If Jamie Oliver is good for anything, it's quick, suprisingly flavorful pasta recipes. The man seems to have an endless trove of pastas that can come together in the time it takes the water to boil. When I found this recipe in his ambitious book Cook with Jamie, in which he insisted that "everyone should make this at least once," I was sold immediately.
'Jamie Oliver' on Serious Eats
Rather than blending all the ingredients into something homogenous, Jamie calls for mincing the parsley by hand and bashing only half the pine nuts to a paste, then loosening it all with good olive oil.
While quick chicken recipes are pretty common, many of them can be boring, using the same old techniques with little variation. But in years of cooking, I've never seen anything quite like this. Raw chicken thighs are blended up with aromatics like ginger, garlic, and scallions to make a paste, which is then quickly folded into cabbage leaves and steamed. It actually comes together far more quickly than you'd think.
This recipe is adapted from one by Jamie Oliver, from his book Cook with Jamie. It's a little less dainty than some other versions of shortbread, made extra crumbly by the addition of cornstarch and semolina flour. It's perfect on it's own, or served with berries, sorbet, or ice cream.
As I've learned over the years, mussels are one of the most adaptable ingredients in the kitchen. You can throw just about anything at them, and they'll end up tasting great. But I'm guessing sawdust would probably taste wonderful after getting bathed in bacon, crème fraîche, and hard cider too. Luckily no wood is necessary for this recipe adapted from Jamie Oliver, which is fairly simple to prepare.
Last week McDonald's announced they're no longer be using "pink slime"—beef trimmings rinsed in ammonium hydroxide to kill bacteria—as an additive in their burgers. The name "pink slime" comes from British chef/food activist Jamie Oliver, who blasted its use in his TV show Food Revolution last year. The video above from CBS News shows clips from Food Revolution where Oliver explains what pink slime is to his audience of parents and children. McDonald's states, "The decision...was not related to any particular event."
A thick-cut pork chop (especially one with plenty of marbling) is a wonder by itself, but it's even better after a quick bath in Jamie Oliver's garlic, thyme, and lemon zest marinade, which gives it an herby-citrus quality and complements the caramelized exterior of the pork.
It was time to eat some smoked fish. I don't know why I've been avoiding it for so long, but after finding this recipe in Jamie Oliver's Jamie at Home, I knew I had a perfect place to start. He pairs the smoked salmon with some boiled potatoes, which may sound a little too simple, but the potatoes are actually given a whole lot of love.
As anyone who has followed a Jamie Oliver recipe before knows, directions are free-form and amounts are purposely vague. Olive oil is dished out in "glugs." Red wine is added in "tiny swigs." What is written below is exactly what I used for two portions, but you could easily add additional vinegar if you need more tang or another chile if you need more heat.
Jamie Oliver's Food Revolution made-over this classic burger stand's traditional menu with some healthier options, but his most important addition was a simple beef upgrade.
In his reality show Jamie Oliver's Food Revolution, English celebrity chef and media personality Jamie Oliver aims to bring awareness about healthy eating, where food comes from, and diet-related disease to Americans. (He's done the same in the UK with his shows Jamie's School Dinners and Jamie's Ministry of Food.) The first season took place in Huntington, West Virginia; in the second season, he's in Los Angeles, attempting to bring his food revolution to the public school system and—closer to the heart of this blog—reinvent a family-own fast food joint. It's not breaking news that burger joint Patra's got a healthy makeover in the show—Oliver manned the grills at Patra's back in February—but the season is still going (now on episode four since it started airing in April), and if you haven't started watching the show yet, it's worth checking out.
I stumbled on some Meyer lemons this week—very lucky, since we're at the tail end of their season. I immediately set out to feature them in a simple pasta recipe, settling on this one from Jamie Oliver. Turns out that lemons and pasta go together splendidly, the acidity playing nicely against the creamy pasta. Even without Meyer lemons, this would be great with the "regular" kind.
In this recipe, the noodles are draped in a gently spicy and fragrant mash of celeriac—the texture of the pasta plays a starring role. Celeriac, a cousin of celery, is grown for its large root rather than the stalks we all recognize. It has that same wonderful grassy, aromatic flavor. A hit of fresh chile, thyme, and garlic round out the flavor. The puree comes from a Jamie Oliver recipe that uses it as a stuffing for ravioli. (I took the shorter route of simply tossing it with pasta.)
You insist that the Food Network is constantly on at home, and you follow Top Chef religiously, but how much are you actually paying attention? Maybe you know who Julia Child is (or even the Dan Akroyd spoofed version of her on Saturday Night Live), but let's see how far your food television knowledge goes beyond that. Take the quiz! »
It's been a rough few months for Jamie Oliver! On his quest to change the eating habits of people in Huntington, West Virginia, he's encountered opposition from parents, students, lunch ladies, talk show hosts, and on last night's finale, one very difficult to drive vehicle. [WARNING: SPOILERS AHEAD]
This week on Jamie Oliver's Food Revolution, Jamie tries to secure $150,000 in funding so his project can live on after he leaves Huntington. He finds that something not-so-great for the kids is back on the menu at school. And he tells his new BFF, Radio Rod, about the time he steam-burned his man bits while cooking naked. [Warning: Spoilers ahead!]
A modern-looking twist on the old-fashioned mortar and pestle, Jamie Oliver's Flavor Shaker promises to grind, crush, and blend its contents into a nice, homogeneous marinade. It's a big claim, but if Jamie's gadget could do that successfully, he'd have a whole other kind of food(ie) revolution on his hands.
Flash mobs! Cooking demonstrations in the street! A bet with a local DJ! Ah yes. There's no denying last night's episode of Jamie Oliver's Food Revolution was filled with drama and intrigue. It's just a shame that none of it felt real.
Jamie was clearly upset by the sheer amount of french fry chowage (technical term) going on around him, so he took the opportunity to send out a sternly worded warning about overindulging in their deliciousness. "Do I love french fries?" he asked sarcastically. "The french fry is one of the most beautiful things on the planet. Crispy on the outside, fluffy on the inside. But you eat those little babies every day, and your heinie's gonna get bigger than Godzilla's jacksie!"