A Luxurious and Deeply Aromatic Noodle Dish--I didn't come up with the name

Took this from 101 Cookbooks....I added shrimp and sliced mushrooms to give it more substance. So good!

For the spice paste:
Chilies - 4 or 5 small, hot red ones
Garlic - 2 or 3 small cloves
Ginger - a small lump, about the size of a walnut in its shell
Lemon grass - 2 or 3 plump stalks
Coriander seeds - a few
Coriander leaves - a few (hs note: cilantro for all you non-brits)
Ground tumeric - a teaspoon
vegetable oil - a little

For the soup:
Stock - vegetable, 500 ml
Coconut milk - 400ml (lite is ok)
A lime - just the juice
Soy sauce
Mint - a small handful of leaves

To finish:
Noodles - I think I used about 1 lb....big, chubby, fresh asian egg ones.

Halve and seed the chilies. Peel the garlic. Peel and shred the ginger. Finely slice the tender, innermost leaves of the lemon grass. Grind the coriander seeds or crush them in a mortar. Blitz it all to a thick paste in a food processor with the coriander leaves and any well scrubbed roots, plus the tumeric. You may need a few tablespoons of vegetable oil to help it go round but add as little as you can.

Place a fairly deep pan over moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, movingit round the pan, for a minute or so, then pour in the stock, coconut milk, and a splash of soy sauce -- let it come to the boil. Turn the heat down and let the soup simer for ten minutes. Meanwhile cook the noodles briefly in boiling water and drain them.

Divide the noodles between four large, deep bowls and ladle over hot soup. Sprinkle with mint leaves.

Serves about 4.

Farro and Pine Nut Tabbouleh

SELF | July 2010

by Merritt Watts and Chef Max Mackissock
The Squeaky Bean in Denver, Colorado

Yield: Makes 4 servings 1 cup farro (found at gourmet stores) 2 large heirloom tomatoes 1 small cucumber 1 clove garlic, finely chopped 1/2 small red onion, cut into 1/2-inch pieces 2 tablespoons pine nuts 1 cup canned chickpeas, rinsed and drained 3 tablespoons extra-virgin olive oil Juice from 1 lemon 3/4 cup chopped fresh parsley 1/2 small jalapeño chile, seeded and finely chopped Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving. Per serving: 367 calories, 14.3 g fat, 1.8 g saturated, 52 g carbohydrates, 7.5 g fiber, 12.7 g protein

Rosemary Flatbread with Blue Cheese, Grapes and Honey

© Dana Gallagher

• Food & Wine

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN

• 1. 1 envelope active dry yeast
  2. 2 tablespoons sugar
  3. 2 cups bread flour, plus more for rolling
  4. 3/4 cup warm water
  5. 2 teaspoons chopped rosemary
  6. 1/2 teaspoon fine salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1/2 pound red grapes (1 1/2 cups)
  9. Coarse sea salt
  10. 3 ounces blue cheese, crumbled (1/2 cup)
  11. 1 tablespoon honey
  12. 1 tablespoon snipped chives
  13. DIRECTIONS
  14. In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
  15. Meanwhile, preheat the oven to 450°. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
  16. Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
  17. Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

Chicken Tagine with Spring Vegetables

Bon Appétit | April 2003

(photo by: Brian Leatart) What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley. Yield: Makes 8 servings 1 lemon, halved 6 medium artichokes, stems trimmed to 1/2 inch 1/2 cup (about) olive oil 1 pound onions, chopped 8 large garlic cloves, chopped 3 tablespoons (packed) grated lemon peel 1 tablespoon ground coriander 2 teaspoons Hungarian sweet paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground ginger 1/4 teaspoon cayenne pepper 8 tablespoons chopped fresh parsley 8 tablespoons chopped fresh dill 8 tablespoons chopped fresh mint 4 pounds skinless boneless chicken thighs, trimmed of excess fat 4 cups low-salt chicken broth 3 fresh fennel bulbs, trimmed, bulbs quartered vertically 5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot. Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.) Rewarm tagine over mediu

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Risotto with Butternut Squash, Leeks, and Basil

Risotto with Butternut Squash, Leeks, and Basil Bon Appétit | December 2010

by the Bon Appétit Test Kitchen

(photo by: José Picayo) In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish. Yield: Makes 6 main-course servings Active Time: 1 hour Total Time: 1 hour 3 tablespoons olive oil, divided 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash) 3 cups 1/2-inch-wide slices leeks (white and pale green parts only) 1 tablespoon chopped fresh thyme 2 cups arborio rice 4 14-ounce cans (or more) vegetable broth 1 cup chopped fresh basil 3/4 cup freshly grated Parmesan cheese plus additional (for serving) Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl. Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

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Chicken Marbella

From the Silver Palate Cookbook:

4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped Preheat oven to 350 degrees. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Linguine with Herb Broth and Clams

Linguine with Herb Broth and Clams Bon Appétit | June 2008

by Sara Foster

(photo by: Mitchell Feinberg) The pasta is extra flavorful because it's cooked in the herb broth. Serve with warm rustic bread. Yield: Makes 4 servings 1/4 cup (1/2 stick) butter 2 tablespoons olive oil 2 onions, chopped 6 garlic cloves, peeled, smashed 2 medium tomatoes, cored, chopped 3 cups dry white wine 1 cup (or more) water 3 pounds Manila clams or small littleneck clams, scrubbed 1/3 cup thinly sliced fresh basil leaves 1/4 cup chopped fresh parsley 1/4 cup chopped fresh oregano 2 pinches of dried crushed red pepper 8 ounces linguine Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors. DO AHEAD: Broth can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring broth to boil. Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer clams to large bowl; tent with foil to keep warm. Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil until pasta is almost tender but still very firm to bite, stirring often and adding water by tablespoonfuls if too dry. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer. Season to taste with salt and pepper. Transfer linguine and clam mixture to large shallow platter and serve.

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Goat Cheese With Chipotle And Roasted Red Pepper

Bon Appétit | March 2011

Yield: Makes 6 appetizer servings Active Time: 20 minutes Total Time: 20 minutes 1 teaspoon cumin seeds 1 11-ounce log soft fresh goat cheese 1 cup drained roasted red pepper strips from jar 1/4 cup extra-virgin olive oil 2 teaspoons chipotle hot sauce 1 small garlic clove, pressed 1/4 cup chopped fresh cilantro 2 tablespoons toasted salted pumpkin seeds (pepitas) toasted Baguette slices or crackers

Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool. Place goat cheese log on platter. Cover with sheet of plastic wrap. Press into large rectangle approximately 8 by 3 inches. Sprinkle with cumin, salt, and freshly ground black pepper. Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in small bowl. Spoon topping over goat cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers. Per serving: 308 calories, 22 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit

Thai Chicken Soup with Coconut and Lemongrass

Ingredients:

6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)

1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey

1 lemongrass 1 stalk, OR 3 Tbsp. frozen prepared lemongrass

4 kaffir limes leaves (fresh or frozen)

1 cup shiitake mushrooms, sliced

1 thumb-size piece galangal or ginger, grated

1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili

1/2 to 1 can good-quality coconut milk

2 Tbsp. lime juice

2+ Tbsp. fish sauce

1 tsp. brown sugar (optional, according to taste)

handful fresh coriander leaves

handful fresh basil leaves

3 spring (green) onions, sliced

optional: other vegetables, like sliced bell pepper or cherry tomatoes

optional: *wheat or rice noodles, if serving as the main course (see tip below)

Preparation:

· Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.

· Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.

· Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.

· Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.

· Turn heat down to minimum. Add lime juice and stir.

· Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.

· Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl.

*Tip: If Serving with Noodles, I find it's best to prepare them separately from the soup, otherwise the soup becomes too thick (due to the starch from the noodles). Also, your leftovers will taste better this way. Enjoy!