Tag: vegetarian

Berbere Candied Walnuts

Posted on by Claire

candied walnuts

Let me warn you; these candied walnuts are addictive. After they’ve cooled, you will eat one to taste test and then inevitably decide you need to taste test about ten or twenty more, just to be sure. You will set them out for guests and then find yourself hovering next to the bowl to snack on them yourself. You will want to find ways to include them in everything you eat, from yogurt to salads to cookies. And you will feel an undeniable urge to make another batch once the first has run out.

Berbere adds a hint of spiciness to the caramelized coating on these nuts, but you can also use garam masala or a mixture of cinnamon and cayenne pepper if you don’t have the Ethiopian spice mix on hand.

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Ethiopian Berbere

Posted on by Claire

ethiopian berbere

Growing up in DC (home to the largest Ethiopian population outside of Ethiopia), I’ve gotten used to a city with a plethora of cheap and delicious Ethiopian restaurants. My favorite place is a mere half mile from me and offers up a vegetarian platter big enough for two or three people for ten dollars. So it’s understandably difficult for me to motivate myself to try cooking Ethiopian food. But I might not be in this city forever, and the flavorful filling stews and spongy sour bread has become somewhat of a comfort food for me so I recently decided to try my hand at making them.

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Vegetable Korma

Posted on by Claire

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).

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Curried Carrot Soup

Posted on by Claire

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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Madras Curry Powder

Posted on by Claire

madras curry powder

The more I cook, the more I love customizing the dishes I make. And one of my favorite ways to customize my food is by making my own spice mixes. Madras curry powder is the perfect example for this. No two versions of this South Indian blend are alike; every brand, every family, every person adjusts the spices to their liking. Making your own curry powder gives you the opportunity to get exactly the combination of flavors you want (not to mention the amazing difference using freshly ground spices makes). My personal blend is heavy on coriander and cumin with warmth from curry leaves, cinnamon, and nutmeg.

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Brown Butter Blondies

Posted on by Claire

brown butter blondies

Browning butter is truly a magical process. Somehow, simply by adding heat, your run of the mill stick of butter transforms with nutty caramel notes that elevate nearly everything. I’m not usually a butter fiend, but when the aroma of browning butter starts to waft through the air, it’s all I can do not to start eating it plain. Brown butter can be used in both savory and sweet dishes, but I think my favorite use is these brown butter blondies. They’re incredibly easy to make and really showcase the butter’s phenomenal transformation (the combination of the brown butter with brown sugar has prompted many to ask me if there’s caramel in these).

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Chipotle Black Bean Soup

Posted on by Claire

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.

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Chocolate Cake with Salted Caramel Ganache

Posted on by Claire

chocolate cake with salted caramel ganache

This is a cake so amazing, so delicious, so decadent that I made it for my birthday two years in a row. I wanted to make a different cake this year, I really did; I love cooking things that are exciting and new, and I don’t have nearly enough excuses to bake cakes. But as the day neared, I found my mind constantly wandering back to this rich, dense chocolate cake, layered with salted caramel ganache, just the right balance of salty and sweet. And I finally admitted that I’d already found my birthday perfection; it’s my day after all, dammit, and I was going to have this cake.

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Salted Chocolate Toffee Cookies

Posted on by Claire

salted chocolate toffee cookies

So I need glasses.

I really like defying expectations. I’m a really big nerd (anyone who’s talked to me for more than 15 minutes can testify to this), and I’m proud of it, but I also like that I don’t look like a stereotypical nerd. So I’m adjusting to wearing glasses, to having a traditionally “nerdy” accessory.

These cookies are kind of like that. At first glance, just chocolate cookies. But then you take a bite, and there’s the incredible salty-sweet flavor and the hidden toffee bits. And, at a second glance, the sprinkling of fleur de sel heightening the chocolate (please use the best quality you can) has been sparkling on the surface of the cookie all along.

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Cajun Spice Mix

Posted on by Claire

cajun spice mix

I’ve mentioned my love of smoked paprika before, so when I realized that this cajun spice mix was mostly smoked paprika, I knew I had to make it. Besides the paprika, there are a lot of different flavors going on here, including basil, oregano, and a good dose of cayenne pepper, and together they’re the perfect combination for any gumbos, jambalayas, or other cajun dishes you might wish to make. I’ll be posting two recipes of my own using this mix on Wednesday and Friday.

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