Lentil Salad with Balsamic Vinaigrette Recipe

Lentil Salad with Balsamic Vinaigrette Recipe
at Epicurious.com

1 1-inch-thick slice red onion plus 1 cup chopped red onion
3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley
2 garlic cloves, minced
1 cup dried brown lentils

2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard

8 radicchio leaves

preparation

Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.

Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).

Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.

Spicy Fig Orange Microwave Jam

Posted by Elise on Sep 6, 2007

Filed under Jams and Jellies

Microwave jam, what's that? That, my friends, is the way my mother makes jams. She learned this technique 30 years ago from Sunset Magazine and never looked back. Now that I've finally tried her approach, I can see the appeal. You make only small batches - a pint at a time - enough for your own use in most cases, and it takes all of 15 minutes of cooking time. Since we make only 2 small jars and we use them up quickly, there's no need to sterilize the jars, just use clean jars that have been rinsed, and put the jam in refrigerator after it has set.

This spicy, orange-y fig jam is a cinch to make. We used mild green figs because we grow them, but you could easily use the darker Mission figs. The jam is a wonderful dipping sauce for nutty cheeses such as Gruyere.

Spicy Fig Orange Microwave Jam Recipe

INGREDIENTS

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar (reduce if you want, though it won't set as well)
1 1/2 teaspoons grated orange peel
3 Tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter

2 (8-ounce) canning jars

METHOD

1 Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.

 

2 Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.

If you use a large pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

3 Pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°F for 10 minutes). If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.

Red-Lentil Soup Recipe

Red-Lentil Soup Recipe
at Epicurious.com 

yield: Makes 4 to 6 servings (makes 6 cups)

active time: 20 min
total time: 1 1/4 hr

Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal. 

ingredients

1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 cup red lentils (7 ounces), picked over and rinsed
3 1/2 cups reduced-sodium chicken broth
3 cups water
2 tablespoons chopped flat-leaf parsley

Accompaniment: lemon wedges

preparation

Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.

Discard bay leaf and thyme sprig, then puree 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.

Stir in parsley and season with salt.

Double Lemon Bars Recipe

Double Lemon Bars Recipe
at Epicurious.com

July 1991
by Lana Sills: North Hollywood, California

Lemon Gelatin with Raspberries Recipe

Lemon Gelatin with Raspberries Recipe
at Epicurious.com

Gourmet

January 2005"

Lime and Lemon Posset Recipe

Lime and Lemon Posset Recipe
at Epicurious.com

Posset' refers to an old English drink made in a way that's similar to this simple pudding. This dessert delivers great results with little effort.

Lemon Pudding Recipe

Lemon Pudding Recipe
at Epicurious.com: 

"Trompe L'Oeil 'Egg'

Talk about playing with your food. Our editors were doing double takes when they saw this dessert in the test kitchen — and we can guarantee that even your most eagle-eyed guests will do the same."

Celery & Blue Cheese

Recipe courtesy Dave Lieberman

Ingredients

• 3 tablespoons crumbled Danish blue cheese, room temperature
• 2 tablespoons mayonnaise
• 1/3 cup sour cream
• 2 tablespoons white vinegar
• 1/2 teaspoon kosher salt
• 10 grinds black pepper
• 1/2 head celery, with leaves

Directions

In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.

Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.

Zone Meal Timing

Meal Timing: 

Meal timing is critically important for staying in the Zone, just like taking a drug. Following the Zone, you try to eat five times per day (three meals and two snacks). Plan your day accordingly, just like you schedule appointments so you never let more than five waking hours go by without eating a Zone meal or snack. A typical meal schedule might be as follows: if you wake up at 6:00, then eat a Zone breakfast by 7:00. Five hours later, it’s noon, and time for lunch, which will be another big meal. Most people won’t eat dinner before 7:00, which is more than five hours after lunch, so have a snack in the late afternoon. After eating your dinner at 7:00, make sure you have one final late-night snack before you go to bed, because your brain still needs blood sugar during your eight hours of sleep. That’s a typical day in the Zone.


TIMING OF ZONE MEALS --  MEAL TIMES ARE APPROX. TIMES!!

Breakfast:  Within 1 hour after waking, 7:00 A.M.

Lunch:  Within 5 hours after breakfast, 12:00 P.M.

Late-afternoon snack:  Within 5 hours after lunch, 5:00 P.M.

Dinner:  Within 2-3 hours after snack, 7:00 P.M.

Late-night snack:  Before bed, 11:00 P.M.

Buttered Cabbage

Epicurious  | February 2008

Darina Allen

Reprinted with permission from Kyle Books

Editor's note: The recipe and introductory text below are from Irish Traditional Cooking<\a>by Darina Allen.

This recipe for quickly cooked cabbage has converted many an ardent cabbage hater!

Yield: Makes 6 to 8 servings

ingredients

• 1 lb fresh Savoy cabbage
• 2 to 4 tablespoons butter
• salt and freshly ground pepper
• an extra knob of butter

preparation

Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.

Bacon and Cabbage Soup

Bacon and Cabbage Soup

Epicurious |  March 2007

Paul Flynn

Editor's Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.  In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a "collar" or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce.  Among contemporary Irish chefs, it's become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn's version, however, stays closer to dish's comforting roots, while adding a touch of elegance. Yield: Makes 4 servings   1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon 3 tablespoons unsalted butter 1 medium onion, finely chopped 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice 5 1/2 cups chicken stock or low-sodium chicken broth 4 Turkish bay leaves 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces    In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside. In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

• I made this soup once using 5 slices of regular strip bacon instead of Irish bacon and it was delicious! I thought it was so rich that I could double the recipe with the same amount of bacon but it came out way too watery. Then I had twice as much mediocre soup to force on my small family. Because I made the two batches within a week of one another, I overdosed on it so I won't be making it again. But if you stick to the recipe and only double it if you have a lot of mouths to feed at once, then I think it's a divine soup.
  
• 
  
• So happy to have found this recipe. I did a healthier version using turkey bacon and browned it with the onion. I also used low sodium broth (added very little additional salt). Also, I substituted cannellini and butter beans in place of potatoes. I left the soup chunky. It was tasty, filling, and quite healthy. What more could you ask?
  
• 
  
• I doubled this recipe and used leftover ham instead of bacon. Ham was pretty salty even after boiling, so I cut the salt in the recipe by half. Good recipe for St. Patrick's Day communal lunch at the office - or for any blustery day. Very good!
  
• Loved the recipe. Used regular bacon that was fried crisply as Irish and Canadian bacon are nearly impossible to get here. Only blended half the veg so there would be chunky bits. Practiced restraint on the seasoning so that guests could season to their taste. Recipe is a keeper!
  
• Turned out great. I used six pieces of regular bacon instead. & after boiling them, pan fried them normally to get crispy edges. Friends asked for the recipe, and my honey asked for thirds.
  

Vegetable Barley Soup w/ Poached Egg

Gourmet |  November 2007

Lillian Chou

Yield: Makes 4 (main course) servings

Active Time: 35 min

Total Time: 45 min

• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 1/2 pound fresh shiitake mushrooms
• 1 teaspoon chopped thyme
• 1 (14 1/2-ounce) can diced fire-roasted tomatoes
• 1 qt vegetable stock or broth
• 3/4 cup quick-cooking barley
• 5 ounces baby spinach (8 cups)
• 1 tablespoon distilled white vinegar (optional)

• 4 large eggs (optional)

• Garnish: grated Parmigiano-Reggiano

Cook onion and garlic with 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until pale golden, about 10 minutes.

Meanwhile, discard stems from mushrooms. Halve caps, then thinly slice crosswise. Add mushrooms and thyme to onion and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in tomatoes with their juice, stock, barley, and 1/2 teaspoon each of salt and pepper and simmer briskly, covered, stirring occasionally, until barley is tender, 10 to 15 minutes. Stir in spinach and cook 1 minute, then season with salt.

Meanwhile (if using eggs), bring 2 quarts water to a simmer with vinegar and 1 tablespoon salt in a wide medium saucepan.

Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing evenly. Poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer to paper towels using a slotted spoon.

Serve soup in bowls, topped with eggs.

Cooks' note:
The (optional) eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

nutritional information

Per serving: 300 calories, 10g fat (2g saturated), 211mg cholesterol, 246mg sodium, 43g carbohydrate, 10g fiber, 13g protein

Nutritional analysis provided by Nutrition Data

See Nutrition Data's complete analysis of this recipe ›

Spiced Beef Stew with Carrots and Mint

Spiced Beef Stew with Carrots and Mint

Bon Appétit |  March 2007

2 tablespoons olive oil, divided

12 ounces beef tenderloin, cut into 1-inch cubes

1 cup sliced shallots (about 3 large)

8 ounces peeled baby carrots

2 teaspoons ground cumin

1 1/2 teaspoons pumpkin pie spice

1/8 teaspoon cayenne pepper

1 tablespoon all purpose flour

2 1/2 cups beef broth

1/3 cup chopped fresh mint, divided

Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.

nutritional information

One serving contains the following: 568.44 Calories (kcal), 57.5% Calories from Fat, 36.33 g Fat, 10.34 g Saturated Fat, 110.53 mg Cholesterol, 19.64 g Carbohydrates, 5.68 g Dietary Fiber, 8.07 g Total Sugars, 13.96 g Net Carbs, 37.16 g Protein.

Nutritional analysis provided by Bon Appétit

Black Bean Soup

Black Bean Soup

Gourmet |  December 2004

Adapted from Enchantment Resort, Sedona, AZ

Adapted from Enchantment Resort, Sedona, AZ Sarah T. Thibault of Lancaster, Pennsylvania, "I had the best black bean soup at Enchantment Resort in Sedona, Arizona. In fact, I had it for lunch every day during our stay. Could you please get the recipe? The soup's incredible!" This is a brothy black bean soup with whole beans, unlike many thicker, heavier versions that are puréed. Serve it over rice if you're in the mood for a heartier main course. Yield: Makes 6 to 8 servings Active Time: 30 min Total Time: 11 hr (includes soaking beans)   1 1/2 cups dried black beans (10 oz), picked over and rinsed 8 bacon slices (7 oz), chopped (1 cup) 1 small onion, cut into 1/4-inch dice (3/4 cup) 1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup) 1 1/2 teaspoons chopped garlic 1/2 teaspoon finely chopped seeded fresh jalape&241;o chile 1 1/2 teaspoons dried oregano, crumbled 1 Turkish or 1/2 California bay leaf 1/2 teaspoon dried thyme, crumbled 3 qt reduced-sodium chicken broth (96 fl oz) 3/4 teaspoon white pepper 2 tablespoons chopped fresh cilantro Accompaniments: sour cream and chopped fresh cilantro Accompaniments: sour cream and chopped fresh cilantro    Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.

Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.

Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.

Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

Cooks' notes:
· To quick-soak beans, cover dried beans with 3 inches of cold water in a large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and cover pan, then soak beans, covered, 1 hour.· Soup can be made 3 days ahead and cooled completely, then chilled, covered. Thin with water if desired when reheating. 

Reader Comments:

This is a very tasty soup but has a bit too much chicken stock in my view. After the cooking time I boiled it to reduce it a little for about 20 minutes - this intensified the flavour as well. I used a whole bell pepper - it didn't look like enough. Served it to friends visiting on a miserably wet winter day and they loved the flavour. Would definitely make it again.

i cooked this down for a few more hours and it got naturally thicker and more delicious. i put in mild green canned chilis, but no fresh hot pepper. only some louisiana hot sauce towards the end. i topped it on pearl brown rice. more like black beans and rice. very nice.

A little bland, but I added a can of tomato paste and some red wine

Tried this recipe yesterday. Husband loved it but we disagreed on the thickness. I like the "brothy" quality of the soup but he would like it thicker. Next time I will puree some of the cooked beans with some broth, then add it to the pot to make him happy...The jalepeno added just the right kick. vinegar. Way better, thickens it up a little bit

Black Bean Soup with Cumin and Jalapeño

Black Bean Soup with Cumin & Jalapeño

Bon Appétit |  August 2004

by Jennifer Smith, Tyler, TX

Yield: Makes 4 servings

 

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

  

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

Cabbage and White Bean Soup

Gourmet |  May 2004

Active time: 30 min Start to finish: 10 1/2 hr (includes soaking beans)

Servings: Makes 4 to 6 main-course servings.

 

1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed
1 whole clove
1 medium onion, peeled and left whole
2 1/2 lb smoked ham hocks
3 qt water
6 fresh parsley sprigs
1 Turkish or 1/2 California bay leaf
1 fresh thyme sprig
2 garlic cloves, finely chopped
1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups)
1/2 stick (1/4 cup) unsalted butter, softened
12 (1/2-inch-thick) slices from a baguette

  

Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.

Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.

When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.

Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.

Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.

Serve soup with toasts.

Cooks' notes:
• Beans can be soaked up to 12 hours, chilled. • To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour. • Soup improves in flavor if made 1 day ahead, cooled completely, uncovered, then chilled, covered. Remove any solidified fat and reheat, thinning with water if necessary.

Baked Apples With Barley-Chorizo Pilaf

Baked Apples With Barley-Chorizo Pilaf

Time: About 1 1/2 hours

1 tablespoon olive oil

3/4 pound chorizo, diced

1/2 yellow onion, finely chopped

3/4 cup barley

1 2/3 cups chicken broth, more as needed

Pinch kosher salt

3/4 cup shelled, chopped and toasted hazelnuts

4 tart, crisp apples, like Granny Smiths.

1. In a medium pot, heat oil over medium heat. Add chorizo and onion and cook, stirring, until onion is translucent, about 5 minutes. Add barley and stir to coat with oil. Cook, stirring, until barley smells nutty, about 2 minutes. Stir in broth and salt. Bring to a boil; reduce to a simmer and cook until barley is tender and most of the liquid has evaporated, 40 to 50 minutes. Stir in hazelnuts.

2. Preheat oven to 350 degrees. Prick apples with fork in several places (this will prevent them from bursting while baking). Halve apples lengthwise and cut out core with a paring knife or grapefruit spoon.

3. Place apples, cut side up, in an 11-by 7-inch baking dish. Pour 1/4 inch water in bottom of pan. Mound barley mixture on apples, scattering any leftover barley around apples. Cover with foil and transfer to oven to bake until apples are fork tender, about 45 minutes.

Yield: 4 to 8 servings.