Tag Archives: roasted garlic

Comfort Food

5 Dec

Angel Kitten has taken a 1 month vow of vegetarianism. I am so proud of her, I just cant even begin to tell you. She was so moved by information she found on the PETA website, that she took a pledge to be a vegetarian for a month. I think thats amazing, and I truly believe she will feel wonderful after that month is over – so much so, that may be it will inspire her to eat vegetarian once a week or so. We have had several discussions about the choice to live a vegetarian life. I dont really try and “convert” people, but I do strongly believe that living a life of love and gentleness often includes making a choice not to eat animals.

However, I also believe strongly that if one chooses a carnivorous life, then thats OK too — especially if the choices about what meats one eats are made with care and forethought. For example, choosing to eat at the Golden Arches or the like, where the meat and chicken have lived largely painful lives, and been processed in a way that is wholesale, rather than respectful, is very different from choosing to occasionally eat meat that is free range and fed organic, non steriod, non hormone food. I would posit that the latter is much more delicious, even if much more expensive. I think if one wants to or has to eat a carnivorous diet, the logical, kind and respectful choice is to eat meat that has been treated with kindness and respect. May be not as often as highly processed meats and chickens, unless one is rich beyond the need to consider such things, but with much more satisfaction and enjoyment.

Anyway, thats me off my hobbyhorse 😉 As part of my support of AngelKitten’s choice, I really wanted to make her food that will encourage her to see how satisfying eating a vegetarian diet is. This meal is one of her all time favourites, and we often order it in restaurants together, as a conglomeration of side dishes which we share. It could be completely vegan if you mashed the potatoes with olive oil instead of butter and cream… but I leave that choice to you 😉 For us, we used organic cream and butter and were very happy with that choice.

For dinner last night, we had sauteed spinach and french beans with garlic, roasted broccoli with soy and balsamic (which Ezril said tasted meaty and immensely satisfying), and mashed potatoes with roasted garlic. It was sublime. So simple, so easy, so delicious. It was ultimate comfort food for us, and got me to thinking about what comfort food really is. Its not fancy, overly thought through, complex food. Rather, its simple, well cooked, well sourced ingredients that are cooked so their essential deliciousness shines through. We used organic spinach, french beans and broccoli – and organic milk and cream in the potatoes. If you wanted more protein in this meal, you could add some toasted almonds to the vegetables, but I dont think its necessary. I think that if you eat a balance of food through a week or so, high in protein sometimes, high in greens others, youre fine. Balance is as much about listening to what your body wants and needs at a given time as following strictures and formulas.

And by the way, these are not so much recipes, as memories of what we ate that night, in celebration of AngelKitten’s pledge. We love the juxtaposition of the clean bright freshness of the spinach and beans, the roasted dark stickiness of the broccoli, and the pure decadence of the potatoes. Its all about balance isnt it? 🙂 So here are the three recipes we put together for our comfort dinner. I am glad to say that AngelKitten took the leftovers home, and hopefully, they will nurture her and feed her for a few days more to come 🙂

Serves 4 – 6 people (with leftovers of the potatoes, most definitely)

with Garlic!

Sauteed Spinach and French Beans

  • 1 tbsp olive oil
  • 1 tbsp butter (or additional olive oil for vegan)
  • 3 + 3 minced garlic cloves
  • Salt and pepper to taste
  • 1 – 2 cups washed, topped and tailed and chopped French beans
  • 2 – 3 cups washed and roughly chopped spinach

In a large saucepan or frying pan, over medium low heat, combine the olive oil and butter, and gently heat until the butter melts. Add 3 minced garlic cloves, and cook, stirring gently, until the garlic releases its unique scent, and goes glossy and soft. Add a bit of salt and pepper to the garlic, and toss in your prepared French beans.

Stir the beans until completely coated with garlic and oil, and continue cooking until the beans change colour – they will go bright green. Taste and adjust salt and pepper.

Throw in the spinach. Its OK if a little water still clings to the leaves, but you dont want the spinach to be soaking wet. I usually squeeze it to dry it, then chop it and add it to the pan.

Stir until the spinach wilts and turns bright green, which should finish cooking the beans perfectly. Add the remaining 3 cloves of minced garlic, stir and taste for salt and pepper.

Place in a large serving bowl, and set aside. Can be served hot or at room temperature. Its even delicious, in large spoonfuls, straight from the fridge.

Mmmmmmm

Roasted Garlic Mashed Potatoes

  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp white wine vinegar
  • 1 tsp mixed herbs or herbes de Provence
  • Salt and pepper
  • Cloves from 3 heads of garlic (about 30 – 35 cloves)
  • 8 – 10 large potatoes (I usually use a mix)
  • 1 stick of butter (or 4 – 6 tbsp extra virgin olive oil)
  • 1/2 cup cream (optional)

Preheat oven to 200C (400F). Line a baking sheet or pan with parchment paper.

Place olive oil, balsamic vinegar, white wine vinegar, herbs, salt and pepper to taste and garlic cloves in a bowl. Toss to combine.

Place the garlic on the baking sheet in a single layer, and pour over any remaining liquid.

Roast the garlic in the oven until it is soft, burnt, glossy and slightly caramelised, about 20 minutes or so. Remove from the oven, and set aside.

Peel and chop the potatoes roughly. Place in a large saucepan or pot, and just cover with water. Over medium high heat, bring the water to a boil, and simmer until the potatoes are soft. Depending on your potatoes, and how small the chop is, this will take between 20 – 40 minutes.

Drain the potatoes, and place back in the pot. Slice butter over the potatoes, and pour over cream. Using a hand masher, ricer, or immersion blender (as I do), mash the potatoes. Taste for salt and pepper, and adjust.

Add all the garlic, and mash into the potatoes. Use a spoon or spatula to combine thoroughly, and taste and adjust for seasonings.

This can be prepared a few hours ahead, and reheated over a very low flame. It can keep warm, covered for an hour or two.

Sticky Green Goodness

Roasted Broccoli

  • 3 – 4 tbsp soy sauce
  • 1 – 2 tbsp balsamic vinegar
  • 1 – 2 tbsp roasted sesame oil (or olive oil if you dont have it)
  • Pepper (and salt if you wish to taste, but the soy should make it salty enough)
  • 1 head of broccoli, broken down into small florets, with the larger stalk peeled and chopped into batons – about 3 – 4 cups total

Preheat oven to 200C (400F). Line a baking sheet or pan with parchment paper.

Combine the soy, balsamic, oil, and pepper in a large bowl. Toss in the prepared broccoli, and using your hands, toss well to combine. Taste the mixture and adjust seasonings if you wish.

Place the broccoli in an even layer on the baking sheet and reserve any additional liquid for later. Roast in the oven for about 20 minutes. Remove, and flip each piece of broccoli over, dipping the broccoli in the remaining liquid. Pour over any additional liquid and continue roasting in the oven for another 5 – 10 minutes or until the broccoli is sticky, browny-green and delicious.

Serve hot or at room temperature.

Thoughts on Cooking + Celebrating

27 Nov

YUM!Yesterday was our Thanksgiving. What a wonderful night – and all my favourite F’s in one place: friends, family and food! We had a great time, and it was truly a moment to sit, laugh, love, eat and be thankful. And it was a day to truly indulge in the pleasures of cooking. I was thinking about it, and while some of the dishes were specific to an autumn feast, most of the guidelines and the menu structure are applicable to just about any celebration.

When making a big meal for a group of people, I like to think about what I will cook, and then go shopping. I try and shop and cook according to these few guidelines:

  • I try and make sure that I wont be completely bound by my initial menu ideas. If something at the shops strikes me as being particularly beautiful and fresh, then I adjust, change tack, re-imagine. Flexibility is all. If I want to make a raspberry tart, but the blueberries or strawberries look much better, well then, I just change the recipe!
  • I look for a certain flavour and richness balance when I am cooking many dishes – sweet, savoury, light, creamy, indulgent, healthy. Making everything with cream and butter for example just makes a meal in which people cant really enjoy it all – too rich everything cancels out the pleasure. But a few really rich dishes counterpointed by sharp, savoury, fresh – now thats something special!
  • I try and find a colour balance – browns and beiges need to be tempered with green, red, purple, orange. Fruit and vegetables come in such a gorgeous array of colours and texture. Big meals are the perfect time to take advantage of such variety.
  • I make sure to make enough – but not too much. One of my biggest problems as a cook is that I used to make such immense amounts of food that people got overwhelmed. Now, I try and make enough so that people can go back for seconds, but not enough so they will be uninterested in dessert. We had about 15 people at dinner. I made garlic mashed potatoes with 9 large spuds instead of 15 – because there were so many dishes, each person had a good amount of the mash, but there wasnt a huge amount left over.
  • I like to have what I consider a taste thread running through the meal. This might mean one component which I add to most dishes – sometimes as a highlight, other times as a flavour enhancer. Most of the time people dont spot the taste thread, but I know its there, and I know that it really connects all the disparate elements of the meal. In the case of our Thanksgiving Dinner menu, I caramelise-roasted about 7 heads of garlic. And I used that garlic in just about everything! I also added maple syrup to quite a few dishes as a sweetener, but also as a secondary taste thread. It worked for me!
  • I pay attention to where I am – when cooking here in Malaysia, I look to make some things with a little nod to our Asian tastes. So the cranberries were made into a chutney with a healthy dose of chili. And the butternut was roasted in a soy sauce-sesame oil marinade tempered with maple syrup. Context is important.
  • And finally, for me, the number of dishes is important. I always try and present an odd number of dishes. I dont know why this is important to me, but it is. Its part of how I imagine a meal and I always try and cook an odd number of things. May be its Malaysian custom – I know when making traditional meals with rice and curry and accompaniments, we always try and make an odd number of dishes. When getting married, the gifts the bride and groom give each other have to have an odd number. Whatever it is, wherever it comes from, it works for me!

So given those guidelines, here is what I prepared for Thanksgiving Dinner.

  • Mushroom pot pie – three different kinds of mushrooms, parsnips, leeks, caramelised garlic, red wine, quark/cream, covered with a home made puff pastry
  • Wasabi mustard cream – a savoury whipped cream with wasabi, mustard, and spring onions instead of a gravy – the sharpness and brightness of the wasabi and mustard giving a kick to the rest of the meal, and was inspired by my amazing horseradish quenelle with the mushroom pot pie at Per Se
  • Roasted Butternut – a whole butternut, skin on, halved and sliced thinly, and tossed in a marinade of soy sauce, maple syrup, sesame oil, fresh sage and olive oil. Roasted until darkly caramelised and gorgeous.
  • Rocket Salad – A fresh simple green salad of rocket leaves and avocado. A refreshing breath of clean green.
  • Cranberry Chili Chutney – cranberries cooked thick and jewel like with chutney spices, a touch of maple syrup, an onion, and a few caramelised garlic cloves
  • Braised brussels sprouts – from my earlier recipe – I used 5 cups of brussels sprouts, halved, with 1/2 cup of cream and a tablespoon of maple syrup. The sweetness of the maple syrup elevated the rich creamy nuttiness of the brussels sprouts beautifully!
  • Caramelised Garlic Mashed Potatoes – unabashedly rich and creamy – a stick of butter, cream, half a cup of caramelised garlic, creamed with three different kinds of potato. Lots of salt and pepper, and the final dish was probably the best mash I have ever made!
  • Cornbread Stuffing – the cornbread was made with maple syrup instead of sugar, and combined with sauteed leeks and spinach, toasted pine nuts and a small handful of chopped caramelised garlic. Combined with eggs, milk and grated parmesan and baked in a large shallow pan. The gold green combination was very pretty.
  • Cheddar Cheese Scones – because I love them so much, and couldnt resist. Such a quick delicious bread.
  • Passion Fruit Raspberry Ripple Ice Cream – refreshing and yet creamy – a wonderful end to the meal
  • Raspberry Tart – gorgeous lush tart with a pistachio crust, bittersweet chocolate cream, raspberries and a vanilla whipped cream. Decorated with pretty purple edible flowers. It was, if I may say so myself, really stunning

And there you have it… 11 dishes, prepared over the course of two days. A wonderful feast for beloved friends. I hope you had a beautiful Thanksgiving too. Much love x