TWENTY-EIGHT & TWENTY-NINE : CRUSTED FISH IN ROMESCO W/ BAKED CELERY

Delia Smith's Winter Collection

MARCH 29 2012

TWENTY-EIGHT : PARMESAN-COATED FISH WITH WALNUT ROMESCO SAUCE
TWENTY-NINE : CELERY BAKED IN VINAIGRETTE WITH PANCETTA & SHALLOTS
 
Why, oh why am I so darn bad at cooking fish?!? I can't understand it. Am I using the wrong pan? Is the pan not hot enough? Do I need a fancy fish spatula? I was determined not to mess up the fillets for dinner tonight. "I can do this! Just use lots of butter and get the pan super hot." Fish into the pan with a reassuring sizzle. Okay, lets turn these babies. AAARRRGGHHH!!! It's all sticking and falling apart and I start panicking and... ugly, ugly, ugly.

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.

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!

FIFTY-ONE : LENTIL SOUP WITH SMOKED BACON

OCTOBER 12 2011

This lentil soup is exactly how I would have made lentil soup on my own, only way more boring. It starts by sauteing a standard mix of celery, carrot, onion and garlic, plus a slice of bacon to add smokey, porky flavor.

soup ingredients, waiting for the pot

The veggie mix is cooked until softened and browned. Always love to see a nice layer of fond on the bottom of the pot!

THIRTY-FOUR : BACON, LETTUCE & TOMATO SANDWICH

AUGUST 20 2011

I had one ripe tomato from my garden and I knew exactly what I was going to do with it... BLT's!!! Following the advice of a friend very familiar with The Frankies, I baked a batch of no-knead bread for the sandwiches because "fresh bread is key!". My bread came out pretty dang good. Slightly flattened with a chewy crust and soft interior.

no-knead ciabatta with huge air bubble!

Next, I baked the bacon as directed. It was supposed to have "a little chew to it". But, after assembling the whole thing, I was a little grossed out by the "chew" to the bacon so threw it under the broiler for a few more minutes until it wasn't totally rubbery.