roasted carrot ginger turmeric soup & dukah

I’ve got a new gig I’m loving. We are finishing up the second month of Star Route Kitchen food club. We’re preparing and delivering from scratch, whole food menus to a handful of Orcas Island residents. Check out my new Star Route Kitchen page where you can get some ideas of your own for plan ahead foods to have for the week.

We are currently in R&D mode these last few months of the year. I’m asking for feedback on recipes, logistics of packaging and delivering and getting my cooking chops back on track. Chloe and I are having a blast on Mondays cooking and on Tuesdays delivering. We may add next year, a second menu option such as anti-inflammatory or something in that direction. The goal, in season at least, is to use our garden goods and island farm produce and stay on the wonderful trend that has been happening… Keeping it local. And I clearly state that is not exclusive. I will buy from around the world but always organic when available. The food that leaves my kitchen is the quality of the food we eat at home and my standards are high.

Last week,  this  carrot, ginger, turmeric soup with a coconut milk and veggie stock base rocked. Not to toot my own horn… or Ollie’s (my  awesome, jazz trumpet playing husband for any new readers). It was warming and tasty especially with the Dukah we made to garnish it. And here I added a little goat yogurt.

There are of course many recipes available and I researched and tweaked about four of them into my own but primarily the NYT cooking one.

roasted carrot ginger turmeric soup

  • Servings: 4-6
  • Print

*Note: Allow yourself to taste and tweak!

Ingredients

  • 2 pounds of carrots- the younger the better
  • 2 TB of olive oil
  • 1 large onion diced
  • 2 stalks of celery
  • 1 TB fresh turmeric, peeled and chopped (about 1 inch)
  • 1 TB fresh ginger, pealed and chopped (about 2 inch)- have more ready if you like it strong
  • 2-3 cloves garlic, minced or microplane
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • 2 quarts of vegetable stock
  • 1 can of coconut milk
  • juice of 1 lime (more to taste)
  • salt and pepper to taste
  • -DUKAH:
  • ½ cup roasted hazelnuts finely chopped
  • 3 T roasted pistachios finely chopped
  • 3 T sesame seeds
  • 1 T cumin seed
  • 1 T coriander seed
  • 1 tsp fennel seed
  • 1 tsp zaatar
  • dash of salt and pepper if desired

Directions

  • Wash, trim, peel carrots and cut into 4-6 inch pieces for roasting.
  • Toss in olive oil, lightly salt and roast at 400° till soft and lightly browned (approximately 20-30 minutes).
  • Peel and chop garlic, turmeric and ginger.
  • Place 2 TB of coconut oil in a large soup pot.
  • Add onion and celery and sauté until translucent- about 5-8 minutes.
  • Add ginger, turmeric,garlic and cook for a minute or two until the fragrance is wafting through the kitchen.
  • Mix in roasted carrots.
  • Add vegetable stock and coconut milk.
  • Bring to a simmer then turn the heat to low
  • Remove from the stove and cool enough so you can put it in the blender.
  • In small batches, puree in the blender and set aside till all is pureed then put it back in the pot. Thin with more stock if needed.
  •  

    -Dukah:

  • Lightly crush coriander, cumin and fennel seed in a mortar with pestle
  • Place coriander and cumin together with the rest of the ingredients. Garnish soup and eat on everything!

There are TONS of versions of Dukah. You can read about it at the Kitchn. I really liked mine here. We’ve been eating it on everything and sometimes I just eat it out of my hand.

This roasted carrot soup could be very nice for Thanksgiving if you’re into soups on Turkey Day. Which I’m not. But I could see it the day after for it’s cleansing and digestive properties. Like after I ate my leftover turkey cranberry sandwich with a ridiculous amount of mayo.

Whether you celebrate the ritual of Thanksgiving or not I hope you relish in giving thanks.

 

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Salmon Poke at home

As previously mentioned in my last post on the UCLA writers program, I ate poke from Sweetfin everyday. One day I also ate it at The Poke Bar (no beating around the bush)- . Also very good but I liked the base of kelp noodles at Sweetfin… and the name.

My poke bowl

salmon-poke-8It’s not like poke is a terribly new thing. It’s been a Hawaiin staple for ions and it often appears on Japanese restaurant menus . Read what Seattle Eater has to say and follow to their site for poke findings in Seattle.

“Poke comes from the Hawaiian word for “to slice or cut,” and most commonly uses ahi tuna as its base, but it can include any fish, crustacean, or even land animal. Poke is often drizzled in sesame and sometimes gains a savory flavor from inamona, a relish of Hawaiian native kukui nut (candlenut), macadamia nuts, sesame seeds, and other seasonings.”

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Apple and Celeriac salad

This apple and celeriac salad brings a freshness and brightness to your meal while committing to the definition of “seasonal”.   And I say “seasonal” with the utmost respect. I’ve never been ready to give up bananas or avocados, chocolate, olives or other “staples”. Shit did I just do “quotes” again.  And I suppose those items fall under the definition of  “local”.  I can say I am not a proponent of berries, beans, tomatoes or summer squash in winter due to cost and moreover lack of taste. But on to “salad”!

apple and celeriac saladThis awkward root veggie, rather foreboding at face value, grows like a beet or kohlrabi.  With it’s thick roots and roughly a third of the ball in the ground and the rest nestled in the soil, it has a mild, almost sweet taste. See here.

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Cuban Ceviche

You know the feeling when you haven’t talked to an old friend or relative for ages? Maybe even one you are pretty close to and that you really like and care about? And you keep waiting for that perfect afternoon when you are carefree and ready to cozy up in your favorite chair or kick back on the couch and just dive into a conversation for hours with your 100% undivided attention? But then days go by and months and you have fleeting glimpses of perfect moments that slip through your fingers.  And you’re like hell- just pick up the damn phone and call- RIGHT NOW.

Cuban Ceviche@ wendyellenthomas.com

And really whether it’s been months or over a year- you can just start right where you left off with this person- some smiles, some laughs, maybe a little sorrow- but you are just fully present. Can you see my point here?  I don’t have to spell it out in anymore detail right? I’m picking up the damn phone and don’t have anything glorious to share here or really even the time to share it if it were. But we just got back from Florida and we had some killer ceviche in Miami and I was like BAM- get some pics of this stuff and let people know you haven’t let go of this blog thing!

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savory galette: ham, chèvre, leeks

Savory Galette-wendyellenthomas.com-17We rang in a quiet but lovely New Year’s Eve this year here on Orcas Island. A little food and drink at our local favorite wine and tapas bar, The Barnacle, in Eastsound and then a drive past a couple options of music and dance. Pausing near the front entrance, with the music escaping and small groups of people laughing, milling in, out and about, filled our social card for the night. A movie and a split of champagne would fulfill our needs.

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Fall recipes… revisited.

pumpkinbreadpuddingscript copy

This looks familiar your saying to yourself. Well at least those who have been hanging around these parts for the past year. And well, if you haven’t been, nor have you had the inclination to dig into the past, I’ll make it easy for you.  Your starter, main and dessert. We’ll start with dessert first.

Pumpkin Bread pudding with Spicy Apple Caramel sauce

This is also my little hello and no, I haven’t fallen off the edge of the blog sphere. My bricks and mortar shop, Chez Chloe (check out the new website), had a hopping summer and I’ve been busy busy preparing for the holidays. My dear husband and number one eater is off to Germany for one last round of teaching and then turning in his papers to become a full time US of A resident on the one and only Orcas Island in the Evergreen State! Three cheers!!! My cooking and photos tend to wain when he is away.

Here is a starter that is a little out of the ordinary. Try this with your next fall meal. It was a hit.

Pumpkin and Feta Salad with Maple Vinaigrette

pumpkinandfetasalad

I see I was having some fun with fonts last fall:)

Here is a wonderful stew to serve between your starter and dessert.  Inspired by a post from my friend at Karista’s Kitchen, Mulligatawny is an anglo-Indian recipe often served with chicken but I used beef and will make it again soon with lamb.

This salad, stew and dessert made the perfect fall meal.

Mulligatawny

mulligatawney soup

 

Hope all is right in your world and the colorful leaves fall gently around you.

Enjoy.

Tschüß xx

Roasted Hakkaido (pumpkin) and feta salad w/ Maple vinaigrette

pumpkin and feta salad

It’s a rainy Monday that is doing a rather fine job pretending to be Sunday. There is no school today, no need to go to town, therefore no need to dress. I’ve enjoyed reading what feels like 101 blogs. I’m eating a satisfying ham sandwich slathered with mayo and mustard on white bread. It’s like giving into a craving…on all accounts. Really it’s the first day since getting back a week ago to Orcas Island, that I’ve not had a full day agenda. We all need these days. It almost feels like the spanse of time between Christmas and New Year’s. Which outside of the years being responsible for  a cafe and/or retail store is like living a few days in a warm cozy cocoon, visiting with friends and family, enjoying hot drinks, reading books and being together. Now that I think of it, this is what I look forward to most at Christmas.

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La Bomba aka The Italian viagra…

I’ve been checking out some new books at the library before I purchase. I recently came across this one…Earth to Table: Seasonal Recipes from an Organic Farm

Though I’m completely behind the concept, I’m just about up to you know where with all the farm to table slogans. But the photos on this cover indeed caught my eye and hell, it’s free to have a look! Continue reading

Peach chutney perks up the deviled egg…

Peach chutney and deviled eggs

I’ve got peaches in the freezer, peaches in the fridge, peaches on the counter… and what about the plums? Got them too. And a few fruit flies having a PARTYYYY! The sun just won’t quit which is warm, wonderful and scary at the same time. I prefer to think Indian summer rather than global warming.

Peaches

We got a 1/2 case of these beauties. If you look closely, James might peek around the corner.

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Classic Summer Pesto

Basil is on. On and in everything these days. Eggs, toasts, salads, pork, fish, chicken, dips. It is also THE base for classic pesto…like that’s any news. But this is a reminder to make it cause it’s so good and easy. Grown best under cover in the San Juan Islands, with a little protection from the wind and chill, basil is making itself known here on Orcas Island. Once again, generous friends sharing their riches have opened their garden gates….

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