Tag Archives: Nigel Slater recipe

Pumpkin, Mustard, Cream — And Fall

A beauty of a red kabocha squash.
A beauty of a red kabocha squash.

As award-winning food writer Nigel Slater so astutely states in his newest cookbook, autumn and winter call for far different types of meals. With brisk weather and darker nights, they fairly demand more substantial and weightier fare to nourish and warm us through and through.

As his new “Greenfeast: Autumn, Winter” (Ten Speed Press) shows, though, that doesn’t necessarily dictate huge slabs of meat. In fact, in this cookbook, of which I received a review copy, he shows with 110 vegetarian recipes that even in the throes of deepest winter, you can feel mighty satiated with plant-based fare.

As always, his joyously descriptive writing is evident throughout, including in the introduction, where he unabashedly states, “There will be carbs. They protect and energize us. They bring balm to our jagged nerves.”

My kind of carbs -- fall-apart tender squash in a mustardy cream sauce.
My kind of carbs — fall-apart tender squash in a mustardy cream sauce.

Ah, a man after my own stomach.

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Puff Pastry Part II: Slim Apricot Tarts

Fresh apricots adorn a round of flaky puff pastry.

With a name like that, I wish I could tell you these tarts were the new magic diet food.

If only I could hunker down with one all to myself and become instantly slim.

I wish!

“Slim Apricot Tarts” are majestic with fresh summer apricots. And fruit does a body good, doesn’t it?

Oh sure, the fruit does sit on a platform of buttery puff pastry. And the apricots do get brushed with sweet apricot jam before serving.

But it’s all good, isn’t it?

It sure tastes that way. The apricots are first par-boiled to get them squishy soft. You remove the pits and peel off the skins (throw them away or nosh on them as you toil away at this task). Then, you place them atop the puff pastry dough to bake.

The recipe is from “Ripe: A Cook in the Orchard” (Ten Speed Press), of which I recently received a review copy. The book is by the wonderful British food writer, Nigel Slater. If you have never experienced his elegant, evocative, winning prose — especially in books like my favorite “Toast: The Story of a Boy’s Hunger” (Gotham) — you are truly missing out.

Apricots from Frog Hollow Farm.

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