In case it’s not already obvious from my previous posts raving about the Gjelina cookbook, I’m deeply in love. There’s no way I’ve been able to limit myself to cooking only three recipes and then moving on to another cookbook. I want to make all the recipes and I want to add them all to a regular rotation. They’re all so yummy, shockingly easy, and (reasonably) healthy. I cannot find a single thing wrong with this cookbook, aside from the fact that you need to plan several days ahead if you want to make the pizza dough. This roasted cauliflower recipe is apparently the most frequent request from his diners, which gives me an excuse to post about it despite having conclusively determined from the first three recipes I tried that I’m never letting go of this cookbook….
Never in a million years did my 10-year-old self think I would like Brussels sprouts as much as I do now. I still remember my best friend telling me her dad elected to fall asleep at the kitchen table instead of eating his Brussels sprouts, and that pretty much guaranteed my anti-Brussels sprouts stance for the next two-ish decades. I’m not even sure why I started giving them a chance, but now I can’t seem to stop cooking them. Actually both Brussels sprouts and cauliflower – two vegetables I was sure I would dislike for life….
If I could only eat one chocolate dessert for the rest of my life, this would be the one. Seriously… the chocolate tart from Gjelina is that good. I’ve made a lot of chocolate desserts in my lifetime, and this one is so incredibly chocolate-y, I want to just keep making it over and over again, never mind all the other recipes I could be trying. It has a perfect firm shell so you get a little crunch, and then this dense, fudgy interior that is irresistible (to me). A little slice goes a long way, although if you sit for a while with it next to your elbow, you’re liable to eat a lot more of it than that.
This stew is so incredibly delicious, the recipe alone is worth the cost of the Gjelina cookbook. I’m not joking. I could eat this chickpea stew every day for weeks on end, and I would love it every time (which is unusual – I’m more of a “had it once, on to the next thing” kind of girl). It’s satisfying, substantial, amazing with grilled bread (as recommended by the author), over rice/couscous/quinoa, or on its own.
Happily, Gjelina’s chickpea stew is not an anomaly in this cookbook. I have enjoyed every single dish I’ve made from Gjelina (and will post about them soon, I promise). Not only are the recipes outstanding, but they are also remarkably simple and quick to execute. This cookbook wins bonus points for being laid out the way I believe all cookbooks should be; recipes and their accompanying photos are contained on the same two-page spread, so I don’t have to flip pages to see how much of what ingredient is called for midway through cooking.