Red lentil daal

Ingredients

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 www.foodhappy.ca

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

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

Ingredients:

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.

Adapted from And Then I Do The Dishes

Tzatziki

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

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

Adapted from La Tartine Gourmande

Duck with blackberry sauce

3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup

4 5- to 6-ounce duck breast halves with skin

Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.

Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.

Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.

Recipe adapted from Epicurious

Marble pound cake

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened, plus 3 tablespoons melted, and some for the pan
2 tablespoons unsweetened cocoa powder, preferably Dutch process
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup heavy cream or milk

Preheat the oven to 350°. Butter an 8-by-4-inch loaf pan and line it with parchment paper. Butter the paper.
In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack.

Adapted from Food and Wine