Red Lentil Soup with Lemon

Red Lentil Soup with Lemon

(adapted from Melissa Clark, NYT)

This soup is easy and excellent. Can be served at any temperature. Great soup for a large party. Other vegetables such as broccoli, kale (any dark green), tomatoes, or rabe can be added, as well as cooked chicken, sausage or ham. These should be added at the end or at the table.  For a party, it can be nice to have a selection.  A swirl of yogurt at the end is nice too.

Prep Time:  20 minutes

Cook Time:  30-40 minutes

Yield: 3-4 servings

Utensils needed:  Chef’s knife, cutting board, measuring spoons and cups, 2 quart or larger soup pot

Ingredients

• 3 tablespoons olive oil, more for drizzling
• 1 large onion, chopped (size of your fist or larger)
• 2-3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons cumin seed (za’atar is a good substitute or add 2 tsp coriander seeds, 1 tsp turmeric, 2 tsps black mustard seed, and 1 Tbsp plus 1 tsp minced fresh ginger for added flavor bomb)
• ¼ teaspoon kosher salt, more to taste
• ¼ teaspoon ground black pepper
• Pinch of ground chili powder or cayenne, more to taste (pimenton is good too)
• 1 quart chicken or vegetable broth
• 1 cup red lentils
• *1 large carrot, peeled and diced
• Juice of 1/2 lemon, more to taste (sumac is good also)
• 3 tablespoons chopped fresh cilantro or parsley 
• Garlic-rubbed croutons (optional -but great!)

 *more veg is good too: I used 2 cups carrots, parsnips and/or turnip.  For extra flavor, dice veg and roast them for 15 min at 450 degrees.

Preparation

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, (ginger,coriander, mustard seed, turmeric if using) cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, lentils and vegs. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. (OPTIONAL) Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot.   Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro/parsley. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired

NOTES:  Add water if soup is too thick.  Sumac can be added instead of lemon for mellowness.  Pimenton dulce can be used instead of cayenne for a more gentle taste.  It is not necessary to blend soup.  It isn’t very chunky and has a nice texture as it is.  
Great with garlic rubbed croutons!  

Knife Sharpening

I used the paper test (slicing through a suspended sheet of paper) to see which knives might need sharpening. One particularly troublesome blade (not mine, fortunately) caught on the paper and ripped it. Closer inspection revealed some nicks in the edge, so I whipped out my Chef's Choice Diamond Hone 314 sharpening station (thanks, Mom and Dad!) and set to work.

(Before) A ragged edge: the stuff of nightmares!

After a few slow strokes through each side of the "Stage One" sharpener, the mountain range had been reduced to foothills:

(During) Still noticeable, but significantly improved

"Stage Two" restored a clean edge to the blade:

(After) Ready for action!

Five minutes well spent :)

Apples

Every Fall, we see lots of different apples. Every Fall, I have to figure out anew which varieties I like.  Here's what we tried in 2015:

• Macouns. I told Patrick that I wanted a tangy apple, tangy being the word they use for tart. Tangy, yes, but also mealy, mushy. Helen noted the lovely flavor and tough skin, but didn't mind the soft flesh, which she found soft rather than mushy. 11/15

NAAN 

(adapted from Meera Shodhu, NYT Magazine) 

This is really, really lovely and is wonderful to accompany any curry or stew. Easy and tasty.  Once you make your own, you'll never want to buy commercial naan again!

Prep and Cooking time:  90 minutes (including raising time)
Serves: 4-6 servings
Utensils:  Large mixing bowl, measuring spoons, cutting board, skillet, spatula

INGREDIENTS
4 cups all-purpose flour or 500 grams
2 Tbsp neutral oil, like canola, plus 1 tsp more
4 Tbsp whole-milk yogurt (non-fat works too)
1 packet of active dried yeast, or 7 grams
2 tsp sugar
2 tsp kosher salt
1 level tsp baking powder
1 cup whole milk, warmed (2% is good too)

PROCESS
1.  Put flour into large mixing bowl.  Make a well in the middle.
2.  Add 2 Tbsp oil, yogurt, yeast, sugar salt and baking powder.
3.  Use your fingers to combine ingredients until they resemble crumbs.
4.  Add warm milk in splashes (small amounts), mixing until it comes together in a dough.
5.  Put dough on a clean, well-floured cutting board.  It will be sticky. 
6. Flour your hands well and knead dough for 5 minutes or so, then scrape off your hands and knead again, making it into a round ball.
7.  Rub a tsp of oil over exterior of the dough, and place in clean, oiled mixing bowl.
8.  Cover with dish towel.  Place in warm spot to rise for 60 minutes or until doubled in size.
9.  Using knife, divide dough into 12 pieces.
10. Take each piece, roll into ball, and flatten between your palms.  Lightly dust dough with flour and roll each piece into oval about 5"x8".  (At this point you can refrigerate dough balls or flats for a few hours or until ready to use)

11. When ready to cook, place large saute pan over medium-high heat and allow to get hot. (cast iron is very good to use)
12. When hot, cook one naan in it for 30-40 seconds on one side, or until it begins to bubble.
13.  Use spatula to flip over and cook other side for about 30 seconds making sure it doesn't burn.
14.  Flip naan one more time and press on it lightly with spatula for 10-15 seconds. 
15.  Remove cooked naan to warm platter and keep in low oven or wrap in foil.
16. Repeat and until all naan is cooked.  Cooked naan freezes well. 

NOTES:  The dough can be made ahead and refrigerated overnight.  Make sure you bring it back to close to room temp before you put it in the not skillet.  No fat is needed to cook the naan, but ghee or butter is nice to warm it in just before you serve it.  We also like to sprinkle the naan with little black poppy seeds.

Chicken Curry (w/o Coconut milk)

(adapted from Meera Sodha in NYT Magazine)

This dish is lighter than most curries and very flavorful.  Eggplant can be substituted for chicken. Dish improves in flavor the next day.  It is pretty and flavorful.    Great with homemade Naan (see recipe).
 
Prep Time: approx 25 minutes for all ingredients
Total Time:  60 minutes
Serves:  4 
Utensils:  Large deep pot or dutch oven with lid, chef knife, measuring spoons.

INGREDIENTS
2 Tbsp unsalted butter or ghee
1 Tbsp neutral oil, like canola
1 tsp cumin seeds
2 cinnamon sticks approx. 2 inches long
2 large white or yellow onions, peeled and finely chopped
1   2 1/2 inch piece of ginger peeled and grated or minced
6 cloves of garlic, peeled and crushd
2 green cayenne or jalapeno peppers, stemmed seeded and cut into half-moons (optional) 
salt to taste
3/4 cup plus 2 Tbsp pureed or diced tomatoes 
2 Tbsp tomato paste
11/2 tsps ground cumin
1/2 tsp ground turmeric
3 Tbsps whole-milk yogurt, plus 1 cup to serve with the meal
13/4 -2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks 
3 Tbsp slivered almonds
1 tsp garam masala
pinch ground cayenne pepper or to taste 

PROCESS
1.  Melt butter/ghee in the oil in a large dutch oven or pot, over medium heat.
2.  When hot and shimmering, add cumin seeds and cinnamon sticks.  Cook for one minute stirring often so doesn't burn.
3. Add onions. Lower heat slightly, cook, until golden, approx. 15-20 minutes
4. Put ginger, garlic and peppers (if using) in mortar and pestle with pinch of salt, and smash into coarse paste.  (You can also do this on a cutting board with a knife or dice ginger,garlic and peppers). 
5. Add paste to the onions and cook for 2 minutes or so.
6.  Pour in tomatoes and stir.  Cook for 2-3 minutes.
7.  Add tomato paste, ground cumin, ground turmeric and a little more salt and stir to combine
8. Add yogurt slowly and whisk it into the sauce.  It may be quite think. 
9. When begins to bubble add the chicken, lower heat, put lid on and allow to cook gently for 30 minutes or until chicken is cooked through.  Should be slow bubbles, not active boiling.
10. Finally, add almonds, garam masala, along with a pinch of cayenne, and cook for 5 minutes more.  

Serve with brown or white basmati rice, and/or naan, and the additional yogurt

NOTES: Best to prepare all ingredients before you start cooking since cook times are short.   I like to buy the less expensive chicken thighs and use the skin and bones for a nice broth (which can cook in another pot alongside the curry).  The spices are all pretty standard and available at most Indian or mid-eastern grocery stores.  If your spices are old or not pungent, add a little more.

CAULIFLOWER WITH CURRY BUTTER

(adapted from NYT David Tanis)

Prep Time:  20 minutes
Cook Time:  10 minutes
Serves: 6-8 as a side dish
Cooking Utensils Needed:  large bowl, small pan, paring knife, slotted spoon, large saucepan, large strainer or colander with small holes

INGREDIENTS
3 pds cauliflower*
4 Tbsp butter
1/2 tsp turmeric
1/8 tsp cayenne
1/4 tsp black pepper
1/8 tsp nutmeg
1/8 tsp cloves (ground)
2  tsp grated fresh ginger or 1/2 tsp dry ginger
2 Tbsp snipped chives
1 Tbsp fresh lime juice, or to taste

*To enrich dish, add 2-3 cups of frozen peas, defrosted and warmed in microwave for 2 minutes. You could also defrost/warm peas in the same water you are cooking the cauliflower in.  Other small pretty green veggies like green beans cut bite-size could be added too.   Add more spices than recipe calls for your spices aren't too fresh (except for the cayenne!) or if you enrich the recipe with other vegetables.

PROCESS
1. Bring a large pot of water to a boil.  
2. Using a paring knife, cut the cauliflower into tiny florets, as small as possible. You will have about 8 cups.
3. In small batches, cook the florets for 1-2 minutes, so still firm. Remove with slotted spoon, drain well in strainer placed over a bowl or pan, and place florets on towels, let cool.
4. Melt butter in small pan and stir in spices.
5. Put cauliflower in large bowl, season slightly with salt.
6. Drizzle butter/spice sauce over it, toss gently, and put in oven-proof serving dish
7. Before serving, heat in 400-degree oven for 10 minutes. (optional if serving right away)
8. Sprinkle with chives and lime juice.

NOTE:
This is a very tasty and pretty dish.  Wonderful with chicken or any meat or strong fish (like bluefish). Spices are crucial for good taste.  Chives are more decorative than a taste boost.  Lime juice is nice, lemon could be used too.  To reconsitute this dish (after a couple of days in the fridge, add a little ginger and clove or nutmeg.  Lime or lemon juice too.

Roast DELICATA SQUASH (or Butternut)

An original recipe by Helen and Isaiah Jackson

Prep Time: 10-15 minutes
Cook Time: 25-35 minutes
Cooking Utensils:  Chef's or other very sharp larger kitchen knife,melon baller or teaspoon, bowl, parchment paper or foil, baking pan or dish
Serves:  4-6 depending on size of squash

INGREDIENTS
1-2 small to medium size delicata squash (medium equals size of your two fists together)  Butternut should be small if you don't want to peel it.  
1-2 Tbsp olive oil
Pinch or two of  sea salt and pepper

PROCESS
 Heat oven to 425.
1.  Wash and dry the squash removing any blemishes or scars on the skin. Do not peel.

2.  Leaving the squash whole,cut off the end where the vine was attached, and  slice the squash into approximately 1/2 inch rings. Cut rings in 1/2 or 1/3rds ( if large)   Using a melon baller, teaspoon or sharp small knife, remove all seeds (the stringy part will melt in the  roasting process)

3. Toss squash rings in oil and s&p and place on roasting pan, flesh side down on the parchment paper on foil.(this is important as you want the squash flesh to brown)

4. About 1/2 way through the roasting process, check the squash carefully lifting a few pieces to see if they are browning properly.  When browned nicely, turn the pieces over using tongs or a lifter so as not to break the pieces in two or mush them. Return to oven.

5. Brown the other sides of the squash (this will only take 5-7 minutes).

Squash is done when it is soft, is somewhat caramelized, and smells slightly sweet.

NOTE:  The squash doesn't take very long to cook, but the browning process is important as it adds a lot of flavor and color to the dish.  It's OK if it gets really dark brown, that's just the sugar converting to a more liquid state.  Just watch so that it doesn't burn.

This is a wonderful complement to any meal.  This dish can be prepared earlier in the day, or the day before.