A lush and gorgeous guide to all things food and entertaining from Jane Green, New York Times bestselling author of Jemima J, The Beach House, and Falling.
Jane Green’s life has always revolved around her kitchen…
… from inviting over friends for an impromptu brunch; to wowing guests with delicious new recipes; to making sure her ever-on-the-move family makes time to sit down together. For Jane, food is enjoyable because of the people surrounding it and the pleasures of hosting and nourishing those she cares about, body and soul.
Now, Jane opens wide the doors of her stunning home to share tips on entertaining, ideas for making any gathering a cozy yet classy affair, and some of her favorite dishes, ranging from tempting hors d’oeuvres like Sweet Corn and Chili Soup,to mouthwatering one-pot mains like Slow-Braised Onion Chicken, to sinfully satisfying desserts like Warm Chocolate and Banana Cake.
This book is Jane’s perfect recipe for making a wonderful life complete with friends, loving family, and moments filled with good food, good times, and, of course, Good Taste.
Release date: October 4, 2016
RECIPE FROM GOOD TASTE. Order now.
One of my most favorite people in the world is my sister-in-law, Fishy. I was already living in the States when she became my sister-in-law, which is unfortunate on two levels. First, I don’t get to see her nearly as often as I would like, and second, I don’t get to experience her cooking.
My parents are always going over there for dinner and reporting back about delicious roast chickens and fantastic lamb. She is the expert at delicious, traditional, effortless comfort food and one of her best dishes, according to my mother, is her lemon and almond tart.
There really is nothing better than lemon and almond tart, particularly this one that is so densely citrusy, thanks to the puréed lemon. The almond extract and thick, moist texture makes it almost taste like marzipan, and the entire tart is heavenly.
Butter for baking dish
1 1/3 cups almond flour
1 teaspoon almond extract
8 tablespoons sugar
4 large eggs, separated
1 lemon, boiled in water for 20 minutes, seeds removed, then puréed to mash
Pinch of salt
1⁄2 cup confectioners’ sugar
1⁄2 cup toasted slivered almonds
Preheat oven to 375 degrees.
Butter a 9″ tart pan and line with waxed paper.
In a food processor, combine almond flour and 6 tablespoons sugar.
Separately combine egg yolks, 2 tablespoons sugar, lemon purée and salt, and beat until smooth and pale. Add almond mixture and combine.
Beat egg whites to soft peaks, add confectioners’ sugar, and combine. Beat 1 large spoonful of egg whites into almond mixture, then fold rest of almond mixture into egg whites.
Transfer to tart pan and bake for 35 minutes.
Dust with confectioners’ sugar sprinkled through a sieve and cover top with toasted slivered almonds before serving.
Hours spent driving children here, there and everywhere: 2
Hours spent worrying about where the children are: 0
Hours spent berating teachers for giving children bad grades: 0
Hour spent writing: 17
I have spent the last few days trying to come up with the term for the anti-helicopter parent. I haven’t yet thought of anything clever enough, but I keep thinking what essentially abandons their offspring, leaving them to fend for themselves. I have thought about trees, about acorns sprouting into oak trees once they have fallen. Perhaps I am an Oak Tree parent, producing acorns then allowing them to fall away and grow independently into the oak trees they are destined to become.
RECIPE FROM GOOD TASTE. Order now.
2 chickens, jointed into 8 pieces, seasoned
Zest of 4 oranges
2/3 cup fresh orange juice
1⁄4 cup honey
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger
2 teaspoons finely minced garlic
1⁄4 teaspoon crushed red pepper flakes
Salt and pepper
2 large red bell peppers
2 medium onions
3 tablespoons olive oil
2 cloves garlic
1 cup short-grain brown rice
11⁄2 cups chicken stock
3⁄4 cup dry white wine
1 teaspoon tomato paste
1⁄2 large orange, cut into 1⁄2″ wedges, peel on
4 scallions (white bulbs and 3″ green), thinly sliced on diagonal for garnish
Rinse and dry chicken pieces and combine orange zest and juice, honey, soy sauce, sesame oil, ginger, garlic and red pepper flakes into a bowl for marinade. Stir well, coat chicken pieces and refrigerate at least 1 hour, or preferably overnight.
When ready to cook, season the chicken pieces with salt and pepper. Next, slice the red peppers in half and remove the seeds and pith, then slice each half into 6 strips. Likewise, peel the onion and slice into strips of approximately the same size.
Heat 2 tablespoons of olive oil in the casserole and, when it is fairly hot, add the chicken pieces—2 or 3 at a time—and brown them to a nutty golden color on both sides. As they brown, move them to a plate lined with paper towels, using a slotted spoon. Next add remaining oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.
After that add the garlic and toss around for a minute or 2 until the garlic is pale golden, then stir in the rice and, when the grains have a good coating of oil, add the stock, wine and tomato paste. As soon as everything has reached a simmer, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it’s important to keep the rice down in the liquid). Finally, scatter the wedges of orange in among them.
Cover with a tight-fitting lid and cook over the gentlest possible heat for 50 minutes to 1 hour, or until the rice is cooked, but still retains a little bite. Alternatively, cook in a preheated oven at 350 degrees for 1 hour.
Garnish with scallions.
It has been the summer of over-indulgence, and although I am perfectly happy floating around in diaphanous flowing tents and kaftans, Autumn is coming which means my jeans are eyeing me nervously from their position in the corner of my closet. I am pretending I don’t see them, as I pull on yet another elastic-waisted skirt, and slip my feet into flip flops.
But there is a definite chill in the air, which means I must make some changes. All those terrible things I do not eat because they are damaging and destructive to my various auto-immune diseases, not to mention puffing me up like a balloon? You know, those things like sugar, and bread, and pasta, and more sugar (that I have been eating all summer)? I am going to stop eating them now.
RECIPE FROM GOOD TASTE. Order now.
This soup was a happy mistake. It came from one of those nights where I didn’t seem to have anything in the fridge other than a head of cauliflower that was well on its way to becoming inedible, a packet of pancetta and some stale parmesan.
I do always tend to have onions, garlic, carrots and cauliflower, and always stock in the pantry. When all else fails, I can always pull something together with the aforementioned and anything else I can find.
This was that night, and the truffle oil added the most delicious twist. For a whole winter, we ended up eating this almost every night.
2 ounces chopped pancetta 1 cup chopped onion
3 cloves garlic, chopped
3⁄4 cup chopped celery
1 head cauliflower
31⁄2 cups chicken broth
1″ cube parmigiano,
or any other strong cheese (reserve some cheese to sprinkle over the top to serve)
1⁄2 cup half-and-half
White or black truffle oil for drizzling
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft—a little over 5 minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Purée soup with a handheld blender, then add half-and-half. When ready to serve, ladle into bowls, drizzle with truffle oil and sprinkle cheese on top.
I made this with gorgonzola recently and it was amazing.
The rower has been training in Portland, Oregon for the entire summer. Before he left, I made him swear to phone his mother three times a week, and answer my texts. Not daily, I said, when I noticed the anxiety in his eyes, but mostly.
I had to be clear about my expectations because last summer he went off to rowing camp for six weeks, and I heard from him once.
This year, the high-performance rowing camp led to his selection for the US junior national rowing team, which made me just about the proudest mother there ever was. I’d love to tell him how proud I am, but I can’t get hold of him. He has now been gone for more than two months.
Hours spent searching every ex-boyfriend ever: 21
Hours spent searching the ones who got away: 12
Hours spent appreciating my town: 15
Hours spent writing: 20
Many years ago, when I was a teenager, I spent a handful of summers in the Hamptons. This was before the Hamptons became The Hamptons, when it was sleepy, and charming, and quiet. I am quite sure I fell in love with America because of those summers in Amagansett. It was the very early eighties, and there was almost nothing to do. We were a big pack of kids, who hung out at the beach during the days, and at night at the one ice-cream place in town, Mellow Mouth, playing Pac Man and drinking Tab. As the years ticked by, we rode around in the back of someone’s pick up truck, ending up at people’s houses, playing quarters.
Jane Green is the author of seventeen novels, including sixteen New York Times bestsellers. She has over ten million books in print, and is published in over 25 languages.Full Bio