No, not food that gets you exercising... I'm talking about food that you eat when you're moving house. This past weekend we moved about a mile up the road from London Fields to Clapton. My diet consisted of pastries and (decaf) coffee from a local deli, packaged sarnies and fish and chips from the pub. And although I'm as yet unpacked and will be for at least the next few days, I vow to do a bit better than that.
First stop - sort out an online delivery. Ocado's been tempting me with 20% vouchers for the past few weeks, so I've taken them up on their offer and have a delivery arranged for Thursday. I stuck mostly to ordering meat, fish, dairy and frozen stuff and plan on packing the freezer VERY full and doing the fruit and vegetable shopping more locally.
Second stop - figuring out what to eat until Thursday night. I'm in the mood for light springtime food, even though in May it still feels a bit like March. Asparagus would be good, and I really like the sound of Ottolenghi's recent recipe for asparagus with salsa and cheese . The addition of mint and dill to that salsa sounds TO. DIE. FOR.
For tonight (Tuesday), I'm thinking a soup - perhaps a nice light pea soup with the mint and dill I was just drooling over. With ridiculously hearty portions, of course.
And tomorrow night (Wednesday), I need something full of asparagusto - perhaps I will try out that recipe. (I will have the mint and the dill already). Though I'm not quite in the mood for cheese, so will probably drop the cheese and serve with salmon - with perhaps a drizzle of yogurt to make up for the lost cheese.
And I'll eat it all in my garden.
Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts
Monday, 10 May 2010
Tuesday, 28 April 2009
a dublin holiday and some lovely asparagus
I've been missing in action since my best friend Laura came to visit for nine days. We had a fabulous time cavorting around London, Dublin and Cambridge - generally stuffing ourselves with wonderful food and drink.
Dublin was the most fun - fresh crab claws, Irish smoked salmon, mussels, oysters - you name it, and 'it' came from the sea, then we had it. Oh, and the requisite Guinness and Jameson's.
But it's late April now - and therefore asparagus time in the Staves household. Thus far I've picked up some from Warwickshire (which I gobbled up tonight) and some lovely organic stuff sourced in Cambridge - for a little later this week.
So it's a lovely light dinner for tonight - and it's just me, as Mr Staves is hard at work.
Poached egg and asparagus on toast
(serves 1)
2 medium eggs
1 bunch asparagus
1 slice of bread
salt and pepper
spray olive oil
Preheat the grill/boiler to a medium heat, and bring a shallow pot to boil.
Spray the asparagus with a bit of olive oil before putting under the broiler/grill. They'll take about 6 minutes.
Poach the eggs for about four minutes. Right before they are finished, toast the bread.
Top the toast with the grilled asparagus and the two poached eggs. Season with salt and pepper.
Calories: about 300. And it's remarkably filling. Bulk it up with another piece of bread if you like.
Dublin was the most fun - fresh crab claws, Irish smoked salmon, mussels, oysters - you name it, and 'it' came from the sea, then we had it. Oh, and the requisite Guinness and Jameson's.
But it's late April now - and therefore asparagus time in the Staves household. Thus far I've picked up some from Warwickshire (which I gobbled up tonight) and some lovely organic stuff sourced in Cambridge - for a little later this week.
So it's a lovely light dinner for tonight - and it's just me, as Mr Staves is hard at work.
Poached egg and asparagus on toast
(serves 1)
2 medium eggs
1 bunch asparagus
1 slice of bread
salt and pepper
spray olive oil
Preheat the grill/boiler to a medium heat, and bring a shallow pot to boil.
Spray the asparagus with a bit of olive oil before putting under the broiler/grill. They'll take about 6 minutes.
Poach the eggs for about four minutes. Right before they are finished, toast the bread.
Top the toast with the grilled asparagus and the two poached eggs. Season with salt and pepper.
Calories: about 300. And it's remarkably filling. Bulk it up with another piece of bread if you like.
Tuesday, 3 June 2008
a late spring classic
I cooked for three on Sunday evening. A friend, visiting from Canada, was popping over for an early evening meal. Normally, I roast a chicken, but it almost seemed too heavy. Something lighter – maybe salmon – I thought.
What I love most about salmon is the way it fills you up. It’s pretty high on the satiety index. And when you get a good cut, it just needs straightforward treatment and high-quality vegetables. I added Hollandaise Sauce in as a special treat – and did it without using butter. The results are tasty, and not nearly as heavy as when made with butter. The result was light and foamy. A perfect accompaniment to the produce.
Foil-baked salmon with Jersey royals, asparagus and Hollandaise sauce
(serves 3)
3 good-quality salmon fillets, between 100-150 g each
3 lemon wedges
salt and freshly ground black pepper
3 splashes of white wine
fresh thyme
3 foil sheets
6 sprays of olive oil
500 g Jersey royals, cleaned and scrubbed
500 g asparagus, cleaned, with any chunky ends peeled off
6 tablespoons of olive oil spread
1 tbsp lemon juice
2 tbsp hot water
a dash of Tabasco
2 medium egg yolks
Preheat the oven to 180 C. Prepare the salmon packets by spraying the foil, placing the salmon in the centre, and seasoning with salt and pepper. Squeeze a lemon wedge over top of the salmon, and leave the wedge on top. Sprinkle fresh thyme leaves over the top, and add a splash of white wine. Fold up the foil packets, ensuring that there’s enough space for the salmon to steam within, while no gaps will allow the air out.
Place the salmon on a baking tray – or even on the rack. Then, place the cleaned Jersey Royals over a steamer filled with boiling water over medium heat. Both the salmon and the potatoes will need 20 minutes to cook.
With about 6 minutes left to go, add the asparagus to a second tier of the steamer.
Now make the hollandaise sauce. Melt the olive oil spread to a shimmering foam, though don’t let it brown. Meanwhile, whisk together the egg yolks, lemon juice, hot water, and Tabasco. Add the butter little by little, whisking furiously. Pour the mixture back into the pan you melted the butter with, and place over the slightest of heats. Continue whisking – and if it appears to separate, use a hand blender to bring to a foam (you may want to do this anyway.) Serve immediately in a boat alongside the salmon (removed from the foil), the potatoes and the asparagus.
Calories (for 150g salmon, 150g potatoes, 7 spears of asparagus, and ¼ of the Hollandaise): 490
For hungry eaters, making more potatoes is always a filling option. And a glass of white wine wouldn’t go unappreciated here! Fresh strawberries for dessert, perhaps? Or the first of the Kentish raspberries? You decide.
What I love most about salmon is the way it fills you up. It’s pretty high on the satiety index. And when you get a good cut, it just needs straightforward treatment and high-quality vegetables. I added Hollandaise Sauce in as a special treat – and did it without using butter. The results are tasty, and not nearly as heavy as when made with butter. The result was light and foamy. A perfect accompaniment to the produce.
Foil-baked salmon with Jersey royals, asparagus and Hollandaise sauce
(serves 3)
3 good-quality salmon fillets, between 100-150 g each
3 lemon wedges
salt and freshly ground black pepper
3 splashes of white wine
fresh thyme
3 foil sheets
6 sprays of olive oil
500 g Jersey royals, cleaned and scrubbed
500 g asparagus, cleaned, with any chunky ends peeled off
6 tablespoons of olive oil spread
1 tbsp lemon juice
2 tbsp hot water
a dash of Tabasco
2 medium egg yolks
Preheat the oven to 180 C. Prepare the salmon packets by spraying the foil, placing the salmon in the centre, and seasoning with salt and pepper. Squeeze a lemon wedge over top of the salmon, and leave the wedge on top. Sprinkle fresh thyme leaves over the top, and add a splash of white wine. Fold up the foil packets, ensuring that there’s enough space for the salmon to steam within, while no gaps will allow the air out.
Place the salmon on a baking tray – or even on the rack. Then, place the cleaned Jersey Royals over a steamer filled with boiling water over medium heat. Both the salmon and the potatoes will need 20 minutes to cook.
With about 6 minutes left to go, add the asparagus to a second tier of the steamer.
Now make the hollandaise sauce. Melt the olive oil spread to a shimmering foam, though don’t let it brown. Meanwhile, whisk together the egg yolks, lemon juice, hot water, and Tabasco. Add the butter little by little, whisking furiously. Pour the mixture back into the pan you melted the butter with, and place over the slightest of heats. Continue whisking – and if it appears to separate, use a hand blender to bring to a foam (you may want to do this anyway.) Serve immediately in a boat alongside the salmon (removed from the foil), the potatoes and the asparagus.
Calories (for 150g salmon, 150g potatoes, 7 spears of asparagus, and ¼ of the Hollandaise): 490
For hungry eaters, making more potatoes is always a filling option. And a glass of white wine wouldn’t go unappreciated here! Fresh strawberries for dessert, perhaps? Or the first of the Kentish raspberries? You decide.
Sunday, 1 June 2008
get the June bug
June = summer. It’s as simple as that really. Whether the weather is good or bad, deep down in your bones you know it’s true. The mornings start early, the evenings end late, the meals get lighter and more vibrant to match the days.
June makes me happy. It also makes my job a lot easier, as the produce stands for itself. There’s just no need to do anything but lightly cook the produce that June brings. Strawberries? Eat ‘em raw. (Or maybe with a bit of cream if you must.) Asparagus? Steam it. Jersey royals? Ditto. Tomatoes? They’re getting there. Here are some ideas for a selection of my favourite June produce.
Spinach
Spinach and potato cakes – this is actually an idea from the Asda magazine! It calls for bacon and leeks as well. Serve it alongside a fresh salad of spinach and tomato for a great light dinner. Plus: the cakes can be make ahead of time, and kept in the refrigerator until cooking.
Steamed or freshly wilted spinach makes a great side dish to fish. Just get as much water out of it as you can before serving.
Spinach makes a fantastic base for any salad - just add your favourite ingredients
Spinach, carrot and radish, chopped finely, make a lovely salad.
Swirl some clean spinach into a veggie soup or a curry to liven it up. (This especially works
Welsh lamb
It doesn’t have the same depth of flavour as its more mature counterparts, but nonetheless it’s ever so fresh and very local.
Try Nigel Slater’s lamb marinated with anchovy and mint (yum!). Serve with broad beans, perhaps?
Seared lamb chunks in tomatoes with feta, olives and spinach is really tasty. Cumin gives it a great Moroccan flavour.
Lamb burgers with harissa and tabbouleh tops my list of fabulous dinners. Go for lean lamb – otherwise, it’s a bit too greasy. And don’t forget that harissa’s got plenty of oil in it already.
Braised lamb with broad beans, peas, feta and thyme sounds like a perfect late spring/early summer dish. I imagine eating it on a late Sunday afternoon with the windows open.
Broad beans
Pasta salad with feta, mint, broad beans and peas – yet another Asda idea! I was impressed. However, I do recommend reducing the amount of oil called for in the recipe, as well as using reduced-fat feta.
Broad bean puree is one of my favourites – on its own or with mint, dill, thyme – take your pick really.
For a yummy Mexican tapas, toss broad beans with finely sliced shallots, some fresh chopped vine tomatoes, garlic and coriander.
Broad beans mixed with yogurt make great mezze.
Try just steaming fresh broad beans and serving with salmon.
Strawberries
These little babies are the star of the fruit world, in my opinion. Even early in the season, their juice just jumps off their skins and onto the tongue. It’s a shame they’re not as good all year-round.
They’re best on their own really. But if you must, a splash of cream wouldn’t hurt.
Sinking summer fruit into a jelly is a great way to up the fruit count. Though I wouldn’t do this until late summer really.
Another late summer treat is strawberry sorbet. Olive has a great recipe for it in this month’s issue. Like what you see? You can also browse a sample of the issue.
June makes me happy. It also makes my job a lot easier, as the produce stands for itself. There’s just no need to do anything but lightly cook the produce that June brings. Strawberries? Eat ‘em raw. (Or maybe with a bit of cream if you must.) Asparagus? Steam it. Jersey royals? Ditto. Tomatoes? They’re getting there. Here are some ideas for a selection of my favourite June produce.
Spinach
Spinach and potato cakes – this is actually an idea from the Asda magazine! It calls for bacon and leeks as well. Serve it alongside a fresh salad of spinach and tomato for a great light dinner. Plus: the cakes can be make ahead of time, and kept in the refrigerator until cooking.
Steamed or freshly wilted spinach makes a great side dish to fish. Just get as much water out of it as you can before serving.
Spinach makes a fantastic base for any salad - just add your favourite ingredients
Spinach, carrot and radish, chopped finely, make a lovely salad.
Swirl some clean spinach into a veggie soup or a curry to liven it up. (This especially works
Welsh lamb
It doesn’t have the same depth of flavour as its more mature counterparts, but nonetheless it’s ever so fresh and very local.
Try Nigel Slater’s lamb marinated with anchovy and mint (yum!). Serve with broad beans, perhaps?
Seared lamb chunks in tomatoes with feta, olives and spinach is really tasty. Cumin gives it a great Moroccan flavour.
Lamb burgers with harissa and tabbouleh tops my list of fabulous dinners. Go for lean lamb – otherwise, it’s a bit too greasy. And don’t forget that harissa’s got plenty of oil in it already.
Braised lamb with broad beans, peas, feta and thyme sounds like a perfect late spring/early summer dish. I imagine eating it on a late Sunday afternoon with the windows open.
Broad beans
Pasta salad with feta, mint, broad beans and peas – yet another Asda idea! I was impressed. However, I do recommend reducing the amount of oil called for in the recipe, as well as using reduced-fat feta.
Broad bean puree is one of my favourites – on its own or with mint, dill, thyme – take your pick really.
For a yummy Mexican tapas, toss broad beans with finely sliced shallots, some fresh chopped vine tomatoes, garlic and coriander.
Broad beans mixed with yogurt make great mezze.
Try just steaming fresh broad beans and serving with salmon.
Strawberries
These little babies are the star of the fruit world, in my opinion. Even early in the season, their juice just jumps off their skins and onto the tongue. It’s a shame they’re not as good all year-round.
They’re best on their own really. But if you must, a splash of cream wouldn’t hurt.
Sinking summer fruit into a jelly is a great way to up the fruit count. Though I wouldn’t do this until late summer really.
Another late summer treat is strawberry sorbet. Olive has a great recipe for it in this month’s issue. Like what you see? You can also browse a sample of the issue.
Thursday, 1 May 2008
whenever May it come...
It's a new month, it's a new day, it's a new life for me.... and I'm feeling good.
Okay, I'm no Nina Simone. But I am feeling good, because it's May! Hooray! Plenty of new and exciting produce will be available. We've had a few teasing tastes of asparagus, of strawberries, but now, even more is available. My tongue - and my stomach - can't wait. Here are a few ideas to whet the appetite.
Strawberries
Thus far, I'm still a fan of the "eat them on their own" team. The flavours are so new, so fledging, that to pair them with anything else might not work.
But if you must:
-put together a simple fruit salad for breakfast: strawberries, bananas, and some natural yogurt taste amazing together.
-add to some muesli. I'm loving Waitrose's apricot and fig muesli at the moment. Very fruity.
-pair with some dark chocolate - not too much, mind. Best to go with those mini Green and Blacks rather than the big 'uns.
Asparagus
I'm a little confused - one week Sainsbury's is overloaded with the stuff, and the next week it's all Peruvian produce. Asparagus eludes me once again. But when it is around, here are some lovely ideas:
Asparagus, pea and basil soup: ever so easy. Combine them all with some veggie stock, and simmer. Puree when it's ready. Don't fancy basil? Use mint instead. Or use watercress. Or leek. Any and every green vegetable will do. But the first three are my personal preference.
Keep it simple: poached egg, grilled bacon, steamed asparagus. The most beautiful triptych you'll ever come across. Museum-quality.
I love this idea - asparagus mimosa. Egg and asparagus, but classy-like. Just add champagne.
As a side dish, asparagus with hollandaise can't be beaten. But hollandaise isn't exactly low-calorie. I have never been let down by the South Beach Diet's mock hollandaise sauce. (Note: Smart Balance spread is a heart-healthy spread available in the US. In the UK, try a similar product.)
Welsh lamb
I know things are looking up when Waitrose stops stocking New Zealand lamb and starts stocking the Welsh variety. It's very young, and very new, but excellent in a variety of recipes. Try these:
Hugh Fearnley Whittingstall offered up this excellent idea in a recent Guardian weekend column. Lamb, spelt and kale: It's part stew, part casserole - but all one-pot meal. You can't go wrong.
I got a bit creative in the kitchen earlier this week, combining diced leg of lamb, light feta cheese, black olives, onions, chopped tomatoes and spinach. Another fabulous one-pot meal: just sear the lamb, then allow to rest on the side. Saute the onions, and add the chopped tomatoes and simmer. Add chopped olives, spinach and black olives just before serving. Go crazy and add harissa too if you have it on hand, but it's not a requirement. I served it with green beans and carrots for myself, but with plenty of rice for those with larger appetities.
Grilled rump steak of lamb would taste lovely with steamed sweet potatoes and some sauteed courgettes.
New potatoes
Thanks to Jersey, the new season of potatoes is upon us. These little nutty nuggets are perfect, just lightly steamed. But with fresh herbs and a tiny bit of olive oil, they are even better. Just don't get too carried away!!
Radishes
On their own, they're not particularly exciting. (Though word is that Nicole Kidman considers them her pregnancy craving... how strange.) But combined with other veggies, they are a crunchy addition to a summer salad.
-In a food processor, combine radishes, carrot and oregano (or thyme). Serve as a side salad as part of a mezze or along side a fresh fish dish.
-Chopped salad: chop baby spinach, carrot, radish, capers and plenty of lemon juice. Makes a lovely and bright light lunch.
To be honest, spring has come quite late this year. Fingers crossed that June brings us our favourite produce in droves. In the meantime, keep eating!
Okay, I'm no Nina Simone. But I am feeling good, because it's May! Hooray! Plenty of new and exciting produce will be available. We've had a few teasing tastes of asparagus, of strawberries, but now, even more is available. My tongue - and my stomach - can't wait. Here are a few ideas to whet the appetite.
Strawberries
Thus far, I'm still a fan of the "eat them on their own" team. The flavours are so new, so fledging, that to pair them with anything else might not work.
But if you must:
-put together a simple fruit salad for breakfast: strawberries, bananas, and some natural yogurt taste amazing together.
-add to some muesli. I'm loving Waitrose's apricot and fig muesli at the moment. Very fruity.
-pair with some dark chocolate - not too much, mind. Best to go with those mini Green and Blacks rather than the big 'uns.
Asparagus
I'm a little confused - one week Sainsbury's is overloaded with the stuff, and the next week it's all Peruvian produce. Asparagus eludes me once again. But when it is around, here are some lovely ideas:
Asparagus, pea and basil soup: ever so easy. Combine them all with some veggie stock, and simmer. Puree when it's ready. Don't fancy basil? Use mint instead. Or use watercress. Or leek. Any and every green vegetable will do. But the first three are my personal preference.
Keep it simple: poached egg, grilled bacon, steamed asparagus. The most beautiful triptych you'll ever come across. Museum-quality.
I love this idea - asparagus mimosa. Egg and asparagus, but classy-like. Just add champagne.
As a side dish, asparagus with hollandaise can't be beaten. But hollandaise isn't exactly low-calorie. I have never been let down by the South Beach Diet's mock hollandaise sauce. (Note: Smart Balance spread is a heart-healthy spread available in the US. In the UK, try a similar product.)
Welsh lamb
I know things are looking up when Waitrose stops stocking New Zealand lamb and starts stocking the Welsh variety. It's very young, and very new, but excellent in a variety of recipes. Try these:
Hugh Fearnley Whittingstall offered up this excellent idea in a recent Guardian weekend column. Lamb, spelt and kale: It's part stew, part casserole - but all one-pot meal. You can't go wrong.
I got a bit creative in the kitchen earlier this week, combining diced leg of lamb, light feta cheese, black olives, onions, chopped tomatoes and spinach. Another fabulous one-pot meal: just sear the lamb, then allow to rest on the side. Saute the onions, and add the chopped tomatoes and simmer. Add chopped olives, spinach and black olives just before serving. Go crazy and add harissa too if you have it on hand, but it's not a requirement. I served it with green beans and carrots for myself, but with plenty of rice for those with larger appetities.
Grilled rump steak of lamb would taste lovely with steamed sweet potatoes and some sauteed courgettes.
New potatoes
Thanks to Jersey, the new season of potatoes is upon us. These little nutty nuggets are perfect, just lightly steamed. But with fresh herbs and a tiny bit of olive oil, they are even better. Just don't get too carried away!!
Radishes
On their own, they're not particularly exciting. (Though word is that Nicole Kidman considers them her pregnancy craving... how strange.) But combined with other veggies, they are a crunchy addition to a summer salad.
-In a food processor, combine radishes, carrot and oregano (or thyme). Serve as a side salad as part of a mezze or along side a fresh fish dish.
-Chopped salad: chop baby spinach, carrot, radish, capers and plenty of lemon juice. Makes a lovely and bright light lunch.
To be honest, spring has come quite late this year. Fingers crossed that June brings us our favourite produce in droves. In the meantime, keep eating!
Monday, 21 April 2008
my first asparagus...
in nearly 11 months.
I can recall the last time I ate asparagus before today. I can nail it to the date, actually. It was the night before my friend Sarah's wedding, after a day at Sanctuary Spa. Nothing seemed more lovely than some steamed asparagus on toasted bread with soft French goats' cheese.
The English asparagus season only really lasts from late April to early June, and technically it doesn't even start until May. The window of opportunity won't long be open, so my goal is to get in early.
Seeing as it has been so long, I think it's only appropriate that tonight, I go in as I went out. There's just nothing better. It's a light meal, but with asparagus, it's quality not quantity.
Steamed asparagus and soft goats cheese on toast
(serves 2)
1 bunch of English asparagus, ends trimmed
4 pieces of wholegrain bread
120 g mild French goats cheese
salt and pepper
Steam the asparagus over a medium boil for about 6 minutes. With two minutes left to go, toast the bread and spread the goats cheese over. Season with salt and pepper. Top with asparagus and eat with a fork and knife.
Admittedly, it may not be enough to fill everyone. If that's the case, use just one piece of bread per person and make it a great starter.
As is, each serving is about 350 calories.
I hope you like asparagus. The recipes are going to keep on coming over the next month or so. When I found the English asparagus today, I picked up three bunches. The possibilities are endless...
I can recall the last time I ate asparagus before today. I can nail it to the date, actually. It was the night before my friend Sarah's wedding, after a day at Sanctuary Spa. Nothing seemed more lovely than some steamed asparagus on toasted bread with soft French goats' cheese.
The English asparagus season only really lasts from late April to early June, and technically it doesn't even start until May. The window of opportunity won't long be open, so my goal is to get in early.
Seeing as it has been so long, I think it's only appropriate that tonight, I go in as I went out. There's just nothing better. It's a light meal, but with asparagus, it's quality not quantity.
Steamed asparagus and soft goats cheese on toast
(serves 2)
1 bunch of English asparagus, ends trimmed
4 pieces of wholegrain bread
120 g mild French goats cheese
salt and pepper
Steam the asparagus over a medium boil for about 6 minutes. With two minutes left to go, toast the bread and spread the goats cheese over. Season with salt and pepper. Top with asparagus and eat with a fork and knife.
Admittedly, it may not be enough to fill everyone. If that's the case, use just one piece of bread per person and make it a great starter.
As is, each serving is about 350 calories.
I hope you like asparagus. The recipes are going to keep on coming over the next month or so. When I found the English asparagus today, I picked up three bunches. The possibilities are endless...
Tuesday, 13 November 2007
which vegetable are you?
Have you tried this application on Facebook? Evidently I'm asparagus, which means:
A somewhat aloof vegetable, you are a delicate creature by nature. From dark green English asparagus through to the pale translucence of French you cover a whole spectrum. You tend not to mix with other vegetables.
If I had to pick what vegetable I wanted to be, I'd go for carrot. or sweet potato. What a hard question!
A somewhat aloof vegetable, you are a delicate creature by nature. From dark green English asparagus through to the pale translucence of French you cover a whole spectrum. You tend not to mix with other vegetables.
If I had to pick what vegetable I wanted to be, I'd go for carrot. or sweet potato. What a hard question!
Tuesday, 3 July 2007
Recollections from the “dinner party”
All in all, a success. I did make a few tweaks to the menu. Since it was a much more casual environment, I scrapped the appetizer, and added the fennel and parmesan salad as a salad with the main course. And I added a few stalks of crisp grilled English asparagus to each plate.
Main course:
Tuna with green peppercorns (seared for two minutes, each side)
Slow-roasted plum tomatoes (roasted with vinegar and a few olive oil sprays)
Grilled asparagus (literally just 4 minutes under the grill)
Risotto (a classic risotto with onion and shallots – no extra vegetables, no cream, just finished off with some lemon zest, black pepper and grana padano)
Wine:
Pinot Grigio (a really well balanced Italian wine to what felt like a modern Italian-inspired menu)
I was very pleased with how it turned out. The boys were pleased by the protein-rich tuna, and the risotto on the side (just 30 g dry weight per person) was enough to keep them from getting hungry. The tomatoes were so vibrant and just the right addition to the plate to cut the creaminess of the risotto. The asparagus, added at the last minute, was a great palate cleanser. (And, if we’re being artistic, it clinched the presentation as well)
My only concern would be that the acidity of the parmesan and tomatoes could be overpowering for some, especially with wine. But it didn’t last night, at least, thanks to the tuna and the asparagus.
Dessert:
Strawberry frozen yogurt with fresh English raspberries.
I am not much of a pudding person, I admit. It does always seem an afterthought to me. However, I’m aware that to many, dinner is not complete until the bowl is empty and the last scrapings of something creamy have been licked from the spoon.
The best thing about these dishes was how simple everything was. The risotto was perhaps the only dish that takes a bit of skill and practice.
Main course:
Tuna with green peppercorns (seared for two minutes, each side)
Slow-roasted plum tomatoes (roasted with vinegar and a few olive oil sprays)
Grilled asparagus (literally just 4 minutes under the grill)
Risotto (a classic risotto with onion and shallots – no extra vegetables, no cream, just finished off with some lemon zest, black pepper and grana padano)
Wine:
Pinot Grigio (a really well balanced Italian wine to what felt like a modern Italian-inspired menu)
I was very pleased with how it turned out. The boys were pleased by the protein-rich tuna, and the risotto on the side (just 30 g dry weight per person) was enough to keep them from getting hungry. The tomatoes were so vibrant and just the right addition to the plate to cut the creaminess of the risotto. The asparagus, added at the last minute, was a great palate cleanser. (And, if we’re being artistic, it clinched the presentation as well)
My only concern would be that the acidity of the parmesan and tomatoes could be overpowering for some, especially with wine. But it didn’t last night, at least, thanks to the tuna and the asparagus.
Dessert:
Strawberry frozen yogurt with fresh English raspberries.
I am not much of a pudding person, I admit. It does always seem an afterthought to me. However, I’m aware that to many, dinner is not complete until the bowl is empty and the last scrapings of something creamy have been licked from the spoon.
The best thing about these dishes was how simple everything was. The risotto was perhaps the only dish that takes a bit of skill and practice.
Sunday, 20 May 2007
sunday lunch with family
A Sunday lunch that's cooked for you can be divine. There's nothing quite as decadent as sauntering to the table with bowl after bowl set down in front of me.
That being said, if I'm not cooking it, I don't know what goes into it, and that often makes me nervous. Luckily, Nigel and Judy (my mother- and father-in-law) love good fresh English food.
For the ladies, fish stuffed with shrimp and garlic. For the men, beef. I don't have a problem with beef, but on a sunny spring afternoon, beef sounds wrong. (On a bone-chilling winter evening, there's nothing so good though).
Vegetables galore:
sauteed cabbage and red onion
roasted aubergine, sweet potato and butternut squash
steamed carrots
new potato
asparagus (a necessity in may)
I personally could have a meal of just vegetables, with options like that. But it's Sunday, and after religiously watching my consumption throughout the week, I devour the fish with garlic butter and multiple helpings of vegetables.
That being said, if I'm not cooking it, I don't know what goes into it, and that often makes me nervous. Luckily, Nigel and Judy (my mother- and father-in-law) love good fresh English food.
For the ladies, fish stuffed with shrimp and garlic. For the men, beef. I don't have a problem with beef, but on a sunny spring afternoon, beef sounds wrong. (On a bone-chilling winter evening, there's nothing so good though).
Vegetables galore:
sauteed cabbage and red onion
roasted aubergine, sweet potato and butternut squash
steamed carrots
new potato
asparagus (a necessity in may)
I personally could have a meal of just vegetables, with options like that. But it's Sunday, and after religiously watching my consumption throughout the week, I devour the fish with garlic butter and multiple helpings of vegetables.
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