Nourish the Planet: Spring Pea, Garlic, Mint and Buttermilk Soup

This vibrant, refreshing soup is a welcome sign of the arrival of spring. The buttermilk here adds a bright, lactic tang and creamy thickness, against the pungent bite of raw garlic and the soothing back notes of fresh mint. The peas are blanched lightly, then refreshed in cold water, to stop them from cooking all the way through. This allows them to hold their color as well as texture. For another variation, try swapping the mint out for sorrel, for a more lemony version.

Nourish notes: If you can, source your milk from a small scale, sustainable farm, but if that is proving tricky try the non-dairy buttermilk version in the notes below.  And don’t forget to save the pea pods to use in preparing vegetable stock.

Spring Pea, Garlic, Mint and Buttermilk Soup

6 servings   |   Equipment: A 5-quart (5 l) pasta pot fitted with a colander; a blender; 6 chilled shallow soup bowls

Ingredients

1 ½ pounds (750 g) fresh peas in their pods, about 2 cups shelled peas (8 ounces; 250 g)
1 tablespoon coarse sea salt
2 plump, moist, garlic cloves peeled, halved, and green germ removed
1 teaspoon fine sea salt
1 quart (1 l) buttermilk, shaken to blend (see Notes)
4 tablespoons finely minced fresh mint leaves, plus more for garnish

Method

1. Shell the peas. You should have about 2 cups (8 ounces; 250 g) shelled peas.

2. Fill the pasta pot with 3 quarts (3 l) of water and bring to a boil over high heat. Add the coarse salt and the peas and blanch, uncovered, for about 2 minutes, counting from the time the peas enter the water. Taste for desired doneness. The peas should still have a touch of crunch. Drain well. With the peas still in the colander, rinse them well under cold running water. This will help the peas retain their bright green color and flavor.

3. In the blender, mince the garlic. Add the peas, fine sea salt, buttermilk, and minced mint. Process to a smooth liquid. Serve in chilled soup bowls, garnished with additional mint. (The soup can be made up to one day in advance, chilled then reblended at serving time.)

NOTES: To prepare homemade buttermilk, combine 1 tablespoon of distilled white vinegar or lemon juice to each 1 cup (250 ml) of whole milk. Stir to blend. The acid will coagulate the milk. The result will not be as thick as traditional butter milk, but if you do not have buttermilk on hand, this may save you an extra trip to the market!

For a non-dairy buttermilk, simmer 1/2 cup (150 g) cashews and 1/2 cup (150 g) of whole almonds in water for 15 minutes. Drain, rinse and pop the almonds out of their skins (discard the skins). In a blender combine the nuts with 1 quart (1 l) water and blend until smooth, about 30 seconds to a minute. Add 4 tablespoons (1/4 cup) freshly squeezed lemon juice to the mixture and stir to blend.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Asparagus Braised with Fresh Rosemary and Bay Leaves

We arrived in Provence this week, welcomed by market stands laden with fresh, bright green local asparagus, just in time to mark the official start of spring tomorrow. Braising asparagus, I have found, is the best way to bring out their mineral-rich, woodsy flavors, rewarding you – for their brief season – with rich, haunting pleasures. The pine and floral notes of rosemary backed up by the aromatic bay leaves are an excellent match for asparagus’s earthy character. In this version, I peel each stalk about 1/3 of the way, then slice each stalk into three even pieces. Peeling helps the thicker ends cook at the same time as the rest of the pieces.  At serving time, shower with plenty of minced fresh rosemary for an extra hit of flavor. They don’t need any additional embellishment, trust me!

Asparagus Braised with Fresh Rosemary and Bay Leaves

Equipment: A vegetable peeler; a large skillet with a lid; 4 warmed dinner plates.

Ingredients

16 plump spears (about 2 pounds; 1 kg) fresh asparagus
3 tablespoons extra-virgin olive oil
1 teaspoon coarse sea salt
Several sprigs fresh rosemary, plus more for garnish, minced
Several fresh bay leaves

Method

Rinse the asparagus and only slightly trim the ends. With the vegetable peeler, peel about 1/3 of the way up the stalk. Cut each asparagus into three equal portions. In a skillet large enough to hold the vegetable in a single layer, combine the asparagus, oil, salt, rosemary, and bay leaves. Sprinkle with about ½ cup (125 ml) water. Cover. Cook over high heat just until the oil and water mixture begin to sizzle. Reduce heat to medium and braise the asparagus, turning from time to time, just until the vegetable can be pierced with a knife, 8 to 10 minutes. Do not overcook. (Cooking time will depend upon the thickness of the asparagus.) Garnish with minced rosemary and serve on warmed plates.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Spring Carrots and Lemon Confit

In our quest to bring vegetables to the center of the plate we’re always thinking about different cooking methods that can bring out the true flavor of the ingredients we’re cooking with. In this version of confit spring carrots, this often ordinary vegetable is glamorously bathed in a rich extra-virgin olive oil until soft and tender, emerging succulent and satisfying yet not at all greasy. Choosing a good, forward-flavored Italian olive oil is essential here, as along with the summer savory it adds complex peppery notes.  

This method also works brilliantly with fennel, leeks and even beets, however the cooking times will vary depending on the vegetable and the size you cut them to. We love to serve this on a bed of fresh whipped goat’s cheese, seasoned with fresh thyme, lemon zest, sea salt and Timut pepper, adding a lovely counterpoint of acidity and a natural sauce for the vegetables.  

Note that the quantity of olive oil you need will vary depending on the size of the skillet you use. Aim to mostly cover the carrots with the oil, turning the vegetables from time to time if any are exposed above the oil line. Once the vegetables are cooked, strain and store in a dark glass bottle for reuse in another recipe or to use in a vinaigrette (the oil can be reused for cooking 2-3 times).

Spring Carrot and lemon Confit

4 servings | Equipment: A large deep-sided skillet, with a lid; 4 warmed shallow soup bowls  

Ingredients

About 1 pound (500 g) small spring carrots with their fresh green tops
2 cups (250 ml) best-quality, strong Italian extra-virgin olive oil
2 tablespoons fresh summer savory
2 tablespoons lemon confit, finely minced
Fleur de sel

Method

1. Trim and peel the carrots, keeping the trimmings and peelings for making vegetable stock. Set aside the carrot tops for garnish. Slice the carrots in half lengthwise. Place them in the skillet, cover with the oil, add the summer savory, and cover the skillet. Simmer gently over low heat until the carrots are fondant and can be easily pierced with a knife. Time will vary depending on the size of your carrots but this can take up to 45 minutes to an hour.

2. Using a slotted spoon to drain the carrots, transfer them to the individual shallow soup bowls, discarding the summer savory. Garnish each bowl with the lemon confit and carrot tops. Season with fleur de sel and serve, either as a main vegetable dish or a side to steamed fish or roasted poultry.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Whole Roasted Cauliflower with Tarragon Lime VinaigrettE

Once you’ve whole roasted a cauliflower, you won’t want to eat it any other way. The strong heat of a hot oven coaxes out the earthy, smoky and slightly caramelized flavors of this otherwise timid flavored vegetable. Cooked this way, it marries perfectly with a bold-flavored sauce such as a vibrant tarragon lime vinaigrette. Don’t forget that the leaves are entirely edible and also delicious, so serve them alongside the cauliflower wedges.

Whole Roasted Cauliflower
with Tarragon Lime Vinaigrette

6 to 8 servings | Equipment: An 8-quart (8 l) pasta pot fitted with a colander; a small roasting pan.

Ingredients

3 tablespoons coarse sea salt
1 medium cauliflower head
(under 2 pounds/1 kg), including leaves and stalks
Extra-virgin olive oil
Fine sea salt
Coarse, freshly ground black
pepper

For the vinaigrette

4 tablespoons fresh tarragon, finely minced
2 tablespoons freshly squeezed lime juice
1/2 cup extra-virgin olive oil or toasted sesame oil
1/4 teaspoon fine sea salt

Method

1.   Center a rack in the oven. Preheat the oven to 450°F (230°C).

 2.   In the pasta pot, bring 6 quarts (6 l) water to a rolling boil over high heat. Add the coarse sea salt. Place the whole cauliflower in the colander, insert into the boiling water, and blanch, uncovered, for 5 to 6 minutes, or until a sharp knife easily pierces the cauliflower. Remove the colander from the pasta pot, set in a sink, and rinse under cold running water for several minutes to stop the cooking process. (This can be done several hours in advance.)

3.   Pat the cauliflower dry with paper towels or a clean kitchen towel and place it in the roasting pan. Drizzle lightly with olive oil, season with fine sea salt and pepper, and roast until the cauliflower is nicely browned all over, 40 to 50 minutes.

 4.   Transfer the cauliflower to a serving platter, drizzle with the vinaigrette and cut into wedges. Serve with extra vinaigrette.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Sea Scallops with leeks, herbs and kumquat confit

Scallops and leeks are a popular French combination, found ubiquitously on French bistro menus from when scallops first appear on menus in October, through to the season’s end in May. The two make a brilliant marriage – the leeks serving as a sweet flavorful background to the dense, meaty scallops. Here, drained yogurt adds richness and a touch of acid. If you’re looking for a new kitchen project, homemade kumquat confit takes this dish to a whole new level, but you can easily sub this out for good-quality store-bought candied citrus if making your own isn’t on the cards. Shower with fresh herbs and you’ll have a dish worthy of any Parisian bistro.    

Nourish notes: Scallops are a great sustainable seafood choice because they feed on natural plankton in the water so they require no external food source. They also tend to be native to the areas they are farmed in so don’t cause imbalances in the marine ecosystems, and don’t require chemicals or antibiotics. Monteray Bay Aquarium Seafood Watch (whose app is really useful) lists nearly all scallops – domestic, imported, farmed and wild – as ‘best choice’ for sustainable seafood. Just be careful to avoid scallops that have been caught using the dredging method, that drags two-ton steel frames with chainmail collecting ‘nets’ behind them, causing huge damage to the seabed habitat and other species. Opt for hand dived scallops which are a much less damaging way of collecting the shellfish.

Sea Scallops with leeks, herbs and kumquat confit

4 servings   |   Equipment: a 5-quart pasta pot fitted with a colander, a large skillet, with a lid; a large nonstick skillet; a splatter guard; a 4-inch (10 cm) pastry cutter; a large slotted spoon;  4 warmed dinner plates

Ingredients

8 leeks, white portion only (keep the green ends for stock)
3 tablespoons coarse sea salt
1/4 cup (60 ml) drained full-fat organic sheep’s milk yogurt
8 large sea scallops (1 1/2 to 2-inches in diameter)
Fine sea salt
Freshly ground white pepper
Several tablespoons Classic Vinaigrette (recipe below)
2 tablespoons finely minced fresh chives
2 tablespoons finely minced fresh flat-leaf parsley leaves
2 tablespoons finely minced fresh summer savory or tarragon leaves
Kumquat Confit (recipe below)
Fleur de sel

Method

1.  Trim, rinse and halve the leeks lengthwise. Cut into thin half-moon
slices.

2.  Prepare a large bowl of ice water.

 3.  Fill a 5-quart pasta pot fitted with a colander with 3 quarts of water and bring to a rolling boil over high heat. Add 3 tablespoons of salt and the leeks. Blanche until crisp-tender, about 1 minute. Immediately remove the colander from the water, allow the water to drain from the leeks, and plunge the colander with the leeks into the ice water so they cool down as quickly as possible. (The leeks will cool in 1 minute. If you leave them longer, they will become soggy and begin to lose flavor). Drain the leeks and wrap them in a thick towel to dry. (The leeks can be cooked several hours in advance. Keep them wrapped in the towel at room temperature.)

 4.  Gently and lightly rinse the scallops and pat dry with paper towels. Remove the little muscle on the side of the scallop and discard. 

5.  At serving time, place the leeks in a large skillet and reheat, adding enough yogurt to evenly coat the leeks. Cover and keep warm over low heat.

 6.  In the non-stick skillet, sear the scallops (using a splatter guard) over high heat just until they brown around the edges, about 1 minute on each side. Season each side after it has cooked. (Cooking time will vary according to the size of the scallops. For scallops that are cooked all the way through, sear for 2 minute or more on each side.) 

7.  On a warmed plate, place the metal pastry cutter in the center, to serve as a mold for the leeks. With the slotted spoon, drain the leeks and arrange in the pastry cutter, pressing down on the leeks. Continue with the remaining servings. Top each with the seared scallops. Drizzle lightly with the vinaigrette. Garnish with herbs and kumquat confit. Season with fleur de sel. Serve.

WINE SUGGESTION: Look for a buttery white wine that has a touch of creaminess. Try the 100% Chardonnay Chablis Domain Bessin, cuvée Montmains. It’s a wine with a highly developed nose, a touch of fattiness, and great expression.  

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Kumquat Confit

Makes 1 cup (125 ml)

Ingredients

2 cups (300 g) kumquats
1 ½ cups (250 g) organic cane sugar
1 cup (125 ml) water
½ cup (60 ml) organic lemon juice
1 teaspoon chopped fresh ginger or dried ginger powder
1 whole cinnamon stick
6 whole cloves
½ teaspoon fine sea salt

Method

1.  Rinse, and halve all of the kumquats lengthwise. Very carefully remove as many
seeds as you can, using a small sharp knife. (This can easily take 15 minutes or more!)

2.  In a large saucepan, combine the kumquats and the remaining ingredients and set aside to marinate for 15 minutes.

3. Place the saucepan with the kumquats over medium heat and bring to the boil. Reduce the heat and cook, uncovered, for 30 minutes, stirring regularly. Remove from the heat and let cool for 10 minutes. Strain out the kumquats and inspect for any recalcitrant seeds. Remove them! Return the fruit to the sauce. Transfer to an airtight container. Serve as a side condiment to cheese, on toast, with cooked poultry or scallops! Store in an airtight container in the refrigerator for up to 3 months.  

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Classic Vinaigrette

Makes about 1 1/4 cups    |   Equipment: A small jar with a lid

Ingredients

2 tablespoons best-quality sherry-wine vinegar
2 tablespoons best-quality red-wine vinegar
Fine sea salt to taste
1 cup extra-virgin olive oil

Method

1.     In the jar, combine the vinegars and salt. Cover with the lid and shake to dissolve the salt. Add the oil and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the vinaigrette at room temperature or in the refrigerator for several weeks. Shake to blend again before using.)

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Wild Mushroom Pasta

If you haven’t experimented with wild mushroom powder, now is the time to start. The secret weapon of the spice drawer, this powder is the key to infusing food with the magic of the wild mushroom flavor and a great way to get the most of these expensive treasures.

Here, homemade vegetable stock is infused with the mushroom powder then combined with a duo of roasted fresh shiitake and portobello mushrooms (roasting, rather than offers a more dense and intense mushroom flavor) and finally tossed with an earthy, full-flavored spelt pasta, made with the nutty French épeautre or Italian farro.

Wild Mushroom Pasta

4 servings / Equipment: A baking sheet; a large, deep skillet with a lid; a 5-quart (5 l) pasta pot fitted with a colander; 4 warmed shallow soup bowls  

Ingredients

1 pound (500 g) mixed mushrooms, such as shiitake and portobello, trimmed and wiped clean with a damp kitchen cloth
6 tablespoons toasted sesame oil or extra-virgin olive oil
1 teaspoon fine sea salt  
3 tablespoons Cèpe Mushroom Powder (see Note)
1 cup (250 ml) Vegetable Stock
2 tablespoons coarse sea salt
8 ounces (250g) corkscrew-type spelt pasta, such as rotini  
Grated Pecorino sheep’s milk cheese, for garnish
Fresh parsley leaves, for garnish

Method

1.     Preheat the oven to 400°F (200°C).

2.     Cut the mushrooms lengthwise into thick slices. In a bowl, toss the mushrooms with the oil and salt. Spread them in an even layer on the baking sheet and roast until tender and golden brown, about 15 minutes.

3.     Meanwhile, in the skillet (one large enough to hold the mushrooms and pasta later on) combine the vegetable stock and mushroom powder. Bring to a simmer, cover, and remove from the heat. Set aside for 10 minutes to infuse the stock.

4.     Fill the pasta pot with 3 quarts (3 l) of water and bring to a rolling boil over high heat. Add the coarse salt and the pasta, cooking until a dente, or slightly resistant to the bite, according to package instructions. Drain the pasta quickly in the colander, but do not shake off every drop of water. Reserve the pasta water to add as necessary to the cooked pasta and sauce. Immediately transfer the pasta to the skillet with the stock. Add the mushrooms. Stir to coat the pasta with the mushrooms and sauce, adding additional reserved pasta water as necessary. Cook until the sauce thickens and easily coats the pasta. Taste for seasoning.

5.     Transfer the pasta to the warmed bowls, garnishing with grated Pecorino and parsley. Serve immediately.

Note: To prepare cèpe powder, coarsely chop or cut with scissors about 2 ounces (30 g) of best-quality dried cèpe (porcini) mushrooms. Working in batches, grind them to a fine powder in an electric spice mill. This should yield about 8 tablespoons of powder. Store the powder in a small jar, tightly sealed, in a cool, dry place, for up to 6 months.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Cauliflower and Coconut Curry

This golden, fragrant, curry with its avalanche of spices (including our favorite, hot, homemade Madras curry powder) has become an instant family favorite. The contrast of tangy tomatoes and yogurt, creamy coconut milk, soothing chickpeas and warming spices creates a beguiling combination. Paired with basmati rice cooked with cardamom pods, it’s like a quick trip to India. Try semi wholegrain basmati if you can find it, which has the subtle nutty flavor of white basmati while still retaining much of the healthful fiber and minerals of wholegrain rice.

Nourish notes: Try to seek out organic fair-trade coconut milk that has been farmed sustainably, as crops farmed on deforested land have a much higher environmental impact.

Cauliflower and Coconut Curry

6 servings | Equipment: A 10-quart (10 l) pasta pot, fitted with a colander; a large, heavy duty cast-iron pot with a lid; 6 warmed, shallow soup bowls

Ingredients

1 large cauliflower (about 2 pounds; 1 kg)
3 tablespoons coarse sea salt
3 tablespoons extra-virgin olive oil
1 large onion, peeled, halved, cut into half moons
4 plump, moist cloves garlic, minced
1 tablespoon turmeric
1 heaping tablespoon toasted, ground cumin
1 heaping teaspoon Madras curry powder (recipe below)
½ teaspoon ground Cayenne pepper
One 14-ounce (400 g) can Italian tomato pulp (Mutti brand preferred)
1 cup (250 ml) organic, fair trade coconut milk
4 cups (1 l) cooked chickpeas
1 cup (250 ml) organic sheep’s milk yogurt
3 cups 750 ml) cooked basmati rice, cooked with 5 whole cardamom pods
Fresh coriander (cilantro), for garnish

Method

1.     Trim the cauliflower, keeping the leaves for the curry or reserving them for stock along with the thick stalk. Break the cauliflower head into small florets. Blanch the florets (and leaves if using): In the pasta pot, bring 8 quarts (8 l) of water to a rolling boil over high heat. Add the salt and the cauliflower and cook for 5 minutes. Remove from the heat, drain and set aside.

2.     In the large pot, combine the oil, onions, and garlic and sweat – cook, covered, over low heat until soft – 3 to 4 minutes. Add the turmeric, cumin, curry powder, and Cayenne pepper and cook 1 more minute to toast the spices. Add the tomatoes, coconut milk, chickpeas, the blanched and refreshed cauliflower, and about 1 cup (250 ml) of water. Cover and cook for 15 minutes. If the mixture seems dry, add additional water to thin it out. Stir in the yogurt. Taste for seasoning. Serve with a spoonful of cardamom-scented basmati rice in each of the warmed soup bowls and garnish with fresh coriander.

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Homemade Madras Curry Powder

Makes 2/3 cup (160 ml)    |   Equipment: A large, nonstick skillet

Ingredients

3 tablespoons coriander grains
3 tablespoons cumin seeds
2 tablespoons black peppercorns, such as Indian Tellicherry
1 tablespoon black mustard seeds
1 tablespoon fenugreek grains
10 fresh or dried curry leaves or kaffir lime leaves
8 cardamon pods
4 small dried chile peppers
2 teaspoons ground cinnamon
1 tablespoon turmeric powder
1 tablespoon ground Cayenne pepper

Method

In a skillet, combine the coriander, cumin, peppercorns, mustard seeds, fenugreek, curry leaves, cardamon pods and chile peppers. Toast over modern heat until fragrant, 2 to 3 minutes. Transfer to a plate to cool. Once cooled, combine all the curry powder ingredients in a spice mill and grind to a fine powder.

Transfer to a small spice jar and store in a cool place up to 6 months.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Toasted Walnuts

These brightly flavored, healthy toasted walnuts are one of those pantry staples that you’re always pleased to have on hand – as an appetizer, to accompany a cheese course, toss through a salad, or simply as a quick savory snack on its own. We’ve included two easy versions here, but get creative and add a favorite spice mix or chili flavor to make it your own.

TOASTED WALNUTS – TWO WAYS

Equipment: A baking sheet

Ingredients

For Curried Walnuts

2 cups (250 g) organic walnut halves
1 tablespoon organic Japanese tamari sauce
2 teaspoons Madras curry powder

For Spicy Tamari-Miso Walnuts

2 cups (250 g) organic walnut halves
2 tablespoons Japanese tamari sauce
2 tablespoons extra virgin olive oil or sesame oil
1 teaspoon miso paste
1/2 teaspoon nanami togarashi (Japanese 7-spice blend)

Method

1.   Center a rack in the oven. Preheat the oven to 350°F (175°) C.

2.   To make Curried Walnuts: In a medium bowl, combine the walnuts and tamari, tossing to coat the nuts evenly. Add the curry powder and toss once again.

To make Spicy Tamari-Miso Walnuts: In a medium bowl, combine the tamari, oil and miso and stir to combine. Add the walnuts and toss to coat evenly. Add the nanami togarashi and toss once again.

3. Spread the nuts in a single layer on the baking sheet. Place in the oven and bake until the nuts are fragrant and toasted, 8 to 10 minutes. Remove from the oven and transfer the nuts to a dish to cool. Store in an airtight container at room temperature up to 2 weeks.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Two Potato and Thyme Gratin

Continuing cold winter days call for comfort food, and what is more comforting than crunchy-edged slow-baked potatoes? Gratin used to describe those delicious bits of caramelized food that become encrusted onto the side of the dish, to be gratté (scraped off) and enjoyed as a tasty morsel. As a dish, it refers to the golden crust that forms on top of the food as it bakes in the oven. Here, thin slices of yellow-fleshed potatoes and brilliant orange sweet potatoes are layered with red onion and cooked long in the oven to create a simple yet deeply comforting winter dish. No cream needed here, just top-quality vegetables, olive oil, and thyme/time.

Two Potato and Thyme Gratin

Serves 4 | Equipment: small, oven-proof baking dish

Ingredients

350 g small, yellow-fleshed potatoes (such as Yukon Gold), thinly sliced (about 2mm thick, setting 2 on an oxo mandolin slicer)
350 g small sweet potatoes, thinly sliced (about 2mm thick, as above)
1/2 small red onion, peeled and thinly sliced
1/4 cup extra virgin olive oil
3/4 teaspoon sea salt
Several sprigs of fresh thyme, leaves removed from the stalks

Method

1. Center a rack in the oven. Preheat the oven to 165°C (350°F).

2. Rub the bottom of the baking dish with a small amount of oil. Layer the potatoes, alternating between slices of the potato and sweet potato, in a layer to over the bottom of the dish. Scatter over half of the sliced onion, season with a sprinkling of fresh thyme and sea salt. In a very thin stream, drizzle the layer with about a third of the olive oil.

3. Repeat with a second layer of potato slices, the remaining onion, another sprinkling of thyme and salt and a third of the olive oil. Finish with a final layer of potatoes, thyme, salt and the remaining oil.

4. Bake in the oven for 2 hours, until a knife easily pierces all the potato layers and the top is golden and crispy.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Braised Fennel with Clementines, Candied Clementines and Fresh Fennel Fronds

If you’re needing a bright, sunshine-filled meal to uplift the dark January days of winter, then this recipe will do just that! Inspired by chef Yotam Ottolenghi’s recipe for chicken with clementines and fennel, here these wholesome colorful vegetables take center-stage. The marinade, a full-flavored blend of anise liquor, olive oil, citrus juice, mustard and fennel seeds becomes a star of its own once it’s reduced and then reunited with the citrus and fennel. The candied clementine adds an extra touch of brightness and the shower of fresh fennel fronds completes the drama.

Clementines – the most prized perhaps are the ones grown on the island of Corsica – are a hybrid created in the 19th century in France marrying mandarins and sweet oranges. They are the fourth most consumed fruit in France, and no wonder: they are seedless, richly flavored, and easy to peel.  If organic clementines aren’t available, use best-quality organic oranges, as other citrus – limes or lemons – can sometimes turn bitter in this preparation.

Braised Fennel with Clementines, Candied Clementines and Fresh Fennel Fronds

8 servings | Equipment: A large, shallow baking dish, about 10 by 14-inches (25 x 36 cm)

Ingredients

2 pounds (1 kg; about 2 large bulbs) fennel bulbs

The marinade:

1 cup (125 ml) pastis (anise-flavored liquor)
1 cup (125 ml) extra-virgin olive oil
1 cup (125 ml) organic clementine juice (or orange juice)
3 tablespoons coarse-grained mustard
2 tablespoons fennel seeds
1 tablespoon fine sea salt

6 clementines or 4 oranges, trimmed and cut into thin crosswise slices
Candied clementine (recipe below) and fennel fronds, for garnish

Method

1. Trim the fennel bulbs, reserving any fennel fronds for garnish. Quarter the bulbs lengthwise, then cut each quarter in half, for 8 slices per bulb. Set aside.

2. In the baking dish combine the marinade ingredients and stir to combine. Layer the citrus slices in the marinade. Layer the sliced fennel bulbs on top of the citrus. Securely cover the baking dish with foil and marinate in the refrigerator at least 1 hour or up to 12 hours.

3. Preheat the oven to 375°F (190°C).

4. With the baking dish still covered with foil, place in the center of the oven and braise, basting from time to time, until the fennel is softened but still has a bit of crunch, for a total of 45 minutes to 1 hour.

5. Remove from the oven and carefully drain off the liquid, transfering it to a small saucepan. Reduce the liquid by about half. Pour it over the fennel, garnishing with candied clementines and fennel fronds.

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Candied Clementines

Ingredients

3 organic clementines or oranges
1/3 cup organic clementine juice or orange juice
3/4 cup (150 g) organic cane sugar

Method

1.     Halve the citrus crosswise. With a knife, trim off and discard the tips of both ends of the citrus so that they will stand up flat in a cutting board. With the knife, cut the peel and white pith lengthwise end-to-end into wide, 2-inch (5 cm) strips. Cut those strips lengthwise into 4 thin strips.

 2.     Fill a 3-quart (3 l) saucepan with 1 quart (1 l) of water. Bring to a boil over high heat. Add the peel. Blanch for 5 minutes. Drain, passing through a fine-mesh sieve, discarding the water. Repeat with fresh water 2 more times. (This helps soften the citrus and remove any bitterness in the peel or pith.)  

3.     In a small saucepan, combine the citrus juice, the sugar and 1/4 cup (60 ml) of water. Bring to a simmer over moderate heat and stir to dissolve the sugar, about 1 minute. Add the peel, return to a simmer and cook, uncovered, until the mixture has thickened lightly and reduced to about 3/4 cup (185 ml), about 10 minutes. Transfer to a covered container and refrigerate up to 1 month.

 To use the candied peel on its own, without the syrup, remove from the sauce and drain. The candied peel can be used in any recipe calling for candied citrus.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Potage Parmentier and Leek 'Tempura'

There are few French soups as classic and simple as the wintry combination of leeks and potatoes, a dish known as potage Parmentier, named after Antoine-Augustin Parmentier, the Frenchman who popularized the potato in France.

The ubiquity of potato-based dishes might have you believe that it has always been a staple of French cuisine, yet before this 18th-century pharmacist/agronomist began promoting its nutritional and culinary benefits, it was used only as animal feed and was believed to cause leprosy. It was only through years of research and potato campaigning (that even included potato-themed supper clubs for celebrity guests) that the French finally began to accept the humble potato as a safe and delicious ingredient.

Why tell this story? In our hectic lives, grabbing familiar ingredients from supermarket shelves without a second thought, we can easily forget the value of our food – how it was produced or the culinary history of how it arrived at our table to nourish us. Knowing the history of food, how it has traveled to us through time as well as space, brings a dish alive and helps us to connect to it on a deeper level. So perhaps as you prepare this inexpensive and healthy soup you can imagine the revolutionary Parmentier gifting bouquets of potato blossoms to Queen Marie-Antoinette and King Louis XVI and paving the way for the invention of the French fry.

While most classic versions embellish the preparation with cream and milk, we find that if you choose top-quality vegetables and a sturdy, rich vegetable or chicken stock, you can easily forego the dairy.

Here we use only the white part of the leeks, saving the green tops to create a crunchy zero-waste garnish. Of course it’s more of an inspired-by version than a true tempura, tossing blanched leek tops in arrowroot or cornstarch and frying in olive oil to give a light crispy exterior to the soft vegetable interior.

If you don’t have time to make the topping, save the green tops in freezer to add to a flavorful stock.

Potage Parmentier: Leek and Potato Soup

4 servings as a main, 8 as a starter   |   Equipment: A large, heavy stockpot; a small saucepan; a clean kitchen towel; a small sieve; a small nonstick skillet; a blender; 8 warmed, shallow soup bowls

Ingredients

1 onion, peeled and cut into thin half moons
5 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt and more to taste
1 pound (500 g) waxy potatoes, such as Yukon gold, cubed (do not peel)  
1 pound (500 g) white part of leeks, halved lengthwise, cut into thin half moons
1 1/2 quarts (1.5 l) rich chicken or vegetable stock
4 fresh bay leaves

Garnish

1/2 teaspoon sea salt
Green leek tops, rinsed and cut into thin 1 inch (2-3cm) strips
2-3 tablespoons arrowroot or cornstarch,
3 tablespoons extra virgin olive oil, plus extra if needed

Method

1.     In the stockpot, combine the onions, oil, and salt and stir to coat the onions with the oil. Sweat – cook, covered, over low heat until soft – about 5 minutes. Add the potatoes and leeks and and cook until they begin to soften, stirring regularly, about 5 minutes. Add the stock and bay leaves and cook until the vegetables are soft, about 25 minutes. 

2.     To make the garnish: While the vegetables are cooking, bring 1/2 cup (125 ml) water to a boil in the small saucepan and add the sea salt. Quickly blanch the leek strips in the water until soft, about 1 minute. Strain and pat the leeks dry with a clean kitchen towel.

3.     Place the arrowroot in a small bowl and add the blanched leek strips, tossing to coat completely. Spoon the strips into the sieve and lightly shake to remove the excess arrowroot. Heat the olive oil in the small skillet over medium-to-high heat. Add the leeks strip-by-strip, so they don’t bunch together and toss in the olive oil. Fry until crispy, about 30 seconds to a minute. Be careful as they can burn quickly. Remove from the pan and set aside. Lightly season with sea salt. Note, you may need to fry in batches, adding extra olive oil as needed.

4.     Once the potatoes and leeks are cooked through, take off the heat and remove and discard the bay leaves. Transfer the mixture to the blender and blend until smooth. Taste for seasoning. To serve, pour into the warmed soup bowls and garnish with the leek tempura.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2021 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Panpetato Walnut Bites

Looking for some simple, make-ahead Christmas inspiration this week? Try these totally irresistible rich, crunchy walnut bites. A darker, sturdier, more rustic version of the Italian panforte, they offer a pungent, forward flavor, royally laced with freshly ground black pepper, cinnamon, cocoa powder, candied ginger, black currants, and walnut halves. Panpepato – literally peppered bread – was created in the 17th century when Italy began importing spices from Asia. Spices became a sign of wealth, and this spiced sweet quickly became a Christmas specialty. There are many variations, and some might include a mix of almonds, hazelnuts, and pine nuts, and a dose of nutmeg. Some are even covered with a layer of chocolate icing.

This version is ideal as an addition to a cheese course (a nicely aged Parmiggiano-Reggiano and a sip of vin santo works for us), teamed up with a slice of aged sheep’s milk cheese (stack the two on a toothpick and serve as an appetizer), or serve it as the crunchy companion to a light sorbet for something altogether different.

Walnut Bites: Italian Panpepato

Makes about 42 (1 ½ inch; 3 cm) bites
Equipment: a 9 x 9 -inch (23 x 23 cm) baking pan, lined with baking parchment

Ingredients

1/2 cup (70 g) organic dried black currants
3 tablespoons sweet red wine, such as vin santo, vin doux naturel
2 tablespoons (30 g) unsalted butter
3/4 cup (150 g) organic muscovado sugar
1/4 cup (60 ml) intensely-flavored organic honey, such as chestnut
1/2 teaspoon fine sea salt
1 cup (125 g) organic candied ginger, cut into tiny cubes
2 cups (200 g) organic walnut halves
3 dried organic figs, stems removed, chopped
1/4 cup (40 g) organic spelt flour
1 tablespoon coarse, freshly ground black pepper (such as Timut)
1 tablespoon organic unsweetened cocoa powder
1 teaspoon ground cinnamon, preferably Vietnamese cassia

Method

1.   In a small bowl, soak the currants in the wine for about 20 minuters to soften the fruit.

2.   Center a rack in the oven. Preheat the oven to 350°F (180°C).

3.   In a small saucepan, melt the butter over low heat. Add the sugar, honey, and salt, heating just until blended. Cool slightly.  

4.   In a large bowl, combine the currants and wine. Add the candied ginger, walnuts, and figs and stir to evenly coat all three. In another small bowl, combine the flour, pepper, cocoa powder, and cinnamon, and stir to blend. Add the flour mixture to the currant mixture. Stir to evenly coat the mix. Add the butter mixture and stir again to blend evenly. The mixture will be very dense and sticky. Spoon the mixture into the parchment-lined pan and smooth it out with a spatula, pressing down to compact it well.  

5.   Place the pan in the oven and bake until bubbly, dark, and fragrant, 30 to 35 minutes. The walnut bites will be sticky and soft, but will firm up as they cool in the pan.  

6.   Once cooled, cut the panpepato into small squares. (Store in an airtight container at room temperature for up to 3 weeks.)

Wine suggestion

These work beautifully with a glass of Champagne as an appetizer. If serving with a cheese course, try an Italian vin santo, or a French vin doux naturel, such as the Grenache-based Rasteau from the southern Rhône.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2020 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Sautéed Mushrooms and Mushroom Pâté

We love efficiency in the kitchen, and at such a busy time of year, versatile recipes that can become several different meals are high on the priority list. So this week we’re offering a sauteed mushroom recipe that can be served as a woodsy, satisfying side dish, transformed into a fragrant pasta sauce, or combined with ricotta and pecorino cheese to make a vegetarian-perfect pâté – a most impressive trompe-l’oeil appetizer to be eaten with homemade crackers, as a side dish, or even as a main dish served with a green salad.

Nourish note: Never toss the liquid used to plump dried mushrooms. It can always be used to season soups and sauces or as a base for a rich umami broth. Just be certain to thoroughly rinse the mushrooms before and after soaking, and strain the soaking liquid through cheesecloth, for dried mushrooms almost always contain a bit of sand or dirt.

Sautéed Mushrooms and Mushroom Pâté  

8 servings | Equipment: A large, deep, heavy duty skillet with a lid; a food processor; several ramekins  

Ingredients

For the sauteed mushrooms

2 cups (2 ounces; 60 g) dried cêpe mushroom pieces
3 tablespoons toasted sesame oil or extra-virgin olive oil  
3 shallots, cut into thin rings
4 cloves garlic, minced
Fine sea salt
8 ounces (250 g) fresh shiitake mushrooms, rinsed, trimmed, coarsely chopped
Freshly ground black pepper, such as Timut  
1 cup (125 ml) heavy cream (optional)

For the pâté

8 ounces sheep’s milk ricotta cheese
3 tablespoons pecorino pepato cheese  

For garnish

A  generous shower of fresh thyme
A spice mix of equal parts ground ginger, cinnamon, and nutmeg
A generous coating of an expressive black pepper such as coarsely ground Voatsiperifery

Method

1.     Place the dried mushrooms in a sieve and rinse thoroughly with hottest possible tap water. With the mushrooms still in the sieve, place the sieve in a cup with a pouring spout and fill the cup with hot water. Set aside to soften, about 10 minutes.

2.     In a large skillet, combine the oil, shallots, garlic, and salt and sweat – cook, covered, over moderate heat – until soft. Do not let the shallots or garlic brown. Add the shiitake mushrooms and cook until soft, about 5 minutes.

3.     Once the dried mushrooms have softened, rinse them one more time in the sieve. Add the mushrooms to the skillet, making sure to save the soaking liquid. Continue cooking the two mushrooms in the skillet until soft.

4.     For the mushroom soaking liquid: Place a piece of cheesecloth over the sieve and carefully filter the mushroom draining liquid into another vessel. Set aside and save as a broth. (If preparing the sauteed mushroom mixture as a vegetable side dish stop here.)

5.     FOR SAUTEED MUSHROOM SAUCE: With the mushrooms still in the skillet, add enough of the strained mushroom soaking liquid to make a generous sauce. If desired, add additional cream to taste. Season generously with pepper. Taste for seasoning.

6.     FOR THE MUSHROOM PATE: Transfer the mushrooms in the skillet to the food processor. Add the ricotta cheese, Pecorino pepato and process to blend. Taste for seasoning. Transfer the pâté to ramekins and garnish with any of the suggested garnishes.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2020 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Roasted Celery Root and Carrots with Tumeric, Black Mustard Seeds and Toasted Sesame Oil

In our house, no festive meal is complete without a selection of hearty and flavorful vegetable dishes. And this one most definitely makes the cut for this year’s holiday menu. Here, the lesser known celery root (also called celeriac) and carrots are given a fragrant, spiced-up lift with a combination of black mustard seeds, turmeric and toasted sesame oil.

Beneath the rough and knobbly exterior of this exotic celery is a smooth white interior, with a delicate, clean flavor. Set against the sweet, caramelized notes of roasted carrot, these two make an elegant pair. Along with the bright lick of color from the turmeric, you have the perfect celebration food.

Cut into french-fry like batons the vegetables roast quickly, making this a high impact but low maintenance dish. So more time for putting your feet up by the fire with your loved ones!

Nourish zero waste note: Keep the scrubbed celery root peels for veggie scrap stock

Roasted Celery Root and Carrots with Tumeric, Black Mustard Seeds and Toasted Sesame Oil

4 servings   |   Equipment: An 8 1/2 by 12-inch (22 x 30 cm) gratin dish or baking tray

Ingredients

2 large carrots, about 10 ounces (300 g) total
1 small celery root, peeled, about 10 ounces (300 g) total
1 tablespoon black mustard seeds
2 teaspoons ground turmeric
½ teaspoon fine sea salt
About 6 tablespoons toasted sesame oil

Method

1.     Preheat the oven to 375° F (190°C). Arrange a rack in the center of the oven.

2.     Cut both vegetables into French fry-sized rectangles. In a large bowl, thoroughly toss the vegetables with the mustard seeds, turmeric and salt. Add the sesame oil, tablespoon by tablespoon, until the vegetables are thorougly coated.

3.     Transfer the coated vegetables to the gratin dish, in a single layer.

4.     Place in the oven and roast until the vegetables are cooked through but still have a bit of crunch. While roasting, toss the vegetables several times to keep them moist and evenly coated. Taste for seasoning. The vegetables are best served right from the oven, for they may soften and shrink as they cool.  

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2020 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Coconut Sorbet

It’s rare that a recipe that comes with a new appliance turns out to be a revelation, but that is exactly what happened with a new ice cream maker whose recipe booklet suggested adding an egg white to the sorbet mixture as it churned. This simple addition transformed a basic base syrup into an ethereally thick sorbet, with a remarkably dense and pleasing texture. For the simple sugar base, characterless white sugar is switched out for dark, full-flavored coconut sugar, resulting in a rich, caramel color with a voluptuous caramel flavor to match. Add a touch of sea salt, and you savor the essence of salted caramel.

So why are we including coconut as a Nourish ingredient? While there are some carbon emissions associated with transportation, this is far outstripped by the impacts of dairy-related agriculture. When used in moderation and sourced from a fair trade-certified and sustainably managed farm, coconuts can be very people-and-planet-friendly. Organic farms that use intercropping (as opposed to monocrops) promote biodiversity and help to maintain soil health. The important thing is to buy selectively, from a company that farms on non-deforested land, preferably organic with farming systems that support biodiversity and are fair to the people who work there. There is also some interesting research emerging about coconut farm’s potential to sequester carbon, making it a potentially beneficial crop for combating climate change.

Coconut Sorbet

8 servings     |   Equipment: An ice cream maker; 8 chilled ice cream bowls

Ingredients

Coconut syrup
1 cup (250 ml) water
1 cup (200 g) organic coconut sugar

Sorbet
1 2/3 cup (about 400 ml) organic coconut milk
1/4 teaspoon fine sea salt
1 organic egg white, lightly mixed with a fork

Dessicated coconut, for garnish

Method

1. Prepare the coconut syrup: In a small saucepan, combine the water and coconut sugar over moderate heat. Stir to dissolve the sugar, and bring just to a boil. Remove from the heat, let cool, and refrigerate in an airtight container up to two weeks.

2. Prepare the sorbet: In a measuring cup with a pouring spout, combine the coconut syrup, coconut milk, and salt. Stir to combine. Transfer to the bowl of an ice cream maker and freeze according to manufacturer's instructions. As the sorbet mixture begins to thicken, remove 2 tablespoons of the sorbet mixture, transfer to a small bowl, and with a fork, mix together with the egg white. Return this mixture to the bowl of the ice cream maker. Continue to freeze until the sorbet reaches the desired consistency. For best results, serve the sorbet as soon as it is frozen and garnich with dessicated coconut. Do no re-freeze.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2020 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Mushroom Bourguignon

When your dinner guest, a super-accomplished-cook with a discerning palette, announces that your meal is one the best things they have tasted in ages, you know you’re onto a good thing. Inspired by Melissa Clark of The New York Times, this modern taken on France’s traditional boeuf Bourguignon puts mushrooms at centre stage, seared to a rich golden “meaty” brown.

 Some tips to make your version really shine: Be sure to use several varieties of mushrooms to create a greater depth of flavor. Add toasted sesame oil to bring an extra, silky richness to the dish. Finish off with candied citrus for added color, texture and crunch. 

This amazingly rich and luxurious dish is a cold-weather main course that you, your family, and guests will want to savor time and again.

Mushroom Bourguignon

8 servings | Equipment: A large skillet; a 6-quart (6 l) cast-iron pot, with a lid; 8 warmed shallow soup bowls  

Ingredients

About 8 tablespoons toasted sesame oil or extra-virgin olive oil, plus more as needed
1 pound (500 g) mixed mushrooms, such as cremini, shiitake, and brown button
8 ounces (250 g) pearl onions, peeled
Fine sea salt
Freshly ground black pepper, such as Timut
1 large leek, white and light green parts, rinsed and thinly sliced
3 carrots, scrubbed and thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup (250 ml) red wine
3 cups (750 ml) homemade vegetable or chicken stock
2 tablespoons tamari, or to taste
Candied orange or lemon peel, for garnish
Minced chives or scallions, for garnish
Polenta or rice, for serving

Method

1.     In a large skillet, heat 2 tablespoons of the oil over moderate heat until hot but not smoking. Increase heat to high and add the first variety of mushrooms in a single layer, along with about 1/3 of the pearl onions. Fully sear the mushrooms until thoroughly brown on both sides, about 4 minutes total. If the mushrooms become dry before browning, you may need to add additional oil. Be patient, and do not undercook. Use a slotted spoon to transfer the mushrooms and onions to the cast-iron pot. Season with salt and pepper. Repeat with another 2 tablespoons of oil with the remaining onions and two varieties of mushrooms. Add to the other mushrooms and onions in the pot.

2.     In the same skillet, heat 2 tablespoons of oil and sauté the leeks and carrots until the leeks turn lightly golden and begin to soften, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the flour, cooking for a further 1 minute. Transfer the mixture to the mushrooms and onions in the pot. Add the wine, stock and 1 tablespoon of the tamari. Partly cover the pot and simmer, over low heat, until the carrots and onions are tender and the sauce is thick and shiny, 30 to 40 minutes. Taste for seasoning, adding more salt and tamari if needed. (The dish is even more delicious if prepared a day ahead, chilled then reheated at serving time.)

3.     To serve, arrange the polenta or rice in the warmed shallow soup bowls. Spoon the mushroom Bourguignon on top, and garnish, as desired, with candied citrus, minced chives, or scallions.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2020 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Cauliflower and Apple Soup with Homemade Madras Powder

If you’re looking for the perfect beginning to a small Thanksgiving feast, then this easy yet ingenious cauliflower and apple soup might be just what you are looking – inspired by a dish from New York chef Daniel Boulud.

Cauliflower serves as the backbone for this vibrant, nourishing soup, yet the warming spices from the homemade Madras powder and the apple’s counterpoint of acidity make it difficult to identify this sturdy fall and winter vegetable as the main ingredient.  Not just for festive occasions though, this is an ideal seasonal recipe to be enjoyed all through these colder months.

Nourish note: No need to throw away the leaves or stems of the cauliflower, throw them all in for extra nutrition and zero-waste points.

Cauliflower and Apple Soup

Serves 4 | Equipment: A stock pot; a blender

Ingredients

2 tablespoons extra-virgin olive oil
2 onions, peeled and cut into thin half moons
1 teaspoon homemade Madras powder (recipe follows), plus more for garnish
1 teaspoon fine sea salt
1 quart (1 l) vegetable or chicken stock
1 apple, peeled, cored, and thinly sliced
1 head cauliflower, rough ends trimmed but including greens and stems, broken into small florets
Fresh herbs (cilantro, chives or parsley) plus a shower of curry powder, for garnish

Method

1.   In the stock pot, combine the oil, onions, curry powder and salt, and sweat – cook, covered, over low heat – until the onions are soft, about 3 minutes. Add the stock, cauliflower and apple slices and simmer until the cauliflower is tender, about 20 minutes. Taste for seasoning.

2.   Transfer the mixture to the blender and blend until smooth. Serve warm, garnished with herbs and curry powder.

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Homemade Madras Powder

3 tablespoons coriander grains
3 tablespoons cumin seeds
2 tablespoons black peppercorns, such as Kampot
1 tablespoon black mustard seeds
1 tablespoon fenugreek seeds
10 fresh or dried curry leaves
8 cardamon pods
4 small chile peppers
2 teaspoons ground cinnamon
1 tablespoon turmeric powder
1 tablespoon hot chile powder

In a skillet, combine the coriander, cumin, peppercorns, mustard seeds, fenugreek, curry leaves, cardamon pods and chile peppers. Toast over moderate heat until fragrant, 2 to 3 minutes. Transfer to a plate to cool. Once cooled, combine all the curry powder ingredients in a spice mill and grind to a fine powder. Transfer to a small spice jar and store in a cool place up to 6 months.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2020 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Spaghetti alle Vongole

Spaghetti alle vongole, that classic Italian dish of briny fresh clams cooked in white wine has the wondrous ability to transport you directly to a small Italian coastal village at first bite. It epitomizes the beauty of Italian cuisine – simple yet deeply satisfying created from just a handful of ultra-fresh ingredients. Unlike mussels, clams are extremely easy to prepare, so this dish can be thrown together in under 20 minutes, and you’ll be relaxing in the Bay of Naples in no time at all. 

Nourish notes: Another reason we love clams is that they have numerous positive impacts on the environment. They cleverly convert atmospheric carbon dioxide (co2) dissolved in seawater into calcium carbonate to create their shells, locking the CO2 away indefinitely. They are also known to have a positive impact on water quality around where they are growing, filtering the water as they feed. In addition, farmed clams don’t require any additional feed (as, problematically, farmed fish do) and harvesting generally has very low impacts on the environment. Seafood Watch rates wild clams harvested by hand or farmed clams as ‘best choice’. Make sure to buy clams that are native to their environment (to avoid negative impacts from invasive non-native species). Look for the Marine/Aqua Stewardship Council (MSC / ASC) labels to be sure.

Spaghetti alle Vongole

Serves 4   |   Equipment: A 6-quart pasta pot; a large saucepan

Ingredients

2 pounds (1 kg) fresh, sustainably grown/harvested clams
4 tablespoon coarse sea salt
500 g Italian spaghetti
4 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
6 tablespoons white wine
Fine sea salt to taste
4 tablespoons finely minced parsley leaves
Grated zest of 1 organic lemon
Dried chili flakes, to serve (optional)

 Method

1. Rinse the clams under cold water then place them in a bowl with 1 tablespoon of the coarse sea salt and leave to soak for 10 minutes to allow the clams to rinse themselves of sand. Discard any clams that are open, as they will be dead and no longer fresh.

2. In the pasta pot, bring 5 quarts (5 l) of water to a rolling boil over high heat. Add the remaining coarse sea salt and the pasta, stirring to prevent the pasta from sticking. Cook for 1 minute less than the cooking instructions indicate for al dente, until almost tender but still firm to the bite.

3. While the pasta is cooking, heat 3 tablespoons of the olive oil in the large saucepan over medium heat. Add the garlic and gently fry until just beginning to color. Drain the clams of their saltwater brine, rinse with cold water to wash away any residual sand, then add the shells to the saucepan, stirring for about 30 seconds. Add the wine, cover and steam the clams for 2-4 minutes until they pop wide open. Discard any clams that have not opened. Turn off the heat so as to not overcook the clams.

4. Remove about two thirds of the clams from their shells, adding them to the wine sauce and discarding the empty shells.

5. Drain the pasta and add immediately to the pan containing the clam sauce, tossing to coat the spaghetti. Over medium heat, continue cooking the spaghetti in the sauce for about 1 minute to allow the sauce to absorb into the pasta. To serve, scatter with the minced parsley leaves, lemon zest and chili flakes, if using.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2020 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Poireaux à la Vinaigrette

Poireaux (leek) à la vinaigrette is a French bistro menu classic, usually simmered in salted boiling water until tender and served with vinaigrette and scattered with crumbled hard-boiled egg yolk and parsley as a garnish. Here we have slow roasted them until tender on the inside with a chargrilled exterior. For crunch and a bright pop of flavor we created a garnish of golden sourdough croutons, toasted buckwheat groats, sun-dried tomatoes and fresh thyme. Serve it as an appetizer or with “creamy” mashed potatoes for a nod to that other classic flavor combination.

Nourish notes: Buckwheat is a Nourish superstar, considered to be a very sustainable crop that requires low inputs, is known to be good for improving soil quality, and its flowers are a natural food source for beneficial insects, promoting biodiversity. Buckwheat is also high in phytochemicals, plant protein and dietary fiber.

Poireaux à la Vinaigrette

Serves 4

Ingredients

4 medium leeks, rinsed. green ends removed and reserved for another use (such as making veggie scrap stock)

Topping
2 tablespoons extra virgin olive oil
1 slice sourdough bread, cut into small cubes (to make about 1/3 cup)
1 tablespoon buckwheat groats
2 sun-dried tomatoes (if dried, soak in hot water for 5 minutes to rehydrate)
Several sprigs fresh thyme (to give about 1 teaspoon of leaves)

Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon apple cider or sherry vinegar
1/8 teaspoon mustard
Sea salt
Freshly grounded black pepper

1.     Center a rack in the oven. Preheat the oven to 320°F (160°C).

2.     Place the leeks on a oven tray, place in the oven and bake until soft and tender, about 45 minutes. Remove from the oven and turn the oven to grill. With a sharp knife, cut the outer skin of the leek lengthwise from root to tip. Brush the leeks with olive oil and return to the oven for 3-4 minutes until golden and beginning to crisp.

3.     In a pan, heat the olive oil over medium-high heat until hot but not smoking. Add the bread cubes and toss until well coated. Add the buckwheat, sun-dried tomatoes and thyme and pan-fry until the bread and buckwheat are golden. Remove from the heat and set aside.

4.     To make the vinaigrette, combine the oil, vinegar, mustard, sea salt and black pepper to taste, and whisk until well emulsified.

5.     To serve, place the leeks on a serving platter, drizzle with the vinaigrette and scatter with the toasted bread, buckwheat and tomato mixture. Garnish with extra fresh thyme if you wish.

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This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
© 2020 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.

Nourish the Planet: Red Pepper Confit

The versatility of this beautiful red pepper dish has no bounds: serve it as a side dish, with pasta or rice, on pizza, or as a garnish to almost any appetizer. The creator of this dish, Paris-based author Susan Herrmann Loomis (whose new book, Plat du Jour, will be published soon), shared the recipe with us. She notes to be sure to carefully dice the peppers quite small. You can vary the recipe by adding a fresh bay leaf, ground Espelette pepper, or fresh herbs while cooking like thyme, rosemary or oregano.

Red Pepper Confit

ingredients

1/4 cup (60 ml) extra-virgin olive oil
3 large red bell peppers, rinsed, seeds and pith removed, finely diced
2 cloves fresh, plump garlic, green germ removed if present, diced
Coarse sea salt, to taste

method

Place the oil, peppers, and garlic in a heavy-bottomed skillet over medium-high heat and stir until the peppers are coated with the oil. Season with a generous pinch of salt and cook, stirring, until the peppers begin to sizzle. Reduce the heat to low and cook, covered, stirring occasionally, until they are tender, 30 to 40 minutes. Remove from the heat and adjust the seasoning. Serve hot or cold.

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This is an original recipe created by Susan Herrmann-Loomis
© 2020 – All rights reserved. Please do not reproduce without permission.

Find our more here about why we created this series.