Cook with Jamie

November 20, 2007

As we see the words: “eat in style”, “hipster foodies”, “food obsessions”, and “fashionable food” in design magazines this season, we ask: “Does fashion influence food or is it simply fashionable to be into food?

EVERY cent earned from his book will be donated to the Fifteen Foundation – which Jamie started with the goal of helping and inspiring disadvantaged young people to start a career for themselves in the restaurant and catering industry.

The book inspired this wonderful Warm Wintry Feast for you to try:

Mad Moroccan Lamb
Crunchy Raw Beetroot Salad with Feta & Pear

And For Dessert: Try serving peppermint ice cream cones with a few favorite toppings.

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{ 7 comments… read them below or add one }

Barbara November 29, 2007 at 12:13 am

I’m in. We’ll see how many meals I can make using local foods grown on the Big Island of Hawaii. I love Jamie’s concept of teaching young people to cook as a way to eat better and better care for the planet. Aloha to Loulies!

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suzannesimon November 30, 2007 at 11:19 am

Home cooked, good tasting food is in fashion and knowing how to cook well is not a fad. Recipes I have tried so far: mad moroccan lamb (true comfort food), creamy butternut squash (rich, but good), and beet salad (delicious).

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bettinastern December 4, 2007 at 6:57 pm

our Cook the Book book of the month is now 46% off at Barnes & Noble right now through December 10th. Check out http://search.barnesandnoble.com/booksearch/results.asp?WRD=cook+with+jamie&z=y&r=1

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Jenny Turnham January 2, 2008 at 8:41 am

I really enjoy the tone of this cookbook and the simplicity of the recipes, but my results have been a bit mixed.

Onions gratin — very good and rich
Spinach and goat cheese risotto — not great, saved by the presence of goat cheese, which I like in anything
Carrot cake — good flavor but my cake came out a bit dense and my frosting was a overpowering with lime (I’d use very little next time)
Meatballs and farfalle — really good, different meatballs, I maybe used a bit too much nutmeg but the taste was distinctive

happy cooking!

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suzannesimon February 25, 2008 at 8:04 pm

I tried the spinach and goat cheese risotto too. I agree, the flavor of the goat cheese made the dish. However, I did love learning about how to cook risotto in advance and then finishing it later (either when guests arrive or family is home). It actually works.

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