Grandma's Kitchen Table

Wednesday with Donna Hay: Moussaka

      My fifty-first recipe with Wednesday with Donna Hay is Moussaka, my choice for the group this week, and is found in Modern Classics I on page 110.

      The ingredient list:  eggplant, garlic, onion, olive oil, minced lamb, tomato puree, beef stock, cinnamon, mint, parsley, salt, pepper, mozzarella cheese, and parmesan cheese. 

      We love Greek food, and this is such a mainstay of the Greek cuisine that I knew I would pick this one at some point when I originally opened this book.  The guys are so-so on eggplant.  The first comment was, "Is there eggplant in this?  It looks like there is eggplant in this."  I confessed and they tentatively put some on their plates with a certain amount of doubt as to appreciation.  That said, Matt was the first to head back to the kitchen to refill his plate for more Moussaka and Mark could not say enough to praise the taste of it...there is a small portion left that he is carting in for his lunch tomorrow.  I would say that this recipe was a hit.  It was with me as well...so so good.  The spicing is gentle but prevalent, and the combination of flavors marries so well together that one bite is just one harmonious note.  The eggplant, meat, cheeses, tomatoe, garlic, and onion just all combine for a mouth-watering appeal.    They want me to make it again soon.  So much for the eggplant doubters. 

      Definitely a repeat. Set a little time aside to do it properly, nothing difficult at all, but there is a bit of time involved, nothing you would want to tackle after working all day for instance.

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.   Next week we are going Italian with Margaret's choice, Risotto (page 140) and Arancini Balls (page 144) both found in Modern Classics I. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Lemon Chicken Pasta

      My fiftieth recipe with Wednesday with Donna Hay is Lemon Chicken Pasta, chosen by Gaye, and found in Off the Shelf on page 22.   (You can also find it online here.)

      The ingredient list:  spaghetti, olive oil, capers, garlic, red chillies, chicken breast, lemon juice, lemon zest, basil leaves, salt, pepper, and parmesan cheese. 

      This is chicken and pasta with a lemony spritz and a little kick from the red peppers...it's quick and easy and tastes great, really liked this one.  I liked the light sauce on it, sometimes pasta doesn't need to be all about the heavy sauces that spike the calorie count of your day with just one meal...this is one of those guilt-free type of pasta dishes that leaves you feeling satisfied but not like you have overdone the carbs.  Definitely a repeat. 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.   Next week we are going Greek with my choice, Moussaka,  found on page 110 of Modern Classics I. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Smoky Roasted Gazpacho

      My forty-ninth recipe with Wednesday with Donna Hay is Smoky Roasted Gazpacho, chosen by Chaya, and found in Modern Classics I on page 30.   

      The ingredient list:  tomatoes, garlic, salt, pepper, red bell peppers, red wine vinegar, smoky paprika, sugar, olive oil, water, and cucumbers. 

      Soup!  If left to my own devices, I would have soup for lunch every single day...there are just so many good ones and always new ones to try, I would never get bored.  This recipe is a good one.  Usually gazpacho has lots of fresh veggies in it, and they aren't roasted like they are in this recipe.  This version calls for roasted tomatoes, roasted red bell peppers, and roasted garlic which are all easy to do, they bring a nice toasty flavor to the soup.  Combined with the smoky paprika and the red wine vinegar, the flavors have a nice depth with very little effort and a little zing that makes the soup refreshing and delicious.  The little bits of cucumber added to the bowl at the end add a nice little crunchy texture and coolness to it. 

      This recipe makes a huge batch of soup, so adjust accordingly.  Definitely a repeat. 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.  Next week we are making Gaye's choice, Lemon Chicken Pasta,  found on page 22 of Off the Shelf. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Free-Form Ratatouille Tart

       My forty-eighth recipe with Wednesday with Donna Hay is Free-Form Ratatouille Tart, chosen by Margaret, and found in Modern Classics I on pages 166-167. 

      The ingredient list:  1 shortcrust pastry, garlic, onion, red bell peppers, eggplant, tomatoes, zucchini, olive oil, feta, marjoram leaves, salt, and pepper. 

      Oh, this was a fun recipe.  First you cut all the veggies and roast them (one of my favorite things to do actually, they are all so good roasted).  While that is happening, you make a dough (another one of my favorite things to do in the kitchen).  After you roll the dough, you place the veggies on it, wrap an inch or so up around the sides and over, and bake in the oven. 

      Simple, easy, delicious, and definitely a repeat.  The dough stayed flaky and it was fun to have that bit of crunch with the veggies.  This is a great way to present veggies and make them seem a little special and out of the ordinary.   Delicious! 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. Chaya's post is here.  Next week we are making Chaya's choice, Smoky Roasted Gazpacho,  found on page 30 of Modern Classics I. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Spinach and Ricotta Cannelloni

      My forty-seventh recipe with Wednesday with Donna Hay is Spinach and Ricotta Cannelloni, chosen by me, and found in Modern Classics I on page 144, you can also find it online here. 

      The ingredient list:  tomato pasta sauce, pasta, parmesan cheese, spinach, ricotta, parsley, dill, breadcrumbs, salt, and pepper. 

      Pasta dishes are always a hit with the guys and this one was no exception. It was full of flavor and filling with the rich cheeses, sauce, and pasta.  We liked the spinach addition, and really really liked the dill in the recipe...all the ingredients went together nicely. 

      This is a quick recipe to make, reheats fairly well, and the only thing I would try to "fix" next time is to add a bit more sauce as the pasta got a bit dry in places as it baked and I think that the extra sauce would have prevented that...one cannot have too much sauce with pasta, in moderation of course.  My favorite part was the dill...I had never had dill in a recipe like this before, so that was fun and surprising. Will add that to similar dishes in the future just to shake things up a bit occasionally.  Delicious! 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. Chaya's post is here.

      Next week we are making Margaret's choice, Free Form Ratatouille Tart,  found on pages 166-167 of Modern Classics I. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Indian Lamb Curry

      My forty-sixth recipe with Wednesday with Donna Hay is Indian Lamb Curry, chosen by Gaye and found in Modern Classics I on page 100. 

      The ingredient list:  cubed lamb shoulder, coriander, cumin, cardamom, chili powder, oil, onion, garlic, chicken stock, and thick yogurt. 

      I prepared this (with the exception of the yogurt, which I added after reheating) early in the day while I was doing laundry, etc. so that it could sit in the refrigerator until dinner and I could reheat it at that time as I figured the flavors would all have time to get nicely acquainted.  That worked great.  It was also nice to have that part finished as the recipe is easy to do but requires browning the meat, cooking the onions and garlic, assembling it all, letting it simmer for an hour, and then removing the lid and simmering to reduce the liquid for another 15 minutes, so having all that done made dinner hour much easier.  I made rice, steamed asparagus, and cardamom carrots at dinnertime to serve with it.  The flavors do acquire a depth of spicing by letting it sit a bit longer, so the results were smooth, creamy, and wonderfully Indian in flavor. 

      The whole recipe was easy and I would definitely make this one again for ease of preparation and for taste.  Delicious! 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. Next week we are making my choice, Spinach and Ricotta Cannelloni found on page 144 of Modern Classics I. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Asparagus Tarts

      My forty-fifth recipe with Wednesday with Donna Hay is Asparagus Tarts, found in Modern Classics I on page 174. 

      The ingredient list:  puff pastry, fresh asparagus, and parmesan cheese. 

      Only three ingredients (and I did add a little salt and pepper as I think many times recipe authors just assume you know to add that at will).  The recipe is simple, just cut the puff pastry to fit the asparagus spears, place the spears on the pastry, top with some freshly shaved parmesan cheese (and I sprinkled on a little salt and pepper), place in oven to bake, and serve.

      Two notes:  these are best fresh from the oven as the puff pastry does not rewarm well, and the second note, when I placed the asparagus spears on the pastry, I alternated the spears so that if I wanted to divide one of the little pastries in half, the person would get a couple of tops and a couple of bottoms, not just all tops or all bottoms.  That worked nicely. 

      We liked these and I would make them again as they are extremely easy to assemble, bake, and serve.  Delicious! 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret and Chaya each had majorly busy lives this week, so they will join in again next week.  Next week we are making Gaye's choice, Indian Lamb Curry found on page 100 of Modern Classics I. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Brown Butter and Sage Fettuccine

      My forty-fourth recipe with Wednesday with Donna Hay is Brown Butter and Sage Fettuccine, found in Modern Classics I on page 148. 

      The ingredient list:  fettuccine, butter, and sage leaves. 

      Only three ingredients and you have a nice side dish for a busy weeknight to satisfy your carb-loving family. I have buttered up a little fettuccine countless nights and added an herb or two, but I have never made it with brown butter before. The brown butter does add a certain depth of flavor and nuttiness that makes it a whole different flavor profile.  You don't need much as it is very rich in flavor and filling enough on its own. 

      Margaret has had a busy month, so I'm sure she enjoyed the ease of her pick of this recipe for this month, it is definitely one that I will make this again.  Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. 

      Next week we are making Asparagus Tarts found on page 174 of Modern Classics I. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Vegetable Pies

      My forty-third recipe with Wednesday with Donna Hay is Vegetable Pies, found in Modern Classics I on page 164.

      The ingredient list:  potato, sweet potato, butternut squash, zucchini, mushrooms, red bell pepper, oil, salt, freshly cracked black pepper, fresh rosemary, ricotta, cheddar, parmesan cheese, and one pastry crust.

      If you love roasted vegetables, this is a "must make" recipe, they are so tasty in this little one-crust pie.  The vegetables all get roasted in the oven (I did mine the day before while I was cooking dinner and parked them in the frig until the next day's assembly).  Once the veggies are all roasted, they are combined with the ricotta and cheddar and placed into a pastry-lined pie dish (or tart pan).  Parmesan is sprinkled on top before it is baked. 

      The recipe actually had instructions for making little individual small pies with the ingredients, but I decided that I would make a third of the recipe and use a 6" tart pan instead as you all know me by now...there are never enough excuses to use my favorite little 6" tart pan.  It worked well.  I did have some leftover roasted veggie mixture, but this is Lent, and the leftover mixture will go for a meatless meal by way of being included in a frittata later in the week. 

      All the flavors went so wonderfully well together, her choice of vegetables was a delicious combination with the cheeses.  Definitely will make this again, it was a big hit here. 

      Wonder what the others thought?  Gaye's post on this is here.  (She made hers in little individual pie dishes and they are so cute!) Margaret's post is here.   Next week is Margaret's choice:  Brown Butter and Sage Fettuccine found in Modern Classics I, page 148. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Beef and Caramelized Onion Couscous Salad

My forty-second recipe with Wednesday with Donna Hay is Beef and Caramelized Onion Couscous Salad, found in Off the Shelf on page 78, and you can perhaps find it online here. 

      The ingredient list:  steak, olive oil, black pepper, spinach (obviously missing in my dish this week so I guess it's not really a salad after all), Dijon, onions, couscous, chicken stock, lemon juice, and sea salt. 

      Gaye chose this one for us this week and I was sorta hoping that the weather would be nice enough for Mark to grill the steak out on the grill, but no...we currently have 3 inches of freshly fallen snow with more joining it as we speak.  No time for the grill.  So, for the first time ever, I grilled a steak on my grill pan indoors...who knew that was so easy and delicious?  This is why I join cooking groups, to expand my horizons and encourage me to try things I wouldn't normally try.  This was a happy find indeed. 

      The couscous combination is one that I will definitely use again and again.  It has caramelized onions and Dijon mustard in it, what's not to love about that combination...goes perfectly with steak. 

      There was supposed to be a third component to this dish...a nice bed of fresh raw spinach nestled under the couscous and steak, which is what makes it deserve the title of "salad" and which I am sure is going to be delicious when I try it correctly next time.  I had spinach and last night I couldn't for the life of me remember what I was saving it for so we had a nice spinach salad to use it all up.  Then this morning I remembered what it was I was saving that spinach for, but obviously too late, and who feels like going to the market when it is much more enjoyable to stay indoors and watch the snow falling from my windows?  Next time.  (The third selection pictured on this plate is the Roasted Asparagus and Gruyere Bread Pudding that I made from Nick Malgieri's new Bread cookbook.  Will post that later.) 

      All of this was simple, easy, delicious, and one that I will make again.  All the flavors went so wonderfully well together. And, of course, I can't wait to get more spinach and try it as a proper salad soon!

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Next week is my choice:  Vegetable Pies found in Modern Classics I, page 164. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Soy-simmered Chicken

      My forty-first recipe with Wednesday with Donna Hay is Soy-simmered Chicken, found in Modern Classics I on page 100, and also online here. 

      The ingredient list:  sesame oil, soy sauce, brown sugar, shredded ginger, Chinese cooking wine, star anise, cinnamon stick, and chicken. 

      My, this was quick and tasty.  The sauce is great, it really gives the chicken that Chinese taste that I so often try to create at home and can't seem to get it just right...the search is over, this is the sauce I was looking for...spicy, sweet, salty, and caramel-like in taste and texture.  It compliments the chicken nicely. 

      The recipe suggested serving it with greens and rice and I have to say, a better suggestion I cannot imagine.  This is a quick and fresh meal easy enough for a weeknight.  I used the leftovers the next day in a lettuce wrap and that was also delicious, a lovely lunch.  Definitely a keeper, one that I will make again. 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here. 

      Next week is Gaye's choice:  Beef and Caramelized Onion CousCous Salad found in Off the Shelf, page 78, or you can perhaps find it online here. Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Food Processor Banana Cake

      My fortieth recipe with Wednesday with Donna Hay is Food Processor Banana Cake, found in Off the Shelf on page 160, and also online here.

      The ingredient list:  sugar, brown sugar, banana, eggs, sour cream, butter, and self-rising flour. 

      Margaret is forever looking for recipes to use up bananas she has squirreled away in her freezer, so when I saw her choice this week, I grinned and thought, "Well, Margaret has come upon a stash of 'nanners' in the freezer she needs to use up again."  When I read her post, I saw that confirmed...I know her well. 

      Generally we are not fond of bananas IN things around here, but since she made the choice and I could find a place to park the cake if Mark didn't care for it (gifting cakes can be tricky at times), and since Margaret gifted me a very nice 6 cup (half-size bundt pan) awhile ago, I figured I better show up with a cake this week.  And I am happy that I did as this is one very light and tasty cake. 

      The preparation is extremely easy...toss all the ingredients in the food processor, whirl it around, pour it into the pan, and bake.  40 minutes later, you have a fragrant kitchen and a lovely cake. 

      That half-size pan makes the greatest slices, not too large, not too small, just right! 

      I was noting that there is no vanilla flavoring in this cake and thought I might be disappointed, but I was not at all disappointed, the banana flavor was fresh and delicious.  All in all, this is definitely a keeper, one that I will make again. 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Next week is Chaya's choice:  Soy Simmmered Chicken found in Modern Classics I, page 100, or you can perhaps find it online here.  Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: French Onion Soup

      My thirty-ninth recipe with Wednesday with Donna Hay is French Onion Soup, found in Modern Classics I on page 27, and also here on Donna Hay's website.

      The ingredient list:  onions, olive oil, butter, thyme, flour, brandy, Dijon, beef stock, and water.  

      Anyone who knows me at all, knows that French Onion Soup is probably my favorite thing to have for lunch (or dinner) and that whenever I go out, if it is on the menu, I order it.  I eat French Onion Soup at least once a week.  I have made probably a hundred different French Onion Soup recipes as I can't resist trying a new one when it comes along.  Some are better than others.  This recipe is a good one. 

      Most onion soups start out with more or less the same ingredients, as does this one.  Browning the onions slowly and to the correct color is key, no rushing it.  Using GOOD beef stock is another key, you want that flavor to stand out a bit (if you are using unsalted beef stock, you will need to add a little salt).  The thyme is classic.  The added brandy was good, it added a depth of flavor and a little something that stood out but did not scream, "There is Brandy/Alcohol in this soup!"  I really liked the addition of the Dijon mustard, I had never had that in a French Onion Soup before, and really did like the flavor it imparted, Dijon and onions are a worthy match for one another, each keeping its own flavor but not overwhelming the other.  (Do not use regular yellow mustard in this recipe, use Dijon as she states.)

      As good as FOS is the day you make it, it gets even better as the days go by as the flavors all deepen and "marry" into one another.  There's a certain know-how to making good French Onion Soup, and this recipe has all the right stuff to make the base a wonderful addition to my FOS recipe stash.  All in all, this is definitely a keeper, one that I will make again and again. I made the WHOLE batch so I have a lot of FOS to look forward to this week!  (Big smile on my face at just the thought.) 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.  Next week is Margaret's choice:  Food Processor Banana Cake, from Off the Shelf, page 160, or you can perhaps find it online here.  Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Shepherd's Pie

      My thirty-eighth recipe with Wednesday with Donna Hay is Shepherd's Pie, found in Modern Classics I on page 158, and if you go here you might find it as well.

      The ingredient list:  olive oil, onion, carrots, beef, tomato paste, tomatoes, beef stock, bay leaf, thyme, frozen peas, potatoes, butter, milk, parmesan cheese, salt, and pepper. 

      This was delicious.  And easy to make, in fact you could make it ahead, park it in the frig, and pull it out to bake when you need it (add 10 extra minutes to the cooking time).  The flavors were all deep and rich from the combination of seasonings and ingredients. 

      I know I have a hit when Mark says, "I would eat this anytime you want you make it, it was really good."  Enough said.  Will go into rotation around here just as written. 

      I made a quarter of the recipe in a two-cup ramekin and it fit perfectly.  We had this for lunch, so I ate about a quarter of it and Mark ate the rest.  Definitely worth a repeat. 

      Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post in here.

      Next week is French Onion Soup, Modern Classics I, page 27, or you can find it online at Donna Hay's site here.  And those who know me well and my love of FOS, yes, this was my pick for the month. ;-)  Join us and leave a link to your post, no commitment required.

Wednesday with Donna Hay: Spinach and Cheddar Souffle

     My thirty-seventh recipe with Wednesday with Donna Hay is Spinach and Cheddar Souffle, found in Modern Classics I on page 80, and if you go here you might find it as well.

     The ingredient list:  spinach, butter, flour, milk, eggs, cheddar cheese, salt, pepper, and bread crumbs. 

     There's something magical about a souffle...something special to make and eat...something festive and out of the ordinary when one is presented with a souffle.  I don't know why really, they are incredibly easy to make and take very few ingredients, most of which one always has on hand in frig and pantry. 

     This recipe went together easily and quickly, baked at the time and temperature suggested, and was delicious.  The proportion of the ingredients was wonderful, I could taste egg, spinach, cheese, and seasonings all in just the right amounts. 

     I made a quarter of the recipe in a one-cup ramekin (she suggested using this size for each portion) and it fit perfectly.  This is a huge souffle, I must say...two could easily share this size, so when I make it again, I will divide the batter into two ramekins.  Definitely worth  a repeat. 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret selected this recipe for us, so I used a tea towel that she sent me in the photo as it is just such a fun towel (woven in India) and I love it, you'll find her post is here.

Wednesday with Donna Hay: Artichoke and Feta Tarts with Tomato Salad

     My thirty-sixth recipe with Wednesday with Donna Hay is Artichoke and Feta Tarts with Tomato Salad, found online at the DH site here.

     The ingredient list:  puff pastry, marinated feta, marinated artichoke hearts, egg, cherry tomatoes, peas, mint leaves, olive oil, and white balsalmic vinegar). 

     When I saw this recipe online, I knew I wanted to make it.  Right then.  All the ingredients called out to me and the ease of preparation made it seem even more appealing.  (I didn't stop to remember that Margaret does not like artichokes or tomatoes until it was too late, so she won't be making this with us this week.  Sorry about that, Margaret.) 

     The feta and artichokes get baked with the puff pastry brushed with egg.  The other ingredients form a salad which you place on top after the pastry comes out of the oven. 

     This was fun to make and delicious to eat...the melty goodness of the cheese and artichoke together with the cool salad which sort of "cooked" just a tiny bit from the warmth of the pastry was a very nice combination. Great ballgame watching food, just in case you were wondering. Definitely a repeat. 

     Wonder what the others thought?  Gaye's post on this is here.  

Wednesday with Donna Hay: Easy Apple Tart

     My thirty-fifth recipe with Wednesday with Donna Hay is Easy Apple Tart, found online at the DH site here.

     The ingredient list:  apples (I used Fuji), brown sugar, cinnamon, butter, puff pastry, egg, and ice cream (optional to serve).  What's not to love about all these ingredients? 

     It all goes together very quickly and even bakes quickly (about 18 minutes) so you have an apple-tartish dessert ready in less than half an hour...which could be dangerous if you remember this too often.  The puff pastry has a little crispy crunch to it, the thin apple slices are a little sweet, a little tart depending on your apples probably, but they were nice and juicy and soft (that doesn't show very well in the photo, so you will just have to trust me on that one), which makes it fun to eat with a little dab of creamy vanilla ice cream.  She also recommends serving it with a little double cream but I don't have access to that on a daily basis, unlike ice cream which sits nicely in the freezer until you remember it and doesn't hold it against you for forgetting. 

     I used my mandolin for slicing the apples paper thin which I am figuring helped with getting them soft and juicy in the oven while the tart was baking.  Definitely a repeat, the question is how often? 

     Wonder what the others thought?  Gaye's post on this is here.  Chaya's post is here. 

Wednesday with Donna Hay: Baked Chicken and Pumpkin Risotto

     My thirty-fourth recipe with Wednesday with Donna Hay is Baked Chicken and Pumpkin Risotto, found in her cookbook Modern Classics Book 1, p. 130.

     The ingredient list:  arborio rice, chicken stock, butter, pumpkin, chicken breasts, parmesan cheese, parsley (I didn't have any so I subbed green onion tops), salt, and pepper. 

     Wow, risotto that you can bake in the oven and not have to stand over it and babysit it on the stovetop.  When I saw the recipe I figured I would give it a try on technique alone and sub out that pumpkin ingredient (not a fan usually).  That said, I had pumpkin for two DH recipes, the Roast Vegetable Frittata and this, so I figured that I would go ahead, get the pumpkin, make the recipes and keep a somewhat open mind.  Guess what?  Maybe I like pumpkin after all.  It tastes a whole lot like squash and I love squash. 

     The recipe is so easy, you just put the designated ingredients in the baking dish, park it in the oven, when it is done, you take it out and stir in the rest of the ingredients.  Easy, not fussy at all, and best of all, it is really good to eat.  Pumpkin might start making more of an appearance around here (not in baking but in savory dishes)...it is a healthy addition to any diet.  Definitely a repeat. 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. 

Wednesday with Donna Hay: Fettuccine Carbonara

     My thirty-third recipe with Wednesday with Donna Hay is Fettuccine Carbonara, found in her cookbook Modern Classics Book 1, p. 134.

     The ingredient list:  fettuccine, bacon, scallions, egg yolks, cream, parmesan cheese, parsley, salt, and pepper. 

     Over the years I have tried numerous carbonara recipes, finally arriving at the one we love the best and pretty much when I make it these days, that is the recipe I use.  That said, I decided I would give this recipe a try when it was chosen so that I could compare it to my favorite stand-by.  It surprised me greatly by standing up very well in taste, we thought it was very good, absolutely delicious.  It definitely has less fat and fewer calories than my favorite version, so one could make a case for alternating my version with this one and saving mine for a more decadent day.  I will use this recipe again.

     There are no "fake" or lightened ingredients in this recipe, it is a fully loaded carbonara, just a smaller portion of the offenders checking in. The portion size on this is way way much so I would recommend making a quarter of it for two very generous servings, totally satisfying.  Definitely a repeat...all that eggy, cheesy, creamy pasta that you love.  I did miss the nutmeg that I add in my regular version, so I'll probably toss a little of that in the DH version next time, other than that, this is good to go. 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. 

Wednesday with Donna Hay: Potato Rosti

     First of all, I would like to apologize for this photo as it has a greenish tint to it for some reason. Lighting no doubt.  Definitely operator fail on the camera as they did not look at all greenish when we ate them, they were creamy colored with a nice brown toasted tint on the outside.  Just so you know. 

     My thirty-second recipe with Wednesday with Donna Hay is Potato Rosti, found in her cookbook Modern Classics Book 1, p. 70.

     The ingredient list:  potatoes, olive oil, parmesan cheese, thyme, salt, and pepper. 

     This was an interesting recipe.  First one had to shave the potato into strips with a vegetable peeler.  I was going to make two smallish potatoes so I peeled the skins and then when I started to peel the strips of potato itself, I found that it makes a whole pile of strips so I just ended up using one potato and saving the other in water for something else the next day, i.e. stew.  So, I guess if you want to make potatoes go further than you thought possible, this is one way to do it.  One small potato was enough to completely satisfy both of us.  

     After you peel the strips, you combine them in a bowl with the rest of the ingredients, make piles of the potatoes (I made two medium size piles with the amount I had), and bake them in the oven.  They said to bake for 30 minutes but mine were quite pale at that time and Mark likes a nice browned crunchy potato so I left them in about 7 minutes longer.  These were crunchy on the outside and creamy on the inside, and completely cooked through in that amount of time.  (If you want to see what the others' looked like, click on their links as theirs look more like the photo in the book.)  I liked them okay, Mark really liked them a lot, so guess this is probably a repeat for him. 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.

Wednesday with Donna Hay: Roast Vegetable Frittata

     My thirty-first recipe with Wednesday with Donna Hay is Roast Vegetable Frittata, found in her cookbook Modern Classics Book 1, p. 73.

     The ingredient list:  pumpkin, red bell pepper, zucchini, new potatoes, eggs, cream, aged cheddar, basil, salt, and pepper. 

     Another egg dish that uses fewer eggs and less cream than any of the other recipes I have in my collection.  This frittata is filled with lots of roasted veggies, making the eggs just something to bind it all together.  I roasted the veggies earlier in the day when I was doing other things in the kitchen so those were all prepped and ready when it came time to assemble this for a weeknight dinner with a salad.  You could use any number of roasted vegetable combinations but I stuck with the ones she listed so that we could taste her version.  Her version is very very good. 

     The recipe instructs you to use an 8" frying pan but I decided that would be too much for just the two of us, so I used a 6" frying pan and made a third of the recipe which, as you can see fit nicely into the pan.  Mark ate 3/4 of this and I ate a 1/4 so you can judge portion size for men/women.  A salad went nicely with it.  Definitely a repeat. 

     In our little group of the four of us cooking these recipes together each week, we each get to pick a recipe each month.  We don't have any stipulations (although we are all a little sated with all the baking we do for other groups so we don't choose many sweets), and we don't know what one another is going to choose each week.  We submit them to Gaye and she sends around the list for the month.  I found it interesting to note that we go on "kicks" quite unaware the others are chosing recipes that are pasta, or eggs, or tomatoes, etc. and end up with some recipes each month that look they were meant to be in a theme.  It just happens, we must all be on the same "vibe" for cooking! 

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here. 

Wednesday with Donna Hay: Smoked Ham and Cheddar Quiche

     My thirtieth recipe with Wednesday with Donna Hay is Smoked Ham and Cheddar Quiche, found in her cookbook Modern Classics Book 1, p. 164.

     The ingredient list:  a pastry crust, ham, cheddar, parsley, eggs, cream, Dijon, salt, and pepper. 

     We had leftover Christmas ham and this looked like a great place to park some of it.  Matt had already returned to school so I made a six inch tart size which was a third of a recipe of the pastry dough and a half of the recipe of the filling.  The filling just barely fit without flooding over, so it was a good guess to get a nice full shell.
     While quiche is not, by anyone's standards, a diet-friendly meal, there are only 2 eggs in a half recipe, and the cream is a very small amount, making it a much more friendly version than most of my quiche recipes.  It was delicious, who doesn't love ham, cheese, and eggs?  It was perfect with a salad.  Mark loved it (real men do eat quiche) and ate 3/4 of the tart, the 1/4 I had was plenty with the salad.  Definitely a repeat.  

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.   

Wednesday with Donna Hay: Fried Rice

     My twenty-ninth recipe with Wednesday with Donna Hay is Fried Rice, found in her cookbook Modern Classics Book 1, p. 148.

     The ingredient list:  rice, peanut oil, ginger, chilis, green onions, chives, shrimp, soy sauce, salt, and pepper. 

     Mark is not fond of Chinese food so I love finding a recipe that I can easily reduce the portion sizes for just myself.  This one reduces nicely and I used leftover rice, so it all went together in a quick moment. There aren't a lot of ingredients that add calories in this recipe, i.e. even the customary egg is not found here.  Frozen raw shrimp is something I always have in the freezer, easy enough to take out and throw into cold water to thaw by lunchtime.  I don't really like hot chili peppers so I changed out that ingredient for some orange bell pepper and was happy with the result, everything else was the same, and maybe next time I will even throw in a little green hot chili pepper just to see how that would be as I sort of regretted changing it out after I had done it.  Next time.  Definitely a repeat.  

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.

Wednesday with Donna Hay: Chicken and Sweet Corn Soup

     My twenty-eighth recipe with Wednesday with Donna Hay is Chicken and Sweet Corn Soup, found in her cookbook Modern Classics Book 1, p. 30.

     The ingredient list:  chicken stock, water, chicken, sweet corn, scallions, garlic, Chinese cooking wine, soy sauce, salt, and pepper. 

     Soup is something I eat almost every day when I am home for lunch.  I love all kinds of homemade soups.  Matt shares my love of soup so when he and I go out for lunch, soup is involved. 

     When chicken breasts are on sale I usually buy a whole big package of them, take them home, bake them off (ala Ina), and store them in the freezer in individual portions so that I can pull one out and use it for pasta or soup dishes on a whim.  This soup was the product of using one of those chicken breasts and some corn I had frozen from corn season.  It all went together quickly and made a great lunch, nice hot chicken soup on a cold day.  Definitely a repeat.  

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.

Wednesday with Donna Hay: Pasta with Tomato, Basil, and Olives

     My twenty-seventh recipe with Wednesday with Donna Hay is Pasta with Tomato, Basil, and Olives, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 18.

     The ingredient list:  fettuccine, olive oil, onion, garlic, tomatoes, black olives, basil, salt, and pepper. 

     Pasta is something the guys could eat every single night and not complain. Pasta with some sort of red sauce is a particular favorite so it was no surprise that this dish was a hit and one I would make again and again.  It goes together easily, quickly, and tastes fresh with all the tomato goodness you hope for in a red sauce.  The olives give it a nice kick.  I'm ready for my nice fresh basil plants of summer, the supermarket basil just leaves a little to be desired.  Definitely a repeat.  

     Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.

Wednesday with Donna Hay: Tomato and Basil Poached Fish

     My twenty-sixth recipe with Wednesday with Donna Hay is Tomato and Basil Poached Fish, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 97.

     The ingredient list:  onions, garlic, olive oil, new potatoes, vegetable stock, tomatoes, firm white-fleshed fish, basil, salt, and pepper. (Basil and fried capers on the top.)

     This is an easy weeknight meal that makes great use of healthy ingredients for a "clean eating" feeling.  Paired with a nice salad, it feels fresh and clean, and is certainly delicious. 

     I never used to pair fish with tomatoes for some reason, but lately I have been finding that they pair very nicely together if the tomatoes are prepared properly so I've been finding more recipes that use the two together.  We didn't really care for the potatoes simmered in the sauce and served with the fish.  They didn't seem to get quite done in the time stated, and although I cooked them further, they just didn't seem to go with the dish.  I would make the sauce sans potatoes and serve that with the fish again, however.  

     Wonder what the others thought?  Gaye's post on this is here.  Chaya's post is here.

Wednesday with Donna Hay: Parmesan-Crusted Veal Cutlets (Pork Chops)

     My twenty-fifth recipe with Wednesday with Donna Hay is Parmesan-Crusted Veal Cutlets, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 94.  I do not do veal so I substituted pork chops instead.  It would also work well with chicken breasts.

     The ingredient list:  veal cutlets (or pork chops), egg whites, parmesan cheese, olive oil, onion, tomatoes, brown sugar, basil, salt, and pepper. 

     The recipe instructs you to create the tomato basil sauce separately and then unite them when they share the plate for the meal. Actually, I hadn't even noticed there was a tomato basil sauce until I saw the photo in the book as it is not in the title of the recipe.  I have to say, this is one very delicious side dish.  It is simple, takes no time at all to make, and the results are wonderful.  I'm going to highlight the recipe in my book so I remember to make it as a side for other meals. 

     The pork chops tasted wonderful with the light crusting of the parmesan cheese (she says to use a good cheese to enhance the flavor). 

     Both recipes are quick and delicious and work well on a weeknight!  Wonder what the others thought?  Gaye's post on this is here.  Margaret's post is here.

Wednesday with Donna Hay: Cannellini and Fresh Tomato Broth

     My twenty-fourth recipe with Wednesday with Donna Hay is Cannellini and Fresh Tomato Broth, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 80.

     The ingredient list: tomatoes, chicken or vegetable stock, cannellini beans, chopped oregano, salt, and pepper. The recipe goes together quickly, simmers for awhile, half gets whirled around in the blender and reunited with the other half.

     This is one of those recipes that is comforting and great on a cold or hot day, is healthy, does not add a lot of calories to your meal plan, and tastes fresh and delicious. Much better than warming up soup from a can, for instance, nice and light, very tomato-y with a kick from the oregano. Definitely making this one again.

     Wonder what the others thought? Gaye's post on this is here.  Chaya's post is here.

Wednesday with Donna Hay: Bacon and Roasted Tomato Omelette

       I am hoping to be back posting regularly with this group as we truly like the simplicity and results of Donna Hay's recipes...they are always fresh and delicious.  Gaye chose the recipe this week and then shared with me that she noticed she had chosen it earlier in the group's selections. Margaret and Chaya had not been cooking with us at that time, so the recipe stayed as the choice this week as it was such a great recipe. 

     I decided to just post a link to my previous entry for this recipe rather than completely remake and post it again, click here.  To see the other's posts, click on their names which will direct you to their blogs. 

     You can find the recipe online here.

Wednesday with Donna Hay: Spinach and Ricotta Baked Pasta

       My twenty-third recipe with Wednesday with Donna Hay is Spinach and Ricotta Baked Pasta, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 22, and was chosen by Margaret. 

      The ingredient list:  rigatoni pasta, spinach, ricotta, sour cream, eggs, parmesan cheese, dill, salt, and pepper. 

      The recipe is was interesting.  All the ingredients worked well together and complimented each other nicely, but it went together differently than anything I had done pasta-wise before.  The rigatoni is baked, placed in the baking dish, and then the rest of the ingredients were combined in a bowl and spread on top of the pasta before baking it all in the oven.  Usually I mix things like this all together and plop it in the baking dish. 

      You all know where I am going with this, right?  That's a lot of ingredients touching doing it that way, so I kinda liked this way because the topping was separate, so if you didn't want, say for instance, some of it in every single bite, you could just push it aside, or if you wanted it in a bite and not the pasta, you could push the pasta aside, or if you wanted it all in one bite, you could do that...so many choices!  Perfect for someone like me who might not want it all mixed up all the time in every bite.
      The flavors were good, the process was easy, the recipe makes a ton so beware (I only made a fourth for the two of us and we had it three times as a side dish, I warmed it up in the microwave each time for a minute and that was perfect, the taste just as good as the first day).  Would I make this again?  Yes, but only an eighth of the recipe at a time.  I very much liked the dill in it with the spinach, there is quite a bit of dill in it, so if you don't like that much dill, adjust accordingly. 

      Wonder what the others thought?  Gaye's post on this is here, Margaret's post is here.  Next week Chaya's pick: Cannellini and Fresh Tomato Broth, p. 80 in Off the Shelf, if you would like to cook along, send us your link if you post it, we'd love to see what you made.

Wednesday with Donna Hay: Thai Caramelized Pork Salad

      My twenty-second recipe with Wednesday with Donna Hay is Thai Caramelized Pork Salad found in her cookbook Off the Shelf: Cooking from the Pantry, p. 120. 

      The ingredient list:  soy sauce, sugar, small red chilis, shredded ginger, lime juice, ground star anise, boneless pork tenderloin, salad leaves, spring onions, basil, mint, cilantro. 

      The recipe is easy:  the sauce is made, the meat is cooked, the salad is assembled, and it all has a meet and greet on the plate.  Truly delicious and wonderful, great for lunch or dinner, easy enough for either. Definitely a repeat.  (I think you could use leftover pork tenderloin and dunk it in the sauce for a bit and it would work nicely as well.)  Not sure why, but my reduced sauce in this photo looks black, in reality it is just a very dark warm brown.

      Wonder what the others thought?  Gaye's post on this is here, Margaret's post is here.   Next week Margaret's pick: Spinach and Ricotta Baked Pasta, p. 22 in Off the Shelf, if you would like to cook along, send us your link if you post it, we'd love to see what you made.

Wednesday with Donna Hay: Chicken, Lemon, and Pea Risotto

      My twenty-first recipe with Wednesday with Donna Hay is Baked Chicken, Lemon, and Pea Risotto found in her cookbook Off the Shelf: Cooking from the Pantry, p. 42. 

      I tried to get a good photo of this, really I did, but no matter what I did it just looks like a pile of rice, peas, and chicken in a sort of loose sauce.  Since that is basically what it is, good enough. 

      The ingredient list:  chicken breast, arborio rice, chicken stock, leeks, lemon zest, peas, Parmesan cheese, mint, salt, and pepper. 

      The recipe is easy, cooked in the oven, and would be best if you pull it out about 5 minutes before I did (I followed her cooking times) as I got the chicken just a tad bit drier than I would have liked.  That said, it was tasty and I enjoyed it, the lemon and mint gave a nice new twist to this sort of dish and it worked well.  Mark had it cheerfully for dinner but declined taking leftovers for lunches (he is not that fond of chicken breast, so no surprise there, and definitely not a negative critique of the recipe at all). 

      The recipe makes a lot, I made a fourth of the recipe and with generous portions, we still had leftovers, plan ahead.  Would I make this again?  Probably not...I did enjoy it but these kinds of recipes are generally too many ingredients touching at once and I would prefer to try other recipes of hers than to revisit this one, especially since I would just be eating it myself.  Wonder what the others thought?  Gaye's post on this is here, Margaret's post is here, Chaya's post is here.  

      Next week my pick: Thai Caramelized Pork Salad, p. 120 in Off the Shelf, if you would like to cook along, send us your link if you post it, we'd love to see what you made.

Wednesday with Donna Hay: Bok Choy and Noodle Stir-Fry

      My twentieth recipe with Wednesday with Donna Hay is Bok Choy and Noodle Stir-Fry found in her cookbook Off the Shelf: Cooking from the Pantry, p. 62.  This was actually last week's recipe but time got away from me so I'm double-posting this week as I didn't want to miss making this one.

      I love Bok Choy, we don't eat it near enough at home, so I am always excited to see it when I am out at restaurants and enjoy it thusly.  That said, I really need to step up the Bok Choy game around here, it's easy, lighter in taste than any other cabbage-y type vegetable, and it doesn't take any time at all to cook it.  This was an easy and delicious recipe, light and healthy, served as a side with some grilled shrimp. 

      Ingredient list:  Chinese wheat noodles (I have no idea what these are so I just used some Chinese noodles I had on hand and they definitely weren't the right kind but they tasted great anyway), bok choy, peanut oil, ginger, garlic, red chili, shiitake mushrooms (I had just regular button crimini mushrooms and used those), chicken broth, and soy sauce. 

      I can't tell you how much I enjoyed this...all the ingredients work so well together giving it a nice light Asian flavor with a little kick from the chili, garlic, and ginger.  I will make this one again, and in the meantime try to figure out what kind of noodles constitute Chinese wheat noodles, it's good to expand the horizons every now and again. 

      Gaye's post on this is here, Margaret's post is here, Chaya's post is here. Next week Gaye's pick: Baked Chicken, Lemon, and Pea Risotto, p. 42 in Off the Shelf, if you would like to cook along, send us your link if you post it, we would love to see what you made.

Wednesday with Donna Hay: Baked Carbonara

      My nineteenth recipe with Wednesday with Donna Hay is Baked Carbonara found in her cookbook Off the Shelf: Cooking from the Pantry, p. 30. 

      I have made carbonara for years...it is one off the boys' favorites and our traditional Wednesday evening meal before Thanksgiving (a rather silly tradition we started about 30 years ago, in the early '80's, in honor of a 1981 New Yorker article written by Calvin Trillin, and if you don't know it, go here). 

      However, I have never had "baked" carbonara before, so when Margaret chose this recipe, I was happy to give it a go, thinking if this works out, I could make it earlier in the day and have it ready to bake for the evening meal. Not that I want it to replace my tried-and-true recipe really, but what a deal that would be to have it ready to go. 

      The ingredient list is pretty much the same as my standard recipe:  fettuccine, eggs, milk, cream, bacon, and Parmigiano Reggiano (mine also has a bit of nutmeg and garlic in it), and though she didn't say to put salt & pepper in it, it was shown in the photo so I included it.

      We loved it.  This is really a good recipe (although the next time, just because we are accustomed to it, I will add a bit of garlic, just a bit, and a whisper of nutmeg.)  And, you can be assured that from now on, I'm "baking" my carbonara, it was that good, that easy, and that convenient.  Note:  a fourth of this recipe nets 4 of these little single-serve dishes, and I baked them in the oven for 25 minutes at 300 degrees to baby the eggs a little more.  I was happy with the result and will do it that way again. 

      Gaye's post on this is here, Margaret's post is here, Chaya's post is here. Next week Chaya's pick: Bok Choy and Noodle Stir Fry, p. 62 in Off the Shelf, if you would like to cook along, send us your link if you post it.

Wednesday with Donna Hay: Tomato and Garlic Stew with Prawns

      My eighteenth recipe with Wednesday with Donna Hay was chosen by me and is Tomato and Garlic Stew with Prawns found in her cookbook Off the Shelf: Cooking from the Pantry, p. 102, or you can click here for link to the recipe on the DH site. 

      This recipe was easy to assemble, I liked that it is something that you can easily have the ingredients on hand for (tomatoes, broth,, wine {or water if you don't want to use wine}, onions, and garlic in pantry, shrimp in freezer, etc.) and yet tastes fresh and lovely when you pull it all together. 

      The spicing on this is nice, if you like more spicing, jazz it up a bit, but for me this was a good combination with the shrimp, garlic, and onions (I used big cloves of garlic as after all, "garlic" was in the title so I felt entitled), and the parsley is a nice flavoring agent, so don't leave it out, it gives it just a little green kick that goes well with the tomatoes and shrimp. 

      I would definitely make this again, just the sort of thing I like for lunch on a cool day.  DH suggested serving it with crusty bread but I had these rolls on hand that I made earlier in the week, and let me just say, these were excellent with this stew. 

      Gaye's post on this is here, Margaret's post is here, and Chaya's post is here. Next week we are making Margaret's pick: Baked Carbonara, on p. 30 of Off the Shelf, if you would like to cook along, send us your link if you post it, we'd love to see and read about it.

Wednesday with Donna Hay: Chilli Cashew Chicken Noodles

      My seventeenth recipe with Wednesday with Donna Hay  was chosen by Gaye and is Chilli Cashew Chicken Noodles found in her cookbook Off the Shelf: Cooking from the Pantry, p. 58, or you can click here for link to the recipe on the DH site. 

     This was so good...works for a nice little lunch or dinner, also am thinking this would be wonderful in my school lunch bag. 

      I used a medium thick Japanese noodle (you can see some of the noodles peeking out from underneath the chicken mixture in the photo), used salted cashews rather than unsalted ones, as that was all I had on hand, and skipped the cilantro because it tastes like soap to me, but other than that I made the recipe as stated. 

      The spicing is really nice, an oriental flavor with the nutty flavor of the cashews, and the heat of the chili peppers...all good, an excellent combination.  Feel-good food definitely.  Definitely a repeat.

      Gaye's post on this is here and Chaya's post is here and Margaret's post is here. Next week we are making my pick: Tomato and Garlic Stew with Prawns, click here for the recipe and to accompany it, the Parmesan Crispbread from the recipe found here.  If you would like to cook along, send us your link if you post it, no commitment necessary, we would love to have you join us.

Wednesday with Donna Hay - Hummingbird Slice

      My sixteenth recipe with Wednesday with Donna Hay was Hummingbird Slice (Click on the recipe for link to it), chosen by Gaye.

      I made just a small size of this recipe, half of it fit nicely into a 6"x6" square baking pan, not because I didn't think we would eat it all, but because I figured we did not to be eating it all...we had some birthday cake and some of last week's TWD BwJ Lemon Loaf hanging around yet.
     The cake goes together quickly and easily once you have all the ingredients measured out.  It bakes nicely (my little pan baked for 22 minutes and the cake was done). 

     The flavors are very similar to carrot cake here in the States, except there is banana in this and no raisins.  It is not frosted like the traditional carrot cake here, with cream cheese frosting, but rather honey is drizzled over the top when serving.  The honey was nice, but I think the cake can stand on its own without additional sweetening as it is plenty sweet as it is.  (Donna Hay is Australian so her recipes reflect her nationality and the food there, which is all rather fun to have a slightly different take on things at times.)

      Mark loves carrot cake so it is no surprise that this was a big hit for him and he has been taking it in his lunch and eating a little at night.  I thought it was delicious as well.  (Originally I was going to give the whole of it away but Mark thought he would like to keep it and perhaps I could make something else to give away, obviously this was a hit.) 

      Gaye's post on this is here and Margaret's post is here at some point today (I know she made it because we baked it together Monday).

      Next week the little group is going into hiatus for the summer and will be back in August, as I understand it.  That said, I am going to continue to make DH recipes and post as I don't want to lose the great fresh produce of summer and I am love, love, loving her recipes for their ease, simplicity, and nutritional value...hopefully I will get one posted each week. 

Wednesday with Donna Hay - Lemon and Dill Smoked Salmon Pasta

      My fifteenth recipe with Wednesday with Donna Hay was Lemon and Dill Smoked Salmon Pasta (Click on the recipe for link to it.) 

      I am going to be truthful here, this is Mark's plate as I am not a big fan of smoked salmon (very salty), so I just made it for him as he does like it (salt is one of his favorite food groups, witness his love affair with anything potato chip).

      The recipe is easy and goes together quickly, the longest part being the time it takes to boil the pasta. He enjoyed it very much. This serving (supposedly for one) was enough for dinner with some left to take for lunch tomorrow. 

      Gaye's post on this is here and Chaya's (this recipe was her choice for us this week) post on this is here. 

      Next week, April 25th, is Gaye's selection for dessert:  Hummingbird Slice, click here for the recipe if you would like to join us.

Wednesday with Donna Hay - Soft Poached Eggs with Sweet Potato Hash Browns

      My fourteenth recipe with Wednesday with Donna Hay was Soft Poached Eggs with Sweet Potato Hash Browns (Click on the recipe for link to it.) 

      I wasn't going to make this recipe as we are not fond of runny eggs.  At all. Ever.  I figured if I wasn't going to make the recipe true to the way she wrote it that maybe I just wouldn't make it as it wouldn't be her recipe if I changed it.  I also was a little skeptical about sweet potatoes going with all of this in hash brown form.  I thought about it long and hard and I told Margaret (it was her pick) and Gaye that I was going to skip it. 

      Then I woke up one morning and decided that it sounded good, if I didn't have to have the runny egg part.  So I lightly fried the egg just past runny and made the rest of it exactly as she wrote it. 

      Those sweet potato hash browns are really good, and they work very nicely with the asparagus and egg.  The sauce on top has horseradish in it so it has a nice little kick that is perfect with the whole thing. A skeptic no more.  I would definitely make this one again for brunch, it was delicious.

      Gaye's post on this is here and Margaret's post is here.

Wednesday with Donna Hay - Red Wine Osso Buco

      My thirteenth recipe with Wednesday with Donna Hay was Red Wine Osso Buco (Click on the recipe for link to it.) 

      I have never made or eaten Osso Buco before so I was a little intimidated by this recipe.  For starters, I didn't even know how to buy veal or beef shin (shank) as I had never cooked with it before.  Turns out they are readily available in the butcher's meat case, I just didn't really take notice of them before.  Not to worry as this recipe is extremely friendly and turns out perfectly just as written. 

      It's all fairly easy, goes together quickly, simmers on the stovetop for a long bit, and makes guys really happy with the end result.  You see this plate of food?  That was Mark's plate and he ate it in its entirety (well, not the large sized bone and trimmings, of course) as he really liked the taste of the meat cooked this way.  I served it with mashed potatoes and carrots as those are his favorites with a meal like this, they were good choices.  I ate a third of the piece of meat and it was filling enough, the flavor is meaty and has a depth of flavor from the ingredients (beef simmered in wine and beef broth, how bad can that be, right?). 

      Definitely a repeat, especially now that I know how easy it is to buy this kind of meat and how nicely the recipe goes together. 

      Gaye's post on this is here and Margaret's post is here.

Wednesday with Donna Hay - Roasted Capsicum (Red Pepper) and Chicken Bruschetta

      My twelfth recipe with Wednesday with Donna Hay was Roasted Capsicum and Chicken Bruschetta (Click on the recipe for link to it.) 

      I love little meals on bruschetta. This is a great recipe as you have most all of your food groups in one nice neat little packet served on it's own little edible plate.  And, of course, it all tastes wonderfully delicious, sourdough bread, chicken, tomato, red peppers, basil...all good together with a light homemade drizzle of oil, vinegar, salt, and pepper.

      It's always nice to have a recipe that you can serve cold, hot, or room temperature so this one covers all that.  I haven't quite yet figured out how to eat it neatly as it doesn't do very well with a fork and knife (sourdough is a little stretchy to cut through at times)...so this might need to be something I just make for lunch at home and not cart about with me for school lunches, etc.  That said, this will be on the lunch menu around here, and the change-outs are endless for a recipe like this...definitely a repeat. 

      Gaye's post on this is here.

Wednesday with Donna Hay - Baked Mozzarella and Tomato Dip

      My eleventh recipe with Wednesday with Donna Hay was Baked Mozzarella and Tomato Dip (Click on the recipe for link to it.) 

      This recipe could not be easier, and surprisingly, it has a nice depth of flavor and is a great little dip to serve, just some crushed tomatoes, mozzarella, garlic, and spices, and you are good to go.  She recommended serving it with Lebanese Crisps. 

       It's delicious and healthy, beats those mayo/sour cream dips when you are looking for a healthy alternative. I liked the spicing in this recipe a lot. I also served it as a dip with some Italian Pepperoni Rolls that I made today and it was wonderful for those (post on the bread coming Saturday). 

      Gaye's post on this is here, Margaret's post is here, and Chaya's post is here.

Wednesday with Donna Hay - Beef Burgers

      My tenth recipe with Wednesday with Donna Hay was Beef Burgers (Click on the recipe for link to it.) 

      This recipe was interesting...the burger mix reminded me a lot of one of the meatloaf recipes I use, so it was a little more substantial than a plain meat burger.  It also was supposed to be topped with beets but I figured if I even came remotely near this thing with a beet (not a favorite or even close with the guys), that I alone would be eating it, so I left the beets off. 

      Maybe someday I will put a piece of beet on mine just to try it out as it does sound interesting and Gaye liked it very much, but for this time, I just left the whole thing off.  It had plenty on it as it was...lettuce, tomato, onion...this was a huge burger when it was all piled up.  Since Gaye had made hers before I did and noted this, I smashed my patty down a bit when I was forming it so it wouldn't be quite so high and that did help reduce the height.

      This was a really good burger and I would make it again sometime...probably going to retitle it "Meatloaf Burger" as that is definitely what it reminds me of...a good thing indeed, rather like a meatloaf sandwich in burger form.  Big hit with the guys.

      Gaye's post on this is here, and Margaret's post is here.

Wednesday with Donna Hay - Bacon and Roasted Tomato Omelette

      My ninth recipe with Wednesday with Donna Hay was Bacon and Roasted Tomato Omelette (Click on the recipe for link to it.) 

      Love, love, loved this recipe.  It's very simple, no fancy ingredients, and takes hardly any time at all...roasting the tomatoes being the thing that took the longest, which was the time I used for assembling the ingredients, plate, etc. for the rest of it. 

      I not only would make this again, I have made it a couple of times since the original time.  I have also used the roasted tomatoes to top a spinach salad and that was wonderful as well.  The tomatoes are roasted with olive oil, balsamic vinegar, brown sugar, and black pepper.  Oh, my goodness this is a wonderful combination. Definitely a recipe that is going to see more than occasional action around here.

      Gaye's post on this is here.

Wednesday with Donna Hay - Blue Cheese and Caramelised Onion Brioche

      My eighth recipe with Wednesday with Donna Hay was Blue Cheese and Caramelised Onion Brioche (Click on the recipe for link to it.) 

      This recipe caught my attention as it had some old favorites, i.e. apples, onions, and blue cheese.  It seemed a little too substantial for just a snack, so I made it for lunch as I knew Mark would enjoy the flavor combination as well.  Big hit. 

      The recipe comes together quickly once you have the onions caramelized, and the flavors all come through individually, which I love.  The Granny Smith apple is the way to go as it has a strong and assertive apple taste which works well with the onions and the strong cheese, a less assertive apple would have been lost.  I would definitely make this again for an easy, quick, and flavorful lunch.  In fact, maybe tomorrow.

      Gaye's post on this is here.

Wednesday with Donna Hay - Beef and Cashew Stir-Fry

      Our seventh recipe here at Wednesday with Donna Hay was chosen by Gaye and is Beef and Cashew Stir-Fry.  (Click on the recipe for link to it.) 

      I don't make stir-fry near enough and I'm not sure why because stir-fry recipes are usually full of healthy veggies and moderate amounts of meat go a long way, not to mention you can prep everything beforehand and have it ready to go for quick assembly and cooking.  This recipe met all those happy circumstances and was delicious as well. 

      The only thing that I changed in the entire recipe was that I used sweet red bell pepper instead of red chili peppers because I am not that fond of a lot of heat.  I did add a pinch of red pepper flakes to give it a little kick, and I thought that worked really well.  I served it over jasmine rice as was suggested in the recipe.  Excellent dinner.

      I would definitely make this again for an easy, quick, and flavorful dinner.  Gaye's post on this is here.  Next week, we are making Bleu Cheese and Caramelized Onion Brioche, click here for the recipe, and please feel free to join us.

Wednesday with Donna Hay - Potato and Parmesan Soup with Parsley Pesto

      Our sixth recipe here at Wednesday with Donna Hay was chosen by me and is Potato and Parmesan Soup with Parsley Pesto.  (Click on the recipe for link to it.)

      I love soup for lunch, no matter the season, soup for lunch is just great.  Yesterday I made French Onion Soup and today I made this soup...lucky me, soup for lunch two days in a row.  (And Rebecca, if you reading this and end up being stuck on singing Soup on Your Head by Soupy George all day, it is only fair because I can't get that song out of my mind since you put it there last week.) 

      Loved this soup.  It's easy, it's inexpensive to make, it feels like more than it is, and it is a whole lot of fun with that extra kick of pesto on the top.  Delicious!  This is definitely a repeat.  (Note:  this soup is rich and filling, so while the recipe says it makes enough to serve 4, I would say that you could easily feed twice that number with it as a really big bowl of this would be too much with the richness of it. Serve a small bowl for lunch with a little salad or for dinner as a first course.  Just my opinion, however.) 

      Gaye's post on this is here.  Margaret's post is here.  Chaya's post is here.  Next week, we are making Beef and Cashew Stir-fry, feel free to join us.

Wednesday with Donna Hay - Puffed Cheese Omelette

      Our fifth recipe here at Wednesday with Donna Hay was chosen by Gaye and is Puffed Cheese Omelette.  (Click on the recipe for link to it.)

      I have made many versions of omelettes over the years, but I have never made one like this, or for that matter, tasted one like this.  From now on, all other omelettes will pale in comparison.  This is my new go-to omelette recipe. 

      What's the big deal about a really puffy omelette, you might be asking.  It's really really good.  The ingredients can be changed, of course, as all omelettes are subject usually to whatever is hanging around the frig or whatever you are in the mood to buy at the store for them, but it's the technique in this omelette that makes it such a different being. 

      The eggs are separated, the yolks combined with a few ingredients, and then the whites are whipped into stiff peaks and folded into the yolk mixture.  The result is a fluffy, puffy omelette that is light and melts in your mouth. 

      In this version, the mascarpone cheese is placed along one edge and oozes out when the top is folded over...creating instant eye appeal for cheese lovers.  That would be me.  And Mark.  I made one for breakfast on Sunday and we shared it, I took a third and he ate the other two-thirds.  A third seemed like the size of a regular 2-egg omelette because of the puffiness, so with only 2 eggs in the whole recipe, you get a very large omelette with the puffiness of it.  We loved that slightly crisp outside from where it sizzled in the butter in the pan, crisp on the outside and puffy creamy on the inside.
      Anyway, try this one...a few extra steps with whipping the whites but, believe me, you will fall in love.   This is definitely a repeat. 

      Gaye's post on these is here and Margaret's post is here.  Next week, we are making Potato and Parmesan Soup with Parsley Pesto, feel free to join us.

Wednesday with Donna Hay - Brown-Buttered Beans

      Our fourth recipe here at Wednesday with Donna Hay was chosen by Gaye and is Brown-Buttered Beans.  These are easy and quick to make and are a delicious combination of flavors. 

      Ingredients:  green beans, butter, pine nuts, lemon, freshly ground black pepper.      

      While Gaye is in Australia and fresh green beans are probably lovely there this time of year being summer and all, the best I could come up with in the way of fresh green beans were ones that were rather more developed than we like, sort of with over-developed beans in the center and not all that appealing, so this recipe is a great way to make these sorts of beans more tasty. 

      Start with the best beans you can get obviously and then with the addition of the nuttiness of the browned butter, the extra buttery nuttiness of the pine nuts, and the bright pop of the lemon and pepper, you end up with a very tasty side vegetable for dinner.  I can't wait to try this with the nice new green beans in the late spring, early summer. 

      I really like having new recipes that are easy and quick for side vegetables, so it is great to find one that makes the most of fresh green beans this time of year, kind of like roasting tomatoes this time of year as the ones in the stores have very little real tomato flavor.  This is definitely a repeat. 

      Gaye's post on these is here.  Next week, we are making a Puffed Cheese Omlette, so if you would like to make it, here is the recipe.

Wednesday with Donna Hay - Sticky Chicken Parcels

      Our third recipe here at Wednesday with Donna Hay was chosen by me and is Sticky Chicken Parcels.  These are easy to make, contain easy to find ingredients (you could easily change up the combination of veggies), and are delicious, a lovely combination of flavors. 

      Ingredients for the parcels:  chicken breasts (thighs would work nicely as well), soy sauce, plum sauce, garlic, carrot, red bell pepper, leek, ginger, baby corn, basil and butter. 

      Other than the taste, of course, my favorite thing about this recipe is that the packets are made as a little parchment parcels so you can assemble the parcels all ahead of time, place them in the refrigerator, and pull them out when it is time to bake them.  They bake for about 20-25 minutes and would be perfect for busy nights or for times when you are cooking dinner for others and don't want to spend a lot of time in the kitchen away from your guests.
      I served them with rice as the recipe suggested, and a small salad.  Definitely a repeat. 

      Gaye's post on these is here.  Next week, we are making Brown-buttered Beans, so if you would like to make them, here is the recipe.