14 April, 2012

Broad bean and bacon risotto

Broad bean and bacon risotto

Our broad bean crop was decimated by frost, but I bought some lovely small, fresh broad beans from the market. To me, broad beans and bacon or ham are one of those marriages made in heaven. I had some stock from a roast chicken so risotto seemed an obvious choice to make the most of them.

The basic method of making risotto is a doddle; I don’t know why people make so much fuss about it. The hardest work in this recipe is preparing the beans, but it’s one of the few recipes where it really is worth blanching and peeling them; pilaff with broad beans and serrano ham is another.

Rice is one of the few things I always measure by volume. An ordinary mustard glass holds just the right amount for two people, and for risotto you can count on roughly three times the volume of stock to rice. Don’t bother making risotto with any rice other than Italian; the result won’t be worth the effort. Make pilaff instead. If you like stringy cheese in your risotto, use Gruyère or Comté; otherwise Parmesan, or even aged cheddar.
Recipe for Broad bean and bacon risotto »

4 September, 2011

Creamy artichoke pasta

I’m sure I’m not the only one who immediately springs for some form of pasta when I haven’t been shopping or even thought of what I might cook for dinner. On Friday I was a bit bored with my usual go-to pasta recipes and fancied something a bit different. This one, based on an original from World Wide Recipes, is very reminiscent of the simple vegetable-based sauces in Italy, and it ticks all the boxes:
- Uses store-cupboard ingredients. Check.
- The sauce is ready in less time than it takes to cook the pasta. Check.
- Both cheap and delicious. Check.

Oh, and vegetarian, if that floats your boat. Although if you are a confirmed carnivore you could add some ham if you wanted.
Recipe for Creamy artichoke pasta »

21 May, 2009

Emergency spaghetti

I took the opportunity of Steve being away to try this dish from Delicious Days — I knew he wouldn’t appreciate being served up a dinner consisting of a plate of tagliatelle with no sauce to speak of. Actually it’s a lot better than it sounds, and it can’t be faulted on the effort-versus-results front, as well as being very economical.

You simply boil your pasta and dress it with the zest and juice of a lime, some chilli flakes (I used my standby chilli sherry instead), plenty of black pepper and olive oil, and a splash of the cooking water to loosen it all up. Salad dressing, basically. Swill it around so all the strands are glossy with oil and sprinkled with specks of lime zest and pepper, add plenty of Parmesan, eat. Excellent stuff!

17 May, 2009

Pasta with courgettes and chilli

One of those days when it was late, I was tired, I had’t done any shopping. The weather didn’t seem summery enough to do my usual pasta and courgette dish, so I did a quick foodblogsearch and hit upon a blog I had not encountered before.

It looked promising, so I tried it and was pleased with the results — it’s one of those simple sauces that can be prepared in the time it takes the pasta to cook. So StuffyerBake is now in my feedreader and my blog roll.

I often cook courgettes like this as a side vegetable (though I hadn’t thought of adding chilli before, or indeed stirring them into pasta) — they are very nice with roast chicken or duck, or even a grilled steak. Usually I salt them after grating and leave in a colander with a weighted plate on top for half an hour before squeezing out the excess moisture, but this probably isn’t necessary unless the courgettes are really large. I didn’t salt them this time, but did raise the heat to boil off the water.
Recipe for Pasta with courgettes and chilli »

19 April, 2009

Coffee panna cotta

Bet you thought I’d forgotten about my cookbook challenge, didn’t you? Things have been going on in the background though — not all of them entirely successful.

Due to “technical difficulties” there is no photo of this particular recipe from Delicious Days, but it was really lovely. In a glass, a layer of panna cotta is allowed to set for a few hours, and is then topped with a thin layer of coffee jelly. I let the coffee cool for 10 minutes as instructed, and spooned it carefully onto the panna cottas. They looked lovely, a symphony in black and white. But when I took them out of the fridge a couple of hours later, the still-liquid coffee had managed to insinuate itself down the sides of the glasses in dark streaks, so it really didn’t look very attractive! It tasted gorgeous though, the strong coffee complementing the mild creaminess of the panna cotta perfectly. Next time — and there definitely will be a next time — I will let the coffee almost set before adding it.

I twiddled the recipe a bit; the coffee was actually supposed to be Kahlua, but I’m not a liqueur drinker, and I wasn’t about to buy a whole bottle just for this. I first discovered Delicious Days via Nicky’s recipe for coffee jelly, so it seemed entirely reasonable to use this: I just made a cup of very strong espresso and sweetened it before adding the gelatine. Taking a leaf out of Pascale‘s book, I also substituted a couple of tablespoons of crème fraîche for part of the cream; I’ve done this before and it really enhances the flavour of the panna cotta, especially when you can only get nasty UHT cream. It still amazes me how something as simple as “boiled cream” can be so very good.

I’ll take this opportunity to mumble quietly about a couple of other less successful attempts from the book: the smoked trout, red onion, fennel and orange salad was a nice idea, and looked attractive, but there was far too much onion, and we felt the flavours didn’t really work together that well. No photo, we were entertaining and I didn’t have time to take one.

The caramelized almonds suffered from my following the instructions too closely; “after 5-8 minutes the liquid will have evaporated and the sugar covers the almonds with a dry crust”. This didn’t happen, and I was just musing that the cinnamon in the syrup made it hard to see just how caramelized it was when — sniff, sniff — aargh! I snatched the pan of the heat and quickly tipped the almonds onto the prepared baking tray. They were only just the right side of burnt. I didn’t photograph them because they would have looked like cockroaches, but if they had been just a fraction less done they would have been really nice. As it was, they were still OK as a nibble with drinks.

1 February, 2009

Gorgonzola risotto

Gorgonzola risotto

One more recipe for the cookbook challenge. I had just one question about this: would it be as good as Rossella’s fabulous pear and gorgonzola risotto? Answer: not quite. It’s a plain risotto with gorgonzola and parmesan melted into it and a garnish of fried onions and apples. We felt there wasn’t really enough gorgonzola, but I liked the slight crunch of the apples in contrast to the creamy rice. Nicky managed to take a presentable photo of hers; I tried, but I can’t say the same. Well, I’ve already established that risotto is not photogenic!

8 January, 2009

Mushroom crostini

mushroom crostini

… aka mushrooms on toast.

Don’t let it be said that I’m a procrastinator! Here’s my first dish from Delicious Days, my cookbook challenge for this year. Supplies were low and dinner improvised, but I found some mushrooms in the fridge, so while the “real” dinner was cooking I opened a bottle of wine and made Nicky’s mushroom crostini: a 10-minute job.

We didn’t have any chives, which would have made them look prettier even with my poor photographic skills. We didn’t have any Marsala either, but we don’t do things by halves in this household, and Christmas comes but once a year — in went a glug of Warre’s excellent vintage port, bought at the airport last week. Well, it was only a couple of tablespoons. The completed sauce was poured over a few slices of my home-made 5-minute bread, and we enjoyed them with a glass of wine by a cosy log fire.

The mushrooms and sauce were delicious. Nicky says the bread should be fried, which I did, in olive oil, and then drained on kitchen paper, but some of it was a bit greasy. Next time I’ll toast or bake it.

22 August, 2008

Pasta with courgettes, lemon, and pine nuts

Summery pasta and vegetables

Serendipity rules! I’ve long liked Patricia Scarpin’s Technicolor Kitchen, but an incompatibility with my feed reader meant I didn’t follow it regularly (if a site isn’t in my reader, it doesn’t get read!). Then today I discovered the magic switch to make it work, and her last 25 posts whizzed into view. I spent a happy half hour browsing them while simultaneously wondering what I was going to cook tonight, because it’s the end of the week and I haven’t been shopping.

What luck! I had all the ingredients for this recipe to hand, and it took barely longer to make than the time needed to boil the pasta. It’s very adaptable, and I loved the fresh flavour imparted by the lemon zest and juice. A new default dinner to rival tagliatelle carbonara! Picture taken hastily just before we dived in.

Note:the original recipe is credited to the late Sher, who sadly died unexpectedly a month ago, and whose blog I didn’t know about till today.
Recipe for Pasta with courgettes, lemon, and pine nuts »

17 June, 2008

Pear and gorgonzola risotto

Thank you, Rossella of Ma che ti sei mangiato! I cooked Rossella’s leek risotto for Taste & Create, and she told me about this recipe. She said it was divine, and it is. Creamy, rich, with the perfect combination of pears and gorgonzola, and walnuts to add crunch. One of the best risotti I’ve ever had. Vegetarian too! No photo, because I already know risotto isn’t photogenic.

Even if you’ve never cooked risotto in your life, you owe it to yourself to try this. Don’t be scared — risotto is really easy. But you must use proper Italian risotto rice, otherwise it will be a travesty.

Recipe for Pear and gorgonzola risotto »

22 May, 2008

Cottage Smallholder frittata

I have become a dedicated follower of Fi’s blog, which is about all sorts of domestic matters other than food, including keeping chickens, gardening, and domestic life in general. She is also very adventurous on the self-sufficiency front, making her own bacon and salami. She’s posted about frittata a couple of times, so when I was short of ingredients and time I turned to her.

This frittata recipe is now officially a default dinner. I made it with what I had: lardons, cantal cheese, diced artichoke hearts, and a sprinkling of basil, with a couple of new potatoes steamed, sliced, and laid on top. Steve thinks Spanish omelette is the work of the devil, and even he liked it!

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