I was feeling unusually rested on Monday evening and, though containing four components (rosemary and olive oil haricot beans not pictured) this supper made for Chris and Ed was a breeze.
Pumpkin, Walnut, Ricotta, Sage
The smallish, pale green-skinned pumpkins are the best variety that I have cooked with and have a rich sweet flesh with a smooth velvety texture when roasted (some varieties can be stringy or watery).
I just roasted slices in some olive oil and salt in an oven at 180 degrees until soft and then garnished with chopped walnuts, a dusting of nutmeg, sliced sage leaves and ricotta mixed with lemon rind, and salt and pepper. I think that a saltier cheese would work better next time – Chris suggested a blue, and I agree. Dolcelatte would be lovely, or one could also mix in grated parmesan with the ricotta to give it more bite.
Chicory, Parmesan, Parsley with Lemon and Olive oil Dressing
After trimming the white chicory (endives in French) of browned leaves I sliced them lengthways as pictured. Then I tossed them well with a good squeeze of lemon juice, a drizzle of olive oil and salt and pepper. I garnished it with shavings of parmesan, and flat leaf parsley leaves.
Tomatoes with Thyme
The function of this dish was to give some sweet, juicy acidity to proceedings. In a frying pan I placed washed cherry tomatoes with a few sprigs of thyme, a tablespoon of olive oil and a pinch of salt. There were enough tomatoes to cover the base of the pan, ensuring that it did not get too hot and burn the skin. I pan roasted them on a low/medium heat for around 10 minutes, then I added a 2 tablespoons of water and ½ tablespoon of vinegar and carried on cooking for a further ten minutes until they were just bursting and were in a tomatoey-jus. I checked seasoning and garnished with a few fresh thyme leaves and a drizzle of olive oil
Haricots with Rosemary and Garlic
I placed a rinsed tin of cooked haricots beans (cannellini – I just found out this is just the Italian word for haricots) in a small pan with 2 tablespoons of olive oil, a sprig of fresh rosemary, a clove of bruised garlic and salt and pepper. Warm through for ten minutes, stirring occasionally. Serve on a plate garnished with a drizzle of olive oil. These are really delicious. This could also go well with lamb shoulder, or in a French manner, with a grilled fillet of cod.
Dinner Document 