Midsummer Dinner
For 8
- Pea, Mint, and Avocado Salad
- Beef Fillet with Red Wine, Anchovies, Garlic, and Thyme,
or Tagliata - New Potatoes
- Warm Spinach with Lemon
- Strawberries In Dark Syrup with Proust's Madeleines
This, to me, is the perfect dinner: simple, impeccable, beautiful. Of course, it doesn't have to be a June dinner, or even eaten in summer—I cook the beef all through the year and I'm such a fan of the frozen pea that I've got no reason to ration the unfashionable but deeply pleasurable salad, either. But when all the food comes together like this, it works at its best. I've given two choices for the beef simply because fillet for 8 is not always going to be a practical suggestion. If you want to make this a more formal dinner, then try the wine- and anchovy- braised fillet. The tagliata variation, a fat slab of meat cut from all along the rump, marinated, cooked briefly, then carved in squat, juicy slices on the diagonal, is the best thing you can do with your outside grill, pace, perhaps, the butterflied lamb of the menu preceding this. But if you're kitchen-bound, a 425 degree F oven is absolutely fine for roasting the meat.
The tagliata needs marinating for a day, and the strawberries need macerat- ing for 3 hours. If you wanted to strike a more voluptuously grand note, you could end instead with the white tiramisu; see page 111 of the book.
- from:
- How to Eat
- The Pleasures and Principles of Good Food
- by Nigella Lawson
- Wiley 2007
- Paperback; 474 pages; US $19.95
- ISBN 978-0-470-17354-1 (0470173548)
- Recipe reprinted by permission.
Buy How to Eat
How to Eat
- Cookbook Profile Archive
This page created August 2007
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
The Global Gourmet® — www.globalgourmet.com