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

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.

Marry Me Chicken

I really enjoyed this preparation. The creamy sauce had just the right amount of sun-dried tomato flavor, accented by fresh tarragon. The original recipe calls for fresh basil, but I had tarragon in the garden so that’s what I used, with great success! I served the chicken over rice accompanied by pan seared asparagus in olive oil and butter with a little salt and lemon pepper. Makes four servings and leftovers are tasty too!

Recipe

3 T. flour
Kosher salt
1/4 tsp. freshly ground black pepper
4 thin-sliced chicken breasts, about 1.25 lbs. (if using regular boneless chicken breast, slice in half horizontally and pound to about 1/4-inch thick)
2 T. olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 c. heavy cream
1 c. chicken broth
1/3 c. sun-dried tomatoes packed in oil, drained, finely chopped
2 tsp. tomato paste
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/4 tsp. sugar
2 T. grated Parmesan or Pecorino Romano cheese
2 T. fresh chopped basil or tarragon, plus more for serving

Place the flour, 3/4 tsp. salt and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag, seal tightly and shake to coat the chicken evenly. Set aside.

Heat the oil in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3-4 minutes total. Transfer to a plate and set aside.

Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar and 1/4 tsp. salt. Use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes.

Stir in the cheese and fresh herbs. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh herbs and serve.

— Jenn Segal, onceuponachef.com

Smoked Salmon Stuffed Manicotti with Crab

Watching an episode of the Pacific Northwest’s “Grant’s Getaways,” the seafood chefs made a medley of dishes from the salmon and crab caught off the Oregon coast. The smoked salmon stuffed manicotti looked delicious and simple to make, and topped with crab — what could be tastier?! It’s a very rich dish and a little goes a long way. It makes eight large manicotti, with two each being a pretty large serving. Serve with a simple side salad and a glass of chardonnay.

Recipe

8 manicotti
1/2 c. fresh Dungeness crab

For the Stuffing:
4 oz. (1 c.) smoked salmon
1 c. ricotta cheese
zest of half a lemon
3 garlic cloves, grated

For the Sauce:
4 T. butter
3 T. flour
1-1/4 c. half and half
2 T. freshly squeezed lemon juice
4 T. finely grated Parmesan cheese
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper

For the Bread Crumbs:
1/2 c. Panko breadcrumbs
2 T. butter
1/4 tsp. Kosher salt

Preheat the oven to 375-degrees.

In a medium bowl, mix together the smoked salmon, ricotta cheese, lemon zest and garlic. Set aside.

Bring a large pot of water to a boil that has been salted and 1 tsp. olive oil added. Boil the manicotti for 7 minutes. Remove from the water with a spider strainer, rinse briefly under cold water and place pasta on paper towels to drain. Then place them back in the plastic container from the box they came in; this helps to hold their shape and keep them separated so they don’t stick together.

Stuff the cooked manicotti with the salmon/ricotta mixture and set aside while you make the sauce.

In a medium saucepan melt the 4 T. butter over medium heat. Add the flour and stir with a whisk continuously for one minute until a paste forms, but don’t let the butter brown. Add the half and half and stir continuously for 3-5 minutes until the sauce thickens. You want it to be thick, but pourable (not as thick like chowder). If it becomes too thick, remove it from the heat and add a little half and half. Once the sauce is perfect, stir in the parmesan and lemon juice. Season with salt and pepper to taste.

Immediately pour half the sauce into the bottom of an 8”x9” baking dish. Lay the stuffed manicotti in the dish so they are touching. Pour the remaining sauce over the top of the manicotti. Cover with aluminum foil and bake for 25 minutes.

While the manicotti are baking, toast the panko breadcrumbs with the 2 T. of butter in a nonstick frypan until golden, about 5 minutes, stirring constantly. Pour into a bowl to stop the cooking.

Sprinkle the toasted panko crumbs on top of the cooked manicotti, and top with fresh Dungeness crab.