So we all gathered the other night around mine to talk about the NOMA the book, well that was the idea anyway, but as we rambled on from one topic to the next talking about everything but NOMA.. We chatted more, we ate, we sang happy birthday, and then we finally got to the book. The first words that came out of all of our mouths was let’s do another book! OUCH…
It is a coffee table book no doubt, so so pretty but, so not doable book for a home cook. Fair enough, so we have swapped for a Bill Granger book and are going with a Brunch theme. Doing it on a sunday with the kids and all..
Did anyone see this article? http://www.theguardian.com/lifeandstyle/2016/feb/25/copenhagen-restaurant-exceeds-noma-to-attain-three-michelin-stars
On another note I spent the afternoon today with Kylee Newton of Newton and Pott who’s book is The Modern Preserver. http://www.newtonandpott.co.uk/about/ It is a lovely book and she has a very warm way about her and her teaching. The book is full of incredible recipes with depths of flavours within each one that sound just like one would want on almost anything. I had a lovely time making Spicy beer pickles, and Rhubarb and Blood Orange jam which I carried home in my bag warming my back like a hot water bottle on a grey winters day. The jam is so deep in flavour and would be amazing over cheese or with vanilla ice cream, or really anything creamy.. I have yet to try the pickles as they need about 24 hrs to infuse, but I came home and made a pimento cheese recipe from Food52 website and tomorrow lunch will be my pickles with a pimento cheese sandwich. http://food52.com/recipes/24195-parker-otis-pimento-cheese-grilled-sandwiches-with-bacon-tomato
Here are a few shots from today-
So the books that where thrown out there by the others peeps have been French Laundry, Momofuku, NOMA, and Robuchon. We have decided on NOMA, as one of the members is heading off to Denmark in the summer and we thought it would be nice to have a tasty sample of what she is in for. They have an amazing restaurant in Denmark. I have unfortunately not had the opportunity to sample this divine place. http://noma.dk
NOMA is it. Next week we are getting together to set a menu for the big cook off.. Stay tuned, I can not wait to dive into this amazing looking book. Does anyone have this book, and or suggest any recipes?
I was reading an article this morning in the guardian all about sugar tax and weather it will be applied adding possibly 20% tax on sugar and salty foods. I think it is exactly what is needed. It will be a slow progression, but it will be a helpful one to the NHS which is falling apart slowly. What do you think needs to happen?
So we have had a very long break, and are not coming back too strong as we are down 2 members tonight, but we will give it the best we have. I am also down a full kitchen as some of you might have read about my home being ripped apart.. I am feeling a little calmer about it all as time has passed and its becoming a normal state of mind for me and my family.
Tonights book is a flavorsome book that keeps on giving, I have cooked several recipes out of PLENTY MORE while on our long break, and I have to say it has enhanced my palette and my herb cabinet!
It is a great book even if you are not a vegetarian. I thought when I first heard about it, that it was not for me, but boy was I wrong. My dish this evening is a Seared Girolles With Black Glutinous Rice. It has been soaking since last night, and is so striking to look at! Mushrooms are in season at the moment, this time of year makes you want to get out and go searching for them yourself in the woods. I have had this experience once, and wish I could do it more, but borough market is not far down the road, and it will have to do. I really do enjoy this time of year so many amazing fruits and veg are at their best, and the weather makes you want to cook up dishes bursting with autumnal flavours.
I only know what Erin is making tonight and it is one of my favourite from the book that I made as a side with a roast chicken. It’s the Aubergine Cheesecake, and it is so yummy. I love Aubergines and I do know they are not for everyone, but Ottolenghi is incredible at cooking them. I wish he would host a cooking class just on Aubergines..
Alright time to hit the kitchen and do a little pre prep for tonight..
Have you cooked out of PLENTY MORE, and if so what are some of your favourites?