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I'm finally making some progress on my backlog of voted-for recipes, so it's about time I accumulate some more, right?? Thanks for bearing with me!
Up next on my list of books to cook from is Deep Run Roots, by a woman who escaped from NYC's hectic restaurant life and moved back to her hometown of Deep Run, in rural Eastern North Carolina, to open a restaurant with her husband. There's story-telling, family history, local traditions, and lots of great regional recipes in this massive cookbook weighing in at almost 600 pages. There are an awful lot of recipes in the cookbook that I'm unlikely to ever make, like the butterbean burgers, hush puppies, pimento cheese, and warm banana pudding, but I guess that's to be expected. Happily, there are also quite a few recipes that I'd love to try.
Another book I'm cooking from this month is Bread Toast Crumbs, which is all about bread... and ways to use bread itself or bread "leftovers" to turn out a great meal. Since I'm all bread, BTC isn't a hard sell...
A) Cornbread Coffee Cake with Fresh Figs and Walnut Streusel from Deep Run Roots
B) Miso Flounder with Cucumber Noodles and Gingered Collards from Deep Run Roots
C) Sweet Potato and Turkey Shepherd's Pie from Deep Run Roots
D) Savory Monkey Bread with Scallions, Gruyere, and Bacon from Bread Toast Crumbs
E) Foccacia with Grapes, Pancetta, and Rosemary from Bread Toast Crumbs
I'd love to hear what recipes you want to see 🙂
So I'm starting to vote thinking you'll be here in three weeks (what ?!?!?!??!). Sticking with my need to learn more bread making techniques, I'm voting equally for D and E. can't wait to see you!!
The Foccacia sounds so beautifully Italian, I'd like to read what you have to say about it. Maybe it's the reference to figs in the first option, but I wonder how that Foccacia would be with figs. Maybe next time!
I love figs and walnuts and cake... so I vote for a)