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The Splendid Table's How to Cook Supper

Sheri's picture

I'm really resistant to new cookbooks because I'm out of bookshelf space, but after my husband brought How to Eat Supper home from the library, I decided I had to get it. I've been cooking out of it for about a month now.

It's a cookbook that I enjoyed reading cover to cover, and I have a ton of the recipes tagged to try. There's a lot of variation in there also, with a lot of Asian and Indian influenced recipes included. I've made a tomato tart, one of the pasta recipes, a delicious white bean salad, a cucumber and butter lettuce salad with a retro green goddess dressing that I couldn't get enough of, some shrimp... and tonight, braised leeks that were terrific, plus some little chocolate cakes that involved little more than melting chocolate and stirring it together with a few other ingredients.

The recipes are pretty well-written (as a Fine Cooking devotee, I have high standards) and everything so far has been good and very fast and easy.

Edited 9/1/2008 11:07 am by Sheri

Heather's picture

(post #62960, reply #1 of 130)

What a coincidence--I was going to post about this book tonight too.

I've had this book for a little while but I had only made the green bean tagine. This weekend I made two recipes, both successful.

Last night I made the Almond-Turmeric Potatoes (except that I didn't add the almonds as we had a 2 1/2 year old guest and I didn't want him choking). Delicious and easy. You layer sliced onions in a little olive oil in a heavy pan, season with s&p and a little turmeric. Top with very thinly sliced Yukon Gold potatoes and cook over high heat until the onions start to brown. Add a couple of Tbsps of water, cover and cook for 15 or 20 minutes until the onions are nice and brown and the potatoes are done. Then remove the pan from the heat and let the potatoes sit for a while. They taste great, look very appetizing and everyone loved them.

Tonight I made Ripe Tomato Stack with Pine Nuts and Mozzarella--except that I was taking this as a first course to a friend's home for dinner and didn't want to spend time there stacking tomato slices and fresh mozzarella so I arranged the salad in a large shallow bowl at home. This is sort of like a caprese salad but with lots of lemon, red pepper flakes, minced red onion, currents and pine nuts. I just found the website version of the recipe and it is basically what I did--in the book they slice each tomato horizontally, alternate the slices with mozzarella and restack each tomato.

I look forward to trying more recipes from this book.

Heather's picture

(post #62960, reply #2 of 130)

I apologize for my post--I forgot that when I add a link all my paragraph spacing disappears.

Heather's picture

(post #62960, reply #3 of 130)

Me again--I just compared the website recipe to the book. The book has only 1/3 of a red onion, 3T currents instead of 1T, 2/3 C pine nuts instead of 7 T, 1 pound mozzarella instead of 3/4 pound.

I actually think 2/3 C of pine nuts is too much.

Sheri's picture

(post #62960, reply #10 of 130)

Oooh, thanks for posting the recipes you've tried. More ideas for me!

veronica320's picture

(post #62960, reply #17 of 130)

Thank you (!!!) for describing the turmeric potatoes recipe. I just love to cook potatoes in pan or cake-like mode. I can see it on the cover, yes?

Am going to wing it sometime next week, using your info; looks quite do-able. Just one Q, are there any almonds underneath? Looks like they're just on top.

I have this feeling sometimes that, along with very simple green salads, potatoes are under-rated as being among The Divine.

Heather's picture

(post #62960, reply #18 of 130)

Oops! I forgot about the almonds because I didn't use them. Here's more detail but I'm sure you could wing it from the description. It says the recipe is adapted from one in Unplugged Kitchen by Viana La Place. I have My Italian Garden by her and it is a great cookbook too.

Almond-Turmeric Potatoes

good tasting extra virgin olive oil
1 med yellow or white onion, peeled and thinly sliced
1/4 t ground turmeric
salt and fresh ground black pepper
1 1/2 to 2 pounds Yukon Gold potatoes, unpeeled, sliced as thinly as possible
2 T chicken broth or water, plus more if needed
1/3 C sliced almonds or hazelnuts, toasted

Generously film the oil over the bottom of a heavy pan with a tight fitting lid. Heat to medium high, layer in the onion, turmeric, s&p, potatoes, more s&p. Cook, without stirring, until the onion starts to soften and brown.
Add broth or water, cover, reduce heat to low. Don't stir, but shake the pan occasionally. Add a little more liquid if necessary.
Cook for 15 to 20 minutes until there is a syrupy brown glaze on the bottom of the pan, the onion is nicely browned and the potatoes are tender.
Remove the pan from the heat and let sit, covered for about 5 minutes. Season to taste and sprinkle with nuts just before serving.

Note--the finished potatoes can wait, covered, for an hour or more. They are excellent at room temperature.

veronica320's picture

(post #62960, reply #24 of 130)

What a gem. Thank you so much - I'll make it next week; really really looks delicious.

btw, I came to CT last fall looking for help with pomegranate marinade for lamb. You came through then, just as you did today. I'm grateful.


Heather's picture

(post #62960, reply #25 of 130)

I'm so glad to be of help! I've certainly received loads of help here.

roz's picture

(post #62960, reply #27 of 130)

Viana La Place's My Italian Garden has a salad caprese done for all the seasons, summer, fall, winter and spring. I love her take on that salad.

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Marcia's picture

(post #62960, reply #30 of 130)

Thank you for posting the recipe. The flavors sound much like the filling for potato dosas we used to find not far from home.

jojo's picture

(post #62960, reply #41 of 130)

I love the website. I subscribe, so I get a new recipe every week. The recipes I've tried have been delicious. Many others are in my to-do list. The book has been tempting me for some time now, so thanks for the review.

Gretchen's picture

(post #62960, reply #42 of 130)

I used to go to her website when it was "hers". Then she switched to and I could never make hide nor hair of that one. Does she have her own now, or where is it. Thanks.


jojo's picture

(post #62960, reply #43 of 130)

She does have her own website.
I agree about tried negotiating around there and mostly spent my time scratching my head.

Anyway, I got a new recipe this morning that I think I will try:
I hope you can follow the links from there.

SallyBR1's picture

(post #62960, reply #44 of 130)

I ordered the book. Should come today, maybe Monday

(I need help)

"Her green thumb was so black, she couldn't even grow zucchini"

(Glenys, August 2008).
Jean's picture

(post #62960, reply #45 of 130)

You just need more book shelves. :)

A merry heart does good like a medicine: Prov. 22:17

A  clear conscience is usually the sign of a bad memory.
help to provide free mammograms for women in need
dorcast's picture

(post #62960, reply #46 of 130)

(I need help)

You and me both. I just got an email that mine was on the way, and I truly don't remember putting it on my Zooba list.
In the mean time, my Mediterranean book, that you coerced me into buying, has not yet arrived, and I anxiously check the mail each day,

SallyBR1's picture

(post #62960, reply #47 of 130)

ME???? COercing anyone?

Nope. Not possible. You must be confusing me with one of those nasty enablers.

"Her green thumb was so black, she couldn't even grow zucchini"

(Glenys, August 2008).
Heather's picture

(post #62960, reply #48 of 130)

Tonight I made the Hollow Pasta with Greek Cinnamon-Tomato Sauce. I had some ground lamb that needed to be used so I added that. I used fusilli Napoletani from Ferrari which isn't a standard fusilli--it is a long twist that forms a tube.

She says to grate the tomatoes--I didn't find that to be effective and just chopped them.

We liked it but it wasn't a WOW. She crumbles goat cheese into the finished dish--it gives a wonderful creamy consistency but I think I'd prefer the zip of feta and will try that next time. I have a couple of containers of the sauce to freeze and I'm looking forward to having it on hand when the weather cools down.

Sheri's picture

(post #62960, reply #49 of 130)

I thought I was helping? :)

I'm dying to try the mac and cheese. Maybe next week.

Jean's picture

(post #62960, reply #4 of 130)

Do you mean this one?

 Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

A merry heart does good like a medicine: Prov. 22:17

A  clear conscience is usually the sign of a bad memory.
help to provide free mammograms for women in need
SallyBR1's picture

(post #62960, reply #5 of 130)

I've had this book on my wish list at for a while


"Her green thumb was so black, she couldn't even grow zucchini"

(Glenys, August 2008).
Marie Louise's picture

(post #62960, reply #6 of 130)

Keep posting Sheri and Heather. This was one of the four-for-a-dollar books I bought to join The Good Cook, but I have been so busy with Mediterranean Fresh that I haven't done more than leaf through it. I does look good, though.

ICDOCEAN1's picture

(post #62960, reply #50 of 130)

Someone sent me a link to the The Good Cook and I never followed up on checking it out.  I will today.  What is your experience with this club?  I am sure that I can keep up with a reasonable membership requirement, but I hate to receive books and if I don't like or want them, pay for sending them back as in the days of yore book clubs. 

Any information would be appreciated.


Gretchen's picture

(post #62960, reply #51 of 130)

Your initial membership is 4 books for a dollar each plus shipping. AT the SAME time you can purchase a 5th book for 50% off. If you do this then you are committed to buying only one more book. If not, then it it two more books.

When I have joined I choose 5 of the most expensive titles (that I really want). The total bill for these, including the half price book (usually int the $35 range =$17 half price) and the shipping is about $35. So about $7 each for books that list for around $35 each.   That is my strategy with this club.  They write me about once a week asking me to rejoin--they LOVE me, I guess!

The books I got were of the Baking with Julia, French Laundry ilk.  Not sure I am seeing that level of book now, but maybe they just aren't being written currently.

Marie Louise's picture

(post #62960, reply #53 of 130)

I looked it up-shipping for my four books was 11.71.

ICDOCEAN1's picture

(post #62960, reply #54 of 130)

Thanks Gretchen and Marie Louise.  I wwill take it all into consideration. 


Gretchen's picture

(post #62960, reply #55 of 130)

I will say that on the occasions I had something delivered that I didn't order (too late with the reply), I just sent them back with a "didn't order". They finally gave me the option of ONLY ordering what and when I wanted--nothing to reply to. Those notices come literally every 3 weeks!!


Marie Louise's picture

(post #62960, reply #52 of 130)

Well, a couple of things in addition to what Gretchen said:

Sign to have them bill you and pay by check. I didn't want them to have my credit card number to avoid paying for things I didn't want.

Expect for your initial books to take a month to arrive.

When you join, you can set up your account to be notified by email, rather than US mail, of the book you have to decline. It has worked well for me. They send me email reminders in a timely manner, but usually I've already gone to their website proactively and reviewed the selection.

I couldn't find a 5th book I really wanted, so I kept it to 4. I'm going to wait to order my last two books until there are 2 more that I really want.

They also have other sales; I have been bombarded w/ emails. Some of the sales seem decent.

When you select your books, also check out "coming soon" portion.

Sheri's picture

(post #62960, reply #19 of 130)

You need it. :)

Heather's picture

(post #62960, reply #20 of 130)

Tonight I made the Pasta with Chopping-Board Pistachio Pesto.

You chop garlic, lots of chives, basil, red onion and pistachios together and add a little oil to make the sauce. It's a cool technique--fun to make a sauce with just a knife.

I'd do it again with a few changes. I'd use more basil because I love it and I'd do a slightly higher ratio of sauce to pasta.