Monday Supper: Roast Pumpkin, Chicory Salad, Tomatoes, Haricots with Rosemary

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. 

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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. 

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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. 

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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.


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