Posts tagged ‘book’

April 10, 2012

Last night’s dinner: Denis Cotter’s roast garlic and fennel mash with lemon-braised chickpeas and aubergine

Wow. Denis Cotter claims this is an autumnal dish. We had it on a dark April day when a bowl of filling, warming loveliness was called for. The garlic and fennel mash was sublime and a tangy topping of chickpeas was the perfect complement. We made a little too much and still scraped our bowls clean. The recipe is in Cotter’s book For the Love of Food, here. I know we plug this book intermittently, but it’s with good reason. So, no recipe here – go buy!

July 20, 2011

A pause for inspiration

ETP Towers is moving house this week, so there’s not much time for cooking, photographing and sharing. Indeed, in a few moments I’m dismantling the contents of the kitchen cupboards. Which is all a way of saying that there will be no updates on Earth to Plate until next week.

In the meantime, we leave you with some culinary inspiration: a few of our favourite cookbooks. We have quite a lot of cookbooks, though I wouldn’t call us collectors. And often they’re just used to spark ideas rather than treated as definitive recipes.

We get a lot from each of them, in their own way. Some aren’t vegetarian cookbooks (Geetie’s book from the Duke of Cambridge gastropub in North London), while some are high-end dining (step forward Chef Trotter), some are simple suggestions (Mr Oliver), some stick to one continent (Classic Indian…), while some rove around the world (Celia Brooks Brown’s book). But we’ve taken something from each. Look ’em up and maybe you’ll find something you like.

Right. Ta-ra for now. See you on the other side.

May 6, 2011

Last Night’s Dinner: Mee Goreng

Sunday 1 May

Having been so busy at work and not getting home until late, Ella was keen to do some cooking. Sunday afternoon saw her turn to Yotam Ottolenghi’s book Plenty for inspiration – where she found this recipe for Mee Goreng.

Mee Goreng is Indonesian (and Malaysian) street food: noodles with fried shallots, chilli and topped with shredded lettuce leaves. There are plenty of meaty versions but we had it with green beans and tofu. A quick web search will give you an indication of just how many versions of mee goreng there are out there – it’s a make-it-up-as-you-go-along kind of thing really. Ottolenghi adds sambal olek (chilli sauce) and some ground cumin and coriander to the cooked noodles as they’re frying in the wok with with the tofu and beans. This coats them and makes them sticky – stopping it from being a straightforward common or garden stir fry. I’ve often wondered how you achieve the kind of sticky noodle that you get with, say, a good Pad Thai, and I have a feeling that, more than just the sauce, it’s the adding of the dry spice that does the trick. Any thoughts?

In any case, sometimes you make a dish that’s so easy and yet also expands your repertoire. This was one of those.