Ottolenghi's Spiced Red Lentils

I just finished making this for dinner tonight and I do not think there'll be any left when my family arrives home.  Fantastic!  Sweet, sour, salty...  Takes lentils to a whole new place.  It's like a thick soup or stew and could be served with naan or rice.  I've made a few variations to the original recipe which is by London's Yotam Ottolenghi.  Try it!

Spiced Red Lentils


1 c split red lentils
1 1/2 c water
1 bunch fresh coriander
1 small onion, peeled

2 1/2 inch piece of ginger, peeled 
3 cloves garlic, peeled
1 mild green chilli (optional if you're serving to kids)
1½ tsp black mustard seeds (I used yellow because I didn't have black)
4 tbsp sunflower oil
1½ tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp paprika
10 curry leaves
1 large tin diced tomatoes, drained 
2 tsp sugar
½ tsp fenugreek (optional)
1 pinch asafoetida (optional)
Salt

150g Greek yogurt
75g finely diced cucumber
1½ tbsp olive oil

1 tbsp unsalted butter
1½ tbsp lime juice

Rinse lentils several times, drain and soak in water for 30 minutes. Cut the coriander bunch somewhere around its centre to get a leafy top half and a stem/root bottom half. Roughly chop the leaves. Put the stem half in the bowl of a food processor, add the onion, ginger, garlic and chilli - all roughly broken - and pulse a few times to chop up without turning into a paste.

Put the mustard seeds in a heavy-based pot and place over medium heat. When they begin to pop, add the onion mix and sunflower oil, stir and cook on low heat for 10 minutes. Add the spices and curry leaves, and continue cooking and stirring for five minutes longer. Now add the lentils and their soaking water, the tomatoes, sugar, fenugreek, asafoetida and a pinch of salt. Cover and simmer for about 30 minutes, until the lentils are fully cooked.

Before serving, whisk together the yogurt, cucumber, oil and some salt. 

Stir into the lentils the butter, lime juice and chopped coriander leaves, taste and season generously with salt. Divide into bowls, spoon yogurt on top and garnish with coriander.

Gwyneth's Miso Soup

I have fallen in love with Gwyneth Paltrow.  Seriously.  I bought her cookbook, My Father's Daughter, because I have a serious cookbook addiction, but I did not have high hopes for it.  I was wrong.  Every recipe I have tried has been wonderful!  You can expect to see more of them here on my blog, but for now, enjoy the miso soup.  I make it at least once a week.  The kids love it.  Sometimes I cook up a package of soba noodles and pour the soup over them.  I expect it would be easy to add tofu, although that's not really my favourite thing.

Best Miso Soup


6 c water
1 c dried bonito flakes
3 dried shiitake mushrooms
1 4-inch piece of dried wakame seaweed
1/4 c plus 2 tbsp miso paste
2 c watercress leaves, spinach or other tender green, washed and chopped

Heat water in a small soup pot.  When bubbles form at the edges, add bonito, turn the heat down and simmer for 2 minutes.
Turn off the heat and let the broth sit for 5 minutes.  Strain the broth into a clean pot and discard the bonito.   Add mushrooms and seaweed and simmer over low heat for 20 minutes.
Remove mushrooms and wakame.  Slice mushrooms (removing any hard stems), chop wakame, and return to the broth.
In a small bowl, combine miso paste with a bit of the broth and whisk to combine.  Pour the mixture into the pot and let the soup simmer gently.  Add greens, allow to just wilt, and serve.

NB.  The wakame and bonito are available at asian grocers, but they are also at Whole Foods for the lazier amongst us.  If you don't want to eat the soup right away, make the broth (called dashi) and store it in your fridge.  Just stir in the miso and greens when ready to use.

Tasty Turnip Gratin

I have acquired the taste for turnips.  Admittedly, this was necessitated by the frequency with which they now arrive in my organics box.  I am also a fan because, unlike potatoes, turnips are 0 points on WeightWatchers.  Below is a gratin recipe I found on the New York Times website which I made last night and really enjoyed.  I hope you do too!

Turnip Gratin

Butter or olive oil for the baking dish

1 garlic clove, cut in half

2 pounds turnips, peeled and sliced in thin rounds

Salt and freshly ground pepper

4 ounces Gruyère cheese, grated

2 1/2 cups low-fat milk (1 percent or 2 percent)

1 teaspoon fresh thyme leaves, roughly chopped (or 1/2 tsp dried thyme)

1. Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.

2. Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.

3. Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.

Yield: 4 servings.

Advance preparation: You can assemble this several hours before baking, but don’t add the milk until you’re ready to bake. You can bake it several hours ahead and reheat in a medium oven.

Nutritional information per serving: 258 calories; 7 grams saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 43 milligrams cholesterol; 22 grams carbohydrates; 4 grams dietary fiber; 319 milligrams sodium (does not include salt to taste); 16 grams protein

Two Brownie Recipes

There is little doubt that brownies equal comfort food.  When I visit our local bakery, however, I find the size of the brownies overwhelming.  And they are remarkably rich.  The following two brownie recipes are lighter and are meant to be cut into servings of 1/16 of an 8 inch square pan.  The kids LOVE the Lean but Luscious Chocolate Brownies, while the Triple Chocolate Brownies tend to appeal more to an adult palate.  Enjoy!

Lean but Luscious Chocolate Brownies

By The Canadian Living Test Kitchen

Lean but Luscious Chocolate Brownies 
Photography by Matthew Kimura

Ingredients

• 1/2 cup (125 mL) all-purpose flour
• 1/2 cup (125 mL) unsweetened cocoa powder
• 1/2 tsp (2 mL) baking powder
• 1/4 tsp (1 mL) salt
• 2/3 cup (150 mL) granulated sugar
• 1/4 cup (60 mL) butter, melted
• 1 egg
• 2 tbsp (30 mL) milk
• 1/2 tsp (2 mL) vanilla
• 1 jar (4-1/2 oz/128 mL) strained baby food plums

In bowl, sift together flour, cocoa, baking powder and salt ; set aside.

In bowl and using electric mixer beat sugar with butter until combine but not smooth; beat in egg, milk and vanilla. Using wooden spoon, stir in flour mixture alternately with plums, making 2 additions of flour and 1 of plums. Spread in lightly greased 8-inch (2 L) square cake pan, smoothing top.

Bake in centre of 350°F (180°C) oven for about 20 minutes or until tester inserted in centre comes out with just a few moist crumbs clinging to it. Let cool completely in pan on rack. (Brownies can be stored in airtight contalner in refrigerator for up to 3 days or individually wrapped in plastic wrap and frozen in airtight container for up to 1 week.)

Triple Chocolate Brownies

By Rose Reisman, author of Weekday Wonders

Ingredients

• Brownies:
• 2/3 cup (150 mL) sugar
• 1/4 cup (60 mL) vegetable oil
• 1 egg
• 1 tsp (5 mL) vanilla
• 1/3 cup (75 mL) unsweetened cocoa powder
• 1/3 cup (75 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/4 cup (60 mL) low-fat yogurt or low-fat sour cream
• 1/4 cup (60 mL) semisweet chocolate chips
• Icing:
• 2 oz (57 g) light cream cheese
• 2/3 cup (150 mL) icing sugar
• 1 1/2 tsp (7 mL) cocoa powder
• 1 1/2 tsp (7 mL) water

Preheat oven to 350°F. Spray an 8-inch square metal pan with cooking spray.

To make brownies:
In a bowl, combine sugar, oil, egg, and vanilla until well mixed. Add cocoa; mix well. Add flour, baking powder, yogurt, and chocolate chips, mixing just until combined and smooth. Don't overmix.

Pour batter into pan; bake in centre of oven for 15 to 20 minutes, just until set. Do not overbake. Cool.

To make icing:
In a blender or food processor, blend icing ingredients until smooth. Spread over brownie batch.

Cut into squares.

Source: © CanadianLiving.com

Classic Coq au Vin

When we were first dating, my husband used to make coq au vin.  It was one of his signature dishes.  Now, years later, he's started making it again.  This is the recipe he is now using, which originally appeared in Bon Appetit in 2002.  It's wonderful!  We had it this past Sunday night, with truffled mashed potatoes, caesar salad and Mission Hill Five Vineyards Pinot Noir (for drinking not marinading).  It's a fair bit of work, but I recommend you give it a try.


Hugh's Coq au Vin

• 
  
• 1 750-ml bottle French Burgundy or California Pinot Noir
• 1 large onion, sliced
• 2 celery stalks, sliced
• 1 large carrot, peeled, sliced
• 1 large garlic clove, peeled, flattened
• 1 teaspoon whole black peppercorns
• 2 tablespoons olive oil
• 6 pounds chicken pieces (we use leg pieces, with skin)

• 1 tablespoon olive oil
• 6 ounces thick-cut bacon slices, cut crosswise into strips
• 3 tablespoons all purpose flour
• 2 large shallots, chopped
• 2 large garlic cloves, chopped
• 4 large fresh thyme sprigs
• 4 large fresh parsley sprigs
• 2 small bay leaves
• 2 cups low-salt chicken broth

• 4 tablespoons (1/2 stick) butter
• 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
• 20 1-inch-diameter pearl onions, or boiling onions, peeled

• Chopped fresh parsley

At least one day ahead:

Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

For cooking chicken:
Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.

Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.

Using tongs, transfer chicken to plate. Strain sauce, pressing on solids in strainer to extract all sauce and return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.

Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

Read More http://www.epicurious.com/recipes/food/views/Classic-Coq-au-Vin-107153#ixzz1l2yzgFn4

Rice Pilaf with Cashews, Cranberries and Saffron

Several months ago I got a copy of Vij's at Home:  Relax, Honey, written by Vancouver restauranteurs Vikram Vij and Meeru Dhalwala.  I enjoyed many recipes from this book which instructs on "the warmth and ease of Indian cooking."  Of all of the recipes I tried, however, this one was the easiest and most popular at our house.  The kids ask for it for their lunches now on a regular basis.  It definitely survives well in the fridge for a day or two.  I've made a couple small changes from the original recipe to make it a bit easier.  Enjoy!

Rice Pilaf


1 1/2 c basmati rice
2 1/2 c cold water
3/4 c roasted, unsalted cashews
2 tbsps oil
1 tsp cumin seeds
1 onion, finely chopped
1 tbsp chopped garlic
1/2 tsp turmeric
1 tsp salt
1/4 tsp saffron threads soaked in 1/4 c hot water
1/3 c dried cranberries

Wash and drain rice twice in cold water, then add 2 1/2 c cold water to the drained rice and allow to soak for 20 minutes to one hour.
In a medium pot, heat oil on medium for 45 seconds. Add cumin seeds and allow them to sizzle for 15-30 seconds.  Immediately add onion and saute until light to medium brown (about 5 minutes).  Add garlic and cook to golden (1-2 minutes).  Add turmeric and stir for 45 seconds.  Add rice with all of its water and salt.  Increase heat slightly, stir and bring to a boil.  Stir in the saffron and its water.  Reduce heat to simmer, cover and allow to cook for 10 minutes.  Without removing the lid, turn off the heat and allow the rice to cook in its steam for further 10 minutes.   Remove the lid and stir.
Mix nuts and cranberries into rice and serve.