The River Cottage Week
This week, we’re going to be doing something different around here. Between now and Friday I’m going to post a new recipe, complete with pictures, each day. The twist is, all of the recipes will be from the same cookbook.
I love my cookbook collection. When we made our recent international move, I culled my collection down to the bare essentials. It was hard. I got rid of a few cookbooks that I’d never used (goodbye, 101 Finger Foods) and a few cookbooks that I’d outgrown as a cook (so long, 30 Minute Meals.) My collection is now a finely honed group of cookbooks that I really love.
Despite my love for my remaining cookbooks, I do often find myself referring to other food blogs or the internet when I’m searching for a recipe. It just seems so much easier. But, I do find that I miss my books, the weight of them, their heft. I miss the little stories that authors often put with the recipes, personalising them far more than a recipe from a food database.
This week I’ve chosen to cook from The River Cottage Year, by Hugh Fearnley-Whittingstall. Hugh is a very famous British chef who works tirelessly to encourage everyone to eat more local, seasonal food. He has written a number of books and stars in TV shows and, my favourite bit, runs a cooking and learning centre in Dorset called River Cottage.
I think Hugh’s philosophy on food is inspiring. He encourages urban-based home cooks like me to take advantage of every opportunity that is available to us. Growing tomatoes on the window sill, buying things you can’t grow from your local farmers market, becoming friends with the butcher and finding out where your meat comes from. His recipes are seasonal, sustainable and, most importantly, delicious.
Each chapter in The River Cottage Year is devoted to a certain month. The recipes in that chapter will explain how to make the most of the freshest and best ingredients available for that specific month. I’m cheating just a little and I’ll be cooking dishes from the October, November and December chapters of the book.
I’m really looking forward to focusing on one cookbook for a whole week. Really learning the tricks of the chef who wrote the book. I probably won’t do things just as Hugh would, but I’m sure I can learn something from the book that he’s written. Those of you who have been reading this blog for a while probably know that I’m phsyically incapable of not altering a recipe somewhat, but I think that’s ok. In fact, I think flexibility and adaptability are key for any cook… and I think Hugh would agree!
Finally, we’ll have some company this week. My gorgeous and wonderfully talented husband will be taking all of the photos for this blog this week. Andy has recently started his own blog called abercrombieandphoto.com and this week’s project will be featured on both blogs. I feel very lucky to work on this with him! Hope you all enjoy the week!
