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December 2012 COTM -- How To Eat

By Nigella Lawson, this book's complete title goes on to say "The Pleasures and Principles of Good Food." So, we apply her principles this month and hope they lead to pleasure! (Her writing had me smiling for sure.)

If you'd like to know more about Cookbook of the Month all the past books are archived here:
http://www.chow.com/cookbook_of_the_m...

The nomination and voting threads for this month are here:
http://chowhound.chow.com/topics/877069
http://chowhound.chow.com/topics/877862

Please post your principled and pleasurable reports in these threads --

Basics, Etc. 7 - 66
Cooking In Advance 79 - 117
One and Two 123 - 157
Fast Food 161 - 190
http://chowhound.chow.com/topics/879968

Weekend Lunch 199 -294
Dinner 300 - 362
http://chowhound.chow.com/topics/879966

Low Fat 381 -399
Feeding Babies and Small Children 416 - 455
http://chowhound.chow.com/topics/879967#

I'm delighted to have an excuse to buy one of those big glass trifle dishes.

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  1. Short and sweet. Thanks BlueRoom. Christmas trifle is a delight...

    2 Replies
    1. re: Gio

      I've been looking at trifle bowls, they're classy but I'm leaning toward going without -- the expense isn't the problem (perfectly nice ones are affordable) but the ((((bloat bloat SPACE))) one would use is a real consideration. The dessert will still get made, I can't wait to choose the liqueur/liquid I'll use to soak the cake/brioche!

      Off topic -- the difference between crostini and bruschetta -- ? Would I put certain toppings on one and not the other? Why?

      1. re: blue room

        BlueRoom the difference is the bread.

        Bruschetta refers to the Italian word "bruscare" which means "to roast over coals" and is made by toasting whole, wide slices of rustic Italian bread. The toppings are simple, not complicated.

        Crostini are sliced and toasted from bread that is more or less like a baguette. Smaller, finer crumb, etc. More refined, if you will. Toppings for crostini are usually more complex than those of bruschetti, with stronger flavors.

    2. Thank you blueroom! I posted an adjunct thread for all other Nigella recipes here:

      http://chowhound.chow.com/topics/8800...

      ~TDQ

      1. I've been going through HTE cruising for recipes I think I'd like to make and I haven't seen one hint of broccoli or cauliflower. Cabbages yes, lots of potatoes, some green beans, even Belgian endive. Curious.....

        Has anyone?.

        4 Replies
        1. re: Gio

          Gio, on page 376 of my US edition there is just a short paragraph, not really a recipe, for cauliflower. Dusted with cumin and roasted in a hot oven -- it's in the "Low Fat" section.

          1. re: blue room

            Ahhhh.... that's good to know and right up my alley. Thanks, BR.

          2. re: Gio

            If you happen to have Nigella Express there is a recipe for broccoli and stilton soup. Found it online at http://www.nigella.com/recipes/view/b...

            1. re: LulusMom

              Oooh, I do have that book LlM and that soup sounds sensational!! Thank-you.

          3. I've been eyeing the beluga Lentils Braised in Wine from Feast. The recipe is also online here:

            http://www.nigella.com/recipes/view/l...

            1. It appears that Nigella has a great selection of recipes from her books online at her website. Here's a link in case folks are interested:

              http://www.nigella.com/recipes