Saturday, November 29, 2014
Today's post is the seventh installment of the Cottage Cooking Club a virtual cooking group started by the talented Andrea of The Kitchen Lioness. We are currently cooking our way through the River Cottage Veg, by Hugh Fearnley-Whittingstall. Every month Andrea picks one recipe from each of the ten chapters. We then pick and choose which one or ones we want to blog about in a single post. For the month of November I prepared two of the recipes.
For the first recipe I prepared was the twice baked potatoes. It’s been years since I have had one and these were so good I ate the whole thing at one sitting. The recipe was easy to follow and simple to prepare. There are so many ways to dress these up, but I followed the recipe exactly as written using cheddar cheese, green onions and sour cream.
The next dish I prepared was the stuffed cabbage leaves. The preparation was quite lengthy as there are many steps. First you are instructed to make the sauce. A humble mixture of tomatoes, carrot, celery, onions and garlic. The sauce was very thick and had to be spooned over the top. Next step is to blanch the cabbage leaves and then make the filling. The filling consist of barley, onions, walnuts and herbs. This mixture was then rolled in the cabbage leaves, topped with sauce and dolloped with sour cream. I would make this again but with a thinner sauce.
*In the variation notes grape leaves, Swiss chard or kale can be substituted for the savoy cabbage. The trick is to remove the stalks and then blanch the leaves a minute or two to soften.
Recipes have been adapted from the "River Cottage Veg", cookbook by Hugh Fearnley-Whittingstall. First recipe chapter Pantry Suppers, Twice-baked potatoes, page 226. Second recipe chapter Comfort food and feast, Stuffed cabbage leaves, page 38.
To see what recipes the other members chose for this month, head over to the LYL post for November on the CCC website, by clicking clicking here.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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