sel et sucre

Tag: vegetarian

  • Berbere Candied Walnuts

    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. On that note, feel free to use almonds, peanuts, pecans, or hazelnuts instead of walnuts here. You have lots of options for customizing this basic recipe, and it’s really hard to go wrong. These candied nuts are perfect for giving away as a gift, bringing to parties for a snack. or, you know, hoarding at home.

    (more…)

    Related Posts:

  • Ethiopian Berbere

    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. The very first step in cooking delicious Ethiopian food is the spicy and fragrant spice mix known as berbere. This deep red mixture is vaguely reminiscent of Indian garam masala with warm sweeter spices like cinnamon, cloves, allspice, and nutmeg playing a role on top of spicy chiles, cumin, fenugreek, cardamom, and coriander. Berbere adds a large amount of paprika to these spices for a unique and unmistakable flavor that serves as the base for many different Ethiopian stews.

    (more…)

    Related Posts:

  • 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).

    (more…)

    Related Posts:

  • 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).

    (more…)

    Related Posts:

  • Madras Curry Powder

    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. But everything here can be easily adjusted, so soon you can have your own perfect curry powder. And after you have your own blend, come back to see the two simple recipes I’ll be posting on Wednesday and Friday that really showcase the curry powder’s flavor.

    (more…)

    Related Posts:

  • Brown Butter Blondies

    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). This time around, I mixed in finely chopped walnuts and cocoa nibs, but they’ve been equally delicious in the past with hazelnuts and toffee bits. Actually, nearly any leftover sweet bits (or savory, if you’re feeling adventurous) in your pantry can work here, or you can even forgo the mix-ins entirely. I’ve made these blondies for hosting friends, meeting new roommates (one of whom I ended up dating – can’t be a coincidence, right?), bringing along to parties, and just when craving something sweet. Toss these together the next time you’re in the mood for a decadent treat, and you will most assuredly not be disappointed.

    (more…)

    Related Posts:

  • 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.

    (more…)

    Related Posts:

  • Chocolate Cake with Salted Caramel Ganache

    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.

    (Yes, it was recently my birthday, and yes, I am now a year older, and no, I’m not worried about getting older, just excited because I think this upcoming year will be even better than the last.)

    (more…)

    Related Posts:

  • Salted Chocolate Toffee Cookies

    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. Salt and sugar, surprisingly complementary flavors… it’s exactly what this blog is all about.

    (more…)

    Related Posts:

  • Cajun Spice Mix

    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.

    (more…)

    Related Posts: