In the past, people have noted that they can tell how much we love a cookbook by how early and often we post recipes. While that’s often true, that is not the case this month.
Even though it’s already the 13th of the month and this is the first review I’ve posted, I’ve already cooked at least eight dinners out of this book. I know it’s not the end of the month yet so I can’t give my final verdict, but I can say that it’s been a very tasty month so far. The reason why I haven’t posted as much as I would have liked is only because life (work, children, etc.) has gotten in the way. It happens.
We made these meatballs for Sunday night dinner (See how far behind I am? And when I say Sunday dinner, it wasn’t even this past Sunday!) and they were delightful. They were tasty but straightforward to make. They had an air of Ottolenghi about them– in the best possible way– but didn’t seem as much faff as many of his recipes.
Tim made Jamie’s chapatis to go with, which enabled the teenager to make multiple wraps with the meatballs and sauce, while enabling me to mop up the herby yogurt sauce.
Delicious. 10/10 would eat again. And happily.
If you’d like to try this yourself, Google Books has indexed “Dinner: Changing the Game” so you can find the recipe by clicking through this link.
Kirstin: Tom had thirds of this. I’m not sure I need to say much more than that. But I will add a few words. The combination of cucumber, chicken, rice, green ginger sauce and a little poaching liquid was sublime. I was a tad worried that two jalapenos would be too much for the sauce BUT I WAS WRONG. It is perfect. Try this. And enjoy. I am already trying to figure out when I will cook it again. Every week.
Kirstin: This was the first recipe I wanted to make from this book. We love chillies and we all those yummy Asian flavours. The jalaapeno and honey added a wonderful flavour to the steak. As did the coriander and lime. It was also lovely to leave it all to marinate while we had a glass of rose and enjoyed the new hour of sunlight in the day. We took a little longer than expected cooking the steak, but that’s because we only rarely have beef. I might well make this again, but not before I’ve made several of the other recipes first!
Maureen: I love how she says in the introduction this is a book for the nights when you’re too tired to make dinner. I can relate. In fact, I’m sure we can call relate.
Kirstin: I’m a huge fan of hers at the NY Times, and I always read her. I’m in love with her anyway, so this is going to be great.
Maureen: I always like reading her recipes in the New York Times. They’re always good. So to have a month of that, I think will be a winner.
Kirstin: I read about this book, but I didn’t want to buy it. Amazon didn’t describe it properly.
Kirstin: A whole chapter on “On The Grind.” I’m going to do all the Asian stuff.
Maureen: The other good thing about this book is there are so many recipes to choose from. It’s comprehensive. But it’s also weeknight doable.
Kirstin: This coobook doesn’t even have a desserts section. Just get on with the main meal.
Maureen: It’s one pot cooking. You’ve got to love any recipe that doesn’t require that you wash 12 bowls and three pots once you’re all done.