Pumpkin Pancakes

This recipe is from Natalia, a lovely Mexican pastry chef who made them for us with some of our pumpkins. Flavorful and fluffy.

¼ cup (52 g) butter, melted 

¼ cup (52 g) brown sugar 

4 tsp cinnamon

1 tsp ground ginger

1 tsp nutmeg

1 cup (226 g) pumpkin puree 

2 eggs

2 cups milk 490 g

1 tsp vanilla extract

2 cups flour 250 g

1 tsp baking powder

1 tsp baking soda

1. Melt the butter and set aside.
2. In a large bowl thoroughly combine the sugar and spices. 
3. Stir in the butter and the pumpkin puree and mix until well combined. 
4. Add the eggs, whisk until smooth. 
5. Stir in the milk and vanilla.
6. Whisk in the baking powder and the baking soda.
7. With a wooden spoon add the flour and fold in just until the batter is smooth and no pockets of flour remain.
8. Ladle in ¼ cup of the batter into the pan at a time. Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake. Flip and cook for 1 more minute on the other side, or until cooked through. Serve with maple syrup. Eat.

Jacques' Lentil Salad

This is a slightly adapted version of a recipe in Julia Child and Jacques Pepin's collaborative cookbook "Julia and Jacques Cooking at Home." With lettuce growing in the garden and tomatoes finish ripening as summer starts to cool late in the season, this is a delicious way of taking advantage of the season. Truth be told, I also cheat and freeze fresh tomatoes for the off season so I can make dishes that require fresh tomato.

The lentils

1 1/2 cups French green lentils (305g)

3 1/2 cups water

1 onion (6oz/170g) chopped

1 or 2 sprigs fresh thyme

1 bay leaf

1/2 tsp salt

1 pinch ground cloves

The dressing

2 Tbsps. (24g) white-wine vinegar

1/4 cup (50g) olive oil

1/2 tsp salt

1/4 tsp black pepper

1 Tbsp Dijon-style mustard

Tabasco sauce

1 large ripe tomato cored, seeded and chopped into 1/2-inch pieces (8-9oz before coring and seeding)

1/3 cup finely chopped shallots, green onions, or onion (50-55g)

2 tsps. minced garlic (1 small or 6g clove)

2 Tbsps. chopped fresh chives, for garnish

For the lentils:

1. Combine lentils, water, onion, thyme, bay leaf, salt and cloves in a medium saucepan. Bring to a boil, cover and reduce the heat to a simmer. 
2. Cook at least 25 minutes, until lentils are cooked through but hold their shape. 
3. Let cool to lukewarm; drain any remaining liquid. 
4. Pour lentils into a mixing bowl. Discard thyme and bay leaf.

For the dressing: 

1. Whisk together vinegar, oil, salt, pepper, mustard and Tabasco. 
2. Stir in chopped tomato, shallots and garlic.
3. Let it stand for at least 10 minutes to let the onion sharpness mellow.
4. Pour the dressing over the warm lentils; fold in gently. Taste and adjust seasonings. Sprinkle with chopped chives.

Dahl Makhani (curried bean and lentil dal)

A very flavorful dal, served with savory rice. Excellent on the second day with an egg on top.

2 Tbsps mild oil

1 medium onion (6oz/170g) chopped

3 garlic cloves, minced

1 Tbsp fresh ginger, finely grated 

1 jalapeño pepper, seeds and membranes removed, minced (or a pinch of red pepper flakes)

1 ½ tsp garam masala

1 tsp fennel seeds

½ tsp ground cumin 

½ tsp ground coriander 

1 tsp salt 

Ground black pepper

1 can (14oz/398mL) diced tomatoes, with their juices

1 cup uncooked French lentils

19oz/540mL cooked pinto beans, rinsed and drained 

5 cups water or light vegetable stock

1 bay leaf

2 lightly bruised cardamom pods

1 Tbsp lime juice, plus additional lime wedges for serving

Serve with:

Plain yogurt

Chopped fresh cilantro

Lime wedges

1. In a large pot heat the oil and gently cook the onion for about 5 minutes, until just softening.
2. Add the ginger and jalapeño and cook for another minute.
3. Finally include the garlic and cook for about a minute or until fragrant.
4. Stir in the garam masala, fennel seeds, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
5. Add the tomatoes and cook for about 5 more minutes, stirring, or until they soften and start to fall apart. 
6. Add the lentils, water or broth, bay leaf and cardamom pods. 
7. Bring to a simmer and continue cooking, uncovered,  until the lentils are tender. Stir occasionally. About 35 minutes or until the beans and lentils are very thoroughly cooked.
8. Add the beans and cook another 10 minutes.
9. Remove the bay leaf. 
10. Either mash roughly with a potato masher or ricer, just enough to thicken the broth OR; transfer 2 cups of the mixture to a blender and process until smooth, being careful to avoid the hot steam escaping from the blender lid. Transfer the blended mixture back to the pot and stir to combine. 
11. Add the lime juice and adjust the seasoning. 
12. Serve in bowls.
13. Pass around the yogurt, chopped cilantro and lime wedges. 

NOTE: Good make-ahead dish, the flavors mellow very nicely. Very good as a lunch with a soft fried egg or a soft poached egg on top.

Potato Leek Soup

This is my favorite potato and leek soup! The flavours are rounded and soothing, a real comfort food for blustery cold days. It's easy to increase for larger groups - I've added the quantities below.

Servings: 12

1/2 cup butter (4oz/114gr)

4 large leeks (24oz/680g), white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 lbs. potatoes, peeled and roughly chopped into ½-inch pieces

7 cups water or chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp salt

¼ tsp ground black pepper

3/4 cup buttermilk (OR yogurt) and 1/4 cup heavy cream (OR just 1 cup heavy cream)

Chives, finely chopped, for serving

1. Melt the butter over medium heat in a large soup pot. 
2. Over low heat add the leeks and garlic and cook, stirring regularly, until soft and wilted. This will take a while but it's important that the alliums don't brown but just poach in the butter.
3. Add the potatoes, water/broth, bay leaves, thyme, salt and pepper and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
4. Fish out the thyme sprig and bay leaves, then purée the soup until smooth. 
5. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. 
6. Garnish with fresh herbs if desired.

Double

228 Grams butter

1.36 Kilograms leeks

6 garlic

1.816 Kilograms potato

3.312 Liters broth

4 bay leaves

6 thyme sprigs

12 Grams salt

4.6 Grams pepper

339 Grams yogurt

119 Grams Cream

Triple

342 Grams butter

2 Kilograms leeks

9 garlic

2724 Grams potato

4.968 Liters broth

6 bay leaves

9 thyme sprigs

18 Grams salt

7 Grams pepper

509 Grams yogurt

179 Grams Cream

Coleslaw with vinaigrette

I really like this salad. It is quite tart when fresh, but mellows wonderfully of the next few days if you don't eat it all in one go. The juices from the carrots and the cabbage leach out and blend with the vinaigrette as the flavours meld over time.

1lbs/455g cabbage (recommended is ½ green cabbage and ½ red cabbage), finely sliced

2 large carrots (6oz/170g) grated

2 scallions, finely sliced (30 to 40g)

¼ cup (60g) Tbsps apple cider or white wine vinegar

1 Tbsp + 1 tsp (25g) Dijon mustard

1 tsp salt 

1 tsp pepper

½ cup (100g) good olive oil

1. Prepare all the vegetables and mix in a large bowl.
2. Put the remaining ingredients in a small jar, screw on the lid tightly and shake until emulsified, just a few seconds.
3. Pour the dressing over the vegetables and mix together thoroughly.

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/200g)

Salt, to taste

1 tsp cumin seeds

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

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 15oz/425g cooked chickpeas, drained and rinsed

4.5oz dried beans, soaked and cooked or 15oz/425g cooked red kidney beans, drained and rinsed

1 tsp salt and ½ 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, retain 1 cup of the cooking water and drain the rest. Liquify in a blender with some of the cooking water. Set aside with the other cooked beans.
5. Meanwhile, in a large, deep skillet, heat the oil and toast the cumin seeds until they just start to turn colour and are fragrant.
6. Add the ginger, garlic, jalapeño 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.

Stovetop Scalloped Potatoes

A very quick hot dish, it's full of creamy starchiness. And you only need one stovetop element while making something else to go with. As a main dish, accompany with a pilaf.

3 Tbsps. butter (1½ oz/42gr)

1 small onion, chopped (4oz/115g)

4 medium potatoes, sliced thin (1lb 12oz or 800 grams)

1 1/2 tsp salt

1 cup milk

1 cup grated sharp cheddar (4 oz/115g) (Old English very good)

OPTIONAL - 1 - 2 tsps minced herbs (chives or thyme or rosemary)

1. In a sauté pan, fry the onion in butter until they are lightly browned and soft. 
2. Add the potatoes, salt and milk. 
3. Cover and cook slowly, approximately 20 minutes, or until potatoes are tender. 
4. Remove cover and sprinkle with cheese. Stir in very gently. Serve at once. 

Pierogi Casserole

Totally not pierogi, but close enough to fake it. Super easy although not easy on the number of dishes, but definitely worth it for some carb-y, fatty comfort food. There's no shame in it, and it's so, so good.

4-6 servings

5 potatoes, (2lb8oz/1150g) 
½ cup milk
⅓ cup butter (2.7oz/76gr), melted (#1)
½ tsp salt 
½ tsp pepper 

2 Tbsps. (1oz/28gr) butter (#2)
(Optional: ¼ lb bacon, diced)
2 onions (12oz), chopped
9 lasagna noodles 
2 Tbsps. (1oz/28gr) butter (#3)
2 Tbsps. flour
1¼ cups milk
2 cups (8 oz) shredded Cheddar cheese
Sour cream
3 Tbsps. chopped fresh chives

1. Boil the potatoes in lightly salted water for 10-20 minutes, until fork-tender. Drain and mash with milk and ⅓ cup of butter, salt and pepper. Set aside.
2. Melt 2 Tbsps.' of butter to sauté the onion (if using bacon, cut the butter by half and sauté together with the onion), until soft and translucent and starting to caramelize.
3. Meanwhile, boil the water and cook the noodles until just al dente. They cook some more as the dish bakes.
4. Preheat oven to 350°F.
5. Make the bechamel sauce: melt the butter in a saucepan; add the flour and whisk, until the flour starts to turn golden. Stream in the milk, whisking to avoid lumps.
6. Layer the ingredients in a 9x13 baking dish in the following sequence: 
• a single layer of 3 noodles
• ½ of the mashed potatoes
• ⅓ of the cheese
• a single layer of 3 lasagna noodles
• the whole preparation of bechamel
• ½ of the mashed potatoes
• ⅓ of the cheese
• a single layer of 3 lasagna noodles
• ⅓ of the cheese
• onions (and bacon) on top. Season with salt and pepper.
7. Bake, uncovered, in the hot oven for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives. 

Plain old Tomato Spaghetti Sauce

Pasta with tomato sauce was an inexpensive  mainstay in my kitchen while in university. This is a slightly more fulsome version. Very good just on spaghetti and also good in recipes requiring a tomato sauce such as lasagna.

3 Tbsps. (40g) olive oil

1 medium onion (6oz/170gr) , chopped

2 cloves garlic, minced

OPTIONAL ½ lb. mushrooms, sliced AND/OR 1 chopped green pepper

2 tsps. dry basil OR 2 Tbsps. fresh basil, minced

1 tsp oregano OR 1 Tbsp fresh oregano, minced

2 bay leaves

1½ tsps. salt, to taste

¼ cup red wine, to taste

28oz (796 mL) canned tomato, diced or purée 

156mL (approx. 6oz) tomato paste

¼ tsp black pepper

Optional - 1 medium tomato, chopped

1. Heat the oil in a saucepan and add the onion to sauté. While the onions cook, chop and/or add the garlic, green pepper, optional mushrooms, basil, oregano, bay leaves and salt. Continue to cook until the onions transparent and very soft.
2. Add the wine to deglaze the pan and reduce the wine completely (or to taste).
3. Add the canned tomato and paste, and pepper.
4. Cover and very slowly simmer for at least 45 minutes, stirring occasionally.
5. Halfway through, add the optional fresh tomato - you don't necessarily want it to break down completely, especially if you're using purée.
6. Before serving add the parsley.
7. Serve with freshly grated Parmesan

Gnocchi di Polenta with Sage Browned Butter

Originally a failed recipe from Elizabeth Davis' book French Country Cooking, Gnocchi à la Romaine with sage brown butter sauce. I misread and used cornmeal instead of wheat semolina, therefore I feel like it has become it's own thing. A bit stodgy on its own, I've included a few suggestions for what could go well with it at the end of the recipe.

Number of portions: 6

Serving size: ~300 g per portion 

Calories per serving: ~520 kcal 

Speed: Slow Food 

Experienced cook (active time): ~45–60 minutes 

Novice cook (active time): ~75–90 minutes 

Total elapsed time: ~4–5 hours 

LHSS Score: 8.0 / 10

6 cups milk (1485g)

1½ tsp salt

1 tsp pepper

¾ tsp nutmeg

3 Tbsp minced chives

12 oz (340g) cornmeal, fine or medium grind

⅓ cup and 1 rounded Tbsp (3oz/85g) butter + 2 oz butter + extra

⅓ cup and 1 rounded Tbsp (3oz/85g) + ⅓ cup and 1 rounded Tbsp grated Asiago or Gruyère

3 eggs, whisked

8 fresh sage leaves

1. This dish takes a long time since the cornmeal paste needs to cool completely, so make the paste in the morning for an evening meal. 
2. Cornmeal paste
1. Put the milk in a medium saucepan and slowly bring to a boil, stirring frequently.
2. As the milk warms, add the:
1. salt and pepper
2. nutmeg
3. chives
4. cornmeal and 
5. 3oz of butter. 
3. Stir constantly.
4. When it starts to gently boil, turn down the heat. Use a long-handled wooden spoon and stir stir vigorously to avoid getting burned by the bubbles popping in the thick paste. 
5. Stir until it stiffens to a consistency where a wooden spoon can stand in it. Remove from the heat.
6. Mix in 3oz of the cheese and stir until the batter is smooth.
7. Whisk in the egg until completely incorporated.
8. Line a large cookie sheet with parchment paper and evenly spread the paste to a thickness of 1⁄4" to 1⁄2" and set aside allow plenty of time for it to get cold in the refrigerator, until very stiff.
3. Baking
1. Once the cornmeal filling is cooled, preheat the oven to 350°F.
2. Grease a gratin dish or a lasagna dish. Cut the lump of paste into 1½" diameter rounds or 1½" squares and arrange them in an overlapping pattern like fish scales.
3. Sprinkle the remaining 3oz cheese on top.
4. Put in the oven for 45 minutes to one hour, or until the dish is bubbling nicely all over.
4. Now, turn on the broiler and cook this way until the cheese starts to brown in spots.
5. Browned Butter with Sage
1. Meanwhile, put the remaining butter in a small saucepan and melt at medium-high heat. 
2. The butter will start to froth and making crackling sounds. 
3. When the frothing stops and the crackling slows, look to the bottom of the pot and you will see the milk solids, which have separated and settled there.
4. When the milk solids start to turn golden brown, remove immediately from the heat source - this stage is quite quick when it comes, and left any longer the butter will be in danger of burning.
5. Add the sage leaves and leave for at least 5 minutes for the sage to infuse.
6. When the dish is ready, remove from the oven and pour the browned sage butter over it.
7. Serve immediately as a side or with something a bit tart or vinegary, such as a crunchy salad like Salade de Carrottes, or a selection of pickled vegetables like onions, beets and carrots or Pâtissons Gratinée (summer squash au gratin).

Kitchari

This is such a soothing dish without skimping on lots of flavor. 

Timing: 45 minutes

1 Tbsp mild vegetable oil (sesame is good)

2 tsps whole cumin seeds 

2 tsps whole mustard seeds 

5 Tbsps (100gr) finely grated fresh ginger

2 carrots, sliced 

1 cup basmati white rice

1½ cups red lentils (or the more classic split yellow moong dal aka split mung beans)

½ tsp ground cardamom

1 tsp garam masala

1 tsp ground cumin

½ tsp ground turmeric (plus more to taste)

1½ tsps sea salt (plus more to taste)

8 cups water

2-3 Tbsps tamari sauce (to taste)

FOR SERVING 

Chopped fresh cilantro

Lemon or lime juice 

1. Soak the lentils and rice overnight. Drain completely before using.
2. Heat the oil with the cumin and mustard seeds until the mustard seeds start to pop and the cumin is fragrant.
3. Add everything else EXCEPT for the tamari sauce.
4. Bring to a boil then simmer for at least 20-30 minutes or until the rice and lentils are completely cooked and tender. Leave it longer and it will break down more, which I personally quite enjoy. It's up to you, but keep in mind that you can't overcook it, unless you burn it!
5. Add the tamari sauce and taste to adjust the seasoning.
6. Serve and provide garnishes of fresh cilantro and citrus juice.

Summer Kitcharee

This is comfort food. The texture is creamy, the flavors are soothing (and a bit spicy) and the something is something. You know what I mean. Or you will once you eat some of this.

1 Tbsp vegetable oil

1 onion (6oz/170g) chopped

4 carrots (12 to 15oz) chopped

4 large celery stalks, chopped (2 tsps. celery seed)

2 medium potatoes (16oz), quartered and diced into bite-size pieces

10 cloves garlic (40g), minced

3” piece of peeled fresh ginger, minced (about 25g)

1 tsp hot curry powder (pref. Madras curry powder)

1 tsp garam masala 

¼ tsp  turmeric

1 tsp salt, to taste

Pinch or 2 red chili flakes, to taste

1 cup split red lentils or split mung dal

½ to ⅔ cup white Basmati rice 

8 cups vegetable broth

1 large bay leaf

2 zucchini (400g), quartered, sliced

2 cups (72g) Swiss chard, stemmed and julienned (or other greens)

1 to 2 handfuls of fresh green beans, cut into 1" lengths

½ tsp salt, to taste

To serve provide the following toppings:

- plain yogurt

- Braggs Aminos

- steamed broccoli

- fresh lemon slices

- chopped cilantro 

- parsley

1. Cook the onion in the oil hot oil in a large soup pot or Dutch oven over medium-low heat, until just starting to soften, about 5 minutes.
2. Add carrots, celery, potato, garlic and ginger. Stir to combine and cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent.
3. Add the spices and mix in, cooking for about a minute.
4. Add the lentils, rice, broth, and bay leaf and bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.
5. Add the zucchini squash and green beans and cover to cook for an additional 20 to 30 minutes or until the pulses start to fall apart and the veg is just tender.
6. Stir in the spinach.
7. Turn off the heat. Taste and season with salt, as needed.
8. Ladle into bowls and serve with toppings as desired.

Chickpea Curry

I try to eat locally as much as possible, focusing mostly on foods that can potentially be grown where I live (currently the West Coast of Canada). I even have started some experiments with growing ginger. There are however some items I know I won't ever, conceivably, be able to grow here. But I rest on a part of human history that is age old, which is the spice trade. We've been moving tasty bits of vegetable matter around for a long, long time.

1 cup (328gr) dry chickpeas (3 cups cooked, approx 700g)

1 tsp salt

4 Tbsps. light vegetable oil

1/2 tsp black mustard seeds

1/4 to 1 tsp dried chilli flakes (or 1 to 4 dried chillies)

3 cloves

1/2 cinnamon stick

Optional : 1/8 teaspoon asafoetida (hing)

1 medium onion (6oz/170g), peeled and finely diced 

3-4 pressed garlic

1" fine grated ginger

2 Roma tomatoes (6oz/170g), pureed (fresh preferred, canned ok) 

Dash ground allspice

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric

1/2 tsp generic curry powder

1/4 tsp cayenne (or less - it is very hot)

1/4 cup or more water, or vegetable or chicken broth

1/2 tsp garam masala

2-3 Tbsps. finely chopped cilantro (optional)

1. Soak the chickpeas in plenty of water overnight.  Bring fresh water to a boil, add drained chickpeas, simmer until soft.
2. Heat oil in a wide sauté pan (pan should be at least 3″ deep) on med-high heat. Add mustard seeds, chillies, cloves, and cinnamon stick and Optional asafoetida. Fry for about 1 min or until fragrant.
3. Turn down the heat and add onions to the pan and cook until onions soften and become translucent. Add garlic and ginger and cook for 1-2 mins.
4. Add tomatoes to the pan, stir well, and then add allspice, coriander, cumin, turmeric, cayenne.
5. Cook for 5 minutes, mixing well (if using canned tomato, cook longer, until the tomato softens and starts to come apart). Add garam masala and beans. Cover and simmer on low for 20 mins, stirring occasionally. Add liquid (water or broth) to get desired sauciness (should be a bit on the thick/dry side).
6. Mash a quarter of the chickpeas and return to the pot and mix in to thicken what liquid there is.
7. Turn off heat, garnish with cilantro, and serve over rice, or with flatbread, parathas, or naan.

Spaghetti con aglio et olio

Simplicity and speed do not exclude delicious. This is a quick recipe which should take slightly longer than it takes to cook your pasta. While it is delicious with fresh pasta, in terms of timing, it has been calculated for dry spaghetti.

1 pound spaghetti

¼ cup pasta water

3 cloves garlic, minced

1 tsp salt +

½ cup extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps chopped flat-leaf parsley

½ lemon, zested (2gr)

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Boil the spaghetti about 8 minutes or until al dente. RESERVE ¼ cup pasta water before draining.
2. Meanwhile, before heating the skillet, combine the garlic, olive oil, 1 tsp salt and the red pepper flakes in a large skillet. Warm over low heat until the garlic softens and turns golden.
3. Reserve the ¼ cup pasta water and drain the pasta. 
4. Add the pasta and the reserved water to the garlic mixture. 
5. Allow to cook some more for about 2 minutes, tossing often. 
6. Turn off the heat.
7. Add the parsley and lemon zest, toss all together thoroughly. Adjust seasoning, to taste. 
8. Serve topped with grated cheese, or pass around a bowl of grated cheese OR;
9. Optionally, pop a soft poached egg on top.

Browned Butter Thyme Mushroom Pasta

This is a recipe all about timing. In theory you should be able to put the water on to boil, start prepping and cooking the other ingredients, pop the pasta in the boiling water and cook for everything to be ready at the same time. But, as they say, "man plans and god laughs". Stoves are all different and conditions change. Getting the two parts - the pasta and the mushrooms - ready at the same time to be combined is aspirational so definitely go for it. Good for you if you succeed. But if not, it's better to have the mushroom mixture ready before the pasta is cooked to avoid soggy, sticky pasta sitting and cooking for too long.

1lb/450g pasta (chunky pasta or spaghetti-style)

½ cup pasta water

½ cup (4oz/114gr) butter

1lb/450g cremini mushrooms, sliced thick (4 to 6 slices per mushroom depending on size)

Pinch of red pepper flakes

2 cloves garlic, minced

1 Tbsp thyme, minced 

Splash of balsamic vinegar

Good pinch of salt

¼ tsp black pepper or to taste

½ cup (55g) freshly grated Parmesan cheese

For serving: chopped fresh parsley, extra Parmesan cheese, optional

1. Bring a large pot of water to a boil and season generously with salt. Once boiling, add the pasta and cook, stirring occasionally, until al dente. Reserve ½ cup of the pasta water and drain.
2. While the water is heating up, in a large skillet, melt the butter over medium heat. Cook, swirling occasionally, until the butter stops crackling and starts to foam and smells slightly nutty, this should take about 3 to 4 minutes. This step is essential to get right - not browned enough and the sauce is just greasy, and browned too much and the milk solids in the butter burns. The key is to listen to the butter, and when is stops crackling, look to the milk solids on the bottom of the pan and let them get a nice golden brown then immediately add the mushrooms. The mushrooms will quickly absorb the butter and stop any browning of the butter as they begin to cook.
3. Add the mushrooms and red pepper flakes and cook, stirring occasionally, until mushrooms are tender and browned, about 10 minutes. Then you'll have the mushrooms filled with browned butter, and the mushrooms themselves with has a crust of browning on them, too, for additional flavor.
4. Add the garlic and thyme, cook for 2 more minutes. This is just to cook away that sharp raw garlic flavor.
5. Add the splash of balsamic and cook for another minute or two, until it has mostly evaporated. Season with salt and black pepper, to taste.
6. These next steps are also rather quick - you don't want the sauce to evaporate. 
7. First, add the pasta to the skillet and toss well. Then, stir in the reserved pasta water. 
8. Turn off the heat and slowly mix in the Parmesan cheese, stirring gently until melted. Taste and season with salt and pepper.
9. ASAP, get the pasta out of the pan. Transfer the pasta to a serving plate or individual plates or bowls and garnish with parsley and extra Parmesan cheese.

Stovetop Scalloped Potatoes "Gratin" with White Wine sauce

Sometimes you want scalloped potatoes and you don't have an oven. You can make this version on a hot plate and enjoy the creamy, cheesy potatoes. It's a bit fancy because instead of only dairy, the sauce is also made with white wine for a depth of flavor that really sets off the browning of the onions.

As a Side Dish for 6-8 people

2 Tbsps (1oz/28gr) butter

1 large onion, chopped

1 lb 8 oz potatoes, thinly sliced

1 tsp salt and pepper to taste

pinch nutmeg or 1 tsp minced fresh thyme

¾ cup heavy cream

¾ cup white wine

2 oz shredded Gruyère cheese

1. Sauté the onion in butter until well browned and soft. 
2. Add the potatoes, salt, spice of choice and wine. 
3. Cook for a couple of minutes or until the wine starts to thicken from the potato starch and has loosened up all the browned bits from the bottom. You may have to scrape the bottom with a wooden spoon to get the yummy browning to move.
4. Add the cream and mix through. 
5. Cover and cook slowly, approximately 20 minutes, or until the potatoes are tender. 
6. Remove the cover and sprinkle with cheese. Stir in very gently. 
7. OPTIONAL : place under a broiler until the top starts to brown.

As a Main Dish for 4 people (with bread and salad)

2 Tbsps (1oz/28gr) butter

1 large onion, chopped

2 lbs potatoes, thinly sliced

1¼ tsp each of salt and pepper, to taste

pinch nutmeg or 1 tsp minced fresh thyme

1 cup heavy cream 

1 cup white wine

3 oz shredded Gruyère cheese

1. Sauté the onion in butter until well browned and soft. 
2. Add the potatoes, salt, spice of choice and wine. 
3. Cook for a couple of minutes or until the wine starts to thicken from the potato starch and has loosened up all the browned bits from the bottom. You may have to scrape the bottom with a wooden spoon to get the yummy browning to move.
4. Add the cream and mix through. 
5. Cover and cook slowly, approximately 20 minutes, or until the potatoes are tender. 
6. Remove the cover and sprinkle with cheese. Stir in very gently. 
7. OPTIONAL : place under a broiler until the top starts to brown.

Silky Rutabaga Velouté

The properties we've been living on here in the Southern Gulf Islands of BC have often been quite wet in the winter, holding water and often becoming waterlogged. Which seems to be ideal conditions for growing rutabaga (not underwater, but very wet soil seems to be fine). We've grown the Marion variety of rutabaga from Salt Spring Seeds, which seems to be very fine flavored and very sweet, without the harsh tang some rutabagas are famous for. 

Number of portions 6

Serving size 500 g

Calories per serving 423

Speed: 

Experienced cook (active time) ~1 hr 20 min

Novice cook (active time) ~1 hr 40

3 Tbsps (42gr) butter

1 medium onion, diced (6oz/170gr)

A meagre pinch of celery seed or 1 stalk celery, diced

2 large rutabagas, peeled and diced (1.5kg)

4 cups chicken or vegetable broth 

2 cups heavy cream

Spice options:

1. ¼ tsp ground chipotle, ¼ tsp paprika, or
2. 1¼ tsp paprika, 1 tsp smoked paprika

1 tsp ground pepper

Salt to taste

1. Melt the butter in a large pot and add the onion, cooking until browned. Season with salt and add the celery seed. 
2. Add the rutabaga and the broth and bring to a boil. Reduce heat, cover, and simmer until the rutabaga is fork-tender, about 30 minutes. 
3. Add the chipotle and the pepper. Stir well.
4. Process in a blender or food processor until smooth, and pass through a fine mesh sieve to remove any chunks. 
5. Stir in the cream and taste to adjust the seasoning to your liking. 
6. Gently simmer for 15 minutes more before serving.

Anda Karee (अंडा करी) or Egg Curry

6 Perfect Hard-Boiled Eggs , cut in half

¼ cup oil

2 bay leaves

1 cinnamon stick

1 green cardamom pod, lightly crushed

3 to 4 cloves

1 tsp cumin seeds

1 tsp paprika powder

Salt

1 medium onion, finely chopped

1 Tbsp grated fresh ginger

2 cloves garlic, pressed (or garlic scapes, chopped fine)

½ tsp turmeric powder

¼ tsp cayenne pepper

1½ tsp coriander

1 tsp cumin

¼ + cup water (optionally, use coconut milk if you live where coconut trees grow)

½ tsp Garam masala powder

1. Boil the eggs in advance at least to allow them a little time to cool before shelling them.
2. Heat the oil; stir in the bay leaf, cinnamon stick, cardamom, cloves, cumin seeds, paprika powder and mix in the finely chopped onions.
3. Reduce the heat to medium low and cook onions for almost 10 minutes, adding the salt, or until it is gently brown and very soft.
4. When the onion is brown add the ginger and garlic; continue cooking until the sharp smell of fresh ginger and garlic sweetens and smells cooked, about a minute or two.
5. When the garlic and ginger are fragrant, add turmeric, cayenne, coriander, and cumin powder, mixing well. Add the water so that the spices do not burn and are nicely mixed, cook until fragrant (if using the optional coconut milk add now).
6. Increase the heat to medium and boil the sauce for 5 to 8 minutes, covered, then cooking down to achieve the desired sauciness.
7. Add the garam masala and stir it in.
8. Immediately afterwards, cut the eggs in half and add them to the pan, spooning over the sauce, and cook a few more minutes, just to heat through.
9. Serve immediately with the cut side facing up. It's recommended to serve with a raita or plain yoghurt.

Salade de carrottes (Carrot Salad)

This has become one of my go-to salads instead of leaf lettuce. Sometimes I'm looking to pair a different flavor, and sometimes it's for the colour. Seasonally speaking, it's also a way of having a crunch salad when leaf lettuce isn't available.

1 lb carrots, peeled and grated

2 Tbsps minced chives or chopped green onion (15g)

2 Tbsps minced fresh parsley

Dressing

3 Tbsps. (36g) fine olive oil*

2 Tbsps. (27g) lemon juice

2 tsps. (14g) honey or maple syrup

1 tsp (7g) Dijon mustard

½ tsp ground cumin

¼ tsp salt

1. In a large bowl combine the carrot, chive or green onion and parsley.
2. To make the dressing, whisk all of the ingredients together in a small bowl until emulsified.
3. Pour the dressing over the carrot mixture and toss until the carrots are evenly coated. 
4. Allow the salad to marinate for at least 20 minutes before serving. Toss again before serving. 

*I don't usually talk about 'using only the best' of anything, but I did bother to point out that a fine extra-virgin olive oil would be choice in this instance. Regular olive oil is mainly for cooking and doesn't have much in the way of flavor. However, in a salad dressing of this kind you want to taste the olive oil, which is why a real cold-pressed, extra-virgin olive oil, preferably unfiltered, is best for a really tasty dressing but, if you don't have any, it'll be just fine.

Rumbledethumps

A very starchy, fatty dish with vegetables, therefore it's good for you. Nah, I'm not like that. If you have ingredients that are grown naturally and with care, it's all good for you. And this traditional English recipe is particularly good when served with the superlative Scottish condiment, Skirlie. In fact, the recipe below includes when to start the Skirlie so it's ready in time to eat with the Rumbledethumps. If nothing else, I get a kick of announcing that we're having Rumbledethumps with Skirlie for dinner!

4-5 servings

2lbs potatoes, cooked and mashed

20oz turnip or rutabaga or kohlrabi, cooked and mashed

⅓ cup (5oz/76gr) butter

24oz cabbage or Kale, sliced very thin

1 tsp salt 

Pepper to taste

3 oz cheddar cheese

1 recipe of Skirlie

1. Preheat the oven to around 350°F. 
2. If you have to boil the potato and turnip to make this, boil them together.
3. Melt all the butter in a frying pan and braise the cabbage or kale until softened (do not brown). 
4. Add the mashed potato and turnip to the cooked veg and combine thoroughly to incorporate all the browning and butter from the pan. 
5. Put the mash in an oven-proof baking tray, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through and bubbling. 
6. While baking, make the Skirlie.
7. Remove the lid, sprinkle the cheese on top and cook until golden brown, another 15 minutes.
8. Serve with Skirlie on the side for each diner to sprinkle on top as needed.