I own a ridiculous number of cookbooks – ridiculous because I actually use a total of exactly two. Well, perhaps technically more than two. I tend to lump all of my Lidia Bastianich cookbooks into one. If I cook one of her recipes, I use the actual cookbook. Of her cookbooks, the one I use far and away the most is Lidia’s Italian American Kitchen. It has the tomato sauce stains to prove it.
The other cookbook I open occasionally is my beloved Joy of Cooking cookbook that belonged to my mother-in-law who gifted it to me a number of years ago. It’s beloved simply because it’s from her. I can’t say I use it often. Joy of Cooking is a classic cookbook from which you can get recipes for practically anything. For heaven’s sake, it even tells me how to dress a deer (and I don’t mean in camouflage shirt and pants, ar ar ar). Needless to say, I haven’t actually had the need to hang a dead deer from my back porch because Bill doesn’t hunt, thank goodness. I’m not anti-hunting, mind you. Just anti-dressing-a-deer and anti-plucking-a-goose-or-wild-turkey. At any rate, Wilma’s Joy of Cooking was well-used by her, and looks much like my Lidia’s Italian American Kitchen.
I was thinking about this the other day as I was searching all of my various spots for a particular recipe. It’s a pasta salad that I make often but have never memorized. I have it somewhere, but I can never remember where. Since the pasta salad originated with my sister Bec, I generally email her and ask her to send me the recipe.
However, when I made the salad recently, I googled the recipe. It isn’t an easy one to find, as it comes from the Crème de Colorado Cookbook (one of Colorado Junior League’s cookbooks) which isn’t online. But I put in “tortellini salad havarti salami” and eventually found it on the Better Homes and Gardens website. I don’t know if BHG stole it from the Junior League or if Junior League stole it from BHG. I envision both groups comprised of women wearing pillbox hats and white gloves and not stealing, so your guess is as good as mine.
All this is to say – perhaps randomly – that I love Pinterest. I wish I had invented Pinterest. First, and foremost, because I would likely be a millionaire. Then I wouldn’t have to worry about looking for recipes because I would have a professional chef on my staff. But second, because I would be so proud of myself for having had such a good idea.
I rarely use cookbooks anymore (see above), but that isn’t to say that I don’t use recipes. Oh my, yes I do. I couldn’t cook without a recipe. I’m not one of those. My siblings all cook without recipes. Me, I need to have someone telling me what ingredients are necessary and how much of each. Having two homes makes keeping track of my recipes somewhat difficult. As it is, I haul many of them back and forth – mostly those that were my mom’s recipe cards. But more and more, I’m able to find the recipes online and “pin” them to my Pinterest page. That way I have access to my recipes wherever I am as long as I have internet access, and I know where to find them.
I used to religiously peruse Pinterest and pin recipes, decorating ideas, crocheting patterns, and other things that are important in my life. I still occasionally will log onto Pinterest and pin one thing or another. But mostly I use it as a giant high tech recipe box. That alone makes it worth what I pay for Pinterest (which, of course, is nothing).
By the way, here is the recipe for the Havarti Tortellini Salad. It is so good that even Addie’s 13-year-old friends ask for the recipe…..
Havarti Tortellini Pasta Salad
10 oz fresh cheese tortellini, cooked al dente and drained
¼ c. fresh parsley, minced
¼ lb. salami, cubed
¼ lb. Havarti cheese, cubed
1 red or green bell pepper, chopped
½ c. black olives, sliced
2 green onions including tops, sliced
3 T. red wine vinegar
1 t. dried basil
1 t. Dijon mustard
¼ t. salt
¼ t.coarsely ground black pepper
1 clove garlic, minced
½ c. extra virgin olive oil
In large bowl, combine tortellini, parsley, salami cheese, bell pepper, olives and green onion. In blender or food processor, combine all dressing ingredients and blend well. Pour dressing over salad and toss thoroughly. Cover and refrigerate at least 1 hour.
If making more than 3 hours ahead, reserve half the dressing and toss with salad just before serving.
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