Dried Orange Peel

Dried Orange Peel

Mise en place Wellness

Dried Orange Peel: Before you peel or cut your organic oranges, remove the thin strips with a peeler. Place the strips separately on a towel/paper towel in an open dish. Leave them out to dry for 3-4 days. Once they are completely dry, put them airtight jar.  Dried orange peels have a deep flavor which are a great ingredient for savory or sweet recipes. You can zest or grind the peels or add them whole into sauces or stews.

For my autumn-winter smoothies, which during the cooler temperatures I consume close to room temperature, I toss in half an orange strip, a generous amount of cinnamon and at least a 1/2-inch slice of ginger. Orange peel helps improve digestion and sluggishness in the gut, and ginger and cinnamon are both warming spices that make the smoothie more digestible during the season.

Stuffed Eggplant

Stuffed Eggplant

Mains & Sides Recipe

There are many variations of this dish of Turkish origin. This stuffed eggplant, or Imam Bayildi, is a variation of a recipe from Aglaia Kremezi. What I love about it is the hearty flavor of adding walnuts and pecorino to the stuffing. And, making your own favorite tomato sauce (I make mine with olive oil, onions, garlic and desired spices) will make this even better. Typically the eggplant stems are left on, but the eggplants I had on were too big and round to fit in my baking dish.

  • ­­­­2 eggplants
  • Salt
  • 1/8 cup olive oil, plus extra for drizzling
  • 2 small onions, thinly sliced
  • 2 red bell peppers, halved, seeded and cut into ¼-inch strips
  • 2 cloves garlic, coarsely chopped
  • ½ tsp ground cumin
  • 1 tsp Aleppo pepper
  • ½ cup raw walnuts, chopped or coarsely ground
  • ½ cup freshly grated pecorino
  • 1 large tomato, ripe heirloom if available or beefsteak, cut into 6 to 8 slices
  • ¾ cup homemade tomato sauce
  • parsley for garnish

Slice eggplants in half lengthwise, preferably keeping part of the stem. Diagonally score flesh in both directions with a knife. Salt eggplants generously and let drain in a colander for 1 hour. Rinse eggplants under cold running water and pat dry with paper towels.

Preheat oven to 400 degrees F. Line baking sheet with parchment paper and place eggplants on the sheet with cut side up. Brush eggplants with olive oil on both sides. Bake eggplants for 20 to 25 minutes or until they are golden. Put eggplants aside to cool, but keep the oven warm.

In a deep skillet, heat olive oil on medium heat. Add onions and 1 tsp salt and sauté until soft, about 8 to 10 minutes. Add the bell peppers and sauté until soft. Next, add garlic until fragrant, about 30 seconds to 1 minute, then remove skillet from heat. Add the cumin, Aleppo pepper, walnuts and cheese. Mix the filling and adjust seasoning as needed.

Line a deep baking dish with parchment paper and brush the paper with olive oil. Line the paper with the sliced tomato and place the eggplants on the tomatoes. The eggplants should fit snugly in the dish. Using a spoon, press into the softened eggplant flesh to create indentations for the stuffing. Fill each eggplant with the stuffing and top each with 3 Tbs of tomato sauce. Pour the remaining sauce around the eggplants. Drizzle the eggplants with 1 to 2 Tbs olive oil. Bake eggplants for 40 to 45 minutes, until bubbling and slightly browned on top. Let cool for about 20 minutes. Garnish with parsley and serve.

This is a hearty meal and if using larger eggplants, one eggplant half may be more than enough. It works great for leftovers and tastes even better the next day.

 

Brussel Sprouts with Pecorino and Walnuts

Brussel Sprouts with Pecorino and Walnuts

Appetizers & Salads Recipe

As the Fall season arrives, I am ready for sautéed or roasted brussel sprouts. However, early Fall in San Francisco feels like summer and I’m still wanting to make salads. This salad is well rounded with taste: brussel spouts – bitter; walnuts – astringent; pecorino romano – salty and sour. The same can be said for the dressing. If you want more brightness, you could add more lemon or reduce the mustard in the dressing. You could also add a fresh herb. This dish is also great the next day, and the brussel sprouts stay crisp.

• ¾ cup walnuts, whole
• 1 lb brussel sprouts
• ¼ cup pecorino romano cheese, plus 2-3 Tbs reserved
• salt and freshly ground pepper to taste
• 3 Tbs apple cider vinegar
• 1 ½ Tbs Dijon mustard
• 1/3 cup olive oil

Lightly toast walnuts on low to medium heat stovetop, tossing often. Set aside to cool.

Trim the bottom of the brussel sprouts and thinly slice them. I used a knife

but a mandolin may slice them more evenly. Place thesprouts into a large bowl. For the dressing, whisk the last 3 ingredients with a pinch of salt and pepper in a bowl. Pour half of the dressing over the brussel sprouts and mix well. Cover and put brussel sprout mixture in refrigerator for 1 to 2 hours. Taste the sprouts and add more dressing if desired.

Coarsely chop the walnuts and grate the cheese.

Add ¾ of the walnuts and ¼ cup of the cheese to mixture and toss.

Extra dressing can be added or stored for another use.

Enjoy!

Curried Butternut Squash Soup

Curried Butternut Squash Soup

Mains & Sides Recipe

Warming Soup for the Cold Season

To start the New Year off, I’m sharing one of my favorite soups – curried butternut squash soup. The vibrant, roasted butternut squash combined with a blend of fragrant spices are enough to make you warm and cozy during the chilly season. I’ve made many variations, but for the past few years I’ve refined this one to my liking. It’s a simple soup that can be served on it’s own or paired with any meal. I love it with fish and a green vegetable.

The original recipe of inspiration was sent to me from a friend almost 10 years ago. I believe it called for peeling, cutting and roasting the squash, and I know it had cream and either sugar or honey added. When it comes to soup or purée, I lean toward less labor and roast the squash whole. I also prefer my creamier soups slightly lighter that many recipes call for. The curry blend is superb, and I’ve never changed it.

If you try this recipe, make your preferred revisions. However, if you don’t roast the squash whole as I do, I suggest roasting the first four spices for a smoother grind. Plus, it will make the kitchen smell wonderful!

• 3 Tbs coriander seed
• 1 ½ tsp cumin seed
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 ½ tsp whole black peppercorn
• ½ heaping tsp whole clove
• 1 tsp fenugreek seed
• 2 Tbs ground turmeric
• 2 tsp chili powder
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 butternut squash (2.5 to 3 lb)
• 1 Tbs olive oil
• 3 cups chicken or vegetable stock, plus more for thinner texture if desired
• 1 to 2 Tbs butter
• ¾ cup half and half
• Salt

Preheat the oven to 400 degrees F. Puncture the butternut squash a few times and place on a baking sheet. Roast until squash is fork tender, about 60 minutes.

Once the butternut squash is done, cut it in half and allow it to cool until it can be safely handled. Remove and discard the seeds. Scoop out the flesh from the skin.

Meanwhile, on low heat roast coriander, cumin, mustard seeds and fennel until the spices release their aroma and slightly brown. Remove from heat.

Grind all the spices together, either with electric or hand grinder or by hand in a mortar and pestle. Start with grinding the peppercorn, clove and fenugreek; since the pepper can break down slower, and then add the roasted spices. Add the turmeric, chili, cinnamon and nutmeg. (Note: this curry blend will make more than needed for the recipe.)

In a large soup pot, heat olive oil on medium-low heat. Add the butternut squash, 2 cups of stock and 4 Tbs of curry. Warm through, stirring occasionally, then turn off heat. Purée mixture to desired texture with a hand blender. Add remaining stock and butter, and cook on low heat for approximately 10 minutes. Add half and half. Warm the soup, but don’t let it boil. Salt to taste.

Ladle and serve drizzled with yogurt, garnished with cilantro or on it’s own.

Hope you enjoy!

xo,
Julie

Créme de Champignons et Chanterelles / Cream of Mushroom Soup

Créme de Champignons et Chanterelles / Cream of Mushroom Soup

Mains & Sides Recipe

It’s One-Pot Time

I complained all summer that we didn’t have a summer, and now fall is here and it feels like fall. Thank you, Mother Nature. The air has been generally cool and dry, and the days are getting shorter. It feels natural to cook one-pot meals and roast all the vegetables until my heart is content.

One of my latest cravings has been soup. Looking for something I hadn’t made before, I came across a cream of mushroom soup recipe in my One-Pot cookbook. I hadn’t had a craving for cream of mushroom soup before – my aversion of the soup in a can version that mum made lived strong – but this recipe by Jean-Pierre Challet had little cream. I dove in on chance, and it was delicious. Paired with roasted root vegetables, it was the perfect, simple feast to align with the season.

Here’s the recipe for you to try. I used a small red potato, slightly more than ¼ cup half and half, and green onions for garnish.

• 3½ oz chanterelle mushrooms
• 2 Tbsp unsalted butter, plus 1 Tbsp (optional)
• 2 shallots, sliced
• 1 fingerling potato, peeled and diced
• 7 oz button mushrooms, sliced
• 1 bouquet garni
• salt and pepper
• 1 leek, white part only, sliced
• ½ cup whipping cream
• finely chopped chives, garnish

Sauté the chanterelles in 1 Tbsp butter until tender. Remove from heat, reserving as a garnish for the soup.

In a saucepan, sauté the shallots in 1 Tbsp butter. Add the potato and button mushrooms; sauté for 1 minute. Add about 2 cups water, or enough to cover, and the bouquet garni. Season with salt and pepper. Simmer gently for 10 minutes (or until tender). Stir in the leek and half of the cream. Simmer for another 5 minutes. Remove the bouquet garni. Blend the soup until very smooth in a blender or with a hand blender. Add the rest of the cream, and if you like, blend in 1 Tbsp butter for extra richness and flavor.

Ladle the soup into bowls, placing a few chanterelles in the center. Sprinkle with chives and serve.

Let me know what you think and share photos!

xo,
Julie

Linguiça and Lentil Stew

Linguiça and Lentil Stew

Mains & Sides Recipe

Stew for a Foggy Summer

If you live in San Francisco, you know that the summer weather is not the same as what most of the country is experiencing. It can be cold, windy and many times foggy. Living here for about 7 years, my mind still craves the raw, crisp and coolness of Summer’s harvest while my body (covered in layers rather than a sundress) needs a warmed, cooked meal.  To balance my wants and needs during this season, I typically eat more raw foods at lunch and a cooked dish with big flavor or lots of spice or fresh herbs that’s filling yet not too heavy. Although typically cooked more in winter, one type of meal that brings me comfort is stew. This is a stew I recently made. A couple things to note: rather than making fresh adobo I used leftovers from a small can of chipotles in adobo, so you may want to use your favorite adobo recipe. Also, you may want to add the chipotle in small quantities to adjust for your heat preference.

  • 1 cup puy lentils
  • 2 Tbs olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 4 small to medium red potatoes, cubed
  • 1 lb linguiça, casing removed and sliced
  • 2-3 tomatoes, chopped
  • 1 bunch kale, coarsely chopped
  • 1/4-1 chipotle in adobo sauce, chopped
  • smoky paprika or spicy smoky paprika, depending on preference.
  • stock or water
  • Salt
  • Pepper
  • Vinegar (optional)

Cook lentils in 2 cups of water, adding water as need, until cooked slightly al dente. Set aside.

In a large pot, sauté onion in 1 Tbs olive oil until translucent and tender. Add garlic and ¼ tsp of the paprika and cook for additional 2-3 minutes. Remove ingredients with a slotted utensil and set aside. Leave the remaining oil in the pot. Add another 1 Tbs of olive oil and sauté potatoes until golden brown. Add some paprika, salt and pepper to lightly coat the potatoes and cook another 1 to 2 minutes. Remove potatoes from the pot and set aside. Add linguiça to pot, cooking approximately 3 minutes, and then add the tomatoes, onions and garlic, 1 tsp paprika and 1 cup stock (or water). Once tomatoes start to break down, add the chipotle and adobo. (I used ½ chipotle and 1 Tbs adobo.) Next, add kale to wilt. Then, add the lentils and potatoes. Cook for 20-30 minutes, allowing flavors to blend. More liquid can be added if a more soupy texture desired. Salt and pepper to taste. When serving, add a splash of white vinegar to the dish.

If you have less cooking time, you can continue to add the ingredients to the pot. I chose sauté the potatoes in the onion and garlic oil for texture and to adhere more flavors onto the potatoes.

Let me know what you think!

xo,

Julie