The Joy of Cooking Cookbook Photo Thread

J

Junglas

Joined
Apr 18, 2011
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New photo thread for “JOY OF COOKING” Cookbook. Post photos of your meals from the Beckers family cookbook and have fun!

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The Joy of Cooking is an American classic cookbook and has been helping home cooks produce amazing meals for 85+ years. It started with Ethan Becker’s grandmother, Irma S. Rombaue, then to his mother Marion Rombauer Becker, and then to him and now to John Becker and his wife Megan.



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Steak au poivre (black pepper steak with cream sauce) and Hasselback Potatoes. (Recipes are from THE JOY OF COOKING - 2019 Ed.)

I used a nice bottle of cognac to cook it up, which I drank after dinner. The BK5 is courtesy of Don W Don W who hosted a generous giveaway and I was lucky enough to win it!




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Chicken Hobo Pack (THE JOY OF COOKING 2019 Ed.)

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Tandori chicken (THE JOY OF COOKING 2019 Ed.)


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That was awesome until the cutting on the plate gave me a muscle spasm!😅
I've got a copy or two here, will dig up picks later.
 
Hello friends!

Today I made another recipe from Ethan Becker family cook book, The Joy of Cooking:

Roasted Chicken with Vegetables

First I spatchcocked the chicken by removing the spine (saving it in the freezer with the giblets). I don’t have heavy duty kitchen sheers so I decided to use good ole 1095 crovan by the way of the ESEE/ Becker collaboration: The BK14 the EsKabar.

It was pretty easy removing the spine and then opening up the bird and located the keel bone. Made a few incisions and removed it so that the chicken will lie flatter.

we tried an organic air chilled chicken and it came out really good. We left it outside to get to room temperature. Heavily seasoned it with salt, oil and poultry seasoning. Cut vegetables pretty big so they wouldn’t burn in the oven. Pretty basic medley- carrots, celery, onions, and elephant garlic. Coated it all with olive oil and an herb mix.

350 oven and it took an hour and 10 mins, last ten mins I had the oven at 400 to brown the skin

skin came out so flavorful and salty, the chicken meat was sweet and juicy, and the veggies were caramelized and sweet- the carrots tasted like candy! The garlic was sweet and fragrant.

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I made another recipe from the Beckers The Joy of Cooking Cookbook

Shepherds Pie (cheated w/ instant mashed potatoes)

I love Shepherds Pie and this one came out ok, not as deep and savory as I would have liked. I will try again. It was filling and hearty!


browning the lamb
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Made a garlic butter mushroom side
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I couldn’t get the top to brown and it was getting late so we ate it as is.
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I’m trying to nurse my GF back into health today. She’s on strict orders: rest, water, vitamins, and soup…

BECKER CHICKEN SOUP

Salted, floured, and then trying to brown it, put too much chicken in at once it kinda boiled. The flour did start to build a fond.

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Cleaned out the fridge and threw in bok choy into the mix

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Simmering… percolating and mingling going on-

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I was going to make some southern style drop dumplings but got lazy and ate it with rice

Reminded me of Campbells Chunky chicken soup but 10x better!

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The 2019 Ed. Of The Joy of Cooking has an updated recipe for Chicken Gumbo. It’s a little bit like a stew. Unfortunately I forgot to get the andouille sausage so I made it with just the chicken

Chicken Gumbo (The Joy or Cooking 2019 Ed.)

Chicken thighs
Celery
Bell pepper
Onion
Garlic
Chili
Chicken stock
Cajun seasoning
Salt and pepper
Green onion

Browned the chicken
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Browned the roux and then adds the veggies. I chickened out on browning the tux more, things heat up so fast when it's already hot and I was afraid of ruining it and having to start again with little time and hungry bellies to fill.
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Everything mingling and percolating
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On the plate
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only pic taken, brand new bk11 with my bk24 and a free form pie, blackberry/peach, made from fruit we froze last summer. I used one of the pie crust recipes and the berry pie filling recipe. Tasted way better than pic shows. :)
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Don W said:
only pic taken, brand new bk11 with my bk24 and a free form pie, blackberry/peach, made from fruit we froze last summer. I used one of the pie crust recipes and the berry pie filling recipe. Tasted way better than pic shows. :)
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I really like using my bk14 in the kitchen!

I’m would instantly buy a bk24 with 1/8 stock and a distal taper. Would make for an excellent petty knife
 
I used the “Classic Roast Turkey” recipe in Joy of Cooking and I wanted to take a few pics to post in this thread for it was a wild frenzy getting all the sides done in time. I only have a photo of the aftermath… I’m going in for the back oysters and the turkey butt for myself.

As suggested, I did a wet brine and then roasted it. Once it it temp, I took it out and let it cook down a bit then preheated the oven to 500 to get color on the bird. Came out perfect. Everyone loved the turkey!

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Tonight I used another recipe from Ethan’s family cookbook, JOY OF COOKING, to make Linguine and Clams.

I wanted to use fresh little neck clams but my local market ran out! Good thing, the recipe had a canned clam variation.

Ingredients:
extra virgin olive oil
Onions (I used shallots)
Garlic
Chili flakes
Dried oregano
(Added fresh Italian parsley, lemon zest and juice)
White wine
Salt and pepper

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I used my new $25 (yard sale) Misen enamel cast iron braiser. Sautéing shallots and garlic in extra virgin olive oil

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I mixed in the pasta too rough and it broke into little short strands. I need to be more careful next time. I also should’ve saved some pasta water for the sauce
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Final product finished with Parmesan
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Next time I might add an anchovy to the sauce and definitely make sure I had fresh live clams.
 
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Junglas said:
Hello friends!

Today I made another recipe from Ethan Becker family cook book, The Joy of Cooking:

Roasted Chicken with Vegetables

First I spatchcocked the chicken by removing the spine (saving it in the freezer with the giblets). I don’t have heavy duty kitchen sheers so I decided to use good ole 1095 crovan by the way of the ESEE/ Becker collaboration: The BK14 the EsKabar.

It was pretty easy removing the spine and then opening up the bird and located the keel bone. Made a few incisions and removed it so that the chicken will lie flatter.

we tried an organic air chilled chicken and it came out really good. We left it outside to get to room temperature. Heavily seasoned it with salt, oil and poultry seasoning. Cut vegetables pretty big so they wouldn’t burn in the oven. Pretty basic medley- carrots, celery, onions, and elephant garlic. Coated it all with olive oil and an herb mix.

350 oven and it took an hour and 10 mins, last ten mins I had the oven at 400 to brown the skin

skin came out so flavorful and salty, the chicken meat was sweet and juicy, and the veggies were caramelized and sweet- the carrots tasted like candy! The garlic was sweet and fragrant.

SyXQ1iw.jpg


Q3vAwHC.jpg


R9ZRqPf.jpg


zvS6dON.jpg
Click to expand...
Great pictures. Im going to steal your oven method and the recipe. I first learned about spatchcocked chicken about a year ago. It's now our favorite way to cook yard birds. We found a very large cast iron skillet with a lid at a yard sale just for cooking chicken. The search is ongoing for both the book and the BK5. :cool:
 
alaskantinbender said:
Great pictures. Im going to steal your oven method and the recipe. I first learned about spatchcocked chicken about a year ago. It's now our favorite way to cook yard birds. We found a very large cast iron skillet with a lid at a yard sale just for cooking chicken. The search is ongoing for both the book and the BK5. :cool:
Click to expand...
Awesome! Please post photos. Good find on the cast iron skillet. Cast iron and carbon steel makes cooking more fun
 
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