Shrimp In Yellow Curry

Shrimp In Yellow Curry

2 tablespoons peanut or vegetable oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 tablespoon curry powder, or to taste
1 cup fresh or canned coconut milk
1 ½ to 2 pounds medium-to-large shrimp, peeled
Salt and freshly ground black pepper
2 tablespoons nam pla (fish sauce), or to taste
¼ cup minced cilantro or mint leaves

Method
1. Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
2. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
3. Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

Source: New York Times (4 servings)




Pressure Cooker Indian Butter Shrimp

Pressure Cooker Indian Butter Shrimp

A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place.

Ingredients

FOR THE MARINADE
¼ cup plain whole-milk yogurt
2 teaspoons ground cumin
2 teaspoons sweet smoked paprika
2 teaspoons garam masala
2 teaspoons fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon freshly grated peeled ginger
1 garlic clove, grated on a Microplane or minced
2 pounds large shrimp, peeled and deveined
FOR THE SAUCE
4 tablespoons (1/2 stick) unsalted butter
2 shallots, minced
2 garlic cloves, grated or minced
1 ½ teaspoons grated peeled fresh ginger
¼ to ½ teaspoon crushed red pepper flakes, to taste
¼ teaspoon kosher salt, plus more as needed
1 28-ounce can diced tomatoes and their juices
1 cup heavy cream
½ teaspoon finely grated lime zest
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving

Method
1. In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
2. Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
3. Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
4. Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
5. Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.

Prep
• Marinate: 60 Minutes
• Start to finish: 45 Minutes

Source: New York Times Cooking (4 servings)




Pearl Couscous with Creamy Feta and Chickpeas

A tasty vegetarian recipe!

Pearl Couscous with Creamy Feta and Chickpeas
Ingredients

1 pint grape tomatoes
¼ cup sliced scallions
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 fat garlic
1 ½ teaspoons kosher salt
½ teaspoon black pepper
3 oregano
2 cups vegetable stock
⅓ cup chopped cilantro
½ teaspoon finely grated lemon zest
¾ teaspoon ground cumin
8 ounces pearl couscous
1 (15-ounce) can chickpeas
1 cup feta
⅓ cup freshly grated Parmesan

Method
1. Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
2. While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
3. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
4. Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
5. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Source: NYT Cooking (4 servings)




Curried Lentil Soup with Ham

Curried Lentil Soup with Ham
Ingredients

½ lb. lean country smoked ham
3 medium-size carrots
½ lb. green lentils
2 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
2 tablespoons curry powder
5 cups fresh chicken broth
2 cups water
1 bay leaf
3 sprigs fresh thyme
Salt
1 tablespoon red-wine vinegar
2 tablespoons finely chopped coriander

Method
1. Remove most of the fat from the ham and cut into 1/2-inch cubes.
2. Trim and scrape the carrots and cut them into 1/4-inch cubes.
3. Pick over the lentils, wash them and drain into a colander.
4. Heat 1 tablespoon of the butter in a kettle or saucepan. Add the ham, carrots, onions, garlic and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.
5. Add the lentils, 4 cups of the chicken broth, water, bay leaf, thyme and salt. Bring to a boil, and simmer for 24 to 30 minutes, stirring occasionally.
6. Remove one cup of the soup, with more lentils than liquid, and set aside. Discard the bay leaf and thyme sprigs.
7. With a potato masher or wire whisk stir the soup briskly to mash the lentils, and return the soup to a boil. Add the remaining cup of chicken broth, the reserved lentils, the vinegar and the remaining butter. Check for seasoning and serve, sprinkled with the coriander.

Source: New York Times Cooking (6 servings)




Salmon with Anchovy-Garlic Butter

Salmon with Anchovy-Garlic Butter

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that’s mitigated by the creaminess of the butter. It’s a quickly made, weeknight-friendly dish that’s far more nuanced than the usual seared salmon — but no harder to prepare.

Ingredients

3 tablespoons unsalted butter
4 anchovy fillets, of 4 teaspoons anchovy paste
1 large clove garlic, or 2 small
½ teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon
2 tablespoons drained capers
½ lemon
Fresh chopped parsley

Method
1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
2. In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
3. Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

Prep
• Total Time: 35 Minutes

Source: New York Times Cooking (4 servings)




Shakshuka with Feta

Shakshuka with Feta

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion
1 large red bell pepper
3 garlic
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne
1 (28-ounce) can whole plum tomatoes
¾ teaspoon salt
¼ teaspoon black pepper
5 ounces feta cheese
6 large eggs
Chopped cilantro
Hot sauce

Method
1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Prep
• Total Time: 50 Minutes

Source: New York Times (6 servings)




Chapli Burgers

Chapli Burgers
This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan.

Ingredients

1 tablespoon coriander seeds
Sea salt
2 tablespoons fresh or dried pomegranate seeds
1 lb. ground beef
½ small yellow onion
½ medium tomato
1 clove garlic
1 tablespoon finely grated fresh ginger
½ jalapeño
½ teaspoon red-pepper flakes
1 teaspoon garam masala
1 teaspoon cumin powder
¼ cup finely chopped cilantro
1 egg
Neutral oil
Burger buns
Iceberg lettuce
Tamarind ketchup
Herbed yogurt
Sliced Persian cucumbers, red onions and tomatoes

Method
1. Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.
2. Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.
3. Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.
4. Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.
5. Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)
6. Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Prep
• Total Time: 30 Minutes

Source: New York Times Cooking (4 servings)




Exciting Noodle Kugel

Exciting Noodle Kugel

This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole.

Ingredients

Butter to grease pan
8 ounces medium egg noodles
1 ½ cups cottage cheese
1 ½ cups sour cream
½ medium onion
1 clove garlic
1 tablespoon Worcestershire sauce
Dash of Tabasco
1 teaspoon salt
Freshly ground pepper
2 tablespoons grated Parmesan
¼ cup chives

Method
1. Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
2. Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
3. Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.

Notes
Adapted from “Regard Thy Table,” compiled by the sisterhood of the Larchmont Temple, 1950

Prep
• Prep: 45 Minutes

Source: New York Times (6 servings)




Tahini Salad

Tahini Salad

Ingredients

1 lb. zucchini
¼ cup olive oil
2 tablespoons fresh lemon juice, (juice of 1 lemon)
2 tablespoons tahini
1 pinch Salt and pepper, to taste
1 pinch Parsley for garnish, to taste

Method
1. Slice zucchini into thin rounds with a knife or mandoline.
2. Whisk together olive oil, lemon juice and tahini, adding water as needed to thin to a pourable consistency.
3. Toss the zucchini slices with the dressing, and season with salt and pepper.
4. Garnish: Parsley.

Source: New York Times (6 servings)




Marinated Zucchini Salad

Marinated Zucchini Salad
Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Ingredients

1 lb. medium or small zucchini
Salt
3 tablespoons freshly squeezed lemon juice
1 garlic
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination
Method
1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
2. Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
3. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Notes
Tip

Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.
Prep
• Prep: 40 Minutes
• Refrigerate: 6 Hours

Source: New York Times (4 servings)