“Bouef en daube” from “Recipes from my Mother for my Daughter”

Anna: This is described as a hearty dish perfect for cold evenings. I know it’s July but it feels like the right supper for today. For this whole month actually.

Peter: It does feel like a wintery dish, but it’s very nice.

Anna: It’s been cooking away in the oven all afternoon making the house smell lovely. Julie, was it easy to make?

Julie: Very easy, yes.

Peter: You can definitely taste the orange peel. It makes it a bit different from your normal beef stew.

Anna: En daube apparently means from Provence. So we are eating this in honour of Kirstin who is in Provence right now. Enjoying beautiful summer weather, not eating stew because it’s cold and wintery.

Peter: Can I have that last bit? The bit you made me put back before because I’d taken more than my share?

Anna: You may.

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“Bouef en daube” from “Recipes from my Mother for my Daughter”

“Red Wine and Chorizo Risotto” from “A Taste of Home”

Judy: Yum, yum, yum.

John: You have to say more than that.

Judy: It’s very moreish. Fantastic flavours.

John: It definitely needs an intercourse interval though.

Peter: Boom boom!

John: Because it’s heavy and rich. Like an Italian princess.

Peter: Are you just back from the northern club circuit?

John: I have nothing against Italy, just the Bunga Bunga…..

Judy: It’s definitely not Bunga Bunga.

Anna: I’m lost now.  It’s very winterish I think, quite heavy.

Judy: It’s not heavy, it’s light. I think risotto is always light, at any time of year. The textures are wonderful. The al dente rice, with the crunchy onion, and the chorizo.

John: It is quite regal.

Judy: Like the Italian princess.

John: It would go well with a Verdi opera.

Anna: Which one?

Judy: Il Trovatore.

Peter: Well I thought it was unctuous.  It had a refreshing blend of large bits of chorizo and small bits of chorizo. I think it was the surprise and delight of the dish.

Judy: I agree with that. At first I thought there were only small bits and then I found the large bits.

Anna: That was by accident rather than design. The chorzio fell apart when I was cutting it up.

Peter: Did you like the way she structured the recipe? It looks quite simple to me.  Compared to, say, Jamie’s 30 second Whatsits…..

Anna: It was great. Easy to follow, easy to make, delicious to eat. Though a bit hot to make on a hot, muggy night. But well worth it. I will be making this again.

Judy: And I will be copying the recipe from you!

“Red Wine and Chorizo Risotto” from “A Taste of Home”

“Baked sea bass with saffron potatoes” and “Strawberries in red wine with cream cheese and basil” from “Good Things to Eat”

Anna: Why did you choose this, Kirstin?

Kirstin: Because Pat’s a vegetarian!

Zoe: So, it’s all your fault! You know what, everything’s his fault.

Pat: It’s my lot in ife.

Kirstin: No, seriously, I like sea bass. It was a good excuse to cook fish…I rarely cook fish for lots of people, so it was a good challenge.

Tom: I liked the potatoes. They were like chips crossed with crisps!

Peter: Was there a lot of saffron in there?

Continue reading ““Baked sea bass with saffron potatoes” and “Strawberries in red wine with cream cheese and basil” from “Good Things to Eat””

“Baked sea bass with saffron potatoes” and “Strawberries in red wine with cream cheese and basil” from “Good Things to Eat”

“Strawberry Sorbet” versus “Raspberry and Red Wine Sorbet” from “The River Cafe Cook Book”

Kirstin: These are both sorbets, but one of them, the raspberry one, contains a very small amount of wine and double cream. The raspberry one was much easier to make; the strawberry one involved hulling a lot of strawberries. I used an ice-cream machine for both of them, but you don’t need one. So which one will my guests (Georgia, Alex, Tom M and Kathryn) prefer?

Georgia: The raspberry is slightly tart… slightly fizzy! What’s that word?

Tom M: Petillant.

Kathryn: Like a sherbet!

Kirstin: The raspberry one has a little bit of cream, which a sorbet is not supposed to have.

Georgia: Why? Maybe it’s to make sure it’s not too icy.

Continue reading ““Strawberry Sorbet” versus “Raspberry and Red Wine Sorbet” from “The River Cafe Cook Book””

“Strawberry Sorbet” versus “Raspberry and Red Wine Sorbet” from “The River Cafe Cook Book”