Category Archives: vegetarian

Baked Mushroom Risotto with Caramelized Onions

So I took a little bit of a break over the summer (okay, and half of September as well). The weather in London was great, one of the nicest summers since we moved here, and just when it got a little cool in late August, we went to the US to visit family and friends, and enjoyed a little more sunshine at the same time.  By the time we got back, it had warmed up here and we had a lovely trip to the Isles of Scilly, where I drank a lot more cider than wine (in fact, I’m not sure I had any wine at all). But now back to the wine drinking!

Baked Mushroom Risotto with Caramelized Onions

My partner and I have stopped eating red meat (he had done so once before, for about six months until the call of bacon lured him back), so this week I selected a meatless recipe that will go well with red wine (technically it’s vegan but not the way I prepared it).  The recipe can be found at the kitchn and was really tasty – the caramelized onions really added a wonderful flavour.

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Pasta with Whiskey and Mushrooms

Well, it’s been a little longer since my last post that I had intended and I’ve had some time to think about what I’ll be doing with this site going forward.  Not a big change, but  selecting a single wine with each dish, and focusing on picking the wine first.  I’ve built up a bit of a collection from a variety of places, so it doesn’t make sense to include the price or where I bought it, as it may not be readily available.  Most are reasonably priced, however, although we do have a few bottles for special occasions.

That being said, this week’s recipe comes from The Pioneer Woman, with some modifications. Primarily, substituting crème fraîche for the heavy cream and mushroom liquid (from reconstituting the dried mushrooms) for white wine.

Pasta with Whiskey and Mushrooms

I can’t say this was a huge success, but I’d certainly make a variation of this again (using the white wine, a different mix of mushrooms, some fresh parsley and more crème fraîche).

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Pasta with Goat Cheese and Roasted Asparagus

With English asparagus now becoming available,  this recipe for pasta with goat cheese and roasted asparagus sounded like a winner. Asparagus is one of my favourite vegetables and I’m always looking for new ways to enjoy it.  With pasta and goat cheese, it’s a quick and easy meal that tastes great.

Pasta with Goat Cheese and Roasted Asparagus

For the asparagus, I roasted for about 10 minutes and that was plenty of time in the oven. Next time, I might add roast some cherry tomatoes and add them as well and go with a stronger goat cheese – the one I used was fairly mild. Minor adjustments to recipe that works well as is.

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Pizza Margherita

Like a lot of people, our go-to Friday night dinner is often pizza, especially after a long work week when we’re both tired.  We’re fortunate to have a good place right around the corner that delivers, but I do like to make it myself sometimes. The crust is  the most difficult part to get right and that’s the what I change the most from one time to the next, so when I saw this recipe for pizza dough in the NY Times, I thought I’d give it a shot.  It uses 00  flour, typically used for pasta, and I’ve not seen that in other dough recipes in the past. For the toppings, I followed the related recipe for Pizza Margherita.

Pizza Margherita

Another tricky things for me is stretching the dough and I’ve often resorted to rolling it out, usually with pretty mediocre results, but I found this video which was really pretty helpful and this is the technique I used.  Another challenge with making pizza at home is getting the oven really hot, so I did let it pre-heat at the highest temperature for a good hour, as recommended in the NY Times recipe.  All in all, I was pretty pleased with the result and will use the dough recipe in the future.

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Winter Squash and Chickpeas with Tahini Dressing

A few months ago, I started getting a weekly veg box from Riverford Organic Farms.  It was like getting a present every Monday morning, but  the pressure of not wasting all of these lovely vegetables was always on my mind.  Eat out tonight?  No! We’ve got cabbage and carrots that won’t eat themselves!

So when they invited me to a dinner where the food was made from that week’s veg box, I thought it sounded like a great idea.  And it was!  The food (all vegetarian) was delicious and one that really stood out was a slaw made with a tahini dressing.  So when I came across this recipe, I knew I had to try it. Not only did it have some of my favourite foods (squash, chickpeas, coriander), but it also had a very yummy sounding tahini dressing.

Winter Squash with Chickpeas

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