I have an obsession. I love buying cookbooks. And not just the easy-to-make weeknight recipe books but super hard and complicated cookbooks produced by amazing chefs that have some of the best restaurants in the nation (some of them ~ the world). When I buy these cookbooks I read through them with post-it notes flagging countless recipes I want to cook. But I rarely cook them. I’m not even a very good cook. I also have run out of space for them on my bookshelf. So before the cookbooks take over my house I think I should use them… cook with them.
So here’s my project: to cook every recipe in my fancy-smancy cookbooks. And to document them here, as I hope my blog obsession will force me to actually cook these recipes so that I can blog about them.
March 6, 2009
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The next step was to pour the blended tomato mixture into a cheese cloth and have it drain overnight in the fridge. I was stumped on how I was going to do this until the Hubby whipped out our salad spinner and showed how we could use the cover of the spinner to hold the cheese cloth holding the mixture up, allowing the tomato water to drip into the basin below.
