Sunday, February 28, 2010
Orange cake
One of the movie trailers I saw at the theater last week was for the remake of “Clash of the Titans” – the original is one of my all time favorites. I remember watching it dozens of times on TV throughout my childhood and teen years – after I turned 11 and started cooking and baking, I’d always make something especially for the movie session, and there was an orange cake I’d repeat to
Saturday, February 27, 2010
Roasted Beet Salad with Quinoa, Chickpeas, Miso and Tahini
If you buy beets with healthy greens, be sure to toss them in with the salad.
Roasted Beet Salad with Quinoa, Chickpeas and Miso and TahiniMore tempting beetroot salad recipes from Lisa's Vegetarian Kitchen:
For the salad:
2/3 cup of uncooked quinoa
2/3 cup of dried chickpeas (or one can of chickpeas)
5 medium beets
3 green onions, sliced
1 tablespoon of fresh parsley, chopped
1/4 cup of dry toasted sesame seeds
For the dressing:
1/4 cup of tahini
1 tablespoon of dark miso
juice from one lemon
1 teaspoon of lemon zest
a few tablespoons of hot water
1/2 teaspoon of cayenne pepper
Rinse the quinoa well. Place in a pot with 1 1/2 cups of water and let soak overnight. Rinse the chickpeas, cover with water and let soak overnight.
Bring the quinoa to a boil, reduce the heat to low and cover and simmer until the liquid is absorbed - roughly 20 minutes.
Drain the chickpeas, transfer them to a medium large pot, cover with water, bring to a boil, reduce the heat to low and cover and cook until the beans are buttery soft - roughly 1 hour.
While the chickpeas and quinoa are cooking, wrap the beets in foil and roast in a preheated 375 degree oven until the beets are tender - roughly 1 hour depending on the size of the beets. Remove from the oven, let them cool for a while and then remove the skins and slice.
To make the dressing, whisk together the tahini, miso, lemon juice and zest, water and cayenne pepper in a small bowl.
Combine the cooked quinoa, chickpeas, beets and green onions. Toss with the dressing and then garnish with the toasted sesame seeds and parsley.
Serves 6.
Indian-style Beet Salad with a Yogurt Dressing
Beet and Feta Salad
Shredded Beet and Dill Coconut Salad
On the top of the reading stack: Complete Stories F O'connor by Flannery O'Connor
Audio Accompaniment: Affliction by Michael Brook
Friday, February 26, 2010
Peanut butter cookies
I went to the movies yesterday and it got me thinking about something: I usually consider myself a very impatient person and maybe I no longer should – after all, I saw a movie I’d been meaning to watch for almost a year. :)
I continue exercising my patient side: while the latest issue of my favorite food magazine doesn’t arrive – and for what I’ve seen on the website I’m gonna love it – I
Tuesday, February 23, 2010
Lime macarons
Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce
This recipe is adapted from 660 Curries, another treasured cookbook that is indispensable for any cook who enjoys Indian food and wants to create unique, often simple, but always tasty and flavourful Indian dishes.
This is also my contribution to My Legume Love Affair, a popular monthly food blogging event started by Susan of The Well Seasoned Cook and hosted this month by Rachel who posts at The Crispy Cook.
Chickpeas, Kidney Beans and Lentils with a Spicy Tomato SauceMore Indian chickpea recipes from Lisa's Vegetarian Kitchen:
1/4 cup of dried black chickpeas
1/4 cup of dried yellow chickpeas
1/4 cup of dried red kidney beans
1/4 cup of lentils (I used puy lentils, but you can use urad dal or black lentils)
2 tablespoons of butter, or a mixture of butter and oil
1 generous teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of ground cumin
2 teaspoons of sugar
1 1/2 teaspoons of sea salt
1 teaspoon of ground coriander
1 teaspoon of turmeric
1/2 teaspoon of asafetida
dash of cayenne
2 - 4 dried red chilies
1 large tomato, finely chopped
2 - 4 fresh red or green chilies, finely chopped
2 tablespoons of fresh parsley, finely chopped, for garnishing
Rinse the chickpeas, kidney beans and lentils in a strainer. Soak overnight in enough water to cover. Drain, transfer to a large pot and bring to a boil. Reduce the heat to low, cover and simmer until the beans are tender - roughly 1 hour.
Meanwhile, heat the ghee or butter in a frying pan over medium heat. When hot, toss in the mustard seeds and cook until they begin to pop. Add the cumin seeds, ground cumin, sugar, salt, coriander, turmeric, asafetida, cayenne and dried chilies. Stir quickly and add the tomatoes and fresh chilies. Stir a few times and cook until the tomatoes are softened - roughly 5 minutes.
Drain off some of the water from the cooked beans and add the tomato mixture to the pot. Simmer, uncovered, stirring occasionally, for another 10 - 15 minutes or until the sauce thickens. Garnish with the fresh parsley or cilantro.
Serves 4.
Chana Masala
Black Chickpeas with Roasted Coconut and Fragrant Spices
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce
On the top of the reading stack: The National Post
Audio Accompaniment: Sleeps With the Fishes by Pieter Nooten and Michael Brook
Monday, February 22, 2010
Pecan and maple friands
Thursday, February 18, 2010
Mini meringues with boozy cherries and orange cream
Some people say – and several of them are from my family – that the best things in life are the simple ones. As much as I hate agreeing with my grandmother – and she knows that – this orange cream is a good example: ridiculously simple, but it has got to be one of the most delicious things I have ever tasted. In 31 years of existence. :)
The original recipe called for fresh cranberries, but I
Tomato Corn Chowder
Tomato Corn ChowderMore Mexican recipes from Lisa's Vegetarian Kitchen:
2 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 large jalapeno pepper, finely chopped
1 1/2 teaspoons of sea salt
1 teaspoon of freshly cracked black pepper
2 teaspoons of sugar
1 1/2 teaspoons of dried oregano
3/4 teaspoon of cayenne
a dash of turmeric
1 teaspoon of ground cumin
1 teaspoon of mustard powder
juice from half a fresh lemon
1 medium potato, finely chopped
3 cups of tomato juice
500 grams of frozen corn
1 cup of cream
Heat the olive oil in a large pot over medium heat. When hot, add the onion to the pan and stir and fry for roughly 5 minutes. Add the garlic and jalapeno peppers to the pot and fry for a few more minutes. Now add the oregano, cayenne, sugar, salt, pepper, turmeric, cumin, mustard powder, lemon juice, potato, corn and tomato juice. Bring to boil, reduce the heat to low and simmer, uncovered for roughly 10 - 15 minutes.
Add the cream to the pot and simmer for another 5 minutes over low heat.
Partially blend the soup with an immersion blender or in batches in a food processor or blender.
Garnish with freshly grated cheese if desired.
Roasted Corn and Jalapeño Cheese Soup
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Guacamole
Black Bean & Corn Bake with Cheese Topping
Lisa's Refried Beans
On the top of the reading stack: Complete Stories Flannery O'Connor by Flannery O' Connor
Audio Accompaniment: Soldier Of Love by Sade
Wednesday, February 17, 2010
Watermelon salad with rose and mint syrup
I should be ashamed for calling this a recipe, but the result is so good I had to share it with you; not to mention that after almost five days of Carnival (and food, and booze) I was in desperate need of something fresh.
Watermelon salad with rose and mint syrup
from Australian Gourmet Traveller
500g watermelon flesh
2/3 cup (133g) caster sugar
¼ cup (loosely packed) mint leaves
2
Monday, February 15, 2010
Cheddar Parmesan Scones with Dill
I am apparently addicted to cookbooks, and Once Upon a Tart is one of the latest additions to my collection. This charming book sat sadly neglected on my overflowing shelf until I decided I wanted some inspiration for yet another scone recipe. I highly recommend this book, that includes lots of ideas for quick breads, sweet and savory tarts, condiments, unique sandwiches and also some fabulous soup and salad recipes. Informative, inspirational and enjoyable. If I ever make it to New York, I will be enlisting Frank and Jerome's services!
I've made these biscuits twice now, and I highly recommend you use fresh dill, extra old Cheddar cheese, fresh grated Parmesan cheese, and a good dose of cayenne pepper for optimal flavour. If you don't have a food processor, cut the butter into the dry ingredients with a pastry cutter or with a knife and fork.
Cheddar Parmesan Scones with Dill |
Recipe by Lisa Turner Adapted from Once Upon a Tart: Soups, Salads, Muffins and More Published on February 15, 2010 Light and fluffy dinner biscuits with a surprising amount of flavor Print this recipe Ingredients:
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More scone recipes from Lisa's Kitchen:
Sun-dried Tomato Scones
Feta Olive and Sun-dried Tomato Scones
Cranberry Coconut Milk Muffin Scones
Cherry Cornmeal Scones
On the top of the reading stack: 660 Curries by Raghavan Iyer
Audio Accompaniment: Shostakovich's Cello Sonata in D Minor
Thursday, February 11, 2010
Coconut cupcakes with white chocolate icing
I was preparing some bruschettas for lunch last Saturday when I heard Joao screaming like mad from the living room: “Hurry up! Come over here, quickly!” – it was a TV article about cupcakes in New York City and they showed some of the city bakeries, including Magnolia – so beautiful! My heart was filled with joy just by looking at those pretty places... *sigh*
While I don’t get to know the
Homemade Massaman Curry Paste
I always prefer to make my own pastes and sauces for a fresh and vibrant taste over the commercial pre-prepared versions. I made this classic spicy Thai paste in preparation for a massaman curry with paneer cheese, but it can also be cooked with starchy root vegetables — especially potatoes — or simply warmed and spooned over hot fresh cooked rice. Highly aromatic, massaman curry paste has a distinctive cardamom and cumin taste that must be tried to be believed — CNN recently selected massaman curries as the world's most delicious food!
Galangal (or galanga) is a close relative of ginger and is used in the same way. Galangal has a paler and thinner pinkish skin that is peeled just as with ginger, and while the taste is hot and zesty like ginger, it has a strong and unique citrusy and mustardy flavor and aroma with hints of pine that is quite unlike its cousin. As with kaffir lime leaves, galangal can usually be found in Asian grocers, but ginger can be substituted. If you can find fresh kaffir lime leaves, they freeze quite well for future use. If you can't find kaffir lime leaves, substitute 2 teaspoons of lemon or lime zest and add a bay leaf or two. This sauce with keep in the fridge for severak weeks in a tightly-sealed jar.
Homemade Massaman Curry Paste |
Recipe by Lisa Turner Adapted from Thai Vegetarian Cooking Cuisine: Thai Published on February 11, 2010 A southern Thai specialty, massaman paste is a rich, aromatic and extraordinarily distinctive curry paste redolent especially of cardamom and cumin, and forms the base of highly prized massaman curries Print this recipe Ingredients:
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Red Chili and Vinegar Paste
On the top of the reading stack: Everything Flows by Vasily Grossman
Audio Accompaniment: 6 Suites For Solo Cello Bwv100 by Johann Sebastian Bach
Wednesday, February 10, 2010
Tangy lemon tartlets with a burnt sugar crust
Beyonce is here in Brazil and everyone is talking about it – I must confess I’m not a fan, powerful voice and all. Even though I don’t like her songs, I found the music in “Ego” pretty interesting, but she had to go and ruin it with silly lyrics.
She should learn from Donna Hay: you get something great, like a lemon tart, and make it even better, by adding a crackly caramel crust. :)
Tangy
Monday, February 8, 2010
Cornmeal Honey Muffins
Cornmeal Honey MuffinsMore cornbread muffin recipes from Lisa's Vegetarian Kitchen:
Adapted from Once Upon a Tart
4 tablespoons of unsalted butter, melted and cooled for a few minutes
1 1/2 cups of unbleached white flour
1/3 cup of spelt flour or whole wheat flour
1 cup of cornmeal
1/4 cup of sugar
1 tablespoon + 1 1/2 teaspoons of baking powder
3/4 teaspoon of sea salt
3 large eggs
1 1/2 cups of milk
2/3 cup of sesame oil
3 heaping tablespoons of honey (I used Tawari honey from New Zealand)
2 teaspoons of vanilla
Grease 12 muffins cups generously with butter.
In a large bowl whisk together the flours, cornmeal, sugar, baking powder and salt.
In a medium bowl, beat the eggs and then whisk in the milk, melted butter, oil, honey and vanilla.
Make a well in the center of the dry ingredients, add the moist ingredients and stir until just combined. Divide the batter evenly into the prepared muffin cups.
Bake in a preheated 400 degree oven for roughly 20 minutes, or until golden brown and the muffins are nicely browned on top. Cool on wire racks and serve warm or at room temperature. Just divine when smeared with some butter!
Makes 12 large muffins.
Quick and Easy Cornmeal Muffins
Blueberry Goat Cheese Muffins
Raspberry Cornmeal Muffins
On the top of the reading stack: The National Post
Audio Accompaniment: St. John Passion by Johann Sebastian Bach (Absolutely divine!)
Sugared strawberry jubes
Before I started the blog I used to spend hours at imdb.com reading the movie trivia – I’d go from one to another, then another...
I still do that sometimes, but nowadays I usually share my browsing time between movies and recipes – one thing I love is to go to Gourmet Traveller’s website, click on a recipe and then check the end of the page, where there are four related recipes. I go from
Friday, February 5, 2010
Ivan the Terrible’s Scalloped Potatoes
This is a recipe for scalloped potatoes favoured by Ivan the Terrible, Czar of all the Russias. As you will quickly discover, this potato dish, spiced with paprika and a favourite of the fierce horse barbarians of the steppes, is not technically a scalloped dish. Scallopes are baked; this is a sauté.
Ivan the Terrible's Scalloped PotatoesThe foodie who introduced Ivan the Terrible to this dish, the Scottish rogue Robert the Scot, neglected to tell Ivan the Terrible the difference between sauté and scallope.
2 teaspoons oil
1 tablespoon butter
3 small potatoes
1 onion, thinly sliced
1 jalapeno pepper, minced
2 tomatoes, diced
1 cup of cooked chickpeas
1 / 4 teaspoon chili powder
1 teaspoon turmeric
2 teaspoons paprika
1 teaspoon sea salt
1 / 2 cup grated cheddar
Method:
Slice the potatoes thinly. When the oil in the pan is hot enough, heated over medium heat, add them in. Now potatoes are treacherous and will stick to the pot, so stir them with a wooden spoon. After a short while, when the potatoes have a ‘French fry’ aroma but are not completely cooked, add the thinly sliced onions and jalapeno, along with the butter. Turn down the heat and cover, stirring on occasion.
When the onions are softened and translucent, add the tomatoes, which should be cut into smallish cubes, along with the chickpeas, turmeric, chili powder and paprika and sea salt. Let sit and simmer on low heat for a bit. Just before serving, cover with grated cheddar, but do not blend the cheese into the mixture. Just let it melt into puddles.
Serve.
Subsequently, it was a secret, a dark secret kept at his court, especially in the kitchens of Ivan the Terrible. He never knew that the name of this dish, Ivan the Terrible’s Scalloped Potatoes, is not quite right. For that matter, potatoes, and tomatoes were unknown at that time in Europe. One can only suspect the courtier who wrote this recipe down …. the eponymous Robert the Scot, who flourished in the late 19th century.
Crowd-pleasing chocolate cake
As one of my favorite people in the food world says, there are times when only chocolate will do.
If your heart is broken, if you’ve had a miserable week at work, or if you have no job at all – a slice of this cake will make you feel better. Even if just for a little while.
Crowd-pleasing chocolate cake
from Australian Gourmet Traveller
125g hazelnut meal (ground hazelnuts)
½ cup + 1
Wednesday, February 3, 2010
Babas with lime syrup
I did now know what babas were until I saw this post on Helen’s blog, a good while ago – her beautiful citrus version immediately caught my eye, but for some reason I did not try my hand at making babas until very recently.
Discovering new desserts is always a good thing, especially when they are very tender and drenched in a lovely syrup – yum! :)
The recipe comes from here – the only change
Tuesday, February 2, 2010
Mushroom Oven Pancake with Chive Sauce
Mushroom Oven Pancake with Chive SauceOther baked pancakes from Lisa's Vegetarian Kitchen:
Adapted from The Best Quick Breads by Beth Hensperger
For the pancake:
6 tablespoons of unsalted butter, divided
1 pound of wild mushrooms, sliced, or a combination of button mushrooms and wild mushrooms
2 shallots, minced
sea salt to taste
freshly cracked black pepper
4 large eggs
1 1/4 cups of milk
1 cup of unbleached white flour
For the chive sauce:
1/3 cup of yogurt
1/3 cup of sour cream
2 tablespoons of fresh chives, finely chopped
1 tablespoon of olive oil
1 tablespoon of Dijon mustard
In a large frying pan, melt 4 tablespoons of the butter over high heat. When hot, add the mushrooms and the shallot and saute until the mushrooms are just cooked and and start to brown. Season with salt and pepper, remove from the heat and set aside.
Grease a glass pie plate with the remaining 2 tablespoons of butter.
In a small bowl, beat the eggs until they are frothy. Add the milk and flour and beat until smooth.
Spread the sauted mushrooms over the bottom of the prepared pie plate. Pour the batter over the mushrooms and bake the pancake in a preheated 400 degree oven for roughly 25 minutes or until the pancake is firm and golden brown.
To make the chive sauce, whisk together the yogurt, sour cream, chives, olive oil and mustard in small bowl.
Serve with spoonfuls of the chive sauce.
Serves 4 - 5.
Baked Whole-Wheat Strawberry and Blueberry Pancakes
Baked Strawberry Pancakes
Baked Blueberry and Peach Pancakes
Baked Coconut and Mango Pancakes
On the top of the reading stack: The National Post
Audio Accompaniment: Drive By The Necks
Monday, February 1, 2010
White chocolate and cinnamon crème brulée
I have a new toy and, according to my husband, it has turned me into a very dangerous woman. :)
One of my bosses gave me a kitchen torch as a Christmas gift after his wife read my eggnog brûlée post – how lovely is that?
I thought that using my favorite spice – which happens to be very Christmassy as well – would be a great way to use my gift for the first time; to be on the safe side, I