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.
Peter: This smells like the broccoli pasta.
Anna: That will be the pine nuts. He puts pine nuts in almost every recipe in this book.
Peter: Are pine nuts very turn of the century then? What’s in now, during these recessionary times? Quinoa?
Anna: Dried things. And things you grow yourself. You can’t grow pine nuts. But, you can grow cabbage if you’re so inclined. I don’t think we’ve done this recipe before. And it’s rather nice.
Peter: You’re right, I can’t remember having it. But it’s a proper meal. And this is an easy way to sneak cabbage into someone’s diet.
Anna: Yes, hide it behind the saturated fat and salt of the mozzarella and pancetta. I think we’ll be having this again. It’s good for restoring your energy after your swimming lesson with Louis.
Peter: All that splish-splashing around in a circle and up in the air certainly takes it out of you.
Anna: I should mention that there’s no photos as the camera ran out of battery just as I was serving. This isn’t the sort of dish that can sit around while searching for an replacement. Next time…..
Andrew (12): This smells great.
Maureen: This is really good, but it’s got to have one of the least inspiring names for a dinner. Sausages with mushrooms? While it is accurate, it’s hardly the sort of name that’s going to get you inspired to get the pans out.
Nicholas (8): I like the name I came up with: Sausage meatballs!
Maureen: Yes, that’s a much better name.
Continue reading ““Sausages with Mushrooms” from “The Family Meal””
Andrew (12): This smells like Thanksgiving dinner.
Maureen: You’re right. It does. It must be the sage, the thyme and the rosemary. There’s lots of that on Thanksgiving.
Andrew (surprised): Hey! Not bad! It smells like Thanksgiving dinner and it tastes like Thanksgiving dinner.
Maureen: What do you think, Tim?
Tim: I like it.
Maureen: What do you like about it?
Tim: I like that it tastes like Thanksgiving dinner.
Maureen: You are not allowed to steal Andrew’s best lines.
Continue reading ““Cauliflower Cheese Soup” from “Jamie’s Great Britain””
Anna: I am so glad this meal is over. I couldn’t be bothered to even eat it. But I think I lost weight preparing it.
Kirstin: It took an hour an a half to chop and fry all those vegetables.
Anna: And that was with two people doing it! Think how long it would have taken one of us on our own. I don’t think it was very Provencale, either.
Kirstin: There’s no coriander in Provencale food.
Continue reading ““Lamb provencal with Five Herbs” from “Easy””
Tom: Well, Lucas hits it out of the park again. Yum!
Kirstin: Home run? That’s American, right? What’s the English equivalent of a home run in cricket then?
Tom: I am not an expert on sport. You might say. I don’t think there is a home run in cricket.
Kirstin: Getting a 6. Isn’t that the same thing in cricket? I can do tennis! But I don’t think they have a name for hitting the ball out of the court, for obvious reasons.
Tom: Right. Well, anyway, this was fantastic. Just what I like.
Kirstin: Yes, it made the house smell amazing. And you’ve already asked if we can have it again.
Tom: Well you did ask if we should do it with the chicken skin on.
Continue reading ““Chicken with fennel, lemon and thyme” from “Good Things to Eat””
Anna: I forgot to take any pictures of the roast pork belly last night.
Peter: Let me describe it to you.
Anna: Go on then.
Peter: It was porky. Very well slow-cooked. Fell apart beautifully. Dark. A touch sticky. Good crunchy crackling.
Anna: It was lovely and moist wasn’t it? I was a bit intrigued by the marinade, having tahini and soy in it and all. But it worked didn’t it?
Peter: You would never have known there was tahini in it.
Anna: And it was perfect for a dinner party, seeing as it didn’t need touching for 4 hours. Lovely. Nigel’s dauphinoise and some green beans complimented it perfectly.
Continue reading ““Chicken with 40 cloves of garlic” (and “Slow roast pork belly) from “Kitchen””