WINTER IS COMING / FESTIVE FARRO SALAD WITH ROASTED PUMPKIN, DRIED CRANBERRIES AND RAS-EL-HANOUT VINAIGRETTE - SALADE FESTIVE AU PETIT ÉPAUTRE, À LA COURGE, AUX CANNEBERGES SÉCHÉES ET AU RAS-EL-HANOUT

A cold wind was blowing from the north, and it made the trees rustle like living things.
- George R.R. Martin, A Game of Thrones

So the winter comes
where we belong
I feel the cold
within my heart
I see the night
deep in your eyes
the winter comes at last...
- Covenant, Winter Comes

As Winterfell characters often remark in Game of Thrones: "winter is coming".

Winter is nearing and there is absolutely no doubt about that. You can feel it in your lungs with every breath you take, smell it in the air, taste its watery sapidity, hear its broisterous complaint and deadly silence, and witness it through your eyes focused on barren landscapes and white mountain tops. Everywhere there are signs of the impending bitter season and whether you want it or not, it is only the beginning. So if you are wise enough, you'd better get your duvet jackets, wolly hats, fleece scarves and leather gloves out of the wardrobe or you'll end up frozen like an icicle...

Let us love the winter for it is the spring of geniuses.
- Pietro Aretino

December is an old friend; it reminds you of the past, together you share some laughs and tears, you feel warm-hearted though it’s freezing outside
- Mohamed Atef

Most people fear and loathe this gloomy and glacial period of the year, but not me. Wintry weather makes me gleeful and dissemilarly to a majority of the population, I never get a bad case of the blues once the trees are stark naked and the fall sunlight commences to fade. As a matter of fact, when November dies and painfully gives birth to December, glowing joy and powerful positiveness invades the very core of my soul. This is paradise!

After all I am a capricorn who was born on a frigid full moon Christmas morning (the 25th, precisely) and I have Helvetic, British and Russian blood running through my veins (and maybe a little Danish blood too). Consequently, I'm related to an ancient race of humans (the Teutons, Northmen and Slavs) reputed for having the capacity to brave the cold and being insensible to extreme meteorologic conditions - I guess this also explains my strong attraction to Northern Hemisphere countries and regions such as Great Britain, Scandinavia, Canada, Alaska, Siberia, etc... It's in my genes.

In the midst of winter, I found there was, within me, an invincible summer.
- Albert Camus, The Stranger

I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says "Go to sleep, darlings, till the summer comes again.
- Lewis Carroll, Alice's Adventures in Wonderland & Through the Looking-Glass 

When gusts of freezing wind chill you to the bones, croaking crows break the ghastly quietude, mesmerizing starling murmurations - similar to evil clouds - hover over towns, snow heavily tumbles down like chalky rose petals and starts flirting with the plains, nature is frozen still, duck egg blue skies magically appear through the thick fog, darkness covers the countryside and a fiery sunsets illuminate the horizon, my brain becomes hyperactive, my energy is multiplied and exhilaration kicks in.

Jack Frost is my drug, my muse, my guide, my lover and my friend. He knocks me off my feet, inspires me, stimulates my intellect, helps me focus on what's important in life, puts me in a happy and romantic mood, fills me with endless hope, feeds my hunger for adventure, uplifts my spirit and gets me going.

From December though March, I savor every passing moment and enjoy the soothing comfort of my snuggly apartment, relish rustic food that sticks to the ribs (only on weekends though, otherwise I'd end up looking like a Michellin woman!) and brings a grin of satisfaction to my face, appreciate cuddling up on the settee with a cup of steaming cappuccino or spicy chai and revel in spending some cosy afternoons with my friends or evenings with my dearest. It is the time for relaxing at home and engaging in cheering activities.

Another reason for me to get all flushed and excited is the delightful array of versatile vegetables, fabulous fruits and enticing produces which make their entry on market stalls once autumn has waved us farewell. There is so much on offer that I never know what to choose when I visit my favorite "marché aux légumes" in Rive. Between fennel, cabbage, Brussel sprouts, cauliflower, broccoli, turnips, Belgian endives, leeks, pumpkins, celeriac, carrots, treviso (radicchio), parsnips, beets, apples, oranges, pears, mandarins, pomegranates, kumquats, grapefruits, litchis, kiwis, sausages, sauerkraut, vacherin Mont d'Or and chestnuts, my heart wavers...

At my table, variety rules and I rarely serve the same legume twice in the same week, hence my fridge is chock-a-block full with greens of many colors, shapes and sizes. Not only do I adore eating those harbaceus plants, but I also have loads of fun inventing new dishes with them.

While some of my experiments are only worth being metioned on my Facebook page (where I speak about my daily meals), some of the recipes I put together are just too exquisite not to be fully shared on my blog. It is the case with one of my latest creations to date: a festive "Farro Salad With Roasted Pumpkin, Dried Cranberries And Ras-El-Hanout Vinaigrette" inspired by my fondness for Middle Eastern, North-African and Mediterranean cuisine.

This unique, luscious, sweet and savory, hearty, spicy and colorful main course is a real showstopper. Indeed, nothing captures the attention more than a glorious bouquet of flavors as well as a harmonious combination of aromas and textures - the roasted and soft pumpkin, nutty and crunchy farro, sour and chewy cranberries, fragrant dill, heady mustard, deeply toasted sesame seeds, pungent citrus zest, creamy tahini and exotic ras-el-hanout spice come together just marvelously.

A hors-d'oeuvre which is perfect for any occasion - be it lunch, supper, a picnic, your family's Yuletide banquet or New Year's Eve Party - and will please both vegetarians and carnivores alike - it can be served per se or as accompaniment to meat, fish, cheese, tofu or seitan.

Give it a try, you'll be conquered!

Farro Salad With Pumpkin, Dried Cranberries And Ras-El-Hanout

Recipe by Rosa Mayland, December 2013.

Serves 2.

Ingredients For The Salad:
550g Pumpkin, roasted (see recipe) and cut into 1cm/0.39inch cubes
250g Raw farro, cooked (see recipe)
1 Onion (small), chopped finely
The zest of 1 organic lemon
3 Tbs Sesame seeds, toasted
4 Tbs dried cranberries
Fresh dill, chopped, to taste
Ingredients For The Vinaigrette:
1 Clove garlic, crushed
2 Tbs Tahini paste
1 Tsp Semi-strong mustard
1 Tsp Ras-El-Hanout
6 Tbs Olive oil
3 Tbs Lemon juice
1 Tbs Apple vinegar
Fine sea salt, to taste
Black pepper, freshly ground, to taste

Method:
1. In a medium bowl, whisk together all the ingredients for the Vinaigrette.
2. In a big salad bowl, put all the ingredients for the salad and add the vinaigrette.
3. Delicately combine.
4. Plate the salad and sprinkle with extra dill.

Remarks:
Choose a type of pumpkin that can be roasted (potimarron, butternut squash, blue Hokkaido, sugar pie, red kuri, tan cheese, etc...).
Both the farro and pumpkin can be used either warm or at room temperature.

Serving suggestions:
Serve as main course alone or accompanied with fish, meat, pan-fried tofu, seitan steaks or cheese and pair with Chardonnay, Pinot Noir, Riesling, Pinot Grigio or Sauvignon Blanc.

Salade De Petit Épautre À La Courge, Aux Canneberges Séchées Et Au Ras-El-Hanout
Recette par Rosa Mayland, Décembre 2013.

Pour 2 personnes.

Ingrédients Pour La Salade:
550g de Courge, rôtie au four (voir recette) et coupée en dés de 1cm
250g de Petit épautre (cru), cuit (voir recette)
1 Oignon (petit), haché finement
Le zeste d'un citron bio
3 CS de Graines de sésame, torréfiées
4 CS de Canneberges séchées
Aneth fraîche, hachée, selon goût
Ingrédients Pour La Vinaigrette:
1 Gousse d'ail, écrasée
2 CS de Tahini
1 CC de Moutarde mi-forte
1 CC de Ras -El- Hanout
6 CS d'Huile d'olive
3 CS de Jus de citron
1 CS de Vinaigre de pomme
Fleur de sel, selon goût
Poivre noir, fraîchement moulu, selon goût

Méthode:
1 . Dans un bol moyen, mélanger ensemble tous les ingrédients pour la vinaigrette .
2 . Dans un grand saladier, mettre tous les ingrédients pour la salade et ajouter la vinaigrette.
3 . Mélanger délicatement.
4 . Garnir les assiettes avec la salade et saupoudrer avec un peu d'aneth.

Remarques:
Choisissez une courge qui peut être rôtie (potimarron, butternut, courge musquée, etc...).
Le petit épeautre et la courge peuvent être utilisés légèrement chauds ou à température ambiante.

Suggestion d'accompagnement :
Servir comme plat principal seul ou accompagné de poisson, de viande, de tofu poêlé, de steaks de seitan ou de fromage. Ce plat se marie bien avec un Chardonnay, Pinot Noir , Riesling, Pinot Grigio ou Sauvignon Blanc.

BEETROOT AND ORANGE SALAD - SALADE DE BETTERAVE À L'ORANGE

February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two months hence seems preposterous, the ground hard and cold, the snow dirty, the winter hateful, hanging on too long.
- Anna Quindlen, One True Thing

February, when the days of winter seem endless and no amount of wistful recollecting can bring back any air of summer.
- Shirley Jackson, Raising Demons

Although I am a big fan of winter, I have to admit that February and its uniform skies, blizzardy snowfalls, heavy sleet storms, anesthetizing as well as frigid north winds and fair share of viruses can be quite a trying, unforgiving and monotonous month. Although the season of renewal is getting closer by the minute and the first signs of spring can already be witnessed (catkins hanging from trees, chaffinches and blackbirds singing crazily, snowdrops flowering, daffodils and primroses peeking out of the ground, etc...), this in-between period of the year is definitely not my favorite as it has the aura of a dull Soviet no-man's land or of a waiting room in a Bolshevik hospital.

Painfully murky and depressingly characterless days endlessly follow one another until the point where all this blandness numbs us and the zombie mode kicks in. It is an indubitable fact that dense opaque fog, serious lack of sunlight, bitter air and polar temperatures get the best of us as this lethal combination contributes to weakening our immune system and deminishing our high spririts. Hence it is extremely important that we don't forget to take good care of our mental and well as physical wellness.

It is totally normal to feel exhausted and a little feeble when the weather is so unfriendly and our lifetsyles go against the cosmic rhythm. After all, we cannot constantly be 110% productive and ask our bodies to be invicible if we don't comply to earth's laws, pamper ourselves and accept that we are not limitless machines. So, eventhough our lives are full of unchosen obligations (going to work no matter how we are feeling and having to be equally productive on a constant basis, adopting artificial schedules dictated by our modern world, suffering from insufficient sleep and peace,  etc...), it is nonetheless our responsability to nurture our well-being and inner harmony as much as humanly possible given the circumstances.

This is the reason why I try add harmony to my existence, slow down whenever I can, have activities which uplift my soul (listen to music, read, watch movies, cook/bake, meditate, go out for walks, etc...) and eat particularly wholesomely during Jack Frosts' reign. As a result, illnesses rarely affect me (I usually only get a runny nose and sore throat), my energy level is mostly high, 90% of the time my brain is active like a rat, I am generally fairly chirpy and the only blues I experience is played by talented musicians...

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
- Tom Robbins

Salad "freshens without enfeebling and fortifies without irritating.
- Jean-Anthelme Brillat-Savarin (1755-1826) 

One of my preferred health allies is beetroot. Not only is this globe vegetable fantastically versatile, mighty scrumptious and remarkably colorful, but it is also a great source of potassium, magnesium and iron as well as vitamins A, B6 and C, folic acid, carbohydrates, protein, powerful antioxidants and soluble fibre; ideal for boosting stamina, reducing risks of osteoporosis, strokes and heart attacks, bringing down blood pressure, stabilizing blood sugar, lowering cholesterol, helping slow the progression of dementia, treating anemia and fatigue. A highly nutritious and powerful ball of goodness which I am never tired of transforming into mouthwatering meals and seeing in my plate!

I'm not sure if it has something to do with my body sending me subliminal messages or if Mother Nature's imminent awakening is in cause, but lately, beets, oranges and wonderfully crunchy raw vegetables have been a lot on my mind and I have been constantly dreaming of bringing vibrant hues to the table as well as yearning for citrusy flavors.

Cravings can be very strong and as a rule, it is rather difficult to get rid of them, unlless they have been fulfilled. Anyway, thankfully for me my urge for hearty fare was legitimate and represented no threat to my organism (I would have resisted it otherwise), so I had no other choice than to enter my culinary temple in a jiffy and proceed to create a delightfully tasty, psychedelic and nutrient-ladden "Beetroot and Orange Salad" which I served for supper.

This zesty, refined and substantial cold dish met a frank success and brought happiness to the dinning table. P. asked for seconds and thirds, and we fiercely devoured it, leaving no leftovers. Had it been a platter of homemade pasta or a juicy steak, I don't think it would have gone down any faster or better. Simply perfect!

Beetroot And Orange Salad 
Recipe by Rosa Mayland, February 2013.

Serves 2 (as main course) or 4 (as side dish).

Ingredients For The "Salad Dressing":
The juice of 1 organic lemon
1 Clove garlic, crushed (optional)
2 Tbs Olive oil
1 Tsp Mild soy Sauce
1 Tsp Yellow or sweet mustard
1 Tsp Runny honey
1/2 Tsp Sriracha
1 Pinch ground allspice
Sea salt, to taste
Freshly ground black pepper, to taste
Ingredient For The "Salad":
1 Big raw beetroot, peeled and finely shredded
2 Tarocco oranges, filleted (see method)
1/4 Cup (30g) Hazelnuts, roasted and coarsely chopped
The rind of one organic lemon 
Sprouted alfalfa

Method For The "Salad Dressing":
1. Whisk all the ingredients together and set aside.
Method For "Plating The salad":
2. Place the grated beetroot* on the plates.
3. Drizzle the salad dressing* over the beetroot.
4. Prettily arrange the orange segments* over the beetroot.
5. Sprinkle the hazelnuts* and the grated lemon rind* over the salad.
6. Top with a handful of sprouted alfalfa*.
7. Serve immediately.

Remarks:
You can replace the allspice by 1/2 Tsp ground cumin, the Tarocco oranges by Moro or Navel oranges and the sprouted alfalfa by any other sprouted seeds of your choice (beetroot, onion, sesame, etc...).
The clove garlic is totally optional. Instead, try flavoring your salad with an onion which you'll cut in half and slice very thinly, then arrange nicely over the grated beetroot (before adding the orange segments).

Serving suggestions:
Serve this salad as main course, with slices of pumpernickel bread or as side dish in accompaniment to a casseroles, gratin or some barbecued meat.

* In equal quantities (either 1/2 or 1/4, depending on how many people you are going to serve).

Salade De Betterave À l'Orange
Recette par Rosa Mayland, Février 2013.

Pour 2 personnes (plat principal) ou 4 personnes (plat d'accompagnement).

Ingrédients Pour La "Vinaigrette": 
Le jus d'un citron bio
1 Gousse d'ail, écrasée (facultatif)
2 CS d'Huile d'olive
1 CC de Sauce soja douce
1 CC de Moutarde douce
1 CC de Miel liquide
1/2 CC de Sriracha
1 Pincée de Poudre de piment de la Jamaïque
Sel de mer, selon goût
Poivre noir fraîchement moulu, selon goût
Ingrédients Pour La "Salade":
1 Grosse betterave crue, pelée et finement râpée
2 Oranges Tarocco, découpée en quartiers (voir méthode)
30g de Noisettes, torréfiées et grossièrement hachées
Le zeste d'un citron bio
Pousses d'alfalfa/luzerne (graines germées)

Méthode Pour La "Vinaigrette":
1. Mélanger ensemble tous les ingrédients pour la vinaigrette et mettre de côté.
Méthode Pour La "Présentation De La Salade":
2. Disposer la betterave râpée * sur les assiettes.
3. Verser la vinaigrette* sur la betterave.
4. Arranger joliment les quartiers d'orange* sur la betterave.
5. Saupoudrer avec les noisettes* et le zeste de citron râpé*.
6. Déposer une petite poignée de luzerne germée* sur le dessus de la salade.
7. Servir immédiatement.

Remarques:
Vous pouvez remplacer le piment de la Jamaïque en poudre par 1/2 CC de cumin en poudre, les oranges Tarocco par des oranges Moro ou Navel et la luzerne germée par les graines germées de votre choix (betterave, oignon, sésame, etc ..).
L'ail est totalement facultatif. Afin de donner plus de saveur à votre salade, un oignon finement coupé fera parfaitement l'affaire (ajoutez-le juste avant les quartiers d'orange).

Suggestions d'accompagnement:
Servir cette salade comme plat principal, avec des tranches de pain pumpernickel ou comme plat d'accompagnement avec un plat au four, un gratin ou de la viandes grillée.

* En quantités égales (soit 1/2 ou 1/4, selon le nombre de personnes que vous allez servir).

RAW ZUCCHINI (COURGETTE) SALAD - SALADE DE COURGETTE CRUE /// MONTHLY MINGLE - A TASTE OF YELLOW: A TRIBUTE TO BARBARA

Lately, I have been feeling seriously uninspired, very tired, quite sluggish, highly moody and a little depressed. I guess that I am in desperate need of holidays (I'll have to wait till the middle of August, though) and some "me" time, hence this Friday I have decided to share with you a casual post...

It is the middle of July and the summer squash season is in full swing, so I thought that you might be interested by my no-brainer "Raw Zucchini (Courgette) Salad" which is healthy, toothsome, easy as pie and can be prepared in a matter of minutes. Perfect when you are on the run or just too lazy to cook like a five-star chef!

Today, I wish to pay a tribute to the late Barbara Harris of Winos and Foodies by participating in the event Monthly Mingle - A Taste Of Yellow* and submitting my vegetarian recipe. This dishe's wonderful simplicity, natural generosity and straighforwardness reminds me of this lovely lady whose unexpected passing away totally shocked and devastated me.

Barbara hosted A taste Of Yellow (supporting LiveSTRONG Day - see my participations here and here) and she was one of the first people I got in contact with when I started blogging, back in 2005. We visited each other's blogs and exchanged a few sporadic thoughts via e-mail, Twitter and Facebook.

Unfortunately, I didn't get to know her very well, but I will always remember her limitless kindness and radiant personality. Despite her life-threatening illness, she striked me as being somebody who was extremely courageous, full of energy and had a communicative joie de vivre. A great soul!

- Lavender On My Balcony -

Sadly, after having bravely battled cancer for more than 8 years, Barbara died on the 30th of June 2012. A big loss for her friends, family and the foodblogging world. She is already sorely missed and will never be forgotten. The end of an era, however her legacy will live on...

Rest in peace, dear!

*If you would like to enter A Taste of Yellow Monthly Mingle please head on over to Jeanne’s blog, Cook Sister! for further details on how you can submit your entry. The roundup will go up on August 11th, 2012.

KASHA, BLACK-EYED PEA, MACKEREL, FAVA BEAN, TOMATO & MISO SALAD - SALADE DE SARRASIN, DOLIQUES A OEIL NOIR, FÈVES, MAQUEREAU, TOMATE ET MISO

Be careful of those who pat you on the back. They might be looking for a soft spot to plant the knife.
- Anonymous

Honest hearts produce honest actions.
- Brigham Young

Those who know me are aware of the fact that I cherish honest, genuine as well as selfless beings and look for the deep and meaningful things in life. Superficiality, artificiality, triviality, egocentrism and materialism put me off. I reject all the false values that this modern and unethical society apprizes.

Calculators, manipulators and profitors are my biggest enemies. I fear them like the pest and smell them from a distance. Actually, I make it a rule to stay far away from anything that is shallow or anyone who is toxic, fake and untrustworthy as they can only be harmful to me and drain me of my life force. Negative energies and all forms of parasitism are to be avoided at any cost or they'll bring you down and suck you into their decadent spiral of chaos and destruction.

After having been psychologically abused by my tyrannical parents who exercized their maleficious control over me and could not care less about my person, but prefered to use me as a pawn in their viscious family game, and escaped from my Machiavellian sister's iron grip and mean powers of subjugation, I am finally free of all oppression so I really treasure my new found freedom and fiercely protect it with all my might. I have given enough and refuse to bleed more.

Since I have been deceived and ripped-off quite a few times by despicable individuals who are only interested in misusing others for their own egotistical purposes and evil agendas, I tend to be very careful when it comes to letting people into my existence and trusting them blindly. I pick my pals meticulously. This is the reason why I am not surrounded by hords of "friends" and definitely not the most popular girl on the block. But that's ok with me as I have my peace.

Nowadays, I listen to my heart and follow my instincts. If somebody is devious or something is shady, then I'll feel their bad vibrations and will not let them corrupt or rape my soul as I have understood that nobody can be my master nor that I am accountable to anyone. Power is in my hands and "no" is not a taboo word anymore...

Make food simple and let things taste of what they are.
- Curnonsky aka Maurice Edmond Sailland

I want a dish to taste good, rather than to have been seethed in pig's milk and served wrapped in a rhubarb leaf with grated thistle root.
- Kingsley Amis

I detest...anything over-cooked, over-herbed, over-sauced, over elaborate. Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating."
- Sybille Bedford

When it comes to food, I love my grub to be straitforward and real. Pretentious or unnatural eats have no place at my home nor in my heart. I loathe unneccessarily complicated or pompous dishes and detest industrially processed aliments that have been deprived of their nutritional qualities and are loaded with a multitude of gruesome additives (saturated fats, artificial colorings and sweeteners, preservatives, corn syrup, etc...).

My dinners are seasonal, hearty, comforting, stripped of any chichis, yet they don't lack refinement or aromatic complexity. I try to enhance produces and get the best out of them without ever spoiling their original characteristics. This demands a little understanding of nutrition, some knowledge regarding the ingredients employed, a good dose of patience and a lot of gut feeling. Nothing very esoteric or difficult to accomplish, however it requires commitment and dedication.

Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.
- Craig Claiborne

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.
- Marcel Boulestin

If you are a passionate gourmet who is interested in your physical wellness, then it is absolutely not a sacrifice to relentlessly surf online in order to search for useful culinary information, to spend a few hours experimentig in the kitchen or to follow a healthy diet. Your hard labor will be rewarded and your body will be thankful for treating it like a temple rather than a dustbin. Certainly worth the effort!

Speaking of power foods, the salad that I am presenting today pretty much carries all those characteristics and is not far from perfection. It is well-balanced (contains many essential nutrients: fibers, vitamins, minerals, carbohydrates, fatty acids, antioxidents, proteins and other compounds), extremely satiating, not expensive, fresh, easily prepared and although it appears to be simple, this harmonious tasting meal offers intricate flavors (nutty, herby, pungent, spicy, sweet, smoky, etc...) which will make your palate sing and your tummy smile.

My summery "Kasha, Black-Eyed Pea, Mackerel, Fava Bean, Tomato & Miso Salad" is ideal for a relaxed lunch or supper in the garden/on the balcony and for taking on picnics or bringing to potlucks, parties as well as work. Quirky, practical, energy-ladden and scrumptious!

Kasha, Black-Eyed Pea, Mackerel, Fava Bean, Tomato & Miso Salad

Recipe by Rosa Mayland, June 2012

Serves 2-3.

Ingredients For The "Miso Dressing":

1/3 Cup (75ml) Apple vinegar

1/3 Cup (75ml) Olive oil

2 Cloves garlic, finely chopped

1 Tbs Barley miso

1 Tbs Sweet soy sauce (Kikkoman)

1 Tbs Sweet chili sauce

1 Tsp Runny honey

1 Tsp Sesame oil

1/2 Tsp Fine sea salt
Ingredients For The "Salad":
1 1/2 Cups Raw kasha (buckwheat groats)
1 Tsp Fine sea salt
1 Cup (120g) Fresh fava beans, shelled (method)
260g Cooked black-eyed peas (cooked from scratch or canned)
2x 125g (2x 95g net weight) Canned mackerel
1x Beefsteak tomato, chopped
1 Medium onion, finely chopped
Fresh coriander, to taste

Method For The "Miso Dressing":
1. In a big salad bowl, whisk all ingredients together.
Method For The "Salad":
2. In a medium pan, lightly toast the kasha until golden.
3. Add 4 cups water (~1l) and the salt. Bring to a light boil, then immediatly lower the heat to a soft simmer.
4. Cook for about 8-10 minutes (it should still be a little crunchy - see remarks).
5. Sieve and rince with cold water, then let the water drip off.
6. Once the kasha is at room temperature, add to the bowl with all the other ingredients. Mix delicately.
7. Serve. 

Remarks:
The onion can be replaced by 2 chopped spring onions.
In case you don't have black-eyed peas at home, any legume of your choice will do (white beans, chickpeas, red beans, etc...).
You can also use other fresh herbs: chervil, parsley, basil or thyme.
Don't overcook your kasha, otherwise it'll go mushy. In order to avoid that, keep testing it while it is cooking.
If you like to eat your salad chilled, then mix all the ingredients together (minus the coriander, tomato and fish - you'll add them at the last moment) a few hours before serving and refrigerate. 

Serving suggestions:
Serve chilled or at room temperature and accompany with a glass of quality white wine (Gewürtzraminer, Riesling, Chardonnay, Pinot Gris, Chasselas,  etc...) or rosé (Vin Gris, Oeil de Perdrix, Weissherbst, Provence, Gamay Rosé, etc...).

Salade De Sarrasin, Doliques A Oeil Noir, Fèves, Maquereau, Tomate Et Miso 
Recette par Rosa Mayland, juin 2012.

Pour 2-3 personnes.

Ingrédients Pour La "Vinaigrette au Miso": 
75ml de Vinaigre de pomme
75ml Olive oil 
2 Gousses d'ail, hachées finement 
1 CS de Miso d'orge
1 CS de Sauce soja douce (Kikkoman)
1 CS de Sauce de piment douce 
1 CS de Miel liquide
1 CC d'Huile de sésame
1/2 CC de Sel de mer fin
 Ingrédients Pour La "Salade":
1 1/2 Coupes de Gruau de sarrasin 
1 CS de Sel de mer fin 
120g de Fèves fraîches, pelées (voir méthode) 
260g de Doliques à oeil noir cuites (voir méthode - vous pouvez aussi prendre une conserve)
2x 125g (poids net 2x 95g) de Filets de maquereau en conserve 
1 Tomate coeur de boeuf, coupée en dés
1 Oignon moyen, haché finement
Coriandre fraîche, selon goût

Méthode Pour La "Vinaigrette Au Miso": 
1. Dans un grand saladier, mélanger tous les ingrédients ensemble. 
Méthode Pour La "Salade": 
2. Dans une casserole moyenne, torréfier le sarrasin jusqu'à ce qu'il soit légèrement doré. 
3. Ajouter environ 1 litre d'eau et le sel. Porter à légère ébullition, puis immédiatement baisser le feu et laisser mijoter à feu très doux.
4. Cuire pendant environ 8-10 minutes. Le sarrasin devrait encore être un peu croquant (voir remarques).
5. L'égoutter et le rincer à l'eau très froide, puis le laisser égoutter encore une fois afin que toute l'eau se soit évacuée.
6. Une fois que le sarrasin a refroidi (température ambiante), le mettre dans le bol avec tous les autres ingrédients et mélanger délicatement. 
7. Servir. 

Remarques: 
L'oignon peut être remplacé par 2 oignons de printemps hachés. 
Dans le cas où vous n'aurez pas de doliques à œil noir à la maison, vous pouvez alors utiliser une autre légumineuse de votre choix (haricots blancs, pois chiches, haricots rouges, etc ..). 
Vous pouvez également ajouter d'autres herbes fraîches dans cette salade: cerfeuil, persil, basilic ou thym.
Ne pas faire cuire votre sarrasin à feu élevé sinon les graines exploseront et vous vous retrouverez avec une purée. Afin d'éviter cela, faites-le mijoter à feu très doux (pas de gros bouillons). N'oubliez pas de régulièrement goûter votre sarrasin afin que vous ne le cuisiez pas trop (perte de son croquant). 
Si vous aimez manger froid, mélanger tous les ingrédients ensemble (sans la coriandre, tomate et le poisson que vous ajouterez au dernier moment) et réfrigérer votre salade pendant quelques heures avant de la servir.

Idées de présentation: 
Servir bien réfrigérée ou à température ambiante et accompagner d'un vin blanc (Gewurtzraminer, Riesling, Chardonnay, Pinot Gris, Chasselas, etc ..) ou d'un rosé (Vin Gris, Oeil de Perdrix, Weissherbst, Provence, Gamay Rosé, etc ...) de qualité.

CREAMY FUSILI SALAD WITH SUN DRIED TOMATOES, PEAS & ARUGULA - SALADE DE FUSILI AUX TOMATES SÉCHÉS, POIS ET À LA ROQUETTE

Some people are so poor all they have is money.
- Source unknown

Content makes poor men rich; discontent makes rich men poor.
- Benjamin Franklin

Humans never cease to complain about the status of their bank account and their degree of brokedom, but they rarely realise that true wealth doesn’t come in the form of a banknote and that nobody can manufacture it – on another level, the same can be said about handsomeness, kindness, personality and intelligence. It is something you carry within yourself and it’s not easily quantifyable.

Certain people are poor regardless of how many luxury houses, fast cars, fine jewels and designer clothes they have or can buy. Others are rich even if they are bankrupt or living on the street. The first category of individuals are barren shells whose soul is so desert-like that they have to fill their lives with meaninglessly clutter and keep busy for the sake of averting from seeing the empty void they have inside. The second kind of folks only need cash to survive and eat, dress or have a roof over their heads, thus living on the strict minimum. But contrarily to the former group, their inner value doesn’t depend on earthly possessions as the flame that burns deep down within themselves is enough to animate their spirit, make them glow with happiness and give them the courage to face the harsh everyday reality.

As a rule, those who don’t have to rely on goods to exist are far more satisfied than those who need to be surrounded by excessive opulence in order to experience artificial bliss and whose morbidly fake world is dominated by illusion. Deception junkies are eternally on the quest for new means of furnishing their vacuity with yet more nothingness. They are addicted to their delusional sense of fulfillment and strive on their secure make-believe little Hollywoodesque environment. Without their precious elixir of beatitude, they'd be lost and fall into a deep depression since having to confront the senselessness of your own being is incredibly mind-boggling.

All folks ever seem to care about is wealth, but wealth is death. Blessed are the lame, the sick, the poor, lacking wealth, for wealth is death.
Never met a rich man whose grave I didn’t want to piss on. Never met a poor man whose grave I didn’t want to pray on. Wealth is death, life’s for living.
Why would I ever want a job? Waste my life, wealth is death. When I’m old and ready for the grave, I want memories to recall.
Never met a rich man whose grave I didn’t want to piss on. Never met a poor man whose grave I didn’t want to pray on. Wealth is death, life’s for living.
La, la, la. Wealth is death.
- Lyrics to the song “Wealth Is Death” by Those Poor Bastards

When you are not defined by your income or extravagance and you don’t depend on it to feel like somebody, then you are a lucky human being as no matter your situation, you’ll most likely be content, remember to stay humble, find pleasure in the little things, understand the real meaning of life, recognize the importance of being a spiritual entity and know peace of mind.

In the same way, when it comes to food, abundance and expensiveness aren’t always a guarantee for gratification. One doesn’t need to indulge on the most rare and high-priced staples in order to enjoy oneself. The market value of an ingredient is seldom an indicator of savoriness. In business, its worth is mainly fixed according to arbitrary ratings based on ephemeral fashions and its dream-selling factor - an invention of mankind. Scarcity and the amount of work put into generating a merchandise hardly come in play here.

Quality in a product or service is not what the supplier puts in. It is what the customer gets out and is willing to pay for. A product is not quality because it is hard to make and costs a lot of money, as manufacturers typically believe. This is incompetence. Customers pay only for what is of use to them and gives them value. Nothing else constitutes quality.
- Peter F. Drucker, American Management Guru

Consequently, I ask myself the following question: why are oysters* thought to be better than mussels or Champagne considered to be superior to Clairette De Die? Apart from the reasons I cited above, there is no other tangible and possible explanation for this consumerist behavior pattern. Tomorrow, the roles could very well be reversed if declared so by those who run the show and control popular opinion by creating novel fads and demands.

*A funny fact:
Oysters weren't always classified as a luxury item. Actually, in the Victorian era oysters were a regular food of the poor in Britain (learn more here).

In nature, comparison and grades are inexistent. There, each tree, animal, plant or mineral has a purpose and a quality of its own. The Universe doesn’t judge or make differences. In  opposition, we humans constantly have to classify and compare everything, and I find that so stupid, absurd and really useless. Our materialistic visions are dictating our thoughts and actions...
 
I’m somebody who is not presumptuous, superficial and who totally dislikes conventions or limitations, hence the price and reputation of a fare has absolutely no effect on me. As a matter of fact, they don't affect my perception of it as I develop my taste independently from absurd trends - though I do admit that I tend to shun what is in vogue as the word alone already infuriates me, gives me an allergic reaction and creeps me out (you might want to check out that other article I wrote on the subject). A potato will delight me as much as a truffle, and I’d still refuse to eat caviar even if it would be regarded similarly to liver paste and not be grub for the wealthy, aristocrats or jet-setters. In my opinion, although we all have our personal favorites, every comestible has to be cherished as it is earth’s gift to us and we should be thankful for it.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
- Julia Child

Quality is remembered long after the price is forgotten.
- Gucci Family Slogan

At my place, "modest” dishes are consumed regularly, however I never feel ashamed or unsatisfied by what I cook as I regard them to be just as excellent as the ones that are said to be “noble”. If you select good raw materials and you prepare them with care, respect and devotion, then what you’ve paid for them has strictly no importance as the end result will simply be fabulous whether you have kept a tight budget or have totally blown it.

So next time you want to concoct a meal, remember to let go of your preconceptions and don’t let your choices be guided by how cheap or dear something is as you’ll miss out a lot. Instead, appreciate your vegetables, fruits, meat, cheese, spices, etc… for what they are as it is crucial that you only worry about the degree of joy they'll convey and not about their weight in gold.

This is my philosophy and I apply it on a daily basis. Thanks to my limitless curiosity and to my non-consumeristic approach, I have expanded my culinary knowledge drastically. Nothing stops me from discovering new specialities. One day, I’ll purchase pork livers and chicken hearts in order to make an accompaniment to my spaghetti and the next, if the state of my finances permits it, I’ll bring back home a lobe of foie gras or a few balls of Burrata to eat with fine homemade bread.

I'm not going to lie to you and say that I hate all produces which are labelled as "deluxe", but generally, I'd rather settle for those that are less posh and sometimes dispised or neglected because they are supposedly boring, crude and too ordinary. You see, one of my passions is to transform frugal eats into dazzling and surprising specialities and use my creativity to sublimate them. I have a lot of fun playing around in the kitchen and revamping those “ugly duckling” of gastronomy. Through, Rosa's Yummy Yums, my aim is to show others that even the most unpromising root veggie, innard or cereal can be worked into something appetizing, refined and extremely savory.

It is exactly what I did with the pasta salad I am presenting today. All components I employed are commonly found in a majority of pantries and fridges. There's nothing special about them, but the recipe I have put together is far from being average.

My "Creamy Fusili Salad with Sun Dried Tomatoes, Peas & Arugula" is an ode to spring and to the warmer days. It is fresh like the young leaves that are budding, buoyant like the birds that are singing on the top of their lungs, zesty like the cool April breeze and lusciously creamy like the first ice cream of the sunny season... Bliss in a plate!

Creamy Fusili Salad with Sun Dried Tomatoes, Peas & Arugula
Recipe by Rosa Mayland, April 2012

Serves 2 (2 medium servings each).

Ingredients For The "Lemony Cream Dressing":

The juice of 1/2 an organic lemon

5 Tbs Sour cream

3 Tbs Milk

The zest of 1 organic lemon

1/2 Tsp Onion powder

Red Tabasco, to taste

Sea salt, to taste

Freshly ground black pepper, to taste

Ingredients For The "Pasta Salad":

240g Raw fusili

100g Arugula

80g Preserved dried tomatoes (weigh drained), thinly sliced

60g Raw peas

Shaved parmesan, to taste

Method  For The "Lemony Cream Dressing":

1. In a big salad bowl, mix all the ingredients for the dressing together.

Method For The "Pasta Salad":

2. Cook the pasta according to the packet instructions. Strain and let cool until lukewarm.

3. Toss the pasta, 1/4 of the arugula and the peas with the dressing.

4. Dress the plates with 1/4 of the remaining arugula and 1/4 of the pasta salad, then sprinkle with 1/4 of the tomatoes and top with the shaved parmesan.

5. Serve.

Remarks:

The fusili can be replaced by penne rigate, farfalle, gnocchetti sardi or conchigliette.

If you are calorie conscious, use light cream instead of sour cream.

Serving suggestions:

Serve for lunch or supper.
This salad can be accompanied by a Chardonnay, Chasselas, Riesling or Sauvignon Blanc.

Salade De Fusili Aux Tomates Séchées, Pois Et A la Roquette
Recette par Rosa Mayland, Avril 2012.

Pour 2 personnes (2 portions moyennes par convive).

Ingrédients Pour La "Vinaigrette A La Crème":
Le jus d'un demi citron bio
5 CS de Crème aigre
3 CS de Lait
Le zeste d'un citron bio
1/2 CC de Poudre d'oignon
Tabasco rouge, selon goût
Sel de mer, selon goût
Poivre noir, fraîchement moulu, selon goût
Ingrédients Pour La "Salade De Pâtes":
240g de Fusili non cuites
100g de Roquette
80g de Tomates séchées à l'huile (pesées égouttés), coupées en fines lamelles
60g de Petits pois crus
Copeaux de parmesan, selon goût


Méthode Pour Le "Vinaigrette A La crème":
1. Dans un grand saladier, mélanger tous les ingrédients pour la vinaigrette ensemble.
Méthode Pour La "Salade De Pâtes":
2. Faire cuire les pâtes comme indiqué sur le paquet. Les égouttez et les laisser refroidir afin qu'elles soient tièdes.
3. Mettre les pâtes, 1/4 de la roquette et les petits pois dans le saladier et mélanger délicatement pour enrober.
4. Dresser les assiettes avec 1/4 de la roquette restante et 1/4 de la salade de pâtes, puis saupoudrez avec 1/4 des tomates séchés et garnir avec les copeaux de parmesan.
5. Servir.

Remarques:
Les fusili peuvent être remplacés par des penne rigate, farfalle, gnocchetti sardi ou des conchigliette.
Il est possible d'utiliser de la crème légère au lieu de la crème aigre. Cela limitera les calories ingérées.

Idées de présentation:
Servir pour le repas de midi ou du soir.

Accompagner cette salade d'un Chardonnay, Chasselas, Riesling ou Sauvignon Blanc.

Avec cette recette, je participe au concours "Cuisinez La Pasta Avec Garofalo" qu'Edda organise. Vous trouverez tous les détails sur son beau blog "Un déjeuner De Soleil".