It is hard to believe that something this easy to make can taste so delicious.Whenever I make this, temptation strikes — I fantasize about not sharing it andeating the whole thing myself.
Quinces are a fabulous winter fruit that are made for the slow cooker because they demand cooking. Raw, the quince is a tough, fibrous ball. Softened by slow cooking, it turns a beautiful shade of pink and melts in your mouth, releasing a panoply of complex flavors. Serve warm or at room temperature.
The cardamom in this pudding provides an irresistible Indian flavor. I like to serveit at room temperature, but it also works warm or cold and I love having leftovers in the refrigerator for an afternoon snack. This makes a generous serving, so ifyou have enjoyed a substantial meal, you will likely want to reduce the quantity.
In my opinion, polenta is a quintessential comfort food. I love it as side dish, where it is particularly apt at complementing robust stews, or as a main course topped with a traditional pasta sauce. This version, which contains the luscious combination of corn and chiles, also works as a main course on its own. I like to serve it with a tossed salad, sliced tomatoes with vinaigrette or some marinated roasted peppers, all of which would add a panoply of valuable nutrients to the meal.
I love this chili. The combination of beef, butternut squash, ancho chiles and cilantro is a real winner in terms of taste, as well as nutrients. Don’t be afraid to make extra — it’s great reheated.
- 2 cups cooked kidney beans (see Tips) 500 mL
- 1 tbsp olive oil 15 mL
- 1 lb lean ground beef 500 g
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 piece (2 inches/5 cm) cinnamon stick
- 1 tbsp ground cumin 15 mL
- 2 tsp dried oregano 10 mL
- 1 tsp sea salt 5 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 1 can (28 oz/796 mL) no-salt added diced tomatoes including juice
- 3 cups cubed (1 inch/2.5 cm) butternut squash 750 mL
- 2 dried New Mexico, ancho or 2 guajillo chiles
- 2 cups boiling water 500 mL
- 1⁄2 cup coarsely chopped fresh cilantro leaves 125 mL
- 1. In a skillet, heat oil over medium-high heat. Add beef and onions and cook, stirring and breaking meat up with a spoon, until beef is no longer pink, about 10 minutes. Add garlic, cinnamon stick, cumin, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil.
- 2. Transfer to slow cooker stoneware. Add squash and beans and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until squash is tender.
- 3. About an hour before recipe has finished cooking, in a heatproof bowl, soak dried chiles in boiling water for 30 minutes, weighing down chiles with a cup to ensure they remain submerged. Drain, reserving 1⁄2 cup (125 mL) of the soaking liquid. Discard stems and coarsely chop chiles. Transfer to a blender and add cilantro and reserved soaking liquid. Purée.
- 4. Add chile mixture to stoneware and stir well. Cover and cook on High for 30 minutes, until mixture is hot and bubbly and flavors meld. Discard cinnamon stick.
- Use 1 cup (250 mL) dried kidney beans, soaked, cooked and drained or 1 can no-salt added (14 to 19 oz/ 398 to 540 mL) canned beans, drained and rinsed.
- If you prefer, soak and purée the chiles while the chili cooks; refrigerate until you’re ready to use.
I love the flavors in this classic French country soup: the hint of licorice in the fennel and the nip of paprika is nicely balanced by the pleasing blandness of the potatoes and beans.
This spread, which is Greek in origin, is unusual and particularly delicious. Although fava beans do figure in Greek cuisine, for most Greek people fava is synonymous with yellow split peas, one of the major indigenous foods of the island of Santorini. In Santorini, they make many dishes using yellow split peas, including this spread. Serve this with warm gluten free flatbread, plain brown rice crackers or celery sticks and wait for the compliments.
I find this version of caponata, which contains a sweet red pepper and capers, particularly delicious. Spread it on your favorite gluten-free crackers or flatbread, or over thinly sliced cucumber or spears of Belgian endive, or that old stand-by, celery sticks.
Published in 1927, La bonne cuisine de Madame E. Saint-Ange, which contains over 1,000 recipes, became a bible of cooking for French housewives and inspired culinary superstars such as Julia Child. Here I have adapted her variation of pots de crème, which contains the delectable combination of chocolate, coffee, caramel and vanilla. Serve this with a dollop of sweetened whipped cream.