French Bistro Dinner

Menu
Cheese Board
Spring Green Salad with Sautéed Fava Beans and a Poached Egg
Tart aux Fraises (Strawberry Tart)


Putting Together a Cheese Board
No matter how many people I am serving, I usually try to put out a few different types of cheese, each with distinctly different textures and flavors, and usually from different parts of the world.
I typically start my cheese board with a good blue cheese - perhaps Gorgonzola Dolce from Italy or in this case since I am serving French Bistro food a slice of tangy Roquefort would be most appropriate. Blue cheeses pairs well with something sweet - a bit of local honey or honeycomb, sliced pear in the fall or fresh blackberries in the summer. I also love toasted or candied pecans with blue cheese.
Next, I like to include a more mild cheese to contrast with the pungent blue cheese and usually choose some type of goat cheese or a really mild Brie cheese. Goat cheese is wonderful with fresh and dried fruit and soft cheeses are usually best spread on a crisp crostini or mild flavored cracker.
For my third cheese I usually select some sort of hard or medium/hard cheese - perhaps salty Pecorino - a sheep's milk cheese from Italy, or Manchego - another Sheep's milk cheese, but from Spain, or Gruyere or Gouda... maybe an aged Jack cheese or good quality cheddar. It really depends on my mood. If you have a local cheese shop, I suggest shopping there, since they are usually more than generous in allowing you to taste samples so that you get exactly what you are looking for. Plus you can buy as little or as much cheese as you need.


Serving a successful cheese board is fairly easy - all you really need is: 2-3 good quality cheeses, some mild crackers that won't be overpowering in flavor, and a few pairings - some nuts, dried or fresh fruit... - all things you can usually find in your cupboard.
Finally, I always like to arrange my cheeses on a clean plate in as simple of a presentation as possible. Whether it is dinner for two or entertaining for a crowd, a cheese board is an easy and enjoyable way to start your meal. Of course, if you want to be really "French" you would enjoy your cheese course after your meal.


Spring Green Salad with Sautéed Fava Beans
and a Poached Egg
This simple bistro style salad is simple and delicious and would be wonderful with a few shavings of Parmesan cheese on top (if you haven’t already splurged with the cheese board).


Serves 2

Ingredients

- 3/4 cup fresh fava beans
- 2 teaspoons olive oil
- 1 large shallot, minced
- 6 cups spring greens (like arugula, mache, beet greens), washed
- 2 fresh eggs
- salt
- fresh ground pepper
Dressing
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced shallots
- 1/2 teaspoon mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- pinch of fresh ground pepper
- pinch of salt

Bring a medium size pot of water to a boil. Add the fava beans and cook for 5-6 minutes, or until tender. Drain the beans and immediately place in a bowl of ice water. Drain again. In a small sauté pan heat the olive oil over medium/low heat. Add the diced shallots and a pinch of salt. Cook over medium heat until caramelized, about 5-6 minutes. Add the fava beans and cook, stirring occasionally for 2 minutes more. Turn off the heat until you are ready to serve.
To make the dressing, whisk together the lemon juice, shallots mustard and balsamic vinegar. Slowly whisk in the olive oil and add the salt and pepper. Toss the greens with dressing.
Bring a small pot of water to a simmer (not a boil). Crack each egg into its own small bowl. Stir once with a spoon and gently add the first raw egg to the water. Add the second egg immediately. Cook for approximately 3 minutes, then remove the first egg with a slotted spoon and place atop the salad greens. Place the second egg atop the second salad. Divide the sautéed fava beans amongst the two salads and serve immediately.

Tarte aux Fraises
A classic French dessert.


Makes 1 tart.

Ingredients

- 1 cup ripe strawberries, sliced
- 1/4 cup apricot jam
Tart Dough
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup plus 1 1/2 tablespoons confectioner’s sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1 egg yolk, room temperature
- 1 cup plus 1 tablespoon all purpose flour
Custard
- 2 cups whole milk
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons unsalted butter

To make the tart dough, combine the butter, sugar and vanilla extract in a medium bowl fitted for an electric mixer. Cream together on medium/high speed until light and fluffy, about 5-6 minutes. Add the yolk and mix until combined. Add the flour and gently mix together on low speed until just combined. Scrape the dough out of the bowl and form into a round disk, cover in plastic wrap and refrigerate at least 2 hours and up to overnight.
To bake the tart, preheat the oven to 350 degrees. Lightly grease a 9 inch tart pan with butter or use an ungreased nonstick tart pan (preferably one with a removable bottom).
On a lightly floured cold work surface use a rolling pin to roll the dough out about 1/2 – 3/4 inch thick. Start rolling from the center working your way outward, constantly moving the dough around the work surface, making sure that it doesn’t stick. Use more flour as needed, but try to use the flour sparingly. To transfer the dough to the tart pan, lightly roll the dough around the rolling pin; then unroll the dough out, over the pan. Working quickly, press the dough evenly into the tart shell. Freeze the tart shell until the dough is chilled and firm, about 30 minutes; then bake until light golden brown, about 30 minutes. Let the tart shell cool in its pan for 2 minutes; then carefully, using hot pad holders, place your hand on the bottom of the tart to release the sides of the tart pan; then use a spatula to transfer the tart off of the bottom of the pan and onto a wire rack to cool completely.
To make the custard, whisk together the cornstarch, half of the sugar, and the salt in a medium-size bowl. In a separate bowl whisk together the two eggs. Set both aside.
Over medium heat, bring the milk, remaining sugar, and vanilla bean paste just to a simmer, being careful not to scorch the milk. When the milk is simmering, add the eggs to the cornstarch mixture and whisk together. While whisking, slowly pour a few tablespoons of the hot milk into the egg/cornstarch mixture. Continue to whisk and pour in a few more tablespoons of the hot milk. Return the pot with remaining milk back to the stove and slowly pour the egg/cornstarch mixture into the milk, while whisking.
Use a wood spoon to stir the mixture over low/medium heat until thickened, about 3-4 minutes. Remove the pan from the heat and add the butter. Transfer the pudding into a heat proof container, cover and chill in the refrigerator for at least 1 hour and up to overnight. (If the custard is lumpy, strain though a sieve.)
When you are ready to assemble the tart combine the apricot jam with a ¼ cup or so of water in a small saucepan and heat over low heat until it is warm.
To assemble the tart, place the tart shell on a large plate. Use a rubber spatula to evenly spread the custard over the tart shell. (The custard should come up to the top of the tart shell’s edge.) Top the custard with the fresh strawberry slices working from the outside of the tart to the inside. Use a pastry brush to lightly brush the warm thinned apricot jam over the strawberry slices. Refrigerate the tart until ready to serve. It is best to eat this tart the day it is made.

For Mom

Damp Lemon Yogurt Loaf Cake
This moist lemon cake is a perfect gift to give Mom for Mother's Day.




Damp Lemon Yogurt Loaf Cake

Makes 2 cakes

Ingredients

- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 1/3 cups sugar
- 1/4 cup lemon zest
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- 3/4 cup freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease two 8 ½ by 4 ¼ by 2 ½ inch loaf pans and line the bottom with parchment paper. Set aside.
In a medium size bowl sift together the flour, baking soda, baking powder and salt and set aside.
In a large bowl fitted for an electric mixer cream together the butter and sugar until light and fluffy, about 5 minutes. Add the lemon zest and vanilla. Add the eggs one at a time, mixing together after each addition.
Gently stir in a third of the flour mixture until just combined. Add the yogurt and stir together. Add another third of the flour mixture and gently stir until combined. Stir in the lemon juice and finally, stir in the remaining third of the flour mixture until all of the ingredients are fully incorporated. Divide the cake batter evenly among the loaf pans and bake for 50-60 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow the cakes to cool for 20 minutes in their pans, then transfer to a wire rack to cool completely. This cake will keep in an airtight container or wrapped in plastic wrap for up to 3 days.

Busy as a Bee

You know those days where you feel so busy and just cannot seem to catch up on your never ending to-do list? Well, no matter how busy one can be, there is no excuse for not eating right. Seeing that I have recently found myself very busy (busy enough to neglect my blog-sorry), I thought it would be appropriate to share my recipe for Five-Grain Muesli with Green Apple and Toasted Almonds. It is the perfect busy bee breakfast because it is made the night before and is ready to go in the morning. You can add fresh or dried fruit to this hearty breakfast, which will provide you with all of the energy you will need for the very busy day ahead.


Five-Grain Muesli with Green Apple and Toasted Almonds
Muesli is typically made up of rolled oats, nuts and dried fruits and can be served dry with a bit of milk, like granola, or it can be soaked overnight in milk, yogurt or fruit juice to produce a cold porridge-like cereal. I use the latter method in this recipe for a perfect make-ahead hearty breakfast. For a bit of variety and change of flavor, I use a five-grain rolled cereal and goats milk yogurt, however using rolled oats and plain yogurt will result in as equally tasty of a breakfast.


Serves 6

Ingredients

- 1 1/2 cups rolled cereal flakes (five-grain or oats)
- 1/2 cup sliced almonds
- 1/4 teaspoon ground cinnamon
- 1 cup plain goat’s milk yogurt
- 3/4 cup milk (whole or low fat)
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon honey, plus more for serving
- 1/2 green apple, diced
- 1/4 cup currants or chopped raisins

Preheat the oven to 350 degrees F. On an unlined baking sheet toast the rolled five-grain flakes and sliced almonds until light golden brown, about 10-12 minutes. Once the oats and nuts are toasted remove the baking sheet from the oven and let cool completely. Toss together with the cinnamon.
Meanwhile, in a medium size bowl combine the yogurt, milk, vanilla extract, salt and honey. Add the cooled oats and nuts. Refrigerate overnight.
When ready to serve, toss the green apple and the currants/raisins into the soaked grain mixture. Serve the museli in individual bowls and drizzle with honey. Muesli will keep for up to 2 days in the fridge.

Spring Vegetable Lasagna

Spring Vegetable Lasagna
I layer fresh pasta noodles, lots of fresh Spring vegetables, Italy's three favorite cheeses - ricotta, mozzarella and Parmesan with just a bit of my Simple Tomato Sauce (recipe follows) for a hearty lasagna that is a treat to have without being overly decadent.

Serves 8

Ingredients

- 1 bunch (about 6 cups) fresh baby spinach, washed well, roughly chopped
- 1/4 cup olive oil
- 1 large leek, diced
- 1 bunch spring onions or 1/2 white onion, diced
- 10 medium size asparagus, cut at an angle into 1/2 inch pieces
- 1 cup artichokes hearts
(fresh, frozen and thawed, or canned and rinsed), cut into 1/2 inch pieces
- 1/2 cup fresh grated Parmesan cheese, plus more for the top
- 16 ounces whole milk ricotta cheese
- 2 recipes of Simple Tomato Sauce
- 12 sheets fresh lasagna noodles (you may substitute boiled lasagna noodles)
- 16 ounces mozzarella cheese, grated
- salt
- fresh ground pepper

Place the spinach in a large pot and cook over medium heat with a lid until wilted, stirring occasionally. Remove the spinach from the pot and place in a colander to remove the excess water. Drain any water from the pot and then heat the olive oil in the pot over medium/low heat. Add the leek and onion, season with salt and cook, stirring occasionally, until caramelized, about 25 minutes. Season with salt and pepper, add the asparagus and artichoke hearts and cook over medium heat for 2 minutes. Reduce the heat to low and add the drained spinach. Remove the pot from the heat and set aside.
In a medium bowl combine the Parmesan cheese, ricotta cheese, 1/4 teaspoon of salt and a pinch of fresh ground pepper. Set aside.
To assemble the lasagna, spoon about a 1/4 cup of the Simple Tomato Sauce into the bottom of a 13 by 9 inch casserole dish. Place down a layer of the lasagna noodles. Top the lasagna noodles with approximately 1/2 cup of the ricotta cheese mixture, then add a third of the vegetable mixture and about 1/2 cup of mozzarella. Top the mozzarella with approximately 1/2 cup of tomato sauce. Then top with another layer of the lasagna noodles and repeat the same process; the ricotta mixture, the veggie mixture, the mozzarella cheese and the tomato sauce; then the lasagna noodles, ricotta mixture, veggie mixture, mozzarella cheese and tomato sauce. Top with a final layer of lasagna noodles, 1/2 cup of mozzarella, and a few tablespoons or so of Parmesan cheese. Bake the casserole at 375 degrees F on a lined baking sheet for about 40 minutes, or until the top is brown and the sides are bubbling. Let sit 5 minutes before serving.






Simple Tomato Sauce
This tomato sauce is extremely fast to make, and is perfect for this lasagna. I make this sauce for dishes in which I do not want the flavors of a tomato sauce to overpower the dish. I like this sauce tossed with pasta, however it may be a bit too basic for your taste. This simple sauce is perfect with cannellini beans, sautéed and roasted vegetables and makes a great pizza sauce.

Makes 3 cups

Ingredients

- 1/3 cup olive oil
- 2/3 cup diced white onion (about 1/2 an onion)
- 1 large clove garlic, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 large can (28 ounces) chopped tomatoes
- 1/2 teaspoon sugar

Heat the olive oil in a medium size saucepan on medium heat. Add the chopped onion and cook for about 5 minutes, until translucent. Add the garlic and cook 1 minute more. Add the can of chopped tomatoes and their juice to the pot and stir together. Season the tomatoes with 2 teaspoons of salt and 1 teaspoon of pepper. Bring the mixture to a slight boil and reduce to a simmer with a tight fitting lid. Let the sauce simmer for about 20 minutes. Turn off heat and add the sugar. Use a hand blender (or food processor) to purée the mixture, leaving some of the tomato chunks. Taste for more salt and pepper.

Hummingbird Cake

Hummingbird Layer Cake with Cream Cheese Frosting
A perfectly Spring dessert - Hummingbird Cake is a Southern dessert that earned its name because it is as sweet as the nectar that attracts hummingbirds. This moist layer cake is sweetened with banana, pineapple and coconut and is studded with toasted pecans. Cream cheese frosting has the perfect balance of tartness to balance out the sweetness of this cake.


Serves 12

Ingredients

Cake
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoons ground cinnamon
- 3/4 cup canola oil, plus more for greasing the pans
- 1 1/2 teaspoons vanilla extract
- 2 cups granulated sugar
- 3 eggs
- 3 cups mashed ripe banana (about 3)
- 8 ounces crushed pineapple
- 3/4 cup pecans, roughly chopped and toasted
- 1 cup desiccated unsweetened coconut
Frosting
- 8 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 14 ounces powdered sugar
- 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease two 9 inch cake pans. Line the bottom of each cake pan with parchment paper. Set aside.
In a medium size bowl, sift together the flour, baking soda salt, and cinnamon.
Place the oil, vanilla extract and sugar in a medium size bowl fitted for an electric mixer. Mix together on medium/high speed until combined. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of bowl as needed. Beat on medium/high speed for 3 minutes or until light and fluffy. Reduce the speed to low and add the banana, pineapple and coconut. Add the flour mixture and mix until just combined. Finally, fold in the toasted pecans.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 35-40 minutes. Transfer the cake pans to wire racks and let cool for 15 minutes. Carefully run a knife alongside the edges of the cake and the pan; then invert the cake onto a flat plate. Remove the parchment paper. Invert the cake back onto a wire rack to cool completely. The cakes can be made 1 day ahead of time, and individually wrapped in plastic before frosting.
To make the frosting, cream together the cream cheese, butter, powder sugar and vanilla on medium/high speed until smooth and creamy. Store the frosting in the refrigerator until ready to use. Take out of the fridge 5 minutes before frosting.
To assemble the cake, place one layer of the cake on a large cake plate or pedestal. Put about 2/3 cup frosting on the cake and use an off set spatula to evenly distribute the frosting. Place the second cake layer on top and use the remaining frosting on the top and sides of the cake. This cake will keep covered in the refrigerator for up to 3 days.

Welcome Springtime

As much as I love butternut squash, root vegetables and kale, I can honestly say that I am excited and ready for fresh Spring produce - asparagus, artichokes, avocados, peas, fava beans, potatoes, carrots, strawberries...
Here is my first Spring menu - a taste of what is soon to come.

Menu
Avocado and Grapefruit Salad
Spring Vegetable Sauté served over Brown Rice
Sugar Dusted Strawberries (see 02.09.10 blog entry)





Avocado and Grapefruit Salad
This very simple salad is effortless to make and yet utterly elegant. I sometimes like to forgo serving the predictable green salad for one without salad greens, like this one. However, for a more traditional salad, I toss in tender butter leaf lettuce, which pairs wonderfully with the tangy grapefruit and buttery avocado.

Plated Salad

Salad Tossed with Butter Leaf Lettuce

Serves 4

Ingredients

- 2 large pink grapefruits
- 1/2 teaspoon agave or honey
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 teaspoon extra virgin olive oil
- 2 medium ripe avocados (preferably Hass avocados)

Use a sharp knife to cut the top and bottom off of the grapefruit. Place on a cutting board and cut downward to remove the skin. Use a sharp paring knife to cut out the grapefruit segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Place 1/4 cup of the grapefruit juice in a small bowl. Add the agave or honey, salt and fresh ground pepper. While whisking, add the extra virgin olive oil. Set the dressing aside.
Cut the avocado in half, remove the pit and peel off the outer peel. Cut the avocado into 1/2 slices and arrange on a medium size serving platter. Add the reserved grapefruit segments to the avocado. Drizzle with half of the dressing. Let sit 5-10 minutes before serving. Add more dressing as desired.

Spring Vegetable Sauté served over Brown Rice
I found beautiful local Spring onions and green garlic at the store to go alongside some of my favorite veggies for this simple sauté. You can certainly substitute whatever seasonal veggies you can find at your farmer’s market or grocery store for this easy healthy dinner.


Serves 4

Ingredients

- 1 1/2 cups brown rice
- 3 cups water
- 1/4 cup olive oil
- 5 spring onions or 1 medium yellow onion, diced
- 4 green garlic stocks or 3 cloves garlic, diced
- 1 broccoli head, chopped into 1 inch pieces
- 1 bunch asparagus, chopped into 1 1/2 inch pieces
- 2 cups cherry tomatoes, cut in half
- 1 bunch Rainbow or Red Chard (about 10 cups), washed, chopped
- salt
- fresh ground pepper
- 1/3 cup pine nuts (optional)

In a medium saucepan combine the rice, water and 1teaspoon of salt. Bring to boil, stir once and cover with a lid. Reduce the heat to low and let simmer with a lid for 50 minutes. After 50 minutes remove the pan from heat and let sit 10 minutes more.
In a large sauté pan heat the olive oil over medium heat. Add the onions and green garlic and season with salt and pepper. Sauté the mixture on medium heat, stirring occasionally, until the onion and garlic are soft and translucent, about 6 minutes. Add the broccoli, season with salt and pepper and cook 5 minutes more, stirring occasionally. Add the asparagus and cook for 2 minutes more. Finally, add the cherry tomatoes and chard, season with salt and pepper and cook for 2-3 minutes more or until the chard is wilted and all of the vegetables are tender.
When the rice is finished cooking and has sat a full 10 minutes, fluff with a fork and season with salt and pepper. To serve individual portions, scoop out a bit of rice and top with the hot vegetables. If desired, top each portion with a tablespoon or so of pine nuts.

Something Different

Warm Chickpea and Carrot Dip with Sprouted Wheat Chips
Vegetable Coconut Curry over Basmati Rice

My Italian taste buds are a bit partial when it comes to trying different types of flavors and other types of cuisines, even when I have a completely open mind. And I do try my best to expose those stubborn Italian taste buds to new flavors and foods, in hopes to expand my repertoire of meals and recipes. However, those Italians, they can be quite stubborn.
Anyhow, I have had many different delicious curry dishes in the past few years or so and have unsuccessfully cooked up a few curries myself. I remember one occasion in particular, when I made a whole spread of authentic Thai food, by carefully following a few recipes given to me by a Thai girl who was in my pastry class in culinary school. I am certain that there was nothing wrong with the recipes or the food, since everyone seemed to really like the meal – that is everyone except me. I don’t know what it was but I was absolutely nauseous, like a pregnant woman, and couldn’t eat a bite. The flavors and smells were just too overwhelming regardless of my “open mind,” regardless of my true desire to like the meal I had just spent hours preparing.
So, when last week, I randomly got the hankering to try my hand again at curry, I decided that it would be best for me to make a really simple, really mellow dish. This time I was pleasantly surprised with the end result – a sort of clean, basic, Mon Petit Plat, take on vegetable curry. With that said – perhaps this isn’t the most authentic curry in the world, but it is very delicious nevertheless and makes a wonderful warming meal.



Warm Chickpea and Carrot Dip with Sprouted Wheat Chips
Starting dinner with this healthy dip is a great way to add a bit of protein to this vegan meal.


Makes 4 cups

Ingredients

Sprouted Wheat Chips
- 6 sprouted wheat tortillas
- 1 teaspoon dried herbs
- pinch of salt
- pinch of pepper
- 1 tablespoon olive oil
Dip
- 2 teaspoons olive oil
- 1/4 cup diced yellow onion
- 1 clove garlic, minced
- 1 fourteen ounce can garbanzo or chickpeas, drained and rinsed
- pinch of cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 carrots, shredded
- 1 teaspoon fresh lemon juice
- 1/4 cup extra virgin olive oil
- Sprig of cilantro

Preheat the oven to 375 degrees F. Cut the tortillas in quarters and then cut each quarter in half. Arrange the tortilla strips on a large cookie sheet and drizzle with the olive oil. Sprinkle with the herbs, salt and pepper. Bake for 10-15 minutes, or until light golden brown and crisp.
To make the dip, heat the 2 teaspoons of olive oil in a medium pan. Add the onions and cook over medium heat for 4 minutes, or until soft. Add the garlic and cook 1 minute more. Add the chickpea, cumin salt and pepper. Cook, stirring occasionally until the garbanzo beans are warm. Transfer to a bowl and smash well with a fork. Add the carrots, lemon juice and olive oil to the smashed garbanzo beans. Season with a bit of salt and pepper. Drizzle with a bit more olive oil and top with a sprig of cilantro. Serve warm with the Sprouted Wheat Chips.

Vegetable Coconut Curry over Basmati Rice
This curry is very simple - very basic.


Serves 6

Ingredients

- 2 cups white basmati rice
- 4 cups water
- 1/2 teaspoon salt
- 2 fourteen ounce cans whole coconut milk
- 3-4 tablespoons curry powder
- 1 teaspoon salt
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3/4 cup water
- 1 small white sweet potato, cut into 1/2 inch pieces
- 2 carrots, cut into 1/2 inch pieces
- 3 cups cauliflower, cut into 1 inch pieces
- 2 cups fresh green bean, cut into 1 inch pieces
- 1/2 cup roasted cashews
- 1/2 cup fresh cilantro

In a medium saucepan combine the rice, water and salt. Bring to boil, stir once and cover with a lid. Reduce the heat to low and let simmer with a lid for 20 minutes. After 20 minutes remove the pan from heat and let sit 10 minutes more.
To make the curry, bring half of the coconut milk to a simmer in a large sauté or saucepan over medium heat. Whisk in the curry powder and sea salt until completely dissolved. Add the onion and garlic and cook for 3 minutes at a simmer. Add the remaining coconut milk and water. Bring the mixture back to a simmer; then add the sweet potato. Cook for 8 minutes; then add the cauliflower and cook 5 minutes more. Finally, add the green beans and cook until all of the vegetables are tender, about 5 more minutes.
Serve the warm curry over the rice and top with a few cashews and a sprig of fresh cilantro.