Recently I joined another book club (I know, I know!) This one is focused on reading, reviewing and preparing-sharing one recipe each month or so (depending on our schedules).

Cookbook Confidential is led by Bernadette from New Classic Recipes. Each month, book club members read the same cookbook. We then each prepare one of the recipes, share it and include a review of the book. To keep it easy (and affordable), the cookbooks chosen are ones that are readily available from our public libraries. For February, we began with Chris Kimball’s Milk Street Tuesday Night’s Mediterranean.
Reviews will be posted on Bernadette’s website beginning February 18. For my official review, I made the Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu). Please drop by Bernadette’s towards the end of the month to check out that recipe and cookbook review, as well as the recipes and reviews of other members.

From this book, I also (unofficially) made the Briam. Briam takes basic vegetables — potatoes, zucchini, red onion — and roasts them with fresh garlic, oregano and basil. As with the Sardinian Soup, I love that this recipe predominantly calls for fresh ingredients.
Milk Street says this recipe will take 50 minutes from start to finish. With my husband and I working side by side, it took us just over an hour. Although 30 minutes was for roasting, I steadily did other prep during this time.


The final result literally burst with fresh flavours and was totally worth the time and effort!


Although it wasn’t called for in the recipe, and isn’t exactly Mediterranean, we did Vancouver Islandize this dish by adding fresh local salmon on top. It was a perfect addition.

Would we make this recipe again? Absolutely!! Although next time we might add some black olives and a couple slices of lemon as well to see what that would be like. We would definitely continue to add the salmon.
Have you discovered (or rediscovered) any great cookbooks recently? What’s been on your plate?

Both things look really good! Adding salmon sounds like a good idea.
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Thanks, Barbara – Although the Briam was wonderful on its own, adding the salmon elevated it even further. I ate it both ways and enjoyed it each time.
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Hi Donna we always have our mediterranean vegetables cooked this way. They make for a colourful, delicious and easy meal. I’m looking forward to the new Book Club although I can’t get the Milk Street book so have opted to use the Amazon offer of a sample and I’ll choose a recipe from there. Thanks for hosting #WOYP and like you and Richard, Mike and I enjoy cooking together xx
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Hi, Sue – You are far ahead of me. I have roasted vegetables numerous times before but never quite like this Although the full dish took longer from start to finish than I am used to for roasted veggies, it was totally worth it. I am delighted to be members together in Cookbook Confidential. I look forward to our adventures ahead!
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It all looks colourful and delicious Donna – ticking off ‘eating the rainbow’ and I love the idea of adding the salmon to make it even more special. Good on you both for diving in with all that cutting and prepping. We don’t cook together – we take it in turns and it gives one of us the night off – as I’m not a great lover of cooking, I like not having to think about it a couple of nights a week!
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Hi, Leanne – It took years and years before I realized that Richard could cook (and very well at that). He is a great secret keeper. Although I still usually do most of our cooking, and he does the full kitchen clean up, his knife skills are fabulous. He is happiest with being asked to chop, told pricely what is needed, and not having to think about cooking further. Since I hate chopping, this is a win-win for us! 😀
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This looks brilliant Donna, full of flavour and colour and I too love the salmon on top! So healthy and looks like you both had fun cooking together. Your new bookclub sounds perfect for you! Thanks for having us to share what’s on our plates 🙂
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Thanks, Debbie – I will definitely make this dish again. It would also be fabulous for company. Our Cookbook Book Club has been off to a great start. I look forward to reading everyone’s first posts.
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Wow! I think you and Richard should have your own cooking channel on YouTube! Everything looks delicious and your presentation is wonderful, Donna. Thanks for sharing!
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Hi, Jill – As always, your kind and generous comment made me smile. I even passed my computer over to Richard so he could read what your wrote. Athough he also smiled, he said that he is happy to be in the background, but draws the line at Youtube! 😀
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LOL! I don’t blame him! 🙂
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😀
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Hi Donna, once again you have presented a dish that we make quite often. Our version includes chopped eggplant. And, we sprinkle the Feta on at the end so the broiler heats it through. I like your idea of adding olives and lemon and the salmon definitely makes it a complete meal on one tray.
Our other option for roasted veggies is a combination of brussels sprouts, carrots, potatoes, and red onion tossed in olive oil and sea salt. A little sprinkle of bacon bits or crispy pancetta adds some flavor.
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Thanks, Suzanne – Your suggestions sound fabulous. I will definitely give them a try. Until now, my roasted vegetables predominantly consisted of a combination of broccoli, cauliflower, baby carrots, mini bell peppers and cherry tomatoes — all lightly coated with olive oil, salt, pepper, and perhaps a pinch of garlic and lemon if I was feeling wild and crazy. I look forward to exploring the endless possibilities that roasted vegetables have to offer.
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You work together so well. My husband and I do not cook well together unless he is grilling. I don’t grill so I’m not a back seat driver. I just love roasted veggies. They are hard to beat and I also love simple and easy cleanup. Looks like you hit all of this with your recipe!
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Hi, Kate – Although Richard is a much better cook than he ever lets on, he prefers to do the kitchen clean up. When cooking, he is happiest to do a simple grilling or chopping (with explicit instructions so that he does not need to think). SInce I hate chopping, grilling and kitchen clean up but like the rest of the cooking steps, this is a great win-win for us!
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My husband also prefers cleanup. Win-win for me too!
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Thank Heavens for husband who like cleanup!
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Looks and sounds fantastic! I could have some right now. I think lemon and olives would be a great addition. Mediterranean food is one of my favorite types of cuisine.
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Hi, Laurie – We love Mediterranean food as well. It’s currently 6:22 am so it’s perhaps a tad early for roasted veggies. But I would definitely be ready for some again soon! 😀
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Whoa! The roasted veggies look amazing!!
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Hi, Dawn – They truly were! We will definitely be making these roasted vegetables again!
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What a fun twist on doing a book club with a cookbook! I am always a little hesitant trying new recipes because I hate to put the time and effort in if they do not turn out well, Ah, but if someone else has tried it and recommends it, I am in! The Briam look delicious and healthy. I will definitely make it. Thank you.
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I often don’t use a recipe, but when I do – I often use one that I have never used before. Tempting fate – I know! (But I do read the reviews first if it is online)! 😀
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Such a nice way to spend time with your partner – preparing food. I love roasted veg, a favorite being root vegetables with balsamic vinegar & oil & seasoning. I find chopping vegetables to be very meditative & often do this kind of cooking on Sat mornings while listening to my favorite radio programs on CKUA (Wide Cut Country & Dirty Windshield). The last “old” recipe I pulled out was Cold Rice Salad with (you guessed it!) rice & peas, celery, shrimp w/ a soya sauce based dressing from The Clarke Family Cookbook. A friend was culling her cookbooks & offered me this 530+ page cookbook (no relation to either of us!) filled with tried & true recipes. It’s my go-to cookbook awa the Jean Pare series of cookbooks, Company’s Coming; again, tried & true recipes. Jean Pare was from the Vermilion area not far from where I live & passed away in Dec at the age of 95. I get inspiration for menu items from cooking programs & magazines. I also look to the old Kraft What’s Cooking magazines for seasonal inspiration.
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Hi, Mona – You had me at Wide Cut Country & Dirty Windshield! Of course, I had to look them up! I could see how they would make great company on a Saturday morning in the kitchen.
Cold Rice Salad sounds like something I would quite like. I look forward to giving it a try!
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For ymthe roasted veggies, did you mince the garlic and sprinkle it on top? Or did you roast whole cloves? Did you use oil?
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Hi, Dawn – We used 4 medium cloves of garlic thinly sliced. We added the zucchini, onion, garlic, chopped tomatoes, 1 tbl oregano, ¼ cup oil, ½ tbl salt and 1 tsp pepper. We tossed them well, then distributed evenly in a broiler-safe baking pan. We layed the tomato slices on top and then drizzled with the remaining 2 tsp oil, then sprinkle with the remaining ½ tsp oregano and ¼ tsp each salt and pepper. I’d definitely do it that same way again. Hope this helps
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I use the garlic or ginger in a tube or jar to reduce prep and standing time.
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That’s a great prep tio, Ann – especially when short on time.
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I just love this recipe book and can’t decide which recipe to try first. So many choices for vegetarian recipes and all look so good. I think this one would be a perfect side dish for a Christmas/Thanksgiving/Easter dinner or for a barbecue.
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Hi, Darlene – I whole-heartedly agree! Tuesday Night Mediterranean has great choices for vegetarian recipes. It also has many recipes (like the Sardinian Herb Soup) that can easily be tweaked into being vegetarian.
Absolutely – the briam would make a great side dish for a holiday dinner, bbq or for anytime that you had an hour to spare for prep and cooking.
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That looks yummy, and no surprise Bernadette is involved!
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Thanks, Jacqui – Cookbook Confidential is Bernadette’s brain-child. It has now expanded into a Merry Band of 8!
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Looks delicious. I like anything that has Greek flavors and is healthy. Thanks for the idea. Also, agree that you can’t go wrong with salmon.
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Thanks, Ally – Richard and I tend to over-rely on salmon. Healthy, delicious and quick and easy to prepare. Now, if we could just get the cost down a wee-bit, that would be perfect!
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That looks so fresh, but I’m with you – I’d definitely add olives and lemon…And the salmon was a master stroke.
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Hi, Jo – I am delighted that you think that too. I will definitely try it next time and let you know our verdict! 😀
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Yum! looks delicious – without the salmon for me.
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Hi, Anabel – You are in luck! Briam is meant to be made meatless. If you like Greek flavours – I think that you will definitely like this dish. And, like other readers, you may already have made something similar. ❤
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Hi Donna, That looks delicious and beautiful. Thanks for sharing the recipe. I’d definitely try it both with and without salmon.
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Thanks, Ncaatalie – It was a fun recipe to make. I think there are tons of ways you could modify it to suit tastes and appetities. 😀
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I love Bernadettes blog. The book club sounds deliciously fun. Once I can get through this next publication, I may join you.
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Awesome!! Best of luck with your upcoming publication! Very exciting!
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Yum! I love the colors of all the veggies and adding the salmon is genius! I’m curious, do you just break up the salmon into pieces and mix with the veggies, or do you serve a portion of salmon to each with the veggies on the side?
That book club sounds like fun!
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Hi, Janis – I roasted the salmon separately but then just popped the whole piece ontop of the veggies just before serving them (I served it as exactly as shown in the photo above). The salmon was so light and tender that it started to fall apart instantly which actually helped us just grab whatever piece we wanted with our veggies.
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Your new book club sounds like a very good time! Looks tasty!
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Thanks! The book club has just begun. It has been off to a great start!
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Oh, how I’d ❤️ to find soup mixes w/o salt, sugar, or msg here in the US. You seem to have the best food over there in BC! Have fun in Barbados & do send lots of piccies! xoxo
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Hi, Del – Deb’s in Barbados and I’m in LV but will be back home soon. Vancouver Island does have many wonderful soup mixes locally made by small businesses. Another reason to come visit us! ❤
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Was just looking at their web site & resolving to call tomorrow to ask about shipping… the soup, not meself. 🤣 Visiting sounds wonderful, & I’ve got the latest version ID so crossing border’s not a prob… Might take you up on your gracious invite, but also might wait for warmer weather. 🥶 Wouldn’t ya know my ankle-length puffer coat’s hiding somewhere in storage right now. Grrrrrr… Brrrrr…. 🤣
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Good luck with Ed’s Soups. They are very accommodating – so if it’s doable – I am sure that they would be happy to help. A warm weather visit would be lovely. Too bad about the puffer coating hiding in storage. It could come in very handy right now.
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I am free ranging the recipes. Meaning cooking without a recipe. Todays was Pate Chinois. Also known as Shepherds Pie.
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Free range is a great way to go. Kudos to you to be able to free range Shepherd’s Pie! ❤
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This sounds like a fun challenge
And the salmon on top was a good idea!
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Thanks so much for dropping by. We would definitely add the salmon again!
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The Briam looks amazing, Donna. Good array of vegetables and very colourful. Meals that are quick to make and that are nutrious and tasty, and home cooked, are always the best. Love that you and your husband make a good team in the kitchen – and you both look like you enjoy cooking! I haven’t discovered any new recipes recently, more like I am sticking with my usual cooking menu at the moment and looking for new cuisines to cook 😊
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Thanks, Mabel – Richard is okay with cooking as long as he doesn’t have to spend much time thinking about it – or making decisions about it. Together, it is a perfect partnership! 😀
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That dish looks amazing and anytime you want to repeat it when I am in the neighbourhood 😉, would be fine with me!!! I’ll even help with the chopping…what am I saying…you will assign me ALL the chopping 🤣.
Deb
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Not all of the chopping. I’d probably slice the zucchini! 😀
Have fun in Barbados! Please send pics!
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Donna, you outdid yourself. This way of preparing vegetables is so delicious and looks so pretty. The addition of the salmon makes it a wonderful meal. Thanks for that great idea.
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Hi, Bernadette – Thank you for creating Cookbook Confidential and for recommending we start with Milk Street Tuesday Night Mediterranean. I greatly look forward to our adventures ahead!
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Hi Donna, I love Greek food, and predominantly fresh vegetables is a bonus. I can see why you and Richard look so vibrant and healthy.😀 Always a fan of salmon. Great photos and an inspiring post! 💕
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Hi, Erica – Thank you for your kind words. It is wonderful to hear from you. Wishing you and Chuck a very happy (and slightly early) Valentine’s Day. I greatly look forward to getting together with you again soon!
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Hi Donna – wow another book club, but I know you will rise to the challenge! Also, a cookbook book club sounds like a nice switch and in tune with your interests in cooking and trying new recipes. You know, I’m a big salmon lover, so salmon on anything will lure me in 😉 Thanks for sharing!
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Hi, Barb – Thank you for your kind words and for your faith in me. Yes, five bookclubs is a lot! D They are all quite different and don’t have steep time commitments. I’ll am happy to give it a try and see how it goes. I will keep you posted!
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Sounds, great, Donna! 🙂
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Looks lovely … and I’m meaning the cute couple cooking together 😉
Funny thing about Briam. I never heard of this dish before last summer when I had it at Roar in Tofino where they cook it over a raw fire. It was so good I made it at home too (in the oven). Yours look delish and the salmon is a great addition.
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Hi, Sandy – Great minds think alike. I hadn’t heard of Briam before either. It taught me that I took a very plain approach to roasting my veggies. It was quite the shake up that I needed! 😀
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One of my favourite cookbooks is the Whitewater series out of Nelson BC. I make a lot of their stuff. Also, Feast is a good Canadian book. I scour them regularly for new recipes to try.
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Hi, Bernie – Thank you for adding these. I haven’t used either series of cookbooks (my living under a rock is showing once again). I am off to look them up right now.
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LOL. Someone asked me the other day if I lived under a rock!
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There’s great company there!
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People tell me they like Moosewood and There She Glows. I like Jamie Oliver. I don’t like Company’s Coming. Every recipe seems the same.
Is this the most exciting post you have made? I mean since you finished the Camino.
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Hi, Ann – Thanks for dropping by. Moosewood and How She Glows are both on our Cookbook BookClub Roster and will be reviewed in April and May (respectively) followed by Nothing Fancy (Alison Roman). Let the adventures continue! 😀 I’ll keep you posted.
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Donna, what a fabulous idea for a book club / bake! Bernadette is inspired when she created this and wow, I love the look of your dish here. As a vegetarian, this would be perfect for me (minus the salmon!) and it’s fun to see you and your husband enjoying yourselves as you prepare the evening meal! Happy Cooking & Dining!
btw. Sorry for calling you the wrong name in your comment on my last post – I’ve corrected it now and thank you for popping over to read and chat! xx
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Hi, Annika – Thank you fir dropping by. I agree that this was a brilliant idea for a book club. No worries at all about the name – it is very easy to do.
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Those vegetables look divine, Donna! I love a good Greek salad, but haven’t tried this style of baked vegetables. I think it’s time I did!
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Definitely give them a try, Christie. I think that you will greatly enjoy them!
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I often roast vegetables as opposed to steaming – seems to alter the flavour. With a bit of olive oil, a splash of balsamic, salt, pepper, herbs etc – some fresh some not. You’re verrrry lucky to have an abundance of salmon in Vancouver Donna. I think we farm it here. It tastes different. But I often buy trout wood smoked rashers – expensive but not as expensive as salmon. And for Christmas, a tradition of roast smoked salmon – a lovely large one!
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Hi, Susan – I’ve had steamed vegetables made by others that have tasted great. But everytime that I steam them, they are either too soft or too hard. Every. Single. Time. Roasting works out way better for me. I love your Chirstmas tradition of smoked salmon. My mouth is already watering!
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Ha ha! My husband has steaming down to an art. I also do not steam properly – also under or overcooked!
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Wow, that does look yummy. Lucky that your hubby helped you or you would still be cutting up vegetables! I love the idea of salmon on top. I bet you get delicious fresh salmon where you live. 🙂 I’m linking this post to my next post about the Dickens challenge along with your comment on my first post. Hope that’s ok! 🙂
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That’s wonderful – I greatly appreciate the link ups!
And I definitely recommend those vegetables – especially with fresh roasted salmon on top – healthy and delicious!
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I came across this cookbook recently while browsing my online library – what fun! and so colourful!
In response to your question: I recently went back to browse through an old favourite: James Morton’s “Brilliant Bread”, which was the book which got me going with breadbaking. I regularly use his recipe for dinner rolls, but haven’t flipped through the pages for a while. It’s very exciting to get inspired by a recipe I haven’t made before: in my case, a Seeded Sour.
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Thanks, Ju-Lyn – You have inspired me to check out James Morton’s book. I am off right now to see if there is a copy at my local library. Thank you for the recommendation!
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Update: Unfortunately our library system does not have a copy of Brilliant Bread, but it does have Morton’s ‘Sourdough from Scratch.’ I have requested it and look forward to reading it!
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Hope you find it, Donna. I bake so many things from this book (dinner rolls, bagels, fougasse, walnut bread)
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This looks delicious! I found your blog through Bernadette’s New Classic Recipe. You’re cooking up some great food. I think the salmon was a smart edition to these roasted vegetables.
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Hi, Terrie – Thank you for hopping over from Bernadette’s. I greatly appreciate it. I have gone ahead and have had a peek at your blog and really liked what I saw there. I have already signed up!
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