This month with the Cottage Cooking Club offered up some great recipes, none of the dishes I chose were completely new to me, but it still made for a great array of recipes.
As I’ve mentioned many times on this blog, I have grown to love the French green lentils (Puy). They are pretty, retain their shape and have a lovely substantial flavor that holds up with other flavorful ingredients, and also provide a great base. This particular recipe is the “basic” one in Hugh Fearnley-Whittingstall’s book River Cottage Veg. There are variations offered for using the lentils in different salads as well. This recipe is a bit simpler than others, but essentially the same. Wash lentils, bring them to a boil, drain and rinse them, cook them with seasonings, enjoy!
These are delicious and easy. And even better when paired with other ingredients. I particularly like roasted vegetables and pesto, but very much enjoyed the optional Lentil and parsley salad which relies on a mustardy vinaigrette.
Next up was the Zucchini “Spouffle”. The spinach version is a favorite, and I was certain that this one would be as well. My only knock on this dish is that it takes a lot of different dishes, even if you combine steps. That said, it’s terrific. Unfortunately, I forgot to take pictures… until after we had eaten most of it.
The final recipe was Potatoes dauphinoise. This classic French dish is essentially scalloped potatoes baked in cream. For such a rich, and even fancy, dish – this is incredibly easy, particularly when you have a mandoline. I have something like that. It’s French, and it slices… anyway! I made this to accompany a simple ham for Easter. It’s a great foil, since it’s rich, creamy and yummy – and a perfect accent to the smoked ham.
I actually put together the cream mixture before I left – cream, salt, crushed garlic and black pepper – oh and bit of nutmeg. Once at my destination, I quickly peeled and sliced the potatoes, covered them with cream, dotted with butter – and into the oven they went. It was a double recipe, but still only took just a bit longer than the 1-1/2 hours at 325 degrees.
Not at all surprisingly, these were a huge hit. A “feast” dish for sure. We enjoyed a wonderful day with family and friends. Gorgeous weather, great company and wonderful food on such a celebratory day!
I hope everyone enjoyed their dishes in March! If you’d like to see what others thought about their choices, you can find them here.