Curried Sweet Potato and Coconut Chowder

Fusion cuisine is something I think about doing often and decide against almost as often, depending on who will be eating the food. Fusing together different cuisines and techniques isn't something everyone loves and definitely requires an open mind and a sense of adventure. For some eaters, it is downright confusing if they are not versed in the inspiration for the new-fangled dish. On the other hand, I love trying favorite ethnic seasonings in unexpected concoctions and some cuisines were just meant to go together, such as French and Moroccan or Peruvian and Chinese. Fusing cuisines and getting super experimental isn't for the beginning cook, but trying it can give a beginner or novice some insight into the creative process used by cooking professionals. Everyone's cooking technique can benefit by pondering what makes nouveau, nouvelle, or fusion foods good.

I love exotic flavors and preparations, but also appreciate classic, reliable American flavors and forms.  When I'm thinking of fusing two techniques or cuisines together, sometimes I consider and reconsider, should I use the technique of recipe A and the seasonings of cuisine B or vice versa or somewhere in between? After much trial and error, I usually find that keeping the technique of the title  (such as chowder, chili, turnover, wrap, etc) is the best way to ground the dish and keep it true to it's name and your intention. Then comes the switching out of seasonings and ingredients to "fuse" an unexpected flavor, cuisine, or dish into the other. Sometimes you are just dying to use an ingredient scavenged from the greenmarket or you are just trying to use up something in the fridge in a creative way before it goes bad. Either way, developing a complete idea around the ingredient is the best way to ensure that things will come out great without going too far "out there" making the food unrecognizable. Using this theory can keep the novice cook from going completely astray and give the experienced cook or chef a clear sense of direction and, so makes the process more enjoyable. Sounds calculated for such a creative concept, doesn't it? It's not. These are just some general observations and rules of thumb to get thinking about creative cooking technique.

There is lots of room for variation in so-called "fusion cuisine". Here my appreciation for all-American chowder  is amped up with my obsession with sweet potatoes and Indian seasonings.  Coconut milk replaces milk and cream. Instead of celery and thyme as dominant seasonings, I used chaat masala, whole mustard and cumin seeds, and ginger.  Minced cilantro replaces parsley. Finish with a little lemon (or lime!).  As this simmered on my stove, I realized it was begging for some seafood (curry, coconut, fish..Yea!) and I had some leftover poached wild salmon hanging around, so in it went! This would be great with protein additions such as fish or shellfish, tofu, red beans, or any other thing you think should be tossed in. My fish was cooked so I added it at the end. For raw fish or meat, add it when you add the sweet potatoes and peppers. The result is technically a chowder, but with pungeant, spicy, and deep flavors of South Indian cuisine. Warm some of this up and enjoy with naan, paratha, rotis, or chapatis and maybe some green chutney and yogurt.

Gather your mise before you begin!

Curried Sweet Potato and Coconut Chowder

9-grain paratha from my Indian market

4 T virgin coconut oil (yes, it is good for you:)
1 t black mustard seeds
1 t whole cumin seeds
1-2 T chaat masala (or substitute garam masala or Sambar)
1 t paprika (I use hot, sweet is okay)
1 t ground turmeric
2 t minced fresh ginger
2 T minced fresh garlic

1 medium onion, diced
2 lb sweet potatoes (Jewel or Garnet yams), peeled and diced
1 green bell pepper, diced
2 lg carrots, sliced into 1/2" rounds
2 t sea salt
1/2-1 t honey (opt.)
2 cans coconut milk (or 1 can coconut milk, 1 can water for a light consistency)


In the bottom of a soup pot, melt down coconut oil and add mustard seeds and cumin seeds. Cook for one minute before adding remaining spices, ginger, and garlic. Stir and cook 3-4 minutes over medium until spices are fragrant.

Add diced onion and cook for another 2-3 minutes, stirring until onion begins to soften. Add sweet potatoes, pepper, and carrots and season with sea salt. Add honey and coconut milk (and water, if using) and stir to incorporate. Turn heat up and bring to almost a boil. Lower heat right away and let simmer for about 25 minutes, uncovered. Stir occasionally and check for tenderness.

When carrots and sweet potatoes are very tender, taste for seasoning and spiciness and adjust. Add about a cup of chopped cilantro and a healthy squirt of lemon juice. Serve immediately or let cool and reheat for later.

Moroccan Lentil Vegetable Soup

Soup in progress!

As usual, I am reluctant to say goodbye to summer, but the darker skies and rain isn't always such a bad thing. After an exciting and very eventful summer and so far a ridiculously busy fall, a few days of rain and accepting that I've caught a cold is a great excuse to stay in and make soup.

Sprouted wheat with raisins, a perfect pairing

I bought the vegetables, broth, and tomato paste yesterday with the intention of making a classic American soup to soothe my sore throat, steam this cold out, and get some veggies down, especially since I'm eating for two now. I haven't been able to stomach any greens all week as this bug slowly started settling in. As I began to chop ingredients and toss them in the pot, I realized I wanted something with some flavor! I'm quite sure a Moroccan lentil vegetable soup in Morocco is nothing like this, but the spices are about right.  Despite my un-Moroccan combo of mirepoix, summer squash, and collards, this soup has a tangy, spicy Moroccan feel and and can fix up a boring soup recipe. If I had some winter squash, it would have gone into the pot in a heartbeat. Whole Foods had a gorgeous loaf of savory sprouted wheat bread that was woven with raisins and absolutely superb warmed up and served alongside this soup.

Enjoy a pungeant and flavorful pot of soup to welcome the first weekend of fall. This one is for the least adventurous to the most adventurous eaters. If you just aren't sure if Moroccan spices are your thing, then go light on them and keep the seasoning subtle. If you are feeling adventurous, go generous with the spices and cayenne. Welcome back, fall!

Typical spices combined for an exotic flavor blend!

Moroccan Lentil Vegetable Soup

3 T extra-virgin olive oil
3 T ghee (or more olive oil)

1 t ground turmeric
1 t ground cinnamon
1 t ground cumin
1/2-1 t cayenne pepper (or more)

1 t freshly grated ginger root
3 t freshly grated garlic cloves
2 medium onions, diced
4 stalks of celery, thinly sliced
4 medium carrots, thinly sliced
1 medium zucchini, sliced into 1/2 moons
1 medium yellow squash, sliced into 1/2 moons
6 crimini mushrooms, sliced
1 green bell pepper, diced
1 1/2 cups dried brown lentils, rinsed and sorted
vegetable broth or water or a little of both
1  6 oz can tomato paste
1 small bunch collard greens, roughly shredded
juice of 1 large lemon
2 t sea salt, or to taste
freshly ground black pepper

Heat oil and ghee in a large soup pot over medium heat add spices, ginger, and garlic and cook for one minute, stirring and releasing their fragrance. Add onion, celery, carrot, zucchini, squash, mushrooms, bell pepper, and any other veggies you feel like throwing in (Save leafy veggies for the end.).Add 1 1/2 cups brown lentils

Stir and cook for about 10 minutes and coating them in the seasoned oil. Add vegetable and/or water to cover by 2 inches. I typically use a 32 oz. Tetrapak, then add water to cover, if needed. Add tomato paste and season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer partially covered for 30 minutes or so, until veggies and lentils are tender and seasonings have married. Add shredded collard greens, or other leafy green and cook on low for 5-8 more minutes until wilted and incorporated.

Finish generously with lemon juice, sea salt, and pepper. I'm insane and like to put plain organic whole milk yogurt on everything and this soup is no exception. If you are craving a cooling garnish, it is awesome!

Vegetable Guinness Stew

The Guinness meets the stew!

This week is the last week of winter and the week of everyone's favorite Irish holiday.  Since usually I try to avoid the frat boy-style, drunken helter-skelter of New York City on this notorious day, but still like to enjoy some authentic Irish flavors,  this year I celebrated with friends the weekend before.  A little cooking and a few people hanging out was the perfect way to catch up and slurp up one last meal of winter vegetables .  With a little motivation and some nice root vegetables I was inspired to make not just corned beef and cabbage, but also a vegetarian Guinness stew encouraged by the flavors and seasonings of the traditional Guinness beef stew that is typically found on pub menus world-wide.  The rest of the spread took care of itself since Irish food and drink are pretty simple and straightforward.

It's not Guinness.  It's Chocolate Guinness Pudding!

My gracious guests arrived with freshly baked Irish soda bread, sharp Irish cheddar with crackers and  Branston pickle, and brace yourself... chocolate Guinness pudding served in beer glass and topped with whipped cream with Guinness reduction folded in to top off the 'glass of Guinness' look.  We guzzled some Guinness, Black and Tans made with Smithwicks, and an adventurous Irish Whiskey cocktails made with freshly juiced ginger and oranges.

Prepping my mise

We ate, drank, and were merry and so I won't miss participating in the actual St. Patrick's Day one bit.  I got my fill and got to catch up with good friends and will enjoy these hearty leftovers at home in peace this Thursday.  Whether you are staying in or going out, this one is worth a try.  This recipe was a big hit and I just may have to make it part of my annual repertoire.

Vegetable Guinness Stew

4 T extra-virgin olive oil (or Irish butter, if you want)
1 large onion, cut into chunks
2 leeks, washed and sliced
1 t minced garlic
1 1/2 lb medium Yukon Gold potatoes, peeled and quartered
2 lb parsnips, peeled and cut into large chunks
1 white turnip, approx. tennis ball sized, peeled and cut into large chunks
2 lb carrots, scrubbed and cut into large chunks
about 10 oz halved or quartered white button mushrooms
1 small head savoy cabage, shredded
2 springs rosemary
2 tsp sea salt
freshly ground black pepper
2 16oz. cans Guinness
3 T tomato paste
1 2" piece of orange peel
2 t vegetarian Worcestershire sauce or tamari
enough water to cover, if needed

In a large stock pot, warm olive oil and add onion and leeks.  Cook a few minutes to soften, then add garlic and cook 5 minutes.

Add veggies, rosemary, salt, and pepper.  Stir to mix them all up and cook for 10-15 minutes.  Add Guinness, tomato paste, orange peel, worcestershire or tamari, and just enough water to cover the vegetables. Bring to a boil, stir, then immediately lower heat to low and partially cover.  Cook for about 4 hours on very low heat.  Stir every now and again very gently, trying not to break up the root vegetables.

Taste and season for salt and pepper.  Enjoy a hearty bowl with some bread and Irish butter.

Carrot, Kale, and Radish Salad with Yogurt and Mint

December Greenmarket in NYC,These are some hearty little veggies!!

Lightening it up in the new year is usually both a blessing and a challenge.  After all the heavy holiday foods and hearty winter dishes, it's hard to convert back to eating lighter fare, but also feels good to do so.  While it's the new year and right about now most people try to go back to making better food choices, lots of seasonal vegetables are still mostly starchy (other than dark greens and cabbage, of course).  I am talking root vegetables here.  I love them so much.  All of them.  Rutabagas, parsnips, beets, sweet potatoes, taro root, celeriac.  Yum, yum, yum!  While they are all healthy and nutrient-dense foods, they are also pretty hefty and don't really go along with the "lightening up" theme.

Here is a seasonal recipe using roots that is along the lighter side of things.  Radishes are cleansing, balancing, and great for digestion.  Carrots sweeten it up and are easy to find organic.  The dark leafy greens round it out.

Try a new recipe this weekend and follow through with those crazy resolutions.

Carrot, Kale, and Radish Salad with Yogurt and Mint

1 bunch lacinato kale (aka dinosuaur kale, aka Tuscan kale)
1 lb carrots, scrubbed and coarsely grated
1 lb radishes (a mix of red, daikon, and whatever else you find is great!), grated or sliced thin on mandoline
2 scallions, chopped
2 T chopped fresh mint
1/3 cup hunza raisins (look for them in a great bulk section) or golden raisins
1/2 t sea salt
1/4 t freshly ground black pepper
1 t freshly squeezed lemon juice
1 t white wine vinegar
1 clove garlic, finely minced
1/2 t freshly minced ginger
1 1/4 t honey or agave nectar
3/4 cup plain yogurt (Greek, nonfat, whatever you like)
cayenne or Sriracha, optional

Bring a big soup-pot of water to a boil with a few tablespoons of sea salt.  Wash and roughly chop the kale.
Blanch kale in the boiling water for 1 minute and drain immediately.  Spin in a salad spinner to remove excess water, if desired.  Set aside to cool.

In a large bowl, combine grated carrots, prepped radishes, scallions, mint, and currants.  Add salt and pepper and toss together until evenly mixed.

In a small bowl, whisk together lemon juice, vinegar, garlic, ginger, curry powder, and honey or agave nectar.  Add yogurt and whisk until uniform.  Taste and adjust seasonings.  Add a little cayenne powder or Sriracha for a kick.

Add yogurt dressing and kale to the carrots and radishes. Mix thoroughly.

For a nicer presentation, you could leave the kale out of the mix and arrange it on plates, then top it with the carrot and radish salad.  Either way it's delicious!

Moo Shu and Pancakes, yes, it's true.

I Moo Shu.  Do you?

I did a trial/tasting day for a new family on Monday.  I had had a long (very long) day before I even showed up to their house, but once I was there, I was sure things would go smoothly.  They are a really nice family with an absolutely gorgeous kitchen, great kids, and cute pets.  What could go wrong?

Like any trial/tasting day, I wanted to show my best work, yet stay relaxed and not be uptight.  For some reason, I always end up planning a menu that is easy in my mind, but something always happens that sends the day in the other direction.  Whether it is a crucial specialty ingredient that is nowhere to be found or some sort of kitchen disaster, an easy trial day is often anything but.  In the last decade I have been bitten by dogs, broken full, expensive bottles of olive oil on marble countertops, been 2 hours late due to NYC traffic, had to re-vamp an entire menu due to Chilean Sea Bass shortage, have been presented with broken stoves, been to homes without saute pans, accidentally de-koshered precisely 2 kitchens,and almost sliced my finger off and so spent the workday holding my right hand up in the air trying to stop the throbbing. Ohhhh, trial meals.

So what happened Monday?  The garbage disposal backed up.  It didn't just clog, it bubbled and gurgled and gross food bits swirled around as the level rose up and down.  It looked as disgusting as a clogged toilet that someone threw up in.

It doesn't sound like a huge deal except it had, apparently, never happened before.  AND the plunger wouldn't budge the clog.    AND they live in an historic building that doesn't technically allow garbage disposals so they didn't want to ask the super to help because he would find out that they had one.  AND they had to call in an outside plumber that made a huge mess that lasted through dinner.  The plumbers were still there and working amidst blackish-blue greasy sludge all throughout dinner and were still busy when I left (almost 2 hours later than planned.).  AND I couldn't properly clean up because I had no sink.  AND she was so nice about it.  When I return, I better make it good, that's all I can say.

So, what, you may wonder, did I make for this kind and appreciative family?  I had planned a menu by request--Moo Shu Chicken and Tofu, Scallion Pancakes, and Steamed Dumplings.  Also, a batch of blueberry muffins just for fun.  Well, the Moo Shu is something I have made a thousand times, the muffins were a new recipe, but straightforward, but the pancakes?  I usually buy them frozen and fry them up, as needed.  Guess what.  Whole Foods no longer carries them.  I learned this the hard way.  In a time crunch.

Good thing my Moo Shu recipe has a Mandarin Pancake recipe adjacent to it.  Never read it.  Never made it before.  Why not try it in a kitchen I have never cooked in before and serve it to a family that I just met?

I made them amidst the disposal debacle and must say that they are delicious.  Not just pretty good, but excellent.  The frozen kind and take-out version (likely one and the same) are greasy and heavy, but still taste good.  At least they did.  Now, I know that flour, boiling water, sesame oil and my addition of scallion is all it takes.  Try these because they will become a family favorite. The Moo Shu is my own simplified version.  The pancakes are based on a Moosewood recipe.  The results are overwhelmingly YUM. 

Make the Moo Shu whatever you like.  It can be chicken, veggie, tofu, shrimp, beef, pork.  I like to do a combo of two or three different things for a deluxe Moo Shu experience.

Moo Shu

Sauce:

1 cup Hoisin Sauce (Kikkoman makes an msg-free version now)
1/2-1 cup rice wine for cooking
a little tamari
a little Sriracha

Canola or Sunflower oil for stir-frying

1 T ginger, grated on a microplane
1-2 T garlic, grated on a microplane
1 yellow onion, thinly sliced
5 cups thinly shredded cabbage
1 red bell pepper, seeded and sliced thinly into 2"strips
2 carrots, cut into matchsticks or grated
1 cup mung bean sprouts (opt. only use if you can find them really fresh)
2 cups thinly sliced shiitake mushrooms
1 bunch scallions, washed and thinly sliced at an angle

CHOOSE 1-3 options below to equal about 3-5 cups or omit and just do veggies
(opt.) 1 boneless skinless chicken breast, sliced into 1/2" strips and marinated in a dash of soy sauce & ginger
(opt.) 1 lb cleaned shrimp, marinated like above chicken
(opt.) 1 package baked sesame tofu or plain tofu (marinated like above chicken)
(opt.) 1 lb strip steak, sliced into thin strips and marinated like above chicken
(opt.) 1 lb pork tenderloin, sliced into thin strips and marinated like above chicken


1 recipe Scallion Pancakes (below)

Prep ingredients by chopping as instructed above and transferring ingredients to separate small prep bowls.

Heat a large wok or frying pan.  Add a quick splash of high-heat oil (canola or sunflower) to coat the wok.

Stir fry in batches on high, adding a splash of fresh oil as needed and de-glazing each batch with a little rice wine, a dollop of hoisin, and a little tamari and a little Sriracha sauce to taste.  Cook each batch until veggies are tender and beginning to brown with sauce, mixing combos of veggies with ginger, garlic, and onion.  Make sure batches of chicken have been cooked through and don't come in contact with the veggies or other stuff until cooked.  Try to be conscious of the beef and pork, as well.

As you stir-fry, transfer each batch to a large oven-safe serving dish.  Toss together when all is stir-fried and reheat in an oven, if needed.  Serve wrapped in Scallion Pancakes.

Scallion Pancakes

4 cups unbleached white flour+ extra for rolling
1 1/2 cups boiling water
3 large minced scallions
toasted sesame oil

Beginning to stack the pancakes!

 Measure flour out into a large mixing bowl.  Pour in boiling water gradually and mix with a spatula, adding scallions as well.  Mix the rest of the way with clean hands and knead until uniform.  Continue kneading 4-5 minutes until dough is smooth and elastic.  Cover with a damp towel and rest for about 30 minutes.

On a floured surface, knead dough about 50 times.  Divide dough in half and shape into two cylinders.  Cut each cylinder into 12 equal pieces.  Flatten each piece into a little circle and roll out into a circle about 5-6 inches in diameter.  Repeat with a second piece.  Brush each with a bit of sesame oil and place one circle atop the other with oiled surfaces facing in/facing each other.  Roll them out with a rolling pin together, making sure surface is well-floured--the oil can make things sticky.  When you have roughly a circle about 8-10" in diameter, it is ready to cook.  Set aside.  Repeat with remaining pieces.

Heat a cast iron pan till very hot and turn on an exhaust fan.  Spray a little high-heat oil on the pan.  Cook each pancake about 3 minutes on each side, or until browned and bubbly looking.  Transfer to a plate.  Continue till all are cooked.  These can be covered and reheated or served immediately.

Serve on their own or with Moo Shu like above.

Greenmarket Vegetable Saute

The market is bursting with veggies in all colors, textures, and shapes right now and it is a great time to slice up some vegetables for a great saute and maybe try something you haven't had before.  Eating fresh, local farmers market vegetables is a great way to support your local economy, reduce harm to the environment, and eat food at it's peak flavor and nutritiousness.  I highly recommend it!

 

Today I found some great stuff to saute--yellow zucchini, carrots, onions, asparagus, and bell peppers.  Nothing too out of the ordinary as far as types of vegetables go, but the quality of them is outstanding!  You can tell just by looking at them that they are different than your standard-issue supermarket produce.  There is so much good stuff to enjoy right now, so take a trip to your local market and do a simple saute this week.  Everything tastes better fresh from the farm!

When you are choosing which vegetables, pick 3-5 different kinds in various colors for an appetizing and beautiful dish.  Pick up something green like fresh herbs, scallions, or spinach to add in at the end.   Look for colorful and interesting variations of common vegetables like yellow raspberries, purple cauliflower, white carrots, yellow tomatoes, or blue potatoes.  There are so many really amazing heirloom vegetables out there.  The above photo shows some bright yellow zucchini, something I never see year-round.

My Greenmarket Vegetable Saute

1 lg yellow zucchini, sliced into half-moons
1 bunch asparagus (I like the thin ones for this)

3-4 fat, juicy carrots

1 medium onion

3 T extra-virgin olive oil

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

1/2 t sea salt

freshly ground black pepper to taste

1 bunch spinach, washed well and drained,  then roughly chopped
3 t freshly squeezed lemon juice


Wash asparagus and chop the tough ends off.  Set aside to drain.

Remove green tops from carrots and scrub them really well.  There's no need to peel them if organic.  Thinly slice with a knife or on a mandoline.

Peel and slice the onion along the grain/lines into 1/4 inch thick strips.  Chop asparagus into 1-2 inch pieces.

Heat the oil in a large saute pan over medium heat.  Toss in the zucchini, onions, carrots, and peppers.  Saute about 3 minutes, stirring frequently.  Season with sea salt and black pepper to taste.  Add asparagus and cook for another minute or so.

Add spinach to the mix and cover for 30-60 seconds so the leaves wilt.  Uncover, stir, and test asparagus and carrots for doneness.  Finish with lemon juice and enjoy.

Baby Vegetable Fricassee

=

adorable baby leeks

Well, spring has officially sprung! All the adorable cute mini versions of vegetables are here! Check your regular supermarket, the farmer's markets, and the health food store and you are sure to come across some beauties! I served this alongside three-grain croquettes yesterday and offered it with shrimp skewers the night before. It is versatile and a crowd-pleaser!

If you find some baby veggies I haven't suggested below, get them and toss them in, too! I added fresh peas and a handful of snow peas here because I couldn't locate any baby zucchini quite yet. This is perfect for a spring-time side dish!

fresh baby corn outshines the canned stuff by a million!!

Baby Vegetable Fricassee

Inspired by a recipe from Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite 

1 Tbsp+2 Tbsp unsalted butter
3 baby leeks or Texas onions with the green tops, washed well and thinly sliced
1 clove garlic, finely minced
1/4 tsp+1/4 tsp sea salt
dash of white pepper
2 cups baby carrots, halved (or quartered, if they are huge)
1 1/2 cups fresh English peas
10-15 ears fresh baby corn, husked
1/4 cup+ 1 cup vegetable broth

handful of snow peas, trimmed at the ends

1 bunch enoki mushrooms, cut from main root/stem and gently rinsed

2 Tbsp unbleached white flour

dash of fresh lemon zest (literally just a quick grate or two)

1 tsp fresh lemon juice

2 Tbsp snipped chives

1. Melt 1 tablespoon butter in a large pan. Add leeks and garlic and cook for about 5 minutes. Season with 1/4 tsp salt and white pepper.

2. Add carrots, peas, and baby corn. Cook 5 minutes and add 1/4 cup vegetable broth or water. Cook partially covered for about 10 minutes, or until carrots and corn are tender. Add snow peas and enoki mushrooms. Toss and remove from heat.

3. In a separate small pot, melt remaining butter over medium-low heat. Whisk in 2 tablespoons flour to make a roux. Drizzle in 1 cup broth to make a thick sauce, whisking the whole time.

4. Pour sauce over vegetables in large pan. Stir. Add lemon zest, lemon juice, stir again, and taste for seasoning.

5. Serve warm with snipped chives on top.

Guinness Stew

GUINNESS: Sent from the heavens? Quite possibly.

Not only is today the last holiday of the winter, but this week is the last week of winter! By the calendar and also by the weather and the air. It's really turning into spring out there! The birds are chirping a different tune when I head out early. The breeze has a bit of warmth to it that it didn't have just a week ago. If you are paying attention, it really happens fast. So, this week I am posting all the remaining recipes I wanted to share before this long and snowy winter is officially over this Saturday.

On this fine St. Patty's day, here is an idea that doesn't take too long. I should have posted last night to give all ye Irishmen (and Irishwomen) a chance to shop or start putting this together, but, alas, I didn't. It takes about two hours so if you can get home and get the stuff in the pot, you can sit back and enjoy a Guinness while your stew stews.

The way I got this recipe was by combining a few different ones that I found and I think it will turn out great (if you are a kitchen improviser or have the luck o' the Irish). Just kidding--I just wanted to say that. It will turn out great for sure! Here is the beef version, but if you prefer veggies, replace the beef chunks with about a pound of assorted mushrooms roughly chopped. They carry the hearty Guinness flavor well.

Guinness Stew

2 lb lean stewing meat or 1-1 1/2 lb assorted mushrooms (roughly chopped)
3 Tbsp butter
2 Tbsp flour
Salt and freshly ground pepper
Pinch of cayenne
2 lg onions, coarsely chopped
1 clove garlic, minced
2 carrots, peeled and cut into chunks
1 lg parsnip, peeled and cut into chunks
1 1/2 lb potatoes, scrubbed and cut into chunks
1 Tbsp brown sugar
1 bottle of Guinness

Trim the beef (or mushrooms) and brown in a large pot for about 7-9 minutes. Set aside.

In the large pot, now melt butter on low heat and whisk in flour to make a roux. Cook for 8 minutes or so until it takes on a bit of color.

Add the onions, garlic, carrot, parsnip, and potatoes and turn heat up until everything is hot and beginning to sizzle. Add meat and brown sugar. Toss together 1 minute, then slowly add the bottle of Guinness. Add enough water to just cover everything and bring to a boil for a minute. Reduce heat to medium-low and partially cover.
Season with sea salt and black pepper.

Cook for 2 hours with beef or 1 hour with mushrooms.

Serve with an ice cold Guinness!

Carrot Cumin Soup

Here is a recipe that I love from "Bartlett's Ocean View Farm Cookbook" (yes, the one on Nantucket) The recipe was contributed by the chef and owner of Ship's Inn. It is easy to make and really, really good. . . you can serve it warm or chilled. Enjoy!

Cold Carrot Cumin Soup

serves 6
I am providing the original recipe, but my variations are in parentheses.

4 Tbsp vegetable oil (or extra-virgin olive oil)
3 cups sliced onion
7 cups rough chopped carrot
2 cups white port wine
8 cups chicken stock or broth (I use a vegetable broth)
1 1/2 Tbsp ground cumin
sea salt and black pepper to taste
(I also like tossing in a dash of garam masala and garnishing with chopped cilantro)
(I add a little bit of hot sauce or cayenne pepper, too)
fresh basil for garnish
plain yogurt for garnish


1. Caramelize onions in oil by cooking over medium-low heat until soft and beginning to brown slightly.
2. Add carrots and cumin and continute to caramelize until carrots start to soften.
3. Deglaze mixture with white port and reduce by half.
4. Add chicken broth and cook until carrots are very tender. Puree and chill.
5. Serve with chiffonnade of basil (or cilantro) and a spoonful of plain yogurt.
(or serve warm with same garnishes)

Yummy, healthy, and exotic!

Yes, There Really are Vegetarians in Texas!

Here is a seasonal, vegetarian dinner party menu that is absolutely delicious, as requested by Phil, a loyal follower. It's full of flavor and elegant enough to serve on the good dishes. This menu works as a "family-style" menu where everything is served in the middle of the table, but it is also a good menu for a plated dinner. The dishes are Mediterranean in structure, with a nod to Tex-Mex for Phil who lives in Dallas-Fort Worth and wants to entertain vegetarian friends.

The risotto is contained in the pepper which keeps things from getting too messy and everything is colorful enough that you don't have to do much garnishing. I have written this to feed a dinner party of 4-6 people with leftovers. Here is a photo I took of a gorgeous poblano at Blue Hill Farm.

Here are some photos to accompany the menu.

1st course
Roasted Tomatoes and Baby Spinach Salad
with Feta Cheese and Moroccan Olives




main course
Carrot and Basil Risotto-stuffed
Poblano Peppers
and
Roasted Spiced Butternut Squash




Dessert
Chocolate Ganache Cake with Whipped Cream



The Day Before

Bake cake

Roast poblano peppers

Roast tomatoes

Make risotto

Chop squash

The Day Of

Prep onions and olives for salad

Crumble feta

Roast butternut squash

Whip cream

Bring cake to room temperature

To Serve

Heat the oven to 375 degrees.

Heat stuffed peppers for an hour.

Warm squash about 25 minutes.

Warm tomatoes about 15 minutes.
Put together salad.

Chop basil just before serving peppers.

Turn oven off after entree is removed.

Let cool for a few minutes and put cake into oven as oven cools--by the time you are finished eating it will be slightly warmed.

Bon Appetit!

Roasted Tomatoes and Baby Spinach Salad with Feta Cheese and Moroccan Olives

about 2 lb plum tomatoes (approx. 15 tomatoes--sounds like a lot but they shrink)
4 T extra-virgin olive oil
1/2 t sea salt
freshly ground black pepper
2 t minced garlic
2 T white balsamic vinegar (Trader Joe's has it or use the dark kind if you can't find it)

1-5 0z. "clamshell" of baby spinach
1 c diced onion
1 lemon
a 7-8 oz chunk of good feta cheese (try to find a good sheep, goat, or blend of the two)
about 1 cup pitted and halved Moroccan olives (these are very salty, shiny, wrinkled, black olives--you can substitute kalamatas or use a mix of olives, if you prefer or can't find them)

Preheat oven to 400 degrees. Have a large mixing bowl ready for tomatoes. Line 2 baking sheets with foil or parchment paper.

Wash tomatoes and slice them into rounds about 1/2 inch thick, and transfer to mixing bowl. Add olive oil, salt, pepper, garlic, and vinegar. Toss together gently and distribute evenly onto baking sheets.

Roast for 30-35 minutes, tossing once about halfway through roasting. When they are fragrant, a little bit browned, and just beginning to break down, they are done.

If you are making this a day ahead, transfer to a container and store in the fridge, then warm slightly before serving. Set aside at room temperature if you are making just a few hours before.

To serve: Arrange baby spinach on individual serving plates or in a large salad bowl. Sprinkle diced onion over the spinach. Slice lemon into a few wedges and squeeze a little lemon juice over greens. Sprinkle olives on, then add still slightly warm roasted tomatoes on top of greens. Crumble feta and grind some black pepper on top.

Carrot and Basil Risotto-stuffed Poblano Peppers

6-8 poblano peppers ( try to find large ones, that aren't too folded in the center)

2 cans vegetable broth
2 Tbsp butter
1 medium red onion, finely chopped
6 medium carrots, grated
sea salt and black pepper
1 1/4 c arborio rice (or long-grain white rice if you can't find it)
1/2 c dry white wine
1/4 c grated parmigiano reggiano
4 cups fresh basil leaves, washed

Preheat oven to 400 degrees. Wash peppers and rub them with a bit of olive oil. Line the up on a baking sheet and bake for 20 minutes or so, uncovered. Watch them closely--you want them to be crisp enough to hold their shape, but not raw. Set aside to cool when they are done.

FOR THE RISOTTO:
In a saucepan, bring broth and 2 cups water to barely a simmer over medium.

In a large saucepan, melt 1 Tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1-2 minutes.

Add 2 cups hot broth, stirring constantly. You are essentially knocking the grains together in the broth to create the creamy sauce; keep simmering over medium-low, stirring, until mostly absorbed, 10-12 minutes. Continue process, adding a cup of broth at a time, stirring frequently, waiting until liquid is almost absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes.

Remove risotto from heat. Finely chop about half of the basil. Stir in parmigiano reggiano and basil. Let cool a bit.

Return to the cooled peppers. With a paring knife, carefully cut a 2"x 4.5-5" piece out along the length of each pepper, preferably on top. You want to be able to dig out the seeds and stuff it without tearing it. Try to rescue the piece you are cutting out and save it for garnish.

With a spoon, try to carefully scoop out the seeds of each. It's okay if you leave some behind. Carefully fill each pepper with slightly cooled risotto.

Top with the saved piece you cut out. If they didn't all make it, cut the remains into long strips and arrange them across the tops of the peppers instead.

If you are making this a day ahead, cover and chill until you are ready to heat them up.

To serve: Bake at 350 degrees, covered, for 30-35 minutes. Chop the remaining basil and sprinkle on top just before serving.

Roasted Spiced Butternut Squash

3 lb butternut squash
1/2 cup chopped onion
2 Tbsp extra-virgin olive oil
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp sea salt
freshly ground black pepper

Preheat oven to 375 degrees.

Peel butternut squash and scoop out the seeds and seed goo with a spoon. Cut into approximately 1"-1.5" chunks. Toss with remaining ingredients.

Roast for 45 minutes. Let cool and store in the fridge until ready to heat.

Chocolate Ganache Cake with Whipped Cream
from "Big City Cooking", by Matthew Kenney and Joan Schwartz

2 sticks/1/2 lb butter, cut into pieces, plus more for the pan
8 oz good-quality bittersweet or semisweet chocolate, coarsely chopped
4 eggs, separated
2/3 cup sugar
1/4 cup toasted almond flour, almond meal, or toasted ground almonds
1/2 tsp ground cinnamon
1/4 tsp salt
powdered sugar for dusting

1 1/2 cups heavy cream, chilled
2 Tbsp powdered sugar
1 tsp vanilla extract

Preheat the oven to 350 degrees.

Butter an 8 or 9-inch cake pan, and line the bottom with a round of parchment paper, buttering the parchment as well. If you don't have parchment, butter and flour the pan, knocking out the excess flour.

In a double boiler or a metal bowl set over a saucepan of simmering water, melt the chocolate and the butter, stirring until smooth. Set aside to cool slightly.

Using an electric mixer, beat the egg yolks with about half the sugar on medium-high speed until pale and thick, about 3 minutes. Fold the chocolate into the egg mixture and set aside.

Wash and dry the beaters. In a clean bowl, beat the egg whites until soft peaks begin to form. With the mixer running, gradually add the remaining sugar and continue beating until medium-firm peaks form, about 5 minutes. Fold the egg whites into the chocolate-yolk mixture in 3 additions.

Put the almond flour, cinnamon, and salt in a fine strainer held over the batter, and sift it into the batter, folding it in 3 additions.

Pour the batter into the prepared pan. Bake on the middle rack of the oven until a toothpick or knife inserted into the center comes out with only a few crumbs attached, 45-50 minutes.

When the cake has cooled completely, run a small knife around the pan sides to loosen it. Invert the cake onto a plate or cooling rack; then invert it again onto a serving plate. Dust with powdered sugar, if desired.

TO MAKE THE WHIPPED CREAM:

In an electric mixer on medium-high speed, beat the chilled cream until slightly thickened. Add the sugar and vanilla extract and beat until firm peaks begin to form; do not over beat.

TO SERVE:

Top each slice of cake with a dollop of whipped cream. The cake can be made 1 day ahead and stored at room temperature, covered with a dome or with parchment paper and then plastic wrap. It can be refrigerated for up to 2 days and then brought back to room temperature or gently reheated before serving. It is also good served chilled, but the texture will be firmer.