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Recipes from My Kitchen Year by Ruth Reichl: Cookbook Club #weekendcooking @BethFishReads

Something I’ve always thought would be fun would be a cookbook club where everyone would try a recipe from a cookbook, bring it to the meeting, and the group would talk about the good and bad of the cookbook, the recipes we tried, and the recipes we still wanted to try.

So I got the Good Taste Cookbook Club started at my library last September, and it’s going strong! Except for meeting every other month instead of monthly, it’s just like any other library book club, except that the books we read are cookbooks. Oh, and we also eat extremely well at every meeting!

book coverMy Kitchen Year by Ruth Reichl was the January selection. It’s a combination memoir/cookbook that the longtime restaurant critic ended up writing after Gourmet – the magazine she had edited for ten years – was suddenly shut down, with everyone on staff laid off. Its format, design, and recipe layout are unusual for a cookbook (e.g. loose, conversational-style, sometimes inexact, instructions; ingredient lists divided into “Shopping List” and “Staples”; personal notes woven into the recipe directions) which some of the group didn’t care for, but others enjoyed.

“For the past six months, cooking had been my lifeline, and I was grateful for everything I had learned in the kitchen. Most cookbooks, I thought as I reached for an orange and began to squeeze it for juice, are in search of perfection, an attempt to constantly re-create the same good dishes. But you’re not a chef in your own kitchen, trying to please paying guests. You’re a traveler, following your own path, seeking adventure. I wanted to write about the fun of cooking, encourage people to take risks. Alone in the kitchen you are simply a cook, free to do anything you want. If it doesn’t work out – well, there’s always another meal” – My Kitchen Year

I made Lemon Panna Cotta for my contribution to the meeting, which was a very simple recipe from My Kitchen Year, having just three ingredients: heavy cream, sugar, and three lemons. As an example of the inexact directions, the recipe calls for the juice and zest of three lemons, but doesn’t tell you approximately how much juice and zest you should end up with. So I wondered if I had it right as I mixed the lemon juice and zest together and plopped it all into the hot cream, but the recipe worked – simple as it was! Even people who don’t particularly care for lemon desserts raved about it.

I put the Lemon Panna Cotta into plastic shot glasses for individual servings, with the remaining amount filling two ramekins. During the meeting, we discovered that it would probably be best kept refrigerated right up until serving time, because it got a little soupy in the bottom of the shot glasses. (The thinner layers in the ramekins seemed to stay firm, though.)

Lemon Panna Cotta in shot glass-sized servings
Lemon Panna Cotta just after being poured into the ramekin

I also wanted to try the recipe for Food Cart Curry Chicken before the cookbook club met, but didn’t have time, so my personal chef (aka Mr. BaystateRA) kindly made it for me. My photo doesn’t do it justice, but it was delicious! Mr. B. complained about grinding spices when we had ground spices in the spice cabinet already, but I think the extra work – his, that is – was definitely worth it, for the flavor explosion.)

served in the pans

I’ve read many of Ruth Reichl’s other books, including the novel she also worked on during this year of unemployment (Delicious!). My Kitchen Year is divided into seasons – Fall, Winter, Spring, Summer – and chronicles her time spent in two residences, a New York City apartment and a country home, upstate.

My Kitchen Year happened to resonate with me, personally, because I had an unexpected six months of unemployment starting in the late fall of last year, which caused me to reevaluate my career and how I spent my time. Like Ruth Reichl, who found so much comfort in the kitchen during her year at home while looking for new employment, I did more cooking than usual during those months and also found it soothing. Although, unlike Ruth Reichl, I didn’t write a book (much less a cookbook AND a novel) during my time of unemployment, I discovered that preparing healthful meals can be as relaxing as baking, and got a lot more creative with salads, so I count that as an overall plus.

Now, settled happily into my new job, I’ve been finding less time to cook and had also been going to the gym less often, but thanks to New Year’s resolutions and the encouragement of Joy Weese Moll’s Readers’ Workouts, I’m getting back into a gym routine and have now finally gotten back to Weekend Cooking with Beth Fish Reads!

At our meeting to talk about My Kitchen Year by Ruth Reichl, we sampled:

  • Anchovy Bread
  • Tuscan Bean Soup
  • Perfect Pound Cake
  • Banana Bread
  • Applesauce
  • Khao Man Gai (Thai Chicken Rice)
  • Beef, Wine and Onion Stew
  • Gingered Applesauce Cake Glazed with Caramel
  • Lemon Panna Cotta
  • New York Cheesecake
  • Bison Chili
  • Fried Chicken
  • Chicken Pate
  • Potatoes au Gratin
  • Custard in a Crust (Quiche)
  • Pickled Red Onions

Click to enlarge the pictures:

Happy Weekend Cooking!

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17 thoughts on “Recipes from My Kitchen Year by Ruth Reichl: Cookbook Club #weekendcooking @BethFishReads”

    1. Hi, Vicki! Sounds like fun! I have tried to pick cookbooks that are more than just a collection of recipes, so far, but the group has grown so fast that we can only pick ones that will have enough copies available through the library. Several people have decided to buy the cookbooks we’ve tried so far. I may still buy a copy of My Kitchen Year, because there were so many recipes I still wanted to try.

  1. What a FANTASTIC idea for a book club. I’ve been meaning to read that Reichl book (I’ve read almost all of her other books),, and now I need to look through it for the recipes. I love lemon!

    1. The Fried Chicken and the Thai chicken dish were stand-outs, I thought, although everything we had was delicious. I don’t like pate, but the people who do said it was good, too!

  2. I am so jealous of your book club! This sounds like the perfect type of get-together and your lemon panna cotta looks incredible. I am definitely going to have to check this cookbook out! 🙂

  3. I wish I could participate in a book club, all my bookish friends are online! I need this book too, going to the library Monday to see if I can reserve a copy.

    Thanks for your comment on my blog and please let me say, don’t worry about yoga. If I had started when I was younger I probably could have pushed myself, like I did when I hurt myself LOL, but just take it to the limits you are comfortable. For all I know, I had a freak injury and just happened to be doing yoga.

    1. The Cookbook Club is like a real-life Weekend Cooking link-up! When I was a LOT younger, I did yoga for a while, on my own, so I’m glad to have an instructor now who frequently reminds me to go at my own pace (I’m the newest member of the class) and not to push farther than I should at first. Otherwise, I would start to get competitive and think I should do what the others are doing right away!

  4. I read this shortly after it came out and loved the casual chatty tone of it, but I can see that might not be for everyone. I made the apricot pie from it which was fabulous. Glad to hear the other recipes were good too. Also glad to hear you are settling happily into your new job.

  5. Your cookbook club sounds like a lot of fun! I co-host a bi-monthly virtual foodie book club and often wish I could sample everyone’s bookish dishes–they all look amazing so I just look at their posts and drool. I wish I knew more reader/cooks where I live! 😉

    Reichl is amazing. I can’t believe I have not rad this book yet. And lemon panna cotta or posset is one of my favorite desserts. So simple and so good! Great post! 😉

Would love to have you comment!