Carrot Soup with Chimayo Chili and Yogurt Sauce

Midterms start on Friday and I'm nervous.  On our last day, we have to make pureed carrot soup and a salad with a traditional emulsion vinaigrette in 90 minutes.  We cannot request ingredients to be had on hand, so we have to be creative and playful.  For practice, a classmate has required her husband to set out a few random ingredients from which she must devise dinner.  Fun!

Carrot Soup is not my favorite of things and after making it a few times this week, I've about had my fill.  But this tasty version is worth mentioning: tangy yogurt balances the carrot's sweetness and Hot Chimayo chilies play at the back of your tongue, staving off boredom. 

French Lentil Salad

Several years ago, I shared a small flat with a charming middle aged Breton woman in Rennes, France.   She was an incredible cook, having inherited the miraculous French ability to produce four course dinners after getting off work at 6.  Arguably the most important thing I learned from her was just how much crème fraîche I could eat in a day.  We spread it on bread with jam in the morning, on bread with shaved carrots for lunch, on savory galettes with dill and potatoes for dinner, and we ate it straight for dessert.

This French lentil salad is a healthy tribute to the effervescent Yvonne, queen of crème fraîche.  Flavorful lentils, julienned red peppers, red onions and green apple are tossed in a light apple cider vinaigrette and topped with generous heaps of dilly crème fraîche.

Photo by Crystal at zen-eats.com

By the way, I lost 10 pounds in the months I lived in Rennes...

Pumpkin Tarts

We're having a gluten-free Thanksgiving this year, and my mind is going off in a million directions about what to serve for dessert.  Should we choose to stick to tradition, this tart we made in class could be just the thing.  Creamy pumpkin puree, lightly sweetened and heavily spiced, contrasts a crunchy nut crust for a beautiful and nostalgic dessert. 

Photo by my classmate Crystal at Zen-eats.com

Chicken Marbella

Last Friday in school, we began our tour of World Cuisines.  We are slowly feasting our way across the globe, and Friday we were in the Western Mediterranean.  Olives, mint and citrus abounded, with dishes such as fennel orange salad, Greek lemon soup, artichoke ragout, and wild mushroom risotto. 

This Chicken Marbella I made isn't much to look at, but the taste is rich, simple and comforting, like the hug of a plump Spanish Mama welcoming you into her home for a meal.  Olive oil, dry sherry, red wine vinegar, capers, prunes, garlic and green olives comprise the braising liquid for juicy chunks of fresh chicken.

Photo by my classmate Crystal at zen-eats.com

Raw Chocolate Mint Truffles

The meal on "Vegetarian Proteins" Day was delicious, and the finale even more so: raw chocolate mint truffles with spirulina.  To make them, just blend up some sunflower seeds, dates, coconut cream, spirulina powder (just a pinch or two), a pinch of salt, a few drops of peppermint oil and raw cacao powder.  Then add a splash or two of water until the mixture comes together.  Shape into balls and roll in flaked coconut, chopped fresh mint, or cacao.

Photo by my classmate Crystal at zen-eats.com

Lamb Chops with Rosemary Cherry Reduction

Last week at Bauman College was all about Animal Proteins.  We made papiottes, we pan-roasted, we stewed, we poached, we braised, and above all, we learned how to butcher a chicken in no time flat.  With a sharp knife and some know-how, it's almost easier than getting those chicken breasts out of the packaging from the grocery store!

The recipes on Lamb Day were far and away the favorites.  Lamb stew with lemons and figs, lamb stew with leeks and baby artichokes, and lamb chops with rosemary-cherry reduction.  The lamb chops, accompanied by their sweet glaze, will certainly be made again chez moi.  The sauce is based on the delightful flavors of shallots, aged balsamic vinegar, cherries and fresh rosemary.     

Photo by Crystal at zen-eats.com

Garam Masala Gingerbread

Earlier this week, a mid-afternoon rush at the spice shop left me frenzied enough to accidentally dump a jar full of allspice into the Garam Masala bin.  My punishment- taking home several ounces of the resulting allspice/Garam Masala mix to turn into something yummy for my coworkers.  The result- Garam Masala Gingerbread with Maple Cashew Cream.  The gingerbread turned out delightfully dense, chewy, and not-too-sweet.  The maple cream balanced it perfectly, it's sweet creaminess humbling each exotically spicy bite.