Monday, November 30, 2015

The Cottage Cooking Club - November Recipes


The month of November marks the nineteenth month of our international online cooking group, The Cottage Cooking Club. As a group, recipe by recipe, we are cooking and learning our way through a wonderful vegetable cookbook written in 2011 by Hugh Fearnley-Whittingstall, entitled „River Cottage Everyday Veg".

One of the declared aims of our cooking group is to make a decided effort to use as much regional, organic and also seasonal produce as is reasonably possible.

This month I prepared six of the ten designated recipes, plus one extra. I will write about each dish in the order in which I prepared them.

My first recipe for this November post is the colorful Beetroot and walnut hummus (page 300) from the chapter "Mezze & Tapas“.




With toasted fresh walnuts, dry-fried and ground cumin seeds, bread crumbs, garlic, lemon juice, olive oil, sea salt, freshly ground black pepper and tahini (that versatile sesame seed paste) - to lend an extra layer of flavor – this was certainly a different kind of hummus.




I chosse to serve the Beetroot and walnut hummus as a starter, dip-style, with warmed tortilla triangles. If you are a beetroot lover and if you are looking for a different and eye-catching recipe to try, then this hummus is for you.




For the second recipe this month I chose the Celery, orange and pecans (page 116)  from the chapter "Raw Assemblies".




I decided to serve this dish on individual plates as I was thinking this would be a perfect fresh starter for a festive dinner. And I was not disappointed. I arranged a few slices of celery, bright orange segments and freshly cracked walunts (instead of the pecans) on the plates and added just a few drops of the „barely dressing“ (orange juice, zest, sea salt and freshly ground black pepper).




A very nice wintry combination of fresh, bright and slightly bitter flavors that works -  perhaps not only as a starter to a substantial meal but also as a in-between course, to re-frehen your taste buds. A great recipe to keep in your repertoire of elegant winter salads.




The third recipe that go my attention this month was the Kale speltotto with goat´s cheese (page 280), from the chapter „Pasta & Rice“.




This recipe requires a few steps more than some of the others but it is well worth it. First you prepare the pearled spelt or pearl barley (which is what I used). Then you prepare the onions (nice and translucent and soft). And stir it all together with some nice white wine (not unlike preparing a classic risotto, hence the name of this dish). You add the stock and cook and stir some more. Then you sweat the leeks and wilt your greens and once the barley is all cooked and creamy, you add the greens and the leeks to the dish.




Instead of adding the goat´s cheese on top as extra cheese, I decided to grate more for the finished dish and leave it at that – the cheese gave so much flavor to the dish, that it was not really necessary to add some more.




The fourth recipe was the one with the biggest fun factor. Roast new potatoes with two mojo sauces (page 358) from the chapter „Roast, Grill & Barbecue“, was the kids`  favorite this month, hands down. Mojo originated in the Canary Islands, where the main varieties are red mojo (mojo picante oder mojo picón) and green mojo (mojo verde).




In the Canary Islands, these sauces are served with small local potatoes, the papas arrugadas or are simply enjoyed with country-style white bread.




You start Hugh´s variation of the Mediterranean recipe by preparing the two sauces. The „mojo picón“  was up first – using dried chilies, roasted red peppers, lots of garlic, ground cumin, sweet smoked Spanish paprika, white wine vingar and olive oil – the resulting sauce was bright red and spicy and full of smokey flavor. While Hugh calls for a coriander version of the green mojo, I opted for an Italian parsley version instead – coriander being the one herb that he kids do not really enjoy. So, more garlic again, cumin, white wine vingar and a rather big handful of fresh Italian parsley plus some more olive oil turned into a bright green, garlicky sauce.




Once the sauces are done, it is a good idea to let them sit on the counter or fridge for a while – to allow the flavors to develop properly. And the right time to prepare those potatoes, lots of them – dipping is always received rather enthusiastically at our house and this recipe was no exception – we really enjoyed the big bold flavors of  the sauces that played so nicely against the crunchy, salty potatoes with their creamy interiors.




The fifth recipe was Parsnip and ginger soup (page 157) from the chapter "Hefty Soups". Another one of those wonderful soup recipes from this book that I so enjoy.




Creamy parsnips are abundant at this time of year and when paired with onion, garlic, fresh ginger, and lots of spices (cardamom, cumin, cayenne pepper) plus milk and vegetable stock (page 130) - make a lovely, velvety soup that is sure to warm you from the inside out – perfect after skating maybe…as a finish I added a few drops of lovely hazelnut oil from my local oil mill as well as slithered hazelnuts – perfect.




Recipe number six this month was Lentil and tomato salad (page 237) from the chapter „Store-cupboard suppers“.




This was my personal favorite this month – what is not to love about a lovely lentil salad made with French Puy lentils that keep their shape so well in a salad and some fabulous honey-roasted cherry tomatoes (page 343).




The nuttiness of the lentils, the sweetness of the roasted tomatoes, the tanginess of the dressing – this is my idea of a perefct hearty fall/winter salad – loved it!




As a little encore I made the Roasted parsnip chips (page 357) from the chapter of „Roast, Grill & Barbecue“ again that we made back in November 2014. Always such a delightful side dish, always much appreciated by the crowds – creamy, crunchy and very tasty.




In summary, another month full of wonderful vegetable dishes – this month we were delighted to enjoy a number of hearty fall recipes, main courses as well as side dishes or appetizer for lunch and dinner. What can possibly be better than to cook with seasonal ingredients even at this time of year.

Please note, that for copyright reasons, we do NOT publish the recipes. If you enjoy the recipes in our series, hopefully, the wonderfully talented and enthusiastic members of The Cottage Cooking Club and their wonderful posts can convince you to get a copy of this lovely book. Better yet, do make sure to join us in this cooking adventure.




To see how wonderful all the dishes from my fellow Cottage Cooking Club members turned out this month, please visit here. They would all appreciate a visit!


18 comments:

  1. What a lovely round up of healthy and delicious looking recipes Andrea. You have certainly kept your kitchen in use this month and I know your family was pleased with all these yummy dishes!

    ReplyDelete
    Replies
    1. Chris, the kitchen seems to always be in use these days and I really enjoyed preparing some healthy dishes in November along all those delicious baked goods.

      Delete
  2. What a wonderful display of delicious and beautiful food, Andrea. Of course I am partial to the parsnip dishes. I made the chips back in November 2014 and already know I would enjoy the soup with ginger. The hazelnut oil is a wonderful idea and photographed beautifully, didn't it? I also am partial to anything with French Puy lentils and those roasted tomatoes are already a favorite of mine. The hummus is very holiday, I must say. All your choices and your photographing of them are quite special.

    ReplyDelete
    Replies
    1. Dear Mary, those parsnip fries/chips are one of my favorites from the book and I have made them numerous times (not always easy to get your hands on fresh parsnips) - it seemed a good day to take pictures and overall I was very pleased with the November choices for the CCC - lots of great and very tasty recipes even with those early winter veggies.

      Delete
  3. I am enjoying my time at CCC! Eating more healthy and trying new stuff! Thanks Andrea! Your results are awesome as usual, enjoyed reading your post!

    ReplyDelete
    Replies
    1. Emily, I am glad that you are enjoying the CCC so much - isn´t it a fun and talented group?! And aren´t Hugh´s recipes just the best?!

      Delete
  4. Everything looks lovely as always, Andrea. The kale dish was one my favourites and I plan to make it with barley after seeing yours; it's such a versatile grain yet I always seem to use it only in soup. We also loved the celery-orange salad and I'm going to follow your suggestion to serve it as a palate cleanser between courses - a great idea. I'm now looking forward to December's recipes.

    ReplyDelete
    Replies
    1. Dear Zosia, a really good month for cooking veggies - I never thought that the month of November offeed so many delightful veggies that can be turned into so many wonderful late fall dishes. The kale dish was a no kale, greens thing and it worked very well - the barley is always in my cupboard and so very easy to work with. And, yes, the orange salad is a perfect palate cleanser!
      Thank you for stopping by,
      Andrea

      Delete
  5. Dear Andrea, yet another sensational month with each of your selections so picture perfect. I'm still scratching my head though wondering how you can possibly fit all of that beautiful prop and dishware into a small kitchen! I also look forward to your advent month ahead and the beautiful baked goods you are certain to provide within. Hope you and your family enjoy a very happy holiday season!

    ReplyDelete
    Replies
    1. Dear Peggy, I will let you in on a little secret - I do not keep those props in my tiny kitchen but in the living room, in my cupboards, in the laundry room...you name a room, it is filled with props... and I just got lucky with the weather last month - a few rays of sunshine here and there...
      Thank you for your kind words,
      Andrea

      Delete
  6. Hi Andrea, you outdid yourself as usual, I loved the puy lentil salad as well, the tomatoes were crazy delicious. Your parsnip soup and fries look amazing!

    ReplyDelete
    Replies
    1. Cheri, glad that you enjoy my post - it is always delicious but it also a bit a lobor of love to get it all done - I am relieved that I managed to cook so many in the busy month of November!

      Delete
  7. All your choices look so tempting. You style everything so beautifully. Of the ones we both made, the potatoes were a favorite of mine too. I didn't make the lentil salad, but you and Cheri have convinced me to add it to the list to try soon. Have a wonderful week!

    ReplyDelete
    Replies
    1. Dear Betsy, the potatoes were terrific with those two sauces but I liked the lentil salad even more - I have developed a true appreciation of the earthy Puy lentils that hold their shape so well in salads - Hugh´s recipe has turned into one of my personal favorite lentil salad recipes of all times.
      Thank you for your kind comments,
      Andrea

      Delete
  8. Hi Andrea, I will make them as soon as I recover from my jet lag. I think the almond meal here in the states has unpeeled almonds. Does that make a difference ? Einen schönen zweiten Advent.

    ReplyDelete
    Replies
    1. Dear Gerlinde, I presume you are referring to my marzipan potataoes in the above post - yes, you can make the marzipan with skins on almonds, it will just have a "more natural look" to it. And could also boil the almonds skin on in water for a few minutes, drain, rinse under cold water and slip the almonds out of their skin (a bit time consuming, I know but sometimes worth the effort) - both ways are just fine. Enjoy! And I hope you have recovered from your jet lag!
      Andrea

      Delete
  9. I can imagine how much fun the kids had with the potatoes and using Italian parsley is a great idea. My mother doesn't care for cilantro, so if I make this for my parents, I'll follow your lead. I've still got some mojo picón left - I was thinking about using it to coat some cauliflower before roasting. It was Kevin's idea and it sounds really good.

    All your choices look wonderful this month, but the one I'm really wishing I'd made was the lentil salad - perhaps if I have time this month (or in January), I'll give it a try.

    ReplyDelete
    Replies
    1. Teresa, using the mojo picón to coat some cauliflower does indeed sound like a wonderful idea - if you prepare this dish, do let us know how it turned out - if you get the chance to do so. The lentil salad is unbelievably good - sweettomatoes and nutty lentils - it is just a combination th atI would walk a long way for...
      Thank you for all your wonderful comments and kind thoughts - I truly appreciate each and every one of them!
      Wishing you and Kevin a wonderful Advent season!
      Andrea

      Delete