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nigel slater’s potatoes with spices and spinach (win his new book ‘eat’)

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Jonathan Lovekin photo‘SOMETIMES we just want to eat.” So says Nigel Slater in “Eat: The Little Book of Fast Food,” his latest cookbook to reach the United States. Sometimes there is not time for full-on artistry, or to surrender into the meditative process cooking can be. But, says Slater, “by ‘fast,’ I do not mean thoughtless or careless,” nor is takeout his proposed solution.

The charmingly fat little book, humbly bound in cloth, was just released by its American publisher this fall, about a year after it was issued in the U.K. (Enter at the bottom of the page to win a copy.)

Don’t let its smaller trim size fool you: There are 600 ideas inside.

Forget arranging the recipes and variations in predictable chapters like “Entrees” or “Chicken,” though. “Eat” organizes the way we cook and eat, such as “In a Bowl” or “In the Hand,” or “In the Frying Pan” or my favorite section: “Under a Crust.”

Yes, Slater admits, making proper pastry dough may be too time-consuming for weeknights–but what about tucking dinner under torn corn tortillas, or “a cloud of yellow mash” (parsnips), or a bit of ready-made pastry, or just turning it into a gratin to make it slightly more special and finished?

The recipes in “Eat,” including fish and meat and also lots of vegetable-based things, are written simply—“in the style of an extended Tweet,” says Slater, most ending with a fun, sometimes-sensual little description.

“Cheerful, singing flavors,” is the punchline of Eggplant Paneer. Lentil Bolognaise? “Earthy, frugal and filling.” Spaghetti Bake is, “a savory tangle.” Quick Spiced Rice: “a little lifesaver,” and alive with flavor, too, from Thai red curry paste, edamame, carrot, vegetable stock, eggs and cilantro.

Potatoes with Spices and Spinach got me at, “ Hot, cool, crisp, soft.” And it is:

potatoes with spices & spinach by jonathan lovekinpotatoes with spices and spinach

potatoes, cayenne, red pepper flakes, turmeric, cumin, garlic, spinach, shallots, yogurt, cilantro

Cut 1¾ pounds (800g) large starchy potatoes into big pieces and cook in a large pot of salted water for about 15 minutes, till approaching tenderness. Peel 5 large shallots and halve them lengthwise. Drain the potatoes, then put them in a bowl, add the shallots, and toss with half a teaspoon of cayenne, a teaspoon of red pepper flakes, a teaspoon of crushed garlic, and a teaspoon each of ground cumin and turmeric. Add 2 teaspoons of sea salt flakes and 4 tablespoons of peanut oil, then transfer to a roasting pan and bake at 400ºF (200ºC) until crisp. Wash a couple of large handfuls of spinach. Put them in a pan over moderate heat, cover with a lid, and leave for a minute or two to wilt. Toss with the crisp potatoes, a little yogurt, and torn cilantro.

Enough for 2 to 3. Hot, cool, crisp, soft.

(From “Eat: The Little Book of Fast Food,” [affiliate link] copyright Nigel Slater; photo copyright Jonathan Lovekin)

more about nigel slater

NIGEL SLATER is a prolific producer of award-winning books, exceedingly popular BBC cooking series and documentaries, plus other television endeavors, and his food columns for “The Observer.”

enter to win the book ‘eat’

eat by nigel slaterI’LL BUY A COPY of “Eat: The Little Book of Fast Food,” for a lucky reader, and all you have to do to enter is answer this question in the box at the very bottom of the page, after the very last comment:

What is “fast” food to you (assuming we’re talking dinner)? Takeout; letftovers quickly reinvented in minutes; a half-hour from-scratch; or more? Any fast favorites to recommend? (I always have corn tortillas on hand to wrap something in; various bean concoctions cooked and frozen in portions; and I cook up a pot of brown rice every Sunday as another underpinning.)

No answer, or feeling shy? Just say, “Count me in” or something like that, and I will, but a reply is even better. I’ll pick a winner at random after entries close at midnight Tuesday, October 21, 2014. U.S. and Canada only.

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489 comments
October 15, 2014

comments

  1. Babs Jobin says

    October 28, 2014 at 4:02 pm

    Fast food to me is bean, potato or minestrone soup made in an electric pressure cooker, so quick and tasty. Also like taco night (everyday?) with unfried beans.

    Reply
  2. kandie rosser says

    October 29, 2014 at 10:18 am

    Salads and soups are what I use as fast food!

    Reply
  3. Santha says

    November 3, 2014 at 3:15 am

    At this time of year, I like to cook soup and a casserole (and a couple of pies) once a week, then enjoy them for the rest of the week, interspersed with sandwiches, home-made yoghurt with fruit or jam, eggs, marinated tofu, or other quick-to-prepare foods. Last week it was French Onion Soup and and Indian meal: moong dal, cauliflower, basmatti rice and paratha, and a couple of pumpkin pies. This week it is French lentil soup, cornbread, lasagna, and a couple of apple pies. This allows me to enjoy the warmth, depth, and substantial qualities of well-cooked food, and saves a lot of time during the week. I will try the potato recipe. Count me in on the book drawing!

    Reply
  4. margaret says

    November 3, 2014 at 2:44 pm

    AND THE WINNER (who has been notified by email) is Emmie Seaman.

    Thanks to all for great fast food suggestions.

    Reply
  5. Darcy says

    October 19, 2015 at 7:55 pm

    A fast meal at our house is scrambled or poached eggs served with whatever veggies look good in the fridge or garden. Add some cheese or salsa. Done.

    Reply
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Podcast: Soups, Soups & More Soups

I’VE FOLLOWED a vegetarian diet for decades, but it wasn’t until just a few years ago that I mastered a really good vegetable soup. Now I’m learning variations on vegetable-based soups, plus ones with beans and even ideas for mushroom soups, too–all thanks to Alexandra Stafford and these recipes. (Stream it below, read the transcript or subscribe free.)

https://robinhoodradioondemand.com/podcast-player/6211/vegetable-soup-ideas-with-ali-stafford-november-5-a-way-to-garden-with-margaret-roach.mp3

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Instagram post 2190297402408409324_444552553 Snow day. To be followed by a snow night. #awaytogarden #wavehillchairs
Instagram post 2177779417009402040_444552553 No matter that it was 11F and 17F on mornings this week; my lifelong companions and I are all tucked in, each in our respective offseason spots. Three giant pots of #cliviaminiata that are actually pieces of my long-gone grandmother’s original plant from many, many decades ago, love the offseason bright cold of the mudroom, and get no water till around the new year or so. They need a chill (under 50 but above 35) for about 40 days to trigger timely bloom in late winter/early spring (without it they will bloom whenever, later, like June or even summer). The #alocasia reacts to the cold of the mudroom by shutting down and going dormant and leafless, and then I’ll let it sleep till late winter, when I give it a drink to see if it awakens. That one sleeps and wakes on its own timetable because I do not have a proper spot for it (ideally warm, like 60 or 65 at least, and humid and bright...no can do the humid part here). We have been together probably 10 years anyhow, despite my shortcomings as a #plantparent . #alocasiaamazonica #clivias #houseplantsofinstagram #houseplants #awaytogarden
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Instagram post 2170506606641504178_444552553 I wanna tell you how it’s gonna be You’re gonna give your love to me I wanna love you night and day You know my love will not fade away Not fade away Nope. Not this #cotinus leaf’s fiery hot love at least. Like the 1957 #buddyholly song I first heard by #therollingstones in 1964, it keeps going. #awaytogarden #fallfoliage2019 #cotinusgrace #notfadeaway
Instagram post 2168987273989949378_444552553 “Jack Frost nipping at your, er, geraniums...” And here it comes.
Instagram post 2166837817953503284_444552553 Constant companions: If you want to keep good company all winter, grow some good keepers. My house is stuffed with piles of #cucurbita awaiting their time in the oven or soup kettle. Each one is a character, distinctive. On one chair in the mudroom two close cousins in #cucurbitamoschata — the horse collar-shaped one called ‘Tromboncino’ or ‘Tromboncino Rampicante’ snuggles with some ‘Butternut.’ The ‘Tromboncino’ are better eaten green and small as #zucchini but I can’t resist their eventual mad size and shape, big enough to wear around your neck. I use their meat for enriching vegetable stock; the ‘Butternut’ are far more rich and delicious. Seed respectively from sandhillpreservation.com #sandhillpreservationcenter and @turtle_tree_seed (whose ‘Butternut,’ selected for “lastingness” for decades, will keep and keep into next spring or more). #wintersquash #awaytogarden #goodkeeper #cucurbitaceae
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Welcome! I’m Margaret Roach, a leading garden writer for 25 years—at ‘Martha Stewart Living,’ ‘Newsday,’ and in three books. I host a public-radio podcast; I also lecture, plus hold tours at my 2.3-acre Hudson Valley (NY) Zone 5B garden, and always say no to chemicals and yes to great plants.

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