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Vegan Pad Thai

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This is a nice, simple make-at-home dish that will satisfy your Thai take-out fix without the need for too many specialty ingredients. Did I mention it’s vegan? But it doesn’t have to be. See tips below for some easy ways to beef it up (ha!).

The star of the show in this Food & Wine recipe (in my humble opinion) are the noodles. They are nice and chewy and the perfect vehicle for the yummy Sriracha sauce, which has a nice spice, alongside the salty umami of soy sauce and sour-sweet of the tamarind paste. You get great, fresh flavor and crunch from the carrots (make sure you don’t overcook!), scallions and bean sprouts. And the peanuts are the perfect, nutty finish. I went back for seconds on this one!

TW’s Tips

  • To non-vegan-fy this recipe, add stir-fried pieces of chicken, shrimp or beef or a chopped up fried egg
  • Other easy additions: tofu, stir-fried cabbage,
  • I wanted a bit more sauce than the recipe made — I recommend doubling the recipe
  • Garnish with lime wedges and squeeze over right before serving
  • Adjust the heat at the table with more Sriracha or sambal/chile paste

Ingredients

  • 1/2 pound dried pad Thai rice noodles (banh pho)
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon tamarind paste (available from Indian, Asian and Latin markets)
  • 1 tablespoon Sriracha or chile-garlic sauce
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, thinly sliced
  • 2 small shallots, thinly sliced
  • 2 cups julienned carrots (from about 3/4 pound carrots)
  • 4 scallions, cut into 1-inch pieces
  • 1 cup bean sprouts
  • 1/4 cup ground roasted peanuts

Directions

Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.

Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.

In a large nonstick wok or skillet, heat the oil until shimmering. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.

Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the peanuts and bean sprouts and serve.

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Sri Lankan Dal With Coconut and Lime Kale

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On a cold night, this dal is just what you’ll need to warm up. Not only is it warm and delicious, it is FULL of great flavor. The lentils get spice from serrano chiles (I amped it up a little with more than the recipe called for) and ginger, alongside the traditional coconut, garlic, cinnamon and cardamom flavors that you’ll find in dal.

My favorite part of this dish is the super flavor-packed kale that you heap on top. It is sauteed with mustard seeds and mixed with some of the onion/garlic/serrano mixture that forms the base of the dal, and hit with lime at the end. It gives just the right hit of acid and freshness from the greens, to offset the comforting lentils.

TW’s Tips

  • If you don’t have cardamom pods, replace with a teaspoon or so of ground cardamom.
  • It’s worth it to use coconut oil instead of olive or vegetable when sautéing for this recipe. It adds a much different undercurrent of flavor that you shouldn’t miss out on!
  • Make sure you taste and salt the dal well to really bring out the flavor.
  • If you like spice, add an extra chile!

Enjoy!

Sri Lankan Dal With Coconut and Lime Kale

Ingredients

  • 1 pound red lentils
  • 3 green cardamom pods
  • 3 tablespoons coconut oil
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 small white onions, thinly sliced
  • 4 cloves garlic, crushed
  • ¾ inch piece of ginger, peeled and grated (about 1 tablespoon)
  • 2 green finger chiles or Serrano chiles, stemmed and finely sliced
  • Scant 1/2 teaspoon ground turmeric
  • 1 large bunch kale (about 9 ounces)
  • ½ teaspoon mustard seeds
  • 2 tablespoons unsweetened shredded coconut
  • 2 teaspoons kosher salt
  • 1 lime, juiced
  • 7 ounces (3/4 cup plus 2 tablespoons) canned coconut milk
  • Yogurt, for serving
  • Rice, for serving

Directions

Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.

Put 2 tablespoons of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes, stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green chiles and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set aside. (Leave the cinnamon stick behind.)

Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.

While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute, add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and tender. Add the lime juice and stir.

When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top. Serve with a side of yogurt and rice.

Oven Polenta with Roasted Mushrooms and Thyme

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If you’re looking for a little comfort food tonight given the frigid temps we’re experiencing, this recipe is a great one. Polenta is totally under-appreciated in my opinion. Not only does it cook super fast, if seasoned correctly it’s absolutely delicious, and it’s incredibly versatile. You can serve it with stew on top, as a side dish, with eggs for breakfast, as . a replacement for mashed potatoes…so many options.

This recipe from Bon Appetit uses it as a main dish, topped with crispy, crunchy, meaty roasted mushrooms with thyme. Hard to believe, but I had never roasted mushrooms before — I usually just saute on the stovetop. This method gives them such a nice flavor and texture, it’s going to be my new go-to.

The polenta is nice and creamy and cheesy, and the mushrooms are hit with a splash of vinegar at the end for the perfect balance of acid against the umami of the mushrooms.

TW’s Tips

  • The polenta cooks through in the oven versus the stovetop, so make sure you use an oven-safe pot (i.e., no plastic handles, or cover them securely with tin foil).
  • We selected a variety of different mushroom types, including shitake, cremini and lion’s mane, which were delicious! Pick something you’ve never tried before.
  • Sea salt at the end adds a nice crunch.
  • Garnish with Parmesan and thyme.
  • As mentioned in the recipe, don’t crowd the mushrooms in the pan, or else they will steam versus roast. It will give them a totally different texture and taste.

Enjoy!

Oven Polenta with Roasted Mushrooms and Thyme

Ingredients

  • 1½ lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1″ pieces
  • 4 sprigs thyme, plus leaves for serving
  • 6 garlic cloves, smashed
  • Kosher salt, freshly ground pepper
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. unsalted butter
  • 1 cup polenta
  • 4 oz. Parmesan, finely grated, plus more for serving
  • 1 Tbsp. red wine vinegar
  • Flaky sea salt

Directions

Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.

Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. (Gradually incorporating the polenta into the water is key to preventing clumps.) Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.

Remove polenta from oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.

Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.

Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.

Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt

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IMG_0664I love a good sheet pan meal, and this one really delivers. The chicken and potatoes are coated in an awesome, spicy sauce, and everything crisps up beautifully in the oven. Plating it with arugula and herbs adds the perfect amount of freshness, and the yogurt dip and squeeze of lemon over the top is just the bit of sour and acid you need to cut through the richness. This NYT Cooking recipe is one I’m going to go back to again and again!

TW’s Tips

  • Use whatever bone-in parts of the chicken you like best. This calls for thighs and legs which I love, but if you’re a white meat eater, you can do that too.
  • If the skin isn’t crisping quite right, use the broiler at the end — just be careful, it works quickly!
  • Serve with a green vegetable — I chose broccoli.

Enjoy!

Ingredients

  • 1 ½ pounds chicken thighs and drumsticks
  • 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • 2 ½ teaspoons kosher salt, more as needed
  • ½ teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • ½ teaspoon ground cumin
  • 4 ½ tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • ½ teaspoon lemon zest (from 1/2 lemon)
  • ⅓ cup plain yogurt (do not use Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula
  • Chopped fresh dill, as needed
  • Lemon juice, as needed

Directions

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.

Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Curried Chickpea Lentil Dal

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My husband has been eating a mostly vegan diet (gasp!) for several months now, and although I’m not vegan and never will be, I’ve been eating vegan dinners with him almost every night. We love to cook and eat together, and honestly, I don’t miss the meat! What I DO miss are some of the great flavors you just don’t get (or are more difficult to get) from vegan food, like — my favorite — cheese. So, I’ll sprinkle parmigiana on my pasta and goat cheese in my salad to get those tastes. What I’ve learned over the past few months is that there are some excellent vegan dishes out there. It’s definitely more difficult for me as a cook, and I’ve been cooking much less as a result because it’s harder to find recipes, it takes more time to plan and it’s obviously limiting. But I’m giving it a go!

This recipe is a fantastic vegan dish — a dal made of lentils and chickpeas, flavored with coconut milk and curry, spicy ginger and garlic. It’s bursting with flavor with some good spice as well from the cayenne pepper. Last night we curled up with bowls of this and watched the Red Sox win the World Series (yeah!).

My favorite are the toppings. Freshness from cilantro, an awesome mustard seed turmeric oil, a chutney made from sweet raisins, onion and lime juice, toasted coconut and spicy sliced chiles (we used jalapeños we had on hand). There’s a lot going on, and it’s delicious! I especially loved the mustard seed oil. I’m not quite sure how to describe the taste — it’s a little smoky and toasty, a little spicy and pungent. It adds an awesome layer of depth.

TW’s Tips

  • Instead of using dried chickpeas, I used canned. I realized too late that I didn’t need to add all the water called for in that case, so I added additional chickpeas and lentils in to thicken it up. If you use canned chickpeas, add just a cup of water, and combine with the next step (adding coconut milk and lentils). If it gets too thick as you go, thin it out with water.
  • The recipe calls for adding two whole heads of garlic with the top third cut off. The recipe calls for plucking them out — feel free to press out the cloves into the dal — that’s what I did! They’re nice and sweet.
  • Any type of lentil will work, though this calls for red.
  • Serve over rice with pita or naan on the side to sop up the goodness.

Enjoy!

Ingredients

Mustard Seed and Turmeric Oil

  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. mustard seeds
  • ½ tsp. ground turmeric
  • Pinch of cayenne pepper
  • Kosher salt

Cilantro-Raisin Chutney

  • 1 small shallot, finely chopped
  • 3 Tbsp. chopped golden raisins
  • 2 Tbsp. finely chopped cilantro stems
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. extra-virgin olive oil
  • Kosher salt, freshly ground pepper

Stew and Assembly

  • 3 Tbsp. virgin coconut oil
  • 2 medium onions, peeled, coarsely chopped
  • 2 heads of garlic, top third removed
  • 1 3″ piece ginger, peeled, thinly sliced
  • 1 Tbsp. curry powder
  • ½ tsp. cayenne pepper
  • 1½ cups dried chickpeas, soaked overnight, drained
  • 2 13.5-oz. cans unsweetened coconut milk
  • 1½ cups split red lentils
  • Store-bought unsweetened toasted coconut flakes, thinly sliced Fresno or serrano chiles, and/or cilantro leaves (for serving; optional)

Directions

Mustard Seed and Turmeric Oil
Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.

Do Ahead: Oil can be made 1 day ahead. Store tightly covered at room temperature.

Cilantro-Raisin Chutney
Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.

Do Ahead: Chutney can be made 1 day ahead. Cover and chill.

Stew and Assembly
Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5–7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25–30 minutes.

Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30–35 minutes. Pluck out and discard garlic heads (don’t worry about any cloves that may have escaped into stew). Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.

Do Ahead: Dal can be made 3 days ahead. Let cool; cover and chill.

Peruvian Roasted Chicken With Spicy Cilantro Sauce

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This chicken is awesommmmmmme. Marinating it overnight makes for super flavorful meat (garlic. chile. soy sauce. oh my!). But the real winner here is the sauce. I could drink this stuff straight. I put it on everything in sight! The base is cilantro, jalapeño and feta, with a little garlic, lime juice, chile paste and spices. Whip it up in the blender — it’s got some serious heat to it, and so much flavor!

This is another great recipe from NYT Cooking. I made some roasted potatoes alongside, which I couldn’t resist dipping in cilantro sauce as well. The classic taste of roast chicken still gives you the home-y feel, but the sauce takes it to another level.

TW’s Tips

  • Adjust the heat of the green sauce down (by seeding and scraping out the jalapeño peppers) or up (by keeping the seeds and ribs intact. Careful — it’s spicy).
  • Make sure you get a good crisp on the chicken skin. Drizzle with oil as it calls for and if it still needs more crispiness when you’re almost done, broil it for a few minutes at the end.
  • If you particularly like certain chicken parts (thighs, breasts, legs) feel free to modify and use them instead of sticking to the whole chicken called for in the recipe
  • The dip would also be great with vegetables, on sandwiches, with chips…

Enjoy!

Peruvian Roasted Chicken With Spicy Cilantro Sauce

Ingredients

FOR THE CHICKEN:

  • 6 garlic cloves, finely grated or minced
  • 3 tablespoons soy sauce
  • 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
  • 1 tablespoon lime juice
  • 1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon fine sea salt
  • 1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
  • Extra-virgin olive oil, as needed

FOR THE SAUCE:

  • 1 cup cilantro leaves and tender stems
  • 3 to 4 jalapeños, seeded and diced
  • ¼ cup/1 ounce crumbled feta cheese
  • 1 garlic clove, chopped
  • 1 ½ tablespoons lime juice, more to taste
  • 2 teaspoons chopped fresh oregano or basil
  • ¾ teaspoon fine sea salt, more to taste
  • ½ teaspoon Dijon mustard
  • ½ tablespoon aji amarillo or other chile paste (see headnote)
  • ½ teaspoon honey
  • ½ teaspoon ground cumin
  • ½ cup extra-virgin olive oil
  • Lime wedges, for garnish

Directions

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.

Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.

Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove fro

m oven and let sit, loosely covered with foil, for 10 minutes before serving.

While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.

Carve the chicken and serve with the sauce and lime wedges on the side.

Braised Chicken With Artichokes and Mushrooms

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I have been on a real kick cooking from the New York Times Cooking app/site. Planning ahead tip: I get their daily emails and flag dishes that look different to save to my “Recipe Box,” then scroll through when I’m looking for ideas for what to cook for the week.

This recipe for braised chicken with artichokes and mushrooms is amaaaazing…but also amazingly simple. I love anything I can make in one pot and then throw in the oven to finish it while I relax for a little while. (This is also great when you have company, so you can pop it in the oven right before they arrive and have time to relax and chat instead of slaving over the stove.) Braising in the oven gets such great flavors going, too. Before it goes in the oven, you need to brown up the chicken in the pan in a bit of butter to get a nice crust on it — then saute the mushrooms with some flour that will work as the base of the sauce. While the recipe called for two pans, I just used a Le Creuset pot to start — no skillet needed.

The sherry gives the sauce a nice acidity. Serve over rice, pasta, couscous…anything would work. I roasted up some green beans in the oven in the last 15 minutes of cooking. Delish!

IMG_0256

TW’s Tips

  • Use one pan — no need to dirty two
  • Make sure you get the pan nice and hot before you add the chicken to make sure it gets a nice brown sear on it — that’s where you get the good flavor!
  • You can also use boneless skinless chicken in this if you have that on hand. I actually used some on the bone and some boneless (call me crazy) since my husband prefers boneless (call HIM crazy — right?)
  • Double the artichokes — you’ll be glad you did

Enjoy!

Braised Chicken With Artichokes and Mushrooms

Ingredients

  • Salt
  •  Freshly ground black pepper
  • ½ teaspoon paprika
  •  One 3 pound chicken, cut into pieces (or 3 pounds bone-in, skin-on chicken pieces)
  • 6 tablespoons butter
  • 8 ounces mushrooms, quartered
  • 2 tablespoons flour
  • ⅔ cup chicken broth or bouillon
  • 3 tablespoons sherry
  • 1 (12-to-15-ounce) can artichoke hearts, drained

Directions

Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.

Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.

Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

Israeli Couscous, Eggplant and Tomato Gratin

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If you’re looking for a hearty, satisfying meatless dish, Israeli Couscous, Eggplant and Tomato Gratin should be next on your “to make” list. I made this for dinner for my favorite vegetarian friend, and even I had seconds! Israeli couscous is a great little grain — it’s more like a pasta than a couscous actually. The grains are larger than regular couscous and have a nice chew to them when cooked al dente — and make sure you do. The layering and cheese going on here, plus the basil topping made this taste almost like a lasagna!

Serve with a salad and bread.

TW’s Tips

  • I used crushed San Marzano tomatoes but you could substitute your favorite canned tomato sauce
  • Any eggplant will do — use your favorite type or whatever looks best at the grocery/market
  • See tip below for cooking the Israeli couscous

Enjoy!

Israeli Couscous, Eggplant and Tomato Gratin

Ingredients

  • 1 ½ pounds eggplant (2 medium globe eggplants or 4 to 6 smaller or Japanese eggplants), sliced into rounds, about 1/3 inch thick
  • Salt to taste
  • 3 tablespoons extra- virgin olive oil (plus additional for oiling the foil and baking dish)
  • 2 cups cooked Israeli couscous (see below). You can also use regular couscous or any other cooked grain
  • 2 cups fresh tomato sauce or marinara sauce made from canned tomatoes
  • 2 ounces Parmesan cheese, grated (1/2 cup, tightly packed)
  • Torn or slivered basil leaves for garnish

Directions
Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce. Spoon into baking dish in an even layer.

Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.

Tip
Heat a large saucepan over medium-high heat and add 1 cup Israeli couscous. Toast the couscous, shaking the pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until the couscous is al dente; it should not be mushy and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap the strainer against the sink to drain well, then return the couscous to the pot, cover the pot with a kitchen towel, and return the lid. Let sit for 10 minutes. Measure out 2 cups and proceed with recipe.

Black Bean Soup

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It’s been soup weather, and I whipped this up this spicy winner recently for a cozy night in — perfect with a side of corn bread. The knock-out ingredient is the chipotle chile in adobo. If you’ve never had one, a chipotle chile is a smoked jalapeño pepper. It’s got great spice, but also an intensely smoky flavor. They are often canned with adobo sauce (a tangy red sauce) and you’ll find them in the ethnic foods section of your grocery store — likely near the Mexican food items. The chipotle adds a great depth of flavor to this black bean soup, which also incorporates onion, carrot, garlic and fresh jalapeño in the base. All of the flavors cook down together into a hearty, spicy, satisfying soup that’s a perfect main course.

I love the array of accoutrements that often go alongside a soup like this to add different flavor elements — pickled red onions, lime, sour cream, cilantro, avocado and even more jalapeño if you can take it! It’s a fun little smorgasbord you can fan out across the top of the soup for a nice presentation.

TW’s Tips

  • Instead of dirtying a blender, I used an immersion blender to puree the chipotle chiles in a small bowl
  • If you want to add some meat to this (which is what I did), add some chopped up chicken after the vegetables have softened a bit. It does add more moisture to the pot, so you’ll need to let that cook out a bit before adding the wine.
  • The recipe offers a replacement for chipotle chiles in adobo, but in my opinion, nothing can replace them. They are super spicy and smoky and add a depth of flavor you just can’t get from ground spices.
  • This is the perfect occasion to take out your cast iron Dutch oven!
  • To make this vegetarian, just use vegetable stock.

Enjoy!

Black Bean Soup

Ingredients

For the soup:

  • 1 small (7-ounce) can chipotle chiles in adobo (see note)
  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 onions, peeled and chopped
  • 4 garlic cloves, minced
  • 1 cup red wine
  • 2 jalapeño peppers, seeded and chopped
  • 1 pound dry black beans (do not soak)
  • 2 quarts mild vegetable or chicken stock
  • 1 tablespoon dried oregano, preferably Mexican
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • Red wine vinegar, to taste

For the pickled onions and garnishes (optional)

  • 1 small red onion, peeled and thinly sliced
  • Freshly squeezed juice of 2 limes
  • Salt
  • Sour cream or Mexican crema
  • Whole cilantro leaves
  • Thinly sliced fresh chiles
  • Sliced avocado

Directions

Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.

In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.

Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.

Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.

Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.

Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.

Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.

Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.

Risotto with Sausage and Parsley

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I’ve been grossly delinquent posting my culinary adventures of late, though it’s not due to a lack thereof! It’s been a whirlwind of a year — quick version, I got engaged! — so while I have been doing more than my fair share of cooking and eating, the blog has been a victim of neglect, with my attention on other (exciting!) things. I’m looking to make a modest improvement in that regard this year, though with our wedding coming up in June, I am going to set low expectations so I can hopefully meet them. Regardless, I am super excited to share some of the things we’ve been cooking and eating…so on we go!

I hope my first post of the year does not disappoint. I just finished eating the leftovers of this delightful concoction (a NYT Cooking recipe), which were just as delicious a few days later: a risotto with sausage and parsley. While a risotto may sound intimidating, and does require some stirring, fear not. It’s so easy, and the results are worth it. I do have to give credit here to my man, Emilio, who did most of the cooking and all of the stirring to bring this to fruition — he’s a risotto master! The key to a perfect risotto is heating the liquid (in this case chicken stock) so it’s the temperature of the rice when you add it, and introducing it slowly, ladle by ladle, and stirring until the liquid is absorbed before adding the next ladleful. It requires patience and a little elbow grease.

The end result is a rich, creamy pasta-like dish, with a great savory-salt from the sausage and freshness from the parsley. But if you ask me, the real hero here is the dash of lemon added at the end. It’s just the right hit of acidity — it cuts through the richness of the starch and cheese to give the dish a brightness and pep I wasn’t expecting.

Serve this with a green salad and some crusty bread.

TW’s Tips

  • I doubled the cheese — because you can never have too much cheese.
  • You must get Arborio rice — otherwise this doesn’t work. Arborio rice is a high starch Italian rice that gets nice and creamy as you make a risotto
  • Don’t skip the lemon at the end. Sprinkle with sea salt.

Enjoy!

Risotto with Sausage and Parsley

Ingredients

  • 1 ½ pounds sweet or hot Italian sausage
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 5 to 6 cups chicken stock, ideally homemade
  • 1 to 2 tablespoons unsalted butter
  • 1 large onion, peeled and diced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • ½ cup packed and roughly grated Parmesan, plus more for serving
  • ½ of 1 lemon
  • ½ cup finely chopped Italian parsley leaves

Directions

With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.

Pour the stock into a medium saucepan or pot, and bring to a low simmer.

While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don’t want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.

Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.

Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.