From the Oven to the Table: Simple dishes that look after themselves

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From the Oven to the Table: Simple dishes that look after themselves

From the Oven to the Table: Simple dishes that look after themselves

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As it turned out, the Asiago were inserted in the center of the sausage, they all got melted into the batter, leaving a hollow tube running thru the center of the sausage.

There are lots of vegetarian options, some of which could be the center of the meal and others that could be assembled into a meal. I roasted red onions, eggplant, and red peppers and put them on ciabatta with this and we all loved it. Mine didn’t and just stayed stubbornly on top of the chicken so I scraped it off into the bottom of the pan.Of all the new cookbooks that came into my house this year, this is the one that has been used most often. This is a simple and really delicious one-dish meal, with a lot of flavor from the harissa, ginger, garlic, and cumin.

The shining star is Diana Henry’s From the Oven to the Table, in which she faultlessly delivers highly achievable, boldly flavoured dishes. From quick after-work suppers and light veggie meals to more substantial feasts to feed friends, these recipes are packed with full-on flavor. I do find some of the ingredients either a little repetitive (lots of potatoes) and some hard to find. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time.Did not have waxy potatoes and there was a terrible storm outside, so just parboiled a cut up large russet for half of the recipe. Lots of general inspiration but many recipes were finicky and high maintenance and certainly not no fail or “simple” as the subtitle promised. This was a really nice Sunday dinner with juicy chicken and we absolutely devoured the stuffing (I used a hunk of homemade focaccia from the freezer). I could try to find a better way to describe it, but why should I when that perfectly captures how I feel about it.

What is brilliant about Diana is that not only does she give you recipes but ideas to make the recipes your own. Not that I’m alone here: she holds, deservedly, a very special place in the hearts and the bookshelves of home cooks. Fast forward 30 minutes into the cooking and I had to add A BASTING SAUCE which included even more miso and soya sauce. Excellent photography, but a lot of it dark and moody (think fall and winter) with rough boards and primitive knives and forks and hearty dark meats and fruits.Diana Henry's favorite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. It's meant to be made ahead and then cooled before eating but I thought it was just as nice eaten straight from the oven too. I served the vegetables with the assumption that people would put them in a tortilla, add a bit of sauce, and eat. This makes a very nice vegetarian dish when trying to utilize garden produce that is becoming overwhelming.

Made as written, the filling is quite rich but could easily be adjusted by adding sautéed mushrooms, spinach, or other veg to lighten it up. I suggest you taste the plums before pouring any more rum over the finished dish, as directed in the recipe, to get the balance you prefer. This is a beautiful book to leaf through but based on the large amount of lamb and fish that I can’t easily source, I’d probably never make anything in it. Rather than pounding the lemongrass in a mortar, grating ginger etc I put all the marinade ingredients in a mini processor. I am not a fan of raw sage at all and was surprised by the inclusion of it in this recipe to be honest - fried sage however, is wonderful.Some of the recipes are fabulous, but others clearly haven’t been tested enough and took twice as long in the oven despite following all instructions (including size and type of roasting dish). The second night I made the pistachio relish and that added extra interest though the raw garlic flavor was too strong for me. Packed with hearty, highly flavoured dishes, it’s the perfect winter cookbook for those days when you need sustenance without putting in too much effort.

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