Thai Carrot and Yam Soup
Seared Ahi Tuna Salad with Blood Orange Vinaigrette
Bourbon Chocolate Bread Pudding with Bourbon Caramel Sauce
Since January is a time when Julie and I feel like eating a bit more healthily, we devised this menu with that in mind, but also with some suggestions for possible add-ons. The soup is based on a recipe that we enjoyed at our friend Laura’s house and she generously shared it. I love the combination of ingredients which produce a rich tasting and deep, nourishing flavour.
For the main course, we have a refreshing citrus-y salad, featuring blood oranges which are available in markets now. I like the addition of seared tuna, which connects to the Asian theme of the soup, but the salad can be prepared with or without the tuna, served as a side to chicken, or as an appetizer with the addition of crumbled feta, as photographed here.
The dessert pulls out all the stops – with such a healthy start to the meal, why not splurge on a comforting bread pudding? The recipe for the pudding is very simple and quick to put together and smells amazing when it’s in the oven. Make it late in the day and greet your guests with the aroma!
Thai Carrot and Yam Soup
The only adjustments I made to the original recipe were to use yams instead of sweet potatoes and 1 tablespoon, not 2, of red curry paste. I have included a recipe for vegetable broth but you can of course use store-bought.
1 tablespoon coconut oil
2 cups onion, peeled and diced
3 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon red curry paste, or to taste
4 cups vegetable broth, more if needed
¼ cup almond butter, room temperature
3 cups carrots, peeled and chopped
3 cups yams, peeled and chopped
salt and black pepper to taste, cayenne pepper to taste
Garnish suggestions: cheese straws, limes, roasted and chopped tamari almonds
Melt coconut oil in a large pot over medium heat. Add onion, garlic and ginger and sauté until the onion is translucent. Stir in the curry paste and cook and stir for one more minute.
In a small bowl, whisk together ½ cup of the broth with the almond butter until smooth. Add to the pot along with the remaining broth, carrots, yams and seasoning. Bring soup to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes or until the vegetables are soft.
Cool the mixture slightly, then purée in batches in a blender. Return the soup to the pot, adding more vegetable broth if necessary and check the seasoning, adding more salt or pepper to taste.
Ladle hot soup into bowls and garnish as desired.
Makes 8 servings.
1 tablespoon olive oil
5 cloves garlic, smashed
1” piece of ginger, sliced
2 large onions, unpeeled and chopped
3 ribs celery, chopped
3 carrots, chopped
8 cups water
2 bay leaves
A few sprigs of parsley and thyme
Heat the olive oil in a large pot over medium heat. Add the garlic, ginger, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often. Add the water, bay leaves, parsley and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot and discard solids. Once the broth has cooled, transfer to airtight plastic containers and refrigerate it or put into freezer bags and store in the freezer. Makes about 6 cups.
12 oz. ahi tuna
1½ tablespoons olive oil
1 small bulb fennel, trimmed and thinly sliced, about 1½ cups
4 blood oranges, peeled and sliced, cut slices in half (remove zest for vinaigrette before peeling)
½ cup fresh mint, finely sliced, more for garnish
1 large or 2 small avocados, peeled and cubed
1 small head radicchio, thinly sliced, about 1½ cups
1 small head lettuce, chopped, about 2½ cups
Season tuna with salt and pepper. Heat oil in a pan and sear tuna over medium high heat about 1½ minutes per side. Remove from heat and slice.
In a large bowl, mix fennel, oranges, ½ cup mint, avocado, radicchio and head lettuce. Toss with about ¾ of the dressing. Divide salad among 6 plates, top with sliced tuna and drizzle with remaining dressing. Garnish with mint. Serves 6-8
1 tablespoons lemon juice
3 tablespoons blood orange juice
1 tablespoon white wine vinegar
1 shallot, minced
½ teaspoon lemon zest
½ teaspoon blood orange zest
½ cup olive oil
salt and pepper, to taste
Mix juices, vinegar, shallot and zest in a small bowl. Slowly whisk in olive oil and season to taste.
2 cups whole milk
⅓ cup bourbon
8 oz. 72% dark chocolate, chopped
4 cups day-old challah, cubed
¼ cup turbinado sugar, or brown sugar
Whisk milk, eggs and bourbon together in a large bowl. Add the chocolate, bread cubes and sugar. Toss to coat and set aside to soak for about 45 minutes. Stir once or twice while soaking. After soaking for about 40 minutes, preheat oven to 350ºF.
Pour mixture into a 1½ quart baking dish. Bake for 40-50 minutes or until the custard has set and the top of the pudding is slightly crispy. Serve warm or at room temperature with Bourbon Caramel Sauce or bourbon-flavoured whipped cream. Serves 8
Bourbon Caramel Sauce
1 cup sugar
¼ cup water
½ cup heavy cream
1 tablespoon bourbon
pinch of salt
Simmer sugar and water over medium heat, swirling the pan but not stirring for about 15 minutes or until the mixture is a rich amber colour. Watch closely as the caramelization happens quickly at the end. The photos below show the mixture just before it starts to caramelize, what it looks like when it is ready to come off the heat, and the finished product.
Remove pan from heat and very slowly add the cream, stirring. Add the bourbon and a pinch of salt and place back on the still warm burner for another minute and stir. Transfer sauce to a heat-proof dish or bottle and let cool. Store covered in the refrigerator and bring to room temperature before serving. You can also microwave it for about 30 seconds to warm it.