Posts from the ‘Sides’ Category

Feb 26

Roasted Carrot, Golden Beet And Goat Cheese Tart With Dukkah

Recently while browsing in the neighborhood bookstore I broke down and bought “Plenty More” a brilliant and beautiful cookbook which really is an homage to vegetables by the amazing Yotam Ottolenghi. Everything in the book looks wonderful and I want to make it but the recipe that stuck out is the roasted carrots. Now it’s odd that this recipe attracted me since I really dislike cooked or roasted carrots, I only eat them raw. There is something about this simple dish that I find so appealing. The carrots are glazed with honey, olive oil, crushed toasted coriander and cumin and salt and pepper. They are then roasted in a hot oven until tender. I had some golden beets that I needed to use so I peeled and quartered them, slathered them with the same glaze and roasted them as well. The carrots were quite delicate and slim so I started with the beets roasting for 15 minutes then placed the carrots on the same pan and continued roasting for another 20 minutes.

The vegetables are wonderful on their own but I decided to make a savory tart filled with goat cheese and topped with the roasted vegetables. To add a little crunch and make the tart more interesting I made dukkah from nuts, seeds and spice and sprinkled on top. My photo’s are horrible so disregard, it poured rain all day, and there was no sunlight. It makes it very difficult to get a decent photo in bad weather,

I used the rest of my saffron pastry dough that I had left over from the lamb pot pies. I think it made the tart even more interesting . The carrots and beets are only slightly sweet from the honey and nicely spiced, it goes perfectly with the tangy goat cheese and flaky pastry, the dukkah has the same spice as the carrots along with seeds and nuts. It’s a great combination, easy to put together and makes a lovely presentation. If you are a fan of roasted carrots, beets, goat cheese and Ottolenghi I think you will really enjoy this tart.

I am bringing this tart to Fiesta Friday #108. Angie is such a great hostess and this week the co hosts are me, yep I am co hosting and the lovely Zeba@Food For The Soul

Join in, you are all invited, bring something delicious, see you at the party!!

Roasted Carrot, Golden Beet, Goat Cheese Tart With Dukkah

Makes one 9 inch rectangular or round tart

Roasted Carrots and beets

8 carrots peeled and cleaned and left whole (I used rainbow)

3 small golden beets peeled, cleaned and quartered

3 tbs honey

2 tbs olive oil

2 tsp toasted coriander seeds crushed (use mortar and pestle)

2 tsp toasted cumin seeds crushed

1 tsp salt

several grinds of pepper

3 or 4 sprigs fresh thyme

Pre heat oven to 425 degree’s. Line baking sheet with parchment. Toss the vegetables in the glaze. Place the beets on the baking sheet first with a sprig or two of thyme and roast for 20 minutes. Remove from oven, turn the beets over place carrots and remaining thyme sprigs on the pan and roast for another 30 minutes gently turning them at least once while they are roasting. Set the vegetables aside.

Blind bake the pastry in a 400 degree oven weighted with pie weights until golden brown approximately 25-30 minutes.

Goat Cheese Filling

10.5 oz soft goat cheese softened and at room temperature

2-4 tbs whole fat buttermilk or créme fraîche

Mix the softened goat cheese with buttermilk or créme fraîche a tbs at a time until you reach a spreadable consistency. I used the full 4 tbs.

Dukkah

1 tbs coriander seeds

1 tbs cumin seeds

1 tbs white sesame seeds

1/4 cup toasted pistachio’s

sea salt and pepper to taste.

Toast the spices and seeds, first the coriander and cummin and then the sesame. I like to use a fry pan. Toast until you can smell them shaking the pan frequently. I used toasted pistachio’s if yours are not toast in the oven for about 15 minutes.

Add the spices, seeds and nuts to a spice grinder and pulse until broken up but not completely pulverized, alternately you can use a mortar and pestle. You want it to have some texture. Season with salt and pepper.

Serving the tart

Spread the goat cheese in the baked pie shell, arrange the vegetables on top, brush with some of the leftover glaze and sprinkle with dukkah.

Jan 30

112 Comments

A Trio Of Bruschetta

I participate in a cooks collective headed up by Sonal from simplyvegetarian777, you all know Sonal. She will ask those that participate in this Facebook event to come up with a recipe and link it to the Facebook page. This time, since the Superbowl is around the corner she asked us to prepare super bowl appetizers or snacks. This was right up my alley since lately I have wanted food that is simple to make, takes very little time to cook, is snack size and delicious. I have made multiple loaves of this Rustic Italian Bread, I wrap it and freeze it and it is just as good as the day I bake it after some time in the oven to crisp and thaw.

There is really no recipe here, I am sure you have all had bruschetta, so simple to make and you can have an endless variety of toppings.. I made three different types all taking almost no time at all to prepare. They are wonderful as a starter or even a meal. You can make the tomatoes and squash and pesto ahead of time and refrigerate, I like to do that because putting these together will be quick and simple. There is really no recipe for this you can make them as you like and to suite your taste. The Super Bowl challenge must be vegetarian or vegan, this is a meat free zone. I love the idea of bruschetta with varied ingredients and flavors.

The Bruschetta

Ricotta, roasted tomato and basil

Parsley,basil,garlic and pine nut pesto with tomato, shaved parmigiana drizzled with balsamic vinegar

Oven roasted butternut sqush with sage and ricotta drizzled with honey..

You will need the following:

Start with a loaf of good rustic, peasant bread

Garlic 2 cloves – 1 for the pesto and the other to rub on the bread

olive oil

sea salt and pepper

Tomatoes – enough for oven roasted and sliced on top of the pesto

herbs, I like basil and parsley and dried sage for the squash

Ricotta

Cheese, romano and parmigiana

butternut squash cut into bite size pieces.

honey

pine nuts-toasted

Pre heat oven to 375. Toss the butternut squash with olive oil, sprinkle with dried sage and season with salt and pepper. Roast in the oven for 30 minutes. You can roast the tomatoes at the same time. Cut in half and drizzle with olive oil, season with salt and pepper takes approximately 30 minutes in the oven.

Make your pesto: In the food processor add a handful of Italian flat leaf parsley a couple of basil leaves, a clove of garlic, toasted pine nuts and grated cheese. Process until it’s chopped and then add 1/4 cup olive oil while the processor is running.

rustic italian bread

Slice your bread in approximately 1/2 inch thick slices diagonally. For the ricotta and roasted tomato and pesto bruschetta rub the bread lightly with a clove of garlic, brush with olive oil, sprinkle with the tinest amount of salt and place in the broiler just until it starts to toast, don’t let it get dark. Spoon some ricotta on a slice, arrange some roasted tomato, sprinkle some grated cheese and return to the broiler for a minute or so, just to heat it, it will get a little browned on top. Before serving drizzle with olive oil and place some basil leaves on to garnish.

Spread the pesto on the bread, add some sliced tomato and shaved parmigiana, drizzle with olive oil and balsamic vinegar.

For the Butternut Squash bruschetta, spread some ricotta on a slice of bread, place some of the roasted squash on top and place in the oven on broil for about a minute just to heat it and get slightly browned. To serve drizzle with some honey and sprinkle a few flakes of sea salt and some ground pepper.

More Bruschetta ideas

Jan 26

100 Comments

Guest Post-Curried Eggplant Steaks With Chickpeas From Simply Vegetarian777

A picture is worth a thousand words…. it really is and all you have to do is look at the pictures for these incredible recipes and words become insignificant. My very dear friend and fellow blogger Sonal from Simply Vegetarian777 graciously agreed to do a guest post and I was thrilled that she said yes. I admire her so much, her skill in cooking, writing and photographing and her kindness. I have mentioned before how she has sent me spices. I follow her on Facebook, Pinterest Twitter @simplyveg777 and on Instagram ( simplyvegetarian777). I am constantly amazed at her talent. I also have to note that she does a series of posts with Diabetes friendly meals every Thursday, I have sent some to my Mom and it inspired her to change her diet. Sonal you are amazing thank you so much and take it away my dear….

Curried Eggplant Steaks with Chickpeas

It’s a great honor for me to do a guest post for Suzanne. She is such a great support system to me and to many others who are connected to her via blog. Her approach and enthusiasm towards food is unmatchable.

I think I first met her through fiesta Friday, over an year ago, and since then I have been spoiled by her through her ever encouraging comments and constant presence. Thank you Suzanne for being there. I really appreciate it :).

I was very confused as to what to bring for a guest post for her blog. I wanted to create a dish which was Indian origin but at the same time, something which has an international appeal and an easy to implement recipe.

Curried Eggplant Steaks with Chickpeas

Curried Eggplants

Kitchen Equipments Required

A non stick or hard anodized pan, chopping board, knife, flat spatula, small bowl

Ingredients

Eggplant – 1 large
Oil – 1 tbsp
Turmeric – 2 fat pinches
Red chili powder – 2 fat pinches
Cumin powder – 2 fat pinches
Dry mint – 2 fat pinches (optional)
Salt – 2 fat pinches

Method

1. Mix turmeric, red chili powder and salt together in a small bowl.
2. Wash and cut the eggplant in 4-5 thick and long slices.
3. Sprinkle and rub the spice mixture on both sides of the eggplant slices.
4. Heat oil in the pan. Place the slices in the hot oil. Reduce the flame to medium. Cook from both the sides for approximately 2&1/2 to 3 minutes each till tender and slightly crispy.
5. The Curried Eggplant Steaks are ready.

Serve these with the Quick and Easy Chickpeas Curry.

Chickpeas Curry

Kitchen Equipments Required
A sauce pan with lid, stirring spoon, chopping board, knife, blender.

Ingredients

Chickpeas, boiled – 1&1/2 cups. I used 1 can.
Onion – 2 tbsp, chopped
Tomato – 2 medium
Ginger – 1 small piece
Garlic – 1 big pod
Oil – 1 tsp
Coriander powder – 1/2 tbsp
Turmeric powder – 1/4 tsp
Red chili powder – 1/8 tsp
Cumin powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt to taste
Cilantro leaves for garnish
Water – 1 cup

Method

1. Add tomato, onion, ginger and garlic to the blender. Purée it fine.
2. Heat oil in the pan. Add the purée and all the spices to the pan. Reduce the flame to the medium low.
3. Cover with lid and let the purée cook till all the water is evaporated and it thickens.
4. Add the boiled chickpeas to the sauce along with 1 cup of water. Mix them well. Cover with lid again and cook till it thickens again.
5. Garnish with cilantro leaves.

Serving Suggestion

1. Curried Eggplant Steaks can be served as is and taste great as snack.
2. The chickpeas curry can be served with rice or naan.
3. The eggplant steaks and chickpeas curry can be served as a complete meal along with some warm basmati rice.

I hope you had a good time reading the recipe. I had a great time creating it for all of you :).

Cheers,
Sonal

Jan 8

108 Comments

Recipe Redux Bread From The Solitary Cook

Next Week it will be 4 years since I started the blog and I want to feature just a few recipes from my first week of blogging, this recipe was posted on January 22 of 2012, Rustic Italian Bread, the recipe comes from my friend Cynthia whose lovely blog The Solitary Cook has been around about as long as mine, we have known each other longer through Food52 which is where we met. I have linked the recipe and did not copy it into this post, Cynthia is a teacher, a chef and a real artisan, her recipe explains everything involved in making a loaf of bread, it’s a tutorial so click on the link above to see the recipe on her site. Before Cynthia, making bread scared me. Her gentle and comprehensive recipes helped me overcome my fear of failure when it came to yeast breads. Note: Here is the link for the preferment which will need to made before you make the actual bread dough.

I love this bread, it’s simple to make and the result is a lovely loaf with crisp crust and soft pillowy inside. It’s delicious!!

One of my favorite ways to enjoy a slice of this crusty delicious bread is so simple. Good butter, watermelon radishes, sea salt and honey. I get most of my produce which is sourced locally from Farmigo, I have talked about them before, it’s an a la carte CSA, love it!! The radishes and butter are from local farms and the honey was a gift from a friend it is sourced in Manhattan, Hells Kitchen, there is actually a bee keeper in a community garden there. The honey is amazing.

Love local food

Or for breakfast, fried bread, lightly buttered pan fried in olive oil, oven roasted gold tomatoes and a medium soft egg. Quick and easy and hey who doesn’t love fried bread.

Dec 31

103 Comments

Happy New Year, Some Favorites And 2015 in review

Taken from Pinterest

I wish each and everyone of you an amazing, healthy, happy, joyous and prosperous 2016. I want to thank you all for being such great friends, for leaving such uplifting and kind comments and for being my source of inspiration. Below is the report compiled by the WordPress helper monkey’s. I don’t really keep track of the stats, but do appreciate the work that WordPress puts into these reports, thank you to the good people at WordPress!! Both 2014 and 2015 were hard years for me, harder than I can even express. The start of a new year brings with it hope and we also reflect on the past year, the good and the bad, the sad and the happy, triumphs and failures. Life can sometimes be like a rollercoaster ride.

Going into my 4th year of blogging in January is quite momentous for me. I can’t believe I am still doing this, have made such great friends and learned so much. Hope you all have a wonderful time on New Years Eve and joyously welcome 2016, peace, love and joy to all. Below are some photo’s I compliled with some of my favorite dishes both sweet and savory.

Savory favorites

Baked, desserts and the epic biscuit!

The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 37,000 times in 2015. If it were a concert at Sydney Opera House, it would take about 14 sold-out performances for that many people to see it.

Click here to see the complete report.

Dec 3

69 Comments

Bread Poha

This is the recipe for Bread Poha that I saw on Sonal’s site Simply Vegetarian777 and fell in love with. Bread, spices, pea’s, simple comfort food and a delicious Indian dish. I saw the photo’s and immediately saved the recipe and then sweet Sonal sent me the spice packet so I have everything I need to put this dish together quickly. I decided to serve it with a 5 minute egg, a little runny, that golden yolk flowing on that delicious bread, well my friends it doesn’t get much better than this. Make this dish, you will be glad you did, really you have to try it, the recipe is linked above!

Step by step instructions and spice mix

Bread Poha literally takes minutes to make and is the very definition of Indian comfort food it can be used as a side dish, snack or main dish. I did a little research and saw many variations one showed the Poha with paneer (that looked delicious) among other things. Sonal masterfully mixes the spices, she sent me a packet that contained everything you need to properly spice the dish, It could not have been easier and I feel totally spoiled.

The Poha was breakfast with a medium soft egg (5 minute egg), I had some leftover cubed brioche that I had used in my Thanksgiving dressing the bread was oven dried and held up nicely during the cooking process but you can use any stale bread torn into bite size pieces. Thank you Sonal for sending me the spices you are so sweet and it opened up a new breakfast avenue for me, I think I could eat this every day!

I have had several people ask about the egg, how to do it. It is in between soft and hard boiled. I call it a medium soft egg. It is boiled for exactly 5 minutes. The egg has to be warmed first, not straight from the refrigerator, a room temperature egg is perfect. Bring lightly salted water to a rolling boil, gently lower the egg into the water and time it, at 5 minutes remove the egg and place in a pot or bowl of cold water. Let sit for 1 minute in the cold water then gently peel. The yolk will still be runny but the white of the egg will be firmly set. It works every time and yields a perfectly cooked medium soft egg.

Nov 18

109 Comments

What Will You Serve For Thanksgiving?

Dressing or stuffing

Some of you don’t celebrate Thanksgiving but here in the US this is probably the biggest food holiday of them all, it’s also a time to remember how much we have to be thankful for. For me the Thanksgiving meal is steeped in tradition. Every year I make the same meal, I have tried adding something different but in the end, the best is always the tried and true recipes.

Do you try new recipes or stick to the tried and true?

Is it Potluck or do you do all the cooking?

What do you make, or do you go to someone else’s house for the meal?

I bake pies for friends, this year I am making apple, pumpkin and pecan for both my table and for my friends. I have will have 6-8 people over, family and friends.

How many will be around your table?

Photo by James Ransom

Thanksgiving 2014

Butter and herb roast turkey– compound butter under the skin and steam roasted

Dressing– cornbread and bread with a lot of other things. My signature dish.

Mashed potatoes- Yukon gold, sour cream and butter. I like super creamy smooth potatoes so I use a food mill.

Corn

Brussels Sprouts- I am going to make this recipe this year from my friend Bevi, it’s a Food52 contest winner

Gravy

Cranberry orange sauce (see recipe below)

Homemade potato rolls

Just out of the oven

Pecan Pie

For Dessert

Pumpkin Pie

Pecan Pie

Pumpkin Pie

Apple pie right out of the oven

Cranberry Orange Sauce

Ingredients
1 cup sugar
1 cup freshly squeezed orange juice + 1 tsp orange zest
1 12-ounce package Fresh or Frozen Cranberries ( I always buy Ocean Spray)
Combine sugar and juice in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups. Optional- add the zest of 1 orange for a stronger orange flavor. I always make a double batch because I must have it for the leftovers.

The Wine

Can’t forget the wine, this year I have a magnum of Christian Bernard Select Black Gamay (A beaujolais), I also have Rioja, 2001 R. Lopez de Heredia Vina Tondonia, Pernand-Vergelesses 2008, premier Cru Sous Fretille (Grand Vin du Bourgogne) I’ll pop the bubbly with dessert and serve coffee too. What are you drinking?

Nov 5

87 Comments

Inspiring Farro With Beets, Feta And Pecans And For Dessert- Pumpkin Pie Ice Cream

Farro with beets, pecans and feta

Sorry this is a bit late it will be worth the wait, believe me. The inspiring recipe that was chosen at random this time is from Emily, and is posted on her lovely blog Em-i-lis, it’s a gorgeous healthful dish with my favorite grain, Farro, my favorite cheese feta and favorite nut pecan, win, win. This recipe is so delicious, a great side dish or a main. I love Emily’s blog, she posts every day like clockwork and it’s what I read every morning with my cup of coffee. The recipe is Farro With Beets, Feta and Pecans. It’s truly inspired, she ties all those gorgeous ingredients together with a dressing of herbs, olive oil and lemon. It’s fantastic and really makes the other ingredients sing but the star of the show for me is the pecans, they are toasted and coated in maple syrup and a pinch of cayenne. Really you have to try this, it’s so good. I didn’t have golden beets so I used red, I don’t think it makes a difference really, also I think this is a genius move on Emily’s part, she gently heats the olive oil and then adds the herbs so they don’t cook really but are warmed and infused in the oil and adding some lemon makes for one of the most delicious dressings I’ve had in a long time. You can play with the herbs, don’t like sage add another herb, I think this would be delicious with any combination.

Pumpkin Pie Ice Cream

Now for dessert, oh this is beyond delicious folks the recipe comes from Michelle@Giraffes Can Bake, I was given a choice of two recipes and since I am a big big fan of ice cream, any time of year I chose the Pumpkin Pie Ice Cream. This ice cream is so simple, no churning, it’s a semi freddo, no cooking, and it’s so creamy and totally dreamy. It’s perfect for this time of year, it doesn’t have to be hot or warm outside to enjoy ice cream right? I followed the recipe except for the spice I added the Vanilla Autumn Spice Mix I made last time from Strictly Delicious. This ice cream tastes just like pumpkin Pie, I think it would be AMAZING sandwiched in between two oatmeal or ginger cookies. That would be a phenomenal ice cream sandwich.

Oct 24

118 Comments

More Inspiring Food, Spiced Swiss Chard Cobbler And Vanilla Autumn Spice Mix For Fiesta Friday #39

swiss chard cobbler

Here are two great recipes chosen at random from the recipes you left for me. Spiced Swiss Chard Cobbler from Three little halves and Strictly Delicious wonderful Vanilla Autumn Spice Mix. Both recipes are amazing. I love swiss chard and this creamy savory cobbler is absolutely delicious, the cornmeal biscuit topping goes perfectly with the spicy filling. The Vanilla Autumn spice mix will get a lot of use this Holiday Season, I love to bake and I love warm fragrant spices so I was so excited that this was the random pick this time. I used the spice mix for simple baked apples, a recipe on Food52. A light and delicious sweet treat that is so very seasonal.

I brought these wonderful dishes to Fiesta Friday, now this week is very special. First of all it is Angie@The novice gardeners birthday, a warm congratulations and Happy Birthday to Angie and secondly, I am co hosting this week with one of my favorite bloggers Sue@birgerbird. This promises to be a great party with lots of delicious food.

Delicious

Vanilla Autumn Spice Mix

Baked apples

Fiesta Friday

Sep 27

61 Comments

Fall Farro Salad For Fiesta Friday #35

Warm Fall Farro Salad

Wow, that’s a lot of F’s Fall Farro Salad For Fiesta Friday. I tested this recipe as a community pick on Food52 and it’s so delicious I wanted to make more and share with all my friends at Fiesta Friday. This warm or room temperature salad is so good for you and the flavor is amazing. I am a big Farro fan, love it in salads and think about it with roasted cauliflower and brussells sprouts, pancetta, feta cheese and other vegetatables toss it in a simple lemon,herb and olive oil dressing, The combination is absolutely heavenly. It’s from one of the very talented cooks on Food52 Wendy@healthier kitchen. This can be made vegetarian or vegan by simply omitting the pancetta and using vegetable stock or water instead of chicken stock also if vegan of course omit the feta cheese, but you know that. I opted for the vegetarian version and omitted the pancetta and cooked the farro in salted water, the only reason was that I didn’t have any pancetta and honestly, the salad is so good as it was I didn’t miss it at all. Note: Don’t skimp on the lemon I halved the recipe and still used the whole lemon, it adds such a bright delicious flavor also I used dried marjoram in place of the oregano.

This Friday Angie@the novice gardener has enlisted the help of two very talented ladies. Prudy@butter basil and breadcrumbs and Naina@spiceinthecity. With these two talented and lovely co hosts this promises to be one heck of a party, you must check out the food, what an array of delicious dishes. Join in, it’s fun!!

Fall Farro Salad

Serves 8 – 10
1 large head cauliflower, cut up into small florets (I sometimes do this with brussels sprouts in addition – they cook more quickly so only roast them about 15 or so minutes)
2 tablespoons olive oil
pinch salt
4 cups low or no sodium added chicken (or vegetable if you want to keep it vegetarian) stock
4 cups water
about 1 pounds farro, rinsed
4 ounces pancetta, diced (omit if you’re keeping this vegetarian)
1 medium onion, diced
1 carrot, diced
1 large stalk celery, diced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano (or even marjoram if you’ve got it)
1/4 cup chopped fresh chives
juice of 1 large lemon
1/4 cup best quality olive oil
salt and pepper, to taste
about 1 cups crumbled feta, spread over top
Heat oven to 450 degrees.
Toss the cut up cauliflower with 2 tablespoons of olive oil in a Ziploc bag or large bowl. Make sure all pieces are lightly coated with olive oil. Spread cauliflower in a single layer in a shallow baking dish or half sheet pan. Sprinkle a pinch of salt over cauliflower.
Let cauliflower roast, stirring and turning pieces occasionally, until tender and golden brown, about 25 – 35 minutes.
While cauliflower roasts, bring the stock and water to a boil in a large saucepan over high heat. Once the stock boils, add the rinsed farro and stir. Reduce heat to low and simmer, covered, until tender, about 20 – 25 minutes. Drain farro, and set aside in a large serving bowl.
Meanwhile, in a large saute pan over medium heat, saute the diced pancetta unitl it darkens and gets a little crispy. Add the onion, carrot and celery and cook, stirring frequently, until onion is translucent and carrot has softened, about 10 minutes. You might have to lower the burner to medium-low if the onion is starting to crispen. Season vegetables with a sprinkle of salt and pepper.
Once cooked, add onion mixture to the farro in the serving bowl.
Add the cooked cauliflower to the serving bowl.
Add parsley, oregano and half the chives to the serving bowl.
Add lemon juice and olive oil to serving bowl and mix contents gently, but thoroughly. Taste for salt and pepper and add if necessary.
Garnish with remaining chives and feta.
Can be served warm or room temperature.