Potato and Daikon Curry

Daikon is an easy winter vegetable to grow and it is great for soil building, so I want to keep it around and find ways of using it for food. I came across this little gem, which is surprisingly tasty. The grated daikon kind of melt into a sauce, showcasing the potato and flavoring the dish.

2 Tbsps. almond meal

1” piece of fresh ginger, grated fine

2-3 hot green chiles, seeded and chopped OR ½ tsp chilli flakes

OPTIONAL: 1+2 Tbsps. cilantro, washed and chopped, in all

1/8 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/3 cup water

¼ cup veg oil

½ tsp caraway seed

1 tsp cumin seed

¼ tsp asafoetida powder

1 lb. potato, cut into ¼ inch dice

½ lb. daikon, peeled and shredded

1 tsp ground turmeric

2 tsps. ground coriander

1 tsp salt

2 tsps. lemon juice (subst. 1 tsp white wine vinegar)

1. Start by making a paste by combining flour, ginger, chilli, optional cilantro, cinnamon, cloves, and nutmeg in the water. Set aside.
2. Heat oil in a heavy pan over high heat until almost smoking. Add in the caraway and cumin seed and stir fry, stirring constantly, until they begin to brown, about 20 seconds. 
3. Add in the asafoetida resin, stir fry for a few seconds, and then add diced potatoes. Sir fry for 2-3 minutes. 
4. Add the shredded radish and the paste. Stir fry for another 3-4 minutes. 
5. Reduce heat to medium-high and add the turmeric and coriander. 
6. Continue stir-frying until the potatoes are tender. Add in a few tablespoons of water at a time when the spices begin to stick to the bottom of the pan. 
7. Remove from heat and mix in the remaining chopped cilantro and lemon juice.

Poulet Chasseur

Cooking is about frame of mind for me. I like to connect to real or imagined origins of a dish. The name for this dish translates to "Hunter's Chicken". I imagine a hunter, with what he has in his pack and what he's found in the woods, cooking over a fire. Simple, flavorful, ok, I just don't know where he got the chicken!

1 Tbsp olive oil

1 Tbsp (½ oz/14gr) butter

1 chicken, cup up into pieces

1 onion (6oz/170g), chopped

2 garlic cloves, minced

7-8 oz mushrooms, thick slice

3/4 cup red wine (be generous)

2 Tbsps tomato paste

2 springs of thyme

2 cups chicken stock

1. Heat the oil and the butter in a large lidded casserole. Season the chicken, then fry for about 5 minutes on each side until golden brown. Remove and set aside.
2. Add the onion to the pan and fry for about 5 minutes, until soft. 
3. Add the garlic, cook for 1 minute, then add the mushrooms, cook for 2 minutes or until the mushrooms 'sweat', then add the wine. 
4. Stir in the tomato paste. Let the sauce simmer and reduce for about 5 minutes, then stir in the thyme and pour over the stock. 
5. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hour, whereupon the chicken will be very tender. The chicken will be ready when the internal temperature of the breasts reaches 165°F. 
6. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce until it's syrupy and the flavour has concentrated, about 10 minutes. Put the chicken legs back into the sauce and serve.

Borlotti Pottage

Loosely based on a medieval dish. 

1½ cup (280gr) dry Borlotti beans (see NOTE)

3 Tbsps olive oil

3 to 4 cloves garlic, crushed (not chopped)

1 bay leaf

3 sprigs oregano, minced

Salt and pepper, to taste

1lb 8oz (3 cups, or 1x796mL can) tomatoes, diced

3 cups chicken broth (to start)

OPTIONAL: 4 to 6 oz julienned greens

Fruit vinegar (either, red wine, white wine, plum, apple cider, raspberry, etc)

Parmesan

1. Soak beans overnight but do not cook!
2. Next day, sauté garlic in the oil, add oregano and bay leaf, stir in for about a minute more.
3. Add the beans, season with salt and pepper.
4. Add tomatoes and chicken stock. Bring to a boil. 
5. Reduce to a simmer and cook for 1 to 2 hours, replenishing the stock if necessary. Stir occasionally.
6. When beans are cooked, leave uncovered and cook at a rapid simmer until most of the broth has evaporated. It is at the beginning of this rapid boil that you can add the optional greens.
7. Add the fruit vinegar, serve on plates and sprinkle with freshly grated parmesan, fresh ground pepper and chopped fresh oregano. Accompanies well with crusty bread.

NOTE: Can easily substituted with Cranberry beans, Red Mexican beans, Black Turtle beans, or any bean that will remain firm and hold its shape when cooked.

Tartignole aux pommes (apple pancake)

A dish from northern France, from among the "Ch'ti", it's like a Tarte Tatin but as a pancake. I don't know what to say. It's really good! My ancestors may have originated from this area, and over the generations made their way down to central France before making their way West to the coast, and finally over to l'île d'Orléans as early settlers. Knowing that my family are settlers in New France makes me wonder about my own indigeneity, and what wisdom my ancestors can transmit through traditional regional foods.

4 servings

150g flour

3/4 tsp baking powder (1/2 tsp = more custard, 1 tsp=more cake)

Optional, 1 Tbsp sugar

1 pinch salt

2 eggs

2/3 cup water

2 lrg apples, peeled, quartered and sliced thick (300 to 500 g)

40 g BROWN sugar

1 Tbsp calvados, brandy, or 1/2 tsp cinnamon or Poudre Douce)

40 g butter + 10 g

15g white sugar

To serve, plain or drizzle with maple syrup, or yogurt, chocolate, apple butter

1. Mix together the flour, baking powder, eggs, water, and salt. Stir the batter very well. Let it rest while preparing the apples.
2. Put the prepared apples in a bowl and mix together with the sugar and flavoring (liquor or spice), to coat.
3. Melt the 40g of butter at medium-high heat. When the butter begins to froth, reduce the temperature to Medium, add the apple mixture, spread evenly across the pan and let it cook for 2 minutes. 
4. Flip the apples to cook the second side. As soon as you've flipped all the pieces, pour the batter over the apple and cook on Low for 5-6 minutes or until the top is almost set. Put a lid on top to make this happen faster.
5. As the first side is cooking and the top is just starting to set, sprinkle the 15g of sugar on top.
6. Meanwhile, grease a dinner plate with the 10g of butter for the next step, reserving any leftover butter to add to the pan for the flip (next step).
7. When the bottom of the pancake is brown, make sure it's loose from the pan, perhaps by running a spatula underneath it. Upturn the plate on top of the pancake, hold firm with your hand, grab the handle of the pan and flip the pancake onto the plate. Remove the pan. The pancake should just drop onto the plate.
8. Set the pan back on the stove-top, add the remaining butter to melt in the pan and slide the pancake back in to finish. Cook the second side for about 3 to 4 minutes to get another nice brown crust. 

Chickpea and Bean Dahl

Just so you know what to look for in terms of a final result with this dish, the split peas should completely break down and join the cream to make a thick sauce in which are swimming the chickpeas and the beans. If the beans are breaking down a bit, that's not a bad thing. Served as a dal with an Indian meal accompanied by rice or naan and tarkari and saag, this is a lovely buttery, creamy dish.

1 cup yellow split peas (7 oz)

Salt, to taste

3 Tbsps. mild oil

2 Tbsps. fresh ginger, finely grated

2 large garlic cloves, grated (10-12g)

½ tsp red pepper flakes or 1 jalapeno, seeded and minced

1 tsp cumin seeds

½ tsp cayenne pepper

1 small tomato (3oz), chopped

1 Tbsp tomato paste

¾ cup cream (your choice, half and half, table cream or whipping cream)

2 Tbsps. (1oz/28gr) butter

½ cup water

4.5oz dried chickpeas, soaked and cooked or one 15-ounce can chickpeas, drained and rinsed

4.5oz dried beans, soaked and cooked or one 15-ounce can red kidney beans, drained and rinsed

Salt and pepper, to taste (start with 1tsp salt and 1é4 tsp pepper, to taste?)

1. Ideally, soak the split peas for at least an hour before boiling them.
2. If using dry beans, cook in a pot separate from the peas.
3. In a medium saucepan, bring plenty of water to a boil. Add the split peas and a generous pinch of salt and boil about 50 minutes. 
4. When the peas are well cooked and just starting to break down, drain well and set aside with the other cooked beans.
5. Meanwhile, in a large, deep skillet, heat the oil. 
6. Add the ginger, garlic, jalapeño, cumin and cayenne and cook over moderate heat until softened, about 6 minutes. 
7. Add the tomato and tomato paste and cook until the tomato is slightly broken down, about 5 minutes. 
8. Add the cream, butter and water and bring to a boil. 
9. Stir in the cooked yellow split peas, chickpeas and beans and season with salt. 
10. Simmer, covered, over low heat until thickened, about 15 minutes. Cook longer if it seems too liquid or if the peas have not broken down into a sauce.

Boiling Potatoes

In case I doubt myself or forget.

Boil potatoes for 15-20 minutes in salted water.

This is the method to use for plain boiled potatoes or to make mashed potatoes.

It seems silly, but I don't often just boil potatoes. I forget or I'm not sure and I end up Googling it. Now I have my own reference!

Lentil Soup with Winter Vegetables

Soups and winter just go so well together. And cool weather crops make for great soup ingredients. Matched with the savory crunch of rendered crispy bacon, the flavor is nicely rounded and hearty.

1 cup lentils du Puy 

1 bay leaf

2 sprigs fresh thyme 

6 oz bacon or just 1⁄4 cup (2oz/58gr) lard 

2 carrots (6oz/170gr), finely diced

1 small celeriac or parsnip (8oz/250gr) or both, finely diced

1 leek or onion (6oz/170gr), finely chopped 

4 cloves garlic, minced  

4 to 5 cups beef stock (30gr of paste concentrate)

1⁄4 tsp pepper

1 1⁄4 tsp salt 

A handful green leaves - spinach or chard or arugula or radish tops, chopped (about 2 to 3oz/75gr)

1. Boil lentils for 30 minutes with bay leaf and thyme in enough water to cover, plus an inch, and set aside.
2. Meanwhile, cut the bacon into match-stick sized lardons and, in your soup pot, render the fat from it. Once the bacon is brown and crispy, remove it and set it aside to sprinkle the crispy savory morsels on top when serving. 
3. To the fat add the carrots, celeriac and onion. Cook, stirring, until the vegetables have softened.
4. Add the garlic and cook, stirring constantly, for 2 to 3 minutes.
5. Dump the whole lentil pot into your soup pot, lentils and cooking liquid and all. Add the beef stock, bring to a simmer and cook for 10 minutes. Season with the salt and pepper and continue cooking until the lentils are tender, about 5 to 10 minutes more.
6. With an immersion blender or by transferring 1⁄3 of the soup to a blender, mash part of the soup to create a different texture in the broth. Add more stock if you find it too thick OR blend more of the lentils if you find it to be too thin.
7. Add greens, and keep warm long enough to let the leaves wilt before serving.