I just adore your writing, without fail it makes me chuckle while my mouth waters, which is the perfect recipe for a dinner party! Speaking of bringing the nineties back, I still treasure your Old Food and New Food cookbooks from that era. Like their author, they’ve aged remarkably well. They’ve stood the test of time, remaining as clever, funny, relevant and mouth-watering as ever, even 27 years later. Still so right for now. Fangirling over here!
I must share that my well-thumbed Old Food cookbook has its tomato red bookmark ribbon (to match its dust jacket) set on page 141 at Invalid Cookery (a good convalescence is a marvellous thing), because my household just love the comfort of your Risotto al Parmigiano. One of my 13-year-old twin girls has even made it her signature dish! I’ve been meaning to tell you this for ages, and your recent post finally inspired me.
Have I mounted a case for its revival too? I’d love to see you bring it back, perhaps with a slightly dirtier, messier twist for the season. Although why fix what isn't broken. So that other Jill Dupleix Eats readers can share in its glory I’m casting my vote for Risotto al Parmigiano revisited (and Jill for Prime Minister!!) (And special thanks to Terry for also making me chuckle while my mouth waters - what a power couple!)
I must admit I’ve never been entirely convinced by the ground rice. It adds a crunchy glugginess I don’t personally like, even while I like the flavour.
But I have otherwise always adored a good Thai beef salad. The pumpkin is a good suggestion, and it just occurred to me that this would work nicely with octopus, squid, or prawns.
I’ve been working through the “Lighten Up” and “I hate to cook” cookbooks lately, resurrecting my adoration of polenta and quinoa as satisfying starches that help reduce a chip addiction, and munging together the white bean polpettini recipe with a tuna polpetti recipe from the latest Malta cookbook to produce something honestly amazing. Thank you for the inspiration!
Glumpy 😎
Revisiting this for dinner tonight. Thanks JD! You're a champ!
Hi Jill,
I just adore your writing, without fail it makes me chuckle while my mouth waters, which is the perfect recipe for a dinner party! Speaking of bringing the nineties back, I still treasure your Old Food and New Food cookbooks from that era. Like their author, they’ve aged remarkably well. They’ve stood the test of time, remaining as clever, funny, relevant and mouth-watering as ever, even 27 years later. Still so right for now. Fangirling over here!
I must share that my well-thumbed Old Food cookbook has its tomato red bookmark ribbon (to match its dust jacket) set on page 141 at Invalid Cookery (a good convalescence is a marvellous thing), because my household just love the comfort of your Risotto al Parmigiano. One of my 13-year-old twin girls has even made it her signature dish! I’ve been meaning to tell you this for ages, and your recent post finally inspired me.
Have I mounted a case for its revival too? I’d love to see you bring it back, perhaps with a slightly dirtier, messier twist for the season. Although why fix what isn't broken. So that other Jill Dupleix Eats readers can share in its glory I’m casting my vote for Risotto al Parmigiano revisited (and Jill for Prime Minister!!) (And special thanks to Terry for also making me chuckle while my mouth waters - what a power couple!)
Ok this one is on the dinner rotation. Have not made in ages, great reminder and love the simple recipe
I must admit I’ve never been entirely convinced by the ground rice. It adds a crunchy glugginess I don’t personally like, even while I like the flavour.
But I have otherwise always adored a good Thai beef salad. The pumpkin is a good suggestion, and it just occurred to me that this would work nicely with octopus, squid, or prawns.
I’ve been working through the “Lighten Up” and “I hate to cook” cookbooks lately, resurrecting my adoration of polenta and quinoa as satisfying starches that help reduce a chip addiction, and munging together the white bean polpettini recipe with a tuna polpetti recipe from the latest Malta cookbook to produce something honestly amazing. Thank you for the inspiration!
I want the G and T and the beef. I never knew the rice trick. Thank you.
Jill you write so beautifully. Such delightful, delicious, laugh out loud, fun reading. Always a pleasure