Japanese Lentil Curry

What a fun and tasty recipe from Yotam Ottolenghi! Just the right amount of spice, hearty and adaptable to any vegetables you may want to add. Everything goes in one pan (he recommends making this recipe on your camping stove!) and couldn’t be easier to make. I had never heard of Japanese curry blocks before, and I’m thrilled to be introduced to this tasty ingredient. I purchased mine on Amazon.

Recipe

4 eggs
(1) 13.5 oz. can coconut milk
2-1/2 c. water
1 pack Japanese curry block (approx. 4 oz., or 100 grams)
1 large leek, green tops discarded, cut into 1-inch rounds
1/2 lb. green beans, cut into 1” pieces
1 large russet potato, peeled and cut into 1-inch pieces
(2) 15-oz. cans cooked lentils, do not drain
crispy shallots, for garnish (optional)
sea salt

Bring a saucepan of water to a boil, add the eggs and cook for 6 minutes. Immediately drain and place in cold water. When cool enough to handle, peel the eggs gently and set aside.

In a Dutch oven add the coconut milk, water and 1 tsp. salt and bring to a boil. Lower the heat to a simmer, then crumble in the curry block, mixing until it has dissolved. Add the leek, potato, lentils and their liquid, and green beans. Simmer, partially covered, mixing often, for about 30 minutes until the curry is thick and glossy and the vegetables are cooked.

To serve, spoon the curry into bowls. Place an egg on top and cut it open so that the yolk oozes out, and sprinkle with sea salt and pepper. If using, sprinkle with crispy shallots.

— Yotam Ottolenghi

Watermelon Feta Salad

The epitome of summer! Such a refreshing salad with few ingredients — fresh watermelon, arugula, mint, feta, green onion and a simple dressing of olive oil, lemon juice and honey. I’ll be making this all summer.

Recipe

2 T. lemon juice
1/4 c. olive oil
1 tsp. honey
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
4 c. watermelon, cubed 1-inch, cold
2 c. arugula
3/4 c. feta cheese, crumbled
1 green onion, thinly sliced
2 T. fresh mint, chopped

In a large bowl, whisk the lemon juice, oil, honey, salt, and pepper until emulsified. Add the watermelon, arugula, feta, scallion and mint, and toss until evenly combined. Taste and adjust seasoning, if necessary, and serve immediately.

To enjoy this salad for a few days, make the dressing and store in a small container. Keep the salad ingredients separate in the fridge, then combine them in a serving bowl, and to each serving add about 1 T. of the dressing and toss.

— Jenn Segal, onceuponachef.com

Asparagus and Ricotta Tart with Miso & Black Garlic

I’ve never had the pleasure of cooking with black garlic and what a treat! Creamy and sweet mixed with balsamic vinegar and dotted over the tart when it comes out of the oven. Pure heaven! I’ll definitely be making this easy and stunningly flavorful recipe again and again. Serves 4.

Recipe

1 puff pastry sheet, rolled out to fit baking tray
5 oz. ricotta
2 T. finely grated Parmesan
2 egg yolks
1 T. white miso
salt and freshly ground black pepper
6 cloves black garlic, roughly chopped
1-1/2 T. balsamic vinegar
2-1/2 T. olive oil
3/4 lb. asparagus (I used 23 spears)
1/4 tsp. red chili flakes

Preheat the oven to 390-degrees.

In a small bowl, combine the ricotta, parmesan, one of the egg yolks, the miso and a good grind of pepper, and set aside.

Put the black garlic, vinegar, 2 T. of oil and 1 tsp. of water in the small bowl of a food processor and blitz smooth, scraping the sides of the bowl a few times as you go. Transfer to a small bowl and set aside.

Line a baking tray with parchment paper and lay the puff pastry sheet on top with the longer side facing you. Create a rim on the pastry by folding the edges over about 1/2-inch. Gently poke the center randomly with a fork about 12 times in all. Spread the ricotta mixture evenly over the center, then top with the asparagus tips, all pointing in the same direction and away from you. Drizzle over the remaining 1-1/2 tsp. oil, and lightly sprinkle the asparagus with salt and pepper. Add a small splash of water to the remaining egg yolk, beating to combine, and use this to brush all around the rim.

Bake for 25-28 minutes, or until the pastry is golden around the edges and cooked through. Transfer the tart to a large board, spoon over the black garlic dressing, sprinkle with the chili flakes and extra parmesan, then cut into eight pieces. Serve warm or at room temperature.

– Yotam Ottolenghi

Asparagus, Prosciutto and Brie Puff Pastry Bundles

Serve these as a delicious and elegant appetizer or light meal with a chilled white wine or pinot rosé.

Recipe

1 sheet puff pastry, thawed
9 slices prosciutto
1 wheel brie, cut into 1/4-inch slices
1 bunch fresh asparagus
1 large egg
1 T. water

For the egg wash, whisk together the egg and water in a small bowl until smooth and set aside.

Heat oven to 425-degrees and line two sheet pans with parchment paper.

Cut pastry into 9 equal squares. On a lightly floured surface, roll each square to 1/16-inch to about 4”x4”. Top each square with 1 slice prosciutto (fold prosciutto to fit, if necessary). Place one slice of brie and 4-5 asparagus spears at an angle on top of the prosciutto. Fold top right corner of pastry over asparagus, then fold bottom left corner over bundle and tuck under. Use a pastry brush to brush egg wash all over exposed pastry. Put on sheet pan and refrigerate until ready to cook, at least 30 minutes, or put in freezer for 10-15 minutes.

Bake for 15-20 minutes until puffed and golden brown.

Scallops with Mushroom Brandy Cream Sauce

Your guests will think you’re a rock star after they taste this most excellent and satisfying creamy scallop dish. Rich yet restrained, crispy seared scallops in butter with an herbed cream and brandy sauce, it’s a keeper! Serves 2.

Recipe

6-8 large scallops
Kosher salt and freshly ground black pepper
1 T. canola oil
2 T. unsalted butter, divided
2 T. shallot, minced
6 oz. oyster mushrooms, minced
2 tsp. fresh flat-leaf parsley, minced, divided
2 tsp. fresh tarragon, minced, divided
2 T. brandy
1/2 c. heavy cream

Liberally season both sides of scallops with salt and pepper.

In a frying pan over medium-high heat, add oil and 1 T. of butter. Add scallops and cook until no longer translucent and golden brown on the first side, 2-3 minutes. Turn over and sear on the second side until golden brown, 2-3 minutes. Transfer scallops to a plate and let rest.

To the same pan over medium-high heat, add the remaining 1 T. butter, shallots and mushrooms and cook, stirring occasionally until shallots are translucent and mushrooms have no more moisture, about 5-6 minutes.

Add brandy and cook until the alcohol has evaporated. Add cream, half of the parsley, and half the tarragon, season with salt and pepper, and cook until the cream has big bubbles at the edges and has thickened. Add scallops back to the pan, tossing to coat. Divide scallops and sauce among two plates and garnish with the remaining half of the parsley and tarragon.

Shiso Pesto

I like to grow herbs in pots on the deck, and this year I noticed an herb at my local nursery that I haven’t tried before — Shiso (Asia IP Shiso or Perilla, an herb in the mint family). It is easy to grow and as you can tell, I get a lot of leaves! It’s also known as Japanese or Korean basil with a flavor described as minty and bright with hints of citrus, clove, cumin and coriander. It makes a fabulous pesto!

Recipe

1 oz. shiso leaves (about 20 large leaves from my plant)
3 T. pine nuts, toasted
2 cloves garlic, peeled
1/4 c. Parmesan cheese, grated
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. olive oil

Place the shiso leaves, pine nuts and garlic in a food processor and pulse until smooth. Add the Parmesan, salt and pepper and pulse several more times until incorporated. With the machine running, pour in the olive oil and process until smooth. Add a few tablespoons more to help it blend, if necessary.

Pour into a clean jar and top with a thin layer of olive oil. Store in the refrigerator. Makes about 1/2 c.