February 26, 2017 § Leave a comment
*Hey guys, I wrote this 2 years ago but didn’t post it because I never took a photo – I’ll make it again soon and snap a pic, in the meantime…
This soup is so lovely – creamy, warm, lightly spiced (and vegan!). Stir in some baby spinach or kale, and garnish with cilantro and you’re set! This recipe is an amalgamation of several, but this was the base, and I’m pretty pleased with the results!
- oil for pan
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 Tbsp minced ginger (pssst – I buy it already minced in a jar)
- 2 Tbsp tomato paste
- Spices: OK, so here I winged it and didn’t measure. But – my estimates are below. You could also just use 1-2 Tbsp curry powder.
- 1-2 tsp cumin
- 1/4 – 1/2 tsp turmeric
- 1/4- 1/2 tsp coriander
- 1/4 tsp garam masala
- pinch cayenne
- 1.5 cups red lentils
- 1 russet potato, peeled and diced
- 4 cups vegetable broth
- 1 can coconut milk
- Saute the onion in oil until soft and translucent. Then add the garlic and cook for a minute.
- Add in the ginger, tomato paste and spices, and cook for a minute or so until fragrant.
- Dump in the lentils, potato, broth and coconut milk. Cover and simmer for at least 30 minutes, or until lentils and potatoes are cooked.
- Eat and enjoy with cilantro or spinach stirred in at the end!
January 8, 2017 § Leave a comment
Shortly after we moved down to Baton Rouge, we discovered etoufee. This really is right up there with gumbo as a staple menu item for anything claiming to be cajun or Louisiana cuisine. Basically it’s a meaty gravy based on a dark roux and served over rice (so it doesn’t take a great picture…). I’ve recently just discovered that it’s a local favorite to serve gumbo over mustardy potato salad, but I haven’t heard the same for etoufee…yet.
Etoufee is typically of the seafood variety, much like gumbo, with the predominant ingredient being crawfish. Crawfish etoufee is served on it’s own or as a sauce, albeit a thick one, over filets of fish and all kinds of different things. Now since I’m allergic to shellfish, crawfish etoufee is a no go for me. It isn’t super easy to find the chicken or duck and andouille version, but it’s out there. So we decided we should make it at home to feel like real Louisiannes. We’ve made this recipe several times since our first trials about a year ago now.
One of the keys to this and a good gumbo is the roux. Making roux’s over the years for all kinds of things, I never realized that you could or should cook it until it becomes the color of milk chocolate. But that’s exactly what you do and it’s super important. It also takes about 15 minutes. It’s so important that you can buy jars of dark roux at all the grocery stores and other markets around the area. Kind of weird, but it really does matter. The second key ingredient is the sausage. We’ve found a really good fresh andouille here at Whole Foods but they don’t always have it. We need to try some of the new butcher shops that have popped up in the city. It’s really going to affect the flavor of the dish though. The third is the cajun seasoning. You can use one of the standards here “Slap ya mama” or others that you can find around the rest of the country. Here stores devote an entire aisle to this and related items. It’s pretty intense. This recipe is derived from one in Saveur from February 2011 and they basically use a set of more traditional spices (basil, thyme, black pepper, cayenne). If using the creole spices, then that takes precedence.
- 3⁄4 cup canola oil
- 3⁄4 cup flour
- 2 stalks celery, finely chopped
- 1 small yellow onion, finely chopped
- 1⁄2 green bell pepper, stemmed, seeded, and finely chopped
- 2 tsp. kosher salt
- Cajun seasoning (otherwise use: 1 tsp. cayenne pepper, 1 tsp. freshly ground black pepper,1 tsp. freshly ground white pepper, 1 tsp. dried basil, 1⁄2 dried thyme)
- 3 cups chicken stock
- 4 tbsp. unsalted butter, cubed
- 2 lb. boneless, skinless chicken thighs, cut into 1″ pieces
- 1 lb. andouille sausage, halved lengthwise and cut crosswise into 1⁄2“-thick pieces
- 6 large scallions, white and green parts, thinly sliced
- Cooked white rice, for serving
January 3, 2017 § Leave a comment
This recipe came out in the November 2016 Bon Appetit at the time when I and likely everyone else are trying to find the perfect new holiday recipe. My family typically only reserves one new spot on the holiday menu for something that may become a new classic. Some end up being part of the typical rotation, some end up on the holiday memory floor. This is one that I think will be repeated again and again throughout the year and not just relegated to the holiday table. I think if I were to make it, say, in the Summer, I’d probably go with just a graham cracker crust or make it in a tart shell instead of the gingerbread crust used here and in the original recipe. Then it’s basically a replacement for Key Lime Pie.
Unfortunately I didn’t take a picture yet, so the picture here is curtsey of the magazine,
but I’m sure I’ll be able to replace it with a picture of the next version. The original recipe calls for a fussy garnish of half-cooked, candied/sugared fresh cranberries. A sprig of fresh mint with a little piped whipped cream would work really well or a candied lime. If you want to go fancy a meringue topping would be excellent. Serving with whipped cream is a nice counterpoint the tartness, so garnishing with that alone around the edge would work out very well.
Gingersnap crust (use this or your favorite graham cracker or tart shell recipe)*
- 4 ounces gingersnap cookies
- 1 cup pecans
- 4 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
Filling And Assembly
- 1 12-ounce package fresh (or frozen, thawed) cranberries
- 1½ cups granulated sugar (divided into 1 cup and 1/2 cup)
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon finely grated lemon zest
- 2 teaspoons finely grated lime zest
- ½ cup fresh lime juice (took me 5-6 limes)
- Pinch of kosher salt
- ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
- Whipped cream (for serving)
- For the crust: Preheat oven to 350°. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9″ pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. Let cool.
- For the filling: Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
- Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest in a double-boiler (heatproof bowl set over a saucepan of simmering water with bowl not touching the water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
- Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5-8 minutes. Scrape into crust and chill until firm, about 2 hours.
- Make and assemble the pie 1-2 days ahead. Cover and keep chilled.
*For the record, I didn’t make the crust following this recipe, but used the makings for another gingersnap crust. Also didn’t use a deep-dish pie pan, but just a regular one. This led to an extra jar of “cranberry-lime curd,” which was enthusiastically eaten up after it set up with just whipped cream, smeared on cookies, and the like. Really wasn’t an issue getting rid of what didn’t fit in the pie crust.
December 30, 2016 § Leave a comment
Somehow a year and a half jumped away from us. The fact that we moved to Louisiana didn’t necessarily help along with the little bundle of joy that another of us is expecting any time now. Maybe 2017 will be the year one of our bloggers becomes famous for baby food since she already is for horse treats! Anyway we must squeak at least one through for 2016. Though I have a few I’ve been wanting to share.
What makes this the perfect one to share? Well, for starters, it’s pretty darn delicious. Meeting and exceeding my expectations and a great combination of flavors. Equally as relevant for the first entry in 18 months…we had the unexpected pleasure of getting to cook it together during a visit to MN. It was so good I made it again for Christmas Eve dinner a couple months later. I just have this picture before it came out of the oven all nicely browned and gooey. Maybe we have a picture of the first version to add later…
When I made it the second time, I prepped everything the night before (made the bechamel/cream sauce and the butternut squash mixture) then just assembled it before cooking. Both making it when you want to eat it, and ahead of time worked equally as well.
Recipe from Gourmet, August 2004
For squash filling
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon white pepper (I used a little less black pepper the 2nd time)
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 teaspoons chopped fresh sage
- 1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped (toast in an oven at 350°F for 10-15 minutes, wrap in a kitchen towel for a few minutes, then rub off the skins)
- 1 teaspoon minced garlic
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups milk
- 1 bay leaf (not California–this is in the original instructions, but I used whatever kind I had)
- 1 teaspoon salt
- 1/8 teaspoon white pepper (again used a little black pepper once)
For assembling lasagne
- 1/2 lb fresh mozzarella, coarsely grated (2 cups)
- 1 cup finely grated Parmigiano-Reggiano (3 oz)
- 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)
Butternut squash filling:
- Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
- Can make ahead the night before and let sit out to room temp before assembly.
Sauce (make while squash is cooking):
- Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk while whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and pepper and remove from heat. Discard bay leaf.
- If making ahead, cover surface of sauce with wax paper and let sit out to room temp before assembly.
- Preheat oven to 425°F.
- Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
- Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
July 7, 2015 § Leave a comment
There is a wonderful little restaurant just down the block from our house. It’s close, it’s cozy, and it boasts enough booths that there’s never any need to fight with the neighbors for a prime spot, to say nothing of the ample and well laid-out bar. But laudable though the layout may be, it ain’t got nothing on the scallops with almond gazpacho.
Over the course of many months, I have found myself thinking about this dish constantly. It is on this dish’s account that I have tried to justify semi-weekly visits to said restaurant. It is the stuff dreams are made of. I have, quite literally, dreamt about this dish.
If, for whatever reason, I have yet to make myself clear: Trusty sidekick asked me what I wanted for my birthday this year. I told him that I wanted the proprietors to cough up the recipe, but then, days later, grew impatient and figured it out for myself. You are welcome.
sea scallops- approximately 3 per person
2 teaspoons unsalted butter
2 teaspoons olive oil
1 (3-inch-long) piece baguette, crust discarded
3 cloves garlic
1/2 teaspoon salt
1/4 lb whole maracona almonds (3/4 cup)
1 tablespoon (+) sherry vinegar (“reserva” if available)
1/2 cup mild EVOO
2T ice water
Garnish: 1 handfull seedless green grapes, halved or quartered
Scrape the inside of the baguette (I’ve found a knife works well for this) and discard the crust. Soak the bread insides in 1/2 cup of water for 1 minute. Squeeze dry and discard soaking water. (In the alternative, this tedious task becomes a breeze if you keep baguettes on hand in the freezer. Just saw off an appropriately sized hunk and saw off the crusty bits. You can soak what remains straight away in warm water).
Mash garlic and salt with a mortar and pestle until it resembles a paste. Or give up because it isn’t getting pasty and throw it all in the food processor. Blend garlic/salt mash and almonds in a food processor until smooth. Add bread and 1 tablespoon vinegar (or more, if you’re so inclined. As I am a devoted fan of the sherry vinegar flavor in this dish, I am rather more heavy-handed– I usually end up putting in 2-3T of vinegar, and then sprinkling additional vinegar on the serving plate, for good measure).
Create an emulsion by adding oil in a slow stream with the motor running. Add ice water one tablespoon at a time (depending on the texture, I will use 1-2T) until the gazpacho has reached the desired consistency (think a well-whipped hummus).
Refrigerate gazpacho until ready to serve.
While the gazpacho is chilling, prepare the scallops. Remove the side muscle from the scallops, rinse with cold water, dry, and salt and pepper.
Add the butter and oil to a skillet over high heat. When the oil and butter just begin to smoke, CAREFULLY add the scallops to the fat, making sure they do not touch one another. Sear the scallops for 90 seconds on each side. (I will say that this is where kitchen tongs will come in particularly handy, since splashing liquid-laden scallops into a bath of bubbling fat = significant risk of burns of the not-messing-around variety). When the scallops have finished searing, they should have a golden crust on each side of approximately a quarter inch, but should still be translucent in the center.
Smear the gazpacho on a plate and scatter halved grapes about. Plate three scallops per plate atop the gazpacho. Sprinkle with salt and an additional dash or two of vinegar. Serve immediately.
1. Gazpacho can be made up to 2 days ahead and stored in the fridge, in which case this becomes the world’s quickest dinner to pull together.
2. The almond “gazpacho” is derived from a soup, as the name suggests. If you’re interested in giving that a try, replace the 2T of ice water with 2 cups of ice water and strain the soup through a sieve. Chill in the fridge for 2-3 hours before serving.
3. If you’re not a scallop person, shrimp or a whitefish of your choice will also work quite nicely.
May 24, 2015 § Leave a comment
I’d been wanting to try to make my own falafel for a while now. Always taking an opportunity as it arises to try a new recipe, I thought a picnic with a vegetarian friend was just that opportunity to go ahead and finally take the plunge.
These falafel remind me of those from a local Raleigh restaurant, Neomonde, that makes the best that I’ve tried. They have a bright green interior, crunchy on the outside nice and delicate and creamy on the inside with the perfect blend of fresh and dried herbs and spices.
I made these pretty much following this recipe from The View from Great Island. I didn’t want to deep fry, so I made them into thick discs and pan fried them. Using dried chickpeas (soaked overnight) is key to the texture. See the original post for notes if you want to try canned ones.
3 cups chickpeas that have been soaked overnight (measure after soaking)–start with 1 1/2 – 2 cups dried chickpeas
1/2 medium red onion
2 cloves of garlic
1 Serrano chili
a large handful of parsley, ~1 cup
a large handful of cilantro, ~1 cup
zest of 1 lemon
1 Tbsp fresh lemon juice
1 Tbsp ground coriander
1 Tbsp ground cumin
1/2 tsp garam masala or cinnamon
1 1/2 tsp salt
1/2 tsp baking soda
2 Tbsp flour
~3 Tbsp vegetable oil for frying, more or less depending on how you want to cook them
- Rinse then soak the chickpeas overnight or at least 12 hours in lots of water. Drain well then spread out on a paper towel lined baking sheet to remove any excess water.
- Quarter the half onion and chop in a food processor. Add garlic and the chili, followed by the parsley and cilantro. Process until finely minced, scraping the bowl down as needed.
- Add the zest, lemon juice, coriander, cumin, garam masala/cinnamon, salt and chickpeas. Pulse in second long bursts until the mixture is even and finely ground. It shouldn’t get to a paste, because then it’s pretty much hummus. It is ready when a bit of the mixture holds together when you press it between your fingers.
- Add the baking soda and flour and either pulse 1-2 more times or gently mix it in a bowl.
- Form the mixture into discs from about 2 Tbsp of the mixture. I put them in the fridge for a couple hours to help them firm up prior to cooking. These were fairly delicate but did hold together.
- Heat oil in a skillet. Work in batches so you don’t crowd your pan. Fry the falafel for about 6-7 minutes, until they are a nice deep brown on both sides, flipping gently after a few minutes.
- Drain on a paper towel or cool them on a rack.
- Serve with a tahini sauce (1/2 cup tahini, juice of half a lemon, pinch of salt, and enough water to thin it out–several Tbsp), greens or other items of your liking.
- Enjoy! This should make about 24 small falafel.
February 26, 2015 § 2 Comments
I was looking for a cake to make to celebrate February birthdays at work. One request was for something heavier with fruit. My go to was then some kind of fruit tart, but given that Winter isn’t the best time of year for fresh fruit I thought this maybe wasn’t the best idea.
I stumbled along this recipe from Like Mother Like Daughter and had been wanting to delve back into the world of Bundt cakes for quite some time. I thought this was a perfect opportunity. So I went out and picked up the NordicWare cake pan I had been pining over and made a “practice” version for me and Nick. This, of course, was a mistake because we gobbled it up too quickly and easily. So delicious and really quite straightforward to make. The “real” one made a week later for work was another hit. The cake is bright with lemon flavor has enough fruit and so moist. The caramelized edges take it to the next level.
2 sticks butter (softened to room temp)
2 cups sugar
3 Tbs lemon juice (divided)
zest of 1 lemon
2 1/4 cups all purpose flour plus 3 Tbs
½ tsp baking soda
½ tsp salt
1 tsp of cinnamon (optional and to taste–I think it added a touch of something really nice and warm)
6 oz. plain or lemon Greek yogurt (fat free works)
2 – 2 1/2 cups frozen triple berries (blackberries, raspberries, blueberries – do not thaw)
1 cup powdered sugar
1 to 2 Tbs milk (as needed for glaze, I preferred when I didn’t use it)
- Preheat oven to 375 degrees.
- Grease/butter and flour a 10 inch bundt cake pan really thoroughly.
- In a medium bowl, sift the 2¼ cup flour, baking soda, salt. Combine with the lemon zest.
- In another medium bowl, cream together the softened butter and 2 cups of sugar until fluffy.
- To the butter and sugar mixture beat in 1 egg at a time.
- Stir in 1 TBS of lemon juice to the butter/sugar/egg mixture.
- Alternate adding the flour with the yogurt to the creamed mixture, stirring to combine in between each addition (don’t over stir).
- Toss the berries in the 3 Tbs of flour to coat.
- Gently stir the berries into the cake batter throughout (my batter was very, very thick).
- Pour the cake batter into bundt cake pan and evenly spread throughout the pan.
- Reduce the oven temperature to 325 degrees, put the cake in and bake for 55 minutes or until a toothpick comes out clean.
- Cool in the pan about 20 minutes on a cooling rack.
- After 20 minutes remove cake from the pan (this may take running a butter knife around the edges) and let cool completely on the rack.
- To make lemon glaze, in a small bowl pour your powdered sugar, add 2 TBS lemon juice and stir – as needed add milk to thin the glaze. I don’t think it should be necessary though.
- Once cake is completely cooled drizzle glaze over the top of it and let the glaze run down the sides.
- Eat it up and enjoy! Cake stays extremely moist for several days (if it lasts that long though, I’ll be surprised).