What do you get when you cross fast food with the farmer’s market? You get the recipes in Spike Mendelsohn’s cookbook, Good Stuff. Based on the food he serves in his eatery of the same name, he takes good old hamburgers and french fries to an entirely new level. Some of you may recognize he name as one of the contestants on the Top Chef television program. He opened his Washington DC restaurant in 2008.
At first glance, his menu looks like the normal fare. You can get a burger and fries with a milkshake for dessert at his place. Upon closer examination, however, you will notice that these recipes are not what you might have expected. You won’t see a Tamarind-glazed pork buterger with red cabbage slaw and grilled pineapple at your local greasy spoon. Nor will you find zucchini fritters or a wedge salad with fennel, orange and pomegranate.
I had a ball reading through these delightful recipes. My family is big on homemade milkshakes, so I loved the chapter on shakes. The idea of a Milky Way malt, Creamsicle shake or Mint oreo shake sounded like items we would definitely love. I am not too sure how the Avocado variation would fly, though.
Ever wanted to make your own gourmet mayonnaise? Well, there is an entire chapter devoted to them. Balsamic, Old Bay, Mango, Curry, you name it and Spike Mendelsohn has a spread like it.
If you have wanted to stop eating out, but don’t want to give up some of your favorite restaurant fare, this is the book for you. The author takes you through a step by step process to make french fries, onion petals and over twenty kinds of burgers. You won’t miss your neighborhood eatery with this book in hand. You may even find that making it at home tastes better.
(I received no compensation for this review and all opinions are mine)