Beet Tarts with Goat Cheese and Caramelized Onions

These Beet Tarts with goat cheese and caramelized onions are the savory version of apple rose tarts.
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Last fall, I became obsessed with the adorable rose-shaped apple tarts that were going viral on social media. They’re so easy to make and with a light dusting of icing sugar, they make even a novice baker pass for a seasoned pastry chef. For Valentine’s Day, I wanted to make some beet and goat cheese tarts and I opted to use the same technique for a savory take on those little apple roses. It makes for a unique tart that combines sweet and savory. Served with a green salad, it’s a simple yet elegant Valentine’s Day meal.

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Savoy Cabbage, Blood Orange, and Avocado Salad

This Savoy Cabbage Salad recipe is healthy and colorful with avocado and blood oranges.

This Savoy Cabbage Salad recipe is healthy and colorful with avocado and blood oranges.

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It’s not always easy to add vegetables to our diets but I find if I don’t make a point of making a salad almost every day, I begin to feel sluggish and not at my best. I loved Mark Manson’s recent post about looking at New Year’s resolutions through the lens of developing good life habits instead of aiming for hard-to-reach goals. And a salad a day seems like a worthy habit to adopt, one that will have all kinds of positive spin-offs in your life.

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Leekchi

Leekchi is like kimchi's leek-based cousin! It is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.
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I’ve been known to polish off entire jars of kimchi in record time, so when I first heard of kimchi’s leek-based cousin, my curiosity was piqued.

Leekchi is like kimchi's leek-based cousin! It is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.

Each year, I make as many batches of sauerkraut and kimchi and various other lacto-fermented veggies as I can muster, with all kinds of variations on the themes. It can get rather experimental, as were this fall’s lacto-pickled kohlrabi and eggplant (the first was delicious, the latter not so much). But until I read a beautiful feature on leekchi in Taproot Magazine, I had never thought of experimenting with leeks. It was a revelation.

Leekchi is like kimchi's leek-based cousin! It is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.

My friend beat me to it last summer and then generously shared a jar of her homemade leekchi. I ate it on everything for days on end until the sad day came when I peered into the jar and realized it was all gone.

Leekchi is like kimchi's leek-based cousin! It is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.

So this year, I vowed to make leekchi in large enough quantities to keep myself well stocked for as long as possible. I just can’t seem to tire of the stuff. I eat it with scrambled eggs, on toast, on cheese and crackers, in sandwiches, next to rice, I’ve put it in soups, stir-fry’s, and wheat berry salads. It adds indescribable salty spicy umami goodness to every dish I’ve used it in.

Leekchi is like kimchi's leek-based cousin! It is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.

We could all use a little more facto-fermented foods in our diets. In the last few years, a growing body of research is showing the incredible benefits of increasing our friendly gut bacteria. Eating fermented foods (such a yoghurt, kefir, sauerkraut, and yes, leekchi!) has been shown to help our digestion, reduce our risks of diseases like cancer, and even improve our emotional health! And while it may seem like a far-fetched claim to say that fermented foods can reduce our anxiety and boost our moods, that claim is now being backed up by scientific research.

Leekchi is like kimchi's leek-based cousin! It is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.

People of different cultures around the world have been eating fermented foods for eons. The bottomline is, we need lots of friendly bacteria in our gut in order to have good overall health, and in our current era of uber-cleanliness, heavy antibiotic use, and pesticide residues, our poor little gut bacteria are constantly under attack.

Leekchi is like kimchi's leek-based cousin! It is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.

I won’t go into all the specifics of lacto-fermentation because entire books and websites are devoted to the topic, but I do want to say that there are many, many different techniques and vessels that will yield successful ferments. There is even a fair bit of controversy surrounding which method is best. Bottomline is, so long as vegetables are submerged under liquid in an oxygen-free environment, successful fermentation should occur. This article goes over some of the ways to ensure submersion. You can use a traditional crock and weights or a simple mason jar (loosening the lid every day to “burp” the jar and allow the gases to escape). These methods will sometimes produce a thin layer of mould on top that is harmless but should be skimmed off the surface. I’ve always been a bit turned off by the potential of mould, so I recommend using an airlock system, such as Pickl-it or Go Ferment. A cheaper option is to use clamp-down jars with rubber gaskets and metal clasps, such as Fido or LeParfait. The clamp-down jars do pose a small risk of shattering from the build-up of gases and pressure and though this has never happened to me or anyone I know who uses this technique, I’ve heard it does occasionally happen and it sounds pretty scary. When I use this method, I wrap my jars in towels and tuck them in a closed cardboard box in a closet for the active fermentation part, as a precautionary measure.

Leekchi is like kimchi's leek-based cousin! It is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.

I love this type of food preservation because unlike canning, you don’t need to sterilize your jars or worry about botulism. Of course, jars, hands, and tools should be clean. But through the fermentation process, the friendly bacteria crowds out any harmful bacteria. The general rule is that if your ferment has gone bad, it will have an unmistakable foul odor that will make you not want to eat it. If you’re new to the adventures of fermenting, you should definitely read up on it in more detail before trying this recipe out. A good place to start is the video on fermentista.us by Kirsten and Christopher Shockey whose Leekchi recipe mine is based on. They have also written an outstanding book called Fermented Vegetables. I also recommend listening to renowned expert Sandor Katz (aka Sandor Kraut!) explain fermentation in this video. I highly recommend his books as well.

I hope you’ll give this a try, do let me know how it turns out for you in the comments below. Enjoy!

Leekchi is like kimchi's leek-based cousin! It is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.

Leekchi

Leekchi Recipe

Leekchi is like kimchi's little cousin, a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers. (Recipe Credit: Aube Giroux of Kitchen Vignettes)

Adapted from Kirsten Shockey and Taproot Magazine (Mend Issue)

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Ingredients

  • 6 cups thinly sliced leeks (about 1 1/2 pound or 3 large leeks)
  • 2 tsp sea salt (pickling or kosher salt is ok but do not use iodized table salt)
  • 2 large cloves of garlic (about 1 Tbsp, minced)
  • 1 Tbsp finely grated ginger
  • 2 tsp hot red pepper powder (ideally Korean kimchi pepper, but a mix of cayenne, paprika, or dried chili flakes is fine - for a really hot leekchi, increase the amount accordingly)

Directions

  1. First, rinse the leeks very well. Soil tends to get stuck in between the layers at the part of the leek where the dark leaves begin to branch out. Also, wash your hands well before starting this recipe because you’ll be using them to mix everything together.
  2. Place the thinly sliced leeks (including some of the green tops) into a large bowl. Sprinkle the salt on top. Use your hands to massage the leeks and salt together until the juices begin to release (about 5 minutes). Cover the sliced leeks and allow them to rest for about 45 minutes so the juices continue to release.
  3. Add all of your flavoring ingredients: minced garlic, grated ginger, and hot pepper. Mix well until fully incorporated.
  4. Press the leek mixture into a clean 2-quart mason jar or crock, or a 1-quart jar if using a clamp-down Fido or Le Parfait jar. In order to ferment vegetables properly, you must keep them submerged under liquid. You’ll want to compress the leeks down to remove all air pockets and to encourage their juices to rise to the top, really packing them down. If you don't have a wooden tamper, you can use the back of your hand or the end of a wooden spoon or rolling pin to press down. If you've pressed the leeks down but there is still not enough liquid to cover them, you can add a bit of homemade brine. Stir 1 tsp salt into 1 cup water until the salt has dissolved. Pour just enough of this brine on top of your leek mixture to cover it.
  5. The fermentation process will push the leeks up out of the brine so you may need to weigh them down, depending on the vessel you’re using. If using a mason jar or a crock, top your leeks with a follower and weight combination or use a simple weight made out of a quart-sized ziplock bag. Press the plastic down onto the top of the ferment, then fill it with water and seal. For a jar, screw the lid loosely on top. Do not seal so that gases can escape during the fermenting process. Clamp-on jars such as Fido and LeParfait do not need a weight to keep the vegetables submerged because they can remain closed until the ferment is ready to eat. However, if using this technique, be aware of the small risk that a jar can shatter, as explained in my write-up above. Though this is unlikely, you should wrap any jars in rags or towels and place them in a closed cardboard box in a closet for the active fermentation part, as a safety measure. This article has additional information about how to keep ferments submerged.
  6. Leave your leekchi at room temperature, away from direct sunlight for about 1 week. The contents may bubble and seep out so you may want to keep your jars on some newspaper. Unless you are using the clamp-down jar option, you should check your ferment daily to ensure the vegetables are still submerged under brine. Scoop out any scum that develops on the top. Your leekchi is ready when it has turned yellowish, the leeks have softened and developed a nice sour aroma.
  7. After about 7 days, the active part of the fermentation should be complete and you can move your jar or crock to the fridge where they will keep for about 6 months.
  8. Leekchi is wonderful as a condiment served alongside a warm meal. It’s also lovely with cheese and crackers. You can add it to stir-fry’s, soups, omelettes or scrambled eggs.

Tips/Techniques

If you’re new to fermenting or feeling nervous about the process, consider investing in an airlock system. This is the optimal way to ferment. Some companies that sell airlock kits include: Pickl-it and Go Ferment.

Once you get comfortable with the base recipe, you can use special add-ons such as sesame seeds, seaweed flakes, fish sauce, smokey chipotle or paprika, gourmet salts etc… Feel free to experiment with these types of add-ons and personalize your leekchi to suit your taste.

Yield: Makes about 1 quart


Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series has been nominated for multiple James Beard Awards for Best Video Webcast (On Location). In 2012, she was the recipient of Saveur Magazine’s Best Food Blog award in the video category.

Veggie Pâté

Vegge Pate recipe

I often joke that I was a flower child baby, because by the time I came into the world, my mom had already embraced many aspects of the “hippy” lifestyle of late 1970’s Montreal. One of the areas where this was most evident was in her approach to food and cooking. A cherished cookbook in our household, published the year after I was born, is Le Bonheur du végétarisme (The joy of vegetarianism) by Québec author Danièle Starenkyj. Danièle’s book turned végépâté into a Québec classic. If you go to just about any grocery store in Québec today, you will find an assortment of different brands of végépâté, so tasty they are enjoyed by meat eaters as much as by vegetarians. But veggie pâté is also incredibly easy to make at home.

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Tourte Milanaise

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I first tasted this life-changing pie this past summer at Dot’s, my favorite little cafe-deli in Lincolnville, Maine. The moment I set my eyes upon the colorful layers of all my favorite things nicely wrapped up in a flaky golden crust, I knew I needed a slice of THAT, whatever it was. It was a thing of great beauty. Dot’s calls their pie the Saturday Breakfast Tourte, because they only make it on Saturdays. And when I posted a photo of my beloved slice on Instagram, a friend mentioned that she recognized the recipe from one of Julia Child’s cookbooks.

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Salted Honey Cranberry Pumpkin Seed Bars

Salted Honey Cranberry Pumpkin Seed Bars recipe

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Baking is the best way I know to get into the Christmas mood. As soon as November rolls into December, I love putting on my favorite holiday tunes, getting the wood stove crackling hot, and getting to work on old standby recipes and adventurous new ones. Like my grandmother used to do, I love having a stash of seasonal treats in a big round lidded tin in the cupboard to use as needed.

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Rye Crepes with Pear and Cheddar

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As a French Canadian, I grew up on crepes. In fact, crepes were our go-to fast food when my mom didn’t know what else to make. “I don’t know what to cook tonight” she would say to which I would inevitably respond “let’s have crepes!” If they were dinner crepes, she would make them with whole wheat flour and stuff them with something savory like mushrooms and cheese. Morning crepes were generally lighter, made with unbleached white flour and only a little bit of whole grain flour. These usually involved an unrestrained amount of butter and maple syrup. Dark buckwheat crepes were also a frequent choice and those would either be served with a savory filling or with butter and molasses. To this day, a butter and molasses buckwheat crepe is my ultimate snack when I don’t feel like making anything complicated. I’ve learned to whip up a crepe batter in 5 minutes flat. After all, crepes are essentially just flour, eggs, and milk beaten together.

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Pumpkin Maple Crème Caramel

Pumpkin Maple Creme Caramel recipe

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Put a crème caramel in front of me and I absolutely melt. As a kid, I thought crème caramel was a fancy pants dessert that people only ate in restaurants. Given even the most tantalizing of dessert menus, if I saw crème caramel on it, my decision was already made. But sometime during my teenage years, I learned how easy it is to make at home, and between homework and band practices, I began regularly churning out little ramekins of crème caramel and other flan variations (coffee flan was a big hit for a while). This was all much to my mom’s delight since she shared my custard obsession. There’s nothing quite as simple as whisking together eggs, milk, and sugar, tucking it into the oven, and waiting for it to magically settle into a dainty wobble and become the ultimate comfort food: sweet silky goodness. Though it’s a dessert best eaten cold, I’ve always associated it with fall since that’s when I always used to make it.

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