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MPL Cookbook Club: Recipes-April 2023

online Cookbook Club hub of the Milton Public Library

Recipes from Cook This Book by Molly Baz

A small but mighty crowd gathered to enjoy delicious recipes (including a lot of cabbage) from Cook This Book on April 5. The group agreed that the author includes too much salt in her recipes (an entire cup in the potato salad!) and universally cut down on the amount of salt used. We also spent some time discussing our universal love of the cast iron pan, and whether or not they can be used on electric stoves (the answer is yes).

Poached Chicken over Brothy Rice with Cilantro Scallion Sauce (Sharon Siwiec)

Orzo al Limone (Deb Fidrocki)

While the group enjoyed the lemony flavor, the chef was underwhelmed by the dish.

Peanutty Pork Noodles with Crunchy Celery (Anne Bilodeau)

Orecchiette with Bacon, Snap Peas & Ricotta (Rose Guerra)

Marinated Lentils with Spiced Walnuts & Lotsa Basil (Mimi McGrath)

Napa Cabbage Salad with Shredded Chicken, Cotija & Corn Nuts (Sara Truog)

Charred Cabbage with Salty Peanuts & Nuoc Cham (Aonghus O'Nia)

Charred Brussels with Soy Butter & Fried Garlic (Bernadette Lundbohm)

Crispy right out of the pan, not crispy after adding the sauce (although still delicious!).

Caesar-ish Potato Salad with Radishes & Dill (Connie Spiros)

The chef felt this was not saucy enough, and recommends making extra dressing.

Roasted Squash with Buttered Pine Nuts & Feta (Don Foxworthy)

K-bas & Cabbage Soup (Karen Murphy-Lind)

The chef added additional kielbasa as she felt there wasn't enough in the recipe.

Grapefruit Olive Oil Cake (Theresa Mulcahy)

Seedy Sweet Potato & Ginger Snacking Cake

The chef used baked sweet potato instead of grating the potatoes, and also substituted applesauce for oil.