Jamie At Home - Article
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Article: "Jamie At Home"
Author: Chris Sadler
Contact Author: Chris@1001Recipes2Send.com
Copyright: 2008 Chris Sadler
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Jamie At Home
When someone sends me a cookbook to review I am usually very
excited. For me books are oxygen, without them you just can't
live. Food related books are somewhat different, I could LIVE
without a cookbook but it just wouldn't be as much fun. Jamie
At Home brings all that to a whole new level and if you too
were staring at the 400+ page tome they sent me you would
know exactly what I was typing about.
Jamie At Home isn't a cookbook so much as it a cooking and
gardening extravaganza falling somewhere between a guide, a
journal, an encyclopedia and a bible. Many cooks recommend
that you keep a cooking journal so if you try something new
you can take notes about what went in when or just remember
what you did so you can make it again. This feels like Jamie
has just copied out his own journal and it really has got to
be the ultimate chef's journal because as a reference tool I
can't see you needing too many others.
Like many people these days, Jamie Oliver has taken to
growing his own produce. Fresh is terrific and green (in the
environmental way) because just think of all the green house
gases you are saving when you use vegies that never saw the
inside of a gas guzzling vehicle let alone all of the
pesticides you are avoiding! Environment aside, anyone who
grows their own produce wants to be able to whip up dishes
worthy of the love and attention you have lavished on your
garden all year long. Jamie At Home helps you make the most
of anything your garden grows.
Appropriately, since there is such an emphasis on the garden,
the book is divided up into seasonal chapters with main
ingredient subcategories, for example; Spring - Asparagus,
Eggs, Lamb, Rhubarb; Summer - Barbecue, Cabbage Family,
Carrots and Beets, Climbing Beans, Zucchini, Onions, Peas and
Fava Beans, Pizza, Potatoes, Strawberries, Summer Salads,
Tomatoes; Autumn - Chillies And Peppers, Feathered Game,
Furred Game, Mushrooms, Orchard Fruit, Pickles; Winter -
Leeks, Pastry, Squash, Winter Salads, Winter Veg; and then
ends with the Useful Stuff category including My Favorite
Seed And Plant Varieties, Where To Buy Them, Other Good
Addresses And Websites.
This book has everything the gardening cook wants and needs
and then some. One thing I particularly liked was the feel of
the book, Jamie's voice really comes across just like on his
show. The full colour pics of every recipe make it difficult
to choose one, they all look good so you will just have to
start in the spring and work your way through them all.
This spring asparagus recipe is from the book. Sorry I am not
including the picture, you are just going to have to imagine
how wonderful it looks! Enjoy!
Crispy Asparagus Soldiers With Soft-Boiled Eggs
You can serve this dish as a starter, for breakfast, as a
snack for lunch, or (dare I say it!) as canapes (as I'm doing
here in the picture) - I've simply upped the number of eggs).
This is a great idea for serving at a party. Everyone gets a
little stick of asparagus to dip into a soft boiled egg. It's
like breakfast - bacon and eggs, but rather than toasted
soldiers you get asparagus ones instead. A great combination.
Serves 4
12 medium asparagus stalks, woody ends removed
12 slices of thinly sliced pancetta or bacon
olive oil
4 large free-range or organic eggs
sea salt and freshly ground black pepper
Preheat the oven to 425 F. Wrap your asparagus stalks in the
pancetta with the tips poking out, and place in a poasting
pan or earthenware dish. Drizzle with a little olive oil and
roast in the preheated oven for 10 minutes, until the
pancetta is crispy and golden.
While the asparagus is cooking, you can get on with soft-
boiling your eggs. Carefully place them into lightly salted
boiling water for 5 minutes, then drain, cut off the lids and
put them in egg cups for individual servings, or into an egg
carton if serving as nibbles at a party. Serve 3 asparagus
soldiers each for dipping into your egg, with a good pinch of
salt and pepper.
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About the Author:
Chris Sadler is Owner and WebAdmin of The
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