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Apr 2, 2008 03:29 AM

November/December 2009 COTM: Simon Hopkinson [Apr 08 revisited]

[We've taken the liberty of posting the "master thread" with links to the various threads for this COTM. Oakjoan - you are welcome to email us if you want us to add/replace text!]

FISH and SHELLFISH (Anchovy, cod, crab, hake, etc.) -



CHICKEN and GAME BIRDS (Grouse, etc.) -

VEGETABLES (Asparagus, Cepes, Eggplant, Endive, Garlic, Parsley,etc.) -


SWEETS (Custard, Cream, Chocolate) -


Here's the link to the earlier discussion thread on this book:

Since that thread is already long and the month has just begun, it may make sense to continue discussion here, so that the thread doesn't become unwieldy. Lots of great tips there though for those who haven't seen it yet.

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  1. Yay - we can get started. Here are the links that Gio, TDQ & I found on line:



    Jeremiah Tower's Montpellier Butter

    Old-Fashioned Egg Sauce

    Salade Nicoise:

    Anchovy and Onion Tarts


    Roast Chicken:

    Grilled Breasts of Chicken with Provencal Vegetables and Aioli



    Petit Pot au Chocolat

    Milk Chocolate Malt Ice Cream


    Coriander and Coconut Soup


    Rice Pudding
    This recipe varies a bit from the U.S. one, which calls for 3T butter, ¼ cup sugar, ½ cup short grain rice, 3 ½ cups whole milk, ½ vanilla bean, ½ cup heavy cream, pinch of salt – instructions look the same – use 275 degrees for oven.

    Eggplant Baked with Herbs and Cream


    Salad of grilled aubergines with garlic cream dressing and basil

    Nasu dengaku – Grilled Eggplant with Sesame – Recipe is quite different from the one in the US book though.



    Ouefs en Meurette


    Roast Grouse:


    Roast Leg of Lamb


    Potato Purée with Parsley

    Parsley Salad
    Ingredient list only in link – coarsely chop olives, mix in parsley, onions, capers and garlic. Chop anchovies (small pieces), mix w/ lemon rind, lots of black pepper, olive oil, mix w/ other ingredients, add lemon juice to taste, add thin slivers of Parmesan. In the book there is a recipe for biscuits to serve with the salad.

    Piedmont Roast Peppers

    Note, the book calls for dif. Amounts – 4 garlic cloves, 8 ripe tomatoes, 16 canned anchovies, drained, ½ cup olive oil, doesn’t mention basil, though that sounds like a nice addition

    Pork Pieces and Bacon Bits

    Prosciutto with Warm Wilted Greens


    Poached Salmon with Beurre Blanc

    Salmon in Pastry with Ginger and Currants


    Roast shin of veal


    Devilled anchovies

    Prawn Cocktail

    New Potatoes with Caviar

    Salad of raw cepes with Parmesan and olive oil

    Salad of Green Beans with Anchovies

    Chili Crab Salad with Grapefruit and Avocado

    Duck Soup - Ingredient List in a post further down the thread

    Scotch Broth

    Salmon with sorrel sauce

    Jansson's Temptation

    Smoked Haddock with Spinach and Chive Butter

    Sea Trout in Champagne Sauce

    Ray With Potatoes And Red Wine Vinaigrette - Original recipe calls for using Skate

    Scallops Grilled in the Shell:

    Roast Quail With Butter And Lemon

    Pot roast chicken:

    Quail with Peas:

    Roasted leg of rabbit with bacon and mustard sauce

    Duck a l’Orange

    Coronation Turkey – scroll down

    Grilled Veal Kidneys With Creamed Onions And Sage

    Cold ham soufflé with Cumberland sauce

    Sirloin Steak with Green Peppercorn Sauce

    Apple and Horseradish Sauce – Nice with porkchops, so putting it here

    Summer Vegetable Stew With Watercress and Mint - Vegetarian

    Stuffed aubergines

    Fried Eggplant with Chilli and Salad Onions - Vegetarian

    Tomato Curry:

    Flamiche - Leek/Pastry Pie

    Leek Pie - Vegetarian

    Sticky Italian Rice With Herbs, Mozzarella And Parmesan - Vegetarian

    Mushroom Cannelloni - Vegetarian

    Garlic Mushrooms - Adapted from a book written w/ SH

    Cepe Fried With Potatoes, Garlic And Parsley

    Zucchini Custards With Pimiento Sauce - Vegetarian

    Fried zucchini with skordalia - Vegetarian

    Fagioli E Fagiolini Con Basilica

    Clementine granita with "Mandarine" cream – made this granita - wonderful

    Coffee Granita

    Coffee Ice Cream

    St Clement's cream

    White coffee ice-cream “For the finale, Simon bought along his own delicious coffee ice-cream. The recipe was given to him by the Cipriani Hotel in Venice and is a sworn secret, so I've come up with my own version.”

    French Toast with Apples - I got a message about a security problem with this site

    Pink Grapefruit Granita

    Pain Perdu aux Pommes - in French

    Hot Strawberry And Almond Pie

    3 Replies
    1. re: MMRuth

      Wow--that's a a lot links, MMR, thank you so much for organizing and posting them for us!


      1. re: The Dairy Queen

        Loads 'o' Links! I don't think we've ever had so many! And for such a small book.

        Good work guys!

        1. re: oakjoan

          There are loads more at - his book Week In, Week Out is based on his columns in that paper, but I got tired! Searching in the life style section for Hopkinson and recipes before 2003 is the best way to find them.

    2. Quick question - I've made a couple of recipes from this book (and several of his others) since I got them in December. Wondering if it would be useful for me to cut and paste my comments about those on these threads, or if that is too outside the COTM "experience"? Just let me know!

      3 Replies
      1. re: MMRuth

        I think that's a great idea. It would be wonderful to have them all in one place since that's where we're most likely to look for them from here on in.

        1. re: JoanN

          Thanks - all I needed was a little push. I've done a couple, but for future reference, here's my old thread about cooking from this books, which includes comments and reports from you and other posters:

        2. re: MMRuth

          This will definitely help. Thanks so much for all the extra work you do. And, as always, thanks to Oakjaon too.

        3. Just found this while googling for a recipe - it's a list of all the recipes in the book, for those who don't have it and might be interested.

          1. I'm glad this book got chosen as I probably would have never checked it out on my own. I was happy to see that my library has two copies so picked one up last week. First impressions: this is a charming little book with an engaging author and delightful illustrations. I found myself chuckling a few times at Hopkinson's opinions and stories.

            The recipes are short and sweet which make them very approachable, but it will be interesting to see if there's enough detail for me and if the recipes do really work. I appreciate his inclusion of organs/offal, but probably won't delve into that. He doesn't skimp on the butter, oil or cream, so I may cut back to suit my taste. Recipes I've bookmarked to try, although I'll realistically just get to a few this month:

            anchovy and onion tart
            asparagus soup
            roast chicken (of course!)
            poulet saute au vinaigre
            cilantro and coconut soup
            garlic and sorrel soup w/ parmesan croutons
            olive oil mashed potatoes
            crisp parmesan crackers (served w/ a dry martini as he suggests!)
            slow-braised pork belly w/ soy, ginger and garlic

            2 Replies
            1. re: Carb Lover

              Look forward to your participating! I've loved the poulet saute, the olive oil mashed potatoes (if you have or can get some fruttato - do try it with that - amazing) and the crackers. Another poster, I think on my thread about the book in December, highly recommended the pork belly dish, but I've not tried it yet.

              I'd been meaning to post a couple of thoughts on this thread with "tips" from my cooking so far, so this is a good opportunity.

              1. Some recipes, like the poulet, took longer than I thought - saute sounds quick to me, but I think the whole thing took about 1.5 hours.

              2. In some cases, if I'm making something new to me, I've done some poking around in other books - like how to use the leaf gelatin for the Bavarois. Sometimes his methods seem unorthodox - the hollandaise for a salmon recipe - a couple of lines vs. two pages in MTAFC - but it worked out perfectly and was easy.

              3. Soups - his recipes tend to make very "dense" soups, and I've thinned them out a bit at the end with more liquid.

              4. Salt - as I'm sure you saw, he doesn't say how much to use - I'm still working on salting appropriately, and salt, taste and salt some more, etc., and sometimes it really "pops" the flavors in his dishes.

              1. re: Carb Lover

                i had gone through the book to see if there were any recipes i wanted to try and didn't find a one...but i must have missed the entire parmesan section, because those crisp parmesan crackers and the parmesan fritters sound yummy...i may just cook something out of this book yet...:o)

              2. Just a note - we've changed part of the titles of the threads - from "Roast Chicken" to "Hopkinson". We realized that the title could cause a lot of "false postives" for those searching for roast chicken recipes.

                Happy Cooking!