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Baby Beet Tarte Tatin from 'River Cottage Veg'

Kate Williams 2 comments

This savory tarte tatin is the first recipe I bookmarked when I got my copy of River Cottage Veg and the dish I most anticipated cooking and eating. Hugh Fearnley-Whittingstall's take on the French dessert is the perfect example of the wonders of vegetable cookery. Beets—the candy of the vegetable world—are excellent in the role of apples in this tart. Paired with buttery puff pastry and pungent shallot-parsley vinaigrette, they are sweet and savory all at once. Each bite is a treat. More

Baby Beet Tarte Tatin from 'River Cottage Veg'

Serious Eats Kate Williams 1 comment

This savory tarte tatin is the first recipe I bookmarked when I got my copy of River Cottage Veg and the dish I most anticipated cooking and eating. Hugh Fearnley-Whittingstall's take on the French dessert is the perfect example of the wonders of vegetable cookery. Beets—the candy of the vegetable world—are excellent in the role of apples in this tart. Paired with buttery puff pastry and pungent shallot-parsley vinaigrette, they are sweet and savory all at once. Each bite is a treat. More

Vegetable Biryani from 'River Cottage Veg'

Kate Williams Post a comment

You won't miss the meat in this vegetarian biryani from River Cottage Veg. Served over fluffy saffron basmati rice, the base is a richly spiced stew of potatoes, peas, and carrots, fragrant with cardamom, ginger, cumin, cinnamon, and coriander. More

Vegetable Biryani from 'River Cottage Veg'

Serious Eats Kate Williams 2 comments

You won't miss the meat in this vegetarian biryani from River Cottage Veg. Served with fluffy saffron basmati rice, the base is a richly spiced stew of potatoes, peas, and carrots, fragrant with cardamom, ginger, cumin, cinnamon, and coriander. More

Caponata from 'River Cottage Veg'

Kate Williams Post a comment

Caponata is one of my favorite dippy things to whip out for summertime entertaining. A tangy sweet-and-sour melange of eggplant, tomatoes, and briny olives, the dish plays well with summer staples like grilled bread, grilled chicken, and grilled...well, anything. This version, from Hugh Fearnley-Whittingstall's version in River Cottage Veg, calls for an ingredient that I'd never thought to include in my caponatas: chocolate. More

Caponata from 'River Cottage Veg'

Serious Eats Kate Williams Post a comment

Caponata is one of my favorite dippy things to whip out for summertime entertaining. A tangy sweet-and-sour melange of eggplant, tomatoes, and briny olives, the dish plays well with summer staples like grilled bread, grilled chicken, and grilled...well, anything. This version, from Hugh Fearnley-Whittingstall's version in River Cottage Veg, calls for an ingredient that I'd never thought to include in my caponatas: chocolate. More

Cucumber and Lettuce Vichyssoise from 'River Cottage Veg'

Kate Williams Post a comment

Chilled potato-leek soup, or Vichyssoise, is an excellent budget dish to have up one's sleeve. At its most basic, the soup's humble ingredients combine to form a silky, luxurious meal far greater than the sum of its parts. The velvety green soup in River Cottage Veg contains not only the potatoes and leeks, but also a couple of cucumbers and heads of butter lettuce as well. The greenery adds a refreshing touch and brilliant color to the soup, and the dollop of creme fraiche at the end is the perfect tangy-rich note to finish. More

Arugula, Fennel, and Green Lentil Salad from 'River Cottage Veg'

Kate Williams Post a comment

As Hugh Fearnley-Whittingstall grumbles in River Cottage Veg, arugula has become too popular for its own good. The bitter green has become so ubiquitous in salad mixes that it's hard to appreciate arugula's ability to support a salad on its own. Fearnley-Whittingstall's arugula-fennel-lentil salad is an attempt to celebrate the green on its own merit. The crunchy anise notes of the fennel and earthy lentils indeed balance the peppery notes of the lettuce, and the bright lemon zest enlivens and lifts the mix. More

Arugula, Fennel, and Green Lentil Salad from 'River Cottage Veg'

Serious Eats Kate Williams Post a comment

As Hugh Fearnley-Whittingstall grumbles in River Cottage Veg, arugula has become too popular for its own good. His arugula-fennel-lentil salad is an attempt to celebrate the green on its own merit. Earthy lentils and the crunchy, anise notes of fennel do indeed balance the peppery lettuce, and bright lemon zest enlivens the mix. More

Cook the Book: 'River Cottage Veg'

Kate Williams Closed

As befits a season of fresh blooms and new growth, this spring has seen the release of a slew of vegetable-centric cookbooks. The best of these ignore the prevailing dietary wisdom of the minute and instead focus on the vegetables themselves. A prime example is River Cottage Veg, the latest from prolific British author, Hugh Fearnley-Whittingstall. More

River Cottage's Steam-Braised Sea Bass with Thyme and Lemon

Serious Eats Kate Williams 5 comments

Steamed fish doesn't exactly have the best reputation outside of spas and health-centric restaurants, but in the hands of Hugh Fearnley-Whittingstall and Nick Fisher, gently cooked fillets are anything but dry and boring. Dubbed "steam-braising" in The River Cottage Fish Book, their method consists of using a rich (read: butter and olive oil) sauce full of herbs, wine, and garlic to gently steam (and braise, I suppose) small medallions of sea bass (or most other white, flaky fish). The emerges from the pan tender and contributes its subtle brininess to the sauce. More

River Cottage's Steam-Braised Sea Bass with Thyme and Lemon

Kate Williams 4 comments

Dubbed "steam-braising" in The River Cottage Fish Book, their method consists of using a rich (read: butter and olive oil) sauce full of herbs, wine, and garlic to gently steam (and braise, I suppose) small medallions of sea bass (or most other white, flaky fish). More

River Cottage's Grilled Trout with Fennel

Kate Williams 3 comments

In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher offer a slight variation on the standard stuff-the-trout-with-herbs-and-grill-it method. Instead of picking soft, delicate herbs, they call for overgrown, wild fennel. Then, they not only place the floral, herbaceous plant into the fish cavity (with garlic and bay, of course), but also use the woodiest herbs as a kind of grate for cooking the fish. These woody stems smolder as the fish cooks, adding another layer of smoky flavor to the fish. More

River Cottage's Grilled Trout with Fennel

Serious Eats Kate Williams 1 comment

In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher offer a slight variation on the standard stuff-the-trout-with-herbs-and-grill-it method. Instead of picking soft, delicate herbs, they call for overgrown, wild fennel. Then, they not only place the floral, herbaceous plant into the fish cavity (with garlic and bay, of course), but also use the woodiest herbs as a kind of grate for cooking the fish. These woody stems smolder as the fish cooks, adding another layer of smoky flavor to the fish. More

River Cottage's Roasted Whole Plaice with Cherry Tomatoes

Kate Williams 1 comment

Roasting whole fish has got to be one of the simplest ways to impress a table full of diners—throw in a fancy British fish name or two and you've got yourself a winner of a party. Plaice is one of the most common flatfishes eaten in Europe, and lucky for us, it and some of its more familiar neighbors are being fished in sustainable manners here across the pond.* In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher espouse the wonders of whole plaice, praising its subtle, sweet salinity. To bring out the sweetness of the fish, they roast cherry tomatoes alongside, which caramelize and burst in the hot oven, adding their own luscious nectar to the roasting pan. More

River Cottage's Roasted Whole Plaice with Cherry Tomatoes

Serious Eats Kate Williams 1 comment

Roasting whole fish has got to be one of the simplest ways to impress a table full of diners—throw in a fancy British fish name or two and you've got yourself a winner of a party. Plaice is one of the most common flatfishes eaten in Europe, and lucky for us, it and some of its more familiar neighbors are being fished in sustainable manners here across the pond.* In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher espouse the wonders of whole plaice, praising its subtle, sweet salinity. To bring out the sweetness of the fish, they roast cherry tomatoes alongside, which caramelize and burst in the hot oven, adding their own luscious nectar to the roasting pan. More

River Cottage's Seared Squid

Kate Williams 1 comment

Squid are kind of a gateway shellfish. They're not terribly fishy and they're relatively easy to clean and prepare. More

River Cottage's Seared Squid

Serious Eats Kate Williams 1 comment

Squid are kind of a gateway shellfish. They're not terribly fishy and they're relatively easy to clean and prepare. More

River Cottage's Gravad Max (Mackerel Gravlax)

Kate Williams 1 comment

Both salmon and mackerel are sweet, oily fish, so it's an easy swap to make. Whole mackerel comes cheap at most fish markets, and they're (fairly) easy to fillet following the hilariously detailed instructions in the River Cottage Fish Book. It's a unique alternative to gravlax that you can make with just a 48-hour cure. More

Cook the Book: 'The River Cottage Fish Book'

Kate Williams Closed

Recently re-released in a US Edition, The River Cottage Fish Book, can certainly help allay those fears. The Fish Book is another information packed yet conversational tome from the prolific Hugh Fearnley-Whittingstall (and Nick Fisher); it contains not only countless recipes and techniques for fish preparation, but also detailed instruction on gutting, scaling, and filleting fish and an extensive guide on just about every type of seafood imaginable. We'll be cooking from it all week. Enter to win your copy here! More

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