Recipes By Nicholas Day
5 recipes found
Brussels Sprouts and Chickpeas
Lightly adapted from Jennifer McLagan's Bitter. A couple of notes: McLagan highly recommends cooking your own chickpeas, and I have used her method here. If however you need to make this posthaste, substitute a couple 15-ounce cans of chickpeas (washed, drained, dried). Also, McLagan finishes the dish with a couple tablespoons of dry sherry. If you are feeding small humans, you may want to skip this step -- the alcohol does not cook off -- which is why it is listed as optional below.
Fantastic Fermented Green Beans
As West suggests, the easiest, least expensive way to make this fantastic fermented green beans recipe is simply to fill a Ziploc bag with extra brine.
Wintry Braised Red Cabbage, Plus Some Jelly
Oven Braised Red Cabbage is a classic recipe, with the edges slightly crisp and charred, which plays beautifully off the rest of the tender long-cooked cabbage.
Blueberry Fool with Yogurt
From Nigel Slater's Ripe (Ten Speed Press, 2012). Slater uses sugar; I prefer honey (and a tablespoon less). Use whichever appeals. He also suggests you chill the fool for an hour before serving; in case you don't have the time or patience, I've eaten it almost immediately after making and found it still irresistible.
Mango Lassisicles
Mango lassi goodness, in frozen stick form. Feel free to embellish, or to use non-Greek yogurt (which will make it slightly more icy).