Tuesday, February 28, 2006

Latest and Greatest - Part 1

I realize, with the exception of The Great Brooklyn Cook-Off (coverage and recipes coming soon), that lately this blog has been lacking in posts about food. I might have mentioned here and there what I've been cookin', but I've come up short on sharing the recipes. So, to make up for it, over the next few days I will post my top 5 recipes of 2006 (thus far, anyway).

They are not in order of favorites (how could I choose?!!!), but instead, the order in which I have made and enjoyed them, #1 being the most recent.

1. Lentil and Roasted Garlic Soup

2. Pork Vindaloo

3. Pizza with Roasted Mushroom, Spinach and Goat Cheese

4. Spicy Chicken Soup with Tortillas, Avocado and Lime

5. Lebanese Lamb and Been Stew

Are you drooling yet?
Look out for the recipes . . . Here is #1, enjoy!

Lentil and Roasted Garlic Soup

3/4 cup olive oil

10 cloves garlic, peelved and halved

2 tablespoons fresh rosemary leaves

3 cups water

1/2 cup French Green Lentils (these were a little hard to find. The dry bulk section of my market has them - and you can find them in specialty markets too)

1 medium leek (white parts and green parts only) thinly sliced
1 tablespoon fresh sage, chopped
7 cups (you may need 1 more) vegetable broth
3 tablespoons soy sauce
1/4 cup red lentils
1 1/4 lb yams, peeled and cut into cubes
12 ounces kale, ribs discarded, leaves sliced

fresh grated parmesan cheese for topping

*This recipe takes some time in the kitchen, as it has many steps, but it was unquestionably worth the effort. Also, it goes grrrreat with beer bread!

Place the olive oil, garlic and rosemary in a heavy saucepan and cook over lowest possible heat until the garlic begins to brown (about 1.5 hours). Drain and reserve garlic and oil and separately , cover and chill, discard rosemary. (You can do this up to 2 days ahead of time.

Place 3 cups water and green lentils in a small saucepan and bring to a boil. Reduce to a simmer for 25 minutes, cool and drain.

Meanwhile heat 1/4 cup garlic oil in a heavy pot over medium heat. Add leek and sage and cook until leek is soft, stirring frequently, about 10 minutes. Add 7 cups broth, soy sauce, green and red lentil to pot and bring to a boil. Reduce to medium, cover and simmer until lentils are almost soft - about 15 minutes. Add yams and garlic and cook until yams are tender, about 10 minutes. (If you need to add more broth to keep veggies covered, do so by the 1/2 cup-full) Add kale to soup and simmer until wilted, about 5 minutes, and season with salt and pepper (won't need much).

Serve with parmesan cheese, sprinkled on top, and warm bread on the side. Yummy!
*Adapted from bon app├ętit

1 comment:

Maegan N. Murray said...

Thanks for the recipe!