I’ve been eyeing this cookbook  for a while now. My husband likes to say I stalk my purchases. Instead of impulsively buying something, I like to visit it – often. I’m particularly guilty of this when it comes to cookbooks. Looking them over carefully, reading the recipes and glancing at the pictures, I take my time determining if they’re worthy of coming home with me.

Well, I’m glad this one finally made the cut. It’s organized by seasons, which I love, and the pictures are absolutely beautiful. The author, Sophie Dahl, also has the most charming stories intermingled with the recipes. You see, she was a model before she was a cookbook author and her grandpa is Roald Dahl. Are you charmed yet?

No? Watch this then.

[youtube=http://www.youtube.com/watch?v=h8uWd6A1_gs]

To confirm this cookbook was worthy, I made two recipes from the Spring section this week. They were delightfully good and had really surprising flavor. Both came together very quickly and easily.

Shrimp, Avocado, Grapefruit, Watercress & Pecan Salad

via Miss Dahl’s Voluptuous Delights

Serves 2

Ingredients:

2 c. cooked shrimp (I used Ina’s method.)

1 avocado, pitted and sliced

1 grapefruit peeled and segmented

1 bunch of watercress

1/2 c. of pecans

Dressing

Juice of 3 limes

Big handful of chopped cilantro

Small handful of chopped mint

1 jalapeno, ribs removed, seeded and chopped

1 tsp. honey

1/2 tsp. fish sauce

On a plate, arrange shrimp, avocado, grapefruit and watercress. Put all of the dressing ingredients in a blender and whizz for a minute or two. Toast the pecans for a few minutes in a pan. Then, pour the dressing over the salad, top with pecans and serve.

Char-grilled Scallops on a Pea Puree (this pea puree is crazy good.)

via Miss Dahl’s Voluptuous Delights

Serves 2

Ingredients:

2 c. frozen peas

1 tbsp. extra virgin olive oil

1 tbsp. chopped fresh mint

1 tbsp. creme fraiche

Salt and pepper

1 tbsp. extra virgin olive oil

8 large sea scallops

2 tsp. lemon zest

1 tsp. dried red chile flakes

Cook the peas in boiling water for five minutes. Drain and put in a blender with 1 tbsp. evoo, mint and creme fraiche. Puree, taste and season accordingly.

In a large skillet, heat oil over high heat. Add the scallops and brown on each side (about 2-3 minutes a side). I didn’t get my pan hot enough to have a beautiful brown crust, but it was still delicious. When they’re nearly done, add the zest and chile flakes, swirling the pan to coat the scallops. Put the pea puree on a plate and top with the scallops.