Nigel Slater Archives | Saveur

Roasted New Potatoes With Creamed Spinach and Crispy Garlic

Nigel Slater — Mon, 20 Mar 2023 14:36:48 +0000

Photography by Jonathan Lovekin

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

New potatoes will roast to a fudgy texture, like little balls of gnocchi. Score them deeply, toast rack style, and they will crisp nicely, too.

Makes: 4

Time: 50 minutes

Ingredients

1 lb. yellow new potatoes, scrubbed
¼ cup plus 1 Tbsp. extra-virgin olive oil
2 Tbsp. sliced almonds, blanched
2 Tbsp. unsalted butter
2 garlic cloves, thinly sliced
3½ oz. (4 cups) spinach, rinsed
1 cup heavy cream
3 Tbsp. grated parmesan
Pea shoots, for garnish (optional)

Instructions

Position a rack in the center of the oven and preheat to 400°F. Hasselback the potatoes by slicing them crosswise at ¼-inch intervals, stopping ¼ inch from the bottom of each potato. Transfer to a rimmed baking sheet, and top with the oil. Toss to coat, ensuring the oil gets between the slices. Arrange in a single layer, season generously with salt and black pepper, and bake, turning the potatoes halfway through, until golden and fudgy, about 45 minutes.
Meanwhile, in a large, dry saucepan set over medium-low heat, toast the almonds, swirling occasionally, until fragrant and lightly browned, 5–7 minutes. Scrape onto a plate and set aside. To the empty pan, add the butter and turn the heat to medium-low. When it’s melted, add the garlic and cook until golden and crisp, 2–3 minutes. Scrape onto the plate with the almonds.
Wipe out the saucepan, turn the heat to medium, and add 3 tablespoons of water and the spinach. Cover and cook until the spinach wilts and turns bright green, about 3 minutes. Drain and run under cold water until cool. Working in batches, squeeze the leaves, pressing out as much water as possible. Transfer to a cutting board and coarsely chop, then add it to the empty pan along with the cream, parmesan, and salt and black pepper to taste. Turn the heat to low and cook, stirring occasionally, until warm, about 2 minutes.
To serve, divide the spinach sauce evenly among four plates, then top with the roasted potatoes and scatter with the almonds and garlic. Garnish with pea shoots if desired.

The post Roasted New Potatoes With Creamed Spinach and Crispy Garlic appeared first on Saveur.

Broccoli With Crispy Bread Crumbs and Pumpkin Seeds

Nigel Slater — Tue, 14 Mar 2023 14:00:00 +0000

Photography by Jonathan Lovekin

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Vegetables are far too often an afterthought when it comes to weeknight dinners. Playing second fiddle to the meat and starch, they’re like an addendum that makes the meal legal. But celebrated British cookbook author Nigel Slater aims to change that with this fast, unfussy take on broccoli, which turns the oft-maligned veg into a main course with wonderful complexity in flavor and texture. It calls for just a handful of ingredients to boot.

Makes: 2

Time: 30 minutes

Ingredients

½ cup dried bread crumbs
¼ cup plus 1 Tbsp. extra-virgin olive oil, divided, plus more for serving
½ cup packed fresh parsley leaves, coarsely chopped
3 Tbsp. pumpkin seeds, finely chopped
Kosher salt and freshly ground black pepper
4 cups vegetable stock (optional)
2 lbs. broccoli (4 heads), trimmed, cut into large florets, stalks sliced into ¼-in. coins

Instructions

To a large pot set over medium heat, add the bread crumbs and 3 tablespoons of the oil. Cook, stirring frequently, until crisp and golden, about 3 minutes. Stir in the parsley and pumpkin seeds, season with salt and black pepper to taste, and scrape into a bowl.
To the empty pot, add the vegetable stock (or an equivalent amount of generously salted water) and bring to a boil. Add the broccoli and cook until just tender and bright green, about 5 minutes. Turn off the heat.
Using a slotted spoon, transfer half of the broccoli to a blender or food processor. Add 1½ cups of the cooking liquid and the remaining olive oil. Blend until smooth, adding cooking liquid as needed until it has a creamy, yogurt-like consistency. Season the purée with salt and black pepper to taste and divide between two warmed plates.
Drain the remaining broccoli and place atop the purée. Scatter both plates with the bread crumb mixture, drizzle with more olive oil, and serve.

The post Broccoli With Crispy Bread Crumbs and Pumpkin Seeds appeared first on Saveur.

Brothy Sherried Pork Chops With Butter Beans and Almond Gremolata

Nigel Slater — Thu, 09 Mar 2023 19:46:03 +0000

Photography by Jonathan Lovekin

Bones are synonymous with feasting. All that goodness and savor, the way their presence turns a meal into something altogether more memorable–a celebration. Whether it is a twee little lamb rib chop or a chunky beef rib, I will always pick them up, chew, and suck, winkling the last little nuggets and meat juices from every crack and crevice.

Makes: 4

Time: 2 hours 30 minutes

Ingredients

For the pork:

4 thick bone-in pork rib chops (9 oz. each)
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil, plus more as needed
4 small onions, peeled and halved
⅔ cup oloroso sherry, or other dry or off-dry fortified wine
2½ cups chicken stock
4 rosemary sprigs
1 bay leaf
One 15½-oz. can butter beans, drained and rinsed

For the almond gremolata:

¼ cup blanched almonds, finely chopped
2 Tbsp. olive oil
2 garlic cloves, finely chopped
2 tsp. finely grated lemon zest
¼ cup plus 2 Tbsp. finely chopped parsley leaves

Instructions

Make the pork: Season the pork generously with salt and black pepper and set aside. To a large pan set over medium heat, add the oil. When it’s hot and shimmering, add the onions cut-side down and cook until deep golden brown, about 6 minutes. Transfer to a large plate.
Pat the pork dry with paper towels. Turn the heat to medium-high and add more oil if the pan looks dry. When it’s hot and shimmering, add the pork and cook, flipping halfway through cooking, until browned on both sides, about 7 minutes total. Transfer to the plate with the onions.
To the empty pan, add the sherry and continue cooking over medium-high heat, scraping up any browned bits, until reduced by about half, 2–3 minutes. Return the pork and onions to the pan, then add the stock and bring to a boil. Turn the heat to low and add the rosemary and bay leaf. Cover and cook until the pork is softened and nearly falling off the bone, about 1 hour 30 minutes. Season with salt, then add the beans. Turn the heat to medium and simmer, uncovered, for 30 minutes more.
Meanwhile, make the almond gremolata: To a small dry pan set over medium heat, add the almonds and cook, swirling the pan occasionally, until golden, about 10 minutes. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown, about 1 minute. Stir in the lemon zest, then scrape into a small bowl and stir in the parsley.
To serve, transfer the pork to a serving platter if desired (or serve straight from the pot) and sprinkle with the gremolata.

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