SPN on Insta, A New Cookbook Club
Plus: book deals! On a Tuesday! I know!!!
|Stained Page News||Jun 30, 2020||2|
Howdy cookbook fans!
How’s it going? Gearing up for a presumably uneventful 4th of July of staying inside and not going to parties, myself. But I do have some exciting news, which is…
THE STAINED PAGE NEWS INSTAGRAM IS HERE!
Give me a follow maybe! My plan is to post new cookbooks as they come in, but who knows what shenanigans I’ll get up to. Also, tag me in your cookbook cooking projects! It’ll be fun!
And because it’s that time of year, I’ve also got a recipe for Green Tomato Pie from Ashley Strickland Freeman’s new book The Duke’s Mayonnaise Cookbook. It’s like regular tomato pie, only GREEN!
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Salt & Spine Podcast Launches Cookbook Club
Salt & Spine podcast has announced the launch of their brand new spanking cookbook club. For July, they’ve chosen Naz Deravian’s Bottom of the Pot, about Persian food. And for August, Priya Krishna’s Indian-ish, about, well, Indian-ish cooking. Sign up here.
Normally I save Coming Attractions for Friday’s paid subscriber issue, but we’ve got some good ones today, so why not. First up, above: The Pie Room by London chef Calum Franklin, coming in September. This is UK, so by “pie” they mean “stuffed with meat.” They are quite pretty, though—give Calum a follow above if you could use some pretty meat pies in your life.
Food writer and fellow Substacker Alicia Kennedy will write Meatless, examining veganism and “green-washed ‘plant-based’ capitalism.” Beacon Press, pub date TBD.
This one is technically already out now, but: Chicago magazine has published a collection of recipes from Chicago restaurants called The Chicago Cookbook, including Avec, Big Jones, Parachute, Giant, and more. Order here.
Check this out!
“One of the main themes of my cookbook is that cooking for yourself is a way to nurture yourself and nourish yourself. The moment that we’re in is a marathon, and we do have to be able to take moments to care for ourselves. And sometimes those are moments of solitude, and they can involve cooking or whatever your rituals are.” —Klancy Miller discusses cooking for one’s self right now, and her cookbook Cooking Solo. [The Cut]
A look at self-sufficiency in 1979’s Notes from a Country Kitchen by Jocasta Innes.
10 bread cookbook recommendations for the sourdough obsessive in your life. [Porchlight]
Green Tomato Pie
Excerpted from The Duke’s Mayonnaise Cookbook by Ashley Strickland Freeman, Grand Central 2020. Used with permission, all rights reserved. Photo: Mary Britton Senseney.
There are a lot of recipes out there for tomato pie, but they all use ripe red tomatoes. I love the tanginess of green tomatoes, and in this application they’re heavenly. The combination of tart green tomatoes and a creamy filling of fresh basil, parsley, and chives, all baked in a flaky crust, yields the ultimate tomato pie.
Serves 6 to 8.
5 green tomatoes, sliced
1 teaspoon salt
Flaky Pie Dough (see below)
1 cup shredded sharp white Cheddar cheese
1 cup freshly grated Parmesan cheese
3⁄4 cup Duke’s Mayonnaise
2 cloves garlic, minced
2 tablespoons chopped fresh basil, plus more for garnish (optional)
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish (optional)
2 tablespoons chopped fresh chives
1⁄4 teaspoon freshly ground pepper
Arrange the tomato slices in a single layer on paper towel–lined rimmed baking sheets. Sprinkle evenly with salt and let stand for 1 hour. Pat the tomatoes dry.
While the tomatoes stand, make the Flaky Pie Dough.
Preheat the oven to 375°F. Roll out the dough to a 1⁄4-inch-thick round. Fit into a 9-inch pie plate or tin; fold the edges under and crimp. Prick the dough with a fork. Fill with parchment paper and dried beans or pie weights and bake at 375°F for 18 minutes, until the crust is baked through. Remove the crust from the oven. Reduce the oven temperature to 350°F.
Stir together the cheeses, mayonnaise, garlic, basil, parsley, chives, and pepper in a medium bowl.
Layer one-third of the tomatoes in a single layer on the bottom of the baked crust; top with half of the cheese mixture. Repeat layers. Top with the remaining tomatoes. Bake at 350°F for 30 minutes, or until the crust is browned and the filling is bubbly. Let rest for 10 minutes before slicing. Garnish with additional herbs, if desired.
Note: I like to add the final layer of tomatoes during the last 10 minutes of baking so they hold their shape. I also like to use a variety of heirloom green tomatoes, from green grape tomatoes to green zebra slicing tomatoes.
Flaky Pie Dough
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cups Duke’s Mayonnaise
1/4 cup cold water
Pulse the flour, salt, and mayonnaise in a food processor until crumbly. Gradually add the cold water through the food chute and pulse just until the dough comes together. Shape into a disk and let rest at room temperature for 30 minutes. Or refrigerate until ready to use. Let stand at room temperature 1 hour or until pliable.
Okay, that’s all for today! See Friday folks Friday, have a great week.