A Little Dinner Before the Play (Penguin Great Food, Book 4) by Agnes Jekyll

By Agnes Jekyll

Even if extolling the benefits of a happy breakfast tray, conjuring up a wintry weather 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 foodstuff for each possible celebration and mood.

Originally released in The Times within the early Twenties, those divinely witty and brilliantly saw items are nonetheless enjoyed this day for his or her heat and pleasant suggestion and, with their emphasis on clean, uncomplicated, fashionable dishes, have been years sooner than their time.

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Nick generously shared his recipe with me—a modern version that flirts with a combination of grains from three different regions: quinoa, a South American staple; farro, an ancient variety of wheat that hails from Italy (look for farro perlato, the semipearled type, which cooks faster); and kasha, or roasted buckwheat groats, a nod to the Slavic. This recipe makes enough for an extended Ukrainian family, but the cooked grains keep well in the refrigerator and are easily reheated, making for a quick breakfast throughout the week.

Do a little styling of pretentious restaurants, which can research, ask friends what they prefer, and be a nice touch when cooking for company. read reviews. It’s a personal thing, and I’m Use them to apply sauces or salad dressings. sure you’ll know when you’ve discovered You’ll avoid drips and splatters, and if you’re the set that feels right. Just be sure to have feeling creative, you can make pretty patterns a variety of sizes of pots and pans on hand. on the plate. You’ll need small, medium, and large skillets or sauté pans for sautéing.

No worries; that will leave you plenty of time to lounge around in your pajamas and mix up a batch of Vegan Marys (page 36).  SERVES 10 6 DOUGH CASHEW CREMA 2 cups all-purpose flour, plus more for dusting 3/4 cup raw cashew pieces (4 ounces) 2 tablespoons fresh lemon juice 1 teaspoon salt 1 garlic clove 1/2 cup cold vegan shortening, diced 1 tablespoon extra-virgin olive oil 1/4 cup ice water, or more as needed 8 ounces extra-firm tofu, drained 1 teaspoon olive oil 1/2 teaspoon salt SCRAMBLED TOFU 1 or 2 grinds of pepper 1 tablespoon extra-virgin olive oil FILLING 1 tablespoon minced garlic 2 teaspoons ground cumin 3 pounds red or green chard (3 to 5 bunches), or 1 pound spinach 1 teaspoon smoked Spanish paprika 3 tablespoons extra-virgin olive oil 1/2 teaspoon turmeric 1/2 teaspoon salt 12 ounces shiitake or cremini mushrooms, stemmed and sliced 1/4 cup nutritional yeast flakes 1 pound extra-firm tofu, drained, pressed (see Tip, page 166), and crumbled 1 cup fresh basil leaves One 8-ounce jar roasted red bell peppers, drained and patted very dry with paper towels 1 tablespoon unsweetened plain soymilk CONTINUED Mo rning 53 TO MAKE THE DOUGH: In a food proces- TO MAKE THE SCRAMBLED TOFU: In a sor, combine the flour, salt, and shortening large skillet, heat the olive oil over medium and pulse until the mixture resembles small heat.

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