Ever since we’ve given up driving, one sure way to get me to make a dish is that it requires no trip to the market. Another inducement is a request for it from my better half. Recently these two incentives merged and led me to prepare Lidia Bastianich’s Garlic Risotto.
Beef Stew with Peppers, Garlic, Bay, and Allspice
“Not with a Bang but a Whimper” might well be an apt title for this post on Jamie Oliver’s “Bangin’ Beef Stew,” from his 5 Ingredients cookbook, which promised much bang but delivered little. Don’t get me wrong, the stew was not a disaster, but rather a rough disappointment.
Chickpea Chard Pork
Back in the early days when The Food Network seemed more focused on serious cooking than on competition shows and celebrity, Jamie Oliver, a British chef, made his debut on the network in 1999 with a series called The Naked Chef. As might be inferred from the show’s title, Oliver took a minimalist approach to home cooking, stripping recipes to their bare essentials.
I was a fan then and still am, after twenty years of watching him on television and reading his books at home. Recently, while viewing our local PBS channel here in San Diego, I came upon what I believed to be his latest show, 5 Ingredients—Quick & Easy Food. After watching several episodes, I purchased the eponymous book spawned by the series. All the beautifully illustrated book’s recipes do actually adhere to the limit of 5 ingredients, except for kitchen staples like salt and pepper, olive oil, vinegar, etc. and most can be prepared relatively quickly, making them perfect choices for weeknight cooking. Many of the recipes can also be found online on Oliver’s website.
Cannellini-Bean Pasta with Beurre Blanc
Never before have I’ve been flooded with so many requests from friends and family to make a recipe that they saw in The New York Times. Heck, even The Times itself e-mailed me several times about the same dish. Although, I had already come across this cannellini bean and pasta recipe on my own when it first appeared, I didn’t find it all that exciting. I must admit, however, that upon reading the recipe’s backstory and why its developer chose to use a classic French beurre blanc, I became more interested.