THIRTY-EIGHT : LIME AND MANGO ICE CREAM

Delia Smith's Winter Collection

APRIL 27 2012

THIRTY-EIGHT : LIME AND MANGO ICE CREAM
 
You probably think you got the best of me, don't you, April. Getting all hot and sunny last weekend and twisting my thoughts until I truly believed summer was here and rainy days were behind us. I got caught up in your little mind game and though, "hey, I think I'll make ice cream!" Okay, you got me.

But, you know what? The ice cream is actually really damn good. And your 2012 appearance has just about ended. So suck on that while we slurp down yummy, fruity homemade ice cream. Yes! I win!

THIRTY-SIX & THIRTY-SEVEN : COD WITH TAPENADE & ROASTED ROOTS

Delia Smith's Winter Collection

APRIL 24 2012

THIRTY-SIX : ROASTED FISH TOPPED WITH SUN-DRIED TOMATO TAPENADE
THIRTY-SEVEN : ROASTED ROOTS WITH HERBS

The sunny weather over the weekend put me in the mood for a light, fresh meal and fish seemed like just the ticket. I know I've had my challenges cooking fish in the past, but this being a roasted dish, I was feeling more confident. It's usually the pan-frying that puts me all in a tizzy.

As a bonus, both recipes require "little or no attention"... yes! And I get to turn the oven to it's highest setting. Things about to get hot in here! Just gotta chop the roots then toss them with herbs, garlic and olive oil. Then into the screaming hot oven to sizzle for 35 minutes. Ah, I'll just pop outside and check on the garden.

THIRTY-FIVE : MOROCCAN BAKED CHICKEN

Delia Smith's Winter Collection

APRIL 19 2012

THIRTY-FIVE : MOROCCAN BAKED CHICKEN WITH CHICKPEAS AND RICE
 
This dish incorporates some of my absolute favorite flavors. Chickpeas, olives, big chunks of lemon all in a rich, saffron-laced broth. I am so ready for this one! Plus, it's a one-pot meal which makes clean-up a snap-and-a-half.

Of course it starts with browning the meat (le, sigh). The chicken skin needs to be nice and crispy before bathing in the fabulous broth so I get to work. I am loving my splatter screen more and more with each Delia's recipe. While the chicken sizzles, I toast and grind the spices and give the pre-soaked chickpeas their final 20 minute simmer.

oh saffron, how I love thee!

THIRTY-ONE - THIRTY-FOUR : BEANCAKES, CARAMELIZED FENNEL AND CITRUS PUDDING

Delia Smith's Winter Collection

APRIL 14 2012

THIRTY-ONE : SAUTEED CARAMELISED FENNEL
THIRTY-TWO : MASHED BLACK-EYED BEANCAKES WITH GINGER ONION MARMALADE
THIRTY-THREE : GINGER ONION MARMALADE
THIRTY-FOUR : HOT CITRUS PUDDING

Me: "Dang, everything on my plate is brown and looks the same." Hubby: "That's how you know it's authentic English food!"

bean cake on the left - caramelized fennel on the right

Thankfully our first bites quickly reveal the two items to offer vastly different taste, texture and experience.

THIRTY : STEAK AU POIVRE IN RED WINE

Delia Smith's Winter Collection

MARCH 29 2012

TWENTY-EIGHT : BRAISED STEAK AU POIVRE IN RED WINE
 
I am well versed in basic kitchen arithmetic : beef + onions + red wine + 2 hours = one amazing dinner. I don't need Delia to teach me that. But, maybe I do need her stern glare that prevents me from skipping the hated step of browning the meat. And then, again, to sweet talk me into adding an obscene quantity of black pepper to the pot. Both of these conspired to take our au poivre to the next level.

crushing peppercorns