SECRET RECIPE CLUB: CHICKEN KORMA & A BONUS RECIPE

Posted in Desserts, Desserts, Sweets, Poultry, Secret Recipe Club by sallybr

Another month begins, a favorite of mine because April means winter is OVER! I survived another meteorological ordeal, and must confess it wasn’t that bad. HA! Am I getting tougher or what? The first Monday of the month brings Reveal Day of Group A from The Secret Recipe Club, so here I am to divulge which blog was my assignment. Drum roll, please…. I got the amazing Thyme for Cooking blog, hosted by Katie. Now, for a shocking statement: I would cook ANY of her recipes, each and every one appealed to me. She is one eclectic cook, having lived in several countries (Ireland, Andorra & France), but not only that, her writing captivates you. I opened a huge smile when I read her About page, and stumbled on this simple paragraph:

From learning about French paperwork (exhausting) to French chickens (of course they come with feet, Duh!) it’s a constant, often / usually entertaining challenge.

Well, I love France, don’t even think I don’t. But until you face the convoluted French bureaucracy, you’ll know nothing about paperwork hell. Unless of course, you’ve lived in Brazil… Those two beautiful countries could compete to see which bureaucracy would drive a foreigner crazy first. I have a tough time deciding the “winner.” But, I digress… Her site kept me glued to the computer for many hours on many evenings. I blamed it for preventing me from sitting down with Phil to watch the news. “Are you coming, Sally?” “I can’t… I can’t… I have Thyme for Cooking, so No Thyme for News.” Just to give you an idea of her level of sophistication, she’s got 9 recipes for cornish hens. Nine. I almost lost my mind trying to decide what to cook, here is a very short list: Ham, Spinach and Avocado Clafoutis…. Shrimp and Spinach Pie... Chicken with Chickpeas and Preserved Lemon…. Zucchini-Courgette Gratin... Chicken with Tarragon Cream… Slow-cooker Coq au Vin... (almost made it for this reveal day, as I also got a slow-cooker recently). And so many more, I simply had to stop bookmarking them. I had no choice but to make two, one savory, one sweet. For savory I went with her Chicken Korma, and for dessert (well, not quite, I made it one week later), her Absolute Best Brownies.

CHICKEN KORMA WITH APRICOTS AND ALMONDS
(slightly adapted from Thyme for Cooking)

3 chicken breasts, boneless, skinless, cut into slices 3 pieces
1/2 cup ground almonds
1 shallot, chopped
1 piece of ginger, about 1/2 inch long, finely minced
1 tbs olive oil
2 bay leaves
5 cardamom pods
4 whole cloves
1 inch of a cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
2 tsp tomato paste
1/2 cup Greek yogurt
3oz (90gr) dried apricots, cut in half
1/2 cup chicken stock

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bay leaves, cloves, cardamom, cinnamon and stir-fry 10 seconds. Add shallot and fry until tender and starting to brown. Reduce heat to medium, add ginger, cumin, coriander and stir-fry 2 minutes longer. Add tomato paste and stir well to combine.

Add chicken pieces, ground almonds, chicken stock and heat to simmering. Reduce heat to low, cover and simmer for 15 minutes. Add yogurt to chicken and stir well to combine. Add apricots, cover and simmer for 10 minutes longer.

Serve over white rice.

ENJOY!

to print the recipe, click here

Comments: We loved this recipe! The magical ingredient is definitely cardamon. Every time I open the bottle of cardamon pods I get mesmerized by the smell. The delicate taste they impair to any dish, savory or sweet, is hard to beat. The ground almonds (or almond meal, depending on what is available to you) give the sauce extra body and make it feel substantial and filling. Finally, the apricots bring the bit of sweetness and a pleasant chewy texture. Three chicken breasts were enough for our dinner and lunch a couple of days later. I should add that the sauce was even more flavorful the second time around, although the texture of the meat was better right after cooking. Overall, this korma is not spicy, just very aromatic. We enjoyed it over white rice with snap peas alongside. Delicious dinner!

Just make sure you don’t bite into the cloves! Find them and put them aside…

And now, for the bonus recipe:

ABSOLUTE BEST BROWNIES
(from Thyme for Cooking)

for the brownie:
6 tbs butter, plus a bit more for the pan
8oz dark chocolate, in chunks
3/4 cup sugar
1 tsp vanilla
2 eggs, room temperature
1/4 cup flour
1 cup walnuts, chopped

for the glaze:
4oz (120gr) dark chocolate, in chunks
1/2 cup heavy cream

Heat the oven to 350°F (175°C).
Line the inside of an 8-inch square pan with 2 lengths of foil, laying them perpendicular to each other and folding the edges over to form handles. Lightly butter the foil.

In a medium saucepan melt the butter over low heat, add the chocolate. Stir constantly until melted.
Remove pan from heat, add sugar, vanilla and stir well. Add eggs and beat well with a medium-size wooden spoon.
Add the flour and beat vigorously for 1 1/2 – 2 minutes. Better should be shiny and smooth. Stir in the nuts, and pour the batter into the pan.

Bake for 30 minutes. The center should be almost set. Do not over-bake. Cool brownies completely in the pan. As the brownie cools, make the glaze by heating the cream in a small saucepan over low heat. Add the chocolate and stir until just melted.

Lift the brownies out of the pan and loosen the foil on the sides and bottom. Transfer to a plate. Pour the glaze over the top and smooth to the edges. When the glaze is cool, cut into small squares and serve.

ENJOY!

to print the recipe, click here

Comments: You will find this to be a very popular recipe (original from David Lebovitz). Many bloggers have made it, not always successfully, in the sense that for some these did not turn out as “absolute best.” Well, it is all in the technique. For this recipe to work its magic you absolutely MUST beat the batter for at least a full minute, probably two minutes is better. I considered adding the batter to a KitchenAid but ended up beating by hand. Good workout for the right arm, I can tell you that… The brownies turned out great, I think the walnuts worked perfectly well with the chocolate, but if you do a google search you’ll find that the basic recipe can be adapted to all sorts of add-ons, one that seems quite popular is mint. Just crush some mint candy and add to the batter after you beat it into submission. I took the brownies to our department on a foggy and a bit chilly Monday morning. They made many colleagues forget the Monday blues.

Katie, I will be a faithful follower of your blog, and hope you had as much joy with your assignment this month as I had with mine…

For my readers, make sure to click on the blue extra-terrestrial looking frog at the end of this post, so you can marvel at the productions of my fellow secret recipe friends.

ONE YEAR AGO: Josey Baker’s Olive Bread

TWO YEARS AGO: Almonds, A Cookbook Review

THREE YEAR AGO: Pomegranate-Molasses Glazed Carrots

FOUR YEARS AGO: Codruta’s Rolled Oat Sourdough Bread

FIVE YEARS AGO: Roasted Corn and Tomato Risotto

SIX YEARS AGO: Light Rye Bread

31Mar2016

IN MY KITCHEN, APRIL 2016

Posted in In My Kitchen by sallybr

It’s already April in Australia, you know…

😉

It’s been a while, my friends… my last contribution to IMK was in January, but better late than never. Here I am to give you a little tour of what’s been happening in our kitchen for the past three months. This fun monthly event began years ago thanks to Celia from Fig Jam and Lime Cordial, and is now hosted by the one and only Maureen, from Orgasmic Chef. Whenever I participate, I like to start by talking about gifts… So let’s get this party started, shall we?

From our graduate students who came back from a trip to India…

These are dangerous goodies. Bake Bites are addictive little morsels with a punch of spice and just the right amount of heat. I usually allow myself to have four and then move the bag away, which is tough to do, but I believe it builds character. Soan Papdi is impossible to describe. It is sweet, it melts in your mouth, but it has a super complex mixture of flavors. If you think about edible perfume, that could be a good way to put it. It sounds odd, I admit, but it is absolutely delicious. We cut very small slivers, and savor them in complete silence. If you ever find yourself in India, search for these babies, and put a few bags in your luggage. 😉

From Phil…

One more coffee cup for our collection… he keeps searching for pieces from Mary Rose Young to be available online, and whenever he finds a great deal, he is quick to act. This one is particularly adorable with the flower on the handle.

From my stepson Alex…

Two amazing books from The Modernist Cuisine, that include a beginner’s kit to play with molecular gastronomy. I do molecular biology for a living, and can tell you one thing, these gastronomic experiments are a lot more fun and involve zero frustration. Stay tuned for a drink using Blue Curaçao “caviar” made with calcium lactate gluconate.

IN OUR KITCHEN…

This very simple gadget is a life-saver! I saw it recommended by America’s Test Kitchen and decided to order one. If you stumble on that bottle that simply will not open, get this baby and be prepared to be amazed. It works by releasing the vacuum so that the lid opens with no effort. I was skeptical. Then I needed to open a bottle of roasted piquillo peppers when Phil was away and the dogs were obviously of no help whatsoever. Worked like a charm! You can order yours with a click here.

IN OUR KITCHEN…

A very good quality matcha tea powder. Of course, I go into eye-rolling mode with the benefits listed on the package. Natural this, natural that… Natural mood enhancer? Yeah, right. But apart from the hype, I love the taste of matcha and this in particular is better than all the ones I’ve tried. Smooth, perfect with some yogurt or added to a smoothie.

IN OUR KITCHEN….

Found this labna in a special grocery store in town. OMG! I inhaled that whole thing in less than a week. Phil did not even have a taste. I made sure to describe it to him as salted yogurt, and left it at that. He twisted his nose, and I said to myself “Labna, you are mine, all mine….. “ (insert evil laughter here).

IN OUR KITCHEN….

From the same store, date syrup. Another OMG, this is delicious and you can use in many ways: marinades, added to yogurt, smoothies, salad dressings… If you like pancakes in the morning, a drizzle of date syrup could be a nice change from the usual maple.

IN OUR KITCHEN….

Last acquisition from the same store.. pomegranate molasses. I always have some in my pantry and my old bottle had just a tiny little bit left inside. Time to bring a new one, this brand seemed nice enough, haven’t tried it yet.

IN OUR KITCHEN….

A jar to keep my sourdough starter in the fridge and also at room temperature during feeding times. I love the large opening, because my 1/2 cup measuring cup fits right through it. Less flour mess = more joy in the Bewitching Kitchen. Found it at amazon.com, recommended in a bread baking forum.

IN OUR KITCHEN…

A great way to store cilantro that I also learned in a cooking forum and put to test. Cut the stems close to where the leaves start, add the bunch of cilantro to a container with a lid, and just a little bit of water inside. Close the lid and store the whole thing in the fridge. Amazing how much longer the cilantro lasts, in perfect state! I imagine it would work as well for basil or other herbs, but cilantro is the one that gives me the toughest time. It goes funky before I have a chance to use it all.

IN OUR KITCHEN…

The simplest and most succulent shrimp! Made sous-vide. You can even start from frozen, increasing the time of cooking slightly. I prefer to defrost them first, add a little bit of butter, salt and pepper to a bag, vacuum seal. Into the sous-vide the bag goes at 135 degrees Fahrenheit for about 45 minutes. Open the bag, drain it if you want, or use the liquid as part of a pasta sauce or risotto. Am I allowed to use one more Oh Em Gee in this post or would that be too much? Oh, well…

IN OUR KITCHEN…

Truffle honey. Yes, you read that right. I haven’t tried it yet, in fact I’m waiting for the right opportunity to crack this special bottle open. I read that this honey drizzled over a nice Roquefort is a non-stop ticket to paradise. Will let you know once we try it.

And now it’s time to allow our furry friends to say hello, they’ve been quite anxious to be on the blog after three months away from the spotlight…

Chief, after the milestone of turning 17 years old, has had his share of health issues. He is hanging in there like the trooper he is, even playing tug-of-war when he feels up to the challenge. Mom knows she has to be gentle with him, the days in which she could hold the toy up in the air to see Chief furiously dangling without letting go are over…

Buck got tricked big time. His Dad offered a Happy Easter hug, but the hug turned into a strong grab followed by a fast walk to the laundry room. There, some soap torture was waiting for this brave Jack Russell. How unfair is that?

That does it! I am never EVER leaving this bed.
To think I’d worked so hard to develop my unique fragrance, and now it’s all gone!

I’ve always suspected I am the Special One. See? I get professional grooming, and have a bow-tie to prove it. No laundry room dirty maneuver works for me. I am the Dapper Duke of Manhattan!

Not so fast, Dapper Duke! I get to play with my ball on the sofa when Dad is not around.
Who’s special now?

Do I really need to answer?

Actually, Dapper Duke, we think you do need to get some answers ready….

What has the toy done to deserve this?

(He wouldn’t even look up…. Guilty as charged!)

Well, first let me say that the toy started it all, but you were not around to see what IT did to me. And, even if I got carried away in my revenge, nothing justifies Mom getting all hysterical and cutting short our walk because Dad pointed out that a bunch of “cool bats” were flying over us. I have no idea of “cool bats” are, but they certainly ruined my evening.

That’s all for now, folks! Hope you enjoyed this little tour of our kitchen…

Until next time, keep calm and cook on!

ONE YEAR AGO: Spring has Sprung with Suzanne Goin

TWO YEARS AGO: Chai Brownies

THREE YEARS AGO: Pomegranate-Molasses Glazed Carrots

FOUR YEARS AGO: Braised Brisket with Bourbon-Peach Glaze

FIVE YEARS AGO: The Real Vodka Sauce

SIX YEARS AGO: Spring Rolls on a Spring Day

27Mar2016

WHEN SIDE DISHES STEAL THE SHOW

Posted in Vegetarian-friendly, Veggies by sallybr

With this post I bring you two recipes, one of them so simple that it’s hard to call it a recipe. However, both were so delicious that made the main dish (you know, for us carnivores the meaty component) seem like a mere supporting actor in the play. I warn you, though, my pictures of the eggplant concoction did not turn out particularly great, but if you go pass its looks and make it, you’ll fall in love with it. The recipe was on Foodbod, hosted by Elaine, aka The Vegetarian Goddess. She always comes up with amazingly creative recipes for veggies, and this one also features a nice story behind it. You should stop by her site to read all about it. A fainting priest is involved. How about THAT for adding spice to a recipe? As to the other side dish, it was a humble spiralized butternut squash. Oh. Em. Gee. I wish I had ~~doubled~~ tripled the amount because Phil and I ended up fighting for the last strand, and well, I won. I like to think it was due to my relentless tropical charm. But perhaps the hissy fit spoke louder.

IMAM BIYALDI
(slightly modified from Foodbod)

1 medium/large eggplant
1 medium shallot, peeled and sliced
1 rib celery, diced
1 can diced tomatoes with their juices
1 tsp paprika
1 tsp ground cumin
1/2 tbsp lemon juice
Salt to taste
Olive oil, with abandon…

Heat your oven to 400 C.

You can leave the hat on the eggplant if it will fit in your pan. Cut a slit down one side of the eggplant, don’t cut all the way through, and don’t cut all the way to either end. Open the eggplant and using a teaspoon scrape out some of the flesh and chop it up. Keep the whole eggplant to one side.

In a pan over a medium heat, heat a good glug of olive oil then add the shallot and celery and start to soften. Add the chopped eggplant and cook for a few minutes. Add the spices and salt and cook for a minute. Add the tomatoes and cook it all down to a lovely sauce. Stir in the lemon juice and take it off the heat.

Place your eggplant in an oven proof dish, slit side up. Open it as much as possible and spoon the lovely sauce into the eggplant as much as you can then spoon the rest over and around it.

Drizzle with copious amounts of olive oil.

Cover and bake for 45-60 minutes.

ENJOY!

to print the recipe, click here

Comments: When I read all the praise that Elaine gave to the eggplant recipe, which in her side of the planet goes by as “aubergine” (so much cuter it’s not even funny), I was intrigued, but to be completely honest I didn’t think it was possible for something that simple to be so amazing. Sometimes I love to be proven wrong. The tomatoes and spices interact with the flesh of the eggplant turning it into something with incredible depth of flavor. You’ll have to make it to believe me. This basic method can be adapted to other spices and herbs, what matters here is to allow the slow roasting to take place, don’t rush it. I can visualize the eggplant turned into a pasta sauce, or even a flavorful addition to a risotto. It would be great as a spread on sourdough bread even. One dish, endless possibilities.

Now, let’s focus on the spiralized butternut squash – just use the neck of the squash for this preparation. Peel it (I know, I hate it too), and grab your favorite spiral cutter to make the strands. Then, coat them lightly with olive oil, season with salt and pepper and roast for about 20 minutes at 400 degrees F (about 200 Celsius). You can move the strands around after 10 minutes or so. Make more than you think you need, even if you are serving it to folks with squash issues. And watch their issues turn into craving…

Elaine, thanks for another gem of a recipe!
I wish my photos turned out better, but taste comes first, right?

ONE YEAR AGO: Venting on Vaccines

TWO YEARS AGO: Prime Rib Roast, Mexican Style

THREE YEARS AGO: Sourdough Bread with Walnuts and Dates

FOUR YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

FIVE YEARS AGO: The Real Vodka Sauce

SIX YEARS AGO: Pork Tenderloin and Blue Cheese

23Mar2016

AUBERGE PECAN-WALNUT BREAD

Posted in Breads by sallybr

Every once in a while I see a recipe and get “the itch.” It will not leave my mind until I make it. Not only I catch myself thinking about it in the middle of the day, but I often dream about it. In my dreams, I might gather the ingredients and jump into action, or sometimes get into an almost nightmare mode in which I cannot read the ingredients or find them in my pantry. The mind works in odd ways. I have no idea why some recipes do this to me, but the most recent example was the Auberge Walnut Bread blogged by Karen, as part of the Bread Baking Babes group. It is a fun virtual event, also happens monthly as The Secret Recipe Club, but in this case a member of the group picks one bread recipe and everyone makes it. This month’s bread was chosen by Elizabeth, hostess of From OUR Kitchen. I highly recommend you stop by and indulge in her blog. She is hilariously witty, and keeps a wonderful site! Back to BBB, I have thought about joining the group because c’mon, who would not like to be a “Babe?” However, I don’t think I can handle another monthly commitment. Instead, I watch them from a safe distance and marvel at all the breads they bake. Until now, that is. When I saw Karen’s post, I got the itch, and because it is a bread that doesn’t require a sourdough starter, I made it right away. You should too. You won’t need to knead it by hand, you won’t need to fold it, baby it, watch it, nothing. It is one of the easiest bread recipes to tackle, and the result will blow your mind: a soft, moist, flavorful crumb, with a darker color than you would expect from a bread made only with white flour. Smells amazing as it bakes, tastes amazing with anything you’d like to pair it with. But I advise a little blue cheese. To quote Karen…

Oh Em Gee… 😉

AUBERGE PECAN-WALNUT BREAD
(slightly modified from Karen’s Kitchen Stories)

120 grams pecan pieces
50 grams walnut pieces

7 grams (one package) active dry yeast

85 grams (1/4 cup) honey (I used acacia)

320 grams (1 + 1/3 cups) warm water

30 grams (2 tablespoons) olive oil

500 grams (3 + 3/4 cups) bread flour

7.5 grams (1 + 1/2 tsp fine sea salt)

Heat the oven to 400 F. Spread the pecan and walnut pieces in a baking sheet and toast them in the oven for about 7 minutes. Let them cool. Pulse them in a food processor until you have both crumbs and medium pieces.

In the bowl of a stand mixer, add the yeast, honey, and warm water. Stir and let stand for about 10 minutes. Add the olive oil, flour, sea salt, and walnut pieces. Stir with a dough whisk or wooden spoon until the ingredients are combined. Knead with the dough hook for about 5 minutes, until the dough is fairly smooth. Place the dough into an oiled bowl and cover with plastic wrap. Let rise until doubled, about 75 minutes.

Lightly flour your work surface and turn the dough out without deflating it. Shape the dough into a ball and place in a floured banneton for the final rise. Cover with oiled plastic wrap and let rise until doubled, about 60 minutes. While it rises, heat the oven, with a baking stone (if you have one) on the middle rack, to 400 degrees F. When the dough has doubled, invert it on a sheet of parchment paper, slash the surface with a razor blade and quickly place it over the baking stone. Use your favorite method to generate steam (I invert the lid of a Dutch oven slightly moist and bake the bread covered for about 20 minutes). Bake at 400 F for 10 minutes. Reduce the oven temperature to 350 degrees F and bake for an additional 40 minutes. Cool on a wire rack.

ENJOY!

to print the recipe, click here
.

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Comments: As you know, I love sourdough baking, but there’s something wonderful about having a loaf of bread cooling less than 3 hours after gathering the flour. In fact, the dough was quite fast to rise, it did not need 75 minutes for the bulk fermentation, in 65 min it was more than doubled, so I shaped it. And instead of allowing a full hour for the final rise, I decided it was good and ready at the 50 min mark. I toasted the nuts the evening before, and added them to the food processor right before mixing the dough. Easy as pie, except for the fact that the goal was to make a walnut bread and it turned into a pecan bread with a hint of walnuts. It is my personal saga, a perverse Flour-Vinegar-Nut trilogy. When it comes to those items, I am always stumped by the difference between what “I think I have”, and what “I do have” in the pantry. But, I can tell you that pecans worked very well, and the bread tasted terrific! Very moist, I am sure it would have lasted for several days at room temperature, but since it’s just the two of us, on the second day it was sliced and frozen for future enjoyment.
.

Elizabeth, it was great to “meet” you! Looking forward to following your adventures… And of course, Karen, you never cease to inspire me with your bread baking and cooking in general… Nice to have one more recipe from your site showcased in the Bewitching Kitchen…

ONE YEAR AGO: Gluten-free and Vegan Raspberry Bars
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TWO YEARS AGO: Lasserre, a French Classic

THREE YEARS AGO: Sourdough Bread with Walnuts and Dates

FOUR YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

FIVE YEARS AGO: The Real Vodka Sauce

SIX YEARS AGO: Pork Tenderloin and Blue Cheese

19Mar2016

A SMASHING PAIR

Posted in Cookbook Reviews, Salads by sallybr

No, I am not talking about Phil and I, although the thought crossed my mind… It is actually a quote from my newest cookbook:

Have you tried roasted carrots and avocados together?
What a smashing pair!

I don’t think I ever thought of mixing carrots with avocados, but the other day a simple email with notification of a new post by Kelly arrived, and I dropped everything I was doing to check it out. She shared the recipe for a gorgeous quinoa concoction found in “The Clever Cookbook.” Cute name, almost as cute as the blog hosted by the author, Emilie: The Clever Carrot. I can see you’re smiling now, it’s impossible not to smile at the name. I need another cookbook as I need a third eye, but my will power for certain temptations is non-existent. I don’t even try to put up a fight anymore, just go to amazon and get the job done. Ordering the Kindle version minimizes the amount of guilt, in case you are wondering how I deal with my weaknesses.

That night I laid in bed for a long time reading the book, and could not wait to make this salad, because who could resist getting acquainted with a smashing pair? Less than 24 hours later the salad was part of our dinner, and it was a tremendous success! I urge you to try it too. I modified the recipe a bit, but you can find Emilie’s original in her book, which by the way is a total delight! You need to have it, so don’t even bother resisting.

SPICE-ROASTED CARROT AND AVOCADO SALAD
(adapted from The Clever Cookbook)
printed with permission from Emilie Raffa)

4 medium carrots, peeled and cut into 1-inch pieces
1 tbsp olive oil, plus more for drizzling
1 heaped tsp Southwest spice blend (I used Penzey’s)
1/4 cup slivered almonds
a few yellow grape tomatoes, halved
1 ripe Hass avocado
Juice of ½ lemon
Pinch of salt
arugula leaves

Heat your oven to 425 ° F. Line a rimmed baking sheet with parchment paper. Place the carrots in a large bowl. Add the olive oil and sprinkle with Southwest spice, and a little salt. Toss well to coat. Spread the carrots out on your sheet pan. Roast for about 20 minutes, or until the carrots are caramelized and tender. In the final 5 minutes, add the slivered almonds on top. Remove from the oven, add the tomatoes. Give it a good stir. Allow the mixture to cool slightly while you dice the avocado and drizzle the pieces with lemon juice to prevent browning.

Add the avocados to the carrots, and toss gently to combine. Place the mixture on top of arugula leaves on a serving bowl, drizzle olive oil and some more lemon juice, adjust seasoning with salt. Toss very gently and serve at room temperature.

ENJOY!

to print the recipe, click here

Comments: Talk about a delicious dinner! It’s not everyday that a salad draws enthusiastic compliments from my beloved husband. We both went crazy for this one, and Phil in particular thought that the grilled chicken was a perfect match, making the meal worthy of a fancy French style bistrot. On a slight tangent: the chicken was super simple. I marinated boneless, skinless chicken thighs early in the morning in a mixture of yogurt, a touch of olive oil, lemon juice, paprika and turmeric. A smidgen of agave nectar just because. When it was time for dinner, I scraped the marinade off, seasoned the meat with salt and pepper, and grilled until done. The combination of sweet roasted carrots, the hint of spice, and the creaminess of the avocado was irresistible!

The salad has enough substance to stand proud on a fully vegetarian menu. Maybe paired with a hearty pasta dish, or next to crostini with mushrooms and cheese? Or you can skip the greens and use the smashing mixture over grains such as farro or quinoa. Your call.

Emilie, thank you for allowing me to publish your recipe…
I must say you are absolutely right, roasted carrots and avocados are “a smashing pair!”

Now, a little bit about the book…

The book is organized in a slightly unusual way. You won’t find chapters for Main Dishes, Appetizers, or even a particular kind of ingredient. Instead, her approach is to divide the book in strategies that make your life easier in the kitchen. For instance, the first chapter is called “Prep Ahead Vegetables”, and shows how if you invest a little time in prepping veggies they can help you out in many recipes. The chapter includes soups like 30 minute Broccoli and Feta Soup which immediately called my name. The following chapter, “Back to Basics” lists her “non-negotiable” items. Stuff that she always has around like toothpaste, chocolate, and the cell phone (yeah, she is adorably witty). In that chapter, you’ll learn how to make her Triple Duty Chicken Stock, Basic Tomato Sauce, and Master Stir Fry Sauce. Well, you get the gist of it. A little investment of time to make batches of those, and cooking on a daily basis will be a breeze. But my favorite chapter was one called “Process This.” Clever ways (it is a clever cookbook, after all) to use the food processor. I must try her Banana Cloud Cake included in the chapter, and the user-friendly No-Peel Butternut Squash Soup (sounds like a dream, right?). Two other chapters that I was quite fond of: “Batch Cooked Grains” and “Freezer Marinades.” The Clever Cookbook is definitely one that will not sit collecting dust in your shelf. If you are a busy person, with or without kids around, this book is a must-have. To order, follow this link. And while you are around the ordering process, go ahead and subscribe to Emilie’s blog too. I did, because I don’t want to miss her future culinary adventures…