TWENTY-NINE : ROASTED PARSNIPS & SWEET POTATOES W/ CAPER VINAIGRETTE

PLENTY

DECEMBER 13 2012

TWENTY-NINE : ROASTED PARSNIPS & SWEET POTATOES W/ CAPER VINAIGRETTE

Hello dear reader! I find I have been suffering a lack of enthusiasm for this blog the last few months and you may have noticed a looooonnnngg stretch without a post. During this downtime, I have made a few dishes from Plenty but simply failed to write up my experiences. I am determined to get back on track! So in the next few days I will try to catch up. Don't worry... there are only a few recipes to discuss so I won't be filling up your inbox or flooding your facebook feed. But bear with me as I drag us back to 2012 for a few days.

SEVENTEEN : MARINATED BUFFALO MOZZARELLA AND TOMATO

PLENTY

SEPTEMBER 19 2012

SEVENTEEN : MARINATED BUFFALO MOZZARELLA AND TOMATO

We all are familiar with this equation: summer = tomatoes = caprese salad

Mr. O takes this classic combination of soft mozzarella, ripe tomato and fresh basil to a new level by massaging the mozzarella with a pungent, basil-laced marinade before serving. I usually don't spring for the more expansive buffalo mozzarella, but am truly glad I did this time. It has an amazing softness and richness. And serving it alongside a just-picked tomato still warm from the afternoon sun makes this dish hard to beat. All it needs is some crusty bread to soak up all the lovely juices. Could be a meal in itself!

chiffonade of basil

THIRTEEN : POACHED BABY VEGETABLES WITH CAPER MAYONNAISE

PLENTY

AUGUST 21 2012

THIRTEEN : POACHED BABY VEGETABLES WITH CAPER MAYONNAISE

It's one billion degrees out today and I've decided I have to, I just HAVE TO, poach some baby veggies for dinner tonight. Why exactly, I'm not sure. But it's been decided so that's what I'm gonna do. Luckily, our BBQ also has a burner so I can do the hot work outside instead of steaming up the already steamy house. Tonight's baby veg includes haricot verts, mini zucchini, tiny turnips, itsy radishes and teeny carrots. All from the garden except the verts... yessssss!

baby carrots from the garden

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.

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.

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.

ONE & TWO : BEEF IN DESIGNER BEER W/ GARLIC MASHED POTATOES

Delia Smith's Winter Collection

JANUARY 26 2012

ONE : BEEF IN DESIGNER BEER
TWO : MASHED POTATO WITH GARLIC-INFUSED OLIVE OIL

Oooh la la, beef! You look so fantastic in your designer beer! And what is that intoxicating scent you are wearing? I still can't believe it was only 2 1/2 hours ago I was cutting you into 2 inch chunks to be seared before getting all glammed up in your rich, glossy beer sauce. I have to admit, the searing part was a bit of a pain... but I just know your resulting deliciousness will make it well worth the effort!

beef in designer beer with garlic-oil mashed potatoes. YUM!

EIGHTY-SEVEN - NINETY-FIVE : SUNDAY SAUCE!

JANUARY 5 2012

EIGHTY-SEVEN : OLIVES
EIGHTY-EIGHT : ANTIPASTO PLATE
EIGHTY-NINE : CANNELLINI, CAPER, LEMON & ANCHOVY CROSTINI
NINETY : MULLED WINE
NINETY-ONE : PORK BRACIOLA MARINARA

NINETY-TWO : POTATO GNOCCHI 
NINETY-THREE : GNOCCHI MARINARA  
NINETY-FOUR : PUNTARELLE WITH LEMON, CAPERS, ANCHOVY & PECORINO
NINETY-FIVE : TIRAMISU

 
And that's all folks. I am now done with the book! My grand adventure culminated tonight in a fabulous Sunday Sauce (on Thursday) party where I crammed all the remaining dishes onto the table and we ate until we just about burst. I think it will be easiest to talk about each section separately. So here goes...

SEVENTY-SEVEN : LINGUINE CACIO DE PEPE

DECEMBER 23 2011

As of today, I have four recipes left that aren't already planned for New Year's or Sunday Sauce. All four of these are pasta. Get ready for a carb-filled next week...

The approaching holiday weekend has me pretty darn worried about getting them all done so I was happy to stay in tonight to make dinner and watch media. One problem... I do NOT want to make fresh pasta. I mean really! So far, I haven't found fresh pasta to be enough better to justify the effort. In fact, I usually feel less happy cause it never seems to have enough heft or bite or something. Just lots of softness... not really satisfying.

So I am going against the recipe and using dried linguine... and I don't care!

SEVENTY-THREE & SEVENTY-FOUR : SARDINES TWO WAYS

DECEMBER 13 2011

SEVENTY-THREE : SARDINE, BLOOD ORANGE & PUNTARELLE SALAD
SEVENTY-FOUR : GRILLED CURED SARDINES

Here fishy, fishy! I love me the fishiest of the fishes and these sardines fall squarely into that category. Mackerel is another oily, super-fishy, fabulous one that I love, love, love!

These babies had been curing since Friday in a lovely blend of olive oil, lemon, garlic, parsley. When I started the curing process, I had planned to enjoy them Sunday as a nice, light lunch. But we were both sooooo stuffed after feasting the night before that lunch never really happened. So tonight, I pulled them out of their oil bath and got to work. Truly, the painful part of these recipes is the curing process. Once that's done, everything else come together very quickly.

SEVENTY-ONE & SEVENTY-TWO : BASTARD THANKSGIVING

DECEMBER 10 2011


SEVENTY-ONE : RICOTTA CROSTINI
SEVENTY-TWO : SWEET-AND-SOUR BAKED EGGPLANT WITH MINT & RICOTTA SALATA

I know dishes from an Italian cookbook aren't exactly traditional, but I am taking any opportunity possible to cross off recipes, so today Thanksgiving went Italian! I chose a couple recipes I thought would fit nicely with the turkey and stuffing, and I think these were quite appropriate.

The crostini is very simple. Brush sliced baguette with parsley oil, toast, then top with a dollop of ricotta cheese, a sprinkle of salt and a drizzle of olive oil. I felt like being extra fancy, so I decided to make the ricotta myself. I've done it before with pretty good success and it's not a difficult thing. I did try a new method: heating the milk in the microwave instead of on the stove top. Everything went quite well except I somehow ended up with way less finished cheese than I expected.

fresh homemade ricotta

SEVENTY : CURED SARDINES

DECEMBER 9 2011

Fresh sardines are a pain in the ass! My first attempt at this recipe, I didn't ask for them to be pre-cleaned and, halfway through the job, couldn't take it any more and just thew the whole batch in the trash. This time, I was smarter (or so I thought). I thanked the fishmonger at New Seasons for cleaning my requested 8 sardines and he said "no... thank YOU" like I had just made this the worst Friday of his entire life. Well, thank YOU, dude, for just barely removing the insides and still leaving me with the task of filleting all these mini fishes.

But I am determined to soldier ahead and rip the spines out of each and every one of these little fuckers.

SIXTY-EIGHT : SPAGHETTI WITH CLAMS

DECEMBER 7 2011

DECEMBER! OH CRAP! I was already stressing about getting everything done before the gluttony of Thanksgiving and a lovely trip to Cali delayed me even more. But, rest assured, it was totally worth it. I mean, I love Thanksgiving leftovers more than just about anything so no way I'm cooking anything else. And seeing my little sis graduate from grad school was just about the best thing ever and fully worth any delays (love ya, sis!).

But that leaves me with less than a month and, after today, 27 recipes. EEEP! We can eat nothing but Frankies from now on! I am reserving 9 of them for the Grand Finale Sunday Sauce Party, so will not worry about them right now. (Yep, I am already planning Sunday Sauce. Even got a schedule...)

Today I picked a quick and easy pasta dish I could toss together after work with little stress. This clam pasta can supposedly be made in the time it takes to cook the pasta.

SIXTY-SEVEN : ESCAROLE & CANNELLINI BEAN SOUP

NOVEMBER 26 2011

Why am I so bad at dried beans? I leapt out of bed at 8am realizing I was supposed to soak the damn beans for 8 hours before starting the soup (which then had to simmer for 2 hours). But I only had 4-1/2 hours before the Civil War & soup eating started. Dang, dang, dang. I let them soak in hot water for about 2 hours, then put them in a pot to simmer for about an hour before starting the soup.

The soup itself is pretty basic. Saute the holy trinity of carrot, onion and celery until softened. Add the beans along with veggie broth and a bay leaf then simmer 2 hours (or in my case, however long it takes for the beans to be done). So where does the escarole come into this equation? Well, that is the pain in the ass part of this recipe; the escarole has to be cooked separately then added to the soup. 

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SIXTY-SIX : ROASTED BUTTERNUT SQUASH SOUP

NOVEMBER 20 2011

If it seems like my posts are coming fast and furious these days, it's because they are. Last week I thought I would make a fun little list of the recipes I have left to complete before The Sunday Sauce Event at the end of the year - and when I was done, I got pretty darn worried. Even taking out the ones I am saving for TSSE, I realized I need to step up my game.

I also discovered that my math skills apparently suck during the lazy days of summer because, per my current count, there are 94 recipes total, not 89 as previously stated (how did I miss 5 whole recipes!). So I kicked my butt into gear and since then have crossed 4 recipes off that list, including the butternut squash soup we had tonight.

 

Here we have another super simple recipe.

SIXTY-FOUR : EGGPLANT MARINARA

NOVEMBER 18 2011

I know what you're thinking... "didn't you already make eggplant marinara?" It's true, I did. But that was the shortcut version for losers who can't plan 8 hours in advance for dinner. THIS is the REAL DEAL. Thankfully, I already had the 3 cups of tomato sauce waiting in the freezer, so dinner tonight only took a completely reasonable 4 hours.

thank you, Past Day, for making me this sauce

Not much changes, really, from the shortcut version except this one bakes for an entirely rational 3-1/2 hours instead of one sad, paltry hour. Plus the sauce is the full recipe instead of a quickie made by poor planners who are willing to accept a sub-par meal.

SIXTY-THREE : ORECCHIETTE WITH PISTACHIOS

NOVEMBER 16 2011

Thankfully the Frankies aren't totally against dried pasta so I didn't have to spend all evening making tiny little hat shaped orecchiette. Instead, this is a meal that you can actually make in 15 minutes. (for reals!).

thank you trader joes for selling shelled pistachios

In the 12 minutes it takes the pasta to cook, you can easily prep everything else for this dish. So, ready? Drop the pasta! Now pulse the pistachios in a food processor until roughly chopped; stir together with chopped mint, minced garlic, pecorino romano, lots of olive oil and salt. Set the "pesto" aside and slice some green onions. Next, oh wait, that's it!

SIXTY-TWO : SOPRESSATA WITH PROVOLONE SANDWICH

NOVEMBER 11 2011

FANTASTIC!!

Not much to say except... BEST. SANDWICH. EVER.

SIXTY-ONE : BRUSSELS SPROUTS

NOVEMBER 11 2011 (11/11/11!)

So it's 7am on my day off and I'm out of bed and roasting brussels sprouts. Pooches looks at me from his crate wondering what on earth I am doing. Well, doggy, for your information, daylight savings has my inner clock all f'ed up so I can't sleep and I'm starving and I've got brussels sprout hash on the brain. So that's what I'm doing! But then again, I also did an Exercise TV workout while the sprouts were roasting, stuck my immersion blender in my cup of morning joe cause I wanted it frothy (bad idea.. coffee everywhere) and asked for a raise at work... so maybe the full moon is making me a little nutzo.

Anyway... back to the sprouts.

SIXTY : BAKED CLAMS

NOVEMBER 10 2011

Well, now I know. Clams are a pain in the ass to shuck! I consider myself a pretty darn good oyster shucker, so thought these little guys would be a cinch. But that was not the case. The shells don't have much strength so start crumbling as soon as any force is applied. Then, once I got the thing open, I basically mutilated the clam itself trying to unattach it from the other side. I still feel pretty bad about my total butchery. Luckily, they will be covered up with seasoned breadcrumbs so no one will know (except all of you because there is photo evidence).

come on, mother shucker!