This week is my spring break at the preschool. Originally, I was supposed to meet my husband in Florida for a week of rest, sun and pretty views. When that was canceled due to my husband’s health issues (nothing to worry about now), I had to revise my spring break plans at the very last minute.
That’s when it dawned on me. I love cookbooks. I received them as gifts. I am obsessed with them. But I am notorious for finding them pretty and collecting them without actually using them.
That’s how I came up with the Spring Break Cookbook Challenge (SBCC)!
So I grabbed five cookbooks with a common theme: each represents a different culture and was offered to me as a gift. I looked through each of them and found a few recipes that looked original and/or that my picky hubby was likely to enjoy. Then, I went through all the recipes to make sure we wouldn’t be eating soup or stew all week. 🙂
Right after choosing the ingredients, I went over to Buford Highway Farmer’s Market to purchase all the ingredients. The goal: making sure I know I can’t back out. The ingredients are purchased and I don’t want to waste them.
Here is the final plan:
Caramelized endives with serrano ham, from Ottolenghi: The Cookbook, by Yotam Ottolenghi & Sami Tamimi
Hungarian Stuffed Cabbage, from Magyar Magic, by the First Hungarian Evangelical and Reformed Church
Graubunden Barley Soup, from Grandma’s German Cookbook, by Linn Schmidt & Birgit Hamm
- Canard à la Québécoise, from La Cuisine Raisonnée by Congrégation Notre-Dame
Artichoke & Spinach gratin, from A New Turn in the South, by Hugh Acheson