That’s not what the lovely Diana Henry called it, but that’s what I’m calling it because that’s what it was. On this particular Sunday, I made “Crostini with Crushed Broad Beans & Nduja” along with “Roast Sea Bass with Fennl & Anise Aïoli” and “Tomatoes Provençales aux Anchois.”
It’s been an unusually hot summer here in London, which has been lovely, for the most part. I mean, it did start to get a bit old when all of our grass died and I had to wake up every morning at 7 a.m. to walk our dog before the heat of the day set in. But by and large, it’s been nice. However, living in such unusual heat did have its fair share of cooking challenges because often I just couldn’t face cooking because that would only make me hotter.
As Kirstin said before, this cookbook is unusual in that it’s organised by menu rather than courses. This does make it difficult to find something to make for, say, a hot Wednesday night. But if you’re planning on spending some time on a meal, which is often the case for me on Sundays, this would be a good book for that. She also helpfully organises the book by “Spring and Summer” and “Autumn and Winter,” which meant I kept to the first half of the book this time of year.
Roasting a whole sea bass is certainly a treat because it’s definitely more expensive than our usual meals. But it looks impressive when you bring it to the table, and once it’s all said and done, it’s a pretty easy dish to make, which would be perfect for a dinner party. We loved the fish.
Half of the family liked the the tomatoes provençales– the half of the family that loves tomatoes. The other half wasn’t so keen, but I don’t think that was a failure of the recipe, but instead a failure of their taste buds (I am in the half of the family that LOVES tomatoes). For what it’s worth, I cut up one of the leftover ones and added it to scrambled eggs the next morning for breakfast and it was delicious too.
Unfortunately, given that everything else was so good, the crostini was a total faff and definitely more trouble than it was worth. Cooking, podding and mashing the beans took a ridiculously long time. Crostini, which is just fancy toast, really is delicious but I’m not going to spend an hour getting the ingredient that goes on top ready. Next time I’ll follow her alternative suggestion and use peas instead and use the time I saved reading a good book.