Tuesday, April 25, 2017

Laurent's Slow-Roasted Spiced Pineapple - Tuesdays with Dorie

Our second fruity selection this month at Tuesdays with Dorie was a simple dish of slowly roasted pineapple. Apart from the direction to use orange juice, the choice of booze, jam and spices to flavour it was entirely up to you.
This was a lovely way to serve the fruit. I used apple jelly, a vanilla bean, and pink peppercorns, and replaced the booze with more orange juice. The intensified flavours of both the pineapple and syrup were fabulous. It was an elegant topping for some ice cream but I enjoyed it best on my morning oatmeal.

Monday, April 17, 2017

Parsley and Pumpkin Seed Pesto Pasta - IHCC Pantry Suppers!

With a well-stocked pantry, the possibilities for good meals are endless. This week at I Heart Cooking Clubs, we're celebrating them with current featured cook Hugh Fearnley-Whittingstall who has a real talent for putting basic and often unremarkable ingredients together to create something completely delicious.

The pantry staples needed to create Hugh's parsley and pumpkin seed pesto that I served with pasta:
As with most pesto, it took just minutes to blend up while the pasta cooked. Not as rich as a pine nut pesto, or as herbaceous as one made with basil, it had a subtle nutty flavour and the Parmesan and lemon really came through. I really enjoyed this lighter tasting, less traditional version.
The recipe for Parsley and Pumpkin Seed Pesto is from Hugh's book, River Cottage Every Day, but it can be found here as well.

Monday, April 10, 2017

Lemon Meringue Tart: A New Way - Tuesdays with Dorie

It's all about fruit desserts this month at Tuesdays with Dorie and I chose to make the lemon tart from Baking Chez Moi this week. Different from a lemon meringue pie, it comprises Dorie's sweet cookie crust filled with lemon pastry cream (instead of curd) topped with a fluffy meringue.
I made the crust and filling ahead of time and once the tart was assembled, all that was left was the meringue. While I'm not averse to eating raw eggs in food when they're well hidden, I don't like raw egg white meringues. I prefer to use an Italian meringue that's made by beating hot sugar syrup into whipped egg whites. It isn't actually cooked but it does have a different texture and flavour and better still, it's completely stable - no weeping.....ever! I used the Light Italian Meringue from The Cake Bible (Rose Levy Beranbaum) to top this tart.
Wow was it lemony! The lemon cream filling was very tart and really needed the sweetness of the crust and meringue as a buffer. As a fan of just about all things lemon, I enjoyed it, but some, even those who like lemon meringue pies, thought it was too sour. 

Visit here to see what everyone else thought of it. 

Friday, April 7, 2017

Honey-Baked Rhubarb - IHCC Welcome Hugh!

I'm helping to welcome Hugh Fearnley-Whittingstall, our new featured chef for the next 6 months, to I Heart Cooking Clubs this week. I was first introduced to him when I picked up his book River Cottage Veg a few years ago and became quite familiar with his approach to food and style of cooking as I cooked my way through about two-thirds of the recipes in that book with the Cottage Cooking Club
I enjoyed that experience so much, I bought another of his books, River Cottage Everyday and that's where I looked for this week's recipe, one that focuses on a locally grown, seasonal ingredient: rhubarb. Hugh describes this "vegetable with an identity crisis" as one of his favourite "fruits". 

His appreciation of it shows in this simple roasted compote. Judicious use of honey sweetens it just enough and orange juice and zest enhance its fresh and tangy flavour.
He offers several serving suggestions for it and I followed one of them, swirling it into a bowl of yogurt. Delicious!

The recipe for Honey-Baked Rhubarb can be found here and if you're looking for more ways to use rhubarb, he has some other great ones in this book. I can recommend the Rhubarb and Orange Smoothie, a wonderful pick-me up any time of day, and his fabulous Rhubarb Clafoutis, which has become one of our favourite desserts. 

To see the other welcoming dishes at IHCC, visit here.