Cook Book Club- Fish Without a Doubt: The Cook's Essential Companion

The idea for this blog starting with my, as yet to be named, cook book club in Baltimore. I started this club last year with a few friends to cook and explore some of the many cook books that I a have wanted to try. The first book was Lee Brothers Southern Living Cook Book and a few rules were given. Each month the rotating host will pick a cookbook that the members are to cook out of. Each person is assigned a course to cook and they bring the ingredients to the host's house and we cook together, learning and making mistakes. I am going to put a list of the books that we have used up later. The pictures here are from June's cook book club Fish Without a Doubt by Rick Moonen which was also Gourmet magazine's book of the month.

Potato leek fish stew,, and the sangria drink that I made (maybe a little to strong).

Shrimp toasts, a first for me, wonderful.

Soft shell crabs! I love living in Maryland.

Ah! the $1 hot dog!

Just a quick note on how great $1 baseball hot dogs are. With just a little mustard and the right seats at the stadium you can be perfectly happy whether your team wins or losses. (with the Orioles that is a toss up)

Corn and Wheat Berry Salad

I made this great salad today taking a recipe from Raising the Salad Bar by Catherine Walters and tweaking it a little. I added some browned onions to give it a little savory bite and ground coriander to give it another dimension. Plus some fresh herbs from my garden and I think it's perfect! Enjoy.

Corn and Wheat Berry Salad

10 ears of fresh corn
1 cup wheat berries
1 red onion chopped

1 tbls fresh parsley chopped
1 tbls fresh lemon thyme chopped
1/4 cup olive oil
Zest and Juice of 1 lime
1 tsp. ground coriander
1 tsp. ground cumin
Salt and pepper

Shuck the corn place it in a large pot and cover it with water. Boil the corn until done about 5-10 mins. Remove the corn from the water and boil the wheat berries in the water until done about 30 mins. Remove the corn kernels from the cob and place in a bowl with the cooked and drained wheat berries.
Heat olive oil in the large pot and cook the onions on low until brown and sweet about 20 mins. Mix the onions, herbs, zest and juice of the lime, coriander, cumin and season with salt and pepper. Mixed well and serve either cold or warm.

Serves 4-6

Stuffed Zucchini Flowers

You really can find some amazing things at the Farmer's Market. I discovered these beautiful zucchini flowers a few weeks ago. They are usually something you see on TV or in cookbooks but can rarely find so I didn't pass up the opportunity to make them. I used a few things I had in the fridge and was able to make this easy weekend lunch.

Stuffed Zucchini Flowers


2 cups fresh whole milk ricotta
1/2 cup grated parmesan cheese
5 thin slices prosciutto finely chopped
1 tbls. fresh mixed herbs copped
salt and pepper

10-12 baby zucchini with flowers
1/3 cup flour
1/3 cup cornstarch
1/2 cup sparkling water/ or club soda
Vegetable oil for frying

Fresh chives


Mix together the first five ingredients in a medium bowl. Using a small spoon stuff each flower with about 2 tbls. of the cheese mixture. Tie the end for the flowers closed using a fresh chive.

Heat the oil in a skillet until hot but not smoking. Meanwhile mix the flour, cornstarch, sparkling water and some salt and pepper to taste in another bowel. Let sit for 15 mins. Dip the flower end of the zucchini into the batter and fry in the oil until lightly brown.

Serves 2-4