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  • Sister Clare Josef-Maier

Hearth & Table - January 27, 2022


Chocolate truffles are back, baby!


Indian yellow split pea dal w/ garden greens over rice

Serves 4


Ingredients:

1 cup yellow split peas (uncooked), rinsed

2 cups vegetable stock (see note below), or water

1 tablespoon garam masala

1 teaspoon cumin

1 teaspoon salt

2 tablespoons cooking oil (or butter)

1 onion, diced

3 cloves garlic, peeled & sliced

2-4 cups any greens, rough chopped

More salt & pepper to taste


Rice for serving, cooked according to the package instructions


Method:

1. In a large pot, combine the yellow split peas and the vegetable stock. Bring to a slow simmer over medium heat.

2. Add the garam masala, cumin and 1 teaspoon salt, turn the heat to low and cover. Cook for 25-30 minutes.

3. In the meantime, heat the oil or butter in a saute pan over medium heat. Cook the onion for 5-6 minutes, then add the garlic and greens and cook 3 minutes more.

4. Add the onion mixture to the split peas when they’re done. Season the dal to taste, then serve over rice.


Handmade chocolate truffles

Makes about 60 truffles, takes about 30 minutes all together of hands-on work plus hours to chill


Ingredients:

16 oz good dark chocolate chips

12⁄3 C heavy cream

1 t vanilla extract

1⁄2 t kosher salt (or smoked salt, for a twist)

Powdered sugar


Method:

1. Put the chocolate in a kitchen bowl.

2. Heat the cream over medium heat until it starts to simmer, then pour it over the chocolate. Cover with plastic wrap and let it sit for 10 minutes.

3. Uncover and whisk together the cream and chocolate until smooth, then stir in the vanilla and salt.

4. Transfer to a baking dish and cool to room temperature (about 15 minutes), then cover and refrigerate 3 hours.

5. Form the truffles by scooping the chocolate with a melon baller or teaspoon, coat your hands in powdered sugar and roll them into balls. You can then roll the truffles in chopped nuts if you want, roll in more powdered sugar or sprinkles, or decorate however you'd like. Enjoy!


Roasted Vegetable Guide – Oven usually at 400.


Cut vegetables bite-sized or a little smaller. Try toget them as uniform in size as possible. Most vegetables can be prepped in advance, though onionsand garlic should be fresh. Toss each separately with oil, salt and pepper in a large bowl and put in a

single layer on a sheet pan. Cook veggies separately and combine at the end. Season with an interesting spice or spice blend and/or fresh herbs. Be sure to get some acidity in there as well... some lemon juice or a splash of vinegar. You can vary the seasoning with the same produce to get different dishes.


Cook for how long? Simple answer is to taste and check for doneness, but it helps to have a guide:


Potatoes: 30 min

Onions: 25 min

Zucchini: 10 min

Broccoli: 12 min

Cauliflower: 15 min

Turnips: 25 min

Asparagus: 7 min

Fennel bulb: 20 min


Mushrooms: 35 min

Tomatoes: 15 min

Kale/collard greens: 7 min

Cabbage: 25 min

Brussels sprouts: 25 min

Bell peppers: 10 min

Winter squash: 35 min


(Assume items are cut bite-sized or a little smaller, and oven is at 400 degrees. And oven door stays mostly closed.)

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