Real Food

Buckwheat Pilaf

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I love when food looks like food, when it doesn’t pretend to be something else, when it is not ornamented with weird contraptions, when the end product is clearly traceable to its original source, when it smells like it was cooked by people, when the process is not hidden, when it is art not because it has “make-up” on but because it is so beautiful, natural, colorful, delicious, nourishing and satisfying that it fills me with a sense of wonder for the transformative power and imagination that we people have to keep ourselves alive with the wonderful and pure products that nature so abundantly provides us with.
Here are two very, very simple dishes I made this week, which I thought were so simple and attractive that there were worth sharing

Buckwheat Pilaf
2 cups of buckwheat rinsed
2 1/4 cups water
2 tbs. olive oil
1 onion cut in small cubes
2 or 3 garlic cloves minced
1 large carrot diced
1 cube of vegetable bouillon
1 tsp. turmeric powder
a pinch of saffron
a handful of currants
a handful of roasted pine nuts

-in a deep pan warm the olive oil
-add the garlic, stir and quickly after add the onion
-stir a bit at medium fire
-add the carrots, the vegetable bouillon cube(crumbled), the turmeric and the saffron
-saute a bit, then add the buckwheat
-saute a bit more and add the water and a pinch of salt
-bring to a boil, lower the heat and place a flame deflector under the pan
-cook covered for about 20 minutes until the liquid has been absorbed and the buckwheat is cooked
-turn off fire
-add the currants and pine nuts and mix gently with a fork
-garnish with lots of parsley and tomatoes chopped in small cubes
-serve with a salad and a nice glass of white wine

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Potato Mash with Mushroom Garnish

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Mashed Potatoes with Mushroom Garnish

a buch of potatoes
olive oil
sea salt
4 cups of sliced or chopped mushrooms
2 cloves of garlic minced
1/4 cup soy milk

-boil the potatoes until they are soft
-get rid of the cooking water and pure the potatoes with a hand blender, adding salt and a generous(reasonably generous) amount of olive oil and about a tsp. of salt to create a very smooth puree
-put puree in a baking form, make it flat and smooth and drizzle with a bit of olive oil, and soy milk
-sprinkle with black pepper
-bake at 200* c. for about 15 minutes or until it begins to get a nice toasty color on top
-take out of the oven and sprinkle the sautéed mushrooms on top

Mushrooms
-saute the mushrooms with the garlic and olive oil until the liquid has disappeared and they have become quite dry.

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