Let's Dish - November 2024

If you've talked to me in the library, you know that I am a huge fan of movies and TV. Something else I'm very passionate about (and need to make an excuse to do more) is cooking & baking. I love trying new foods and recipes and sharing that with loved ones. With this blog series, you get to come along for the ride. So, let's dish!

This month, I had taken a few books home but none of the recipes were "speaking" to me. So I decided to just browse our shelves here just to see if I overlooked anything. That's when I stumbled upon The Modern Proper. I love how simple all of the recipes are. Not a ton of ingredients, mostly stuff you'd likely have on hand, and fairly basic steps. Like most of the books I've reviewed so far, this one starts with an introduction to the authors and some basics on ingredients, equipment, and tools. It is then divided into sections: All Day Eggs, Meatless, Chicken, Pork and Beef, Seafood, Meatballs, Soup, and Things for Dipping, Spreading, and Dressing.

This month, it hasn't felt like I've had a ton of time to cook, which is why the book appealed to me. The recipe I tried was the Caramelized Onion Frittata with Bacon and Chives. If you make your bacon and caramelized onions ahead, it's really quick and simple. If you make everything together, it's still easy, it just adds a bit of time. I loved that I could get a few meals out of it. I was able to wrap up some slices for quick breakfasts. I always love caramelized onions and feta. It's a recipe that's simple with fairly simple ingredients that has a lot of flavor.

I have quite a few pages marked to copy down into my home recipe book for future use since they are such simple meals.

This book would work really well for someone just starting out since for the most part it doesn't require any complicated steps. But the recipes aren't overly basic or boring, something that might bore someone used to more complicated recipes. It's great for when you're busy or just not feeling up to cooking much.

Tip: cut your bacon into pieces before cooking. I use kitchen scissors and find it easier that waiting until the end to crumble.