poached in muscat, 329–30
syllabub, 113–14, 244
Rabbit, Peter Rabbit in Mr. McGregor’s salad, 131
Raspberries, 235
chocolate pudding cake, 316–17
and cream, 191
fool, 191
tart, Bakewell, with fresh, 264–65
trifle, proper English, 109–11
Ratatouille, 102–4
Red currants
mint, and orange jelly, 275
and peach salad, 325–26
Refrigerator, foods in, 72–73, 370
Rhubarb, 232–33
butterscotch tart, 285
crumble, 41
custard, 309–10, 311–12
ice cream, 309, 311–12
jelly, and muscat, 310, 312–13
meringue pie, 234–35
pig’s bum, 291–92
tarte Tatin, Irish, 229, 231–32
trifle, muscat, mascarpone and, 107–9
Rice, 167, 380
chicken, with egg and lemon sauce and, 362–63
children’s recipes, 421–22, 441–42
foolproof, 272
pudding, 261–62
pudding, risotto-inspired, 157
See also Risotto
Ricotta with honey and toasted pine nuts, 172
Risotto
mushroom, 441–42
mushroom, restrained, 392–93
pea, 140–41
Rosemary
and anchovy mayonnaise, 257–58
oil, -infused, 258
red mullet with garlic and, 168–69
sea bass, baked, with, 263–64
Ru
mascarpone, and lime cream, 173
sauce, iced, 60
Salad dressings, 197
anchovy, 354
Dijon mustard, 394–95
French, basic, 24
garlic, roast, and lemon, 395
green goddess, little gems with, 332–33
miso-mustard, 394
miso, thick, for beans, 395
plain, 23
Salads
beef, hot-and-sour, Cambodian, 385
beet, shredded, with yogurt, 391–92
bitter, 354, 204
Caesar, 307–8
chestnut and pancetta, 326–27
chicory and mustard, 318
couscous, 350
green, 23–24, 197, 261, 315–16
green, with green beans, 276–77
improvised, 161–62
little gems with green goddess dressing, 332–33
Mr. McGregor’s, Peter Rabbit in, 131
niçoise, 127–28
pea, mint, and avocado, 343
peppers, grilled, 337–38, 375
salmon and bacon, 127
seaweed and noodle, 383–84
spinach, bacon, and raw mushroom, 262
tabbouleh, 236–37, 290
tomato, 23, 197, 259, 376, 378
See also Fruit salads
Salmon, 375, 379
baked in foil, 289–90
deglazing sauce, 154
scallops with warm balsamic vinaigrette, 184–85
fishcakes, 442–43
salad, and bacon, 127
smoked, 196, 415
sugar-spiced, with Chinese hot mustard, 379–80
Salsa
orange, duck with, 177–78
verde, 181–83
Sauces
anchovy, pasta with, 148–49
avgolemono, 200
béarnaise, 16–17
béarnaise, steak, 136
béchamel, 19–21
bread, 58–59
caper, for roast lamb, 281–82
cheese, 20
cooking in advance, 86
cranberry, 59
deglazing, 164
duck liver, 438
egg and lemon, chicken, with rice and, 362–63
hollandaise, 14–15
horseradish, 250
horseradish, fresh, with chives, 265–66
maltaise, 15–16
onion, 269–70
parsley, 20–21
pasta, with sausage, 439
tomato, 71–72
tomato, meatballs in, 434–37
vegetable, vegetable curry in, 396–97
white, 21, 268–69
See also Dessert sauces; Gravy; Mayonnaise; Pesto; Salsa
Sauerkraut, choucroute garnie, 243–44
Sausages, 268
choucroute garnie, 243–44
hot, with ice-cold oysters, 313–14
and mashed potatoes, 176, 245
pasta sauce with, 439
See also Chorizo
Sauternes
custard, baked, 217–18, 339–40
and lemon balm jelly, 337, 341–42
Scallops
and bacon, 128
with bitter orange, 44
deglazing sauce, 154
Seaweed and noodle salad, 383–84
Semolina, baked, 155–56
Shallots, roasted whole, 9, 62
Shellfish. See Clams; Crab; Mussels; Oysters; Scallops; Shrimp
Shepherd’s pie, 429–32
Shiitake mushrooms. See Mushrooms
Shortbread, 247–48
Shrimp
and beans, 416
cakes, fried, 130
and eggplant crostini, 304
frozen, 68
with garlic and chili pepper, 129
Santa Barbara, warm, mashed potatoes, truffle oil and, 68
Slump, summer, 280
Smoked salmon, 196, 415
Sole with chanterelles, 172–73
Sorrel, chickpeas with, 150
Soufflé, pea, 142–43
Soups
bean, black, 81–82
bean and pasta, 444
beet, 392
butternut squash and pasta, 144
chicken, cream of, 143–44
chickpea and pasta, 79–80
children’s recipes, 417, 422, 444
chili beef noodle, aromatic, 381–82
consommè, 82–84
cooking in advance, 77–79
freezing bones for, 9, 69
Italian broth (brodo), 84–85
lentil and chestnut, 64
lettuce and lovage, 11
minestrone, 214, 215–17
mushroom udon, 382
parsnip, 78
pea, 162
and lettuce, 347–48
split, 78, 80–81, 214
tomato and rice, 422
vegetable, 21–22
vegetable miso broth, 389
See also Stock
Spaghetti
aglio olio, 145–46
carbonara, 146–47
Spanish stew, 360
Spinach, 270
for babies, 413, 414
with lemon, warm, 345–46
mayonnaise, 14
salad, bacon, raw mushroom and, 262
Sponge cake
Victoria, 24–25
See also Trifles
Squash, butternut, and pasta soup, 144
Squid with chili and clams, 171–72
Steaks. See Beef, steak
Stews
beef, braised in beer, 397–98
beef with anchovies and thyme, 100, 265
cawl, 94–95
chicken and chickpea tagine, 99
chicken, with couscous, 207–8
couscous, root-vegetable, golden, with chorizo, 204–7
Irish, 358–59
lamb and bean braise, 139–40
lamb, Greek, 95–97
mushroom ragoût, 202–3
oxtail with stout and marjoram, 92–93
pheasant with gin and it, 333–35
pheasant with mushrooms and bacon, braised, 101
Spanish, 360
venison in white wine, 97–98
Stock, 9, 69
chicken, 9–11
ham, 78, 141
Strawberries in dark syrup, 346
<
br /> Stuffings, 267–68
chestnut, 54
cranberry and orange, 55
potato, 53
Sugar, vanilla, 72
Syllabub, quince, 113–14, 244
Tabbouleh, 236–37, 290
Tagine, chicken and chickpea, 99
Tagliatelle with chicken from the Venetian ghetto, 362
Taramasalata, 239
Tarts
apple butterscotch, 285
apple, translucent, 277–78
Bakewell, with fresh raspberries, 264–65
crab and saffron, 227–28
custard, 287–89
jam, 449–50
onion, 353–54
Seville orange curd, 246
tarte Tatin, Irish, 229, 231–32
treacle, 266–67
Thai clam pot, 387–88
Thai-flavored mussels, 386–87
Tiramisu, white, 111–12
Tomatoes
in ratatouille, 102–4
salad, 23, 197, 259, 376, 378
sauce, 71–72
sauce, meatballs in, 434–37
soup, and rice, 422
Treacle tart, 266–67
Trifles
proper English, 109–11
Trifles (continued)
rhubarb, muscat, and mascarpone, 107–9
white tiramisu, 111–12
Trout Chambéry, 181
Truffle oil
mashed potatoes, and warm Santa Barbara shrimp, 68
pasta with butter, cream, parmesan and, 163
potatoes, new, with, 260–61
Truffles, white, 49
Tuna
and beans, 196, 416
salad niçoise, 127–28
tataki of, 379
Turkey
hash, Ed Victor’s, 61–62
meatballs, and ham, 436
roast, 55–56
stuffings, 54–55
Turkish delight figs, 351
Udon mushroom soup, 382
Vanilla
custard, 32
ice cream, 33–34
sugar, 72
Veal
deglazing sauce, 154
and ham pasta, baked, 87–88
liver, and bacon pie, 432–34
Vegetables
children’s recipes, 413–14, 419–20, 424, 443–44
clapshot with burnt onions, 287
curry in vegetable sauce, 396–97
with ginger and garlic, 376
greencakes, 443–44
minestrone, 214, 215–17
miso broth, 389
organic, 73
ratatouille, 102–4
root-, couscous, golden, with chorizo, 204–7
soup, 21–22
See also specific vegetables
Vegetarians, 306
Venison
roast fillet, 327–29
in white wine, 97–98
Victoria sponge, 24–25
Vinaigrette, 23–24
balsamic, warm, salmon scallops with, 184–85
Walnut and apple crumble, 156–57
Weight control, 366–80, 400–401
White sauce, 21, 268–69
Wine, 70, 72
coq au vin, half-, 398–99
and leeks, German, 270
red, beef fillet with anchovies, garlic, thyme and, 343, 344–45
red, cumin, and onion gravy, 245–46
white, venison in, 97–98
See also Marsala; Muscat; Sauternes
Yogurt
beet salad, shredded, with, 391–92
chicken, with scallions, chili and, 187–89
passion fruit, honey, and cream, 211
Yorkshire pudding, 250, 253–54
with syrup and cream, 256, 259–60
Zabaglione, 154
Zucchini, 233, 375
frittata, 425–26
ratatouille, 102–4
Copyright
Copyright © 2000 by Nigella Lawson.
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of Hyperion e-books.
Library of Congress Cataloging-in-Publication Data
Lawson, Nigella, 1960–
How to eat: the pleasures and principles of good food / Nigella Lawson.
p. cm.
Includes bibliographical references and index.
ISBN 0-471-34830-9 (pbk.)
EPub Edition © 2010 ISBN: 9781401396404
1. Cookery. 2. Food. I. Title.
TX714 .L395 2000
641.5—dc21
99-057439
10 9 8 7 6 5 4 3 2 1
How to Eat Page 63