This month for the Cottage Cooking Club, we had another “make-up” or even “revisit” month. I ended up doing a little of both.
To start, I was so inspired by my fellow club members who raved about last month’s Summer garden lentils niçoise, that I decided I just had to make it. Well, I did. And it was fantastic. And I didn’t take a photo. Hmm. I loved the dressing on the lentils – and will definitely make that again.
Another recipe that I was supposed to make was the Tomato and mozzarella risotto. Others who made the recipe weren’t extremely excited about it, but I wondered if I could change the method just a little and make it a bit more interesting and less pizza in a bowl. I had just gone to the farmstand and purposely bought 3 lbs of tomatoes so that I could make the roasted tomato sauce again. This time – it turned out better – I think I roasted the tomatoes longer. But it still made all of 2-1/2 c of sauce. Not sure it was worth it. But we will see when it gets a bit later in the year and I pull out a bag from the freezer – it might just brighten up whatever I’m making.
Anyway – I decided that I would make the risotto without the tomato sauce, just adding fresh mozzarella at the end, and add the tomato sauce on top.
Well, it was tasty – but not even close to my favorite. Still and all, a fun process.
Another recipe that I wanted to try was the Leek and cheese toastie. This one was a huge hit with others, and I had every intention of making it before. But. Well. This is a super simple recipe. The leeks are cooked until tender, cream is added, then cheese. It all gets piled onto the top a substantial piece of toast, topped with a bit more cheese and broiled until browned and bubbly. Some fresh herbs are added – thyme in this case.
I also had some cherry tomatoes from the garden – a few of which were starting to be a little sad. So I also prepared the Honey-roasted cherry tomatoes – one of my favorites. I made a “toastie” with those as well and it turned into a very festive, colorful and flavorful lunch! I used a combination of swiss and gruyere for my cheese. I’m certain other cheeses would be terrific too. This is definitely one to make again (and again!).
Finally, I had a small dinner party. The goal was to serve vegan. As it turned out, the friend that practices a vegan diet isn’t all that strict, but it’s always a fun challenge. While the Mushroom “risoniotto” isn’t strictly vegan, I just eliminated the butter, didn’t add any cheese (just at the table), and would have left out the cream – but was told I should just go ahead and add it. I’ve made this before and it’s delicious! To go with that, I made the Grilled asparagus spears with lemon dressing. To be honest, this is a pretty typical offering, so instead of the skewers, I just used my grill pan.
The spears get “dresssed” with some lemon juice and a little shredded fresh mint.
For our salad, I decided to make the Tahini-dressed zucchini and green bean salad. I thought it was interesting that the dressing was at least inspired by Yotam Ottolenghi. Because of Andrea, our Lioness, I have his latest book on order. But aside from that, this just looked and sounded good to me.
The salad calls for grilled zucchini and oven-dried cherry tomatoes – I decided to just grill the tomatoes along with the zucchini on my grill pan – I’ve done them that way before and they are delicious. The green beans get blanched. And the dressing comes together easily. It has the juice of half of an orange in addition to the lemon – an interesting combination. And quite yummy too!
So despite being late to the party for posting (and only iPhone photos!), it was a delicious month with the Cottage Cooking Club