Once again, our lovely group leader Andrea selected some wonderful recipes from Hugh Fearnley-Whittingstall's book River Cottage Veg for us to make this month. I chose five:
Roasted Parsnip, Green Lentil, and Watercress (Arugula) Salad (page 90)
One of these days, I hope to find
watercress that I actually want to eat rather than the sad little wilted
bunches that are widely available in the grocery stores around here.
arugula will be my go-to substitute. Apart from that one change, I made
the recipe for this terrific salad as written.
We really enjoyed this dish of sweet, caramelized roasted parsnips that contrasted so nicely with the tangy dressed lentils, crisp, peppery greens, and
sharp cheese. I'll definitely make this one again.
Beets with Walnuts and Cumin (page 113)
I've become quite adept at making beet
recipes for one but I really wish I had made the full amount of this
one....it was so good, I could have happily eaten it all.
I've made raw beet "slaws" before, even ones that included cumin and walnuts which go so beautifully with beets, but it was the orange and lemon juices in this recipe that really enlivened this salad. I loved it! I have two beets left from the bunch and I know what I'm doing with them.
Porotos Granados (page 146)
This dish was chock full of good things, and hearty but not as heavy as one might expect from the ingredients. We loved the smoked paprika and oregano flavours but between the squash and the corn it was just a little too sweet for the family so I added some passata to create a better balance. Interestingly, some recipes I found online for this Chilean stew included tomatoes so I don't think my adjusted version was too far from traditional. It did get eaten but it's not something that will be repeated any time soon.
Oven-Dried Tomatoes (page 304)
Field-grown Roma tomatoes were still available at the farmers' market early in the month so I took advantage and made these. I baked them for 5 hours as directed, then left them in the oven as it cooled to dry out a bit more. The flavour was spectacular with this method intensifying the vibrancy and zing of the tomatoes. They would be delicious in so many applications but for this post, I combined them with some Fiori di latte (fresh cow's milk mozzarella) to top some crostini. The rest I froze to brighten some future dishes with a little taste of summer once we're in the midst of the deep-freeze that is surely coming.
Broiled Eggplant with Chile and Honey (page 340)
Sweet, tangy and a little spicy, this was much more delicious than I
anticipated. And, I discovered with this recipe that broiling is a great
alternative to frying, browning and crisping the eggplant slices brushed with
minimal oil. I mixed the lemon juice with the honey for a more even
distribution of the flavours and served the dish as a side with some broiled fish. Eggplant is not a favourite around here and I generally have to hide it amongst other ingredients but both the dressing flavour and the texture of the broiled vegetable made this a surprise hit.
Visit here to see what everyone else made.