Roasted Vegetable & Ricotta Goat Cheese Tart

 

A festive Mediterranean inspired Roasted Vegetable & Ricotta Tart with Goat Cheese and Olives, is a savoury celebration of nature's bounty. A robust full flavoured vegetable tart, there's a natural versatility to this dish that makes it easily adaptable to almost any budget and taste. Select your vegetables according to season — leeks, aubergines, broccoli, mushrooms — and you can even improvise with different cheeses or flavoured pastries. Putting your own signature on this hearty and delicious tart is part of the charm of this gorgeous recipe, originally inspired by one of my culinary heroes — Yotam Ottolenghi. This man loves vegetables and his recipes always make them shine.

Don't be put off by the length of the recipe — it's really just making the pastry and roasting the vegetables, both of which can be done ahead of time. You can even grill the vegetables on the BBQ for an easy summertime solution, or roast each of the vegetables concurrently in the oven, rather than roasting them one at a time. Finally fresh and aromatic herbs like rosemary, thyme and bay leaf wraps up the entire tart making it go from ordinary to sensational. A sprinkling of ricotta and goat cheese takes the tart to the next level with its creamy texture that binds all the aromas brilliantly. 

Roasted Vegetable & Ricotta Goat Cheese Tart
Serves 8

Recipe courtesy of Yotam Ottolenghi

Pastry:
2 cups all-purpose flour plus more
3/4 tsp salt 
1/2 tsp sugar 
10 tbsp (1 1/4 sticks) chilled unsalted butter, cut into 1/2" cubes 

Filling: 
1 red bell pepper
1 yellow bell pepper
6 tbsp olive oil
1 medium eggplant, cut into 2-inch dice
Salt and fresh cracked black pepper
1 small sweet potato, peeled and cut into 1-inch dice
1 small zucchini, cut into 1-inch dice
2 medium onions, thinly sliced
2 bay leaves
1 tsp fresh rosemary, finely minced
2 tsp fresh thyme, plus whole sprigs for garnish
1/3 cup ricotta
4 oz goat cheese
1/2 cup dried black olives, hand-pitted and sliced
8 cherry tomatoes halved
2 medium eggs
1 cup heavy cream

For the pastry: preheat oven to 350F°. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter, and pulse until the mixture becomes a coarse meal with pea-size lumps. Drizzle 3 tablespoons of ice water over the mixture. Pulse until a moist clumps forms, adding more ice water by the teaspoon if it's too dry. Gather the dough into a ball and flatten into a disk. Wrap in cling film and refrigerate until firm, at least 1 hour or up to 2 days. 

Lightly grease an 9-inch tart tin with a removable base. Roll out the pastry into a circle roughly 1/8-inch thick and large enough to line the base and sides of the tin, plus extra to hang over the edge. Carefully line the tart case with the pastry, making sure you don't puncture it. Press the pastry so it covers the base and sides of the tin, with the excess hanging over the edge. 

Line the pastry base with a sheet of parchment paper, making sure it covers the base and sides, and fill it with ceramic baking beans. Bake for 40 minutes. Once done, carefully remove the paper with the beans. Give the pastry another 10 minutes in the oven until it turns golden brown. Remove from the oven and let cool. 

For the filling: preheat oven to 450F°. Remove the seeds and pith from the red peppers and transfer to a small baking dish. Drizzle with 2 tablespoons of oil. Roast on an upper rack, turning the peppers occasionally until tender, about 40 minutes. Then transfer peppers to a small bowl and cover with cling film. Let stand for 15 minutes then peel the peppers and julienne into strips. Set aside.

Meanwhile, toss the eggplant with 4 tablespoons of oil in a small bowl, and toss to coat. Season with salt and pepper. Spread the eggplant out in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes. Add the sweet potato and zucchini to the eggplant and mix gently. Continue roasting until the eggplant, sweet potato and zucchini are tender, about 20–25 minutes longer, then set aside.

Line another rimmed baking sheet with parchment paper. In a medium bowl, toss the sliced tomatoes with 1 tablespoon of balsamic vinegar, 1 tablespoon of oil and a pinch of salt and pepper. Arrange the tomatoes, skin side down, on the prepared sheet and roast on a lower rack until the tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside. 

Meanwhile, heat the remaining 4 tablespoons of oil in a large skillet over medium-high heat. Add onions, fennel and bay leaves and cook, stirring frequently, until the vegetables start to caramelize, about 15-20 minutes. Season with salt and pepper. Using a slotted spoon, transfer to a paper towel-lined plate. (Note: all of the vegetables can be prepared 1 day ahead. Cover separately and chill). 

Preheat oven to 350F°. Scatter the cooked onion-fennel mixture over the bottom of of the crust and top with the other roasted vegetables and olives, evenly spread on top. Scatter with 1 teaspoon of fresh thyme, top with cheeses and then with the halved tomatoes, cut-side up. 

Whisk the eggs and cream in a small bowl, and season lightly with salt and pepper. Slowly pour the egg mixture over the vegetables then scatter the remaining 1 teaspoon of rosemary and thyme overtop. Bake the tart until filling is set and the pastry is golden brown, 50–60 minutes. Remove from oven and allow to rest for at least ten minutes before serving warm or at room temperature.

Tuscan White Bean Soup with Sausage & Kale

 

A hearty Tuscan classic, Zuppa di Cavolo Nero, Cannellini e Salsicce is a robust soup that is nutrition-rich and absolutely bursting with flavour. Similar to an Italian minestrone, the ever popular rustic vegetable-and-bean soup, this version up is piqued with the addition of sweet Italian sausage, although chicken or turkey sausage would work just as well, or omit altogether for a heart-smart Vegetarian option. Like its cousin kale, Cavolo Nero is a member of the brassica family and comes into season during the autumn and winter months. Rich in nutrients, with high levels of iron and vitamins, it’s dark green leaves, sweet flavour and attractive crinkled appearance have made it a popular option for chefs looking for a more enticing alternative to better-known kale varieties, with a delicious taste all its own.

Tuscan White Bean Soup with Sausage and Kale
Serves 6

2 tbsp olive oil, plus more for drizzling
1 lb Italian sweet sausage, casings removed
1 medium onion, finely chopped
2 large carrots, finely diced
3 cloves garlic, divided: 2 minced and 1 halved
2 bay leaves
1⁄2 tsp crushed dried fennel seeds
2 15 oz cans white cannellini or white kidney beans, drained and rinsed
1 28 oz can diced tomatoes with juice
2 bunches black Tuscan kale (cavolo nero), stems removed and roughly chopped
8 cups good quality vegetable or chicken stock
Kosher salt and freshly ground black pepper, to taste
12 thick slices country-style bread, optional
Grated parmesan cheese, optional

In a large pot, heat 2 tablespoons olive oil over medium heat. Add the sausage and brown, stirring occasionally to break into smaller pieces, about 10 minutes. Add the onion, carrots and bay leaves. Season generously with kosher salt and cook until the vegetables begin to soften, stirring occasionally, about 10 minutes. 

Add the minced garlic, fennel seeds, and half of the beans, mashing the remaining beans with a fork or wooden spoon and then add them to the pot, stirring to distribute within the soup, and cook for another 2-3 minutes. Add the kale, and cook until it becomes slightly wilted. Then add the chicken stock, tomatoes and season with salt and pepper, and cover with a lid. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, however allowing it sit for another hour and then reheating gently makes it even better. 

Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove, then drizzle each slice with a little olive oil. Ladle the soup into warmed bowls and serve with toasted bread on the side, and a little grated parmesan cheese.

Massaman Beef Curry: A Thai Curry Classic

 

Massaman Curry is a Thai dish of Muslim origin, which according to one theory, originated in central Thailand at the court of Ayutthaya in the 16th-century through a Persian envoy and trader. According to another theory, it originated in southern Thailand due to contacts with Arab traders. In light of the recipe's Muslim roots, this coconut-based curry is most commonly made with beef, but can also be made with lamb, duck, tofu, chicken, or even pork. The flavouring for the curry usually includes coconut milk, potatoes, and roasted peanuts or cashews, in addition to a range of other aromatic ingredients which include ginger, garlic, lime leaves, lemongrass, cilantro, chilies, onions, cumin seeds, cardamom, palm sugar, fish sauce, shrimp paste and tamarind sauce, however lime juice works just as well. I prefer to make my own paste and sauce rather than using a store-bought version, as it produces fresher more vibrant results.

Massaman Beef Curry

Serves 4-6

2 lb beef, cut into cubes 

2 1/2 cups beef stock

1/3 cup diced onion

2 stalks lemongrass, smashed

3 kaffir lime leaves

2 baking potatoes, peeled and cut into 1-inch dice

1/2 cup fresh coriander leaves

Curry Sauce:

1 thumb-piece ginger, grated

4-5 cloves garlic, slivered

1/2 tsp chili flakes 

1/4 cup chopped cashews

1 tsp ground coriander

1 tsp cumin seed

1/2 tsp white pepper

1 tsp turmeric

1/8 tsp ground cardamon

6 star anise

1 tbsp lime juice

1 tbsp brown sugar

3/4 tsp shrimp paste 

2 tbsp fish sauce

1 14 oz can coconut milk

Place stock in a large pot over high heat and add the the beef, onion, lemongrass and lime leaves. Bring to a boil and reduce to low. Partially cover and simmer 60 to 80 minutes, stirring occasionally until meat is tender.

Add all the curry sauce ingredients plus the potatoes, stirring with each addition, holding back a few tablespoons of the coconut milk for serving, if desired. Return to a boil, then continue to simmer uncovered for 30 more minutes or until potatoes are tender, stirring occasionally.

Transfer the curry to a serving bowl or individual dinner bowls and garnish with fresh cilantro and some additional nuts if desired. Drizzle with reserved coconut milk and serve with Thai jasmine rice.

Spaghettini with Homemade Tomato Sauce & Basil

What better way to beat the cold weather blue of winter than pasta bathed in homemade tomato sauce spiked with an aromatic punch of fresh basil. I love to find ways of using our homemade 'Mamma Styles' tomato sauce that we make each autumn, and this recipe is one of the more delicious ways to enjoy the fruits of our labour. Topped with a sprig of fresh basil and a generous sprinkle of grated pecorino, it's a delicious way to open our culinary hearts to spring.

Spaghettini al Pomodoro e Basilico
Serves 4

1 package dried Spaghettini pasta
4 cups quality Tomato Sauce, preferably homemade like 'Mamma Styles'
1/4 cup red wine
1 bunch fresh basil, washed and dried
1 cup grated Pecorino

Start to boil water in a large pot. Place the tomato sauce and wine in a small saucepan over medium heat, and gently simmer until warmed through. Cover and keep warm. 

Add the dried pasta to the boiling water and cook until al dente, according to the manufacturer's instructions. While the pasta is cooking, julienne about 10 basil leaves and select 4 attractive sprigs for garnish. Drain the spaghettini into a colander, reserving 1 cup of pasta water, return the pasta to the pot and toss with the tomato sauce and chopped basil. Spoon a tablespoon or two of pasta water to the sauce and gently mix to combine. 

Serve the pasta as large nests in pre-warmed dinner bowls: using a large fork, twirl a portion of spaghettini and cradle in a large spoon or small bowl until it forms a nest-like shape, then place in each serving bowl. Garnish each 'nidi' with a sprig of basil and serve immediately with a bowl of grate pecorino on the side. 

 

The Ultimate Shepherd's Pie: Hugh's Family Favourite

 

This comfort food classic from Hugh Fearnley-Whittingstall's The River Cottage Meat Book was first published in the United Kingdom in 2004 and quickly became an underground hit among food cognoscenti around the world. Based on his Mum's Shepherd's Pie that he enjoyed growing up, he admits that it's been his favourite for as long as he can remember. “In my family, leftovers were the best bit,” says Hugh. “My mum would never roast a lamb without following it with fantastic shepherd’s pie, never roast a chicken without making a stock, and never cook beef without doing lovely beef sandwiches the next day. She has never thrown away a scrap of meat in her life, and that’s been instilled in me.” Perfectly suited for using up leftover Roast Lamb, the meat is chopped and simmered in a flavourful sauce so it stays tender before being baked with a pillowy crown of mashed potato until it's golden brown and bubbling up along the edges. Served with a tumble of peas dotted with a knob of butter, this is the perfect meal to warm up anybody on a cold blustery winter evening.

The Ultimate Shepherd's Pie
Serves 6-8
Recipe adapted from Hugh Fearnley-Whittingstall

2 tbsp olive oil
2 lb leftover roast lamb, coarsely chopped
2 large onions, peeled and chopped
2 carrots, peeled and finely diced
2 garlic cloves, peeled and minced
4 cups concentrated lamb stock made from the bone
1 small glass red wine
2 tbsp Sriracha hot chili sauce
2 tbsp Worcestershire sauce
Salt and freshly ground black pepper

Mashed Potato Topping:
2 lb russet potatoes, peeled and cut into even-sized chunks
1/2 cup whole milk or light cream
4 oz unsalted butter
Salt and freshly ground black pepper

Heat a tablespoon of oil in a large frying pan or wide saucepan big enough to accommodate all of the ingredients. Brown the meat all over in batches, then transfer to a plate.

Heat the remaining oil over a medium heat and sweat the onions in the same pan with a pinch of salt until just beginning to turn lightly golden, about 10 minutes. Add the carrots and garlic, sauté for a couple of minutes, then return the meat to the pan, along with any gravy, juices or stock, the wine, Worcestershire and chili sauce, then season. Simmer gently for a few minutes, adding a little water if the mixture looks dry. Taste for seasoning and add a little more Worcestershire sauce, salt or pepper, if you like. Simmer gently for 20–30 minutes, until the meat is tender and the flavours well blended, however if you're using fresh lamb, it may take a little longer. Do a final taste for seasoning and adjust as necessary. Again, add water, or wine, to loosen the mixture if you think it needs it. It should be well lubricated but not soupy.

Heat the oven to 400°F. While the meat is cooking, make the mash. Boil the potatoes until tender in a pan of well-salted water. Drain into a colander and leave to steam for several minutes. Warm the milk and butter in the pan until simmering, add the potatoes and mash smooth. Season with salt and pepper.

Tip the meat into a casserole dish, pile the mash on top, covering the meat, and use a fork to rough up the surface of the mash. Bake for 30–40 minutes on a baking tray to catch any spill-over, until the mash is browned and the sauce is bubbling up around the edges. Leave to cool for a few minutes before serving with a nice bottle of red wine.

Ina's Italian Wedding Soup with Spinach & Meatballs

 

There are many variations of Italian Wedding Soup but the main elements are meatballs, greens, broth and pasta. While the name indicates that the soup may be served at an Italian wedding, it's actually a mistranslation of minestra mariata, which refers to the flavours of green vegetables and meat go together, or 'marry', well. And here I thought there must be some deep symbolism in the name. But no, sometimes a meatball is just a meatball. My friend Richard introduced me to this recipe from his favourite maven of the kitchen, Ina Garten, The Barefoot Contessa. So I thank Richard for making me this memorable soup for the first time one lovely afternoon long ago, and Ina, for being his culinary muse. 

Italian Wedding Soup 
Serves 6-8

Recipe courtesy of Ina Garten

For the meatballs:
3/4 lb ground chicken
1/2 lb chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 cloves garlic, minced
3 tbsp fresh parsley leaves, chopped
1/4 cup Pecorino Romano cheese, fresh grated
1/4 cup Parmesan cheese, fresh grated
3 tbsp whole milk
1 extra large egg, lightly beaten
1 tsp salt 
1/2 tsp pepper

For the soup:
2 tbsp olive oil
1 cup yellow onion, minced
1 cup carrots, diced and cut into 1/4" pieces
3/4 cup celery, diced and cut into 1/4" pieces
10 cups chicken stock
1/2 cup dry white wine
1 cup orzo pasta
1/4 cup fresh dill, minced
12 oz baby spinach, washed and trimmed

Preheat the oven to 350°F. For the meatballs, place the ground chicken, sausage, bread, garlic, parsley, Pecorino, Parmesan, milk, egg, salt and pepper in a bowl and combine gently with a fork. Using your hands, form 1-inch round meatballs onto a sheet pan lined with parchment paper. You should have about 40 meatballs, and they don't have to be perfectly round. Bake for 30 minutes until they are cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat and in a large heavy-bottomed soup pot. Add the onions, carrots and celery and sauté until softened, 5-6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Ad the pasta to the simmering broth and cook 6-8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated parmesan, if you wish.

Creamy Carbonara with Pancetta & Parmigiano

 

Many versions of this Italian crowd-pleaser call for gratuitous amounts of heavy cream as a base for the sauce. Bob Blumer, in his new cookbook 'Flavour Bombs', prefers to build the sauce with parmiggiano, pecorino, and extra egg yolks. When blended with some of the starchy pasta water, this trio of ingredients creates a sauce that paradoxically is richer and creamier, with more depth of flavour than the cream-based version. To take it over the top, he doubles down on the pancetta, so that you get more crispy nuggets of cured pork belly with every twirl of the fork in the golden strands of this luscious pasta.

Creamy Carbonara with Double Pancetta

Serves 4

Recipe courtesy of Bob Blumer, Flavour Bombs

1 tbsp olive oil
8 oz thick-sliced pancetta or thick-sliced bacon, cut into 1⁄4-inch pieces
2 cloves garlic, minced
2 tsp freshly cracked black pepper, or to taste
1⁄4 tsp red pepper flakes
1 cup freshly grated Parmigiano Reggiano + extra for finishing 

1/2 cup freshly grated Pecorino
2 eggs plus 3 egg yolks
salt
1 lb spaghetti
1 cup chopped parsley

In a large sauté pan over medium-heat, add the oil. Add the pancetta or bacon and cook for about 7 minutes, stirring occasionally, until theindividual pieces are browned and crispy. Turn off the heat and add the garlic, pepper and chili flakes. Stir for 1 minute to release their flavours. Transfer the whole lot to a large bowl, being sure to include every drop of the rendered fat. Let cool.

Add the Parmigiano, Pecorino, egg and yolks to the pancetta bowl and whisk together thoroughly. Reserve.

Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water. Drain the pasta and transfer it to the pancetta bowl. Add the chopped parsley and toss, adding the pasta water a splash at a time to create a smooth, creamy sauce the consistency of heavy cream. In all likelihood, you will come close to using up all the water. 

Serve in individual pre-warmed bowls, or familia style, and finish with a sprinkle of freshly grated Parmigiano.

Perfectly Crisp Roast Potatoes: Duck Fat is the Key

The best recipes are those that taste great and are easy to prepare, so roast potatoes must be a near perfect food. It's wonderful how such a humble vegetable make people so happy! My favourite roast potato recipe is my husband's Roast Potatoes, a simple 3-step recipe that gives you perfect roast spuds every time! The secret? Duck fat. 

Perfectly Crisp Roast Potatoes
Serves 6-8

4-1/2 lb Russet or Yukon Gold potatoes 
4 tbsp duck fat
Maldon salt and pepper to taste


Pre-heat the oven to 450°F. Peel the potatoes and cut them into egg-size chunks. Parboil them in boiling water for about 6-8 minutes, but stop before they're cooked right through. Drain them in a colander and leave to cool and fully drained, with a towel draped overtop. Once cool, shake them slightly back and forth a few times in the colander to roughen them up a bit. This will makes the edges wonderfully crispy. Place the duck fat in a roasting pan and heat it in the oven until the fat is sizzling hot. 

Remove the pan from the oven and carefully add the potatoes in one layer, turning them carefully so they're coated all over. Roast for 45 minutes, turning gently at least two or three times. If they look like they need a bit more browning, leave them in and turn up the heat slightly until they're golden brown and crispy. Before serving, drain well on paper towel and season to taste with salt and a little pepper. Serve immediately in a warm bowl while they're hot. 

My Favourite Chicken Curry: Time-Life's Murgh Kari

 

One of my favourite Chicken Curry recipes, a classic Punjabi dish from Northern India — Murgh Kari — was inspired by a small spiral-bound copy of Time-Life 'Foods of the World - Cooking of India' cookbook that I permanently borrowed from my Mom's food library many years ago. A popular series of 27 cookbooks published by Time-Life from 1968 through to the early 70s, the cookbooks provided a broad survey of many of the world's major cuisines, and quite possibly lit the first spark that ignited my lifetime love affair with food history. The series combined recipes with wonderful food-themed travelogues to show the cultural context from which each recipe sprang, with each volume coming in two parts: the main book was a large-format, photograph-heavy hardcover book, while the recipes were presented in small spiral-bound booklets. Quick, easy and delicious, this Chicken Curry recipe is also light, flavourful and can be made an hour or two before dinner, then allowed to simmer on low heat until you're ready. Served with basmati rice, papadam and a few mini samosas, this Chicken Curry is one of my favourite 'go-to' recipes. Foolproof and guaranteed delicious.

Chicken Curry (Murgh Kari)
Serves 4-6
Recipe courtesy of Time-Life 'The Cooking of India'

1 1/2 lb chicken breasts, boneless and skinless

2 1/2 tsp salt

6 tbsp vegetable, or olive oil

6 oz finely chopped onion, about 3 small onions

2 1/2 tsp chopped garlic

1 1/2 tsp chopped ginger

1 tsp ground cumin

1 tsp turmeric

1 tsp ground coriander

1 tsp cayenne pepper

1/4 tsp ground fennel seeds

6 tbsp water

1 lb can whole tomatoes, drained and chopped

1 tbsp garam masala

3 tbsp chopped fresh cilantro, plus extra for garnish

6 tbsp plain Greek yogurt

Cut up the chicken breasts into quaters, pat dry and sprinkle with salt. Heat the oil over high heat in a large skillet, until water flicked into it splutters instantly. Add the chicken and cook for 3-4 minutes on each side, until each piece is white and fairly firm. Transfer the chicken to plate. When cool enough to handle, tear up into smaller pieces. (I often use leftovers from Roast Chicken and bypass this step and go straight to sautéing the onions and ginger-garlic etc).

Add the onions, garlic and ginger to the oil remaining in the pan and sauté for about 8-10 minutes, stirring constantly, until the onions are soft and golden brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, fennel and 1 tablespoon of water, and cook for a minute or so, stirring constantly. Stir in the tomatoes, 1 tablespoon of fresh cilantro, the yogurt and the remaining teaspoon of salt.

Increase the heat to medium and add the chicken plus any juices that have accumulated on the plate. Pour in the rest of the water. Bring to a boil, turning the chicken over in the sauce to coat the pieces evenly. Sprinkle the top with garam masala and the rest of the fresh cilantro. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, until the chicken is tender but not falling apart. To serve, spoon the chicken curry in a heated dish, and sprinkle with chopped cilantro over basmati rice, with crisp papadum or warm naan.

Chickpea & Cauliflower Curry with Sweet Potato

 

An enormously flavourful vegetarian curry, this robust Chickpea & Cauliflower Curry with Sweet Potato combines all the classic spices and flavours of a traditional Indian curry combined with naturally sweet coconut milk, rich San Marzano tomatoes and fragrant fresh cilantro, for a thick and delicious curry that's also gluten and dairy free. Vegetable sources of protein including nutritionally rich legumes such as lentils and chickpeas, are the cornerstone of healthy eating and with Indian food being one of the tastiest plant-based cuisines, there is a world of extraordinary vegetarian recipes and sensational curries out there to satisfy almost any palate, like this gorgeous recipe.

Chickpea & Cauliflower Curry with Sweet Potato
Serves 2 to 4

1/2 yellow onion, diced
1/2 sweet potato, diced into 1 1/2 inch cubes
1/4 large head cauliflower, broken into large florets
1 tbsp vegetable oil
1 garlic cloves, minced
1-inch piece of ginger, finely grated
1/2 tsp kosher salt, divided
1 tbsp curry powder
1/2 tbsp garam masala
1/2 tsp cumin
1/8 tsp cayenne
14 oz can diced San Marzano plum tomatoes
7 oz can full-fat coconut milk
10 oz can chickpeas, drained and rinsed 
1/2 bunch cilantro, washed, leaves only, plus some extra for garnish
1/2 cup plain thick yogurt for garnish, optional
Jasmin rice, for serving
Naan or papadum, optional

Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion and sauté until soft and translucent, about 4-5 minutes. Add the ginger and garlic and stir constantly for 1 minutes, then add the sweet potato and sauté 3 minutes, stirring frequently. Add the cauliflower with 1/4 teaspoon of kosher salt and sauté another 5 minutes, continuing to stir frequently. Stir in the curry powder, garam masala, cumin and cayenne and mix well to combine. Add the tomatoes and coconut milk, and bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender. 

When the vegetables are tender, add the chickpeas and cilantro leaves and stir for 2 minutes. Reduce the heat to low and allow the curry to keep warm until ready to serve. Garnish with a dollop of plain yogurt and some chopped cilantro, and serve with basmati or jasmine rice with some warm naan on the side.

Creamy Bucatini ai Ricci di Mare: A Taste of Sicily

Sea urchins, technically sea urchin gonads that produce the roe, are the star of this simple Italian dish. Rich, creamy and bursting with delicious flavours of the sea, this Bucatini ai Ricci del Mare was inspired by the sensational Spaghetti Damigella ai Ricci di Mare I feasted on at Lido Azzurro da Serafino in Sicily. An indulgent dish made with a full tray of raw sea urchins, butter and a little cream, these little lovelies can be purchased at Diana's Seafood or Taro's Fish in Toronto. Since the urchin is delicate, it should be cooked shortly, in order to preserve its tender texture and flavours. 

Creamy Urchin Pasta

Serves 2

Recipe courtesy of Serious Eats - Kenji López-Alt

2 tray fresh sea urchin, about 32 pieces or 16 oz
1/4 cup crème fraîche

1/2 light cream

3 anchovies, mashed
10 ounces dried bucatini
1 tbsp olive oil, plus more for drizzling
2 cloves garlic, finely minced
1 small shallot, finely minced
1/4 tsp dried chili flakes 
1/2 cup dry sake or dry white wine, such as Pinot Grigio or Albariño
Maldon salt and freshly ground white pepper
Small handful finely minced fresh chives, for serving

Set aside 6 tongues of sea urchin to use as garnish. Combine remaining sea urchin, crème fraîche and anchovies using a blender or mini food processor, and blend until completely smooth and sort of custardy. Set aside.

Place pasta in a 12-inch skillet or a saucepan and cover with water. Season with salt. Set over high heat and bring to a boil, stirring occasionally. Cook until pasta is just shy of al dente and retains a small chalky core.

Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and shallot and cook, stirring constantly, until softened but not browned , about 2 minutes. Add the chili flakes and stir until homogeneous. Add wine and cook until the liquid is reduced down to less than 2 tablespoons, about 1 minute. Remove the pan from heat and set aside until pasta is cooked.

When the pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic and oil mixture. Scrape uni purée into the pan and add a few ounces of starchy pasta-cooking water. Set pan over high heat and cook, stirring and swirling constantly, until the sauce comes together and develops a creamy consistency and the pasta is fully cooked, about 60 seconds. Add more pasta water as necessary to thin the sauce if it over-thickens. Season to taste with Maldon salt and fresh ground white pepper.

Divide pasta between warmed serving bowls, drizzle each portion with more extra-virgin olive oil, garnish each with 3 whole sea urchin tongues, sprinkle with minced chives, and serve.

Shrimp & Grits: The Ultimate Southern Comfort Food

 

Shrimp and Grits is the ultimate Southern comfort food. A traditional low country specialty, it's served with a simple sauce and uses stone-ground grits with cheese, and often bacon, but can be made without. Yellow stone ground grits are classic. They are the steel cut oats of the grit world. The texture has some bite to it, and the flavour is, for lack of a better word, “corny.” To serve, spoon some cooked grits into a shallow bowl, and place some of the shrimp with some of the sauce on top. Then, sprinkle with the chopped bacon and some sliced green onions or fresh chives. 

Shrimp and Grits

Serves 4

Recipe courtesy of Saveur

1 cup white or yellow stone-ground grits
3⁄4 cup grated cheddar
1⁄4 cup parmesan
2 tbsp unsalted butter
Kosher salt
2 tbsp canola oil
4 slices bacon, chopped
1 lb medium shrimp, about 30, peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 clove garlic, finely chopped
1⁄2 cup chicken broth
1 tbsp fresh lemon juice
1⁄2 tsp hot sauce, preferably Tabasco
4 scallions, thinly sliced

In a 2-quart saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in the grits. Cook, whisking frequently, until the grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in the cheddar, parmesan, and 1 tablespoon of butter and season with salt, then cover and set aside.

Heat oil in a 12" skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, and set aside, reserving the cooking fat in skillet.

Season the shrimp with salt and pepper. Over medium-high heat, add the shrimp to the skillet and cook, turning once, until bright pink, about 2 minutes. Transfer the shrimp to a plate with a slotted spoon. Lower the heat to medium, and add the mushrooms to the skillet and cook, stirring occasionally, until tender, 5 minutes. Add the garlic and cook until golden, 1 minute. Raise the heat to high, add the chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until the broth reduces by half, about 3 minutes. Return the shrimp to the skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until the sauce thickens, about 1 minute. 

To serve, divide the grits between 4 bowls, and top each with shrimp and sauce, then garnish each bowl with bacon, scallions, and lemon wedges.