Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson (Ten Speed Press)Blogger, photographer, graphic designer and passionate cook Heidi Swanson demystifies unfamiliar health shop ingredients in Super Natural Cooking, a cookbook that drags the world of whole foods very firmly into the 21st century. Nothing is complicated, all is creative and original and Heidi is an encouraging teacher. This is a satisfyingly chunky book, designed with love and attention to detail. Must Cook: Giant Crusty and Creamy White Beans with Greens
Monthly Archive: December 2007
Although I’ve been immersed in study, there is (somehow!) always time for reading cookbooks. Here are a few recommendations for Christmas.Cook Simple by Diana Henry (Mitchell Beazley)I’m a fan of Diana’s Crazy Water, Pickled Lemons and last year’s Roast Figs, Sugar Snow so I was looking forward to reading Cook Simple and it’s remained on top of the pile ever since. Here you’ll find brilliant ideas for dinners, and plenty of them, with influences from Sweden, Sicily, Turkey and Georgia. Divided into chapters based around easily available core ingredients – pasta, fish, sausages, leg of lamb – with seasonal vegetables and fruit in their own sections, Diana gives lots of recipes and ideas to make mealtimes easier. Must Make: Roast Squash, Feta and Black Olive Salad.
Christmas is coming/The goose is getting fat… and it’s more than time to have your Christmas lists made and almost completed. This year, between living out of the city and being completely immersed in the Ballymaloe Cookery Course, it’s almost crept up on me – and I know that I’m not the only one! Here are a few present ideas for your similarly-food orientated friends.
Practical exam over since Wednesday – not very happy with it but delighted that it is over – and two of our three final papers also done. It’s the final countdown to 3.30pm, the end of exams and the end of cooking school. Tonight there’s a class dinner at Ballymaloe House then it’s back to Ballycotton’s Blackbird for the rest of the evening. Just that final exam to get through first…
Yesterday we had our last day of cooking in Kitchen Three. It’s hard to believe that we’re into the final few days of the course already. At least I got to murder my first lobster before we finished up, for yesterday’s Lobster with Cream and Fresh Herb lunch. The other dish I made was a Walnut and Armagnac tart with a really short, biscuity pastry and – of course – another pair of sourdough loaves. Had a bit of a disaster with the bread on Friday, however, as I forgot to put in the salt so it misbehaved and didn’t turn out very well. At least the loaves yesterday were much better, which is a relief as I’m hoping to use the bread toasted under the cheese in my exam starter – A Warm Salad of Ardsallagh Goat’s Cheese with Walnut Oil Dressing. After morning demo today, many of us have Cook Ahead time – my Yoghurt and Cardamom Cream needs to set overnight and at least that will be one less thing to worry about tomorrow although the time will be taken off. It’s nice to think that I might get the whole dinner and bread cooked in three hours but, at this stage, I’m not so pushed about that. I just want to get finished!