...Advertisement...

...Advertisement...

February 29, 2008

Free cookbook! Silly video!

oliver.jpg

I must admit that I haven't paid much attention to this Jamie Oliver character, who is the star of "Jamie's Kitchen" on TLC. I do know that he recently killed a chicken on live television in order to make a point about the welfare of chickens in Britain's poultry industry. I also know that some of the recipes in Oliver's new cookbook, "Jamie's Italy," look pretty darn good. As soon as I cracked the book, I saw one for squashed cannellini beans with garlic, which sounded like a quick, easy and delicious topping for crostini or pita wedges. I'll share that after the jump. The first person who can tell me the name of Oliver's London restaurant can have this book and enjoy all the beautiful full-color photographs and illustrations, not to mention the recipes.

Before we part ways for the weekend, I'd like to subject you all to a video that was shot and edited by my co-worker, Evelio Contreras. The star is another co-worker, Pete Dybdahl, who promised to score me one of the free breakfast burritos at McDonald's this morning. As you'll see, when the cashier told Pete that he could only get one free burrito because the rules were one per person, Pete thought only of himself.
Oh well, I'm not sure I wanted to eat one anyway.

Squashed Cannellini Beans with Garlic

Oliver suggests that you serve this spread with crostini, or toasted baguette slices rubbed with fresh garlic.

1 3/4 cups good-quality cannellini beans, rinsed and drained.
2 sprigs fresh rosemary
1 Tbsp extra-virgin olive oil, plus a little extra
2 cloves fresh garlic, sliced thinly
1 dash red wine vinegar
Salt and pepper to taste

Pick the leaves off the rosemary and pound them gently in a mortar and pestle with a pinch of salt. Add the olive oil and stir, then set aside. Fry garlic in a little olive oil until lightly golden. Add beans and continue to simmer gently for 7 minutes.
Season beans well with salt and pepper and a dash of red wine vinegar, then mash them up with the back of a fork until you have a coarse puree.
Smear bean puree over hot crostini and spoon rosemary olive oil over the top.

Source: "Jamie's Italy" by Jamie Oliver
Photo source: Amazon.com.

Comments

# 1

[February 29, 2008 3:59 PM]

Mary Moore

Name of Jamie Oliver's restaurant is Fifteen London

# 2

[February 29, 2008 4:04 PM]

Rebecca

Fifteen The Restaurant

# 3

[February 29, 2008 4:12 PM]

Debbie

Don't know if I'm first or not, but it's Fifteen Cornwall.

# 4

[February 29, 2008 4:29 PM]

Amy Hanek : →http://www.houseonthegladehill.blogspot.com

Is it called "Fifteen"?

# 5

[February 29, 2008 4:33 PM]

Amy Hanek : →http://www.houseonthegladehill.blogspot.com

Yes... it IS called Fifteen! Here is the link: http://www.fifteen.net/Pages/default.aspx

I hope I was first, I hope I was first, I hope I was first... maybe if I say it over and over it will be true? I LOVE the "Naked Chef" - he's just adorable.

# 6

[February 29, 2008 4:37 PM]

Tori

It's Fifteen! And it's a really incredible project--I hope it inspires lots of imitations

# 7

[February 29, 2008 4:45 PM]

KyAnne Reeves

Hey Lindsey! The name is Fifteen! It took me forever to get on here...

# 8

[February 29, 2008 4:54 PM]

Debbie

Oops, Cornwall is just one of the locations of his Fifteen restaurants.

# 9

[February 29, 2008 6:16 PM]

Debbie

Thanks for the recipe. I love cannellini beans.

Post a comment





Search


Tidbits

  • This 'n' that -

    September 18: If you have celiac disease or gluten sensitivity, if you know somebody who does, or if you're simply interested in learning more, stop by the co-op on Thursday, September 18, from 6:30 to 8 p.m. You can meet Cleo Libonati, RN, BSN, author of "Recognizing Celiac Disease," and get her to sign a copy of her book for you. A graduate of the University of Pennsylvania, Cleo has more than 30 years of nursing experience and has recovered from celiac disease herself. She wrote this comprehensive guide to help others who suffer from it or who care for others who do.
    For more information on the book and author: www.recognizingceliacdisease.com
    For more information on the event: info@roanokenaturalfoods.coop or call 343-5652.

    September 26: The Peacock Harper Culinary Friends Group at Virginia Tech is hosting a lecture titled "Virginia Wine Coming of Age" at 11:30 a.m. at the Inn at Virginia Tech in Blacksburg. The speaker will be Susanne Beckner of Villa Appalachia winery in Floyd, who will talk about the historic pairing of wine with foods of Virginia. Pre-registration is required by September 19. Cost is $35, which includes an Italian lunch and four wine pairings. Go to www.culinarycollection.org for more info.

    All month: Omega Lane Farm in Rural Retreat is having "Pick Your Own Tomato Day" every Sunday in September from 2-5 p.m. Folks can come on farm and pick as much as they want. The price is 75 cents per pound for organic heirloom tomatoes.
    Info: Omega Lane Farm, 139 Omega Lane, Rural Retreat, VA. 24368. (276) 686-5843

Monthly archives

Categories

Related links

From the Roanoke Times

Other food blogs

Good food/recipe sites

Find me here

  • Food & Drink Blogs - Blog Catalog Blog Directory

About this blog

Food writer Lindsey Nair shares successes and failures in the kitchen, passes on recipes and restaurant news and generally muses about her very favorite thing to do: eat. Read more about Lindsey

E-mail address for roanoke.com

RSS feed

.....Advertisement.....