Laminated Potato Crisps

These are some of my favourite!  I saw Julia Child make something like this years ago and decided to give it a try.

Start by peeling and thinly slicing potatoes.  I mean really thinly sliced - so thin you can read through it.

Carefully layer one slice of of potato, an herb, a bit of oil and top with another slice of potato.  It helps to roll the herbs (basil, thyme, chives, or green onions) so they're flat and the chips don't warp in the oven.  Bake at 350F until they're golden brown.  Then remove from the oven and sprinkle with sea salt.  Transfer to paper towels to cool and drain any excess oil.

Bon appetit!

Vichyssoise

It's that time of year where the evenings can be cold or hot. So, why not have a soup that can be served cold or hot?! Vichyssoise is the perfect dish!This soup is kinda French and kinda American. There's a bit of undecidedness regarding the origin, so let's just call it French-American fusion. Regardless of the source, it's a delicious and smooth preparation made of leeks and potatoes.

Start by coarsely hacking up the white bit of leeks, and an equal portion of peeled potatoes. Add the leek, potato, along with a bit of olive oil and salt, to a large pot and gently sautée. Don't allow colour to develop on the veg - the soup should be a glistening creamy white.

Add enough water to cover the veg and just a bit more.  Bring to a boil and reduce to a simmer.  Continue cooling until the potatoes are soft.  Then, transfer the mix to a blender and puree.  I like to use the Vitamix because it makes an ultra smooth soup.

For a hot dish, serve it up right away.  I garnished it with crushed pistachios and olive oil.  For the more traditional soup, refrigerate before serving.  The chilled one I garnished with celery leaves and green onion.

Mixed Fruit Pavlova

It's relatively easy to make, with three main components: meringue, whipped cream and fresh fruit.  It does take a while, though.

Start with a couple egg whites and a small bit of cream of tartar; whip until foamy.  Then add a bit of sugar and vanilla; whip to still peaks.  Spread the meringue onto a silicone baking mat.  Be sure to make walls around the edge of the meringue to form a shell (ya, know like in the picture).  Place it into a preheated 250F oven.  Here's the where the waiting starts: turn off the oven and leave the meringue overnight, or for ~8hours.  When it's done, it should be crisp and melt away when you bite it.

You can prepare the fruit while the meringue "bakes."  Be sure to use flavours that complement each other.  Also, the delicate fluffy composition needs the texture of soft fruits like berries and stonefruit.  Something like apple wouldn't fit the texture profile.

When the meringue is done, prepare the whipped cream.  I went with a light flavour profile to support the already delicate taste: acacia honey and almond.  Like the taste of angels dancing on your tongue, they are!

Finally, pile the whipped cream in meringue shell and layer the fruit atop the cream.  I also made a blood orange syrup to drizzle over top.  Be sure to serve it promptly so the meringue doesn't get soggy.

Happy Pancake Day, 2014! Gluten Free Edition

Celebrating Pancake day with gluten free buckwheat pancakes!

Easy to make with: buckwheat flour, egg whites, soy milk, olive oil, vanilla, salt and baking powder.

They're not mile-high fluffy, but they are hearty and rich.  Swimming in pure maple syrup, they're a classic delight.

Pan-seared Polenta with Chèvre and Thyme

Polenta has a reputation of blandness.  It's a well earned reputation, so you have to build flavour into the dish.

First, bring salted water to a boil.  You can also use veg stock to provide more taste.  Polenta varies in terms of firmness.  Since this will be fried, this dish needs enough cornmeal so that it's not porridge.

Slowly add the cornmeal to the boiling water while stirring.  Or, if you're crazy enough to try to hold a camera and take photos while cooking, you'll need to whisk the mixture to remove the lumps.  Boil for about a minute or two, until it's thick and begins to "blurp."  Then allow to cool and set firm.

Once cooled, remove from the pan and slice into workable chunks.  (It helps to wet the knife before cutting.)  Sear both sides of the polenta in olive oil.

Garnish and serve with flavourful pairings.  I chose the creamy sharpness of goat cheese; the also tangy, yet sweet, aged balsamic; savoury, bright tomatoes and the mildly pungent thyme.

This can easily be made vegan by substituting or omitting the chèvre.  Mixed olives would be an ideal alternate.

Gold and Chocolate Covered Strawberries!

Yes, this is an over-the-top dessert.  But it's a fun splurge for Valentine's Day.

These are actually fairly easy to make.  You just need chocolate and fresh strawberries.  To make it awesome, you'll need GOLD!  You can find it on the Amazon: Just make sure that it's genuine edible gold.  An imitation product may not be edible or may be harmful.

First, you'll need a double boiler.  Or, if you haven't got one, use a heat-proof bowl over a pan of simmering water.

Choose any chocolate you like, but keep in mind, there are differences.  I chose a vegan and gluten free dark chocolate.  If you use candy-melts, you needn't worry about tempering the chocolate.  Also, if you want a softer paste-like chocolate, you can skip tempering as well. ***

Wash and dry the strawberries and dip them in that magnificent cocoa puddle.  Be sure to place them on a nonstick surface to cool: parchment paper or a silicon mat.

When you're done with the strawberries, take the remaining chocolate and stir in a bit of almond/soy milk.  This will make the ganache.  Place the ganache in a piping bag and pipe any desired decorations or patterns.

Then, the magic.  While the ganache is still soft, delicately add the the gold.

Let them cool and enjoy!  Admit it, if your sweetheart served you with gold-adorned, chocolate-covered strawberries it'd be a winning endeavour.

*** What is tempering?  That's a medium-long story.  For details, check out the "How To Cook That" video on chocolate tempering: While you're there, Subscribe!

Tropical smoothie - with a twist!

 

I found myself with a dozen blood oranges.  Although their flavour is very traditionally orange, their colour is is the novelty.  I worked these oranges into several culinary preparations.  The first, was a delicious tropical smoothie.

I started with some classic tropical flavours: banana, orange and pineapple.  I added almond milk and a bit of ice.

Blend it up!  Use a high-powered blender to ensure no chunks.

Garnish with sweeetened coconut and serve.  A tasty and healthy way to experience the tropics - even if you're stuck in the dead of winter.

Barbecue Potato Crisps

So, the sports are going to sport soon... apparently in a bowl.  I don't understand sports-games, but apparently the event requires snacks.  This recipe is straight from one of Byron Talbott's videos.  Watch it, and while you're there, Subscribe!

Byron also provides measurements... and I'm still trying to learn how those measury things work.

The basic steps are:

• thinly slice the potatoes - I used a food processor
• mix up that magic spice mix - smoky paprika, onion powder, garlic and salt
• fry them - I used peanut oil
• when they're starting to brown slightly, remove them and drain on kitchen roll.
• season them right away
• when they're cooled, dig in!

Experiment with the thickness of the potato slices.  Paper thin chips are like pointy clouds that shatter on your tongue whereas thicker chips have a sturdy, hearty crunch.

Ginger-Chili Mung Beans with Coconut Black Rice

Richly flavourful, this dish packs lots of energy and fibre.  Although mung beans are generally available at most Asian grocers, they're not the most common legume.  They are, however, a delicious base for this curry-like recipe.

Start by rinsing the beans and adding equal portions of mung bean and water to a large saucepan and set on the heat.  Salt the water gently - season it, but remember that it will need to be adjusted near the end of the cooking process, so don't go wild with the salt. While waiting for the beans to start boiling, prepare the curry.  Ginger is the dominant flavour. To round out the curry flavour profile, you'll need a bit of garlic, chili pepper(s) and a medium tomato.  Place these ingredients in a blender with a can of coconut milk.  Blend until smooth.

Once the beans have started boiling, add the curry to the pan.  Return the mix to a boil before reducing the heat to a simmer.

While the curried beans are simmering away, prepare the rice as directed by the packaging.  Simply, add a bit of salt and a half-handful of shredded unsweetened coconut when the rice starts cooking. So easy!  There are a couple different types of black rice.  I used Forbidden Rice for this meal.

When the beans are tender, they're done cooking.  Be sure to season with salt according to your taste.

Tarte Poire [Gluten free and Vegan Pear tarte]

A tasty sweet that's gluten free and vegan.

I started with the walnut-oat pastry dough that I typically use for crackers and pie crust.  Roll, cut and place in a spring-form pan.  I pre-baked the crust at 375F for ~20 minuted.  In the mean time, I prepared the filling: equal parts water and cashews, nutritional yeast, salt, brown sugar and vanilla.  Then, peel and slice the pears.

Fill the pans with the custardy mixture and arrange the pears.  Resume baking for another 20 minutes.  Allow them to cool and brush with pastry glaze - strained apricot jam.  Complete the dish with raspberries and sliced almonds.

It's got a good taste, but it's really heavy.  I think it would take on a new, lighter dimension by replacing some water with a bit of raw pear in the custard.

Curried Brussels Sprouts with Ginger Coconut Rice

A quick and easy way to make sprouts delicious.

First, halve the sprouts and remove the scruffy outer leaves.  Then, mix coconut milk, curry powder and salt.  This imparts a spicy richness to the dish.  Pour the mix over the Brussles sprouts and arrange on a baking tray.  Make it easy to tidy up by lining the tray with parchment paper.  I like to put these cabbage-wannabes in a cold oven and preheat to 400F - this cooks them quickly and browns the sprouts.

Serve with ginger coconut rice.  Simply add ginger, unsweetened coconut flake and a smidgen of coconut milk to rice and prepare as normal.

Raspberry-Pomegranate Parfait

Start with fresh pomegranate and extract the juice.  I used a ricer: Good Grips Ricer Mix raspberries, the pomegranate juice, a bit of vanilla and a smidgen of sugar. Muddle the ingredients and spoon a portion into a clear glass. Add Greek youghurt to a piping bag (I prefer vanilla or honey) and carefully add a layer atop the raspberries.  Continue alternating layers of fruit and youghurt until the glass is full. Top the arrangement with sugared raspberries and a sprig of mint.

Serve chilled. Sweet citrus flavours are an excellent complement to the raspberries.

Chocolate & Mixed Nut Tarte [Vegan and Gluten Free]

The crust is made from ground almonds, walnuts, pecans and oats.  Add in a bit of cocoa powder and sugar to make it delightful.

Press the crust into a tarte pan and bake for half an hour.  Allow to cool while preparing the filling.

Melt the chocolate - non-dairy dark chocolate - and add a slash of milk and coconut oil.  Once melted, stir in an assortment of roasted nuts.  I used cashews, pecans, pistachios and hazelnuts.  Finally top it with select nuts, coconut flakes and Himalayan pink salt.

Once it's chilled, it's ready to devour!

Creme d'asperges [Cream of Asparagus Soup]

This amazingly creamy, yet vegan, soup is the perfect thing for a cold winter's day.

First, remove the woody ends of the asparagus; slice the shallots, the leek and crush the garlic.  Since it's all getting blended, precision isn't essential.  Beth Le Manach, an inspirational chef, shares her secret for ultra creamy soup - a medium-large potato.

Saute the shallots, garlic and leek, giving them a bit of colour.  Then, add in water, the potato and bring to a boil.  After 5 minutes of ferocious boiling, add in the chopped asparagus stems, reserving several of the tips for garnish.  Boil another 5 minutes, or until the potatoes and asparagus is completely tender.  Blend it up and flavour with a squeeze of lemon.

I first tested with an immersion blender.  The results were alright.  But, the soup wasn't super creamy until I sent it through the Vitamix.  Afterwords, it was ultra smooth, with a there-has-to-be-heavy-cream-in-this mouth feel:

Gluten Free Stir-Fry

Often the stri-fry premix seasonings contain gluten or wheat ingredients.  Mixing the spices individually and using tamari (gluten free soy sauce), gluten can be eliminated from this delicious dish.  Deep frying tofu and marinating it overnight allows it to have a pleasant texture and full taste (which is a rare trait for tofu).

Classic flavours compose the seasoning: sesame, soy, onion, garlic, turmeric, chili and ginger.  Mixing Jasmine and black Forbidden rice yield a uniquely hued rice side-dish.

Roasted Pumpkin Soup

The perfect thing for leftover pumpkin! Roasted pumpkin soup, served with panfried pumpkin strips, morel mushrooms and a drizzle of olive oil.

First, wash, peel and slice the pumpkin and beet root.  Add the pumpkin and beet to a baking dish with a chopped onion, a few bay leaves and a drizzle of olive oil.  Cover with foil and roast at 350F until the everything is tender.  Then, remove the bay leaves and puree the mix - adding water as necessary.  Season with salt and simmer to allow the flavours to develop.

This handy peeler is fairly amazing: Update International Pro-Grip Carbon Steel Peeler

Pommes de terre brûlées

A simple mash can be turned into a classy side dish.  Simply pipe seasoned mashed potatoes into a shallow dish - the shallower the dish, but more surface area can get toasted.

Be adventurous with this dish.  Season with salt and enhance the flavour with one, or a mix of the following: turmeric, smoky paprika, chives, onion powder, roasted garlic, etc.

This dish can be prepared completely vegan, or fortified with the addition of fat free Greek youghurt and/or grated gruyère.

Gluten Free, Vegan Mac & Cheese (that actually tastes good)

I thought it couldn't be done - vegan cheese that isn't massively fake and processed or gluten free pasta that's not chewy or slimy.  Cashews and brown rice pasta make this an incredible dish.

Like usual, I didn't measure anything - pure chaos cooking.  All the same, here's the process:

• Cashew butter (blended cashews) seasoned with nutritional yeast, onion powder, salt, turmeric and lemon juice.
• Puree it in a high-speed blender with twice as much water.
• Bring to a boil on the stove - it will turn lumpy as it cooks.
• Return to the blender to liquify - sweet merciful creamy goodness.

Mix it up by adding tomatoes:

Edamame and Chick Pea Hummus

A delicious vegan and gluten-free side dish packed with protein and fibre, this hummus is made from a purée of garbanzos and green soybeans.

First, take equal portions of cooked and cooled chick peas and edamame.  Caned or frozen are the easiest to make use of.

Add to a powerful blender and grind on low with water, olive oil, lemon juice, salt and seasonings (garlic, onion powder, etc) until well mixed.  Then, ultra puree the mix until smooth.  A similar result can be achieved with a food processor, but lower powered blenders (less than 1kw) will probably require adding more water to the mix.

Garnish with olive oil, a few whole beans and paprika.  Serve with tortilla chips or fresh vegetables.

Thai Lettuce Wraps

So many of my favourite textures and flavours in one dish.

Start with base flavours: onions, sweet peppers, carrots and celery.  Saute until lightly caramelized.  Allow to cool.

Prepare the lettuce.  Romaine works well:  it's crunchy and its shape holds the filling well.

Fill the lettuce leaves with the sauteed vegetables, tofu and fresh veg. Julienned fresh carrots, tomatoes, bean sprouts and Thai basil complete the flavour and texture palette.  Served with a peanut dipping sauce:

Chopping the lettuce and mixing all the ingredients makes for a perfect spicy salad.  Add cashews for extra protein.