Monday, November 30, 2015

Cottage Cooking Club Three Recipes Month of November

Here we are in the month of November, the Cottage Cooking Club a group of international blogger's cooking together and then posting our experiences along with the Hugh Fearnley-Whittingstall's cookbook, "River Cottage Veg". Our group is meant to be a project aimed at incorporating more vegetable dishes in our everyday cooking, and is and has been inspired by our dedicated leader Andrea of The Kitchen Lioness. Each month Andrea picks one recipe from each of the 10 chapters and then we pick and choose as many as we have time for. This time of year we are cooking with late fall/ early winter produce.


For the first recipe I prepared the Kale “speltotto” with goat cheese. This was a delicious dish that is made much the same way as a traditional risotto. The recipe begins with onion, garlic and thyme. A vegetable stock is heated in a heavy pot alongside the main cooking pot on the stove. Pearled barley was used instead of rice. Leeks are sauteed, kale is cooked until just tender and everything was added together at the end. The barley gave this dish an unexpected texture that I really enjoyed and opened my eyes to the use of different grains.


For the second recipe I prepared the Lentil and tomato salad. Lentils are one of my favorite foods and I knew from the beginning that I was going to love this dish. Puy lentils are cooked al dente, cherry tomatoes are oven honey-roasted and served with arugula. In this dish the bitterness from the arugula played nicely with the sweetness of the tomatoes. This salad held up nicely after a few days in the fridge. I will definitely make this again.


Chile, cheese and rosemary polenta with tomato sauce was the last dish. Lots of flavor with this one. The polenta is made with chilies, cheese and rosemary, completely cooled; sliced and then fried until a light crust is formed. A simple tomato sauce was made and cooked down to a pulpy consistency and served on the side with the polenta fries. Well flavored and seasoned, another great dish this month.

These recipes have been slightly adapted from the "River Cottage Veg ", by Hugh Fearnley-Whittingstall. First recipe; from the chapter "Pasta and Rice” (page 280). Second dish from the chapter "Pantry Suppers" (page 237). Third recipe; from the chapter “Comfort Food and Feast” (page 58).

To see what recipes the other members chose for this month, head over to the LYL post for October 2015 on the CCC website, by clicking here.

Cheri Savory Spoon
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.

70 comments:

  1. They all look very delicious and I love esp. that lentil tomato salad, Cheri.

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  2. Wow, three beautiful healthy dishes. I love each one of these and the kale 'speltotto' with goat cheese dish especially caught my eye. You are a busy cook!
    I have yet to cook with polenta - crazy, I know! This recipe will provide some motivation. Have a great day :)

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    1. Hi Robyn, we can buy polenta at the farmers market so that makes it nice, hope you have a chance to cook with it soon. Happy Holidays!

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  3. Gosh, there are some delicious meals at your house, Cheri! These three look wonderful!

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    1. Thanks Monica, it was a another great month cooking with the CCC.

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  4. All the dishes look delicious. A perfect treat. Love it. Yum Yum :)

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  5. Impressive, Cheri.

    Even with all the Thanksgiving preparations you managed to pull these recipes off--and write about them! They look delicious. I can't wait to try the polenta.

    Best,
    D

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  6. Love the idea of the last dish, the pan-fried polenta. Actually, I like all three. Oh, and if you cook risotto with pearl barley it's called orzotto, a speciality from Trieste in the NE. I soak my barley overnight (or for at least one hour) and it cooks that much quicker.

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    1. Thanks For the info Johnny, will try soaking next time.

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  7. Great choices this month Cheri. I made the "Speltotto" with farro but I love that you used barley. And that lentil salad is just beautiful. Those roasted tomatoes sound fabulous with the other components. "See" you next month.

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  8. Hi Cheri, love your picks for the month and happy to see that you enjoyed each. I'm planning on preparing the Speltotto in short order, your lentil salad looks so lovely as does the polenta which really has a nice twist. Happy Holiday season!

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    1. Thanks Peggy, you wont be dissapointed the speltotto was delicious, I would make that again, Happy Holidays to you as well!

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  9. Great choices, Cheri. I definitely need to try the lentil salad. Le Puy lentils are my favorites too. I liked the speltotto too. Hugh uses so many great flavors in his recipes!

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    1. Hi Betsy, I agree, he has a way of making vegetables the star of the show, every time. Happy Holidays!

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  10. We gotta love the healthy recipes from the book! The colors are simply amazing in all your three dishes!

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    1. Thanks Emily, it was another great month. Happy Holidays to you!

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  11. Looks like you picked some wonderful recipes. The lentil, tomato, arugula salad really speaks to me - thank you so much Cheri!

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    1. Thanks Tricia, it was my personal favorite.

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  12. These all look delicious, but I really like the looks of the polenta!

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    1. Hi Amy, the polenta was delicious and I made croutons with the leftover polenta for a salad. Take care!

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  13. That polenta is to die for, great job C!

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  14. Great dishes! I have some lentils I'm planning to do something with for dinner tonight. But I was also thinking salad thoughts. Originally assumed I'd have two different dishes -- now after looking at that great salad, maybe I'll do a riff on that! Really good read -- thanks.

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    1. Thanks John, I usually prepare lentils in soup, this was a nice change.

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  15. These dishes all look delicious -- I'd be hard pressed to choose just one!

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  16. These dishes all look delicious -- I'd be hard pressed to choose just one!

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  17. All of these dishes look beautiful and delish. Mmmmm, lentil, tomato, arugula salad is just WOW! Lovely share, Cheri!

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    1. Thanks Anu, the lentil dish was my favorite of the three.

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  18. Dear Cheri, you chose some wonderful dishes this month and they all look colorful, healthy and utterly delicious - such a joy to see them prepared with so much love and attention to detail!
    Thank you for a wonderful post and for your continued enthusiasm!
    Andrea

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    1. Thanks Andrea for everything you do, another great month.

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  19. Looks like incorporating barley into the faux risotto dish was a pearl of an idea! =) Thank you for the recipe. I'm always open to more kale...which is probably why I'd say yum to your arugula accented salad.

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    1. Thanks Kim, kale is one of my favorites too!

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  20. What a delicious and nutritious looking dish, and I love lentils too :)

    Julie
    Gourmet Getaways

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    1. Thanks Julie, it was another great month for the CCC.

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  21. I have to try that the Kale “speltotto” with goat cheese. I have all the ingredients at home so that must be a sign :-)
    Amalia
    xo

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    1. Hi Amalia, hope you have a chance to try it. Take care!

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  22. What a great selection of tasty dishes. The speltotto is my favourite.

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    1. Thanks, it was another great month for our cooking club.

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  23. These all look quite wonderful but I am most intrigued by the speltotto- a recipe from the book I haven't tried yet!

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    1. Hi David, oh it is delicious, using a different grain like this brings on a more nutty and chewy flavor and texture, very nice. Going to Tucson next week, take care.

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  24. That lentil and tomato salad looks awesome, and perfect for the indulgent holiday season as a break from the rich stuff. It looks fresh yet filling. :-)

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    1. Thank you, appreciate you stopping by, love your site.

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  25. Going to track down the lentil tomato salad recipe, Cheri. Love it!

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    1. Hi Barbara, you wont be dissapointed, it is delicious.

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  26. We have a overabundance of kale right now in the garden so thanks in advance for that Kale “speltotto” - going to add it our menu soon!

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    1. Hi Pamela, kale is the best, love that it is so vesatile, your garden sounds fabulous.

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  27. Beautiful choices, Cheri! Sounds like you had a delicious month.

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    1. I did Teresa, looks like you did too!! Happy Holidays!

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  28. I especially like the sound of the lentil salad and the polenta, Cheri! I know I'd love them both.

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    1. Thanks Susan yes, it was another great month.

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  29. That kale speltotto looks delicious, and I am going to need a good green vegetable after eating a dozen of your gorgeous raspberry cookies which arrived today in perfect condition! Just wanted to say thank you for sharing!

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    1. Thanks Deborah, it was a pleasure meeting you in this holiday and good caring event, love your site. Happy Holidays!

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  30. You have featured three great recipes but I think my favourite would be the kale and goat's cheese dish - that looks fabulous xx

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    1. Thanks Charlie, they were all great but the lentil dish was my favorite as you know they are my favorite.

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  31. You always make me hungry with your lovely dishes dear. All of them are a big hit. Love it. Yum Yum :)

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  32. I love how healthily and colorfully you eat.
    I imagine you to be just so:)

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  33. Barley risotto is one of my new favourites. I'll have to add your recipe to my wish list!

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  34. It looks like 3 winners to me! I'd enjoy them all :)

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