Thursday, November 14, 2013

Ensalada Caribeña Recipe

The other day I shared a bit of information about ensalada caribeña. Well, here is the recipe. Enjoy!
Ensalada caribeña: Caribbean Cabbage Salad

by Ace Nation
Keywords: raw vegan cabbage citrus Caribbean
Ingredients (serves 3-4)
  • 1/2 green cabbage, finely shredded
  • 1/4 red or purple cabbage, finely shredded
  • 1 large carrot, grated
  • 1-2 red chile peppers such as New Mexico or Fresno, or 1/4 cup red bell pepper, diced
  • 1/2 bunch cilantro, chopped (don't skimp!)
  • Juice from 1 orange, about 1/4-1/2 cup orange juice
  • juice from 1 lime, about 1/4 cup lime juice
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt, to taste
In a mixing bowl, whisk together, orange juice, lime juice, olive oil, and kosher salt. Taste for seasoning. In a large mixing bowl, combine vegetables with desired amount of vinaigrette. Enjoy!
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Tuesday, November 12, 2013

Ensalada Caribeña: Cuban Cabbage Salad

Besides winter squash, my current obsession is cabbage. It all started with my frugal rice salad. Then I became interested in expanding my knowledge of Latin cuisine. So far this year I've made ensalada de remolacha (Cuban beet salad) and ensalada de repollo (Latin cabbage salad). Both recipes feature vegetables that are available year round without a noticeable different in quality. The ensalada de repollo was a great addition to my fall line-up of soups. It was bright, fresh, and raw. Qualities that I probably wouldn't use to describe many of the side dishes found on the table this time of year. I wanted to continue to experiment with the possibilities.

Z.'s favorite salad from Pambiche is their ensalada caribeña, or Caribbean salad. It's a red and green cabbage salad with carrots and herbs dressed with a refreshing citrus vinaigrette. I tried creating my own version of ensalada caribeña. 

I have enjoyed this recipe several ways. First, I enjoyed my Caribbean salad as its own meal, making a healthy lunch. I also a small plate of the salad as a side dish to my Fall Squash Soup. The bright, citrus flavors will complement all of fall's most popular dishes. Come back soon for the recipe!

Sunday, November 10, 2013

Fall Squash Soup Recipe

I've shared a recipe for Acorn Squash Soup before. Tasty but it didn't become a regular in the rotation. I even tried a variation I never posted that used substituted half the the acorn squash with yams to see if I could get it right. Still didn't become a repeat recipe.

I was inspired by a recent visit to Les Caves. I thoroughly enjoyed their Autumn Squash soup. I don't have confidence that I figured out every ingredient in the Les Caves soup, I have a few ideas why their soup was so good:
  • it was simple
  • different types of squash were used to give a complex, nuanced flavor
  • lots of browned onions or shallots
  • and the biggest surprise to me, thyme.
I thought I would give squash soup another try with these ideas in mind. What I created was a delicious soup. While I used only acorn, this would be a great place to use different varieties of winter squash. I will definitely be making this again. Enjoy!

Fall Squash Soup

by Ace Nation
Keywords: soup/stew winter squash fall
  • 1-2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion or 2 small onions, diced
  • 4 garlic cloves, finely minced
  • 1 acorn squash, roasted and peeled
  • 3 cups water (or vegetable or chicken stock)
  • 1 cup half-and-half
  • 1 teaspoon dried thyme
  • 1/2-1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
In a soup pot, heat 1-2 tablespoons olive oil with 2 tablespoons butter over low to medium-low heat. Add onions, stirring occasionally, cook slowly until onions are very browned, about 25 minutes.
Add garlic and saute until cooked, about 5 minutes.
Add roasted squash, stock, thyme, salt, and pepper.
Bring to a boil, lower heat, and simmer about 15 minutes.
Very carefully blend until smooth. Return to a clean pot and add half-and-half. Heat to a gentle simmer. Serve and enjoy!
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Wednesday, November 6, 2013

Fall Squash Soup Teaser

Soup is one of the best and easiest ways to highlight winter squash. I've made acorn squash soup before but this is the best by far. Check back soon for the simple recipe to this delicious soup!

Sunday, November 3, 2013

Delicata Squash with Spicy Miso

Delicata squash won't be around for much longer so enjoy it while you still can! I love using delicata squash with strong flavors. Here are a couple of my own favorite recipes that use delicata squash:
Delicata is versatile because of its mild flavor and delicate texture, which combines the best of winter and summer squash. Hands down, the best way to highlight the flavor and texture of delicata squash is roasting. I love the squash cut fairly thickly with a little color.

I did a little research and first found a recipe for a Roasted Delicata Squash Salad from 101 Cookbooks. Making a salad from roasted vegetables? Why, yes, that is right up my culinary alley. Millet Salad with Orange Vinaigrette, perhaps? I think a lentil salad with roasted winter vegetables will be in near future. 

What caught my eye in the roasted delicata squash salad post was the mention of the inspiration of the recipe: delicata squash with spicy miso. I found Delicata Squash with Spicy Miso Butter from The Dinner Files. I love miso and I love harissa, both of which are quite at home in my refrigerator. I never would have thought of combining them! I have no other way to word to describe miso than with funky. Delicata squash is the perfect canvas for miso's funkiness balanced with harissa's fieriness. I added a few whole cloves of fresh garlic to my second creation of this recipe and loved it even more. Enjoy!

Roasted Delicata Squash with Miso and Harissa

by Ace Nation
Keywords: bake vegan delicata squash miso harissa
  • 2 tablespoons canola oil (more if needed to coat the squash)
  • 1 delicata squash
  • 1 tablespoon miso
  • 1-2 teaspoons harissa (more or less depending on taste)
  • Kosher salt,, to taste
To prepare the squash, cut the ends off and cut length-wise down the middle. Scoop out all the seeds and membrane. Place cut-side down on a cutting board and cut into 1/2 inch slices.
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk together oil, miso, harissa, and salt until smooth (this will separate and the miso might have a grainy texture, this is normal).
Add squash to the oil-miso-harissa mixture. Toss until all the squash is coated on all sides with the oil.
Place in a single layer on a baking sheet. Bake about 10 minutes, then turn. Continue baking another 3-5 minutes, until the squash is tender but not overcooked.
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