Eight Weeks of Via Carota #QBCookbookClub #FoodieReads

I recently joined the Quanto Basta Italian Cookbook Club. and the first book I received was Via Carota by Jody Williams and Rita Sodi with Anna Kovel. For eight weeks, we had assignments and I worked my way though this beautiful; the recipe assignments were designed to guide us through cooking for the full spectrum of the book. It takes into consideration the seasonality or availability of ingredients since it is organized by the seasons.

Week One - September 1st - was the first week we were back from a whirlwind vacation through Central Europe. You can read about Our Central European Whirlwind - Prague, Vienna, and Budapest - Paired with Wine if you are interested. But, the reason I mention it is that I was severely jet-lagged and this assignment was perfect: cocktail of choice. Whenever given the choice of a cocktail, I will always pick a Negroni. So, the Negroni Classico (pg. 167) was just the ticket. I am a gin-girl through and through. This gave me the chance to enjoy a gin from a local-to-me distillery.

Week Two - September 8th - had us exploring the chapter 'Summer,' the season when it's "the moment to eat food almost untouched, raw. ...There is nothing like seeing the piles of green beans, the sunflowers, the figs, and the melons in the market" (pg. 81).

Inspired by our farmers' markets and my CSA (community-supported agriculture) boxes, I made the Insalata di Pomodori and Smashed Figs with Sesame and Honey. I also made the Insalata di Cocomero and Spaghetti all'Aragosta.

Week Three - September 15th - had just wrapping up the season with Insalata Verde (pg. 24). This recipe, again, was simply featuring fresh greens with a lovely albeit simple eponymous vinaigrette.Week Three

Week Four - September 22nd - moved us from Summer to 'Autumn'. I tried several recipes from the section that week, but the one I loved for its simplicity was one with which I was completely unfamiliar: Sottobosco (pg. 192), which means 'under the woods.' It's made with mushrooms, dried berries, and nuts in a dried porcini vinaigrette. Wow. Just wow. I will definitely be making this again, especially when I can get out and forage for porcini in the forest after the first rains.

Also from this section, I tried Risotto Zucca e Radicchio which was a tad too bitter for the other people at my table. And the Panna Cotta all'Olio, as written, was definitely a fail in my book. But I adapted it and posted my own Panna Cotta all'Olio.

I had fun featuring some Autumn produce with the Pinzimonio (pg. 246). I used endives, radicchio, carrots, radishes, and some jicima.

Week Five - September 29th - we were assigned Lasagna Cacio e Pepe. And, I'll be honest, every single post on the online community for the cookbook club member was disheartening. "Epic fail" wrote one participant. "Lasagna fail." On and on. I almost didn't participate. But then I decided to scrap the recipe as written and just make my own very simplified version. On Circle, I shared Lasagna Cacio e Pepe à la Fleetwood Mac as is "go your own way!" I skipped the parmigiano stock and used store-bought gluten-free lasagna sheets though I make my own pasta often. My lasagna was delicious, but nothing like the recipe in the book.

Week Six - October 6th - transitioned us from Autumn to Winter and we could choose whatever recipe we wanted. I made a riff on Insalata di Arance (pg. 268), adding in some roasted beets to make it a little bit more hearty.

Week Seven - October 13th - was a specific assignment: Zucca in Agrodolce (pg. 196).

I had some voluptuous little honeynut squash from one of my veggie box deliveries and 'agrodolce' is one of my favorite flavor profiles - sweet-sour!

To wrap up this cookbook exploration, week eight, we were tasked with trying a dessert from the book. I opted to make Tartufi al Cioccolato, chocolate truffles with grappa (pg. 328).

Ingredients

• 1-1/2 cups 60% cacao chocolate, chopped or chips (a higher percentage of cacao is great, too!)

• 1 cup organic heavy whipping cream

• 1 Tablespoon grappa (I had a Barolo grappa)

• Also needed: saucepan, bowl that fits snugly in the saucepan, balloon whisk, hich quality cocoa powder

Procedure

Place chocolate in a large mixing bowl. In a medium saucepan, heat cream to steaming. Pour cream over the chocolate. Let sit for three minutes, then whisk until smooth. Whisk in the grappa, then refrigerate until firm. I placed mine in the freezer to help it firm faster; it took about an hour. Form ganache into balls and roll in cocoa powder.

I thoroughly enjoyed participating in this eight week exploration of Via Carota by Jody Williams and Rita Sodi with Anna Kovel. Its organization by seasons mirror exactly how I love to shop and cook. And the photographs were stunning. This is an Amaon affiliate link to the cookbook if you are interested in taking a look.

While there were two recipes out of eight that were not successful as written, the book was inspiring and has earned its permanent spot on my kitchen counter versus being relegated to my bookshelf. I am looking forward to our next book. We will be cooking through Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals by Giulia Scarpaleggia. This is an Amaon affiliate link to the cookbook if you are inrerested in reading more.

I am sharing this with the October #FoodieReads link-up.