I went to my own cookbook shelf for my inspiration today. I chose  a book that I bought for a specific brownie recipe over 10 years ago.  The recipes from Classic American are just like I want them to be. Purist and perfect. Classic recipes at their unaltered best.  All directions are explained in detail and suggestions are given for every recipe for additions and tweaks. I had forgotten all about this little gem sitting on my bookshelf. (it’s easy to get lost in a sea of other cookbooks)  As much as I wanted to make the fabulous brownies from this book, I had to stick to plan. Leafing through I land on page 101.

Landing on this recipe reminded me of how much everyone brags about Jersey Fresh Tomatoes. So I figured it was a great time to see what everyone was talking about.

All the herbs were fresh picked from our patio garden.

The house smelled divine while the cacciatore was simmering.  It was one of those smells that reminds you of Grandma cooking dinner on Sunday afternoon.

I can say that the Jersey Fresh tomatoes live up to the bragging rights. They were the star of this recipe. This cacciatore is fresh, crisp and light. Perfect, just perfect.

I had reserved books to pick up at the library this afternoon. While I was there I thought that it might be fun to grab a random cookbook, fan through it, pick a random recipe and make it for dinner. The lucky cookbook was…

Robin Miller’s Robin to the Rescue. Even though I watch the Food Network all of the time I have no clue as to who she is.

Fanning through the pages I land on page 58

Linguine with Peas, Shiitake Mushrooms & Sage

1 ounce dried porcini mushrooms

½ cup hot water

1 pound linguine

2 teaspoons olive oil

2 leeks (white parts only), washed well and chopped

2 cups sliced fresh shiitake mushroom caps

1 tablespoon chopped fresh sage or 1 teaspoon dried

1 cup frozen green peas

1 cup reduced sodium vegetable broth

2 tablespoons chopped fresh parsley

Salt and fresh ground pepper to taste

One 4-ounce chunk aged Asiago or Romano cheese

Soak the porcini mushrooms in the hot water for 15 minutes, then strain through a paper-towel lined sieve, reserving the soaking liquid. Set the mushrooms and soaking liquid aside.

Cook the linguine according to the package directions. Drain, set aside.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 2 minutes. Add the drained porcinis and the shiitakes and cook, stirring a few times, until softened, 3 to 5 minutes. Add the sage and stir to coat. Add the peas, broth and reserved porcini soaking liquid, bring to a simmer, and let simmer for 5 minutes. Add the linguine and toss to combine.

Remove from the heat, stir in the parsley and season with salt and pepper. Transfer to a warm serving platter and using a vegetable peeler, shave the cheese over the top right before serving.

As usual I took a few liberties with the ingredients. My frozen peas had carrots in them, I used cavatappi instead if linguine and instead of shiitake mushrooms I used regular white mushrooms.

Robin recommended serving her Pear-Cucumber Salad with this.

So of course I had to try it out also.

A very basic recipe of fresh pears, English cucumber, balsamic vinegar, olive oil, fresh ground pepper and parmesan cheese.

Like I said earlier, before today I had no clue who Robin Miller was. Everyone knows I’m an Alton Brown fan all the way and seldom pay attention to the other chef’s on the network. I’m very impressed with the simplicity and freshness of her recipes. These recipes are keepers for sure. I look forward to trying more of them out of her book. Who knows, recipe roulette could be a new trend for me.

But never discouraged. We have been in the mood for a nice crispy Peking Duck. I’m not in the mood to drive over an hour north to pick one up, so I’m going to accept my boyfriend’s challenge to make one of my own.

Peking Duck

1 (5lb) duck
2     tablespoons maltose or honey
2     tablespoons dry sherry
1     tablespoon white vinegar
3     tablespoons cornstarch
10     scallions
1/2     cup hoisin sauce
2     teaspoons sesame oil
    Chinese pancakes
   1. Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
   2. Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint
   3. Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.

4. Tie a string on to the middle so you can hold the duck and hang it up.
   5. Bring 6 cups of water to boil in a wok.
   6. Add maltose or honey and stir to dissolve.
   7. Add sherry and vinegar.
   8. Make a slurry out of the cornstarch and add to wok.
   9. When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
  10. Repeat until duck is thoroughly moistened.
  11. Repeat dunking once more.
  12. Hang duck by string in a cool airy place with a bowl underneath to catch drips.
  13. Leave for 4-6 hours until skin is dry and taught.

14. Put roasting pan on lower oven rack and fill with 2-3 inches of water.
  15. Oil rack above pan.
  16. Preheat oven to 350.
  17. Remove chopstick and string.
  18. Put duck on oiled rack in center of oven breast side up.
  19. Cook 30 minutes.
  20. Turn duck breast down for 45 minutes.
  21. Turn breast up for 30 minutes or until skin is dark brown.
  22. While duck is cooking make scallion brushes.
  23. Trim roots,cut off most of green part, leaving a 3 inch piece.
  24. Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
  25. Carve duck and separate meat and skin.
  26. Mix hoisin with sesame oil and 1 tbl water.
  27. To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up.

Not quite the same as the ones hanging up in the Asian Market that we frequent. I’m sure that this had a lot to do with cooking the duck in a home oven instead of a restaurant quality convection oven.  Still very crispy and tasty. It wasn’t as much work as I thought it would be. Just a long prep time with the fan drying.

Served with Char Siu Bao instead of pancakes.