It’s undoubtedly been such a rough week for many, myself included, but I really don’t want to wallow in it. Grieve – yes; wallow – no. Getting back to one of the more fun aspects of my blog, my Featured Cookbook Fridays, seems right. Today we have Sunday Suppers at Lucques by Suzanne Goin!
So yes, I’m well aware that this book was published over ten years ago, but I just got it a few months ago. In my defense, when this book came out, I had *just* started cooking on my own, and frankly Allrecipes and Sandra Lee were much more my speed then. An acclaimed restaurant chef like Goin would have likely been overwhelming to the point of fainting spells. Now, I’m more experienced, confident, and have no problems with books like these. It’s actually perfect for experienced, adventurous home cooks, and if that describes you, I really want this book to be in your collection!
This cookbook is divided by the four textbook seasons – spring, summer, fall, winter – so naturally I focused on fall. First up I made Sauteed Skate with Parsnip Puree, Brussels Sprouts, Pancetta and Balsamic Brown Butter. Yes, almost every recipe in the book has a long name. No matter! This was FANTASTIC. A lot of steps, yes, but none of them were difficult. I adore skate, but it can be very hard to find, and actually finding it spurred me to make this particular recipe more than anything. Absolutely no regrets though, as it was incredible. So many fall flavors made light, but not inappropriately so by a flaky fish. Amazing!
Next up I made a dinner salad: Warm Squid Salad with Spinach, Chorizo, and Black Olives. This could easily serve an army. I halved the recipe and still wound up with way more than we could eat. But, we happily devoured what we could, and filled up on it. Quite delicious! The squid was cooked perfectly according to her instructions, and it almost melted in your mouth. The salty flavors of the chorizo and olives punctuated the spinach and squid for a perfect balance of flavors.
After that, I made… another salad. This one was a Warm Kabocha Squash Salad with Dandelion, Bacon, Manchego, and Pecans. After halving this recipe, it was the perfect amount to feed two people a good dinner. We raved for days after this one. You’ve got sweet squash balanced with bitter greens, salty bacon, and then the cheese shards and crunchy toasted pecans garnish it perfectly. I can’t believe how delicious this was.
And lastly, I made dessert: Cranberry-Walnut Clafoutis with Bourbon Whipped Cream. I changed this one up a little (I know, I know!), but the recipe called for dried cranberries, which made no sense to me. In my mind, dried cranberries are always a side component of a dish, like in granola, or part of a salad, but they are never the main ingredient. So I gambled on using a pound of fresh cranberries, and I think it worked just fine. I’ll say no one complained at all!
And in conclusion, I’m very, VERY impressed with this work of genius. This book will be in the regular rotation for me. The recipes have long titles and some have many components, but the difficultly level is much lower than I expected. Her flavor combinations are spot-on, and perhaps more importantly, you get that satisfaction of having turned out a restaurant-worthy meal in your little home kitchen – and often on a weekday! Can’t beat that.