Any inspiring recipes in Joy of Cooking?

[ChiefExec]

The bad recipes thread reminded me of some nasty Jell-O molds and sweetbreads recipes I had seen in Joy of Cooking, so I knocked the dust off my old copy and looked them up. While I had it out, I started perusing it for a winning dessert idea since I am taking cookies or a pie to an ill friend this weekend. However, much as I love this cookbook for its technique tips and sheer volume of recipes, I found that I wasn't inspired by anything. Don't get me wrong, I love my JoC and have consulted it countless times in the past when no other cookbook would give me the answers I was looking for, but I want to be WOWED by something in this classic. Any suggestions?

[Meganator]

I tend to use it more as a reference. I probably haven't made more than an handful of recipes from it, even though I've had it for nearly 20 years. When I use recipes, it is typically for basic stuff. Most recently, German Potato Salad, because none of my other books had a recipe.

[Pony]

I recently made this one and here is a link to a thread about the recipe (http://community.cookinglight.com/showthread.php?s=&threadid=40449&highlight=pork). We really enjoyed it. I don't use JOC weekly, but do use it often. One of my friends uses it a lot and she always seems to pick out the winners.



Pork Tenderloin Scaloppine with Citrus Balsamic Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Weeknight


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork tenderloin -- cut crosswise into 1/2-inch-thick slices
Salt and pepper -- to taste
1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
4 tablespoons shallots -- finely minced (or scallions)
1 tablespoon honey
1 pinch ground allspice
1 cup chicken stock
1 tablespoon lemon juice
1/4 cup heavy cream
1 tablespoon balsamic vinegar

Pat tenderloin slices dry, then opund them to a little less than 1/4 inch thick. Season with salt and pepper to taste.

Heat the butter and olive oil in a large skillet over high heat. Cook the scaloppine in batches for 30-60 seconds on each side. They will be well browned on the outside and moist and slightly pink in the center. They cook very quickly, so do not walk away after you put them in the pan. Remove the scaloppine to a warmed platter.

Place the skillet over medium-high heat and add the scallions, honey and allspice. Cook, stirring, until the scallions or shallots are soft, 1 to 2 minutes. Increase the heat to high and add chicken stock and lemon juice. Boil, scraping up the browned bits from the bottom of the skillet with a wooden spoon, until reduced by half. Add the cream and boil until the sauce thickens slightly, about 1 miinute.

Add balsamic vinegar, and additional salt and pepper to taste. Return the sauce to a boil, then spoon over pork and serve immediately.

Source:
"Joy of Cooking"

[Goin' Coastal]

I love JOC as a reference book, but if I am looking for a recipe, it would be the last place I look! Anymore, the first place I look is this BB :)

[MISSINDI]

You might want to check out this blog (http://www.joyfulcooking.blogspot.com/). The entire blog is devoted to cooking only from JOC. Hope this helps. :)

[Kay Henderson]

What edition are you working with?

Kay

[mcgeiger]

I always go here when nothing else has what I want. The Chocolate Bread Pudding with White Chocolate Sauce is very yummy (although not exactly healthy), and both the Shepard's Pie and Potato and Leek Soup are what you would get in Ireland. I do agree that JOC is not a "fun" book to flip through--you really have to be looking for something, but there is good stuff.

[Laurielee]

and both the Shepard's Pie and Potato and Leek Soup are what you would get in Ireland.and both the Shepard's Pie and Potato and Leek Soup are what you would get in Ireland.

I will have to to dust off my JOC and try that shephards pie, Dh still cant stop talking about the shephard pie he had in ireland. I havent opened it in years and was thinking of getting rid of it

laurie

[heavy hedonist]

As I recall, JoC has THE classic German Chocolate Cake recipe-- including the gooey pecan frosting. I made it once at work, and it was fab. I wrote it down for myself 'cause I don't have a copy of JoC. Though I am getting ready to try gale gand'd version from "butter, sugar, flour eggs." peace.