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

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Ginger Lemonade

I first stumbled over the Lab syrups at the Je t’aime en Chocolat show. And they blew my mind. I resisted taking them home at the time, but I had an idea for ginger lemonade using their “Infernal Ginger” syrups and finally caved in. No regrets.

Ingredients
2 cups water
2 cups sugar
zest of 1 lemon
1/2 cup Infernal Ginger syrup
4 cups water
1 1/2 cup lemon juice
2 lemons, sliced.
ingredients

***

1. In a pot, combine the water and sugar. Turn the heat on medium-low and stir to dissolve the sugar.
simple1

2. Add the lemon zest. Bring to a boil and make sure all the sugar is dissolved. Turn off the heat and allow the lemon zest to steep for 5 minutes or so.
simple2

3. Filter out the zest.
filter

4. Allow the simple syrup to cool. This will keep in the fridge for a good while.
cool

5. Combine 1 cup of the simple syrup with the rest of the ingredients. I transferred it to a bottle for carrying purpose as I was bringing it to a friend’s. When ready to serve, Pour into a large pitcher with plenty of ice and the 2 sliced lemons.
drink

Green lentils & Kale

A cheap and easy dish, thrown together with what was lying around in the pantry. And the kale I keep getting from my CSA and needed to use up.

Ingredients :
1 cup green DuPuy lentils
1 onion, diced
2 carrots, diced
1 large diced tomatoes can
2 cups chicken broth
1 bundle of kale
1/2 tea spoon red pepper flakes
1/2 tea spoon thyme
1/4 team spoon rosemary
2 cloves of garlic
zest and juice of 1 lemon
olive oil
salt and pepper

ingredients

***

1. Warm some olive oil in a large soup pot and sweat the onion for a new minutes.
onions

2. Add the carrots and sweat until they start to soften.
carrots

3. Add the garlic, red pepper flakes, rosemary and thyme. Take a moment to appreciate how the purple carrot has stained everything else.
spices

4. Add the lentils and stir to coat.
lentils

5. Add the tomatoes.
tomatoes

6. Add the chicken stock. Bring to a simmer and cook until the lentils are ready (30-40 minutes).
broth

7. Strip the kale leaves from the stems and tear into bite size.
shred

8. Shove the entire pile of it into the soup pot.
stuff

9. Within a few minutes it will wilt down into near nothingness. Add the lemon juice and lemon zest. Taste and adjust seasoning.
wilt

10. Serve warm.
bowl

Lemon Squares

I had a craving for bright and lemony. And for once did not want any lemonade (shocking, I know) so I made these totally satisfying lemon squares.

Ingredients
3/4 cup flour
1/4 cup icing sugar
1/8 tea spoon salt
2 table spoon ground almonds
zest of 1 lime
12 table spoon unsalted butter (3/4 cup)
1/2 cup lemon juice
1 cup granulated sugar
3 whole eggs
3 egg yolk
ingredients

***

1. Pre-heat the oven to 350F.
In a food processor, combine the flour, icing sugar and salt. Add 6 table spoon of butter, cut into chunks.
pulse1

2. Add the lime zest and ground almonds and barely mix to combine.
pulse2

3. Press at the bottom of a square, greased, baking dish.
press

4. Bake for 20-25 minutes until firm to the touch and slightly golden. Allow to cool. Lower the oven to 325F.
baked-crust

5. In a large heat proof bowl combine the eggs, egg yolks, granulated sugar and lemon juice.
eggs1

6. Whip until the sugar dissolves and put over a double boiler. Insert a thermometer, making sure the probe is not touching the bottom nor the sides.
eggs2

7. Add the remaining butter. Mix with a wooden spoon as the butter melts to create an emulsion. You don’t want to stop mixing at any point really, to avoid lemony scrambled eggs. Bring to 160F. The mix will thicken so that it may coat the back of the spoon.
eggs3

8. At that point remove from heat. If you want to be sure of the texture, run trough a sieve to remove any lumps.
eggs4

9. Pour unto the crust and bake for 13-15 minutes. Remove from the oven and allow to cool on a rack for 20-30 minutes. Then cover and cool in the refrigerator for 3 hours or more.
filling-baked

10. Cut into squares and enjoy.
cut1

Spiced carrot salad

Sweet and spicy Moroccan inspired carrot salad. Leave the confit lemons on the side, so everyone can add as much or as little as they care for.

This is great as a side dish, but would be filling enough for a light meal.

Ingredients
2 meyer lemons
1/4 cup olive oil, plus extra for lemons
8 rainbow carrots
1/2 red onion, diced
1 handful flat leaf parsley, chopped
1 1/2 teaspoons ground black cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh ginger
2 daches cayenne pepper
orange zest
1/4 cup orange juice
2 tablespoons pine nuts
ingredients

***

1. Wash the meyer lemons. Slice them thinly and remove any seeds. Cut the slices into quarters. Put in a single layer in a cold skillet and lightly cover with olive oil. Turn the heat on low and cook for 20 minutes or so, or until caramelized.
confit

2. Pour into a serving dish and set aside to cool.
confit2

3. Peel and grate the carrots.
grate

4. Add the red onion and parsley to the bowl.
aromates

5. In a small dry skillet, toast the pine nuts.
toasted-pine-nuts

6. In a bowl, combine all the spices and the pine nuts. Whisk in the orange juice and orange zest. Keep whisking as you pour in the olive oil, to get a nice combined dressing.
dressing

7. Pour the dressing over the salad and mix well to coat the carrots. Serve with the lemons.
combine

Chicken apricot tajine

A simple dish. I can see myself tinkering with it. I’ll write my notes as such in the steps. Not overly spicy but still flavorful and satisfying.

Ingredients
8 boneless, skinless chicken thighs
2 onions, diced
2 tomatoes, diced
1 cup chicken broth
20 dried apricots
juice of 1 lemon
1/2 teaspoon cinnamon
1 teaspoon turmeric
2-3″ of fresh ginger, grated
1/2 teaspoon cumin
1 pinch saffron
50g sliced almonds
salt and pepper
olive oil
ingredients

***

1. Pre-heat the oven to 325F.

In a stainless steel skillet, heat the oil. Add the chicken to sear on both sides.
sear chicken

2. Transfer to a tajine pot (or, if you don’t have one, a large enamel cast iron dutch oven, like I did). Add salt and pepper.
transfer chicken

3. In the skillet, add the onions and spices (except the saffron). Cook for a few minutes until the onions are starting to soften and the spices become fragrant, Scrape up as much of the stuck chicken bits as you can.
onions

4. Transfer the onions to the tajine pot. I added the ginger here because I had forgotten it, but for better results add it with the rest of the spices.
transfer onions

5. In the skillet, add the chicken stock, lemon juice, saffron and tomatoes. Bring to a boil and scrape up anything left at the bottom of the pan.
liquids

6. Pour over the chicken. Spread the onions a bit to make sure all the meat is covered. Cover the pot and put in the oven for 40 minutes.
transfer liquids

7. Add the dried apricots and return to the oven for 20 minutes.

* I would probably cut the apricot up a bit and add them a touch sooner to they become a bit softer and impart their flavor to the broth.
apricot

8. Remove from the oven and allow to stand for a few minutes. In the meantime, lightly toast the almond slices.
cooked

9. Serve with couscous and sprinkle the almonds on top.
serve

Roast Chicken Dinner

Makes for a nice moist chicken. Next time I make this I will be tossing the vegetables in a bit of olive oil to improve the results, so the instructions below will reflect that.

Ingredients
1 whole chicken
1 lemon
Sage
Rosemary
Thyme
salt and pepper
3-4 small onions
6-8 potatoes
4 cloves of garlic
* olive oil.
ingredients

***

1. Pre-heat the oven to 425F.
Take the chicken out of the fridge and pat it dry with paper towels. Season generously with salt and pepper on all sides then let the salt sinkin in for at least 30 minutes,
season

2. During that time, roughly slice the onions and quarter the garlic cloves.
onions

3. Peel the potatoes and cut into wedges. Add to the onions and garlic.
* At this point toss the whole lot with a bit of olive oil.
potaotes

4. Wash your aromatics. There’s no set quantites for the herbs, but be careful, the rosemary can be overpowering. If your chicken is large, slice all around the lemon to let the juices weep out. If the bird is smaller, cut the lemon into quarter. Stuff the herbs and lemon into the chicken’s cavity.
aromates

5. Transfer the chicken to a roasting pan. nestle the vegetables around it. Add about 1 spring’s worth of rosemary leaves, a few springs of thyme and a few leaves of sage roughly chopped.
intopa

6. Put in the oven for 1h15 minutes.
roasted

7. Remove the chicken and cover with foil to let it rest. Put the vegetables in the oven for a further 15 minutes.
rest

8. Carve the chicken and serve with the roasted onions and potatoes.
carve