OK, so I'm here watching "Jamie at Home" -- "The Naked Chef" all grown up and living on a farm in the British countryside -- and he's making leeks, butter, garlic and a bit of Parma ham (good old U.S. country ham is a good sub) sound lip-smacking delicious. To each his own, I know, but the thing about Jamie Oliver, in addition to the fact that I love the look of this show, is that he never fails to surprise with his flavor combos. . .example, French bread and dried mushrooms beaten to crumbs in the food processor. Brilliant! Why plain bread when two pinches of dried mushrooms whacked in with them will amplify the flavor 10-fold. You absolutely have to watch this show. Yeah, yeah, it's on at 8:30 on a Saturday morning. Set your Tivo. Put in a VHS tape Friday before you hit the pillow. Barring any of that, click here
for a look at his show and a couple of recipes from today's telecast.
We're off to the Fatima International Spring Fest later. Heard a rumor someone is selling bao there, those amazing steamed buns filled with pork and vegetables. They look uncooked on the outside, all white and puffy like balls or raw dough, but don't be fooled. We'll report back later.
Sign Up and Save
Get six months of free digital access to the Sun Herald