Last week I arrived home from work and awaiting me book mail! How great is that to come home to a new cookbook. This is courtesy of the Book Club Cookbook and Skyhorse Publishing. Thank you much!
As you can see from the table of contents there is much to choose from. I wanted to start with the bread section but the simple roasted potatoes won out. Comfort foods rule when the temperatures dip into the 20’s so chowder was another welcome addition to the lunch menu.
I’m sure there will be many more recipes I can share from this book in the future. It’s not ideal for vegetarians (and certainly not vegan diets) but adaptions may be made to suit your taste.
Oven Roasted Garlic Potatoes
1 pound red potatoes, sliced
6 cloves garlic, chopped
2 TBs olive oil
1 tsp. rosemary
1 tsp. oregano
1 tsp. thyme
Preheat oven to 450 F. In large dish, combine all ingredients. Place in oven and roast 45 minutes or until crisp. Before serving toss the ingredients to combine the oils and herbs.
How simple is that? The chowder is a variation of ones I have made before so I won’t repeat that recipe here.
I am sharing this with Beth Fish’s Weekend Cooking Series.