Walnut Nanaimo Bars

These rich and decadent no-bake chocolate custard bars originated in British Columbia, Canada in the 1930's. Even more sinful than our treasured butter tarts, this is yet another version of the traditional recipe. I incorporated some chopped walnuts into the bottom layer this time around for some extra texture and nutty goodness.

Never mind the guilt, as that will spoil the enjoyment of this custardy, chocolate experience that admittedly really ought to be served only on special occasions.

Walnut Nanaimo Bars

Recipe by Lisa Turner Cuisine: Canadian Published on November 1, 2012 Walnut Nanaimo bars — a rich and decadent no-bake chocolate custard bar with chopped walnuts Print this recipe Bottom layer: 1/2 cup unsalted butter 1/4 cup white sugar 5 tablespoons cocoa 1 egg, beaten 1 3/4 cups graham cracker crumbs or crushed digestive biscuits 1/2 cup walnuts, chopped 3/4 cups fine shredded unsweetened dried coconut Middle layer: 1/2 cup unsalted butter 3 tablespoons milk or plain yogurt a few drops of vanilla 2 tablespoons vanilla custard powder 2 cups icing sugar Top layer: 1/2 cup dark chocolate 1/2 cup milk chocolate 3 tablespoons unsalted butter Instructions: To make the bottom layer, melt the butter, sugar and cocoa in a heavy saucepan over medium-low heat. Add the beaten egg and stir to cook and thicken. Remove from heat and stir in the graham cracker crumbs, walnuts and coconut. Press firmly into an ungreased 9 × 9 inch baking pan. To make the middle layer, cream the butter, milk or yogurt, vanilla, custard powder and icing sugar together in a mixing bowl. Beat until light. Spread over the bottom layer. Chill in the refrigerator while you make the third layer. Melt the chocolate and butter over low heat. Remove from heat and let stand to cool. When cool but still runny, spread over the middle layer. Return the pan to the refrigerator and chill for at least 30 minutes. Use a sharp knife to cut into squares. Store in the refrigerator covered in foil or plastic wrap. Eat these in sparing quantities. Makes 9 three-inch squares

Other no-bake treats from my kitchen:
Classic Nanaimo Bars
Best-Ever Rum Balls
Peanut Butter Chocolate Squares
Peanut Butter Carob Balls

On the top of the reading stack: various stacks of bound goodness

Audio Accompaniment: Ostinato

Mushroom Egg Masala

Cravings often lead to rather creative dishes if you can avoid the temptation to dash off to a local eatery or market to get your ready-made fix. Especially then, when you want just the right combination of flavors and ingredients to scratch the itch, a bit of time spent in your kitchen with those staples just begging to please your eager palate and the satisfaction of catering to your own instincts rarely yields more pleasing results.

Especially in this case, when what I really desired was an egg curry with some succulent mushrooms for a light dinner. A well-stocked pantry and a fridge full of staple ingredients to work culinary Indian magic is an essential component of my well-being.

Truth be told, mushroom fiend that I am, it is really not at all uncommon to find me in the kitchen near the witching hour waiting for some mushrooms to marinate before turning them under the grill, eagerly anticipating that meaty goodness to materialize on my plate. Or perhaps a pan-fried spicy mushroom curry is in order. It is a quest I suppose — that perfect mushroom dish — that will never actually become a reality because mushrooms are a blank canvas to be adorned with special loving care, depending on the time of day, your mood and culinary desire. There are no limits when it comes to the mighty shroom.

You can cut the boiled eggs into halves or quarters if you like before adding to the simmering pot of goodness, but personally I enjoy the experience of cutting into a semi-hard whole boiled egg as I scoop up the gravy with each bite.

Mushroom Egg Masala

Recipe by Lisa Turner Cuisine: Indian Published on October 28, 2012 Hard-boiled eggs simmered in a creamy and fragrant Indian-spiced cashew, tomato and mushroom gravy Print this recipe Ingredients: 6 large eggs Cashew gravy: 1 cup raw cashews, bits or halves 1/2-inch piece fresh ginger, sliced 5 fresh green chillies, with seeds, chopped 1 teaspoon sea salt pinch of cayenne 1/4 teaspoon lemon juice 1/8 teaspoon rice vinegar 1/3 cup water 2 tablespoons fresh parsley or coriander, chopped Masala: 2 teaspoons sesame oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 shallot, finely chopped 1 clove garlic, minced 2 to 3 fresh green chilies, seeded and finely chopped 1 teaspoon turmeric 2 teaspoons chili powder (Kashmiri is recommended) 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 to 1/2 teaspoon cayenne, to taste pinch of asafetida 1 large tomato, finely chopped 5 oz (2/3 cup) coconut milk 1 teaspoon sea salt. or to taste 2 to 3 cups of button mushrooms, sliced handful of fresh parsley or coriander, chopped Instructions: Begin with the eggs. Place the eggs in a medium heavy-bottomed saucepan and cover with cold water. Bring to a boil, cook for a few minutes, remove from heat, cover, and let stand for 10 minutes. Transfer to a bowl of ice water, let stand for a few minutes, then peel and set aside. Next prepare the cashew gravy. In a small food processor or blender, process the cashew pieces, ginger, chilies, salt, cayenne, lemon juice, vinegar, water and fresh parsley or coriander until you have a thick smooth paste. Set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard seeds and stir for 30 seconds or until they turn grey and begin to splutter and pop. Toss in the cumin seeds, shallot, garlic, chilies, turmeric, chili powder, ground coriander, cinnamon, cayenne and asafetida. Continue to stir for another 30 seconds or until the spices are fragrant. Now stir in the cashew gravy, tomato, coconut milk and mushrooms. Simmer until the mixture is thickened. Gently stir in the eggs and simmer for another few minutes to warm the eggs. Transfer to serving dishes and garnish with parsley. Makes 3 to 6 servings

More egg and mushroom curry goodness from Lisa's Vegetarian Kitchen:
Egg Masala Curry in a Spicy Tomato Gravy
Cheddar and Mushroom Shirred Eggs
Sweet Potato and Mushroom Quiche Cups
Fried Egg Sambal

On the top of the reading stack: The Curtain: An Essay in Seven Parts by Milan Kundera

Audio Accompaniment: Ostinato - atmospheres

Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios

Local squashes and pumpkins are in season now, and I love to stock the pantry shelves with a small assortment of these attractive gourds — they keep so long, and it's just somehow comforting to have them around just in case you want to make simple cold weather vegetable fare like this colorful, nourishing and lightly spiced soup. Roasting the butternut squash before adding to the soup enhances the flavor of the sweet orange flesh instead of turning it bland and watery, and the addition of puréed cannellini beans lends heartiness and creaminess. And a scattering of crunchy toasted pistachio pieces is the perfect taste and texture finish in the mouth at the end of a spoonful.

Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios

Recipe by Lisa Turner Published on October 26, 2012 Simple, warm, creamy, nourishing and sweet roasted butternut squash soup with puréed cannellini beans and spices topped with toasted pistachios Print this recipe Ingredients: 1/3 cup dried cannellini (white kidney) beans (1 cup cooked) 1 bay leaf 1 medium butternut squash (2 lbs or 2 to 3 cups) 1/4 cup raw pistachios, chopped 1 tablespoon butter or oil 1 onion, chopped 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon dried red chili flakes pinch of ground cloves 2 cups vegetable stock 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 1/4 cup cream or plain whole fat yogurt (optional) Instructions: Rinse the beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with 3 cups of fresh water. Add the bay leaf, bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Set aside, reserving the cooking liquid. Meanwhile, preheat an oven to 400° and position the rack in the middle of the oven. Cut the squash in half, remove the seeds and pulp, and score the flesh with a knife. Brush with butter or oil and transfer to an oiled baking sheet or pan. Bake until the squash is fork tender — about 60 to 80 minutes. Let cool. Remove the skin and scoop the flesh into a small bowl. Spread the chopped pistachios evenly on a baking sheet or tray. Toast in a 325° oven or toaster oven for 10 to 15 minutes, stirring occasionally, until browned and fragrant. Set aside. Heat the butter or oil in a large saucepan over medium-low heat. When hot, add the onion and sauté for 10 minutes or until soft. Now add the curry powder, ground cumin, chili flakes and ground cloves, and stir for 30 seconds. Now add the beans and their cooking liquid, the squash and the vegetable stock. Turn up the heat and bring to a simmer. Cook for 20 minutes, stirring occasionally and adding more water or vegetable stock if you want a thinner consistency. Remove from heat and discard the bay leaf. Purée the soup until smooth with an immersion blender or in batches in a countertop blender. (You can strain the soup if you want it very smooth.) Season with garam masala, salt and plenty of fresh ground black pepper. Serve hot or warm, garnished with a scattering of the toasted pistachios and a swirl of cream or yogurt if desired. Makes 4 to 6 servings

Other fall and winter soups from my kitchen:
Cranberry Wild Rice Soup
Red Bean and Squash Soup
Split Pea and Mushroom Soup
Curry-Laced Pumpkin and Potato Soup

On the top of the reading stack: "Life is Elsewhere" by Milan Kundera

Audio Accompaniment: Zen Garden - Simple Thought (Stefan Torto remake)

Lentil Dumplings Simmered in a Sweet Tamarind Sauce

This fragrant and elegant dish really needs no elaborate introduction and I think your eager taste buds will agree. To me, this is pure comfort food, especially when served as part of a fancy spread. These stimulating and succulent lentil dumplings smothered in a sweet and spicy tamarind gravy as the centerpiece of a special Indian-themed vegetarian menu are a perfect choice, but honestly I could eat these for breakfast, lunch AND dinner, just as is.

For my special Indian dinner, I served this dish with spicy green beans, Indian Mulligatawny soup, saffron rice and, for dessert, well, obviously not a traditional end to an Indian meal, but my blueberry goat cheese pie which seemed just right all the same. If you have the time, consider serving stacks of steaming hot savory Indian flatbreads with the meal too.

I've adapted this recipe somewhat from Raghavan Iyer who has for the past few years greatly influenced my approach to Indian cooking. I am a proud owner of three of his informative books. 660 Curries continues to occupy a special place on my shelf and snuggled up next to it is Betty Crocker's Indian Home Cooking, from which this recipe has been slightly adapted, and a lovely copy of The Turmeric Trail. Mr. Iyer's recipes are based on traditional Indian creations from all over the continent. Combined with helpful and detailed information about pantry basics, culinary traditions and easy to follow instructions, it is always a pleasure to cook from his books; of course, once the dishes you are making are complete, an absolutely exquisite meal awaits. Regrettably, I am not able to pull up a chair at Mr. Iyer's table, but the next best thing is to have a treasure trove of tried and tested recipes at my fingertips to inspire my own culinary efforts.

Included in this dish is sambar powder and I always have some on hand because this fragrant spice mixture especially popular in South India is a great addition to not only sambars, but rasams and any other curry dish that you want to spice up with a special touch. It's easy to find in any Indian grocer, but the homemade recipe which I have included below keeps well for months in a sealed jar stored in a cool, dry place. If you don't have sambar powder on hand, you could use curry powder instead or a combination of your favorite spices for the sauce.

Lentil Dumplings Simmered in a Sweet Tamarind Sauce

Recipe by Lisa Turner Adapted from Betty Crocker's Indian Home Cooking Cuisine: Indian Published on October 23, 2012 Soft, creamy and spicy lentil dumplings simmered in a fragrant tamarind and spice sauce Print this recipe Dumplings: 1 cup toor dal, channa dal or yellow split peas, rinsed 1 1/2 tablespoons urad dal or yellow split peas, rinsed 3 dried whole red chillies 2 fresh red or green chilies, seeded and chopped 1-1/2 inch piece fresh ginger, chopped generous handful of dried curry leaves 2 1/2 tablespoons rice flour or unbleached white flour 1 teaspoon sea salt 1/4 teaspoon asafetida 3 tablespoons oil Sauce: 2 tablespoons tamarind paste, seeds removed 6 cups warm water 1 tablespoon ghee, butter or oil 1 teaspoon black mustard seeds 1 teaspoon fenugreek seeds 1 teaspoon cumin seeds 2 tablespoons channa dal or yellow split peas, rinsed generous handful of dried curry leaves 2 1/2 teaspoons sambar powder (below) 1/2 teaspoon asafetida 1 teaspoon sea salt 1/2 teaspoon turmeric 1/4 to 1/2 teaspoon cayenne, to taste generous handful of fresh parsley or cilantro Instructions: Begin by soaking the rinsed dals for the lentils in enough water to cover for a few hours or overnight. Drain and rinse. In a food processor, combine the dal, dried and fresh chilies and ginger. Process until smooth. Transfer to a bowl and stir in the curry leaves, flour, salt and asafetida. Heat the oil in a large skillet, saucepan or wok over medium heat. When hot, add the processed dal mixture. Stir and fry for about 3 to 4 minutes until the mixture is soft and somewhat dry. Transfer this mixture back to the bowl, cover, and let stand for 15 to 20 minutes. Shape the dough into roughly 16 round balls (about 1 1/2 inches in diameter), adding a bit more flour if the dumplings are too sticky. Whisk together the tamarind and 6 cups of warm water in a medium or large bowl. Heat the ghee, butter or oil in a large saucepan over medium-high heat. When hot, add the mustard seeds and stir for 30 seconds or until the seeds turn grey and begin to splutter and pop. Toss in the fenugreek seeds and cumin seeds and stir for another 30 seconds. Add the channa dal or yellow split peas and stir for another minute or until the dal darkens a bit. Now add the curry leaves, sambar powder, asafetida, salt, turmeric and cayenne. Stir for 30 seconds and then pour in the tamarind water. Bring to a boil. Gently add the dumplings to the pan, reduce the heat to medium-low, and simmer uncovered for 10 minutes, stirring very gently every few minutes or so. Once the sauce has reached your desired consistency, remove from the heat, transfer to serving bowls, and garnish with fresh parsley. Makes 6 servings

Homemade Sambar Powder

Recipe by Lisa Turner Cuisine: Indian First published on July 24, 2010 A hot and fragrant spice blend used as the base for south Indian sambar dishes Print this recipe Ingredients: 1/2 cup dried curry leaves 1/2 cup whole dried red chilies 1/4 cup chana dal 1/4 cup coriander seeds 2 tablespoons cumin seeds 1 tablespoon fenugreek seeds 1 tablespoon black mustard seeds 1 tablespoon poppy seeds 2 1-inch sticks cinnamon, broken into bits 1 teaspoon turmeric 1 teaspoon black peppercorns 1 tablespoon sesame oil Instructions: Combine the ingredients in a medium bowl and toss with the sesame oil. Heat a frying pan over medium-high heat. When hot, add the spice mixture and roast, stirring constantly, for about 5 minutes or until the spices and chilies darken a few shades. Let the spices cool and then grind in batches into a fine powder using a coffee grinder. Transfer the mixture to tightly-sealed jar and store in a cool place. The sambar powder should keep for a few months. Makes about 2 cups — reduce the quantities to make a smaller amount

More recipes from Lisa's Vegetarian Kitchen featuring dumplings:
Chickpea Flour Dumplings in a Spicy Yogurt Sauce
Ricotta Dumplings Smothered in Mushroom Sauce
Split Pea Cilantro Dumplings in a Coconut Curry

On the top of the reading stack: South Indian cookbooks

Audio accompaniment: Carbon Based Lifeforms - World of Sleepers

Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Originating in the Middle East, there are many variations of fatteh. The main feature of this dish is that stale or toasted flatbreads are used as a foundation for various ingredients. Often this includes chicken, lamb, various vegetables and frequently chickpeas. Yogurt is a common feature of the dish as well. This is a wonderful way to use up stale flatbreads, such as pitas, and they may be toasted if not stale enough to prevent the breads from becoming too soggy.

Depending on the region, most often a baking dish is lined with broken bits of flatbreads and then topped with the cooked ingredients, though some cooks like to crumble the breads into large or smallish pieces as a topping instead of a base. It is not always baked in the oven and sometimes a serving dish is lined with the bread and spread with prepared toppings of the cook's choice.

I decided to try a baked version and this easy casserole is pure comfort food — exactly what the season calls for. As a vegetarian, I opted for a chickpea version that truly is a meal in itself and perfect for a small group of diners. Grinding up some of the chickpeas, layering them over the bread, and then topping with the cooked whole chickpeas and whisked tangy yogurt gives this fatteh an especially satisfying texture. Don't be too sparing with the lemon juice because it adds a pleasing zesty layer of flavour to compliment and enhance the experience.

For an especially delightful and nourishing meal, serve with a grain — such as rice or millet — and a light vegetable salad.

Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Recipe by Lisa Turner Cuisine: Middle Eastern Published on October 21, 2012 Simple, filling and nourishing casserole of chickpeas, garlic, spices and toasted pita breads with tangy yogurt and lemon juice Print this recipe Ingredients: 1 1/2 cups dried chickpeas 6 cups water sea salt to taste 3 large pita breads juice from 1 large lemon (2 to 3 tablespoons) 2 to 3 cloves garlic, crushed 2 teaspoons ground cumin 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 tablespoons olive oil 1 1/2 cups Greek yogurt or plain whole fat yogurt 2 tablespoons tahini a few drops of tamari (soy) sauce 2 tablespoons chopped fresh mint Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and add 6 cups of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour. Add a few teaspoons of salt and continue to cook for another 30 minutes or until the chickpeas are tender. Drain the chickpeas, reserving the cooking liquid. In a preheated 350° oven, put the pita breads on the rack and toast until crisp — about 10 minutes. Grease a large casserole dish with butter or oil. Line with broken pieces of the toasted pita breads. In a food processor, purée half of the cooked chickpeas along with the garlic, cumin, cayenne and paprika. Gradually add half of the lemon juice, 1 cup of the reserved chickpea cooking liquid, more salt if desired, and the olive oil. Cover the pita breads with another 2/3 cup of the reserved chickpea cooking liquid and the puréed chickpeas. Top with the remaining chickpeas. Whisk together the yogurt with the remaining lemon juice, tahini and tamari. Add to the casserole dish. Spread evenly. Bake in a preheated 350° oven for 15 minutes. Remove and garnish with fresh mint and a sprinkle of paprika and cayenne. Serve hot or at room temperature. Makes 6 servings

More chickpea recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Chana Saag (Chickpea and Spinach Curry)
Chickpea and Tomato Salad with Chat Masala
Summer Chickpea Salad

On the top of the reading stack: Jerusalem: A Cookbook by Yotam Ottolenghi

Audio Accompaniment: Brian Eno

Indian Mulligatawny Soup

Mulligatawny soup, translated literally as "pepper water", is a classic spicy brothy concoction adapted by the English during the colonial period from the ever popular rasam enjoyed all year round in South Indian homes. I have tried various versions of mulligatawny soup throughout the years since I fell in love with Indian cuisine and I never tire of it.

It is especially nourishing and cleansing when served spicy hot. For years I have been trying to replicate a particularly fiery version that I am fortunately able to enjoy from a local restaurant, but there really is no comparison with homemade versions when you have control over the quality and quantity of the spices and ingredients simmered together on your stovetop. Inspired by my recent success with dal makhani — another Indian classic — I must say that I have finally arrived at a close approximation to the model I was looking to imitate and was particularly delighted how many more layers of flavor mine consisted of. I leave it to my readers to determine the authenticity of this soup - okay, so dried mushrooms are likely not included in traditional versions — but authenticity aside, your taste buds will be panting with delight.

I've used homemade sambar powder in this soup as I always have some hand because it is a beautiful compliment to not only sambars, but also rasams and many other Indian curries. Opening up a jar of spices inspired by Indian culinary genius always inspires me in the kitchen. Commercial varieties are available at any Indian grocer, but you can find my recipe here.

Indian Mulligatawny Soup

Recipe by Lisa Turner Cuisine: Indian Published on October 18, 2012 Earthy and spicy authentic flavored Mulligatawny soup with vegetables Print this recipe Ingredients: 1/3 cup toor dal, chana dal or yellow split peas 7 to 8 cups water or vegetable stock 2 to 3 tablespoons tamarind paste 1 oz (14 g) dried mixed mushrooms 1 shallot, finely chopped (optional) 1 medium carrot, diced 1 medium potato, diced 1- to 2-inch piece fresh ginger, minced or grated 1 large tomato, finely chopped 1/4 cup fresh parsley or cilantro, trimmed and chopped 3 to 4 fresh red or green chilies, seeded and finely chopped generous handful of dried curry leaves 2 teaspoons sambar powder 1/2 teaspoon asafetida 1/4 teaspoon cayenne 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste juice from 1 lime Tempering: 1 tablespoon ghee, butter or oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds Instructions: Rinse the dal or split peas and bring to a boil in 3 1/2 cups of water or vegetable stock in a large saucepan. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are just tender — about 30 minutes. Meanwhile, bring 4 cups of water or vegetable stock to a gentle simmer in a saucepan and whisk in the tamarind paste. In a small bowl, soak the dried mushrooms in hot water for 20 minutes, then drain and chop. When the dals or split peas are tender, pour in the tamarind water and stir in the mixed mushrooms, shallot, carrot, potato, ginger, tomato, parsley, chilies, curry leaves, sambar powder, asafetida, cayenne and salt. Cover and simmer, stirring occasionally, for another 20 minutes or until the dals or split peas are soft and the vegetables are tender, adding more water or vegetable stock as necessary to achieve your desired consistency. Partially purée the soup with an immersion blender or transfer a few cups to a food processor or countertop blender and process before returning to the pan. Stir in the lime juice and plenty of fresh cracked black pepper. Heat the ghee, butter or oil in a small saucepan over medium heat. When hot, toss in the mustard seeds and stir and for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Add the cumin seeds and fenugreek seeds and continue to stir for another minute or until the seeds darken a few shades. Transfer to the cooked soup, cover, and let stand for five minutes. Taste for seasoning and ladle into bowls for serving. Makes 6 servings

More classic dal soups from Lisa's Spicy Vegetarian Kitchen:
Vegetable Mulligatawny Soup
Butternut Squash Sambar
Toor Dal Pumpkin Soup

On the top of the reading stack: words of wisdom

Audio Accompaniment: Autechre

Blueberry Goat Cheese Pie

Though pumpkin pie is likely a more popular serving choice during the autumn months, I couldn't resist the idea of a single crust pie loaded with goat cheese and fresh blueberries and topped with sliced almonds. As it so happened, neither my husband nor best friend Basil could resist a generous sampling, and surely that's a compliment to the baker as both consider themselves to be pie connoisseurs.

A surprising yet pleasing element of this pie is the gentle hint of fresh basil that really comes through even though I used just a small quantity. Not exactly a savory dessert, the sweetness is rather subdued and pleasantly tempered by the creamy and tangy goat cheese. The natural sweetness of the berries is also to be recommended.

Here, I have used one of my best tried and tested homemade pastries. A tip I learned years ago is to use a few splashes of vodka if your dough doesn't seem moist enough to roll out. If you use too much water, you end up with more gluten formation, resulting in a tougher crust. On the other hand, vodka contains ethanol and because gluten does not form in the ethanol, you are more likely to achieve that perfect tender, rich and flaky butter crust that makes for the ultimate pastry experience.

As usual, feel free to use your own favorite pastry recipe. If you bake, most certainly you have more than a few treasured favorites.

Blueberry Goat Cheese Pie

Recipe by Lisa Turner Adapted from Food Network Published on October 16, 2012 Colorful blueberry pie with tangy, creamy goat cheese and a hint of basil Print this recipe Crust: 1 cup all-purpose or pastry flour 1/4 teaspoon sea salt 1/8 teaspoon baking powder 1/2 cup cold butter, cut into 8 pieces 3 - 4 tablespoons ice water vodka (optional and as needed) Filling: 1/2 cup soft goat cheese 1/2 cup heavy cream 1 large egg 1/3 to 1/2 cup brown sugar juice from 1 lemon 1/4 cup all-purpose flour pinch of sea salt 1 tablespoon fresh basil, finely chopped 5 cups fresh blueberries Topping: 1 cup sliced almonds 1/3 to 1/2 cup white sugar 1/3 cup melted butter Instructions: Begin by making your pastry. In a large bowl, combine the flour, salt and baking powder. Cut in the butter using two knives or a pastry cutter until the butter is reduced to very small pieces. (Alternately, grate the butter into the mixture.) Sprinkle 3 tablespoons of ice water over the dough and combine with a fork. The dough is ready for rolling once it holds together when you squeeze it. If the dough is too dry, add a little more ice water or some vodka. Roll into a ball and wrap in plastic wrap. Chill in the refrigerator for 30 minutes. While the dough is chilling, prepare your filling. In a large bowl, mash the goat cheese with a fork. Add the cream, egg, brown sugar and lemon juice and beat together with a wooden spoon. Stir in the flour, salt and basil. Fold in the blueberries. Keep chilled in the refrigerator until the pastry is ready (the filling can be prepared and chilled up to a day ahead). On a floured surface, roll the chilled dough out into a flat circle shape with a floured rolling pin. Fold the dough in half and gently transfer the dough to a 10-inch pie plate. Unfold to cover the plate. Trim the dough to the shape of the plate, leaving a bit of overhang and fold to make the crust edge. Crimp the edges. Prepare the topping by mixing together the almonds, sugar and melted butter in a small bowl. Transfer the filling to the rolled out pastry dough and sprinkle evenly with the almond topping. Bake in a preheated 375° oven on the middle rack, rotating part way through the baking time, for 35 to 45 minutes or until the filling has set and the pastry and almonds are nicely browned. Cool on a wire rack for at least 30 minutes and then cover and chill for a few hours before serving. Makes one 10-inch pie

More delightful pies from Lisa's Vegetarian Kitchen:
Pumpkin Pie
Concord Grape Pie
Apple Pie Tart
Savory Grape Leaf Pie with Herbs, Yogurt and Quinoa

On the top of the reading stack: cookbooks, yep stacked, waiting for my approval rating

Audio Accompaniment: doozers

Mushroom Risotto

This was the first risotto I ever made and it seems fitting that the starring ingredient is mushrooms, considering how much I adore them. Obsessed might be a more fitting description. I have made many risottos since, but this is still one of my all time favorites — rich, earthy, creamy and delicious, it's a perfect mushroom lover's risotto.

During one of my visits to see my dad and his girlfried, with hubby and best friend in tow, I treated them to a rather special meal. Included on the menu, in addition to the risotto, was my famous vegetarian Caesar salad, broiled cornmeal-breaded eggplant and mushroom curry. Savory biscuits and dessert were also featured. Needless to say, I spent much of the day in the kitchen. Prep and cleanup always takes longer than you anticipate, especially when your attention is divided.

It was a pleasure though, both because I enjoy cooking and because I wanted to give my family a break and present them with some culinary creations that for the most part, they would not make themselves. Note here that my family is always obliging and make wonderful fare for the vegetarians at the table, but I figured it would be a treat for them if the veteran vegetarian in attendance contributed a meal. I am pleased to report that everyone left the table happy and content. Food prepared with love and care and positive energy certainly brings family and friends together.

Important tip: Be sure to taste the risotto often while you are cooking it to make sure you get just the right texture. You don't want a crunch, but nor do you want a slimy consistency either. Al dente is just want you want.

Mushroom Risotto

Recipe by Lisa Turner Cuisine: Italian Published on October 14, 2012 Rich, earthy, creamy and perfect mushroom risotto Print this recipe Ingredients: 1/2 cup dried wild mushrooms (porcini, shiitake or portobellos) 8 oz (225 g) button mushrooms, wiped clean with a damp cloth juice from 1 small lemon 6 tablespoons unsalted butter 1/4 cup fresh parsley, chopped 4 cups vegetable stock or salted water 2 tablespoons olive oil 1 small onion, finely chopped 1 1/2 cups arborio rice 1/2 cup dry white wine or rice vinegar 1/2 - 2/3 cup fresh grated Parmesan cheese sea salt and fresh cracked black pepper to taste chopped fresh parsley for garnish Instructions: Soak the dried mushrooms in 1 1/2 cups of hot water for at least 30 minutes. Drain the mushrooms and reserve the soaking liquid. Toss the fresh mushrooms with the lemon juice. In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Toss in the fresh mushrooms and cook, stirring often, until the mushrooms begin to release their juices and brown. Stir in the parsley and transfer the mixture to a small bowl. Add the vegetable stock or salted water and reserved mushroom soaking water to a medium saucepan and bring to a simmer. In the same pan that the mushrooms were cooked in, heat the olive oil and another 2 tablespoons of the butter over medium heat. When hot, add the onion and stir for 5 to 8 minutes or until golden brown. Add the rice and stir for another few minutes to coat the grains with oil. Now add the soaked dried mushrooms and cooked fresh mushrooms to the pan and stir well to combine. Pour in the white wine, raise the heat slightly, and cook, stirring constantly, until the liquid evaporates. Add a ladleful of the simmering stock and mushroom liquid and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock and mushroom liquid a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most of the stock and mushroom liquid (add hot water to the stock and mushroom liquid if necessary). Stir in the remaining 2 tablespoons of butter along with the Parmesan, season with salt and pepper, and remove from the stove. Let stand for 5 minutes before serving. Garnish with parsley and serve hot. Makes 6 to 8 servings

More risotto dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Spicy Azuki Bean Risotto
Lemon Risotto with Leeks and Mushrooms
Baked Mushroom Risotto
Jamie Oliver's Asparagus, Mint and Lemon Risotto

On the top of the reading stack: Indian cookbooks

Audio Accompaniment: Vic Chesnutt

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

A rather new to me inspiration in the kitchen is including fruit in soups meant to be served as part of a main course meal. Though I have been cooking for years and experimenting with various techniques, ingredients and combinations, fruit in a savory soup just didn't seem right. Much like my initial aversion to eggplant, a little research and testing resulted in combinations that have graced and continue to grace my table. The reactions of my guests affirm my own new assessment of such soups, like this one employing the use of nourishing seasonal squash and pears, as well as a previous favorite, pear soup with homemade raspberry sorbet.

Squash is naturally sweet, especially when roasted to really bring out that goodness that pairs so well with a variety of spice combinations and, in this case, some beans and pears. No additional sweetener needed here. This elegant side is more filling than you might think and served with a rustic quick bread for dinner, you easily have a complete meal. Everyone present was satisfied for hours, literally.

This is my contribution this week to Ricki's Wellness Weekend.

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

Recipe by Lisa Turner Adapted from Veganomicon: The Ultimate Vegan Cookbook Cuisine: Indian Published on October 12, 2012 Elegant, sweet and hot Indian-spiced squash soup with adzuki beans and pears, garnished with braised mixed mushrooms Print this recipe Ingredients: 1/2 cup dried adzuki beans 2 acorn squashes 2 tablespoons olive oil 1 - 2 leeks, trimmed and sliced into rounds 1 large carrot, diced 2 stalks celery, sliced 1 1/2-inch piece fresh ginger, minced or grated 2 cloves garlic, crushed or minced 2 - 3 jalapeños, seeded and finely chopped 1 teaspoon cumin seeds 2 - 3 black cardamon pods, slightly crushed 1 1/2-inch piece of cinnamon stick 2 teaspoons Kashmiri chili or 1 teaspoon chili powder 1 teaspoon garam masala 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder 1/2 teaspoon cayenne 1/2 teaspoon mace (optional) 4 - 6 cups vegetable stock 2 firm Bartlett pears, peeled, cored and cut into small strips or cubes pinch of saffron threads fresh cracked black pepper to taste 1 - 2 teaspoons sea salt, to taste juice from 2 limes Mushroom garnish: 2 teaspoons olive oil 4 oz (120 g) fresh shiitake mushrooms, wiped clean and sliced 1/2 oz (14 g) dried mixed wild mushrooms, soaked in hot water for 20 minutes, drained and chopped 1 tablespoon tamari or soy sauce 1/2 teaspoon toasted sesame oil Other garnish: sprigs of fresh thyme (optional) Instructions: Rinse the adzuki beans and soak in several inches of water for 6 hours or overnight. Begin by roasting the squash. Preheat an oven to 400° and position the rack in the middle of the oven. Cut the squash in half, remove the seeds and pulp, brush with butter or oil, and transfer to an oiled baking sheet or pan. Bake until the squash is fork tender — about 40 to 50 minutes. Let cool. Remove the skin and scoop the flesh into a small bowl. While the squash is roasting, drain and rinse the soaked beans and transfer to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes or until the beans are tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the leek, carrot and celery and stir for 10 minutes. Now add the ginger, garlic and jalapeños and continue to stir for 2 to 3 minutes. Toss in the cumin seeds, cardamon pods, cinnamon stick, Kashmiri chili or chili powder, garam masala, ground coriander, mustard powder, cayenne and mace if using. Stir for another minute or until the spices are fragrant. Now pour in 4 cups of the vegetable stock and bring to a boil. Add the roasted squash, reduce the heat to medium-low, and simmer for 20 minutes, stirring occasionally and adding more stock as necessary. Add the chopped pear and saffron, cook for another 5 to 10 minutes. Discard the cinnamon stick and black cardamom pods and then blend a portion of the soup with a hand blender or in a countertop blender or food processor. Add the cooked adzuki beans and salt and black pepper to taste, and continue to simmer for another 10 minutes to blend the flavors, stirring often and again adding more stock as needed to thin the soup to the desired consistency. While the soup is simmering, prepare the mushrooms. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. When hot, stir in the fresh and dried mushrooms and stir for 6 to 8 minutes or until they begin to turn brown. Stir the tamari sauce and toasted sesame oil into the pan and continue to fry for another minute or until the liquid is absorbed. Stir the lime juice into the soup just before serving and taste for seasoning. Ladle into bowls and garnish each bowl with a handful of the fried mushrooms and a sprig of fresh thyme. Serve hot. Note: You can swirl a bit of fresh cream into the soup before garnishing with the mushrooms if desired. Makes 6 servings

More adzuki bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Adzuki Croquettes and Spicy Sesame Sauce
Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms
Yunnan Stir-Fried Azuki Beans and Green Pepper

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Lazy Sunday Funerals by Marsen Jules