Chickpea and sweet potato curry

An easy, tasty and lazy weeknight meal. Warm and spicy and filling.

Ingredients
2 small onions (or 1 larger one), diced
2 cloves of garlic, minced
an inch (or so) of ginger, grated
1 table spoon curry mix of your choice, ground
1 can chickpeas
1 large sweet potato, cubed
1 cup water
1 can coconut milk
1/2 cup frozen peas
1 cup diced tomatoes
basmati rice, to serve
1 table spoon peanut oil
ingredients

***

1. In a thick bottomed saucepan warm the oil. Add the diced onions and cook, stirring often, until translucent.
onions

2. Add the garlic, the ginger, and the curry spices. Cook the aromatics with the onions until fragrant.
aromates

3. Rinse the chickpeas and add to the pot. Peel the sweet potato and cut roughly into cubes. Add it to the pot as well.
veggies1

4. Add the coconut milk and the water.
Mix well and simmer for 10-15 minutes or until the sweet potato cubes are tender.
liquids

5. Stir in the frozen peas.
peas

6. And the tomatoes.
Once the peas and tomatoes are heated through the curry is ready.
tomatoes

7. Serve with the basmati rice.
serve

Fiddleheads amandine

Fidddleheads are the furled fronds of a young fern. They are only available for a brief period in spring (afterward they unfurl and become a proper fern). They are a tasty, different green to prepare, but can be toxic if eaten raw or under cooked.

This is a simple preparation, great as a side dish with fish.

Ingredients
220g fiddleheads
1/4 cup slivered almonds
1 table spoon butter
3 french shallots, diced
salt and pepper
ingredients

***

1. In a dry skillet, toast the almonds on medium heat, tossing often.
almonds

2. Once they have gained some color, set aside.
almonds2

3. Rinse the fiddleheads under lots of water. Make sure to remove any brown scales from them.
clean

4. Bring a large pot of salted water to a boil. Drop the fiddleheads into the boiling water.
blanch1

5. Boil for 12-15 minutes. The water will turn a weird dark color.
blanch2

6. Drain the boiled fiddleheads, discarding the water. Rinse well, then transfer to an ice bath to stop the cooking process.
blanch3

7. In the skillet, melt the butter and add the shallots. Cook for 3 minutes or until the shallots become translucent.
shallot

8. Drain the fiddleheads from the ice water and add to the skillet. Coat well with the butter and season with salt and pepper. Saute for a further 3 minutes.
saute

9. Add the toasted almonds and continue cooking for an other 2-3 minutes.
saute2

10. Serve warm.
plate

Salted herbs potatoes

Great little potato cubes. perfect side dish along with some grilled sausage, or with any type of eggs at brunch. I use red potatoes and they turn out nice and fluffy and just a bit crunchy where they’ve turned golden. other potatoes will give you a different texture.

Ingredients
potatoes (as many as needed as needed)
2-3 table spoon butter
2 tea spoon salted herbs (taste before adding more!)
pepper to taste
ingredients

***

1. Pre-heat the oven to 450F.
Peel and dice the potatoes.
cube

2. Melt the butter in a large skillet and toss in the cubes, coating well with the butter.
butter

3. Add the salted herbs and the black pepper. Toss well to coat.
season

4. Line a baking tray with aluminium foil. Spread the potato cubes in a single layer.
spread

5. Bake for 25-30 minutes, turning the cubes over every 10 minutes or so to allow to color on all sides. Eat warm.
done

Roasted Sunchokes

A quick and easy side dish. The sunchokes are slightly sweet so this pairs extremely well with beer braised beef.

Ingredients:
1 lb sunchokes
2 table spoon butter
salt and pepper
ingredients

***

1. Peel the sunchokes. if you get them early in the season you can leave the peel in, it will be thin like a new potato. Just give them a good brushing. The peel is edible, but it gets a tough texture when cooked this way. And it has a lot of inulin, so it might cause some digestive upsets.
peel

2. Add the butter to the pan.
butter

3. Toss to coat in the butter and add salt and pepper to taste.
season

4. Cook in the pan for 5 minutes or so, tossing often, until they just start to take some color.
color

5. Put in a 350F oven for about 1h ou in a 400F oven for 40-45 minutes, until tender and nicely colored (you might want to flip them halfway through).
roasted

 

Yellow Split Pea Dhal

I had lots of yellow split pea left from making the pea soup. And I’ve been craving stewed or simmered recipes to warm me up.

Also, this is a good pantry diving kind of dish when winter makes you pay with icing rain and snow.

Ingredients:
250g yellow split pea
4 cups water
2 slices of ginger
1 stick cinnamon
3/4 tea spoon turmeric
1 1/2 dried yunan pepper
1 table spoon oil
1 onion, chopped
2-3 cloves garlic finely chopped
2 inch ginger grated
1 pint diced tomatoes
1 tea spoon coriander
1 tea spoon cumin seed
3/4 tea spoon garam masala
salt
Juice of 1/2 lemon
ingredients

***

1. In a large pot, combine the water, slices of ginger, cinnamon and turmeric.
water1

2. Bring to a boil to dissolve the turmeric.
Just be careful not to splash any on you from this point on, turmeric stains everything a bright yellow.
water2

3. Rinse the split peas and pick through them to make sure to remove any rocks or debris. Add to the pot. Cover and simmer for 40-50 minutes.
peas1

4. Meanwhile, grind together the coriander and garam masala using a mortar and pestle. Set aside.
grind

5. In a second, smaller, pot, warm the oil.
oil

6. Throw in the cumin and allow to sizzle for 30 seconds, until very fragrant.
cumin

7. Throw in the onions. Cook on medium heat for a few minutes until translucent.
onions

8. Add the grated ginger and the garlic.
onions2

9. Stir in the tomatoes.
tomatoes

10. And the spices from step 4. Crumble in the remaining 1/2 dried pepper.
Cover and simmer for 30-35 minutes on low heat (or until your peas are done).
spices

11. The peas should have absorbed most if not all of the water (add water if they are still hard) and should be soft and barely starting to fall apart.
Fish out the cinnamon, ginger and dried chili.
peas2

12. Combine the spiced tomatoes to the split peas. Add the lemon juice and salt to taste.
combine

13. Serve with rice as a main (or with roti, or with naan). Can also be served as a side dish.
serve

Coconut Macaroon with dark chocolate

A delicate, delicious little bite of a cookie. And most importantly when hosting a large group with dietary restrictions, they are both gluten-free and dairy-free.

Ingredients :
200g shredded unsweetened coconut
1/3 cup sugar
2 table spoon cornstarch
1/3 cup liquid egg whites
90g of dark chocolate
ingredients

***

1. Pre-heat the oven to 350F.
Combine the sugar, cornstarch and coconut in a bowl.
dry

2. Add the egg whites.
add-eggs

3. It will look like it’s not enough liquid, but just keep mixing, it will coat everything.
mix

4. Form balls about the size of a golf ball. Press firmly so the mixture sticks to itself. Put on a baking tray lined with parchment paper. Aim for 16-18 macaroons per recipe.
balls

5. Bake for 15 minutes. The coconut should just be turning golden on top.
cook

6. Allow the macaroons to cool to room temperature. Meanwhile, melt some chocolate (temper it for a shinier final result).
chocolate

7. Dip the bottom third of the macaroons into the chocolate. Return to the parchment paper lined tray and allow to set, at room temperature, for 1 hour.
dip

8. Plate and serve.
DSCF6041

Tomato tart

It is unseasonably warm this past week-end, so fall food seems out of place. And yet it’s harvest season. So have a compromise : tomato tart. Light and refreshing even when eaten warm.

Ingredients:
1 stick salted butter
1 cup all purpose flour
1/2 teaspoon paprika
1/4 cup cold water
4 ripe tomatoes
1/2 red onion
1 teaspoon herbes de provences
1/2 teaspoon vegetable spices (your choice)
pinch of sugar
salt and pepper.
olive oil

ingredients

***

1. Cut the butter into small chunks and put it in the freezer for 10-15 minutes.
butter

2. In a food processor, combine the flour and paprika. Pulse to mix.
pulse1

3. Add the frozen butter. You want to work fairly quickly for this part and keep the dough/butter as cold as possible.
pulse2

4. Pulse a few times, just until the flours and butter reach a mealy texture. it’s fine if small pea sized chunks of butter remain.
pulse3

5. Add the water in 2 steps, pulsing a few times with each addition. You don’t want to overwork it. As soon as it keeps it’s shape when pinched, you are done. It will look kind of pebbly.
pulse4

6. Transfer to a large ziploc bag, pressing down until it forms a ball. Put in the fridge to chill for an hour or so.
ball

7. Once the dough has chilled, turn the oven on to 425F.
Roll out the dough to between 1/4″ to 1/8″ thick.
roll

8. Transfer to a tart dish. Press down at the bottom and in the ceases, make sure it’s well distributed. Any cracks or missing part can be fixed at this point.
roll2

9. Roll over the edge of the dish to trim away the excess dough.
trim

10. Using a fork, prick holes all over the bottom of the dough.
Cut a bit of parchment paper larger then the dish. Put it on the dough and fill with pie weights (or dried beans you don’t intend on cooking).
weights

11. Blind bake with the weights for 10 minutes. Then -carefully- remove the parchment paper and the weights.
blind1

12. Return to the oven for a further 10 minutes until golden all over. It will shrink a bit. If you want to minimize that allow more time with the weights.
blind2

13. Allow the crust to cool fully. Turn the oven down to 350F
Once cooled slice the first two tomatoes and layers on the crust.
filling1

14. Season with salt and pepper. Add 1/2 of the onion (so 1/4 red onion) thinly sliced. Slice the two remaining tomatoes and layer on top.
filling2

15. Add the remaining red onion, herbes the provence, spices and sprinkle a pinch of sugar over the whole thing.
*Optional : you can also add a thin stream of good olive oil over everything at this point.
filling3

16. Bake for 25-30 minutes.
baked

17. Remove from the tart dish, slice and enjoy!
serve