"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Friday, October 26, 2007

Mushroom Barley Soup and Cranberry, Shallot & Dried Cherry Compote

Mushroom Barley Soup is a very serviceable soup for chilly fall weather, and fits the bill perfectly for a family gathering that includes vegetarians. I know some cooks who don't disclose the presence of chicken stock when they're making a "vegetarian" soup, but trust me I can tell you from personal experience that a vegetarian knows what chicken stock tastes like. If you're not making this for a crowd that includes vegetarians, I think beef stock would taste better than chicken, but it's totally a matter of personal preference.


Cranberry, Shallot and Dried Cherry Compote is so tasty that I had to wrap it up and put it away to keep it away from me! I'm a sucker for cherries anyway, and something about this combination just made it irresistible. The only thing that seemed a little odd was leaving the shallots whole...I almost picked the biggest ones out, but then thought better of it. People do like onions, at least in this crowd. I can't tell you how anybody likes this stuff because I made it all in advance for Miranda to serve when the house gets full of people (on my days off). She's still a fledgling so I do what I can to make it easier for her.

But I liked it, so if you're looking for an alternative to jellied cranberry sauce for the Thanksgiving table, give this one a try.

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