Catching up, and Grilled Sweet Potato Wedges with Cherry Pecan Salsa

Too long since the last blog update...

In the past few months visiting friends, business travel, and family gatherings have filled up free moments.  I've eaten some amazing meals with great company and in fabulous locations (Perth, Cape Town, London)-- just haven't set aside the time to write about them!  I tried ostrich steak for the first time while in Cape Town (superb), and enjoyed fabulous wine in Stellenbosch and the surrounding vineyard-covered region.  The Dutch colonial-style hotel where I stayed near the V&A Waterfront in Cape Town made a mean pumpkin soup topped with coriander-infused popcorn.  The head chef visited my table to ask what I thought.  The recipe was the creation of one of his young, eager chefs, and they had been experimenting with the best herb for the popcorn.  The soup itself was velvety with a spicy kick, and the popcorn lent a bold herb flavor and pleasing crunch-- a winner in my books, and so I told the chef.  

Discovered adorable Bea's of Bloomsbury when meeting a friend for coffee in London.  I had a homey bowl of fresh fruit, muesli, yogurt, and honey to accompany my strong flat white, but I coveted my friend's thick-sliced whole wheat walnut toast spread thinly with butter and marmite.  I enjoyed a blissful dinner-for-one at Kitchen W8 the evening of our wedding anniversary, the only drawback being that the hubs was in the opposite hemisphere!  The informative servers made excellent wine recommendations for my meal choices.  An incredible starter of roasted beet, fig, microgreens, goat's cheese, and olive oil and chestnut purée drizzled salad was followed by pan fried sea bream fillet with garlic purée over a ragout of chickpeas, roasted peppers, and chorizo.  To finish, a bitter chocolate pavé garnished with new season's cherries, toasted buckwheat, and a cabernet sauvignon strawberry sorbet: divine.  

I had a nice and fresh quinoa vegetable salad with roasted eggplant dip (and a pecan-covered brownie) at Gail's Artisan Bakery, and a well-balanced fillet of herb-crusted sea bass with olive risotto, roasted tomatoes, and asparagus at Le Pain Quotidien.  Shared meals outdoors in relatives' gardens, soaking up the last warm rays of English sun, and even helped my cousin-in-law's husband create a side of grits for his slow-cooked lamb shanks (I'd gifted him the Texan grits when I moved to Sydney, fearful of the strict import laws for Australia).  A thoroughly enjoyable visit back to Blighty.    

As for recipes, I'll backtrack to the delicious grilled sweet potato wedges with cherry pecan salsa that I made to accompany our all-American hamburgers and corn-on-the-cob for July 4th.  The recipe can be found here at one of my favorite food blogs, The First Mess.  

grilled sweet potato wedges with cherry pecan salsa

Fourth of July was mid-winter in Australia, so while we hung the stars and stripes from our balcony, we didn't fire up the barbie for these.  Rather, I steamed them as per the recipe and grilled them on our indoor griddle set over the stovetop.  As a result, a few of the wedges were still a little firm in the centre.  I probably should have steamed them a little longer beforehand since the indoor griddle wasn't as hot as a bar-b-que would have been.  They were very tasty, though, and the cherry pecan salsa was a bright accompaniment to the spicy-sweet wedges.  

Highly recommended as a fun alternative to potato salad, baked beans, or whatever you traditionally serve with burgers.  The salsa would also be perfect over veggie burgers, pork tenderloin, or chicken.  I'll try this recipe again when we enter bar-b-que season (soon)!  More recipes to come... 

Thai Shrimp Soup with Ginger and Coconut

Before I moved to England my exposure to good southeast Asian food had been woefully inadequate.  The Japanese and Thai restaurants that I visited around the UK made up for lost time, and here in Australia this type of cuisine is even more abundant.  The balance of flavors achieved by combining salty, spicy, sweet, and vinegary components is now something I really enjoy.  Our access to fresh seafood is also a catalyst for making southeast Asian-inspired meals on a weekly basis.

spicy red thai curry shrimp soup with ginger and coconut milk

This soup combines the strong flavors of fresh ginger and spicy red thai curry paste with a mild coconut milk.  Lime juice adds that perfect vinegary touch, and the noodles make it a filling dinner option.  You could easily substitute broken up fillets of fresh fish or even cooked rotisserie chicken for the shrimp, and also cooked white or brown rice for the noodles.  If you don't have fish sauce, substitute a tablespoon of soy sauce instead.

Requiring only one pot (and therefore minimal clean-up), this soup is perfect for a quick weeknight meal.  I made some when we had a friend from out of town dine with us a couple of weeks ago, serving it family style from a large soup tureen (heated in the oven before serving to keep the soup warm).  Everyone helped themselves to seconds, and it matched beautifully with a light pinot noir.  Enjoy!

Thai Shrimp Soup with Ginger and Coconut
Serves 4

4 cups reduced-sodium chicken or vegetable broth
12 oz flat rice noodles
1 cup sliced mushrooms
1 red bell pepper, very finely diced
1 cup fresh green beans, washed and chopped into 2 inch pieces

1/2 cup thinly sliced green onions (white and green parts)

1 inch piece of fresh ginger, peeled and finely diced

1 teaspoon brown sugar
2 teaspoons fish sauce
1/2 to 1 teaspoon Thai red curry paste (to taste)

1 cup light coconut milk

1 cup fresh baby spinach, washed

2 cups (1 lb) large, peeled shrimp (fresh, or thawed if frozen)
2-4 tablespoons thinly sliced fresh basil (to taste)
juice from half a lime (about 2 tablespoons)
Green onion strips and additional lime wedges to garnish (optional)

In a large pot on medium-high heat, bring the chicken (or vegetable) broth, noodles, mushrooms, bell pepper, green beans, green onions, ginger, brown sugar, fish sauce, and red curry paste to a low boil.  Reduce heat to low-medium, cover, and simmer for 10 minutes.

Carefully pour in the coconut milk and add the spinach and peeled shrimp.  Cook uncovered, stirring occasionally, for 4 to 5 minutes, until shrimp are pink.  Remove from heat and stir in the fresh basil and lime juice.

Ladle into bowls and garnish with long, thin curls of green onion and a lime wedge.  Serve hot.

Almond Honey Pear Spiced Oatmeal

Twice in the past two weeks I've had oatmeal (aka porridge) as a non-breakfast meal.  I made pumpkin and pecan spiced oatmeal for an easy Sunday dinner (after over-indulging on high tea at the Queen Victoria Building tea rooms--see blurry pic below--a beautiful treat from my sister-in-law and her man when they came to visit), and I made today's recipe for a late lunch this weekend.

perfect high tea at the Queen Victoria Building, Sydney

I never leave myself enough time to make oatmeal in the mornings, going instead for cold milk and cereal (loving Oatbrits right now), or vegemite and avocado spread on multigrain toast.  But whenever I make a hearty oatmeal for a quick weekend lunch or dinner, I always save some for breakfast the next morning--then kick myself for not making it my first meal of the day more often.  This almond-honey-pear-spiced oatmeal, made with water, a little coconut milk, and served with an additional dash of coconut milk, is truly delicious, and gluten-free, diary-free, and (almost) vegan (use rice bran syrup in place of honey for vegan).  It tastes just like Autumn, and fills you up good.  

apples or pears, spices, raisins and currants, almonds, and honey

Make sure to prepare the oatmeal with water first, adding the coconut milk only at the end so that it doesn't heat too much and make the oatmeal super-sticky.  I prepared mine with an electric stovetop, if you're cooking with gas use a medium gas heat and watch the mixture carefully.  

autumn in a bowl: almond honey pear spiced oatmeal with coconut milk

The pictures show a batch made with diced apples because my pears weren't quite ripe enough, but pears are my favorite addition for their soft texture.  I used a combination of raisins and currants, but any dried fruit will do (cranberries, chopped dried apricots, etc, just make sure they're preservative free).  For another Autumn-inspired version, add a couple tablespoons of baked and mashed pumpkin or sweet potato.  Serve with an extra dash of coconut milk and a little drizzle of honey.

Almond Honey Pear Spiced Oatmeal

two lady-like servings, or one man-sized serving

1/2 cup rolled oats (make sure they're gluten-free if cooking g-f)

1 cup water

half a peeled pear (or apple)

1/4 cup raw almonds

1/4 cup raisins and/or currants

1/2 teaspoon ground cinnamon

good dash of ground ginger

dash of allspice

little pinch of nutmeg

pink of freshly ground sea salt

1/4 cup coconut milk, divided (can use regular or light coconut milk)

1-2 teaspoons honey, to taste (plus another drizzle to serve)

Please the oats and the water in a small saucepan, turn the heat to medium-high.  Dice the pear and coursely chop the almonds.  Add the pear, almonds, raisins/currants, and spices (including salt) to the oatmeal.  

Heat for 4-5 minutes, stirring occasionally.  Keep an eye on the mixture, and as soon as it starts to bubble turn the heat down to low.  Add most of the coconut milk, reserving about a tablespoon.  Stir for another minute, then remove from the heat.  Stir in 1-2 teaspoons honey, to taste.  

Serve hot, with the remaining coconut milk and a little additional honey drizzled on top.