By Agnes Jekyll
No matter if extolling the benefits of a happy breakfast tray, conjuring up a iciness picnic of figs and mulled wine, sharing scrumptious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the gleaming writings of the society hostess and philanthropist Agnes Jekyll describe nutrients for each conceivable celebration and mood.
Originally released in The Times within the early Twenties, those divinely witty and brilliantly saw items are nonetheless enjoyed this present day for his or her heat and pleasant suggestion and, with their emphasis on clean, easy, fashionable dishes, have been years sooner than their time.
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Additional info for A Little Dinner Before the Play (Penguin Great Food, Book 4)
And pumpkin seeds). Our newest favorite crunch comes from deliciously nutty toasted buckwheat Summer Squash Slaw with Feta and Toasted Buckwheat active 10 minutes total 15 minutes 4 servings Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead. ¼ cup buckwheat groats 1 ½ lb. yellow summer squash, julienned on a mandoline or with a knife 2 scallions, thinly sliced ¼ cup coarsely chopped fresh mint 1 tsp. coarsely chopped fresh marjoram or oregano 3 Tbsp.
Keep chilled. GRILLED LETTUCES WITH CRÈME FRAÎCHE AND AVOCADO 4 servings “Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts. 2 romaine lettuce hearts and/ or large heads of Treviso radicchio, halved lengthwise 3 Tbsp. olive oil, divided, plus more Kosher salt, freshly ground pepper 1 cup mizuna or baby mustard greens ½ cup crème fraîche 1 avocado, cut into quarters 2 Tbsp. fresh lemon juice Flaky sea salt (such as Maldon) Prepare grill for medium-high heat.
Oil in a large baking dish; season with salt and pepper. C O M • AU G U ST 20 14 Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes. Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper. Meanwhile, tear remaining ½ cup bread into smaller pieces; toss on a baking sheet with 3 Tbsp.
A Little Dinner Before the Play (Penguin Great Food, Book 4) by Agnes Jekyll