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.
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Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
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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.
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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.
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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

Sea Scallops With Sherry and Saffron Couscous

Ingredients

Serves 4

* 1 pound sea scallops, muscles removed and discarded
* 1 1/2 teaspoons coarse salt
* 1/4 teaspoon freshly ground pepper
* 3 tablespoons olive oil
* 1/4 cup dry sherry
* 2 1/2 cups homemade or low-sodium canned chicken stock
* 3 tablespoons unsalted butter, cut into small pieces
* Pinch of saffron
* 1 tablespoon fresh thyme
* 2 cups couscous

Directions

1. Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
2. Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.

Steamed Cod with GInger and Scallions

Ingredients

Serves 4

* 4 skinless cod fillets, (6 to 8 ounces each)
* 3 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 2 tablespoons finely grated, peeled fresh ginger
* Coarse salt and ground pepper
* 6 scallions, green parts cut into 3-inch lengths

Directions

1. In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
2. Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
3. Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

AWESOME!!! Bacon and Cheddar Deviled Eggs

Ingredients

* 14 hard-cooked eggs
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 1/2 teaspoons Dijon mustard
* 1 teaspoon fresh lemon juice
* 1/4 teaspoon pepper
* 1/3 cup crumbled cooked bacon
* 1/4 cup finely shredded sharp Cheddar cheese
* 2 tablespoons chopped fresh chives or green onion tops

Directions

1. Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
2. Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
3. Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half.
4. Refrigerate, covered, to blend flavors.

Footnotes

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*
INSIDER INFORMATION
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Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
*
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief ‘breather' allows the eggs time to take in air, which helps separate the membranes from the shell.
*
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
*
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
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Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
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No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
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Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
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This recipe is a good source of protein and choline.

Faux peanut dipping sauce

Ingredients

* 1/4 cup chicken broth
* 3 ounces unsweetened coconut milk
* 1 ounce freshly squeezed lime juice
* 1 ounce soy sauce
* 1 tablespoon red miso paste
* 1 tablespoon fish sauce or 2 to 3 anchovies, ground
* 1 tablespoon hot sauce
* 2 tablespoons chopped garlic
* 1 tablespoon chopped fresh ginger
* 3/4 cup cashew nut butter
* 3/4 cup tahini
* 1/4 cup chopped cilantro leaves

Directions

In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, fish sauce, hot sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Serve with satay or coconut shrimp.