To all my friends who truly respect a good Gilmore Girls binge, you’ll be pleased to hear I just finished my sixth marathon through all seven seasons AND the latest Netflix installments. I try to give it a thorough watching once a year, as most die-hard fans do. I received Eat Like A Gilmore by chef Kristi Carlson for Christmas last year and I’ve been dying to give it a proper day in the sun.
The aesthetics of the book are incredible. Each section of the cookbook is divided into kitchens starring different characters (Luke’s Diner, Sookie’s Kitchen, Emily’s Selections, etc.) It scales recipes from easy to difficult and gives us so many show cameos (the DAR salmon puffs, mock turtle soup and Sookie’s famous risotto, all characters in their own right.)
Gilmore Girls watchers will wonder why the primary photo for this How-To is a bunch of tomatoes and cilantro–the Gilmore Girls is a show celebrating all the various colorful processed junk food combinations a human body can withstand. I chose a healthier recipe (there’s home made donut recipes and cereal combos in here, guys) because I am not a television manic pixie dream girl. I’m a real human, susceptible to overdosing on sugar like the rest of us real humans.
For my first foray into eating like a Gilmore, I chose Rory’s completely out of the blue Bruschetta from the episode “A Vineyard Valentine” in Season 6. Rory & Logan are a cooking couple? Rory, we hardly knew ye.
The recipe is super simple, so I couldn’t possibly screw it up. I was only missing Basil, a majorly key ingredient to any actually decent bruschetta. Nevermind that. Cilantro is green, so we carried on with that instead.
4 Roma tomatoes, diced
1/4 CUP chopped fresh basil
5-6 Garlic cloves, minced
1 Tbs Balsamic vinegar
2 Tbs Olive oil
1/2 tsp each of black pepper, kosher salt, dried oregano
1 Tbs lemon juice, freshly squeezed
1 tsp lemon zest
Since I’m really into bruschetta (it’s fresh, easy, and the one healthy thing my boyfriend will eat) I made a double batch. So everything up there in the Ingredients list, I just doubled. Except for the things I didn’t use! She calls for fresh lemon juice, but I used lemon juice from the fridge. Tastes the same to me, as I am uncultured swine. So no lemon zest for me, either. She calls for a baguette, but I used thin slices of rosemary bread because I prefer toast to croutons. I didn’t have fresh basil, the almost-main ingredient to this dish, so I subbed 2 TBS cilantro to get some green in there. Clever girl.
So, I’m not a master chef (re: uncultured swine). It’s why I have an obsession with following food bloggers. I somehow retain no information and I’m constantly googling “How do I know when my (food item) is done?”
This is why I love cookbooks, tried and true. If they’re good, they lay it all out for you. Eat Like a Gilmore by Kristi Carlson is pretty good, if you’ve already got some basic level skills in your pocket. The directions won’t give you advice on the best way to chop, slice, dice or mix, but just bare bones step-by-step. So let me spice them up for you:
- Chop up your tomatoes! Chop ’em all up. Little squares. I like to chop my Roma tomatoes in half lengthwise and then squish out the juiciest bits, so my bruschetta doesn’t get watery.
- While you’re chopping away, cut thin slices of baguette (1-1/2 inch thick or so) and pop them into the toaster oven, or actual oven. Whatever you’ve got. 300 degrees for roughly 15 minutes, you’re just getting a nice crispy edge on that toast. Also, since I used larger slabs of rosemary bread, I turned my slices after 8-9 minutes so that it was more evenly toasted.
- Measure out your ingredients over the mixing bowl. Why waste a dribble of oil or a splash of balsamic vinegar? You seriously can’t screw this up. Just throw everything onto the tomatoes.
- Stir it up.
And voila! Eat Like a Gilmore provided a pretty easy How-To this time. Throw your tomato stuff on top of the bread stuff, and you’ve got successful bruschetta. I will definitely make this again.
Is Eat Like A Gilmore a successful How-To resource? I’d say it’s worth a buy/borrow if you’re really into the show, but it you’re looking for detailed instructions and culinary hints, I wouldn’t suggest it.
I’m looking forward to Kristi Carlson’s next Gilmore-style cookbook, Eat Like A Gilmore: Daily Cravings, which comes out in November 2018. You can get a signed copy of her books and learn more information about Kristi at EatLikeAGilmore.com.
Any questions, suggestions, or did you make a Gilmore treat you’d like to share? Tweet @HelloYellowRoom or tag us on Instagram with your creation.