December 30, 2020
As we move into 2021, it looks like many of us will still be spending more time at home and, so, naturally that means many of us will spend more time cooking. After 9+ months of more home cooking, are you looking for a little inspiration? I’ve got you covered today with some recently-released cookbooks you might enjoy!
Jamie Oliver’s 7 Ways
What can I say? It’s a Jamie Oliver cookbook. I’m a huge fan of Jamie’s, especially his recent work (Quick and Easy Food, Veg) and this latest book is no exception. Based on the premise that there are certain “hero” ingredients in our kitchens (
bacon. bacon all the time. anthony: all bacon all the time. yeah that can t be good for you. kurt: no. scheibe. woman: it s good. kurt: let s miss, so sorry. woman: that s okay, and thank you for calling me miss. kurt: i m not even buzzed. anthony: wild king salmon wrapped in yuba, with charred cabbage and dried scallop ginger sauce. seared spot prawn with sorrel and new onions. anthony: wow. this is awesome. kurt: is that meat? anthony: oh yeah. kurt: what is it covered in? anthony: beef tenderloin encrusted in lichen, with coastal spinach, chanterelle mushrooms, and bordelaise. kurt: yeah. anthony: the food is so good man. it s so good yeah. kurt: it s a taco. daniel: yes. so black sesame mochi bun with
scheibe. woman: it s good. kurt: let s miss, so sorry. woman: that s okay, and thank you for calling me miss. kurt: i m not even buzzed. anthony: wild king salmon wrapped in yuba, with charred cabbage and dried scallop ginger sauce. seared spot prawn with sorrel and new onions. anthony: wow. this is awesome. kurt: is that meat? anthony: oh yeah. kurt: what is it covered in? anthony: beef tenderloin encrusted in lichen, with coastal spinach, chanterelle mushrooms, and bordelaise. kurt: yeah. anthony: the food is so good man. it s so good yeah. kurt: it s a taco. daniel: yes. so black sesame mochi bun with
could eat the shell? mama vaughn: yes. anthony: mm. mama vaughn: and fish with pork grill. michel: all in banana leaves mama vaughn: banana leaves. mm. and then this is ginger sauce. eat the pork skin. anthony: pork skin, of course. and we have to have sticky rice. michel: yeah, sticky rice. mama vaughn: okay, bon appetit! anthony: food like this, uh, this is an imperial dish, a, a royal dish? mama vaughn: mmhm. anthony: have these disappeared, these recipes, or are they still here? they still are? mama vaughn: they re still here but you know, cause tony, it some time they do it not the way that sup not supposed to do it. they change ingredient a lot. my grandma teach me how to do this. anthony: now you were born here, yes? in luang prabang? mama vaughn: yes, in luang prabang. yeah, mmhm. anthony: and ah, michel, you michel: i was born in vientiane. mama vaughn: in vientiane.
river crab, yeah. anthony: mm! mama vaughn: see? anthony: it s good. michel: mm-hm. mama vaughn: it s only in mama vaughn: it s only in luang prabang anthony: you could eat the shell? mama vaughn: yes. anthony: mm. mama vaughn: and fish with pork grill. michel: all in banana leaves mama vaughn: banana leaves. mm. and then this is ginger sauce. eat the pork skin. anthony: pork skin, of course. and we have to have sticky rice. michel: yeah, sticky rice. mama vaughn: okay, bon appetit! anthony: food like this, uh, this is an imperial dish, a, a royal dish? mama vaughn: mmhm. anthony: have these disappeared, these recipes, or are they still here? they still are? mama vaughn: they re still here but you know, cause tony, it some time they do it not the way that sup not supposed to do it. they change ingredient a lot. my grandma teach me how to do this. anthony: now you were born here, yes? in luang prabang? mama vaughn: yes, in luang prabang. yeah