Maple Glazed Carrots

In early April, I was in Vermont, where spring was just beginning and maple syrup season was already in full swing and advertised everywhere.  Admittedly, most of my prior maple syrup knowledge comes from Laura Ingles Wilder stories, inspiring many failed attempts at making maple syrup candy made on a bed of snow.  Maple trees store starch in their roots during the winter and then converts that starch into sugar, which is held in the sap that rises in the tree during the spring.  Any number of maples, though predominately sugar, red or black, can be tapped in the spring to allow the sap to be collected, boiled to evaporate the water, creating thick syrup known as maple syrup.  The native peoples of North America have made maple syrup for hundreds of years, if not longer, and now the majority of the maple syrup consumed in the world is produced in Canada.  Maple syrup, composed mostly of sucrose and water, is an excellent replacement for other sweeteners and adds a rich earthy flavor to any number of dishes.  Maple glazed carrots are delicious with baked leeks and potato pancakes.

For Amy, who inspired these carrots.

4 medium carrots, quartered

1 medium onion, thinly sliced

1 tbsp butter

2 tbsp maple syrup

salt and pepper

1. Melt the butter large pan over medium-low heat.  Add the onions and sauté until light golden brown.

2. Next, pour the maple syrup into the pan and stir to combine with the butter and onions.  Bring the maple syrup to a simmer, arrange the carrots evenly in the pan, cover and braise the carrots until just tender, stirring occasionally to prevent sticking, 10-15 minutes.

3. Once the carrots are tender, remove them from heat and season to taste with salt and pepper.  Serve the carrots warm or room temperature.  

Serves 3-4

Chili sin Carne

Chili has been a staple of the American diet for hundreds of years, first documented by Spanish conquistadors in writings about their findings in Mexico, which included the dish chili con carne in 1519. Most commonly in Mexico, the dish consisted of meat endlessly stewed with spices, but the ingredients would vary when it reached the American west depending upon availability. Chili became especially popular in Texas, where they saw both the chili queens, who would cook chili in the plaza over open fires in the evening, and chili parlors, small dining establishments devoted to the dish. Currently, many current versions of chili seems a far cry from the stewed meat and spices, especially because beans and tomatoes are both questioned as to whether they truly belong in the dish. All conventions aside, chili, even without the key ingredient of meat, can be a great dish using surplus ingredients, which can be made ahead and either eaten immediately or frozen for later. Homemade tortillas are especially delicious with chili sin carne.

1 c black beans, cooked

2 c tomatoes, diced

1 onion, finely chopped

1 carrot, finely diced

1 stalk celery, finely diced

1 red bell pepper, finely diced

1 summer squash, finely diced

1 c mushrooms, thinly sliced

1 clove garlic, finely pressed or chopped

¼ c cilantro, finely chopped

1 tbsp vegetable oil

1 tsp chili powder

½ tsp ground cumin

salt

water

1. Heat the oil in a large heavy pot over medium heat and add the chili powder and cumin and stir until fragrant, about 1 minute. Add the onion and garlic, stir and sauté until soft, about 5 minutes. Add the celery, carrot and mushrooms, stir to combine and continue sautéing until the vegetables are tender, stirring continually to prevent burning.

2. Next, add the red bell pepper and summer squash and sauté until tender. Fold in the beans and tomatoes, and add ¼-½ c water, so the liquid is not quite even with the vegetables, cover and simmer over medium-low, until most of the liquid has been absorbed. Once the liquid has been reduced and the vegetables are soft, remove from heat, stir in half the cilantro and season to taste with salt.

3. Serve the chili warm or room temperature with fresh cilantro and additional toppings as desired.

Serves 3-4

Vegetarian Borscht

Beets were initially domesticated along the Mediterranean for their edible leaves and later for their sweet colorful roots. Though borscht may be served hot or cold, spelled any number of ways and made with a great variety of ingredients, the essential ingredient of borscht is beet. Borscht originated in Eastern Europe, likely in the Ukraine where the greatest number of variations on the soup are found and was predominately a peasant dish as beets were inexpensive. Eastern European and Middle Eastern immigrants introduced borscht into American cuisine and it continues to be a commonly served soup. Borscht is delicious served with a leek galette and arugula salad.

4 medium beets

2 carrots, peeled and roughly chopped

2 stalks celery, trimmed and roughly chopped

1 medium onion, trimmed and roughly chopped

1 clove garlic, peeled

1 sprig rosemary

1 sprig parsley

1 sprig oregano

3 tbsp butter

3-4 c water

salt and pepper

sour cream

parsley

1. In a large pot and steamer basket, steam beets until tender, 30-45 minutes. Peel beets while still warm and roughly chop. Set beets aside.

2. Meanwhile, in a large heavy bottomed pot, heat butter over medium low heat. Add onion, garlic, celery, carrot and herbs. Cover and simmer until vegetables are tender, stirring occasionally, 15-20 minutes.

3. Once vegetables are tender, add steamed beets and 3 c water. Return to a simmer, remove from heat and cool slightly. Using a blender, food processor or immersion blender, purée ingredients until smooth, adding additional water as desired.

4. Season to taste with salt and pepper. Add sour cream and fresh parsley as desired. Serve borscht warm, room temperature or chilled.

Serves 3-4

Fresh Massaman Curry

Curries are one of the staples of Thai cooking and though prepared curry pastes are readily available, fresh curry paste is especially delicious. Massaman curry paste is of Muslim origin, from southern Thailand and Massaman tends to be one of the more mild curries found in Thailand. It is believed the term Massaman is a colloquial word for Muslim. Massaman curry paste includes peanuts, potatoes and spices such as cumin, clove and nutmeg, which were brought to Thailand from Indonesia by traders. Because tofu is used in place of meat, fried tofu and potatoes and used along with more vegetables are added to give the resulting curry a full and rounded flavor. Fresh Thai spring rolls and cucumber watermelon slaw are both delicious with Massaman curry.

Meat may be sautéed on its own and in place of fried tofu.

For Kenneth, who loves curry.

For the Paste:

¼ c peanuts

1 shallot, roughly chopped

3 cloves garlic, trimmed

1 small chili pepper, trimmed

1 tbsp ginger or galangal, peeled

1 stalk lemongrass, trimmed and cut into large pieces

2 tbsp fish sauce or tamari

1 tsp brown or palm sugar

1 tsp coriander

½ tbsp cumin

1/8 tsp nutmeg

½ tsp cinnamon

1/8 tsp clove

¼ tsp cardamom

1. If using whole spices, grind them into a fine powder. Combine ingredients in a food processor and process into a smooth paste.

2. Makes about ½ c curry paste. Curry paste can be frozen for 2-3 months.

For the Curry:

1 c tofu, cubed and fried

4 new potatoes, sliced and fried

1 carrot, peeled and sliced into thin rounds

½ red pepper, trimmed diced

¼ lb green beans, trimmed

1 ear of corn, kernels removed from cob

1 onion, trimmed and finely diced

1 can coconut milk

2 scallions, trimmed and finely sliced

¼ c cilantro leaves

¼ c Thai basil

1 tbsp vegetable oil plus more for frying

salt and pepper

1. Place a large heavy pot, add oil and heat over medium heat. Add onion and 2-3 tbsp massaman curry paste; stir continually until onions are translucent, about 5 minutes. Add carrot and continue sautéing for until carrot is slightly tender, about 2-3 minutes.

2. Next, add coconut milk to the pot and bring to a simmer. Once simmering, add fried tofu, fried potatoes, red pepper, and green beans, combine and simmer until vegetables are brilliant in color, about 1 minute. Stir in corn, scallions, cilantro and basil and remove curry from heat.

3. Season to taste with salt and pepper. Serve curry over jasmine rice.

Serves 3-4

Coleslaw with Rice Vinaigrette

The term coleslaw comes from the Dutch term for cabbage salad, koolsalade. Domesticated cabbage originated as a wild mustard plant, which grew along the Mediterranean seacoast. Cabbage is a great addition to any diet because it is high in vitamin C, vitamin K and fiber, among other nutritional properties. Coleslaws have become one of the more popular salads in American cuisine, but all too often they are drenched with creamy dressings, which can detract from both the flavor of the vegetables and their general appeal. Vinaigrettes make a lovely dressing for coleslaw, as cabbage and vinegar compliment each other and the colors and flavors of the vegetables are still able to shine. Coleslaws are a delicious addition to any number menus including Mexican, Thai, Mediterranean and American. Smashed new potatoes or purple potato salad are both delicious with coleslaw.

Any variety of cabbage may be used.

1 small head cabbage, quartered and thinly sliced

1 medium carrot, trimmed and grated

¼ red bell pepper, finely diced

1 small white onion, finely diced

¼ c peas

¼ c almonds, sliced and toasted

2 tbsp parsley, finely chopped

2 tsp rice vinegar

1 tsp brown sugar

1 tsp olive oil

salt and pepper

1. Toss cabbage, carrot, red bell pepper, onion peas and almonds together in a medium mixing bowl.

2. In a small bowl, combine parsley, vinegar and brown sugar. Continue stirring or set aside until sugar has dissolved. Once sugar is dissolved, add olive oil and stir to combine.

3. Pour dressing over prepared vegetables and thoroughly toss to combine. Place coleslaw in fridge and marinate coleslaw at least one hour.

4. Season to taste with salt and pepper. Serve room temperature or chilled.

Serves 3-4

Orange Sesame Carrots

Carrots are native to Southwestern Asia, where the greatest diversity of wild carrots are still found, and have been cultivated for thousands of years to increase sweetness and reduce woody bitterness common to wild carrots. Carrots were originally grown for their leaves and seeds, similar to their relatives such as fennel, cumin, dill and parsley. Carotene, metabolized by humans into vitamin A, is responsible for the brilliant orange color of most carrots and can turn skin orange if eaten in massive quantities. Carrots are a great addition to any number of different dishes, but are also delicious as the main ingredient. Orange sesame carrots go well with blue potatoes and stuffed vegetables.

6 medium carrots, trimmed and thinly sliced into rounds

¼ red bell pepper, finely diced

6 scallions, trimmed and thinly sliced

1 tsp sesame seeds, toasted

1 orange, juiced

1 clove garlic, pressed or finely chopped

½ tsp ginger, freshly grated

½ tsp toasted sesame oil

salt and pepper

1. Combine carrots, scallions and red bell pepper in a medium mixing bowl. Set aside.

2. In a small bowl, mix toasted sesame seeds, orange juice, garlic, ginger, and toasted sesame seed oil. Pour dressing over the carrot mixture and stir to combine.

3. Place salad in the fridge and marinate for at least one hour before serving.

4. Season to taste with salt and pepper before serving. Serve room temperature or chilled.

Serves 3-4

Pad Thai

Thailand is an amazing country and Thai cuisine is just as amazing and delicious. My first introduction to Thailand was the city of Bangkok, I had been eating Thai food for many years and cooking Thai food, so I was delighted to experience the food in its country of origin. After my first trip to Bangkok, I continued experimenting with Thai cuisine and have learned many things thanks to research and Thai Food by David Thompson, a wonderful book for those interested in Thai cuisine. I especially love the use of fresh ingredients and the particular attention to their intrinsic colors and flavors. I was able to take another trip to Thailand a year ago, and while there my friend and I took a great cooking class in the heart of Bangkok from a lively Thai man who taught us about the use of fresh ingredients, careful preparation and rapid cooking. Pad Thai remains one of my favorite dishes, one I make frequently at home and goes very well with both fresh spring rolls, cucumber watermelon slaw or strawberry mango sticky rice.

Most any style of rice noodle will work. Meat such as shrimp or chicken can easily be used in addition to or instead of tofu.

For Margaret, who arranged the great cooking class for us in Bangkok.

¼ c boiling water

2 tbsp tamarind paste

1 tbsp tomato paste

1 tbsp palm or brown sugar

1 tbsp sugar

2 tbsp fish sauce or 1 tsp salt

1 tbsp rice vinegar

16 oz rice stick noodles

2 tbsp vegetable oil

1 c tofu, cut into ¼-½ inch cubes

1 clove garlic, pressed or finely chopped

1 shallot, finely minced

2 eggs, beaten

1 carrot, peeled and grated

1 bunch scallions, cut into 1" pieces

1 c bean sprouts

½ c cilantro, stems removed

½ c ground peanuts

1 lime, cut into wedges

1. In a small bowl combine tamarind paste, tomato paste, sugars, fish sauce and rice vinegar. Whisk in boiling water until sauce is well combined. Set sauce aside.

2. Heat a large pot of water over high heat, bring to a boil and add noodles. Remove from heat and allow noodles to cook off heat until tender, 4-5 minutes. Once noodles are tender, drain and run under cold water to stop cooking process. Set aside and allow noodles to continue draining.

3. Heat the oil in a large skillet or wok over medium-high heat. Add tofu and fry until golden brown, about 4-5 minutes. Using a slotted spoon, remove tofu and set aside.

4. Keeping oil over medium-high heat, add shallot and garlic and stir until fragrant, about 30 seconds. Add egg, carrot and tofu and stir continuously until egg has cooked, about 30 seconds. Add noodles, gently combine with cooked ingredients and pour sauce over skillet. Gently stir ingredients to heat and combine, about 30 seconds. Remove from heat, add scallions, ¼ c cilantro leaves and bean sprouts and gently toss to combine.

5. Serve immediately. Garnish with ground peanuts, lime wedges and remaining cilantro leaves.

Serves 3-4

Vegetarian Sushi Rolls

With summer just around the corner, all I can seem to think about is food fit for warm weather, eaten at room temperature or chilled. Sushi is just one of those items. Sushi was first developed in Southeast Asia as a means of preserving fish by storing salted fish in a package of fermented rice, which was then thrown away. The Japanese began to eat the rice with the fish and finally contemporary sushi, using vinegar rice instead of fermented rice, was developed as a fast food during the 19th century in Tokyo. Though sushi does take some practice to make well at home, it is well worth the time and effort because it is a beautiful and delicious dish. I find the most difficult step to be the rice, because it requires the most attention and patience, yet becomes easier in time. Burdock and carrot kinpira or mustard green soup taste especially good when served with fresh sushi rolls.

Sushi can be made with any number of fillings including various vegetables and fish, raw or cooked, depending upon preference and availability.

1 c sushi rice

1 c water

1 tbsp rice vinegar

1 tbsp sugar

½ tbsp salt

4 sheets of nori

4 tsp sesame seeds, toasted

1 medium carrot, peeled and julienned into long strips

1 medium bell pepper, trimmed and julienned into long strips

1 avocado, halved and cut lengthwise into ¼" segments

bamboo sushi rolling mat

1. Place rice into a fine strainer and rinse with cold water until water runs clear. Place rice and 1 c water in a medium saucepan over high heat and bring to a boil. Once boiling, reduce heat to low and cover. Cook rice until al dente, about 15 minutes. Once al dente, remove rice from heat and set aside, covered, for 10 minutes. Do not stir rice during cooking process.

2. Combine rice vinegar, sugar and salt in a small saucepan and place over medium heat. Once ingredients are simmering, remove from heat.

3. Place rice in a large bowl, add vinegar mixture and combine thoroughly by folding rice. Allow rice mixture to cool to room temperature before using rice for rolling sushi.

4. Lay a sheet of nori on the rolling mat with the shiny side down. Place ½ c rice on nori. Wet hands and spread rice evenly on mat leaving about a 1 ½" strip of nori uncovered at the top. Sprinkle 1 tsp of sesame seeds evenly over rice.

5. Place desired amount of filling along rice, about 1" from the bottom. Starting from the bottom, use the rolling mat to evening roll the sushi fairly tightly, being careful the filling is rolled into the sushi and the mat is not. Once you have rolled to the edge of the remaining strip of nori, wet the edge and finish rolling the sushi. When the sushi is completely rolled, gently squeeze the sushi so it does not fall apart during cutting. Repeat process with remaining nori.

6. Using a sharp knife, carefully cut the sushi rolls into 6-8 pieces each, cleaning knife often to prevent sticking. Serve sushi immediately with soy sauce, wasabi or pickled ginger.

Makes 4 sushi rolls

Burdock and Carrot Kinpira

Kinpira refers to the sauté and simmer cooking method commonly utilized to cook root vegetables in Japanese cuisine. Generally soy sauce and mirin, rice wine similar to sake but with a lower alcohol content, are used to simmer the vegetables when making kinpira. Burdock, the taproot of young thistles, is very delicious and when cooked tastes similar to artichoke, another commonly eaten thistle. Burdock lends itself well to kinpira as the sauté and simmering reduced any bitterness in the burdock, making it sweet and tender. Burdock can frequently be found in Asian markets, natural food stores or even larger grocery stores.

2 carrots, peeled and cut into 2" matchsticks

1 12" piece of burdock, peeled and cut into 2" matchsticks

1 tbsp sesame seeds, toasted

¼ c frozen shelled soy beans, defrosted

2 tbsp mirin

2 tbsp soy sauce

1 tsp sugar

1 tbsp vegetable oil

black pepper

1. Heat vegetable oil in a medium skillet over medium heat. Add burdock and sauté, stirring occasionally, until golden brown, about 5 minutes. Add carrots and mirin, reduce heat to medium-low, cover and braise until carrots are tender, about 3 minutes.

2. Next, add sugar, sesame seeds and soy sauce, stir to combine, cover and braise until liquid has been reduced by half, 1-2 minutes. Remove from heat and toss with edamame. Season to taste with ground black pepper.

3. Serve room temperature or chilled.

Serves 3-4

Tomato Braised Lentils

Lentils, a type of pulse or legume, have been a part of the human diet for thousands of years and were one of the first crops domesticated in the Near East. They are an excellent and inexpensive source of protein and so an important part of the diet in parts of the world with large vegetarian populations. Lentils are easy to cook and a versatile ingredient, which lend them well to an array of dishes aside from lentil soup. I like braised lentils along side feta roasted potatoes and fried sweet potatoes.

Any type of lentil will work for this dish, though water amounts and cooking times might require adjustments.

1 c lentils

1 medium carrot, peeled and finely diced

1 stalk celery, trimmed and finely diced

1 medium yellow onion, trimmed and finely diced

1 clove garlic, pressed or finely chopped

½ c white wine

3 c water plus more as necessary

1 c tomato purée

1 tbsp parsley, finely chopped

½ tsp oregano, finely chopped

½ tsp basil finely chopped

1 tbsp olive oil

salt and pepper

1. Heat olive oil in a medium Dutch oven or similar style heavy-bottomed pot over medium heat. Add onion, carrot and celery and sauté until translucent, about 5 minutes. Add garlic and lentils, stir to combine, add wine and bring to a simmer. Add water, cover pot, reduce heat to medium or medium-low and simmer lentils until tender, about 30-45 minutes.

2. Once lentils are tender, stir in tomato purée, bring to a simmer, cover and braise until liquid has been reduced.

3. Add freshly chopped herbs, remove lentils from heat and set aside for about 10 minutes. Season to taste with salt and pepper. Serve warm or room temperature

Serves 3-4

Summer Squash Stuffed with Ricotta

Squash originated in the Americas and the genus Curcurbita has been cultivated for thousands of years. Summer squash, like zucchini, are fruits from the species C. pepo. Summer squash are harvested when still immature so that their rind is still tender and therefore edible. Due to their tenderness, summer squash have a shorter storage life than their winter counterparts. Summer squash are versatile vegetables, being so tender and mild, and I like cooking with them often. The ricotta filling accompanies the squash well with a subtle but rich flavor. I have served stuffed squash with gnocchi and arugula pesto or creamy polenta.

Zucchini may be used instead of summer squash.

2 medium summer squash, halved

1 medium carrot, trimmed and finely diced

1 stalk celery, trimmed and finely diced

1 small yellow onion, trimmed and finely diced

1 clove garlic, pressed or finely chopped

¼ c parsley, finely chopped

1 tbsp olive oil plus more for drizzling

1 c ricotta

¼ c breadcrumbs

1 small tomato, sliced into thin rounds

salt and pepper

1. Preheat oven 375 degrees. Using a spoon, scoop seeds and pulp from squash halves until the shells are roughly ¼ inch thick. Brush with olive oil and set aside.

2. Heat 1 tbsp olive oil in a medium skillet over medium heat. Add onion, celery and carrot and sauté until translucent, about 5 minutes, add garlic and remove from heat.

3. Combine ricotta, parsley, breadcrumbs and sautéed ingredients in a medium mixing bowl. Season to taste with salt and pepper.

4. Fill each squash half with ricotta mixture until level with rim. Place halves in a baking dish with filling sides up, lay tomato rounds on top of filled squash and drizzle with olive oil.

5. Bake squash halves until lightly browned and tender, 20-30 minutes. Remove from oven and let cool, 5-10 minutes. Serve warm or room temperature.

Makes 4 stuffed squash