Posts Tagged ‘jamie oliver’

11th February
2009
written by Steph
Steph's Take on Taryn's Jamie Oliver Parsnip Pasta

Steph's Take on Taryn's Jamie Oliver Parsnip Pasta

OK, here’s the thing: my friend Taryn has two Jamie O. pasta dishes that feature pretty prominently in her “cooking for company” repertoire.  The thing is, I think that over the years, I’ve slowly begun to amalgamate these two dishes, so that I’m no longer sure which ingredients belong in each dish independently.  Instead, I just chuck a bunch of things into a pan and call it a night.  A delicious night, but one that might differ significantly from what you’d get if Taryn were cooking.  So really, I guess this is Steph’s Take on Taryn’s Jamie Oliver Parsnip Pasta… But fear not!  Taryn is likely to comment on this post and point out all the ways in which I’m steering you wrong.  For what it’s worth, however, the way I made this dish was perfectly delicious so you could follow my directions and still be successful! So, parsnips in pasta.  You’ve probably never thought to do that, right?  Well, you really should try it because it’s really quite yummy.  Also, as is my M.O. when it comes to cooking, this recipe comes together really quickly, and is perfect for a weeknight meal. Ingredients (for 2 generous portions) •    2 – 3 Italian sausages, casings removed •    1 – 2 parsnips, peeled and thinly shaved •    6+ mushrooms, thinly sliced •    1 tbsp olive oil •    2 tbsp butter •    salt & pepper •    good quality flat “tangly” pasta (e.g., fettuccine or tagliatelle) •    grated parmesan or romano cheese, for garnish •    sprigs of parsley, for garnish (optional) (more…)
3rd February
2009
written by Steph
Fantastic Fish Lasagna... So says Jaime, so say I!

Fantastic Fish Lasagna... So says Jamie, so say I!

For Christmas, my good friend Taryn gave me a copy of Jamie Oliver’s new cookbook Cook With Jamie: My Guide to Making You a Better Cook.  It’s a gorgeous book, and each recipe is devoted a full-page picture.  Jamie also covers a bunch of techniques (such as cutting veggies, keeping knives sharp, various popular herbs & their uses, etc.,), and provides recipes for each major course. I first amused myself by flipping through the book, just looking at the pictures to get some ideas for dishes I might make.  One thing I noted was that several of the dishes seemed to be geared to a more European market, because many of the ingredients were not ones you’d find in your average grocery store (whereas I know they’re readily available in standard UK supermarkets).  Also, Jamie has the tendency to use weights for ingredients rather than our traditional measurements of cups, which was also interesting.  Certain recipes in this book I’m sure I’ll never make (sorry, but I doubt I’ll be making my own pasta anytime soon, no matter how good it looks!), but many recipes did catch my eye.  One I couldn’t get out of my mind, so I decided that I would give his Fantastic Fish Lasagna a go.  Some of you might be shocked to read this, because generally I’m not one to go for a fish dish.  Still, it looked mighty good (and called for mild, white fish), so I decided to make this dish in order to break in Taryn’s cookbook.  I think she’d be proud of me (plus, it’s not gnocchi, so she really can’t complain!). Below is my translation of the ingredients used, as well as my own personal method for making this dish.  Elements of Jamie’s method were difficult to follow (e.g., the final dish clearly has shrimp in it, but he never actually mentions when you’re supposed to add anything other than the shrimp heads… which he then throws away.), so I assumed certain things and hoped for the best.  It wound up turning out well, so I think if you follow my notes, you should be fine if you attempt this dish.  I think when Jamie says he will make you a better cook, he is assuming you are already a pretty decent one to begin with!  I will not make such an assumption! 😉 (more…)