October16

Fall Cookbook Series :: What Katie Ate

With much delight, it's indeed that time of year again.  It's like the holidays hit a few months early.  I've been lucky enough to have received some phenomenal fall cookbooks, a little elf just happened to sprinkle them in my mailbox.  Thus, I'm devoting this week, and likely most of next, to sharing some splendid, mouth-watering books with you...these babies are definitely worth adding to your holiday wishlist.

First up, What Katie Ate.  I don't even know where to begin with this one (which just hit bookshelves last Thursday).  I've been following Katie Quinn Davies's Aussie food blog, What Katie Ate, for a few years - inevitably drooling over the gorgeously photographed and styled recipes.  Katie's like a creative bandit let loose in a kitchen full of impeccably fresh ingredients and the best vintagey cookware and tableware you could ever dream of.  The book is chock full of inviting, homey, cozy, crisp, vibrant dishes and will make you want to host an impromptu dinner party in a flash...no matter how big or teeny your kitchen is.  Not so easy to choose just one recipe to feature here, but someone had to do it.  For all you salad skeptics out there, this one's for you.  Perfect for fall and winter...

Many thanks to Katie and Viking Books for sharing!

Red Cabbage and Fennel Salad with Tarragon and Lemon Yogurt

Serves :: 4

Ingredients

*recipe from What Katie Ate by Katie Quinn Davies, pictured above

1 cup pecans
4 blood oranges
1 large bulb fennel
¼ red cabbage, cored, leaves very finely sliced
7oz soft goat cheese
sea salt and freshly ground black pepper

tarragon and lemon yogurt
small handful tarragon leaves, finely chopped
juice of 1 lemon
2 tablespoons extra virgin olive oil
handful fresh mint leaves, finely chopped
1/3 cup plain Greek yogurt
sea salt and freshly ground black pepper
 

Directions

Preheat the oven to 400F.  Spread the pecans out on a baking sheet and roast for 7-10 minutes, then roughly chop and set aside.
To make the yogurt dressing, whisk all the ingredients together in a small bowl and chill in the fridge until needed.
Cut the top and bottom from each orange. Place on a chopping board and, working from top to bottom, use a small, sharp knife to cut away all the skin and pita.  Take the fruit in your hand and, holding it over a large serving bowl to catch the juices, carefully cut each inner segment away from the membrane, letting the segments fall into the bowl – they should be free of any white pith or seeds.
Add the fennel, cabbage and pecans to the bowl and toss to combine.  Crumble over the goat cheese, then drizzle over the yogurt dressing, season and serve. 

Photos via What Katie Ate by Katie Quinn Davies and DesignInspiration.net

TAGS: salad, cookbooks, fall

posted: 10.16.12

1 Comment(s)

Monday, April 01, 2013

Mary Lynn McLemore - I love the smiles and lahegtur that were captured in so many of the photographs.  It seems the happy couple as well as their friends and family were having the time of their lives.  And so they should at the engagement and wedding of these two great kids. Best of luck to the both of you. Thanks for letting us share in this joyous time again through these pictures.Wayne and Mary Lynn (your Africa parents)

—Ivan

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