Flounder and Eggplant Couscous

It seems that all I needed was a little spinal cracking to get back on track...
Serves 4-5
Ingredients:
 1-2 filets of Limande (Flounder) per person
juice from 1 lemon
1 tsp ground coriander
2 Tbsp ras el hanout
1 tsp allspice (quatre épices)
1 Tbsp harissa
sprinkle of cumin
some EVOO
1 tsp salt
1 dried red chili
1 onion, diced
1/2 can crushed tomatoes
2 carrots, quartered lengthwise, then halved
2 eggplants, chopped into large slices
handful almonds, crushed in a mortar
handful dates, pitted and sliced
water
Directions:
1.  Marinate the filets of fish in the lemon juice, 1/2 tsp coriander, and fresh cracked pepper.  Set aside while you do the rest.
2.  In a large pot, heat the onions in the EVOO until translucent, then add the carrots.
3.  Toss the eggplant in some EVOO, 1/2 tsp coriander, and some salt and bake at 360°F (180°C) for 25-30 minutes, flipping once during cooking.
4.  Add the ras el hanout, red chili, cumin, harrissa, salt, and allspice to the pot, then add the tomatoes.  When it starts bubbling, add enough water to cover.  Bring to a boil, then lower to medium for about 25 minutes (until the carrots are bite tender.
5.  Add the almonds and dates.  Taste and adjust the seasoning.  Add more water if needed.
6.  Place the fish filets in the pot with the lemon juice and cook no longer than 5 minutes.  You do not want to overcook your fish or it will fall apart.

Serve over couscous with eggplant pieces.  You may want to add a little more harissa for heat.  I really liked this with the dates and almonds.  I will definately mix things up like that more often.

Roasted Chicken Noodle Soup

Also known as the flu killer.  At least I hope so.
I'm not sure where I gathered up the energy to make this, but after a piping hot bowl, I already feel better.  I just hope that feeling lasts.
serves 3
Ingredients:
1 large chicken leg, roasted with meat removed
1 large carrot,  chopped
1 onion, chopped
1 bay leaf
1 Tbsp thyme
1 handful chopped celery leaves
1/4 tsp turmeric
1/2 tsp white pepper
3 whole peppercorns
1 cube bouillon
1 Tbsp basalmic vinegar
as much water as you want it soupy
1 Tbsp flour disolved in a bit of water
some broken spaghetti or other noodles
some EVOO
Directions:
1.   In a large pot heat some EVOO and brown the chicken bones a bit.  Add the onion and cook, stirring until golden.
2.  Add enough water to cover the bones, then turn on low and let simmer for an hour or so.  I just fell asleep on the couch.
3.  Add the bay leaf, chopped carrot, thyme, turmeric, peppercorns, pepper, and bouillon cube.  Add more water to cover.  Simmer for another 10-15 minutes or until carrots are tender.
4.  Remove the bones and add in the roasted chicken meat with the chopped celery leaves and vinegar.  Add some broken spaghetti noodles and simmer until noodles are cooked, adding water if needed.
5.  When the noodles are almost done, stir in the flour/water mixture to thicken the broth a bit.  This is totally optional.  I only did it to not waste the extra flour I had aside from making the Tahini cookies.  How or why I found the energy to make those is ia total mystery.  Adjust seasoning if needed.  I added some fresh ground pepper because I like it peppery.

Serve very hot.  I couldn't help myself from adding red pepper flakes.  This tasted exactly how it should.  I had a taste in mind and was a little dissapointed in discovering that I didn't have any celery stalks and only chopped leaves, but they were an excellent substitution and gave that little taste I was looking for.
Now if only I could stop feeling like death, it would be nice...

Another interesting flu killer is a cup of hot water with a spoonful of honey and a slit thai chili.  Wow.

Tahini Cardamom Cookies

I have an unexplained desire to make tahini cookies...I just need to find a recipe that gets my little heart running
ah yes.. cardamom.  That'll do it.
Makes 48 cookies
Ingredients:
40g all purpose flour
240g whole wheat flour (or just 1 cup of each)
2 tbsp creme de marrons (chestnut purée) or 70g almond powder
150g butter (5 1/2 oz)
150g (3/4 cup) sugar
pinch of salt
1 tsp vanilla extract (I didn't have any so I just left it out completely)
2 tsp ground cardamom
1tsp cinnamon
2 tbsp water
200g (3/4 cup) tahini
Directions:
1.  If you have the equipment, mix all the ingredients in a fancy machine until you have a homogenous crumbly dough.  If you're like me, do it with your hands and develop those bakers muscles.  Even if I had a fancy machine, I think I would still do it with my bare little hands.
2.  Preheat the oven to 175°C (350°F).
3.  Make tablespoon sized balls and roll them around in your hands before flattening them slightly on the cookie sheet.

4.  Bake for 15-17 minutes or until slightly golden.  You want them crumbly.

Desire calmed.  Well, at least this one...

These are very very rich, not too sweet, and packed with protein.  1 or 2 should be enough to calm a hunger episode.  I suppose tea or some George would pair nicely with these.  We shall make it a date, then.  Who's in?  Meanwhile I'm going to take a nap.. I'm drained.

*update
These are by far my new favorite cookies.  My next cookie experiment is going to be gingerbread, but I will surely come back to making these regularly (if I can get my hands on some more tahini).

Butternut Quinoa Risotto

Oh come on does this really need an introduction?  Roasted butternut squash naturally sweet and creamy with a rich texture that melts in your mouth paired with fresh sage, some chopped some crisped and stirred into a delicious risotto made of quinoa and random other grains, topped with it's own roasted seeds...is probably the Original American Dream.  Well, maybe not the OG one, but the fusion of 2 items naturally perfect; continental American vegetables and grains with an Italian cooking method can't be anything other than a dream...until it comes true.
Serves 5-6
Ingredients:
2 cups quinoa + whatever other grains you want, rinsed
1 butternut squash, peeled, cubed, and seeded (keep those precious seeds)
1 diced onion
1 handful chopped sage + a few whole leaves
1 handful shredded swiss
1 handful grated parmesan
1/4 cup heavy cream
liberal sprinkle chili powder
liberal sprinkle turmeric
1/4 tsp nutmeg
1/4 tsp cayenne pepper
plenty of cracks of fresh pepper
around 4-5 cups broth (I used chicken but keep it all veg if you want)
Some EVOO for tossing
1 Tbsp butter + some more EVOO for cooking
Directions:
1.  Toss the cubed butternut with some EVOO, chili powder, nutmeg, turmeric, and some salt.  Bake for 30 minutes at 375°F (190°C).  It should be nicely colored.  When it is done, toast its seeds for 10 minutes.
2.  While this is going on, you can make the crispy sage by heating the butter and a drizzle of EVOO and frying the whole sage leaves about 15 seconds on each side.  Remove and reserve on a paper towel.
3.  In that same butter-oil, sautée the onions until golden.  Add the cayenne pepper and quinoa mixture and stir around until each grain has had a little dose of heat.  I hope you numbered them to keep track of who is who.
4.  As you would with a risotto, add a ladle of broth at a time on low heat until it is absorbed by the quinoa.  Do this until the quinoa is bite tender or almost to your liking.
5.  Stir in the roasted butternut, chopped sage, and the cream.  Taste and add some pepper.  Taste again and adjust the seasoning/liquid if needed.
6.  Stir in the cheeses until melted.

Serve with some crispy sage and roasted seeds on top.

While you savor each bite, close your eyes and concentrate on the different textures enjoying their short lives in harmony in your mouth.  The crack and perfume of the fried sage, the crunch of the roasted seeds, the creaminess of the butternut, the pearly softness of the quinoa, the depth of the spices married (or in civil union with) the cream and the bite of the parmesan...dinner is served in a different dimension tonight.

Tangy Italian Poached Egg Soup

What makes this soup tangy?  The basalmic vinegar and sundried tomatoes.  What makes it Italian?  Basil and choice of vegetables I suppose.  What makes this soup incredible?  That poached egg in the middle!  I was going for a Shakshuka at first, but I realised it's winter and I don't have any fresh tomatoes.  It ended up being a broth with carrots, spinach, red bell, zucchini, and peas.  At the last minute turned the heat up to a boil, cracked an egg in the middle, and let it cook a few minutes.

Voila.  Velvet on demand.

Spinach and Artichoke Chicken

The best of both worlds...one of my favorite happy hour events in a meal.  Why didn't I think of this before?

Ingredients:

Enough chicken to feed the number of people you are cooking for (I used 4 skinleess thighs)

1 jar artichoke hearts, drained

1 lb frozen spinach, thawed

2 large cloves garlic

3/4 cup or 1 plain yogurt

1 chopped onion

handful shredded swiss

handful grated parmesan

2 tbsp mayonaise

dash of cayenne pepper

a few sprinkles fresh pepper

some broccoli and cauliflower florets (optional)

Directions:

1.  Bake the chicken with half the onions for 15 minutes at 375°F.

2.  While this is happening, blend together the artichoke hearts, garlic, yogurt, mayonaise, peppers, and cheese.

3.  Mix the spinach and the rest of the onions into this good stuff with a fork so you can enjoy those strands as you eat.  I love those strands.

4.  Place broccoli and cauliflower florets around the chicken, then pour the good stuff all over.  Bake for an additional 30 minutes.  I sprinkled some extra parmesan on top for good luck.

Serve with rice or pasta or whatever makes your little artichoke heart skip!

I'll get back with the results, but that sauce is out of this world.  I think I'm always going to use yogurt (and not yoghurt) in my artichoke dip instead of cream cheese.

Sesame Burfi

While I was out of town, I kept dreaming of Indian sweets among other things.  This Burfi responds perfectly to my urges, and I had most of the ingredients on hand on a sunday morning with the exception of condensed milk.  I had to make that myself which was actually very easy.
Makes about 30 pieces

Ingredients:

2 1/2 cups sifted chickpea flour

4 Tbsp oil

4 Tbsp butter (100g)

1 Tbsp tahini

1 Tbsp sesame seeds

3/4 tsp cardamom powder (1/4 tsp if fresh ground)

1 cup sweetened condensed milk (mine was homemade but use a 14 oz can)

Directions:

1.  In a large non stick frying pan, melt the butter and oil.

2.  Add the chickpea flour and roast for about 20 minutes on medium heat while stirring and breaking down the lumps.  You know you are finished roasting once the flour changes a bit in color and releases a nice nutty aroma.

3.  Turn heat on low and stir in the sesame seeds and cardamom.

4.  Stir in the tahini and the condensed milk and take off heat.  Stir until well incorporated.

5.  Quickly transfer this goodness to a baking pan lined with parchment paper and press down to make an even 3/4 inch layer.

6.  Let cool in the fridge at least 20 minutes before cutting.

I'm curious to see if my little sesame twist works out.  The original recipe calls for chopped walnuts instead of tahini and sesame seeds.  I usually don't tinker with dessert ingredients, but I had an extreme urge to make this without the possibility of procuring additional ingredients.

To make 1 cup condensed milk, bring 1/2 L milk + 1/2 cup brown or amber sugar to a boil, then simmer on very low, stirring for 2 hours.

It thickens when off heat.  You can add a little water to get it to the correct consistency when ready to use.
Magic and without preservatives....
That last line may confuse my French readers, but if I said conservatives, my American readers would wonder why I'm talking about extreme right wing politics in my Indian dessert.

This dessert is not as sweet as the ones you can buy.  I can't really taste the sesame.  I may use more next time or sub chopped pistachios.  ooOo pistachios!
They have a very comforting familiar flavor with a little hint of cardamom which is more than pleasant... I actually can't stop eating these.  They just melt in your mouth without overpowering with sweetness.
Makes me want to pur...

Chicken Adobo

If there is one group of people lacking representation in France vs the US (other than Mexicans), it is definately Pinoys.  What happened?  I see Indian, Thai, Chinese, Japanese, Korean, Cambodian, and Vietnamese people here (sorry if I forgot some, these were just off the top of my little brown head)... where did all the Filipinos go?  Balut Balut!!  Settle down here!

While I can't say I've grown up to Pinoy food, it has definately surrounded me during my HS and college years.  When I saw the Amateur Gourmet test out this recipe, I definately had to give it a try.. my way of course.  The best part is I didn't have to go special shopping for ingredients to satisfy my wild desires today.  Pleasure just effortlessly became me...
Serves 3

Ingredients:

2 lbs bone in skin on chicken, hacked into pieces (oh the torture!)

few tbsp peanut or sunflower oil

1 head garlic, cloved but unpeeled

1 onion, cut into 16 wedges

1/4 cup sliced ginger

5 whole black peppercorns

2 bay leaves

1/2 to 3/4 cup rice vinegar

1/4 cup soy sauce (or GF alternative)

1/4 cup water

Garnish:

lemon or lime

chopped cilantro

Directions:

1.  Brown the chicken on all sides in the oil until nice and golden, about 10-15 minutes.  Reserve.

2.  Add the onions, garlic, ginger, peppercorns and bay leaves and cook until onions turn translucent.  Then add the chicken back in.

3.  Add the soy sauce and vinegar.  Bring to a boil, then let simmer for 45 minutes.  Add water if you feel it is necessary.

Serve over rice and garnish with chopped cilantro and a squeeze of lime.

Oh my the explosion of flavors in this dish is just insane!  It's sour and salty with a hint of something lovely.  I tasted at each step and the cilantro and lemon just bring extra depth that takes this to a whole other level.  I couldn't resist adding a chopped thai chili to my plate, but even without the heat, it tasted amazing.
Je valide...

Organic Whole Wheat Fettucinni

 

What a better way to evacuate stress from this crazy week than to make home made pasta with the torture machine?

I must not be completely sane in the head, because it actually is a lot of work, but with the right 1968 Cream going on it is very very relaxing.  Such good things were created in 1968.  Extremely good things.

Being in the kitchen has become some sort of therapy for me lately.  I can't really explain it, but the more I take on challenges, the more I enjoy it.

 I used the same dough as my NYE Ravioli

Ingredients:
2 cups organic whole wheat flour
2 organic eggs
pinch of salt
drizzle EVOO
1 Tbsp water

 Directions:
1.  Mix the ingredients and knead into a ball.  Wrap in plastic and let sit for at least 30 minutes.
2.  Cut the dough into 4 pieces.  Roll out each piece with your nifty pasta machine to setting number 6.

3.  Then pass it through the fettucinni shape.

4.  If you have a pasta tree, hang it all up to dry.  I don't.  I have grills from my oven that I laid everything on.  I don't know how long I'm supposed to let it dry, but I probably won't be cooking for another 2-3 hours.

5.  Cook in salted boiling water for 2-3 minutes.

Carbonara style... excellence.

Shrimp Quesadillas

 

 This is one of my favorite things to do with shrimp if I get around to it instead of eating them one by one as I peel them.

 

Cilantro, green onions, sour cream, home made guacamole, and Tapatio....just heavenly