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Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat Hardcover – 10 Oct 2016
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Eat In My Kitchen is a wonderful selection of recipes, bursting with colour, beauty, and flavour. Each page offers a new temptation. --Sami Tamimi, head chef, Ottolenghi restaurants, and co-author of Ottolenghi: The Cookbook and Jerusalem.
Great food like great art speaks the truth. Meike's recipes and photos are pared down, honest and revealing I love the way she cooks! She goes right for the sensory jugular leaving you wanting and needing more. Void of superfluous detail, Meike's all about delicious food brava! --Cynthia Barcomi, Berlin-based restauranteur, television host, and cookbook writer
This new cookbook began life as a food blog in which Meike Peters combined her passion for food with her lifelong love of photography. The book's appeal lies in her seemingly effortless dishes that bring together her German, Maltese and American influences. She uses seasonal, local ingredients to concoct plates that are in tune with modern foodies' tastes. Try the braised lamb shanks with kumquat, fennel, cardamom and mint, a favourite with her blog fans. There are also six exclusive recipes by the hottest chefs in town. --Catherine Coyle, Homes & Interiors Scotland
About the Author
MEIKE PETERS is the Berlin-based writer and photographer behind the food blog Eat In My Kitchen, which she began in 2013. Her site has been featured in Food52, the Huffington Post, and Saveur. She was named one of Yahoo Food Instagrammers of 2015.
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Kicking off with salads, you’ll find a wide range of tempting plates such as the fennel and melon carpaccio with chervil, cucumber, arugula, and orange salad with turmeric and mint, roasted peppers and cherry tomatoes with burrata, lemon and basil, Radicchio, peach, and roasted shallot salad with blue cheese, and red cabbage and pomegranate salad with candied walnuts and rosemary. I made several of these for quick and easy weeknight suppers, and was impressed by both their appearance (beautiful), ease of assembly, and the wide range of flavors and textures coaxed from a minimum of fuss. The melon and fennel carpaccio made a fantastic light dinner alongside a glass of sparkling rose; the contrast between the crunch of the fennel, juicy melon and bright herbal notes from the chervil was a lovely surprise.
Vegetarians will find many outstanding dishes ready-made for them, including the salad chapter as well as many lovely pastas (Maltese lemon and ricotta pasta with basil, cicero e tria, wild mushroom spaghetti with orange butter and crispy sage, pumpkin gnocchi with Roquefort sauce), mains (grilled eggplant, ricotta, chickpea and poached egg tartine, torta al testo with lemon-rosemary lentil burgers and mozzarella di buffala, roasted shallot, caramelized plum, and stilton tartine with rosemary, roasted garlic and tomato focaccia sandwich with rosemary oil), basalmic strawberry, chevre, and pistachio tartine).
Meat, poultry and seafood lovers will be delighted to find treasures such as the Bavarian beer-roasted pork with sweet potatoes and parsnips, Riesling and elderflower chicken with apricots, slow-roasted duck with ginger, honey and orange, Maltese tuna and spinach pie, and swordfish with mint, tomatoes and lemon-caper oil.
Meike also touches on sweet and savory baking, from Gozitan pizza and a beautiful pear and blue cheese tart with rosemary to German-inspired bakes (Frankfurter krantz, cardamom kipferl, Donauwelle, butter Buchtel buns), Mediterranean-inspired recipes (polenta-almond cake with rosewater-vanilla syrup, Maltese bread pudding, lemon ricotta cannoli), and a glorious strawberry-ricotta cheesecake with oat cookie crust.
The beauty of Meike’s recipes is in their simplicity; with few exceptions, most recipes call for a mere handful of ingredients and straightforward prep. “To cook, to bake, to eat, and to treat is my daily feast,” she writes. Ingredients are listed in US as well as metric measurements, a fact which I greatly appreciate as I prefer to cook and bake in metric (weight) rather than US volume measurements as I feel it results in more accurate dishes. She also recommends using organic produce and ingredients whenever possible, preferably homegrown in the case of herbs. As fresh ricotta is difficult to come by here in Japan, I make my own Meyer lemon ricotta using the basic recipe from “One-Hour Cheese.” The resulting dishes are light, refreshing, and capture the essence of breezy summer days.
Homemade preserves will enhance your breakfasts and bakes with love, from elderflower syrup (used in the panna cotta recipe as well as a great enhancement for cocktails), spicy rhubarb chutney, Moroccan preserved lemons, and vegetable broth.
And one of my favorite features is the “Meet in Your Kitchen,” section, which includes recipes from Yossy Arefi (“Sweeter off the Vine” and her blog “Apt. 2B Baking Co.”), television host Cynthia Barcomi, salt producers the Cini Family, Malin Elmlid of The Bread Exchange, Jasmine and Melissa Hemsley, and blogger / author Molly Yeh (whose cookbook “Molly on the Range” was one of my Top Cookbooks of 2016).
Because after all, the deepest, truest connections of food and taste are when we share the fruits of our labors with those we love – food as not merely sustenance, but as a springboard for leisurely conversations and taking a moment to slow down and savor in an all-too-hectic world.
Congratulations to Meike for winning her James Beard award and congratulations on a fantastic cookbook
Most helpful customer reviews on Amazon.com
ACCESSIBLE: The ingredients can be found at most grocery stores. Part of the German, French, Italian ,and Maltese influences which make up the recipes rely on fresh seasonal vegetables and fruits.
SIMPLE: Some of my favorite recipes can be made in a very short time. Ginger, lemon cauliflower soup is a great way to help a body recover from cold weather. Spinach with cardamom and oranges provides big flavor with little effort. Maltese lemon and ricotta pasta with basil or a wild mushroom, bacon, and grilled gruyere sandwich might be your choice for an easy meal.
YUM: These recipes have great "bones" They are very good as written. They also adapt easily to dietary preferences. The Bolognese stuffed eggplant can be modified for a meatless meal.
The recipes and food traditions featured in this very beautiful book reflect Meike's Germanic roots and her love of her adopted home, Malta. Dishes have lots of color, textural variation, and bold flavor. Many dishes contain ingredients and flavors of the sunny mediterranean, which really suits the way that I like to eat and entertain. Expand your horizons--don't settle for an average, seen those recipes a million times cookbook.
My copy of Eat in My Kitchen sits in my kitchen, as I let it inspire my weekly menu planning and cooking. I plan to gift it at Christmas to friends and family who are as passionate about good food and cooking as I am. I plan to cook my way through this book--have not seen a single recipe that does not interest me or pique my palate!
Peters organized the chapters as follows: Salads, Vegetables, Soup, Pasta, Sandwiches, Seafood, Meat, Savory Baking, Sweets, Preserves and ending with Meet in your Kitchen. Meet in Your Kitchen contains profiles on various bloggers along with a shared recipe – a truly unexpected generous move on Meike’s part.
The salad recipes in Eat in My Kitchen are vibrant and packed with marvelous flavors: Red Cabbage and Pomegranate Salad with Candied Walnuts and Rosemary; Fennel and Melon Carpaccio with Chervil and Cucumber, Arugula, and Orange Salad with Turmeric and Mint. Any of these salads could be whipped up with a little prep in advance (candied walnuts) to add to a vegetable dish for a meatless week night meal or coupled with one of the soups or meat dishes.
There are so many crave-worthy vegetable dishes such as Crispy Fried Potatoes with Fennel; Spicy Cauliflower with Harissa, Lemon, and Parsley Yogurt Dip; Feta, Artichoke, and Zucchini Casserole with Olives and Capers and Parsnip and Sweet Potato Soup with Caramelized Plums and Ginger and Lemon Cauliflower Soup. Eighteen fabulous sweets are offered as well with recipes for Lemon Ricotta Cannoli, a stunner of a dessert in the Frankfurter Kranz, a Frankfurt Crown Cake and a Donauwelle – Marbled Cherry Cake with Vanilla Buttercream and Chocolate.
I have made three dishes from this title and all were spectacular: Bavarian Beer-Roasted Pork with Sweet Potatoes and Parsnips, the Spaghetti with Orange Butter and the Potato and Sauerkraut Latkes – we are all still raving about these dishes.
This book needs to be on your shelves.
Wasn't at all that...so it was returned to Amazon.