I really enjoyed the selection for September from River Cottage Veg and managed to cook four out of the ten dishes. The fifth dish, fish-less salad nicoise, didn’t happen because I couldn’t persuade my other half on the merits of a salad nicoise without the tuna – the no-tuna thing just isn’t sitting well with him. I have all the ingredients so will try to make it tonight, perhaps as a side… or perhaps I will admit defeat and crack open a can of tuna and allow him to eat it with his portion.
In order of preference, here are the dishes I made.
Mushroom “Risoniotto” (p258)
This was a real winner and went down very well with the whole family. It was easy to put together and although made with regular button mushrooms, the addition of the balsamic made it something a bit more than just some mushrooms and pasta. I have used orzo before but the only rice pasta shape I could find was a Carrefour own brand called “barley”. I was dubious as to the quality but it worked well. The parsley is essential (I made it again another night without) as it adds another level of freshness and flavour and, let’s be honest, the appearance of brown food is definitely improved with speckles of vivid green.
Oven-Roasted Roots Frittata (p234)
Wow, this one was fabulous. I would have put it at the top of my list but I seemed to like it more than the rest of the family. I love that Hugh provides options for the roots – I went for potatoes, carrots, parsnips, onions and beetroot. I also really love the fact that the egg mixture goes straight over the roasted vegetables in the same dish – thank you for giving me one less dish to wash! This tasted really amazing. I have made and eaten frittatas before and sometimes they can be a bit bland. Roasting the vegetables makes a real difference here. We had this warm from the oven and cold from the fridge the next day. I prefer the warm version but would still be very happy to eat it the next day as a lunch and it would make great picnic fare. I made a crème fraiche herb mustard sauce to serve with it (I am addicted to the Maille three green herb mustard the colour of avocado).
Roasted Squash (p346)
This was easy and the squash delicious. The garlic and rosemary are both very fragrant and squash tastes so different when roasted. The skin on the garlic is essential – one clove lost its skin and became a black lump of inedible charcoal. I also took off the skin and chopped the squash into smaller pieces. I had originally planned to use the squash in a risotto however decided to make pizza instead using the Magic Bread recipe from the book. The pizza base was straightforward and I like the fact that it uses both all-purpose flour and bread flour as the bread flour is very expensive and sometimes hard to get here. I had to add more water to the dough as it wasn’t anywhere near sticky as described in the recipe. It took about 2 hours to double up and made 3 large pizza bases. Next time, I think it would easily make 4 good-sized pizzas (and there will be a next time). I made a simple margarita pizza for the kids and a goats cheese, roasted squash and onion pizza for the grown ups. The contrast of the tangy goats cheese and the sweet and soft squash was perfect. Next time I might mix the goats cheese with a little crème fraiche as it was a tad dry after baking. We had a fun night of pizza making (and eating) and have decided that a pizza stone and wheel should go on the Christmas wish list as the pizzas were so good that we will definitely be making them again.
Pinto Bean Chili (p23)
This was our least favourite recipe. My finished dish looked nothing like the recipe photo; my chili looked like brown unappetising mush. I made this the day before and reheated it; usually these sort of recipes improve in flavour after a day or two – maybe that was a mistake. For some reason, the recipe tasted blah. It was missing something but I’m not sure what as the ingredients list was reasonably extensive. I already make a vegetable chili from the Silver Palate New Basics Cookbook which is fantastic and very popular with my family – this recipe just didn’t compare and unfortunately compare we did. I definitely won’t be making this one again and will stick to the Silver Palate recipe which is a real winner using chick peas, kidney beans and lots of vegetables, herbs and spices.
I had also planned on making the Green Lentil and Spinach Soup (p162) but the weather has been so hot and humid here that we really didn’t fancy it. So, I will save it for later in the year when the weather is less than a gazillion degrees.
To see what others in the group made for September from Hugh Fearnley-Whittingstall’s book “River Cottage Veg” check out the CCC site here.