Daily Archives: 28 October 2014

Cottage Cooking Club: October

squash-mushroom salad

I felt ambitious this month and chose 3 different recipes to make for Cottage Cooking Club, a cook-along group for Hugh Fearnley-Whittingstall´s “River Cottage Veg”. Started in May 2014 by the talented German blogger, Andrea, of Kitchen Lioness, this group is collectively making all the recipes in this book in one year.

The first recipe I tried was for Roasted Cauliflower with Lemon and Paprika. Cauliflower and broccoli are two vegetables that I’ve only recently started to enjoy. I like them best roasted. I’d never tried this seasoning combination before: roasted lemon wedges and smoked paprika. The flavors were delicious, but I mistakenly chose to roast the cauliflower in a high-sided roasting pan because it came out more steamed than what I expect for roasted. I might try this again, but if I do, I’d use a baking sheet with the hopes the cauliflower would caramelize.

roasted cauliflower

The other two recipes were salads with warm interesting toppings.

One was topped with white beans with artichokes. This comes from the Pantry Suppers chapter. If your pantry is stock with a can of white beans and a jar of marinated artichokes you can whip this up whenever you wish. The beans and artichokes are sautéed together with garlic. This simple combination tops mixed greens for a light lunch.

sarm artichoke-bean salad

Finally, what’s not to love about roasted squash and sautéed mushrooms on top of salad greens? I think this was my favorite of the three, so it’s pictured at the top of the post. The sweet roasted squash and the earthy mushroom were the perfect pairing. The tangy balsamic vinaigrette tied this hearty salad together. (This recipe called for blue cheese, I skipped it completely.)

After three months cooking along, I have to say that I’m really enjoying this book. The recipes are straightforward and delicious, offering flavor combinations that are sometimes familiar and sometimes new. I also value Andrea’s seasonal selections, allowing me to make the most of the best vegetables around each month. I wonder what November will bring?

If you are interested in reviews of other recipes selected this month, follow participant links here.

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