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, 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.

Aquafaba Chocolate Mousse

I’ve heard about the wonders of aquafaba (the liquid from canned chickpeas) for years but have never tried it. Why, oh why not? This recipe is airy chocolate perfection and perfect for vegan friends or those allergic to eggs. I watched this being made on America’s Test Kitchen and knew I had to try it. You should too!

Recipe

1/4 c. olive oil
1-1/2 ounces (43 grams) bittersweet chocolate (finely chopped or use bittersweet chocolate chips)
1/4 c. unsweetened cocoa powder
1/2 tsp. vanilla extract
1/2 c. aquafaba (from one 15-oz can chickpeas)
1/3 c. sugar
1/4 tsp. cream of tartar
pinch of Kosher salt

In a large heatproof bowl, add the olive oil and bittersweet chocolate chips and set over a pan of simmering water, being sure to not let the bottom of the bowl touch the water. Once melted whisk until thoroughly incorporated. Take off the heat and whisk in the cocoa powder and vanilla extract. Set aside.

While the chocolate mixture cools, get out your stand mixer with a whisk attachment. Add the aquafaba, sugar, cream of tartar and salt to your mixer’s bowl and beat over medium-high speed for 7 minutes until slightly glossy soft peaks form.

Take one-third of the whipped aquafaba and fold into the chocolate mixture with a rubber spatula until fully combined. Add the rest of the whipped aquafaba and fold gently until well incorporated and no streaks remain. Spoon into four serving dishes. Cover and refrigerate for at least four hours or overnight (can be refrigerated up to 24 hours). Top with whipped cream, shaved chocolate, berries and/or chopped nuts.

— America’s Test Kitchen

Swiss Chard and Ricotta Pie

A rich and indulgent show-stopping recipe fit for company. Top store bought puff pastry with sautéed chard, onion, blue cheese, and pecorino-romano and bake. Note that the sautéed veg needs to cool for 20 minutes before using on the pastry. Serve with a simple side salad and a glass of chardonnay.

Recipe

2 T. unsalted butter
1 T. olive oil
1 medium onion, peeled, halved and thinly sliced
1 bunch swiss chard, stems and leaves separated, stems cut into 1” slices, leaves shredded
3 garlic cloves, peeled and crushed
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 egg, beaten (plus 1 egg yolk for brushing pastry before baking)
1/4 c. pecorino-romano, finely grated (or parmesan)
5 ounces blue cheese, roughly crumbled
4 green onions, finely sliced
1 sheet puff pastry
3/4 c. ricotta
2 tsp. nigella seeds

Heat the oven to 400-degrees. Put the butter and oil in a large sauté pan on a medium-high heat. Once hot, add the onion and fry, stirring occasionally, until softened and well browned, about 10 minutes.

Add the chard stems, cook for four minutes more, or until softened, then stir in the chard leaves, garlic, salt and pepper, and cook for a further four minutes, until the leaves have wilted and released some of their liquid.

Turn off the heat, leave to cool for 20 minutes, then stir in the whole egg, pecorino-romano, blue cheese and green onions.

Line the base and sides of a 8” x 12” rectangular baking dish or tin with a sheet of parchment paper. Drape the puff pastry on top, making sure it covers the bottom of the tin and extends about 2” up the sides (trim the edges, if needed), then gently push the pastry down to fit the dish. Top with the chard mixture, spreading it evenly to cover the base, then dot randomly with tablespoonfuls of ricotta.

Fold over the edges of the pastry, so you have an outer rim about 1” thick, and press the corners together to seal. Brush the rim with the beaten egg yolk, then sprinkle the nigella seeds on top. Bake for 40 minutes, or until golden and the pastry is cooked through, then leave to cool for about 15 minutes before serving.

– based on a recipe by Yotam Ottolenghi in The Guardian

Hungarian Mushroom Soup

I scored some fabulous Fall mushrooms at the farmer’s market – a beautiful mixture of chanterelles, hen of the woods, and shiitake. Make this delicious soup with two to three different types of mushrooms. Use a good paprika for this dish, like Penzy’s Hungarian Sweet Style Paprika.

Recipe

1/4 c. olive oil
2 medium yellow onions, chopped
2 lbs. mixed mushrooms, thinly sliced (I used 1 lb. chanterelles and 1/2 lb. each of hen of the woods and shiitake)
4 c. vegetable stock
2 T. Tamari soy sauce
2-1/2 T. Hungarian paprika (yes, tablespoons!)
1 T. dried dill
3/4 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
3 T. butter
1/3 c. flour
2 c. almond milk (or milk of your choice)
1 c. sour cream
1 T. lemon juice
1/4 c. fresh dill, finely chopped
2 tsp. kosher salt

Heat the oil in a Dutch oven over medium heat. Add the onion and sauté 10 minutes, stirring frequently. Stir in the mushrooms and cook for 10-15 minutes until they soften. Add 1 cup of the vegetable stock, paprika, dried dill, pepper, thyme, marjoram and soy sauce. Cook over medium-low heat for 15 minutes.

Meanwhile, melt the butter in a saucepan over medium heat until melted. Add the flour a little at a time, whisking constantly for 3 minutes. Gradually add the almond milk and continue cooking until the mixture thickens, stirring occasionally, about 5 minutes. Add to the mushrooms and stir to combine. Stir in the remaining 3 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 15 minutes. Remove from the heat and stir in the sour cream, salt and fresh dill. Serve with a crusty baguette.

— inspired by Adventures in Cooking recipe