Nigella and me
K just got me Nigella Express from the library.
Here are six recipes I'd like to try:
Mustard Pork Chops - I love any recipe that begins with "bashing" the meat. We eat quite a bit of pork and I'd like to try this recipe. Alas, we never have hard cider in the house - do you suppose regular cider and some white wine would do?
Mustard Caper Sauce For Broccoli - Obviously not on the same night. We like broccoli well enough and I never know what to do with it.
Quick Calamari With Garlic Mayonnaise - Why do we insist on eating calamari with red sauce? Why?
Brandied-Bacony Chicken - What could be wrong?
Potato And Mushroom Gratin - This is one of those recipes that you think will be easy and fast. But it probably isn't at all. Still, I'd like to try it. Sadly, it assumes I have "garlic infused oil" hanging around in a decorative jar.
Steak Slice With Lemon And Thyme - I think I saw her make this on television. I wanted to crawl out of bed and find some raw meat.
And here are six you couldn't pay me to attempt.
Layered Salad With Roast Quail - I get nervous with any bird that looks as though it may have come from our yard.
Smoked Trout Pate - Oh. I'm afraid not. K would love it though. I'm such a bitch.
Ouefs En Cocotte - This is another recipe wherein we realize Nigella's English-ness. I'm not good with the whole coddled egg/heavy cream/truffle oil thing, even if it does have a French name.
Irish Cream Tiramisu - I don't have to explain how I feel about Tiramisu again, do I?
White Chocolate Mint Mousse - Four things that should never be put in the same dish.
Hokey Pokey - Another name for honeycomb candy, we've tried this recipe three or four times over the course of a weekend and will never attempt again. Somehow ours became impossible to remove from the pan (stirred at the wrong time) or resembled one of those science fair vinegar and baking soda volcanoes. We will purchase our Hokey Pokey from now on, thanks.
There are probably at least ten other recipes I'd try - hopefully I will be equally as enthusiastic when it comes time to make dinner.
Here are six recipes I'd like to try:
Mustard Pork Chops - I love any recipe that begins with "bashing" the meat. We eat quite a bit of pork and I'd like to try this recipe. Alas, we never have hard cider in the house - do you suppose regular cider and some white wine would do?
Mustard Caper Sauce For Broccoli - Obviously not on the same night. We like broccoli well enough and I never know what to do with it.
Quick Calamari With Garlic Mayonnaise - Why do we insist on eating calamari with red sauce? Why?
Brandied-Bacony Chicken - What could be wrong?
Potato And Mushroom Gratin - This is one of those recipes that you think will be easy and fast. But it probably isn't at all. Still, I'd like to try it. Sadly, it assumes I have "garlic infused oil" hanging around in a decorative jar.
Steak Slice With Lemon And Thyme - I think I saw her make this on television. I wanted to crawl out of bed and find some raw meat.
And here are six you couldn't pay me to attempt.
Layered Salad With Roast Quail - I get nervous with any bird that looks as though it may have come from our yard.
Smoked Trout Pate - Oh. I'm afraid not. K would love it though. I'm such a bitch.
Ouefs En Cocotte - This is another recipe wherein we realize Nigella's English-ness. I'm not good with the whole coddled egg/heavy cream/truffle oil thing, even if it does have a French name.
Irish Cream Tiramisu - I don't have to explain how I feel about Tiramisu again, do I?
White Chocolate Mint Mousse - Four things that should never be put in the same dish.
Hokey Pokey - Another name for honeycomb candy, we've tried this recipe three or four times over the course of a weekend and will never attempt again. Somehow ours became impossible to remove from the pan (stirred at the wrong time) or resembled one of those science fair vinegar and baking soda volcanoes. We will purchase our Hokey Pokey from now on, thanks.
There are probably at least ten other recipes I'd try - hopefully I will be equally as enthusiastic when it comes time to make dinner.
Comments
I would use regular cider and DRINK the wine, for the pork chop thing.
And garlic-infused oil -- at 5pm when you're pouring your first glass, bash up a couple of cloves and cover them with oil, then just let it steep until you need it. The more quickly you need it, the more garlic you use.
Aren't I a big ol' smarty pants this morning?
also, potato and mushroom gratin? i don't care if it takes 3 weeks, it sounds amazing.
i hope you'll update us with the results.
and white chocolate is an oxymoron. and an abomination.
Garlic Mayonnaise would make even calimari taste good!
Brandied Bacony Chicken? Sounds like heaven, actually. Although maybe not for the chicken.
And? I heart Nigella.
I am so with you on White Chocolate Mint Mousse. I am just generally not down with the mixing of mint with chocolate, except perhaps the peppermint bark. Most chocolate mint recipes I've seen are spearmint flavored, which gives me the yicks.
Still, I dream of visiting Tuvalu one day and enjoying some amazing food and fun in the kitchen with you and K and the boys.
Another quickie prep for broccoli: steam it until not quite al dente, then stir fry it in some toasted sesame oil with toasted sesame seeds. And garlic, if you want. Add a splash of soy sauce, too, if you want.
And Mr. Pom, he has quite the little crush on her. Who could blame him? She's gorgeous and she eats out of the fridge at night with her fingers.
too much
the granola bars - not so good
curry -yum
xo
Wait, that gives me an idea for a blog entry.
Thanks!
-J.