Ginger-Orange Marinated Carrots with Miso Vinaigrette

This recipe is from My New Roots and was a fun was to use our beautiful rainbow carrots that I found at the local market. Everyone enjoyed these including, and perhaps especially, the adorable 1-year old that lives just across from us.  While this made a surplus of dressing, my mother pointed out that it would be nice on a good piece of halibut as well, something to try another day perhaps.  The recipe is very easy to throw together and I hope you enjoy it as much as we all did!

Ginger Orange Marinated Carrots with Miso Vinaigrette - A Pat & A Pinch

Ginger Orange Marinade
Serves 3-4
zest of 2 oranges
juice of 1 orange
2 Tbsp. fresh ginger, minced
1 tsp. maple syrup
1 tbsp. coconut oil melted
1 tbsp. sesame seeds
pinch sea salt
Directions:
Whisk all marinade ingredients together.

Mellow Miso Dressing
Makes ½ cup dressing
Ingredients:
¼ cup light miso
1 Tbsp. extra virgin olive oil
½ tsp. toasted sesame oil
1 Tbsp. brown rice vinegar ( or apple cider vinegar which I used)
1 tsp. maple syrup
2 Tbsp. water
½ tsp. tamari (or high-quality soy sauce – I used Bragg’s as I wanted to keep this gluten free)
Directions:
1. Whisk all ingredients together. Store leftovers in a glass jar in the fridge for up to a week.

Preheat oven to 400°F.
Prep carrots by removing the tops (if they have them), and giving them a good scrub to remove any dirt (don’t peel them) . Cut into quarters lengthwise if the carrots are large. Place carrots in the bowl with the marinade and toss to coat. Pour carrots and marinade out onto a baking sheet, sprinkle with sesame seeds, and place into preheated oven. Roast for 15 minutes or so, just until the raw edge is taken off. Keep a close eye on them – do not overcook.

While the carrots are roasting, make the Miso Dressing. Remove carrots from oven, plate them, drizzling with the dressing.

Ginger Orange Marinated Carrots with Miso Vinaigrette - A Pat & A Pinch

Aguadito de Pollo

This is a Peruvian chicken soup that I made for dinner tonight, adapted from A Cozy Kitchen.  I’d hoped it would be more green for the photos but no such luck tonight.  Nevertheless, it is a worthy recipe.  A little spice, the heartiness of chicken and rice, and the freshness of sweet corn make this ideal for any season.  I hope you enjoy it as well!

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2 c. cilantro leaves & stalks (yes the stalks have just as much flavour)

2 serrano pepper, halved and seeded

4 garlic cloves (2 whole and 2 minced)

4 1/4 c. chicken broth, divided

2 tbsp. olive oil

4 chicken thighs, skin-on and bone-in (or a combination of chicken thighs and drumsticks)

1/2 yellow onion, diced

1/2 red bell pepper, diced (I had none sadly but for the colour, I wish I had)

1/2 tsp. ground cumin

1/4 c. white rice

1/2 c. green peas

1 ear of corn, cut off the cob

Salt to taste

1 lime, wedged

Add cilantro leaves, serrano peppers, 2 whole garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.

In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.

Add yellow onion to the remaining oil and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes, followed then by the minced garlic. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Cook for 20-30 minutes, and until rice is fully cooked.

When you’re ready to serve, add salt to taste if needed. Mix in corn and peas shortly before serving.

Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime.

Lemon Chèvre Cheesecake

Having failed one attempt at doubling a recipe for a lemon chèvre cheesecake (it literally flooded my stovetop when I popped open the springform and tasted like a delicious disaster which took me well over an hour to clean up), my brilliant mother suggested we try a different one.  Mario Batali’s recipe which is posted on Pithy and Cleaver did the trick.  I should mention that the original recipe included a glaze…we chose to omit this step as it seemed superfluous.  This cake was delicious and fresh and I foresee many future indulgences!


1 c. sugar, plus more for the pan
6 eggs, separated
1 1/2 lbs chèvre
2 tbsp. light rum
3 tbsp. flour
zest of 2 lemons
1 tbsp. fresh lemon juice
2 tsp. vanilla
1/4 tsp. salt
fresh thyme

Preheat the oven to 325F.  Grease 8-inch springform pan  sprinkle the bottom and sides with sugar, shaking out the excess (don’t skip this as it is crustless and you don’t want it to stick…non-stick pans won’t be sufficient)

In the bowl of an electric mixer beat the egg yoks and 1 cup sugar until the yolks are very pale. Slowly beat in the goat cheese, one cup at a time. Add the rum, flour, lemon zest, 1 tablespoon of the lemon juice, vanilla, and salt and beat until creamy.

In another bowl, whisk the egg whites with a pinch of salt until foamy. Slowly add 2 tablespoons of the sugar and continue whisking until you have a soft-peaked meringue. Working in two batches, gently fold the whites into the cheese mixture. Do not overmix.

Pour the batter into the prepared pan, wrap the pan in foil so that the water bath doesn’t seep through. Place the pan in a baking dish(or roasting pan) large enough to contain it comfortably. Pour enough hot water into the baking dish to reach approximately 1 inch up the sides of the pan. Cover the entire baking dish with aluminum foil and carefully place it on the middle rack of the oven.

Bake for 35 or 40 minutes, or until the cake begins to rise slightly and is somewhat set. Remove the foil and bake an additional 10 minutes, or until the cake looks set. Remove the cake/baking dish from the oven and allow the cake to cool in the baking dish for several minutes.

When the cake has cooled sligtly, remove the pan from the baking dish. Refrigerate the cake until completely chilled. Remove the sides of the springform pan.  Refrigerate overnight. Cut into wedges and serve with fresh thyme leaves.

Beetroot Tarte Tatin with a Hazelnut Crust

This recipe is one I’ve been dying to try from Cannelle et Vanille.  I adapted it a bit: doubled the recipe to make a larger tart and used purple sweet potatoes as opposed to potatoes.  The result was a healthy, savoury tart with the perfect amount of caramelization to appeal to my sweet tooth. The process was a little time consuming but it made for a fun and tasty side to our dinner steaks.

Roasted Beet and Purple Potato Tarte Tatin with Caramelized Fennel and Gruyere Cheese

(makes a 9-inch tart)

Buckwheat and Hazelnut Tart Crust

1 c. brown rice flour
2/3 c. buckwheat flour
2/3 c. tapioca starch (the same as tapioca flour)
2/3 c. hazelnut flour (ground hazelnut)
4 tsp. ground chia seeds (optional)
1 tsp. salt
1/2 tsp. ground black pepper
1/4 c. cold unsalted butter, diced
12 to 16 tbsp. ice water

Combine the dry ingredients in a food processor. Pulse to combine. Add the diced butter and pulse until the butter is the size of peas. Add the water and pulse until dough comes together. It will not form a ball. Simply press it between your fingers to see if it holds.

Transfer dough to flat surface and knead a couple of times. Form into a disk, wrap in plastic wrap, flatten it with your hands, and refrigerate for one hour.

Meanwhile…prepare the filling

8 assorted colors baby beets, peeled and cut into 1/2-inch slices
2 medium purple sweet-potatoes, peeled and cut into 1/2-inch slices
3 tbsp. olive oil
2 small yellow onion, thinly sliced
1 medium fennel bulb, thinly sliced
1 clove garlic, minced
3 springs thyme
pinch salt
pinch black pepper
1 tablespoon balsamic vinegar
3 oz. grated caprano cheese (the original recipe suggests gruyere) 

Preheat oven to 400F. Toss the slices beets and purple potatoes with 1 tablespoon of olive oil, pinch salt and black pepper. Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them. Continue to bake the beets for a few more minutes until tender, about 10 more minutes. Set aside and cool while making filling.

Reduce oven temperature to 375F.

Remove the tart crust from the refrigerator. Lightly dock it with a fork. Dust your cold surface with a bit of superfine brown rice flour. Roll the dough to 1/4-inch thickness and cut a circle that is slightly bigger than your mold. The scraps can be saved for another time.

Transfer the tart base to a sheet lined with parchment and refrigerate the tart base for 30 minutes.

Heat a medium saute pan over medium heat. Add the rest of the olive oil and cook the onions, fennel, garlic, and a pinch of salt until tender and slightly caramelized, about 10 minutes. Add the balsamic vinegar, stir, and remove from heat. Set aside and let cool slightly.

Remove the tart crust from the refrigerator. Lightly dock it with a fork.

Place the roasted vegetables inside the tart mold tightly packed. Spread the caramelized onion and fennel mixture on top and sprinkle the Gruyere on top of that. Place the tart dough on top and tuck it into the edges.

Bake the tart for 30 minutes until crust is golden brown. Remove from oven and let cool for 5 minutes before inverting onto a plate. Serve warm or at room temperature.