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What We’re Cooking – Spring 2019

Rhubarb Galette from The Violet Bakery Cookbook

It is hard to believe that summer is at our doorstep. After a snow-filled winter, the first fresh produce of the spring felt like a revelation. You’ll see our baking filled with rhubarb (Rhubarb Upside-Down Cake from Sweeter Off The Vine, Rhubarb Custard Pie from Four and Twenty Blackbirds Pie Cookbook, Rhubarb Pudding Cake from River Cottage Cakes, just to name a few), and our cooking inspired by the first fresh veg of the year (Carrot-Coconut Milk Soup with Ginger from Urban Pantry, Pasta with Tahini and Peas from Family, Roasted Carrots with Fennel and Harissa from A Boat, a Whale, and a Walrus). No matter the season, we’re always cooking from some of our favorite cookbooks – Ottolenghi Simple, Alison Roman’s Dining In, Bon Appetit: The Food Lovers Cleanse by Sara Dickerman, The Violet Bakery Cookbook. Check out the full list of our spring cooking below.

What did you make this spring? What are you looking forward to making this summer?

Versatile Coconut Cake from Simple Cake

Sweet:

  • From Simple Cake by Odette Williams: Versatile Coconut Cake with Coconut Glaze, Citrus Olive Oil Cake, Milk and Honey Cake, Chocolatey Chocolate Cake, Berry Compote, Lovely Lemon Yogurt Cake with Citrus Glaze, Lovely Lemon Yogurt Cake with Gin Syrup, Berry Crumble Yogurt Cake
  • From The Violet Bakery Cookbook by Claire Ptak: Coconut Macaroons, Egg Yolk Chocolate Chip Cookies, Rhubarb Galette, Buttermilk Banana Bread
  • From Four and Twenty Blackbirds Pie Cookbook: Rhubarb Custard Pie
  • From The Vanilla Bean Baking Book: Cinnamon Rolls
  • From Sweeter Off The Vine by Yossy Arefi: Rhubarb Upside-Down Cake
  • From Pie Squared by Cathy Barrow: Pancetta Quiche, Asparagus, Fontina, and Pancetta Slab Pie
  • From The Silver Palate Cookbook by Sheila Lukins: Sour Cream Coffeecake
  • From River Cottage Cakes: Rhubarb Pudding Cake
  • From Simply Nigella by Nigella Lawson: Lemon Pavlova
  • From Rustic Fruit Desserts by Cory Schreiber and Julie Richardson: Rhubarb, Oat & Pecan Crumble
  • From Classic German Baking by Luissa Weiss: Rhubarb Cake
  • From Sweet by Yotam Ottolenghi and Helen Goh: Strawberry and Rhubarb Crumb Cake, Lemon Curd
  • From The Cake Bible by Rose Levy Berenbaum: Cordon Rose Banana Cake
  • From Fields of Greens by Annie Somerville: Banana-Pecan Buttermilk Pancakes
  • From Notes from the Larder by Nigel Slater: Chocolate Muscovado Banana Bread
  • From Small Victories by Julia Turshen: Raspberry Jam Buns with Creme Fraiche Frosting, Blueberry Buttermilk Cake
Cinnamon Rolls (before baking!) from The Vanilla Bean Baking Book

Savory:

  • From Salt, Fat, Acid, Heat by Samin Nostrat: Slow Baked Salmon
  • From Small Victories by Julia Turshen: Chicken + Pea Skillet Pie, Orecchiette with Spicy Sausage & Parmesan
  • From Now and Again by Julia Turshen: Best Matzo Ball Soup
  • From A Boat, a Whale, and a Walrus by Renee Erickson: Roasted Carrots and Fennel with Harissa and Yogurt
  • From Dining In by Alison Roman: Cumin Roasted Cauliflower with Tahini and Dates, Blistered Green Beans with Creamy Tahini and Fresh Hot Sauce
  • From Soframiz by Anna Sortun and Maura Kilpatrick: Chicken Shawarma with Toum
  • From Family by Hetty McKinnon: Tahini and Pea Pasta
  • From Andrea Nguyen’s Vietnamese Food Any Day: Turmeric Rice, Char Siu Barbecue Chicken
  • From Bon Appetit: The Food Lovers Cleanse by Sara Dickerman: Tomato and Farratto with Sardines, Bulgur with Parsley & Chives & Lemon Oil, Roasted Pork Tenderloin with Apple & Mushroom Sauté, and Quick Citrus Pickled Onion, Herbed Yogurt Spread with Smoked Salmon
  • From Season by Nik Sharma: Naan
  • From Ottolenghi Simple: Lamb and Pistachio Patties with Sumac Yogurt Sauce, Hot Charred Cherry Tomatoes with Cold Yogurt, Orzo with Shrimp, Tomato and Marinated Feta
  • From Heidi Swanson’s Near & Far: Saag Paneer and Paratha
  • From Secrets of Great Second Meals by Sara Dickerman: Ginger-Scallion Chicken Salad with Cucumbers
  • From Nigella Lawson’s At My Table: Bashed Cucumber & Radish Salad, Indian-Spiced Chicken & Potato Tray Bake, Lime & Cilantro Chicken
  • From Susan Volland’s Searing Inspiration: Chicken with Mixed Mushrooms & Marsala, Chicken with Buttery Fresh Tomato & Basil Sauce
  • From The Dirty Gourmet Cookbook: Miso Ramen, Campfire Bananas with Date Caramel
  • From Urban Pantry by Amy Pennington: Carrot-Coconut Milk Soup with Ginger
  • From Macrina Bakery & Cafe Cookbook: Orza Salad with Cucumber, Pepper, Basil, & Feta

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