Mujaddara

Caramelized onions make things better.  More special.  Sweet, and with a knowing addition that the flavors were slowly coaxed out.  I often find myself craving lentils, of any kind, and this dish has quickly become a favorite of mine.  I was inspired some time ago from the site, Not Derby Pie, and had to make it my own.  It’s vegetarian and hearty and healthy and just all around satisfying, comfort food.  You cook up some rice and infuse some flavors, you boil some lentils and infuse some flavors, and you caramelize some onions, toss all three together, and then mix up some spiced yogurt to pair it with.

Mujaddara, serves 4

2 large onions, thinly sliced

1 cup basmati rice, rinsed, and soaking in water

3/4 cup French lentils, rinsed and drained

Aromatics: bay leaf, peppercorns, cloves, cinnamon stick, green chili

Place lentils in a pot and cover with water. Salt generously and toss in a bay leaf, a few black peppercorns, two cloves and a sliced chili (seeds removed). Bring to a simmer and cook lentils about 25-30 minutes, until tender. Drain and set aside. Cook rice how you wish, in a rice cooker, or in a pot with 1 and 1/2 cups water, add in some aromatics such as clove, peppercorns and cinnamon stick. Bring to a simmer, cover, turn stove to low for 15minutes and then turn off and leave covered for 10 more. Caramelize onions by heating some butter and olive oil in a large pan, stir in onions, salt and pepper.  Let onions soften on medium for about 25 minutes.  Add more oil or water to moisten the onions and when they are light brown, increase heat to brown them. In a medium serving bowl, toss together rice, onions and lentils.  You can serve this with some Greek yogurt mixed with fresh mint and lemon juice.

Granola

I've been on a bit of a granola kick lately and I think I've finally settled on the perfect recipe for me.  Stirred into a bowl with some cold, rich, Greek yogurt and fresh, sweet blueberries and I'm a happy, happy girl.  Now all I need is to figure out how to make tart frozen yogurt and I will be happy all spring and summer long.

This is a pretty basic, traditional granola, but it's got all the flavors I enjoy like vanilla and almonds.  Don't be scared of the coconut, it is very subtle.  If you'd like to add some dried fruit you can toss that in after it's pulled out of the oven.  This recipe is similar to this granola recipe I made before, but I think the flavors are much more well-balanced.    

3 c old fashion oats
3/4 c sliced almonds
1/4 c packed sweetened coconut
1/4 c packed dark brown sugar
2 T butter, melted
1/8 c canola oil
1 t vanilla extract
1 T agave nectar (or more if you want it more sweet)
1 t of cinnamon
pinch of salt

Toss all ingredients together in a bowl.  Spread out onto a baking sheet lined with parchment paper and bake at 350 for about 25 minutes, stirring granola every few minutes to ensure an even toast throughout.

Flourless Chocolate Cake

I think I've found my little black dress of chocolate cake recipes.  I adore its simplicity and elegance.  It's French without being fussy and you can whip this up on a Friday evening for a friend's dinner party without being fazed (as I did).  I adapted this recipe from a show on the Cooking Channel, French Food at Home.  I love the host, she has an adorably slight French Canadian accent, makes everything seems so effortless, measures in grams, isn't afraid of butter and has a beautiful copper bowl she whips eggs in by hand. I find her a bit mesmerizing. This cake is so smooth and light in texture but dark and rich in flavor.  It puffs up like a souffle and then falls down after you pull it out of the oven as cracks form on the top.  


You'll need three bowls, a pot with some water on the stove, a hand beater, and a springform pan.


Flourless Chocolate Cake, from French Food at Home

7 oz 70% chocolate (I used 72%)
7 oz butter
4 eggs
2/3 c sugar (the recipe called for a full cup, but if you like desserts not overly sweet, I recommend cutting back to 2/3 cup)


Heat oven to 375 degrees F.  Line an 8 inch springform pan with parchment paper, butter and dust with powdered sugar (or flour). Place a glass bowl on the pot, on the stove with simmering water, and melt the butter and chocolate until smooth.  In two bowls, separate the eggs (place the whites in a larger bowl).  Beat the yolks with 1/3 c sugar until thick and pale.  In the other bowl, beat the whites until soft peaks, then add 1/3 c sugar and beat to stiff peaks. Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Pour the batter into the prepared pan and bake about 45-50 minutes.  The recipe called for baking for 50 minutes, but depending on how your oven is calibrated you may need to adjust.  Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack.  Dust with powdered sugar and serve with whipped cream.