FOUR : DEEP LEMON TART

Delia Smith's Winter Collection

JANUARY 30 2012

FOUR : DEEP LEMON TART

The custard in this tart is so impossibly light it all but disappears on the tongue, leaving only the essence of lemon filling your senses. Like eating the lemon's very soul.

While there are quite a few steps in this recipe, nothing about it is all that difficult.

THREE : BAKED EGGS IN WILD MUSHROOM TARTLETS

Delia Smith's Winter Collection

JANUARY 28 2012

THREE : BAKED EGGS IN WILD MUSHROOM TARTLETS

I really love breakfast. So much so that I once wrote it a love letter on my Christmas post-its...

But I am hesitant to love a breakfast that takes all damn morning to make. Such exquisite torture! Today's breakfast took sooooo long that the only thing holding me together was the Chelada bloody mary with bacon and pecorino clenched in my left hand. Until I took one bite and forgave breakfast for all it's chopping and sauteing and waiting.

ONE & TWO : BEEF IN DESIGNER BEER W/ GARLIC MASHED POTATOES

Delia Smith's Winter Collection

JANUARY 26 2012

ONE : BEEF IN DESIGNER BEER
TWO : MASHED POTATO WITH GARLIC-INFUSED OLIVE OIL

Oooh la la, beef! You look so fantastic in your designer beer! And what is that intoxicating scent you are wearing? I still can't believe it was only 2 1/2 hours ago I was cutting you into 2 inch chunks to be seared before getting all glammed up in your rich, glossy beer sauce. I have to admit, the searing part was a bit of a pain... but I just know your resulting deliciousness will make it well worth the effort!

beef in designer beer with garlic-oil mashed potatoes. YUM!

SHE'S AT IT AGAIN!

Delia Smith's Winter Collection
JANUARY 26 2012

They say the first step is to admit you have a problem. Okay, I admit it. I am hooked! I loved, loved, loved having a cooking challenge and so have decided to conquer a new cookbook. This time, I've left Italy and voyaged across the English Channel to the gastronomically misunderstood England to cook "150 recipes for winter" from Delia Smith's Winter Collection. It's from 1995. Which leads to hilarious recipes such as "PRAWN COCKTAIL 2000" and "BEEF IN DESIGNER BEER".

GNOCCHI MARINARA RECIPE

JANUARY 19 2012

In order to fully enjoy the Gnocchi Marinara, one must also sauce them in the authentic Frankies Tomato Sauce. So, I have included both recipes in this post to help you have the full experience.

FINAL THOUGHTS

JANUARY 08 2012

You may be wondering... did I actually learn anything? And what were the best and worst dishes of the cookbook? Well, wonder no more!

WHAT DID I LEARN?

EIGHTY-SEVEN - NINETY-FIVE : SUNDAY SAUCE!

JANUARY 5 2012

EIGHTY-SEVEN : OLIVES
EIGHTY-EIGHT : ANTIPASTO PLATE
EIGHTY-NINE : CANNELLINI, CAPER, LEMON & ANCHOVY CROSTINI
NINETY : MULLED WINE
NINETY-ONE : PORK BRACIOLA MARINARA

NINETY-TWO : POTATO GNOCCHI 
NINETY-THREE : GNOCCHI MARINARA  
NINETY-FOUR : PUNTARELLE WITH LEMON, CAPERS, ANCHOVY & PECORINO
NINETY-FIVE : TIRAMISU

 
And that's all folks. I am now done with the book! My grand adventure culminated tonight in a fabulous Sunday Sauce (on Thursday) party where I crammed all the remaining dishes onto the table and we ate until we just about burst. I think it will be easiest to talk about each section separately. So here goes...

EIGHTY-SIX : FRANKIES FRENCH TOAST

JANUARY 4 2012

Usually when I make french toast (which I don't ever do because I don't like it that much) I just whisk a couple eggs with some milk, dip in the bread and fry in butter, side 1 then side 2. This is a whole new ball game. First the mixture of eggs, cream and whole milk is warmed gently until "the vanilla and cinnamon are aromatic". It is now custard and once cooled to room temperature the day-old bread is dredged "for a few seconds on each side - it should absorb some but not get soggy".

Now here's the part that left me saying "what the..." and "for reals?!?" and "what's a fillip?" Gah! Okay... this had better be the best french toast I have ever eaten.

seriously?!?

Custard has been warmed then cooled. Bread dipped, but not until soggy. A pat of butter is crackling in the pan. Time to fry (and flip and flip) this baby!

EIGHT-FOUR & EIGHTY-FIVE : ROASTED VEGETABLES

JANUARY 2 2012

EIGHTY-FOUR : ROASTED VEGETABLE SALAD
EIGHTY-FIVE : ROASTED VEGETABLE SANDWICH

Making the roasted vegetable salad was super simple because I had a bunch of leftover veggies I roasted for NYE. These were tossed with a simple balsamic dressing and the salad was done. And it totally rocks! Also, as the Frankies promise, it makes a great breakfast "after a night of heavy eating or drinking."

yummy veggies