On a Cold Day Like Today, I’d Like Some Chili!

December is here and the cold has arrived!  Today I kept my earmuffs with me just in case the walk home would yield frostbite .  No, I wasn’t going to wear them, but just in case .  I’ve been thinking about making some chili for a few days now but today it felt right.  I needed the warmth and the comfort it brings.

I know when some people think of chili they think of Wendy’s 99 cent menu or some tailgating party.  But, I find it to be more nourishing and satisfying and actually quite healthy.  I mean unless you use fatty meat and pile on the oil, I think chili could be considered a health food.  It’s full of protein and you can doctor it up any way you wish.  Use lean ground beef, or ground turkey/chicken, keep it vegetarian, or even vegan.

The chili I make is not a traditional chili con carne made famous by chili cook-offs and the like.  Mine is just my own take on a somewhat iconic American dish.  I love that there’s no hard and fast rule to chili and that’s the way all cooking should be.  If you like it add it, if you don’t leave it out.  There are no precise measurements here, don’t fret if you add 1 teaspoon more of cumin, don’t worry everything will be alright.  Even if you think you can’t cook, you CAN cook chili,  even without the “XYZ chili seasoning packet.”

Chili

Serves 4-5

Ingredients

1 onion, roughly chopped

6-7 cloves garlic, minced

2 jalapeno peppers, chopped (seeds removed if you like)

4 sprigs of thyme

1 pound lean ground beef

1 cup black beans

1 can kidney beans

1-2 chipotle peppers with the adobo sauce

2-3 tablespoons tomato paste

1 28 ounce can whole tomatoes chopped finely or crushed/diced tomatoes

2 heaping tablespoons chili powder

1 heaping tablespoon ancho chili powder

1 teaspoon crushed red pepper flakes

2 teaspoons salt

2 teaspoons ground cumin

1 cup chicken or vegetable stock if the chili gets too thick

Handful of chopped cilantro

2 tablespoons olive oil

Method

Heat a large pot to medium heat and add the oil, sweat the onions for about 5 minutes.  Turn down the heat to medium-low and add in the jalapenos, garlic, and thyme and allow to cook for about 10 more minutes or until the onions or almost light brown.  Add in the meat and all of the spices and use a spoon to break up the meat so it can distribute evenly and be smooth.  Stir for a minute or two and add in the tomato paste and chipotle peppers and combine them with the meat.  Add the beans and the large can of tomatoes.  Mix everything together and allow to simmer on medium-low for about an hour.  Check occasionally, if it gets too thick add the chicken or vegetable stock.  The consistency should be like a stew.  At about 45 minutes throw in the handful of cilantro and continue to simmer for 15 minutes.  Before serving remove the thyme stems.

Garnish options:

red onions, cilantro, scallions, jalapenos, limes, avocado, sour cream, creme fraiche, cheese (monterey jack, cheddar, cojita, or anything you like), tabasco, salsa, and the list could go on.

I’m all about the garnish!  Don’t feed me chili without garnishes or I will be throughly disappointed!

Who Loves Sandwiches? Shrimp, Avocado, Arugula, Spicy Harissa Mayo

Bread and a combination of cheese, meat, vegetables, and spreads is absolute bliss to me.  This sandwich is so quick, I think everything was done in 15 minutes from start to finish.  My husband is having exams these days so he’s home for dinner then back to the library.  I’m on a deadline!  Sandwiches fit in perfectly with these “deadlines.”  No, he’s not at all a tyrant who will scream if dinner is not on the table, but I would just like him to maximize his study time.

I coated the shrimp in cornstarch, chili flakes, and salt and lightly pan fried them so that they would slightly resemble the shrimp in po’ boys.  MMMMmmmmMMMMmmm po’ boys, how I love thee.  I guess this is my ultra quick version of a po’ boy minus the remoulade and the french bread.  But, hey I had some sort of inspiration to lead me to this sandwich.

If you recall I used harissa in a salad. I wanted to spruce up the regular mayo but didn’t have the time to chop up herbs and the like, so a squeeze of harissa into the mayo created a really nice spicy mayo that I would make again the same exact way even if I had the time to chop herbs.  My favorite sandwich combination is arugula, tomatoes, avocado, and red onion.  I forgot the red onion in this one, though I have no idea how I did.  This turned out to be a triple decker club, hope you enjoy it!

This recipe is one of those recipes that you wonder why I would even post it because it’s so easy.  I feel like that when I watch some cooking shows and they teach you something anyone can do without thinking.  But this was really yum, so I wanted to share it with you.

Shrimp, Avocado, Tomato, Arugula, Harissa Mayo Club

Makes 2 sandwiches

Ingredients

1 pound peeled and deveined shrimp, tails removed

2 1/2 tablespoons corn starch

1/2 teaspoon red chilli flakes

1/2 teaspoon salt

handful of arugula

half an avocado, sliced

1 tomato, sliced

3 tablespoons of mayo mixed with 1 teaspoon of harissa paste

6 slices multigrain bread, or any bread of your choice (if you don’t want to add an extra slice of bread just use 2 slices)

2 tablespoons olive oil

Method:

Toss the shrimp with cornstarch, chili flakes, and salt.  Pan fry in oil about 3 minutes per side or until cooked.  Toast the bread and spread the harissa mayo on the bread (both sides or one side).  Add the shrimp and arugula to one layer and then tomato and arugula on the next layer of the triple-decker.  Cut across diagonally and serve.

Potato Cutlets–Crispy, Crunchy, and Savory

I made these Pakistani style Potato Cutlets for my Eid dinner as a replacement for beef kebabs because we invited someone who doesn’t eat beef.  Therefore, I decided on these.  They can be served as an appetizer, you are probably familiar of them from Indian restaurants where they are referred to as Aloo ki Tikki (usually an appetizer).

These are so simple to make as well.  It is often the case in my house that I get lazy on occasion and don’t feel like grocery shopping.  Especially, when I have to carry the heavy bags home.  Sometimes, I am left at home with potatoes, eggs, some random herbs, and other things not worth mentioning.  That’s when I really wish I had gone food shopping because I wouldn’t have to put my mind through the agony of what can I make from these ingredients I have on hand.  But, I can usually make these potato cutlets.  They are really yummm when they are freshly pan-fried.  These cutlets satisfy anyone’s salty cravings (which, I usually have a lot of).  I use Panko breadcrumbs because they create more texture and add a better crispiness, but regular breadcrumbs work fine as well.  They are simple, quick, and very budget friendly as well.

Potato Cutlets

Makes about 20, 3-4 inch in diameter cutlets

Ingredients

4 medium to large potatoes, I used red ones

1 onion, chopped finely

1 large handful cilantro, chopped finely (I know how exact)

1 long green chili, chopped finely

1 teaspoon cumin powder

1/2-1 teaspoon cumin seeds

1 1/2  teaspoons coriander seeds ground coarsely in a spice mill or mortar and pestle

1/2 teaspoon cayenne pepper

1 teaspoon dried pomegranate seeds (anar dana) ground in the spice mill or mortar and pestle, optional (My mother in law adds these in her cutlets and they improve the taste.  If an Indian or Pakistani grocery store is not near you, you can skip this.)

1 teaspoon salt

1 egg beaten with some water salt and crushed chili flakes

Panko breadcrumbs about 1 cup

vegetable oil for frying

*Adjust the spices if you would like a milder cutlet.  I think most people can handle the amount of spice I have listed here, but make adjustments according to your taste buds.

Method

Cut and peel the potatoes into large chunks and place in a saucepan with cold water and boil until they are fork tender, about 15-20 minutes.  Meanwhile, chop the onions, cilantro, and green chili.  I did this in my mini food processor.  When the potatoes have cooled slightly, mash them with a potato masher or fork.  Do not make them too smooth, leave a little bit of chunkiness to them.  Next, add the onions, cilantro, green chili, and all the spices.  Mix everything together like how you would mix meatballs.  Next, form the potato mixture into medium sized round patties.  You can keep them frozen like this for about a month and bread them after they are defrosted.  But, I fried mine fresh.  Put the egg mixture (with salt and red chili flakes) in a plate and in a separate plate add the panko breadcrumbs.  Put the potato cutlet into the egg then into the breadcrumbs and fry in hot oil until golden brown on both sides.  You do not need to add too much oil to your frying pan, just enough for a pan fry.  You can place these on a plate with paper towel to soak up the excess oil.  Serve hot with chutney.  Or serve on a bun as a “veggie” burger with double the carbs .

Trying to Recreate a Pastiche Classic–Fresh Fruit Tart

This weekend was the Muslim holiday of Eid-ul-Adha.  In celebration of this holiday my husband and I invited a few of our friends over for Eid dinner.  Even though I am from Pakistan, I am not incredibly fond of Pakistani desserts.  Hmm…don’t get me wrong I do like them, but give me cake, cupcakes, cheesecake, tarts, cookies, brownies over traditional Pakistani desserts any day (though I do love Pakistani main dishes and snacks etc).  I am feeling a little guilty to confess this-but, hey they’re MY taste buds right?!

Back to the Eid dinner, I made the traditional mutton dish of biryani, because this holiday is symbolizes the Hajj and the sacrifice of goats.  I also made other Pakistani main courses, which I will share photographs of with you.  But, nevermind them for now, for dessert I made fruit tart.  Anyone from Providence knows about Pastiche and their amazing fruit tart.  It’s a beautiful dessert with the light glaze on top giving the fruits an amazing jewel-tone.  I’m sure it’s their number one best-seller.  And no matter how many times I’ve eaten it, I still can’t get enough of it.

My love affair with the fruit tart probably started in my early teens when I first went to Pastiche.  In high school, my friend and I would try to make it in her kitchen using some recipe we found online.  How cool were we, baking in high school?

So, I did have a little experience making fruit tart (emphasis on a little).  But, as you recall I just made the quiche with a homemade crust, and not reading the recipe throughly, I did not notice that the recipe yielded two crusts.  So there I was, left with an extra crust.  What to do with it?  DESSERT!

I used the opportunity of having guests over to make the tart.  Otherwise, it would be quite possible that I would eat the whole thing myself.   Yes, it’s that good!  I referred back to my favorite, Ina Garten’s pastry cream recipe and added half a vanilla bean to it and it turned out delectable.  I don’t know if it’s as good as Pastiche’s fruit tart.  But, when there is no Pastiche around I think it hits the spot just fine.  :)

Fresh Fruit Tart

Serves 6-8

I used a 9 inch tart pan with a removable bottom.  The recipe is here. I baked it in a 400 degree oven for 45 minutes.  I poked holes on the bottom of the crust with a fork and covered with foil and used dry beans as weights on top of the foil, so the crust would not expand.  (This is a double recipe so halve it if you only want one crust).

Pastry Cream

adapted from Ina Garten’s pastry cream

Ingredients

4 large egg yolks (room temperature)

6 tablespoons sugar

1 1/2 tablespoons cornstarch

1 cup light cream or milk (I only had light cream on hand or skim milk and skim milk was not gong to cut it)

1 tablespoon unsalted butter

1 teaspoon vanilla extract

1/2 a vanilla bean, seeds scraped out

2 tablespoons heavy cream

Glazed with 1 tablespoon strawberry jam diluted with 2 tablespoons boiling water

Method

Using an electric mixer with a paddle attachment (I used my hand mixer with the beater attachment) cream together the egg yolks and sugar for about 3-4 minutes on high speed until the mixture forms a ribbon when you lift it from a spoon.  Next, add in the half of the scraped vanilla bean, and corn starch on low speed.  Meanwhile, in a small saucepan bring the light cream to a low boil.  Next, stream the milk into the egg mixture whole the mixer is on low.  Pour the contents back into the sauce pan and whisk constantly for 3-5 minutes or until the mixture starts to thicken.  Mine was ready in 3 minutes.  Remove from the heat and add the vanilla extract, butter, and heavy cream.  Strain through a sieve then put the contents into a bowl and cover with plastic wrap, directly on the pastry cream.  Refrigerate until cold.

To assemble the tart:  Fill the cooled pastry cream into the baked tart shell.  Garnish with fruits of your choice, I used blackberries and raspberries for the darker more autumn tones.  Then brush on the diluted jam so that the fruits glisten.  Keep in the refrigerator until ready to serve.

Empty out the Fridge Quiche with Leeks, Mushrooms, Spinach, Arugula, and Cheese

I really need to get back to healthy cooking.  But who wants to read a blog post about some calorie-free dish of blah?  Not me for sure.  I “ooooh and ahhh” when something is decadent and rich.  This quiche is both of those things.  I went through a phase where I would not touch eggs, they would just gross me out.  I think it had to do with the smell of the yolk, something I still have not come to terms with.  Now, I like omelets, quiches, and the like but will not touch a runny yolked egg.  I know, I know, culinary faux pas on my part, but let me have one.  Otherwise, I am not picky at all.

The story of this quiche comes from my grocery trip last week.  I picked up leeks with no inkling of what I would make out of them; a soup was the most obvious thing that came to my mind.  But then again, I thought, “Boring!”  So I sifted through my cookbooks hoping to find the perfect leek tart recipe.  Not much luck.  Booooo.  Then I went to Google and typed Leek and Mushroom Tart and I was led to Deb (whose site I love) from Smitten Kitchen’s recipe for Leek and Mushroom Quiche and alas I had some inspiration.  I used her recipe as a starting point and wanted to add my own flair to it clean out my fridge.

I used a mish mash of cheeses, sour cream, light cream, herbs and the outcome was good!  My husband rolled his eyes at me when I said I am making a Leek and Mushroom quiche for dinner, probably because he knew he was going to have be vegetarian tonight.

*Oh!  Don’t worry about the dough, if I can do it you CAN do it too.  Plus, I don’t even have a rolling pin and used a glass to roll out the dough.  (I know, I can spend on other things but I’m stingy when it comes to a rolling pin, only God knows why, )  It was simple to make, probably because I have a food processor, if not the story would probably be a rant furthering my hate for dough making.  Fortunately, I succeeded!  But, if it’s easier for you do get a pre-made pie crust or use puff pastry.

Empty out the Fridge Quiche

Inspired and Adapted from Smitten Kitchen’s Leek and Mushroom Quiche

Tart Crust from Martha Stewart and Baking Technique from Joy of Baking (Makes 2 crusts, so halve the recipe or save the other crust for later)

Serves 4-6

Ingredients

1 tart crust rolled out in a 9 inch pan and pre half-baked

2 cups chopped leeks, rinsed thoroughly

1 1/2 cups sliced mushrooms, I used half shiitake and half baby bella

2 tablespoons olive oil

3 cloves garlic, chopped

4 sprigs of thyme

1 teaspoon salt, or to taste

1 teaspoon black pepper, or to taste

3 large eggs

1/3 cup low-fat sour cream

1/4 light cream or milk

1 cup grated cheese of your choice, I used a mixture goat cheese, fresh mozzarella, and manchego

1/2 chopped baby spinach

1/2 cup chopped baby arugula

1/4 cup chopped parlsey

12 sprigs of chives, chopped

Method

Caramelize the leeks and mushrooms with salt, black pepper, and thyme in the olive oil on medium low heat for about 20 minutes and allow to cool slightly, discard the thyme stems.  Preheat the oven to 400 degrees.  In a medium sized bowl crack the eggs and whisk.   Add the sour cream, light cream, cheeses, baby spinach, baby arugula, parsley, and chives.  Next, add the cooled leeks and mushrooms.  Add extra salt and black pepper if necessary.  Pour the egg mixture into the pre half-baked tart crust.  Bake for 45 minutes.  Allow to cool slightly, do not serve it right out of the oven, it tastes better warm.  I served it with a mixed green salad like on Smitten Kitchen, and with a dijon vinaigrette.

Everyone Loves Shrimp Scampi

Shrimp scampi is something I can say I have mastered.  Well, for one it’s not something that requires anything special to master and secondly, everyone loves it.  I always have people asking me how I make it, and I sometimes feel embarrassed to say anyone can make this.  It’s so easy but gives the impression that you have actually put a good amount of effort into it.  When I lived with my parents, we would often make this for guests and they loved it.  I think it’s in the sauce; because of its richness.  You don’t even need the linguine I added to it.  The linguine is just an after thought.  Just serve it with some nice crusty warm bread for soaking up the sauce and you’ll be all set!

This dish also offers a lot of freshness.  I adore fresh herbs and always have my fridge stocked.  They just perk up any dish.  If I have people over I simply cannot not garnish my food with piles of herbs.  Even just cooking at home, I will not make something if I don’t have the herbs for it.  It’s just not the same.  I can say that I will judge you if you don’t use fresh herbs *snicker.*  Teasing aside, I think I have made my passion for herbs quite apparent.  Another freshness component to this dish is the lemon.  I use just half of a lemon for it’s juice and half for the zest and the zested half for a nice lemon slice garnish inspired by Ina Garten.  I always use caution when adding lemon juice or zest to something.  To me sometimes recipes call for too much and then all you taste is lemon.  I think I have mentioned it before, but too much lemon reminds me of Pinesol.

I add shallots and tomatoes as well to break away from the norm.  I like the roundness they give to the scampi.  As with most dishes, I add extra spice to mine but use as much as you like.

Shrimp Scampi

adapted from Ina Garten’s Linguine with Shrimp Scampi from Barefoot Contessa Family Style

Serves 2-3

Ingredients

1 pound peeled and deveined shrimp (I remove the tails as well)

6-7 cloves garlic, minced

2 shallots minced

1 tomato, chopped

2 tablespoons olive oil (plus a little extra for drizzling at the end)

2 tablespoons unsalted butter

1 lemon (half for juice, half zested, and the zested half cut into rounds)

2-3 tablespoons of light cream

3/4 of a teaspoon crushed red chili flakes

1 teaspooon salt

1/2 teaspoon black pepper, optional

2 tablespoons chopped chives (use more or less)

2 tablespoons chopped flat-leaf parsley (use more or less)

parmigiano reggiano shavings, optional

1/2 box of linguine (I used whole wheat because that’s what I had on hand)

Method

Cook the linguine in a large pot of salted boiling water until al dente, about 10 minutes (do not drain it from the water).  Meanwhile, heat a large saucepan on medium heat.  Add the olive oil and turn down the heat to medium low.  Put the butter in the pan and after 1 minute add 1/2 teaspoon of the red chili flakes and allow it to infuse the oil for about 30 seconds.  Add the shallots and allow them to sweat for about 2-3 minutes.  Next add the garlic, cook for 2 minutes, make sure it doesn’t burn.  At this point put it the chopped tomato.  Let it sweat for 1-2 minutes.  Turn up the heat to medium.  When the pan is ready add the shrimp and salt/black pepper and allow the shrimp to turn pink.  This will take about 5-7 minutes.  Do not overcook because they will get stringy.  Turn the heat to the lowest setting and add the juice of half a lemon.  Next, stir in the cream.  Add the pasta directly from the pasta water to the shrimp pan using tongs, so that a little of the starchy water goes into the scampi.  Top with the chives, parsley, lemon zest, lemon slices, 1/4 teaspoon of red chili flakes, pamigiano reggiano, and toss.   Drizzle the top with olive oil.

Feasting in Montreal

My husband took me to Montreal for my birthday this past weekend.  Too bad we had only two days!  My mind wanted to eat more than my stomach could handle.  Montreal is a true food city and I miss living there.  I love how restaurants are so bustling and the locals are true food enthusiasts.  Here are some memorable food shots of our weekend!  (Sorry for the quality, I feel conscious taking pics at restaurants hahahaha).

Birthday Dinner at Laloux

Salad of Brussels sprouts, rosette, green apple, fresh chèvre (minus the rosette)

Steak tartare

Halibut Prepared like a paella with a saffron sauce Poulette

Braised lamb shoulder, vegetables with cumin and lemon confit jus

Chocolate pot-de-crème, caramel and Maldon salt

Almond Biscotti gift from the restaurant for my birthday

Lunch at Olive et Gourmando (sorry about some of the pics being out of focus, was trying to be incognito )

Sweet Potato Soup

My husband and I did our usually half and half (he took half my mango, chicken, guacamole, sandwich and i took half his chevre and caramelized onion sandwich with the most delicious homemade ketchup on the side)

Cupcakes at Petits Gateaux (pretty but not that great) —  My favorite Cocoa Locale was closed so we went to Petits Gateaux.  The best cupcakes ever are from The Cupcake Truck in New Haven, Connecticut.  Sooooo yum!

Premiere Moisson bakery

Dinner at 786 Halal, my favorite Pakistani restaurant but unfortunately my camera ran out of battery.  So you will have to see pics from our leftovers the next day .  We also ordered the half a Lahori Chicken Charga (pictured on the top right corner of the link), but finished it at the restaurant .

Maash ki Daal (Lentils) sounds simple but this dish is so yummmm and Mattar Keema (Ground beef with peas).  My husband had to order the ground beef even though I make it  at least once a week.

Mutton Biryani

Naan and Nihari (Stewed Beef)

Spicy Spicy Spicy Chicken Wings with a Cool Green Goddess Blue Cheese Dip

Before you roll your eyes and say, “great, another chicken wing recipe,” give these a chance.  No matter how pedestrian or how “pub-grubish” wings are, you know you all secretly like them.  They are sticky, messy, spicy and most of all comforting.

Before my Mother-in-Law left for her home in Dubai she gave me an insane amount of chicken wings that she wasn’t able to prepare.  She loves to buy groceries and bought a TON, therefore I was left with wings galore .  I separated them into smaller and more manageable packets and have only made them once for company (sesame sticky wings–on a side note; i followed a recipe from Gourmet magazine, but they disappointed me—TOO BLAND).

Back to these spicy wings, they are buffalo inspired but not so true to the original as they are not fried and have more than hot sauce and butter.  I made a blue cheese dip speckled with herbs to add some coolness to these uber spicy wings.  These weren’t spicy for me but for the average palette they would be a bit much to handle.  Take that into consideration if you have a low spice tolerance, which I most certainly do not!

Spicy Wings

Serves 2-3

Ingredients

15-20 chicken wing pieces (already separated and tips removed)

3 cloves garlic

1/4 cup plus 2 tablespoons, Frank’s Hot Sauce or your preferred brand

2 tablespoons Worcestershire Sauce

1 chipotle pepper along with 1 tablespoon of the adobe sauce it comes in

juice of 1 lime

1 tablespoon honey

1 tablespoon olive oil

3/4 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

Method

Pour all the ingredients except for the wings into a food processor or blender and pulse till combined.  Transfer the marinade over the wings for 1 hour.  Have the oven ready at 450 degrees and put the wings on a flat baking dish covered in aluminum foil.  Spray the foil with a little non-stick spray or olive oil.  Spread the wings on the tray (reserve the marinade for basting) and bake for 12 minutes.  After 12 minutes flip them over and  baste with the marinate.  Continue to bake for another 10 minutes, but baste them ocassionally.  After 10 minutes switch the oven to broil; flip the wings again and pour the rest of the marinade over the wings and broil for 3-4 minutes be careful that they don’t start to burn.  Remove and serve with the Green Goddess Blue Cheese dip and assorted vegetables.

Green Goddess Blue Cheese Dip

Makes about 3/4 cup

Ingredients

1 clove garlic

1/3 cup mayo

1/4 cup sour cream

1/3 cup crumbled mild blue cheese

juice of 1 lime

1/4 cup packed cilantro

12 sprigs of chives

1 small serrano or jalapeno pepper, seeded

1/2 teaspoon salt

1/2 teaspoon black pepper

Method

Put all of the above ingredients into a mini food processor or blender and pulse until combined.  If you don’t have a food processor or blender just chop everything finely and combine in a bowl.

Vivid Winter Salad with Harissa Pomegranate Vinaigrette

Throughout the summer I love to eat salads.  When the fall rolls around we tend to leave the salad in the previous season and opt for heartier dishes.  However, the autumnal harvest can yield wonderful salad ingredients.  Apples, squash, pears, and beets pair beautifully in salads.  At the farmer’s market I found an abundance of squash.  I love the nutty, earthy, sweet flavors associated with squash.  It’s so versatile and comforting and I opted to pair its deep flavors with bright pomegranate.  I also thought the colors would look so vibrant together, reflecting fall foliage.  This salad is a joy to look at as well as eat.

I roasted the acorn squash so it would caramelize and soften like butter.  I added Manchego cheese so that its mellow and slightly salty flavor would complement the squash and also allow the pomegranate flavor to stand out.   I wanted to add Marcona almonds as well, but didn’t have them on hand so I  used plain old toasted blanched slivered almonds.  The Harissa vinagrette is simple and delicious and adds a piquancy to the overall smooth taste to the salad.  Harissa should be available in your grocery store, if not try a speciality store.

Winter Salad with Acorn Squash, Pomegranate, Manchego, Almonds and a Harissa Vinaigrette

Serves 4

Ingredients

5 ounces of baby arugula/baby spinach blend (or any greens you prefer)

1 small acorn squash

1/2 pomegranate, use as much as you want depending on the fruit’s size (reserve juice)

2 ounces Manchego cheese shaved with a vegetable peeler

1/4 cup toasted almonds (Marcona or slivered)

Salt

Pepper

Olive Oil

Method:

Preheat the oven to 400 degrees.  Cut the squash into 3-4 inch wedges.  Be very careful and use a sharp knife when cutting the squash because it is quite firm.  Toss it with salt, pepper, and olive oil and roast it in the oven for 45 minutes or until tender.  Cool slightly and remove the outer peel.  Next assemble the salad by plating the greens and lay the squash on top, sprinkle on pomegranate, cheese and almonds.  Add a some salt and pepper to taste.  Toss with vinaigrette.

Harissa Vinagrette:

Ingredients

1 clove garlic

1/4-1/2 teaspoon harissa paste (it’s spicy, so use your discretion)

4 tablespoons pomegranate juice that was reserved from the fresh pomegrante

1 tablespoon fresh lemon juice

1 teaspoon honey

1/4 cup olive oil

salt to taste

Combine all the ingredients except the olive oil in a blender then slowly steam in the olive oil until emulsified.  Toss with salad.

Happy Birthday Taniya! Nutella Cake with Vanilla Buttercream Frosting

First of all I would like to wish my cousin, Taniya, HAPPY BIRTHDAY!  This is the least I could do for her since she has been urging me to start a blog for such a long time.  She’s always there for you if you need her and is a great person all around.  Too bad we’re an ocean apart, otherwise we would have a blast on her special day!

I made this Nutella Cake in honor of her birthday.  Everyone loves Nutella, especially me.  It can transform a boring piece of toast into delicious goodness.  I always have it on hand because its smooth, creamy, nutty, heavenly taste is a perfect solution to a girl’s craving for chocolate.  We know all girls love chocolate and its ability to lift our spirits is unmatched!

This cake is based on Nigella Lawson’s recipe from her book, How to be a Domestic Goddess.  Many bloggers have made this cake and its praises are endless.  It’s an absolutely decadent cake reserved for special occasions like birthdays.  It requires a whole jar of Nutella.  Good thing I always have two on hand.  The cake is also flourless, making it luscious and velvety.

Instead of topping it with the ganache that Nigella uses in her recipe I made a Vanilla Buttercream frosting based on the frosting from Magnolia Bakery.  I felt the cake needed a “lighter” topping since the ganache would make the overall taste too sweet.  The creaminess of the frosting is balanced out the intense richness of the cake.

Happy Birthday again to Taniya!  Here are a few messages from a few of us!  (Others feel free to wish her as well).

Happy Birthday Appa! -Love Henna!

Happy Birthday! -Usman

Happy Birthday Tanya,
With lots of Love and Best Wishes,
Nini Khala

happy birthday, hope it’s fab’ – noni

Happy Birthday!  Love, Ebay

From nuzi : Loads of best wishes!

happy birthday sis!!! hope all your birthday wishes come true and you have a great year. bridget

Nutella Cake

Serves 8

I used this recipe, and it is copied exactly below.  I no longer have a copy of How to be a Domestic Goddess, since my sister stole back the copy I stole from her .

Ingredients:

6 large eggs, separated
pinch salt
1/2 cup unsalted butter, softened
1 13-ounce container Nutellla
1 tablespoon rum (I used pure vanilla extract)
1/2 cup finely ground hazelnuts
4 ounces semi-sweet chocolate, melted and
cooled (I used 2 ounces 60% cocoa chocolate chips and 1/4 cup unsweetened cocoa mixed with 1 tablespoon of sugar)

Preheat oven to 350 degrees; butter a 9-inch springform pan. In a large bowl (preferably metal), whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add the rum (vanilla extract), egg yolks, and ground hazelnuts. Fold in melted chocolate mixed with cocoa powder and sugar.  Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into springform and bake for 40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.

Vanilla Buttercream

adapted from here

1 1/2 sticks of butter

2 1/2-3 cups confectioner’s sugar

1/4 plus 2 tablespoons, milk

2 teaspoons pure vanilla extract

Using an electric mixer cream together butter, half the sugar, milk, and vanilla extract.  After the mixture becomes creamy and fluffy gradually add the rest of the sugar and cream for another 3-5 minutes.  Store at room temperature otherwise the butter will harden.  Frost the  top of the cake and sift on cocoa powder for decoration, optional.