Weekly Cooking (and related issues) Thread

[miss marmelstein]

I remember this! And everyone wanted to know what tea sugar is.

I’m wondering if I should buy her new book (I own them all) which is autographed.

[Liz]

LOL....that’s tsp sugar, everybody.

Nigella snapped right back after that horrendous divorce from a wife-beater who accused her of using drugs.

Food is a mood-changer par excellence.

Glad she’s back doing what she likes best.

Get the book...but I doubt this will be her last book.

[miss marmelstein]

I hope they show her new show. Nigellissimma seems to have about 4 episodes! That’s British tv for you.

[Liz]

Maybe four episodes was her choice? I don't know.

We're used to seeing American chefs cooking complete meals
week after week on the same set. I guess we're spoiled.

(Nigellisima----she altered her name after she became enamored w/ Italy and Italian culture.)

[miss marmelstein]

Her name is a long-standing consequence of Brits, particularly the Scots, turning male names into female names - Thomasina, Nigella, etc. It may have been her choice but the Brits generally have much shorter seasons than ours.

[Liz]

Nigella certainly is a memorable name.......came from her father——Nigel——an aunt’s suggestion when she was born.

[miss marmelstein]

Well, it’s served her well. Her father was chancellor of the exchequer under Thatcher and she’s a descendent of the famous Lyons Tea fortune. Dutch Jews, I believe. A very beautiful woman, charming and a great writer as well.

BTW, I just bought a book by Jennifer Paterson, one of the Fat Ladies. An excellent book of recipes according to the Catholic calendar. Charming and with her trademark humor.

[Liz]

Nigella’s gorgeous-—has that Elizabeth Taylor coloring-—pale skin and dark hair. Very captivating person-—I love the way Brits speak-—all the little colloquialisms they use.

[miss marmelstein]

She’s drop-dead gorgeous! That’s why I was annoyed that Nigellissimma only had one photo. I love when she calls crushed graham crackers ‘golden rubble’ or refuses to ‘fiddle’ with food or ice cream is ‘judderingly cold’. She has her own personal vocabulary. She has a degree from Oxford in Medieval languages! As a fan of medieval history, I can tell you, not that easy!

[Liz]

I loved it when she said she got a “frisson of sugary delight” from eating one of her dessert recipes.

After bubbling soup awhile, she announced it was ready and that, “sweet succor was to hand.”

BTW, there’s a great pic of her in a stylish black pants suit in the PR for her new cookbook....Brit papers carried it.

[trisham]

Beautiful.

[Liz]

Here/s what to do w/ those red, ripe strawberries now gracing produce
shelves. Recipe is from Paris-trained David Lebovitz’s book, "The Perfect
Scoop." Could not be easier---creamy, slightly tangy, sweet strawberry ice
cream. For soft ice cream, eat right away, or harden in freezer.

Strawberry-Sour Cream Ice Cream

METHOD Toss lb sliced red, ripe strawberries, 3/4 c sugar, tbl
optional vodka or kirsch. Stir/dissolve sugar, coat strawberries.
Steep at room temp an hour, stir occa.

FINAL Proc/pulse strawberries/liquid, cup ea sour cream, h/cream, 1/2 tea
l/juice almost smooth, slightly chunky. Refridge an hour. Freeze in machine
according to mfg.

[Liz]

Nice appy for Easater.

SALMON ROLLUPS--Cover w/ cream cheese then rollup thin smoked salmon slices. Cut inch thick slices.

SERVE on small toasted bread wedge; add a dill sprig and a lemon triangle.