In this episode of Kitchen Confidential we caught up with Chef Jamie as he prepared a charred fennel and roast carrot salad with lemony herbed agave dressing for our prepared salad station. Read More
Going home for a visit, I always look forward to some of my mother’s home cooking. There’s nothing like it anywhere else in the world. Everything coming out of “Mamma’s” kitchen is a unique invention that combines unexpected ingredients into something miraculous. I don’t know how she does it, but I thought I’d feature a sample of one for you all to get a taste (literally). This Pumpkin & Pear Curried Soup was the opener to our Thanksgiving meal this year. The recipe is delicately spiced, perfectly creamy, and just enough sweet. I hope you all enjoy it as much as I did. :)
1 Medium Sweet Onion – Chopped
1/2 Lb Carrots – Chopped
1 Large Yukon Gold Potato – Cut into 1/2″ cubes
1 Tbsp Sesame Oil
1/8 Cup Olive Oil
1/2 Liter of Vegetable Stock
2 Ripe Pears
16oz Pear Nectar
2 – 29oz Cans of Pureed Pumpkin
3/4 Cup Dark Brown Sugar
3 Cups of Nonfat Greek Yogurt
3 Tsp Curry Powder
3/4 Tsp Gara Masala
Salt to taste
Toasted Pumpkin Seeds/Sesame oil for garnish
Place onions into a large pot with sesame and olive oils to saute.
As they begin to turn translucent, add in carrots & potato.
When the carrots and potatoes are soft, remove from heat.
Slice pear, and add into sauteed vegetable mix.
Using a blender, puree mixture in batches. For each batch you’ll want to add a bit of vegetable stock and pear nectar to cool it down.
Return pureed mixture to heat on the stove. Stir in pumpkin, brown sugar, spices, and any remaining vegetable stock/pear nectar. Let cook until mixture is heated through.
Pour into a serving bowl, and stir in yogurt.
Garnish with toasted pumpkin seeds and sesame oil, then serve!
I love spring rolls, but when they’re fried, I can’t really eat them without feeling some guilt. That’s why these rice paper spring rolls are great. Fill them up with fruit and veggies, and you have a guilt free, fresh, summer hors d’oeuvre. You can find the rice paper wrappers at any Asian market, or I usually buy mine from our local Whole Foods. Messing around with combinations for filling is half the fun, but this combo has proven to be a favorite amongst my friends. It’s also one of my own favorites – easy, no cook, and so utterly fresh tasting.
1 avocado cut into slices
1 mango, peeled and sliced into strips
½ cup of cherry tomatoes, quartered
1 carrot, shredded
4 leaves of red leaf lettuce, torn up into pieces
2 sprigs of cilantro
9 rice paper wrappers
Basin filled with hot water to soak wrappers in
Soak wrapper in hot water until it becomes pliable and bendy.
Take the rice paper out, and lay it out on a kitchen towel to absorb some of the excess water. Pile on a bit of each ingredient right in the center of the wrapper.
To roll it up, first fold up the lower half, keeping everything tightly together
Then fold in either side
And roll it up the rest of the way
Do the same for each spring roll. Serve with any dipping sauce you would like. Chili dipping sauce or soy sauce are two that taste great