TWENTY-SIX : SMOKY FRITATTA

PLENTY

NOVEMBER 18 2012

TWENTY-SIX : SMOKY FRITATTA

 

Doesn't that look good?!? Bubbly cheese, crispy around the edges. Warm and comforting. We were a bit wild last night and this looks like exactly what I need to shake it off and start a new day. First I need a bloody mary and then let's get cookin'!

TWENTY-FIVE : EGG, SPINACH AND PECORINO PIZZA

PLENTY

NOVEMBER 14 2012

TWENTY-FIVE : EGG, SPINACH AND PECORINO PIZZA

PIZZA PARTY! One of my favorite things is pizza and I love inviting friends over and trying fun, new topping combinations. The hardest part has always been the crust, though. Over the years, I've tried a bunch of recipes but had yet to find one that makes really airy, bubbly, "artisan" crust. I had one that made pretty darn good crust but it took kneading and multiple rises and two or three days in the fridge to make it work. Based on these past experiences with pizza crust recipes, I had a feeling that Mr. O's pizza dough would be fine, but not epic. And I want EPIC! So I chose to follow a "no knead" recipe instead... and man am I glad I did!

This crust is amazing... and so easy! I used "Jim Lahey's No Knead Pizza Dough" recipe from Serious Eats for fantastic results. I would say it's a bit of a stretch (pun intended) to make 4 pizzas from this recipe. They end up rather small. So, I would amend this recipe to say it makes 4 small or 3 medium pizzas.

"no-knead" dough. amazing!

EIGHT : ASPARAGUS MIMOSA

PLENTY

JULY 04 2012

EIGHT : ASPARAGUS MIMOSA

So... I didn't do this recipe exactly correct. I was gonna, I swear, but then something in my brain convinced me it would be better chopped up as a crostini for the BBQ, so that's what I did. I still think it counts since it most definitely tasted just the same.

This is one easy recipe. Just boil asparagus until tender then dress with a mix of grated hard-boiled egg, capers, olive oil and salt. As a side dish, they would look lovely next to a juicy, flame-broiled steak or a nice wedge of salmon. But today, they were diced and served on toasted crostini. Still yummers! Asparagus and egg go together like peas and carrots.

SEVEN : CHARD & SAFFRON OMELETTES

PLENTY

JULY 04 2012

SEVEN : CHARD & SAFFRON OMELETTES

It's may only be Wednesday, but it's a holiday! Which means no work and plenty of leisure time to enjoy a yummy breakfast in the backyard instead of boring old peanut butter toast at my desk. These chard omelettes had been on my mind since first flipping through the book; they just look so lovely! And the saffron element intrigues me quite a bit.

I plucked some radiant chard straight from the garden which then simmered gently with potato and saffron until soft and luscious. Stir in garlic and lemon juice and, with a dash of salt & pepper, the filling is complete.

TWENTY-THREE : STEAMED TREACLE SPONGE PUDDING

Delia Smith's Winter Collection

MARCH 18 2012

TWENTY-THREE : STEAMED TREACLE SPONGE PUDDING
 
Steamed treacle pudding.. have you any idea!?! I sure didn't. How about the fact that "pudding" is actually cake. And Delia assumed I am blithely steaming puddings every holiday and therefore failed to mention exactly how to steam a pudding and what that even means. So I turned to my friend internet for more guidance and discovered it is basically a sponge cake cooked in a steam bath for hours and I should be able to rig up a steaming contraption fairly easily from my various pots and bowls. So, here goes!

TWENTY-TWO : ICED APPLE SOUFFLE

Delia Smith's Winter Collection

MARCH 12 2012

TWENTY-ONE : ICED APPLE SOUFFLE WITH CARAMELISED APPLE

 
Reading through this recipe, I was initially perplexed as to how this could possibly be classified as a soufflé. Isn't a soufflé a stressful baked dish made light as air by folding in whipped egg whites and served immediately out of the oven before it deflates and everything is ruined? Apparently, that is only half true. According to a random internet dictionary, a soufflé can be defined as such:

soufflé [ˈsuːfleɪ]

n

1. a very light fluffy dish made with egg yolks and stiffly beaten egg whites combined with cheese, fish, etc.

2. a similar sweet or savoury cold dish, set with gelatine

While tonight's soufflés have no gelatine, they are fluffed with stiffly beaten egg whites and fall soundly in the category of a sweet cold dish. So fine, Delia, I accept that this is a soufflé.

TWELVE : MARMALADE BREAD AND BUTTER PUDDING

Delia Smith's Winter Collection

FEBRUARY 14 2012

TWELVE : CHUNKY MARMALADE BREAD AND BUTTER PUDDING

There's nothing much to say about this very simple dessert, except... it may have just revolutionized breakfast and reminded me exactly why I'm doing this project. Yep, that's all :)

Seems like the perfect quick, weeknight dessert. All I gotta do is make little butter and marmalade sandwiches. Then quarter them, stack them in a baking dish with squares of candied orange peel and fresh orange zest and cover with a quick custard that bakes into fluffy, creaminess.

spread butter and Seville orange marmalade on ciabatta slices

ELEVEN : FALLEN CHOCOLATE SOUFFLE WITH ARMAGNAC PRUNES

Delia Smith's Winter Collection

FEBRUARY 11 2012

ELEVEN : FALLEN CHOCOLATE SOUFFLE WITH ARMAGNAC PRUNES

Here I am again, for the third time in my life (and all within the last month) watching a bowlful of butter and dark chocolate slowly melt into glossy swirls. I'm watching and worrying to myself that I will miss the moment when the egg whites are peaking softly and will accidentally whip them to death. And how will I know when the egg yolks are ribboning perfectly?!? I just know I'm gonna screw this all up.

chocolate and butter become one

And I still can't quite convince myself there is really any point to making this stupid souffle which I don't even want to eat. I am going to a party, so hopefully someone there will be in the mood for a shot of sugar straight into their veins.

SEVEN & EIGHT : CHOCOLATE OVERLOAD

Delia Smith's Winter Collection

FEBRUARY 05 2012

SEVEN : CHOCOLATE BREAD AND BUTTER PUDDING
EIGHT : FOUR NUT CHOCOLATE BROWNIES

So far I've learned that it's pretty darn easy to make really rich, super ooey-gooey decadent desserts. The only problem is that no one will actually eat them. I sure won't (born without a sweet tooth) and hubby doesn't care much for chocolate. And if I take it to work or to a party, the overall response is something akin to anger or annoyance... "Wow, that looks really good. How dare you bring it here and tempt me with your delicious dessert! I'm trying to eat healthy and lose a few pounds! Don't you even care?!?"

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.