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Deliciously Organic: November 2008

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Thursday, November 20, 2008

Carrot Souffle

Now that Thanksgiving is almost upon us I have to share with you an old family favorite. Carrot souffle has been served at our dinner table every Thanksgiving since as long as I can remember. It is sweet, smooth, creamy and incredibly easy to make. You will love it and if you have kids, be prepared for them to ask for seconds. I always make a double batch since one recipe sometimes, I am embarrassed to say, barely feeds my husband, I, and the kids. If you have been looking for a new recipe to add to your dinner table this holiday I am happy to say that your search is over.

Carrot Souffle
Serves 4-6

1 pound carrots, cut into 1 inch pieces
3/4 cup maple syrup
2 tablespoons rapadura
1 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons flour
1 stick butter, melted and cooled for 5 minutes
2 eggs
1/2 teaspoon cinnamon

In a medium saucepan simmer carrots in 1/2 cup of water until tender. Drain well. In a food processor or blender add carrots and remaining ingredients and blend until smooth. Pour into a 1 1/2 qt. baking dish. Bake at 350 degrees for 1 hr. until golden around the edges.

*This recipes freezes beautifully. Freeze the souffle before baking and just make sure to let it completely thaw before baking.

Monday, November 3, 2008

Chocolate pudding

As the days are getting shorter and cooler, I have been craving something smooth, creamy and sweet to end the day. For me, chocolate pudding has been fitting the bill. My husband thanked me for my cravings the other night because he has been able to benefit from my endless fits of running into the kitchen and stirring up pots of warm, velvety smooth pudding. There is something very soothing about standing over a pot of bubbling chocolaty goodness and stirring mindlessly until it thickens.

Some days I've eaten it warm and it is like the most rich and thick hot cocoa you can imagine. Other days I've had a bit more patience and poured the pudding into coffee mugs and let them chill. I have tried many different versions but this one below is my favorite not only for the rich flavors but also for the simplicity of the work that needs to be done.

Chocolate Pudding
Serves 4
Adapted from Nigella Lawson's book "Nigella Express"

1 cup whole milk
1/2 cup heavy cream
1/4 cup maple syrup
1 tablespoon arrowroot
1/3 cup cacao powder (you can use cocoa powder to substitute)
2 tablespoons boiling water
2 egg yolks
1 teaspoon vanilla extract
3 ounces dark chocolate, broken into pieces

In a small saucepan, heat the milk and cream together over medium heat until just steaming.

While the milk is heating, whisk the agave nectar, cacao and boiling water together in a medium saucepan. Add the egg yolks, one at a time, followed by the heated milk mixture and then the vanilla. Continue to whisk mixture until it turns very thick...this will take about 5 minutes. Take off of the heat and add the chocolate. Whisk until the chocolate is melted and thoroughly combined. Pour the pudding into 4 coffee cups. In order to keep the pudding from forming a skin place a small circle of parchment paper over the pudding and then cover with plastic wrap. Usually, if I am making this for my family I skip the parchment paper step and just cover tightly with plastic wrap. Place in the fridge, if not eating right away, and serve when they are thoroughly chilled.