Red Lentil Curry with Cauliflower and Coconut Chips Recipe
Buy Clotilde's latest book, The French Market Cookbook! I am dedicating this particular post to the beautiful souls who follow me on Instagram, several of whom clamored for […] The post Red Lentil Curry with Cauliflower and Coconut Chips Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-3-760x507.jpg" class="attachment-large size-large wp-post-image" alt="Red Lentil Curry with Cauliflower and Coconut Chips" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-3.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-3-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-3-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-3-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-3-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> I am dedicating this particular post to the beautiful souls who follow me on Instagram, several of whom clamored for this recipe when I shared a casual shot of it in my Instagram story a few weeks ago. “What is it?” they asked collectively. “It looks really good! Where’s the recipe?” In truth, it is a recipe so simple, and one I make so often and with such ease, that I hadn’t thought to share it until then. And I am glad indeed for the nudge, because it is the kind of dish that I would happily eat, in one variation or another, every day of the week, every week of my life. I can only assume, if it is true for me, that it will be true for some of you. So there you have it: my recipe for red lentil curry (or dhal) with roasted cauliflower and crunchy coconut chips. <img loading="lazy" class="alignnone size-full wp-image-14797" src="https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips.jpg" alt="Red Lentil Curry with Cauliflower and Coconut Chips" width="760" height="1092" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-313x450.jpg 313w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-529x760.jpg 529w" sizes="(max-width: 760px) 100vw, 760px" /> It starts with a tray of cauliflower florets you slip into the oven to roast until brown at the edges. While that’s roasting, you soften a couple of onions in coconut oil on the stove, then you add in red lentils, curry powder, and a handful of finely snipped sun-dried tomatoes, which brighten the flavor of the curry like an unexpected ray of sunshine in the cold November air. <img loading="lazy" class="alignnone size-full wp-image-14826" src="https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-5.jpg" alt="Red Lentil Curry with Cauliflower and Coconut Chips" width="760" height="1139" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-5.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-5-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-5-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> This you simmer in coconut milk for, oh, fifteen minutes, until the lentils are soft but not mushy. You want something unctuous, but it’s nice if you can still make out the lentils and feel them bursting undertooth every now and then. But the real magic happens at the last minute, after you’ve scooped that good red lentil dhal into some bowls and crowned it with cauliflower florets. This is when you’ll shower the whole thing with coconut chips, toasted strips of coconut flesh that provide crunch and nuttiness in every bite, and tie everything together. <img loading="lazy" class="alignnone size-full wp-image-14794" src="https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-4.jpg" alt="Red Lentil Curry with Cauliflower and Coconut Chips" width="760" height="1103" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-4.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-4-310x450.jpg 310w, https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-4-524x760.jpg 524w" sizes="(max-width: 760px) 100vw, 760px" /> The coconut chips I use are just toasted shavings of coconut, no added sugar or salt, crunchy and delicious. I use them pretty much everywhere — in my paleo granola, over my green smoothie bowls, in my perfect chocolate chip cookies and in my healthy breakfast cookies — and my kids and I also just snack on them, trail mix style, in combination with raisins and nuts. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Red Lentil Curry with Cauliflower and Coconut Chips Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 40 minutes Serves 6. Ingredients 1 large head cauliflower, separated into florets 1 teaspoon fine sea salt 2 tablespoons coconut oil (mine is from La Maison du Coco) 2 medium yellow onions, finely sliced 400 grams (2 cups) red lentils, rinsed and drained 1 tablespoon curry powder, or more to taste 20 strips sun-dried tomatoes, finely chopped Two 400-ml (13 1/2-oz) cans coconut milk (mine are from La Maison du Coco) 100 grams (3 1/2 ounces) unsweetened toasted coconut chips (mine are from La Maison du Coco>) Instructions Preheat the oven to 200°C (400°F). Spread the cauliflower florets on a rimmed baking sheet, sprinkle with 1/2 teaspoon salt, drizzle with 1 tablespoons coconut oil, and toss to coat. Roast for 30 minutes, until browned at the edges. In the meantime, heat the remaining 1 tablespoon coconut oil in a heavy-bottomed pot over medium heat. Add the onions and remaining 1/2 teaspoon salt, and cook for 3 to 4 minutes, until softened, stirring frequently. Add the lentils, curry powder, and sun-dried tomatoes, and stir to combine. Pour in the coconut milk and 240 ml (1 cup) fresh water, and stir. Bring to a simmer and cook, stirring regularly to prevent sticking, until the lentils are tender but not yet falling apart, about 15 minutes. To serve, scoop lentil curry into 6 bowls, add cauliflower on top, and sprinkle generously with coconut chips. 3.1 https://cnz.to/recipes/vegetables-grains/red-lentil-curry-cauliflower-coconut-chips-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" class="alignnone size-full wp-image-14796" src="https://cnz.to/wp-content/uploads/2017/09/red_lentil_curry_cauliflower_coconut_chips-2.jpg" alt="Red Lentil Curry with Cauliflower and Coconut Chips" width="760" height="1105" style="width:100%" / The post Red Lentil Curry with Cauliflower and Coconut Chips Recipe appeared first on Chocolate & Zucchini.
Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe
Buy Clotilde's latest book, The French Market Cookbook! I discovered chokladbollar, or Swedish chocolate balls, during my blissful trip to Stockholm last month. The city is peppered with […] The post Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-5-760x507.jpg" class="attachment-large size-large wp-post-image" alt="" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-5.jpg 760w, https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-5-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-5-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-5-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-5-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> I discovered chokladbollar, or Swedish chocolate balls, during my blissful trip to Stockholm last month. The city is peppered with cosy coffee shops that sell coffee, yes, but also pretty little sandwiches, and the kind of wholesome home-style sweets that go so well with a steaming cup of something. And though each place had a selection all its own, I soon identified a few classics you could count on finding pretty much everywhere: kardemummabullar, the Swedish cardamom rolls (also available in a cinnamon version, and sometimes chocolate or blueberry!), and chokladbollar, ping-pong-sized chocolate balls coated in grated coconut. What makes chokladbollar especially seductive, beyond the simple presence of, you know, chocolate and coconut, is that they’re made with ground oats. This gives them a lightly nubby texture, and infinitely pleasing nutiness. <img loading="lazy" class="aligncenter size-full wp-image-12820" src="https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-2.jpg" alt="Swedish Chocolate Balls (Chokladbollar)" width="760" height="1066" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-2.jpg 760w, https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-2-321x450.jpg 321w, https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-2-542x760.jpg 542w" sizes="(max-width: 760px) 100vw, 760px" /> It was love at first bite in a herregud* kind of way. I ate my fill while in Stockholm, and couldn’t get them out of my head once home in Paris. I researched the recipes available out there, created a comparison spreadsheet (yes, I am that kind of person), and found that most of them called for impressive amounts of sugar and butter. And so, I set out to create a version of my own using coconut oil more moderately instead (nothing against butter, you can use that instead if not vegan), and just the right dose of sugar to round out the other flavors. Hey, want to see a video? I hesitate to call them good for you but this version is as close as chokladbollar will get, and they won’t leave you feeling icky like a ball of sugared butter might. These no-bake treats are quick and easy to make using a blender, and if you have kids to occupy, definitely get them involved in the rolling. (Read more about my beloved blender in my review of the Optimum 9400 by Froothie. Promo code included!) If you’re planning to make food gifts this year, or need something lovely and unusual to greet your out-of-town relatives with, or bring to a holiday party, this is a guaranteed success. I’ve already given some away as hostess gifts in pretty beribboned sachets, and they were a hit. PS: 12 Best Food Gifts for the holidays, my recipe for Vegan Hot Chocolate, and my epic Stockholm mini-guide. * That’s OMG in Swedish. I’ve yet to learn WTF, but I want to. <img loading="lazy" class="aligncenter size-full wp-image-12819" src="https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-4.jpg" alt="Swedish Chocolate Balls (Chokladbollar)" width="760" height="1039" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-4.jpg 760w, https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-4-329x450.jpg 329w, https://cnz.to/wp-content/uploads/2016/11/swedish_chocolate_balls-4-556x760.jpg 556w" sizes="(max-width: 760px) 100vw, 760px" /> Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe Prep Time: 15 minutes Total Time: 1 hour, 15 minutes Makes about 20. Ingredients 200 grams (2 cups) quick-cooking oats (certified gluten-free as needed) 100 grams (1/2 cup) muscovado sugar or other unrefined cane sugar 3 tablespoons unsweetened cocoa powder 1/4 teaspoon fine sea salt 130 grams (2/3 cup) coconut oil, softened (substitute the same weight in unsalted butter, softened) 2 tablespoons strong coffee, cooled (substitute non-dairy milk or water if avoiding caffeine) 35 grams (1/3 cup) unsweetened grated coconut, for coating Instructions In a blender or food processor, combine the oats, sugar, cocoa powder, and salt. Process in a few short pulses to grind the oats to a fine powder. Tip into a large mixing bowl. Add the coconut oil and coffee, and mix, first with a dough whisk or spatula, then with your hands, until a dough forms. It should be slightly sticky. Scoop out rounded tablespoons of the dough and roll into balls. Set aside as you go. In a shallow soup plate, put the grated coconut. Roll the balls in the coconut to coat. Refrigerate for at least 1 hour. I like them best brought slightly back to room temperature before eating. The chocolate balls will keep for a couple of weeks, refrigerated in an airtight container. 3.1 https://cnz.to/recipes/cookies-small-cakes/vegan-swedish-chocolate-balls-chokladbollar-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" class="alignnone size-full wp-image-13202" src="https://cnz.to/wp-content/uploads/2016/12/swedish_chocolate_balls_ingredients.jpg" alt="Swedish Chocolate Balls (Chokladbollar)" width="760" height="1082" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/12/swedish_chocolate_balls_ingredients.jpg 760w, https://cnz.to/wp-content/uploads/2016/12/swedish_chocolate_balls_ingredients-316x450.jpg 316w, https://cnz.to/wp-content/uploads/2016/12/swedish_chocolate_balls_ingredients-534x760.jpg 534w" sizes="(max-width: 760px) 100vw, 760px" /> The post Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! When we get to spend time at my parents’ vacation house in the Vosges, a mountain range in the Northeast […] The post Flammekueche (Alsatian Pizza) Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2016/09/flammkueche-7-760x507.jpg" class="attachment-large size-large wp-post-image" alt="" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2016/09/flammkueche-7.jpg 760w, https://cnz.to/wp-content/uploads/2016/09/flammkueche-7-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/09/flammkueche-7-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/09/flammkueche-7-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2016/09/flammkueche-7-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> When we get to spend time at my parents’ vacation house in the Vosges, a mountain range in the Northeast of France, one of our favorite daytrips is to drive over to Colmar, a historic Alsatian town on the other side of the mountain. We’ve been going for as long as my parents have had the house, a little over twenty years, and though Colmar is as gorgeous as Alsatian towns get (i.e. very), with paved streets, pretty canals, and amazing architecture, the capital-D Draw for me is the flammekueche we get for lunch. Also known as tarte flambée, the flammekueche (pronounced flam-küsh*) can be described as the Alsatian pizza: a super thin round of dough topped with cream, finely sliced onions, bacon strips, and sometimes mushrooms (la forestière) and cheese (la gratinée), baked in a woodfire oven until the edges are golden brown and crisp. Sitting at one of the outdoor tables outside our favorite restaurant in Colmar, we make conversation as we wait for our tartes flambées to arrive, and our collective joy vibrates through the air as the waitstaff brings them out, all hot and fragrant, on wooden boards. <img loading="lazy" class="aligncenter size-full wp-image-12411" src="https://cnz.to/wp-content/uploads/2016/09/flammkueche-8.jpg" alt="Flammekueche (Alsatian Pizza)" width="760" height="1139" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/09/flammkueche-8.jpg 760w, https://cnz.to/wp-content/uploads/2016/09/flammkueche-8-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2016/09/flammkueche-8-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> I would never have thought to make my own had it not been for Frédérique, the textile designer and special correspondent who will be sharing her guide to Strasbourg next month, and offered her recipe for flammekueche as a bonus. As she explained, it is a popular dish to make for a casual meal with friends throughout Alsace. In fact, it is so common that supermarkets sell ready-made rounds of dough that you can just garnish and bake. I’ve never come across those in Paris, and soon found out the dough is so easy to make there is hardly a need for a shortcut: it’s just flour, salt, oil, and water — no yeast to intimidate the cook. And once you’ve got your dough rolled out thinly, it’s just a matter of scattering a few toppings over it, and bake in a very hot oven. Within minutes, you can have your very own tarte flambée sizzling on your table. Indeed, I can’t think of a more festive food to share with friends over drinks. But it comes together so fast Maxence and I have also enjoyed it for a weeknight dinner. In fact, I did a test run one night, and we loved it so much we had tartes flambées for dinner four. nights. in a row. We called it Alsatian week. * Alternate spellings are numerous depending on the region and the dialect: flammkuche, flammkuchen, flammekuechle, flàmmeküeche… Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Flammekueche (Alsatian Pizza) Recipe Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Makes 2 flammekueche, to serve 4 as a main dish, 8 as an appetizer. Ingredients For the dough: 250 grams (2 cups) all-purpose flour 1/2 teaspoon fine sea salt 3 tablespoons organic canola oil About 120 ml (1/2 cup) water For the filling: 6 tablespoons very thinly sliced onion, red or yellow 75 grams (2 2/3) thick-cut uncooked bacon, sliced into 1-cm (1/3-inch) strips (called lardons in French) 60 ml (1/4 cup) thick crème fraîche (substitute sour cream) (see note) 1/4 teaspoon fine sea salt Freshly ground black pepper Freshly grated nutmeg 6 tablespoons freshly grated cheese, such as Comté or Gruyère (optional) Chives, snipped Optional additions: sliced mushrooms or sliced French Munster cheese Instructions First, make the dough. In a medium bowl, combine the flour, salt, and oil. Stir in the water slowly, using a fork or a dough whisk, until it comes together. (The exact amount of water needed will vary depending on the quality of your flour, how you've measure it, the humidity, etc. Adjust accordingly.) Turn the dough out onto a lightly floured work surface and knead lightly to form a ball. (If preparing the dough in advance, place the ball on a plate, cover with plastic wrap, and refrigerate for up to a day.) Preheat the oven to 250°C (480°F) and line a baking sheet with parchment paper. Divide the dough in 2 equal pieces; cover the one you won't be using right away. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a thin, approximate circle, about 35 cm (14 inches) in width. In a bowl, combine the crème fraîche with the salt, black pepper, and nutmeg. Spread half of this on the circle of dough. Top with half the onion and lardons. If using grated cheese, add it now. Bake for 10 minutes, until the crust is golden brown at the edges and the filling is bubbly. Transfer to a cutting board. Sprinkle with chives, and cut slices with kitchen shears or a pizza wheel. Make a second flammekueche with the remaining ingredients. Notes Some Alsatian cooks make flammekueche with just crème fraîche, others with just fromage blanc (a fresh cheese that's the consistency of yogurt), others yet with a mix of the two. I've used crème fraîche only for simplicity. More is not better when it comes to tarte flambée toppings: don't pile on everything you've got, or it will be soggy and out of balance. 3.1 https://cnz.to/recipes/appetizers/flammekueche-alsatian-pizza-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Flammekueche (Alsatian Pizza) Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! I strive to master simple dishes. I don’t aspire to be a person of whom one says, “What an ambitious […] The post Perfect Roasted Potatoes Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-760x507.jpg" class="attachment-large size-large wp-post-image" alt="" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes.jpg 760w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> I strive to master simple dishes. I don’t aspire to be a person of whom one says, “What an ambitious cook!” or “She should really open her own restaurant!” No. I want to be someone who can be trusted to prepare a good, well-rounded, home-cooked meal. A meal that has personality, yes, but one that doesn’t try too hard, and relies chiefly on good taste and good technique. This is why I had long been frustrated by my limited potato roasting skills. Oh, I’d roasted my share of potatoes, but I had never been able to make perfect roasted potatoes, golden and generously crusty on the outside, moist and tender on the inside. By the time the chunks had developed enough of a crust, the flesh had begun to dry up inside, and I was left with something a bit cardboard-y. Not inedible — it takes considerable effort to render a potato inedible in my book — but not my platonic image of the roasted potato, either. And then some years ago, my friend Pascale* shared the recipe she uses for pommes de terre rôties, which she learned from her British mother-in-law. I have blind kitchen faith in Pascale — she has never steered me wrong — and I was very excited about her technique, a classic in British cooking that was unknown to me at the time. Here, let me show you in this video: The Secret to Perfect Roasted Potatoes The magic behind Pascale’s roasted potatoes unfolds thusly: the potatoes are parboiled for five minutes first, drained, and returned to the saucepan. At this point — and this is the crucial step, so pay attention — you grab the lidded pan and shake it vigorously, which not only is fun, but also makes the surface of the potato pieces fuzzy from rubbing their sides one against the others. <img loading="lazy" class="aligncenter size-full wp-image-12478" src="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-2.jpg" alt="Perfect Roasted Potatoes" width="760" height="1139" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-2.jpg 760w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-2-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-2-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> And wouldn’t you know it, it is this very fuzz that fosters the formation of a splendid crust when you then bake the potatoes. The parboiling step reduces the baking time and ensures that the flesh inside stays moist. Pascale posted this recipe in late afternoon on a Sunday in December. I read it in early evening, and an hour later, the roasted potatoes were gracing our table, making this a personal TTK (time-to-kitchen) record. Seven years have passed (!) since that inaugural batch, and I have made the recipe dozens and dozens of times since then, using oil or duck fat and different potato varieties (ratte, roseval, charlotte, vitelotte…) to stupendous results, every time. It is a dish that’s great for dinner parties, too: you can parboil and bruise the potatoes before your guests arrive, then slip them in the preheated oven as everyone’s settling in. I’ve served them with Muriel’s chicken, with whiskey-flambéed veal paupiettes, and with seared duck breasts, but I think my favorite pairing was with the quails I stuffed and roasted, loosely following a recipe in Thomas Keller’s Bouchon. So, is this one you have in your repertoire? Are you going to try it? (I’m warning you, there’s no way back!) <img loading="lazy" class="aligncenter size-full wp-image-12477" src="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-3.jpg" alt="Perfect Roasted Potatoes" width="760" height="1127" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-3.jpg 760w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-3-303x450.jpg 303w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-3-513x760.jpg 513w" sizes="(max-width: 760px) 100vw, 760px" /> Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Perfect Roasted Potatoes Recipe Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Serves 4 generously (see note). Ingredients 1.2 kilos (2 1/2 pounds) potatoes (waxy or floury -- both types will work equally well) 2 tablespoons vegetable oil or duck fat 1 teaspoon coarse sea salt 1/2 teaspoon fine sea salt 1 teaspoon finely chopped rosemary (optional) Instructions Preheat the oven to 210°C (410°F). If your potatoes are smooth-skinned, scrub them well and peel them in alternative stripes so that strips of skin remain. If, on the other hand, the skin of your potatoes is rugged and grainy, peel it off completely (no need to scrub) then rinse the potatoes well in cold water. Cut the potatoes into even chunks, about 2 cm (3/4 inch) in width. Place them in a saucepan large enough to accommodate them, cover with cold water, and add 1 teaspoon coarse salt. Set over high heat, cover, bring to a low boil, then lower the heat to medium and cook for 5 minutes. As soon as the water boils, pour the fat into a rimmed baking sheet, and place the sheet in the oven, so the fat and baking sheet will heat up. After the 5 minutes of boiling, drain the potatoes -- they will not be cooked at that point -- and return them to the saucepan. Add the fine sea salt and the rosemary, if using. Place a lid on the saucepan. Holding the lid firmly shut with both hands (the saucepan will be hot, so wear oven mitts or use dish towels), shake the saucepan vigorously for a few seconds, until the surface of the potato chunks is fuzzy; this will help the formation of a crust. Remove the baking sheet from the oven, pour the potatoes onto the sheet, and stir well to coat with the fat. Return to the oven and bake for 25 to 30 minutes, flipping the potatoes halfway through, until cooked through (when you insert the tip of a knife in one of the pieces, it should meet no resistance), crusty, and golden. If you want a little more color on them, you can switch to grill mode for the final few minutes. Serve immediately. Notes I normally plan to serve about 200 to 250 grams (7 to 9 ounces) of potato per person, but these are so good people tend to want a little more. Adapted from Pascale Weeks' pommes de terre rôties. 3.1 https://cnz.to/recipes/vegetables-grains/perfect-roasted-potatoes-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" class="aligncenter size-full wp-image-12476" src="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-4.jpg" alt="Perfect Roasted Potatoes" width="760" height="1139" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-4.jpg 760w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-4-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2010/01/perfect_roasted_potatoes-4-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> This post was first published in January 2010 and fully updated in October 2016. The post Perfect Roasted Potatoes Recipe appeared first on Chocolate & Zucchini.
Gâteau de Mamy: My Grandmother’s Apple Cake Recipe
Buy Clotilde's latest book, The French Market Cookbook! Le goûter is the afternoon snack kids are given when they come out of school around four. In my family, […] The post Gâteau de Mamy: My Grandmother’s Apple Cake Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2-760x507.jpg" class="attachment-large size-large wp-post-image" alt="Gâteau de Mamy (French Grandmother's Apple Cake)" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2.jpg 760w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Le goûter is the afternoon snack kids are given when they come out of school around four. In my family, we called it simply le thé, and it was the highlight of the day. Around five on weekends, somebody would invariably ask, “On fait le thé?” <img loading="lazy" src="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy.jpg" alt="Buttercups" width="760" height="1140" style="width:100%" class="alignnone size-full wp-image-15664" srcset="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy.jpg 760w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> Cookies or cake, usually baked by my mother, would be served. For the grownups, black tea in a round-bellied, chocolate-colored teapot, kept warm in a blue tea cosy my mother had sewn. My father sometimes wore it like a hat to make us laugh. Le goûter should always be turned into an occasion. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-4.jpg" alt="Gâteau de Mamy (French Grandmother's Apple Cake)" width="760" height="1140" style="width:100%" class="alignnone size-full wp-image-15661" srcset="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-4.jpg 760w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-4-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-4-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> And so, when friends came over with their children one recent Sunday afternoon, I baked this cake. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-7.jpg" alt="Gâteau de Mamy (French Grandmother's Apple Cake)" width="760" height="1140" style="width:100%" class="alignnone size-full wp-image-15658" srcset="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-7.jpg 760w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-7-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-7-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> This cake is a family heirloom called Gâteau de Mamy. As the name implies, it is my grandmother’s recipe, which she called “Gâteau d’Ella” because it was her dear friend Ella’s recipe originally. It is anybody’s guess what Ella called it. It was also one of my father’s hands-down favorites. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2.jpg" alt="Gâteau de Mamy (French Grandmother's Apple Cake)" width="760" height="507" style="width:100%" class="alignnone size-full wp-image-15663" srcset="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2.jpg 760w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-2-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> It is the kind of cake that is described as an upside down cake, meaning you lay fresh fruit at the bottom of the pan, and pour the batter on top. It’s only after baking that you flip it to serve ; sort of a cake tatin. It works with many kinds of fruit: my grandmother made it most with apples, but pears, apricots, and plums are just as welcome. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-6.jpg" alt="Gâteau de Mamy (French Grandmother's Apple Cake)" width="760" height="507" style="width:100%" class="alignnone size-full wp-image-15659" srcset="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-6.jpg 760w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-6-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-6-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-6-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> The resulting cake is golden, buttery and moist, with a slightly caramelized edge. It works hard to make you want a second slice. But if you stop at one and there are leftovers, the reward is that this cake tastes even better the next day. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print My Grandmother’s Pear Cake Recipe Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Serves 8. Ingredients 125 grams (1/2 cup plus 1 tablespoon) unsalted butter, melted and cooled 500 grams (a little over 1 pound) tart apples (substitute pears, apricots, plums...), peeled and cut into eighths 150 grams (3/4 cups) sugar 2 large eggs 70 grams (1/2 cup) all-purpose flour 1/4 teaspoon fine sea salt 1 teaspoon baking powder Instructions Preheat the oven to 180°C (350°F). Grease the sides of a 20-cm (8-inch) round cake pan with a bit of the butter, and line the bottom with parchment paper. Place the pears in a single layer at the bottom of the pan. In a medium mixing-bowl, beat the sugar and the eggs until the mixture pales slightly. In another bowl, combine the flour, salt, and baking powder. Add to the wet ingredients and blend well, but without overmixing. Pour in the butter, and blend again. Pour the batter evenly over the fruit, and bake for 40 minutes, until golden. Let the cake settle on a cooling rack for 10 minutes. Run a knife all around to loosen, and flip onto a serving plate. Let cool and serve, slightly warm or at room temperature. Notes Sometimes I'll use a mix of flour and almond flour (60 grams or 1/2 cup flour + 20 grams or 2 tablespoons almond flour) 3.1 https://cnz.to/recipes/cakes-tarts/french-grandmother-apple-cake-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-5.jpg" alt="Gâteau de Mamy (French Grandmother's Apple Cake)" width="760" height="1140" style="width:100%" class="alignnone size-full wp-image-15660" srcset="https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-5.jpg 760w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-5-300x450.jpg 300w, https://cnz.to/wp-content/uploads/2018/05/gateau_de_mamy-5-507x760.jpg 507w" sizes="(max-width: 760px) 100vw, 760px" /> Photography by Céline de Cérou. This post was first published in October 2003 and updated in January 2019. The post Gâteau de Mamy: My Grandmother’s Apple Cake Recipe appeared first on Chocolate & Zucchini.
Vegetarian Batch Cooking for Fall: 1-Hour Prep, 6 Meals!
Buy Clotilde's latest book, The French Market Cookbook! In addition to planning my menus, I have been doing more and more batch cooking these past few months. The […] The post Vegetarian Batch Cooking for Fall: 1-Hour Prep, 6 Meals! appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-760x507.jpg" class="attachment-large size-large wp-post-image" alt="Vegetarian Batch-Cooking for Fall" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> In addition to planning my menus, I have been doing more and more batch cooking these past few months. The idea of batch cooking is to block out time one day of the week to prep or cook a bunch of ingredients in advance, which you can draw from and combine for low-effort homemade meals the rest of the week. It is the shortest path to feeling like a kitchen superhero, saving you brain juice and money along the way. And today, I am offering you the vegetarian batch cooking plan for fall I’ve created and test-driven with great success: 1 hour of prep work for easy 6 meals on subsequent days. Meal #1: Peanut Noodles with Kale and Mushrooms — the noodles of your choice in my deliciously peanutty “magic sauce”, with garlicky sautéed kale and tender mushrooms. Meal #2: Fall Buddha Bowl — a plentiful bowl of flavor with bulgur, beet hummus, a raw kale salad, and crispy falafel, topped with roasted peanuts. Meal #3: Warming Red Lentil Soup — a warming bowl of soup full of immune-boosting ingredients to keep colds at bay! Meal #4: Lemony Bulgur Salad with Feta and Mushrooms — a filling salad of bulgur with tangy feta, marinated mushrooms, and raisins. Meal #5: Toad-in-a-Hole Toast with Beet Hummus — a kid-friendly favorite served with beet hummus for dipping. Meal #6: Roasted Cauliflower à la Mary Celeste — irresistibly roasted cauliflower in magic sauce! One of my absolute favorite things to eat, period. Below you will find: – A shopping list (of which you can get a free printable) — everything is available from the organic store or supermarket (they cost around 55€ ($65) in my Parisian organic store; your mileage may vary), – Your instructions for the prep work — allow for 1 hour to 1 1/4 hours of prep time, – Your instructions for each of the six meals — active time ranges from 10 to 15 minutes, time to table from 10 to 45 minutes, – Suggestions of variations to adapt the plan to various dietary constraints. If you’re new to batch cooking, this plan is an easy and lovely way to dip your toes in and see how deliciously freeing it is. If you’re an experienced batch-cook, I hope it provides some ideas to enrich your current practice. And please share your best tips with us! Related: Vegetarian Batch Cooking for Summer To make the process super smooth, I recommend these French-made glass containers for storing your preparations (I have two sets; they nest perfectly and take up very little room) and this dual kitchen timer to keep track of two preparations at the same time! Without further ado, here’s your vegetarian batch cooking plan for fall! <img loading="lazy" class="size-full wp-image-14803" src="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-3.jpg" alt="Vegetarian Batch-Cooking for Fall" width="760" height="563" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-3.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-3-450x333.jpg 450w" sizes="(max-width: 760px) 100vw, 760px" /> This is what you’ll make during the 1-hour prep time. Your Batch-Cooking Shopping List Get your free printable shopping list! For 4 people: PRODUCE ☐ 4 medium beets, cooked if available, raw otherwise ☐ 2 organic limes ☐ 4 organic lemons ☐ 300 grams (2/3 pound) kale, about 8 stalks ☐ 800 grams (1 3/4 pounds) brown mushrooms ☐ 1 large bunch flat-leaf parsley or cilantro ☐ 2 medium onions ☐ 6 cloves garlic ☐ 1 thumb-sized piece ginger ☐ 1 large head cauliflower GRAINS/LEGUMES/NUTS ☐ 380 grams (2 cups) bulgur wheat ☐ 200 grams (7 ounces) pink lentils ☐ 400 grams (14 ounces) dry noodles of your choice ☐ 80 grams (2/3 cup) toasted hazelnuts ☐ 200 grams (7 ounces) pre-made falafels (should contain 12) ☐ 4 slices sandwich bread of your choice ☐ 50 grams (1/3 cup) raisins ☐ 200 grams (7 ounces) firm tofu BOTTLED/JARRED ☐ Sesame oil (will need 4 tablespoons) ☐ Soy sauce (will need 4 tablespoons) ☐ Tahini (will need 4 tablespoons) ☐ Peanut butter (will need 2 tablespoons) ☐ 400 grams (14 ounces) jarred whole tomatoes ☐ 1 liter (1 quart) vegetable stock DAIRY/EGGS ☐ 4 large organic eggs ☐ 1 tablespoon butter ☐ 200 grams (7 ounces) sheep’s milk feta cheese or goat cheese IN YOUR PANTRY ☐ Olive oil ☐ Strong Dijon mustard ☐ Ground cumin ☐ Cayenne pepper ☐ Black pepper ☐ Fine sea salt Prep Work (1 to 1 1/4 hours) ☐ If the beets you purchased are raw, peel them, halve them, and steam them for 12 minutes, until very soft. ☐ Prepare a double batch of beet hummus; refrigerate in an airtight container. ☐ In a jar, prepare a double batch of magic sauce, using soy sauce instead of fish sauce. Put the jar in the fridge. ☐ In a jar, prepare a lemon vinaigrette by combining 1 tablespoon mustard, 3 tablespoons lemon juice, 6 tablespoons olive oil, and a pinch of salt. Close the lid tightly and shake to emulsify. ☐ Cook the bulgur according to the package instructions (I use my rice cooker — 1 part bulgur to 2 parts water). Allow to cool and refrigerate in an airtight container. ☐ Wash and dry the parsley. Refrigerate, wrapped in a paper towel in an airtight container. ☐ Chop the hazelnuts roughly; keep in a covered bowl on the counter. ☐ Wash the kale, remove the center stem, and slice into thin ribbons. ☐ Place half of the kale in a glass container with a lid. Add half of the lemon vinaigrette and massage the kale for a couple of minutes with your clean hands. Cover tightly and refrigerate. ☐ Place the remaining half of the kale in a separate container for the noodles that night. ☐ Rinse the mushrooms, trim, and cut in halves, quarters, or slices, depending on size. ☐ Place half of the mushrooms in a glass container with a lid. Stir in the remaining lemon vinaigrette, cover and refrigerate. ☐ Place the remaining half of the mushrooms with the kale for the noodles. Cover and refrigerate. ☐ Rinse and cut the cauliflower into florets. Refrigerate in an airtight container. ☐ Slice the onions and the remaining 4 cloves of garlic (the first 2 went into the beet hummus) thinly. Refrigerate in two separate airtight containers. ☐ Measure 200 grams (7 ounces) of the pink lentils if your package contains more than that. Rinse, drain, and keep in a covered bowl at room temperature. Meal #1: Peanut Noodles with Kale and Mushrooms Active time: 15 minutes Time-to-table: 15 minutes ☐ Stir 2 tablespoons peanut butter into half of the magic sauce (reserve remaining magic sauce). Stir in a little water as needed to get a pourable sauce. ☐ Cook the noodles according to package instructions, and drain when cooked. ☐ In the meantime, in a large skillet, heat 1 tablespoon olive oil, add the kale and mushrooms and 1/4 of the minced garlic, and cook 4 to 5 minutes, until softened. ☐ Add the vegetables and peanut sauce to the noodles, toss to combine, and serve. <img loading="lazy" class="alignnone size-full wp-image-14806" src="https://cnz.to/wp-content/uploads/2017/09/peanut_noodles-6.jpg" alt="Peanut Noodles with Kale and Mushrooms" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2017/09/peanut_noodles-6.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/peanut_noodles-6-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2017/09/peanut_noodles-6-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2017/09/peanut_noodles-6-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2017/09/peanut_noodles-6-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Meal #2: Fall Buddha Bowl Active time: 10 minutes Time-to-table: 10 minutes ☐ Reheat falafel in a skillet. ☐ In each of four bowls, scoop 3/4 cup of bulgur, 1/4 of the raw kale, and 1/2 cup of the beet hummus. ☐ Add the falafels, sprinkle with hazelnuts, and serve. <img loading="lazy" class="alignnone size-full wp-image-14802" src="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-4.jpg" alt="Fall Buddha Bowl" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-4.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-4-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-4-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-4-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Meal #3: Warming Red Lentil Soup Active time: 15 minutes Time-to-table: 45 minutes ☐ Grate the ginger finely. ☐ Heat 1 tablespoon oil in a soup pot. ☐ Add the sliced onions, remaining garlic, and 1/4 teaspoon salt, and cook for 3-4 minutes, stirring regularly, until softened. ☐ Add the ginger, 1 tablespoon cumin, and 1/4 teaspoon Cayenne pepper, stir, and cook for 2 minutes more, until fragrant. ☐ Add the jarred tomatoes, and crush them with your spatula. Add the lentils, vegetable stock, and 1/2 teaspoon salt, and stir well. ☐ Cut four thin slices from the middle of 1 lemon and add them in. Bring to a simmer and cook on low for 30 minutes, until the lentils are tender. ☐ Add a good squeeze of lemon juice from the ends of the lemon, taste, and adjust the seasoning. ☐ Serve in bowls, top with a sprig or two of parsley, sprinkle with black pepper, and serve. <img loading="lazy" class="alignnone size-full wp-image-6679" src="https://cnz.to/wp-content/uploads/2014/10/pink_lentil_soup.jpg" alt="Red Lentil Soup" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2014/10/pink_lentil_soup.jpg 760w, https://cnz.to/wp-content/uploads/2014/10/pink_lentil_soup-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2014/10/pink_lentil_soup-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2014/10/pink_lentil_soup-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2014/10/pink_lentil_soup-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> Meal #4: Lemony Bulgur Salad with Feta and Mushrooms Active time: 10 minutes Time-to-table: 10 minutes ☐ Dice the feta. ☐ Chop half of the remaining parsley. ☐ In a salad bowl, combine the remaining bulgur with the marinated mushrooms (including the marinade), diced feta, chopped parsley, and raisins. ☐ Taste and adjust the seasoning before serving. ☐ You’ll have leftovers; eat them with Meal #5. <img loading="lazy" class="alignnone size-full wp-image-14801" src="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-6.jpg" alt="Lemony Bulgur Salad with Feta and Mushrooms" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-6.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-6-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-6-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-6-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Meal #5: Toad-in-a-Hole Toast with Beet Hummus Active time: 10 minutes Time-to-table: 10 minutes ☐ Using a cookie cutter or the rim of a small glass, cut out a round (about 6 cm or 2 1/2 inches) in the middle of each slice of sandwich bread. ☐ Melt 1 tablespoon butter in a large skillet over medium heat, and add the bread in, with the cut rounds. Cook for 2 minutes, until golden. ☐ Flip the slices and rounds of bread, and break an egg in the “hole” of each bread slice. ☐ Cover, lower the heat slightly, and cook until the whites of the eggs are just set, about 4 minutes. ☐ Serve with beet hummus for dipping, and leftover bulgur salad. <img loading="lazy" class="alignnone size-full wp-image-14800" src="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-5.jpg" alt="Toad-in-a-hole Toast with Beet Hummus" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-5.jpg 760w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-5-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-5-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2017/09/batch_cooking_fall-5-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Meal #6: Roasted Cauliflower à la Mary Celeste Active time: 10 minutes Time-to-table: 40 minutes ☐ Preheat the oven to 200°C (400°F). ☐ Chop the remaining parsley. ☐ Dice the tofu. ☐ Arrange the cauliflower florets on an oil-greased rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. ☐ Roast for 30 minutes, stirring halfway through, until tender and dark brown at the edges. ☐ Twenty minutes in, scatter the diced tofu across the baking sheet. ☐ Divide among 4 bowls. Drizzle the remaining magic sauce on top, add the remaining hazelnuts and parsley, and serve. <img loading="lazy" class="alignnone size-full wp-image-4112" src="https://cnz.to/wp-content/uploads/2013/07/cauliflowermaryceleste.jpg" alt="Roasted Cauliflower à la Mary Celeste" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2013/07/cauliflowermaryceleste.jpg 760w, https://cnz.to/wp-content/uploads/2013/07/cauliflowermaryceleste-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2013/07/cauliflowermaryceleste-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/07/cauliflowermaryceleste-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Variations for Different Diets Vegan: Meal #4: Hold the feta or replace it with tofu or tempeh. Meal #5: Top the bread with a tofu scramble. Gluten-free: Meal #1: Choose gluten-free noodles such as rice noodles. Meals #2 and 4: Choose gluten-free bulgur, or substitute rice or buckwheat. Meal #5: Use gluten-free bread. Dairy-free: Meal #4: Hold the feta or replace it with tofu or tempeh. Meal #5: Cook the toast and egg in oil. Paleo: Meal #1: Use vegetable noodles (such as with zucchini, carrots, daikon radish, jicama…) in place of grain-based noodles. Use tahini in place of peanut butter. Use coconut aminos or fish sauce (if not vegetarian) in place of soy sauce in the magic sauce. Meal #2: Use cauliflower “rice” instead of the bulgur. Use meatballs instead of falafel (if not vegetarian) or vegan paleo veggie balls such as these or these. Meal #3: Replace the lentils with diced sweet potatoes. Meal #4: Hold the cheese. Use cauliflower “rice” instead of the bulgur. Meal #5: Serve simple fried eggs with beet hummus. Meal #6: Hold the tofu. Use coconut aminos or fish sauce (if not vegetarian) in place of soy sauce in the magic sauce. Don’t forget to grab your free printable shopping list! The post Vegetarian Batch Cooking for Fall: 1-Hour Prep, 6 Meals! appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! After last week’s events in Paris, it’s not so easy to break the silence here. Writing about news and politics […] The post Black Sesame Sablés (Shortbread) Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies.jpg" class="attachment-large size-large wp-post-image" alt="" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies.jpg 760w, https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> After last week’s events in Paris, it’s not so easy to break the silence here. Writing about news and politics isn’t what I do, and I suspect it’s not what brings you here either, yet I can’t not acknowledge what has happened. In the wake of these senseless, horrifying acts, which only reinforce the great concerns I have about the world we’re building and the society I live in, I choose to see the silver lining: how French men and women came together in historic numbers in the immediate aftermath, and how much international support has poured in. I am too much of a realist to believe that this tremendous reaction will have any lasting effect on the underlying issues at play, but at least for these few days, (most of) the French get to walk and talk and cry as one, and we can never have too much of that. Of course I found it impossible to write while all this was unfolding — it suddenly seemed absurd to care about the tiny things I normally care about — but as a friend kindly said to me, writing about food and culture and travel helps bring people of different horizons to understand and respect each other, and that is nothing to sneeze at. In any case, I thought it fitting to start the year off on a note both dark and sweet with these black sesame sablés. It is a recipe I developed for ELLE à table, a French cooking magazine in which I write a bimonthly column, and sang the luscious, nutty glories of black sesame paste in the holiday issue. This seed butter, made from roasted and ground black sesame, is a dramatic, shiny black and I keep a jar of it in my fridge to slip into all sorts of sweet preparations, or simply spread it on my morning toast of sourdough. These shortbread cookies have a rather arresting look, the distinctive, toasty flavor of black sesame with a hint of salt, and the delightful texture I look for in all my sablés, delicate and shatter-prone. I understand these qualities won’t do much toward world peace, but if you can share them and make someone’s day sweeter, it’s a step in the right direction. PS: Black sesame panna cotta, Yves Camdeborde’s perfect sablés, and the galette des rois you have until the end of the month to make, perhaps with your own shortcut puff pastry. <img loading="lazy" class="aligncenter size-full wp-image-6687" src="https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies-2.jpg" alt="Black Sesame Sablés" width="760" height="507" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies-2.jpg 760w, https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies-2-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies-2-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2014/10/black_sesame_cookies-2-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Black Sesame Sablés (Shortbread) Recipe Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 1 hour, 50 minutes Makes about 50 small cookies. Ingredients 100 grams (1/3 cup + 2 tablespoons) black sesame butter/paste (look for it in natural food stores and Japanese markets; substitute any other natural nut butter) 100 grams (7 tablespoons) unsalted butter, softened 80 grams (6 tablespoons) unrefined blond cane sugar 1/4 teaspoon fine sea salt 150 grams (5 1/3 ounces, about 1 cup + 2 tablespoons) all-purpose wheat flour 100 grams (3 1/2 ounces, about 3/4 cup) rice flour (see note) Instructions In a mixing bowl or in the bowl of a stand mixer, beat together the sesame paste and butter. Add the sugar and salt and mix well. Stir in the flour until completely absorbed, without overworking the dough. Gather the dough into a ball without kneading. Divide it into 4 pieces and roll each into a log, about 3 cm (1 1/4") in diameter. Wrap in parchment paper and refrigerate for at least 1 hour. (You can freeze one or several of the logs; let stand at room temperature for 1 hour before using.) Preheat the oven to 150°C (300°F) and line a baking sheet with a silicone baking mat or parchment paper. Using a sharp knife, cut each roll into round slices about 1 cm (1/3") thick. Arrange the slices on the baking sheet, giving them a little room to expand. Bake for 30 minutes, until set but not browned. Let stand for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. The cookies will keep for a week in an airtight container at room temperature. Notes The rice flour, in combination with the wheat flour, gives the cookies a particularly successful, crumbly texture. If unavailable, use all wheat flour. 3.1 https://cnz.to/recipes/cookies-small-cakes/black-sesame-sables-shortbread-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" class="aligncenter size-full wp-image-7252" src="https://cnz.to/wp-content/uploads/2015/01/black_sesame_cookies.jpg" alt="Black Sesame Shortbread" width="500" height="671" srcset="https://cnz.to/wp-content/uploads/2015/01/black_sesame_cookies.jpg 500w, https://cnz.to/wp-content/uploads/2015/01/black_sesame_cookies-335x450.jpg 335w, https://cnz.to/wp-content/uploads/2015/01/black_sesame_cookies-252x337.jpg 252w, https://cnz.to/wp-content/uploads/2015/01/black_sesame_cookies-355x475.jpg 355w" sizes="(max-width: 500px) 100vw, 500px" /> The post Black Sesame Sablés (Shortbread) Recipe appeared first on Chocolate & Zucchini.
Quick Nori Roll with Cucumber and Avocado Recipe
Buy Clotilde's latest book, The French Market Cookbook! It all started with this photo on Gena’s Instagram feed. Gena is the author of the excellent blog The Full […] The post Quick Nori Roll with Cucumber and Avocado Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2014/05/nori_roll-4.jpg" class="attachment-large size-large wp-post-image" alt="Quick Nori Roll with Cucumber and Avocado" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2014/05/nori_roll-4.jpg 760w, https://cnz.to/wp-content/uploads/2014/05/nori_roll-4-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2014/05/nori_roll-4-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2014/05/nori_roll-4-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2014/05/nori_roll-4-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> It all started with this photo on Gena’s Instagram feed. Gena is the author of the excellent blog The Full Helping, and she has long extolled the virtues of the vegetable nori roll as a quickly and easily assembled snack: her site offers almost a dozen examples, including this latest version. The process is not unlike that which leads to maki, but here you forgo the seasoned rice altogether — this saves time and effort, and also means you don’t have to plan ahead — in favor of fresh vegetables, lots of them. I was so inspired by that latest shot that I went out and got some cucumbers and sprouts the very next day to make my own, and I have been weaving variations on that theme about twice a week since then — that’s how enthused I am. Although Gena likes to apply a thick layer of some sort of spread — think hummus or cashew cheese — directly on the nori sheet, I start with the sliced cucumbers as I prefer my nori to stay as crisp as possible* — the drier, the crisper — and find it most pleasing to bite into the crunchy layer of cucumbers first. My Take on Nori Roll Having played around with various ingredients, I have now determined the foundation I like to build on (cucumber, avocado, sprouts, sesame), and will add whatever little things I have on hand — leftover chicken or fish, tofu, spread or dressing, crudités, greens, and herbs. I have a great fondness for the mango and jicama version I make as an affectionate nod to the maki served at Bob’s Kitchen. These make for a lovely item to add to the mix when we’re composing a lunch or dinner from sundry elements (see “leftovers night” in my Menu Planning Tips & Tricks). You could offer them as finger food as well, cut into maki-style slices, and I’ve been known to fix myself a nori roll as a refreshing afternoon treat, too. * For optimal texture, I like to eat the roll the moment it is made, but of course it’s fine to let it sit while you make the others, or if you’re packing them for lunch at the office or a picnic. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Cucumber and Avocado Quick Nori Roll Recipe Prep Time: 15 minutes Total Time: 15 minutes Makes 4 rolls. Ingredients 4 sheets nori seaweed (available from natural food stores and Japanese markets) 450 grams (1 pound) cucumbers, thinly sliced with a mandolin slicer (I don't peel my cucumbers; see note) toasted sesame seeds ground chili powder (optional) 1 ripe avocado, sliced into thin wedges 100 grams (3 1/2 ounces) tofu, or cooked chicken, or fish (raw and super fresh, or cooked), cut into strips long-stem sprouts or sprouted seeds soy sauce, for serving Optional additions simple tahini sauce raw cashew cheese or other spread pink radishes, thinly sliced with a mandolin slicer large handful of small salad leaves, such as baby spinach or baby kale fresh herbs, especially shiso or cilantro 1/2 ripe mango, sliced into strips 1/2 small jicama, peeled and cut into strips Instructions Have all the ingredients ready and portioned out into four equal servings before you begin, and have a small bowl or glass of water close at hand. Place a sheet of nori on a clean and dry cutting board, shiny side facing down and longest edge facing you. Starting from the left edge, arrange the cucumber slices in overlapping rows on the nori, leaving a 3-cm (1-inch) margin of uncovered nori at right. Sprinkle with sesame and ground chili powder, if using. If using tahini sauce or cashew cheese, drizzle or smear over the cucumber now. If using sliced radishes or salad leaves, arrange in a single layer on top of the cucumber now. Arrange the bulkier fillings -- avocado, tofu, sprouts, herbs, mango, jicama -- in an even, vertical pattern, about 5 cm (2 inches) from the left edge. Rotate the cutting board by a quarter of a turn counter-clockwise so the uncovered strip of nori is furthest from you. Using both hands, start rolling the sheet of nori from the edge closest to you, folding it up and over the fillings, then rolling it snugly away from you (see note). Just as you're about to reach the uncovered strip of nori at the end, dip your fingertips in the bowl of water and dab the nori lightly so it will stick. Set aside, seam side down, and repeat with the remaining ingredients to make three more rolls. Slice into halves or thick slices using a sharp chef knife. Serve with soy sauce for dipping. Notes The exact variety of cucumber matters little for this recipe. What's more important is to pick smaller cucumbers that feel heavy for their size and are nice and firm throughout -- older cucumbers start shriveling up from the tips. Before slicing any cucumber, give it a taste to make sure it's not bitter. If it is, it will probably be more palatable peeled. I find it unnecessary to use a sushi-rolling mat here. Just use both your hands with your fingers splayed out to cover the width of the roll; you'll quickly get the hang of it. 3.1 https://cnz.to/recipes/vegetables-grains/cucumber-and-avocado-quick-nori-roll-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" src="https://cnz.to/wp-content/uploads/2014/05/nori_rolls_pin2.jpg" alt="Easy Nori Rolls, Avocado and Cucumber" width="735" height="1000" class="alignnone size-full wp-image-14426" srcset="https://cnz.to/wp-content/uploads/2014/05/nori_rolls_pin2.jpg 735w, https://cnz.to/wp-content/uploads/2014/05/nori_rolls_pin2-331x450.jpg 331w, https://cnz.to/wp-content/uploads/2014/05/nori_rolls_pin2-559x760.jpg 559w" sizes="(max-width: 735px) 100vw, 735px" /> This post was first published in May 2014 and updated in August 2017. The post Quick Nori Roll with Cucumber and Avocado Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! These days our produce guy is all about tomatoes — big and small, ribbed, smooth, or pointy, red, yellow, green, […] The post Shakshuka Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="505" src="https://cnz.to/wp-content/uploads/2013/08/shakshouka-2.jpg" class="attachment-large size-large wp-post-image" alt="" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2013/08/shakshouka-2.jpg 760w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-2-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-2-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-2-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-2-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> These days our produce guy is all about tomatoes — big and small, ribbed, smooth, or pointy, red, yellow, green, or pearl — and at the rate I’m going, I am bound to turn into one very soon. I’ve been making tomato salads and sandwiches like they’re going out of style, I’ve been making tomato tarts and tomato tarragon bread soup, and I’ve been mixing batches of gazpacho. (My two stand-by tomato tarts are the tomato tart tatin and the tomato mustard tart respectively featured in my first and second cookbooks. Get yourself a copy of Chocolate & Zucchini and of The French Market Cookbook today!) Another one of my top uses for this tomato bounty is shakshuka, a preparation that can be found in slightly different incarnations across North Africa and the Middle East. My first encounter with it was in Janna Gur’s excellent Book of New Israeli Food, which I told you about here and here, and I have since become acquainted with the Tunisian version as well. A not-so-distant cousin of Provence’s ratatouille, Corsica’s pebronata, and the Basque piperade, shakshuka is most commonly a dish of tomatoes stewed with onions, bell peppers, and chili peppers. This forms a thickish sauce, in which eggs are cooked — either scrambled or (my preference) undisturbed so they’re halfway between poached and sunny side up. It is a simple, family-style dish that is quickly assembled, and highly flexible. You can: – add other vegetables, especially zucchini or eggplant that you’ll cook in the sauce; artichoke hearts, drained from a jar; and diced potatoes, which you should boil beforehand, – substitute quality canned tuna or merguez (spicy beef sausages) for the eggs, – garnish the dish with black olives and parsley or cilantro, as I like to do, or serve it plain, – serve the sauce with lamb skewers or other grilled meats (just not pork, for cultural consistency), – freeze the sauce for later use: think how thrilling it will be to eat shakshuka in November! Some recipes call for roasting the bell peppers first, which is good if you find them hard to digest, but I don’t think anyone wants to fire up the oven more than strictly necessary when it’s hot out. Others suggest you peel the tomatoes, but it seems unnecessarily fussy to me. If your spice rack boasts a Moroccan spice mix, such as ras el hanout, now would be a good time to use it, in place of the separate spices (cumin, caraway, paprika, turmeric, and cinnamon) I’ve included. And if you don’t have a mix, and you don’t have all the spices listed either, don’t worry about it too much and just use what you have. <img loading="lazy" class="alignnone size-full wp-image-4461" src="https://cnz.to/wp-content/uploads/2013/08/shakshouka.jpg" alt="Shakshouka" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2013/08/shakshouka.jpg 760w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Shakshouka Recipe Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Serves 3 to 4. Ingredients olive oil 1 clove garlic, finely chopped 200 grams (7 ounces) onions, thinly sliced 200 grams (7 ounces) bell peppers (2 small or 1 large; I like green for the color contrast), seeded and thinly sliced 1 small chili pepper (optional; ground chili powder or harissa may be substituted to taste), thinly sliced (keep the seeds if you like it hot, remove them otherwise) 1/2 teaspoon fine sea salt 1 teaspoon cumin (whole seeds or ground) 1 teaspoon caraway seeds 1 teaspoon paprika (sweet or hot, smoked or not) 1 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1 kilogram ripe tomatoes, cut into big chunks (out of season, you can substitute 800 grams/28 ounces jarred or canned whole tomatoes; if canned, pick a brand with no BPA in the lining) 6 to 8 fresh eggs the leaves from a few stems of fresh parsley or cilantro 16 Greek-style black olives, pitted and roughly chopped freshly ground black pepper good crusty bread, for serving Instructions Heat 1 tablespoon olive oil in a large skillet. Add the garlic, onions, bell peppers, and chili pepper if using. Stir and cook over medium heat, stirring regularly, until softened, about 5 minutes. Add the spices (cumin to cinnamon), stir well, and cook for a minute until fragrant. Add the tomatoes, stir, and simmer uncovered over medium-high heat, stirring regularly, until all the ingredients have melded together, the excess juices from the tomatoes have evaporated, and you're left with a thickish sauce -- exact timing will depend on how juicy your tomatoes are, but expect around 20 minutes of simmering. Taste and adjust the seasoning. (The recipe can be made in advance until this point. Let cool, transfer to an airtight container, and refrigerate; reheat in the skillet before using. The sauce may also be frozen.) Make sure the sauce is quite hot before you add in the eggs. Depending on the number of guests, form 6 to 8 shallow wells in the sauce, and break an egg into each. Some of the whites will spill over to the next wells and that's fine. Cook over medium heat without disturbing until the whites are set to your liking. You can cover the pan to speed up the cooking. (Alternatively, if cooking for one, you can heat up a single serving of the sauce in a small skillet, as pictured.) Sprinkle with parsley, olives, and pepper, and drizzle with a little bit of olive oil. Serve immediately, using a spatula to lift the eggs without breaking the yolks, with bread for mopping up the juices. 3.1 https://cnz.to/recipes/vegetables-grains/shakshuka-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. <img loading="lazy" class="alignnone size-full wp-image-4460" src="https://cnz.to/wp-content/uploads/2013/08/shakshouka-3.jpg" alt="Shakshouka" width="760" height="505" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2013/08/shakshouka-3.jpg 760w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-3-450x299.jpg 450w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-3-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2013/08/shakshouka-3-355x237.jpg 355w" sizes="(max-width: 760px) 100vw, 760px" /> This post was first published in August 2013 and updated in July 2017. The post Shakshuka Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! This easy recipe for doenjang glazed eggplant is a wonderful first foray into Korean cooking. For years now I’ve been […] The post Doenjang Glazed Eggplant Recipe appeared first on Chocolate & Zucchini.
Buy Clotilde's latest book, The French Market Cookbook! <img width="760" height="507" src="https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_h-760x507.jpg" class="attachment-large size-large wp-post-image" alt="" loading="lazy" srcset="https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_h.jpg 760w, https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_h-450x300.jpg 450w, https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_h-300x200.jpg 300w, https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_h-355x237.jpg 355w, https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_h-600x400.jpg 600w" sizes="(max-width: 760px) 100vw, 760px" /> This easy recipe for doenjang glazed eggplant is a wonderful first foray into Korean cooking. For years now I’ve been contemplating Korean cuisine with equal parts excitement and trepidation. I’ve been going out to Korean restaurants, noting how vibrant the flavors and how nuanced the preparations, but I haven’t done very much at home. Regular batches of homemade kimchi, yes, and kimchi fried rice, but that’s about it — until I received a review copy of Judy Joo’s Korean Food Made Simple. Judy Joo is a Korean-American chef with a few restaurants and television shows to her name, and this is her first book, in which she shares 100+ recipes for Korean classics, plus a few East-meets-West creations. It is the most un-intimidating book of Korean cooking I’ve seen in a while. The section on Korean staples alone is worth memorizing, and the recipes all feel very approachable. I look forward to tackling the noodles with black bean sauce (jjajangmyun), the roasted pork belly lettuce wraps (bossam), and the caramel doenjang ice cream, to name just a few. But as a lover of all things eggplant, the first recipe I did try was for doenjang glazed aubergines, a Korean take on the Japanese classic nasu dengaku. Instead of using miso paste, this recipe calls for the Korean equivalent, doenjang, a fermented soybean paste that is dark brown, richly flavored, and coarser than your average miso. (You should be able to find it at your local Asian market, and you can substitute red miso if that’s easier to find.) <img loading="lazy" class="alignnone size-full wp-image-11428" src="https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_v.jpg" alt="Easy Doenjang Glazed Eggplant" width="760" height="1065" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_v.jpg 760w, https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_v-321x450.jpg 321w, https://cnz.to/wp-content/uploads/2016/06/doenjang_eggplant_v-542x760.jpg 542w" sizes="(max-width: 760px) 100vw, 760px" /> The glaze is very quick to put together, and then you simply brush it onto halved and roasted eggplant, before broiling for a few minutes, until lightly caramelized. Sprinkled with sesame and scallions, presented warm or at room temperature, it is a beautiful side to go with grilled chicken or lamb skewers. And served over steamed white rice, it makes for a fabulous vegan lunch, one you can take to the office or to the nearest park bench for a picnic date with yourself (because you’re totally missing out if you don’t have those). <img loading="lazy" class="size-full wp-image-11436" src="https://cnz.to/wp-content/uploads/2016/06/glazed_eggplant_boots.jpg" alt="Me, my beloved rain boots and my collapsible lunch container, eating eggplant at the park." width="760" height="866" style="width:100%" srcset="https://cnz.to/wp-content/uploads/2016/06/glazed_eggplant_boots.jpg 760w, https://cnz.to/wp-content/uploads/2016/06/glazed_eggplant_boots-395x450.jpg 395w, https://cnz.to/wp-content/uploads/2016/06/glazed_eggplant_boots-667x760.jpg 667w" sizes="(max-width: 760px) 100vw, 760px" /> Me, my collapsible rain boots and my lunch container, eating eggplant at the park. PS: My favorite Korean spots in Paris are Korean supermarket K-Mart (6 rue Sainte-Anne in the 1st), and Korean restaurants Sobane (5 rue de la Tour d’Auvergne in the 9th, and 64 rue d’Hauteville in the 10th), Ssam (in the 10th), and L’Arbre de Sel (138 rue de Vaugirard in the 15th). I have been steeply disappointed by Mandoobar, but I wanted to love it so much I might give it another chance, and I’ve yet to try the famed Korean fried chicken at Hero. PPS: If you read French, you have got to check this out! Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Doenjang Glazed Eggplant Recipe Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Serves 4. Ingredients 4 medium eggplants Olive oil, for brushing 3 spring onions, thinly sliced Sesame seeds, for serving Steamed rice, for serving For the doenjang glaze: 125 grams (4 1/2 ounces, about 1/3 cup plus 2 tablespoons) doenjang (Korean soybean paste, available at Korean markets; substitute red miso) 50 grams (3 level tablespoons) honey 2 tablespoons soy sauce (I use tamari) 2 tablespoons toasted sesame oil 5 cloves garlic, germ removed, finely chopped Instructions Put the doenjang glaze ingredients (doenjang, honey, soy sauce, sesame oil, garlic) in a medium bowl, and stir well to combine. (This can be prepared a couple of days in advance; keep in an airtight container in the fridge.) Preheat the oven to 200 °C (400 °F). Slice the eggplants in half lengthwise, and cut criss-cross slits in the flesh without cutting through to the skin. Brush the cut side with a little oil. Arrange the eggplants, cut side down, on a rimmed baking sheet. Bake for 20 to 30 minutes, depending on size, until the flesh is cooked through and very tender. Flip the eggplants so the flesh side faces up. Brush with the doenjang glaze (you won't need all of it, see note), and place under the broiler of the oven for 3 to 4 minutes, until the glaze starts to caramelize. (Watch closely so it doesn't burn.) Sprinkle with spring onions and sesame, and serve over steamed rice. (For eating with chopsticks or a fork, cut the eggplant into bite-size pieces with kitchen shears.) Notes Adapted from Judy Joo's book Korean Food Made Simple. The leftover doenjang sauce can be used as a marinade for chicken, lamb, tofu, or as a sauce in these quick nori rolls. 3.1 https://cnz.to/recipes/vegetables-grains/doenjang-glazed-eggplant-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Doenjang Glazed Eggplant Recipe appeared first on Chocolate & Zucchini.