|Gorgeous local beets. Charlie kept saying “Wow, BEAUtiful!”|
I picked up Gwyneth Paltrow’s new cookbook It’s All Good a while back, and I am as happy with it as I was her first book of her father’s recipes. Actually I am happier, considering these days–i.e. the “pre-holiday purge” days–I’m more inclined to make healthy salads than cheeseburgers. Nothing against cheeseburgers, which are completely and engrossingly delicious. In fact, I would stop writing right now to scarf a cheeseburger down if presented in front of me.
What was I saying? Oh right, salads. Haters gonna hate GP, but honey badger don’t give a damn. Yes, I too snorted at some of the ridiculous lines in the book. And no, I would not agree that Vegenaise is “out of control” good (not that I’ve ever tasted it). But laughing at her is part of the fun in following her goings-on, right? I think she’s a real person, and people don’t like the pretty ones expressing who they really are if who they really are seems holier-than-thou. So she eats vegan food, so what? There are some delicious vegan recipes out there.
Smitten Kitchen, on the other hand, is a breath of humble air. I can’t believe I’ve had her book for a year and haven’t written about it yet! (Although, I remember I did mention a word about the wonderful Dutch baby that changed breakfast in our household possibly forever.) Her book is as fantastic, beautiful, and creative as you’d expect if you’ve followed her blog. Personally, I can’t wait to make her apple cider caramels again this season (that is, when my no-sugar cleanse is over) and then unwrap and eat them one by one by myself in a dark, quiet corner of my house.
Truth be told, my style of eating is much more in line with Deb’s than GP’s. I particularly love that in sk’s butternut squash salad recipe, she makes a frank admission that she doesn’t eat salads because they’re healthy but because she likes them. Ditto, sister.
When I saw GP’s arugula salad with roasted veggies, I immediately remembered sk’s salad, which I’ve loved and made several times over the past year. I was intrigued about the idea of adding beets and shallots, but I also liked sk’s use of sherry vinegar (tho apple cider vinegar is great in fall too) and farro. Thus, I combined the two recipes. And it was all good.