When Cara broke her leg a few years ago, we scrambled around to figure out how to manage getting dinner on the table. Right after she broke it, several friends were generous enough to make dinner for us. I knew it would be a hassle to have all the responsibility on me for dinner & dishes (we still have no automated dishwasher). So we came up with a fun idea to plan several weeks of dinner. We each selected 10 soups to make so we could have enough for more than one dinner. This plan worked pretty well during what was otherwise a difficult time.
In the spirit of that endeavor, we decided to try something similar this winter. We were inspired by watching Julie & Julia, a wonderful film especially for cooking buffs like us. Plus I had read Child's memoir My Life in France while Cara had read the book that Julie Powell wrote with the same name as the movie: Julie and Julia. Of course as Cara said, there was no way we were going to commit to cooking our way through an entire cookbook. So we focused on Cara's large cookbook collection (an obsession I feed at her birthday and Christmas). We each chose 3 recipes to cook from 3 different cookbooks and then we each selected 2 cookbooks in order to challenge the other to prepare something we hadn't prepared before. Our intention was to make an entire dinner with main entrees and sides rather than just soups. However we once again chose soups so on the week when I make my entree, Cara is supposed to make a soup and vice versa.
Thus far we have managed 2 entrees and one soups. I went first and made Chicken Paprika with Letcho Sauce. The recipe came from the cookbook Vegetable Love by Barbara Kafka. Kafka focuses on vegetables in this cookbook but there are some recipes that include meat. It is organized by regions of the world (New World, Asia,) and then by vegetable. I made polenta and sauteed mixed greens with raisins, one of my favorites.
Letcho Sauce is a Hungarian sauce that features red bell peppers and tomatoes, and, of course, paprika. I think the Chicken Paprika recipe called for cooking the chicken too long so it was a bit tougher than I typically like. The chicken is cooked on top of the stove and sort of poached. The Letcho Sauce was good and not spicy though I did use Hungarian paprika. It might be good to ensure you use a spicy rather than a sweet paprika if you wanted it spicier. For me, I'd add a bit more cayenne next time to compensate and feed my desire for a hotter flavor. If you don't eat meat, this Letcho Sauce is an excellent accompaniment just for polenta.
For her first dish, Cara made seafood tagliatelle with green mango salad. This recipe was in Terrific Pacific Cookbook by Anya Bremzen and John Welchman. This pasta dish was excellent. The seafood topping or sauce was like a curry. It had scallops which haven't been my favorite but it was so good that I will be asking her to make it again. We both were less impressed with the green mango salad though it is supposed to be a common dish in Thailand. It was really more of a relish than a salad.Cara made the first soup using a recipe from Deborah Madison's Local Flavors. The recipe was Corn and Chanterelle Chowder. Since Madison's point is for cooks to use locally grown vegetables when they are in season we were pleased to make use of some beautiful golden chanterelles we found at Eugene's Saturday Market. Cara questioned how often (not to mention where in the United States) corn and chanterelles are in season at the same time. We were lucky I guess and since Cara is a wonderful cook, the chowder was yummy.