By Judith Jones
A review by Marty Martindale
In this cookbook, one that’s all her own, she frees herself to demonstrate how she unabashedly celebrates herself with foods she loves. In this book find Jones thoughtful food combinations distilled from many years’ of food experience.
“I found myself at the end of the day looking forward to cooking, making recipes that work for one and then sitting down and savoring a good meal. … If you like good food, why not honor yourself enough to make a pleasing meal and relish every mouthful? … You are in charge of what you are cooking, picking your own ingredients, deciding how much fat or salt or sugar you want to consume … you have only yourself to please. So you can indulge in a sudden whim. You can choose to make just what you feel like. There’s no need to be a perfectionist.” When dinners’ ready, Jones concludes, “I open up the wine and light the candles, turn on some music and give thanks.”
Here are a few of the recipes from her special collection:
BLUEBERRY SOUP: Is composed of blueberries, maple syrup, orange juice, cinnamon, lemon juice and cream.
SHIRRED EGG WITH CHICKEN LIVER: Butter, chicken liver, shallot or scallion, dry sherry, eggs and seasoning
CHICKEN SALAD: Cooked chicken, vinaigrette, celery, scallion, bell pepper, capers, parsley, whole-milk yogurt, mayonnaise and salad greens
BASIC VEGETABLE SOUP: Butter, onion, potato, chicken stock, handful of fresh greens and heavy cream
COUSCOUS WITH LAMB, ONIONS AND RAISINS: Raisins, onion, butter, olive oil, honey
LAMB AND LENTILS: Green lentils, bacon, onion, garlic, celery or fennel, jalapeno pepper, olive oil, thyme, bay leaf and leftover lamb
ZUCCHINI PANCAKES: Zucchini, egg, flour, scallion, parsley, prosciutto, bell pepper and olive oil.
WARM POTATO SALAD WITH SAUSAGE: New potatoes, sausage, oil and red wine. Dressing: Dijon mustard, red-wine vinegar, olive oil, scallions and parsley
PENNE WITH TUNA, PLUM TOMATOES AND BLACK OLIVES: Penne, olive oil, onion, garlic, tomatoes, white wine, canned tuna in olive oil, Greek black olives and Italian parsley
PEAR CRISP: A firm pair, sugar, water, nutmeg. Topping: Butter, flour, sugar and heavy cream.
Here and there, throughout the book, Judith slips in bits of advice and possibly some things you may have never taken time to enjoy.
Marty Martindale is Editor of Foodsite Magazine.