Jane Green's Blog, page 115
December 5, 2014
This cookbook from Gabrielle Hamilton, who I was lucky en...
This cookbook from Gabrielle Hamilton, who I was lucky enough to do an event with this week, may actually be the reading highlight of my year. If you like food memoirs, Blood, Bones & Butter is up there with the best, and as far as cookbooks go, how beautiful is this?! And it's pink! Does it get any better? #prune #cookbook #foodporn
November 27, 2014
Naughty cat. #figlessmanor
Naughty cat. #figlessmanor
Game of Cranium has been played and abandoned halfway thr...
Game of Cranium has been played and abandoned halfway through for The Family Stone on TV. It's official: the holiday season has begun. Hooray! #figlessmanor
Loving our Thanksgiving table. Loving family and friends ...
Loving our Thanksgiving table. Loving family and friends gathered near. So much to be grateful for today, so many blessings, and gifts and joys. Happy Thanksgiving to all...What a wonderful world this can be. #figlessmanor
November 25, 2014
Just a typical Tuesday afternoon, two days before Thanksg...
Just a typical Tuesday afternoon, two days before Thanksgiving.
And...we're OFF!
And...we're OFF!
November 21, 2014
Besties. Love a Friday night in a beautifully restored gr...
Besties. Love a Friday night in a beautifully restored grand old Victorian house in a pretty coastal town, delicious food, flowing wine, favorite old friends, fascinating new ones, and my girl @_joreilly_
It is freezing. Granted, it could be worse – we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don’t feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhe
It is freezing. Granted, it could be worse - we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don't feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhere, God only knows where, and I am seriously considering stringing my new gloves through the sleeves of my coat, a la toddler-hood, because I know they'll be lost in about three days.
This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received a free copy of my new cookbook, Happy Food. If not, I'm giving you a sneak preview of one of my recipes to keep you warm this cold weekend - Cauliflower Parmesan soup.
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.
Ingredients:
2 ounces chopped pancetta 1 cup chopped onion. Reserve tiny bit of pancetta if you like to garnish.
3/4 cup chopped celery
3 garlic cloves, chopped
1 head cauliflower
3 1/2 cups chicken broth
1-inch cube Parmesan, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
1/2 cup half and half
White or black truffle oil (for drizzling)
Method:
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Puree soup with a hand-held blender, add half and h
This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received a free copy of my new cookbook, Happy Food. If not, I'm giving you a sneak preview of one of my recipes to keep you warm this cold weekend - Cauliflower Parmesan soup.
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.
Ingredients:
2 ounces chopped pancetta 1 cup chopped onion. Reserve tiny bit of pancetta if you like to garnish.
3/4 cup chopped celery
3 garlic cloves, chopped
1 head cauliflower
3 1/2 cups chicken broth
1-inch cube Parmesan, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
1/2 cup half and half
White or black truffle oil (for drizzling)
Method:
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Puree soup with a hand-held blender, add half and h
It is freezing. Granted, it could be worse – we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don’t feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhe
It is freezing. Granted, it could be worse - we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don't feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhere, God only knows where, and I am seriously considering stringing my new gloves through the sleeves of my coat, a la toddler-hood, because I know they'll be lost in about three days.
This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received a free copy of my new cookbook, Happy Food. If not, I'm giving you a sneak preview of one of my recipes to keep you warm this cold weekend - Cauliflower Parmesan soup.
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.
Ingredients:
2 ounces chopped pancetta 1 cup chopped onion. Reserve tiny bit of pancetta if you like to garnish.
3/4 cup chopped celery
3 garlic cloves, chopped
1 head cauliflower
3 1/2 cups chicken broth
1-inch cube Parmesan, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
1/2 cup half and half
White or black truffle oil (for drizzling)
Method:
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Puree soup with a hand-held blender, add half and h
This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received a free copy of my new cookbook, Happy Food. If not, I'm giving you a sneak preview of one of my recipes to keep you warm this cold weekend - Cauliflower Parmesan soup.
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.
Ingredients:
2 ounces chopped pancetta 1 cup chopped onion. Reserve tiny bit of pancetta if you like to garnish.
3/4 cup chopped celery
3 garlic cloves, chopped
1 head cauliflower
3 1/2 cups chicken broth
1-inch cube Parmesan, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
1/2 cup half and half
White or black truffle oil (for drizzling)
Method:
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Puree soup with a hand-held blender, add half and h
It is freezing. Granted, it could be worse – we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don’t feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhe
It is freezing. Granted, it could be worse - we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don't feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhere, God only knows where, and I am seriously considering stringing my new gloves through the sleeves of my coat, a la toddler-hood, because I know they'll be lost in about three days.
This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received a free copy of my new cookbook, Happy Food. If not, I'm giving you a sneak preview of one of my recipes to keep you warm this cold weekend - Cauliflower Parmesan soup.
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.
Ingredients:
2 ounces chopped pancetta 1 cup chopped onion. Reserve tiny bit of pancetta if you like to garnish.
3/4 cup chopped celery
3 garlic cloves, chopped
1 head cauliflower
3 1/2 cups chicken broth
1-inch cube Parmesan, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
1/2 cup half and half
White or black truffle oil (for drizzling)
Method:
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Puree soup with a hand-held blender, add half and h
This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received a free copy of my new cookbook, Happy Food. If not, I'm giving you a sneak preview of one of my recipes to keep you warm this cold weekend - Cauliflower Parmesan soup.
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.
Ingredients:
2 ounces chopped pancetta 1 cup chopped onion. Reserve tiny bit of pancetta if you like to garnish.
3/4 cup chopped celery
3 garlic cloves, chopped
1 head cauliflower
3 1/2 cups chicken broth
1-inch cube Parmesan, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
1/2 cup half and half
White or black truffle oil (for drizzling)
Method:
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Puree soup with a hand-held blender, add half and h
It is freezing. Granted, it could be worse – we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don’t feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhe
It is freezing. Granted, it could be worse - we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don't feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhere, God only knows where, and I am seriously considering stringing my new gloves through the sleeves of my coat, a la toddler-hood, because I know they'll be lost in about three days.
This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received a free copy of my new cookbook, Happy Food. If not, I'm giving you a sneak preview of one of my recipes to keep you warm this cold weekend - Cauliflower Parmesan soup.
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.
Ingredients:
2 ounces chopped pancetta 1 cup chopped onion. Reserve tiny bit of pancetta if you like to garnish.
3/4 cup chopped celery
3 garlic cloves, chopped
1 head cauliflower
3 1/2 cups chicken broth
1-inch cube Parmesan, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
1/2 cup half and half
White or black truffle oil (for drizzling)
Method:
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Puree soup with a hand-held blender, add half and h
This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received a free copy of my new cookbook, Happy Food. If not, I'm giving you a sneak preview of one of my recipes to keep you warm this cold weekend - Cauliflower Parmesan soup.
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.
Ingredients:
2 ounces chopped pancetta 1 cup chopped onion. Reserve tiny bit of pancetta if you like to garnish.
3/4 cup chopped celery
3 garlic cloves, chopped
1 head cauliflower
3 1/2 cups chicken broth
1-inch cube Parmesan, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.
1/2 cup half and half
White or black truffle oil (for drizzling)
Method:
Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.
Puree soup with a hand-held blender, add half and h
