Tag Archives: fall

Oct19

Casablanca in a bowl: Moroccan spiced carrot soup

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Casablanca in a bowl: Moroccan spiced carrot soup

Here’s looking at you, carrots.

In keeping with my culinary exploration of flavors from around the globe, I decided that my next sojourn would be to the fabled land of Morocco. But being that I can’t afford the airfare, this trip would have to take place in my kitchen.

Moroccan food has always appealed to me because of its use of vibrantly colored and flavorful spices. The cuisine reflects Moorish, Mediterranean, Arab and Berber influences, its dishes even more heavily spiced than those of the aforementioned locales.

Cinnamon, coriander, cumin, turmeric, paprika, ginger and saffron are just a few of the many spices often used in Morocco’s signature tagines, couscous dishes, pastillas, soups and sides.

Besides the meat- and lamb- heavy main dishes, Moroccans use a wide range of fruit and vegetables in their cookery. That’s why I’ve chosen this flavorful carrot soup as the vehicle for my “spicy” fix.

Great for any time of the year, this brightly colored, puréed Moroccan-spiced carrot soup is creamy, bursting with flavor, easy to prepare and also quite healthy. The featured ingredient is chock full of dietary fiber, antioxidants and vitamins — namely, beta carotene and vitamin A, which is great for eye health.

(Though unfortunately the urban legend that eating lots of carrots will allow one to see in the dark isn’t true.)

Feel free to play around with the spices in this soup, adding more or less of whatever pleases your palate, or throw in a different combination of flavors typical of Moroccan cooking. And instead of orange carrots, why not grab some purple, red or yellow carrots to give it a colorful makeover?

My last piece of advice on this recipe: If you have a food processor, use it. It will surely save your hands from all of the chopping required and will cut your prep time in half.

Bil hana wish shifa’!
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Jan7

Freakin’ adorable: Apple-pecan-bourbon hand pies

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Freakin’ adorable: Apple-pecan-bourbon hand pies

Autumn and winter are the only times of the year when you’ll catch me baking. I’ve been known to over-bake, over-whisk and over-mix many a dessert, and I have little to no patience for exactly measuring out ingredients. But the chillier months surrounding the holidays always get me in the mood to bake cookies and pies utilizing the bounty of fruits and spices available at this time of year.

A self-proclaimed “anti-pastry chef,” when I do take on the oven and create sweets I opt for simple baking recipes. I weaned myself off boxed mixes (it’s just plain cheating), but I’m still a fan of pre-made pie crusts and dough found in the freezer aisle at the grocery store. They’re very versatile, and defrosting them makes a smaller mess than making it from scratch — though more power to you if you’re into that.

My newest baked concoction (created with the help of a friend) is a play on the traditional apple pie that many folks enjoy during the holidays. These mini apple-pecan hand pies are a cinch to throw together and a great (and easier) alternative to making one huge pie.

The hand pie recipe uses puff pastry dough — often used in turnover pastries, strudel and for covering Beef Wellington — which can be found in your grocer’s freezer and creates a light, flaky crust when baked. The apple filling is sautéed in a pan first for a softer filling, but feel free to leave your apples raw if you want a crunchier texture. Just remember: If you don’t cook your apple filling first, you can’t pour bourbon in it and set it on fire (aka: flambéing) — which is the best part about making these.

As for apples, take your pick and go with your taste preference. I love the sweet taste of Galas and Comice apples, so that’s what I used in this recipe. For a tangier filling, opt for Granny Smiths.

Feel free to get creative with this recipe, and play with different spices, use an alternate filling — pears, chocolate, berries — or add mix-ins to your crust, like grated sharp cheddar, ground spices and nuts.
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Jan5

Purée genius: Kabocha squash and apple soup

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Purée genius: Kabocha squash and apple soup

The onset of fall brings an array of gorgeous items to our local farmers’ markets and produce aisles, and that bounty includes squash. The orange, yellow and green-hued vegetable makes for great eats during the autumn and winter months and can be prepared in a variety of ways. Baked, braised, sauteed, steamed — you name the cooking technique and it can be applied to these members of the genus Cucurbita.

Squash is also a great addition to a healthy diet, as it’s a good source of fiber, vitamins A, B and C, iron and beta carotene, and is low in calories. It also makes an excellent lower-carb replacement for starches on your dinner plate.

The most common squashes used in cooking during this time of year are butternut and pumpkin. But c’mon folks, get a little more creative here — there are so many other types of squash to try!

That’s why I went with the kabocha (aka “Japanese pumpkin”) for the following soup recipe. The kabocha squash looks like a small green version of the common pumpkin. It’s a pain in the ass to peel, but definitely worth the effort as its meat is a bit sweeter than that of a pumpkin or butternut squash.

The kabocha squash pairs well with the flavor of apples (another fab fall fruit) so I decided to add some Gala apples, hard apple cider and Calvados (apple brandy) to the mix — because everything tastes better with booze.

Typically, you’ll see cinnamon used in this type of soup, but the often overlooked coriander and nutmeg make excellent flavor enhancers, balancing out the sweet notes with touches of savory ones.

As for garnish, I quickly caramelized some chopped Gala apples with brown sugar and cinnamon in a pan and sprinkled them on top. And forget drizzling cream or creme fraiche to finish it off (which is so overdone); sprinkle some crumbled blue cheese, like Maytag, on top. It pairs well with all of the warm flavors in this soup and lends it a tangy kick.

Get creative and experiment with different squashes in your cooking this season. From buttercup to delicata, from “Cinderella” to “Lunch Lady” varieties, there’s a world of flavors waiting for you in your produce aisle.
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