Channa Dal With Rice, Yoghurt And Chutney

Ingredients:
1 cup yellow split peas
1 yellow onion, minced
3 T peanut oil or mild olive oil
4 garlic cloves, peeled and minced
1-inch piece of fresh ginger, peeled and grated
1 teaspoon brown mustard seed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cayenne pepper
kosher salt and freshly ground black pepper

3 cups cooked basmati rice

1 cup plain whole milk yogurt, such as Bellwether Farms, Strauss or Pavel's

chutney of choice

1/4 cup fresh cilantro leaves, chopped

Preparing the dal:
Pick through the split peas or lentils and discard any stones or darkened legumes. Put the peas or lentils in a heavy saucepan, add 6 cups of water and bring to a boil. Lower the heat, cook for about 5 minutes and then skim off any foam that rises to the surface.

Meanwhile, heat the oil in a small saute pan, add the onion and saute until it is very soft and fragrant, about 15 minutes. Add the garlic, saute 2 minutes more and stir in the ginger, mustard seed, turmeric, nutmeg, cumin, cardamom, and cayenne pepper. Cook for 1 minute, season with salt and pepper and add the mixture to the dal. Stir and cook gently until the peas fall apart, from 40 to 60 minutes, depending on their age. They will continue to absorb water (even after they cook) and you may need to add more water.

Taste the dal and correct for salt and pepper.

Divide the rice among warm soup bowls, ladle the dal over the rice. Serve immediately, with the yogurt, chutney and cilantro alongside.

Serves 4 to 6

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Fresh Spinach Soup

Ingredients:
2 T butter or olive oil
2 T minced shallot
1 small leek, thinly sliced
1 pound baby spinach, washed
4 cups vegetable or chicken stock
1/2 cup heavy cream
1 T fresh lemon juice
1 teaspoon curry powder
salt and freshly ground pepper to taste

Preparing the soup:
Heat butter or oil in a large pan over medium heat. Add shallots and leeks, and cook until soft, stirring frequently, 5 to 10 minutes. Turn heat to high. Add the spinach and the stock to the pan. Cook until the spinach completely wilts and is tender, about 5 minutes.

Puree the soup in batches in a blender or food processor. Return the puree to the pan and stir in the cream and the curry powder. Gently reheat the soup, but don't allow it to boil. Stir in the lemon juice and season to taste with salt and pepper.

Serves 4

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Sweet Potato Latkes

Ingredients:
extra virgin olive oil
2 large eggs
6 T all purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1 pound sweet potatoes, peeled and shredded
4 green onions, minced
2 T chopped cilantro

whole milk yogurt or sour cream
1 cucumber, chopped
mint leaves, for garnish
cilantro leaves, for garnish

Preparing the latkes:
Brush 2 baking sheets, preferably nonstick, with olive oil. Set aside.

Preheat the oven to 450 degrees F.

Break the eggs into a medium bowl and whisk until smooth and pale. Add the flour, salt, coriander, cumin and cayenne and whisk thoroughly. Fold in the potatoes, green onion and cilantro.

Using a small measuring cup as a scoop, shape 3 tablespoons of the mixture into a 3-inch pancake and set on the baking sheet. Continue until all of the potato mixture has been used.

Bake until set and lightly browned on the bottom, about 12 to 14 minutes. Turn and bake until cooked through, about 5 minutes more.

Serve immediately, with condiments and garnishes alongside.

Makes 12 pancakes

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Roasted Fennel And White Bean Dip With Crostini

Ingredients for roasted fennel:
1 large or 2 small fennel bulbs, trimmed and cut into 1 inch pieces
2-3 T extra virgin olive oil
2 cloves garlic, unpeeled
salt and freshly ground pepper

* * * * * * * *

Ingredients for the cannellini bean puree:
3/4 cup olive oil
2 garlic cloves, minced
2 1/2 cups cooked cannellini beans, drained and rinsed
1 T fresh rosemary, chopped
1 T lemon juice, freshly squeezed
1/2 cup parmigiano-reggiano cheese, grated

crostini

Preparing the roasted fennel:
Preheat the oven to 400 degrees F. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins.

* * * * * * *

Preparing the cannellini bean puree:

In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat.

In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth.

Raise oven temp to 450 degrees F. Transfer puree into a small baking dish and sprinkle with remaining cheese, or more to taste. If dish is nearly full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini.

Serves 12

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Korean Fried Chicken Wings

Ingredients for chicken and batter:
2 1/2 pounds chicken wings (tips discarded, and wings cut at the joints; washed and patted dry)
1 cup Wondra Flour
1 teaspoon salt
1 teaspoon Pepper

* * * * * * *

Ingredients for spicy ginger soy glaze:
1 cup water
1 cup thin sliced ginger, peeled
3 T soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar, or white vinegar
2 T honey or corn syrup
1-2 T chile flakes or Korean fermented chile
1-2 T toasted sesame seeds, optional

Preparing the chicken:
Prep the chicken wings; wash, and pat dry with paper towel. Combine about 1 cup of Wondra flour, salt and pepper in a bowl. Dredge the chicken wings in the flour mixture to get a fine light coat. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees F. Fry chicken wings, in batches if necessary, about 5 minutes. Remove, and shake any excess flour off and allow to cool.

In a small saucepan, add the water, ginger, soy sauce, vinegar, sugar and bring to boil. Add the honey and chile and reduce by half to a thick maple syrup-like consistency and set aside.

Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Sprinkle toasted sesame seeds over top.

Serves 4 to 6

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Pork Burgers With Fennel And Red Cabbage Slaw

Ingredients for the pork burgers:
1 pound ground pork sirloin
1 cup finely chopped bacon, from about 2-3 rashers, frozen for easier chopping
1/2 cup finely diced onion
2-3 garlic cloves, minced
2 T fennel seed
1/2 teaspoon kosher or sea salt
2 teaspoons smoked Spanish paprika

4 soft burger rolls or brioche buns

Variation: Melt a slice of manchego cheese for a pork cheeseburger.

* * * * * * * *

Ingredients for the fennel and red cabbage slaw:
2 T Sherry vinegar
1 teaspoon apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon kosher or sea salt
1 T extra virgin olive oil
1 cup shredded fennel bulb
1 cup shredded red cabbage
1 T chopped fennel fronds

Preparing the slaw:
Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved.

Add the oil and whisk until the dressing is emulsified.

Place the shredded fennel and cabbage in the bowl on top of the dressing, and toss to combine.

Add the fennel fronds and toss again just before serving.

* * * * * * *

Preparing the burgers:
Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside.

In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine.

Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat.

Divide the seasoned pork into four portions and shape into patties.

Place the patties onto a plate or platter and chill for at least one hour.

Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes.

Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving.

Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw.

Makes 4 burgers

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Spiced Sweet Potato Fries With Chili-Cilantro Sour Cream Dip

Ingredients for sweet potato fries:
2 large sweet potatoes, cut in large matchsticks/batons approx. 1/4" x 2"
2 T extra virgin olive oil
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste

* * * * * * *

Ingredients for chili-cilantro sour cream:
1 cup sour cream
1 T freshly squeezed lime juice
2 teaspoons sweet chili sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 heaping T chopped cilantro

Preparing the chili-cilantro sour cream:
Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.

* * * * * * *

Preparing the sweet potato fries:
Preheat oven to 425 degrees F.

Toss sweet potatoes and olive oil in a large bowl.

Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl.
Add spices to potatoes and toss to coat.

Arrange potatoes in one layer on baking sheet.

Bake in oven on lowest rack until undersides are browned, 12-15 minutes. Turn potatoes with a spatula and bake 10 more minutes. Remove from oven and serve hot with chili-cilantro sour cream.

Serves 4

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Butternut Squash Galette

Ingredients for the pastry:
3/4 cup all purpose flour
1/4 cup semolina flour
1/2 teaspoon kosher salt
6 T chilled unsalted butter, cut into small pieces
2 to 4 T ice water

* * * * * * *

Ingredients for the filling:
1 butternut squash
2 T extra virgin olive oil
2 teaspoons fresh thyme leaves, chopped
1 clove garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
10 cloves, garlic whole and unpeeled
1/2 cup fresh ricotta
1 cup grated fontina
2 T grated parmesan

Preparing the dough:
Put the flour, semolina, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
Preparing the filling:
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.

Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use.

When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.

Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving.

Serves 4 to 6

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Pasta Al Forno With Pumpkin And Pancetta

Ingredients:
1 3-4 pound cheese pumpkin or butternut squash
salt and freshly ground black pepper
extra virgin olive oil
1/4 pound pancetta, diced
1 pound conchiglie rigate (shells)
2 cups heavy cream
1/4 pound shredded fresh mozzarella
1/2 cup grated pecorino romano
1/2 cup fontina, coarsely grated
1/4 cup crumbled gorgonzola
2 T ricotta
2 teaspoons chopped thyme leaves

Preparing the pasta:
Heat the oven to 400 degrees. Halve the pumpkin and scoop out the seeds. Cut the pumpkin into 8 equal wedges and arrange on two baking sheets lined with foil. Sprinkle the wedges with salt and pepper and drizzle lightly with olive oil. Bake for about an hour, until the pumpkin is caramelized and tender when pierced with a sharp knife. Remove from the oven and let cool.

Crisp the pancetta in a medium saucepan over medium heat, about 10 minutes. Remove and drain on paper towels, discarding the fat.

Turn the oven up to 500 degrees F. Bring a large pot of salted water to a boil. Cook the pasta for exactly 5 minutes, drain and run cool water over it for about 10 seconds. Set aside in the colander.

Scoop enough of the cooked pumpkin from the rind to make 2 cups. Combine this with the cream in a blender and puree just until smooth (be careful not to overblend, or you’ll whip the cream). Scoop out some more of the pumpkin (you probably won’t need the whole thing) and chop roughly to make about a cup and a half.

Combine the pumpkin and cream puree with the cheeses, salt, thyme and pancetta in a large bowl and stir gently to combine. Add the pasta and the chopped pumpkin and fold together just until combined.

Spread the pasta evenly in a casserole or baking dish. Bake uncovered for 7 to 10 minutes, until the top is browned and the bottom layer of pasta is just tender.

Serves 6 to 8

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Beef Short Ribs

Serve over polenta.

Ingredients:
5 pounds beef short ribs, bone on
kosher salt
freshly ground (coarse grind) black pepper
1 T vegetable oil
1 large onion chopped
1 carrot, peeled and chopped
1 celery rib, chopped
2 garlic cloves, skin left on
2 T light brown sugar
1 T Worcestershire sauce
1 T tamarind concentrate or paste (comes in a block)
2 fresh or dry bay leaves
1/2 cup Madeira
1 cup red wine
2 to 3 cups chicken broth

Preparing the short ribs:
Preheat the oven to 225 degrees F.

Season the short ribs with salt and pepper. Heat a large heavy Dutch oven over medium high heat. Add the oil, then the short ribs (add them in batches, if necessary) and brown on all sides. Transfer the ribs to a plate as they finish browning. Pour off all but 1 tablespoon fat.

Add the onion, carrot, celery, and garlic to the pot, reduce the heat to medium, and cook until the vegetables are soft and all the browned bits in the base of the pot have been loosened. Put the short ribs (and any juices that have collected on the plate) back in the pot.

Add the light brown sugar, Worcestershire sauce, tamarind paste, and bay leaves. Pour in the Madeira and red wine. Add enough chicken broth to just cover the ribs. Bring the liquid to a boil, then cover the pot and transfer to the oven.

Braise the short ribs until they are very tender when pierced with a fork, about 4 hours, longer if the short ribs are big. Using a slotted spoon, transfer the short ribs to a plate. Let the cooking liquid settle; spoon off as much fat as possible - Ideally, refrigerate overnight and skim off the fat.

When ready to serve, set the pot on the stove over medium high heat. Bring the cooking liquid to a boil and reduce to a syrupy consistency.

Serves 4 to 6

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