Ina’s is my latest.
Actually, “Santa” was supposed to bring it to me, but changed his mind when he was THIRTY FOUR CENTS shy of FREE SHIPPING!!! Yeesh!
Anyway, it’s a beautiful book with lots of great recipes. They ARE easy, but that doesn’t make them any less delicious. I just made the Lemon Chicken Breasts.
Ina calls for boneless chicken breasts with the skin. I used chicken breasts with the skin AND bone. Plus she says to use 3 tablespoons or 9 cloves of garlic. 9 seemed like overkill for 4 pieces of chicken, so I used 5. Actually, 9 might have been fine, since I ALWAYS remove the center green (or white) stalk of the garlic clove.
By the way, THIS is how I play with the garlic cloves - you can see it pretty clearly with these big cloves.
I cut them in half lengthwise, and cut out the stem with all of its papery membrane and then press the cloves. Why do I do this? Because I imagine that I’m getting rid of all the hard-to-digest part of the garlic. It seems to work for me.
Cookbooks ARE great, but I also have a lot of recipes from websites, blogs and other people. I was visiting my sister-in-law, L, a while ago and I had given her a couple of recipes – one was on a recipe card and another was on a regular sheet of paper. She took out this cute notebook that had plastic pages with different kinds of sleeves that could hold any size recipe and she filed mine away.
That gave me a great idea. I have far too many recipes to confine to a single notebook, but I liked the plastic sleeve idea, so THIS is what I did.
I printed out the names of different categories – fish, chicken etc. in BIG, BOLD letters and then I just taped the labels to the inside of plastic sleeves. Now, I just have to pull out one folder, depending on what I’m looking for.
Oh wait, I forgot one – the Breakfast folder. It was hiding. Here we go…
It looks like all of these recipe folders would take up a lot of room, but really they don't. See?
I used to put all my recipes in a HUGE black binder. Honestly, it was at least 8 inches thick, but the rings were so thick, they kept ripping the holes in the paper. The funny thing is, as big as that binder was, I have no idea where it is. It’s hiding somewhere laughing at me because I can’t find it.
Where and how do you file recipes? I remember my lovely reader Deb made a wonderful book of her mother’s recipes for the family. I love that idea.
Another thing I do with my recipes, whether they're from a cookbook or on a piece of paper, is to make notes on them.
That’s particularly helpful if you’re baking and you want to jot down how many little loaf pans or cupcakes, or whatever, you get from doubling or tripling the recipe. Also how long something takes to bake in YOUR oven is always an important thing to know.
Have fun with your recipes, wherever they come from and however you organize them (or don't).