Category Archives: elimination diet

Sweet Meets Heat: How to Make Chilies Infused Honey


Homemade chili-infused honey DIY © http://www.letsheatit.com/
Contrary to what I used to think about the process of making spice infused honey (special room, special temperature, special honey, number of days), it takes only a few minutes to infuse the honey of your choice with chilies, leaving you with a wonderful jar of gold you can drizzle on pizzas, cakes, cheeses or add to salads, soups and stews or your next mojito for a touch of character.  It is not overly spicy (with the amount of chilies used in the recipe below): the chilies infused honey will still keep all the flavor nuances of the terroir the honey came from (if it wasn’t pasteurized) with just a bit of warming lingering spice finish. It totally satisfies my latest indie-influenced take on all things organic.
Honey: from bumblebee to the toast © http://www.letsheatit.com/
While honey continues ‘hitting its sweet spot’ as a flavor of the year 2015 (according to the Swiss company Firmenich specialized in flavors and fragrances), the interest in it expands beyond the tea-time companionship worldwide. Honey is surely set to add some extra charm and wit to the menus helping chefs to bliss out the clientele with all kinds of innovative dressings, glaze, BBQ sauces and marinade combinations. Honey is being added to the ‘glass with class’ by mixologists (from Mead cocktails to Honey vodka and Honey Bee-jito (mojito drink where honey replaces sugar) to Honey Lemonade and Kombucha Smoothies, etc. The honey producers are coming up with numerous amazing products, such as these incredible creamy strawberry honey and raspberry honey jelly we found at Miel pur delice inc. during our last trip to Coaticook, QC.
Miel pur delice inc. creamy strawberry honey and raspberry honey jelly © http://www.letsheatit.com/
I might be a fickle friend with ice cream and milk chocolate, but when it comes to the real honey (raw, naturally,) I’m Ted 1, Ted 2 and whatever other Teds you can imagine. I eat honey every day, all my life and, practically, I can‘t imagine living without it… which is probably normal since I am of the Ukrainian origin. In short: we are planning to raise honeybees when retired and I hope nothing will change this agenda.
Ukrainian postal stamps © via Wikimedia
See the typical Ukrainian honey layered cake below made by one of my best friends recently (don’t ask for the recipe though – it takes a whole day to make it – no one can do that bravery anymore). 
Nata’s Honey Layered Cake © http://www.letsheatit.com/
In the meantime, here are the three places in Quebec we‘ve visited recently that are not to miss:
1. Miels d’Anicet  Api Culture Hautes-Laurentides inc.111, Rand 2 Gravel, Ferme-Neuve, Quebec
Canada, J0W 1C0 (one of the top-rated and the most popular honey used by Quebec chefs; read more about it here). Tel: (819) 587-4825

2. Miel des Ruisseaux 2 924, Route du Lac Ouest, Alma (Québec)
G8B 5V2 Tel: (418) 668-7734 (famous blueberry honey producer: read more about here and here).

Miel des Ruisseaux Blueberry Honey © http://www.letsheatit.com/

3. Miel pur delice inc. 815 route 141, Coaticook (Québec) J1A 2S5, Tel:(819) 849-9994 (see some of their products featured above)

Many others are on our bucket list and will show up in this space eventually.

For my own experiment, I used the honey coming from the land of blueberries: Saguenay – Lac Saint Jean wild blueberry blossom honey from Miel des ruisseaux (fyi: the blueberries are being harvested there as I write this post), which recently became the proud member of ÉCONOMUSÉE network.
Wild blueberries in Saguenay – Lac Saint Jean © http://www.letsheatit.com/
Infusing the honey with chilis in a hot water bath (bain marie) doesn’t alter the taste of the honey: it just warms up and accentuates the blueberry notes (or any other notes of the honey you choose to make spicy) and the heat is very subtle.
DIY steps to make chili infused honey © http://www.letsheatit.com/
The chilies infused honey make an excellent alternative to some expensive commercial chilies infused honeys as well as the welcome condiment in the fridge to help you build some extraordinary flavors.
For some extremely haute cuisine take, lace it over fine brie or blue cheese finish on top of the raspberry almond tea cake – OUCH! Sooo decadent!
Spiced honey drizzled brie on top of the raspberry tea cake © http://www.letsheatit.com/
Or, have on a flaky breakfast pan-fried blistered breakfast bread – simply out of this world!
Flaky pan fried breakfast bread drizzled with spiced honey © http://www.letsheatit.com/
I hope you will enjoy this simple alchemy trick.
Chilies infused blueberry honey © http://www.letsheatit.com/
All the best dear readers.
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ADOBE CHILIES INFUSED HONEY*
Ingredients:
1 cup honey
Two medium-size dried adobe chili peppers, cut in pieces, OR 1 teaspoon dried crushed chili flakes
1 sterilized jar + lid
1 cheese cloth or fine mesh, to strain
Instructions:
Pour the honey into a ceramic heat proof bowl and stir the chili peppers in. Place the bowl into the hot water bath, bring the water to simmer and heat from 3-5 minutes (for less spicy honey) to 15 minutes (for the spicier version). Remove from heat and cool to the room temperature. Strain the honey through the cheese cloth or the fine mesh into the sterilized jar. Refrigerate overnight and store in the fridge for up to a month. Bring the spiced honey to the room temperature before serving or using in dessings, glaze or sauce.
*Feel free to experiment with any other dried or fresh spicy capsicums, including: jalapeno, scotch bonnet peppers, etc.

How to Grill a Perfect Asparagus


”Summer is for leisure. Slow down. Take a break. Tune in,” the real me has been whispering to the other me for a long-long time. Multitasking and distractions have been my pet peeve this season (if not this year).  I’ve been so busy and exhausted I stopped admiring food for a while: simple fresh garden food. Can you imagine? What can be worse for the food blogger in summer? I felt food numb, almost like that hilarious food critic played by the legendary Louis de Funès in The Wingor Thigh movie (L’Aile ou la Cuisse) when he was stroke by engurdie(food numbness in French)  Naturally, I used this state as an excuse to start grilling dinners from anything I could grab fast on my way back home, mostly meat: bangers, steaks, chops, chicken breasts… Boys were happy, but soon enough I couldn’t tell apart grilled steak, pork, or chicken. They all tasted like trash to me and just added to the constant headache and fatigue. I wanted to slow down the time and get present again with the food I eat. I needed a good energy fuel. I started grilling peppers, zucchinis, radishes, scallions, eggplants, cauliflower to assuage the animal’s protein guilt and damage. Everything still tasted boring, but was at least a step up from just meat & salad. I’ve experimented with dozen takes on salsa verde and chimichurri… Hmm, better, but still boring. I couldn’t find the ingredient that would bring me back to life. I suppose this is what chefs or writers, or critics call BLOCK.  

Then the asparagus season came and I decided to stop for 30 minutes and took time to explore just ONE very simple thing: how to make a perfect grilled asparagus. The result was outstanding: I finally was able to enjoy my dinner. I also learned a new skill and for a split second actually felt accomplished. It brought me back to the focus I craved so much.

Fast, affordable, simple, elegant, light, nutritious, this dish made me happy. As they say, happiness is not perfect until it’s shared with others, so I’m sharing it with you. Packed with UMAMI, the mysterious mouth filling fifth flavor plays very well with 4 other taste receptors in this quite minimalistic dish. Asparagus is a known umami intensifier, which in this recipe is powerfully enhanced by the Asian-style brushing sauce made of olive/sesame oil, dash of soya sauce, garlic and Dijon and sesame seeds sprinkle. Wow, as simple as it is, it makes FLAVORS GALORE!

Asparagus is liked by almost everyone I know. Yet generally it is not seen as a source of huge inspiration. Well, this recipe was an inspiration to me. I’ve learned some invaluable tips on how to grill asparagus to the perfection. No biggie? Yes, biggie, because, guess what, I can almost bet, YOU didn’t know these HOWs either.

Tip No 1. Previously, I used Mark Bittman’s recipe to drizzle the asparagus with olive oil (sometimes I would stretch to bacon drippings, or duck fat) throw it on a BBQ for a good 10-15 minutes along with other vegetables. Although acceptable, my grilled asparagus always left much to be desired.

I suspected that time and temperature had to do with it, but so all us do with boiled eggs, yet very few actually know or take time to check the exact timing to boil a perfect egg hard, coddled (soft boiled), or mollet (semi-liquid yolk). Last year I was reading My Canada Eats Foie Gras memoir by food critic Jacob Richler and in one particular story famous Torontonian, Chef Marc Thuet, was explaining in a very core way that the perfectly cooked asparagus has to be al dente. A-HA!

Timing of the grilling process vary from chef to chef, critic to critic, home cook to home cook. After coming down from Bittman’s 10-15 minutes to 2-5 minutes suggested by the most famous chefs; I figured the best timing to have a medium sized asparagus grilled to perfection would be exactly  90 seconds each side as advised in this video by Chef Rodney Bowers from Toronto. This timing is best to deliver crunchy and crispy, real al dente spears you can even warm up next day in a microwave and no one would ever say it wasn’t right form a grill.

Tip No 2. I’ve always been frustrated with having to use giant tongs to grab the asparagus losing many valuable spears through the grill. It took me only few minutes to figure out the technique to grill a perfect asparagus from a pro: Sesame Grilled Asparagus recipe from Chef Steve Raichlen which I actually use for this post, with the brushing sauce slightly modified. He uses pre-soaked wooden toothpicks or bamboo skewers to make a raft boat from 4-5 spears at a time. What a genius idea!

Tip No 3. Finally, the dressing: before, during grilling, or after?  I tried all three and they all work well with me. Some don’t like the bitter touch of the burnt oil, so they prefer to season the grilled asparagus after. I personally love the taste of that char, so I brush the asparagus rafts before and during grilling.

Tip No 4. Is optional and relates to the gardening. Last fall, around mid-October I made an experiment and planted some cut offs of asparagus spears into our garden (1-2 inches deep). I completely forgot about it. Last week I was mulching and saw some tiny little asparagus sprouts popping up. WHOA! Definitely maybe I will be planting more this year (will try to use the leftovers all summer long too): it’s a beautiful perennial, great veg and makes one of the most beautiful foliage to please the eye of a picky gardener or a florist. Try it for yourself in preferably half-shadow, moist place (starting it close to compost would be the best idea) planting 3 to 4-inches long cut offs 1-2 inches deep.

That’s it for today. Please tell me if these tips worked with you.

Happy grilling!

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Two Years Ago: Fiddlehead Ferns Pasta
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SESAME GRILLED ASPARAGUS
Yields: 6 to 8 portions
Ingredients:
Wooden toothpicks or bamboo skewers
1 pound asparagus
1 tablespoon olive oil
1 tablespoons dark sesame oil
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1 clove garlic, minced
2 tablespoons mixed sesame seeds
Salt and black pepper

Instructions:

Soak skewers in cold water for 1 hour in a shallow pan. Drain and set aside.

Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.

Combine the olive, sesame oil, soy sauce, mustard and garlic in a small bowl. Stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.

When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 90 seconds per side. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or un-skewered.

Note: This recipe makes a large quantity. If necessary, cut the amounts of ingredients accordingly.

Adapted from: Sesame Grilled Asparagus, by Steve Raichlen

Four Seasons Cream of Roasted Cauliflower and Four Fabulous Takes on It

This post might look like an epic tale about what you can do with roasted cauliflower, but it is basically one undeniably mighty fine and elemental soup formula, which on the merits of simplicity, economy and taste is hard to beat. Depending on the take you decide to choose, the cream of roasted cauliflower can stretch from a bowl of a humble cold weather comfort to the utterly festive haute cuisine dish you’d find in Michelin-star gastro-pub, or at a festive banquette.

In this post I will feature the following five splendid recipes:

  • BASIC CREAM OF ROASTED CAULIFLOWER;
  • CREAM OF ROASTED CAULIFLOWER WITH HAZELNUT BROWN BUTTER;
  • CREAM OF ROASTED CAULIFLOWER WITH LEEKS AND FORAGED GREENS;
  • CREAM OF ROASTED CAULIFLOWER WITH LOBSTER DUMPLINGS;
  • CREAM OF ROASTED CAULIFLOWER WITH GOAT CHEESE AND ROASTED CHESTNUTS.

As you might have noticed already, some images from our latest travel through Quebec countryside and NYC full of spring blossom made a splendid back drop to showcase these recipes.

First thing first: why roasting cauliflower? Why not just boil it? Good point. Roasting cauliflower (see the tips below) to slightly browned and caramelized taste gives an added value, as does any extra ingredient from spice to vegetable, to nut, or bacon, or crustacean bits. This soup tastes wonderful when served piping hot, but on a hot sunny day you can cool it down and serve with the splash of cream or almond milk.  The basic roasted cauliflower soup formula is gluten free and totally vegan. Most importantly, for a simple few ingredients dish, it’s a low-caloric highly nutritional flavor bomb that you can easily overdose on few times a day feeling deeply satisfied and guilt-free. Which I guess is especially crucial now that many of us are poppin bikini/speedo tags, n’estce pas?

Depending on the spice or an additional ingredient, you can make this soup savory, sweet, salty, spicy, pungent, sour, or any combination of those. 

TIPS on ROASTING CAULIFLOWER: The method of oven roasting cauliflower in most recipes suggests that you separate the cauliflower into the florets, season with olive oil, salt and pepper, and roast it at 350F to 400F for up to 30 minutes. Well, my experience suggests that cutting the cauliflower into the 1-inch thick steaks works better and using the oven preheated to 425F for 20-30 minutes, provides better, more evenly roasted results. Note, if your oven is very powerful, keep the temperature at 400F.

PS:Naturally, you can always sauté the cauliflower in the skillet, however, roasting it is healthier option.

SPRING TO WINTER: My favorite all-year version is with hazelnut brown butter and a pinch of smoked chili/paprika or curry (the choice is yours) garnish. It is easy, sophisticated and cosmopolitan, adding a smoky nut crunch contrast to the creamy cauliflower goodness. It is exceptionally balanced and the combination is thought out and trendy. How about turning it up more by doubling on the smoke and crunch with some bits of bacon? HEAVENLY…

TIP on SHELLING HAZELNUTS: Contrary to the popular advice to shell hot roasted hazelnuts in a slightly wet towel (which doesnt do a good job from my experience), this good ol tip coming from the SNL sketch look-alike video from 70s with glorious Julia Childprovides the fool-proof result on shelling hazelnuts (ps: this video will also arm you with a biscotti recipe).

Needless to say, you can play with other nuts too in this recipe, including almonds, pecans, walnuts, even chestnuts (see the recipe below).

Adding one or more vegetables (i.e. leeks, sweet potato, squash, etc.) to the roasting process and/or some sautéed greens to garnish can make an interesting twist in flavor and nutritional value. Try adding any root vegetable of your choice in fall or winter, and/or some garden/foraged greens in spring or summer. I like to apply almost any fresh farmers market finds to it, like in this version with chives and foraged fiddlehead ferns (pre-steamed or sautéed for 3-5 minutes in butter).

I use whatever is in season, from chives and green peas in summer; to corn, squash and pumpkin in fall; to cubed sweet potatoes or carrots in winter – the basic formula is a wonderful host for all of them. The only non-variable remains cauliflower.

As for applying and varying spices in this soup, sky is the limit: nutmeg, chili flakes, cumin, smoked paprika/chili, caraway or fennel seeds, curry, in fall-winter time; sage, thyme, lemon zest, mint, basil tarragon for spring-summer, etc.  A splash of white wine or a table spoon of apple cider vinegar would add some complexity to the soup as well.

SPECIAL OCCASIONS.  The Cream of Roasted Cauliflower with Lobster Dumplings comes to my memory first. I remember having this exquisite soup at the wedding reception years ago. Fixed wedding menus/dishes can be hit or miss, with most of the time being and unfortunate miss of which young Winston Churchill would say: “It would have been splendid… if the wine had been as cold as the soup, the beef as rare as the service, the brandy as old as the fish, and the maid as willing as the duchess.” But that time the food was exceptionally good. I consumed that bowl of soup with reverent awe. Later, I found the approaching recipe on Food Network by Chef Michael Symon, whose taste buds I trust almost blind-foldedly. I used a roasted cauliflower instead of the sautéed one and the result was fantastic.

Today Im sharing this recipe with you. This riff on roasted cauliflower is highly festive, helps to stretch the lobster to many plates and evokes the felling of comfort and elegance. If lobster is difficult to find, feel free to use shrimp (peeled, cooked and deveined) instead. 

For the top notch finish, season with coarsely ground black pepper and drizzle with a bit of truffle oil. 

Voila, the simple step by step:

And for the lobster dumplings:

Finally, the recipe search for the cream of roasted cauliflower from the wedding also once brought me to Jackie Kennedy–style recipe of the Cauliflower Goat Cheese Soup (arguably served at the Kennedy wedding party among other thing at Hammersmith Farm), smooth and polished enough to be showcased in a stylish setting for those who admire the goat cheese (or many other kinds of cheese for that matter). 

I made it with the mix of crumbled goat cheese and feta bought from Chevriere de Monnoir farm I wrote about previously here and here. I also modified it by adding some roasted chestnuts (which you can buy now small-packaged in Adonis and even Walmart) into the soup and garnish and added a few drops of maple syrup. It came up sweet and umami and lick-the-plate-clean good. If goat cheese is not your thing, try it with grated cheddar, Monterey Jack, Gouda, Emmental, Swiss, etc.  or any cheese that you put in your favorite cheese fondue – all would work wonders in this forgiving cream of soup formula.

I hope you will try one/all of the below recipes and will enjoy it/them as much as I did.  I also hope you will give me some feedback upon trying. I am sure you will love at least one of them!
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BASIC CREAM OF ROASTED CAULIFLOWER
Yields: 6 to 8 portions
1 large cauliflower head, cut into 1-inch steaks
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 onion, sliced thinly
2 garlic cloves, peeled and minced
2 tablespoons olive oil or melted ghee
5 cups chicken stock
1 tablespoon white wine or apple cider vinegar (optional)
1 bay leaf
½ teaspoon dried thyme
1+ cup almond or regular milk
Instructions:
Preheat the oven to 425F. Brush the sheet with olive oil or melted ghee. Place cauliflower steaks in one layer. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 minutes. Turn the cauliflower steaks over: if they break in pieces, its OK, just stir. Scatter onion and garlic over cauliflower and return to the oven. Lower the temperature to 400F and roast for another 15 minutes.
Heat the chicken stock in the pot. Add roasted vegetables, wine or apple cider vinegar if using, bay leaf and thyme. Cover and bring to boil. Reduce heat and simmer for 20 minutes.
Discard bay leaf, transfer the soup to the blender in batches carefully.  Purée soup to desired consistency. Transfer back to the pot. Stir in almond or regular milk. Heat through and check the seasoning. Ladle into the bowls and serve with your favorite garnish, or just with freshly cracked pepper. Optionally, drizzle with butter milk or olive (truffle) oil.
***
CREAM OF ROASTED CAULIFLOWER WITH HAZELNUT BROWN BUTTER
Yields: 6 to 8 portions
1 large cauliflower head, cut into 1-inch steaks
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 onion, sliced thinly
2 garlic cloves, peeled and minced
2 tablespoons olive oil or melted ghee
5 cups chicken stock
1 tablespoon white wine or apple cider vinegar (optional)
1 bay leaf
½ teaspoon dried sage
1+ cup almond or regular milk
For Browned Butter Hazelnuts:
½ cup hazelnuts, shelled (see above instructions) and coarsely crushed
4 tablespoons ghee or unsalted butter
Pinch of coarse salt
Pinch of smoked chilly or paprika
Instructions:
Preheat the oven to 425F. Brush the sheet with olive oil or melted ghee. Place cauliflower steaks in one layer. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 minutes. Turn the cauliflower steaks over: if they will break in pieces, just stir. Scatter onion and garlic over cauliflower and return to the oven. Lower the temperature to 400F and roast for another 15 minutes.
Heat the chicken stock in the pot. Add roasted vegetables, wine or apple cider vinegar if using, bay leaf and sage. Cover and bring to boil. Reduce heat and simmer for 20 minutes.
In the meantime, bring ghee or butter in a skillet to medium-low heat. Add hazelnuts and cook until butter turns brownish, 3 to 4 minutes. Remove from heat, sprinkle with coarse salt and smoked paprika or chili, mix and set aside.
Discard bay leaf, transfer the soup to the blender in batches carefully.  Purée soup to desired consistency. Transfer back to the pot. Stir in almond or regular milk. Heat through and check the seasoning. Ladle into the bowls and sprinkle with browned butter hazelnuts and freshly cracked pepper. Optionally, drizzle with butter milk or olive (truffle) oil.
***
CREAM OF ROASTED CAULIFLOWER WITH LEEKS AND FORAGED GREENS
Yields: 6 to 8 portions
1 large cauliflower head, cut into 1-inch steaks
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 onion, sliced thinly
1 leek, chopped
2 garlic cloves, peeled and minced
2 tablespoons olive oil or melted ghee
6 cups chicken stock
1 tablespoon white wine or apple cider vinegar (optional)
1 bay leaf
½ teaspoon dried thyme
1+ cup almond or regular milk
For garnish:
1 cup fiddlehead ferns, washed
1 tablespoon ghee or butter
Pinch of sea salt
Small bunch of chives, minced
Olive or truffle oil (optional)
Instructions:
Preheat the oven to 425F. Brush the sheet with olive oil or melted ghee. Place cauliflower steaks in one layer. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 minutes. Turn the cauliflower steaks over: if they break in pieces, just stir. Scatter onion, leeks and garlic over cauliflower and return to the oven. Lower the temperature to 400F and roast for another 15 minutes.
Heat the chicken stock in the pot. Add roasted vegetables, wine or apple cider vinegar if using, bay leaf and thyme. Cover and bring to boil. Reduce heat and simmer for 20 minutes.
In the meantime, add 1 tablespoon of ghee or butter to the skillet and bring to medium-high. Add fiddlehead ferns and sauté for 3-5 minutes. Sprinkle with salt and set aside.
Discard bay leaf, transfer the soup to the blender in batches carefully.  Purée soup to desired consistency. Transfer back to the pot. Stir in almond or regular milk. Heat through and check the seasoning. Ladle into the bowls and garnish with sautéed fiddlehead ferns, chives and cracked pepper. Optionally, drizzle with butter milk or olive (truffle) oil.
***
CREAM OF ROASTED CAULIFLOWER WITH LOBSTER DUMPLINGS
Yields: 6 to 8 portions
1 large cauliflower head, cut into 1-inch steaks
1 teaspoon salt
¼ teaspoon freshly ground white pepper
1 onion, sliced thinly
2 tablespoons olive oil or melted ghee
6 cups chicken or lobster stock
1 tablespoon white wine (optional)
1 pinch nutmeg
1 cup heavy cream
Cooked Lobster meat for garnish, chopped
1 tablespoon truffle oil
For Lobster Dumplings:
1 ½ cups white bread crumbs
½ tablespoon softened butter
1 egg beaten
2 teaspoons fresh tarragon, chopped
½ cup lobster meat, cooked and chopped
Milk to bind
Instructions:
Preheat the oven to 425F. Brush the sheet with olive oil or melted ghee. Place cauliflower steaks in one layer. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 minutes. Turn the cauliflower steaks over: if they will break in pieces, just stir. Scatter onion and garlic over cauliflower and return to the oven. Lower the temperature to 400F and roast for another 15 minutes.
Heat the stock in the pot. Add roasted vegetables, wine if using, bay leaf and nutmeg. Cover and bring to boil. Reduce heat and simmer for 20 minutes.
Mix the dumplings ingredients and roll into small firm balls about ½-inch in diameter.
Discard bay leaf, transfer the soup to the blender in batches carefully.  Purée the soup to desired consistency. Transfer back to the pot. Stir in heavy cream. Bring the soup to simmer. Poach the dumplings in soup for 3-4 minutes. Check the seasoning and remove from heat. Place the lobster meat in individual soup bowls.  Ladle 8 ounces of soup with dumplings on top in each bowl. Garnish with lobster claw and drizzle with truffle oil.
*This recipe was adapted from Food Network: Cauliflower Soup with Lobster Dumplings by Chef Michael Symon
***
CREAM OF ROASTED CAULIFLOWER WITH GOAT CHEESE AND ROASTED CHESTNUTS
Yields: 6 to 8 portions
1 large cauliflower head, cut into 1-inch steaks
1 teaspoon salt
¼ teaspoon white pepper
1 onion, sliced thinly
2 tablespoons olive oil or melted ghee
6 cups chicken stock
¼ teaspoon nutmeg
¼ teaspoon cinnamon (optional)
1 cup goat cheese, crumbled
1 cup roasted chestnuts, plus a few for garnish
1 teaspoon maple syrup (optional)
1+ cup half and half (10% cream)
Instructions:
Preheat the oven to 425F. Brush the sheet with olive oil or melted ghee. Place cauliflower steaks in one layer. Brush with olive oil and sprinkle with salt and white pepper. Roast for 15 minutes. Turn the cauliflower steaks over: if they will break in pieces, just stir. Scatter onion over cauliflower and return to the oven. Lower the temperature to 400F and roast for another 15 minutes.
Heat the chicken stock in the pot. Add roasted vegetables, nutmeg and cinnamon if using. Cover and bring to boil. Reduce heat and simmer for 20 minutes.
Discard bay leaf, transfer the soup to the blender in batches carefully.  Add crumbled goat cheese, roasted chestnuts and maple syrup to the mix in the blender. Purée soup to desired consistency. Transfer back to the pot. Stir in cream. Heat through and check the seasoning. Ladle into the bowls. Garnish with some crushed roasted chestnuts. Optionally, drizzle with butter milk or olive (truffle) oil and sprinkle with freshly minced parsley. Serve with croutons on the side.

Energizing Rainbow Vegetable Broth Recipe


‘Eat a Rainbow’ we hear more and more often from doctors when they refer to the variety of vibrantly colored fruits and vegetables to include in our diets to give our immune system the benefit of a range of antioxidants. This simple rainbow broth that you can start or finish your day with or just drink throughout the day will for sure help to strengthen the immune system and help combat winter fatigue and melancholy.  With this year’s never-ending severe winter, I am taken by Japanese traditional types of breakfast, which has actually led to many experiments with different kind of stocks and broths, hence this particular post is all about starting your day with a trendy sip of warm broth (with uber healthy alkalizing and anti-inflammatory properties) instead of the usual and boring bowl of cold cereal. Most importantly, a few sips of this broth fill you up so well, the ”Hara Hachi Bu” (eat until you are 80 percent full), a famous Okinawans principle becomes really easy to follow…

This is our next morning Sunday Brunch photo: Rainbow Broth & Fried Sushi – What a Wonderful Marriage!

Well, may be except for this case, although the broth does help to stop devouring the sushi a bit earlier…

Another upside of this broth is that its vegan, easy to pull off and/or modify to your taste, and can be made either from scratch (on a budget) or to recycle the collection of the quality veggie’s scrap assuring a great range of essential nutrients. Excellent recipe to take a note of if you are going to detox, to fast during the lent, or to start taking better care of your lunches (absolutely awesome in combination with classic egg or tuna salad sandwich, for example). It is also a wonderful starting point for further interesting layering with other ingredients: from hot noodle/dumpling soups to cold soups with fresh veggies additions. 
The humble rainbow ingredients are: potato, leek, radish, celery, carrot, scallion, ginger, and beet: 
For and extra detox properties, flavor and kick, I also added kombu (kelp) seaweed, jalapeno, coriander and black peppercorn seeds:

And the last, but not least: cover the veggies with quality mineral/spring water.
The unusual variety of the stock ingredients gives it a unique light flavor with some Asian notes of ginger, seaweed and coriander. Radish makes definitely lighter touch than usual rutabaga/turnips while beet gives the broth a radiant ruby color and agreeable sweetness. The reconstituted wakame seaweed adds an extra comfort touch bringing the taste of broth closer to that of the Miso soup.
Stir in some quality fermented Miso paste and you are one step closer to the Japanese heaven:
 KILLER APP: Alternatively, collect the variety of any best quality vegetable scraps in your freezer (in Ziploc bag) until ready to use to make a stock.
For more further applications, feel free to exclude the beet ingredient and you will have a perfect vegan stock full of goodness, that you can bring to the next level as per my next post. In fact, this post was a prelude to the mystery dish I’m going to offer you next based on the vegan stock. Here’s the hint. Stay tuned.
Speaking of, Happy Chinese New Year, dear readers!

PS: SATURDAY AFTERNOON REPORT. This is what we just had (a day after me featuring the proverbial broth): the out of this world fried sushi I made last night on a wing, but was too tired to eat at midnight to avoid having my next visceral cauchemar… We just had them now for brunch, and LIFE CAN’T BE ANY MORE BEAUTIFUL. Viva Japanese breakfast!

  PS2: God, I need to start Instagram!

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Two other major vegetarian must try recipes for this time of the year:
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RAINBOW VEGETABLE BROTH
Yields: 2 generous or 4 small portions
Ingredients:
1 potato with skin on, chopped
½ leek, chopped
1 carrot with skin on, chopped
1 celery stalk, chopped
1 beet with skin on, chopped*
1 radish with skin on, sliced
2 slices of fresh ginger
1 scallion, quartered
1 spring of parsley
1-2 pieces of dried kombu (kelp) seaweed (optional)
1 jalapeno pepper, chopped (optional)
1 tsp coriander seeds
8 black peppercorns (optional)
31/2 cups quality mineral/spring water
1 tbsp dried wakame seaweed to garnish (optional)
Instructions:
Place all the ingredients in a large saucepan, add the mineral water and bring to boil. Cover and simmer for 1 ½-2 hours over low heat.
Remove the pan from the heat and strain the liquid. Discard the vegetables. Pour the broth into a heatproof resealable container. Add dried wakame seaweed and seal. Drink glassfuls of the broth throughout the day.
*Excluding the beet from the list of ingredients will deliver classic looking vegetarian stock as opposed to red-colored stock.
Adapted from: Healing Foods, DK Publishing, 2013

No Problem Jamaican Jerk from Sunny Negril

Last weekend was blessed with sunshine, we needed so badly to catch up with endless home and garden chores and have the final year’s swim. We also made some excellent grill dedicated to Jamaican Jerk. Traditionally slow-cooked and smoked to delicious perfection, Jerk is a passport to Jamaican street food. This recipe was brought from sunny Negril. If you are anything like me, once you tried a real thing you would always want to make it at home. We make it in every season, even in winter, yes, that’s how much we like it. There is something magical about the jerk, something very West Indies about, embracing all traditional spices, condiments and the taste of Caribbean in general. And it’s super-hot! Nice green salad and beer are the must companions for the Jerk.
Away from wind, rain and cold and back to the happiest memories of so many wonderful vacations with friends and family… We are going to one of my favorite Caribbean food destinations, the reggae homeland, Jamaica. Mon, I love this country. It has everything the perfect vacation is about: clear waters, pristine beaches, lush islands, emerald rivers, fascinating falls, world’s best Blue Mountain coffee, reggae music, fun people and, of course, all kinds of JERK!
There is even a Jerk Trail guide mapwith few dozen of jerk eateries around the island featuring the best jerk dishes, which are not only limited to chicken, but also include pork, shrimp, sausage, even conch specialties. Particularly in Negril, I would currently also add my favorite 3 Dives and De Bar spots to the list of the most authentic Jamaican jerk experiences.
Something tells me a day on the beautiful beach followed by great local specialty sunset dinner to live reggae music for a pocket change is not only my idea of perfect. Speaking of the beach, the Seven Mile Beach in Negril is of course one of the best beaches in Jamaica (which is, reportedly and sadly, now slowly vanishing). Our favorite part of the beach stretch though is along the shore of the Bloody Bay lined in the forest of towering palms at the level of Breezes and Couples Negril hotels (the letter is hard to beat with their level of services and never disappoints).
No need to dress up, a nice barefoot walk in white powdery sand, with clear turquoise water lapping at your toes is all you need to discover the mini-Jamaica from day one: fresh breeze, smell of the pit-fire pimento leaves smoked Jerk, vendors and musicians in those quirky Jamaican hats, little food shacks made of the drift wood…

I’m still keeping one of the little bracelets the funky guy in marijuana glasses (he was smoking pot at the same time) was making for everyone passing by and just giving them away. For those interested, he was also giving a quick lecture about Rastafarianism…

And how about snorkeling, diving in caves, deep-sea fishing, scuba diving and some ocean horseback riding experiences – who on Earth can forget that thrill…

I’ve been to different parts of Jamaica and had some of the most authentic jerk experiences from street stands to beach shacks to dinner huts to hotels and restaurants. Every Jamaican chef has his/her own variation of marinade, but there are some key ingredients to it, including allspice (pimento), scallions, thyme, onion, ginger, lime and scotch bonnet peppers.

Warning: scotch bonnet peppers are extremely hot. If you don’t like it too hot and more than one scotch bonnet pepper sounds incendiary to you, limit the recipe to one scotch bonnet pepper only and then taste the marinade to figure out if you’d like to add a few more. Keep a bunch of Red Stripe beer in your fridge to cool down the flames Jamaican way.
Some Jamaican chefs like John Bull from Reggae Kitchen, don’t use ginger in marinade (he remarkably refers to his jerk prep as ‘maya-neering’ or, sometimes, ‘money-raiding’ (perhaps when he wants to share some ganja tales at the same time). Others, like the Carribeanpot Chef, do and my final collective and tested recipe is close to his.
Don’t be put off by the list of marinade ingredients. It really takes maximum 10 minutes to prepare, as long as you are mentally ready and the list is checked off. Just put everything except chicken in a food processor or blender, and puree the ingredients into the paste. Rub it into the chicken immediately and store in the fridge overnight.  Once the chicken is marinated, you can use the classic grill-smoking, oven-baking or pan-frying methods to cook it.
Note: slightly scoring chicken helps to improve the marination process.
Grilling Method:
Traditionally, the jerk is slowly cooked over the pit fire coals with lots of added smoke from pimento leaves.  At the end it’s supposed to be charred, but not over-charred. For additional smoke in your BBQ, add some smoke chips to the grill or place a piece of smoking wood (spraying it with water when it ignites).
Preheat the grill to medium-high or build a medium hot charcoal grill. Clean and lightly oil the grill. Place chicken skin side down, grill for 5 minutes to form the crust. Turn to the other side. Grill for another 5 minutes.  Cover the grill and lower the heat to the minimum. Continue grilling until cooked through for about 30-40 minutes, turning often to prevent burning. Alternatively, (and if/or pressed with other chores), you can transfer the 10-minutes grilled chicken to 350F oven and finish by baking it for 30-40 minutes.
Oven Method:
Preheat the oven to 400F. Place chicken in foiled and greased pan skin side up. Roast for 20 minutes. Turn chicken to the other side. Lower the heat to 350F and bake for another 15 minutes. Turn chicken back to skin side up and bake for another 15 minutes, or until cooked through and the juices are running clear. Transfer chicken to platter, cover loosely with foil and let stand for 5 minutes before serving.
Pan-Frying Method:
On a cold rainy night, try a simplified ‘spatchcocking’ (flattening) pan-fried method (I described previously in other chicken recipe) for faster and juicier results. Turn on the exhaust (you really need it for this method – the nice cooking jerk smell will go all over the place). Place the chicken on a medium-heated skillet with a bit of oil (1 tsp), brown slightly on one side for 5-6 minutes, turn, cover with heat-resistant plate and weight (I used the flat stone, you can use the brick or the pan filled with water). You will be surprised how moist, tender, yet crispy your marinated jerk can come out from just a frying pan in less than 30 minutes. Of course, this no longer will be a smoked version of jerk, but you will still get most of its amazing flavors.
Serve with a big green salad (like watercress chopped salad I posted previously) and rice to offset the heat and, naturally, a tall glass of cold beer (Red Stripe would bring you closer to Jamaican experience).
Are you ready now to make Jamaican Jerk in your kitchen? Let’s put some nice reggae from a wonderful soundtrack of the Chef movie and proceed to the recipe:

Cheers to the Jerk! Indulge yourself in real Jamaican flavors…
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One year ago: Indian Summer Dinner
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SPICY JAMAICAN JERK CHICKEN & MARINADE*
Yields: 6 to 8 portions
*Note: This marinade is also good for grilled pork, fish or sausages.

Ingredients:

2 small to medium-sized chicken (preferably, free range), cut in 4 parts each
Salt and pepper to taste
2-3 tbsp soya sauce
2-3 tbsp vegetable oil
5-6 tbsp apple cider vinegar (optionally, other vinegar)
Juice of 1 lime
Juice of 1 orange (or ¼ cup of orange juice)
1 bunch of (6-10) scallions, coarsely chopped
½ small onion, coarsely chopped
1 thumb knuckle of ginger, skin on
1 tbsp allspice, (preferably, freshly ground)
1 tsp dried thyme or 2 tbsp fresh thyme
½ tsp ground nutmeg
½ tsp ground cinnamon
3 cloves garlic
1 to 5 scotch bonnet peppers (begin with one and add more after for more heat if desired)*
2-3 tbsp of brown sugar, or Maple Syrup (for Canadian twist)
2 tbsp coarse sea salt
*Note: alternatively, replace scotch bonnet peppers with equal amount of habanero peppers, or double of jalapeno peppers, or 1/3 cup of scotch bonnet sauce.
Instructions:
Lightly score the chicken pieces with few not too deep slits. Sprinkle with salt and pepper and set aside.
Mix the rest of the ingredients in a blender or food processor (liquids first, then solids) into a puree. Taste for the salt and add more if desired. Check for spicy, sweet and sour:  the marinade should taste sour-sweet-salt-spicy good and balanced.
Rub the chicken with marinade and refrigerate overnight (to three-five days).
Use one of the cooking methods listed above with instructions: grilled, oven-cooked or pan-fried.
Serve with traditional rice and beans, green salad and beer.