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.

Tuscan Ribollita

Simplify, simplify, simplify.  Things are kooky, nutty, and chaotic here with me having one of my busiest seasons yet and my husband, Will, in his first semester of grad school.  Working around the clock with end-of-semester projects at one end of our railroad apartment.  At the other end, mounds of shopping bags, lists, cookbooks, recipes jotted on scratch paper, food labels, filthy food-splashed clogs, and somewhere that tube of hand cream that I can never quite locate.

The crack of dawn at Union Square

The place as a whole is surprisingly not trashed since we have been steadily trying to tidy up as we go to prevent a complete lifestyle meltdown.  No strolling around 'marketing' for our veggies right now.  We have been almost exclusively Fresh Direct (online grocery delivery, for the non-New Yorkers who don't know what that is).  I feel lucky on days where I have one normal meal, hit the gym at some point, and sleep at least 6 hours.  Wellness Fizz and green juice are a part of my agenda when I remember.  .  .That's where I am.  It's sad to not have time to reflect on the new experimental dishes and old favorites that I pretty much live with as my main focus every day.  The produce in season has long since changed since I had a moment to walk around at the greenmarket, photograph pretty veggies, and create a recipe to go with them. 

Brooding root vegetables, beautiful like Gothic architecture.

This past week, I was fortunate enough to have a cook-at-home day.  The client just wanted a homemade soup delivery and was craving a hearty Tuscan something with lots of seasonal veggies, plus one other of my choice.  With zeal and zest, I trotted down to our neighborhood's health food store at 8am on the dot.  I wanted to get this work day over with so I could catch up on other things.  I found big waxy looking bunches of lacinato kale, beautiful green cabbage with streaks of purple in the curly outer leaves, decent Roma tomatoes, local fennel bulbs, and a nice organic fresh herb mix.  Yes! Tuscan soup in the making!

I also gathered my ingredients for Black Bean Soup (this is my go-to black bean soup since I tried this recipe from my friends at Grapes and Greens, FYI.) and headed home to get this soup party cooking, finished, and delivered.  Time's a wastin'.  As I chopped and prepped, I kept reminding myself to simplify.  Just focus on the soup and I can make our dinner, mop the floor, plan client menus, and sort laundry later.  Just because I can multi-task doesn't mean I always have to multi-task--a continually difficult concept for a chef, a New Yorker, or a high-energy person to accept and live with. 

As I sliced the fennel and munched on scraps, shredded cabbage and started simmering these pungent and earthy veggies, I simplified.  Focusing on each step, I stood over the pot while the fennel became translucent. This Tuscan soup gave me some much-needed respite from the frantic pace I'm used to.  It reminded and amused me that this fragrant traditional soup from Italy caused those around it to take on an easy Italian pace, each step producing new colors, textures, and fragrances to appreciate.   I highly recommend making some of this Tuscan Ribollita and slowing down the pace rather than rush out to the holiday crowds.  It is so good and packed with dark leafy veggies.  It might even ward off a cold if you are starting to run down.
I'm off to have another bowl right now.

Ribollita in the works!

Tuscan Ribollita

Extra-virgin olive oil
1 large onion, chopped
Sea salt
Freshly ground black pepper
2 large celery stalks, diced
1 medium carrot, sliced
1 large unpeeled Yukon Gold potato, scrubbed and cubed
1 small fennel bulb, trimmed and sliced crosswise
1 large pinch of dried thyme
1 teaspoon dried sage
1 bunch of lacinato kale (aka dinosaur kale), cut
     into 1” ribbons
4 cups thinly sliced savoy cabbage
5 large plum tomatoes, chopped
1 2-inch Parmesan cheese rind
2 cans cannellini beans, drained and rinsed
Pinch of crushed red pepper
2-4 cups vegetable broth

(opt.) serve with crusty ciabatta bread

Heat 3 tablespoons oil in large pot over medium heat.  Add onion; sprinkle with sea salt.  Cook until onion is translucent, stirring often, about 5 minutes. 

Add celery, carrot, potato, fennel, thyme, and sage; cook until vegetables are tender and bring t turn brown in spots, stirring often, 15-18 minutes. 

Add kale, chard, cabbage, tomatoes, cheese rind, 5 cups water and 1 teaspoon sea salt.  Bring to a boil, then reduce heat to low, cover, and simmer until vegetables are very tender, about 1 ½ hours.

Spinach, Tomato, and Orzo Soup

Brrrr....It has gotten chilly out there.  This is the time of year when we start craving foods well-suited to cold weather and often that means heavy and less healthy foods.  Here is an alternative to all the hefty, starchy stuff that sounds good right now. It's a light, yet hearty and filling soup that is much tastier and more exciting than classic vegetable soup.  It's really easy, too!  Give it a try this weekend!  I LOVE the bright flavors of lemon and dill simmered in soup form.

Dilled Spinach, Tomato, and Orzo Soup

If you aren't into adding pasta for health reasons, feel free to substitute the orzo for a can of navy beans, drained and rinsed.  Similar essence, equally good!

¼ cup extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
8 plum tomatoes, diced
2 t sea salt
1 t freshly ground black pepper
1 t dried oregano
¼ t ground nutmeg
1 medium potato, peeled and diced

8-10 cups water or broth
3 T tomato paste
1 clamshell baby spinach
1 cup uncooked orzo pasta (preferably whole wheat)
4 scallions, chopped
1 cup chopped dill

2/3 cup freshly squeezed lemon juice
Sea salt to taste


In a large soup pot, heat oil over medium heat.  Add onion and cook 3 minutes, until translucent.  Add garlic, tomatoes, salt, pepper, oregano, nutmeg, and potato.

Stir together and cook, uncovered for 7-10 minutes, stirring frequently, so it doesn’t stick too much or get brown. 

Add water or broth and tomato paste.  Bring to a boil, then lower heat to medium-low.  Simmer, uncovered, for 30-40 minutes. 

Add spinach, orzo, scallions, and dill and stir.  Cover and turn heat to very low.  Cook for 10 minutes or until orzo is soft and spinach is wilted. 

Taste for salt and pepper and season accordingly.  Finish soup by stirring in fresh lemon juice.

Garnish with some Greek yogurt and chopped dill, if you like.

Curried Pumpkin Bisque

It got a little sloshed around, but it tasted really good!

Digging through my recipe graveyard for some ideas this week, I found myself wondering if there is anything that could get me really excited and is easy to make.  I, like everyone, find myself in a rut sometimes.  I have a large repertoire of favorite dishes, but even those get dull since I always find myself looking for new flavors, fresh presentation techniques, and a little inspiration.  Fortunately,  I have been really busy with both new and old clients all week and have been finding myself challenged by the clock, if not the food police.

At least the dishes I have made so far this week have turned out, though, it was possibly due to the adrenaline involved in trying to just keep up than my perfect culinary prowess. Sometimes that's the name of the game--when I work, I have to do it quickly, efficiently, and neatly.  The kitchen is always left as I found it and within the correct time frame.  All of the logistics can truly take the soul and the spirit out of the simple act of preparing a dish.  I'm only now warming up for the busy season and being forced to snap to fairly quickly.  Hopefully, something good turns up soon in the recipe graveyard.

Back to the bustle

After long cooking days, I often have to dig through the fridge and freezer later at home trying to scrape up something to eat.  Ironic, isn't it?  Sometimes some of the simplest combinations just work.  Uncommon pairings of leftovers come together to delight my tired palette.  Tonight, my hodge-podge (that's different from Mod Podge) dinner turned out to be seasonal, healthful, ethnic-inspired, and if my memory serves me correctly, local.  Alright!  

Deep in the back of my freezer was last winter's curried pumpkin bisque.  I  got it going on the stove and dug around some more.

Could this be the crunchy and addictive Indian-style pickled red onions with ginger and jalapeno from a few weeks ago?  It was.  I grabbed it along with a little plain yogurt and a few almost-wilted chives, poured a big bowl of the bisque, and topped it with my treasures.  The onions sunk to the bottom and the yogurt melted out of formation into creamy awesomeness on top which balanced out the spicy curry flavors.  The salvaged chives brought the deep flavors up with a bit of green crunch.   It was so satisfying and flavorful and completely something I could pull off as a first course at a client's dinner party if I was so inclined.  Dinner problem solved, for tonight at least.

Tomorrow I may have to actually head to the market.

By popular demand, here is a pumpkin soup recipe just in time for another beautiful September weekend!  I have a few pumpkin and squash soup recipes, but this is my favorite one by far.  Make a double batch and freeze some.  After all, that is how I found some in my freezer today.

Curried Pumpkin Bisque

1  3 lb pumpkin
1 1 lb sweet potato/jewel yam
Olive oil

1 lg yellow onion, peeled and roughly chopped
1 apple, cored
3-4 Tablespoons Coconut oil
2 Tablespoons Garam masala
2 teaspoons Ground ginger
1 teaspoon Ground cumin
1 teaspoon Curry powder
2 teaspoons Sea salt
Black pepper
1 tsp cayenne pepper

1 can coconut milk
3-4 cups vegetable stock

Dash of honey
1/4 cup freshly squeezed lemon juice


Preheat oven to 375 degrees.
Halve pumpkin vertically, cutting carefully with a sharp knife and scoop out seeds and goo.  Rub open side lightly with olive oil and place open side down on baking sheet.

Wash sweet potato and place next to squash to bake.

Bake for 40-50 minutes, or until pumpkin and sweet potato are very soft.  Flip squash over and slice open sweet potato to cool.

In a large pot, cook onion and apple in a little coconut oil, until translucent.  Add spices/seasonings.  Cook 7-8 minutes more. 

When cool enough to handle, scoop out squash and sweet potato into soup pot. 

Add coconut milk and stock.  Cook about 15 minutes until flavors blend. 

Puree in batches and season with salt, pepper, and honey to taste.  Finish with about 1/4 cup fresh lemon juice.

Creamy Asparagus Soup with Parmigiano Reggiano

If you are looking for a new ideas for asparagus, here is a great recipe for creamy asparagus soup.  The creaminess is the result of a puree, rather than a roux and heavy cream so it is light and healthy as well as tasty!  This is a great lunch or starter and freezes well if you don't get through all of it.  If you have zucchini or yellow squash lying around, dicing it and adding it in works really well, too.

 Creamy Asparagus Soup with Parmigiano Reggiano

¼ cup unsalted butter
1 onion, roughly chopped
2 cloves garlic, chopped
1 cup chopped celery
4 or 5 cups washed and roughly chopped asparagus (2 or 3 bundles)
2 cups peeled diced potato
2 T dried basil
1 t sea salt
Freshly ground white pepper to taste
6 cups vegetable broth
1 can cannellini beans, drained
1 cup crème fraiche or plain yogurt (creme fraiche is better!)
2 T freshly squeezed lemon juice


Melt butter in a large pot.  Add onion, garlic, celery, asparagus, potato, dried basil, and sea salt and pepper.

Cook until vegetables begin to soften and stir occasionally, 10-15 minutes.

Add broth and beans.  Bring to a boil, then lower heat and simmer 20-30 minutes.  Remove from heat and let cool a bit.

Add yogurt or crème fraiche.  Puree in batches until very smooth.  Taste and season with salt, pepper, and lemon juice.  Stir in freshly grated parmigiano reggiano just before serving. 

If you like to garnish, add a dot of creme fraiche to the top and maybe some pink peppercorns!

Dilled Spinach, Tomato, and Orzo Soup

Between President's Day followed by Fat Tuesday and a full work schedule, I feel like I spent the better part of this week playing catch-up and am currently way behind on my favorite past time--blogging. It is now time to settle into the weekend and keep on keeping on through these cold wintry days.

Here is a simple and delicious soup that is quick to make and will get you through the weekend!

Dilled Spinach, Tomato, and Orzo Soup

¼ cup extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
8 plum tomatoes, diced
2 t sea salt
1 t freshly ground black pepper
1 t dried oregano
¼ t ground nutmeg
1 medium potato, peeled and diced

8-10 cups water or broth
3 T tomato paste
1 cup uncooked orzo pasta (preferably whole wheat)
4 scallions, chopped
1 cup chopped dill

2/3 cup freshly squeezed lemon juice
Sea salt to taste



In a large soup pot, heat oil over medium heat. Add onion and cook 3 minutes, until translucent. Add garlic, tomatoes, salt, pepper, oregano, nutmeg, and potato.

Stir together and cook, uncovered for 7-10 minutes, stirring frequently, so it doesn’t stick too much or get brown.

Add water or broth and tomato paste. Bring to a boil, then lower heat to medium-low. Simmer, uncovered, for 30-40 minutes.

Add orzo scallions, and dill and stir. Cover and turn heat to very low. Cook for 10 minutes or until orzo is soft.

Taste for salt and pepper and season accordingly. Finish soup by stirring in fresh lemon juice.

Simple Lentil Dal with Whole Cinnamon, Cardamom, and Cloves

Today I want to feature my new favorite cookbook author. Suvir Saran is the chef of Michelin starred restaurant Devi and author of Indian Home Cooking and American Masala. Both cookbooks make using exotic spices and preparing Indian food straightforward and absolutely perfect every time and are a great learning experience for the novice home cook-- even for those who feel intimidated by exotic recipes

Indian Home Cooking is filled with authentic recipes that one may find in the kitchen of an Indian grandmother. Truly, everything I have tried out of this book has put the cuisine of most Indian restaurants to shame. I don't know whether his techniques are his own or a regional Indian style, but I was surprised at how little oil he uses. He doesn't use much ghee at all. In most recipes, there is just a few tablespoons of canola oil. His recipes' flavors come from the frying of the spices and layering them with skill, not by dolloping extra ghee into the pot. The result is fragrant, rich, and contains "the aromas of the ages", as stated by one of my clients. He takes the mystery of out the layered spices and fragrances of this richly woven cuisine and makes the flavors accessible to all.

American Masala is an equally fantastic book that offers recipes of Indian food altered for the American palette, American-inspired Indian food, and Indian-inspired American food (if you can believe that!). A few examples from this book are Spicy-Sweet Chicken Wings that use honey and garam masala, Tamarind-glazed Meatloaf, and Stir fried Carrot Salad which has cilantro, lime, coriander, and cumin.

An important thing to note for both cookbooks is the importance of "gathering your mise". The recipes are simple and easy to follow, but you MUST have your ingredients ready/measured/chopped/pureed. I like to take a few prep bowls and prep each grouping of ingredients together before I start cooking anything, so when the recipe says to quickly add seven ingredients (or something like that), they are ready to go. This prevents most mishaps such as burning your spices and makes the preparation virtually fool-proof.

Check your supermarket for the spices and even for things like tamarind paste and mango powder(although for some things he suggests easier to find substitutions, if needed). It's really not that hard to find this stuff. There are some great spice stores online, too. If you live in NYC, head to little India in Jackson Heights, Queens (E, V, R to Roosevelt Ave.). Patel Bros. is amazing. In Manhattan, there is Spice Corner and Kaluystans.

I will keep cooking my way through these books and when I'm done, I will most likely start over and do it again. This food is just that good. Well, here is a teaser recipe. Get ready. Before long, you, too, will be totally immersed in this guy's food.

Simple Lentil Dal with Whole Cinnamon, Cardamom, and Cloves
from Indian Home Cooking, by Suvir Saran

1 1/2 Tablespoons canola oil
1 1-inch piece cinnamon stick
1 teaspoon cumin seeds
3 whole cloves
4 green cardamom pods
1 cup pink lentils, picked over, washed and drained
1/2 teaspoon turmeric
4 cups cold water
1 teaspoon salt, or to taste

Tempering Oil
1 Tablespoon canola oil
1 medium onion, finely chopped
3 garlic cloves, mashed to a paste
1 Tablespoon minced fresh ginger
1 fresh hot green chile, minced

1/4 cup chopped fresh cilantro
Juice of 1/2 lemon or lime


Heat the oil with the cinnamon stick in a large saucepan or kadai over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.

Add the cumin, cloves, and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water, and salt. Bring to a boil and skim well, Turn down the heat and simmer, covered, until the lentils are soft, 20 to 30 minutes. Add more water during cooking, if necessary. Taste for salt and add more if you need to.

Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon. Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick.

For the tempering oil, heat the oil in a small saucepan or kadai over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4 to 5 minutes. Add the garlic paste, ginger, and minced chile and cook just to mellow the raw taste of the garlic, 10 to 15 seconds.

Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes Transfer the dal to a serving bowl, pour the remaining tempering oil over the top, and sprinkle with the remaining cilantro. Serve hot.

Chili, Chili, Chili

I have never in all of my life made the same pot of chili twice. I love Tex-Mex seasonings, ingredients, and flavors so much that there is no possible way that I could dislike a well-made pot of chili. Whenever I am in the mood for some, I dig through the pantry and usually find a theme to base that pot of chili on. Whether I find a can of chipotles in adobo sauce, powdered ancho chiles, black beans, or tomatillos, I usually get inspired and base all the other ingredients around it.

Chilis almost always have a few base ingredients in common. They start with onions, garlic, and peppers (sometimes bell peppers, sometimes poblano or spicy chiles). From there they could have ground meat, shredded pork, fish, beans of many varieties, tofu, veggies, or almost any other savory morsel you can come up with. If it's seasoned right, it will probably turned out tasting good.

Often chilis are red and tomato based. I love these, but also appreciate green chilis which are tomatillo-based and white chilis which have neither and are typically white bean-based and simmered with chicken, hot chiles, and other various pale ingredients.

I like to use a good amount of garlic in my chili. The flavor marries with the other seasonings, mellows, and really rounds out the aroma. Chopped fresh or garlic powder are both good and lend different notes to the pot.

Other herbs and spices that I love to use in various combinations are:

Ground Cumin
Sweet Paprika
Smoked Paprika
Good old Fashioned Chili Powder
Cayenne Pepper
Dried Chipotle or Ancho Chile Powder
Cocoa Powder
Dried Thyme or Oregano (sounds weird but a GREAT chili seasoning along with cumin--see Pork Chili Verde recipe below)
Dried and/or Fresh Cilantro
Smoked Sea Salt
Lime juice/Lime zest

**By the way, "chile" is a type of pepper and "chili" is the stuff you eat with a spoon.**


Here are two recipes that I often use as base ideas for the chilis I invent. They are both excellent as written, but when you add your own twists, the chili recipe will be all yours. After all, who doesn't love homemade chili with a secret ingredient?

Three-Bean Chili

This one is a classic tomato-based chili with traditional red chili seasonings and kept vegetarian. If you are looking for a meaty red chili, use this as a starting point and brown beef and/or chicken and add them when you add the beans.

¼ c extra-virgin olive oil
2 medium onions, diced
2 large green peppers, seeded and diced
3 lbs chopped roma tomatoes
4 cloves garlic, minced
1 jalapeno, minced (remove seeds for less spicy)

3 T sweet paprika
3 T chili powder
2 t ground cumin
Cayenne to taste
Sea salt
Black pepper
1 t smoked paprika (optional)

1 15.5 oz can black beans, rinsed
1 15.5 oz can kidney beans, rinsed
1 15.5 oz can pinto beans, rinsed
1 28 oz can diced tomatoes (regular or fire-roasted)

Optional, but yummy topping:
Grated cheddar cheese
Shredded lettuce


Heat oil in a large pot. Cook onions, peppers, tomatoes, garlic, and jalapeno over medium heat for about 10 minutes.

Season with spices, salt, and pepper. Stir and cook 3-4 more minutes.

Add beans and canned tomatoes.

Cook for at least an hour and up to 3 hours over medium-low heat, stirring occasionally, tasting, and adjusting seasonings as you go. Serve with shredded lettuce and grated cheddar on top!

Pork Chili Verde
This one takes all day to cook, but is so worth it! The prep is basic, then it goes into a low oven for 5-6 hours.

Also, chicken or a white bean and potato combo works really well if you are looking for something a little healthier than the authentic pork version. Keep the seasonings the same and reduce the cooking time to 3 hours.

4 T chopped garlic
2 t ground cumin
2 t sea salt
Freshly ground black pepper
6 springs of fresh thyme
3-4 cups diced onion

3-4 lb pork butt or shoulder (with bone)
Extra virgin olive oil

3 green peppers, diced and seeded
8 cups tomatillos, removed from papers, washed,roughly chopped (canned is okay, use the juice!)
a large handful/about 1/2 bunch cilantro, washed and roughly chopped
2-4 jalapenos, washed and minced

2 jars Recaito (Goya makes one in jars or tubs in the freezer section)*
1 cup dry white wine
2 t ground cumin
about 4 cups water or chicken broth


Preheat oven to 250 degrees.

Combine garlic, cumin, salt, and pepper. Rub pork with seasoning, using all of it. Press thyme sprigs into sides of meat. It's okay if they don't stick well. They just need to get into the pan and brown with the meat.

Heat oil in a large pan over medium heat. Add pork, thyme, and diced onions. Brown all sides of the pork, about 7 minutes per side. Stir onions around occasionally if they are browning fast.

Transfer meat, onions, and thyme to a deep roasting pan when meat is nicely browned.

Evenly distribute prepped green peppers, tomatillos, cilantro, and jalapenos over and around meat. Add recaito, wine, cumin, and water or broth. You want the liquid the mostly cover the veggies and go up about 2/3 of the meat so depending on your roasting pan, you may need more or less liquid.

Roast in the oven, covered, for about 2 hours. Uncover and roast 2-3 hours more or until meat is very tender. You may want to occasionally check in with the veggies and give them a stir. You can also flip the meat halfway through if you so desire. If it gets very dry and things are charring a lot, you can add more water or broth.

When it's done, remove the meat from the veggies and liquid carefully and place in a large bowl or on a large cutting board. Let cool for 30-60 minutes.

Remove thyme stems or other unwanted stuff from the mix and discard. Shred meat with a fork and/or clean hands and transfer back in to the pan. Taste and adjust seasonings.

Serve warm with fresh tortillas.

*If you cannot find recaito, substitute a mild or medium green salsa/salsa verde.

OR

If you're feeling surly, here is an authentic recaito recipe I just copied and pasted from recipezaar.com. The extras can be frozen and used to make enchilada sauce or other Mexican concoctions!

RECAITO

• 1 medium Spanish onion, cut into big chunks
• 8 garlic cloves, peeled
• 6 ajies dulces, hot peppers, cored, seeded, and cut into chunks or 1 cubanelle pepper, cored, seeded, and cut into chunks
• 4 leaves culantro (if you can't find culantro, increase the amount of cilantro by half)
• 1 cup packed fresh cilantro, stems and all, coarsely chopped

Directions

1. 1

   Place the onion and garlic in the work bowl of a food processor fitted with the metal blade.

2. 2

   With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.

3. 3

   Set aside the amount you need for the recipe you're preparing.

4. 4

   Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.

Pumpkin Soup, NYC Food and Wine Show, Chelsea Market, AND Knives

Silly, silly me. Of all weekends to decide to drag a big bag of stuff on the subway and into Manhattan. I went to Chelsea Market this Saturday to get some knives sharpened. I soon learned that this weekend was the New York City Food and Wine Show. The show is sponsored by The Food Network, which is housed INSIDE Chelsea Market. Oy Vey! Well, I thought, I couldn't very well turn back because I had already made it to the west side on the slow weekend trains and the knife lady was expecting me.

To add to the mess, most lines had limited service due to construction AND when I got off the train I had to plow through the Avon Walk for Breast Cancer to get to my destination. I guess it's a good thing that I had a dozen French knives in my bag--I had a false sense of confidence stomping down the street dragging my bag of sharp stuff and made it through the mess of tourists in record time!

I just wanted to get my knives and my clients' knives to Margery, the knife sharpener who, by the way, is fantastic. She sets up her table outside Bowery Kitchen Supply and is there Wednesdays and Saturdays from 12-6. Her prices are really low and she does a bang-up job! I just added her link, Samurai Knife Sharpening, to my links if you're interested. Oh, yeah, and she's really nice to boot!

So, there I was and decided to make the best of it. Below are some pics taken inside Manhattan Fruit Exchange at Chelsea Market. Yes, this is fresh baby corn and behind them, raw uncured olives. Divine!





Above is a shot of the varied and exotic dried beans, grains, nuts, and pasta offered at very reasonable prices. Just look at the colors!

Anyway, the place was jam-packed, but since I was there, I did my best to do a lap and see what I could see. I didn't run into Guy, Rachel, Sandra, or Alton who were all around giving talks and doing workshops. I noticed Paula Deen wasn't there, but she sent her sons to do a workshop for her, though!?!? I thought that was a little odd, but I'm a little odd myself and shouldn't judge.

I made a point to go to Buon Italia and bought some wonderful semolina pasta and bought some imported fresh sheep's ricotta to stuff them with. Sheep's Ricotta!!!! I also hit Manhattan Fruit Exchange, Fat Witch Bakery, Eleni's, and Amy's Bread before I headed out to get out of the crowd for awhile.

By mid-afternoon, I was back to pick up my super sharp knives and get back to Brooklyn pronto. I did manage to take pics of some impressive carved pumpkin displays and some beautiful shots from the Manhattan Fruit Exchange, though. See photo below for a look at the pumpkins carved to look like Guy Fieri and Rachel Ray. Pretty unbelievable, I would say. I also managed to eat a Pumpkin Walnut Muffin and picked up some homemade brioche hotdog buns at Amy's Breads.
Yes, I do believe it turned out to be a surprisingly fun and tasty day.

To celebrate the season, here is my favorite pumpkin soup recipe that is healthy, seasonal, and oh so dee-lish.

Spiced Pumpkin Soup

1 pumpkin, (basketball-sized), halved with seeds removed

1 lg onion, roughly chopped
4 T extra virgin olive oil
1 t sea salt
1/3 c raisins
4 c vegetable stock or water
1 T ground cinnamon
1 t ground nutmeg
½ t cloves
1 T allspice
½ c maple syrup
1 cup almond milk or coconut milk
¼ c lemon juice


Preheat oven to 350 degrees. Lightly oil a baking sheet and roast pumpkin halves, open side down for 1-1 ½ hours or until very tender and soft. Remove from oven, flip and let cool a little while you put together the soup.

In a large soup pot, cook onion and olive oil for 2-3 minutes, or until onion is translucent. Season with sea salt. Turn heat to low.

Scoop roasted pumpkin flesh from it’s skin into soup pot. Cook for 3-4 minutes and stir.

Add raisins, stock, and spices. Cover and simmer over medium-low heat for 30 minutes, stirring occasionally to keep from sticking to the bottom.

Add maple syrup and milk and remove from heat.

Puree in batches until very smooth. Return to a clean pot, cover, and simmer for 5 minutes.

Finish with lemon juice, taste, and adjust seasonings.

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!

So Long, Summer. See Ya Next Year!

Today is the first day back to school in the five boroughs. It's not cold yet, but like every year, the week after Labor Day has that little bit of crispness to the air that just wasn't there the previous week. I was reminded this morning that my feet get cold when I just get out of bed (three seasons of the year, that is). Summer is over, folks. It's always a bittersweet realization. I LOVE summer for summer, plain and simple. It's officially my favorite season. . .but it's gone till 2010. Unofficially, I love fall, too, though, for it's food, sweaters, hot drinks outside, pumpkin carving, the smell in the air, and the feeling of simply getting back to the tasks at hand after a three-month abandonment.

The farmer's market at the height of summer seems like it would be the best, but let us not forget the fall market with the shiny, waxy-skinned winter squashes in every shade of yellow, orange, red, and green, bunches of brown and gold maize wrapped together, potted mums, and bundles of wheat.

The markets in NYC aren't quite there yet, but the rainbow of veggies from the height of summer is winding down. Here is a late summer recipe that is great for chilly evenings and is best when the fresh veggies in the markets are still looking good.

It is an adaptation of one that my friend, Sarah, composed on a coffee table circa 1996 with a can opener, a spoon, and a pot. It has been evolving over the years and changed a little, but it's the same in spirit. The creamy pesto is the bee's knee's! Just wait till you try it!

MINESTRONE with creamy pesto

1/4 c extra-virgin olive oil
2 T butter, (optional but good)
1 1/2 c onion, diced small
1 cup sliced crimini mushrooms
1 yellow bell pepper, seeded and chopped into roughly 1"x.25" strips
1 green bell pepper, seeded and chopped into roughly 1"x.25"strips
1 c celery slices
1 c thin carrot slices
1 c potatoes, diced into roughly 1/2" cubes
1 c zucchini, cut into half-moons
2 T minced garlic
2 T dried oregano
1 T dried basil
1 T sea salt
lots of freshly ground black pepper
2 c chopped Roma tomatoes
6-8 cups vegetable broth or water (or some of each)
about 2 oz/1/2 can tomato paste (freeze the other half)
1 15 oz can diced tomatoes (plain or with Italian herbs, whichever you prefer)
1 15 oz can kidney beans
2 cups dried pasta (fusilli and wagon wheels are my favorites)
1 1/2 c broccoli, cut into small-ish florets
1 1/2 c cauliflower, cut into small-ish florets
2 c green beans, trimmed and cut into 1-1 1/2" pieces
3 T minced fresh oregano
fresh basil for garnish

1 recipe Creamy Pesto (below)

Heat olive oil in a soup pot.

Cook onion, mushrooms, peppers, celery, carrots, pototoes, zucchini, and garlic, about 12-15 minutes, or until veggies begin to soften and brown just a tiny bit. Season with dried oregano, dried basil, sea salt, and black pepper. Add chopped tomatoes and cook about 5 more minutes.

Add broth and simmer until warm. Ladle a cup or so of hot broth into a bowl. Add tomato paste and mix together until paste is dissolved. Add back to soup along with the can of tomatoes (with juice). Simmer about 15 minutes until vegetables are nice and tender.

Open and drain a can of kidney beans. Rinse with water in a colander and add to the soup.

If you are making this ahead of time, to be served later. Let cool and chill at this point and finish the soup when you reheat. If you are preparing it to eat right away, continue.

With soup simmering, add pasta, broccoli, cauliflower, green beans, and fresh oregano.

Cook until veggies are tender-crisp and pasta is al dente.

Ladle into serving bowls.
Top each bowl with creamy pesto and a handful of basil.


CREAMY PESTO

1/2 cup pine nuts
about 3 cups fresh basil leaves, washed
3 t chopped garlic
about 1/3 c grated parmigiano reggiano or pecorino romano cheese
3 T extra-virgin olive oil
sea salt
black pepper
2 T freshly squeezed lemon juice
1/3 cup cream cheese

Heat oven to 325 degrees. Toast pinenuts, uncovered for 7-9 minutes, until just toasted--watch closely!

In a food processor, blend basil, garlic, grated cheese, pine nuts, oil, salt, pepper, and lemon juice. Blend, scrape down sides, and blend again until uniform. Add cream cheese. Continue blending until uniform. Taste for salt, pepper, and lemon.

Gazpacho with Gusto!

Gazpacho is another one of my warm weather faves. There are so many recipes for this delicious cold soup. This season alone, I have come across or tasted so many different kinds.

Some people have an aversion to gazpacho because it is a cold soup. Do yourself a favor and give it another try. Really. Don't raw veggies in the form of greens, toppings, and dressing get old? Basically, gazpacho is a liquid salad. If this is you, remember, if it's done well, it is a healthy, gourmet delight and you will enjoy it very much : P Puh-lease try it again. . .

Here are some gazpachos that I have seen on menus and/or tried this summer:
Pineapple-Ginger Gazpacho, Watermelon Gazpacho, Chunky Gazpacho, Creamy Gazpacho, Tomato Basil Gazpacho, Cucumber Dill Gazpacho, Southwestern Black Bean Gazpacho, Golden Tomato Gazpacho, Spicy Gazpacho, White Gazpacho, Orange and Mint Gazpacho

Okay, I'll stop.

Here are my two favorites of this summer and every summer before since I discovered these. But, alas, after listing all of those delectable sounding dishes, I may have to break out of my rut before gazpacho season ends and try something new.

Here are my two favorite gazpacho recipes!

CHUNKY GAZPACHO
adapted from The South Beach Diet cookbook
**I am not promoting this diet, but I ended up having a client who insisted I use the recipes and I found this one to be very tasty after I made a few adjustments.

2 1/2 cups all natural tomato juice or tomato juice blend (if you must use V8, use low sodium)
1 cup finely diced tomatoes
1/2 cup celery, diced very, very small
1/2 cup cucumber, diced very, very small
1/2 cup green bell pepper, diced very, very small
1/2 cup minced scallions
1 T freshly squeezed lemon juice
2 T white wine vinegar
3 T extra-virgin olive oil
1 T minced garlic
4 T finely minced parsley
1/2 t sea salt
1 t worcestershire sauce
Freshly ground black pepper


In a large mixing bowl, combine all ingredients.

There is a lot of chopping involved so just start tossing the veggies into the bowl as you chop and measure them.

Mix together with a large whisk or spoon. Taste and season with lemon, salt, and pepper.

Let rest at least 10 minutes before serving. This keeps for five days in the fridge and makes a great healthy weekday lunch.

Green Gazpacho

1 1/2 lb tomatillos, papery skins peeled, then washed and quartered
1 green pepper, seeded and roughly chopped
1 1/2 c choppped cucumber (about 1 average cucumber)
1/4 c fresh parsley
1/4 c fresh cilantro
3 T freshly squeezed lime juice
1 T freshly squeezed lemon juice
1 ripe avocado (halved, pitted, and scooped from it's skin)
2 T garlic, peeled and chopped
1 t sea salt
2 t ground cumin
1 r ground sweet paprika
1 T minced jalapeno, or other hot chile
splash of white wine vinegar
1 t agave nectar or honey
1/2 c water
3 T extra-virgin olive oil


You will need two large mixing bowls.

As you chop and measure, toss ingredients into one mixing bowl until all ingredients are prepped.

In a food processor or blender, blend in batches until smooth and transfer to second bowl.
When finished, stir together and taste. Season with salt, spice, and lemon.

Serve with tortilla chips and/or sour cream and hot sauce for a snack or light lunch. This lasts about five days in the fridge.