Andrew Scrivani for The New York Times
|
MONDAY, NOVEMBER 30, 2015
Eat Like Winston Churchill
 SAM SIFTON
|
Good morning. Winston Churchill was born on this day in 1874, and though his obituary in The Times doesn't say it, he was finicky about his dinner. We'll cook in his honor tonight.
We'll start with Champagne, obviously. It was Churchill's drink of choice. (Pol Roger Champagne, if you want to be historically accurate. "My tastes are simple," he reportedly said of it. "I am easily satisfied by the best.")
Then Martha Rose Shulman's recipe for porcini consommé, since he liked a clear soup but not a cream-based one, followed by roast chicken. We'll use Lawrie Colwin's recipe for that because the two of them may have gotten along. On the side: some Vichy carrots he may have raised an eyebrow at, at least until he tasted them. And then cheese.
Or, look, it's his birthday: ice cream, which you can buy if you don't want to make Julia Moskin's absurdly easy recipe for it, adorned withmolten chocolate ganache. No brandies or cigars. It's a work night.
Don't want to play this game? Cooking has loads of other recipes for tonight and coming days. We'd be into David Tanis's recipe for sake-steamed kabocha squash with white miso for dinner ourselves. Also, Florence Fabricant's recipe for poached fish with shiitakes (above).
This could be an excellent week for making David's recipe for North African meatballs. And for knocking down Julia's recipe for a foolproof tarte Tatin while you're at it. Maybe you'd like to read aboutthese awesome soy-pickled eggs?
Finally, and not to put too fine a point on it, there are only 31 days left before the end of the year. If this is going to be the one when you finally and forever learn to make pizza, this is the week to start. We'll help you. It's as easy as clicking this link.
Even more inspiration for weeknight cooking is on our site. Save the recipes that interest you to your recipe box, and rate them on a scale of one to five stars once you've cooked them through. (Check out my recipe box, if you like.) Leave notes on the recipes to which you'd like to suggest emendations - this one works great with a splash of vinegar, for instance, or this other one freezes well.
If you run into any problems along the way, let us know. Our crew atcookingcare@nytimes.com is ace, and stands by to help. (If you have a philosophical issue, however, or just have something really mean to say, take it straight to me: foodeditor@nytimes.com.) Here's hoping all that you cook this week is delicious, and that December dawns for you bright and happy.
Now, check out Cody Townsend skiing this incredible line last winter up in Alaska. It reminds us of nothing so much as our Thanksgiving dinner last week, frankly. See you on Wednesday. |
|
No comments:
Post a Comment