Butternut Squash Couscous

When I read reviews about Ottolenghi's recipes, I see many people are put off by the number of ingredients.  I find that funny because most of his recipes are things I can make without going shopping for extras.  A well stocked spice drawer (or spice room) is the key to being spontaneous.  Plus, many things can be exchanged without altering the heart of the recipe.  Don't have parsnips?  Who cares, use a different vegetable or extra carrots.  Don't have dried apricots?  Use dried figs or raisins.

Serves 4-5

Ingredients

2 carrots, peeled and chopped into chunks

8 shallots, peeled but left whole

2 cinnamon sticks

4 star anise

3 bay leaves

4 Tbsp olive oil

1/2 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp hot paprika

1/4 tsp chile flakes

1 small butternut squash, peeled, seeded, and chopped into chunks the same size as the carrots

1 zucchini chopped into chunks (original uses parsnips)

1-2 whole serrano chiles

1 handful dried raisins (original uses dried apricots)

200g (7 oz) cooked chickpeas (I cooked mine in the crockpot)

35-40 cL (11-14 floz) chickpea cooking liquid or water

1 Tbsp olive oil

1 1/2 cups dried couscous

large pinch saffron threads

1 1/2 cups boiling vegetable stock

1 Tbsp butter or more olive oil

1-2 preserved lemons, pulp removed and skins finely sliced

harissa and chopped cilantro for garnish

Directions

1.  Place the carrots, shallots, serrano peppers, cinnamon, star anis, bay leaves, 4 tbsp oil, few pinches salt, and all the other spices in a large baking dish.  Mix well and bake at 190°C 375°F for 15 minutes.

2.  Add the butternut squash and zucchini to the baking dish, stir well, being careful not to break the pepper, and bake for another 40 minutes.  The vegetables should be slightly tender.

3.  Add the chickpeas with their cooking liquid along with the dried raisins, stir well, and cook for another 20-25 minutes.  It should start to smell amazing.

4.  About 15 minutes before serving, place the couscous in a heat safe bowl that can be covered.  Drizzle a pinch of salt, a bit of olive oil into it and add the saffron threads.  Pour the boiling vegetable stock onto the couscous, then cover and let sit for 10 minutes.  The couscous will drink up the saffron infused water.  Open and add a pad of butter or a more olive oil and fluff with a fork.

Serve the couscous with the baked goodness topped with some preserved lemon slices topped with some harissa hot sauce and chopped cilantro.
That roasted serrano pepper went onto my plate.  It was divine intervention.

This meal was full of pleasant flavor.. the cinnamon and star anise make a nice fragrant broth that infuses the vegetables.  The butternut squash and shallots are nice and sweet, the chickpeas roast a bit while being heated by the fragrant broth.
Partaking in this feast was like breathing in Love..

Black Bean & Beet Veggie Burgers

Shortly after purchasing a burger press, I figured anything could be shaped into a burger.  It didn't always have to be ground beef.  I could mix different meats, hide edible surprises inside patties, or even go all veg.  Why not give it a try?
Making an all veg burger is quite a challenge.. but only because I'm calling it a burger.  Calling it a burger means it should resemble meat.  In a meat burger, there is outer char, juicy inside, texture, and doesn't need much seasoning to be delicious. Trying to replicate all those aspects is a long process, but if you plan ahead and make enough to freeze individual patties, you are a total winner.
Just like me.
The reward for all your efforts is to have it on a bun with all your favorite fixings.  Nothing can beat that reward.  Plus, this one is made with beets.  So you can beet that... haha.

Recipe adapted from TheKitchn

Serves 8

Ingredients

2 Tbsp olive oil

1 onion, diced

4 cloves garlic, grated

2 Tbsp apple cider vinegar

3 red beets, roasted @ 200°C 400°F for 50 minutes, then peeled, grated, and squeezed

1/2 cup quinoa, rinsed, cooked, and cooled

1 1/2 cup dried black beans, cooked (or 2 cans, drained) and separated into 2 portions

1/4 cup dried figs (or pitted prunes)

3 tsp smoked paprika

2 tsp mustard

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp dried thyme

salt/cracked black pepper

1 tsp Worcestershire sauce (sub balsamic vinegar if vegetarian)

1/4 cup oats, blended into flour

1 egg (optional)

Directions

1.  Heat the olive oil in a pan and add the onions.  When the onions are translucent, add the garlic.  Cook until the onions are brown.  Don't burn them.  Deglaze with the apple cider vinegar.  Remove from heat and set aside.

2.  Pulse one of the 2 portions of black beans with the dried figs.  You want them roughly chopped, not pureed.

3.  In a mixing bowl, add everything but the egg and ground oats.  Mix with your hands until the mixture is homogenous.

4.  If using, add the egg and mix well, then add the ground oats and combine well.

5.  Refrigerate this mix for at least 2 hours, at most 2 days.  It will be easier to form the patties when cold.

6.  Shape the burgers into patties.  I used my burger press with parchment paper (meatless burgers are sticky).  If you don't have a burger press, use about 1 cup of the mixture per burger.

7.  To cook, use a plancha, bbq, or griddle pan.  I used my cast iron griddle pan on high for 3 minutes on each side.  It should stay together if you don't poke it too much.  It won't stay together the way a beef patty would, though, so keep that in mind.  I was able to get some nice grill marks on mine.

Serve on a bun with your favorite fixings.

I like mine with lettuce, onion, tomato, a bit of cheese, some mustard and samurai sauce, a chipotle chile, sometimes avocado, and always an egg.

I have to admit to how proud I am of these burgers.  All I wanted was to get a bit of char on there, and feel like I'm biting into something.  Of course, the texture is not the same as a beef burger, but it's not too far off.. and it definitely deserves its place on the grill.
I'm almost out already, so I'm going to be making a bigger batch soon.

Chickpea and Tomato Salad with Quinoa

They have declared a "heat wave" all over France.

It's true, it's hot.  It's officially a heat wave according to the government.  This means that for at least 3 days in a row, the highs have been over 32°C (90°F) and at night the lows haven't dropped under 20°C (68°F).  I have trouble calling it a heat wave because I grew up in Palm Springs, where these temperatures are relatively mild.  We call it springtime.

But to normal non-desert living people, yes, this is a heat wave.

So, the reason it is so "unbearable" here is that A/C is a rarity.  Some people have it, but most don't.  They don't even have it on public transportation.  The air is stuffy, and for those living in big cities, there is no air.  The buildings and concrete just make it hotter.

Also, not everyone has a pool here and people think drafts will kill you.  The lady sharing my office violently shut the window in the morning because I was letting a refreshing morning draft of 21°C into the office.

Running around in your underwear is not really a thing either.  It really should be though.

Anyway, it may go without saying, but I do not have A/C either, and my average indoor temperature is about 28°C (82°F).  To avoid making that number skyrocket, I've been avoiding the oven and trying to keep my stovetop activity to a minimum.

This is why having a crock pot is a blessing.  It doesn't add one degree to the indoor temp.. plus if it did, I could take it to the garage and run it down there.. which I can't do with my stovetop or my oven.  I also love coming home to a lovely wafting aroma.

This can only mean one thing...

It's bean time.

Serves 4-5

Ingredients

1 1/2 cups dried chickpeas, soaked overnight and rinsed

2 bay leaves

few pinches salt

1 tsp ground cumin

2 dried chile de arboles (or any dried chile)

6 cups water for chickpea cooking

2 Tbsp olive oil

1 fresh chile, sliced into rounds (I used a red Morrocan chile)

1 clove garlic, sliced

1 tsp caraway seeds

1/4 tsp turmeric

2 zucchinis, sliced into rounds and quartered

pinch fleur de sel

few cracks black pepper

1 cup quinoa, rinsed

1 cup water for quinoa cooking

3 large juicy tomatoes, chopped (or lots of halved cherries)

2 chopped shallots

2 cloves garlic, grated

handful chopped parsley

handful chopped cilantro

juice from 1/2 lime

few pinches fleur de sel

1/4 tsp ground cumin

lots of freshly cracked black pepper

1 Tbsp cider vinegar

2 Tbsp olive oil

handful cubed feta (leave out if vegan)

Directions

1.  Cook the chickpeas with the bay leaves, some salt ground cumin, chile de arboles in 6 cups of water.  I used a crockpot.  It's the best hands off method I've found to cook beans.  I left them on low for 6 hours.  You can simmer for 45 minutes in a normal pot but I've never done this.  You want them to still hold their texture, but be creamy on the inside.  Do not cook them to mush.  When done, remove the chile de arboles (to add to your plate), discard the bay leaves, and drain the chickpeas.  Set aside.

2.  Prepare the good stuff.  Heat 2 Tbsp olive oil in a pot (the same one you will be cooking the quinoa in).  Add the fresh chile slices and fry for about 1 minute.  Remove the chile slices and set aside.

3.  In that chile infused oil, add the caraway seeds and cook for another 30 seconds, then add the turmeric and wait for it to fizz.  Add the zucchini slices along with the garlic slices, a pinch of fleur de sel, and some black pepper.  Cook, stirring for about 5 minutes.  Remove the zucchini mix and set aside.

4.  If no oil is left after removing the zucchini, add 1 Tbsp more olive oil and the rinsed quinoa.  Toast the quinoa for about 1 minute, making sure not to burn it, then add 1 cup water.  Reduce heat to a simmer, cover, and let cook until the water is absorbed (about 10 minutes).  Then remove from heat and set aside.

5.  Now you are ready to assemble your salad.  Toss the drained chickpeas with the tomatoes, shallots, grated garlic, herbs, lime juice, cumin, black pepper, fleur de sel, vinegar, and olive oil.

6.  To serve, put the warm quinoa at the bottom of the plate or dish, then top with the chickpea salad.  Add the cooked zucchini, chile slices, and feta as garnish.

For extra heat and smokey flavor, add those chile de arboles from cooking the chickpeas to your plate.

When you start to interact with your dinner, you will feel several emotions at once.

The cold tomatoes contrasting with the warm chickpeas sets off dizzying hallucinations.  The quinoa cooked in in fused chile oil with caraway reminds you that life is beautiful.  The chile may be mild, may be not.  The uncertainty of each bite makes your heart skip a beat.

And then you remember why you love the way summer "heat waves" make you create.

Almond Crusted Coalfish with Ajvar Quinoa and Pickled Okra

When life hands you Ajvar,  inspiration follows.

Ajvar is a Turkish/Serbian spread made with roasted paprika peppers, garlic, and eggplant.  It's like Turkish caviar.  It can be eaten as a spread for a sandwich or wrap, mixed with yogurt for a madd veggie dip, spread on toast for canapé's, on eggs, as a salsa... well, pretty much anything because once you dip your spoon in to taste it.. your brain starts twirling and singing and you float along the Bosphore..

So here, I had some coalfish (lieu noir) filets and I was about to use my Ajvar as a marinade, but decided to make orange quinoa instead.

Coalfish filets in a coconut almond crust with Ajvar laced quinoa and a pickled okra, beet, and feta salad.. just another weeknight dinner..

OooOooh Coqinaee

Miso Mushrooms, Crispy Broccoli, and Kimchi Quinoa

Here is how I was feeling last night..

Stolen from TheKitchn

but made into my own with the mighty Egg...

I have writers block.. but I definitely don't have cooker's block.  I have 19 draft recipes.. the oldest one from November (whaaaaat?)
I need to make my own Kimchi to unlock my goddess trapped inside these hands.

Hoppin' John

It is sort of a tradition in the US to eat Black-Eyed peas on New Year's day.  Having lived in the US all my life, I had never heard of this tradition until I started getting interested in cooking and blogging.  I don't really remember any specific tradition on New Year's day (besides detoxing from the night before).  This southern tradition adds to the long list of traditions from all over the world symbolizing good fortune.  I am keen to these little bits and pieces of knowledge, especially when sharing a tradition from one country in a totally different country.  It makes for a wonderful intro before starting the meal.
In many cultures, eating beans or lentils is said to bring good fortune because they are round.  All round things represent coins.  Beans and lentils tend to swell while they cook, representing the growing good fortune.  I usually do black-eyed peas around the New Year but I usually do it in the form of pakoras.
In the middle east, India, and Africa, I've read accounts such as this.  It's funny how in the end people from all parts of the world have common acts in the name of tradition.
Couldn't we all just get along?
In the US, collard greens are usually added to the bean tradition because the green represents bills.. and it couldn't hurt to wish a few Benjamins to someone in need for the new year.
Pork is also essential across the globe to bring "good luck" on New Year's day.  From Asia to Africa to Europe, and finally to the Americas.. pork is one of the main highlights of the day.  The reason, apparently, is that they search for food using their snout, always moving forward, which is a good way of moving through life.  Birds, on the other hand, scratch the Earth using a backward motion, so it is better not to eat birds on the first day of the year.
I usually steer clear of pork because it's not very nutritious.. but smoked pork belly is really a treat.. especially if it's only once a year..

Adapted from The Pioneer Woman.

Ingredients

30cL (10 floz) dried black eyed peas, soaked overnight 

1 Tablespoon Butter
1 whole Large Onion, Diced

250g (8.8 oz) piece of top quality smoked pork belly with rind, sliced (or bacon)

4 cloves Garlic, Minced
1 whole Green Bell Pepper, Diced
5 cups water or broth
1 tsp freshly ground black Pepper

2 bay leaves

2 Tablespoons Cider Vinegar

Serve with:

cooked rice (the best is Carolina Gold if you can find it)

sauteed kale

garnish:

chopped green onions

Directions

1.  Heat the butter in a pan and sweat the onions.

2.  Add the pork belly slices and cook until the aroma is nice and smokey.. then add the garlic and bell pepper.

3.  Swish around for a few minutes, then transfer into a slow cooker with the black-eyed peas, bay leaves, water or broth, and black pepper.  Cook on low for 5-7 hours.

4.  Add the vinegar into the slow cooker.  Taste and add salt or pepper if needed.  Mine needed absolutely no salt.

5.  Remove the bay leaves and pork rind before serving.

I served over some leftover basmati and red thai rice with a hefty serving of sautéed kale, topped with green onions.

I put this on in the morning before going on my first hike of the year and discovering yet again what a beautiful place I live in.  I discovered canyons I can rock climb and waterfalls with wading pools with blue lagoon type of scenery.. right in my back yard.
So as I came home.. deep earthy aroma was a beckoning call to hungry souls.
Everybody licked their plates.. of course!
This will be my New Year's day tradition from now on as well...

Koosa with Pomegranate

When I did not live in France, I would always want to eat stuffed tomatoes and zucchini when I came on vacation (tomates farcies).  That was before I tried it the Syrian way.
The mix of cumin, cinnamon, nutmeg, cloves, coriander (from the five spice) and hint of cayenne takes both the zucchini and the stuffing to an entire different height of serotonin inducing happiness.
The only acceptable addition was pomegranate seeds as garnish.  The sour/sweet crunch of the little seeds pair incredibly with the lamb/beef flavor and helps keep the spices in balance.
Balance is good.

Serves 4-5

Ingredients

5 zucchini or kusa squash, halved and cored, pulp scooped out
2 Tbsp olive oil

1 yellow onion, diced

4 cloves garlic, sliced

1 can crushed tomatoes

1 cube lamb bouillon (or whatever you have on hand)

water to level
pinch cayenne pepper
1 tsp thyme

fleur de sel for garnish

cooked basmati rice for serving
1/4 cup pomegranate seeds (mine were dried)
chopped mint to garnish (I did not have)

stuffing:

450g (1 lb) ground beef or lamb (I used beef)

2 Tbsp uncooked basmati rice, soaked and rinsed

4 garlic cloves, grated

1 red onion, minced

1 tsp ground cumin

2 tsp fivespice (or allspice)

1 carrot, peeled and finely grated

many grinds black pepper

juice from 1 lime

1 Tbsp olive oil

pulp from 1 zucchini

pinch cayenne pepper

pinch salt
Directions
1.  Make the stuffing by mixing all the ingredients with your hands until homogenous.  Stuff the zucchini or squash halves with the mixture.
2.  Heat the olive oil in a very wide heavy based pan (wide enough for all the zucchini to lay in one layer).. otherwise, use 2 pans as I did.  Add the onions and cook until translucent.
3.  Add the thyme, crushed tomatoes, cayenne, and the bouillon cube.  Bring to a boil, then reduce for about 5 minutes.
4.  Add the stuffed zucchini halves along with the garlic cloves.  Add water to level (do not completely submerge).  Bring to a boil, then cover and simmer for about 25 minutes, rotating the zucchini halfway through.
5.  Add the dried pomegranate seeds to the sauce before serving.  If using fresh, just add to each plate.

I served over hot basmati rice, which was the perfect vehicle for that exquisitely spiced tomato sauce.
Syrian and Lebanese cuisine will always hold a special place in my heart.. and this recipe totally dethrones the French version.  I feel like that was a confession I should be ashamed of, but I'm not...

Grilled Spring Vegetable Risotto with Buckwheat and Millet

I'm having a hard time sticking to seasonal produce.  I know bell peppers and zucchini are way ahead of their game for late march, carrots are still reasonable and asparagus is not French enough yet.. It's mostly from Spain or Turkey.

But I can't help it!  These things all want to come home with me every single shopping trip!  I don't have the heart to tell them "no," especially when I know how much satisfaction they will be giving me.  What am I supposed to do?  It's not like I never eat cabbage and apples.  I want bright green springy colors!  Plus, I've been really good about not buying tomatoes.  I'll buy canned or dried when they're not in season and I have the urge.  I just can't resist the rest.  I love grilled zucchini and roasted peppers.  I could binge on them for weeks.  Add asparagus to the party and make me smile.  Top with some purple carrots and sundried tomatoes and make me shine...

With all that in mind, I have a bag of millet I've been meaning to use, but didn't quite know what to do with.  Ah yes.. risotto it!  My Italian friends would freak out if they knew what I was calling "risotto" without using arborio or carnaroli rice, but it's the method that makes it a risotto in my opinion.  Aside from the buckwheat and millet instead of rice, the rest is perfectly in tune with what any Italian would call a risotto.  Why don't I ever do it the "normal" way?  Well, I just never have that kind of rice on hand.  I usually have a wide variety of pulses, beans, and grains and the only rice I usually have is basmati or red.. which would probably be even more of a sacrilege, wouldn't it?

Serves 5-6 as a side

Ingredients

3/4 cup buckwheat bulgur

1/4 cup millet
1 Tbsp olive oil

3 cloves garlic, grated
1/2 cup Guiness (or wine if GF)
zest from 1 lime

3 cups hot chicken or veg broth
1 purple carrot, peeled sliced, and griddled

1 zucchini, sliced and griddled

1 red bell, roasted and peeled

1 bunch asparagus, roasted
1/2 cup green peas (mine were frozen)

6-7 sundried tomatoes, diced

1 handful parmesan
lots of cracked black pepper
chopped parsley for garnish
Directions
1.  In a wide, heavy based pan, heat the oil and add the buckwheat and millet.  Coat, allowing to toast a bit for 2-3 minutes, stirring, then add the Guiness and wait until it absorbs.
2.  Add in the lime zest.  Then, as you would with a normal risotto, ladle in the hot broth, 1/2 cup at a time, and continue to stir while doing this.  Do this on medium heat until all or most of the broth is absorbed.  Taste and make sure the millet is cooked.
3.  Jazz it up.  Stir in the veggies, parmesan, and load it up with black pepper.  Keep some vegetable odd and ends for decoration if you are so inclined.  Garnish with chopped parsley

I served alongside some Faith Cakes and Marinated Sardine Filets.

Risotto with buckwheat just makes sense.  The starch factor is ever present, and it has a very large absorption capacity.. plus that nutty flavor is so pleasant I just like to put it everywhere.

The millet was a nice touch.  I usually mix bulgur with quinoa, so this wasn't too extreme and the taste was not distinct, considering all the other good stuff that went into the dish.  It may have helped to keep it compact, for millet tends to solidify when cooked.  I'm curious to do other things with this little bit of human seed...

Burgundy Truffle Buckwheat Risotto

Life is always full of surprises.  There are those you more or less find natural, and those that are in reality, a completely unexpected surprise.  I find that in my life, there are exactly those types of human beings.  Those that are just there, present, and those that illuminate my life with thoughtfulness and pleasant company.  Those are the ones I consider family because they truly know how to make me tick.

I can count those ones on one hand.  Those are the ones that know I'll always have their back.

Last night, for the first time in my life, I held a fresh little black Burgundy Truffle between my little palms and my mind started racing with all the potential creations I could make with it.

Since it was fresh, it needed to be kept in a sealed container in the vegetable drawer of the fridge for no longer than 2 weeks.. which wasn't a problem because I knew I would be consuming it right away.

I read that it can be frozen as well (just in case).

I'm familiar with the aroma, for I've been gifted truffle infused oil before, but never had I before been able to taste a slice of pure truffle.  Surprisingly, it was very mild.  I thought it would invade my senses, but since it was cold and right out of the fridge, I could hardly taste it.  The intoxicating invasion comes a few minutes later.

After pondering and filtering all my truffle ideas, I settled on a risotto made with buckwheat bulgur and quinoa instead of arborio rice.  Why this choice?  Well, first of all, I dont have any arborio rice on hand.  I have a myriad other treasures in my "dry' cabinet, but the only rice other than basmati I ever have is whole wheat basmati or red rice.  

Not suitable for risotto.

I did have this other product that makes me tick, buckwheat bulgur.  Quinoa is a given for me in risotto substitutes, but here I thought the starchiness and nuttiness of the buckwheat would make for a wonderful creamy risotto.

Serves 4

Ingredients

1 1/4 cup buckwheat bulgur

1/4 cup quinoa, rinsed

1 onion, chopped

2 turkey cutlets

3 cloves garlic, grated

1 quart hot chicken stock

fleur de sel

cracked black pepper

handful parmesan

1 Tbsp butter

1 Tbsp olive oil

1/2 black truffle, shaved (mine was 12g 0.4oz)

Directions

1.  Prepare the turkey cutlets by sprinkling them with some fleur de sel and black pepper, then rubbing one of the grated cloves garlic onto each side.  Place 1/2 Tbsp olive oil in a hot flat pan and cook the cutlets a few minutes on each side.  You want them to have a nice color.  Set aside, then slice.

2.  Prepare the risotto.  Heat the other 1/2 Tbsp of oil along with 1/2 Tbsp butter in the same pan.  Add the onions and cook until translucent.

3.  Add the quinoa and buckwheat and stir to coat.  Let toast a bit.

4.  Add a few ladles of the stock to level.  Reduce the heat and cook, stirring, until absorbed.  Repeat this a few more times.  You will probably not use the entire quart of stock.

5.  Right before you place your last ladle in, stir in the turkey slices.

6.  When the risotto is done absorbing, remove from heat and stir in the remaining butter, truffle shavings, and parmesan.  Add some ground black pepper as well.

I served mine with some lambs lettuce in a walnut oil-balsamic vinegar spritz.

This meal was so stimulating it's hard to describe.  At first, you search for the pungent truffle taste, but realize it is mild.  As you go, the nutty flavor of the buckwheat seems to enhance the truffle aroma.  When you finish you still somewhat search for the moment the truffle will slap you in the face.. and it doesn't.  Maybe these ones are milder than the ones from Périgord.  I don't really have a way to compare, since this is the first time I've had a fresh morale of divinity within my grasp.

10 minutes later, as you are cleaning up, your eyes roll back into your skull and you just stop what you're doing and enjoy the moment...

Soy Sauce Chicken and Fried Brown Rice

Since yesterday, the sun seems to be noticeably rising earlier and setting later, the birds have been happily chirping away into the late morning, and sour taste cravings are in the forefront.
Happy New Year, we have entered the year of the Goat!
As the Chinese New Year marks the beginning of seasonal Spring (not western calendar spring), the Goat is important to me.  I'm not sure what it symbolizes in Chinese astrology, but to me it symbolizes fraternal love.  Precisely, the love I have for my brother, and the reciprocal love he has for me.  Although my brother was born under the Rabbit and I myself under the Pig, the Goat has always been a heartwarming symbol for us (which my parents probably never will understand.)
So, as I probably won't be posting any goat recipes (unless that little buggar shares one with me), I'll be gorging on farmer's goat cheese all year while sharing my latest Sichuan Cuisine experiences.. which I am quite proud of as of yet.  The chicken has an almost roasted visual appeal, but a tender broth infused texture and flavor, which intrigued me when I ate it fresh off the stove, and again even more the next day!

Adapted from ChinaSichuanFood

Soy Sauce Chicken
Serves 4
Ingredients
Marinade:
4 chicken legs
1 inch piece ginger, grated
1 green onion, cut
2 Tbsp soy sauce

Rub the soy sauce all over the chicken, then add the grated ginger and green onion.  Marinate for 2 hours in the fridge.

Simmer:
2 inch piece ginger, sliced
2 bay leaves
5 star anis
3 dried red chiles
1 green onion, cut
1 cinnamon stick
white part of 1 leek, sliced

3 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp Shao Xing wine
1 Tbsp sesame oil
1 1/2 cups water
1 tsp sugar
Garnish:
chopped cilantro
Directions
1.  Place all the "simmer" ingredients in a pot or deep pan and bring to a simmer.  Let simmer for 5-7 minutes.

2.  Slide in the marinated chicken.  Bring to a boil, then cook covered and simmer for 20 minutes, flipping the chicken once.
3.  Turn up the heat a bit, flip chicken again, and cook, uncovered for another 5-10 minutes until done (you can tell by poking it.. if the juices run clear, it's done).

My own personal creation
Fried Brown Rice
Serves 4
Ingredients
1 cup shredded cabbage
1/2 cup seaweed (rehydrated)
1/2 cup wood ear mushrooms (rehydrated)
2 carrots, peeled and grated
1/2 cup sliced leeks
1 green chile, seeded and sliced
2 eggs, beaten

1 cup cooked brown rice
2 garlic cloves, sliced
2 Tbsp oil
3 Tbsp Soy Sauce Chicken Simmer Broth (once chicken is done cooking)
1 Tbsp black vinegar
Directions
1.  Heat half the oil in a wok and add the carrots and leeks.  Cook until fragrant, then add the chile and cabbage.  Make sure not to overcrowd the wok, pushing the "done" ingredients to the side to make room for the new ingredients in the center.
2.  When the cabbage starts to become tender, make room in the center and add the beaten eggs.  Let cook without touching for about 2 minutes, then stir into pieces.
3.  Make room in the center and add the rehydrated wood ear mushrooms and seaweed.  Heat through.
4.  Make room in the center again, add the rest of the oil, wait a few seconds, then add the cooked brown rice.  I used brown basmati rice.  I have a hard time using any other type of rice.  I don't know why, but it just doesn't seem "right."  Cook for about 2-3 minutes, stirring only the rice, then stir everything together.
5.  Add the soy sauce broth and vinegar and stir fry another 30 seconds.

Serve hot, without the broth, garnished with some chopped cilantro.

This would have been excellent with some Goat.

Chicken Hearts with Cabbage Fried Rice

So, I stumbled upon some chicken hearts the other day at my local supermarket while waiting in line for just salad and green onions.  The person before and after me had them in their basket, and I must have said out loud "wow I be that's insanely delicious..." which is not unusual for me to say to myself out loud.
Lucky for me, the person behind me actually answered my self comment.  He was either Vietnamese, Cambodian, or Laos (I still don't have it down pat) but with his wife, they seemed to know exactly what they were talking about.  He saved my spot in line while I quickly ran over to the meat section to buy the absolute last saturday night chicken hearts in the aisle.  He then explained to me in detail (to the utter exhaustion of the cashier) how to prepare them, that they are not tough, but rather tender, and are best grilled or pan fried and paired with shallots.
Be still my hearts.. and rock my world.
The best part is that they are very healthy.  Any heart is good for the heart, and they are almost dirt cheap (for meat).  My ginger chile garlic concoctions of late have quickly and efficiently kicked my cold out of my body, and now this is perfect to strengthen that important little muscle trapped in my cage soon to find itself in a straight jacket all next week, dying to breathe again. 

Serves 2

Chicken Hearts

150-200g (around 1/2 lb) chicken hearts, quartered lengthwise and rinsed

4 small or 2 normal shallots, sliced crosswise

1 Tbsp oil

Marinade:

2 cloves garlic, grated

1 tsp ginger, grated

1 tsp soy sauce or tamari

1 tsp black vinegar

1 tsp sesame oil

1 tsp red pepper flakes

Cabbage Fried Rice

2 Tbsp oil

2 carrots, peeled and grated

1 cup shredded cabbage

1 slit green chile

2 cloves garlic, diced

1 cup cooked rice

2 eggs

1 green onion, chopped

2 Tbsp soy sauce or tamari

1 tsp black vinegar

juice from 1/2 lemon

few cracks green pepper

Garnish:

Thai chile

chopped green onions

chopped cilantro

Sriracha sauce
few drops sesame oil

Directions

1.  Make the marinade for the chicken hearts by stirring all the ingredients together.  Place the sliced hearts into the marinade and refrigerate covered for at least 1 hour.  Do this either in the morning or as the first step before prepping all the other ingredients.

2.  Make the cabbage fried rice.  Heat the oil in a wok and add the carrots.  Cook stirring for 1-2 minutes, then add the cabbage and chile.  Cook, stirring until cabbage is tender, about 2-3 minutes, then add the garlic and cooked rice.  Heat through, stirring and making sure the rice is well coated.  When ready, push everything to the sides of the wok to make space for the eggs.  Crack the eggs into the center of the wok and let simmer and bubble.  Stir lightly in the center to break the yolks and spread out the egg.  When you can stir and the eggs break apart into pieces, stir in the rest from the side to make a homogenous mixture.

Stir fry for another 1-2 minutes, then add the green onions, lemon juice, soy sauce, vinegar, and pepper.  

3.  During the "off" time of the cabbage fried rice, cook the chicken hearts.  Heat the oil in a wok and add the shallots.  Cook until softened, about 2-3 minutes, then add the marinated chicken hearts.  Let cook for 2-3 minutes, then stir and let cook another 2-3 minutes.

Serve the chicken hearts with the cabbage fried rice garnished with a few droplets of sesame oil, chopped cilantro, and chopped green onions.  I added a Thai chile to my plate and a  drizzle of Sriracha for extra red hot heart thumping.

I cannot believe how tender these were.  If I had not cooked them myself, I would never have guessed they were organs.  I've tasted liver (other than fois gras) gizzards (other than confit) and kidneys (rognons) and they do taste very much like organs, which isn't something I go crazy for.  These are very soft and meaty without that extra gamey strange taste.  The best part is that any heart you eat will nourish your own...except any of that Hannibal nonsense.

Burmese Golden Egg Curry with Zucchini

After coming home late, I felt like a dinner making machine.  As soon as I walked in the door, I knew I'd be making some type of Burmese Golden Egg Curry with a twist, but I'd also be making a parallel dinner to satisfy other needs.  It's like today's lunch.  I couldn't decide if I wanted to finish the Thai Leek and Mushroom Curry or the Red and Green Dal.. so I had both.

Somehow, it was perfect, but in another way, it felt imperfect.  I suppose they two meals cancelled each other out, considering one was more Earth, and the other Water.. and Earth destroys Water.

Anyway, I eventually decided to not eat my parallel meal and leave that one to the wolves.  Mine would correspond more to the "me" in me.. spicy, tangy, garlicky, and crunchy.  I think I have those elements covered well now.

I'm ready for tomorrow.. are you?

Serves 2-3

Ingredients:

4 large eggs "hard boiled" or steamed 10 minutes and peeled

1/4 cup mix sesame oil and sunflower oil

1/8 teaspoon turmeric

3 small shallots, minced

2 teaspoons minced garlic

1 jalapeño or Moroccan green chile, seeded and diced

1 zucchini, sliced into quarter moons

¼ teaspoon Red Chile Powder

1 can crushed tomatoes

2 teaspoons fish sauce

coarse sea salt to taste

1/4 tsp cracked green pepper berries

Garnish:

sesame seeds

mung bean sprouts

Directions: 

1.  Heat the oil in a wide heavy skillet over medium-high heat. Add the turmeric.. it will fizz.  This is very sexy.

2.  Add the peeled eggs and fry until golden and a little blistered all over: cook on each side in turn, then try to balance the eggs on their ends to cook the tips. Frying the egg is a fun little task, quickly done, and it makes them very attractive. They should be golden and blistered all over.  Remove, cut them lengthwise in half and set aside.

3.  Pour off all but 2 to 3 tablespoons of the oil (the oil can be used again for stir-frying). Heat the oil remaining in the pan over medium heat, add the shallots, green chile, and garlic, and fry briefly, until translucent. 

4.  Add the zucchini slices and can of crushed tomatoes.  Simmer until the zucchini is tender, about 10 minutes.

5.  Stir in the fish sauce and salt, then taste and add as much chile powder as you find necessary

6.  Place the eggs into the sauce to heat through.

Split the eggs for beauty and serve hot or warm over some quinoa garnished with sesame seeds and mung bean sprouts.

Feel the heat rise within you.. even at room temperature.. and enjoy the ride...

Thai Leek, Mushroom, and Sweet Potato Curry

This one came as a surprise.  I've never used leeks in a Thai recipe before, but something told me it would work well together.
In the middle of the afternoon, Thai chile and coconut was all I wanted...I wonder what made me sway that way..
It must be the fresh lemongrass.  I worked it for the first time this weekend and I am in Love.  There is something about that acidic chest taste (not mouth taste) that so clearly defines the Thai curry I go crazy for.  It is strong, but attenuated by the coconut milk which helps balance all the powerful roots happening.
It's hypnotizing...
The elements are heavy on Earth and Water here, and since Earth destroys Water, I'm not sure if this is functional with the 5 Elements, but I will get better and better at this analysis with time.
Serves 5-6

Ingredients

3 leeks, white parts, washed and sliced thickly

250g (8.8oz) mushrooms, coarsely chopped

1 sweet potato, peeled and cubed

2 Tbsp oil

1 inch grated ginger

3 lemongrass stalks, finely chopped

4 cloves garlic, grated

1 green chile, seeded and sliced
1 slice dried galangal (or 1 tsp freshly grated)
2 kaffir lime leaves

2 small carrots, peeled and julienned

1 can coconut milk + 1 can water

1 tsp sea salt

1 tsp cracked black pepper

1 tsp ground coriander

1 tsp ground cumin

1/4 tsp turmeric

1 tsp tamarind paste

garnish:

mung bean sprouts

chopped cilantro

Thai red chile

wedges of lime

Directions

1.  Heat the oil in a large wok and sweat the leeks with the salt, about 5 minutes.

2.  Move the leeks over to make space, and add the ginger, galangal, kaffir leaves, lemongrass, garlic, and green chile.  Cook until fragrant, about 1 minute.

3.  Stir all together, then move everything over to one side again.  Add the mushrooms and carrots.  Let sizzle for about 2 minutes.

4.  Stir all together.  The mushrooms should have let out a bit of juice.  Add the pepper, coriander, cumin, turmeric and coconut milk with water.

5.  Bring to a boil, then add in the sweet potato cubes.  Simmer, covered for about 10 minutes or until the sweet potato is cooked, but still has its shape.

6.  Stir in the tamarind paste, then taste and adjust the seasoning.

Serve hot over basmati rice garnished with bean sprouts, cilantro, Thai chile, and a squeeze of lime.

This is the Thai curry recipe I am the most proud of.
I did it without using a remade curry paste and it tasted restaurant-style phenomenal!  I may never use a pre-made curry paste again.

Sucrine du Berry and Chanterelle Quinoa "Risotto"

Everyone has an activity reserved just for the "alone" moments.  Some are more glamorous than others.. for example, changing into your birthday suit once you know you'll be alone for a while.  Some like to watch the original versions of foreign movies or TV shows.  Some like to slip on their wive's red stilettos and feel comfortable.  These secret little pleasures are not necessarily bad or wrong.  They are just the only moments we can share with ourselves when we know there will be un-interrupted alone-ness for a short time.. so we do something we almost never do, but we get a high out of.  I don't have one of those strange stiletto fetishes, but I do know that I don't have the evening to myself very often.. but tonight.. it was just me and the animals.. and my "fetish" is to listen to Ravi Shankar's intro to the Concert for Bangladesh while cooking something incredibly classy.  My recent trip to the market included a small sucrine du berry, a French squash similar to the butternut, calling my name with it's "Hey, I'm in season right this second!!" pitch.  My stilettos tonight are seasonal, but never closed toed.  They are sweetly roasted squash with wild chanterelle mushrooms and some exotic long pepper from java... and speaking to the inner voice out loud and without restraint.  I really couldn't have done a better pairing job if I had tried..

Serves 4

Ingredients

1.5kg (3.3 lb) sucrine du berry or butternut squash, peeled, seeded, and cubed

300g (10.5 oz) chanterelle mushrooms, wiped clean

1 bunch fresh spinach, washed

4 cloves garlic, chopped

1 1/2 cup quinoa, rinsed

1 3/4 cups chicken or vegetable broth

1 sprig fresh sage, chopped

3 Tbsp olive oil

1 pinch angel hair chile (or 1/4 tsp chile powder)

1/4 tsp nutmeg

2 Javanese long peppers, ground in a mortar

few pinches fleur de sel

2 Tbsp heavy cream

parmesan for garnish

drizzle truffled olive oil in your plate

Directions

1.  Toss the squash cubes with 1 Tbsp of the olive oil and a pinch of fleur de seul.  Bake for about 40-50 minutes at 190°C 375°F.

2.  Bring the vegetable broth to a boil in a pot and add the quinoa, a few pinches of the long pepper, one of the garlic cloves, angel hair chile, sage, and nutmeg. Cover and simmer until the liquid has mostly absorbed.

3.  Prepare the spinach.  Heat 1 Tbsp olive oil in a wide, heavy based pan or wok.  Add the fresh spinach and one of the garlic cloves along with a pinch of fleur de sel.  Cook until wilted and reserve.

4.  Prepare the chanterelles.  In that same pan, add the remaining 1 Tbsp olive oil along with the chanterelle mushrooms and the rest of the garlic.  Cook, stirring until they start to release liquid.  Add a pinch of fleur de sel and cook for 2 minutes longer.

5.  By now the quinoa should have mostly absorbed the liquid.  Transfer into the pan with the chanterelles.  Stir, cover, and simmer until the liquid is absorbed and the quinoa starts to look pearly.  I'm not really good at giving exact times.. sorry, but I was on an incredible musical high that I didn't pay attention to such details.

6.  Add in the baked sucrine squash cubes along with most of the rest of the pepper.  Stir without pulverizing the squash bits to have them evenly distributed through the dish.  Taste and add some fleur de sel if needed.

7.  The most important step is the cream.  Not because there is much of it.. but because it really binds all the flavors together.  Don't skip the stirring in of the cream.  It's the last little detail that will knock your socks off.

Serve by laying a light bed of sautéed spinach at the bottom of your dish, then the risotto mixture over it.. sprinkled with a bit of grated parmesan, another touch of the Javanese long pepper, and for the most "gourmands" a drizzle of truffled olive oil.

This dish is worthy of any high end venue.. such as my Stiletto-Evening-Chateau..

The Javanese long pepper leaves an almost clove like sensation but with a numbing pepper taste on the front of the tongue.  The truffled olive oil plays at the back of the mouth and you can taste the pair as you breath in.  Sage and squash such as this one is a no brainer.. they go so well together I'm not even sure how to use fresh sage other than with butternut or sexy squash.  The bed of sautéed spinach  is there not only for color contrast but for the earthy flavor that pairs well with the chanterelles.

This dinner was just perfection at its peak.

I'm going to put on my green stilettos and have some piment d'espelette ice cream for dessert now...

Leek and Artichoke Quinoa Risotto

Sometimes these things just happen, and they satisfy you when you feel you cannot be comforted.  Thus is the emmersion of this quinoa risotto.
The unplanned event of all these different ingredients came together almost naturally, before I even realized what the final result would be.
That phenomenon has been happening regularly to me lately.  It's as if I'm in a zone where I'm not consciously making any decisions, but just going with the flow.  It's relaxing and surprising at the end as well.  I know I did it, but I don't know why or what was motivating me.
I don't experience moments like that very often in general.. usually only when I'm cooking.
Serves 4 as a side

Ingredients

1 cup quinoa, rinsed

1 can artichoke hearts, drained and squeezed

1 leek, sliced down the center, then sliced crosswise

handful torn kale (or spinach)

1 small diced red chili (mine was not strong at all)

2-3 Tbsp EVOO

3 cloves garlic, minced

2 Tbsp plain yogurt

1 1/2 cups vegetable broth

lots of cracked black pepper

handful parmesan

chopped basil for garnish
Directions
1.  In a heavy based pot, heat half the olive oil, then add the artichoke hearts.  Cook for a few minutes, turning them around so they color evenly.
2.  Add half the garlic, cook for another 2 minutes, then reserve the hearts.
3.  In that same pot, add the rest of the olive oil and brown the leeks until tender while stirring continuously.  This can take about 5-10 minutes.
4.  Add the kale, chile, and rest of the garlic.  Cook until the kale is wilted.
5.  Add the quinoa, black pepper, and broth.  Bring to a boil, then cover and simmer on low until the liquid is absorbed.  The quinoa will become pearly and beautiful.
6.  Before serving, stir in the yogurt and parmesan.  This should make it nice and creamy.

Serve garnished with some chopped basil.
I served mine alongside some roasted chicken thighs.  The next day with an over-easy egg, and then another time with half an avocado.  This really pairs nicely with anything or can be eaten on its own as a meal because.. well, isn't risotto a meal?

Rolled Turkey Roast with Lemon Quinoa

Alright alright.. I don't always eat salad.  Actually, I only eat salads by craving.  I went through a major salad craze that may not be completely over, but tonight I took a salad break for some roasted food.

Here in France, you can find turkey breast rolled into a roast and bound together with string.  It's actually a strange concept, but works well.  Since it's rolled, they stay moist throughout the roasting instead of becoming dry as if you roasted just a full breast.  It's a concept I like because it stays together well like a log in the oven, and then slices nicely with no bone in the way.

Since I was turning the oven on to roast, I decided to use it to its full extent and roast some eggplant slices, tomato, and zucchini in there as well, you know, to kill 2 birds.

This was a great idea, by the way.  There are few more exciting ways to "déguste" these types of vegetables than roasted or grilled.  The tomatoes become just sublime, the eggplant creamy, and the zucchini just mildly colored and still crunchy.

I also did a no fuss deal.  My rolled turkey roast was frozen when I plopped it into the oven with a drizzle of olive oil, some fleur de sel, and some thyme.  I cooked it at 190°C for about an hour and a half, basting every once in a while.

About halfway through, I slid some olive oiled zucchini sticks, eggplant slices, and tomatoes into the oven.  I sprinkled all fo it with a touch of fleur de sel, some piment d'espelette, some black pepper, and some thyme.

I also cooked up about a cup of quinoa with 1 cup salted water, juice from 1/2 lemon, 1 large grated garlic clove, and 2 Tbsp chopped basil.  I cooked this covered on low until all the liquid was absorbed.

The end result was both hot, creamy, tangy, and meaty.  The lemony quinoa with basil made my heart leap.  

This was exactly the type of comfort I needed to calm my violent uproar of voices in my head.. making me take long deep breaths with my eyes closed and my head slightly tilted back.

Hopefully this remedy will work at least until tomorrow.. 

Kung Pao Chicken and Cauliflower with Fried Rice

I'm really falling in love with Sichuan cuisine.  While waiting to actually get to travel to that lovely refined province and until I get my hands on some Pixian Doubanjiang and black vinegar, I found that this classic dish is quite easy to make and it's easy to have the ingredients on hand.  I wouldn't call this the authentic version.  I did have to sub rice vinegar for black vinegar and rice wine.. and I decided to use cashews instead of peanuts, but I think anyone would agree that no 2 households would make this dish in exactly the same way.

I love how it tasted better than restaurant style and with a lot less oil and salt.

Adapted from Yi Reservation (my new Chinese cuisine tutor)

Serves 4

Ingredients

1/2 lb (250g) cubed chicken breast

1/2 lb (250g) chopped cauliflower

3 Tbsp vegetable oil

1/2 cup unsalted cashews (or peanuts)

3-4 dried red chilis, cut in half crosswise and seeded

2 Tbsp grated ginger

2 chopped scallions

1 bell pepper, cut into 1 inch squares

Sauce:

1 Tbsp dark soy sauce (or GF alternative)

1 Tbsp light soy sauce (or GF alternative)

1 tsp sugar

1 1/2 Tbsp black vinegar (I subbed rice vinegar)

1/2 Tbsp corn starch diluted in 2 Tbsp water

Marinade:

1 tsp light soy sauce (or GF alternative)

1/2 Tbsp corn starch

1 Tbsp rice wine (I subbed rice vinegar)

1/2 tsp white pepper

Directions

1.  Mix the marinade ingredients together and separately marinate the chicken cubes and cauliflower for at least 20 minutes.  Prep the other ingredients during this time.

2.  Heat the oil in a wok and fry the cashews until golden.  Reserve and set aside.

3.  In the same oil, fry the chicken cubes without overcrowding the pan for 2 minutes or until they turn white.  Reserve and set aside.  This seals in the juices and prevents the chicken breast from being too dry.. and it really works.

4.  Leave about 2 Tbsp of the oil in the wok and throw out the rest.  Fry the red chilis until they turn dark, then add the ginger and scallions and cook for about 30 seconds.

5.  Add in the bell pepper and cook for another minute, then add the cauliflower and cook for another 2-3 minutes.

6.  Add the marinated chicken and stir fry for another few minutes.  It should start smelling wonderful.

7.  Add the sauce and cashews, toss well, then remove from heat, cover, and set aside until you are ready to eat.

Serve hot or warm with some fried rice.

For the easy but versatile fried rice:

Heat 1 Tbsp oil in a wide flat pan.  Add a beaten egg and peas in the center and cook while agitating, then add some rice, stir, then spread out the rice along the pan.  Wait a few minutes, then stir.  Keep adding rice in this way so all of it gets "fried" and none of it clumps.

I started out with chopsticks, but finished with a fork... I have to admit that it is easier to eat noodles with chopsticks than rice...