Cauliflower & Olive Salad

The middle of summer represents such a cornucopia of fresh vegetables and fruits coming from the farms of southwestern Ontario that I have to restrain myself from buying everything I see at the local market. I always find at this time of year that I can't keep up with all the possibilities these wonderfully fresh flavours present, but this week I found myself particularly attracted to some large, beautiful and perfectly unblemished heads of local cauliflower. Since I haven't used cauliflower for some time now, I decided to dress it up in this simple and colourful cauliflower & olive salad that's one of my summer favourites. Considering it's sweltering hot here in London, this no cook salad was a perfect compliment to a light summer meal.

I like to use colossal kalamata olives when olives are called for, but you can also use green or black olives in this salad according to your preference. But I should add that if you love olives as much as I do, avoid ordinary canned or jarred olives and do yourself a favour by visiting local Greek food shops where the best olives are usually found, not to mention Greek sheep's milk feta cheese, and at very affordable prices. For those of you who live in or near London, I've never had any better olives or feta than at the Perfect Bakery on Hamilton Rd.

Cauliflower & olive salad

Salad:

1 medium head of cauliflower, cut into 1/4" slices
1 cup kalamata olives, coarsely chopped
1 green bell pepper, seeded and diced
1 small onion, chopped
1/4 cup pimento pepper, chopped

Dressing:

1/2 cup olive oil
3 tablespoons lemon juice
3 tablespoons red wine vinegar
1 teaspoon sea salt
1 teaspoon sugar
fresh ground black pepper

Combine the salad ingredients in a large salad bowl. In another small bowl, whisk together the dressing ingredients. Pour the dressing over the vegetables and toss. Cover and refrigerate for at least 4 hours before serving.

Tomato, hearts of palm, olive and parmesan salad with basil dressing

Every time I visit Kalyn's blog - and I just won't do it on a daily basis in case I'm sick or loaded with work - I feel like cooking everything she posts! Her food has a healthy tone and looks delicious. Hard to resist.This is my take on one of her recipes - I have made this salad several times already and even João likes it, even though he's not into tomatoes (crazy, I know).I used parmesan

Jalapeño Pie

Inspired by one of the staple ingredients of her native Indian kitchens, Nandita at Saffron Trail is hosting a round-up of recipes featuring chillies this August. While anyone who reads this blog knows that I'm equally inspired by Indian cuisine, I decided to make this remarkably simple and fast jalapeño pie for the round-up, not only because it showcases these hot and juicy chillies so prominently, but also because my jalapeño pepper plants are raging out of control just right now and I need to find ways to use them in quantity!

Two cups of jalapeños might sound overwhelming, but the eggs and extra-old cheddar cheese temper the heat enough that not only will most people be comfortable with it but they'll be coming back for more. I like to serve this pie as part of a light dinner on a hot, sweltering summer day with some fresh bread and a salad with vinaigrette to cut the dairy a bit. Roughly chopped mushrooms and a dash of cayenne can be added if desired.

Jalapeño pie

2 cups jalapeño peppers (about 14-18 peppers), seeded and sliced into rounds
1 cup grated extra-old cheddar cheese
6 large eggs, beaten
1/4 cup grated parmesan cheese

Preheat the oven to 250° and butter the bottom and sides of a 9 x 9 pan. Spread the jalapeños over the bottom of the pan, then spread the grated cheddar cheese evenly over the peppers. Pour the eggs over the cheese.

Bake for 45 minutes. Remove the pan and turn the oven to the broiler. Sprinkle the parmesan cheese over the pie and put under the broiler for a few minutes until the top is golden brown. Let stand a few minutes to cool before serving. Serves 4.

Curried Black-Eyed Peas with Dried Mushrooms

It's been a while since I've cooked a dish with black-eyed peas, so the other day I flipped through some recipes for a curry dish featuring this delicate bean which originated in Africa. I couldn't find anything that quite captured the taste I was looking for, but my determination inspired me to make up my own recipe. I've used dried wild mushrooms here, but fresh mushrooms can be used instead of or in addition to the dried ones - put them in when you add the cooked beans.

Curried Black-Eyed Peas with Dried Mushrooms

1 1/4 cups of dried black-eyed peas
1 inch piece of cinnamon stick
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 - 3 hot peppers, finely chopped
2 cloves of garlic, minced
1 inch piece of ginger, finely chopped
14 grams of dried wild mushrooms

1 1/2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoon of turmeric
1/2 teaspoon of cayenne
2 medium tomatoes, diced

juice from one lemon
1 teaspoon of sea salt
freshly cracked black pepper

pinch of garam masala
fresh parsley, finely chopped

Soak the beans overnight in enough water to cover. Bring to a boil, and cook until tender - about 40 - 60 minutes. Drain, reserving the cooking liquid. Set aside.

Soak the dry mushrooms for 20 - 30 minutes in warm water. Drain, squeezing out excess liquid from the mushrooms.

In a large pot, heat a few tablespoons of oil or a mixture of oil and butter over medium heat. When hot, add the cumin seeds and cinnamon stick and stir for a few seconds. Next, add the onion and stir and fry until the onion begins to brown. Then, add the garlic, ginger, hot peppers and mushrooms. Stir and fry for another few minutes.

Add the spice mixture to the pot, stir for about 30 seconds and then add the chopped tomato. Cook for about 10 minutes, adding a ladelful of the reserved cooking liquid as needed.

Now add the beans, salt, black pepper and lemon juice. Simmer for another 10 minutes, again adding a ladleful of reserved cooking liquid if the mixture becomes too dry. Add a pinch of garam masala near the end of the cooking time, stir in the fresh parsley and serve hot.

João's favorite dessert: Merengue (Eton mess)

João is not into sweets (how lucky is he?) but merengue is his favorite - he loves it and always asks for seconds, sometimes even thirds. :DI know that for my foreign readers "merengue" would be something else - only one of the ingredients of this dessert, actually. I also believe that "Eton mess" is similar, if not equal, to this dessert.There's not an actual recipe here, you just need place the

Paneer Cheese and Vegetables in a Creamy Gravy

I was browsing through some of my favorite blogs a few days ago and came across a recipe for paneer cheese and vegetables in a creamy gravy over at As Dear as Salt. Richa's version looked delicious, and as I'm a huge fan of paneer, I just had to try it. I've adapted the recipe somewhat to suit my tastes. Feel free to use any combination of vegetables - about 2-3 cups worth. Adjust the amount of yogurt to obtain the desired consistency of the gravy.

Paneer and Mixed Vegetables in a Creamy Gravy

2 tablespoons of oil, or a combination of butter and oil

1 teaspoon of cumin seeds
1/2 teaspoon of asafoetida
1 bay leaf
1 2 inch long cinnamon stick

2 - 3 green onions, chopped

1 inch piece of ginger, shredded or finely chopped
3 - 4 chilies or jalapenos, finely diced
2 tablespoons of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
1 teaspoon of ground cumin
1 teaspoon of chili powder

1 medium tomato, finely diced

1 large carrot, sliced into thin rounds
generous handful of green beans, cut into one inch pieces
1 large red bell pepper, chopped
1 cup of frozen or fresh peas
1 teaspoon of sea salt

400 grams of paneer cheese, cut into cubes
2/3 - 1 cup of yogurt
5 - 6 mushrooms, chopped
1/2 teaspoon of garam masala

1/4 - 1/2 cup fresh parsley or coriander, chopped

In a mortar and pestle, make a paste with the ginger, chilies, turmeric, ground coriander, ground cumin, cayenne and chili powder. Set aside.

In a wok, or large frying pan, heat the oil over medium heat. When hot, add the cumin seeds, asafoetida, bay leaf and cinnamon stick. Stir and fry for about a minute and then add the onion. Fry for a few more minutes. Next add the chili spice paste, along with a teaspoon or so of water. Stir and fry for about 30 seconds and add the tomato. Cook for another minute or so.

Next add the carrots, red pepper, green beans, and fresh peas if you are using them, along with the salt. Add 1/4 - 1/2 cup of water, cover and cook until the vegetables are just tender.

Add the paneer, mushrooms, frozen peas if you are using them, yogurt and garam masala. Simmer for another 5 minutes or so. Add the parsley or coriander near the end of the cooking time, reserving a bit for garnishing.

Gourmet A Go-Go's Eye-Opening Blueberry French Toast

A friend of mine was recently complaining that I hadn't yet put up a recipe for French Toast on Lisa's Kitchen. Well, he won't be complaining now because I went out and made the most gorgeous and delicious French Toast that I've been meaning to make ever since coming across it the other day at Gourmet A Go-Go. A trip to the weekly Farmer's Market at the Covent Garden Market to pick up a loaf of bakery-fresh multi-grain bread and a few pints of the plump local blueberries that have just come into season was just the excuse to put it together — a small effort that was amply rewarded.

Not only is this delicious French Toast a warming and filling breakfast treat, it is baked instead of fried and can be completely prepared the night before so that all you have to do in the morning is pop it into the oven. That's my kind of morning preparation! Dress it up after it comes out of the oven with a few more fresh blueberries and a drizzle of maple syrup.

Gourmet A Go-Go's Eye-Opening Blueberry French Toast

1 cup brown sugar, packed
1 1/4 teaspoon ground cinnamon
1/4 cup butter, melted
12 slices bread
1 1/2 cups fresh blueberries
5 eggs
1 1/2 cups milk
1 teaspoon vanilla
1/2 teaspoon sea salt

Combine brown sugar, cinnamon and melted butter. Mix well. Sprinkle 1/3 of mixture evenly in bottom of a 9 x 13 inch pan. Cover with 6 slices of bread. Sprinkle another 1/3 of sugar mixture over bread and scatter berries over top.

Place remaining bread on fruit and sprinkle with remaining sugar mixture.

Beat eggs, milk, vanilla and salt together. Pour evenly over bread. Press down lightly. Cover with plastic wrap and refrigerate overnight, or let stand at room temperature for 2 hours.

Bake uncovered, at 350 degrees F for 40-45 minutes, or until puffed and golden. Serves 6.

Grilled Tilapia with basil-chive butter and parmesan steak fries

Yesterday Joao and I celebrated our 2 year and a half anniversary – I was (still am) recovering from a horrible flu that got me last week so we decided to stay in and celebrate it at home.
A nice meal made with love was mandatory!! :)

The recipe for the fish was taken from the July issue of Bon Appétit – I adapted some details. If you want to make it like the one in the magazine, use halibut

Flourless Chocolate Cake

This is quite possibly the most decadent chocolate cake I have ever made, or eaten for that matter. There's so much chocolate in this cake, it will satisfy even the meanest chocolate craving. It's not your traditional chocolate cake, as it doesn't contain any flour. The main ingredients are chocolate, eggs, butter, sugar, and more chocolate. I'd describe it as a cross between cake, brownies and fudge. I could only eat one small piece but thankfully I had eager friends to share with.

If you want to make your cake look even prettier and your plate easier to clean, tuck bits of waxed paper under the baked cake on the plate before glazing. Simply remove when the glaze stops dripping.

Flourless Chocolate Cake

10 ounces (315 grams) of bittersweet chocolate
3/4 cup of unsalted butter
2 teaspoons of vanilla extract
5 large eggs, at room temperature
1 cup of sugar

Butter a standard-sized springform pan (9 inches in diameter, 3 inches deep) and line the bottom of the pan with parchment paper to fit.

In a heavy saucepan, combine the butter and chocolate over medium-low heat. Stir until melted and smooth. Whisk in the vanilla. Set aside.

In a large bowl, combine the eggs and sugar. Mix with an electric mixer set to medium-high for about 7 minutes. Pour in the melted chocolate and gently fold the ingredients together with a spatula. Transfer to the prepared pan.

Bake in a preheated 350 degree oven for about 40 - 45 minutes, or until a crust forms on the top and cracks a bit. Transfer the pan to a rack, run a sharp knife around the edges of the pan to loosen the cake and let cool.

Release the pan from the cake, and trim any loose crumbs from the side. Invert a plate over the cake, and flip. Remove the bottom of the pan and the parchment paper.

Glaze with:

Bittersweet Chocolate Glaze

6 tablespoons of heavy cream
6 tablespoons of corn syrup
8 ounces (250 grams) of bittersweet chocolate

In a medium-sized heavy saucepan, over medium heat, bring the cream and corn syrup to a simmer. Reduce the heat to low and add the chocolate and whisk until smooth.

Remove from the heat and let cool for about 10 minutes.

Pour the glaze over the cake, using a spatula or knife to spread the glaze over the top and sides.

Refrigerate until the glaze sets. Serve chilled or at room temperature.

Radish and Brown Rice Pulao

Like many homes around the world, rice is a definite staple food in my kitchen. Though I sometimes just add a little butter and lemon juice, it's always a treat to dress it up. This is the first time that I have used radish in a rice dish, but it won't be the last. Serve with a bean dish, such as Channa Masala or Moong Dal, and an Indian flatbread for a very satisfying meal.

Radish and Brown Rice Pulao

1 cup of brown rice, washed and soaked overnight in water
5 red radishes, halved and sliced into small crescents
1 small tomato, seeded and finely diced
3 teaspoons of oil or butter
1 teaspoon of garam masala
1/4 teaspoon of cumin
1/4 teaspoon of ground coriander
1/4 teaspoon tumeric
dash of cayenne
2 cups of warm water
1/2 - 1 teaspoon of sea salt
1 - 2 tablespoons of finely chopped cilantro or parsley for garnishing

Drain the rice into a strainer, discarding the soaking liquid. Air dry for 10 - 15 minutes.

Heat a teaspoon of olive oil or butter (or a combination of both) in a wok or large saucepan. When hot, add the radish and stir and fry for a few minutes. Remove from the pan with a slotted spoon and set aside.

Add the rest of the oil/butter to the pan. Throw in the tomato and spice mixture, and stir and fry for a couple of minutes. Add the rice and stir-fry for a few more minutes.

Next, pour in the water, stir, and bring to a boil. Immediately reduce the heat to moderately low, cover and simmer for 15 minutes.

Transfer the radishes to the pan, along with the salt. Stir to combine, cover again and simmer for another 20 - 25 minutes, or until the liquid is absorbed. Let sit for 5 - 10 minutes, stir with a fork and serve it up with a garnish of fresh herbs.

Punjabi Rajma

Rajma is one of my favorite Indian dishes. It is a curried tomato and kidney bean dish that is popular throughout India, particularly in the North. For those unacquainted with the delights of Indian cuisine, it's a more sophisticated version of Southwestern-style chili. When I discovered As Dear as Salt will be hosting Regional Cuisine of India (RCI), featuring Punjab, I decided to submit one of my many rajma recipes.

Previous versions appearing here include Lucknow Rajma with Sautéed Chard and my all-time favorite, Curried Red Kidney Beans with Paneer Cheese

Punjabi Rajma

1 1/2 cups of dried red kidney beans
2 teaspoons of sea salt
2 - 3 tablespoons of sesame oil or olive oil, or a mixture of butter and oil
1 medium onion, finely chopped
1 medium clove of garlic, finely chopped
1 inch piece of ginger, finely chopped
small handful of green or red chilies, very finely chopped
1 large tomato, finely diced
2 teaspoons of ground coriander
1/2 teaspoon of cayenne
2 teaspoons of ground cumin
dash of turmeric
juice from one small lemon
3 - 4 tablespoons of parsley, finely chopped

Soak the kidney beans in water overnight. Drain. Put the beans into a large pot, add 5 cups of water and boil until tender - about 1 hour. Drain the beans, reserving the cooking liquid.

In a large pot, heat the oil over medium heat. When hot, add the onion, and fry until it starts to brown. Next add the garlic, ginger, and hot chilies. Stir and fry for a few minutes. Add the tomatoes, along with the spices and stir and cook until the tomatoes begin to thicken - about 5 - 10 minutes. Add the cooked kidney beans, the lemon juice, a cup or two of the reserved liquid, and roughly half of the parsley. Reduce the heat to low and continue to cook until the liquid is reduced - about 10 - 15 minutes. Serve over a bed of rice and garnish with the remaining parsley.

Lisa's Spicy Nachos

The other night I made these nachos for a snack. Nachos make a good appetizer, though if you load on the cheese like I do, they are filling enough to serve as a meal. I make a different version every time. For this batch, I spread some spicy blue corn tortilla chips over a baking sheet. Then, I layered the chips with some grated aged cheddar cheese, pickled hot peppers, diced dill pickle, and finely chopped onion. To finish off, I sprinkled some hot pepper flakes and a bit of cayenne over the top. Broil in the oven for about 5 minutes, or until the cheese melts and begins to brown.

Other suggested toppings: diced firm tomato, corn kernels, goat cheese, jalapeno peppers, finely chopped garlic and fried mushrooms. Serve with some salsa sauce or my homemade Simple Tomato Chutney.

Southwest Vegetarian Chili

The city meets the sagebrush in this aromatic and flavourful Southwest-inspired lentil and kidney bean vegetarian chili. The secret here is the fried pine nuts that add an irresistible smoky little crunch to the herb and spice chili seasonings. Make sure to use dried oregano, sage and thyme instead of fresh for their added pungency.

Southwest Vegetarian Chili

Recipe by Lisa Turner Cuisine: Southwest American Published on July 16, 2007 An aromatic and smoky Southwest-inspired lentil and kidney bean vegetarian chili with fried pine nuts and a pungent assortment of dried herbs Print this recipe Ingredients: 1/2 cup dried red kidney beans 4 tablespoons olive oil 3 tablespoons pine nuts 1 yellow bell pepper, seeded and diced 2 jalapeño peppers, seeded and minced 1 medium onion, chopped 3 cloves garlic, crushed or minced 1/2 teaspoon cayenne, or to taste 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon dried oregano 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1 cup green lentils, rinsed 3 medium tomatoes, chopped 3 tablespoons fresh parsley, chopped 1 cup fresh or defrosted frozen corn 1 tablespoon cornmeal 1 tablespoon balsamic vinegar 1 1/2 teaspoons sea salt, or to taste Garnish: sour cream or fresh grated Cheddar or Monterey Jack cheese Instructions: Rinse the red kidney beans and soak 8 hours or overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, and remove to a medium saucepan and cover with several inches of fresh cold water. Bring to a boil, then lower the heat and cover, simmering for 1 1/2 hours or until tender but not falling apart. Drain and set aside. Heat the olive oil in a large saucepan over medium-high heat. When hot, drop in the pine nuts and stir until golden brown. Remove from the oil using a slotted spoon and set aside. While the oil is still hot, add the yellow bell pepper, jalapeño peppers, onion and garlic and stir for a couple of minutes. Turn the heat down to medium and stir for a couple of minutes more, until the onion begins to brown. Stir in the spices and herbs quickly to coat the vegetables, then pour in the lentils, red kidney beans, tomatoes, parsley, and 4 1/2 cups of water. Turn up the heat now and stir to mix the chili while bringing it to a boil. Turn the heat down to low, cover, and cook gently for 45 minutes or until the lentils are tender. Mix the cornmeal with a little water and then pour into the chili along with the corn and balsamic vinegar. Stir in while bringing the mixture to a simmer again. Cover and simmer gently for 10 minutes to let the corn cook, stirring occasionally. Stir in the pine nuts and salt, and taste for seasonings. Serve hot with a dollop of sour cream or grated Cheddar or Monterey Jack cheese over the top of each bowl, and a slice of homemade cornbread on the side. Makes 6 – 8 servings

My dad's favorite dessert: Sweetened Condensed Milk Custard

Although we still are counting calories at home, I’ll take a break from the healthy/low fat posts and show you my dad’s favorite dessert: sweetened condensed milk custard.Last Saturday we celebrated his 59th birthday and I cooked and baked for the party. Unfortunately, I didn’t get good photos of the food – not even of the cake. I think everything was OK, because there was nothing left. :)This

Classic Cornbread

Considering I put hot chillies and / or Jalapenos in pretty much everything, my regular readers might be surprised to learn that my favourite cornbread consists of little more than cornmeal. But my regular readers will also know that I'm a huge fan of cornmeal and this dense and filling bread will satisfy any cornmeal craving. For a satisfying snack, serve with a bit of butter. It also goes well with any spicy meal.

Cornbread

3 cups of cornmeal
1 cup of flour
1/4 teaspoon of sea salt
3 tablespoons of sesame oil or olive oil
1/4 - 1/2 cup of natural sweetener, such as rapadura sugar or barley malt - you can also use brown or white sugar if desired
2 - 3 cups of water

Grease a loaf pan with butter or oil and set aside.

Combine the cornmeal, flour and salt in a large bowl. If you are using a dry sweetener, mix in to the dry ingredients. Next, add the oil and sift in with your hands. If you are using a liquid sweetener, add it now and stir to combine. Gradually stir in the water until the mixture resembles a thick cookie dough.

Preheat the oven to 325 degrees. Heat the prepared pan until hot but not smoking. Transfer the batter to the pan, and bake at 325 degrees for 30 minutes. Increase the heat to 350 degrees and bake for another 50 - 60 minutes, until the bread begins to brown and small cracks form on the top of the loaf. Remove the bread from the oven, cool on a metal rack for about 10 minutes and then remove the loaf from the pan. Cool for another 30 minutes on the rack before serving.

Spicy Millet Vegetable Soup

Any combination of vegetables can be used in this Curried Vegetable Soup. For the grain, I used millet, but feel free to substitute quinoa instead. As with most soups, it tastes even better the next day once the flavours have had a chance to blend together. Make it up ahead of time and simply heat it up before serving for lunch or dinner the next day. The recipe yields a large pot making it an ideal soup to serve if you have lots of mouths to feed or if you want leftovers for a few days.

Spicy Millet Vegetable Soup

I cup of uncooked millet

3 tablespoons of olive oil
1 large onion, chopped
2 stalks of celery, chopped
2 medium sized carrots, thinly sliced
2 cloves of garlic, crushed or minced
1 inch piece of ginger, minced

7 cups of water or vegetable stock
2 - 3 teaspoons of celery seed

small handful of hot chilies, finely chopped
1 1/2 cups of broccoli, stems and flowerettes, chopped into bite sized pieces
1 large tomato, chopped
6 - 8 button mushrooms, chopped into pieces
1 tablespoon of curry powder
1 teaspoon of ground cumin
1 tablespoon of ground coriander
1/2 teaspoon of cayenne
1 teaspoon of turmeric
2 teaspoons of dried basil
1 teaspoon of dried thyme

frozen or fresh peas
5 tablespoons of tamari
2 teaspoons of sea salt (less if you are using vegetable stock)
freshly cracked black pepper
juice from two limes
handful of fresh parsley, chopped

Soak the millet overnight in about 1 cup of water. Drain, and set aside.

In a large soup pot, heat the oil over medium heat. When hot, add the onion, celery, carrots, garlic and ginger and stir and fry for about 5 minutes. Next, add the water or vegetable stock and the celery seed. Bring to a boil, reduce the heat to a simmer, cover and cook for about 15 minutes.

Add the broccoli stems to the pot, along with the tomato, mushrooms, millet, spices and herbs, and fresh peas if you are using them. Bring to a boil, immediately reduce the heat to low and cover and simmer for another 20 minutes, or until the millet is cooked.

Now add the broccoli flowerettes, tamari, salt, black pepper, frozen peas if you are using them and lime juice. Simmer for another 10 minutes. Taste for seasoning, and garnish each bowl with parsley.

Vegetable crepes with cottage filling (and my eternal hate for Channel Fox)

That’s right, my dear readers. Channel Fox (Brazil) sucks, big time.They have decided to air only dubbed movies and series - no more of my beloved original sound and subtitles that I decide to read whenever I want to.I will never forgive Fox for making me watch the first episode of “Dexter” this way – btw, it is fantastic. I can’t wait to watch the next episode.Back to food… These crepes are

Devilled Curried Eggs

Spice it up is my motto, and that includes eggs. The finest deviled eggs I ever tasted were made by my mom. I cherish the memories of helping her make a batch to go alongside her potato salad. I've since developed a taste for spice, and accordingly, added a twist to mom's devilled eggs and served them alongside a not so traditional potato salad.

This recipe also provided me with an opportunity to test out a tip I learned from my dad. Instead of a pipe bag, simply cut off a small corner of a ziploc bag. You miss out on the fancy nibs but cut down on the mess of cleaning out the pipe bag when you are done fussing. I've submitted this idea to Not Eating Out in New York, who is scheduled to do a roundup of crazy kitchen gadgets in August.

Devilled Curried Eggs

6 eggs, boiled and peeled
2 teaspoons of curry powder
dash of cayenne pepper
1 green or red chili, very finely chopped
2 teaspoons of lemon or lime juice
1 teaspoon of fresh ginger, finely chopped and ground into a paste
1/3 cup equal parts sour cream and mayonnaise
sea salt and freshly ground black pepper for seasoning
parsley or coriander for garnishing

Begin by preparing the eggs. Place the eggs in a large pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat and let sit, covered for 15 minutes. Transfer the eggs to a bowl of ice water.

In the meantime, combine the curry powder, lime or lemon juice, chopped chili and ginger in a medium-sized bowl. Stir in the sour cream and mayonnaise. Season with salt and pepper.

Peel the eggs, and cut in half crosswise. Carefully remove the yolks. Press the yolks through a sieve into a bowl. Fold into the mayonnaise, sour cream mixture.

Transfer the mixture to a piping bag (instead of a piping bag, a small ziploc bag can be used - cut a tiny hole in the bottom corner of the bag to squeeze the egg mixture from). Pipe the filling into the hollow parts of the egg white. Garnish with a sprig of parsley or coriander, and serve.

Mollie Katzen's Blueberry & Cornmeal Buttermilk Pancakes

I've found that these light fluffy pancakes from Mollie Katzen's Sunlight Café are the perfect way to start a lazy summer Sunday, combining the light crunchy chewiness of cornmeal with the tartness of buttermilk and the sweetness of vanilla and fresh berries to produce an amazing balance of flavours and textures. With a little pat of fresh butter and a drizzle of my father's homemade maple syrup, there's nothing like them. I've used fresh blueberries here, but any kind of berry or chopped fresh fruit like peaches are just as pleasing.

Mollie Katzen's Blueberry & Cornmeal Buttermilk Pancakes

Recipe by Lisa Turner From Mollie Katzen's Sunlight Café Published on July 8, 2007 Light and fluffy pancakes combining the chewiness of cornmeal with the tartness of buttermilk and the sweetness of vanilla and fresh berries to make some of the most delicious basic pancakes I've ever eaten Print this recipe Dry mix ingredients: 1/2 cup cornmeal 1/2 cup unbleached flour 1/2 teaspoon salt 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Other ingredients: 1 tablespoon unsalted butter 1 cup buttermilk 2 large eggs 1 1/2 teaspoons vanilla 1 pint fresh blueberries Instructions: Gently melt the butter over low heat in a small saucepan. Meanwhile, combine the dry mix ingredients in a bowl. In another bowl, beat the eggs into the buttermilk and then stir in the vanilla. Pour the buttermilk mixture and the melted butter over the dry mixture. With a spoon or spatula, stir gently from the bottom of the bowl until the batter is combined, but without overmixing. Small lumps are fine, as long as they are moistened. Heat a large frying pan over medium heat and melt a little butter in the pan just to cover the surface. Use a 1/4 cup spoon measure to scoop the batter into the frying pan, and sprinkle a tablespoon of blueberries into the middle of the pancake. Cook for 3 or 4 minutes until nicely browned on the bottom before turning the pancakes over to cook for 2 or 3 minutes on the other side. Serve hot dressed with warmed maple syrup. Makes 10 to 12 four to four-and-a-half inch pancakes

Potato Salad with Blue Cheese Dressing

I've had a few requests since I started Lisa's Kitchen for nutritional information, recipe suggestions and food tips. I'm honoured that folks are seeking my advice, and I'll continue to answer your questions to the best of my abilities. I'm looking forward to the day when this site will become a virtual culinary reference stop.

Recently, my friend Darin was wondering if I could recommend any good potato salad recipes. I'm a little late meeting his request, but I couldn't resist trying this Potato Salad with a Creamy Blue Cheese Dressing that has been adapted from a recipe printed in the Summer 2007 edition of Food and Drink. Tested and approved by Lisa. Possible variations would include substituting feta cheese for the the blue cheese.

Potato Salad with Creamy Blue Cheese Dressing

For the salad:

1 1/2 pounds of potatoes, about 4 large potatoes
3 tablespoons of fresh lemon juice
1 red pepper, cut into slices
2 green onions, thinly sliced

For the Blue Cheese Dressing:

1/3 cup of mayonnaise
1/3 cup of sour cream
3 tablespoons of lemon juice
a few dashes of hot pepper sauce - or a dash or two of cayenne
1/2 - 3/4 of a cup of crumbled blue cheese, or feta
2 green onions, finely chopped
salt and pepper for seasoning

Peel the potatoes if desired and cut them into bite-sized pieces. Place in a large pot of water with a little salt and bring to a boil. Reduce the heat to medium, partially cover and cook until the potatoes are just tender. Drain well, cool for a bit, transfer to bowl and toss the warm potatoes with lemon juice.

To make the dressing, whisk together mayonnaise, sour cream, lemon juice, hot pepper sauce and / or cayenne pepper. Stir in the blue cheese and green onion. Season with salt and pepper.

Once the potatoes are cool, add the red pepper and green onions to the bowl. Stir in the dressing and sprinkle the entire salad with a bit of paprika. Garnish with bits of green onion tops and a small amount of crumbled cheese. Served chilled.

Pilau Rice with Nuts and Seeds

Delia Smith's Vegetarian Collection is one of the most gorgeous vegetarian cookbooks I've ever come across, not only because of the mouth-watering glossy photographs, but most importantly for the hundreds of tantalizing and original recipes for all kinds of grains, beans, vegetables, cheese and eggs, running from light to hearty and from simple to inspired. This pilau rice from her book takes hardly any time to prepare and cook and, with its heavenly combination of nuts and spicy seeds, is a protein-packed favourite of mine that can be served any time of year, on its own as a snack or alongside any savoury meal.

Pilau rice with nuts and seeds

1 cup white basmati rice
4 green cardamom pods
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 1/2 tablespoons sesame or groundnut oil
1 small onion, finely chopped
1/4 cup unsalted cashews, halved
1/4 cup raw pistachios
1/4 cup pine nuts
1 small piece cinnamon stick
1 bay leaf
1 teaspoon sea salt

Rinse the basmati rice at least half an hour before cooking and let stand to dry in a sieve.

Crush the cardamom pods and cumin and coriander seeds in a mortar and pestle. Heat a medium saucepan over medium heat, and then add the crushed seeds and pods. Turn the heat up to high and toss around the contents to dry roast them until they start to turn brown, about one minute.

Turn the heat back to medium and add the oil, onion and nuts and stir-fry everything until the nuts turn golden brown. In the meantime, start 2 1/4 cups of water to boil in a kettle or saucepan.

Stir in the basmati rice, turning over everything until all the grains of rice are coated with oil. Now pour in the boiling water and add the cinnamon stick, bay leaf and salt. Stir once right away, then quickly cover and turn the heat down to its lowest setting. Cook for exactly 15 minutes without removing the lid or disturbing in any way.

Remove from the heat, take off the lid, and cover with a clean dish towel for 5 minutes. Empty the rice into a serving dish and fluff lightly with a fork before serving. Serves 4 to 6.

Spicy Indian Chickpeas (Chana Masala)

The last time I made Chana Masala, I made a version using my homemade chana masala powder. I like to make variations of my favourite dishes, so this time around I started from scratch, without a recipe. I think this is my best Chana Masala to date. Serve with a grain, like Mushroom Pulao Rice, for a very tasty and spicy meal.

This meal turned out to be so flavourful and healthy, that I couldn't resist the urge to share with The Clumsy Cook who will soon be hosting the first edition of Blog or Bust, an ongoing event featuring healthy meals. The theme for this first roundup is party foods, or foods you would enjoy with your friends and family outdoors. Paired with Mushroom Pulao, this meal is one of my best and accordingly, the perfect fare for cherished guests.

Spicy Indian Chickpeas

1 1/4 cups of dried chickpeas
2 - 3 tablespoons of ghee or a mixture of butter and oil
1 teaspoon of black mustard seeds
2 teaspoons of cumin seeds
5 green or black cardamom pods
2 inch piece of cinnamon stick
2 bay leaves

1 medium sized onion, finely chopped
1/2 - 1 tablespoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne
1 teaspoon of turmeric

2 - 4 finely chopped hot red and green chilies
1 large clove of garlic, finely chopped
1 - 2 inch piece of ginger, grated or finely chopped

2 medium-large tomatoes, finely diced
juice from one small lemon
1 1/2 teaspoons of sea salt
freshly cracked black pepper
1/2 cup fresh parsley, chopped
1 teaspoon of garam masala

Soak the chickpeas overnight in a large pot and cover with water. Bring to a boil, reduce the heat to low and simmer for 1 - 2 hours or until the chickpeas are buttersoft. Drain well and set aside.

Heat the butter and oil in a large pot. When hot, add the mustard seeds, cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Stir and fry until the mustard seeds begin to pop and the cumin seeds begin to brown.

Throw in the onions, and stir and fry until they begin to brown. Add the ground coriander, ground cumin, cayenne and turmeric to the pan and stir until the onions are well coated with the spices - about 1 minute. Then, add the fresh chilies, garlic and ginger. Stir and fry for a few minutes.

Next, add the tomatoes, half of the lemon juice and cook to thicken, about 10 minutes. Put the chickpeas into the tomato mixture, add the salt, some black pepper, half of the parsley, the remaining lemon juice and the garam masala. Cook for about 10 minutes to blend the flavours, adding a bit of water if necessary. The chickpeas should be fairly dry.

Remove the bay leaves if you are using whole ones, and the cinnamon stick. Stir in the remaining parsley and serve hot.

Trivial food - steak with herbs

A dear friend of mine, who happens to have a lovely blog written in Portuguese, asked the other bloggers about the trivial food they cook at home.I have lunch close to work and my dinner is always the same, so I though I should share one dish that João loves - beef. I mean, steak - he'll gladly have it everyday.To change things a little, once the steak is grilled, I remove it from the pan and add

Brown Rice with Green Beans

The addition of fresh herbs and green beans are a delightful compliment to the earthly flavour of brown rice. This easy to prepare side dish would go well with any bean dish. I served it with Indian Style Spicy Mung Beans.

Spicy Brown Rice with Green Beans and Fresh Herbs

1 cup of brown rice
1 tablespoon of olive oil
3 scallions, finely chopped
10 - 15 green beans, cut into small pieces
1 teaspoon of fresh oregano
1 tablespoon of finely chopped fresh chives
1 teaspoon of finely chopped fresh thyme
2 - 3 teaspoons finely chopped hot red or green chilies
1 teaspoon of ground cumin
1/2 teaspoon of cayenne
1/2 - 1 teaspoon of sea salt
juice from one small lemon

Soak the rice overnight in 2 cups of water.

Heat the oil in a medium pot over medium heat. When hot, add the scallions and fry for a couple of minutes. Next add the green beans, fresh herbs, chopped chilies, cumin and cayenne. Stir for a minute. Next add the rice and its soaking liquid, salt and lemon juice. Bring to a boil, cover and turn the heat to very low and cook for 35 - 40 minutes or until the liquid is absorbed. Remove from the heat and let sit for 10 minutes. Fluff with a fork before serving.