make them at home (or something more clever). Ok I digress.
Below is the pretty picture with the relatively simple instructions for the tart, I’ve also included a pdf file in case you would like to try this at home:
cheeseandspinach <—click the hyperlink for the full recipe
The following pictures are my attempts at recreating this tart:
First of all I don’t own a roller, so I used this lovely shot glass to roll out the dough. Also, the dough part required “mustard powder” which I don’t have so I used a lil onion powder and garlic powder (see Law of Substitutions).
I also don’t own a circular baking pan like the one in the picture
Voila! The finished product! Now, the recipe calls for you to cut the remaining dough with a “lattice pastry cutter”..So in comparison, I think I came pretty close right?
All in all, it ended up tasting pretty good. Kinda like a spinach quiche and the dough tasted like pot pie crust. We ate it with instant mashed potatoes (since I didn’t feel like making anything else lol) and my husband said it was good. Ya hear that fancy cookbook people?! I don’t need your stupid lattice cutter!
Some professionals might say that cooking is also about presentation and I agree that presentation does make food look and consequently taste better (in some cases). But to those of us who aren’t that great on the presentation side of things, I say find an awesome food photographer in your area and maybe he can make it look better 😉
That’s it for now, remember to eat and be merry!
(Ok seriously, does anyone have any suggestions on a good signing off catch phrase? Cuz that is not the one)