“Epic Rib-Eye Steak” from “5 Ingredients”

We decided we wanted to give this a try after watching Jamie Oliver cook it on the television series that accompanies this cookbook. (Obviously there’s a television series that goes with this book. I hope no one is surprised by that.)

Jamie’s point, and I whole-heartedly agree, is that if you’re going to invest in a really good steak, it’s much easier to concentrate on one big piece rather than four individual ones. Once this beautiful slab of meat is cooked, then you slice it up and distribute accordingly. His other top tip was to cut off some of the fat from the edges and then render that for the fat in the pan before starting to cook the steak. That worked beautifully.

Yes, rib-eye is expensive. This very much was a Sunday Lunch treat for us, and it was worth it. The recipe hardly needs reviewing because rib-eye is always good for steak lovers like us.

As much as we all loved the steak, however, it has to be noted that the teenagers were less than enthused about the beans and mushrooms that went with it. The adults liked it– it didn’t set our world on fire, but it was pretty good– but the teens wanted no part of it. We ended up pureeing the bean leftovers for a white bean dip, which wasn’t bad and a decent way to not let the leftovers go to waste.

All in all, pretty good. If you like beans, that is.

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“Epic Rib-Eye Steak” from “5 Ingredients”

“Garlic Green Beans” from “Food52 Genius Recipes”

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Kirstin: I wasn’t sure whether we would like this as we like our french beans quite crunchy.

Tom: How did you cook them?

Kirstin: I basically cooked them at a low heat in butter for 20 minutes.

Tom: I love the garlic.

Kirstin: Me too. I’m on my third helping!

“Garlic Green Beans” from “Food52 Genius Recipes”

“Tomato and Coconut Cassoulet” from “A Modern Way to Eat”

CBAMCassouletTim: Cassoulet! Without the pork products!

Nicholas (11): What do you mean?

Tim: Usually with cassoulet, you have beans and some sort of pork product, like chorizo.

Maureen: Not tonight, though. This is a vegetarian cassoulet.

Nicholas: I think I would like it better with chorizo.

Maureen (looking in his bowl): How can you say that? You haven’t even eaten any of it yet! Believe me, I think most things can be improved with the addition of pork products. But in this case, I think this is also good.

Andrew (said while emptying his bowl): I like it too.

Nicholas (now having eaten said dish): Yes, this is good. I like all the tomatoes.

Maureen: This also was a good use of leftover bagel. I was supposed to use sourdough bread, which would have been fine, but it would be a waste to get a new loaf just for this.

Tim: Yes. This is definitely one to use stale bread for, because you just need something to soak up the tomato juice. Also, if you had used the foccacia that we have, that would have gotten completely lost.

Maureen: Yes, I think you’re right. I don’t think she should include coconut in the title. I almost didn’t make it, since I’m not a fan of coconut. But actually there’s only four tablespoons of it in the recipe, and you can’t taste it at all.

Nicholas: I can’t taste any coconut.

Maureen: I think this is a winner. We should do this again for Meat Free Monday.

Tim: I would happily eat this again.

Maureen: So would I.

If you would like to make this yourself, the Telegraph reproduced the recipe. You can see it by clicking through this sentence. 

 

“Tomato and Coconut Cassoulet” from “A Modern Way to Eat”

“Sausages with Beans & Peppers” from “Nigellissima”

Maureen: What does everyone think?

Andrew (13, doing a teenager shrug that only a teenager can): It’s OK.

Tim: As it happens, I was looking for something for dinner not a million miles away from this, so I like it. Plus, it’s got legumes in it and you know how I feel about them.

Maureen: I was anticipating your needs without talking to you! Gold star for me.

(Yes, that’s steam coming off of the bowl. So now you know it was hot.)

Nicholas (9): I think it’s just OK. It’s just like any other meal to me.

Maureen: So you think it’s nothing special?

Nicholas: Yup.

Maureen: Well I like it. Also, I hope you’re all feeling the love. I could not find a jar of roasted red peppers in West Greenwich for love or money, so I roasted them myself. That means the next time I make this, it will be even easier.

Continue reading ““Sausages with Beans & Peppers” from “Nigellissima””

“Sausages with Beans & Peppers” from “Nigellissima”

“Tortelloni Minestrone” from “Nigellissima”

Tim: I thought this was good. It could have had more flavour, but it was still good.

Maureen: Did you think it needed more herbs?

Tim: Maybe. It definitely needs more of something.

Maureen: I thought this was healthy and good with loads of vegetables. I feel more virtuous having eaten it.

Andrew (13): It smelled good. But it didn’t look very attractive and the taste wasn’t there. From my perspective, it looked like mush. I’m not being mean, but it just looked like mush.

Nicholas (9): I expected it to be a different colour and like miso soup, but when I tasted it, it just wasn’t that good.

Continue reading ““Tortelloni Minestrone” from “Nigellissima””

“Tortelloni Minestrone” from “Nigellissima”

“Spicy Bean Stew with Sausages” from “The River Cottage Family Cookbook”

Tim: What do you think of the stew?

Maureen: I like it!

Andrew (12): What? You hate stew!

Maureen: As I have often explained, both to you father and others, is that I don’t have a problem with the concept of stew, but I do have a problem with the stringy beef of beef stew. Yuck.

Tim: What does everybody else think?

Andrew: I thought it was alright. I liked the sausages, and I liked the tomatoes, but I didn’t like the beans.

Nicholas (8): I agree with Andrew. I didn’t like the beans.

Maureen: You boys clearly have not had the British classic of Beans on Toast more. Maybe we need to introduce that dish into our regular rotation.

Continue reading ““Spicy Bean Stew with Sausages” from “The River Cottage Family Cookbook””

“Spicy Bean Stew with Sausages” from “The River Cottage Family Cookbook”

“A hotpot of sausages and apples” and “A moist cake of apples, blackberries, ground hazelnuts and cinnamon” from “Tender Volume II”

Anna: What an appley feast!

Peter: We’re certainly getting our fill.  Are you working your way through this book chapter by chapter?

Anna: No, but a lot of the fruit Nigel has chapters on aren’t in season.  In fact most of them aren’t, so I’m stuck with apples.  And blackberries.  Plus, I needed dishes that I could cook in advance, over the weekend, to serve when your parents were here.

Peter: Well you know I like a good sausage.  This hotpot is all a bit beige though, isn’t it?  It looks like something out of Oliver Twist.

Anna: It’s not the most attractive dish to look at, no.  And the beans haven’t cooked through properly.  They’ve had two hours in total and they are still hard.  Which technically isn’t Nigel’s fault.

Peter: Think of the explosions we’re going to experience this week.

Anna: Indeed.  It tastes alright though.

Peter: Yes, it’s nice.  The apples were nicely assimilated.  I wouldn’t call it a hotpot. But I would eat it again.

Anna: It’s not the most exciting dish I have to say. It’s a bit like the goulash.  Ok, but it’s highly unlikely I’m going to make it again.  Sorry Nigel.

Peter: The cake is lovely and moist though.  I like this a lot.

Anna: Yes, it’s turned out ok. I was worried when I was making it, as my crumble-topping didn’t crumble properly.  I had to leave the bowl outside in the freezing temperatures for half an hour but to no avail.  So it all melted into a sugary pastry instead.  More like a cobbler.

Peter: Well if you didn’t know any better you would never notice.  I’m going to take it in my packed lunch this week.  I think it’s the sort of cake that will get better as the week goes by. It’s definitely better cold.

Anna: So I may make the cake again.  But then again, I just don’t know if I can be bothered…..

“A hotpot of sausages and apples” and “A moist cake of apples, blackberries, ground hazelnuts and cinnamon” from “Tender Volume II”