Winter is finally winding down, so I feel a little weird posting about this cookbook when everyone else is looking to spring. I kept hoping that more photos would be available online (because they certainly don't disappoint), but, alas, all I can show you from this book is the cover.So even though we're all moving away from hearty winter fare, I can't recommend this book enough. It will be your autumn and winter comfort food bible -- I promise. The book is filled with stick-to-your ribs fare, but also relies heavily on seasonal ingredients for a range of dishes including soups, one-pot wonders, roasts, breakfasts, cocktails and baked goods.
Some standout dishes: Pumpkin soup with honey and sage, slow-cooked onion and cider soup, mini croque-monsieurs, beef en croute, pumpkin and gorgonzola risotto, snowy pine nut cookies...are you drooling yet?
Here is one of the books lighter recipes:
Pasta with Broccoli, Ricotta, and Walnuts
The light texture and creamy flavor of ricotta cheese makes the perfect backdrop to walnuts and broccoli in this deliciously simple and quick pasta dish. Serves 4.
- 2/3 cup shelled walnut halves
- 1 head of broccoli, about 1 lb.
- 3 tablespoons light olive oil
- 3 garlic cloves, thinly sliced
- 1 handful of flat leaf parsley, chopped
- Finely grated peel and freshly squeezed juice of 1 lemon
- 7 oz. fresh ricotta cheese
- 14 oz. spaghetti
- Sea salt and freshly ground black pepper
Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes shaking the tray occasionally, until they start to brown. To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a skillet, add the stems and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, grated lemon peel, and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir in the ricotta and lemon juice. Season well and leave in the pan to keep warm.
Cook the spaghetti according to package instructions. Drain and return to the warm pan with the sauce. Stir gently to combine and serve immediately.