(recipe from Orangette)
2 to 3 Tbsp. olive oil
1 medium or large yellow onion, chopped
3 or 4 large garlic cloves, minced
1 Tbsp. curry powder
1 winter squash (about 2 lbs.), peeled and cut into 1-inch cubes
1 (14 oz.) can unsweetened coconut milk
2 cups vegetable broth
1 Tbsp. maple syrup
1 Tbsp. Asian fish sauce (I left this out, replaced it with 1 Tbsp. tamari)
1 tsp. Sriracha or other Asian chile sauce
Juicy wedges of lime, for serving
Warm the oil in a Dutch oven (or other approximately 5-quart pot) over medium heat. Add the onions, and cook, stirring, until they begin to soften, about 5 minutes. Add the garlic, and cook for another 1 to 2 minutes. Stir in the curry powder, and cook for 1 minute more. Add the squash, coconut milk, broth, maple syrup, fish sauce, and Sriracha, and stir well. Raise the heat to bring to a boil; then reduce the heat and simmer, covered, until the squash is soft, about 30 to 40 minutes.
Using an immersion blender (or a regular blender), puree the soup until smooth and velvety. Taste for salt and sweetness, and adjust if necessary. Ladle the soup into big bowls, add a generous squeeze of lime to each, and serve hot.
(A creamy, delicate soup with nice flavor. I used butternut squash, but Molly suggests kabocha as having a nicer flavor. After looking at the fish sauce in the store, and seeing that the ingredients were just anchovies, salt, and sugar, I opted against it and just used some soy sauce. I think the other ingredients give it plenty of zip and depth of flavor. The lime is a nice touch at the end.)
Monday, September 29, 2014
Sunday, September 28, 2014
Tomatillo Avocado Salsa
(recipe from ReadyMade magazine)
5 medium tomatillos, husked, rinsed, and chopped
4 jalapeno or serrano chiles, coarsely chopped, with seeds
1 large garlic clove, peeled
2 Tbsp. chopped white onion
1/2 cup coarsely chopped cilantro
1 tsp. fine salt
1 ripe avocado, halved and pitted
Put the tomatillos into a blender, then add the remaining ingredients except for the avocado. Blend until smooth, stopping to prod with a wooden spoon if the mixture doesn't liquidize. Add the avocado and blend again. Season to taste with salt and blend again.
(This is the first time I've ever worked with tomatillos! A neat salsa-quacamole hybrid. I seeded all but one of my peppers, as I didn't want too much spice. I also added a second avocado, which made it more quacamole-like. Tangy and good!)
Sunday, September 21, 2014
Fish Tacos with Green Apple Guacamole
(recipe from Real Simple magazine)
1 lb. cod fillets, 4 oz. each
1 tsp. grated fresh ginger
2 tsp. fresh lime juice
1 bunch arugula, chopped
Soft corn tortillas
Guacamole:
1 diced, peeled Granny Smith apple
1/2 diced small white onion (I used red onion)
1 minced jalapeno pepper
1 diced avocado
2 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
1/2 tsp. kosher salt
To make the guacamole, combine all ingredients in a small bowl and toss well.
In a medium skillet, bring an inch of water or broth (can add some lemon juice, too) to a simmer over low heat. Place the cod fillets in the pan and poach, covered, until opaque, about 4 minutes total, flipping once carefully. Remove the cod from the pan.
In a small bowl, flake the cod fillets. Add ginger and lime juice and toss.
Tortillas can be warmed in the oven (wrapped together in foil and heated in a 400F over for 5 minutes) or in a dry skillet over low heat (individually or a few at a time).
To assemble, spoon some of the fish onto a tortilla, then top with some arugula and green apple guacamole.
(Simple preparation, but the green apple guacamole is an interesting addition. Note that the fish mixture does not store well - I stored mine in the fridge overnight, and by the next day, the lime juice had turned it into a mushy ceviche mess.)
1 lb. cod fillets, 4 oz. each
1 tsp. grated fresh ginger
2 tsp. fresh lime juice
1 bunch arugula, chopped
Soft corn tortillas
Guacamole:
1 diced, peeled Granny Smith apple
1/2 diced small white onion (I used red onion)
1 minced jalapeno pepper
1 diced avocado
2 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
1/2 tsp. kosher salt
To make the guacamole, combine all ingredients in a small bowl and toss well.
In a medium skillet, bring an inch of water or broth (can add some lemon juice, too) to a simmer over low heat. Place the cod fillets in the pan and poach, covered, until opaque, about 4 minutes total, flipping once carefully. Remove the cod from the pan.
In a small bowl, flake the cod fillets. Add ginger and lime juice and toss.
Tortillas can be warmed in the oven (wrapped together in foil and heated in a 400F over for 5 minutes) or in a dry skillet over low heat (individually or a few at a time).
To assemble, spoon some of the fish onto a tortilla, then top with some arugula and green apple guacamole.
(Simple preparation, but the green apple guacamole is an interesting addition. Note that the fish mixture does not store well - I stored mine in the fridge overnight, and by the next day, the lime juice had turned it into a mushy ceviche mess.)
Lemony Broccoli Chop
(pretty sure recipe was via the Energy Times magazine, from Brassicas by Laura B. Russell)
3 Tbsp. olive oil
2 cloves garlic, minced
One 14-oz. can chickpeas, drained and rinsed
1 lb. broccoli finely chopped (about 5 cups)
1 tsp. kosher salt
2 Tbsp. water
1/4 tsp. freshly ground black pepper
Grated zest of 2 lemons
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. chopped fresh tarragon
Put oil and garlic in a large, deep frying pan over medium heat. When the garlic starts to sizzle, add chickpeas and stir to coat with the oil. Add broccoli and salt and cook, stirring occasionally, for about 2 minutes, until broccoli turns bright green. Stir in the water, turn down the heat to medium-low, cover, and cook for 5 minutes.
Lift the lid and give the broccoli a stir. If the pan seems dry, add another tablespoon of water. Re-cover the pan and continue to steam 2-3 minutes more, until broccoli is tender. Stir in pepper, zest, juice and tarragon, then taste and add additional salt, pepper and lemon juice if needed. Serve hot or at room temperature.
(Simple and tasty. I forgot about the zest, and it was still plenty lemony.)
3 Tbsp. olive oil
2 cloves garlic, minced
One 14-oz. can chickpeas, drained and rinsed
1 lb. broccoli finely chopped (about 5 cups)
1 tsp. kosher salt
2 Tbsp. water
1/4 tsp. freshly ground black pepper
Grated zest of 2 lemons
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. chopped fresh tarragon
Put oil and garlic in a large, deep frying pan over medium heat. When the garlic starts to sizzle, add chickpeas and stir to coat with the oil. Add broccoli and salt and cook, stirring occasionally, for about 2 minutes, until broccoli turns bright green. Stir in the water, turn down the heat to medium-low, cover, and cook for 5 minutes.
Lift the lid and give the broccoli a stir. If the pan seems dry, add another tablespoon of water. Re-cover the pan and continue to steam 2-3 minutes more, until broccoli is tender. Stir in pepper, zest, juice and tarragon, then taste and add additional salt, pepper and lemon juice if needed. Serve hot or at room temperature.
(Simple and tasty. I forgot about the zest, and it was still plenty lemony.)
Sunday, August 31, 2014
Fudgy Chocolate Beet Cake with Chocolate Avocado Frosting
(recipe from coffeeandquinoa.com)
For the cake:
2 medium beets
2 cups plain unsweetened almond milk
1 Tbsp. cream of tartar
1 1/2 cups raw turbinado sugar
1/2 cup melted coconut oil
1 Tbsp. vanilla extract
1 1/2 cups oat flour
3/4 cup almond meal
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
pinch of kosher salt
For the frosting:
2 ripe avocados, halved and pitted
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup
2 Tbsp. melted coconut oil
1/2 tsp. vanilla extract
Few pinches kosher salt
2 Tbsp. strong brewed coffee (optional)
To roast the beets:
Preheat the oven to 400F. Chop the stems off your beets, as well as the tips if they are long. Scrub clean. Wrap in foil and roast until a fork slides easily to the center of the beet, 60-75 minutes. Remove, unwrap, and set aside until cool enough to handle.
Once cooled, peel the beets by pushing the skins off with the back of a knife. They should slide off easily. Cut the beets into chunks and place in the bowl of a food processor. Puree, scraping down the sides as necessary. You may have to add a bit of water to encourage the beets to puree. Scoop out 1 cup of puree for this recipe - the rest is leftover.
To make the cake:
Lower the oven temp to 350F. Coat two 8-inch cake pans (or one 9-inch cake pan) with cooking spray. Line with parchment paper (trace the bottom of the tin onto parchment paper and cut out so it just fits in the bottom) and spray again. Set aside.
Whisk together almond milk and cream of tartar in a large bowl. Let sit about 5 minutes to curdle.
To the almond milk mixture, add 1 cup of beet puree, sugar, coconut oil, and vanilla extract. With a hand mixer, beat until foamy. (This is important so that the coconut oil does not separate and solidify.)
Sift in remaining dry ingredients. Beat again to incorporate.
Divide between the cake pans. Bake at 350 until a toothpick inserted in the center comes out with fudgy crumbs, 30-35 minutes.
Remove and cool completely in the pans on wire racks. Then, if time allows, transfer pans to the fridge to cool further. Run a knife around the edge of the cake pan before inverting the cake and peeling off the parchment paper. (Be sure to allow the cakes to cool completely before removing, or they will not hold together!)
To make the frosting:
Scoop out the flesh of the avocados and place in the bowl of a food processor. Puree until smooth. Add remaining ingredients and puree again, scraping down the sides of the bowl.
To assemble the cake:
Place the first layer on your cake stand or serving plate. If the top is uneven, carefully even it off with a knife. Smooth on about half of the frosting, and top with the second cake layer. Smooth on remaining frosting and add any decorations you like. (If you made one 9-inch layer, you will have enough frosting to coat the sides, if you want.)
Refrigerate before serving. The cake can be served immediately, but I like it best after being refrigerated overnight.
(I made this cake for Ashley's 40th birthday, at her request. It's actually very good, and easy to make, and keeps well in the fridge overnight so it can be made well ahead. I added more sweetener to the frosting - a bit more maple syrup and a little bit of sugar - to make it more to my taste. I also baked my cakes a little longer than stated, about 10-15 more minutes. The finished cake is moist and dense. Easy to follow instructions and a somewhat healthy cake!)
For the cake:
2 medium beets
2 cups plain unsweetened almond milk
1 Tbsp. cream of tartar
1 1/2 cups raw turbinado sugar
1/2 cup melted coconut oil
1 Tbsp. vanilla extract
1 1/2 cups oat flour
3/4 cup almond meal
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
pinch of kosher salt
For the frosting:
2 ripe avocados, halved and pitted
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup
2 Tbsp. melted coconut oil
1/2 tsp. vanilla extract
Few pinches kosher salt
2 Tbsp. strong brewed coffee (optional)
To roast the beets:
Preheat the oven to 400F. Chop the stems off your beets, as well as the tips if they are long. Scrub clean. Wrap in foil and roast until a fork slides easily to the center of the beet, 60-75 minutes. Remove, unwrap, and set aside until cool enough to handle.
Once cooled, peel the beets by pushing the skins off with the back of a knife. They should slide off easily. Cut the beets into chunks and place in the bowl of a food processor. Puree, scraping down the sides as necessary. You may have to add a bit of water to encourage the beets to puree. Scoop out 1 cup of puree for this recipe - the rest is leftover.
To make the cake:
Lower the oven temp to 350F. Coat two 8-inch cake pans (or one 9-inch cake pan) with cooking spray. Line with parchment paper (trace the bottom of the tin onto parchment paper and cut out so it just fits in the bottom) and spray again. Set aside.
Whisk together almond milk and cream of tartar in a large bowl. Let sit about 5 minutes to curdle.
To the almond milk mixture, add 1 cup of beet puree, sugar, coconut oil, and vanilla extract. With a hand mixer, beat until foamy. (This is important so that the coconut oil does not separate and solidify.)
Sift in remaining dry ingredients. Beat again to incorporate.
Divide between the cake pans. Bake at 350 until a toothpick inserted in the center comes out with fudgy crumbs, 30-35 minutes.
Remove and cool completely in the pans on wire racks. Then, if time allows, transfer pans to the fridge to cool further. Run a knife around the edge of the cake pan before inverting the cake and peeling off the parchment paper. (Be sure to allow the cakes to cool completely before removing, or they will not hold together!)
To make the frosting:
Scoop out the flesh of the avocados and place in the bowl of a food processor. Puree until smooth. Add remaining ingredients and puree again, scraping down the sides of the bowl.
To assemble the cake:
Place the first layer on your cake stand or serving plate. If the top is uneven, carefully even it off with a knife. Smooth on about half of the frosting, and top with the second cake layer. Smooth on remaining frosting and add any decorations you like. (If you made one 9-inch layer, you will have enough frosting to coat the sides, if you want.)
Refrigerate before serving. The cake can be served immediately, but I like it best after being refrigerated overnight.
(I made this cake for Ashley's 40th birthday, at her request. It's actually very good, and easy to make, and keeps well in the fridge overnight so it can be made well ahead. I added more sweetener to the frosting - a bit more maple syrup and a little bit of sugar - to make it more to my taste. I also baked my cakes a little longer than stated, about 10-15 more minutes. The finished cake is moist and dense. Easy to follow instructions and a somewhat healthy cake!)
Arctic Char with Charmoula
(recipe from Food and Wine magazine)
3 unpeeled garlic cloves
1/3 cup plus 2 Tbsp. extra-virgin olive oil
1/4 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
2 Tbsp. chopped green olives
1 Tbsp. fresh lemon juice
1/4 tsp. ground cumin
1/4 tsp. paprika (I used smoked paprika)
Kosher salt
Four 5-oz., skin-on arctic char or salmon fillets (I used salmon)
Pepper
In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins.
In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt.
In a large nonstick skillet, heat the remaining 2 Tbsp. of oil. Season the fish with salt and pepper and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes. Drain briefly on paper towels. Serve the fish with the charmoula.
(After coming across this recipe, I read a post on David Lebovitz' lovely cooking site {http://www.davidlebovitz.com/2014/08/chermoula-hot-sauce-recipe/} about the spicy sauce called chermoula, so I had to try it! I noted the ingredients in David's recipe, and sort of combined the two, tweaking the amounts of things, adding red pepper flakes, keeping the green olives, etc. The sauce is very flavorful, and a nice addition to the salmon.)
3 unpeeled garlic cloves
1/3 cup plus 2 Tbsp. extra-virgin olive oil
1/4 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
2 Tbsp. chopped green olives
1 Tbsp. fresh lemon juice
1/4 tsp. ground cumin
1/4 tsp. paprika (I used smoked paprika)
Kosher salt
Four 5-oz., skin-on arctic char or salmon fillets (I used salmon)
Pepper
In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins.
In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt.
In a large nonstick skillet, heat the remaining 2 Tbsp. of oil. Season the fish with salt and pepper and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes. Drain briefly on paper towels. Serve the fish with the charmoula.
(After coming across this recipe, I read a post on David Lebovitz' lovely cooking site {http://www.davidlebovitz.com/2014/08/chermoula-hot-sauce-recipe/} about the spicy sauce called chermoula, so I had to try it! I noted the ingredients in David's recipe, and sort of combined the two, tweaking the amounts of things, adding red pepper flakes, keeping the green olives, etc. The sauce is very flavorful, and a nice addition to the salmon.)
Tomato-and-Peach Salad with Crisp Tofu
(recipe from Food and Wine magazine)
2 serrano chiles, thinly sliced
1/2 cup rice wine vinegar
1 tsp. sugar (I used honey)
1/2 tsp. kosher salt, plus more for seasoning
1 Tbsp. soy sauce
1 Tbsp. fresh lime juice
1 Tbsp. minced fresh ginger
1 tsp. Dijon mustard
1/2 cup plus 3 Tbsp. canola oil (I used olive oil)
6 oz. extra-firm tofu, drained well and cubed
2 heirloom tomatoes, sliced
2 peaches, cut into wedges
1 cup arugula or mizuna
1/2 cup basil leaves
Put the serranos in a small heatproof bowl. In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar, and 1/2 tsp. of salt, stirring to dissolve the sugar. Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature.
Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard and 3 Tbsp. of the oil.
In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering. Add the tofu and cook over moderate heat, turning, until crisp, 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season with salt.
Arrange the tomatoes, peaches, arugula and serranos on a platter. Drizzle with the soy-lime dressing, scatter the tofu and basil on top and serve.
(This is a kick-ass salad. There are many steps, but worth it! Tangy, sweet, spicy. I kept all of the components separate and was able to eat several salads over several days, though the sliced tomatoes don't keep too long in the fridge.)
2 serrano chiles, thinly sliced
1/2 cup rice wine vinegar
1 tsp. sugar (I used honey)
1/2 tsp. kosher salt, plus more for seasoning
1 Tbsp. soy sauce
1 Tbsp. fresh lime juice
1 Tbsp. minced fresh ginger
1 tsp. Dijon mustard
1/2 cup plus 3 Tbsp. canola oil (I used olive oil)
6 oz. extra-firm tofu, drained well and cubed
2 heirloom tomatoes, sliced
2 peaches, cut into wedges
1 cup arugula or mizuna
1/2 cup basil leaves
Put the serranos in a small heatproof bowl. In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar, and 1/2 tsp. of salt, stirring to dissolve the sugar. Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature.
Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard and 3 Tbsp. of the oil.
In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering. Add the tofu and cook over moderate heat, turning, until crisp, 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season with salt.
Arrange the tomatoes, peaches, arugula and serranos on a platter. Drizzle with the soy-lime dressing, scatter the tofu and basil on top and serve.
(This is a kick-ass salad. There are many steps, but worth it! Tangy, sweet, spicy. I kept all of the components separate and was able to eat several salads over several days, though the sliced tomatoes don't keep too long in the fridge.)
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