The goop Cookbook Club
Over the years, we’ve phased in and out of any number of book clubs: While it’s always nice to be able to prioritize time with a good novel (deadlines!), we always looked forward to the eating and chatting part best. So when some friends up in San Francisco told us they had flipped the book club convention on its head, and were doing a potluck-style cookbook club in its stead, we knew we had to institutionalize it here on goop—and hope that you all do it in tandem. Rally your friends, put a night in the calendar, divide and conquer, and start cooking.
We decided to kick it off with Roberta’s Cookbook, a lushly photographed Italian offering from the very popular Bushwick, Brooklyn-based restaurant. We chose it for a number of reasons, most notably because it’s full of challenging and inventive recipes we’d probably never have attempted at home until pushed—many of which turned out to be easier than expected. (Stovetop smoker? New favorite trick.) We picked six delicious recipes—from sea urchin linguine to fried chicken—for an al fresco, family-style dinner party. We resisted the pizza recipes (for which they’re famous), because we thought you all might make them and tell us all about it. Share your @RobertasPizza home cooked dishes tagging @goop #goopcookbookclub and we’ll regram our favorites.
Have thoughts about the next goop cookbook club contender?
We’d love to hear them, too. Here, everything we made—with a few goopified shortcuts. All recipes are reprinted with permission from Roberta’s Cookbook—our notations are in teal.
Have thoughts about the next goop cookbook club contender?
We’d love to hear them, too. Here, everything we made—with a few goopified shortcuts. All recipes are reprinted with permission from Roberta’s Cookbook—our notations are in teal.
Romaine, Candied Walnuts, Pecorino
Wash and dry the romaine leaves and put them in a very large bowl—the bigger the better. Pour half the roasted garlic…
Roasted Garlic Dressing
Preheat the oven to 350°F. Cut a quarter inch off the head of garlic and place the head, cut side up, on a big square…
Candied walnuts
Preheat the oven to 350°F. Put the nuts on a baking sheet and when the oven is at temperature, put them in…
Maltagliati, Sungold Tomato, Parmigiano
Lay the rolled sheets of pasta on a lightly floured work surface and crisscross them diagonally with a pizza cutter or a very sharp…
Pasta Dough
This is Italian flour that’s much more finely milled than American flour. It makes lighter pasta with a really nice texture. Sift the flour (this is particularly key if the flour’s been sitting around for…
Linguine, Sea Urchin, Chili
Sea urchin—or uni, as it’s called in Japan—is popular enough now that you shouldn’t have too much trouble finding it at…
Pappardelle Duck Ragu
This recipe is a little salty—you can make it healthier (and much quicker), by seasoning the duck legs with salt and pepper…
Bane’s Fried Chicken
Brining the chicken is a really nice touch, as it locks in the flavor—this is otherwise a straightforward and easy recipe. Fill a large pot with the water and add the salt and sugar. Place the pot over high heat and bring the liquid to a boil. Boil until the salt and sugar…
Smoked Sablefish, Meyer Lemon, Cucumber, English Muffin
Sablefish, also called black cod, is a relatively abundant fish from the North Pacific with buttery white flesh that’s perfect for…
English Muffin
In a bowl, mix 1/5 grams (1/3 teaspoon) of the yeast, 300 grams (2 cups plus 2 heaping tablespoons) of the flour, and the room-temperature water together until there are no dry bits; this is…
Meyer Lemon Aioli
In a food processor or using a whisk, mix together the vinegar, mustard, egg yolk, garlic, water, and salt. Add a few drops…
American Nightmare
This is a fortified wine from northern Italy that’s worth seeking out. It’s like a spicy, bittersweet sweet vermouth…
Food Styling:
Valerie Aikman-Smith
Photography:
Erin Kunkel
Flowers:
Bloom & Plume
