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!
Yum! Yum! Smitten Kitchen looks simply delish! Heading over now for a few recipes…
Clare x
I must be behind too as I did not know that it was already time for the art show!! So sorry about that, Helen.
And I did use cooked chick peas–I splurge on the bottled ones from Spain as they are so much tastier. How I LOVE Trader Joe's for everything and anything. I would shop there exclusively if there was one here! As for other spice blends, I also like their brown sugar and cinnamon grinder for morning oatmeal and the 21 seasoning salute for just about everything!
Yes, although I do too and I am American–but I think it is just because I am piggy and like to taste as many things as possible!! And I am also right there with you about hummus, one of my very favorite things to make–save, alas, the vendor at the market that sells me my tahini is on winter vacation and I haven't been able to find it anywhere else in Arles!!! Heelp!
Hello Heather
This looks absolutely delicious and I am planning on visiting the new Trader Joe's in Sarasota tomorrow. Chipotle flavouring is always delicious and I will search for the powder. I assume you used canned chic peas in the recipe. I am behind in my blog reading and commenting, our art show is keeping me distracted.
Fondly
Helen xx
Checking back for News!
*waitingpatiently*
Happy Saturday dear
I don't know what it is with me and soups but we really don't get along very well. I do make them, every now and then, but it is a rather rare event. I love hummus though. I think I could eat it every day. I am one of those people who prefers meze than real meals – very typically Mediterranean, I suppose 🙂
Isn't it though? We are suuupppooosed to be off it too but we had a guest, what can you do?! Cheese must be served!
Trader Joe's, how I do love thee…
The truck arrives tomorrow!!! Yippee!!! Will have my fingers crossed that all arrives perfectly.
No news yet…demain!
Waving back from Arles…
Cheese…I'm off it for a while but when I eat it, it is pure heaven!