26 October 2019

Weekend Cooking: Home Made in the Oven by Yvette Van Boven

Review of Home Made in the Oven by Yvette Van BovenYou might remember that one of my favorite cookbooks from last year was Home Made Christmas by Yvette Van Boven. Well, one of my favorite cookbooks from this year is her Home Made in the Oven (Abrams, Oct. 15), which I received as part of the Abrams Dinner Party Program.

Home Made in the Oven was one of the cookbooks I took to Maine, and I ended up making two things from this book before we lost power (see posts from this week for more on that). I have bunches more recipes to try, and I will be sure to share photos of the finished dishes over on Instagram.

I love the layout of Van Boven's new book, which contains but three recipe chapters: vegetables, fish and meat, and baking. Of course, you'll also find an introduction, in which Van Boven provides tips about using and oven and buying the ingredients.

Before I even got to the recipes, I fell in love with the matte pages and photographs of the finished dishes. Each recipe is accompanied by cute drawings, some of which outline the recipe directions and others are more whimsical (see the cover and the scan). I also noticed that each recipe is presented with a month label, which indicates the best time of year to make that dish: sometimes because of seasonal ingredients and other times because we usually like something lighter in the summer and heartier in the winter.

Review of Home Made in the Oven by Yvette Van BovenDon't miss the recipe blurbs (aka introductions), because they contain personal stories, good information about the ingredients called for, and/or some history. For example, the introduction to the recipe I'm sharing today talks about quinoa: what it tastes like, whether it's ethically okay to eat it, and its nutritional value.

As I expect from Van Boven, the recipes in Home Made in the Oven are flavorful, easy to make, use basic ingredients, and will quickly become family favorites. Some of the vegetable recipes I have marked to try are Roasted Beet Salad with Fresh Spring Herbs (for April), Mushroom Flammkuchen (a kind of pizza for November), and Twice-Baked Sweet Potatoes (for October).

Meat recipes include Comforting Meatballs (I made these and we loved them, for January), Chicken Gyro Wraps (for July, but I'm not waiting), and Salmon, Fennel, & Lemon with Spinach Miso-Mayo (for February). I love cookbooks that rely on fruit desserts, and Home Made in the Oven doesn't disappoint. I'm trying to decide between three different apple cakes, but the Clementine Yogurt Cake and Ginger-Orange Pantry-Clearing Cake also look really good.

The subtitle to Yvette Van Boven's Home Made in the Oven is "Truly Easy, Comforting Recipes for Baking, Broiling, and Roasting." I can fully attest to the easy and comforting, and I'd like to add "yummy." Vegetarians will find plenty of dishes to satisfy them, and the recipes are in fact easy enough for almost every home cook. I fully recommend Home Made in the Oven--you might want to add this to your holiday gift list. Here's a spread from the book: both dishes are vegetarian and both are on my try list (click image to enlarge):

Review of Home Made in the Oven by Yvette Van Boven

I made the following broccoli dish and served it with a simple pan-sauteed meat, but this is hearty enough to be the main course. The leftovers heated up beautifully in the microwave, and we had it for a nice warming lunch. The house we were staying in didn't have the right baking dish, but the recipe came out perfectly. The only change I made was to use cashews instead of walnuts, only because that's what we had on hand up in Maine.

Quinoa & Broccoli from the Oven
Serves 4
  • Review of Home Made in the Oven by Yvette Van Boven3/4 cup plus 2 tablespoons (150 g) quinoa (any color)
  • Scant 2 cups (450 ml) vegetable stock or water (I used chicken stock)
  • 1 pound 7 ounces (650 g) broccoli florets (2 heads)
  • 4 tablespoons (60 ml) olive oil, plus extra for greasing the baking dish
  • Sea salt and freshly ground black pepper
  • Pinch of red pepper flakes
  • 1 garlic clove, pressed
  • 1 1/2 cups (150 g) shredded cheese, such as Cheddar or Gouda (I used white Cheddar)
  • About 1 cup plus 1 tablespoon (250 ml) vegetable stock or milk (I used chicken stock)
  • Handful of shelled walnuts (I used pecans)
Preheat the oven to 400F (200C).

Cook the quinoa for 20 minutes in the scant 2 cups of stock until all the liquid has been absorbed. Remove from the heat and let evaporate for 10 minutes.

Combine the broccoli with the 2 tablespoons of oil, and salt and pepper to taste, arrange on a baking sheet lined with parchment paper. Roast for 20 minutes.

Toast the nuts in a dry skillet until crunchy; break into pieces.

Lower the oven temperature to 350F (180C). Mix the cooked quinoa with salt, pepper, red pepper flakes, garlic, two-thirds of the cheese, and the remaining stock until thoroughly combined.

Fold in the broccoli until they're entirely coated. Scoop this into a greased baking dish [I suggest  9 by 13 inch] and sprinkle with the remaining cheese and the nuts. Bake the dish for 25 minutes.
Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

NOTE: Mr. Linky sometimes is mean and will give you an error message. He's usually wrong and your link went through just fine the first time. Grrrr.


Mae Travels 10/26/19, 7:06 AM  

The illustration you offered as a sample looks really enjoyable -- similar to those in Salt Fat Acid Heat, which are both informative and imaginative. So sorry to read all your posts about the frustrations and disappointments of your stay in Maine!

best... mae at maefood.blogspot.com

rhapsodyinbooks 10/26/19, 7:16 AM  

I love cookbooks that use drawings and appropriate accompanying fonts for the recipes. Reminds me of the Moosewood cookbooks, which I loved for the same reason!

Jackie McGuinness 10/26/19, 7:51 AM  

Pantry clearing cake, love it. Did one last week!

jama 10/26/19, 8:57 AM  

This book looks wonderful -- I have a weakness for hand-drawn illustrations in cookbooks. :) Need to check it out along with Van Boven's Home Made Christmas. The broccoli dish sounds tasty.

gluten Free A_Z Blog 10/26/19, 10:21 AM  

Beth ,
Thanks for the review. Judging from the broccoli casserole I would probably like many of the recipes. I also love a cookbook with personal stories.. Thanks for another fun Weekend Cooking!

Claudia 10/26/19, 11:37 AM  

You've been featuring so many wonderful new cookbooks. I'd like one of each, including this one! Though I keep reminding myself that putting the ones already on my shelf to more use would be better. Still....

Les in Oregon 10/26/19, 1:05 PM  

That broccoli/quinoa recipe sounds delicious! My husband doesn't care for quionoa, but maybe he'll give it a try since he loves cheese. :) Looks like a fabulous cookbook. I love it when the author includes a personal story to each recipe. Trisha Yearwood and Sara Foster do that with their books, which reminds me to dig those out and get back in the kitchen. We've been on the road for 2 months and I'm ready to get creative again!

Deb in Hawaii 10/26/19, 1:24 PM  

This is such a great little book. I can't wait to start cooking from it. I admire your cooking while away and the broccoli dish looks amazing. ;-)

Vicki 10/26/19, 1:47 PM  

I was just looking at this book a minute ago at the Eat Your Books Cookbook Club Facebook page. I plan on getting a copy.

Abigail Pearson 10/26/19, 1:50 PM  

Ooh I would love this cookbook! I need to see if I can get asap.

Tina 10/26/19, 4:12 PM  

The drawings and layout of the book sounds great. Loving your quinoa and broccoli casserole. That would make a great dish for Thanksgiving.

bermudaonion 10/26/19, 8:35 PM  

What a fabulous looking cookbook! The recipes sound great and I love the drawings!

(Diane) bookchickdi 10/27/19, 4:43 PM  

Oh there are so many things I want to try- twice baked sweet potatoes and chcicken gyro wrap among them. This books sounds perfect for me.

jellie 10/29/19, 8:01 PM  

i just found out about this blog today. i love it! i'm always telling myself to read more but somehow never get around to it. this is so inspirational.

Thanks for stopping by. I read all comments and may respond here, via e-mail, or on your blog. I visit everyone who comments, but not necessarily right away.

I cannot turn off word verification, but if you are logged into Blogger you can ignore the captcha. I have set posts older than 14 days to be on moderation. I can no longer accept anonymous comments. I'm so sorry if this means you have to register or if you have trouble commenting.


All content and photos (except where noted) copyright © cbl for Beth Fish Reads 2008-2020. All rights reserved.



To The Blogger Guide, Blogger Buster, Tips Blogger, Our Blogger Templates, BlogU, and Exploding Boy for the code for customizing my blog. To Old Book Illustrations for my ID photo. To SEO for meta-tag analysis. To Blogger Widgets for the avatars in my comments and sidebar gadgets. To Review of the Web for more gadgets. To SuziQ from Whimpulsive for help with my comments section. To Cool Tricks N Tips for my Google +1 button.

Quick Linker



  © Blogger template Coozie by Ourblogtemplates.com 2008

Back to TOP