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.

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!