Curried Lentil Soup

Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.
6 servings

* PREP: 35 minutes
* TOTAL: 1 hour

Recipe by Molly Wizenberg

Photograph by Elinor Carucci
December 2010
Curried Lentil Soup
Ingredients

* 3 tablespoons olive oil, divided
* 1 medium onion, chopped
* 1 tablespoon medium carrot, finely chopped
* 2 large garlic cloves, chopped, divided
* 2 tablespoons (or more) curry powder
* 1 cup French green lentils
* 4 1/4 cups (or more) water, divided
* 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
* 1 tablespoon fresh lemon juice
* 2 tablespoons (1/4 stick) butter
* 2 green onions, thinly sliced
* 1 lemon, cut into 6 wedges


Ingredient Info
French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Preparation


Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
*
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
*
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
*
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.



Read More http://www.bonappetit.com/recipes/2010/12/curried_lentil_soup#ixzz168j9RKek

Shrimp and Coconut Curry with Green Beans

Set aside 2 cups curry to use in the Spicy Shrimp Quesadillas (click for recipe).
4 servings

* PREP: 35 minutes
* TOTAL: 35 minutes

Recipe by Nirmala Narine


Shrimp and Coconut Curry with Green Beans
Ingredients

* 3/4 pound green beans, trimmed, cut into 1 1/2-inch pieces
* 3 lemongrass stalks
* 1 cup coarsely chopped fresh cilantro
* 2/3 cup coarsely chopped shallots
* 1/4 cup coarsely chopped seeded jalapeño chiles
* 2 tablespoons Indian curry powder (such as Madras)
* 1 tablespoon coarsely chopped peeled fresh ginger
* 1/4 cup coarsely chopped fresh basil plus sliced leaves (for garnish)
* 1/4 cup water
* 2 tablespoons vegetable oil
* 2 cups canned unsweetened coconut milk
* 2 1/2 pounds uncooked medium shrimp, peeled, deveined
* Lime wedges

*
Ingredient Info
Lemongrass, a stalky herb with a green top and a white root, is sold at some supermarkets and at Asian markets. If unavailable, use 2 tablespoons grated lime peel.

Preparation

*
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
*
Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 cups curry to bowl; cover, chill, and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.



Read More http://www.bonappetit.com/recipes/2010/12/shrimp_and_coconut_curry_with_green_beans#ixzz168gMsQYH

Coriander-Crusted Steak with Miso Butter Sauce

If sake is unavailable, substitute dry vermouth. Miso paste tastes surprisingly good with butter. The red variety has a more pungent flavor than yellow or white miso and is a terrific match for meat.
2 servings

* PREP: 25 minutes
* TOTAL: 25 minutes

Recipe by The Bon Appétit Test Kitchen
December 2010
Ingredients

* 4 tablespoons chopped fresh cilantro, divided
* 2 1/2 tablespoons unsalted butter, melted
* 2 tablespoons chopped green onions
* 2 tablespoons unseasoned rice vinegar
* 1 tablespoon red miso (fermented soybean paste)
* 1 tablespoon minced peeled fresh ginger
* 1 teaspoon soy sauce
* 1 12-ounce top sirloin steak (3/4 to 1 inch thick)
* 2 teaspoons whole coriander seeds, cracked
* 1 teaspoon Asian sesame oil
* 2 tablespoons sake

Preparation


Mix half of chopped cilantro, butter, chopped green onions, rice vinegar, red miso, minced ginger, and soy sauce in small bowl. Set miso sauce aside.

Sprinkle both sides of sirloin steak with cracked coriander seeds and ground black pepper, pressing to adhere. Heat Asian sesame oil in medium nonstick skillet over medium-high heat. Add sirloin steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface; reserve skillet. Slice steak; arrange on plates. Add miso sauce and sake to skillet; boil mixture until slightly thickened and reduced to 1/4 cup, whisking often, about 1 minute. Spoon miso butter sauce over steaks. Sprinkle with remaining chopped cilantro.



Read More http://www.bonappetit.com/recipes/quick-recipes/2010/12/coriander_crusted_steak_with_miso_butter_sauce#ixzz168d5EObZ