Category Archives: Cottage Cooking Club
The Cottage Cooking Club: September
In August, I tested out being a guest blogger with The Cottage Cooking Club. Launched in May, this group, led by Andrea of The Kitchen Lioness, is taking one year to collectively cook through Hugh Fearnley-Whittingstall’s cookbook, River Cottage Veg. I enjoyed the recipes I cooked in August and was so enticed by the ones others in the group made that I’ve decided to continue for the rest of the year.
Andrea does a great job of choosing a monthly set of recipes that match what’s in season where I live. Right now, as September is ending, we have had a mix of crisp cool sunny days with some “last-ditch effort” warm days before summer gives up. Uncharacteristically, it’s in the eighties today, more hot than warm. The USDA says our first frost date is October 15. Soon enough, the leaves will change color and fall, and the garden will take its well-deserved winter’s rest, so I’m enjoying these remnants of summer while they last.
For September, I committed to making Mushroom Risoniotto. This dish is inspired by risotto, but instead of the Arborio rice, its base is cooked orzo (also known as risoni), rice-shaped pasta. The pasta is tossed with a rich, earthy, creamy mushroom sauce.
Mushrooms Under the Rainbow!
To start, mixed mushrooms are sautéed in butter and oil. Wild mushrooms are recommended. I was hoping for some shiitake and oyster mushrooms to add to the mix, but the store I went to (not my usual market) only had white button mushrooms and cremini so I used what I found, half and half. Once the mushrooms are caramelized, garlic, thyme and balsamic vinegar are added, followed by some wine. I didn’t have white wine, but the Madeira I used added a rich undertone to the sauté. Finally, a touch of cream is mixed in for a delicious sauce. To finish, the cooked pasta is stirred into the sauce and topped with chopped parsley.
It’s been a while since I’ve made a new side dish recipe I’ve enjoyed as much as this one. It was so easy to prepare, and its flavors are an invitation to the cooler weather of fall. While I served this as an accompaniment to grilled steak and salad caprese, a larger portion served with a green salad would also make a hearty meal. Risoniotto has earned a place in the cool weather rotation in my kitchen.
The recipe can be found on-line here or on page 258 of River Cottage Veg. To see what the other group members made and how it turned out, check out their links here. I can’t wait to see what October brings!
The Cottage Cooking Club: August
Some of my cyber-friends participate in The Cottage Cooking Club, organized by my friend Andrea, the Kitchen Lioness. I’ve followed their cooking adventures for the past few months and have been tempted to join the party. This group is cooking vegetables in simple and delicious ways, as envisioned by Hugh Fearnley-Whittingstall in River Cottage Veg. Andrea has kindly allowed me to participate as a guest this month, and try the group on for size.
I selected two recipes from Andrea’s August lineup: Quick couscous salad with peppers and feta (page 231) and Caramelized carrots with gremolata (page 355).
Quick Couscous Salad
In my typical fashion, I waited until the last minute to complete my challenge. When I picked the couscous, I didn’t realize that I would be making another couscous recipe last week. That’s a lot of couscous in the same week… This recipe (quick couscous salad) aptly named. It was very easy to make. The couscous takes just 5 minutes to cook. Then, you drizzle the hot couscous with lemon juice and olive oil. While it cools down, you chop roasted red pepper, a cucumber, and some red onion, mince some parsley, and crumble some feta. All the ingredients get tossed together, and you have the perfect salad for lunch! It was like sort of like a simplified Greek salad with couscous instead of lettuce. I enjoyed this couscous and look forward to trying the tomato-olive variation while I still have overflowing bowls of cherry tomatoes on my counter.
Caramelized Carrots with Gremolata
The carrots were completely different than the couscous. Young carrots (from my farm share) are roasted in butter and oil until they are tender and caramelized. The hot carrots are tossed with gremolata made from lemon zest, garlic, and a generous amount of parsley. I can’t believe that’s all there is to it. The presentation was gorgeous, so colorful! And, I had an excuse to pull out my carrot serving dish. I think this will make more appearances on my table, especially in the colder months. The carrots might not be as fresh in the winter, but the overall flavors will bring a needed ray of sunshine.
To see what other participants made this month, check out their links here. And, thanks, Andrea, for letting me cook along this month!
A Plateful of Happiness 