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!

TWENTY-ONE : SURPRISE TATIN

PLENTY

OCTOBER 27 2012

TWENTY-ONE : SURPRISE TATIN

I had to look this up, but a tatin is "a caramelized tart that is baked with pastry on top and then inverted for serving". Sounds complicated! And it kind of is although turned out to be way, way easier to deal with than I expected.

First important thing to point out is that some of the potato in this tatin came from our garden! Sometime this spring, I pushed a couple sprouting red potatoes into the ground and they magically transformed into seven potatoes, some of them huge!

garden potatoes!

EIGHTEEN : SWEET CORN POLENTA WITH EGGPLANT SAUCE

PLENTY

SEPTEMBER 25 2012

EIGHTEEN : SWEET CORN POLENTA WITH EGGPLANT SAUCE

We grew corn this year, for the very first time, and it was insanely good. Our little square of rustling stalks were waaaay above our knees by the 4th of July, the most ambitious plants reaching up to tickle my chin. But we worried they wouldn't produce since we only had 12 plants (three rows of four) and corn is "open-wind pollinated and needs neighboring corn plants for good formulation of well-filled ears of corn". Our concerns, it turned out, were unfounded and the cobs grew fat and sweet. One day, we suddenly realized the corn was ripe and we should be eating it. So I pulled a few cobs off the plants, took three steps and dropped them right onto the grill to cook. So good! Sweet, earthy and amazingly fresh.

SIX : WARM GLASS NOODLES & EDAMAME

PLENTY

JUNE 27 2012

SIX : WARM GLASS NOODLES & EDAMAME

I came thiiiiis close to swapping the edamame in this dish for some of the fresh snow peas that are popping in the garden. But, as said edamame had already been acquired and was waiting in the crisper, I stuck to my guns and followed the recipe. Plus, I appear to have the wrong type of noodles (nooooo!) so am already in danger of completely messing up this salad. But, onwards and upwards!

THREE & FOUR : TWO-COURSE AL FRESCO DINNER

PLENTY

JUNE 14 2012

THREE : ASPARAGUS VICHYSSOISE

FOUR : CARAMELIZED ENDIVE WITH GRUYERE

On warm summery evenings, nothing makes me happier than a simple, healthy dinner leisurely enjoyed in the fading sunlight while the pets frolic and a gentle breeze rustles the growing garden. My drive home from work flies by as I dream of the hot grill, fresh green salad and glass of wine in my future. More often than not, my schemes necessitate a stop at New Seasons to turn them into a reality. Today I saw fish, whole, charred and crispy, served with a simple side. Maybe even multiple courses... start with a refreshing cold soup, perhaps.

TWO : MIXED BEANS WITH MANY SPICES

PLENTY

JUNE 12 2012

Husband ~ "What's for dinner tonight, dear?"
Wife ~ "Just whipping up some mixed beans with many spices."
Husband (perplexed) ~ "Huh?"
Wife (pointing to recipe) ~ "See... Mixed Beans with Many Spices!"
Husband (more perplexed) ~ "Like curry?"
Wife (uncertain) ~ "Um... I think so... Here! Have a margarita!"

Turns out it is like curry... very much like curry. I mean how could it not be with cumin, coriander, cardamom, turmeric, clove and black pepper? Not sure why Mr. O insists on calling it "mixed spices". Guess he didn't want to incite anger in the segment of the population that takes curry accuracy very seriously. Anyway, whatever you call it, it is tasty.

flowering pea plants

THIRTY-EIGHT & THIRTY-NINE : FROZEN DINNERS AND A FRESH START

Delia Smith's Winter Collection

JUNE 01 2012

THIRTY-EIGHT : BLACK BEAN CHILLI WITH AVOCADO SALSA
THIRTY-NINE : VEGETARIAN MOUSSAKA

It's a very strange thing to lose one's mojo. Mine has been elusive for a few months now and, although I know why it has now departed, I'm not sure exactly how to get it back. It lurks around corners, almost within reach, but as soon as I catch it's eye my mind drifts off and I lose focus. "Oh well", I shrug. It has become so much easier these days to think of nothing rather than that which occupies my mind entirely. So I sit in the backyard, avoiding all thought, and instead watch the little finches gorge themselves on thistle seed.

But as spring swings into summer and my garden offers up the first few radishes, I'm reminded again of what I'm missing. So how best to lure it back? The answer is pretty clear. Start doing again what I love to do... garden, cook and share it all with my friends.

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

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.

TWENTY-FIVE - TWENTY-SEVEN : LEMONY CHICKEN W/ LENTILS & ROASTED PARSNIPS

Delia Smith's Winter Collection

MARCH 26 2012

TWENTY-FIVE : GRILLED CHICKEN WITH LEMON, GARLIC & ROSEMARY OVER LENTILS
TWENTY-SIX : PARSNIPS WITH A MUSTARD & MAPLE GLAZE
TWENTY-SEVEN : CHICKEN GIBLET STOCK
 
Dinner tonight featured a monster of a chicken, raised by a friend, that had been hogging space in the freezer for far too long. The very well-endowed roaster contributed two of the largest chicken breasts I have ever seen; each literally the length of my forearm! All I needed tonight was the breast meat, so I cut up the rest for a future recipe and turned the bones into a lovely, rich stock. Perfect!

TWENTY-THREE : TRIPLE TOMATO "RISOTTO"

Delia Smith's Winter Collection

MARCH 14 2012

TWENTY-TWO : ROASTED AND SUN-DRIED TOMATO RISOTTO
 
Risotto is hard, right? It shackles you to the stove for 25 - 30 minutes of continual stirring and brothing and stirring and brothing, right? Wrong! Turns out, after just a few minutes of sauteing, I can stick everything in the oven and ignore it for 35 minutes and suddenly have risotto! Well... kind of risotto. More like baked rice. Which is good, but lacks that all important sauciness and texture contrast of risotto. The rice was flavorful, ooey-gooey and I ate it up, but calling it risotto is a bit of a stretch. Maybe I'm splitting hairs here, but I can so I will.

TWENTY-ONE : OXTAIL BRAISED IN GUINNESS

Delia Smith's Winter Collection

MARCH 2 2012

TWENTY-ONE : OXTAIL BRAISED IN GUINNESS WITH CANNELLINI BEANS
 
Braised oxtail, another exercise in browning a strange, tough cut of meat before slowly and lovingly braising it for hours and hours in a flavorful (and often alcoholic) liquid. I am becoming very familiar with this technique as I cook my way through the Winter Collection. Admittedly, slow braised meat kills it during a cold, rainy evening. So we are eating it up! And, I do enjoy trying new flavors and stewing cuts such as oxtail, a first for me.

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!

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.

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...

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!