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Main course Recipes Side dish Vegetarian

Tamara’s Ratatouille

June 14, 2012

I think I may have just found the best way to get your daily portion of veggies… Digging once more into one of my favourite cookbooks, Plenty by Yotam Ottolenghi, I stumbled upon this unusual yet very tempting ratatouille. Unlike your traditional mix of zucchinis, bell peppers and tomatoes which often results in a wet and mushy stew-like concoction, this one promised to retain the veggies’ shape and deliver a more intense flavour.

I have to agree on all counts; what came out of the oven was a magnificent mixture of perfectly roasted chunks of fall vegetables, with the butternut squash, parsnips, eggplants, tomatoes, and green beans giving a hearty makeover to the best ratatouille I’ve had to date, period. Nothing that good comes easy though so be ready to spend a decent amount of time preparing your veggies (there’s no way around it, you must prep them all before you even get started). So turn on some good music and start chopping…

It’s well worth the effort and the decent quantity that you’re left with will take care of those daily eating recommendations for at least a few days. Serve it with rice or naan bread for a very filling dish.

Tamara’s Ratatouille

Adapted from Plenty

Active time: 1 hour

Total time: 2 hours

Makes 4 generous servings

7 tablespoons sunflower oil (or extra-virgin olive oil)
2 small onions, cut into 1 1/4-inch dice
4 garlic cloves, peeled, sliced
1/2 fresh green chili, thinly sliced
2 small red bell peppers, cut into 1 1/4-inch dice
1/2 small butternut squash, peeled, cut into 1 1/4-inch dice
1 small parsnip, peeled, cut into 1 1/4-inch dice
1 cup French green beans, trimmed
1 medium zucchini, cut into 1 1/4-inch dice
1/2 large eggplant, peeled, cut into 1 1/4-inch dice
1 small baking potato, peeled, cut into 1 1/4-inch dice
2 medium tomatoes, peeled, chopped
1/2 tablespoon sugar
1 tablespoon tomato paste
Salt and freshly ground black pepper
1 cup water
Garnish: chopped fresh cilantro

Pour 2/3 of oil into large heavy casserole or pot and place on medium-high heat. Add onions and fry 5 minutes, stirring occasionally. Stir in garlic, chili and red peppers; cook, stirring occasionally, another 5 minutes. Add butternut squash and parsnip and continue frying for 5 additional minutes.

Using a slotted spoon, lift vegetables out of pot into medium bowl, leaving as much of the oil in the pot as possible. Top this up with remaining oil. Add green beans, zucchini and eggplant; fry 5 minutes, stirring occasionally.

Preheat oven to 400 degrees. Return contents of bowl to pot. Add potato, tomatoes, sugar, tomato paste and plenty of salt and pepper.

Stir well, then pour in the water, or just enough water to half-cover the vegetables. Cover with lid and simmer gently for 30 minutes. Taste and add more salt and pepper if needed.

Use slotted spoon to gently lift vegetables from pot into a large, deep roasting pan to make a layer about 1 1/4 inches deep.

Pour liquid over vegetables and place in middle of preheated oven to cook for 30 minutes. At this point all the vegetables should be very soft and most of the liquid evaporated. Garnish with chopped cilantro if desired and serve.

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Main course Recipes

Tandoori Chicken with Masala Spiced Potatoes

June 10, 2012

Whether you consider yourself a fan of Indian food, are just starting to discover the myriads of choices of this intensely flavoured cuisine, or are even intimidated by it, you are going to love this Tandoori Chicken. While the traditional recipe requires 24 hours of marinating and an 800-1000 degrees oven (who can manage that!), this one will have you lick your plate in less than an hour with results deliciously close to the real thing.

The chicken is marinated in a spicy yogurt seasoned with fresh herbs and vindaloo paste (paste made of chillies, turmeric, cumin, coriander and other spices, available at ethnic markets or your local grocery store) which tenderizes the meat and locks in moisture during cooking. Then, it is cooked at a high temperature (500⁰ F) to simulate a tandoori oven, creating a beautifully charred surface. I suggest pairing the chicken with the following recipe for spiced potatoes, super easy and they can be cooked alongside the chicken in the oven.

It’s a little spicy, super speedy, and will give you a good share of exotic tastes in a very eye-pleasing feast. Have a bit of yogurt on the side to tame some of the heat and enjoy it with a cold beer or a glass of Riesling…

Tandoori Chicken with Masala Spiced Potatoes

Adapted from Gourmet Magazine

Active time: 20 min

Total time: 50 min

Makes 6 servings

For the chicken

1 cup plain yogurt (not low-fat; preferably Greek-style)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
2 tablespoons vindaloo paste (preferably Patak’s brand)
1 teaspoon salt
3/4 teaspoon black pepper
6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded

For the potatoes

2 pound potatoes, peeled and cut into 1-inch cubes
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
Pinch ground cloves

Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.

Stir together all ingredients except chicken in a large bowl until combined well.

Coat both sides of chicken legs well with yogurt mixture (use all of it).

Transfer to broiler pan, arranging them in 1 layer.

Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.

For the potatoes: Put oven rack in middle position and preheat oven to 500°F.

Pat potatoes dry, then toss with remaining ingredients in a bowl until evenly coated.

Spread out potatoes in 1 layer in a large (17- by 12-inch) shallow heavy baking pan, then roast, turning potatoes over with a metal spatula once or twice during roasting, until tender and some edges are golden brown, 25 to 30 minutes.

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California Restaurants

Benu, San Francisco

June 5, 2012

San Francisco isn’t shy of good eateries but when it comes to haute-cuisine, one must plan well in advance to enjoy the very best the city has to offer. While I had given up getting a spot at the legendary French Laundry, a two-month reservation notice was enough to get me into the next best thing – Benu. Not only is Benu from former French Laundry chef the cuisine Corey Lee, it also got itself quite a reputation since it opened in 2010 as being one of the city’s most beloved restaurants on top of recently being awarded two Michelin stars.

A visit to Benu is a very soothing experience, starting from the moment you walk through the small and serene Zen garden led by a chicly dressed host to sitting comfortably at your table in a minimalist dining room.

While some might say the sterile décor (sparse walls, cloth-less tables, no flowers or art) is a bit cold, I felt it suited perfectly Chef Lee’s exquisite cuisine, leaving all your attention where it should be – on the food. Everything from the carefully chosen dishware, feeling of privacy, artistic presentation and restrained service contribute to the unique and high-end dining experience you get here.

The restaurant offers a la carte and tasting menu option ($180 for about 18 courses). We opted for a la carte as I wasn’t sure my appetite could handle the 18 courses of the tasting menu but after reading reviews I slightly regret not going all the way! Our 3 course dinner was stunning, both in its artistic beauty and unique taste. Chef Lee rose to fame when working under Thomas Keller but he surely proved himself a master of culinary creation tonight, one that I will gladly follow. Here’s a quick rundown of our Asian inspired feast, clearly pushing the boundaries of what you’d expect traditional haute dining cuisine to be:

Thin buckwheat crackers with toasted nori and sesame seeds are placed on each table to help clear your palate in between each course

An amuse-bouche of white sesame tofu dumpling with asparagus sauce

Foie gras steamed in sake, strawberry, daikon, spicy greens, black sesame-cracklings, brioche

Abalone grenobloise with cauliflower

Hokkaido sea cucumber stuffed with lobster, pork belly, cucumber, eggplant, fermented pepper

Risotto, sea urchin, corn, lovage, black truffle

Caramel, prune, coffee, cashew, thyme

Cheese-five selections, lettuces, rye sourdough

The check came with four chocolates…how sweet! A delicate and flavorful touch to end such a special meal. We left the table feeling serene and not overfed, wishing to go back soon already and treat ourselves to the tasting menu! Good things do come to those who wait so I’d suggest booking your table now…the hype is totally deserved.

Benu

22 Hawthorne Street

San Francisco, CA

T: (415) 685-4860

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Dessert Recipes

Burnt Sugar Bundt Cake with Caramel Rum Frosting

May 29, 2012

The sinful pleasure of eating cake shouldn’t be relegated to birthday parties alone. I’ve been known to bake cakes for no particular reasons, usually finding a random excuse to celebrate which is usually pretty easy for me (short work week? incredibly nice weather? coworkers in need of a sugar fix?). No need to go all fancy with a 3 layers construction if it’s not a big event, an unfussy cake with to-die-for frosting like this Burnt Sugar Bundt Cake will do the trick perfectly while leaving you enough time to enjoy the day.

While this cake is super moist and rich (coconut milk does wonders here), it’s really the caramel burnt sugar liquid that is absolutely amazing. The mixture is added to both the cake batter and frosting and is truly the essence of this cake so you’ll want to make it right. Burnt sugar really means that, burnt, and you’ll want to make sure you get your caramel to a very dark color (think molasses) before taking it out of the stove top. I honestly can’t remember ever being disappointed for not burning something before and I should have left my sugar mixture a little while longer (the cake is supposed to be darker than this if you do it right) but it still tasted wonderful.

The frosting is soooo good; you’ll be imagining everything you could put in on while having your first taste, wishing you’d doubled the recipe a few moments before! Fret not; it’s so flavorful you’ll have enough with this batch, at least for now. There’s an optional decorative topping of basic hard caramel candy which is so easy to do it would be a shame to pass on it. It dresses the cake pretty nicely and who doesn’t like a bit of crunchy candy on their frosting!

Burnt Sugar Bundt Cake with Caramel Rum Frosting

Adapted from Baked Explorations

Active time: 1 hour

Total time: 2.5 hours

Makes one 10-inch bundt cake

For the Burnt Sugar Liquid

½ cup granulated sugar
1/2 cup heavy cream
Approximately 3/4 cup coconut milk
1 ½ tablespoons fresh lemon juice

For the Bundt Cake
3 cups all-purpose flour
1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 ¼ cups unsalted butter (2. sticks) cut

into 1-inch cubes, at room temperature

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

Burnt Sugar Liquid (see above)

For the Caramel Rum Frosting

1/2 cup (1 stick) unsalted butter

1 tablespoon dark rum

3 cups (at least) confectioners’ sugar

Burnt Sugar Liquid (see above)

For the Caramel Shard Topping (optional)

½ cup granulated sugar

Make the Burnt Sugar Liquid

In a medium saucepan over medium heat, slowly melt the sugar. Use a wooden spoon to stir it continuously to ensure even melting.

When the sugar turns a dark caramel color, remove the pan from the heat and slowly stream in the cream while continuing to stir (don’t worry if mixture starts to clump). Return the pan to medium heat and stir until completely combined; cook for 2 minutes longer, stirring.

Transfer the burnt caramel mixture to at least a 2-cup heatproof liquid measuring cup (like Pyrex) and add enough coconut milk to make 1 1/4 cups liquid. Add the lemon juice. Whisk to combine, divide the mixture in half, and set both portions aside.

Make the Bundt Cake

Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 more seconds.

Retrieve one of the reserved portions of burnt sugar liquid. Add the flour mixture in three parts, alternating with the burnt sugar, beginning and ending with the flour mixture.

Scrape down the sides and bottom of the bowl and beat again for 10 seconds. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a small sharp knife inserted into the center of the cake comes out clean.

Transfer the pan to a wire rack to cool completely.

Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Caramel Rum Frosting

Put the butter, rum, confectioners’ sugar, and remaining portion of burnt sugar liquid in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Check the consistency as you want a thick frosting here. If it’s too runny, add more confectioners’ sugar in little increments (i.e. ¼ c.) until you reach the desired consistency.

Use an offset spatula to spread the frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving.

Caramel Shard Topping

This caramel shard decoration is entirely optional—but it looks spectacular. Place the sugar in a small saucepan. Add enough water—it takes approximately 1 teaspoon—to make it the texture of wet sand.

Cook on high heat until the sugar turns amber.

Pour the caramel onto a half-sheet pan lined with a a nonstick baking mat or parchment paper.

Let cool. Break the cooled caramel into small shards and use them to decorate the frosted cake.

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Appetizer Main course Recipes

Smoked Mackerel, Celery, and Apple Salad

May 21, 2012

I’ve always loved the flavor of smoked fish of any kind and usually eat them on their own straight out of the package be it salmon, trout, bluefish, etc. I’ve recently added to my fishy addiction smoked mackerel thanks to this humble and wonderful smoked mackerel, celery, and apple salad. It’s a cinch to throw together and while I managed to snack on half the pack of mackerel while making it (!), I admit the added ingredients do wonders to the fish and make me feel like I’m at least having a full meal.

The combination of flavours is hard to beat – salty and fatty fish, peppery arugula and sweet, crunchy apples and celery. It’s a study in contrast that works extremely well in the kitchen and proves that pairing refreshing ingredients with a strong and health-packed star of the show such as smoked mackerel makes for an ideally balanced meal. You get your loads of omega 3 fatty acids in a salad that requires little preparation, is of good value, and packs a punch on the tasting scale. Add a little piece of bread and a cold beer or white wine for a light summer lunch and get ready to fall into my smoked fish addiction…

Smoked Mackerel, Celery, and Apple Salad

Adapted from Gourmet Magazine

Total time: 20 minutes

Makes 4 main courses or 8 first courses

1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon black pepper
4 ounces smoked mackerel – (I’ve used peppered smoked mackerel here…just because I love it!)
3 celery ribs, cut crosswise into 1/4-inch slices
1 Granny Smith apple, cored, then cut into 1/2-inch cubes
1/2 pound arugula, trimmed and coarsely chopped (6 cups)
2 teaspoons olive oil

Whisk together mayonnaise, sour cream, lemon juice, sugar, and pepper in a large bowl until sugar is dissolved.

Pat mackerel dry and break into large pieces, discarding skin (resist hard not to eat them all and toss them quickly into the dressing!). Stir into dressing along with celery and apple.