Sardines are one of those no-brainer foods: packed with good fats, very economical and small enough that mercury is not an issue (although that’s not necessarily as big a deal as we’ve been led to believe).
With the recent nip in the air, a friend has been talking longingly about her grandmother’s watercress soup which got me motivated to dig up this trusty recipe. The peppery watercress becomes mellower when cooked but this doesn’t mean that it is without character.
We had quite a sh#@ty summer in Paris where it rained pretty much non-stop for what seemed like four months. And then we got a break: a beautiful Indian summer that went on for weeks, a real luxury in our neck of the woods!
It was already the first weekend in October when the fall finally arrived and the nip in the air was a welcome excuse to make a heart-warming soup. I had some carrots on hand and had the idea for this recipe. The coconut cream and the coriander marry really well with the mild taste of the carrots.
This is another one of those basic recipes that lends itself well to being tinkered with. I have changed the meat from beef to veal or pork, or the veggies depending on the season (butternut squash in the colder months, eggplant in the summer for example) and the results are practically foolproof since long-simmering stews are very forgiving: if the meat isn’t tender enough, just continue cooking some more. This makes this type of recipe ideal for the slow cooker as well!
I’d been eyeing a slow cooker for ages and when I recently joined the club of working mothers, I decided it was finally time to invest in one. I am still giddy about my purchase and have been slowly making my way down a long list of recipes that are adapted to my new helper.
So it is that I have happily discovered that a beef chili lends itself quite graciously to being slow-cooked. If you don’t count the bean preparation (which is low on hands-on time, to be fair), this is fairly quick to prep and delicious to come home to. Continue reading Slow Cooker Beef Chocolate Chili
Cardamom is one of those spices that I love having around. I’m a sucker for the light green color of the whole pods and the delicate aroma that goes so well with savory and sweet dishes. And since I don’t always come across recipes that call for it, I jump at the chance to test it when I find one. In this delicate winter soup, the cardamom is a perfect accompaniment to the sweet parsnip.
If you do an informal survey and ask people (especially the health-conscious) what they think the most nutrient-dense foods for humans on the planet is, you’ll probably get something along the lines of kale, blueberries or beets. They are absolutely right that those things are very good for you, and delicious, and an indispensable part of any healthful diet but how to tell them that, um, that ain’t half the story? Continue reading Chicken Livers with Onions
Kidney gets a bad rap. It is actually quite mild in taste and when cooked properly, can be a real delicacy. This mustard sauce really lets them shine. Continue reading Kidneys in Mustard Sauce
This is a really simple recipe that fills the house with yummy smells. It’s also endlessly modifiable – you can swap out the meat (beef, veal and chicken all work as well) or the spices or even omit the tomato sauce and just make it with coconut milk and extra broth. The only trick is to have a good heavy pot (cast-iron is best) and leave on a low flame for a while. As always with this type of dish, it tastes even better reheated the next day. I like to make this on a Sunday for a quick weekday dinner. Continue reading Coconut Curry Pork
Pinch of salt or sugar depending on your final dish
8 tbsp water
Heat the butter and water in a saucepan. Turn off the heat when the butter has melted.
Add all the flour at once and stir with a wooden spoon until the dough is uniform.
Place the dough in the middle of a pie tart and spread evenly with your hands.
Keep in the fridge for at least half an hour before blind-baking.
There. Can you really say that making a tart crust is really complicated and time-consuming now?