sel et sucre

Category: soups & stews

  • Fesenjan: Persian Pomegranate Walnut Chicken

    fesenjan

    Fesenjan is a simple and intensely flavored Persian chicken stew, thick with tart-sweet pomegranate molasses and rich toasted walnuts. Pomegranate molasses is a pantry staple of mine, and this recipe relies heavily on the syrup for it’s fruity tartness which permeates the chicken as it cooks. The use of walnuts meanwhile reminds me of the cashews in my vegetable korma except the walnuts here are only ground to fine bits instead of a paste. Actually, I think I’ll try grinding the walnuts to a paste with water as in the korma recipe next time; I imagine that would work well for anyone who doesn’t want actual crunchy bits of walnuts in the finished stew (although, personally, I like the variety of textures). The spicing is very simple with a few whole cardamom pods and a cinnamon stick thrown in – many recipes actually don’t even call for these (and you’ll be okay leaving them out), but I’ve found they add a little extra depth.

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  • Turkish Red Lentil Soup

    turkish red lentil soup

    I’ve been really enjoying red lentils lately. They fall apart when cooked which can help thicken soups and stews, and they’re great at absorbing flavors. They’re a fundamental piece of this Turkish red lentil soup which tastes amazingly complex for a dish with so few ingredients. I haven’t eaten a lot of Turkish food, and I was skeptical at first of the combination of paprika, cumin, mint, and sumac, but the flavors work perfectly together. Rich and hearty but with a freshness from the herbaceous mint and tart sumac, this soup would be a great start to a meal or a filling meal in and of itself.

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  • Vegetable Korma

    vegetable korma

    Although Indian food is one of my favorites, I’ve often faltered when it comes to recreating my favorite curries. So after a friend of mine cooked up a very tasty vegetable korma, I knew I had to grab the recipe and make it my own. The use of cashew butter as a thickener adds some extra decadence (and protein) here, and I used my homemade Madras curry powder to make sure the flavors were fresh and strong. Ever since I’ve discovered the magic of roasting cauliflowers and carrots, especially when adding them to stews, I can’t resist so that’s what I’ve chosen here, but this curry would go well with any vegetables you have around (or with chicken or lamb, if you so desire). I served my korma with a quick cucumber mint raita – yogurt mixed with shredded cucumber, mint, and chaat masala – which will help cool the fire if your curry powder is nice and spicy (or if you opt to toss a fresh hot pepper or two in your korma).

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  • Curried Carrot Soup

    curried carrot soup

    I cook so many complex recipes that sometimes it’s nice to put together a simple dish. A dish with less than ten ingredients (even including the basics like olive oil, salt, and pepper!). This curried carrot soup builds on the natural sweetness of carrots, enhanced by oven roasting. The trick to the best flavor here is letting the carrots caramelize in the onion while caramelizing onions on the stove top. Using fresh curry powder is crucial (and freshly-ground homemade curry powder is ideal).

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  • Chipotle Black Bean Soup

    chipotle black bean soup

    On Sundays, I love making huge pots of hearty soups to have for lunch throughout the week. Having this food stockpiled feels like a secret arsenal, a little extra something for a healthy midday energy burst. And many soups actually improve after sitting in the refrigerator for a couple days as the different flavors have a chance to meld together. This black bean soup is simple but delicious, meaning that even on my lazier Sundays, it’s an easy option to give me a head start for the week. I nearly always have all these ingredients on hand in my kitchen, too, so this is a good recipe for when I’ve gone a little too long without grabbing fresh groceries. Chipotle peppers in adobo sauce are a staple in my kitchen; their smoky spiciness adds a welcome depth to many dishes, and this soup is no exception. I usually like to top off my bowl with cilantro and sour cream, but there’s a lot of room for topping variety (which can also help prevent this soup from feeling boring by the time Friday rolls around). Green onions, grated cheese, diced avocado, or even a fried egg can perch atop this tasty soup.

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  • Sausage and Lentil Stew

    sausage and lentil stew

    We’ve had a surprisingly mild winter in DC this year. Not that I’m complaining – I much prefer warmer weather. But now we’re gearing up for a cold February, and I’m trying to take solace in soups and stews. This hearty stew combines sausage, lentils, and cabbage for something that keeps me warm and full. In this recipe, I rely mostly on the sausage providing the spicing for the stew, but if you’re using less flavorful sausage, feel free to toss in some extra spices (add them at the same time as the minced garlic). You can take this stew in a lot of different directions, and I think cajun spice mix, chili powder, or herbs de provence would all work well.

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  • Spicy Chickpea Stew

    spicy chickpea stew

    This blog probably makes it pretty clear that I have a great fondness for simple and flavorful one pot meals. This particular stew is perfect for warming up on a cold winter night. Roasting the cauliflower and carrots adds a great sweetness, and the spices provide a nice heat (and delicious flavor). I’m typically hesitant when it comes to fennel (and I did cut back on the amount here), but I think it really adds a lot. I served this stew with a good dollop of yogurt on top (sour cream would also work) to cut the spiciness of the cayenne pepper and add an extra tanginess, but it is still quite tasty without this addition. You can also serve this on top of couscous or with some bread.

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  • Mushroom, Cannellini, and Tomato Stew

    mushroom cannelini and tomato stew

    Does this stew today look a little extra appealing? That’s because I was lucky enough to be the recipient of a digital SLR camera as a holiday present from my boyfriend and parents (aw, they collaborated!). Hopefully this means I’ll be better able to represent my food from here on out, starting with this hearty stew.

    Filling, delicious, and simple to make, this stew is filled with satisfying chunks of mushroom and white beans. I changed up the spicing from the original recipe, opting to go for a hefty dose of smoked paprika (one of my favorite spices) as I find the smoky flavor is a great complement to the fresh parsley. I was surprised at how much some freshly grated gruyere (parmesan would work also) helped to elevate the whole dish (although it is still quite tasty without for a vegan option). I’m looking forward to adapting this stew in the future – using different spices or herbs, adding fresh ginger, or, for a meatier option, tossing in some sliced sausage.

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  • Chile Con Carne

    chile con carne

    Tread carefully with this chili. This is not your tame ground beef and tomatoes; no, this chili is a whole different beast, a dark fiery primal stew. Here you’ll find whole chunks of beef swimming amidst the flavors of smoky chipotle peppers and spicy chili powder. There is an incredible depth here due to the inclusion of cocoa powder, beer, and coffee (trust me, you want all of these in your chili). I was inspired by a traditional Texas red but chose to include tomatoes and beans (which many will debate, I know) – you can omit these if you want, and your chili will still be really tasty. This is not a quick meal as you have to let the chili simmer for 4+ hours (a slow cooker may work well here), but it is very much worth it.

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  • Vegetarian Chili

    vegetarian chili

    This vegetarian chili is packed with different beans and grains; the combination of lentils, barley, bulgur wheat, black beans, and kidney beans means that you won’t even miss the meat. Pumpkin puree helps create an extra rich texture, and hefty amounts of garlic, ginger, hot peppers, and chili powder lend a lot of flavor here. I especially loved having this chili topped with an egg for breakfast, but of course, it makes a great lunch or dinner too. I like topping my chili with cheese and sour cream, but if you forgo the dairy toppings, this chili is actually vegan.

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