background

Tuesday, April 19, 2016

Etsy Shop Open and cooking with Jacques Pepin for Cookbook Club

My Etsy shop is open and I have a business page set up on Facebook.  I am really in business.  I even ordered business cards for What Jenny Makes and got carried away and ordered a mouse pad and a tote bag with the logo on it.  Now all I need is some customers.  I am going to have to do some marketing to get the word out and study how to publicize the Etsy shop.  I would like to sell on-line and a small shows because there is less travel involved and less time but I need to build some inventory before I can do too much.

In addition to fiber art activities, I have been cooking.  The selection for this month's Cookbook Club at the Fremont Public Library is Essential Pepin by Jacques Pepin.  I started the year by alternating between famous chefs and other cookbooks.  James Beard was one of the earlier selections.  I had hoped to use on of Pepin's more pictorial cookbooks but since he has published so many of them, there weren't enough copies of the same book in the library system.  So I picked the book that had the most available copies.  

It is not an all encompassing book despite the fact that it contains more than 700 recipes.  I couldn't find a dessert recipe that was suitable for the PADS meal, so I ended up making malted blondies using a recipe from one of Baked's cookbooks.  I did find some delicious salad recipes, so far I have tried the Mesclun, Avocado and Tomato Salad and the Composed Salad of Greens, Goat Cheese and Carmelized Pecans.  I plan to make the Grilled Eggplant on Greens next week.  These are simple salads, composed of fresh ingredients that are perfectly combined.  They are dressed with a simple vinaigrette and taste amazing.

The Chicken African-Style with Couscous is also amazing.  I love Pepin's frugality, he recommends removing the fat from the chicken thighs and using it to fry the chicken parts in.  The sauce is simple and full of flavor.  I made Sauteed Haricots Verts and Shallots to accompany the chicken.  It is absolutely delicious and I think I could eat it every single day.

No comments:

Post a Comment