Moroccan Carrot & Red Lentil Soup with Harissa

 

Red lentils are one of my favourite types of legume, full of fibre, protein, and iron, they're a near perfect food. Wonderfully versatile, they cook faster than other varieties and can be paired with a multitude of ingredients. This savoury Moroccan-spiced Red Lentil & Carrot Soup recipe is both comforting and delicious, and gets an extra kick from the harissa, a hot chili paste typically associated with Morocco, Tunisia and Algeria. A hearty, thick and satisfying low-fat soup, this is the perfect meal to beat off the January winter chills.




Spiced Moroccan Carrot & Red Lentil Soup with Harissa
Serves 4

2 tbsp butter
1 cup chopped onion
1 lb carrots, peeled and cut into a small 1/2-inch dice

1 cup split red lentils

1 tbsp harissa
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp ground cinnamon
1/4 teaspoon ground allspice
2 1/2 cups chicken or vegetable broth
1 tbsp maple syrup
1 tsp fresh lemon juice
Salt and pepper, to taste
1 cup low-fat plain Greek yogurt, for garnish
Smoked paprika and cumin, for garnish
Fresh cilantro, chopped, for garnish


Melt the butter in a large saucepan over medium-high heat. Add the onion and sauté for 2 minutes. Mix in the carrots, cumin, coriander, cinnamon and allspice, and sauté for about 6-8 minutes, until the vegetables start to soften and the spices become fragrant. Add the lentils, harissa and broth. Bring the mixture to a boil, then reduce the heat to low and simmer until the carrots and the lentils are cooked through, about 20 minutes.

Remove the soup from the heat and purée with an immersion blender or in a blender, until smooth. Return the puréed soup to the pot and stir in the maple syrup, lemon juice and season with salt and pepper to taste. Reheat the soup over medium-low heat, if needed. To serve, ladle the soup into pre-warmed bowls, and garnish with a swirl of yogurt, and a sprinkle of smoked paprika, ground cumin and a flurry of fresh chopped cilantro. Serve with warmed naan bread or Moroccan khboz.

Puff Pastry Cheese Straws with Gruyère & Herbs

This is a an easy and delicious savoury appetizer, perfect anytime of the year. A package of frozen puff pastry, some dried herbes de Provence and a handful of grated Gruyère, Parmigiano Reggiano and diced prosciutto is all you need to make these sensational savoury Cheese Straws. I like to fold some cheese into the puff pastry before twisting each strip into straws, which guarantees every bite is full of flavour. Cut the straws into long elegant batons or make them shorter for a more delicate hors d'oeuvre, but "any way you cut it", these crisp, buttery and cheesy appetizers are sure to be a winner at any cocktail party.  




Puff Pastry Cheese Straws with Gruyere & Herbs
Makes about 24

1 sheet frozen puff pastry, defrosted
1/4 cup parmesan cheese, grated
1/2 cup Gruyère, finely grated
6 strips of prosciutto, optional
1 tbsp herbes de provence
1 tbsp Maldon salt

Egg wash:
1 large egg
2 tbsp whole milk


Preheat oven to 400°F. On a lightly floured surface, roll out the puff pastry to about 8"x10". Sprinkle the Gruyère cheese over the pastry, then fold it in half and re-roll it until it's 3/8-inch thick. Using a sharp knife, slice the dough into long strips, twist them into spirals with some strips of prosciutto, and lay them on a parchment lined baking sheet. 

In a small bowl, whisk together the egg and milk. Brush with the strips with the wash, then sprinkle with parmesan cheese, followed by the herbes de provence and maldon salt. Bake in the oven for 10-15 minutes, or until the pastry is golden brown. Delicious served warm or even at room temperature.

Mushroom Soup with Truffle Oil & Sherry

Delicious and dairy-free, this magnificent low-fat Mushroom Soup recipe from bad-boy chef Anthony Bourdain, is without question the most elegant, deeply flavoured and intensely mushroomy soup I've ever tasted. Being an enthusiastic fan of the fleshy funghi, I've tried many versions in my time, but the rich hearty flavour of Bourdain's Mushroom Soup spiked with sherry and truffle oil makes it my absolute favourite. My dear friend Dorothea introduced me to this recipe, and for that I'm eternally grateful. She also let me borrow her Bourdain 'Les Halles' cookbook, so now I can make it anytime I want. Mon Dieu!

Anthony Bourdain's Les Halles Cookbook

Mushroom Soup with Truffle Oil
Serves 4
Recipe courtesy Anthony Bourdain, Les Halles Cookbook

6 tbsp butter
1 small onion, thinly sliced
12 oz button mushrooms
1/2 oz dried porcini mushrooms, optional*
4 cups chicken stock or broth
1 sprig of flat parsley
Salt and pepper
2 oz quality sherry or Madeira

Optional Garnish:
4 tsp heavy cream
Few drops of truffle oil


In a medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to a blender and carefully purée at high speed until smooth. When the soup has emulsified, return the mixture to the pot, season with salt and pepper, and bring up to a simmer again. Stir in the sherry and serve immediately with a few drops of truffle oil and drizzle of cream over the surface as a final garnish.

*COOK'S NOTE: You can add dried porcini mushrooms to enhance the flavour of the soup, by placing the porcini in a small dish, add boiling water just to cover, and leave to soak for 10-15 minutes. Strain the soaking liquid to remove any grit, and add it to the stock. Chop up the porcini and add it to the button mushrooms and continue with the recipe.

Parmesan Shortbread
Makes 10-12
Recipe courtesy Jason Bangerter, Executive Chef Langdon Hall
4 oz all-purpose flour
3 oz unsalted butter, at room temperature
3 oz Parmigiano-Reggiano, grated
Salt and cayenne pepper, to taste


In a standing mixer fitted with a paddle attachment, form all of the ingredients into a dough. Roll the dough into a sausage shape, then cut into round 'cookies' and place on a parchment lined baking sheet. Bake at 350°F until golden brown and serve with the Mushroom Soup.

Shrimp & Avocado Salad with Rhode Island Sauce

This gorgeous Shrimp and Avocado Salad recipe was created by the talented Scandanavian caterer, food stylist and chef, Malin Köllerström. Born and raised in Gothenburg, Malin left Sweden for France in 1999, and has since worked in Paris, studied at the University of Nice, spent some time employed as a chef aboard enormous private yachts and created her own company, Scandinavian Catering and her own food blog — La Bonne Chère. Among the many elegant events she has catered, which feature the freshest and most fabulous flavours of Mediterranean and Scandinavian cuisine, few stand out more than her sumptuous Shrimp & Avocado Salad garnished with tangy Rhode Island Sauce. As she explains, "I got a request from some Norwegian clients for their dinner party to make a Shrimp Cocktail for a starter. This isn’t something I would normally have on my catering menus, so instead of doing the classic version that is always served in the same old boring cocktail glass, I decided to make mine like a two layered tartar — one layer with avocado and the other with the shrimp" — smaklig måltid — bon appetit!

Shrimp & Avocado Salad with Rhode Island Sauce
Serves 4
Recipe and photo courtesy Chef Malin Köllerström

1 lb fresh prawns, peeled
2 avocados, diced

Rhode Island Sauce:
4 tbsp mayonnaise
4 tbsp crème fraîche
3 tbsp ketchup
1 tbsp of Asian chili garlic sauce
1 tbsp cognac
2 tbsp fresh chives, finely chopped, plus some whole for garnish
1 red pepper, finely diced for garnish
salt and pepper


Combine all of the sauce ingredients together in a small bowl and mix well. Pour the sauce into 4 small shot glasses, garnish with diced red pepper and set aside. Leave the remaining sauce in the bowl. Chop most of the prawns into a quite chunky dice, but put aside 12-16 whole prawns for decoration. Place the chopped prawns in the bowl with remaining sauce and add the chopped chives. Meanwhile dice the avocado, season with salt and pepper to taste and set aside. To serve, place a small circular or rectangular form on the plate and fill half of it with diced avocado, then the other half with the prawn and Rhode Island sauce mixture. Lift off the form and finish with a layer of whole prawns and garnish with chives. Serve with the little shot glasses of Rhode Island Sauce that guests can drizzle over their salad as they wish.

Seafood Gumbo with Shrimp, Crab & Sausage

Some people say the best way to mark the seasons in Louisiana is through a culinary calendar. Crawfish come into season in the winter; shrimp boats go out in spring; gardeners pick tomatoes and okra in summer; and everyone makes Gumbo in the fall. That’s when all the ingredients finally come together. The soul of New Orleans cuisine, this flavourful stew is named for the West African word for okra — gombo — and can feature any number of ingredients, but most commonly, shrimp, crab, chicken, duck, and sausage. 

Longboat Key Crab

Gumbo was originally created in New Orleans by the French attempting to make bouillabaisse in the New World. The Spanish contributed onions, peppers, and tomatoes; the Indians contributed filé, or ground sassafras leaves; the French gave the roux to the stew and spices from the Caribbean. Over time it became less of a bouillabaisse and more of what is called gumbo. Later the Italians blasted it with garlic. A well-made gumbo offers a savoury combination of tastes and textures, but all gumbos start with a roux. After the initial browning of fat and flour, other decisions are left to the cook's discretion and what ingredients are readily available. Most gumbos are seasoned with garlic and what Louisianans call the 'holy trinity' — bell pepper, onion, and celery. Some cooks add in okra, but an equal number don't. 

Edible Sarasota, an amazing free magazine

I found this recipe in 'Edible Sarasota' while I was on Longboat Key this past Christmas. A warm and comforting dish for a cold winter evening, Gumbo is often served during Mardi Gras, which is just around the corner on March 4, and marks the last night of eating richer, fatty foods before the ritual fasting of the Lenten season — how perfect is that?




Seafood Gumbo with Shrimp, Crab & Sausage
Serves 10

10 cups chicken broth
1 1/4 cups all-purpose flour
1 cup vegetable oil
2 cups chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 1/2 tsp red pepper
1 1/2 tsp salt
1 15-oz can chopped tomatoes with green chilis
1/2 cup Worcestershire sauce
2 tbsp hot sauce
2 1/2 pounds shrimp, shells on
24 oysters, undrained
1 1/4 lb lump crab meat, picked over
1 lb spicy dry-cured sausage, such as andouille or chorizo, cooked and sliced
2 cups fresh or frozen okra, chopped
1/4 cup chopped parsley
1 bay leaf
Cajun seasoning, to taste


Bring chicken broth to a simmer in a saucepan over medium heat. Reduce to low, cover, and keep hot. Heat oil in a large, heavy-bottomed saucepan over medium heat. Gradually sprinkle in flour. Cook, stirring occasionally, until deep brown, about 5 to 10 minutes. Watch carefully to prevent scorching.

Add onion, green onion, bell pepper, garlic, red pepper, and salt. Cook until vegetables are soft. Slowly add half the hot chicken broth, stirring. Once combined, add remaining chicken broth, tomatoes, Worcestershire, and hot sauce. Remove from heat, cool, and refrigerate at least overnight, up to 2 days.

To finish and serve, warm gumbo over medium heat. Meanwhile, bring a large pot of salted water to boil. Add shrimp, cover, remove from heat and let stand until cooked through, about 10 minutes. Peel and devein shrimp and add to gumbo. Add crab, sausage, okra, parsley, bay leaf, and Cajun seasoning to taste. Bring to a simmer and cook for 30 to 60 minutes, the longer it simmers, the spicier it will be. Add the oysters at the last minute and simmer about 5 minutes. Serve over rice and top with additional green onions, if desired.

The Blue Hawaiian: A Taste of Waikiki

Harry Yee was head bartender at the Hilton Hawaiian Village Hotel in Waikiki, when in 1957 he was asked by a representative of Bols to create a new drink using the company's new Blue Curacao liqueur. The Blue Hawaii, or often called Blue Hawaiian was born. There are numerous variations of this recipe, many using Cream of Coconut, but this is the authentic recipe. Harry Yee, in addition to being the inventor of many popular cocktail including the Banana Daquiri, was also the first person to use an orchid as a cocktail garnish.

The introduction of the Vanda orchid into the tropical cocktail, which ranks right up there with the olive in the martini, occurred one moonlit night in Waikiki in 1955, but it had nothing to do with romance."I was the first to use orchids," Yee said. "You know why? We used to use a sugar cane stick and people would chew on the stick, then put it in the ashtray. When the ashes and cane stuck together it made a real mess so I put the orchids in the drink to make the ashtrays easier to clean. I wasn't thinking about romance," he said, "I was being practical." His most famous creation, the neon-hued Blue Hawaii, set the standard for tropical cocktails and still remains one of the most requested drinks in Hawaii to this day. 




Blue Hawaiian
Serves 4

3 oz Light Puerto Rican Rum
3 oz Vodka
2 oz Bols Blue Curacao
12 oz fresh pineapple juice
4 oz Rose's Sweet & Sour Mix


Combine all of the ingredients and mix well. If using ice, mix the ingredients in a blender. Serve in a tall punch glass and garnish with a slice of pineapple, Maraschino cherry and a vanda orchid blossom.

Bacon-Wrapped Sea Scallops Breen

Bacon-Wrapped Scallops must be one of the most luxurious appetizers that you can serve, not to mention one of the easiest to prepare, and that’s a great combination. My friend Anne-Marie makes these fabulous plump and juicy appetizers once a year, which is a treat, but not as often as we'd wish! Because there are only two main ingredients used in this dish, it's important to use the best quality you can get — the biggest, freshest sea scallops and the most flavourful bacon. This protein-rich appetizer is perfect for entertaining: they're simple to prepare and easy to cook. The scallops can be wrapped in advance, refrigerated until just before guests arrive, then popped into the oven for about half an hour at 375°F until done. Anne-Marie's secret is nestling the bacon-wrapped scallops in a small muffin pan, rather than on a flat baking sheet, which keeps all the flavours mingled together, makes the scallops magnificently moist and the bacon wonderfully crispy. The aroma as they cook is also absolutely mouth watering! Anne-Marie paired these little darlings with a rich and creamy chipotle mayonnaise, which was over the top but totally delicious.




Bacon-Wrapped Sea Scallops Breen
Makes 12

12 seas scallops
6 slices naturally smoked maple-cured bacon, cut in half
Salt, pepper and cayenne pepper, to taste
Chipotle mayonnaise, optional


Preheat oven to 375°F. Wrap each scallop with half a slice of bacon, and place snuggly in each muffin cup. Season to taste with salt, pepper and cayenne. Roast in the oven for 30-40 minutes, depending on the size of the scallops, until the bacon is crisp and the scallops are just cooked trough — Anne-Marie cooked them for 40 minutes and they were perfect, but the scallops were enormous. To serve, secure each bacon-wrapped scallop with flat bamboo hors d'oeuvre picks, and arrange on a decorative serving platter with a bowl of chipotle mayonnaise on the side for dipping.