Spring might not want to show up in Chicago yet but let me tell you, spring flavors are taking over my kitchen whether they want to or not. I love today’s cookbook feature because it’s a menu using recipes with spring ingredients but it’s also perfect for colder days. The Little Paris Kitchen by Rachel Khoo is one of the most approachable French cookbooks I’ve seen. Traditional French recipes are given a modern twist using ingredients that are accessible and not so intimidating. This particular menu is perfect for a weekend dinner with friends or family. The flavors are bright and it’s not a super heavy meal but it is comforting and satisfying. All qualities necessary for a cold spring night.
I’ve only made a handful of recipes from The Little Paris Kitchen but what I have cooked through has been incredible. For example, who knew Mac n’ Cheese was French and that it could taste so good?! I mean, I guess we all know how fantastic Mac n’ Cheese can be, but not when you make it yourself! There’s also a recipe for Meatballs in Spicy Sauce with Alsatian Pasta that is to-die-for. She has salads, desserts, gouters (or snacks), and even breakfast recipes. It’s a well-rounded cookbook that touches a lot of different parts of French cuisine and that’s what makes The Little Paris Kitchen such a great cookbook.
I know I can only complain about the weather so much on here without sounding like a broken record, but you guys. It was snowing today. I love cold weather as much as Snow Miser but it would be great to walk around without a coat. You know what I mean? On the other hand, I have a few extra winter pounds from all my “comforting” dinners I don’t want exposed just yet. So when I have recipes like the Spring Lamb Stew to give the best of both worlds, it’s a win. On another note, I hope you guys are enjoying these little peeks at cookbooks I’m in love with. It’s great sharing my own recipes with you but I also love sharing my experiences with cookbooks. It’s different and it also broadens my own perspective on ingredients and different cuisines.
Garlic Mayonnaise with Crunchy Raw Vegetables
Spring Lamb Stew
Citrus Fruit Cake
The Garlic Mayonnaise is the real recipe for the starter. It’s more like a garlic aioli that acts as a dip for freshly cut veggies. It’s a light appetizer that pairs well with heavier dishes or mains that stand on their own like the Spring Lamb Stew. Like many other lamb recipes I’ve cooked through, I substituted beef. I know it’s not the same, I know using lamb is the whole point of this being a spring stew but it’s SO expensive. Buying a 3-pound lamb roast versus a beef cut is like comparing pennies to dollars. Using a beef roast doesn’t ruin this dish though so stick with me.
Green beans, peas, and carrots brighten this stew and the beef is the perfect substitute for a still-winter-kind-of-spring meal! The flavors blend beautifully and the meat cooks for a few hours making it super tender. It is fantastic for leftovers as well (if there are any left). Serve with a little crusty bread and you have yourself a winning dinner!
Finally, the best part of this post: Citrus Fruit Cake. It sounds terrifying, doesn’t it? Fruit cake does not bring to mind happy feelings. Forget that. This is more like a citrus pound cake. It has a similar texture and consistency. It’s got a great citrus flavor because of all the orange goodness but it’s not too overpowering like lemon can get. You know what I mean? It’s easy to make and lasts for a few days if you can restrain yourself to just a slice or two. It’s wonderful by itself but also tasty with a scoop of vanilla ice cream and some berries on top.