#whatsonyourplateblogchallenge Over 50s Lifestyle Recipes

Cooking with Cookbook Confidental Book Club

March 1, 2023

Recently I joined the Cookbook Confidential Book Club, hosted by Bernadette from New Classic Recipes. My good friend, Donna from Retirement Reflections told me about it and I was keen. It’s a book club with a difference as we only select Cookbooks. Each member selects a Cookbook, we then select a recipe to make and provide a review of the recipe and also if we would make a place for the Cook Book on our bookshelf.

Our first Cookbook selection was Chris Kimball’s Milk Street Tuesday Night’s Mediterranean. I had not heard of Chris Kimball or the Milk Street recipes so I Googled Chris Kimball to find out more. He is very popular in the US and is an editorpublisher, and radio and TV personality. He is oone of the founders of America’s Test Kitchen and Cook’s Country and as the creator of Christopher Kimball’s Milk Street.

So now I know who Christopher Kimball is I needed to find the book. I couldn’t find a copy of the book at my local library, however, I did find a sample view on Amazon which included a few recipes that I could try. I didn’t want to necessarily purchase another cookbook and have it just sit on my shelf.

Milk Street Tuesday Nights Mediterranean Book

As my selection in the sample was limited, I chose the Spicy Ground Beef Kebabs with Tomato-Sumac Sauce. It sounded tasty and used some flavours which again, I had not used or heard of before.

The book suggests that the ‘recipe is a take on kebab hindi, that despite its name, is a Levantine, not Indian, dish’. Levantine, relates to the Levant a region in Eastern Mediterranean.

Please pop over and read my review of the recipe at Bernadette’s New classic recipes site HERE where you will also find the recipe.

Spicy Ground Beef Kebabs with Tomato-Sumac Sauce in pictures

As I have re-introduced our Home Restaurant Date Nights in 2023, it was a great opportunity to try the recipe which I served with rice. It was tasty and easy to make and definitely received a thumbs up from my husband.

Notes:

  • I had to consult Google to find out what ‘Broiling’ meant as I believe that is an American term and not one we usually use in Australia. I discovered it means a cooking process which involves the use of very high heat for a short period of time. It is also a low fat form of cooking so a win/win there in the healthy eating stakes.
  • I had to convert from Imperial to Metric
  • I also converted the servings to suit 2 rather than 4 – 6 (although this would reheat well for another meal if you want to make the full quantity).
  • Cilantro is also known as Coriander
  • Sumac is a popular Middle Eastern spice which is related to the poisonous shrub by the same name.  the culinary variety is safe to use and has vibrant red berries. I played it safe and just bought it in the herbs and spices section of the Supermarket.
  • I preheated my fan forced oven to 180C

I’m looking forward to the next Cookbook Confidential and trying new recipes.

Sue Loncaric

 I’m linking up as usual to join the What’s On Your Plate? Blog Challenging co-hosted by Donna from Retirement Reflections and DebThe Widow Badass. Take some time to pop over and see what’s been on their plate during the month

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10 Comments

  • Reply Retirement Reflections March 1, 2023 at 09:23

    Hi, Sue – I love the concept of your Home Restaurant Date Nights. That is such a clever idea. The Spicy Ground Beef Kebabs look delcious. And I learned something new. I had no idea that broilers in ovens were uncommon in Australia. I use the broiler in our oven all of the time (probably because it is fast and I am always in a hurry). 😀
    Great post!

    • Reply Sue Loncaric March 11, 2023 at 16:04

      Thanks Donna, I’ve made the recipe again and it was so quick and easy. x

  • Reply The Widow Badass March 1, 2023 at 10:29

    This looks delicious, Sue! I love cilantro/coriander in recipes. I find it gives the food such a fresh taste. Many hate it. I think it is a genetic thing…to some people it tastes like soap. Luckily I am not one of them.
    I’m not sure if I’ve ever tasted sumac in a recipe. Sumac bushes grow wild around here and turn a brilliant shade of red in the fall…not sure if this is the edible kind, though! I’ll play it safe and buy mine in the store too, should a recipe ever call for it!

    Deb

    • Reply Sue Loncaric March 11, 2023 at 16:07

      I don’t have cilantro often, Deb but I do like the taste but as you say there are many who really hate the taste. Sumac is new to me but I’ve been using it more frequently lately and it has a sweet taste. x

  • Reply Jo March 1, 2023 at 18:53

    I’m so glad you’re doing this cookbook club thing too!

    • Reply Sue Loncaric March 11, 2023 at 16:08

      Thanks, Jo it is lovely sharing these experiences with you and Donna. x

  • Reply Bernadette March 1, 2023 at 22:33

    Sue, it was so much fun working with you and I think I am going to adopt date night as a monthly event. Maybe, even a double date night!

    • Reply Sue Loncaric March 11, 2023 at 16:09

      Hi Bernadette, thank you for starting the book club. I’m looking forward to our next book and trying out the recipes. A double date night would be good but it would have to be virtual as I live in Australia LOL 🙂 x

  • Reply Debbie March 2, 2023 at 08:51

    You are so clever Sue, and your Date Nights are a wonderful idea. Your dinner looks delicious! What a fun bookclub idea.

    • Reply Sue Loncaric March 11, 2023 at 16:09

      It takes a clever person to know one LOL :). I’m enjoying trying out the new recipes especially now in my renovated kitchen. x

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