Onions in the Earth, just outside my office window.

It wasn’t until I began attempts to rustle up today’s lunch that I realized just how low the larder was. Not even an onion to be found…… or was there? Suddenly recalling the greens poking out of the soil, the ones that had caught my eye while gazing out my office window just a day before- I thought to myself, ‘Could they still actually be edible?’. A closer investigation revealed that with a good scrubbing and a few extra layers of peeling, they would indeed be good enough to eat.

Those who know me well are aware of my great love for caramelized onions. I have been known to eat them with just about anything. They serve as a great start to any cooked dish, as well as a divine condiment on burgers, sandwiches, tacos….. In the end, lunch ended up being a modest fare. The couscous salad started with the garden-supplied onions and ended with the addition of a fried egg. Not bad, considering it really is time to go grocery shopping.

Couscous Salad with a Fried Egg
(Serves 2 as a main, or 4 as a side)

2 T olive oil
1/2 c onion, small dice
1 c dried cous cous
1 c boiling water

1/3 c currants, soaked for 20 minutes in boiled water and then drained
1 c sliced cucumber
1/3 c  cashews, toasted and roughly chopped
2/3 c parsley, chopped
2/3 c green peas, thawed

juice and zest of ½ lime
½ c olive oil
salt + pepper to taste
2-4 eggs, fried (1 per person)

In a medium pot over low-medium heat, sauté yellow onion in 2 T olive oil until onions are golden brown and translucent (about 5-10 minutes). Add cous cous and stir well. Turn off heat. Pour in boiling water. Cover and let stand for minutes. Add frozen peas and let stand for 1 more minute. Fluff cous cous with a fork and transfer to a large bowl.

Add all remaining ingredients and mix well. Taste and adjust salt, if needed. While frying the eggs, serve the salad on individual plates. When the eggs are cooked, gently place them on top of each salad serving.

If ever pressed to choose just one, Saveur would win hands down as my favourite food magazine. Its eclectic content is consistently down home accessible, while at the same time worldly and inspiring. One of my favourite Christmas gifts ever was an annual subscription given to me by my good pal, Darrell. That was two years ago, and each year since he has generously renewed it. Every month I look forward to the latest, shiny issue of Saveur at my front door. This month’s issue (#126) showcases the top 100 entries from its own readers….. everything from recipes, ingredients and kitchen gadgets to favourite chefs and restaurants all co-mingle to create a delightfully delicious spread. At this post-consumer-binge time of year, when most magazine content tends to be at its skinniest, this January issue is a rich and abundant compilation, perhaps even their best issue yet.

For yesterday’s lunch I tried out Donna Long’s recipe for Roasted Radishes (pages 54 + 86). Her submission included a short background to the recipe, which she first made this past May, while attending cooking classes at Viking Cooking School in Greenwood, Mississippi with her (then cooking-reluctant) husband. She attributes this recipe to her husband’s new found passion for the kitchen, as their prepared dish was such a success and, in turn, such a revelation for him. Though I would certainly not say it is my favourite roasted vegetable dish on planet earth, it is a tasty one. The finished product will surprise you, as these radishes are completely transformed in colour, flavour and texture from their original crunchy pinky-red selves. If I were to make them again, I think that I would roast them in combination with other vegetables, such as cauliflower, potatoes and/or yams.

Roasted Radishes
(Serves 2-4)

3 bunches assorted radishes (About 1 1/2 lbs)
3 T extra virgin olive oil
6 sprigs of fresh thyme
kosher salt + freshly ground black pepper, to taste

Preheat the oven to 425*. Trim radish greens. Wash radishes, pat dry and transfer to a large bowl with oil and thyme. Toss to combine. Season with salt and pepper. Put radishes into a shallow baking dish and cook, turning occasionally, unti golden brown and a small knife slides easily into radishes, 40-50 minutes.

Photo: hddod (Flikr)

This past Christmas Eve our household decided to buck the usual turkey tradition, instead opting to roast a few organic chickens. The three birds we squeezed into two clay bakers provided far more food than our party of nine could possibly eat in one sitting….. but then again, aren’t leftovers half the point of a holiday feast?

Chicken pot pie is hardly a new and innovative recipe idea for utilizing leftover poultry, but dang! is it ever tasty. I spiked this version with a tease of pancetta, just enough to add a little salty smokiness. Though pies such as this should really be baked up in individual ramekins, if you only have one large baking dish as I did, this also works well.

Chicken Pot Pie Recipe
(Serves 4-6)

Pie Crust:

1 1/2 c all-purpose flour
1/2 t salt
1/2 c (1 stick) chilled unsalted butter, diced into 1/2-inch cubes
4 T ice water, plus more as needed

Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Add more cold water if needed. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes before rolling.

Filling:

2 T olive oil
1/2 onion, diced (about 3/4 c)
100 grams pancetta, cut into thin strips
2 small carrots, thinly sliced on the diagonal
1 celery stalk, thinly sliced on the diagonal
1 1/2 c brown mushrooms, thinly sliced
1 garlic clove, minced
1 1/2 c cooked chicken, torn into bite size pieces
3 T unsalted butter
1/2 c all-purpose flour
3/4 c milk
2 T dry sherry
1/2 c green peas, frozen or fresh
1/2 t chopped fresh thyme leaves
2 bay leaves
2 T minced fresh parsley
1 t salt
1/4 t freshly ground black pepper

Add olive oil to a large skillet set on medium heat. Add onions and cook, stirring until yellow and translucent. Add the pancetta and continue cooking until the bacon begins to look slightly crisp. Stir in the mushrooms, carrots and celery, cooking until all vegetables are slightly soft. Add the garlic, cooking for one minute, then the peas. Next melt the butter into the vegetables, stirring to coat all ingredients. Sprinkle in the flour, continuing to stir until a rue is formed. Now stir in the milk, sherry, thyme, parsley, bay leaves, salt and pepper. Bring the mixture to a simmer, continuing to stir as the sauce thickens. Mix in the chicken meat and continue to cook the mixture for another 5-10 minutes. Taste and adjust seasoning if necessary.

Egg Wash:

1 egg whisked with 1 T water

Assembly:

Preheat oven to 400°F. Divide the chilled dough into two equal parts. Roll out the first half on a lightly flour surface to a little less than a quarter-inch thick. Line a deep (approx) 10″ baking dish with the rolled out dough, being sure to prick the bottom with a fork. Roll out the second half of the dough and set aside. Pour the filling into baking dish and then cover with the second piece of rolled dough. Pinch the edges of the dough together all the way around the top edge of the pie, using a fork or your finger tips. With a pastry brush, apply the egg wash to the top of the pie. Place the pie on a baking sheet and bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Brown Rice Salmon Sushi

I first got into making sushi last summer, during my 100 day raw challenge. Eating was a little more extreme back then, and July’s sushi contained no rice at all, but rather finely minced pieces of raw turnip. I know that it sounds like torture, but it really did make for a nice summer meal.

Today’s recipe is made with brown rice, rather than the traditional white rice which is typically served in Japanese sushi restaurants. Lately, I’ve started to see more and more of these establishments offer brown rice as an alternative on their menus. And many of the diners are taking them up on it. Vancouver’s Iki Japanese Restaurant sells so much of it, their url ‘brownricesushi.com‘ says it all. More and more diners are discovering that brown rice brings a nuttier flavour and bite-ier texture to the table. And because it is less processed than its white rice cousin, it also provides more nutrients and health-supportive, essential fats to those who choose to eat it. Click here to learn more about the health benefits of eating brown rice.

Today’s recipe is another flexible one. I used salmon lox, but you can use anything you like. Same goes for the veggies. And should the idea of brown rice not float your boat, go ahead and use the traditional Japanese sushi rice.

Brown Rice Salmon Sushi
(Makes 5-6 rolls)

1 cup uncooked brown rice, cooked according to package’s instructions
5-6 nori sheets
salmon lox, about 2 cups
sliced cucumber
sliced yellow peppers
2 green onions, finely sliced
2/3 c fresh dill, roughly chopped.
2 c watercress, cleaned and roughly chopped
1 c beet greens, washed and finely sliced
1/2 c toasted sesame seeds

If you have never rolled sushi before, you may want to check out a youtube video before starting production.

Lay one nori sheet out on a bamboo mat (specifically for sushi rolling). Spread about 1/2 c of cooked rice out onto the sheet, leaving an inch at the top and bottom edges. Add a horizontal row of the salmon and then add the remaining ingredients, one at a time, each time adding to the same line where the fish was placed. Roll the sushi up by turning it away from you. Repeat the same process for the next 4-5 rolls. Using a sharp knife, slice each roll into 6 equal pieces. Arrange sushi pieces on a platter, serving with pickled ginger, wasabi paste and soy sauce for dipping.

‘Tis the season to overindulge in decadent consumption. The average weight gain over the winter holiday season is about 0.48 kg (1 lb). With all the parties, dinners and assorted get togethers most of us nosh and swill our way through, I’m actually surprised that it isn’t more. Don’t get me wrong….. no one loves a festive event offering goodies such as pate, chocolate, cheese and champagne more than I do, but sometimes our bellies need a little breather in the form of a lighter meal. And because the holiday season tends to run at a pretty hectic pace, a light meal that is quick to prepare offers a welcome, speedy reprieve from all the yummy gluttony. I make stir fried rice all year long and will eat it at any of the day’s 3 meals. Not only is it tasty, healthy and filling, it also serves as an excellent way to clean out one’s fridge, especially if leftover rice is part of the available inventory. The following recipe is what I came up with for today’s lunch, but feel free to get creative and make this dish your own.

Stir Fried Rice
(Serves 1-2)

2 T grape seed or canola oil
1/3 c onion, small dice
1/2 c red pepper, cut into thin strips
1/2 c red cabbage, cut into thin slices
1 sausage link (of your choice), casing removed and meat cut into pieces
1 garlic clove, minced
1 T fresh ginger root, peeled and grated
1 1/2 c steamed brown rice (leftover rice works well)
1 egg
1 T soy sauce
1/2 t chili paste
1 t toasted sesame oil

Garnish:

3 T fresh cilantro, roughly chopped
1 T toasted sesame seeds

Bring a large frying pan or wok to medium heat and then add the oil. Add the onions and saute for 5 minutes, until yellow and translucent. Then add the peppers and cabbage, stirring for another 5 minutes. Next add the sausage, stirring until the meat is fully cooked. Add the garlic and ginger, stirring for 1 minute. Stir in the rice, stirring just until heated through. Scramble in the egg, mixing until cooked. Lastly, add the soy sauce, chili paste and sesame oil. Combine well and transfer to bowl. Garnish with chopped cilantro and toasted sesame seeds.

Orange Spice Molasses Cookies

Orange Zest Infused Rolling Sugar

I stumbled upon this recipe last week, when leafing through the November issue of Eating Well Magazine. In it they shared six winning heirloom cookie recipes which had beaten out literally hundreds of other submissions. As the magazine’s recipe kitchen had tested these entries, I felt confident giving this one a whirl. What appealed to me most was that it seems to walk that fine line, incorporating flavour (I’m a huge fan of adding citrus zest to just about anything), texture and healthy ingredients. They also happen to be pretty good looking- for a cookie, that is. The granulated orange sugar coating provides a certain sparkalicious bling that really ups the festive factor. This recipe was submitted to the magazine by Shyla Huber of Springfield, Oregon. In turn, she had found it in her local paper and had made it her own by modifying the ingredients list to include healthier options. These little gems baked up beautifully- moist and flavourful. I will definitely be making another batch this season.

Orange Spice Molasses Cookies
(Recipe by Shyla Huber)

Rolling Sugar:

1/2 c granulated sugar
1 T freshly grated orange zest

Pulse sugar and orange zest in a food processor until well combined. Place in a shallow dish and set aside.

Cookie Dough

1 1/2 c rolled oats
1/4 c + 1 T unsalted butter, softened
1/3 c granulated sugar
1/3 c packed dark brown sugar
2 T fresh grated orange zest
1/2 c light or dark molasses
1/2 c unsweetened apple sauce
1 large egg yolk
1 t vanilla extract
1 t baking soda
1 1/2 t ground cinnamon
1 1/2 t ground ginger
1/4 t ground allspice
1/4 t pepper
1/4 t salt
2 1/4 c whole-wheat flour

Preheat oven to 375*. Line a baking sheet with parchment paper. Grind oats in food processor until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed.

Beat the butter and 1/3 c granulated sugar in a large bowl with an electric mixer on medium high speed for 5 minutes. Add brown sugar and 2 T orange zest and beat for another 2 minutes. Add molasses, apple sauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, all spice, pepper and salt. Beat on medium-high speed until incorporated, about 30 seconds, scraping the sides of the bowl, as needed. Turn the mixer to medium and slowly add the ground oats. Turn off the mixer and remove the beaters. Using a wooden spoon, slowly mix in the whole-wheat flour, a bit at a time, until it is well incorporated and forms a moderately sticky dough.

Scoop the dough, 1 T at a time, and form into balls by rolling in your hands (about 1″ across). Then roll the balls in the sugar to coat. Place the balls on the cookie sheet, about 1″ apart. Bake the cookies in batches until the edges are set and the tops are cracked, about 10 minutes. Let the cookies cool on the baking sheet for 8 minutes. Then move cookies onto a cooling rack.

Makes about 40 cookies.

‘Soup is the song of the hearth… and the home.’
Louis P. De Gouy- The Soup Book (1949)

Today being the second of December means that the shortest day of the year is only nineteen days away. Wool scarves, long hot baths and simmering pots of soup all help to brighten even the darkest days. You will see oodles of soup recipes coming from me in the upcoming months, as it is simply one of my favourite foods.

Butternut Squash and Apple Soup
Note that if you would like to really take this soup uptown, pour it through a sieve and into a bowl to remove any lumps and then return the strained soup back to the pot before adding the cream. This extra effort will result in both a velvety mouth feel and a sexy sheen.

1 medium butternut squash, cored and cut into large pieces
1/4 c extra virgin olive oil
salt and pepper to sprinkle on squash
1 medium onion, peeled and diced
2 T extra virgin olive oil, for cooking the onions
1 large apple, peeled, cored and sliced
2 garlic cloves, minced
750 ml chicken stock
1 t salt fresh ground pepper
1/8-1/4 t nutmeg (preferably freshly grated)
3 bay leaves
1 c half and half cream

Preheat oven to 375*. Spread cut squash out on a cookie sheet. Drizzle with 1/4 c olive oil and sprinkle with salt and pepper. Bake for 30 minutes. Remove squash from oven and cover with tin foil. Return squash to oven and bake for another 15 minutes. Cool and then peel off the skin and set the roasted squash aside. Bring a large pot to medium heat. Add 2 T of olive oil and then the onions, cooking them while stirring occasionally, until they are yellow and translucent. Next add the apple slices and cook for 4 minutes. Stir in the minced garlic and cook for one more minute. Add the roasted squash and stir to combine. Pour in the chicken stock and add the salt, pepper, 1/8 t nutmeg and the bay leaves. Bring to a boil, and then reduce the heat to a simmer. Continue simmering for about 30 minutes.

Remove the bay leaves from the soup and turn off the heat. Blend the soup mixture with a hand held blender, until soup becomes smooth and velvety. Note: Do NOT accidentally allow it to return to a boil as I did, or the cream will curdle and make little white dots in your soup (see embarrassing example in above photo!) Also remember this when reheating the soup later. Taste the soup and adjust the salt and pepper and also add the rest of the nutmeg if you so desire. Nice served with little parmesan garlic toasts.