My Comfort Food

It was a few days ago when Penny asked me to list the three ingredients that I always have handy. "Lentils, eggs and some sort of green". I love all legumes. Love. Particularly lentils. Funny thing as one of my earliest childhood memories revolves around my mom sitting in front of me and a plate of lentils that I wouldn't finish.

It has now became a staple in my weekly repertoire of meals. There are variations depending on what vegetables I have that day, but there is usually some chorizo in it.



"Can I have brown soup for lunch?", J. asks. He has turned into a particular picky eater this year, but lentil soup or "brown soup" as he calls it is still one of his favorites with grilled cheese sandwich triangles.

It is one of my favorite leftover foods too. A drizzle of olive oil and some bread and I'm set.



This time of year, I cook hearty soups to keep us energized and warm. The abundance of root vegetables is perfect for this recipe. Lentils, parsnips, turnips, sweet potatoes... Anything goes.

So this is the recipe I chose for a PBS parents piece on favorite family meals that keep us connected to our childhood and roots. You can read the entire story here. Thank you Alice!



Lentil and Root Vegetable Soup

Makes 8 servings

3 Tbs olive oil
1 clove garlic, minced
1 medium onion, diced
2 carrots, peeled and diced
1 celery stalk, diced
1 turnip, diced
2 parsnips, peeled and diced
1 sweet potato, peeled and diced
¼ red kuri squash, peeled and diced
1 Tbs tomato paste
1 chorizo, sliced
1 qt chicken stock
2 cups water
1 cup French lentils or any other kind you like
1 ½ tsp salt
1 tsp pepper
5 springs of thyme

Rinse the lentils and cover them with water. Let them soak for about 4 hours. It’s not completely necessary but I find that they cook faster and are better for digestion.

In a large pot, heat the olive oil. Add the garlic, onion, carrot and celery and cook them for about 5 minutes. We don’t want to caramelize them, just sweat them.

Add the tomato paste, chorizo and rest of vegetable and cook them for another 2 minutes. Add the chicken stock, water, thyme, lentils, pepper and salt. Stir and bring this to a boil.

Reduce heat to a simmer, cover the pot and let the lentils cook for about 45 minutes until tender. Adjust seasoning to your taste and serve with your favorite gluten-free (or not) bread, cheese toast or plain.

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My Comfort Food

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https://mercymadame.blogspot.com/2011/01/my-comfort-food.html

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Sweet Potato and Crabapple Clafoutis for a Gluten Free Thanksgiving and A Giveaway

Although I moved to this country as a young adult, I briefly experienced Thanksgiving years before in my year as an exchange student in Colorado living with the Bryants. They took me in as one of their own and to this day, I consider them family.

I remember my first Thanksgiving with them with a house full of friends and food. I remember doing dishes with Jill and what seemed a neverending task. Belly full, laughing over the pile of dishes in the sink. It was magical.



Thanksgiving represents everything I enjoy about holidays and celebrations. Reflecting upon the good people and things we have in our lives, appreciating them and of course, the food. But not only food for the sake of food. Food as the excuse and as the glue that brings people together around a table. The cooking, the eating and the sobremesa. The conversation over dessert, who is going to make the coffee, the card games and even the pile of dishes.



There is one other family I have come to know well, who shares this same feeling of warmth, care and joy over food and family. I love watching Danny and Shauna interact in the kitchen while Lu plays with pots and pans. Their new book, "Gluten Free Girl and the Chef" is full of recipes that would be perfect for a Thanksgiving dinner or any other occasion, really. Recipes to share and make people come together. And not to mention they are naturally gluten-free. What an inspiration they are.

Danny and Shauna are on a mission to get the world cooking, and cooking gluten-free, nonetheless. So here I am joining them and many other bloggers, sharing our gluten-free recipes that would fit perfectly on any Thanksgiving menu. You can see the roundup in this beautiful post.

We love custards and puddings around here. A gluten-free clafoutis with sweet potatoes, crabapples and almonds. Slightly warm, creamy, with the aroma of a million vanilla bean specs and a dollop of whipped cream. A perfect autumn treat.



And to make things even more fun, Danny and Shauna have agreed to give away a copy of their new book to one of you dear readers. All you have to do is leave a comment telling us about your favorite Thanksgiving recipes. You have until Sunday November 21st at 6:00pm EST to enter and a random name will be picked as a winner. Good luck!



Sweet Potato and Crabapple Clafoutis

makes 1 10-inch pan or several individuals depending on the size

1/2 cup (140 grams) sweet potato puree (from about 1 roasted sweet potato)
1/3 cup (70 grams) natural cane sugar
3 eggs
1 cup (225 ml) heavy cream or coconut milk
2 Tbs calvados (optional)
1 vanilla bean, split and seeded
1/4 cup (35 grams) superfine brown rice flour
2 Tbs (20 grams) almond flour
pinch salt
1/4 tsp cinnamon
1/8 tsp ground ginger
12 red crabapples
raw sugar
almond flour

In a large bowl, whisk together the sweet potato puree, sugar and eggs. Add the heavy cream, calvados, vanilla seeds, brown rice flour, almond flour, salt, cinnamon and ginger. Whisk all the ingredients together. Let the custard rest for about 30 minutes in the refrigerator.

Place the crabapples in the baking dish and pour the custard over them.

Bake at 375F for about 20-30 minutes depending on the size of the dish. It will set in the middle. Do not over cook it and it will be soft and custard-like inside. Sprinkle raw sugar and almond flour on top for added crunch.

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Sweet Potato and Crabapple Clafoutis for a Gluten Free Thanksgiving and A Giveaway

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https://mercymadame.blogspot.com/2010/11/sweet-potato-and-crabapple-clafoutis.html

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Sweet Potato, Yogurt and Hazelnut Cakes

Our little M. turns two weeks old today and our lives have forever changed. We have been spending a lot of time inside, nesting, enjoying the quiet time and resting when the little bean sleeps. I am so thankful to have my mom here to cook healthy meals for us. I don't know how I would do it without her, really.

I also have to thank you all for all the wonderful comments and words you left for us in the last post. It's overwhelming and very, very touching. We really appreciate it.



I slowly started baking again over the weekend, but at a much slower pace as the little one requires so much attention and needs to be nursed often. I had forgotten so much about this stage in a baby's life and I feel like I'm learning everything all over again. She is also a very different baby than J. was. Perhaps an easier baby? Or maybe I'm more relaxed about it all.



I made these sweet potato, homemade yogurt and hazelnut cakes a week before M. arrived. I actually had to make them twice because the first time I made them, they disappeared so quickly that I had none to style and photograph. These were definitely a hit. Moist, crunchy and spicy. I even turned some into cupcakes with a simple mascarpone and mace icing.

Right before the birth, I told you about my yogurt making craze. I made yogurt about every other day and enjoyed it in so many different ways like the maple and yogurt panna cotta, these sweet potato cakes or just plain with some caramelized apples and pistachio crumble. My kind of healthy and comforting snacks.



Sweet Potato, Yogurt and Hazelnut Cakes

300 grams sweet potato puree (from about 2-3 medium size sweet potatoes)
100 grams brown sugar
50 grams sugar
3 eggs
100 grams homemade yogurt (or whole milk store bought)
100 grams vegetable oil
Zest of half an orange
160 grams flour
40 grams hazelnut flour
4 grams sea salt
4 grams baking soda
1/2 tsp cinnamon
1/4 tsp ginger
large pinch of freshly grated nutmeg
130 grams hazelnuts, toasted and chopped
30 grams hazelnuts, chopped for topping

Place the sweet potatoes in a baking dish and bake at 400F for about 45 minutes to an hour until flesh is fork tender. Let them cool, cut them open and scoop out the flesh. Puree it.

In a large bowl, combine the flour, hazelnut flour, salt, baking soda, cinnamon, ginger and nutmeg.

In a separate bowl, whisk together the sweet potato puree, brown sugar, sugar, eggs, yogurt, oil and orange zest. Pour the wet ingredients over the dry and whisk until combined. It will be a runny batter. Fold in the toasted and chopped hazelnuts.

Pour the batter in the molds (about 3/4 of the way full), sprinkle the top with chopped hazelnuts and bake at 350F until toothpick inserted in center comes out clean. Time will vary depending on the mold. For small loaf pans, about 22 minutes, the smaller individual molds about 17 minutes.

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Sweet Potato, Yogurt and Hazelnut Cakes

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https://mercymadame.blogspot.com/2009/11/sweet-potato-yogurt-and-hazelnut-cakes.html

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