Spicy Carrot Soup

Our office LOVES to eat cook. Every so often, we take on a cooking challenge that focuses on one ingredient. In the past, we've featured lemon, pumpkin, and apple, in sweet and savory forms. This time, the lowly carrot, so often pushed aside as an overlooked, overcooked side, too center stage.

I decided to make a harissa-spiked soup I made years ago for a dinner party. It struck me as something different, a new mix of flavors for our group. And it couldn't be easier!

Okay, there is peeling and chopping to do with those carrots, but I find chopping to be very relaxing. You might disagree, and that's cool. Takes all kinds, right?

It's basically sautéed carrots & leeks, stock, and harissa. So dead simple! Once the carrots of softened, you put half of the soup in a blender and purée it, then add it back to the soup. Adds a nice texture and heft to it.
The original recipe calls for chicken stock, but we have a few vegetarians at work, so I switched to vegetable stock. I've never really used veggie stock before, but it turned out to be just fine. It was a different flavor, but it was still delicious, and some of the vegetarians thought the stock's richness gave the dish a meaty taste, anyway!

Harissa, a spicy pepper sauce popular in Northern African cuisine, is the magic ingredient. But a little goes a long, long way. I ended up adding an extra teaspoon, and it was deemed too spicy for some. I'd stick with just the recommended two!

Carrot hummus!

Carrot ring: EPIC

The next morning, I put the soup in a Thermos and carried it off to our Carrot Gathering. We had a delicious variety of sweet and savory dishes (Carrot ring! Carrot juice! Carrot hummus! Carrot-feta dip! Carrot CAKE!!!), and will be adding some of those recipes to my own repertoire! This outing also solidified this spicy soup as a favorite of mine.
You can put it together in less than 20 minutes, and yet the flavor of this dish is surprisingly complex!
You can get the easy-as-all-getout-recipe here!

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Thanksgivukkah side dish!

We have a delicious pre-Thanksgiving potluck every year at my office, and every year we are so excited to show off our cooking skills and enjoy everyone's awesome dishes. This year I went out on a limb with an interesting combo, brought to me by Chow: roasted butternut squash and pears. Pears? Yes, pears.

I was skeptical, especially when I saw the recipe also called for onions, but Chow has never led me astray. This recipe is dead simple, even though the idea of all the peeling might make you delay it until it's 10pm the night before your party (or was that just me?)
Seriously, though-- you can have this all peeled, chopped, and cooking away in no time. It took me about 10 minutes total prep time to peel and chop the squash and pears, dice the onions, and get everything going.

I deviated slightly from the Chow recipe. I don't really like rosemary. Little bits are okay, perhaps in breads or side dishes, but too much and I feel as though I'm snacking on a pine cone. So I used whole cardamom pods-- I thought they'd be a nice partner with the squash.

While the roast butternut squash is baking, you can start sautéeing the onions. Once they're clear, bring in the pears! The whole time I made this, I was thinking "This is weird. This is not going to work." I totally intended to pick up a backup pumpkin pie if this dish didn't work out the way I hoped.
However, all of those fears went away with my first bite. The roasted squash is delightful, of course, but the sweetness of the pears, along with the slightly sweet/salty bite of the onions, those extras take this dish up another notch.

Pears AND onions?? Yes! 

It's simple and simply delicious-- the leftovers got better and better every week! If you're looking for a new way to dress up your side dishes, I highly recommend this recipe! Thanks again to Chow!!

Mmmm..roasted  veggies (I ate the brussels sprouts as a snack!)

Roasted Squash & Pears (adapted from this Chow recipe)

1 medium butternut squash (around 2 lbs)
2 Bosc pears (bought a few days ahead of time)
1 small yellow or white onion
Cardamom pods (I used a small handful, maybe 7-10, instead of rosemary)
Salt & Pepper
Olive oil

Wash, peel, and cut the squash and pears into cubes that are all about the same size. Dice your onion. Toss the squash and cardamom pods in a roasting pan with enough olive oil to coat, dash with salt & pepper, and baked about 25 minutes (until fork tender) at around 350.

While the squash is roasting, sauté the onions until clear (I used butter here), then add the pears. Sauté another 5-10 minutes, mixing well. Set aside.

Once squash is ready, toss all cooked ingredients together, put in serving dish. Let cool before refrigerating for later. Hint: this gets better overnight!

Happy Thanksgivukkah, Thanksgiving, or plain old Thursday-- however you spend it!

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Dosas in SoHo: Hampton Chutney Company

I got caught up in commuting chaos yesterday, and once again, ABF came to my rescue. He met me halfway in SoHo as I went above ground (since the trains weren't going in OR out of Brooklyn anytime soon). He noticed that I was flagging a bit, so we walked a short block over to Hampton Chutney Company, right near the Prince street N/R subway stop. The 3-store company first started in Amangansett (in the Hamptons), and now has two locations in NYC, in Soho and the Upper West Side.

It had been years since I'd eaten here, but knowing ABF's penchant for Indian cuisine, I thought he'd get a kick out of it. HCC is famous for their dosas, a soft, crepe-like wrap made from rice (so it's gluten-free, FYI!) We snagged the bench seat in the front and I ordered 2 dosas, an iced chai for me, and a hot cardamom coffee for ABF.

I'd forgotten how big these things are-- we could easily have split one. Note for next time. I had the #10 dosa, with chicken, potato masala and spinach. Deeeelicious. I love those spicy potatoes!

Each one comes with a free chutney-- cilantro for ABF (we both love cilantro) and mango for me (I love mango, ABF not so much)

ABF had the #10 dosa with roasted peppers, onions & arugula. While he thought the sandwich was good, he loved the cilantro chutney most of all. The #10 was tasty, but we both much preferred the #8 (aka mine!) Has my order envy come to an end? Well, not completely. While I love the iced chai at HCC, ABF's cardamom coffee was out of this world. I'll have to try that on ice next time.

Those dosas can be tricky to handle, so I usually just go at them with a knife and fork. If you're wanting something more mainstream, you can also try their sandwiches and other entrées. Everything is fresh, light, won't weigh you down, and the extra-friendly, welcoming service is great, too! A big thank you again to my Awesome BoyFriend (ABF), for rescuing me from commuting chaos and helping me get back on track in mind, spirit, and stomach! I know this place won't replace his love for Chicken Korma and other heavier Indian dishes, but now we both have a new love for cardamom coffee, and I'm glad he's a good sport to try new things with me...and rescue me when the MTA seems bound & determined to make me cry. Yay, ABF, my hero! :)

Hampton Chutney Co

68 Prince Street

New York, NY

(212) 226-9996

(see their website for other locations/info)

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Ayhan's Shish Kebab

Ayhan's is a delicious, dependable spot where you can eat a scrumptious dinner and still leave feeling like you're being pretty healthy (if that's what you're after, I mean).
ABF & I usually go to the one in a mall in Farmingdale, but we decided to try one a little closer to (ABF's) home, in Baldwin (that's still Long Island, for you non-NYers!)

First order of business--a bright, light pinot grigio to start off my meal--yum!

The bread dip at Ayhan's is the #1 reason I keep coming back. It reminds me of a Martha Stewart recipe I learned ages ago (but rarely make at home because bread is kind of a weak spot for me--I can't be left alone with it!)--oregano, lemon juice, olive oil, and other spices. This is cracktastic and I will dip any and every piece of bread I can find into this dip.

I usually get a chicken kabob, but the Energy Platter jumped out at me: 2 falafel, hummus, tabouleh, pita bread, and a farmer's salad. The falafel were just okay, but I liked that they were small and about the size of a big olive, not huge portions.

The hummus was really good, the tabouleh ok (I'm not a fan), but the farmer's salad was OUTSTANDING. I think I need to make this at home at least once a week! Diced cucumber, bell pepper, tangy red onion, and bits of feta cheese. Divine.

ABF got the classic Greek salad, and while they could totally just phone it in, here, Ayhan delivers a killer vinaigrette that jazzes up the whole dish.

ABF ordered his favorite--the sirloin kebabs, which came with two big chunks of perfectly charred, cooked steak, and a mushy but (so I'm told) tasty tomato in the middle. It also came with delicious rice pilaf and veggies.

We almost always get dessert at Ayhan's (unless we really pack in the bread--and yes, that can happen!), and this time we made room for our favorite dessert there: galactaboureiko, which is layers of phyllo dough alternating with delicious custard. They usually serve it hot, but ABF prefers it cold (note: it's better hot). I'm a nice girlfriend, so we got it cold. Either way, it's scrumptious--not as sweet as baklava but still a tasty way to end a delicious meal.

Ayhan's Shish Kebab
550 Sunrise Highway
Baldwin, NY 11050
(516) 223-1414

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Telegraphe Cafe

On our way to the annual NYC Chocolate Show (or "Halloween for Grownups," as we like to call it), Jen A & I decided to get some real food in us before hitting the sweets. Telegraphe is just a few doors down from the exhibit hall, so we followed the delicious aromas on 18th street and went inside.

We each ordered the same sandwich: avocado, goat cheese, tomatoes, cucumbers and balsamic vinaigrette on a fresh baguette. Jen opted for the pretzel baguette (first photo in this blog) while I got the sourdough. Fresh, soft, with just a perfect bit of crunch on the outside.

We each ordered the same thing, but for some reason the young woman ringing me up assumed I was to go, so my cafe au lait was in a paper cup, and my sandwich was wrapped to go. Jen's food was plated AND her tea was in a big oversized mug, perfect for warming one's hands on a chilly day.. Um.....odd!

Our sandwiches also looked completely different--clearly made by 2 different people with very different ideas of how this sandwich should look & taste--no roasted red peppers on mine (sad face) and very little avocado. Weird, but not worth waiting to get it fixed this time.

Despite the inconsistencies, this was a delicious, refreshing sandwich, nice and light and layered with flavors. The coffee was good, too.

There were plenty of pretty, tempting (pretty tempting!) treats on the counter, but we'll have to go back for those--with a MUG of cafe au lait on the side!

Telegraphe Cafe
107 West 18th Street
New York, NY 10011
(212) 488-5810

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Samantha's (Super-Awesome) Smoothie

You may remember my post on the delicious Samantha Sandwich (have you tried it yet??) A lot of my friends tried it, too, and raved about it, so next I had to try the Samantha Smoothie, aka Samantha Heller's Get Well Good Morning Smoothie (go HERE for the recipe and more of her delicious ideas!)

My day starts pretty early--around 4am to be exact--and I have to admit I do NOT usually feel like eating at that time. If I DO eat, I have to have something quick and ready to go, because I am determined to sleep as long as possible. I love that I can whip up this smoothie the night before and have it ready to go--in fact, it makes two servings, so I'm set for the next two days! Also, I bought everything you see here at Trader Joe's--affordable and healthy!

I often think of smoothies as sugary, not-very-filling drinks, not substantive meals or snacks. This smoothie packs some omega-3 and fiber-rich walnuts and flax seeds (ground in my coffee grinder).

And while walnuts are good for you, make sure you measure--especially if you don't cook that much. You may think you know what a tablespoon is, but do yourself--and your waistline--a favor, and measure out just to be sure.

This blended up in less than 30 seconds. It makes about two servings, so I sampled some right away (DELISH!) and then portioned it out into two glasses: a standard juice glass, and then, just for kicks, a fancy-schmancy cocktail glass that came with my Chambord bottle.

Why not have fun with breakfast?

This is not like just downing a glass of juice, which might taste nice but isn't filling you up at all. This has serious flavor (berrytastic) and fiber, and a serving of this will actually stay with you. I now have the next 2 mornings' breakfast ready to go, so I can sip a healthy drink while I get ready in the (very) early hours.

Thanks to my favorite Registered Dietitian for yet another 'healthy' recipe that is also fabulous!

You can learn more about Samantha and get this recipe (and others) here!

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Arugula & Hazelnut Salad

New Year's Eve is a great night to stay in, make a good meal, share a bottle of delicious wine. ABF & I started off our awesome dinner with our newest favorite salad. It's an arugula salad with gorgonzola, pear, and hazelnuts. We shared this salad at Bocca ($11 dollars and horrible service) and decided to make it for New Year's Eve (much cheaper and no drama :)

Looking Back: 2010's Best Recipes

2010 is coming to an end tonight, and I must say: I am READY! Bring on 2011! But first, a look back at my 10 favorite recipes of the year. There are a few more worth checking out, but 10 in 2010 had a nice ring to it. ;)

Most of these recipes are actually quite simple, maybe 3 or 4 ingredients, tops. Others require a little more, but they're hardly complicated. And every one of them is worth trying and enjoying! You know me by now--great food can be easy and affordable!

Garlic-chive butter: ABF's signature compound butter. It will transform your breakfast, lunch, or dinner!

Spaghetti Squash & Sauce

I finally got around to make spaghetti squash, thanks to another timely sale by FreshDirect.com. Sometimes these suckers can be huge and quite unwieldy, but this one was the perfect size.

I've heard a few folks say it can be tough scooping out the innards, but I disagree.. I scooped out the seeds with a spoon and used a paring knife to smooth out the edges.

Poached Eggs & Caponata

I love, love, love poached eggs. I like the way I make them the best, but if they're on a menu in a restaurant, I'll usually order them, too. Most of the time I just simmer them in a shallow pan of water, but sometimes I feel like getting a little fancy and swirling them a la chef style. This past weekend I was in just such a mood.

I got out my deep saucepan, added a generous glug of white vinegar (crucial!) and set to swirling the water.

I dropped each bad boy in there individually and used a spatula to keep things moving. In less than 2 minutes they were ready to eat!

I had some stovetop espresso bubbling away while I made the eggs--and everything was ready in a matter of minutes. Cooking at home does not have to take forever! Sometimes it can, and sometimes even that's fun, but today it was all about delicious food, fast!

ABF & I sampled some Trader Joe's caponata on our most recent visit, and I liked it so much (despite my ambivalence re: eggplant) that I brought a jar home. I decided to use this as a bed, sort of a shakshuka/rancheros nod. I used just a few tablespoons as a bed for the perfectly poached eggs. Yum.

It was pretty darn delicious, though the sugar in the caponata was a little too pronounced for me. I'd also recommend heating it up next time--I wish I'd waited a little longer for it warm up a bit more. That would have gone a little better with the piping-hot poached eggs. I might have to make these again very, very soon.