Cakes, Rice, Seafood

Salmon Roasted with Herbs, Rice Pilaf with Onions, Almonds and Currants, Maple-glazed Carrots, and Icebox Cake

Today is Sam’s third birthday. We celebrated this weekend with a houseful of kids and a very patient though ultimately frazzled Kindermusic teacher. During our party planning, Sam asked for a whipped cream cake. Not knowing exactly what a whipped cream cake might entail, I turned to the trusted Smitten Kitchen. The resulting concoction, an icebox cake, is straight from the 1950s, piled high with freshly whipped cream, thin chocolate wafer cookies, a dusting of chocolate shavings, and eleven layers of deliciousness. Probably my favorite thing about the cake was the fact that it’s made the day before, leaving plenty of time in the morning to hang balloons and hide the household mess before company arrives. There was no cake left by the time we ate dinner, but it would have tasted just as good with our salmon dinner as it did with our Zaffiro’s pizza lunch.

Salmon Roasted with Herbs
adapted from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman

Serves 4

2 tablespoons (30 g) butter
2 tablespoons olive oil
1 1/2 lb (680 g) salmon fillet
salt and freshly ground black pepper to taste
2 teaspoons fresh thyme
2 teaspoons fresh parsley
1 large shallot, minced

Preheat the oven to 475°F (240°C). Melt the butter until the foam subsides in a medium roasting pan in the oven as it preheats. Add the olive oil to the melted butter.

Season the salmon with salt and pepper, then sprinkle the flesh of the fillet with the herbs and shallot, pressing lightly. Carefully place the salmon in the butter and oil, flesh side down, and put the pan in the oven. Roast for about 5 minutes, then flip the salmon over and roast 4 to 6 minutes longer, until the salmon is done (peek between the flakes with a thin-bladed knife). Serve immediately.

***

Rice Pilaf with Onions, Almonds and Currants
adapted from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman

Serves 4

2 tablespoons (30 g) butter or olive oil
1 small onion, chopped
1 1/2 cups (175 g) rice
salt and freshly ground black pepper
2 1/2 cups (600 ml) chicken broth, heated to the boiling point
1/2 cup (75 g) currants
1/2 cup (50 g) almond slivers
minced fresh parsley leaves, for garnish

Place the butter or oil in a large, deep skillet with a lid over a medium-high heat. When the butter melts or the oil is hot, add the onion. Cook, stirring, until the onion softens but does not brown, 5 to 8 minutes.

Add the rice all at once, turn the heat to medium, and stir until the rice is glossy and completely coated with butter or oil. Cook for 2 to 3 minutes, then stir in the almonds and cook 3 to 4 more minutes, until fragrant and starting to color lightly. Stir in the currants. Season well with salt and pepper, then turn the heat down to low and add the broth, all at once. Stir once and cover the pan.

Cook for 15 to 20 minutes, until nearly all of the liquid is absorbed. Turn off the heat and let rest for another 5 to 10 minutes. Check the seasoning, garnish and serve immediately.

***

Maple-glazed Carrots
inspired by my friend Lindsay

Serves 4

1 lb (450 g) carrots, peeled
4 tablespoons olive oil
2 tablespoons maple syrup
4 tablespoons fresh parsley, minced
salt and freshly ground black pepper to taste

Preheat the oven to 450°F (230°C).

Cut the carrots into 2‑inch-long pieces, halving or quartering large parts of the carrots so each piece is about 1/2 inch thick. Toss with olive oil, maple syrup, parsley, salt and pepper. Spread the carrots onto a large baking sheet in a single layer. Roast  for 15 to 25 minutes, until the carrots are tender, turning the carrots once or twice to prevent scorching.

***

Icebox Cake
from Smitten Kitchen

Serves 12

3 cups (700 ml) heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
2 x 9‑oz (250‑g) packages chocolate wafer cookies
unsweetened cocoa (or chocolate shavings)

In a large bowl, beat the cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup (120 ml) whipped cream, making a 7‑inch circle. Repeat with the remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust the top lightly with cocoa powder or chocolate shavings.

Italian food, Pasta and noodles, Salad dressings, Vegetarian main dishes

Easy Pasta Supper with Marcella Hazan’s Tomato Sauce

I’ve eaten so much pasta in my life that my blood must be part durum wheat by now. My childhood memories of dinner are crowded with images of a big bowl of salad and a basket of garlic bread on the table and a pot of spaghetti on the stove, with a huge bucket of Kemp’s ice cream in the freezer for dessert. It’s no wonder, then, that pasta is still my go-to comfort food or the first thing I think of when I want a quick dinner. After two weeks of time-consuming holiday cooking, I’m in the mood these days for something effortless but still satisfying. This famous tomato sauce from Marcella Hazan fits the bill on both counts. The recipe couldn’t be easier — melt some butter, put a halved onion in the pan, pour in some canned tomatoes and let it all simmer for 45 minutes — but the result is an alchemical kind of magic. It’s the little black dress of pasta sauces — simple, sophisticated and versatile. You wouldn’t think it was possible for a humble can of tomatoes to be transformed into such a silky-smooth sauce so full of flavor, but don’t wait much longer to try this and see for yourself. Add in a baby leaf salad tossed with my favorite balsamic vinaigrette, a loaf of Parmesan garlic bread and a nice bottle of wine, and my favorite childhood dinner feels all grown up.

Marcella Hazan’s Tomato Sauce
adapted from Essentials of Classic Italian Cooking by Marcella Hazan

Makes enough sauce for about 1 lb (450 g) of pasta, or 4 servings

5 tablespoons (75 g) unsalted butter
1 medium yellow onion, peeled and cut in half
1 x 28 oz can (or 2 x 14 oz/400 g cans) whole plum tomatoes, with their juices
salt and freshly ground black pepper

To make the tomato sauce, melt the butter in a large pot (one that can also accommodate all the pasta later) over a medium heat, then add in onion halves and pour in the tomatoes with their juices. Season generously with salt and pepper. Bring the sauce to a simmer, mashing up the tomatoes gently with the back of a wooden spoon. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato and the sauce has reduced and thickened. Stir occasionally, continuing to mash any large pieces of tomato with the wooden spoon. Taste for seasoning, then discard the onion when the sauce is ready. Add your cooked, drained pasta directly to the sauce in the pot and stir until all the pasta is coated.

***

Balsamic Vinaigrette
adapted from Epicurious, March 2003

Makes about 3/4 cup (180 ml)

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup (120 ml) olive oil
salt and freshly ground black pepper

In a screw-top jar, combine the vinegar, mustard, garlic and oil, shaking well to combine. Season with salt and pepper to taste.

Appetizers, Beef, Desserts, Entertaining, Holidays

Beef Tenderloin with Arugula and Horseradish Sauce, Baked Brie with Mushrooms and Thyme, Rockin’ Celery, and Chocolate Chunks with Cherries and Pistachios

We’re planning to have a few friends over for New Year’s Eve. Instead of coordinating a full sit-down dinner, I’m planning a spread of bite-size delicacies. A plate of hors d’oeuvres balanced in one hand with a glass of champagne in the other is my idea of a party — even when it’s just me and Reuben. I make this beef tenderloin recipe often for parties. It’s easy, can be made in advance, and everyone seems to love it. As a word of warning, I’ve never made the other recipes listed but how could molten brie or dark chocolate be bad?

Kristin and I are taking some time off from Dinner du Jour due to the hectic nature of the month. We’ll be back in January with more recipes and photos. We hope you all have a wonderful holiday season and happy new year!

Roast Tenderloin of Beef
adapted from Gourmet

Serves 8

2 tablespoons vegetable oil
4 1/2 lb (2 kg) trimmed beef tenderloin, tied, at room temperature
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste

Preheat oven to 525°F (275°C).

In a large skillet, heat the oil over high heat until smoking. Pat meat dry. Rub with pepper and salt. Sear the tenderloin on all sides until dark brown. Transfer the meat to a rack in a roasting pan. Roast meat for 10 to 20 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130°F to 140°F (55°C to 60°C) for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving. Serve with horseradish sauce, arugula, and rolls for making sandwiches, if desired.

Horseradish Sauce
adapted from Emeril’s New New Orleans Cooking by Emeril Lagasse

2 cups (475 ml) sour cream
1/4 cup prepared horseradish, drained
1 tablespoon minced chives
1 teaspoon Champagne or white wine vinegar
1 teaspoon salt
dash hot red pepper sauce

In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.

***

Rockin’ Celery
adapted from Pilar Sanchez, Food Network

10 servings

12 celery stalks, peeled
1/2 cup (50 g) pecans
1 tablespoon honey
1 tablespoon melted butter
pinch cayenne pepper
pinch sea salt
8 oz (225 g) cream cheese, softened

Cut the celery into 4‑inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.

In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet and bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.

Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.

***

Baked Brie with Mushrooms and Thyme
adapted from Bon Appétit, March 2009

Makes 6 to 8 servings

1/2 oz (15 g) dried porcini mushrooms
2/3 cup (160 ml) dry red wine
2 tablespoons butter
6 oz (170 g) crimini (baby bella) mushrooms, halved or quartered if large
6 oz (170 g) shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large shallot)
2 teaspoons chopped fresh thyme
1 x 14-oz (400‑g) Brie (preferably in wooden box)
1 baguette, cut into 1/4‑inch-thick slices

Rinse the dried porcini to remove any grit. Place the porcini and wine in a small saucepan. Bring to a simmer over low heat; remove from the heat. Let the porcini soak until soft, about 20 minutes. Using a slotted spoon, transfer the porcini to a work surface and coarsely chop. Line a strainer with damp paper towel; strain the wine into a small bowl and reserve.

Melt the butter in a heavy large skillet over medium-high heat. Add the crimini and shiitakes. Sprinkle the mushrooms with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add the shallot and stir until soft, about 1 minute. Add the chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in the thyme. Season to taste with salt and pepper. Cool.

Remove the Brie from its box, discarding the lid and paper. Using a sharp knife, cut the top rind from the Brie; discard. Return the Brie to its box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of the Brie, crimping foil at edges, leaving top exposed.) Mound the mushroom mixture atop the Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Preheat the oven to 350°F (180°C). Place the Brie with the mushrooms on a rimmed baking sheet. Bake until the cheese begins to melt and the mushrooms are warmed through, about 15 minutes. Transfer the Brie in box to a plate. Serve hot with baguette slices.

***

Chocolate Chunks with Cherries and Pistachios
adapted from Katie Brown Celebrates: Simple and Spectacular Parties All Year Round by Katie Brown

6 servings

12 oz (340 g) bittersweet Baker’s chocolate, chopped
1/2 cup (120 ml) whole milk
3 tablespoons of unsalted butter
1/4 teaspoon salt
1 cup (130 g) shelled pistachios
1 cup (150 g) dried tart cherries

In a large microwaveable bowl, combine the chocolate, milk, butter, and salt. Place the bowl in a microwave and heat on high for 3 minutes, stirring every 30 seconds. Remove and whisk until combined and smooth. (If the chocolate is not completely melted after whisking, return to the microwave for 1 minute and repeat step.)

Stir in the pistachios and cherries. Line the bottom and sides of a 9 x 9‑inch pan with plastic wrap. Pour the chocolate mixture into the pan, scraping bowl, and smooth out evenly. Refrigerate until firm, about 1 hour.

Remove the pan from refrigerator and invert chocolate mixture onto a cutting board. Remove the plastic and cut chocolate with a knife into desired shape and size. Serve at room temperature.

30-minute meals, Mexican food, Miscellaneous, Salad dressings, Salads, Seafood

Halibut, Veracruz Style over Rice and Salad with Orange-Lime Cumin Vinaigrette

This was originally going to be tilapia, Veracruz style but Reuben was too enamored with the halibut to pass it up. I especially liked this preparation not only for the taste but also because the sauce can be made the night before. As you can see from my photo (thank you Reuben for my early birthday present), it’s even pretty enough for guests.

I try to serve seafood at least once a week, not only because it’s healthy, but also because it is quick. U.S. tilapia and wild Alaskan salmon are my fish of choice — the tilapia for its price and the wild salmon for its omega‑3. Both fish are also sustainable. I recommend Monterey Bay’s Seafood Watch Program to check whether your seafood choices have low toxin levels and minimal environmental impact.

Halibut, Veracruz style
Halibut, Veracruz Style 
adapted from Bon Appétit, May 2003

Serves 6

1 x 28-oz (780‑g) can diced tomatoes in juice, well drained, juices reserved
1/4 cup (60 ml) extra-virgin olive oil
1/2 onion, finely chopped
3 large garlic cloves, minced
2 small bay leaves
3 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/3 cup (50 g) chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 halibut, tilapia or red snapper fillets (about 1 1/2 lbs/680 g total)
pickled jalapeño chilies, sliced

Place the drained tomatoes in a medium bowl. Using a potato masher, crush the tomatoes to a coarse puree. Drain again, reserving juices.

Heat the oil in heavy large skillet over medium-high heat. Add the onion and stir 30 seconds. Add the garlic and stir 30 seconds. Add the tomato puree and cook 1 minute. Add the bay leaves, parsley, oregano, and 1/4 cup (60 ml) reserved tomato juices. Simmer until the sauce thickens, about 3 minutes. Add the olives, raisins, capers, and all the remaining reserved tomato juices. Simmer until the sauce thickens again, stirring occasionally, about 8 minutes. Season the sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat the oven to 425°F (220°C). Spread 3 tablespoons of sauce in the bottom of a 13 x 9‑inch glass baking dish. Arrange the fish on top of the sauce. Sprinkle the fish lightly with salt and pepper. Spoon the remaining sauce over the fish. Bake uncovered until the fish is just opaque in center, about 15 to 20 minutes. Using a long spatula, transfer the fish with sauce to plates. Garnish with the pickled jalapeño slices. Serve with rice.

***

Orange-Lime Cumin Vinaigrette 
adapted from Manger La Ville!

Makes about 1/2 cup (120 ml)

1 small clove garlic
kosher salt
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons minced shallot
1/2  teaspoon ground cumin
1 tablespoon honey
1/4 cup (60 ml) olive oil
freshly ground pepper

Mince and mash clove of garlic with about 1/2 teaspoon salt. In a medium bowl whisk the garlic paste, lime, orange juice, shallot, cumin and honey. Slowly add the oil while whisking to emulsify the mixture. Season with salt and pepper to taste.

30-minute meals, Beans, Middle Eastern food, Salads, Vegetarian main dishes

Warm Butternut and Chickpea Salad with Tahini Dressing

I think Orangette was the first food blog I ever read. Kristin pointed me towards it years ago and I was hooked. Being the thoughtful friend that she is, Kristin sent me Molly Wizenberg’s (aka Orangette) book, A Homemade Life: Stories and Recipes from My Kitchen Table, last week for my birthday. I had already planned to make this salad, but the arrival of the book sealed the deal. It was fate. It was kismet. It was delicious.

Warm butternut squash salad

Warm Butternut and Chickpea Salad with Tahini
adapted from Orangette

4 servings

For salad:
1 medium butternut squash, peeled, seeded, and cut into 1 ½‑inch pieces
1 medium garlic clove, pressed
½ teaspoon ground allspice
2 tablespoons olive oil
salt
1 x 15-oz (425 g) can chickpeas, drained and rinsed
1 or 2 shallots, finely chopped
¼ cup (10 g) coarsely chopped parsley or cilantro leaves

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
3 ½ tablespoons lemon juice
3 tablespoons well-stirred tahini (sesame paste)
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F (220°C).

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini sauce. In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. (I found that my tahini was a little bitter and that the lemon was a bit much, so I added additional olive oil to tame both.)

To assemble the salad, combine the squash, chickpeas, onion, and parsley in a mixing bowl. Add tahini sauce about 1/2 cup of dressing, and toss carefully. Serve, with the extra tahini dressing on the side and additional salt for sprinkling. This tastes great with a crusty piece of bread.

Note: This salad, lightly dressed, keeps beautifully in the fridge. Before serving, warm slightly with quick jolt in the microwave and serve with any extra tahini dressing.

30-minute meals, Pasta and noodles, Poultry

Bow Ties with Chicken Sausage and Leek Sauce with Roasted Broccoli

Well, I’m still working though the “B” cookbooks at the library. After years of watching Lidia Matticchio Bastianich’s show on PBS, I finally picked up one of her cookbooks. I will admit, I skipped the sizeable section on fresh pastas due to my fresh pasta phobia (I know, I know, how hard can it be) but found some interesting recipes for dry pastas. Tonight’s dinner was my attempt to lighten up one of those recipes. Chicken sausage is a great way to lower calories in a dish without sacrificing much flavor and since I normally have a package in my fridge on stand-by, it was an obvious choice. If anyone wants to make this with the pork sausage called for in the original recipe, let me know how it turns out.

Bow Ties with Chicken Sausage and Leek Sauce

from Lidia’s Italian Table

6 servings

6 quarts (about 5 liters) salted water
2 large leeks
2 tablespoons extra virgin olive oil
12 oz (340 g) chicken sausage, cut diagonally into 1/2 in. wide pieces
1 tablespoon minced shallots
2 tablespoons unsalted butter
1 cup (140 g) defrosted and drained frozen baby peas
1 cup (240 ml) chicken or turkey stock
salt and freshly ground black pepper
1 lb (450 g) bow-tie pasta (farfalle)
1/2 cup (50 g) freshly grated pecorino romano cheese, plus more for serving

Bring the salted water to a boil.

Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2‑inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit.

In a large skillet, heat the olive oil over medium heat. Toss the sausage in the skillet and cook until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside.

Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente — tender, but firm — about 12 minutes. Reserve 1/2 cup (120 ml) of pasta water. Drain the bow ties well and return them to a pot over low heat.

Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. If the mixture is too dry, add pasta water a couple tablespoons at a time, until desired consistency is reached. Serve immediately, passing additional grated cheese on the side.

***

Roasted Broccoli

Serves 4

1 large head broccoli, broken into florets
olive oil
sea salt and freshly ground black pepper
freshly grated Parmesan
juice of 1/2 lemon

Preheat the oven to 400°F (200°C). Arrange the broccoli on a baking sheet, drizzle with some olive oil (a couple tablespoons or so) and season with salt and pepper to taste. Toss to coat evenly, making sure oil coats each floret. Transfer to the oven and roast for 10 to 12 minutes, until browned and just tender. Place the broccoli in a serving bowl, top with grated Parmesan and drizzle with fresh lemon juice.

Asian food, Soups and stews, Vegetarian main dishes

Pumpkin and Tomato Laksa

Despite my recent cravings for hearty winter food, I’ve also been craving something with brighter flavors too. This laksa is warming and filling, and the clean flavors are a welcome respite from holiday excesses. Nigel Slater calls it a recipe to “restore and comfort.”

Pumpkin and Tomato Laksa
adapted from The Kitchen Diaries by Nigel Slater

Serves 4

1 small pumpkin or 1 butternut squash (9 oz/250 g unpeeled weight)
olive oil
salt and freshly ground black pepper
1 or 2 red chillies, chopped
4 cloves garlic, chopped
a lump of ginger the size of your thumb, peeled and chopped
zest and juice of 1 lime
1 large bunch of coriander, leaves and stems
a little vegetable oil
2 stalks of dried lemongrass
2 cups (480 ml) ml vegetable or chicken stock
1 x 14-oz (400-ml) can of coconut milk
24 cherry tomatoes
2 tablespoons nam pla (Thai fish sauce)
4 oz (110 g) dried noodles, cooked according to packet instructions
a large handful of mint leaves, chopped

Preheat the oven too 400°F (200°C). Cut the pumpkin or squash into large chunks and place on a baking tray. Drizzle with olive oil and salt and pepper, then toss well to coat all the pieces in the oil and seasoning. Roast for about 30 minutes, until tender. Set aside.

Meanwhile, to make the spice paste, put the chopped chillies, garlic and ginger into the bowl of a food processor. Add the lime zest and half the coriander leaves and stems. Blitz everything to a pulp, adding a little oil if the mixture needs it to go around.

Place a fairly deep pan over a moderate heat, add half the spice paste (keep the other half in the fridge for another time) and fry it, moving it around the pan so it doesn’t scorch. Do this for 1 to 2 minutes, then add the lemongrass stalks, pour in the stock and coconut milk and bring to the boil.

Cut the tomatoes in half, and add them with the nam pla and lime juice. They will take 7 to 10 minutes to cook. Add the chunks of pumpkin or squash and continue cooking for 1 to 2 minutes. Place a swirl of cooked noodles in each of the 4 bowls, pour over the laksa and add the mint and remaining coriander leaves.

Soups and stews

Chickpea, Sweet Potato and Chorizo Stew

I’ve never really been sure when autumn crosses over into winter. I’d always thought the winter solstice marked the first day of winter, which just goes to show my American roots — apparently we regard the season as starting on the solstice and ending on the following equinox (regardless of the fact that in the Midwest, where I grew up, you could still get snow well into April). It turns out that in Ireland and Scandinavia, the solstice is traditionally considered to be midwinter, with November 1st (Samhain) being seen as the start of the season, while other European countries call November 11th (St. Martin’s Day) the start of winter. Either way, the recent dip in temperatures has me craving warming, hearty foods even more than I did a month ago. This stew fit the bill perfectly. The chickpeas and sweet potato make you feel virtuously healthy, while the chorizo adds depth and spice. All in all, it’s an easy midweek meal for a cold night now that there are plenty more of those in store, regardless of whether you think winter is just about to arrive or we’re almost halfway to spring.

Chickpea, Sweet Potato and Chorizo Stew
adapted from Domini Kemp in The Irish Times

Serves 4

splash of olive oil
1 or 2 chorizo sausages, roughly chopped
1 onion, chopped
1 teaspoon cumin seed
1 teaspoon coriander seed
2 or 3 sweet potatoes, peeled and chopped into bite-sized pieces
2 x 14 oz (400 g) cans of chickpeas, drained and rinsed
1 x 14 oz (400 g) can of chopped tomatoes
1 tablespoon tomato puree
pinch of sugar
2 cups (500 ml) water or stock
a few handfuls of baby spinach
handful of fresh cliantro (coriander), chopped, to garnish
crusty bread, to serve

Heat the olive oil in a large saucepan or stock pot on a medium heat and fry the chorizo for about 5 minutes, until it’s starting to brown a little at the edges. Remove with a slotted spoon and set aside. Add the onion, cumin seeds and coriander seeds and cook for about 5 minutes, until the onion has softened a bit. Add the chorizo back in, then add the sweet potatoes, chickpeas, canned tomatoes, tomato puree, sugar and the water or stock. Simmer for 20 to 30 minutes, or until the sweet potatoes are fork tender. Add in the spinach and stir until it wilts. Serve in bowls along with good bread and the fresh coriander sprinkled on top.

A Cooking Blog