![]() Given that Music’s book is essentially ‘here are some nice recipes to try’, she gets a decent amount of writing in. A few pages on the socio-economic impact of grains on Western European culture. A short essay on the cheesemaking process. Often the titles with the most to read are those that have specific themes that allow for deep-dives on history, culture and so on. Is it good bedtime reading? Better than many cookbooks. Music is also behind 2019’s Where Cooking Begins, which focused on uncomplicated recipes, and was as much about how to shop for food as it was how to cook what you bought. Who wrote it? Carla Lalli Music, who is perhaps best known for her video work at Bon Appetit, until she quit in 2020 in solidarity with her BIPOC colleagues, who had been chronically mistreated by the organisation. A lovely sentiment, if one that sounds like the author’s editor might also be her therapist. That Sounds So Good offers up ‘100 real-life recipes for every day of the week’, and in its introduction author Carla Lalli Music says each of the dishes in the book ‘is designed to help remove any psychic and emotional barriers that get in the way of cooking at home’. ![]() They are best the first day, in my opinion.What’s the USP? What we have here is one of my favourite themes a cookbook can have: food is good, but sometimes it’s exhausting, let’s make it easier. I went a little lighter on the oil, but otherwise followed the instructions. These are easily more delicious than the sum of their parts. Although I live in NYC, was unable to find beans in any stores. Have always skipped the serving additions of oregano and lemon wedges. Sometimes top with feta, sometimes don't. All other directions and ingredient ratios are perfect. This said, the issue is probably with my pressure cooker. I have to use 12 cups of water (burned it a couple times with less) and cooked for 100 minutes (rather than 50) with un-soaked beans. As Feinstei76 says so well, it is more delicious than the sum of its parts. One of the most delicious, flavorful recipes I've made, and have now done so a dozen times. ![]() You can add the other ingredients to the soaked beans prior to pressure cooking or add them afterward and finish them uncovered. I cooked my first gigantes the other day and they turned out perfect. I prefer to soak the beans first and usually pressure cook the beans alone. I have cooked a lot with a pressure cooker and it is apreferred method for preparing dried beans. Added a bit of black pepper and a few pinches of oregano when I added the tomatoes. Use crushed tomatoes instead of whole that you crush yourself. The 5 cups of water was way too much.maybe because I soaked my beans overnight? Needed 60 minutes under pressure total. I had it already to do in my pressure cooker and I could not get the handle to lock into place so I punted and just did it on the stovetop. Spectacular.Ĥ forks for sure! So good and easy. It was a little too soupy so added tomato paste in lieu of tomatoes. ![]() I used quick-soaked navy beans, just a spritz of oil, plus dried rosemary. OMG this is one of those dishes that has changed my life. My add some stewed canned tomatoes in a portion and eat over rice. Am using your tips now on a pot of lima beans. I find they keep well in the fridge and I like to use them as part of an antipasto or in a composed salad. I would urge some form of fennel, seeds, pollen, fronds-or even a tiny drop of anise extract for a true Greek favor! This time I sliced a whole fennel bulb, deciding I wanted the texture and taste. I've cooked soaked overnight-gigante beans in the oven for years.
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