Thursday, October 25, 2018

Yvette van Boven’s Home Made Christmas & Brussels Sprouts à la Carbonara

When it comes to reviewing cookbooks, I try to look at each one of them with an unbiased eye. I tried very hard to do that with Yvette van Boven’s Home Made Christmas, but it just wasn’t possible. I am a big fan of Yvette’s other cookbooks (that you can find here, here, and here), and I knew before I opened this one that I was going to love it; I wasn’t wrong.
This, like others of van Boven’s cookbooks, is a feast for the senses. From the whimsically illustrated divider and end pages, to the pictures so mouthwatering you want to lick the page, to the wide array of tempting recipes, this cookbook has everything you need to make your Christmas merry.

In addition to the recipes, and charming photos — many of them with a personal touch — the early part of the book features Christmas stress-relief tips (and don’t we all need those), while the end includes comprehensive indexes not just by ingredients and recipe type, but also by course. There are a wide variety of menus as well in order to guide you in planning holiday gatherings. Whether you are a fan of meals that are vegetarian, a fan of breakfast and brunches, a server of cocktails and small plates, or someone who prefers a grand five-course meal, these menus will guide you.

The recipes go from the very simple to the complex. You don’t have to have a well-stocked pantry, or knowledge of a host of cooking techniques in order to prepare anything from this book. Another plus is that there are recipes for the basics including beef stock, chicken stock, vegetable broth, a classic vinaigrette, créme anglais, and custard. Throughout the book there are charming illustrations, a picture guide to cheeses, and photos to reflect every single recipe.

There are a few photos of the author, looking quite comfortable in her well-stocked Amsterdam kitchen. Whether you buy cookbooks to use or admire, this one will appeal on both counts. If you’re planning to give a cookbook as a gift this season, this should be one of them.

It was truly hard to decide what recipe to make from this book. Christmas generally brings sweet treats to mind; on the other hand, I’m currently planning Thanksgiving so the brussels sprouts were calling my name. These were super delicious, and tasted like they took so much longer to prepare than they did. I liked them so much that, in addition to serving them as a dinner side dish, I had them the next day for lunch served atop a scoop of cilantro lime rice.

Give this delightful book a look, buy a couple for gifts, and then treat yourself. You will love it.
Brussels Sprouts à la Carbonara
As seen in Home Made Christmas by Yvette van Boven

Sea salt

2¼ pounds Melissa’s brussels sprouts, cleaned and halved
  5 ¼ ounces bacon, diced
2 small cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Freshly ground black pepper
One small bunch fresh parsley, chopped

Bring a large saucepan of salted water to a boil. Add the brussels sprouts and cook them for 10 minutes. Drain, rinse with cold water, and let stand to drain.

Fry the bacon in the skillet. Add the garlic at the last moment and fry for two minutes. Combine with the brussels sprouts.

Mix the cream and cheese and season with pepper. Set
everything aside until ready to serve.

Heat the cream mixture in a skillet. Stir in the brussels sprouts mixture and cook to heat through. Sprinkle with the parsley and serve.

Serves 6 to 8

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Disclaimer: I was provided with a complimentary copy of this book by Abram Publishers in exchange for an honest review.


sandy said...

I have GOT to have this now or soon! This looks so delicious. Thanks Pattie for sharing the recipe. I'm showing it to my "cook"

The Lazy Gastronome said...

What an absolutely amazing idea!! Pinned! Thanks for sharing at the What's for Dinner party! Have a fantastic week.

Miz Helen said...

I can't wait to try this delicious recipe, we will love it! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen