Nicholas' Fluffy Potatoes & Roasted Roots

Ingredients

• boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled
• carrots
• onions
• olive oil
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• other options: brussel sprouts, zucchini...

 

Preparation

Preheat oven to 450°F.

Cover potatoes with salted cold water by 1 inch in a 6-quart pot, then simmer, uncovered, until just tender, 12 to 20 minutes, depending on type of potato. Drain in a colander and pat dry.

Toss potatoes with oil back in the pot. Spread potatoes in 1 layer in a large roasting pan, add other faster cooking vegetables eg carrots, onions and/or brussel sprouts, zucchini etc and drizzle more olive oil. Roast in middle of oven, turning once, until golden, about 30 minutes. Toss with salt and pepper.

Cooks' note: · Potatoes may be boiled 1 day ahead, cooled, and then chilled, covered.

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.

Robyn's Pear, Walnut and Stilton Salad

Ingredients

For dressing

• 2 1/2 tablespoons yoghurt plain
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 scallion, white part only, finely chopped
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

For salad

• 2 firm-ripe pears (preferably Bosc)
• 1 head of bib lettuce
• 5 ounces Stilton cheese, crumbled (about 1 cup)
• 1-2 avocados
• Garnish: chopped walnuts

 

 

Preparation

Make dressing:
Chop shallot and add all ingredients. 

Make salad:

Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange on bib lettuce in bowl. Add Stilton and drizzle dressing on top. Garnish salad with walnuts! 

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.
 

Canal Walk and Camden Market

Word on the Water

1st Complete Draft of WoS - Done!

CONGRATULATIONS!!!

Well done!!!

Hallowe'en Mojitos!

Makes 1 cocktail 

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste
• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

Preparation

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. 

Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. 

Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Asparagus with Parma Ham, Garlic Butter and Lemon Canapés

Ingredients

• 32 large asparagus spears (about 3 pounds), trimmed and peeled
• butter
• garlic powder
• sea salt
• 8 thin slices proscuitto di Parma (about 4 ounces total)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• freshly squeezed lemon juice (from 1 medium lemon)

 

Preparation

Have ready large bowl ice water. In medium saucepan over high heat, bring water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.

Drape 1 slice prosciutto atop asparagus on each plate. Drizzle with garlic butter and sprinkle with parsley and a generous squeeze of lemon.

 

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Hallowe'en Stir-Fried Shrimp with Rum from Trinidad

Ingredients

• 1 pound large shrimp
• Juice of 1/2 lime
• 3  small diced tomatoes or 12 tomatinos
• 3 tablespoons dark Jamaican rum
• 2 teaspoons soy sauce
• 1/4 teaspoon ground white pepper
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon salt
• 1 medium ripe tomato, cut into thin wedges
• 1 large green bell pepper, cut into thin strips
• 1 small onion, cut into thin wedges
• Optional: 1 tablespoon finely chopped cilantro

 

 

 

Preparation

Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the diced tomatoes, rum, soy sauce, and ground white pepper.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.

Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the rum tomato mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp.

Isla Negra

Chardonnay

 Chile

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.