Hello there friends. Remi and I are back from a whirlwind trip to Grenoble for a photo shoot. Me, tagging along as the winsome assistant, which I do from time to time, most often when there is a large amount of studio lighting (hence equipment) involved. I really enjoyed the entire experience–being in laboratories where several thousand year old objects are being restored, looking up at the light skiing down the snow-covered mountaintops, taking in the jazz-riff reposts of the researchers plus zeroing in on the act of looking and learning from Remi while he worked. But we arrived late last night after picking up our tail-thumper and admittedly both of us (yes, the furry being is excluded) are headachy with fatigue. Time for a little something restorative. And for once, I don’t mean yoga.
While I do believe that my theme par excellence dans la cuisine is making up something–poof!–out the jumble of ingredients lolling around, I do love to cook. And I have to say that no one person has inspired me more recently than Deb Perelman of the Smitten Kitchen blog and now, the cookbook. Not only is she extremely funny and down to earth, this is exactly how I like to cook and eat–with an interesting spin on fresh ingredients that are affordable and a process that is enjoyable. She has a mere closet of a kitchen, as do I and will rework a recipe to use as few pans as possible. The flavors and textures are layered without being fussy. So, without further ado, here is the dish that I will make over and over again for this rest of the winter and beyond: Carrot soup with tahini and roasted chickpeas!
The general gist is the following–sauté your carrots in a bit of olive oil along with a diced onion, at least five smashed heads of garlic (I upped the ante to microwave any flu germs), s&p plus your spices (I used cumin, chipolte powder, cayenne pepper, my new chouchou–Baharat Spice and Trader Joe’s “Smoke” blend which I am addicted to) over medium heat until the carrots are soft, about 20 minutes. Add four cups of veggie broth and cook for another 30, let cool a bit. While that is going on, mix your chickpeas with some olive oil, sea salt and cumin (as I live for heat, I added a little ancho chile powder too) and roast them on high heat for about 20 minutes. My favorite element is the tahini dressing with 3 tablespoons of tahini and…well, I doubled the amount of fresh lemon juice to at least four tablespoons, add water and whisk to a smooth consistency. Blend the soup, transfer to pre-warmed bowls, drizzle the tahini dressing and top with the crunchy chickpeas and chopped parsley or fresh coriander. Oh! This being Yee Olde France, I haven’t made the pita wedges yet as they are tough to find–yes, pita is exotic here!–but they sound like the perfect sopping up material. The end result of all of this is so easy (you can make most of it with a wine glass in hand, bonus!), so cheap and so utterly good that you will thank me then hopefully hop over to sign up for updates at Smitten Kitchen if you haven’t already. I have never made anything of hers that I didn’t love. The cookbook has suggestions from breakfast through dinner (including a nice vegetarian chapter) to drinks with the last third geared to those of you talented people that bake–sadly, I do not although I just might need to give the red wine velvet cake with marscapone goo a go…
If you are being good, you can follow the soup up with more vitaminized liquid orangina…
…And if you are being naughty, well…is that my fault? I don’t believe that it is. Just a little power of suggestion…
I think a lot of us are trying to rethink what vegetarian means to us, do you agree? While I am still working my way through Yotam Ottolenghi’s “Plenty”, I was just given “Simon Bryant’s Vegies” by my dear friend Virginia and it looks amaaazing (although I am going to have to do some serious translating for the ingredients I can’t get here–I love their exotic names, Shaosing, Bulacan, Silverbeet, the Rapini in the photo). Although I haven’t yet had the chance to test run any of it, I still wanted to give a head’s up to those of you Down Under. The photography inspired Remi for his photo shoot in Grenoble, which brings me back to the beginning of this post. In a circle. Like an orange. Or an orange crush.
Please stay happy and healthy wherever you are!
I don't think you need me for that!
It is like carrots and hummus in a bowl only better! And this is sooooo easy that you won't be able to hate it either. 🙂
Heeheehee. Well, appetizers are often the best part! In France, we sometimes have "casse-croute"–little bits of this and that, kind of like an indoor picnic and I have to say that I love it. Oh my, having to learn to cook for someone else too must have been a doozy. I at least was able to suffer my mistakes in private–like the first time I tried scrambled eggs I scrambled them in the pan.
And it doesn't surprise me in the least that we have the same culinary tastes. We would have fun cooking for one another, non? 🙂
Can't wait to discover your cookbook suggestion!
Love your suggestions for the meal. Of course I'd be naughty – can't go past French cheese without testing it. Currently my head is finding it difficult to think of soup – it was 27 deg C when I wok up this morning! However, Deb Perelman is very talented in the kitchen. You food photography is wonderful. Being Remi's assistant has served you well. If you ever tire of this position, I would happily lug his equipment around in hope that I could pick up a few photography tips from him. Warm regards
Soups, chowders and chilis have been simmering on the stove for the last couple of days in this house. Friends are in town for a week of skiing and the hot liquid fares help with reviving those cold, tired and hungry bodies. Though my beef vegetable soup is a hit around here, it's not comparable to that delicious looking orange soup with cream and chickpeas. I'll have to get a copy of the Smitten Kitchen Cookbook. Thanks for the great recommendation.
xo
Amelia
LOOKS DELICIOUS!!!!!!!!!!!Off to the kitchen to get inspired!
Mmmmm carrots! and chickpeas! This soup will be tomorrow's dinner. I love/hate cooking so whenever I can find a recipe that has some of my favorite foods included it is a "must try" for me. Of course the photo of the luscious orange soup makes my mouth water. Thank you for both!!
As always Heather…I smiled all the way through this post. We are on the same page when it comes to food too! I would have popped a bookmark on this one as I love all the flavours here. I have another cookbook for you..I have been cooking from it all week.. In my kitchen.. My Favorite Ingredients: An Enticing Collection of Recipes by Skye Gyngell amazon.co.uk/dp/1580080502/… via @amazon
Skye was the Head Chef at one of my favourite restaurants in Surrey, she is Australian and has created a beautiful series of cookbooks..flavours you would love..
I am going to check out the one you recommended..sounds like my kind of cookbook..and I agree, wonderful photos. 🙂
Warm wishes from Saigon to you and Remi…
Jeanne xx
PS…I had the same experience with my mother, when I first married, I was in a quandary as to what and how to cook. Let's just say there were lots of appetizers served in the early days. They were easy! 🙂
Oooh, thank you so much Elizabeth, I love suggestions like that! Will take a look tout de suite! And my Mom and Sis are in Ann Arbor, MI so I have been following along with the temps–yowza! Wow. It makes me stop whining about taking Ben out when it is 10°C when you all are doing the same with your puppers at -10°F!!
And if you love veggie cuisine, at least take a looksee at Plenty which is availble in the US, yummy business…
Oooh, off to take a look see. One can never have too many soup ideas, thank you dear Joan!!
Ps. Hope all has been calmer for you of late… 🙂