What a load of Bol.

Flicking through the Times newspaper today, I came across an article dedicated to the well-loved Italian dish SPAGHETTI BOLOGNESE. It is known to most that what we consider to be a good Bolognese is very different from the thoughts of native Italian eaters. It is seen as the dish 'cooked worst than most', which I half agree with - I've had some shockers. But the other half of me says: everyone cooks in their own way so why should that change with Spag Bol? I occasionally cook mine with added sun-dried tomatoes, balsamic vinegar, lots of red wine and Bay leaves, and I am certain that's not how the Italians do it.


Living in Bologna last year, I ate 'Bol' - what they call tagliatelli al ragu - often. It was served with very little tomato, hints of crumbly liver, and fresh, yellow tagliatelli. You really can't get more authentic than that...

Or so I thought...

The article, on p. 35 of Monday's paper, is now telling me that

'They don't even make it properly in Bologna any more'.

Now I am craving to know what the original recipe is! If they can't make it, who can?

GIVE OR TAKE? SECONDO PIATTO.

New Year's Resolution Time.

I usually work my way around this one very well. My annual motto is TAKE UP, don't give up. It's much easier this way and has a rather virtuous ring to it I think.
My favourite one this year is verging on experimental, and may force me to give up more than I take up... I want to step outside the box, I want to explore the new, I want to make my tastebuds tingle. For 52 weeks, I aim to buy something new to fill the kitchen store cupboard, so that when it's just a few grains of rice and some shriveled peas left, there will always be something to make it interesting.

This week, I have bought something for my Last Supper's second course.

Again, taking inspiration from the comment board, I drove three treacherous miles through melted snow and cold rain to buy two small, dark, succulent pigeon breasts from the local farm shop. These delicate morsels had never found their way into my stomach so it was about time that they did.
Mrs Beeton, who has a wonderful selection of pigeon sketches and recipes in her book 'Mrs Beeton's Book of Household Management', says good things about these wee feathered creatures, and after last night's supper, I have to agree with her:

'Their flesh is accounted savoury, delicate, and stimulating, and the dark-coloured birds are considered to have the highest flavour'.

So I'd like to introduce, without further ado,
THE MAIN


pigeon breast wrapped in bacon served with dauphinoise potatoes and 2 1/2 hour red cabbage.

Taking example from Islamack's suggestion, I think this one is a corker. Lots of rich colours and deep flavours. The sweetness of the cabbage complements the gamey pigeon, and the creamy potatoes are mouthwateringly good.

I love this ensemble: You can prepare the veg, stick them in the oven, leave them for a couple of hours and then come back last minute, perhaps at the end of the starter, to finish the pigeon.

SERVES 8

THE CABBAGE

1kg red cabbage
2 red onions,finely chopped
2 apples, finely chopped 1 garlic clove, finely chopped
heaped teaspoon of Quatre Espice
2 tablespoons of brown sugar
3 tablespoons white wine/red wine vinegar 15g butter
salt and pepper.

This is so hassle free - just prepare all the ingredients and throw them in a casserole and leave to sweat for 2 to 2 1/2 hours at 150˚C so that the cabbage is soft and the flavours have all infused. It becomes the most beautiful bright purple colour and the aroma is fantastic.

WHEN THESE ARE IN YOU CAN START ON THE DAUPHINOISE.

THE POTATOES

3 cloves garlic, finely chopped
30g butter
1.5kg potatoes, peeled and thinly sliced
300ml creme fraiche
600ml double cream
salt and pepper

Gently melt the butter and garlic in a saucepan on a very low heat. You don't want the garlic to brown but just release its flavour into the butter. Grease a large oven proof dish. Peel and thinly slice the potatoes and layer them into the dish. Mix the cream and creme fraiche together and stir in the cream mixture, adding salt and pepper, and perhaps nutmeg if desired. Pour over the layered potatoes and put into the overn at 200˚C for 1 1/2 hours. When done the potatoes should be soft and the top crispy and brown.

HERE YOU CAN RELAX FOR AN HOUR OR SO.

THE PIGEON

8 fresh pigeon breasts (or 16 if you want to serve two each)
8-16 rashers of bacon
tablespoon of olive oil
salt and pepper
tin foil

Twenty minutes before the potatoes and cabbage are due to come out, put a frying pan with olive oil on to a high heat. When the oil is very hot, place the breasts in around the edge of the pan so they all cook equally, making a note of the one you put in first. Flash fry for a minute on each side, then remove from the pan. Now, wrap each breast in bacon, before putting it onto tin foil. Season with olive oil, salt and pepper and wrap the breast in tin foil. Place in the oven with the potatoes and cook for 10-15 minutes. Check them to see how fast they are cooking. The end result should be pink and tender, so that it almost melts in the mouth, and the bacon cooked through.

NOW SERVE.

We put a little of The Garlic Farm's Rhubarb and Pear Chutney which went very well with everything on the plate.

A delicious meal - and an ingredient I will definitely take up again in the future.

Bon appetit!

...I'm heading to Somerset for the weekend, where I shall be mulling over my Pudding choice so, while you digest, prepare yourselves for a fabulous third course!

VOTE!!

WE'RE UP FOR VOTE AGAIN with Dorset Cereals! go on...http://www.dorsetcereals.co.uk/little-blog-awards/nomination/1444 >>>>

PRIMO PIATTO.

A month without a blog? OUCH. What have I been doing that is so important? UM. Lots.

Due to the gluttonous quantities of FOOD and DRINK that have been forced down my neck without my consent...kind of..,the snow turning house into prison, and dreadfully cosy fires, I have only just been unable to haul myself out of the yuletide stupour. And having just been handed a 'soldier' of bare, toasted, Swedish rye bread I think it is time to take a hint.

Here's to 2010!

This week's blog is a matter of life and death. It holds the first of three deliciously inspired recipes, stolen straight from the taste buds of you lovely readers. When I asked 'What would be your last supper?' way back in November you came back with some fantastic ideas. From these, I have chosen 3 courses; all very delicious, hearty and, as the season is most definitely winter, HOT.
So let us begin with the starter, just to be wild...

THE STARTER

Thank you to Mattie for her idea of ravioli stuffed with leeks and bacon:

"May I offer you in exchange the strange but wonderful filling suggestion of sweated leeks and bacon with a smidgen of cream and plenty pepper - the winner of the various fillings I tried on my teenage guinea pigs"

In truth, it's a filling that I would never normally put with pasta but, not being too far off a teenage guinea pig, I really liked it. I added a touch of nutmeg to give the filler a subtle sweetness and blended the mixture to make the ravioli melt in the mouth. As a starter I would serve two or three large ravioli for each diner in a deep pasta bowl, drizzled with butter and sprinkled with Parmesan.

FOR 8 wonderful GUESTS:

THE RAVIOLI

My new vintage pasta machine arrived with enormous welcome - the days of dead arms are over - and it has been awfully helpful for perfecting this recipe.

If you want to make the pasta from scratch, check out the basic pasta recipe on Tortellini or not Tortellini and make around 1kg of pasta. Any left over can be dried or frozen and eaten at a later date. There is NOTHING better than homemade pasta. It can take up to an hour to make if you are doing it all by hand the sweat and blood way. But with a food processor and rolling machine it should take much less.


TIP: You can make the pasta dough in advance and pop it in the fridge, or even freeze it but, if you can, leave the rolling to the last minute for ultimate freshness.

THE FILLING

4 Leeks, finely chopped
2 tablespoons of double cream or 4 tablespoons of ricotta
6 rashers of bacon or pancetta, chopped into small pieces
Pinch of grated nutmeg
Salt and pepper

VERY VERY SIMPLE. Fry the bacon until completely cooked and starting to brown. Throw in the leeks and sweat until soft (the leeks...not you). Add the cream or ricotta, and stir. You don't want the mixture to be too runny; it will turn stuffing the ravioli into slippery business.
Add the salt and pepper to taste and grate in the nutmeg. With a food processor or hand-blender, whizz the mixture to a firm, moist consistency.

Having rolled out the pasta into thin sheets (the smallest notch on the machine), cut the pasta into large 9cm x 17cm shapes (make it 6cm x 12cm if you want smaller peices) and place the filling onto of the bottom half of the rectangle.
Fold the top half over and press firmly around all edges so the filling is tucked into the middle with no gaps. If you find that the filling is spilling out, try reducing the amount, or changing the size of the pasta cut.

THE GARNISH

100g salted butter, melted
50g grated Parmesan
16 basil leaves to decorate

Once the ravioli are shaped to your fancy, pop them into a pan of boiling water for approx. 5 minutes, until the pasta is soft but slightly al dente. The time can always vary depending on your hob so keep going back to check on them. Whilst they are cooking melt the butter and grate Parmesan. Drain. Pour over buttery juice and sprinkle with a little cheese. They are now ready to serve as you starter.

Pour yourself and your guests a glass of a cold crisp white wine.
Do start. Chin chin.

Stay in tune for next week's scrumptious MAIN.

EASY LIKE...

SUNDAY MORNING. 6TH DECEMBER.


9.30 am.
Two eyes closed.

Two hands reach for the window.

One curtain drawn.

9.31 am. One and a half eyes open.

First lie in for weeks and am jolly well going to milk it for all it's worth. Here I lie, conciously still so not to move position from the warm me-shaped mold in bed.

9.35 am. Roll out, and creep downstairs with bed hair and twisted pijamas, for a hot cup of Earl Grey. Kettle boils. Water in large mug, tea bag in, tea bag out, drop of milk, mug in hand.
Back up I go and crawl into the already cooled bed sheets.

9. 45 am. Flick to find last read page of After The Fire, A Still Small Voice by Evie Wyld. Page 99, Chapter 6.

10.15 am.

Lisa calls to check what time we are heading to Leeds Farmers Market. 9.00 - 14.00. Arrange to meet at midday. Page 114. Chapter 8. Time to think about emerging from the lair.

10.30 am. Wake flatmate up. Feeding time.

I'll be damned if I poached eggs and marmite aren't included in this morning's non-activity.

HEAT UP PAN OF BOILING WATER.
ADD A SPLASH OF WHITE WINE VINEGAR
SPIN UP WATER WITH SPOON FOR WHIRLPOOL EFFECT
SLOWLY DROP IN FREE RANGE EGG
POP TOAST IN
WAIT 3 MINS TIL WHITE HAS FIRMED AROUND YOLK
BUTTER AND MARMITE THE TOAST
PLACE EGG ON TOP
SPRINKLE OF SALT AND PEPPER

Sunday Times essential - if not only to look at the pictures.

12.00 am.
This little piggy goes to market...
Walk down into town to make the most of the reluctant splashes of blue sky between Northern grey cloud blanket. Sun out, steamy breath, cold nose.

12.30 am. Arrival at the Farmers Market after hurling self at Christmas shoppers.

Taste this, taste that,

taste this,


gobble that.

Lancashire Haggis?
Whitby Crab?
Yorkshire Rye?

1.00 pm. £2.50 LINCOLNSHIRE RED BEEF BURGER in fresh white bread.

"E'S GOOD AT T'GAB INT'E THAT ONE"

90% locally reared BEEF
4% RUSK (breadcrumbs)
SEASONING

EAT.

1.30pm.Carol Singing.

Waddle home.

Hot Chocolate and Film with Ski Socks and Woolly Hats.

No food for a month. Well...maybe until Supper...

Gotta love Christmas.

Souper Supper

Firstly, a massive thank you to those who racked their brains for Last Supper suggestions. You all really know how to make me ravenous!

I have picked out a delicious 3 course meal from your ideas (open to debate if any more come along) but I am not going to give anything away just yet. Only when I have all the ingredients together, will I let slip what will be sizzling away in my oven...

Due to Mattie's 'Season is all' comment, I have chosen a menu which satisfies the Winter taste buds - something wholesome and warming as the months begin to freeze up...But enough with that - I've said too much already!

This week's blog is dedicated to my own last supper starter, but instead of a taster for meals to follow, I intend it to be a Sunday-Night-Supper, or the perfect Autumn/Winter lunch.
The recipe is taken from the Real Island Food Company - a fantastically friendly duo, Jackie and Rachel, who deliver to-the-door fresh goodies from local producers on the Isle of Wight.*


This recipe is SO delicious and unbelievably good comfort food. We added scrumptious Oak Roasted Tomatoes from The Tomato Stall, which give it an added smoky flavour to complement the nutty sweetness of the butternut squash - along with a hunk of still warm toasted soda bread.

You must must must try it!

Roast Tomato and Butternut Soup

Creamy, full of flavour and very warming - this seasonal soup is perfect to serve at a Bonfire party, or team it up with a Graces Bakery French stick and you've got a great lunch!

1 kilo of ripe Isle of Wight tomatoes (Cherry toms have the best flavour)
1 medium Butternut squash from Ben Browns farm in the Arreton Valley
2 cloves Isle of Wight (The Garlic Farm ) garlic
fresh thyme leaves
300 ml Coppid Hall farm double cream
300 ml good quality vegetable stock (water will be fine too)
1 tsp Demerara sugar
freshly ground sea salt and pepper
olive oil

Preheat oven to 170 degrees C.

Place the tomatoes on a roasting tray and drizzle with olive oil, season well with salt and pepper. Roughly chop the peeled garlic cloves and mix in with the tomatoes. Roast in the oven for 20 – 30 minutes until softened and starting to colour (20 – 30 minutes)

Peel the Butternut, and cut into chunks. Place on a roasting tray and season with salt and pepper. Sprinkle with thyme leaves. Roast in the oven until soft and easy to squash with a fork. (approx 30 mins)

When cooked, place the tomatoes and Butternut in a large saucepan. Add the water or stock and sugar and bring to a simmer. Simmer gently for 5 mins. Using a hand held blender, liquidise until smooth (until you can’t see or taste any tomato skin in the liquid). Add the cream, season to taste and warm through for serving.

Enjoy with a chunk of fresh bread and butter.

A real winner! INDULLLLGE.

* delivery on hampers and gifts is now available off the Isle, so check out www.islandfoodandgifts.co.uk to get your hands on some delicious real island food! I HIGHLY recommend...

THE LAST SUPPER

I'm sitting at the head of a table. Around me are 7 other chairs, (I'd prefer to provide for 8 than 13), and I'm holding the perfect dinner party for those whom I would most like to cook for.

THE GUESTS

On my left we have Nigel Slater - my all time food hero. And on the other side, constantly topping up my glass, the legendary Keith Floyd. I think two chefs are quite enough - too many cooks spoil the broth and all that. If criticism were needed, then Giles Coren may come, but he'd have a place at the other end of the table, so I could see his mouth moving but hear nothing come out.

See no evil, Hear no evil, Speak no evil.

For the wit we'd have Bill Bailey. I think he'd eat what I put in front of him without fuss and we all need a good laugh.
Funnily enough, I was flicking through the November's Observer Food Monthly and who was writing about their last supper but none other than the drop dead gorgeous, ex-Blur guitarist, cheese-maker extraordinaire, Alex James. As I came across the words that read something like, 'I crave anything that costs less than three pounds', there was no doubt in my mind that A.J would almost certainly have to sit at the Rose Cottage table, and woo me with his curdles and whey.
So, there's the cheap date sorted...now for the serenade. Why not! We'll have Seasick Steve, for some post-dinner jigging.

I seem to have omitted the female sex apart from myself and there must be eight at the table. So, Judi Dench, please. There. That's that. 8 WONDERFUL GUESTS TO JOIN ME FOR DINNER!

Now for:

THE FOOD

I certainly have a few of my own ideas

...butternut squash and oak roasted tomato soup with soda bread...fresh ravioli stuffed with walnut and ricotta, drizzled in butter...ginger ice cream with bitter chocolate sauce...

But I need more inspiration...

I would like all those in favour to raise your spoons and answer me this:

'What would be your last supper?'

I will then endeavour to cook a starter and main, and perhaps pudding from my favourite suggestions and blog them. Please write your thoughts on the Rose Cottage Blog Facebook Group or down below so I can start choosing!