By Agnes Jekyll
Even if extolling the advantages of a contented breakfast tray, conjuring up a wintry weather picnic of figs and mulled wine, sharing scrumptious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the glowing writings of the society hostess and philanthropist Agnes Jekyll describe foodstuff for each that you can think of get together and temper.
Originally released in The Times within the early Twenties, those divinely witty and brilliantly saw items are nonetheless enjoyed this day for his or her heat and pleasant suggestion and, with their emphasis on clean, uncomplicated, trendy dishes, have been years sooner than their time.
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Additional resources for A Little Dinner Before the Play (Penguin Great Food)
Combine cooled bulgur with lemon juice, 2 tablespoons olive oil, garlic, parsley, mint, and scallions. 3. Toss zucchini, yellow squash, and tomato chunks with 1 tablespoon olive oil; skewer, and grill until soft. 4. To serve, add grilled vegetables to bulgur, or serve skewers on top. Season with extra salt and pepper to taste, and garnish with pine nuts, if desired. 44 Cookouts Veggie Style! Sesame Shiitakes with Bok Choy and Soba Serves 4 1 12-ounce package soba noodles ¹⁄³ cup rice vinegar 3 tablespoons sesame oil 1½ tablespoons soy sauce ½ teaspoon red pepper flakes Sure, portobellos may steal the show as the superstars of the grill, but shiitakes deserve recognition for coming in a close second.
Drain the soaked and softened noodles. Combine the noodles, chicken strips, scallions, cilantro leaves, and crushed red pepper flakes in a serving bowl. 3. Mix together the lime juice, soy sauce, pickled garlic, and sugar and toss with the salad ingredients. 40 Cookouts Veggie Style! Grilled Halloumi with Greek Couscous Serves 6 1¾ cups water 1½ cups couscous 1 tablespoon olive oil, plus additional for brushing 1 tablespoon lemon juice 2 cloves garlic, minced 1 tablespoon balsamic vinegar ¾ teaspoon oregano ½ cup chopped artichoke hearts 1 recipe Roasted Peppers on the Grill, chopped (see Chapter 5) Sea salt or kosher salt and fresh ground pepper to taste 1 6-ounce package halloumi cheese, sliced ½" thick Grilled halloumi tops off a roasted red pepper couscous salad for a Mediterranean-inspired vegetarian entrée.
2. Stuff with minced garlic, dot with butter or margarine, and drizzle with barbecue sauce. 3. Spray a sheet of aluminum foil with cooking spray or lightly brush with olive oil to prevent sticking. Wrap onion in foil and grill for 40–45 minutes. Chapter 2: Appetizers and Starters 23 Blackened Baba Ghanoush Serves 6 2 medium eggplants, pricked with a fork 3 cloves garlic 2 tablespoons lemon juice 2 tablespoons tahini Salt and pepper to taste 2 teaspoons good quality olive oil (optional) Pita wedges, for serving It’s cheating, really, to prepare baba ghanoush using any method other than a grill, as the smoky flavor is a key ingredient in traditional preparations.