Simple cooking from Amy Chaplin’s At Home in the Whole Food Kitchen

Below are a few dishes I’ve made recently out of Amy Chaplin’s At Home in the Whole Food Kitchen. I was making the curry powder shown below while Winter Storm Juno raged outside, so I’ve included a photo of the snowy view outside my kitchen window as well. I’m especially in love with this curry, in part because I finally bought a spice grinder and have so much fun grinding spices now. I can say goodbye to the days spent grinding away with my mortar and pestle!


Quick pickled cabbage (recipe #12) and simple marinated beans (recipe #13) – served with forbidden black rice and parsley


lemony marinated lentils (recipe #14) – served over wilted kale and avocado


curry powder (recipe #15)


Winter Storm Juno


curry powder and harissa


Spicy carrot soup with homemade curry powder and coconut milk (recipe #16)

The start of winter break, 2014-2015

IMG_5557Recipe #18) Swiss chard with tahini, yogurt, and buttered pine nuts – I’m back in Wisconsin for winter break, so expect some serious cooking. This swiss chard dish was our first dish (and my 18th out of Yotam Ottolenghi and Sami Tamimi’s Jerusalem). Greens are wonderful. Everyone should eat them. Every day.

IMG_5581Recipe #19) Poached chicken with sweet spiced cracked wheat – Unless I’m making a soup, I don’t usually think of poaching chicken. The technique used here of using the stock to cook the grain, however, is brilliant. The recipe called for freekeh, but we substituted cracked wheat.

IMG_5597Recipe #20) Burnt eggplant and couscous soup – We substituted regular whole-wheat couscous for the mograbieh (a giant type of couscous), and the result was a bit more porridge-like than we may have desired. But eggplant is eggplant, and eggplant is wonderful.



mushroom soup with mascarpone crostini

mushroom soup with mascarpone crostini

This mushroom soup served with mascarpone crostini was a great first course to grilled steaks.  It’s an incredibly simple soup — made largely with olive oil, butter, onion, stock, flat-leaf parsley, and, of course, mushrooms — that takes very little effort.

The chopped rosemary stirred into the mascarpone adds an essential note of unexpected flavor. And allowing the topped crostini to soak in the soup is key to taking this dish to the next level. Indeed, I will never eat my bread on the side again.

I now have completed 73 of Batali’s dishes. Percentage complete: 22.3%


onion broth with sherry

onion broth

Here is one of my latest concoctions, courtesy of Moro East: a lovely, earthy onion broth. The simplicity of this dish foregrounds the pairing of nutmeg and thyme. And I still have yet to make something from this book that disappoints.



I now have made 13 recipes from Moro East. Percentage complete: 8.13%

soups and things

butternut squash soup with cinnamon

As part of my “last supper” at home, we made this butternut squash soup with cinnamon, enjoyed after the macaroni and yoghurt salad. The soup was everything we wanted — full of body and spice.

shallots with sherry

With the soup, we also enjoyed these fried shallots with sherry. Soup with a side of onions may seem a bit odd — but, we thought the two worked out fabulously well. The shallots went well with a piece of rustic bread, but we enjoyed them even more so on their own.

pine nuts with cinnamon

pine nuts with cinnamon


prepThese two dishes represent our eighth and ninth completed dishes from Moro East. Percentage complete: 5.63% And, for good measure, we made this leek and rosemary soup on January 6th.

leek and rosemary soup

leek and rosemary soup

This, of course, now means that we have completed ten dishes from Moro East (6.25% of the recipes). Also, any following recipes will be up to me myself — and anyone else in Connecticut — to make. Daunting, but I am ready, I think. Also, I understand that there is something of a snowstorm coming our way. Perhaps I should get some food before I am shut in. 🙂