Recently I received a copy of Danielle Kartes follow up cookbook, “Rustic Joyful Food – Generations.” It’s got the same look as the first book, and the recipes sound very homecook friendly. The chapters are a little different this time around:
- Soup and Stews
- Vegetables and Sides
The first book had an appetizer section that I feel could have doubled as unintentional lunch prep recipes. Now that I think about it, I did use it as lunch prep. I forgot that the spiced hominy recipe I made last time was from the appetizer section. Meanwhile, the second book feels a lot more like dinner and weekend cooking to me (with a breakfast chapter to make up for the fact that the first book didn’t have one). I say that because “Generations” feels a bit more indulgent to me. If I counted right, “Generations” has five recipes that involved deep frying. I couldn’t find one in “My Heart’s Table.” That’s not necessarily good or bad. It’s just one of the first things I noticed.
Technically the difference between books is that “My Heart’s Table” focuses more on cooking things from scratch – building up your pantry and your repertoire. “Generations” focuses on the recipes Kartes grew up on.
Here are the recipes in “Generations” that sound most interesting to me:
- Stuffed shells
- Homestyle meatloaf sandwich
- Herby peas
- Butternut squash polenta
- Dilly potatoes
- Pepita caesar dressing
- Peas and orzo
- Cream cheese polenta
- Rosemary and Parmesan popcorn
- Cinnamon vanilla ricotta pancakes
- Chocolate chip and rye pancakes
- Carrot cake
- Applesauce Bundt cake
- Coconut cream lemon bars
- Walnut pie (with shortbread crust)
- Peanut butter and jam cookie bars
- White cake with raspberry jam and coconut
The recipe I ended up making was a one pot recipe for mustard chicken thighs and cauliflower. (Mostly because I wanted to use some of the mustard I made recently. My DIY mustard was only just ok so I’m not going to bother writing about it.) It’s a straightforward recipe. You make a vinaigrette. You mix the vinaigrette with cauliflower florets and chicken thighs. Arrange this in a pan and then cover with foil, or put everything in a dutch oven, and you bake. I went with the dutch oven, and cooked 6 instead of 8 thighs. (The market I went to this time around did not have the thighs packaged in 4 or 8. In the long run, this was to my benefit as my 5.5 quart dutch oven only had enough space to lay out 6 thighs over the cauliflower.)
10 out of 10, would make again. I liked the ease of cooking, and the end result wasn’t boring. My critique of the recipe is minor. The recipe lists 8 chicken thighs but doesn’t specify skin-on/bone-in which is what I think Kartes intended based on the cook time. The cook time was my other and less small quibble. Had I baked for the full 90 minutes per the instructions, the thighs would have been terribly overcooked. I decided to pull them out 10 minutes early, and even that was still a few minutes too long. (But not necessarily too long for the cauliflower. I’m not sure if I want to do any adjustments on that but I did wish my cauliflower had some browning on it.) And now that I’ve made it, I’ll probably try it with other vinaigrettes and other vegetables.
Overall, I still had fun with “Generations.” (I’m thinking about making the cinnamon vanilla ricotta pancakes this weekend. But I’ll halve the recipe probably as I get too impatient when it comes to cooking any kind of pancakes. I have a habit of chucking the batter in an 8×8 and baking it.) Michael Kartes’ photos are still very drool-worthy, and the book might be worth it for photos alone. If you liked her first book, then you should definitely pick up her second one. I’m fairly confident that you’ll like it.
Disclaimer – I kindly received this book from Sourcebooks for this review. I’m not getting paid for this post. The views and opinions expressed are purely my own.