A great cookbook offers wonderful recipes worth repeating with rules simple enough for a beginner. Christopher Kimball, the deeply seasoned creator of Cook’s Illustrated magazine and more recently of Milk Street offers up a cookbook brilliant in its simplicity.
Cookish brings flavors from all over the world to your kitchen in fail-safe recipes that deliver delicious meals quickly without compromise. Grouped by main ingredients (vegetables, beans & grains, pasta, seafood, chicken, pork, and so on) they sound intriguing and make a special dinner possible every night of the week. I haven’t tried every recipe, but I have made recipes from every section because this quickly became my go-to source for ideas.
Not one dud in the bunch!
Equally valuable as a solution for tonight and an opportunity to sample food strategies from Africa, China, and the Middle East, Cookish offers familiar ingredients reconsidered in new combinations.
Curried Shrimp Cakes
Ingredients
- 1 cup panko breadcrumbs
- 1 ½ pounds large shrimp, peeled and deveined
- 2 tablespoons mayonnaise
- ¼ cup chopped cilantro
- 1 tablespoon sriracha sauce
- 2 teaspoons curry powder
- ¼ cup neutral oil
Directions
Reduce the panko to fine crumbs in a food processor. Place on a large plate. Place one-half of the shrimp in the processor and chop finely. Add the mayonnaise and the remaining shrimp and chop coarsely. Transfer to a medium bowl and stir in the cilantro, sriracha, and curry powder. Form into four patties and coat with the panko crumbs. Heat the oil in a non-stick skillet over medium heat and add the patties until golden on both sides. Serve with cilantro and ore sriracha.
These can be served in a salad, alone, or in a pita sandwich.
Quaker Lasagna 