10.29.14 Kindred Kitchens & a Cookbook Giveaway
I cook a lot and I own a vast number of cookbooks but, paradoxically, I don't cook from them very often. Mostly, they serve as inspiration for new ingredients, new techniques, new flavor combinations. There are exceptions, of course. Anything to do with baking and I need a recipe. Everything I know about Southeast Asian cuisine, I learned from Hot, Sour, Salty, Sweet, and I have cooked my way through Suzanne Goin's entirely wonderful Sunday Suppers at Lucques. Come fall, Braise by Daniel Boulud is always at hand, as is Tadashi Ono's invaluable Japanese Hot Pots. Nourishing Traditions is a touchstone. These favorites are now dog-eared and annotated, their pages stained with drips and spatters. But it's not so often that a new cookbook becomes part of my weekly repertoire, much less captures my heart. And yet, less than a month after it arrived in the mail, Amy Chaplin's At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well has managed to do both. Read on for the juicy details and a chance to win your very own copy.
"This cycle of growing, harvesting, cooking, eating, composting, and fertilizing was deeply rooted in us," she writes in the engaging introduction to this thoughtful book. The most inspiring part? She continues to live a version of this lifestyle in New York City. Amy shops at the farmers market, of course, but she also brings all her food scraps there to be composted by the Lower East Side Ecology Center.
For a chance to win a copy of this hefty hardcover book, with more than 150 recipes and beautiful photographs by Johnny Miller, please leave a comment below BY MIDNIGHT ON MONDAY, NOVEMBER 3RD. I'll announce the randomly chosen winner early next week.
The recipes, below, are from At Home in the Whole Food Kitchen Amy Chaplin, © 2014 by Amy Chaplin, and are reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA, whom I also thank for the review and giveaway copies.
Spicy Chickpea Stew
- — 1 medium butternut squash, peeled, seeded, and cut in 3/4-inch triangular pieces (about 6 cups)
- — 3 tablespoons extra virgin olive oil, divided
- — Sea salt
- — Freshly ground black pepper
- — 2 medium onions, diced
- — 8 large garlic cloves, finely chopped
- — 1/4 cup finely chopped parsley stems
- — 1 1/2 teaspoons toasted ground cumin
- — 1 teaspoon paprika
- — 3 medium carrots, roll cut in 1/2-inch pieces
- — 1 cup chickpea cooking liquid, or filtered water
- — 1 28-ounce can crushed tomatoes
- — 2 1/2 cups cooked chickpeas
- — 3 to 4 teaspoons Harissa
- — 1/2 cup chopped parsley leaves, plus more to garnish
Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper, and add butternut squash. Add 1 1/2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and a pinch of pepper, and toss well. Spread out in a single layer and roast for 30 minutes. Stir, and continue roasting for another 10 to 15 minutes or until browning and cooked through. Remove from oven and set aside.
Warm remaining 11/2 tablespoons olive oil in a large pot over medium heat. Add
onions, and sauté for 5 minutes or until golden. Stir in garlic and cook 3 minutes more. Add parsley stems, cumin, paprika, and 1/2 teaspoon salt; cook for 1 to 2 minutes. Stir in carrots and 1 cup chickpea cooking liquid (or water), and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 10 to 12 minutes or until carrots are cooked. Add tomatoes and chickpeas. Raise heat and bring up to a simmer; re-cover pot, reduce heat to low, and cook for 10 more minutes. Stir in Harissa paste, chopped parsley leaves, and roasted squash; simmer uncovered for another few minutes to allow flavors to meld. Season to taste and serve warm.
Quinoa Pilaf with Golden Raisins and Almonds
- — 1 1/2 cups quinoa, washed and soaked 12 to 24 hours in 4 cups filtered water
- — 1 3/4 cups filtered water
- — 1/2 teaspoon sea salt
- — 1/3 cup unsulfered golden raisins
- — 1/3 cup toasted almonds, chopped
Rinse and drain quinoa. Place in a2-quart pot and add filtered water, salt, and raisins. Bring to a boil over high heat. Cover pot, reduce heat to low, and cook for 15 minutes or until all water is absorbed. Remove from heat, and let sit for 5 to 10 minutes before fluffing with a fork. Add almonds and mix gently to combine. Serve warm.