Butternut Squash and Red Curry Soup. Absolute fall fav!

Butternut Squash and Red Curry Soup

butternut squash soup - tartine & maple

 

I can’t get tired of that soup! This has to be my favorite in the fall! It’s sweet, spice, creamy, comforting, warming… and it has the color of fall! I have made it over and over and finally penned down my favorite version, for you. You can play with the variations, but try this first, it won’t disappoint!

2 ways of doing it: the longer version is to roast all the veggies first before doing the soup. Yes, it is like an extra hour of cooking, and another dish to clean, but I really like to do that if I have time, because roasting intensify the sweetness of the veggies and fruit. All the natural sugar of the ingredients get caramelized first… hum! Shorter version is excellent as well if you can’t wait that long, just throw everything together in the saucepan and make your soup!

Ingredients:

1 small butternut squash (about 2 lbs) peeled and cubed

2 medium carrots, peeled and chopped

1 apple (gala) peeled and chopped

4 garlic cloves peeled

1 small onion, peeled and chopped

fresh ginger, about 1 inch, peeled and chopped

1 can coconut milk

2 Tbsp coconut oil

1/2 tsp thai red curry paste

salt, pepper to taste

chicken or vegetable broth or water

Instructions:

Method 1: Place squash, carrots, apple, garlic and onion in baking dish with oil and roast for an hour at 200f. When cooked, throw everything in large saucepan with remaining ingredients. Add enough broth or water to cover. Simmer for 15 min. Blend with immersion blender and add more water to desire consistency.

Method 2: Place all ingredients in large saucepan. Add enough broth or water to cover. Simmer until squash and carrots are soft. Blend with immersion blender and add more water to desire consistency.

Make about 8 cups. Freeze leftover. Serve with creme fraiche or coconut cream and crispy croutons or bacon!

XOXO

Tartine

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Boeuf Bourguignon and the 50th post!

Boeuf Bourguignon

Photo 2013-04-21 10 52 54 AM

“I cook with wine, sometimes, I even add it to the food I cook” – Julia Child

Hello all!!!

Yeah! I’m still here, and this is my 50th post!!! So much has happen since I started writing this blog, I’ve got a bit lost myself a few time…

When I started this blog, I was really into all kinds of food, but mostly the sweets… then I took a break because of lack of time, made a come back, and took a break because of a change of diet… You might have notice that since the beginning of this year, it has been trending healthier around here… Well, yes, for the benefit of my health (and I reassure you, no big drama health wise, just some re-adjustment to do) I started to see a Naturopathic doctor. That’s the way I’ve been wanted to go for a while, taking care of myself, and my family the simplest and most natural way possible. As my doctor recommended, at least for while, to try to stay away from dairy, grains and sugar, it quickly became evident that a Paleo diet was the way to go. Remember a few posts ago, I was kind of making fun of the Paleo directives in Sugar Free, Butter Free Peanut Butter Muffins. Am I Paleo yet?. Well since, I have research it, and it started to make really a lot of sense, at least for me, to go that route. But of course, I love food, so I will not follow it 100%, unless, really, my health depends on it, and also I have limitation when it comes to make a family dinner that everyone will eat and the cost of eating grass fed meat, and organics, is just not in our budget. But I have learned to make better choices with what I can find around me and it’s working pretty good!

Anyhow, if you are interested in reading more about Paleo, I really recommend scrolling through this web-site, it explains all the guideline and the why of which food is good or bad: http://paleodietlifestyle.com/paleo-101/. Also, it is important to know that it is not a diet to loose weight, but rather to go healthy, which this post explains well: http://stuffyoushould.wordpress.com/2013/04/15/you-should-stop-dieting/. What I like about this way of eating is that it en-lights you on facts that fat and meats are not bad for you if you choose them wisely, but the most important thing is to stay away from processed food, which I can totally deal with!!!

So, Boeuf Bourguignon, is it Paleo? Hey why not, it’s all natural ingredients, and most Paleo dieters will drink wine if they have to choose an alcohol, as it’s not made from grains…

Never made BB? Of course you could go with the Julia Child version, but it is a bit complicated and long for a 1st timer; http://abcnews.go.com/GMA/recipe/julia-childs-beef-bourguignon-8222804. Mine is the same ingredients pretty much, but just easier, which is very much like this recipe found on Epicurious: http://www.epicurious.com/recipes/food/views/Boeuf-Bourguignon-104754.

Because i’m a bit lazy lately about writing, I copied this last recipe for the post, and changed the ingredients to what I have used and a few instructions. But the technique is all the same, and OMG the results!!!

It is a super classic homey comfy stew that everyone loves! Best served on fresh pasta, or with a side of mash potaoes. For Paleo, you could do a celery root mash, or a side of roasted veggies, like those amazing Brussels Spouts I made last time! recipe here: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html, I just added a bit of mash garlic to it 😉

Photo 2013-04-23 10 22 14 PM

 
  • 1/4 pound thick-sliced bacon
  • 3 pounds boneless beef chuck
  • 1/3 cup all-purpose flour (omit for Paleo or gluten free, or sprinkle a bit of arrowroot starch)
  • 2 tablespoons olive oil (or more OO for dairy free version)
  • 4 1/2 tablespoons unsalted butter
  • 1 cup beef broth
  • 1 (4-inch) piece of celery
  • 4 fresh parsley stems (no leaves)
  • 4 fresh thyme sprigs
  • 2 bay leaves (not California)
  • 2 cloves
  • 2 onions, finely chopped
  • 3 large garlic cloves, finely chopped
  • 2 carrots, cut into 1/4-inch-thick slices
  • 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
  • 1 pound small (1 1/2-inch) boiling onions or pearl onions (optional)
  • 1 pound mushrooms, quartered if large

Cook bacon in large heavy pot that can contain the whole stew, then scoop the bacon out onto a paper towel, leaving the fat in the pan.

Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.

Add 1‚ tablespoons oil and 1 1/2 tablespoons butter into the pot with bacon fat, over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.

Pour off any excess oil from pot, then add wine to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.

Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don’t fall out).

Heat 1 tablespoon butter in the same pot over moderately high heat until foam subsides, then sauté chopped onions, garlic, and carrots, then stirring, until onions are pale golden, about 5 minutes. Add remaining wine, stock, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours. This can be done in a slow cooker, of dutch oven. Check the meat once in while to make sure it’s tender.

Optional: While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel. Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saute
 boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.

Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saute
 mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.

Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.

If the sauce is too thin, strained everything out, and place the sauce back on medium high heat and let it reduce to desired consistency (you can add more flour or starch for thickening). Not too much! you want to make sure you have enough sauce remaining!

Cooks’ note:·Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it’s easier to remove fat from surface after chilling.

Bon appetit!!!!

XOXO – Tartine

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Tailgate Chili Con Carne, THE must for your Super Bowl Party!!!

Ham and Cheese Soufflé, with foolproof tips!

 

Tailgate Chili Con Carne, THE must for your Super Bowl Party!!!

Tailgate Chili Con Carne

Tailgate Chili Con Carne - Tartine & Maple

What best than a good heart warming Chili to serve at your Super Bowl party? It’s easy, yummy, can be prepared in advance and left in the pot all day long, and honestly, who doesn’t like Chili? Plus it’s gluten free, dairy free and you can easily make it vegetarian or vegan!

1st a little bit of food fact about Chili Con Carne, did you know that this is a purely fabricated American dish? NONO, it’s not Mexican! Thank you Wikipedia…

In Spanish, the “chili” refers to a chile pepper and “carne” means meat.

The recipe used by American frontier settlers consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.

The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped people from other parts of the country taste and appreciate chili. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.

 

I started with a recipe from the web a while ago, and slowly customized it. My favorite meat blend is beef and lamb! You can also substitute meat with roasted veggies (carrots, zucchini, eggplants…). Here is my ingredients list; you know what to do next…

You don’t? Well pretty much, just brown the meat in a large pot on medium high, remove the extra fat, add all the other ingredients in the order below, while keeping the pot on medium low (keep corn last) and simmer for at least 2 hours, low and covered. You can also put everything (after browning the meat) in a slow cooker on low for 4 to 6 hours. I like to prepare my Chili the day before, leave it the slow cooker turned off overnight, and next day, turn the slow cooker back on, on low setting while serving; double cooked is always best for dishes like meat stew and Chili, plus the slow cooker keeps it warm while serving! Serve with sour cream, shredded cheddar cheese and bread slices!

If not hosting a big party, you can freeze in portions. It holds very well in the freezer for at least 3 months, and you’ll always have some on hand!

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Honey Peanut Veggies Stir Fry – It’s peanut butter day!!!

Honey Peanut Veggies Stir Fry

Honey Peanut Veggies Stir Fry - Tartine & Maple

So today is peanut butter day!!! yep, that’s right! I discovered recently that there is a food “holiday” almost every day! Yesterday was pie, tomorrow is Irish Coffee (why didn’t it fall on a week-end…), and today is peanut butter!

I mean we could talk all day about or favorite things made with PB, or how we just like to eat it out the jar. But here a few things to know about PB:

– It was used hundreds years ago by the Aztec Native Americans

– On the healthy side, Peanut butter (and peanuts) provides protein, vitamins B3 and E,magnesiumfolatedietary fiberarginine,[7] and high levels of the antioxidant p-coumaric acid.

– BUT, Some brands of peanut butter may contain a small amount of added partially hydrogenated vegetable oils, which are high in trans fatty acids that are thought to be a cause of atherosclerosiscoronary heart disease, and stroke. So go with Natural PB!!! I made the switch a year ago, and I love it!!!

Of course there are tons, I mean loads of baking recipes with PB, but it is also very tasty in savory dishes! In my recent search for new veggie recipes, I came across this one from Carrie On Vegan. Of course I didn’t follow it to the T, but just not even thinking about what I was doing, I ended up with a very tasty veggie stir fry! Even hubb and the kids devoured it!! WIN!

Everyone enjoys PB day!!!

Everyone enjoys PB day!!!

There are no real measurement there, because I didn’t intended to make this recipe for the blog, and as any stir-fry, it’s open to your own creativity!

So in my stir fry, I had:

1/4 onion sliced

2 celery stalks

about 1 cup of shredded white cabbage

1 carrot, sliced

a few broccoli florets

3 big kale leaves, chopped

For the sauce:

1 tbsp natural PB

1 Tbsp honey

1 Tbsp balsamic vinegar

1 Tbsp soy sauce

pepper

In a wok or large pan, star your stir fry: preheat with a tsp of oil, then add veggies in the order listed. Cover with a lid for a few minutes to steam the veggies.

In a bowl, add the ingredients for the sauce, put in the microwave for 30 sec to soften the PB and honey and stir. Add to the stir fry and blend well. Cook for another 2 min and serve! Add some Tabasco for an extra kick!

Could work very well with a beef or chicken stir fry, and served with plain rice.

Enjoy Your PB night!

That's me enjoying my PB night...

That’s me enjoying my PB night…

XOXO

Tartine

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Peanut Butter & Jam Popsicles: a treat that’s good for you… and the kids

Tilapia en Papillote – Fast, light, flavorful fish dish

Tilapia en papillote

Tilapia en papillote

 

On my journey to keep up with the good resolutions, I figured I need to try to cook my usual fried tilapia a different way… sure, tilapia is great fried in oil and butter, mostly when the edges are getting all crispy, yum! But that’s loads of fat I don’t want right now. Then I remembered of this easy trick, I used to cook fish a long time ago; “en papillote”.

Papillote is a french word that means “wrapped in”, here, the fish is wrapped in foil. You can add a lot of things, along with the fish, to enhance the flavors. I personally love to wrap it with onions, tomatoes and parsley. The options are endless! Basically, because the fish is totally sealed in foil, it will cook by steam from its own juice that are trapped in the sealed foil. So you virtually need no fat at all to cook it, it just won’t stick, and will still be extra tender.

So possibilities are endless, but this is pretty much how I did the one above:

Ingredients (for one person)

1 tilapia fillet

1 fresh tomato, sliced

a few slices of onion, or chopped green onions

fresh parsley

Mrs Dash lemon pepper seasoning (love this, has no salt, no msg, very flavorful)

salt

pepper

1 tsp of olive oil (optional)

Lay a long piece of aluminium paper, big enough to wrap and seal your fish, on a baking tray. If using oil, spread it in the center of the foil. Lay the tilapia, sprinkle some lemon pepper seasoning on the fish. Then lay the onion, tomato and some chopped fresh parsley all around. Season everything with salt and pepper.

Wrap the foil to leave no possible hole. Bake in preheated oven at 400 F for 20 min (more if you cook several fillets together).

Let rest 5 min before opening the foil. Be very careful when opening! Hot escaping steam can burn real bad, trust me, I know… 😦

Serve with rice (love dumping the juices from the fish on my rice), steamed potatoes or veggies.

Enjoy!

XOXO

Tartine

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Tomato Gazpacho, get that summer in a soup!!!

Tomato Gazpacho

Heads up people! Summer is almost over!!!!

Sorry if I’m breaking the news to you, but it’s unfortunate facts… But there is still the long week-end to enjoy before it really tastes like fall. Even if its official date is September 22nd, for me, like most of you, it starts right after Labor day: School, dead leaves, shorter days, rain (thanks BC) are not waiting 22 more days, you know…

This year particularly, I feel very anxious about this summer end. My oldest kid, my son Matthew, is going to school for the 1st time!!! Well kindergarden, but still! He is not a baby anymore!!! Well of course, he is 4 after all. But every kid is a baby until they go to school, no???

Anyway, let’s enjoy it. Let’s enjoy those wonderful products of summer, like fresh ripped tomatoes! If you are one of those lucky ones and have had so many tomatoes in your garden, that you just don’t know what to do with them (and I envy you, I had NOTHING growing this year …), this is the perfect recipe for using them all!

Gazpacho is a cold soup with a tomato base, originating from Spain. But you can read more about it here.

Super fresh, zesty and a bit spicy, if you like it this way, you can customize to the infinity and slurp on it at any time!!!

Happy Labor Day week-end!!!!

Ingredients (5 cups)

  • 5 or more ripped tomatoes
  • 1 cucumber
  • 1 T lemon juice
  • 1 T olive oil
  • 1 garlic clove
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t tabasco
  • fresh chives and basil

Instructions

  • Peel the cucumber, dice the garlic and herbs, chop all the veggies. Place all ingredients in a blender or food processor, and blend until there is no more visible chunks.
  • Refrigerate for a few hours before serving. Serve in bowls, glasses or shallow plates. You can add more chopped basil, drops of olive oil, or dollops of fresh goat cheese for serving, and side of toasted bread, tapenade and cheese.

For the easy to print, share and e-mail recipe, visit my Recipage.

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Pickled Cucumbers a la French!!! (“Cornichon” kind)

Pickled Cucumbers

It’s done! I thought it would happen this year, but yeah! Pickling cukes is something I try to do every summer, because I do it the french way, wich is quite different from the regular american pickles.
Those of you that have travelled to France might be familiar with “cornichons“, or gherkins, which are really the replacement to your pickles. They go in sandwiches, salad, accompany your toast of cheese and deli meat. But they are way smaller than the american cukes,
and prepared differently. Therefore I always pick the smallest ones here. We just cover them with salt overnight and store them in vinegar with tarragon and pepper.
Anyway I realize this week that the season for cukes is coming to an end, and I work everyday, farms would be closed when I get off, weekend not here!!!! Panic! Thankfully my friend E. Was able to get some for me on Friday. So after work, pickling time started, and needed to be other before we leave for the weekend! Totally manageable, pickling cukes really doesn’t require special skills, just a couple of hours, vinegar, salt, herbs and jars!
Want to give it a try? Hurry! Season is almost over!
Happy pickling!

Ingredients (about 10 lbs)

  • For 10 lbs of cukes
  • 1 gallon natural white vinegar
  • 2 lbs kosher salt
  • 2 garlic bulbs
  • 1 fresh bunch of Tarragon
  • Mustard seeds
  • Whole pepper corns assorted: black, white, pink

Instructions

  • Clean the cukes by wiping them with a clean cloth, do not wash with water.
  • Set up a grill over a large container or sink. Cover the grill with a clean cloth so salt will not fall through. Place one flat layer of cukes. Cover almost completely with salt. Place another layer of cukes and salt as needed. Leave as is overnight. Do not leave in salt more than 10 to 12 hours, or they will get too soft

  • Clean enough jars and lids. I soak them overnight in hot water with a cup of white vinegar to remove any smell. In the morning, scrub, rinse and dry.Remove as much excess salt from the cukes as possible by wiping them with a clean cloth. Place the cukes in the jar, vertically will save space and will be easily accessible. Leave a bit of room as they will absorb vinegar and get bigger. Then add a few peeled garlic cloves, tarragon, 10 to 30 pepper corns depending on the size of your jar, and 1 to 3 teaspoon of mustard seed. Fill jars with vinegar, leaving an each from the top. Close jars and Store in a cool and dark place.
  • Wait about a month to enjoy!

Find the easy to print, share, e-mail recipe on my Recipage.

Linkies:

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