Random Cookbook of the Week - The Gourmet Cookbook

Last week my random cooking journey took me to The Gourmet Cookbook, one of the more encyclopedic of the works we own. It was a busy week, so I chose a simple recipe, but an unusual, old-fashioned one. Apparently dressing room-temperature lettuce in a warm butter sauce used to be a Thing (though the cookbook doesn't specify how long ago), which was enough to make my inner historical re-enactor want to come out to play.

Bibb Lettuce with Butter Dressing

- 4 heads Bibb lettuce or 1 head boston lettuce, at room temperature, leaves separated and torn into bite-sized pieces
- 1/2 stick (4 T) unsalted butter
- 1 garlic clove, halved lengthwise
- 4 tsp fresh lemon juice
- Scant 1/2 tsp salt
- Freshly ground black pepper

(Note that having the lettuce at room temperature is key--if it's refrigerator-cold, the butter will solidify once you pour it over the lettuce, which wouldn't be very appetizing.)

Put lettuce in a large bowl. Melt butter in a small heavy skillet over moderate heat. Add garlic and cook, stirring occasionally, until garlic is golden and butter has a slight nutty aroma, about 3 minutes. Remove skillet from heat, discard garlic, and add lemon juice, salt, and pepper to taste, swirling skillet to incorporate; butter will foam.

Pour warm dressing over lettuce and toss to coat. Serve immediately.

This dish was...interesting. It didn't taste bad by any means, and I can imagine in the hands of master chef with a subtle hand for flavoring that it might be made into something special with an addition of just one or two more flavors. That said, I doubt I'll make it again. I do love to experiment, but I'm sufficiently of my own place and time that I like my salads cold.

Random Cookbook of the Week - The Gourmet Cookbook

When I drew The Gourmet Cookbook for this week's challenge, I had every intention of making something, well, gourmet. I figured on spending hours in the kitchen on Sunday night putting together a complex masterpiece.

But instead I saw this in the sandwiches section and thought, "YUM."

Mozzarella in Carrozza ("Mozzarella in a Carriage")

- 1/4 c. drained capers, chopped
- 12 slices firm white sandwich bread
- 6 oz. fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
- Freshly ground black pepper
- 1/4 c. all-purpose flour
- 2 large eggs
- 2 T. whole milk
- Salt
- 1 T unsalted butter
- 2 T olive oil

Divide capers among bread slices, spreading them evenly. Divide mozzarella among six of the slices and season with pepper. Make into sandwiches, then trim off crusts and discard.

Put flour on a plate and coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch each of salt and pepper in a small shallow bowl.

Heat 1/2 T butter w/ 1 T oil in a 10-inch heavy skillet over moderate heat until foam subsides. Coat 3 sandwiches, one at a time, with egg mixture, letting excess drip off, and to skillet. Fry, turning once, till golden brown, about 5 minutes total, then drain on paper towels. Coat remaining sandwiches and fry in remaining oil and butter in the same manner.

The recipe goes on to suggest cutting the sandwiches into quarters, which I didn't do. I also halved the recipe, since we're a family of two adults and one finicky 8-year-old. Here's the result:

NOM NOM NOM. Will make again. Comfort food with a posh twist.