Cooking
Don't you just hate recipes that have you stirring and watching a pot, and the next line starts out "Meanwhile..."?
Anyway, another set of recipes from Nigel Slater's Real Food.
Cauliflower Cheese and Mustard Soup
Such a simple soup to make, even if we're not exactly enjoying soup-necessary weather.
Cook some onions and garlic in butter (yes, butter; he's not shy about using cheeses, butter and creme fraiche, that Slater), Meanwhile, cook cauliflower in water till tender, about six minutes. Add bay leaves to onion-garlic, then cauliflower and cooking water. Simmer fifteen minutes. Take out bay leaves, and puree. Return to pot, add creme fraiche, a grain mustard and a turn of fresh pepper.
Serve with a nice grated cheddar and croutons (broiche cubes, sauteed in butter!).
Soup was...nice? But not spectacular. Cauliflower does not, on it's own, have much of a flavor (I often think of it as the tofu of the vegetable garden), so I shouldn't be surprised. If I were to make it again, I'd add something else to the base; more herbs, probably.
Prosciutto and Fontina Pastries
Our lovely pastries
Puff pastry, rolled out a bit. Spread with a nice English mustard, then top with thinly sliced Fontina, and prosciutto (mine was made with Morningstar Farms veggie bacon). Dab edges of pastry with olive oil, top with another sheet of pastry, chill for half an hour.
Coat pastry with oil, then grate Parmesan over the top. Bake about twelve minutes, or until golden.
Yum! As long as you know you're going to be eating fairly bad-for-your-heart foods when you begin, you can just enjoy this one. Melty cheese, and the prosciutto for Matt was quite lovely.
I will say I'd probably use a bit less mustard next time; it pretty much overwhelmed the cheese. Otherwise, nice.
And we also made Slater's Indian Spiced Baguettes the night before, but they were consumed too quickly to take pictures!
- Creamy Cauliflower Fondue Soup Recipe
I love the challenge of figuring out what to cook with what's fresh and in season. But I have to admit, I'm getting awfully tired of winter. In the beginning of winter I love all the root vegetables and greens, the hearty stews and pasta dishes,...
- Worth The Repeat
Matt insisted we'd make this before; it wasn't until I actually took a bite that I had that 'oh, yeah...I remember this! moment. Apparently, we have made these Nigel Slater Steak Sandwiches. But with a sandwich this good, we didn't mind...
- Cheesy Pasta
And I keep working through Nigel Slater's Real Food... This time, Pasta with Four Cheeses. Now, we've tried countless baked, multi-cheese pasta dishes in the past. And I usually have the same problems with them: cheeses don't blend, too heavy,...
- Not Ol' Chicken And Potatoes
And more still from Real Food. Slow-Fried Potatoes with Thyme and Taleggio, and Grilled (or Fried) Chicken with Chilli, Lemon and Mint. Cook chopped onions in butter and olive oil till soft and golden, then add sliced potatoes (cut to the thickness...
- Fancy-pants Dinner
I was in the mood for a slightly more gourmet dinner...something special. While browsing through recipes a few weeks ago, I came across Emeril Lagasse's Emerilized Lamb Wellingtons...that's it! First...yuck. I trimmed and sliced and handled the...
Cooking
Meanwhile...
Don't you just hate recipes that have you stirring and watching a pot, and the next line starts out "Meanwhile..."?
Anyway, another set of recipes from Nigel Slater's Real Food.
Cauliflower Cheese and Mustard Soup
Such a simple soup to make, even if we're not exactly enjoying soup-necessary weather.
Cook some onions and garlic in butter (yes, butter; he's not shy about using cheeses, butter and creme fraiche, that Slater), Meanwhile, cook cauliflower in water till tender, about six minutes. Add bay leaves to onion-garlic, then cauliflower and cooking water. Simmer fifteen minutes. Take out bay leaves, and puree. Return to pot, add creme fraiche, a grain mustard and a turn of fresh pepper.
Serve with a nice grated cheddar and croutons (broiche cubes, sauteed in butter!).
Soup was...nice? But not spectacular. Cauliflower does not, on it's own, have much of a flavor (I often think of it as the tofu of the vegetable garden), so I shouldn't be surprised. If I were to make it again, I'd add something else to the base; more herbs, probably.
Prosciutto and Fontina Pastries
Our lovely pastries
Puff pastry, rolled out a bit. Spread with a nice English mustard, then top with thinly sliced Fontina, and prosciutto (mine was made with Morningstar Farms veggie bacon). Dab edges of pastry with olive oil, top with another sheet of pastry, chill for half an hour.
Coat pastry with oil, then grate Parmesan over the top. Bake about twelve minutes, or until golden.
Yum! As long as you know you're going to be eating fairly bad-for-your-heart foods when you begin, you can just enjoy this one. Melty cheese, and the prosciutto for Matt was quite lovely.
I will say I'd probably use a bit less mustard next time; it pretty much overwhelmed the cheese. Otherwise, nice.
And we also made Slater's Indian Spiced Baguettes the night before, but they were consumed too quickly to take pictures!
- Creamy Cauliflower Fondue Soup Recipe
I love the challenge of figuring out what to cook with what's fresh and in season. But I have to admit, I'm getting awfully tired of winter. In the beginning of winter I love all the root vegetables and greens, the hearty stews and pasta dishes,...
- Worth The Repeat
Matt insisted we'd make this before; it wasn't until I actually took a bite that I had that 'oh, yeah...I remember this! moment. Apparently, we have made these Nigel Slater Steak Sandwiches. But with a sandwich this good, we didn't mind...
- Cheesy Pasta
And I keep working through Nigel Slater's Real Food... This time, Pasta with Four Cheeses. Now, we've tried countless baked, multi-cheese pasta dishes in the past. And I usually have the same problems with them: cheeses don't blend, too heavy,...
- Not Ol' Chicken And Potatoes
And more still from Real Food. Slow-Fried Potatoes with Thyme and Taleggio, and Grilled (or Fried) Chicken with Chilli, Lemon and Mint. Cook chopped onions in butter and olive oil till soft and golden, then add sliced potatoes (cut to the thickness...
- Fancy-pants Dinner
I was in the mood for a slightly more gourmet dinner...something special. While browsing through recipes a few weeks ago, I came across Emeril Lagasse's Emerilized Lamb Wellingtons...that's it! First...yuck. I trimmed and sliced and handled the...