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Mar 1, 2011 06:56 AM

March 2011 Cookbook of the Month COTM Adjunct thread: ALL OTHER JAMIE OLIVER RECIPES

I hope I'm not jumping the gun, but I figure I'd better get this thread posted before I forgot. I'll post a link to this thread in the "master" JO COTM thread as soon as bayoucook puts that thread up.

THIS THREAD is to post about your experiences with ALL "OTHER" JAMIE OLIVER RECIPES. That is, all recipes OTHER THAN those from the four "official" March 2011 COTM's (the 4 official March COTMs are: all three Naked Chef Books and Jamie's Italy. Please post about Naked Chef and Jamie's Italy recipe in the thread(s) that bayoucook will post.) Here's a link to bayoucook's master thread for Naked Chef+Jamie's Italy:

EVERYONE IS WELCOME TO PARTICIPATE. Newbies, oldbies, honeybees, jujubes. And you can join us at any point during March (or beyond--these threads stay open forever.) Participate as much or as little as you wish: even if you cook only one JO recipe, you are welcome in this thread. Just pick any recipe that appeals to you and post about it in in the applicable COTM thread.

PLEASE POST IN THIS THREAD ABOUT ANY RECIPES YOU TRY FROM: Jamie's Kitchen, Cook with Jamie, Jamie at Home, Jamie's Dinners, Jamie's Food Revolution/Jamie's Ministry of Food, Jamie Does..., Jamie's America, Jamie's 30 Minute Meals, misc website or magazine recipes. PLEASE POST IN BAYOUCOOK'S "OFFICIAL" THREAD(S) about any Naked Chef book or Jamie's Italy:

IMPORTANT: when posting about your experience with a recipe, PLEASE PROVIDE THE NAME OF THE BOOK OR OTHER SOURCE the recipe is from and the name of the recipe.

Tell us whatever you want about your experience including: any substitutions or modifications you made, serving suggestions, whether it's company-worthy, whether you'd make it again and, if so, what you might do differently next time. Photos encouraged. We love photos.

Here's a link to bayoucook's thread announcing JO Naked Chef Books+Jamie's Italy as the Official COTMs for March 2011: Again, please post about your experiences with those four "official" COTM books in bayoucook's thread(s):

Here's a link to the COTM archive, which lists all former COTMs and an overview about how the whole thing works:

Here's a link all JO books per Eat Your Books (you do NOT need to be a member of EYB to look at the listing of cookbooks):

Here's a link to a listing of all JO recipes from JO books indexed on EYB (note, the recipes themselves are not provided. You do not need to be a member of EYB to see the listing of recipes):

Here's a link to JO's website. Lots of recipes there!

Finally, the Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Happy cooking and eating!


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  1. Wow... that's Great TDQ. Many thanks for organizing all that.

    We got started last night when we made part 1 of a 4 part recipe we'll be making tonight. More later...

    1. Thanks so much DQ. I just did a quick search on FoodieView and they have links to 1881 Jamie Oliver recipes so if folks don't have a book and are looking for a recipe, this may be a good resource. Here's the link:

      I'll post this in the main thread as well.

      2 Replies
      1. re: Breadcrumbs

        After the first page, I found the recipes themselves are not there anymore.

        1. re: mscoffee1

          mscoffee... I just checked and I am able to access all the pages.

      2. And as I mentioned on another thread, I searched fish, poultry and pasta on the Jamie Oliver website and came up with 23 things I want to make - some of them from the Italy book, but most from other sources. Well worth checking out.

        Thanks for putting up this thread TDQ. I cannot WAIT to get home and start cooking (although our first night home is husband's birthday, so we'll be going out and - a giant thank you to the heavens after 9 weeks without one - having a babysitter night!).

        1. COOK WITH JAMIE; Lovely Crab Linguine

          What it says on the tin - a delicious pasta dish involving crab which can easily be whipped up after work. Mr GG declared this a winner - 10 out of 10 apparently.

          The ingredients are pretty typical for a crab pasta dish - fennel seeds, fennel, chilli, crab and lemon juice, but what stood out for me was the technique. Jamie has you mix all of the ingredients I just listed in a heat-proof bowl (I made a half recipe and cut the oil a bit to 4 T). You then place the bowl on top of the water for the pasta like a lid while it boils, so the "sauce" gently warms through. When the water is boiling, cook the linguine (I actually used some kind of rustic pasta I bought in Italy about a million years ago and found lurking in my overstuffed cupboard) . Once it is ready, combine with the crab mixture, adding a bit of reserved cooking water if it seems dry (mine didn't need it).

          At this point, you're supposed to top with some finely shaved asparagus but I didn't bother. We loved this. Mr GG's only complaint was there wasn't enough of it!

          One thing - Jamie has you use both brown and white crab meat and I think that really does add to the tastiness of this dish. Lovely crab linguine indeed.

          1. JAMIE'S KITCHEN: Celeriac and potato soup

            Celeriac is one of the few vegetables that's in season at the moment in Britain, and I had one languishing in my fridge so decided to make this soup as it's still quite cold atm (Spring, where art thou?).

            I actually love celeriac and I know it makes good soup so I was expecting this recipe to be good. Actually, it's outstanding. Velvety, rich tasting yet actually quite light, and full of flavour.

            It's easy to make - sauté a chopped onion in a little butter and oil (I used quite a bit less than the recipe specifies). When translucent but not coloured add 500g of chopped celeriac, the same of potato, a couple of pints of chicken stock and a bunch of thyme which you've tied with string. This last is crucial I think - the flavour of the thyme really comes through as the leaves fall off and at the end you discard the branchy bit, which is a neat trick. Bring to the boil and then simmer for 40 minutes until the veg are tender - my chunks were pretty big so it took a little longer. Add double cream (I didn't have any, so substituted half-fat creme fraiche and a little milk. I think you could easily use what Jamie and I would call single cream - half and half?). Blend and season to taste. I often use my stick blender for soups but this one really benefits from the proper blender treatment as it needs to be velvety and smooth. And then - the killer - drizzle with a little truffle oil. Yum!

            The truffle oil and the thyme are what make this dish I think. Without the oil it was pretty good, but with it (and you only need a tiny amount, maybe a tsp per serving), it becomes an elegant dinner party dish. It helps that my truffle oil is Italian and fantastic quality (it cost me £15 from a local deli so it bloomin' well should be good)!

            Did I say how much I loved this soup?

            (TDQ: with my modifications, ie cutting the oil and using half-fat creme fraiche, it comes out at about 200 calories a serving, assuming 6 portions, and that's with the truffle oil).

            6 Replies
            1. re: greedygirl

              That really does sound lovely gg, thanks for the great review! I also happen to have some wonderful truffle oil on hand so if I can find celeriac, this will definitely head to the top of my list!

              1. re: Breadcrumbs

                You won't regret it, and I assume it's still quite cold where you are too? At least it's brighter today - it's been unremittingly grey for what seems like forever.

                1. re: greedygirl

                  Oh yes, still quite cool here gg, -2C as our high today but partly sunny. Yesterday it was 5 though so this is the time of year where we do start to get the odd warmer day. Last week we actually got up to 12C and some folks were out in shorts! Goes to show you how heat deprived we are here in the great white north!!

                  Yes, its definitely still soup weather and this one sounds like a real winner!

                  1. re: Breadcrumbs

                    Shorts in 12C - that's what we would call gumption - or maybe just bonkers! We're going to Portugal in a few weeks where it's a balmy 17C atm. Can't wait.

              2. re: greedygirl

                So nice to read the tender loving care you gave to this soup -- even using the bigger blender!

                1. re: greedygirl

                  I had my eye on this recipe. We get a ton of celeriac and never really use it to the fullest. There's a sliced celeriac salad (in Jamie's Kitchen or At Home, can't remember which) that I have my eye on, too.

                  Thanks for the heads up on the modifications, too! You've saved me the trouble of trying to figure it out for myself!