HOME > Chowhound > Home Cooking >

Discussion

Cooking from Radically Simple by Rozanne Gold

Since I was very sad that this didn't make COTM this month and there seemed to be a lot of interest I thought I would start a post for those who would like to cook from it and share their experience.

I have had this book for a while but pulled it out recently to start actually cooking from it. I have two recipes ear marked for this week.

I don't have the book handy right now for the exact names but one is a pork chop and apple recipe with Madeira and the other is an asparagus recipe w/bay leaves and fried capers. I'll be sure to report back after I make them.

Happy cooking!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Is it possible to post the table of contents or the title to some of the recipes of this book?

    4 Replies
    1. re: Hank Hanover

      I think I found the table of contents or something close from a review.

      Brunch - which has a great variety of recipes from drinks to a number of beautiful egg dishes, frittata's and a great recipe for Smoked Salmon, Basil and Lemon Quesadillas - with many others.

      10 minute salads - a number of great recipes here as well, running the gamut from Spiced Salmon on a Moroccan salad to Watermelon Salad with Feta and Black olives. There are a number of salad dressings as well.

      Soups - everything from 5 minute soups to broths, Tortellini in Pesto Broth, Carrot Soup with Ginger and Crispy Carrot Tops, and accompaniments as well, like biscuits, muffins and crackers.

      Pasta - also a number of recipes, many are 10 and 20 minutes, like Fettuccini with Smoked Salmon, Crème Fraiche and Lemon, Gemelli with Sausage, Leeks and barely wilted Snow Peas and Warm Sesame Noodles with Ginger and Snow Peas.

      Fish - at least 30 recipes here from 3-minute Wasabi Salmon to Green Curry Swordfish with Shitakes and Basil and Crunchy Crumbed Cod with Frozen Peas.

      Poultry - I loved this section as it groups the recipes by part: Chicken breasts, chicken thighs, cut-up chicken parts, whole chicken and turkey and has a great variety from Asian Chicken with Scallions to 'Radically Simple Chicken Parmesan'.

      Meat - includes recipes using beef, lamb, pork and veal from cuts to some very interesting roast recipes like Pot Roast with Burnt Onions & Kimchee and Pork Loin in Cream with Tomatoes, Sage & Gin.

      Vegetables - include two sections. The first is 10-20 minutes and includes recipes such as, Spinach, Ricotta and Basil Puree, Roasted Brussels Sprouts with Medjool Date and Carrot Nib Orzo and another section called Slow & Easy with Creamy Potato Gratin, Sweet Potato Puree with Fresh Ginger and Orange and many more.

      Desserts - with some incredible recipes, also broken into section of: 10 minute Desserts, Tarts & Cakes, Cooked Fruit Desserts, Custards, Cooks & More and Sorbets & Ice Creams.

      1. re: Hank Hanover

        Grilled Veal Chops with Prosciutto and Basil-Lemon Oil - p. 232

        This is another incredibly quick, but elegant meal. You make basil-lemon oil after blanching the basil and pureeing it with oil, lemon zest, garlic, and water. The veal chops are seared in a skillet and then finished in the oven. Arugula is placed on plates, drizzled with basil oil, topped with chops, drizzled with more oil, and draped with prosciutto.

      2. re: Hank Hanover

        You can see all the recipe listings if you go to EYB. Try this:
        http://www.eatyourbooks.com/library/8...
        Don't take your impression from the juice recipes at the top, keep scrolling down.

        I voted for Radically Simple also. My library copy had to go back, but I've ordered my own. I'll be happy to participate when the book arrives.

        1. re: L.Nightshade

          I found a few of her recipes on her website: http://www.rozannegold.com/recipeinde...

          Don't know whether it's in this book or not but I plan to make her "Chocolate Obsession" recipe. It is a flourless cake. It's basically a ganache folded into whipped eggs and baked.

      3. Tomorrow I'm going shopping for the Chilean Sea Bass with Pesto. I have all the pesto ingredients at home, so it's mostly just the fish I need to buy.

        1. This sea bass/pesto/pistachio dish was delightful. I want to try it with red snapper.

          But I'm writing because two of my Book of the Month clubs are offering a "4 books for $40" sale this weekend, so I was able to get a copy of RADICALLY SIMPLE for $11.26, incl. shipping and tax (I'm in PA, and so are they).

          JTYLTK.

          P.S. The flourless chocolate cake Hank mentioned IS in the cookbook, or something very similar, at least (I don't have the book in front of me now).

          1. Pasta with Radishes, Bacon, and Greens, page 123

            It is rare that I get such out and out raves for something that took only a few minutes to prepare. Put the pasta on to boil (I used fettucini instead of the perciatelli or spaghetti listed in the recipe), saute up some chopped bacon, add sliced radishes and their greens, a dash of olive oil, add all to the pasta and grate some pecorino romano. Absolutely splendid!

            Because the dish is simple, the quality of ingredients is crucial. I had lovely radishes in my CSA box, I used a combination of French breakfast and red. The FBs had a fair amount of bite, the reds were sweeter, they combined well. I used a locally-made pepper bacon, and a decent Pecorino.

            One thing I really like about this cookbook is that it has some tasty looking recipes that can be thrown together using a few common ingredients. In deciding what to cook last night, I narrowed it down to several pasta recipes, all of which I could put together without going to the store. Handy in busy times.

             
            24 Replies
            1. re: L.Nightshade

              That looks and sounds incredible. Maybe we can get a groundswell for July CORM. Either way, this discussion has convinced me to buy the book.

              1. re: LulusMom

                This was indeed a wonderful dish. I'm hoping for more radishes in my next CSA box, so I can make it again. I'd definitely be on board for making this book a COTM in July!

              2. re: L.Nightshade

                Quick question - it seems as if the pasta dishes are appetizer size (or certainly not the size our family is used to). She often calls for 8 oz. of pasta to feed 4 people. I figured I'd just double everything. What did you do about that when you made this pasta? And did you double everything, or just the pasta?

                1. re: LulusMom

                  8 oz. of pasta works for the three of us (and usually have enough for a lunch serving the next day). Always serve with a salad, or some other vegetable side.

                  1. re: pikawicca

                    Yeah, 8 oz. won't work for us, unfortunately. My husband always wants some leftovers, Lulu wants some leftovers, I'm lucky if I get any. And yes, I serve a salad too.

                  2. re: LulusMom

                    As I recall, I made the pasta dishes with the amounts specified in the recipe. (I've made a couple more that I haven't posted yet.) I do serve it with a substantial salad. It seems to feed two of us (second helpings for Mr. Nightshade), with a bit left over for a lunch. If you were to double the pasta, I would suggest doubling everything, as the proportions seemed exactly right.

                    1. re: L.Nightshade

                      Thanks LN. We are 3, one a very hungry man, one a very hungry 5 year old, and all of us liking leftovers if available. I will def. just double everything.

                  3. re: L.Nightshade

                    Based on LN's review, I tried this tonight for dinner. Pretty risky - husband's last dinner before going out of town for a week, and not sure Lulu and husband were going to go for radishes. Well, not to worry. It was a hit. I used a full 16 oz. of fettucine (like LN) - I noted that RG's 6oz was for 2 people, and we like having leftovers. So I almost tripled the other ingredients to make up for it. I especially love the greens with the (turkey) bacon - really nice combo. And lots of pepper (as recommended) brings out the flavor of the radishes. I think my husband was especially thrilled with this, but we all really liked it. Thank you for bringing this to my attention LN - I totally would have overlooked it without your review.

                    1. re: LulusMom

                      Oh, I'm so glad you liked this! I probably never would have tried it had it not been for an abundance of radishes. Mr. NS still refers to this dish with a longing look in his eyes.
                      I think I was channeling this recipe while cooking a pasta dish the other night, an attempt to use some of our CSA bounty. No radishes or greens, but started with some bacon, added turnips and snap peas. This is the "inspired by" dish, if you are interested:
                      http://chowhound.chow.com/topics/7940...

                      1. re: L.Nightshade

                        We did like it - thank you so much for pointing it out. I think the greens mixed with the bacony flavor were my favorite part, and agree that it is definitely a recipe you can play around with. Your turnip idea is brilliant.

                      2. re: LulusMom

                        Sorry Lulusmom, I posted my question in a non-related thread ... Oops.
                        Would love to know where to get turkey bacon - as I'm drastically reducing pork and such from my diet.

                        1. re: Blythe spirit

                          Hi Blythe S. (great moniker, by the way). I can't tell from your posting history or profile where you live, but I find turkey bacon very easily in the regular grocery store (even here in pork-addicted North Carolina). But certainly you can find it at specialty stores, and duck bacon at D'artagnan's online site. If you're in the USA it really shouldn't be a problem; just ask your local market if they can get it for you. Good luck!

                          1. re: LulusMom

                            Thanks Lulusmom!
                            I'm in SF bay area and did not see it at Whole Foods ( the only place I thought it might be ) last time I went. Since it's not hard to find, perhaps I should just check my regular local market. Will post on the RS thread soon :-)

                            1. re: Blythe spirit

                              I'm surprised that a Bay area WFs doesn't have turkey bacon! Do check your regular grocery - mine carries 2-3 different brands. Good luck!

                            2. re: LulusMom

                              Trader Joe's usually has it too...of course I have only noticed this as I reach for the pork version, so can't speak for taste/quality :)

                              1. re: mebby

                                Thanks Mebby
                                I know what you mean. Bacon is kind of like Chocolate - hard to imagine an adequate substitute.
                                I'm going to TJ tomorrow - so maybe they'll have it :-)

                                1. re: Blythe spirit

                                  Pasta, radishes and greens, page 123
                                  This was one of the best recipes I've tried in a long time. As one who has not willingly eaten a radish in years ( they always seemed unpleasantly hot and bitter ) I was stunned by how they were transformed by just a few minutes in a skillet. Probably my favorite part was the greens. I used half regular bacon and half turkey bacon ( which was indeed hiding in my regular market - thanks Lulusmom). The turkey bacon was not bad... but it was not exactly my favorite. This seemed to be a textural issue and if turkey bacon gets another opportunity to be featured in this dish, much smaller pieces would probably work better.
                                  This recipe was indeed 'radically simple'..and very beautiful as well! As LNightshade said, this recipe produces delicious results with very little prep work/ cooking time.

                                  1. re: Blythe spirit

                                    It is a really surprising recipe isn't it? Sorry about the texture issues with the turkey bacon. It has been so long since I had the real stuff (30 years?) that I honestly can't compare them.

                                    1. re: LulusMom

                                      I'm so glad you and L.Nightshade reviewed this recipe - it's one of the recipes I'd never have tried otherwise! And I'm glad I at least I tried the turkey bacon. I'm learning I actually like lots of healthier options (the soy chorizo you recommended I like better than the real thing). The turkey bacon was just too chewy or something - so perhaps smaller pieces would make the chewiness less noticeable.

                                      1. re: Blythe spirit

                                        No question about it. When I cook it for something like this, I cut the turkey into fairly thin (maybe 1/3 of an inch) slices. I do, however, leave them whole for making BLTs.

                                        I think L Nightshade deserves the credit for this one. I, too, would have passed it over without her report. There are some real winners in this book that are easy to overlook.

                        2. re: L.Nightshade

                          What a wonderful way to use a bunch of radishes! I cut the recipe in half and only had one bunch of radishes so didn't have quite as many radish greens as the recipe called for, but thought it was very tasty. I would have never imagined that radishes and greens sauteed in bacon could be so tasty. This is something I never would have tried if I had not seen the reviews here.

                          1. re: stockholm28

                            Funny that this should pop up today. I bought some multi-colored and breakfast radishes at the Farmer's market yesterday and murmured "surely there is some way I can use this greens" as I tossed them into the compost heap.

                            Are the greens very bitter? Can you compare them to other greens? Too late this week, but I will be eating lots of radishes as long as they are in season.

                            1. re: smtucker

                              I tasted the radish greens raw and did not really care for them. They are bitter with some of the radish pepperiness, but the leaves I had were kind of tough and I didn't like the mouth feel of the raw leaves. However, I really liked them sauteed in combination with the bacon and pecorino and readishes. They cooked down to nothing. This was a super easy dish.

                              1. re: smtucker

                                It is funny this just popped up again. I made this dish just the other night, using orecchiette. I love how the round pasta looks with the radish discs.

                                The taste and texture of raw radish leaves is nothing like how they are in the finished dish, as stockholm indicates. They are indeed rather tough, and slightly thick. But they cook down wonderfully, like other somewhat bitter greens. I actually don't really like radishes, but love them cooked this way. So, to my mind, both the root and the leaf are infinitely better sautéed with bacon!

                          2. More cooking from Radically Simple%3

                            Grapefruit, Date, and Arugula Salad with Parmesan Shards, page 57, and

                            Pasta with Sausage, Leeks, and Barely Wilted Spinach, page 132.

                            This recipes combines flavors for a refreshing, interesting salad. Over a bed of arugula tossed with olive oil, place grapefruit zest and sections, quartered dates, and shaves of parmesan. Grind a little pepper on top. Slightly bitter greens, tart grapefruit, sweet dates, and salty parmesan work so nicely together.

                            For the pasta, gemelli is listed, I used torchiette. While the pasta cooks, chopped leeks are cooked in oil, then crumbled sausage is added. When the sausage is done, cream is added as is slivered chili pepper. Scotch bonnet is called for, but I only had serranos and jalapenos, so I added some of each. The cream is thickened, then the pasta and baby spinach are added with a bit of the pasta water, and stirred until the spinach is just wilted. My one word of caution with this would be to cook the pasta to be underdone, as it continues to cook with the spinach and sauce. I cooked the leeks only lightly, and I enjoyed the slightly crunchy counterpart to the pasta. This dish doesn't end up with a thick cream sauce, just a nice coat and mouth feel around the ingredients. This was not an unusual or knock-the-socks-off dish, but it was easy and tasty. I'd do it again.

                             
                             
                            8 Replies
                            1. re: L.Nightshade

                              The pasta looks delicious. My own copy of RADICALLY SIMPLE came in the mail yesterday, so I will probably make this.

                              1. re: Jay F

                                Oh good, I'm glad you are on board here. Our favorite thus far was the pasta with radishes (and I don't particularly like radishes!), but there are so many recipes in this book that look wonderful. I think she has a great sense for combining flavors.

                                1. re: L.Nightshade

                                  Someday soon, probably when someone has a birthday, and I can just forget about diabetes and migraines, I'm going to make the chocolate cake and eat a piece.

                                  1. re: Jay F

                                    you are not by yourself. you might try agave as a sweetner, melt your own unsweetened chocholate. yes, your blood sugar will rise a little, but it is delicious and your blood sugar will not go through the ceiling like it will with white sugar.

                                2. re: Jay F

                                  Thanks Jay! Hope you enjoy cooking from it.

                                  -Rozanne

                                  1. re: rozannegold

                                    Well, look at you, all chowin' down, Rozanne. Welcome to our world.

                                    I love, love, love all the fish recipes. It's my favorite food. And I still have to try the chocolate cake.

                                    1. re: rozannegold

                                      maam;

                                      It must be a real thrill to write a book and then see people discussing it. Well, as long as the discussion was positive... probably the opposite, if it wasn't positive.

                                      I'm sure you have a bio, somewhere, but I haven't read it. Can you tell us something about yourself?

                                  2. re: L.Nightshade

                                    I don't know where the %3 came from, just to let you know it is of no significance. Oddly enough, I had taken a screen shot of this to tell someone about reviewing recipes on Chowhound, and it was not in my original post!