Radish and Radish Green Soup with Turmeric Root

This is a ‘fresh from the market’ soup. Beautiful radish greens with lots of fresh green onions, combined with sweet potato for texture and turmeric for a distinct flavor.

Only four ingredients:

  • One bunch radish
  • 4 green onions
  • 1 sweet potato
  • 1 fresh turmeric root

Plus a bit of olive oil for cooking and sea salt for seasoning. 

Start by cutting off the greens from the radishes. Wash and scrub the radishes. Wash the greens in a bowl of water or salad spinner and drain. 

Peel the sweet potato. Scrub the turmeric and wash the green onions. 

Slice and chop the sweet potato. 

Heat a bit of olive oil in a heavy cast iron pot. Add the sweet potatoes and reduce the heat to low. 


Slice the whitish part of the green onions and chop the turmeric. 


Add the sliced onions and turmeric to the pot of sweet potatoes and combine well. 


Slice two or three radishes to use as garnish. Cut the remaining radishes in halves or quarters. Slice the green part of the green onions. 


Add the radishes (pieces only, not slices) and mix well. 


Add water, about 4 cups. Add sea salt to taste and bring to a boil. Lower the heat and simmer for about 10 minutes. 


Add the green onions and continue to simmer another 5 minutes. 


Grossly chop the radish greens. 


Add them to the soup and mix well for one minute until wilted. 


Process with an immersion blender until smooth. 


Serve at once and garnish with radish slices. Enjoy!

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Truffled Scrambled Eggs with Grits and Arugula

Farm fresh organic eggs from our CSA delivery, Tomato Mountain, WI, and whole grain stone milled non-GMO yellow dent corn grits from Severson Farms, IL are a perfect match for indulging in the aromas of a black truffle for a leisurely breakfast. 

 The perfectly moist texture of the scrambled eggs is achieved by continuously whisking the eggs over very low heat.   
Ingredients:

For two servings

  • 4 farm fresh organic eggs
  • 1 small black truffle
  • 1/2 cup organic non-GMO yellow corn grits
  • Organic arugula
  • Lemon juice
  • Olive oil
  • Freshly ground Himalayan pink salt and freshly ground pepper

Equipment: egg topper, truffle mandolin

 To cut a clean opening to top off the egg, the best tool is a spring egg topper. 
Sit the egg pointy side up in an egg holder.  Place the egg topper over the egg and pull the spring top, letting it snap back firmly.   The egg will have a clean cut all the way around. 

 If the sides do not come apart easily, you can insert the tip of a knife to gently separate both ends. 
   Be sure to open the egg over a bowl as the raw contents will pour out into the bowl. 
Continue the same procedure for all the eggs.  
Rinse the shells thoroughly and let dry on a towel.    Meanwhile, using the truffle mandolin, shave part of the black truffle onto the eggs. Grind some salt and pepper as well. 
  Whisk thoroughly until slightly foamy and set aside to let the truffle infuse its aromas into the egg mixture. Place corn and 1 1/2 cups of cold water into a saucepan. Add a dash of salt, bring to a boil, lower the heat and simmer about 15-20 mixing occasionally. Contrary to package instructions, I typically obtain best results, without lumps, by mixing initially with cold water rather than hot. 

 
Heat a bit of olive oil in a copper pan, pour the egg mixture and start whisking immediately.   Continuously whisk the eggs until almost settled. They should be slightly runny, as they’ll finish cooking and remain soft once served. 
 Place the egg mixture back into each egg shell. Top with extra truffle shavings and serve at once with the grits and a bit of arugula drizzled with olive oil and lemon juice. Enjoy!

Rhubarb and Asparagus Tart

This country style tart was inspired by seeing the display of freshly picked rhubarb and purple asparagus next to each other at the farmer’s stall of the Green City Market.  

 The combination of rhubarb and asparagus is enhanced by the refreshing and fragrant tastes of lemon, thyme and cardamom with a bit of honey to sweeten the tartness of the rhubarb.

The olive oil crust, gluten free, includes lemon zest to echoe the fresh balance of flavors of the filling.  

Ingredients for the crust:

  • 2 cups gluten free flour
  • 1/4 cup + 2 Tbsp olive oil
  • 1/4 cup + 2 Tbsp hot water
  • 2 pinch sea salt
  • Zest of 1 organic lemon

For the filling:

  • 250 g/9 oz fresh rhubarb
  • 250 g/9 oz purple asparagus
  • 1 lemon zest and juice
  • 1/4 tsp ground cardamom
  • 1 1/2 Tbsp honey
  • 3 Tbsp olive oil
  • 2 Tbsp gluten free flour
  • 5 g/ 1/4 oz thyme
  • 1 pinch salt

  Preheat oven 375F 

  Start by washing the asparagus and cut the tips at an angle.  If some of the tips are larger than others, cut them in half, lengthwise. Reserve.   Cut the remaining stalks of the asparagus in small pieces.   Wash the rhubarb and cut thick slices similar in size to the asparagus. There is no need to peel the rhubarb. Be sure to discard the green leafy parts as it is toxic.   Place rhubarb and asparagus in a bowl.   Remove the thyme leaves from the stems. Discard the stems. Reserve the leaves.   When making a gluten free crust, personally I like to use Bob’s Red Mill gluten free all purpose baking flour. Here I’ll use it for the filling as well.   Add the thyme leaves, honey, salt, ground cardamom, GF flour and olive oil to the bowl.  Zest the organic lemon with a micro plane and add to the mixture.   Add the lemon juice and toss. Set aside for the flavors to infuse.   Prepare a well with the gluten free flour and add salt and lemon zest.   Then add the olive oil and hot water.   Using one hand, slowly incorporate the flour and liquid mixture.   The final crust will be crumbly.   Form it into a flattened ball.   Using s pastry rolling pin, start to roll out the dough, rolling back and forth to elongate the crust.   Using a pastry scraper, lift the crust from the surface and turn it 1/4 turn.   Continue to roll out the dough, turning it 1/4 turn as soon as it is elongated into an oval, until you have a round shape that is large enough to fit the tart dish Bottom and sides.   Line the tart dish with the crust. The nature of the gluten free crust is to break into pieces. Simply patch it back together as it is very forgiving.   Place the rhubarb-asparagus mixture on the crust.   Arange the asparagus tips on top. And place in the oven, lowering the temperature to 350F. Bake for 45 minutes.   When the tart is baked, drizzle a little olive oil and sprinkle some fleur de sel. Wait a few minutes before cutting.  Enjoy!

English Pea and Carrot Soup with Mint and Coriander

This silky smooth soup announces springtime and can be served hot or cold. Finished in an olive oil emulsion instead of cream, it gains a creamy texture while maintaining a lightness of taste and texture. The subtlety of its seasoning, carrot-coriander and English pea-mint, adds a complex yet delicate flavor.Preparing the two soups in separate batches and pouring them together just at serving time not only adds a colorful touch, it also preserves the integrity of the distinct flavors.Ingredients for 4 servings:

  • 500g/1.2lbs organic carrots
  • 1 kg/2.4lbs fresh English peas in their pods (or about 500g/1.2lbs shelled)
  • 1 tsp coriander grains
  • 20g/0.7oz fresh mint (a few sprigs)
  • 12 Tbsp olive oil
  • Coarse sea salt for cooking
  • Fleur de sel

Start by grinding the coriander with a mortar and pestle. Set aside.  Wash the mint and remove the stems. Set the leaves aside.Shell the fresh English peas by pressing each pod between your fingers to release the peas.You should have about half the weight in peas and can discard the shells.Peel and slice the carrots thinly so they cook quickly and evenly preserving most nutrients.Bring two pots of lightly salted water to a rolling boil. One for  the carrots and one for the peas.Plunge the carrots in one of the pots. Return to a boil. Lower the heat and cook on medium for about 10-12 minutes.Meanwhile plunge the peas in the other pot of boiling water.When all the peas float up to the surface, about 5 minutes, they are cooked.Remove the peas from the pot with  a skimmer into a bowl, preserving the cooking liquids for adding to the soup. When the carrots are tender remove them from the pot with a skimmer in the same way as for the peas, reserving the cooking liquid. Place the peas in a tall beaker with 6 tbsp of olive oil and some of the pea cooking liquid. Process with an immersion blender, adding more liquid as needed, up to 2-2 1/4 cups of cooking liquid total.  Place back into the pot, after discarding the excess liquid, add the mint leaves and process until fully blended. You will obtain a somewhat grainy texture.Pour the pea soup in a chinois or fine mesh strainer.Over a bowl to recuperate a smooth textured soup. Press as much of the liquid as possible. You can reserve the pulp for another use (let me know if you’d like some suggestions).  Scrape the outer pulp into the soup.   Whisk until homogenous.  Adjust seasoning with some Fleur de sel. Set aside.Place the carrots in a tall beaker.   Process with an immersion blender adding 6 Tbps of olive oil and some of the cooking liquid from the carrots.   Continue processing until smooth.  Transfer to a bowl. Add the freshly ground coriander and adjust the consistency with more cooking liquid until it reaches the same texture as the pea soup. Again, about 2-2 1/4 cup of added liquid total.  Pour both soups into each serving bowl simultaneously.   This way both soups retain their separateness. Using a spoon, gently mix the two on the surface.  To make a design.  And finish with a touch of herbs, chives or mint. Enjoy!

Carrot Cappuccino

On a snowy winter day, carrots had arrived from the farm, the smells of T’s morning espresso still permeated the air in the kitchen, I had just made fresh almond milk the day before…all the perfect ingredients to make a carrot cappuccino I thought.

IMG_3050Ready to be enjoyed with some ribbon carrot chips as garnish and some cracked coriander seeds for a flavor twist.

IMG_2990Ingredients:
1 large bunch, about 1.2kg/2lbs10oz organic carrots
2 cups + 3 Tbsp homemade almond milk
4 Tbsp strong espresso
2 tsp coriander seeds
Coarse sea salt
Fleur de sel
Olive oil
Preheat oven to 350F

IMG_2993Peel the carrots. Continue peeling one of the carrots to create ribbons. Keep the center of the carrot to chop along with the bunch.

IMG_3001Place a little olive oil in a small bowl to coat the carrot ribbons. Place them on a Silpat on a cookie sheet. Bake for 10 minutes.

IMG_3002Meanwhile, chop the remaining carrots. If you prefer, you can grate them-they’ll cook even faster.

IMG_3004After 10 minutes, the carrot ribbons will have started to shrink. Flip them to the other side. Lower the heat to 300 and bake for another 15 minutes approximately.

IMG_3005Once the carrot ribbons are baked into chips, set them on a wire rack to cool.

IMG_3006Bring 4 cups of water with a generous pinch of coarse salt to a boil. Place the chopped carrots in the boiling water and simmer for 15 minutes.

IMG_3016Drain the carrots over a bowl to save the cooking broth.

IMG_3023Place the carrots in the beaker of an immersion blender along with a few spoonfuls of cooking liquid.

IMG_3026Purée the carrots using an immersion blender. You might have to do this in two batches depending on the size of your beaker.

IMG_3033Place the puréed carrots back in the pot. Whisk in the almond milk and espresso. Heat gently to warm the mixture.

IMG_3015Crack the coriander seeds in a mortar and pestle.

IMG_3034Mix 1 tsp of cracked coriander seeds into the carrot mixture and reserve the other tsp for serving.

IMG_3038Pour into cappuccino serving glasses or cups.

IMG_3042Gently warm the 3 Tbsp of almond milk remaining and froth using an electric frother.

IMG_3050-0Spoon the froth on top of the carrot mixture, garnish with some carrot chips, and sprinkle with cracked coriander and fleur de sel to taste. Enjoy!

Homemade almond milk

This is the purest way to enjoy nondairy milk. Raw almonds and water. That’s it. None of the other ingredients added to commercial almond milk. It also tastes the best. Truly like almonds.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2812.jpgThe task might sound intimidating at first, but with the right tools, it is quite simple. I make a batch every two weeks and it takes about one hour. Very much worth it. Taste-wise and health-wise. Please, do try for yourself and let me know your thoughts.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2623.jpgIngredients:
500 g raw almonds (about 4 cups)
8 cups filtered water + for soaking

Special equipment:
Food processor fitted with a steel blade
Chinois and pestle (or fine sieve)
Cheese cloth

Plan the day before.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2627.jpgPlace the almonds in a bowl and cover with water. Soak overnight.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2641.jpgThe almonds will plump and the water will become cloudy.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2643.jpgDrain the almonds.
Now there are two ways to proceed. You can peel the almonds to obtain a pure white milk, a very lengthy process, or simply not peel them and use them as is. I will show both ways.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2647.jpgPeeling the almonds is not complicated, just time consuming. If you have help in the kitchen, it can be a fun task to do together around the kitchen table/counter and enjoy sharing time this way. You can use a paring knife, or simply your fingertips. Whichever works best for you. You may want to add a little water in the unpeeled almond bowl to keep them moist, as they dehydrate quickly and are easier to peel when fully hydrated.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2654.jpgI’ve peeled half of my almonds to show you both ways. Same process, slightly different results.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2657.jpgPlace the almonds in a food processor fitted with a steel blade. Depending on the size of your bowl, you may want to do this in separate batches so the bowl doesn’t overflow when adding the water.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2664.jpgFirst, grind the almonds alone.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2671.jpgThen add about 1 cup of filtered water for 1 cup of almonds slowly through the feeder while processing.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2684.jpgYou will obtain a creamy milk.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2686.jpgSet out your chinois (or sieve) for straining the milk.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2692.jpgPour the milk through the chinois, over a tall container where the milk can drain.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2698.jpgMix the pulp around with the pestle until all the milk has been extracted.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2708.jpgScrape the sides of the chinois with a spatula.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2710.jpgPlace the pulp back in the food processor for a second round. Process by adding the same volume of water as the first time around.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2719.jpgPlace through the chinois again to extract the milk.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2729.jpgScrape the pulp from the sides of the chinois onto a baking sheet so you can dehydrate it to transform it into almond meal. Set aside.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2742.jpgDrape a cheesecloth over another container and pour the almond milk through it to remove the finer almond grains remaining.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2760.jpgPull up the cheesecloth to let the almond milk drip.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2764.jpgSqueeze the milk out of the pulp inside the cheesecloth.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2771.jpgOpen the cheesecloth to remove the fine pulp and combine it with the previous pulp onto the baking sheet. Set aside.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2780.jpgPour the milk into a bottle with a tight cap. Refrigerate for up to two weeks. Shake the bottle before using as the particles will separate while refrigerated.
Now for the unpeeled almonds.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2786.jpgPlace the unpeeled almonds directly in the food processor, and proceed as for the peeled almonds.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2784.jpgGrind them.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2785.jpgAdd the water.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2789.jpgExtract the milk through a chinois.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2790.jpgWhen the pulp remains, place back in the food processor for a second round. Pour through a cheesecloth.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2796.jpgAnd finally put the remaining pulp onto a baking sheet.
To make the almond meal, I place the baking sheet in the oven on the proof setting for a few hours. Sift the almonds when dry enough. Place back on the baking sheet and back into the oven, on proof setting, for another few hours until completely dehydrated. If you have a dehydrator, that would work very well as well. Then store in your pantry and use in your baking or cooking recipes as you would store-bought almond meal.

/home/wpcom/public_html/wp-content/blogs.dir/753/42979938/files/2014/12/img_2800.jpgHere is the difference between the two milks. Purely visual. Taste wise, no noticeable difference. Either way, I wish you to enjoy it in your coffee, hot chocolate or in your baking and cooking recipes.
Delicious for your taste buds and your body!

Sweet Potato Banana Muffins

Delicious, moist, tasty and healthy muffins that are gluten-free and dairy free. This recipe is adapted from mon amour’s sister, Catherine, who made these the last time she visited us. What a treat! Merci.
IMG_1570.JPGSharing this family recipe with all of you to enjoy.
IMG_1468.JPGIngredients:
2 cups almond flour
1 cup sweet potato, baked and mashed
2 bananas
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp chia seeds
1/4 cup grape seed oil
1/2 cup honey
raisins, dried cranberries, walnuts as you wish

Preheat the oven at 350F.
IMG_1469.JPGPlace the dry ingredients in a bowl: almond flour, salt, baking soda, cinnamon and nutmeg.  Mix together thoroughly.

IMG_1472.JPGAdd the walnuts, dried fruits and chia seeds.

IMG_1475.JPGMix well together.

IMG_1479.JPGPeel the baked sweet potato and reserve the flesh.

IMG_1481.JPGPlace the bananas and sweet potato in a separate bowl and mash them with a fork.

IMG_1487.JPGAdd the mashed sweet potato and banana to the mixture.

IMG_1488.JPGMix thoroughly…

IMG_1492.JPG…until the ingredients are fully incorporated.

IMG_1496.JPGPlace the oil and honey together in another separate bowl.

IMG_1497.JPGWhisk until fully combined.  The mixture should be filled with little bubbles.

IMG_1508.JPGAdd the honey and oil to the previous mixture.

IMG_1512.JPGMix well until fully incorporated.

IMG_1513.JPGOil the bottom and sides of medium size muffin pans.

IMG_1517.JPGFill the muffin pans close to the top.

IMG_1531.JPGBake for about 25-30 minutes.  Enjoy!