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.

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.

EIGHT-FOUR & EIGHTY-FIVE : ROASTED VEGETABLES

JANUARY 2 2012

EIGHTY-FOUR : ROASTED VEGETABLE SALAD
EIGHTY-FIVE : ROASTED VEGETABLE SANDWICH

Making the roasted vegetable salad was super simple because I had a bunch of leftover veggies I roasted for NYE. These were tossed with a simple balsamic dressing and the salad was done. And it totally rocks! Also, as the Frankies promise, it makes a great breakfast "after a night of heavy eating or drinking."

yummy veggies

THIRTY-FIVE & THIRTY-SIX : TRUFFLED MUSHROOM CROSTINI

AUGUST 23 2011

THIRTY-FIVE : CREMINI MUSHROOMS
THIRTY-SIX : CREMINI MUSHROOM & TRUFFLE OIL CROSTINI

Truffle oil.... yummmm. The End.

Okay, okay, there is more to say about this delicious dish than just that. Basically, this crostini is to die for! Roasted mushrooms are diced and tossed with chopped parsley, lots of olive oil, salt, white pepper and a few teaspoons of luscious, intoxicating truffle oil.

roasted cremini mushrooms

This mix gets heaped onto *toasted* crostini slices (that are brushed with parsley pesto, of course) and it's ready to eat! And so good.