French Lentils, Simple Prep

(from Epicurious / Gourmet)

Ingredients

1 cup dried lentils (preferably French green lentils* often called lentilles du Puy); 7 ounces)
2 tablespoons unsalted butter
1 cup finely chopped onion (1 large)
2 large garlic cloves, chopped
3/4 teaspoon salt
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil plus additional (optional) for drizzling

Method

Cover lentils with cold water by 1 1/2 inches in a 2-quart saucepan and bring to a boil. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes. Drain in a sieve set over a bowl and reserve 1/2 cup cooking liquid.

While lentils are simmering, melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in onion, garlic, and salt and cook, covered, stirring occasionally, until pale golden, about 10 minutes. Remove lid and cook, uncovered, stirring occasionally, until golden, 5 to 10 minutes more.

Stir in lentils and enough reserved cooking liquid to moisten (1/4 to 1/2 cup) and cook until heated through.

Just before serving, stir in parsley, lemon juice, pepper, and 1 tablespoon oil.

Red Lentil and Apricot Soup

Ingredients

1 cup red lentil, picked over and rinsed
1 cup finely chopped onion
1 cup canned diced tomato
1/2 cup chopped dried apricot
2 teaspoons grated fresh ginger
1 garlic clove, minced
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/3 cup cilantro leaf, chopped
salt
pepper
1 tablespoon canola oil
1 teaspoon whole cumin seed
1 teaspoon pomegranate molasses or 1 teaspoon pomegranate juice, concentrate

Directions:

Prep Time: 10 minsTotal Time: 40 mins

1 In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.

2 Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.

3 Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.

Christmas 2010-2011 Menu

Tomorrow, make:

- hummus
- ceviche
- candied walnuts

Friday:
- prep yams, other veggies (other than potatoes)

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Tuesday, December 21

Dinner: Black bean soup

Wednesday, December 22

Breakfast: mini frittatas, fruit salad
Lunch: Flatbread pizzas
Dinner: Duck breast, potatoes, salad
Broadway show:

Thursday, December 23

Breakfast: chilaquiles
Lunch: lamb sausage with lentils or white beans, salad
Dinner: Annisa

Friday, December 24

Breakfast: strata, fruit
Lunch: Xe lua for pho
Dinner: Fish/crab from Chinatown, salad

Saturday, December 25

Breakfast: Christmas stollen
Dinner at 3 p.m. -- CHRISTMAS DINNER

Sunday, December 26

Brunch: corn tortilla lasagne, salad
Dinner: Hockey Game

Monday, December 27

Breakfast: Croissants, fruit salad
Dinner: Gaile's house

Tuesday, December 28

Breakfast: Fruit smoothies, frittatas
Dinner: Recette

Friday, December 29



Breakfast Dishes

Strata
Chilaquiles
Mini frittatas
Patisserie Claude croissants
Cherry tomatoes, pan roasted
Yogurt
Fruit

Lunches

Black bean soup
Southwestern corn and bean salad
Sandwiches

Dinners

Roasted potatoes with rosemary
Roasted cauliflower and broccoli
Pan roasted cherry tomatoes with basil
Duck breast
Crown roast of lamb
Wild rice stuffing
White chili

---

Lamb shank stew
Cider glazed pork chops with sauteed greens
Thai lettuce wraps
Guinness beef stew

Snacks

Cupcakes with brown butter frosting
Brownies
Mini cheesecakes

Restaurants

Annisa
Recette
Xian Famous Foods
Dim Sum Go Go
Kanoyama
Xe Lua Vietnamese pho

Activities

Inwood Hill Park hikes
Rock Band

Turkey and Apricot Meatloaf

Gourmet | November 2010

by Andrea Albin

*
recipe
*
reviews (3)
*
photo
*
my notes

user rating

100% would make it again
user rating

user rating:
Turkey and Apricot Meatloaf 4 forks 3.8754
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at a glance

main ingredients Dried Fruit, Soy Sauce, Chile, Turkey, Parsley
new
see all about:

* Entertaining

more resources
Food Dictionary cooking videos
Turkey and Apricot Meatloaf enlarge image

yield: Makes 6 servings

active time: 30 min

total time: 2 hr
Possibly the most delicious turkey meatloaf we've come up with, this one is incredibly moist (dark turkey meat is key). Apricots show up three... more ›
Ingredients

* 1 cup coarse fresh bread crumbs (from 2 slices white sandwich bread)
* 1/3 cup whole milk
* 2 medium celery ribs, finely chopped
* 1 medium carrot, finely chopped
* 1 medium onion, finely chopped
* 2 garlic cloves, finely chopped
* 1 tablespoon ancho chile powder
* 1/4 cup extra-virgin olive oil
* 2 pound ground dark-meat turkey
* 1/2 cup dried California apricots, finely chopped
* 1/2 cup chopped flat-leaf parsley
* 3 tablespoons apricot preserves, divided
* 1 1/2 tablespoons soy sauce, divided
* 1 tablespoon Worcestershire sauce
* 2 large eggs, lightly beaten
* 2 teaspoons water

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Preparation

Preheat oven to 350°F with rack in middle.

Soak bread crumbs in milk in a large bowl.

Meanwhile, cook celery, carrot, onion, and garlic with chile powder and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add to bread-crumb mixture with turkey, dried apricots, parsley, 1 tablespoon preserves, 1 tablespoon soy sauce, Worcestershire sauce, eggs, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until just combined. Form into a 9- by 5-inch oval loaf (mixture will spread slightly) in a 13- by 9-inch shallow baking dish.

Stir together water, remaining 2 tablespoons preserves, and remaining 1/2 tablespoon soy sauce and brush over surface of meatloaf. Bake until an instant-read thermometer inserted into center registers 165°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.


Read More http://www.epicurious.com/recipes/food/views/Turkey-and-Apricot-Meatloaf-358092#ixzz17sGhXyVp

Miso-Glazed Sea Bass with Asparagus

From Gourmet Magazine
Serves4

* Active time:10 min
* Start to finish:25 min

June 2007
Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.

* 2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
* 1 1/2 teaspoons sugar
* 1 teaspoon fresh lemon juice
* 1/2 teaspoon water
* 1/8 teaspoon black pepper
* 1 lb medium asparagus, trimmed
* 2 teaspoons olive oil
* 4 (5- to 6-oz) sea bass fillets with skin (1 inch thick)

*
Garnish:
lemon wedges

*
Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
*
Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
*
Toss together asparagus, oil, and a pinch of salt in a large bowl.
*
Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

Christmas Dinner

Buy: cranberry juice, brie, gorgonzola, corn tortillas, lettuce,

Roast leg of lamb (oven)
Roast duck (purchase)
Dahi vada (purchase)
Wild rice stuffing (oven, make ahead)
Roasted sweet potatoes (oven, make ahead)
Pan roasted tomatoes with basil (stove)
Mashed Brussels sprouts and potatoes (stove, make ahead)
Roasted vegetables (fennel, Brussels sprouts, red potatoes, sweet peppers, onions, garlic) (oven, make ahead)
Green salad with dried cranberries, candied walnuts, pear and chevre; make salad dressing, ahead

Mini cheesecakes with cranberry relish (oven, make 1 day ahead)
Flourless chocolate cake with vanilla ice cream (oven, make 1 day ahead)
Cheese plate with fruit and nut brittle


Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan
(Makes 4 servings, slightly adapted from Bon Appetit, November 2002)

4 large or 6 medium tan-fleshed sweet potatoes (white skin)
3 medium red onions
3 T olive oil
2 T finely chopped fresh rosemary, divided (I used my frozen rosemary, if you only have dried rosemary use less and make sure it's finely chopped)
1 tsp. salt (I used McCormicks Mediterranean Spiced Sea Salt, which was great in this)
fresh ground black pepper to taste
1/2 cup fresh grated parmesan cheese
2-3 T chopped fresh parsley (optional)

Preheat oven to 375 F and cover a flat roasting pan with foil, then spray foil with non-stick spray or mist with olive oil.

Peel potatoes and remove skin from onions. (Sweet potatoes could also probably be left unpeeled, but I did peel them.) Cut sweet potatoes and onions into same-size pieces about 1 inch square. Place in plastic bowl and toss with olive oil, 1 T chopped rosemary, salt or sea salt, and fresh ground black pepper. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 45 minutes or longer. (I actually roasted my sweet potatoes and onions in the photo for about exactly an hour, but I like them a little crisp and well-browned.)

Combine fresh-grated parmesan and finely chopped rosemary in small bowl. Remove vegetables from oven and toss with parmesan-rosemary mixture. Serve hot, sprinkled with fresh parsley if desired.

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Baby Brussels Sprouts with Buttered Pecans
Serves6 to 8

* Active time:40 min
* Start to finish:40 min

Gourmet Magazine, November 2006

If you find it difficult to get excited about Brussels sprouts, then it's likely you’ve never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.

* 1/2 cup pecan halves, cut crosswise into thirds
* 3 tablespoons unsalted butter
* 3/4 teaspoon salt
* 2 lb baby Brussels sprouts, trimmed
* 1/2 tablespoon minced garlic
* 1 teaspoon fresh lemon juice, or to taste
* 1/4 teaspoon black pepper

* Put oven rack in middle position and preheat oven to 350°F.
* Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
* While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
* Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

Cooks’ notes:

* If you can’t find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
* Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
* Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.


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Roasted Brussels Sprouts with Caraway Seeds
Gourmet | February 2009
by Paul Grimes

yield: Makes 8 servings

active time: 10 min

total time: 35 min
Oven-browned Brussels sprouts are bracing enough to stand up to the menu’s lush, luxurious veal shanks, while also offering a welcome splash of... more ›
Ingredients

* 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
* 1/3 cup extra-virgin olive oil
* 1 teaspoon caraway seeds

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Preparation

Preheat oven to 450°F with rack in middle.

Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.


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Wild Rice Stuffing with Hazelnuts and Dried Cranberries

Bon Appétit | November 1999
yield: Makes 12 to 16 servings

Ingredients

* 1/2 cup (1 stick) butter
* 2 large onions, chopped
* 1 garlic clove, minced
* 6 3/4 cups canned low-salt chicken broth
* 2 cups wild rice (about 13 ounces)
* 2 cups long-grain brown rice
* 2 cups dried cranberries
* 1/2 cup chopped fresh parsley
* 2 tablespoons chopped fresh thyme
* 1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
* 1 cup chopped green onions

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Preparation

Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.

Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.

To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.

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Lamb Recipes

Roast Leg of Lamb

Makes 8-10 servings

INGREDIENTS

1/4 cups honey
3 tablespoons coarse-grained mustard
2 tablespoons rosemary
6 cloves garlic, 3 minced, 3 sliced
1 tsp black pepper
1 tsp lemon zest (or 1 tsp lemon juice)
1 Tbs salt

1 leg of lamb, well trimmed, boned, rolled and tied (about 5 pounds)

3 lbs of potatoes cut into 1 inch dice

PREPARATION:

1. Poke 1 inch deep slits all over leg of lamb with knife and slip in slices of garlic.

2. Combine honey, mustard, remaining minced garlic, rosemary, pepper, lemon zest and salt. Rub mixture over lamb. Cover and refrigerate for 24 hours.

3. Allow to return to room temperature. Place roast on meat rack in foil-lined shallow roasting pan and pour 1 cup of water into roasting pan

4. In a separate oven-proof dish or pan, cut potatoes into a 1 inch dice and toss with olive oil, salt, pepper and rosemary to taste.

5. Preheat oven to 400°F. Roast lamb for 15 minutes.

6. Reduce oven temperature to 325°F; roast lamb about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.

7. When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.

8. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.

9. Cut strings from roast; discard. Carve into slices. Serve with pan juices.

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Simplest Roast Leg of Lamb

Ingredients:
Leg of Lamb (5 to 9 lbs)
salt
pepper
marjoram
garlic powder
oil

Directions:
Place lamb on rack in roasting pan. Spread some oil over the entire surface. Sprinkle generously with salt, pepper, and garlic powder. Lightly sprinkle with marjoram. Bake in 325 degree oven uncovered for:
2 to 2 1/2 hours (rare)
3 to 3 1/2 hours (medium)
4 to 4 1/2 hours (well)
If cooking half a leg roast, it normally takes about 2 hours to be well done. Serve with mint sauce.

Internal temp. is 160 degrees for medium.

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Herb-and-caper-rolled Lamb Leg

Recipe Serves 6-8

AUSTRALIAN LAMB

* 1 Australian leg of lamb, boneless

STUFFING

* 2 lemons, for juice and zest
* 2 tablespoons olive oil
* 1 tablespoon capers, roughly chopped
* ¼ cup Italian parsley, finely chopped
* ¼ cup mint, finely chopped
* 1 tablespoon fresh thyme leaves
* salt and freshly ground pepper, to taste

Preheat oven to 350°F. Remove netting from the lamb, open out to make as flat and even as possible. Trim edges. Combine stuffing ingredients and spread over the inside of the lamb. Roll up lamb and tie with kitchen string or secure with metal skewers. Place in a roasting pan and season with salt and pepper. Roast for about 1-1¼ hours for medium-rare or until cooked to your liking (see Basic Cooking Instructions.) Rest meat for 10 minutes before slicing.

TIP: The lamb can be filled and rolled the day before and stored, covered, in the refrigerator. Bring lamb to room temperature before cooking.

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Triple Crown Roast of Lamb with Wild Rice Stuffing
http://www.lobels.com/recipe/HolidayCrown.htm
Serves 6 to 8
Total preparation time: About 2 hours

INGREDIENTS

1 Triple Crown Roast of Lamb, bones frenched
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
4 to 6 sprigs fresh rosemary, plus more for garnish
9 cups water
1 1/2 teaspoons salt, or to taste
3 cups wild rice, washed
Coarse salt and freshly ground pepper
1/2 cup (1 stick) unsalted butter
3 medium onions, chopped
3 large stalks celery, chopped
3 cups seedless grapes, halved
1 1/2 cups blanched almonds, coarsely chopped
1 tablespoon fresh thyme, chopped
1 cup sherry
Papillotes and bunches of grapes for garnish, optional

METHOD

1. Remove roast from refrigerator. Rub with olive oil and chopped rosemary, inside and out. Intertwine rosemary sprigs between rib bones. Set aside, and allow to come to room temperature while preparing stuffing.

2. In a large pot, bring 9 cups water to a boil in a large, heavy-bottomed pot with a tight fitting lid. Add rice and salt, then return to a boil and cook, covered, until tender—about 30 minutes, or up to an hour or more. The wild rice is cooked when most of the rice kernels have cracked open and the white interior of the kernels is visible. If water evaporates before the rice is done add more water, about 1/2 to 3/4 cup at a time until done.

3. Heat oven to 350°. In a large sauté pan set over medium heat, melt butter. Add onions and celery and cook until translucent, about 3 to 5 minutes. Toss in grapes, almonds, and thyme. Cook until heated through, about 5 minutes. Add sherry and simmer for 1 minute. Stir in rice, and season with salt and pepper.

4. Place rack in roasting pan and cover with foil. Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but do not pack too tightly. (Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 minutes.) Roast for 45 to 60 minutes, or until the meat reaches an internal temperature of 145° to 150° for medium-rare meat. Turn off oven, and allow roast to rest in oven with door ajar for 10 minutes before serving.

5. Decorate tips of rib bones with papillotes and garnish platter with bunches of grapes and rosemary sprigs, if desired. To carve, remove papillotes, and scoop out stuffing; transfer to a platter. Slice down between bones with a sharp knife, and place on platter. An alternative method is to separate each rib section, lay it flat on a cutting board, and slice between the bones.