NINETEEN & TWENTY : VENISON SAUSAGES BRAISED IN RED WINE

Delia Smith's Winter Collection

FEBRUARY 27 2012

NINETEEN : VENISON SAUSAGES BRAISED IN RED WINE
TWENTY : PERFECT MASHED POTATOES

Today was the kind of day that required a warm, delicious, comforting dinner. And what's more delicious than sausages, onions and bacon slowly braised in red wine. Not much!

together these make magic!

First brown the sausages then remove from pan and saute the bacon and onions. Smelling good! Add all the seasoning, sausages and red wine to the pan and gently simmer 30 minutes. I simmered mine a bit too gently so gave it an extra 15 minutes at this stage.

EIGHTEEN : PRAWN COCKTAIL 2000

Delia Smith's Winter Collection

FEBRUARY 25 2012

EIGHTEEN : PRAWN COCKTAIL 2000 

(Please read the following in a robotic monotone voice:)
 
It is the year 2000. Welcome new millennium. I will celebrate with a prawn cocktail served in a martini glass. How fashion forward and futuristic this prawn cocktail looks in it's fancy stemmed serving glass. Oooh. La. La.

(You may now return to your normal inner monologue... unless you're enjoying the robot voice and want to continue)

SEVENTEEN : FETA, OLIVE AND SUN-DRIED TOMATO SCONES

Delia Smith's Winter Collection

FEBRUARY 19 2012

SEVENTEEN : FETA, OLIVE AND SUN-DRIED TOMATO SCONES

scone o'clock!

Good morning, scone! You perfect, compact, savory little breakfast nugget. Salty, cheesy, yummy.... and so easy. I want to eat you all but that would well exceed my daily sodium intake, thanks to all the salty, salty feta, olives and sun-dried tomatoes packed into each little guy. Oooh! These would be even better (and saltier) with crumbled bacon. Maybe next time...

FIFTEEN & SIXTEEN : ROAST CHICKEN W/ CRISPY POTATOES

Delia Smith's Winter Collection

FEBRUARY 17 2012

FIFTEEN : TRADITIONAL ROAST CHICKEN WITH CRANBERRY, SAGE AND BALSAMIC SAUCE
SIXTEEN : PERFECT ROAST POTATOES

It's clear that Delia is very, very concerned that my roasted chicken might come out dry and embarrass me in front of my husband, our guests and the entire world. Which is why I will be packing a pork-based stuffing under the skin and in the cavity, liberally rubbing the whole chicken with butter and THEN layering on slices of bacon. Finally, as if all that's not enough, I'm supposed to baste it three times with pan drippings while roasting. After all that, there is no way the white meat can be anything but juicy!

THIRTEEN & FOURTEEN : CHICKPEA-CORIANDER SOUP WITH CROUTONS

Delia Smith's Winter Collection

FEBRUARY 16 2012

THIRTEEN : CHICKPEA, CHILLI AND CORIANDER SOUP
FOURTEEN : PARMESAN CROUTONS

"I stand before you ashamed yet undeniably guilty of soup-icide. My only excuse is that I was led astray by the persuasive influence of one Delia Smith. She sweet-talked me and made me believe, albeit hesitantly, that the chickpeas would be better off in the blender, processed until fine and smooth. I did as asked and am now filled with regret." ~ Day, 15 minutes ago

The opening paragraph above was composed while tonight's soup was in it's final 30 minute simmer. I'd been tasting it all along and thought it bland, liquidy, meh. And I have always found pureed soups to be lacking any real qualities other than a strong similarity to baby food. (Except the turnip velouté at Beast, which rendered me speechless). Then, I had my first bite of the finished soup in all it's glory. And immediately realized I would be completely rescinding every word in the above paragraph. I only leave it in this post to illustrate how first impressions should not always be trusted.

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.

TEN : BUCKWHEAT BLINIS W/ SMOKED SALMON

Delia Smith's Winter Collection

FEBRUARY 11 2012

TEN : BUCKWHEAT BLINIS W/ SMOKED SALMON, CREME FRAICHE AND DILL
 

Blini, blini, blini. They just look so cute and innocent sitting there. As if they were no trouble at all to make. Well, don't let their crispy edges and adorable miniature size fool you. These babies really make you work for every bite.

NINE : MEATBALLS IN GOULASH SAUCE

Delia Smith's Winter Collection

FEBRUARY 10 2012

NINE : MEATBALLS IN GOULASH SAUCE

You ready goulash meatballs? You think you can out-meatball the Frankies? You know you're facing some tough competition here. Those handball-sized hunks of beefy heaven are probably the best meatballs of my entire life. Yep, I said it. Best. Ever. So, show me what you got!

Ooh, very interesting. You're gonna add some ground pork to the mix. Now, I can definitely appreciate the flavor enhancement and fatty joy you get from the pork. In fact, I was always surprised the Frankies' meatballs were all beef. But, will it be enough?

Wait, now you're throwing in chopped peppers and onions? Cheater! Oh yeah... there aren't actually any meatball rules so you can do what you want. Do I really have to very finely chop them? I'm feelin' kinda lazy...

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?!?"

FIVE & SIX : CIDER VINEGAR BRAISED PORK W/ ROASTED SWEDES

Delia Smith's Winter Collection

FEBRUARY 01 2012

FIVE : PORK BRAISED IN CIDER VINEGAR SAUCE
SIX : ROASTED SWEDE WITH PARMESAN

You know, Delia, I understand that browning meat before braising or stewing gives the whole dish tons more flavor. But it's such a hassle! Are you really gonna make me do it for every slow-cooked dish (of which there are many)?? It can add a whole hour to the meal prep, which means we don't even eat until after 8pm sometimes. Like last night. When I had to brown the pork a cubes "a few at a time" (aaarrrgghh!) and then brown the shallots "on all sides to a nice glossy caramel colour". All this work did result in some lovely fond on the bottom of the pot. And, as we all know, fond = flavor! So fine, I forgive you.

hello, shallot... lookin' glossy!

fond = flavor!