One-half pound of halved cherry tomatoes are headed for roasting.
It’s month two of our online cooking group, Cottage Cooking Club. Created by my friend, Andrea, The Kitchen Lioness, we are slicing, dicing and chopping our way through Hugh Fearnley-Whittingstall’s “River Cottage Veg“ cookbook. I’m slinking quietly onto this page today because I’m late and missed last month’s posting deadline. Can we all just pretend it’s still June? Please?
Stuff on Toast
Lateness. Being tardy. Running in, harried and breathless, is something I’ve always tried to avoid. It seems to me that being constantly late – in thought, word and deed – translates into thinking your time is more valuable than those who are left waiting. I’ve apologized to our leader, who is attempting to manage our unruly gang of bloggers. Luckily for me, Andrea, who is German, is distracted these days by her nation’s soccer team face-offs. (Her team is hanging tough. Today Germany meets Brazil in the semifinals.)
In June I made two “keepers” from this very user-friendly book: Honey-roasted Cherry Tomatoes and Frittata with Summer Veg and Goat Cheese.
Let’s first talk tomatoes. I cut 1/2 pound of the little darlin’s in half and laid them, face down, on a lightly oiled roasting pan. Then I crushed two garlic cloves, added a pinch of salt, and stirred this mixture into a bowl with one tablespoon of Manuka honey and three tablespoons of Pasolivo Olive Oil. After seasoning with freshly-ground pepper and Pensey’s Sunny Paris seasoning, I spooned the sticky goo over the tomatoes. Roast this in a 375-degree oven for thirty minutes or until the tomatoes are shriveled, juicy and bubbly.
Frittata with Summer Veg and Goat Cheese
Truth in Cooking: After rereading the recipe and before placing the pan into my oven, I realized the tiny tomatoes should be placed cut side up rather than face down. Logical, right? So, one by one, I flipped those babies, putting them to right. To be truthful, the picture of the face down tomatoes was so beautiful, I had to post it. Readers, look at it but don’t do it tomato-face down.
My Calphalon Fritatta pans
Serve these Honey-roasted Cherry Tomatoes over pasta, risotto or scrambled eggs. Like Tomatoes Provençal, they are a delicious side dish for meat, fish, or a compliment to other roasted or grilled vegetables. My favorite lunch idea is the bruschetta, served with whatever else is on hand.
A frittata mixture of new potatoes, asparagus, peas, broccoli and green onions.
For Christmas, one year, my neighbors, Dominick and Ray, gave me a frittata pan. From that day forward, I became a frittata freak. A June recipe choice – Frittata with Summer Veg and Goat Cheese – caught my eye. Bring it on…asparagus, broccoli, peas, green onions and potatoes. After bringing the potatoes to a boil, throw in the rest of the green veggies and simmer for 3-4 minutes. Sweat the green onions in olive oil until soft, about five minutes, and add to the drained veg mixture. Using fresh eggs, seasoned with salt and pepper, gently make the frittata, your way, adding goat cheese for the last 5 minutes. I topped my frittata slices with my homemade guacamole.
Guacamole was a delicious topping for the sliced frittata servings.
For copyright reasons and because we encourage you to purchase River Cottage Veg, we do not publish the recipes. However, if you’d like to try my three recipes and need more instructions/ingredient specifications, just email me. The Kitchen Lioness, our amazing Andrea, made seven of our June recipe choices. To see her fabulous Post on June’s choices, go here. To see what my colleagues cooked in June, go here.
Glancing through cookbooks penned by some favorite chefs, Ina, Julia, Martha and Jacques, I found recipes for Tomatoes Provençal. While admittedly it’s a French classic, have you ever visited a 4th of July buffet table that didn’t include this tomato dish? Think of it as our appreciative tip of Uncle Sam’s hat to the Marquis de Lafayette and French support during the Revolutionary War.
Fifteen minutes to throw together and less than an hour in the oven. How good does that sound?
This week’s French Fridays recipe, an appropriate flag-waving choice, is Dorie Greenspan’s take on Tomatoes Provençal. In her own words, “Every French cook who makes oven-roasted herb-topped tomatoes has his or her own recipe, but the fact is it needs no recipe at all.
A weekend adventure to Rocky Mountain National Park and the Continental Divide.
There are a few givens,” Dorie explains. “The tomatoes, to be sure, olive oil to moisten them and make a little basting sauce; herbs to top them, and garlic to set your culinary compass to the South of France – but which herbs you use, how you cut your tomatoes, whether you roast them until they’re almost melted or leave them a little firmer are all up to you.”
DonnaC and Francine are unable to explain why an overnight trip with four women requires all this luggage.(So, they smiled instead.)
What’s intriguing about Dorie’s is what she doesn’t do. She doesn’t remove the seeds after halving the tomatoes. And, she doesn’t include breadcrumbs in her topping. It’s all about the tomatoes (juicy), herbs and garlic (fresh) and olive oil (top-quality). Think simple, rustic and toothsome. (If the juices run down your chin, grab a napkin or use your sleeve.)
Forget anything? DonnaC, our in-house dental professional, gifted us with a dental kit.
TP can stand alone or be an accompaniment to any dish, eggs, salads, fish or meats. It’s delicious hot, cold or presented at room temp. It was my lunch (with a salad), then, breakfast, with eggs, and, finally, dinner, with lamb chops.
DonnaG (r), is having a “geologic moment” to explain 300 million years of recent geologic history. (Well done, friend).
In the spirit of the 4th of July, to honor our country’s Independence, I am sharing through pictures one of America’s great treasures and strengths – our National Park system. As a kid growing up in Iowa, my parents took my brother and me on many vacations. Etched forever in my memory bank, however, are our trips to Yosemite and The Great Smokey Mountains National Parks. With my own family, I visited many more, also introducing my Iowa girls to skiing, hiking and the grandeur of the American West.
The well-earned 6p.m. cocktail hour after a full day in the Park.
After moving to the Colorado mountains in 1988, it’s no surprise that I morphed into a total tree-hugger, would rather be outside than in and since becoming a volunteer forest ranger, strut around in my uniform as if I’m John Muir incarnate! My Melissa married an outdoor-sorta-guy and is raising my two granddaughters in a small town in the Sierra Nevada’s. It’s a good life with weekends of hiking or skiing, camping and exploring. Our family Thanksgiving’s are always spent in Death Valley, my favorite Park.
The evening’s entertainment, Bird Bingo, complete with prizes. Light’s out at 9p.m. (We never claimed to be hell-raisers.)
These federally protected outdoor spaces have helped mold me, delight me, and sustain me. That’s why I joined my like-minded friends, all volunteer rangers and belonging to our nature study group, for last weekend’s trip to Rocky Mountain National Park. Located 200 miles northeast of Aspen, RMNP is 265,873 acres of magnificence. We all registered for a one-day field seminar entitled “Wildflowers of the High Country: Tundra in Bloom”, an outdoor class taught above 11,000 feet. The question: Would our brains even work above 11,000 feet?
Our Sunday day-long Alpine Wildflower class, above 11,000′ complete with 30 MPH winds. Not kidding. Our instructor found a small hideaway where we could eat lunch and review our morning’s work.
To give ourselves every opportunity to succeed, we booked condos, planned a menu of home-cooked nutritious meals, chose appropriate brain-stimulating wines and put together our itinerary. Using each of our strengths: DonnaC and Francine, wildflowers; DonnaG, geology; and, me, birds, we parceled out our own teaching assignments. One day to see the park. One day of class. A perfect weekend of friendship, scholarship and beauty. More memories for my bank.
This is the highest we climbed. Think Base Camp at Mt. Everest. Long’s Peak, 14,259′ (4,346M) is in the background. We’re with our instructor who thinks this is fun!
Inspired to visit a park? To see where America’s 58 national parks are located, go here. To see today’s recipe, go here. Note that the only difference to Dorie’s original recipe is the cooking time. I baked mine 30 minutes and then another 20, as Dorie originally suggests.French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. To see how my colleagues enjoyed TP, go here.
Meet Mr. Yellow-bellied Marmot who enjoys the tundra more than I do.
This handsome bull elk likes his own space. We saw hundreds of elk – Moms, Dads and babies as well as two beautiful moose.
Salmon Rillettes, a delectable summertime spread with toasted baguette slices
Yesterday Mother Nature smiled upon the Rocky Mountains, gifting us with a glorious June day. Because I was joining a colleague for my inaugural hike of the season, her sunshine was a joyful omen. As most of you recall – but, it bears repeating – I am a volunteer USFS Ranger. At a period in my Life when I can ‘ask not what my country can do for me but what I can do for my country,’ I’ve chosen to answer Smokey Bear’s call to service. It’s my career. I have a uniform!
This salmon mixture also is a delicious sandwich filling.
Do you also recall that Lights on Bright No Brakes has become another career? I write about food and wine and Life. Admittedly, dual careers are a bit of a huff. A crazy juggling act. Hey, I’m into the “If not now,when” period of life. About that stack of books I intend to read during retirement? “Intend to” has become “NOW”. I’ve traded “Have to” for “Want to”. My past six decades of Goals, Bucket- and Must-do’s Lists have been replaced by “Do It” or “Forget It.” Because, damn it, my energy is no longer an endless commodity, I’ve learned to say, “No.”
Turn this rainbow of peppers into a lovely relish or special topping.
When my husband died two years ago, my life, in many ways, became a blank slate. My task was to paint the canvas smiley-face or morose? Admittedly, the odds were not good. I was done. (Before we get too maudlin, please know this story ends well.) But after two years of trade-offs and compromises and detours and fails and disappointments and try-again’s, guess what’s happened? I’ve won. I’ve won big. When I look in the mirror, I see Joie de Vivre staring back.
Almost Pipérade
Factored into this joy equation, of course, is food and French Fridays with Dorie. This week’s recipe choice is Salmon Rillettes, a delectable combo of smoked and fresh wild salmon. Serve it as a savory spread or, as I did, a very classy sandwich mixture. After assembling the additional ingredients – spices, lemon, onions and butter – poach the fresh salmon and mix everything together. It takes 15 minutes to make and a two-hour fridge visit. With an apple and carrots it made a healthy lunch for my premiere hike.
Dorie’s Pipérade
Now I may be the happiest food blogger on the Internet but admittedly, not the most talented. When I joined FFWD, I’d been on kitchen-hiatus for years. Rusty says it best. Having nothing to lose but my pride, I jumped into this French Fridays/blogging business, full on and feet first. That’s where these trade-offs, compromises, detours, fails and try-again’s played out.
Dorie’s Classic Banana Bundt Cake, Susanized
This is what I learned. I cannot create recipes like Liz or Chris or Trevor or Andrea or Susan. I’ll never make biscotti like Kathy or pastry like Mardi and Cher. (I’ll go to my grave blaming the altitude for that.) My FFWD administrative partner, Betsy, is my trusty wiz kid of the keys. Honestly, I will never have the artistry and talent with food that most of my friends here and in Las Vegas possess. What I can do well is read a recipe and follow the rules. I’ve nailed Copycat. As you can see from this week’s photos, I glean tips and advice and ideas from my blogging colleagues. Thankfully and graciously, my friends and family have enthusiastically embraced this passion of mine if only to make me happy. Good Sports is an understatement.
If you lack oven space, try scalloped potatoes in a crockpot. Just before serving, I transferred them to a container, stuck them under the broiler for a wonderful crust on top.
While the nugget from this week’s Post is Never Give Up, you’ll find the recipe for the amazing Pipérade, last week’s FFWD choice, here. I served it both as a topping for Sea Bass and stand-alone relish. Here’s the recipe for Smitten Kitchen’s bundt. Try Dorie’s classic Banana Bundt, Susanized. Here and Here. Interested in scalloped potatoes in a crockpot? Here. Finally, to see what other Doristas created this week, try this link.
Deb who blogs at Smitten Kitchen bakes a wonderful Triple Berry Bundt.
Read my lips:No new Cookbooks.
That’s the promise I made to myself a year ago when moving back to Colorado and into a very tiny condominium. I committed to keeping only my fave fifty which tucked neatly into my bookshelf. Unfortunately, sometimes promises and commitments just don’t fly. My stacks now sport a look of messy vitality. No buyer’s remorse, however, with these recent purchases.
Asparagus Pizza with a whole-wheat crust. Too good to imagine. I cut in square pieces and shared with The Gant’s staff.
Currently I’m loving what cookbook author David Lebovitz has to say in his newest blockbuster My Paris Kitchen. Chef Jody Williams, the self-taught cooking phenom who runs Buvette, a restaurant in New York’s West Village, just published a cookbook by the same name. It’s called Buvette, the pleasure of food. It’s terrific. A sleeper. (So is she.)
The star of my recent cookbook-buying frenzy is River Cottage Veg by Hugh Fearnley-Whittingstall, a ‘well-known British chef, TV personality, journalist, food writer and real food campaigner’. That’s why today I am welcoming you readers to The Cottage Cooking Club, a monthly online cooking group dedicated to Fearnley-Whittingstall’s genius recipes.
The pizza, just before diving into the oven – note the thicker crust. Thinner is better.
The CCC was created by Andrea Mohr aka The Kitchen Lioness, whose impressive and well-photographed blog was chosen the Food Blog of the Year 2013 by Germany’s foodies magazine. Mohr has been cooking mouthwatering dishes from RCVeg since last August and has inspired others, including me, to buy this book. Many food bloggers in the States and across the Pond will now be joining The Kitchen Lioness to cook this book.
I’m betting you’ll love my first three recipes: Asparagus Pizza, a pie of three cheeses, caramelized onions and roasted asparagus; Radishes with Butter and Salt, a classic French appetizer born from the old-fashioned radish sandwich, an after-school snack for garçons et filles; and, Stir-fried Sesame Cauliflower, an easy stir-fry seasoned with chiles, garlic and ginger.
Add other crudités to this or just slice a baguette to serve as a more substantial appetizer.
I used my own whole-wheat recipe for the pizza dough and made two pizzas, one thin and one chunky. (Preferred the thin crust.) After sautéing two thinly sliced onions and spreading it on the rolled dough, toss slender asparagus spears on top. I covered each pizza with buffalo mozzarella, grated Parmesan and goat cheese and baked for 12 minutes at 450 degrees. To my mind, using a baking peel lightly coated with corn meal and pizza stone for baking certainly enhanced the product. I shared this pizza with The Gant’s front office staff and their critique was simple, “More.”
Stir-fried Sesame Cauliflower, a quick and easy side dish.
With the radishes (garden fresh and prettier than mine, I hope), be sure to use a sweet sea salt. I chose Maldon. Sometimes it’s nice to slice a baguette to serve with this appetizer. The stir-fry is quick and easy. After sautéing an onion in sunflower oil, stir in garlic, green chiles and grated ginger. Add the cauliflower florets and a half-cup of water and cook for ten minutes before stirring in sesame seeds, sesame oil, soy sauce and chopped cilantro. This is cauliflower like you’ve never tasted.
My California girls surprised me with a visit over the Memorial Day Week-end while Dad watched over the home front.
Although we cannot publish the recipes, I’d be happy to send the ingredient list/instructions to any of you. Try it. You’ll like it. You aren’t sold yet? Here’s another review from VegetarianTimes:
Why we love it: The author does right by veggies with boldly flavored, globally inspired dishes that’d outshine any steak on the table.The idea is not to replace meat but to ignore it. How many: More than 200 vegetarian recipes, about a third of them vegan. Who’s it for: Vegetarians looking beyond tofu cutlets and veggie patties; omnivores cutting back on meat. What to make right away: Baby Beet Tarte Tatin; Sweet Potato and Peanut Gratin; Herby, Peanutty, Noodly Salad; Vegetable Biryani.
My 13-year-old granddaughter and many of my friends are vegetarians so I look forward to cooking more vegetable dishes from River Cottage Veg and sharing the results with them and all of you.
Let’s just call a leek, a leek and put a name to it. LOVE. This week’s French Fridays with Dorie recipe choice, Leeks Vinaigrette with Mimosa, made my heart flutter. Oui, oui, il était délicieux.
I’d wager my winnings from California Chrome’s victory in the Derby that few of you cook with leeks. If I’d open your veggie bin, I probably would not discover this nutritional, high-in-protein allium. Called the poor man’s asparagus, although it’s now pricier, and first cultivated over 5,000 years ago, it’s time for us to take a leap into leek country.
After simmering until tender, about twenty minutes, drain, dry, cover tightly and put in the refrigerator.
Last Saturday evening my friend, Ann O’Brien, and I made dinner to welcome home our neighbors, Fred Venrick and Cathy O’Connell, who had just returned from two months in Europe. (Yeah, Readers, I know. I know. Me, too.) Bernie Grauer, a weekend bachelor, also joined us. Spur of the moment. Not much planning. The menu All-Stars would be Mint Juleps and Leeks Vinaigrette with Mimosa. Everything else was fair game.
I just had to make a bed of walnuts and the leeks dish would be ready for the table.
Liz Weber Berg’s Glazed Leg of Lamb with Garlic & Rosemary
I even turned to Susan and John Lester at Create Amazing Meals for my wine choices. When the Lesters visited me in Cambria in February, John suggested I try local winery Peachy Canyon’s 2012 Vognier “Concrete Blanc”. A good recommendation. With the lamb, I opened an Italian wine, 2006 Conte Ottavio Piccolomini Montepulciano d’Abruzzo Colline Teramane, a gift to me from the Lesters. (Memo from Bernie: Hey, John, send more.)
Asparagus, Lamb, Leeks, Potatoes – Buffet Ready
As the pictures hopefully show, the meal was wonderful, thanks, in part, to the many talented chefs and food bloggers who inspire me every day. I urge you to try this week’s FFWD recipe which, as usual, is written very carefully and clearly by our Dorie. Since I could not find young, smaller leeks, I bought large and cut them closer to the white part called the shank. Unlike other vegetables, you want leeks to be tender, not crunchy. For this recipe, in a normal altitude, try simmering them for twenty minutes. Because I live in the mountains, mine took thirty minutes.
Joy the Baker’s Pistachio-crusted Asparagus with Feta. I also mixed Dukkah, a nut & spice blend, in with the pistachios.
When the leeks were tender, I drained and dried them, untying each packet of three before plating. Next I covered them tightly to put in the refrigerator. Before serving I brought the vegetable to room temperature, poured on the vinaigrette and garnished with a chopped egg. Mimosa refers to the hard-boiled egg garnish which is thought to resemble the edible yellow mimosa flower. I used walnut oil in the recipe so also garnished the platter with walnuts. (Although I do think some refrigeration to “set” the tender shanks is necessary, you may choose to warm the leeks just before saucing and serving.)
Cathy and Bernie are dishing up their food.
Ann and I were both pleased with our efforts. We certainly fed those efforts to an appreciative crowd. Everything about the evening was happy, joyful and even quietly raucous. You will not be seeing photos of Ann’s and my Welcome Home dance/skit which, like the dinner, was spur-of-the-moment. We used the fireplace hearth as our stage. Although our dance moves were, in our opinions, Usher-extraordinary, those photos were deleted.
We even had room for Martha Stewart’s Chocolate, Peanut Butter Icebox Cake. Photo by marthastewart.com
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. Although all the recipes in this post are already linked, you can again grab the recipe for leeks here. If you wish to see the efforts of my colleagues, go to our FFWD site.
This week’s French Fridays with Dorie recipe, Green-as-Spring Lamb Stew, is the perfect entrée for the winter weary. “The dish is really meant for spring,” Dorie says. “The stew’s vibrant color and deep vegetal flavor will match the landscape.”
What an understatement, to call the sauce green. Composed of arugula, spinach, parsley, dill, and tarragon, this is a brazen, in-your-face, do-I-really-want-to-taste-this dish? Green eggs and ham, okay. A shamrock shake? Yum. Green stew? That’s a stretch. It’s tasty. An ugly duckling, perhaps, but unique in its greenish sort of way.
The lamb simmers for 90 minutes in its vegetable broth.
Although Dorie’s meat choice is veal, I opted for lamb. Otherwise, Mary Had a Little Veal would not have worked as a title. Before tossing the lamb into a broth to simmer for 90 minutes, Dorie had us boil the meat in water for one minute to rid it of impurities that might cloud the sauce. After draining and rinsing the meat, I put it into the chicken broth along with carrots, celery, onions, garlic, thyme and bay.
Once the meat is cooked and set aside, the remaining ingredients are discarded, leaving just the broth. Reduced by half, it becomes a rich base for the sauce. Now here’s where we go green. That fresh arugula, spinach, parsley, dill and tarragon (six packed cups) are added to the boiling broth and cooked for one minute. The entire mixture is then blitzed to a thick liquid. Whisk in creme fraîche and lemon juice. Pull it all together and you’ve got stew. Green stew.
Green stew tastes better than it looks. Served with boiled new potatoes and curried beets with orange zest, it was a good and nutritious dinner last night.
This recipe, which included eleven different herbs and vegetables, and last week’s Baby Bok Choy & Company En Papillote were the perfect recipes to assist me in another project this month. Last year when I returned to Aspen, I was invited to join a nature study group of five other women, all volunteer USForest Rangers. To be truthful, I was never really invited to join. I heard they were having a meeting at the local library. By coincidence, I needed to return some books. I lingered at the library meeting room’s glass window with my nose pressed against it until they, guess what, let me in.
The two Donnas, cooking with Food Families: radishes (Brassicaceae Family); asparagus (Asparagaceae Family) and Lettuce ( Asteraceae Family)
We all share a passion for the great outdoors. During the past year we’ve studied, in depth, Rocky Mountain geology and it’s flora and fauna. We are learning more about western expansion, beginning with Jefferson’s Louisiana Purchase and the Lewis & Clark expedition. This month we explored twelve of the families from the edible plant kingdom by coupling the common and recognizable foods we eat everyday with their wild flowering relatives who thrive in their natural setting in the Rockies.
Cooking from our food families, Donna G made Grilled Eggplant Rounds with ricotta cheese, basil and Dorie’s Slow-Roasted Tomatoes.
Using Deborah Madison’s Vegetable Literacy cookbook and Janis Huggins Wild at Heart natural history guide, we cooked, we foraged, we read and we analyzed. Last Thursday, at our monthly meeting, we presented papers on our chosen families. One of my families, Brassicaceae (mustard family), includes arugula, bok choy, broccoli rabe, broccoli, Brussels sprouts, napa cabbage, cauliflower and turnips, all vegetables I used in my FFWD recipes this winter.
Our group sometimes needs taste testers. Donna C’s husband, Steve, is always a volunteer and good sport.
Twelve members of this mustard family grow wild in the Rockies. All of them, Cardamine cordifolia (bittercress) or Noccaca montana (mountain candytuft), for example, can be used as herbs. Yes, I am becoming a forager. (Note to future dinner guests: I will not poison you.)
At our meeting Thursday we tried to identify the plants that are just peeking their noses out to see if winter is really over.
Food for thought: In this week’s recipe isn’t it amazing to realize the many ingredients we used, all representing many different families or sources, each with its individual characteristics and edible parts: Carrots, Celery, Dill and Parsley – Umbelliferae or Apiaceae Family; Onion and Garlic – Amaryllidaceae Family; Thyme – Labiatae Family; Bay Leaf – Lauraceae Family; Arugula – Brassicaceae Family; Spinach – Chenopodiaceae Family; Salt – Maldon, Blackwater Estuary, U.K.; Meat, Broth and Cream Fraîche – Cow, Lamb or Chicken.
Just think about it.
The two Donnas are trying to decide what can be served safely at dinner parties and what cannot!
Bringing the outside inside and putting it under the microscope. (The microscope was an anniversary present for Donna C (standing) from her husband, Steve, who is pictured above. Group gift. We were all thrilled.
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. You can grab the recipe and go green here. To see what my Dorista family cooked up this week, check out our FFWD site.
