Cottage Cooking Club – April 2017

Black pepper, rosemary, & smoked paprika cornbread

April was a whirlwind for me, so I’m only just posting my contribution to the Cottage Cooking Club now.

I’ve been trying a lot of cornbread recipes lately, both savoury and sweet, trying to find one that’s a good fit for some of the soups and stews I’ve been making this rainy spring season. The cornbread from River Cottage Everyday bridges the gap between savoury and sweet nicely for me and it just may become the house favourite here.

There’s only a tablespoon of honey in this bread, but it’s enough for me, especially for the variation I improvised with rosemary, black pepper and smoked Paprika. I also substituted some bacon fat for half the butter in this recipe, which made it even smokier. This recipe is infinitely variable, I used yogurt, but buttermilk is also an option. Add-ins include grated cheese or fresh corn, minced jalapeño or green onion, all sorts of spices and herbs – whatever piques your interest or suits your menu.

It paired well with the soup I keep making (and changing) this spring, a smoky turkey and green split pea soup that’s thick and rich, perfect for rainy day eating. I’m going to share the “recipe” with you, but it’s really just a jumping off point. This soup changes based on what’s in my fridge – my latest version included a quick stock made from the leftovers of a rotisserie chicken, some diced turkey, and (brilliantly) some diced leftover roasted sweet potato that had been seasoned with rosemary and chili flakes. The sweet potato would carry a vegan version of this soup very well.

Smoky Turkey and Green Split Pea Soup

Smoky Turkey & Green Split Pea Soup

  • 2 tbsp. butter, oil, and/or bacon fat
  • 1 onion, thinly sliced
  • 3-4 cloves garlic, minced
  • 1 small leek, thinly sliced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 tsp. dried basil (or 1 tbsp. fresh)
  • 1/2 tsp. dried oregano (or 1-2 tsp. fresh)
  • 1/4 tsp. smoked paprika
  • 1 bay leaf
  • 8 cups turkey or chicken stock and/or water
  • 2 cups green split peas, soaked overnight, drained, and rinsed
  • a rind from some smoked Parmesan
  • 1 cup diced cooked turkey
  • a dash of pomegranate molasses or the juice of half a lemon (optional)
  • a few slices of cooked bacon, chopped (optional)
  • grated smoked Parmesan (optional)
  • salt and pepper, to taste

Heat the fat in a large soup pot over medium heat, add the onion, then turn heat to low. Add the onions with a little salt. Stir occasionally, until they are starting to brown a little. Add the garlic and cook until it becomes translucent. Turn the heat to medium and add the leek, carrots, and celery, then cook until they begin to soften. Add the herbs and spices, with a few grinds of pepper and a little more salt, then stir them around a little to help release their flavour.

Add the stock and/or water and split peas, then bring to a boil. Reduce the heat until the soup is at a simmer. Drop in the smoked Parmesan rind, then cook until the split peas start to become tender. If the soup starts to become too thick at any point, add more water or stock as needed.

Add the diced turkey and continue to simmer the soup until the split peas are soft – usually 30-40 minutes, but it may take longer. Check for seasoning and adjust with salt and pepper, if necessary.

When ready to serve, stir in a dash of pomegranate molasses or the juice of half a lemon, if desired. Garnish with chopped, cooked bacon and/or grated smoked Parmesan, if desired.

This soup is adaptable to whatever you’ve got on hand, but here are a few ideas:

  • Use diced chicken in place of the turkey
  • Add diced roasted sweet potato with the turkey
  • Use a rind of Gruyère in place of the smoked Parmesan and season with thyme and rosemary
  • Skip the animal products and use a touch more smoked paprika, for a hearty vegan soup

You can find the rest of the group’s posts, here. I encourage you to check them out – you’ll meet some wonderful bloggers while creating some wonderful meals.

Cottage Cooking Club – March 2017

Ten Minute Chocolate Chip Cookies

This month hasn’t been one for cooking very much from cookbooks for me. There have been a lot of improvised meals and dishes that I cook from memory and adjust to what I have on hand. The list of dishes that I can rely on that way has grown year-by-year and I have my love of cookbooks to thank for that, along with the guidance of many good cooks, starting with my mother.

I include chocolate chip cookies on the list of foods I can make without reference to a recipe, but I’m always interested in trying new recipes for them. I don’t have a Platonic ideal recipe for these cookies – I am happy whether they’re chewy, crispy, cakey, or barely there between chunks of chocolate. I’ve enjoyed them with all sorts of flour combinations, add ins, and variations. So I’m open to any new twist or trick I can add to my chocolate chip cookie repertoire.

This recipe promised a crispy cookie, but I ended up with one that was fluffier, instead. I’m not sure if it was the addition of oats (a variation on the oatmeal raisin variation given in the recipe), if it was my conversion of the recipe from weights to cups, or if it was a misinterpretation of a British ingredient. I suspect it was the conversion. No matter, though, because the cookies were delicious, even if they looked nothing like their inspiration.

I added a little more salt, along with some cardamom and nutmeg, to the recipe, otherwise I think they’d have been under-seasoned. That might be my North American palate speaking, or the garden-variety butter I used.

I expect I’ll cook a little more from cookbooks next month, especially as spring has begun in earnest here and early local produce will soon appear. I’ve got some River Cottage recipes bookmarked for just that reason.

You can find the rest of the group’s posts, here. I encourage you to check them out – you’ll meet some wonderful bloggers while creating some wonderful meals.

Cottage Cooking Club – February 2017

River Cottage Everyday & Love Your Leftovers

The Cottage Cooking Club is back, for a six-month journey through two more River Cottage cookbooks, River Cottage Everyday and River Cottage: Love Your Leftovers. Andrea of The Kitchen Lioness is taking a more free-wheeling approach to this iteration of the club, asking members to choose whichever recipes strike their fancy and post about them on the 28th of each month.

River Cottage Veg is one of my go to cookbooks for simple weeknight eating, so I was happy to add River Cottage Everyday to my collection. And I fell in love with Love Your Leftovers when I reviewed it just before the holidays.

I hope to cook a little more from both books over the next few months, but for this month, I’m starting with a snack that is cheaper and better for you than its supermarket counterparts.

Honey and Peanut Butter Booster Bars

Honey and Peanut Butter Booster Bars

I couldn’t wait until these were cooled completely to cut a couple of tester squares. If I’d waited until they were completely cool, they would have had straighter edges, but it was worth it. These bars are a perfect snack, warm or cold. They have a fair amount of sugar and butter in them, but they’re also full of dried fruit and seeds. I chose dried cranberries, hemp hearts, pumpkin seeds, and sesame seeds. Along with the chunky peanut butter and oats, I’d say they make these bars a healthy choice.

They’re naturally gluten-free (as long as you use gluten-free safe oats) and they’d be easy to make vegan, with golden syrup in place of honey and a healthy-ish margarine standing in for the butter.

I love this kind of recipe, because the results can be as varied as the contents of your pantry and you can customize them as much as you like. I’ve found this to be a hallmark of Hugh Fearnley-Whittingstall’s recipes, one of the many things that brings me back to his cookbooks so frequently. I’m sure I’ll find a host of new favourites while working through this round of the club.

You can find the rest of the group’s posts, here. I encourage you to check them out – you’ll meet some wonderful bloggers while creating some wonderful meals.