Since Michel Richard’s cookbook Happy in the Kitchen came out last year, I have been head over heels.
Winner of the James Beard Award for Outstanding Chef, for Citronelle, Michele Richard is truly one of the most innovative culinary minds in the world.
This past week, I cooked a full dinner using only recipes from Happy in the Kitchen, and I am delighted to report that yet again, all the recipes were incredibly easy to follow and perfectly accurate. If you don’t have this cookbook and have any amount of passion for cooking, you must run out and buy it asap!
Here’s what I made…
To start – Low Carb-o-nara
Who would have guessed that the noodles are really sliced onions – it certainly didn’t taste like it!
And for the entree – … (I know, the picture is terrible!)
Corn Nugget Crab Cakes with
Fluffy Spinach Bites and
Spuddies (aka homemade tater tots)
The dinner was incredible – the Fluffy Spinach Bites were so light and delicate that they almost melted in my mouth. The Spuddies would have benefited from me paying attention to the temperature of the oil when frying, but they were still tasty and the surprise of a crabcake with Jumbo Lump Maryland Blue Crab tucked neatly inside a crust of fresh sweet corn was delightful!
I am working on cooking my way through the book and will be sharing more soon!