4.27.2014

Potatoes with Lentil Sauce

Potatoes with Lentil Sauce

Spicy, creamy potatoes. :)


Potatoes with Lentil Sauce

Adapted from 660 Curries by Raghavan Iyer

Ingredients:

1 cup red lentils
2 Tbsp neutral oil
1 onion, diced
1 fresh chile, minced or to taste
thumb-sized piece of ginger, grated
1 pound potatoes, peeled and cut into 1/2-inch dice
2 tsp salt
2 tsp ground cumin seeds
1 tsp ground turmeric
juice of 1 lime

Method:

Cook the lentils in 2 cups of water until tender, 10 to 12 minutes. Remove from the heat and set aside. In a skillet, heat the oil, add the onion, chile and ginger and stir-fry for 6 to 8 minutes until the onion browns. Add the potatoes and the dry spices and fry until fragrant. Add 1/2 cup of water and cook on medium heat until the potatoes are tender, 8 to 10 minutes. Meanwhile, purée the lentils with an immersion blender. Add the lentils to the skillet. Add the lime juice and serve.

4.21.2014

Parsnip Soup

Parsnip Soup

One more recipe for using up winter vegetables. 


Parsnip Soup

Adapted from Suppenglück by Sonja Riker

Ingredients:

2 Tbsp clarified butter
500 g parsnips, coarsely diced
2 onions, diced
1.5 l vegetable stock or water
lemon juice, to taste
salt and pepper

Method:

In a soup pot,melt the clarified butter, add the onions and fry until translucent. Add the parsnips and the stock or water. Bring to a boil and simmer until tender. Purée with an immersion blender. Add lemon juice and salt and pepper to taste and serve with a sprinkling of cayenne.

4.13.2014

Potato-Mushroom Soup

Potato-Mushroom Soup

A simple soup for the last cold days of winter.


Potato-Mushroom Soup

Adapted from Mehr Suppenglück by Sonja Riker

Ingredients:

50 g dried mushrooms, soaked in hot water for 15 minutes
2 Tbsp clarified butter
2 onions, diced
500 g potatoes, diced
1.5 l vegetable stock or water
dash of grated nutmeg, or to taste
salt and pepper

Method:

In a soup pot, melt the clarified butter and fry the onions until translucent. Add the diced potatoes and fry for a couple of minutes. Add the mushrooms including the soaking liquid, a dash of salt and the stock or water. Bring to a boil and simmer for 15-20 minutes until the potatoes are tender. Add nutmeg and salt and pepper to taste.

4.06.2014

Chickpea-Tomato Stew

Chickpea-Tomato Stew


IHCCg
For the Welcome toast at IHCC of Nigel Slater as our new current chef I went for a classic stew.

Chickpea-Tomato Stew

Adapted from the kitchen diaries II by Nigel Slater

Ingredients:

1 cup chickpeas, soaked overnight and drained
1 Tbsp goose fat (or olive oil)
2 Tbsp smoked bacon, diced
1 garlic clove, minced
1 can diced tomatoes
1 cup orzo (or other small pasta)
1 bunch wild garlic, chopped

Method:

In a soup pot, melt the goose fat and fry the bacon until nicely golden. Add the garlic and fry until fragrant.
Add the tomatoes, chickpeas and 400 ml water. Bring to a boil and simmer for about 10-15 minutes. Add the pasta, a generous dash of salt and maybe some water if the stew seems too thick and simmer for another 10 minutes until the pasta is tender. Stir in the wild garlic and serve.