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Lentil Hummus Soup

Many years ago, I made a hummus soup that was so luxurious and flavourful that it felt decadent, but it wasn’t! It was all the bright flavours of typical hummus with fewer calories and fat. You already know that I love using lentils for quick and flavourful soups and sauces so this recipe will come as no surprise. It can be made as thick or as thin as you choose. I used roasted garlic instead of fresh garlic to tone down the garlic hit but also provide a beautiful nutty background flavour. I also added freshly grated turmeric, which is not in traditional hummus but added a lovely earthy tone.

Lentil Hummus Soup

Makes about 1 L, but it depends on how thick you make the soup.

A KitchenInspirations Original Recipe

To print recipe, please click here..

Ingredients:

  • 120 g red lentils
  • 375 mL vegetable stock, or to taste
  • 50 g tahini (or natural peanut butter)
  • 20 g roasted garlic
  • 10 g turmeric, freshly grated
  • 4 g toasted cumin
  • 15 mL lemon juice
  • 50 mL olive oil
  • sea salt, to taste
  • 10 g feta, per serving, for crumbling

Directions:

  1. Cook the lentils in the vegetable stock until very soft. Add the tahini, garlic, turmeric, cumin and lemon juice and stir well until the tahini has melted into the soup.
  2. Transfer to a glass stick blender container and blend until very smooth, adding more stock if you see necessary. Slowly drizzle in the olive oil as you are blending. Season to taste.
  3. Serve hot garnished with crumbled feta cheese.

A deliciously velvety hummus-style soup.

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We had just completed a gorgeous hike one weekend in February at Kortright Centre for Conservation. It was a warmer day and the sun was beaming beautifully throughout the hike. There were some muddy spots and some icy spots but it was totally manageable. This park is not manned this time of year, but, fortunately they leave the gate open for visitors like us. The park is not maintained during the winter but a good pair of hiking boots and you’re good to go. Click down to the end to see a few pictures of our hike.

Unfortunately all of the service buildings are closed this time of year, and after an hour-long hike and ingesting 500 mL of water, one might need facilities, so we decided to stop at a Starbucks on our way home. I usually like to purchase something when I use the facilities in a place but it was well into the afternoon and I really didn’t want a cup of regular coffee and ordering a decaf at Starbucks is about the most painful experience I have ever endured so I avoid it at all costs. Instead, we ordered an oatmeal cookie which they had unfortunately sold out of so, we shared one of their Ginger Molasses cookies. It was so delicious that I wanted to replicate the recipe and bake some at home. JT and I are HUGE ginger fans and I prefer to use fresh ginger whenever I can, so in this lovely recipe, I quadrupled the ginger and used fresh and I added a small amount of candied ginger chopped roughly. These definitely satisfied my ginger craving! Do you ever feel obligated to purchase something if you use a restaurant’s facilities?

Chewy Ginger Molasses Cookies

Makes about 72 x 20 g cookies.

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 284 g unsalted butter at room temperature
  • 450 g white sugar
  • 2 eggs
  • 125 mL molasses
  • 20 g fresh ginger, finely minced
  • 570 g all-purpose unbleached flour
  • 3 g salt
  • 23 g baking soda
  • 6 g ground cinnamon
  • 1 g ground cloves
  • 50 g candied ginger, chopped
  • 50 g white sugar for rolling

Directions:

  1. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
  2. Add the molasses and fresh ginger and beat well.
  3. In a separate bowl, combine the flour, salt, baking soda, cinnamon and cloves and whisk to combine well.
  4. Add to the butter mixture and beat until well combined.
  5. Refrigerate the batter for 1 hour.
  6. Pre-heat the oven to 350° F.
  7. Make 20 g balls and roll in the sugar and position on the parchment lined baking sheet leaving about 5 cm between each cookie (don’t be tempted to flatten, it will flatten out on its own in the heat of the oven). Bake for 10-11 minutes, remove from the oven but leave them on the baking sheet because they will finish baking on the sheet. Remove cookies from the baking sheet once they have all but cooled completely.
  8. Enjoy with coffee or tea or a glass of bubbly!

Notes:

  • 11 minutes was absolutely perfect in my oven, the cookies hardened up perfectly sitting on the hot cookie sheet on the counter.
  • I always test-bake 1 or 2 cookies before I decide on how big to make the entire batch, it also gives you a solid idea of how long to bake them perfectly.
  • Weighing the cookie dough will give you more evenly-sized baked cookies. I can almost eyeball them after making a few balls, but I still like to weigh them for consistency.

Black Forest Cake

Black Forest Cake is JT’s favourite cake. It’s been his favourite since he was a little kid. In fact, it was our wedding cake! We didn’t have that traditional fruit cake, it was Black Forest Cake all the way. In late February, we were invited to dinner at friends’ and I offered to bring dessert so JT asked me to bake a Black Forest Cake. I chose this recipe because of the unusual cake recipe, to be honest, it turned out a bit dry because I did not soak the layers in the cherry kirschwasser syrup as indicated;  I didn’t want to use the full strength Kirschwasser as there was a teenager but I would definitely do it if I were to bake this cake again, I might even omit the kirschwasser so it’s not as boozy. Or maybe I’ll double it!

Black Forest Cake

For the original recipe, please click here.

Ingredients:

  • 70 g unsalted butter, melted and cooled
  • 200 g sugar
  • 6 eggs
  • 150 g flour
  • 105 g cornstarch
  • 45 g cocoa powder
  • 5 g salt
  • 250 mL jarred, canned or frozen (see notes) sour cherries, drained, reserving 12 cup cherry juice from jar, plus 16 cherries, to garnish
  • 125 mL Kirschwasser

Directions:

  1. Preheat the oven to 350° F (I used the convection setting).
  2. Prepare two spring-form pans about 20 cm (8 inches) diameter by buttering and flouring the bottom and sides. Cust a piece of parchment to fit the bottom and butter and flour it too.
  3. Combine sugar and eggs in the large bowl of your stand mixer fitted with the whisk attachment and whisk on medium speed for about 8 minutes or until tripled in volume.
  4. Combine the flour, cornstarch, cocoa powder and salt and whisk. Sift into the egg and sugar mixture and fold until combined. Pour in the cooled melted butter and stir until just combined.
  5. Pour about half of the batter into each pan and bake for 30-45 minutes or until a cake tester comes out clean.
  6. Cool completely.

Kirschwasser syrup:

Ingredients:

  • 250 mL  jarred, canned or frozen sour cherries, drained, reserving 125 mL cherry juice and 12 cherries for garnish
  • 30-75 mL kirschwasser (I was making this kid-friendly so I barely used any)
  • 100 g sugar

Directions:

  1. Combine cherries with the kirschwasser and allow to macerate for 30 minutes. If using frozen cherries, just marinate the cherries in the kirschwasser until defrosted and reserve the liquid as indicated in the ingredients.
  2. Meanwhile, combine the reserved cherry juice with the sugar and bring to a boil until sugar dissolves.
  3. Drain macerated cherries and add the liquid to the cherry syrup. Set aside. If using frozen cherries, skip this step.

Whipped Cream Frosting:

Ingredients:

  • 10 g unflavored powdered gelatin
  • 250 mL milk, divided
  • 65 g 1/2 cup cornstarch
  • 45 g sugar
  • 500 mL 2 cups heavy cream, chilled
  • 5 mL 1 tsp. vanilla extract
  • 50-60 g dark chocolate, melted and piped onto paper, see notes below.

Directions:

  1. Sprinkle gelatin over 90 mL milk in a bowl; let sit until gelatin softens, about 5 minutes. Whisk cornstarch and sugar in a medium saucepan and add remaining milk, heat over medium heat. Cook, stirring constantly to thicken the mixture.
  2. Using a stick blender, blend this thick mixture with the softened gelatin and blend until very smooth (if you choose to skip this step, your whipped cream will be lumpy. You can also press it through a fine seive if you don’t want to blend). Set aside to cool a bit.
  3. Beat the whipping cream with the vanilla in the bowl of a stand mixer fitted with a whisk until soft peaks form.
  4. Add about 13 of the whipped cream to the gelatin mixture and stir until smooth.
  5. Add gelatin mixture to the remaining whipping cream in the stand mixer bowl and whip until smooth.

Assembly Instructions:

  1. Crumb-coat the cake with the whipped cream mixture. Place in the freezer for 10-15 minutes. Meanwhile, melt the chocolate and drizzle onto parchment like this. Refrigerate the drizzled chocolate on a flat surface until set (you don’t want it super stiff).
  2. Add a thicker coating of the whipped cream to the cake and smooth out. Leave enough whipped cream to decorate with cherry florets.
  3. Decorate the top of the cake with the remaining chocolate and then add florets, press one cherry into each floret.
  4. Lift the hardened drizzled chocolate from the base parchment and carefully wrap all-the-way around the cake; remove the outside parchment slowly. Refrigerate until required.

Notes:

  • The whipped cream is a bit like French Pastry cream but not as rich. It is far thicker and richer than stabilized whipped cream. I loved the whipped cream.
  • This is not a sweet cake by any stretch of the imagination, but it is flavourful and our friends loved that it wasn’t sweet.
  • For the chocolate drizzles, measure the diameter of the iced cake and not the pan, I measured the exterior of the pan and came out too short because I didn’t account for the extra thickness of the frosting. It was easy to fix but why fix if you can do it right the first time.
  • Do not skip soaking the cake layers in the syrup, otherwise, the cake is very dry.
  • If I were to do this cake again, I would make fewer drizzles on the chocolate wrap so that the creamy texture of the cake below it comes through.

Kimchi

We have been really enjoying Korean cuisine for a while now, and my dear friend Barb (Profiteroles and Ponytails, in hiatus) gave us a wonderful jar of gourmet Kimchi for Christmas. The first time I ever tried Kimchi was in Paris with my friend Charles (Five Euro Foods, also in hiatus) when he took us to a Korean BBQ place. It was a delicious lunch filled with bright and heady flavours but I have to tell you that I did not love my first experience with Kimchi. Fortunately, since then, I have tried many different versions and I am very happy to report, I LOVE IT! My friend Sissi over at With a Glass is the Kimchi expert, she has made several versions and recipes using Kimchi, check out her lovely blog. In fact, it was the persistence of Sissi’s recipes on her blog that made me want to make my own, plus that jar that Barb so generously gave us was awesome and I wanted more! Thank you, Sissi and Barb.

The recipes are as easy as they sound, the most difficult part will be the waiting until it ferments and then dig in. It works well with Korean but we’ve also had it with Indian and it is wonderful. This makes a smallish batch but it is enough for a few meals.

Kimchi

Please click here for original recipe.

To print recipe, click here.

Makes 1 650 mL jar

Ingredients:

  • 450 g chopped and grated vegetables (see notes)
  • 75 g table salt
  • water to cover
  • 20 g ginger, grated
  • 16 g garlic, grated
  • 6 g Korean red pepper
  • 13 g sugar
  • 30 mL fish sauce (or 45 mL, to taste)

Directions:

  1. In a large bowl, add the coleslaw mix (minus the celeriac). Pour the salt over the entire mix and rub in with your hands. Cover with water. Allow to sit at room temperature for 12-24 hours, stirring occasionally.
  2. Rince the salted coleslaw mix 4-5 times with fresh water. Add the green onions and celeriac and mix thoroughly.
  3. In a small glass bowl, combine the ginger, garlic, red pepper sugar and fish sauce and mix well to create a smooth paste. Pour over the coleslaw mix.
  4. Using a gloved hand, rub the paste into the slaw until it is fully incorporated and evenly mixed. Pack the entire slaw mix into a sterilized jar, pressing down to remove large air bubbles, leaving about 2.5 cm space at the top, then cap with the lid. Allow to ferment for 2-3 days in a cool spot but not the refrigerator. It’s probably a good idea to open the jar every-so-often to release the gases that build up during fermentation. Once it has reached your desired flavour, refrigerate. Some recipes need to sit in the refrigerator for a couple of weeks but this one you may use right away, knowing that the flavours will only get better as it ages.

Notes:

  • Buying an entire cabbage is far too much for just the two of us, it would take us a year to go through it all, so I buy the pre-shredded coleslaw mix in the bag salad section and augment it with what I have at home, this time it was celeriac and green onions.
  • I would use gloves to massage the paste into the vegetables, the red pepper may stain your hands and nails.

I created this recipe in 2012, modeled after an appetizer at an old favourite restaurant which sadly closed down many years prior to 2012. Like many of my old posts, the photos are dark and dreary and deserve an update so here it is. I also threw in a sourdough baguette, the recipe can be found here. I used this starter which, frankly took a long time and was not as sour-doughy as I had hoped but I found the liquid ingredient intriguing so I gave it a go. I will try this starter used in the recipe next time.

It’s still a winter picture, so give me a break!

Sizzling Mushrooms

Serves 2-4 as an hors d’œuvres (about 112 g of cooked mushrooms and onions, without the feta)

Ingredients:

  • 20 g unsalted butter
  • 150 g mushrooms, stems removed and sliced medium thinly
  • 60 g sweet onion, thinly sliced
  • 4 g garlic, finely minced
  • 30-60 g sheep and goats milk feta, crumbled (see notes)
  • 30 mL cognac (optional)
  • 2-4 sprigs of fresh thyme, roughly chopped
  • sea salt to taste

Directions:

  1. In a small frying pan, melt the butter and add the onions, cook until caramelized (about 10-15 minutes).
  2. Add the mushrooms and cook until they are no longer wet (about 5-10 minutes) and have also caramelized. Add the garlic and cook until fragrant. Season with sea salt if using, but remember the feta is also salty so season sparingly.
  3. Deglaze the pan with the cognac, stirring to loosen any of the bits stuck to the pan. Remove from heat and add the fresh thyme and stir. Sprinkle the crumbled feta over the hot mushrooms and serve immediately with thinly sliced sourdough baguette (fresh out of the oven, no less!)

Notes:

  • I used a 50/50 combo of shitake and cremini mushrooms, but feel free to use whatever mushrooms you desire.
  • We prefer actual Greek Feta made in Greece of Sheep and Goats milk, here in Toronto there are many imposters so try to find this one.
  • We typically don’t use pepper, but if you like it, use white pepper to avoid the harsh dark specs on the feta.
  • This recipe cooks beautifully in a cast iron pan, if you have a small one, use it. My small one was a bit too big for this amount.

We’ve been away. In Arizona. Where it was high twenty, low thirty degrees (Celsius). I’m sorry you were still in winter, while I was enjoying endless sun and dry warmth in Arizona. Well, not really sorry. I may have even rubbed it in with some weather network posts. It was truly wonderful. It was liberating not to have that 10-minute dressing routine even before you step outside. My feet rejoiced! No socks! My feet weren’t freezing to death even though they were covered in wool and leather. I could totally get used to it. But now we’re back in reality and cooking warming and hearty dishes like we did for Super Bowl.

We hosted another Super Bowl party in February and you guessed it, the theme was the cuisine of the teams playing! I’ve always wanted to make an authentic clam chowder with oyster crackers so I took advantage of this serendipitous opportunity. The clams were sweet and the chowder was creamy and delicious. The party was a grand success and New England lost, now that’s karma, don’t you think?

New England Clam Chowder

Makes 1.75 L of chowder.

For the original recipe please click here.

Ingredients:

  • 300 g Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
  • 30 g unsalted butter
  • 135 g finely chopped French shallots
  • 160 g chopped celery (about 2 large stalks)
  • 10 g garlic cloves, finely minced
  • 1 bay leaf
  • 32 g all-purpose flour
  • 282 g Vongole baby clams, drained, juices reserved
  • 300 mL evaporated milk (not condense)
  • Pinch of smoked paprika
  • sea salt to taste

Directions:

  1. Bring the potatoes to a boil in the reserved clam juice topped up with water to cover. Turn down to medium heat and simmer until potatoes are soft. Remove from heat, drain potatoes, reserve the liquid and set both aside.
  2. Melt butter in a heavy bottomed large pot, sauté shallots and celery with the bay leaf until soft. Add the garlic and sauté until fragrant. Add the flour and stir on low heat for two minutes, without allowing the flour to brown. Whisk in the reserved potato clam liquid with a pinch of smoked paprika. Cook until thickened.
  3. Add the baby clams and the evaporated milk and stir well. Simmer for 5 minutes. This chowder is much better the second day so if you are making this chowder in advance, refrigerate until cold, then re-heat on low when required.

A rich clam chowder with delicious clam bits in every bite.

A flavourful cracker that does not disintegrate in the chowder.

Lemon Pepper Oyster Crackers

Makes 150 g of crackers. For the original recipe, please click here.

To print recipe, please click here.

Ingredients:

  • 145 g 00 flour
  • 5 g sea salt
  • 2 g freshly ground black pepper
  • 5 g sugar
  • 5 g baking powder
  • 1 g freshly grated lemon zest
  • 30 g unsalted butter, cut into small pieces
  • 70 mL cold water, or enough to make a smooth dough

Directions:

  1. Combine flour, salt, pepper, sugar, baking powder and lemon zest in the small bowl of your food processor. Pulse until well combined.
  2. Drop the butter into the flour mix and pulse until it has been incorporated and is mealy. Slowly add the water while processing, add only enough to make a dough that holds together.
  3. Turn out to a lightly floured surface and form into a solid round. Allow to rest 15 minutes.
  4. Pre-heat the oven to 375° F. Line a baking sheet with parchment paper.
  5. Roll dough to about 2 mm thick and cut with very small cookie cutters (or cut with a knife into diamond shapes). Bake for 15 minutes, then turn the oven off and open the door and allow to cool and crisp up for an additional 30 minutes. Serve with New England Clam Chowder.

Orange Cake

Several years ago I had a conversation with a long-time blogger friend, A-Boelyn about our Mothers’ orange cake, it was a recipe I had been searching for, for many years. You see, I had lost my dear Mother’s recipe and sadly it had been my favourite cake. I am certain Mom clipped the recipe from the newspaper (so many of our favourites were found this way) but alas it has been lost for many decades. This recipe was my birthday cake request, time and time again. Its moist crumb and delicious flavour was void of heavy icing, it just showcased the beautiful orange in its glory, and a bit of booze, should you wish to indulge! I no longer recall the exact flavours of my dear Mother’s cake but if I had to guess, this recipe comes pretty close, we Europeans love the use of ground nuts in our cakes! And the flavour of this cake brings me back to my childhood, memories of Christmas marzipan! The texture is not light and airy like a sponge but rich and thick like marzipan. It’s not a cake you want a huge slice of, a small slice will satisfy your sweet tooth and leave you wanting more, and that is exactly what I want of a cake.

Orange Cake

Original recipe by David Lebovitz

Makes one 25 cm (10 inch) cake

Ingredients:

  • 3 oranges, zested
  • 300 g sugar
  • 200 g unsalted butter, room temperature
  • 240 g almond flour
  • 110 g AP flour
  • 4 large eggs, at room temperature
  • pinch of salt

Directions:

  1. Pre-heat the oven to 350° F. Prepare a 25 cm (10 inch) springform pan by buttering all sides and lining the bottom with parchment paper.
  2. Add the sugar and orange zest into the large bowl of your food processor and process until zest is chopped into tiny bits and thoroughly incorporated into the sugar. Leave the processor because you will use it again later.
  3. Beat the butter and sugar-orange mixture until light and fluffy, scraping down the sides of the bowl often. Add the eggs one at a time and beat thoroughly.
  4. Add the flour, almond flour and salt into the food processor and pulse until well mixed.
  5. Add half of the flour mixture to the egg and butter mixture and mix until well incorporated. Add the remainder of the flour mixture and mix only until well incorporated. It will be thick.
  6. Turn the batter into the prepared pan and using a spatula, spread out evenly.
  7. Bake for 40-45 minutes or until a cake tester comes out clean. Spoon the orange syrup mixture over the hot cake until it is all absorbed. Cool in the pan.

Ingredients for the syrup:

  • 180 mL orange juice, from the zested oranges
  • 75 g sugar

Directions for the syrup:

  1. Combine the orange juice and sugar and bring to a boil in a non-reactive pan until the sugar has entirely melted. See step 7 above for directions.

This is an extremely moist and dense cake, it reminded me of orange marzipan.

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