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What is/was for dinner?
- Thread starter Gutwrench
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In fact, it is a book I have frequently given as a gift when someone asks for recommendations for a cook book that is well written, and offers interesting, pretty easily prepared, (and exceedingly tasty) recipes.
Far better that than having half a shelf of pristine "coffeetable cookbooks" in the living room!
Unfortunately, I have that, too.
Actually, re the sainted Nigel, I realise that I prefer his earlier, less complicated books; they are designed for people who want to cook something tasty, but not too complicated, but often don't have endless hours to do so (women's lives especially, which lockdown conditions may have exacerbated - holding down their own jobs, these days homeschooling and housework on top of the more usual childcare stuff, worried about elders, parents and partners, thankfully lockdown has relaxed the insane and outrageous standards re grooming that women are expected to adhere to).
But Nigel Slater's books make you want to try a particular recipe, because you know that 1) you are well able to cook it, and 2) it will be really tasty and you want to eat it. Actually, his books are terrific at giving confidence to people who would like to be able to cook.
I loved the introductory section of one of his earlier books: Chapters before any food, or ingredient was even mentioned, among other matters, it discussed sauté pans, saucepans (which is where I learned why having a heavy-bottomed saucepan or two is a good idea), cookware and knives: What is a good knife? One that is sharp and well balanced and feels like an extension of your hand when you use it.
This wasn't coffee-table, cheffy, pretentious, poncy stuff: This was telling you what you need, and why you need it. (One very good quality frying pan, and one very good knife are enough to start you off).
Another cook-book I really like (many of the recipes are well within reach, that is, my reach, those that aren't, I simply read and ignore for culinary purposes) is a book written by Miriam González Durántez, a Spanish lawyer, who also happens to be married to Nick Clegg; the book is full of accessible Spanish recipes, and those that I have tried (and yes, tweaked) are excellent.
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I have just placed the Greek lemon and garlic potatoes in the oven: (Olive oil, chicken stock, juice and zest of a squeezed organic lemon, ten cloves of minced organic garlic, plus potatoes - seasoned with sea salt and freshly ground black pepper - peeled and chopped roughly, into a pre-heated oven, 200C/400F, for around two hours).
They will be served with a tomato and cucumber salad, (olive oil and aged balsamic vinegar), and some sautéed lamb cutlets.
A lovely rich, smooth, red wine from France - Domaine de Chamfort, a blend of mostly Grenache and some Mourvèdre has been opened and has been breathing away to itself for the past few hours.
They will be served with a tomato and cucumber salad, (olive oil and aged balsamic vinegar), and some sautéed lamb cutlets.
A lovely rich, smooth, red wine from France - Domaine de Chamfort, a blend of mostly Grenache and some Mourvèdre has been opened and has been breathing away to itself for the past few hours.
Ravioli, (though not homemade), sautéed finely diced onions, and finely diced garlic, peas, grated parmesan, and double cream.
Nick Clegg. That's a name I haven't seen in years. Roast lamb. Dinner that is, not Clegg.
Roast lamb sounds delicious.
(Care to share the recipe?)
Re Miriam Durántez González, she is an exceptionally accomplished Spanish lawyer, (and continued to work while her husband was deputy PM), who married Nick Clegg, and is bringing their children up to be bilingual.
Actually, her cook book is excellent - I've tried out quite a few (though by no means all) of the recipes - and the profits are destined for a body supporting female education, and offering positive role models to girls (Inspiring Girls based on Inspiring Women), and her three sons also seems to have been heavily involved (she is passionate on ensuring that they know about good food and are able to prepare it for themselves).
I cooked for the second time since I moved here 3 years ago and it turned great. 🤓
Looks like salmon carbonara or similar? Roquefort and white wine (haven't tried that particular one yet must recrtify).
Yes! But I don’t know the recipe I just put crème fraîche & salmon, a bit of garlic & Basel leaves. The cheese is indeed Roquefort but a bit too strong for the wine. Although I personally like it together at small dose.
Actually, it can work well.
Roquefort and white wine (especially a stunning Meursault, possibly my absolutely favourite wine, for it will have the heft to accompany almost anything) should work reasonably well together, but better still - to my mind, with Roquefort - would be a smooth red, or a white with both heft, and some slight sweetness; a dry sherry would also work well.
However, I am simply sighing with whimpering delight at being able to see - and swoon over - a bottle of Meursault; this has helped to make my day.
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A nice Pomerol is a better combination for sure for Roquefort or even a classi St Émilion.
But yes, Meursault, Montrachet...are my favourite Bourgogne. Never ever been disappointed with it. Just by looking at the color in the glass, you know it will be unmatched quality for a great enjoyable experience. I just wish more people would have the opportunity to try that wine.
But yes, Meursault, Montrachet...are my favourite Bourgogne. Never ever been disappointed with it. Just by looking at the color in the glass, you know it will be unmatched quality for a great enjoyable experience. I just wish more people would have the opportunity to try that wine.
Montrachet and Meursault, yes; agreed, completely. Superb wines.
And I am more than partial to a decent Pomerol or St-Emilion, also.
In fact, until I was introduced to Meursault at a private wine-tasting in 2013 - I was home on leave from a foreign deployment - I used to drink red wines almost exclusively.
Since then, and my epiphany re white wines from Burgundy, I mostly drink white wines.
Re Roquefort, a really good Gewürztraminer would also work well.
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Carne asada(my favorite steak), with tortillas for dinner.
Used this recipe... more-or-less..
Used this recipe... more-or-less..
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A couple basic burgers with charred romaine. Charred an apricot and ylw peach with caramel cone ice cream.
I’d be a bit worried there is still blood coming out of those burgers
.Looks great though
Petit Fillet Mignon, baked potato with sour cream, salad with house Persian dressing, stuffed grape leaves. Topped with a chocolate brownie for desert.
I’d be a bit worried there is still blood coming out of those burgers.
Looks great though
Blood? I’m a grumpy aging man not a vampire. 😂
I made a total of five all at 135F. Two for me, three for the girls.
I have a 10 am business meeting but if all goes well plan to cook up a couple steaks.
Looks great, never tried charred Romain might have to check it out.
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Ribs and Beans from Saturdays dinner, it was a beautiful day for a fire. With this setup the rib juices drip down into the beans adding some great flavor and I suppose some extra fat too but what the hell.
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Pan juices, or meat juices, are the best possible flavouring, for almost anything.
That looks delicious.
I got the idea from somewhere but know remember. I squeezed fresh lemon juice over it and topped with (way too much) balsamic vinaigrette. Sliced tomato and onion drizzled with basil infused olive oil and fresh lemon juice was pretty tasty.
