Spicy Sweet Potato Wedges with Lemongrass Mayo

Please don't think of these as regular everyday sweet potato fries.  They are so much more than that!  These sweet potato wedges are mixed with a very lively combination of coriander (lots of it) and red chile pepper.  All that spicy flavor makes for a very savory and mouthwatering crust on the sweet potato wedges.  These wedges are delicious all on their own, but they pair very well with this bright and fresh lemongrass mayo.  I thought these wedges were very satisfying and comforting without weighing you down.  I'm absolutely addicted to them and can't wait to make them again!

Spicy Sweet Potato Wedges with Lemongrass Mayo

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

3 medium sweet potatoes  (about 2 pounds)

4 tablespoons olive oil

1-1/2 teaspoon ground coriander

1 teaspoon salt

1 fresh red chile, finely diced

 Lemongrass Mayo

1/2 lemongrass stalk

1/2 cup mayo

grated zest and juice of 1 lime

1/2 inch fresh ginger, peeled and grated

salt and pepper, to taste

Preheat the oven to 400F.  Wash the sweet potatoes but don't peel them. Cut each lengthways in half.  Cut again lengthways into quarters and then once more in the same way so you are left with eight long wedges.

Place them on a roasting pan that has been lined with parchment paper and brushed lightly with some of the oil.  (Note: I didn't use the parchment paper and my wedges stuck slightly.  I worry that the parchment would impede the browning/caramelizing process so I would fore-go it next time as well. Toss the wedges with the remaining oil and sprinkle with a mixture of the ground coriander, finely diced red chile, and salt.  Roast for about 25-30 minutes or until the sweet potato is tender and golden brown.  Remove from the oven and allow to cool slightly.

To make the dipping sauce:

Very finely chop the lemongrass or grind finely in a spice grinder.  (Note: I found a jar of sliced lemongrass in the Asian section of my supermarket.) Whisk with all of the other ingredients for the dipping sauce and set aside. When ready to serve, place the wedges on a large, flat serving dish. Serve with the sauce on the side.

Theme: You Made Me Love You!

Yotam Ottolenghi's Basmati Rice & Orzo

This week I was feeling under the weather so I was craving something mild, easy, and basic.  Ottolenghi's Basmati Rice & Orzo was wildly aromatic but also perfectly comforting and very kid-friendly.

This is a rice dish that would be great with just about anything.  I served this rice with sausage and caramelized onions and it was really a fantastic meal that received high praise from my husband and daughter.  

This recipe is a little more time-consuming than cooking a pot of long-grain rice, but I like to change things up now and then so I feel like the extra time is worthwhile.  Also, cooking rice can be a tricky thing. Stir the rice too much and it will be a clumpy gluey mess.  I think the key to good fluffy rice is NOT STIRRING AT ALL, or rather stirring as little as possible.  Another important tip is to take the rice off the heat when it is done cooking and allow it to set for at least 10 minutes before you fluff it.  If you follow those steps you will almost always get perfect results. 

Basmati Rice & Orzo

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

Serves 6

1-1/3 cup basmati rice

1 tablespoon melted ghee or unsalted butter

1 tablespoon olive or canola oil

scant 1/2 cup orzo

2-1/2 cups chicken stock

1 teaspoon salt

Wash the basmati rice well, then place  in a large bowl and cover with plenty of cold water.  Allow it to soak for 30 minutes, then drain.

Heat the ghee and oil over medium-high heat in a medium heavy-bottomed saucepan for which you have a lid.  Add the orzo and saute for 3 to 4 minutes, until the grains turn dark golden.  Add the stock, bring to a boil, and cook for 3 minutes.  Add the drained rice and salt, bring to a gentle boil, stir once or twice, cover the pan, and simmer over very low heat for 15 minutes.  Don't be tempted to uncover the pan; you'll need to allow the rice to steam properly.

Turn off the heat, remove the lid, and quickly cover the pan with a clean tea towel.  Place the lid back on top of the towel and leave for 10 minutes.  Fluff the rice with a fork before serving. 

Theme: Potluck

Crispy Couscous with Tomato and Shallots

When my friend, Michelle of Ms. enPlace, shared her version of Couscous with Tomato and Onion I knew right away I had to make it for myself! The concept of a couscous cake with a crispy, buttery, golden brown crust and a fluffy interior was so very appealing.   

I rushed to the store for the ingredients, brought them home, and then began procrastinating. For days.  For some reason the idea of inverting the couscous onto a plate with the hopes of transferring a perfectly golden thing of beauty was causing me stress.  So I put it off.  All week.  Until today.  As you can see, the couscous cake did fall apart when I inverted it.  I'd like to tell you that I handled this in a classy way, but that would be a lie.  After having a little bit of a hissy fit, I realized the couscous actually looked good a little broken up because it reveals the texture difference between the crusty exterior and the fluffy interior.  Or at least that's what I told myself.  

Either way, this dish is absolutely delicious.  It's crispy, buttery, and fluffy with a very mild flavor making this a great side dish to serve with nearly anything you'd like.  The next time I make this I'd probably add just a touch of minced garlic, but only because we love garlic.  I will definitely be making this again!

Crispy Couscous with Tomato and Shallots

Adapted from Jerusalem

by Yotam Ottolenghi and Sami Tamimi

Serves 4

3 tablespoons olive oil

1/2 cup chopped shallots (or one medium onion, chopped)

1 tablespoon tomato paste

1/2 teaspoon sugar

1-3/4 cups very ripe diced tomatoes

1 cup couscous

1 cup boiling chicken or vegetable stock

2-1/2 tablespoons butter

 salt and pepper, to taste 

Notes: I decided to sub shallots in place of onions because I prefer the subtle flavor of shallots over onions.  I wanted this to be a mild and kid-friendly dish that everyone would eat. 

 Pour 2 tablespoons of the olive oil into a nonstick pan about 8-1/2 inches in diameter and place over medium heat.  Add the shallots (or onion) and cook for about 3-5 minutes, until softened but no colored.  Stir in the tomato paste and sugar and cook for 1 minute.  Add the tomatoes and salt and pepper to taste.  Cook down until you have a chunky looking tomato sauce, about 3 minutes or so.

Meanwhile, put the couscous in a shallow bowl, pour over the boiling stock, and cover with plastic wrap.  Set aside for 10 minutes, then remove the cover and fluff the couscous with a fork.  Add the tomato sauce and stir well.

Wipe the pan clean and heat the butter and the remaining 1 tablespoon olive oil over medium heat.  When the butter has melted, spoon the couscous into the pan and use the back of the spoon to pat it down gently so it is all packed in snugly.  (At this point, Ottolenghi's instructions say to cover the pan, reduce the heat to its lowest setting, and allow the couscous to steam for 10 - 12 minutes, until you can see a light brown color around the edges).  I didn't really like the idea of covering the pan and trapping all that moisture so I decided to leave my couscous uncovered.  I cooked it for about 10-12 minutes until it was golden brown on the edges.  Use an offset spatula or a knife to help you peer between the edge of the couscous and the side of the pan; you want a really crisp edge all over the base and sides.

Invert a large plate on top of the pan and quickly invert the pan and plate together, releasing the couscous onto the plate. Serve warm or room temperature.  Garnish with tomato, herbs, etc.

Theme: Use Your Noodle!

Ottolenghi's Pasta and Fried Zucchini Salad

At the beginning of each week I like to make a healthy salad to keep in the fridge for snacking, lunches, and quick little nibbles here and there.  I find that if I have something ready and waiting I am much less likely to eat impulsively.   

This week I made Ottolenghi's Pasta and Fried Zucchini Salad, which is a completely different take on pasta salad than what I'm accustomed to.  First of all, this salad is brimming with shades of green: glorious rounds of fried zucchini, pale green edamame, and an herby pesto-based sauce. The salad is brightened up with lemon zest, capers, and a splash of red wine vinegar then tossed with the pasta and soft chunks of fresh mozzarella.  I must admit, my favorite part are those squishy little bites of fresh mozzarella (I am a cheese lover after all).  This is definitely a keeper!

Pasta and Fried Zucchini Salad

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

1/4 cup vegetable oil

3 medium zucchini, cut into 1/4 inch thick slices

1-1/2 tablespoon red wine vinegar

3/4 cup frozen edamame

2 cups basil leaves, shredded ocarsely

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces penne

grated zest of 1 lemon

1-1/2 tablespoon capers

7 ounces buffalo mozzarella, torn by hand (or any fresh mozzarella)

salt and pepper, to taste

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente; drain and rinse under a stream of cold water.  Return to the pan in which it was cooked.

Fry the zucchini slices in a few batches in a large saucepan over medium-high heat, about 3 minutes or until they are golden brown.  As they are cooked, transfer to a colander to drain.  Tip the zucchini slices into a bowl, pour over the vinegar and stir, then set aside.   

Blanch the edamame for 3 minutes in boiling water; drain, refresh under running cold water and set aside to dry.   

Combine half the basil, all of the parsley and the olive oil in a food processor, adding a bit of salt and pepper.  Blitz to a smooth sauce.

Pour the zucchini and their juices over the pasta.  Add the edamame, pesto, lemon zest, capers and mozzarella.  Stir gently together, then taste and season with plenty of salt and pepper.  Before serving, stir in the remaining basil. 

Theme: A squash is a squash, of course of course

Every Sunday @ Kahakai Kitchen

Farro and Roasted Pepper Salad with Smoky Paprika Dressing

Farro is an ancient grain that has a high content of protein, fiber, magnesium, vitamins, and amino acids.  It has a nutty, almost earthy flavor, with a chewy texture making it ideal for soups, salads, and stuffing.  Farro can be rather hard to find, but I was lucky enough to locate a bag in a health food store.

My first attempt at cooking with farro was back when I made Giada's Cheesy Baked Farro.  It was okay, but I didn't love it.  Since then I've been looking for another way to enjoy farro and I've finally found it.  This Farro and Roasted Pepper Salad with Smoky Paprika Dressing from Yotam Ottolenghi is really delicious. 

The farro is chewy and nutty and really holds up well to all the components of the salad (roasted red peppers, olives, green onion, and feta cheese).  I wanted to make my salad more of a main course so I took a tip from my friend Joanne, at Eats Well With Others, and added beans to my salad.  The addition of beans was genius, making the salad even more healthy and filling.  My favorite part of the salad, however, was the smoky paprika dressing.  The dressing was rather complex with a hint of smokiness from the paprika, a refreshing zing from the lemon juice, and a touch of sweetness from the honey.  I felt like the dressing really brought everything together.  Thanks to all the flavors and textures I found this salad very addictive.  

Farro and Roasted Pepper Salad

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

Dressing:

Juice of 1 medium lemon

3 tablespoons olive oil

1 tablespoon honey

1/4 teaspoon ground allspice

1/4 teaspoon smoked paprika, plus extra to garnish

1 garlic clove, minced

1/4 teaspoon salt

Salad:

1 cup farro

2 red bell peppers*

1 can cannellini beans, drained

10 pitted black olives, quartered lengthways

1 tablespoon chopped fresh oregano or thyme

3 green onions, sliced

4 ounces feta, crumbled

*Note: I'm all about quick and easy lately, so I bought a jar of roasted bell peppers instead of making them as directed below. Either option will work.  It is entirely up to you.

To make the dressing:  Whisk together all the ingredients in a bowl and set aside.  I like to make the dressing a few hours in advance if at all possible.  The extra time allows the flavors to blend.

Bring a large pot of water to a boil (you will need to use lots of water as the farro absorbs quite a bit).  Add farro and simmer until tender.  I noticed the farro took a between 40-45 minutes until it reached a tender but slighty chewy texture.  Drain in a sieve, rinse under cold water and set aside.  

To make the roasted red peppers:  Preheat a grill pan to high.  Use a small, sharp knife to cut around the stem of each bell pepper and lift it out with the seeds attached.  Put the peppers on the grill pan and grill, turning them every now and then, until they are totally black on the outside; this will take 30 minutes or more.  When ready, remove the pan from the heat and cover it with foil.  Once peppers are cool enough to handle, remove and discard the skin.  Tear them by hand into roughly 3/8-inch-wide slices.  Note: I wanted my roasted bell peppers to be the same size as the farro so I diced them rather small.

Place the cooked farro in a large mixing bowl and add the peppers, olives, oregano or thyme, green onions and most of the feat, reserving some to finish.  Pour over the dressing and gently mix everything together.  Taste and add more salt, if you like.

To serve, pile up the salad on a plate or in a bowl and finish with the reserved feta and a sprinkle of paprika. 

Note:  Take care when dressing this salad. Depending on the juiciness of your lemon you may end up with a little more dressing than is needed for the salad.  Add the dressing to taste, reserving some for later if you wish.

Theme: Going WITH the Grain!

Souper Sundays @ Kahakai Kitchen

Sweet Potato Cakes with Tangy Dipping Sauce

I really loved these sweet potato cakes.  For me, it was all about the texture. Crispy exterior, fluffy interior, and a creamy dollop of tangy yogurt sauce. All those textures in one bite really make your mouth happy.    

Of course, the flavor is pretty spot on too. The sweet potato is definitely the star in this recipe, as it should be. The flavorings are rather subtle and I like it that way.  Little hints of soy sauce, chile, and green onion help to accentuate the flavor of the sweet potato, not mask it. 

The tangy yogurt dipping sauce is crucial to this recipe.  In fact, I would go so far as to say it actually makes the recipe.  The sauce is creamy yet light and refreshing.  It has a little pop of freshness from the lemon and a little tang from the yogurt and sour cream and it really cuts through the richness of the buttery sweet potato cake. A perfect combination!

Sweet Potato Cakes

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

2-1/4 pounds peeled sweet potatoes, cut into large chunks

2 teaspoons soy sauce, or a dash more to taste

scant 3/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon sugar

3 tablespoons chopped green onion

1/2 teaspoon finely chopped fresh red chile, or more if you wish

plenty of butter for frying

For the Dipping Sauce:

3 tablespoons Greek yogurt

3 tablespoons sour cream 

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon chopped cilantro

salt and black pepper

Steam the sweet potatoes until completely soft, then leave in a colander to drain for at least an hour.  

*Note: I'm not sure it's essential to drain the sweet potatoes.  I checked on mine after they were draining for 30 minutes and I noticed no liquid.  Depending on the moisture in your potatoes you may be able to skip this step, or at the very least, reduce the one hour of draining in half. 

To make the sauce: Whisk together all the sauce ingredients until smooth; set aside to allow flavors to develop. 

Once the sweet potatoes have lost most of their liquid, place them in a mixing bowl and add the rest of the ingredients (except the butter).  Mix everything together, preferably by hand, until the mix is smooth and even; do not over-mix.  The mixture should be sticky; if it's runny add some more flour.

Melt some butter in a non-stick frying pan.  Each cake should be roughly 2 inches in diameter and 3/8 inch thick.  Fry the cakes on medium heat for about 6 minutes on each side, or until you get a nice brown crust.  Place in between two sheets of paper towels to soak up the excess butter.  Serve hot or warm, with the sauce on the side. 

Cauliflower with Ginger, Garlic, and Green Chiles...and The Sucré Winner!

I had my first experience at an Indian restaurant the other day and it's literally been on my mind ever since.  Although I tried a variety of dishes, I found that what I really enjoyed most were all the vegetarian dishes (the crispy pakora, the creamy saag paneer, the comforting dal, and a really delicious vegetable aloo dish with potatoes and green beans).  I'm craving another visit! 

Until then, I've vowed to try my hand at a few more Indian vegetable dishes at home, starting with this cauliflower dish.  This is a tasty little dish of toasty cauliflower loaded with spicy Indian flavor.  Cumin, mustard seeds, ginger, garlic, green chiles, and cayenne pepper really come together to make for one spicy dish.  In fact, my chiles were quite hot and I found that I had to turn on the exhaust to alleviate my coughing.  The aromas from this dish reminded me of the Indian restaurant and made me feel like I was capturing the essence of it at home in my kitchen.  I can't wait to explore a little more.

Cauliflower with Ginger, Garlic, and Green Chiles

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 3-4

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

1/2 teaspoon yellow mustard seeds

3 cloves garlic, peeled and finely chopped

1 inch piece fresh ginger, peeled and cut into fine shreds

1 pound (4 cups) cauliflower florets

1-3 fresh green chiles, chopped

1 teaspoon salt

freshly ground black pepper

1/2 teaspoon garam masala (*I omitted)

1/8 teaspoon cayenne pepper or to taste

Using a nonstick skillet or wok, add the oil over medium-high heat.  When the oil is hot, put in the cumin and mustard seeds.  As soon as the mustard seeds begin to pop (this just takes a few seconds), put in the garlic, ginger, cauliflower, and green chiles, all at the same time.  Stir and fry for 5 to 7 minutes or until the cauliflower has turned somewhat brown.  Now put in the salt, black pepper, garam masala (if using), and cayenne and give the florets a good toss.  Put in 1/4 cup water and cover the wok/skillet immediately.  Cook for 2 minutes and serve.

And, finally, the winner of the Sucré giveaway was Teresa of A Blog About Food.  Teresa will receive the Sucré Signature Macaron Collection!!  Congratulations Teresa!

Thank you to everyone who took the time to enter the contest!

Theme: Meat-Free But Flavorful