Putting the Joy back into Cooking

I’m a bit of a cookbook junkie. I like books of all kinds but cookbooks are, pardon my expression, particularly delicious. My most recent acquisitions are Jamie Olivers’ Cook with Jamie, and the classic, iconic cookbook that’s recently been updated, The Joy of Cooking.

I’m kind of obsessed with the Joy.  I mean, picture this – you bring home, let’s say – filets of sole, like I did last week, and you have absolutely no idea what to do with
them (one of my resolutions for 2009 was to cook more fish which I’ve been doing, but definitely with mixed results).  Look up “sole” or “fish filets” in good ol’ Joy and voila – a myriad of options lay at your fingertips.  I chose Broiled Fish Filets with Seasoned Bread Crumbs.

For me, having such a plethora of great recipes – that have been tried and tested over generations – allows me to be spontaneous and adventurous in the kitchen!  I’m more daring when choosing unchartered foods at the market, and more confident about trying new techniques. Mind you, with great adventure also comes failure, sometimes.  A recipe for halibut filets with capers, lemon and parsley came out very tough, but I think I cooked them too long.

The broiled filets of sole, however, were divine.  And, they take 4 minutes in the broiler! Gives a whole new meaning to fast food, don’t you think!

Here’s the recipe from Joy, and a picture of my delectable results!