Viewing entries tagged
cookbookclub

#figbarcookbookclub : #RECIPESHORTS

#figbarcookbookclub : #RECIPESHORTS

I cannot help but love a good gimmick, and so this book jumped straight off the shelves and into my arms. I am so so glad that it did. Hot pink spine, bright orange cover, and every recipe guaranteed to fit into a 140 character tweet. I was sold. #RECIPESHORTS by Andrea Stewart is a go to favourite from our bookshelf because of the sheer joy of reading a recipe that concise. Though seemingly simple, I will warn you that this book isn't for those new to the kitchen (as you'll see in the recipe we've made below) because certain instructions just won't fit into the 140 character limit (for example, how high of heat or what to 'whiz' with, or even how to serve). There are a few cheats on the pages (as seen below "garnish with fresh lime"), little boxes that add a bit of extra info to the tweetable recipe, but I just consider it a reply from another user and call it a day :-)

You'll find breakfast, lunch, dinner, desserts, snacks, and sides. All relatively simple (only so many ingredients fit in 140 characters). There are beautiful pictures, strong typeface, and all around social media happiness. A great range of recipes that simply work. You'll also find a glossary for the inevitable abbreviations (I'm getting too old for text speak tbh <--- see what I did there? ;-)), so it's also a cool way to cook and keep up with the kids these days (without aging myself too much, but srsly, the new grammar and text is cray). 

As an aside, part of what I adore about this book is how it highlights the movement of the English language so beautifully. It's absolutely fascinating that we are able to watch the morphing and changing of our language in real time through social media. It's even more interesting that we are able to see the progression of emotion into print. For example, using a full-stop to answer a text question shows a bit of agitation and and indication that the conversation is over: "yes.".  Meanwhile answering the text "yes" without punctuation is a simple answer. There now are new uses for the ellipsis to encourage completion of thought: a reply like "OK..." instead of "OK".

I LOVE THIS STUFF SO MUCH! I could go on and on, but instead, the recipe from the talented Andrea Stewart.

 

SW.POT PNUT SOUP

Sweat 1 chop'd onion,1Tgrlic w/2t garam masala, +600g sw.pot&300g carrots &1.2L chix stock. Whiz w/60g pnut butt. S&P

(text box: garnish with fresh lime. Serves 4-6.)

 

THAT'S IT! Genius. (also... so.deliciously.good!) #dinnersorted

(n.b from Chef Jaime: Pictured here is our home go-to super simple easy flatbread recipe mentioned in the Hugh post with a variation from flatbread to crouton. 1 to 1 self-rising spelt flour to greek yogurt. Spoon drop balls of batter about 1 tsp in size into hot veg oil to fry till crispy. Scatter on top of the soup. Note reply from Steph- how did Andrea Stewart do it!? We couldn't even make a recipe with 2 ingredients that we've written here before fit in 140 characters! Go buy this book.). 

#figbarcookbookclub : River Cottage Veg

#figbarcookbookclub : River Cottage Veg

Vegetables! We love 'em. One thing I didn't really anticipate in running a dessert bar (weirdly, I know), is quite how much sugar I'd start eating! I mean, someone has to be the official taste tester, right? But that does mean both Jaime and I quite often crave salt, protein, and vegetables. Lots and Lots of vegetables. 

One great cookbook that satisfies any veg craving we have is River Cottage Veg everyday! by Hugh Fearnley-Whittingstall. BBQ corn on the cob? Yup. Lemony Guacamole? He's got it. Beetroot Hummus? Why, yes please! Brussels Sprout winter stir-fry? Don't mind if I do!

Although- I must admit our love for Hugh Fearnley-Whittingstall and River Cottage runs deep (so deep, he is in fact referred to as "Hugh" in our household), so we would recommend any of his books/shows/restaurants anyway, but this one is a pretty solid 'go to' in our house when we want variety. With over 200 recipes, it's hard to get stuck in a rut of making the same old, same old!

Last night for dinner, we made one of our favourites from this book: Mexican Black Bean and Tomato Soup. YUM. Chock full of veg, lovely beans for protein, and a dollop of sour cream so you feel a bit naughty, this hearty soup works through all the seasons and is generally made of staples in our household: tomatoes, black beans and red onion. It's easy to alter based on your fridgeful (for example, sometimes we roast the tomatoes first, other times we use a leftover jar of pasta sauce instead of passata, or sometimes we even throw in bean variations, extra vegetables, or toss a few tortilla chips over the top). We also tend to leave this soup pretty chunky and take the 'finely chopped' suggestion with a grain of salt (see what I did there? ;-), so if you do go ahead and make this recipe, chop it your way! 

All I know is that vegetables are great, this soup is magical, and this cookbook is often used in our house and highly recommended!

Mexican Tomato and Bean Soup

Hugh Fernly Whittingstall's River Cottage Veg everyday!

Ingredients:

2 Tbsp olive oil

2 red onions, finely chopped

3 garlic cloves, finely chopped

1-2 medium-hot green chillies, deseeded and finely chopped

1/2 tsp ground cumin

600ml veg stock

200ml roasted tomato sauce or passata

400g ripe tomatoes, cored, deseeded, and finely chopped

400g tin black beans, drained and rinsed

a handful of oregano, chopped

a pinch of sugar

juice of 1 lime

small handful of coriander, roughly chopped

sea salt and fresh ground black pepper

To Finish: sour cream, chopped coriander

Method:

Heat the olive oil in a saucepan over a medium-low heat, add most of the onions (reserving a little to finish the soup) and salute for about 5 minutes, or until softened. Add the garlic, chillies and cumin and stir for a minute. 

Add the stock, roasted tomato sauce or passata, tomatoes, beans, oregano, and sugar. Season with salt and pepper, bring to the boil and simmer gently for 10 minutes. Remove from the heat and add the lime juice and coriander. Taste and adjust the seasoning if necessary.

Serve the soup topped with dollops of soured cream, if you like, and scattered with the reserved red onion, chopped coriander, and freshly ground pepper.

N.B (from Chef Jaime): We like to top our soup with a bit of grated cheddar and some chopped avocado as well. In these images you can see the homemade bread we made- simply mix 1:1 greek yogurt to self-raising flour with some olive oil, roll out, and pan-fry in a non-stick pan! Perfect for dipping and the tang of the yogurt in the bread accompanies this soup particularly well.  

#figbarcookbookclub : A New Way of Cooking with Chocolate

#figbarcookbookclub : A New Way of Cooking with Chocolate

It's my favourite post of the month! This year, we have started the #figbarcookbookclub where we will share one of our favourite cookbooks from our home collection (of over 120!) and cook one of the recipes here along with you! Last month was the brilliant Victuals, and if you missed that post, definitely check the archives for it and the biscuit recipe.

This month's pick may seem a bit surprising to you, or maybe not! Either way, I'm super excited to share Hotel Chocolat's A New Way of Cooking with Chocolate as February's cookbook club pick. We received this book as a gift a few years ago and have turned to it for inspiration to add chocolate to literally e v e r y t h i n g. The beauty of this book is helping turn sweet into savoury in a delicate way. Yes, there is a 'dessert' section that, of course, utilizes chocolate in every recipe, but just wait till you flick through the unconventional chocolate uses: black pepper cocoa nib beef jerky, not-so-scotch egg, beetroot carpaccio, rump steak burger with cocoa beer-braised onions, cocoa brine roast turkey, citrus salad with white chocolate dressing, portobello mushroom risotto.... have I enticed your tastebuds enough? If that doesn't, then the gorgeous pictures definitely will. The book also is a lovely introduction to the Rabot Estate in Saint Lucia, Hotel Chocolat's beautiful cocoa estate, with a bit of it's history and ideals of sustainability (brilliant news since I recently read an article that the cocoa plant may be extinct by 2050!!!!! But more on that tangent another time...). As mentioned in a little footnote at the start of the book, "falling in love with Rabot Estate was easy". If this book and it's elegant dishes say anything, it's that I love the Rabot Estate too! 

But, alas (said for increased dramatics), if we can't all go to St. Lucia to eat chocolate, let's use this book to bring the warm islands to our cold February, England! 

One dish in particular has become Jaime's & my go-to for one-upping our friends in the pot-luck appetizer game (now they'll read this and know our secret!), which is this brilliant recipe for 'Smoked Mackerel Ganache'. Oh. My. Goodness, you guys. When I first made this, I thought it would be tasty, but believe me when I say, "It is tasty.". Make sure that you use only the best quality ingredients you can find for this recipe, especially the smoked mackerel, and pair it with really good quality bread. There's a recipe for cocoa nib crispbread in the book that is a great complement. 

Recipes taken from "A New Way of Cooking with Chocolate" from the Hotel Chocolat

Purchase the book here

Smoked Mackerel Ganache

Ingredients:

125g peppered smoked mackerel

100g cream cheese

zest and juice ½ lemon

2 Tbsp White Chocolate Horseradish (recipe follows)

salt and pepper

Method:

Skin the mackerel and make sure there are no bones in it. Break into smallish pieces. Place in a bowl along with all the other ingredients and use your hands to mix everything until completely combined. Taste for seasoning and adjust if necessary. Store in an airtight container in the fridge for up to 3 days (note from Steph- the only reason it lasts in my fridge for 3 days is if I make it ahead of time for a party. I’ve never ended up with leftovers!).

 

White Chocolate Horseradish

Ingredients:

50g white chocolate (at least 30% cocoa butter content)

110g creamed horseradish

Method:

Gently melt the chocolate in a bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t actually touch the hot water. (chef note from Jaime- this is called a ‘bain marie’).

While the bowl is still sitting over the pan, add the creamed horseradish and mix until fully combined with the chocolate. Remove the bowl from the pan and beat for 1 minute further. Allow to cool and store in an airtight container in the fridge until needed- it will keep for up to 2 weeks. (Note from Steph – eat this for breakfast to up your avocado and salmon toast game!).

 

#figbarcookbookclub : Victuals

#figbarcookbookclub : Victuals

New Year, new things to cook! Or in this case, for me anyway, old things, memory-type things. Each month here on 'Crumbs' we are going to be recommending and sharing one of our favourite cookbooks on our home kitchen shelves. To start, I wanted to feature a beautiful cookbook that hit the shelves in 2016: Victuals: an Appalachian Journey, with Recipes by Ronni Lundy, a US author and editor. The book won the prestigious James Beard Media Awards in April 2017 for Best American Cooking as well as the top book award for Cookbook of the Year. If that doesn't indicate it's going to be a stunning collection of recipes, I don't know what will! 

As many of you know, I am from the USA- East Tennessee to be exact, and this book focuses on all my childhood favorites (I'll spell like an American for this :-). There's unashamed use of buttermilk, cornmeal, and sorghum. There are stories and words that only those from Appalachia will recognize or be able to pronounce. And there are flavors, ooooh my goodness are there flavors!  Every recipe we have made from this book in our kitchen has brought out a new story from my youth, my tastebuds filling my head with memories.

The recipe I'm going to share with you from the book is for the 'Bigger isn't Better Buttermilk Biscuits'. After I made the recipe and took a bite of one hot from the oven, I did one of those incredibly cliche closed-eyes, full-mouthed sighs of 'ooh, yeah...'. They are everything from my youth: biscuits and sausage gravy (a breakfast food), fried chicken, pork chops with applesauce, afternoon snack... It's one of the first things you learn to make because they are quite easy, but delicate, and you use your hands to mix so to really get to know the dough and the power of mixing the ingredients. They also whip together quickly without much fuss, so you can have fresh biscuits for breakfast or dinner in 20 minutes. Perfection.

Bigger isn’t Better Buttermilk Biscuits

from Victuals

Ingredients:

8 Tbsp (113.5g) butter, cold, diced plus extra for the cookie sheet

2 ½ cups (400g) of plain flour

1 ½ tsp baking powder

½ tsp baking soda (bicarbonate of soda in the UK)

1 tsp salt

1 cup (215g) buttermilk

Method:

Preheat the oven to 350°F (180°C). Lightly butter a cookie sheet.

In a large bowl, sift the flour, baking powder, baking soda, and salt together twice. Cut the butter into the flour mixture and use your fingers to flightly mix the flour and butter together until they form pea-sized clumps. Add the buttermilk all at once. Quickly and lightly mix it in until the dough just holds together.

Turn the dough out on a well-floured surface and gently pat it down; then fold it over and gently pat it down again. (Gently. Really.) Lightly roll the dough out to a thickness of about ¾  inch and cut out biscuits with a straight-sided 2- or 2 ½-inch biscuit cutter. Cut straight down, without twisting. Place the biscuits on the prepared cookie sheet with space between them and bake for 15-20 minutes, until the tops are just turning golden. Serve immediately.

NB: Watch your biscuits, when I made this recipe, they cooked in 10 minutes. Remember all ovens are different! After cutting the biscuits, take the scraps and gently mush together dough the size of a large egg and round it into a dome shape. Place them onto a prepared cookie sheet. They will be ugly, but just as tasty, and you can’t say fairer than that. 

IMG_5176.jpg