Wednesday, April 18, 2012

Red lentil daal


2 tbsp ghee or butter
1 small onion, diced
1 clove garlic, minced
1 tbsp minced fresh ginger
1 tsp curry powder
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 cup red split lentils
3 cups water
1 tbsp tomato paste
1 dried hot red chili
1/2 tsp salt
2 roma tomatoes

For serving: cooked basmati rice, fresh cilantro, lemon and yogurt

1. Heat ghee or butter or in a large saucepan over medium heat until hot.
2. Add the onion to the pot and sautee, stirring frequently, until soft, about 5 minutes.
3. Add the garlic and ginger and sautee, stirring frequently, until garlic is softening and fragrant, about 2 minutes.
4. Add the curry powder, garam masala, ground coriander, ground cumin, and ground turmeric, and cook for another minute, stirring frequently.
5. Add to the pot the lentils, water, tomato paste, chili pepper and salt. Increase heat to high, bring everything to a boil, then reduce heat to low/medium-low and simmer uncovered until lentils are tender, stirring often and adding more water as necessary (the end result should be the consistency of a very thick soup), about 15-20 minutes.
6. Once the lentils are tender, stir in the tomatoes and cook for one minute more.
7. Remove daal from the heat, taste and adjust salt as necessary.
8. Serve over hot basmati rice, and top with a small sprinkling of chopped fresh cilantro, a squeeze of lemon and a big spoonful of plain yogurt.

Adapted from

Wednesday, April 11, 2012

Linguine with brussels sprouts, mushrooms and garlic basil alfredo

1 lb brussels sprouts, trimmed and halved
2 T canola oil
4 large garlic cloves, peeled and trimmed
1 large red bell pepper, seeded and cut into thin strips
1⁄2 lb mushrooms, sliced (approximately 2 cups)
1⁄4 c fresh basil, chopped or 2 teaspoons dried basil
1 lb dry linguini
4 T butter
3 T unbleached white flour
1⁄2 c heavy cream
1 c dry white wine
1⁄4 t salt
1 c parmesan cheese, finely grated (4oz.)

Steam Brussels sprouts about 6-8 minutes or until tender. Set aside. Cook pasta al dente, about 8-10 minutes. In a skillet, heat oil over medium and sauté mushrooms, garlic, and red peppers and basil (if using dried) 3-4 minutes or until tender. Set aside. Over medium heat melt butter in a heavy saucepan, whisk in flour and cook until just bubbly. Slowly whisk in cream and white wine. Continue briskly whisking about 5 minutes or until mixture thickens. Sprinkle in Parmesan cheese and salt stirring until all the cheese is melted. Do not allow to boil or cook. Remove from heat; fresh basil can be added at the last minute. Layer linguine, Brussels sprouts and mushroom sauté mixture on a platter. Pour Parmesan basil mixture over top. Lightly toss with tongs to incorporate. Garnish with fresh basil and serve.

Adapted from Willystreet coop

Saturday, April 7, 2012

Financier loaf

4 egg whites
1/2 cup sugar
3/4 cup flour
7 tbsp butter, melted
3 tbsp peach jam
3 tbsp boiling water
2 tbsp cocoa
2 tbsp water
1 tbsp sugar
2 tbsp butter

Butter a small (8x4 inch) loaf pan. Preheat oven to 350 F.
In a large bowl, beat egg whites until hard peaks form, then slowly add sugar, continuing to beat, until the egg whites become shiny. Sift in the flour, then add meted butter, and beat for an additional 1-2 minutes. Pour batter into prepared pan, bake until toothpick comes out clean (about 25minutes). Turn loaf out of pan, and brush with the mixture of peach jam and boiling water. Let the loaf cool and soak in the jam. When loaf is cool, cover with chocolate.

To make chocolate icing, mix cocoa with sugar, then add water in a small pan. Heat, stirring, then add 2 tbsp butter and melt.

Carrot cake


For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 tsp nutmeg
1/2 tsp cloves
4 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened
1 3/4 cup sugar
1 cup canola oil
4 large eggs

For the frosting:

8 ounces cream cheese
1 stick ( 8 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 tablespoon fresh OJ or orange flavored liquor (such as Cointreau or Triple Sec)
grated rind of 1 orange

Getting ready:

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter two 9-x-2-inch round cake pans, flour the insides, and tap out the excess.

To make the cake:

Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, stir together the carrots, chopped nuts and coconut.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Mix in the OJ and rind.

Place one cake layer on plate, spread some frosting on top, then place the other cake on top. Frost the rest of the cake.

Tuesday, April 3, 2012


2 cups Greek yogurt
1 long English cucumber, peeled and grated
4 garlic cloves, peeled and crushed (or finely grated)
Juice of 1/2 lemon, or more according to taste
1 Tbsp chopped parsley
2 to 3 Tbsp extra virgin olive oil
Salt and pepper, to taste

In a bowl, mix together all ingredients. Serve fresh, in accompaniment.

Adapted from La Tartine Gourmande