Read along and feel your hunger pangs begin as Jenny Hartin of The Cookbook Junkies shares her thoughts on Meike Peters’ cookbook Eat in My Kitchen – to Cook, to Bake, to Eat, and to Treat, along with her recipe for Wild Mushroom Spaghetti with Orange Butter and Crispy Sage. What a treat for a Weekday Supper!
Berlin blogger, Meike Peters’ culinary education is multi-faceted: anchored by her German roots, with influences from French and Italian cuisines and the introduction of her partner’s Maltese background, she is a true melting pot of experience.
Even with all these varied cuisines shaping the way she develops recipes, she states that her mother is her greatest inspiration. The pleasures of cooking were instilled in her by her mother and grandmother and her debut cookbook, Eat in My Kitchen, reflects her love of food and the joy she derives from creating in the kitchen.
When I first opened this book and flipped through a few pages, I thought that it was a nice book to review here on Sunday Supper Movement. Then when I began to dive into it, I was totally blown away by the recipes and Meike’s photography. The author took all the gorgeous photographs in this book – a true labor of love.
Peters organized the chapters as follows: Salads, Vegetables, Soup, Pasta, Sandwiches, Seafood, Meat, Savory Baking, Sweets, Preserves and ending with Meet in your Kitchen. Meet in Your Kitchen contains profiles on various bloggers along with a shared recipe – a truly unexpected pleasure to discover.
I have a confession to make, dear readers: I have been known to do a flyby of salad chapters but not in this instance. The salad recipes in Eat in My Kitchen are vibrant and packed with marvelous flavors: Red Cabbage and Pomegranate Salad with Candied Walnuts and Rosemary; Fennel and Melon Carpaccio with Chervil and Cucumber, Arugula, and Orange Salad with Turmeric and Mint. Any of these salads could be whipped up with a little prep in advance (candied walnuts) to add to a vegetable dish for a meatless week night meal or coupled with one of the soups or meat dishes.
There are so many crave-worthy vegetable dishes such as Crispy Fried Potatoes with Fennel; Spicy Cauliflower with Harissa, Lemon, and Parsley Yogurt Dip; Feta, Artichoke, and Zucchini Casserole with Olives and Capers and Potato-Sauerkraut Latkes with Juniper Sour Cream Dip.
The soup chapter is relatively small but shares quality over quantity – Ramp Vichyssoise, Parsnip and Sweet Potato Soup with Caramelized Plums and Ginger and Lemon Cauliflower Soup.
My favorite chapter, Pasta, is brilliant with recipes for Maultaschen (German Spinach and Meat Ravioli), Maltese Lemon and Ricotta Pasta with Basil and the Wild Mushroom Spaghetti with Orange Butter and Crispy Sage which I made for dinner after returning from a trip recently.
I was tired and didn’t want to cook but also didn’t want another meal out either. This pasta dish was so incredibly easy to throw together and had amazing flavor. Everyone in the family loved it – thank goodness I doubled the recipe – because the three of us ate all but a small bowl of this dish.
My only substitution was I used an Italian tagliatelle instead of spaghetti. My husband was a little hesitant about orange with pasta but he kept going back for more and is still talking about it days later, making sure those leftovers are slated for his lunch. This dish is a perfect weeknight meal yet fancy enough for company.
The remainder of the book contains just as many unique and flavorful dishes as the first half. Roasted Spring Onions and Raclette in Carrozza, the Perfect Schnitzel with Swabian Potato Salad and an incredible Bavarian Beer-Roasted Pork with Sweet Potatoes and Parsnips are all marked to make soon.
I would be remiss in not mentioning the Sweets chapter. Eighteen fabulous sweets are shared with recipes for Lemon Ricotta Cannoli, a stunner of a dessert in the Frankfurter Kranz, a Frankfurt Crown Cake and a Donauwelle – Marbled Cherry Cake with Vanilla Buttercream and Chocolate.
Eat in My Kitchen is glorious – it engaged me from the first line “My food is in my hands” and kept me interested until the last chapter Meet in Your Kitchen which shares profiles of Molly Yeh, the Hemsley sisters and a few others. Not only is Meike Peters a talented photographer, recipe developer and writer, she is a generous spirit sharing a portion of her first cookbook spotlighting other artisans.
A few words from Peters about the Wild Mushroom Spaghetti with Orange Butter and Crispy Sage recipe: “Spaghetti stirred into luscious orange butter is as smooth as velvet and makes a satisfying supper on its own—just sprinkle some crushed black peppercorns on top and you have a comforting dish without much effort. But if you add crispy fried sage and meaty wild mushrooms you can take this pasta to the next level.
The tasty trilogy of porcini, chanterelles, and king oyster mushrooms adds earthy flavor and a hearty feel to this autumn-friendly meal. And it’s quick: The mushrooms are best when they’re cooked only briefly. They should be firm with some bite—that’s what you’re after. This is the kind of pasta dish that’s best eaten straight out of the pan, a culinary delight that’s hard to beat.”
- 7 ounces (200 g) dried spaghetti
- Unsalted butter
- 2 ounces (60 g) porcini mushrooms, cut into ½-inch (1.25 cm) pieces
- Fine sea salt
- A few black peppercorns, crushed with a mortar and pestle
- 4 ounces (110 g) chanterelles, cut in half lengthwise
- Olive oil
- 4 ounces (110 g) king oyster mushrooms, cut into ½-inch (1.25 cm) pieces
- 15 fresh sage leaves
- 5 tablespoons freshly squeezed orange juice
- Freshly grated zest of 1 orange
- Bring a large pot of salted water to a boil and cook the spaghetti, according to the package instructions, until al dente.
- Drain the spaghetti and set aside.
- In a large, heavy pan, heat 1 tablespoon of butter over high heat.
- Add the porcini mushrooms and sauté, stirring constantly, for 1 minute or until al dente and golden. Season to taste with salt and crushed peppercorns and transfer to a plate.
- Keep the pan over high heat and heat 1 tablespoon of butter until it starts sizzling.
- Add the chanterelles and sauté, stirring constantly, for 1 to 1½ minutes or until al dente.
- Season to taste with salt and crushed peppercorns and add to the plate with the porcinis.
- Keep the pan over high heat and heat another tablespoon of butter and a splash of olive oil.
- Add the king oyster mushrooms and sauté, stirring constantly, for 2 to 2½ minutes or until they’re golden but still have some bite. Season to taste with salt and crushed peppercorns and add to the plate with the other mushrooms.
- Place the pan over medium-high heat, heat 2 tablespoons of butter, and fry the sage for about 30 seconds or until crisp and golden but not dark.
- Transfer the sage to a plate.
- Add the orange juice and deglaze the pan, using a spatula to scrape any bits and pieces off the bottom.
- Add the pasta and mushrooms to the pan, stir to combine, and season to taste with salt, crushed peppercorns, and orange zest.
- Sprinkle with the crispy sage leaves and serve immediately.
Editor’s note: This recipe is printed courtesy of the publisher. The author of this review received a copy of the cookbook, Eat in my Kitchen – to Cook, to Bake, to Eat, and to Treat. No other compensation was received from the publisher. Links to the cookbook are affiliate links.
Many thanks to the publisher Prestel Publishing who is sponsoring one copy of this wonderful cookbook for a giveaway, open to US residents only. Please leave a comment on the post – If you had someone special coming to dinner, what dish would you cook? – to enter. The rafflecopter has several options for earning more chances to win! The more you do, the better your chances. No purchase necessary. The winner will be notified by email. If the winner does not respond in 48 hours, an alternate winner will be selected.
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