creators home
creators.com lifestyle web
Lisa Messinger

Recently

Supermarket Candy Aisles Are Overflowing with Creativity "Candy Aisle Crafts: Create Fun Projects with Supermarket Sweets" by Jodi Levine (Potter Craft, $16.99) If you've ever been at the mercy of your sweet tooth, you have to love a cookbook whose only chapters are "Hard Candy," "Gummy Candy," "…Read more. Low-Carb Chef Was Ahead of Her Time "The Low-Carb Gourmet" by Karen Barnaby (Rodale, $35) Before the low-carb craze, there was Karen Barnaby. Before that, there was even more of Karen Barnaby. Barnaby, a Canadian-based acclaimed fine-restaurant chef, has written cookbooks about being …Read more. Slow Cookers Can Mean a Quick Start on Healthful Food Slow Cookers Can Mean a Quick Start on Healthful Food "The Healthy Slow Cooker (Second Edition): 135 Gluten-Free Recipes for Health and Wellness" by Judith Finlayson (Robert Rose, $24.95). "The Best Diabetes Slow Cooker Recipes" by Judith Finlayson (…Read more. This "Playbook" Is Filled with Winning Dinner Strategies "Dinner: The Playbook: A 30-Day Plan for Mastering the Art of the Family Meal" by Jenny Rosenstrach (Ballantine, $20). Jenny Rosenstrach thinks she can get your family back into shape in 30 days. And that's without visits to the gym or the running …Read more.
more articles

Comfort Food Can Be Nutritious, Too, Oliver Proves

Comment

"Jamie Oliver's Comfort Food: The Ultimate Weekend Cookbook" by Jamie Oliver (Ecco, $34.99).

When are four handfuls of baby spinach comfort food? When they are in the hands of talented English chef and bestselling cookbook author Jamie Oliver. It also doesn't hurt to be joined by slabs of bacon, pickled onions, pine nuts, and French bread that was toasted in the bacon fat as part of a salad that definitely makes the cut as food that's a rich delight.

Oliver is a master at combining flavors in such a way that anything he creates is comfort food. When was the last salad dressing you had, for instance, that combined pickled onion "liquor" with Dijon mustard?

Whether it's a salad, rum-raisin ice cream, or pulled pork and sweet potato hash, this is probably the man you'll wish was your personal chef.

Although, if so, you might be fending for yourself during the week, because Oliver considers this to be weekend food due to the time it takes to prepare and eat. He stresses throughout that eating is meant to do as sharing in large groups; that's as much of the purpose of food as nourishment, he notes.

Oliver, though, who has been a game-changing advocate for better school lunches in both the U.K. and the U.S., and had an American network television series addressing the issue, never lets the thought of your nourishment get too far from his mind.

That "bacon-y" salad is just a 300-calorie item. The rum-raisin ice cream, just 100 calories a scoop. The fare is both healthful and rich due to Oliver's insistence on the freshest local ingredients.

SPINACH, BACON AND PINE NUT SALAD

6 thick slices smoked bacon

Olive oil, to taste

2 heaping tablespoons pine nuts

12 (1 / 2-inch thick) slices French bread

6 medium pickled onions, plus 2 tablespoons pickling liquor

2 teaspoons Dijon mustard

4 tablespoons quality extra-virgin olive oil

Pinch of black pepper

4 large handfuls baby spinach

1 handful salad leaves

Yields 4 servings.

Slice bacon into thin lardons and put into a large frying pan on medium heat with a good drizzle of olive oil.

Fry until golden, adding pine nuts at the last minute, then scoop out with a slotted spoon onto a plate, leaving bacon fat behind in the pan. Carefully toast the slices of bread in the fat until beautifully golden on both sides.

Meanwhile, finely slice the pickled onions. In a large bowl, mix the pickled onion liquor with the mustard, olive oil and black pepper. Gently pile the spinach and salad leaves on top, add the crispy bacon, pine nuts and pickled onions, then lightly toss everything together with your fingertips, picking the salad up and sprinkling it back down from a height a few times. Doing it this way means the salad is perfectly dressed but you avoid bruising the leaves. Add the crispy toast croutons and tuck straight in.

MINTY YOGURT SAUCE

6 sprigs fresh mint

1 cup plain yogurt

1 heaping tablespoon creamed coconut

Finely chop mint leaves, then, in a small bowl, stir them into the yogurt with the creamed coconut. Season with some of your favorite seasonings, if desired. Good served with both vegetarian and meat dishes.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "After-Work Gourmet" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

COPYRIGHT 2014 CREATORS.COM




Comments

0 Comments | Post Comment
Already have an account? Log in.
New Account  
Your Name:
Your E-mail:
Your Password:
Confirm Your Password:

Please allow a few minutes for your comment to be posted.

Enter the numbers to the right:  
Creators.com comments policy
More
Lisa Messinger - Cooks' Books
Sep. `14
Su Mo Tu We Th Fr Sa
31 1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 1 2 3 4
About the author About the author
Write the author Write the author
Printer friendly format Printer friendly format
Email to friend Email to friend
View by Month