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Posts Tagged ‘Vegetarian’

Happy New Year! Hope everyone has a wonderful holiday season, spoiling your loved ones! Wishing you a new year filled with joy, good health, good friends and good food! Love from Éva

I do apologize for not being more present with my blogging buddies, but we’ve only just returned from our month-long sojourn in Arizona. We had three sets of dear friends visit us for 5-6 days each during our stay; it was a fun-packed time away, also enjoying our dear friends who currently live in Arizona.

I made this delicious winter stew for friends just before we left for Arizona. It was a perfect way to begin winter. The stew was filled with succulent seafood drenched in a creamy béchamel. And if you’re super hungry, you can eat the bowl, or part of it!

Seafood Stew in Sourdough Bread Bowls

Please click here for the original recipe.

Serves 4-6 depending on size of bowls.

Ingredients:

  • 1 tbsp grapeseed oil
  • 1/2 a sweet onion, finely diced
  • 2 celery ribs, diced
  • 1 carrot, diced
  • 8 mini potatoes
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp dried thyme leaves
  • 1 tsp dried tarragon
  • 2 cups whole milk
  • 500 g mixed firm seafood — peeled shrimp, scallops, lobster meat, mussels, calamari or white fish (cubbed)
  • 1 cup shredded flavourful white cheese, like Gruyère and Asiago
  • Kosher salt (to taste)
  • 4 sourdough bread bowls

Directions:

  1. In a large Dutch oven, heat the oil and sauté the onions until translucent.
  2. Add the potatoes and carrots and sauté until about half-cooked. Add the celery and sauté for about 2-4 minutes.
  3. Lower the heat and add the butter and allow it to melt. Sprinkle the flour into the vegetables and mix well. Cook for a minute or so. Add the dried herbs. Slowly add the milk, stirring to mix into the floured vegetables and bring to a slow simmer, stirring and allowing the mixture to thicken. You may bring this to room temperature and refrigerate until required.
  4. If you have refrigerated the vegetable mixture, simmer on low until the vegetables are thoroughly cooked through. Add the seafood with the longest cooking first (shrimp, scallops, calamari and lastly, mussels). Cook the seafood through.
  5. Add the shredded cheese, mix well and taste for seasoning. Serve piping hot in hollowed out sourdough bread bowls.

Here is that gorgeous winter light again.

Notes:

  • I like to spend as much time with our guests instead of stuck in the kitchen cooking dinner so I try to make as much of the dishes in advance as possible so that my time spent in the kitchen is minimal while we have guests. Because I cooked most of the stew earlier that day, I was able to reheat it and cook the raw seafood quickly without missing too much of the evening.
  • I gently warmed the sourdough bread bowls so that they kept the stew warm a little longer, things cool down so quickly in the winter.
  • I used a mixture of Wild Argentinian Shrimp, Bay Scallops, Mussels, and Chopped Calamari for this dish but white fish would also work beautifully.
  • If the thought of adding cheese to a fish dish offends you, please omit it. The original recipe called for cheddar but I did not wish to add red cheese to discolour the sauce. The cheese adds a nice background flavour with a little body, it’s really not enough to make it stringy.
  • The smooth béchamel flavoured with the tarragon and thyme made a lovely background for the seafood. Our guests loved it, the homemade sourdough bread bowls helped! 😉
  • It’s a really heavy meal, I hollowed out the bread bowls so that there was only about 1 cm of the bowl all around, even so, most of us couldn’t finish it!

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I have had a love/hate relationship with sour dough starters. We start off loving each other, fully enjoying the dependant relationship but soon after I get bored and lose interest and the poor blob starves to death. Yes, I’ve tried putting it into the fridge to hold but it eventually dries up and I’ve a horrible mess to clean. Sour dough starters and I just don’t work. Until now!

I started this starter about a month ago. My first bread was a flop. The bread I made with it did rise but not much. But I wanted to give the starter another chance so I put it into the fridge to think about its incompetence. Then about a week or so later, I pulled it out of the fridge and within hours it overflowed the jar into a bubbling, beautiful mess! I danced with glee! My starter was alive, and not just alive, it was a living, breathing, blob of natural, yeasty, goo! We will have sour dough bread on the weekend!

As many of you have experienced, it’s not difficult to make a starter, it just takes patience. Finally, I achieved undeniable success! And the bread was awesome!

This is the recipe I used. My version was much shaggier than that in the video, so I might add a bit more flour into the mix next time (I used the weight measurements), but the bread had an awesome chewiness that was extremely moreish, so I may just leave it be. I can’t wait to try this again using an older starter, hopefully it will be a bit more sour. Bottom line is that I loved it!!

No-Knead Sourdough Bread

Makes one 25 cm boule or 4 personal-size sourdough bread bowls. Please click here for the original recipe.

Ingredients:

  • 50 g live, bubbling starter
  • 350 g water at about 110F
  • 500 g AP flour
  • 9 g sea salt, finely ground

Directions:

  1. Follow your regular directions to bring your starter to life (if refrigerated), about 2-4 days before you need the bread.
  2. The day before you wish to bake the bread, make the dough by mixing the starter with the water, then slowly add the flour and salt mixing with a wooden spoon and then your hand, until it comes together like a shaggy dough. It will be sticky, very sticky.
  3. Return it to the bowl and cover it with a clean, damp cloth and allow to rise in a warm spot overnight (until it doubles in size).
  4. The next day, scrap the ball onto a lightly floured surface and fold the dough onto itself, a few times, tightening up the boule. Flip the boule onto the folded side and cover with the bowl and allow to rest for about an hour (should rise a bit again but not a whole lot).
  5. About 30 minutes into the rise, preheat the oven to 450 F with a cast iron Dutch oven (including the lid). Keep the Dutch oven in heating up for 20 minutes after the oven has reached 450F
  6. Remove the Dutch oven and sprinkle inside it with cornmeal. Carefully cut the boule across the top. Then gently lift it and carefully roll it into the Dutch oven. Place the lid on and bake for 20 minutes, remove the lid and continue to bake for 30 minutes until golden. Cool completely before slicing. Enjoy!

Notes:

  • The covered Dutch oven steams the bread at first, giving it the gorgeous, chewy texture.
  • Make sure the knob on your Dutch oven can handle the high temperature, we had to get a special Le Creuset knob.
  • This has the traditional chewy texture of sourdough bread.

Here’s a little peek of what I served in personal-size sourdough bread bowls!

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This is an old recipe that I’ve made on the blog before, I just wanted to update it using weight measures instead of imperial volume and I also wanted to use fresh ginger instead of the dried powder. If you like the bite of ginger, this one is for you. This day I made them in late October was actually quite lovely and I braved the chill to take this photo on our back deck. Winter is coming!

It has that delicious chewy texture that some ginger snaps might have if they don’t dry out.

Ginger Snaps Revisited

Makes about 36 to 46 cookies, depending on how large you make them\

Ingredients:

  • 75 g butter
  • 115 g brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup black molasses
  • 30 g fresh ginger
  • 280 g you all-purpose flour
  • 3 g salt
  • 5 g baking powder
  • 5 g baking soda
  • 2 g ground allspice

Directions:

  1. Combine the butter, brown sugar, corn syrup and molasses and heat gently until melted. Set aside.
  2. Grate the fresh ginger and stir into the melted butter mixture.
  3. Combine the remaining ingredients and whisk or sift to stir. Make a well in the centre and pour the melted butter mixture into it and mix until all of the flour mixture is incorporated.
  4. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  5. Drop the cookie dough by even spoonfuls (I used a large melon baller) onto the lined cookie sheet. Roll each ball in the palm of your hand to create a smooth ball, then press down to flatten with a flour cookie press to about half a centimetre.
  6. Bake for 10-12 minutes (I baked mine for 10) and cool on a wire rack. Store in an air-tight container but don’t worry, you won’t have to store them for long.

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Like many blogs have already declared, it is officially soup season in this part of the world. I often use lentils to “beef” up soups because they are super filling. JT loves creamed soups and I love brothy soups, so to be fair, I try to make a variety of each type to keep us both happy. That way he doesn’t complain when I make Phố or chicken soup at least once a month (read: week). This was a spur of the moment creation that was so tasty, that I wanted to make sure that I remembered what I did. Hope you enjoy it too.

Creamed Cauliflower, Lentil and Coconut Soup

A KitchenInspirations Original Recipe

Makes about 750 mL soup

Ingredients:

  • 1 small head cauliflower, cut into florettes
  • 1 small sweet onion, chopped
  • 1 small garlic clove, minced
  • 50 g red lentils
  • 250-400 mL vegetable or chicken stock
  • 250 mL coconut milk
  • 15 mL EVOO

Directions:

  1. Heat a large dutch oven with the olive oil and sauté the onions until translucent. Add the cauliflower and garlic and sauté for 5 minutes.
  2. Add the 250 mL chicken stock and lentils and cook until everything is soft. Blitz with an immersion blender slowly adding coconut milk, blending until smooth. Add more chicken stock to achieve your desired thickness, if necessary.
  3. Serve piping hot.

 

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The first time we tried gnocchi was in the late 80’s or early 90’s. It may seem a bit odd that it took so long living in a multi-cultural city like Toronto, particularly since Toronto had the largest Italian population of any city outside of Italy (in 2016, we had the fourth largest Italian population), but back then the restaurant scene was really bad. Italian food was more or less American Italian (not to imply that it’s bad food, just limited), serving spaghetti, lasagna or pizza, nothing quite as exotic as gnocchi graced the menus. High-end restaurants were generally decorated in a men’s club style, dark and dingy and the waiters were often grumpy old guys in dark pants, white shirts and short aprons. Then, for some reason it all changed. JT read a lot of real estate articles and one such article was about a restaurant in mid-town that spent a million dollars in creating one of the best Italian restaurants in the city; imported décor, a well-paid chef and a menu that used traditional Italian ingredients described in Italian words. Of course, we had to try it and we were not disappointed. It still took a few more years for the rest of the industry to up its game but we were certainly on the right track.

When I told my Mom that I’d ordered gnocchi and what it cost, she was appalled! She called it peasant food! Of course, my generation had no idea what that was and maybe that’s why the restaurant industry changed, we were willing to pay for it! And we were hooked! Those soft little pillows drenched in a rich sauce were stuff dreams were made of, so I began experimenting with recipes after seeing Biba Caggiano make it (Biba’s Italian Kitchen) on the very early Food Network. She made it look so easy, and it was! JT proclaimed that he would no longer be able to order gnocchi in a restaurant because he would be disappointed after eating mine! Then came the low carb movement and we put those dreamy little pillows on the back burner. Fear not though, they are making a comeback albeit in moderation.

In our effort to eat less animal protein and more plant-based proteins, I created this gnocchi recipe using lentils. I’ve made them a few times because they are quite easy to make and super tasty, and they have the same light, fluffy consistency of traditional gnocchi. We like the contrast of texture by pan-frying the little pillows until one side is crispy, but you don’t have to. This recipe would be quite lovely with a sage and butter sauce or any sauce for that matter.

Pan-Seared Lentil Gnocchi with Blue Cheese Sauce

Makes about 40 gnocchi, about 2-4 servings

Ingredients:

  • 50 g red lentils
  • 90 g “00” flour
  • 10 g freshly grated parmesan cheese
  • 20 g unsalted butter, divided
  • 125 mL milk or cream
  • 50 g gorgonzola, divided (any blue cheese will do)
  • parmesan for serving

Directions:

  1. Cook the lentils until soft (about 1:2 ratio) in enough water to cover. Blend in a processor until very smooth.
  2. Add the flour a little at a time and blend. Add the cheese and pulse to combine, then remove and knead gently with your hands until a smooth dough is achieved. Roll into a 1 cm roll and cut about 1.5-2 cm lengths. Roll each pillow up the tines of a fork or a gnocchi paddle to get the grooves.
  3. Boil water with a little salt and cook the gnocchi until they float to the top. Strain the gnocchi and set aside until ready to serve.
  4. Melt butter in a frying pan and sear the gnocchi until a little crispy on one side. Remove from the pan. Add 5 additional grams of butter to the pan and sprinkle about 10 g of flour on it. Cook the roux and add about 125 mL milk or cream. Add some of the gorgonzola into the roux and allow it to melt (reserve a little gorgonzola for garnish).
  5. Add the gnocchi back to the pan and stir to coat. Serve immediately with freshly grated parmesan and dot each plate with remaining gorgonzola.

Notes:

  • I use my trusted gnocchi paddle that I bought in Florence to make the grooves in the little pillows and recently I discovered that using a very small round measuring spoon to press the gnocchi up the paddle creates perfect groves on one side and a nice little divet on the other (without ruining my mani). The more grooves and divets the more the sauce will stick to it, and who doesn’t love sauce?!
  • I used gorgonzola cheese but you may use any blue cheese. Gorgonzola is slightly milder but creamier than blue cheese.
  • Traditional gorgonzola sauce uses heavy cream instead of a roux, but I prefer to use milk and a roux. You may do it either way.
  • I never add egg to my gnocchi because that is the way Biba Caggiano made it (Biba’s Italian Kitchen). My gnocchi binds well and has never fallen apart in cooking.

JT and I just completed refinishing our kitchen floors, don’t they look lovely? (and yes, that means renting a belt sander and working our ancient butts off!). The best light was on the floor, they are clean!

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Canadian Thanksgiving was at my SIL’s place in Peterborough. She asked that we bring hors d’œuvres so I made three dips. This one was blog-worthy.

Roasted Red Pepper Dip

Makes about 250 mL dip

Ingredients:

  • 160 g roasted red peppers, skin and seeds removed
  • 15 g roasted garlic purée
  • 1 g salt
  • 10 mL red wine vinegar
  • 20 g almond flour

Directions:

  1. Combine everything in your food processor and process until smooth.
  1. Serve at room temperature with crackers or bread.

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It’s been a busy year and I’ve seen spending a lot of time in front of my computer. I don’t mind doing that type of work, but I do miss cooking and with that, getting my advanced blog posts ready to publish. In fact, I am nowhere near the advanced the blog posts I should be, in preparation for our yearly sojourn to Arizona. I have four posts ready to go but I should have 10! That makes me nervous because I may not have time to post while we are in Arizona; we have three separate group friends coming down for 5-7 days each! That means a lot of sightseeing and daily adventures and less cooking and recipe developing.

You can definitely see the winter light creeping in.

I modified and made this little recipe because during one coffee break JT mentioned that he would love to have a little biscotti to nibble on while we sit and enjoy our coffees. I like making biscotti because they are easy and are not overly finicky. This recipe came together quickly and more or less in one bowl.

Chocolate Chip and Almond Biscotti

For the original recipe, please click here.

Makes about 20 biscotti but it depends on how thickly you form and cut the logs

Ingredients:

  • 57 g unsalted butter, at room temperature
  • 225 g brown sugar
  • 10 mL pure vanilla extract
  • 5 mL almond extract
  • 275 g all-purpose flour
  • 75 g almond flour
  • 20 g baking powder
  • pinch salt
  • 165 g chocolate chips

Directions:

  1. Preheat the oven to 350° F.
  2. Cream butter and brown sugar until light and fluffy.
  3. Add the eggs, one at a time and best until entirely incorporated. Add the extracts and beat.
  4. Whisk together the dry ingredients (omit the chocolate chips) and blend into the butter mixture.
  5. Fold in the chocolate chips.
  6. Form into two even logs and place on a parchment-lined baking sheet and flatten slightly. Bake for 30 minutes.
  7. Slice diagonally into 10 slices each and lay flat on the same parchment-line baking sheet and bake again for about 10 minutes or until lightly golden. Cool completely before serving.

Notes:

  • I shaped my logs too wide, next time I shall make them more slender and have twice the number of biscotti.
  • Biscotti store well in an airtight container but if it will take you more than a week to consume, I would freeze them until required. Defrost at room temperature.
  • I didn’t have whole almonds but this would have been lovely having a few whole almonds folded into the batter.

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