All posts by foodexile

Tuna & Cucumber Quinoa Salad with Honey Mustard Vinaigrette

Serves 4 to 6

For the quinoa:
2 cups tricolor quinoa
5 cups low-sodium chicken broth, vegetable broth, or water
2 fresh thyme sprigs
1 bay leaf
1 dried chile

For the dressing:
1 clove garlic clove, finely grated on a Microplane or minced
Finely grated zest of 1 medium lemon
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup extra-virgin olive oil
Freshly ground black pepper

For the salad:
1 medium lemon
1 medium English cucumber, cut into chunks
1 (6- to 7-ounce) can high-quality tuna packed in olive oil, drained and flaked
2 cups baby arugula
1/2 cup fresh mint leaves, coarsely chopped
1/4 cup fresh oregano leaves, coarsely chopped
1/4 cup toasted pine nuts
1 medium shallot, thinly sliced
Flaky finishing salt, such as Jacobsen
Freshly ground black pepper
1/2 cup crumbled fresh goat cheese

Make the quinoa: Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear. Transfer to a large saucepan and add the broth or water, thyme, bay leaf, chile, and a generous pinch of salt.

Bring to a boil over high heat, then reduce the heat to maintain a low, steady simmer. Cover and cook until cooked through and tender, 20 to 25 minutes. Meanwhile, make the dressing.

Make the dressing: Place the garlic, lemon zest, vinegar, mustard, and honey in a medium bowl and whisk until smooth. While whisking, add the olive oil in a slow, steady stream and continue whisking until emulsified. Season with salt and pepper; set aside.

When the quinoa is ready, drain off any excess liquid. Discard the bay leaf, chile, and thyme; set aside to cool.

Make the salad: Finely grate the zest of the lemon into a large bowl. Trim the top and bottom of the zested lemon. Use a paring knife to cut off all the pith and peel. Cut out the segments between the membranes and pick out any seeds. Cut the segments into small pieces and add to the bowl with the zest.

Add the reserved quinoa, cucumber, tuna, arugula, mint, oregano, pine nuts, and shallot. Drizzle with the vinaigrette and gently toss until everything is evenly coated. Taste and season with flaky salt and pepper as needed. Top with the goat cheese and serve.


Fig and Quince Flaugnarde

Poached Quince

4 ripe quince 1 cup sugar 1/2 cup honey 1 lemon, sliced 4 to 6 cardamom pods 3 cinnamon sticks 4 slices of fresh ginger

Flaugnarde Filling

2 tablespoons butter, melted 8 fresh, ripe figs sliced lengthwise into 6 slices 6 large eggs 1 cup granulated sugar, plus extra for dusting baking dishes 1/4 teaspoon salt 3/4 cup flour 1 1/2 cups heavy cream 1/2 teaspoon vanilla extract 2 tablespoons coarse sugar 1 teaspoon ground cardamom


1. Peel and core the quince. Slice each quince into 8 to 10 slices, lengthwise.
2. In a medium saucepan, heat 1 quart of water with all of the poaching ingredients. Bring to a boil and then reduce to a simmer. Slip quince slices into the warm spice bath and poach for about an hour or until the quince is easily pierced by the tip of a paring knife.
3. Remove poached quince from heat. You may prepare up to this point up to a week ahead—just store the quince in its syrup in an airtight container in the fridge.
Preheat oven to 350° F.
4. Butter 8 small, shallow baking dishes (the ones I used are 3 inches in diameter and 1 inch deep). Coat the bottoms and sides with granulated sugar. Note: you can make this in one large 9 by 13-inch pan instead, but add 10 to 15 minutes to the baking time.
5. In a large mixing bowl, beat eggs, sugar, and salt together. Continue beating and slowly sift in flour.
6. Once the flour is fully incorporated (with no lumps), beat in heavy cream and vanilla extract.
7. Arrange the quince slices on the bottom of each dish. Top with the fig slices arranged attractively.
8. Pour the custard batter over the fruit, evenly distributing it evenly amongst the 8 dishes. The fig slices will just peep over the top.
9. Bake for 25 to 30 minutes or until the custard has set.
10. Meanwhile combine coarse sugar with cardamom. When the flaugnardes come out of the oven, sprinkle the tops with this cardamom sugar. Serve warm or at room temperature

artoffel-Kürbis-Karottenauflauf mit Mangold

Zutaten 2-3P:

300g Kartoffeln
250g Kürbis
200g Karotten
1 Stich demi-sel-Butter
1/2 Orange, Saft davon
Salz, Pfeffer
2 Pr Zimt
1/4 TL Koriander

500g Mangold/ Rote Bete-Grün
1 rote Zwiebel
2 Knoblauchzehen
1 Schuß Rotwein
Salz, Pfeffer
1 TL Honig
100ml Gemüsebrühe

1-2 EL Semmelbrösel


Kartoffeln schälen und klein schneiden, Kürbis ebenso, Karotten bürsten und klein schneiden. In Salzwasser aufsetzen und gar kochen (dauert ca. 15min). Abschütten und gut ausdampfen lassen. Das Gemüse zurück in den Topf geben. Den guten Stich Butter zufügen, den Orangensaft dazu pressen und mit dem Zauberstab fein pürieren. Würzen mit Salz, Pfeffer, Muskat, Zimt und Koriander.

Während das Gemüse kocht, Mangold und Rote Bete waschen. Blattgrün von Stielen trennen. Das Grün in kochendem Wasser zusammenfallen lassen (ca.5min) und dann blanchieren. Die Mangoldstiele putzen und gegebenenfalls von Stielfasern befreien. Dann die Stiele von Mangold und Rote Beete klein würfeln. Auch die Zwiebel und den Knoblauch fein hacken.

Die Zwiebel in dem Rapsöl glasig dünsten, kurz vor Ende Knoblauch und Stiele zufügen. Beides weiter braten, dann mit einem Schuß Rotwein ablöschen und einreduzieren lassen. Honig dazu schmelzen lassen, Harissa zufügen, dann die Gemüsebrühe anschütten. Deckel auflegen und bei kleiner Hitze ca. 7min garen lassen. Mit einer kleinen Roux der Sauce etwas Bindung verleihen.

Eine Auflaufform fetten. Mangold-Rote-Bete-Gemüse hinein füllen. Das Pü darüber schichten und glatt streichen, mit Semmelbrösel bestreuen, etwas Olivemöl über alles träufeln und für ca. 15min im heißen Ofen bei 200° kurz gratinieren lassen.

Bei uns gab es dazu einen grünen Salat.

Sesame Slaw

Sesame Dressing

2 Tbsp neutral salad oil
1 Tbsp rice vinegar
3 Tbsp soy sauce
1/2 Tbsp toasted sesame oil
1.5 Tbsp brown sugar
1 tsp grated fresh ginger
1/2 Tbsp sesame seeds


6 cups shredded red cabbage
1 large carrot
1 red bell pepper
1/2 bunch green onion
1 cup frozen shelled edamame


Prepare the dressing first to allow the flavors time to blend. Place the neutral oil, vinegar, soy sauce, toasted sesame oil, brown sugar, ginger, and sesame seeds in a jar or other small container with a lid, and shake until combined. Set the dressing aside.

Shred the cabbage as finely as possible. Use a large-holed cheese grater, mandolin, or food processor to shred the carrot. Finely dice the bell pepper, and slice the green onion. Cook the edamame according to the package directions (mine required microwaving for 5 minutes).

Place all the vegetables in a large bowl and pour about half the dressing over top. Toss the ingredients together until everything is combined and coated in dressing. Taste and add more dressing if desired (I used about 3/4 of the dressing). Serve immediately or refrigerate until you’re ready to eat. Always stir the slaw just before serving to redistribute the dressing.

Spiced Uzbekistani Plov (Pilaf) With Herbs, Scallions & Peas

Serves 4

1 cup basmati rice 1/4 cup canola or light olive oil 1 pound boneless leg of lamb, cut into 2-inch pieces 1 large onion, thinly sliced 2 medium carrots, peeled and julienned 2 teaspoons each of cumin seeds, coriander seeds, fenugreek seeds, toasted and crushed 1/2 teaspoon whole black peppercorns, crushed 2 cups simmering homemade or good-quality store-bought beef stock, to cover 1 whole unpeeled garlic head, washed 1 fat bunch each of chives or scallion green tops, cilantro or parsley, and leaves from 3 to 4 sprigs of mint, finely chopped 1 cup fresh or frozen green peas

Place rice in a large bowl and cover with warm water. Set aside. Heat oil in a Dutch oven or large skillet over high heat until smoking, and then add lamb. Cook, turning occasionally, until the lamb is evenly browned, about 10 minutes.
Stir in the onion; cook, stirring, until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook, stirring, until the carrots have softened, about 10 minutes. Mix in cumin, coriander, fenugreek, and peppercorns. Reduce heat to medium-low. Cover and cook stirring occasionally for about 30 minutes. [Editor’s note: If you find the meat is sticking, you can add 1 teaspoon or so of water before covering the pot.]

Wash rice with hot water and drain well. Pour cleaned rice over the lamb mixture in an even layer. Place the raw garlic head on top of the rice and squeeze it into the center before covering everything with stock.
Slowly pour in the hot stock over a large spoon or wooden spatula. This step will ensure even distribution of the stock over the rice. The rice should be covered with about 3/4- to 1- inch of liquid. Do not stir. Season with salt, and reduce heat to medium-low.
Cover until the liquid starts boiling, at which point, remove the cover to let the stock almost evaporate. Then tightly cover again and cook on very low heat until rice is ready, about 20 to 25 more minutes.

When the rice is ready, open the lid, remove the garlic head, sprinkle in scallion green tops, herbs, and peas, cover and let stand for about 10 minutes. Then fluff and carefully mix everything together and serve.
It is also very traditional to serve the Plov with Shikarop: a salad with finely sliced (almost shredded) tomatoes, shredded sweet onions, oil, salt, pepper, cilantro, and paprika. Enjoy!

Sweet Potato Polenta with Fried Eggs

ervings: 2 servings
Calories: 362 kcal

1 cup water
1 cup low-sodium (or no-salt) vegetable broth
1/2 cup dry polenta

Bowl Ingredients

1/2 pound sweet potatoes
1 ounce goat cheese
2 tablespoons whole milk
Salt to taste


2 fried eggs
Chili Oil


Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally. (full technique can be found here).

Peel and cube the sweet potatoes. Place in a pot of boiling water and cook until sweet potatoes are soft, 15 minutes or so. Drain and mash with the goat cheese and whole milk. Sweet potato mixture should be fairly smooth.

When sweet potatoes and polenta are done, stir together until well combined. Fry eggs to your liking. Divide the polenta into two bowls and top with fried egg, sprouts, and chili oil as desired.

Short Rib Shepherd’s Pie


4 beef short ribs, each 2 1/4 to 2 1/2 lb. (1 to 1.25 kg)
Sea salt and freshly ground pepper
2 Tbs. extra-virgin olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
6 garlic cloves, crushed
1 carrot, chopped
3 1/2 cups (28 fl. oz./875 ml) dry red wine such as Syrah
3 bay leaves
1 Tbs. fresh thyme leaves
4 cups (32 fl. oz./1 l) beef stock, or as needed
1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and quartered
1/4 cup (2 fl. oz./60 ml) milk
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
1 egg yolk, beaten


1. Season the ribs with salt and pepper and refrigerate, covered, for at least 6 hours or up to overnight. Bring to room temperature and season again with salt and pepper.

2. Preheat an oven to 350°F (180°C).

3. In a large sauté pan over high heat, warm the olive oil until shimmering. Working in batches if necessary, sear the ribs, turning as needed, until well browned all over. Transfer the ribs to a Dutch oven. Pour off all but 2 Tbs. fat from the sauté pan and return to medium heat. Add the onion, celery, garlic and carrot and sauté until beginning to caramelize, about 5 minutes. Add the wine, bay leaves and thyme, increase the heat to medium-high and bring to boil. Boil until the wine is reduced by half, 3 to 5 minutes. Add the stock, bring to a boil and pour the contents of the pan over the ribs. They should be just covered with liquid; add more stock if needed.

4. Cover the pot tightly and transfer to the oven. Braise the ribs, adding stock as needed to maintain the liquid level, until a fork slides easily through meat, about 2 1/2 hours. Skim off any fat from surface and let the ribs cool in the liquid until they are cool enough to handle. Remove the ribs from the pot and pull the meat from bones. Using two forks, shred the meat into bite-sized pieces. Return the meat to the pot and discard and bones and any excess fat.

5. While the ribs are cooling, in a saucepan, cook the potatoes in boiling salted water until tender, about 15 minutes. Drain the potatoes and return to the pan over low heat until mostly dry. Pass the potatoes through a ricer back into the warm pan. In a small saucepan, heat the milk and butter together until the butter is melted and the mixture is steaming. Pour the milk mixture into the potatoes, add the egg yolk and fold to mix well.

6. Raise the oven temperature to 400°F (200°F). Transfer the contents of the Dutch oven to a 9-by-13-inch (23-by-33-cm) baking dish or divide among individual gratin dishes. Cover the top(s) evenly with the potatoes. Bake until the topping is golden, 35 to 40 minutes. Serve immediately. Serves 6 to 8.

lemony white beans with broccoli rabe


1 small bunch broccoli rabe, tough stems removed
4 Tbs. (2 fl. oz./60 ml) olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 can (15 oz./470 g) white beans, rinsed and drained
Grated zest and juice of 1 lemon


Bring a saucepan of salted water to a boil over high heat. Add the broccoli rabe and cook just until the stems are fork-tender, about 4 minutes. Drain well and let cool. When cool enough to handle, cut into 2-inch (5-cm) pieces and set aside.

In a fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until soft, 3 to 4 minutes. Add the garlic and sauté just until soft, about 30 seconds. Stir in the beans and broccoli rabe and season with salt and pepper. Cook, stirring a few times, until the beans and broccoli rabe are warmed through, 2 to 3 minutes.

Stir in the lemon zest and juice and the remaining 2 Tbs. olive oil. Taste and adjust the seasoning. Serve immediately. Serves 4 to 6.

Chickpea Vegetable Bowl

Serves 4

For the dressing:

1/4 cup peanut butter (or any nut or seed butter) 1 tablespoon sriracha or sambal oelek 2 limes, juiced (about 1/4 cup of juice) 1 tablespoon fish sauce (optional) 1 teaspoon soy sauce (optional) Salt, to taste Water, as needed

For the salad:

2 cups dried chickpeas (or two cans, drained and rinsed) 1 1/2 teaspoons salt 1 small red cabbage, shredded 2 large carrots, shredded or grated 1/3 bunch scallions, chopped cilantro, to taste (optional) peanuts, chopped (optional)

Cook the chickpeas (skip this step if using canned chickpeas): Rinse the dried chickpeas and let them sit submerged in cold water for a few minutes. Pick out any chickpeas or random bits that rise to the top and discard. Drain the rinsed chickpeas and place into a pot along with the salt and cover with at least 4 inches of water above the line of chickpeas. Bring to a boil on high heat, then turn the heat to low and maintain a gentle simmer. Check on the beans every half hour or so, making sure to keep them covered with water if it boils away. Cook for 1 1/2 to 3 hours, until the chickpeas are soft and cooked through. To lessen the simmering time, you can soak the chickpeas in water overnight, which can cut down on cooking time by an hour or more. Once chickpeas are cooked, store them in their cooking liquid, but drain them before adding to salad.

In a large bowl whisk together the peanut butter, sriracha or sambal oelek, lime juice, fish sauce (if using), and a sprinkling of salt. If you have it around and think the dressing could use a more salty hit, add a teaspoon or so of soy sauce and taste. At this point, the dressing will still be fairly thick and sticky, so drizzle a bit of water in and whisk. Keep adding water and whisking until you have a pourable dressing. Taste and add more salt, lime juice, or peanut butter to your liking.

In the bowl with the dressing, add the chickpeas, shredded cabbage, and carrots and toss it all together with tongs until everything is coated.

Pile it into bowls and top with scallions, chopped cilantro, and peanuts if desired.

Fish Puttanesca

4 firm whitefish fillets, such as cod, sea bass or haddock, about 6 oz. (185 g) each

Kosher salt and freshly ground pepper

1 cup (14 1/2 oz./455 g) canned diced tomatoes

1 cup (5 oz./155 g) niçoise olives, pitted

1/3 cup (2 1/2 oz./75 g) capers, drained

1 cup (1 oz./30 g) fresh basil leaves, chopped

8 fresh thyme sprigs

4 small zucchini, cut into 1/4-inch (6-mm) rounds

3 Tbs. olive oil

Preheat an oven to 350°F (180°C).

Cut parchment paper into four 9-inch (23-cm) squares and place on a baking sheet. Arrange each piece of fish in the middle of each square. Season each piece with salt and pepper and distribute the tomatoes with their juices, olives, capers, basil and thyme evenly among the packets. Season again with salt and pepper.

To close the packets, gather together 2 sides of the parchment paper and fold the edges over. Tuck the remaining 2 sides of the parchment paper under the fish. (Do not seal the packet too tightly because enough air needs to circulate to steam the fish. The seal should just be enough so that steam doesn’t escape.) Repeat to make 3 more packets.

Pile the zucchini onto the baking sheet next to the packets. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the zucchini in a single layer.

Bake until the zucchini is fork-tender and the flesh of the fish is opaque throughout and flakes easily with a fork, about 20 minutes.

Carefully open the packets and transfer the fish and zucchini to plates or place a packet on each plate and have diners open their own packets. Serve immediately. Serves 4.