I had a subscription to the now closed Gourmet magazine. The fact that I never actually received any of my issues should be glossed over for the moment (there was something amiss in their international subscriptions department). I am sad that it has folded, it was such a classy magazine. I loved equally the photography, the articles, and the recipes (ok maybe I loved the photography the best, shh don’t tell :) ). Lately another culinary magazine that I have been reading is Jamie Magazine. I was very skeptical at first but after reading issue no.2 cover to cover on a flight I then subscribed. It isn’t a Gourmet magazine but in each issue there are a number of interesting recipes and photography that inspire me to cook and take pictures which is pretty good for a couple of quid. It is entertaining. The only thing that irks me a little are all the adverts for Jamie’s own products, but what can you expect, the guy is building an impressive empire. I think absolutely ages ago I mentioned that when I get a new cookery book or magazine as I go through and stick page labels of either red or green against recipes I want to cook. Red means something to be cooked only someday maybe on special occasions and green means that it is fine as everyday food. My Oct/Nov issue arrived today and these are the recipes that I have labeled to try:
Green:
Cottage Cheese and Honey Fritters
My Mum’s Potstickers
Simple Iced Mint Tea
Sorta Navajo Pizza
Rustic Tortilla Soup
Mackerel With Stewed Cauliflower
Double Whammy Arrabiata
Red:
Grand Marnier Souffle
Coffee Cheesecake
Avocado Ice Cream
Blackout Cake
I should get on with those green recipes asap, starting with the potstickers.
3 Comments
Hi,
I’ve been reading your blog for a while– really enjoy your photos! I live in New Mexico and am curious as to what the “Sorta Navajo Pizza” is. Is it like a Navajo taco (frybread, beans, chile, beef, lettuce, etc.)? Mutton? Am puzzling over what Navajo ingredients you’d adapt for pizza. Interesting.
Hello! Looking at the recipe now it seems to be that you make your cornmeal, then lay it out in a baking tray, add toppings (goat cheese, spinach, cheddar, chopped tomato) and then bake for a short time. I bookmarked it because it seemed like something fun to try for a work night meal and I have some cornmeal that needs using. I have no idea if it would be any good or if any of that would really count as ‘Navajo’? he says in the intro that it ‘was inspired by the Navajos who use cornmeal in many different ways’. :)
wow, gourmet has folded?! what a shame. although jamie’s magazine looks beautiful — especially against your rocking tablecloth :) his empire is looking to expand as big as martha’s by the looks of it!
i love your labeling system, how simple and useful!