Edamame and Arugula Soup

Went to Portland, ME last weekend. Always the best eateries around! Green Elephant, Local Sprouts Cafe, Miyake, Paciorino, One Fifty Ate. Mmmm...this time in need of a snack, we stumbled upon Kamasouptra. We had a delicious edamame and arugula soup. This is my attempt at duplication.

Edamame and Arugula Soup

1 tablespoon butter

1 tablespoon olive oil

1/2 onion, diced

1/2 teaspoon salt

2-3 cloves garlic, minced

1/2 teaspoon nutmeg

6 cups water

1 vegan vegetable bouillion cube

1 lb potatoes, sliced 1/2 inch

10 oz frozen edamame

2 to 3 c arugula packed

salt and pepper to taste

toasted almonds, chopped

Crusty, rustic bread

Melt butter and olive oil in dutch oven. Add onion and salt once butter begins to bubble. Saute on medium high until slightly browned, stirring frequently to avoid burning. Add minced garlic and stir until fragarant, about 30 seconds. Add nutmeg. Saute 10 seconds. Add six cups water, bouillion cube, and potatoes. Bring water to a boil and reduce to simmer. Cook 20 minutes.

Add edamame. Cook 10 minutes. Add 2 cups arugula. Cook 1 to 2 minutes until wilted. Blend in food processor or blender. Add 1 cup fresh arugula to soup when blending. If arugula taste is too strong, return to dutch oven and simmer 2 to 5 minutes longer. Voila. Salt and pepper to taste.

Top with toasted almonds and serve with crusty bread.

Tip: Arugula got caught in my immersion blender. No fun. Blender seemed to work better. Food processor also seems like it would do the job!

Fresh Herbs and Red Sauce

I hate a love/hate relationship with fresh herbs. I love to eat them and I hate to buy them. For example, when buying dill, I feel like it either comes in a lettuce sized bunch or one so small, you have to buy two. Perhaps there is a recipe out that that calls for four cups of dill, but I haven't found it.

Part of economizing seems to be using everything in your fridge. D's mom is so good at this. Her fridge is always spotless with exactly what she needs over the next several days. I find this mystifying. After making the shrimp with herb sauce, I was left with a lot of herbs, and I successfully have used two of the three and am on my way to using all of the sage. A small victory.

This recipe has become a favorite. It is one of the ways I used the leftover basil. I post it here to share and because I know I will someday loose this beloved edition of Cooks Illustrated.

Quick Tomato Sauce

Note: C.I. recommends using Tuttorosso or Muir Glen. I have only used Muir Glen. Deviated once and regretted it.

2 tbls unsalted butter

1/4 c grated onion, from 1 med. onion

1/4 tsp dried oregano

Table salt

2 med. garlic cloves, minced

1 (28 ounce) can crushed tomatoes (see note)

1/4 teas sugar

2 tbls coarsely chopped fresh basil leaves

1 tbls x-virgin olive oil

Ground black pepper

Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve (or freeze).

Things I change: I use 1 tbls butter. That said, this recipe has really given me an appreciation for canned tomatoes. I also love it, because I am not a fan of tomato paste. So simple and genuinely quick.

Shrimp in Herb Tomatillo Sauce

After a long break, I realized I was losing track of all the recipes I loved. The following recipe is evidence of my love of trying something new and immediately forgetting about it.

I decided to change the format of the blog a bit since really I am restarting it for selfish reasons, as a way to keep track of everything I want to do, did and changed, and didn't like. Links are posted to recipes with any changes listed below the link. Also, D is potentially going back to school next year so I am starting to collect cheaper recipes. Our food bill is out of control...

Last night we made: Shrimp in Tomatillo Herb Sauce

Changes: Divine. Would not change a thing although I probably added more oil than it called for...didn't really measure that bit.

Ways to make it cheaper: make it when your herb garden is at full bloom and use white beans. The first time we made it, I used white beans. I thought it was amazing, but I should add that I am obsessed with white beans. If you use white beans, I recommend starting with the dry version since the canned ones are often falling apart. Six months after using beans, turns out Maine shrimp are in season, so we picked some of those up at the winter farmer's market and my internet search for good shrimp recipes lead me back to this recipe.

Books about People and Food

Over the past couple of years, I have enjoyed reading books with vivid food descriptions. Some true and some fictional. Here is a short list:

1. My Life in France by Julia Child: I am currently reading this book and falling in love with Julia and her husband. This book makes me naustalgic for travel, adventure and cooking. I also purchased Mastering the Art of French Cooking. It is working its way through the postal system.

2. Climbing the Mango Trees by Madhur Jaffrey: A wonderful story of growing up told through memories of food. It also details how the mass exit of Muslims to Pakistan and Hindus to India affected and shaped the cuisine of Dehli. Great recipes in the back including one for lamb and peas in gravy.

3. The Alice B Toklas Cookbook by Alice B Toklas: I am slowly making my way through this book. I love the insights into each recipe although I have never considered making them. If you ever wondered how to properly prepare squab, this is the book for you, and even if you haven't, it is still an beautiful book about the care and love Alice took in preparing meals for Gertrude.

4. The Book of Salt by Montique Truong: A fictional account of the life of Alice and Gertrude's Vietnamese cook. The descriptions of the food are amazing. I found myself skipping parts of the book to get to the bits about food. Also, it is an interesting take on the French occupation of Vietnam.

5. Hummingbirds Daughter by Luis Alberto Urrea: A book based on the life of a Mexican saint. The descriptions of the indegenous food of Mexico and its blending with Spanish cuisine were outstanding and brought another layer to this story.

These are the ones that have stuck with me. I am not sure why. I am excited to start my exploration of French food! If you have any additional suggestions or know a quick way to learn French pronunciation, let me know.

Fudge

The following is a guest post from D. I helped stir the recipe for about two minutes. D refused to use the kitchen aid and I got the kitchen aid because I hate mixing. I held the bowl while he stirred with both hands and then he sat on the floor and held the bowl between his legs while stirring with both hands. I would recommend using a standing mixer...

Ok, I think using a mixer would be problematic, and I'll explain why later, but it's true that this basic fudge recipe is ludicrously labor intensive. The final step calls for you to beat the fudge with a wooden spoon until it begins to lose its gloss, which can take 10 or 15 or more minutes. If you're working with a less-than-accurate candy thermometer the fudge may never lose its gloss, and you'll get uncongealed, though still delicious, fudge. Despite the simple ingredients a lot can go wrong. My younger sister and I used to make this recipe when we were kids and we'd crack each other up falsely claiming that "it's losing its gloss! it's losing its gloss!" Then one day the fudge actually did lose its gloss and everything happened so fast that before we could transfer it to the pan it was hard as a rock stuck to the bottom of the kettle. This, I suspect, is why you're supposed to beat it with a wooden spoon rather than an electric mixer.

There are a lot of easier fudge recipes out there--usually they call for evaporated milk and semi-sweet chocolate--but they pale in comparison to the real thing.

3 c. sugar
2/3 c. unsweetened cocoa
1/8 tsp. salt
1 1/2 c. milk
1/2 stick butter
1 tsp. vanilla

Mix together the sugar, cocoa, and salt in a kettle. Add the milk and cook over medium heat stirring constantly. When it comes to a boil stop stirring and take its temperature. Let it boil without stirring until it reaches 234 degrees Fahrenheit. Remove from heat and add the butter and vanilla. Let it cool at room temperature, still without stirring, until it returns to 110 degrees. While it's cooling, line an 8 or 9 inch square pan with foil, and butter the foil. When the mixture has cooled, beat it with a wooden spoon until it loses its gloss. This is a lot of work and it's much easier if you have a helper and can take turns. Eventually (hopefully) it will thicken and you'll notice that its shine is fading--either that or you'll tire and decide that it's just not worth it. Whichever comes first, the next step is to transfer the fudge to the the pan. If the transition from glossy to matte was quick, you should also be quick about the transfer because the fudge can harden in no time. If you quit from exhaustion or you think the fudge is maybe losing its gloss but you're not really sure then you can be more leisurely about it. Let it cool completely and enjoy. If it hardens sufficiently, you can turn it over, peel off the foil, and cut it into squares. Store at room temp.

Butter

A really great article on butter and baking.

http://www.nytimes.com/2008/12/17/dining/17bake.html?8dpc

Cranberry Christmas Cake

This is my favorite baked good of my mother's around the holidays.

Christmas Cake

1 cup sugar
2 cup flour
3 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
1 cup milk
1 teaspoon vanilla
2 c cranberries, whole and fresh

Directions

Mix dry ingredients together first. Mix milk, melted butter, and vanilla together in a separate bowl. Stir dry and wet ingredients together. Gently stir in cranberries and make sure they do not break. Grease a 8 x 8 pan and pour the mixture in. Bake at 350 until it is golden brown on the top. You should be able to put a fork through the middle cleanly, but make sure the cake is not too done. This will take approximately 25 minutes.

Sauce:
1 c sugar
1/2 c cream
1/4 lb butter
1 tsp vanilla
Pinch of salt

While the cake is baking, the sauce should be made. Stir all ingredients together. Over medium heat, stir the mixture until the sugar disintegrates and it is clear.

Final Directions

Cut each piece individually and then spoon frosting on top. Should be served warm. The "frosting" will seep into the top layer of the cake and create a nice contrast between the cake and the tart cranberries.

The frosting can be stored in the fridge separately from the cake and reheated for future consumption.

Marshmallows!

Marshmallows are my favorite candy. I loooove them. My favorite are Kraft Jet Puffed. The texture, the vanilla, the memories of childhood. So imagine my surprise when I made them and they were even better. The recipe is copied exactly from the Barefoot Contessa website. Here is the recipe...

Homemade Marshmallows:

nocoupons

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 tablespoon pure vanilla extract
• Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Using an 8 by 12-inch nonmetal pan, cover the bottom with confectioner's sugar using a swifter. Pour in the marshmallow batter and smooth the top of the mixture with damp hands if needed. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature (I would recommend storing them covered).

Thoughts: I have never tried it with the coconut but that is what the original recipe calls for. I am sure it is delicious.
When heating the sugar, it rapidly heats to 225 degrees or so. Then it will gradually creep up to 240. A thermometer is a must. I use a digital thermometer that is great for cooking meat, making yogurt, etc.
I also dust the bottom of the pan with powdered sugar before putting the marshmallows in the pan and then the top once they have sat out over night. After I cut them out, I like to dust the sides as well. Excess powdered sugar can be brushed off.
A friend recommended that you should run the knife under hot water before cutting them.
I have used Knox gelatin and it works well although my friend's mom said that the high grade gelatin has a better initial smell and is worth spending the extra money.
The vanilla you use will greatly impact the taste. I made the first batch with some vanilla extract that my mom bought very cheaply at Safeway and added over a tablespoon plus one teaspoon vanilla. It was just the right amount. The next time I used some fancy, higher-end vanilla and put in the same amount. It was overpowering. Next time, I would probably put a tablespoon or a little less of the higher-end. If you use fancy vanilla put a little less than a tablespoon, and if it is lower end, add a little more.

Kelly's Marinated Salad

This salad is amazing and real. Unlike the following salad. I mean the following salad is amazing. Just in a very different way. I highly recommend this salad.

Kelly's Marinated Salad

Salad
4 nectarines, chopped
1/2 lb mushrooms, quartered
1/2 cup black olives, chopped
1 cup cherry tomatoes, halved
1/3 c green onion, chopped
6 oz jar marinated artichoke hearts, drained

Marinade
1/3 cup oil
1/4 cup lemon juice
1/4 tsp salt
1/4 tsp pepper
1 tsp sugar
1 tsp tarragon
1/2 tsp thyme

Combine all salad ingredients in a large bowl. Mix marinade in a separate bowl and whisk together. Pour over salad ingredients. Let salad sit for two hours in the fridge. Stir occasionally.

50s Winter Fruit Salad

This is a traditional Easter salad from my family. I am pretty sure it was written when only canned fruit and bananas were available in the winter. When was cool whip invented? That was probably my mom's addition. She loooves cool whip. A warning: it is a very inexact recipe and I eat it once a year.

"Green" Salad

1 can pineapple tidbits
1 can fruit cocktail
1 can mandarins
2 bananas, chopped
Three cups marshmallows
1/2 to 1 cup cottage cheese
1/2 to 1 cup cool whip
1/4 cup sour cream
1 box pistachio instant pudding

Drain all the canned fruit of their liquid. Place in a large bowl with bananas and rest of ingredients. The pistachio instant pudding should create a pudding like consistency around the fruit. Adjust wet ingredients accordingly.

Lois' Enchiladas

So I visited home recently and started going through the family recipes. Here is the first.

Lois' Chicken Enchiladas
2 skinless chicken breasts, chopped
2 tbls cooking oil
1 med. chopped onion
1 4 oz can green chilies, chopped
1 4 1/2 oz can sliced black olives
1/2 cup sour cream, lowfat ok
1 clove garlic mixed
8-10 white corn tortillas
3/4 pound Monterey Jack cheese, grated
1-2 10 oz can enchilada sauce
1/2 c grated cheddar cheese
1/4 c chopped green onions
2 tbsp. cilantro

Cook chopped chicken in oil until no pink is left. Put aside. Cook onions in oil and cook 3 minutes on medium heat. Add 1/2 the chilies, 1/2 the olives, minced garlic, and sour cream. Heat through. Stir in chicken and set aside.

Wrap tortillas in foil and heat them in 350 degree oven for 10 minutes. Remove. Fill each with 2 tbls of onion mixture and 2 tbs grated Jack cheese. Roll up the tortillas and place seam side down in a buttered 9 by 13 baking dish. Pour enchilada sauce over each tortilla. Sprinkle with cheddar cheese, green onoins, cilantro, and remaining olives and green chilies.

Bake in a 350 degree oven for 30 to 40 minutes.

Variations: You could roast enough mild green chilies to make 1/2 cup instead of using the canned ones. Or make the tortillas by hand and the enchilada sauce from scratch. Haha.

Pizza Dough

A basic recipe.

Pizza Dough

1 tbls yeast
1 c. warm water
1 tsp sugar
1 tbls olive oil (optional)
1 1/4 to 1 1/2 c. flour
1 1/4 to 1 1/2 c wheat flour
1 1/2 tsp salt

Combine yeast, warm water and sugar. Wait until yeast is activated. Stir salt into first cup of flour. Slowly add flour until it is no longer sticky and can be kneaded. Knead the dough for five to 10 mintes. Let rise while preheating the oven. Preheat the over to 425 degrees. Roll out, add toppings and bake for 15 to 20 minutes depending on how crisp you want it.

Bike Rack

D made me a bike rack for my I came out of the womb day. All it took was five 2 x 4's, four hooks, two sawhorse brackets, and one 2 x 10. Oh yeah, some nails as well. He forgot the fifth 2 x 4 to run length wise neat the bottom to act as a brace/wall protector so eventually we will have to take a trip back to a store whose contents and layout mystify me. My brain just cannot wrap itself around Home Depot.

Here are the measurements or ingredients:
Four 2 x 4's cut 83" long
Two 2 x 4's cut 80' long or however long you want the bike rack to be
2 horsesaw brackets
1 1/2 inch nails
2 1/2 inch nails
4 hooks or enough to space them about 18 inches to 22 inches apart.
2 2 x 10s 48 inches long

Directions: Make it look like the above picture...but with one more 2 x 4 nailed across from one end to the other at tire height to prevent the tires from hitting the back wall. Also, you can add smaller hooks to the side beams so you can hang bike locks, tools, tool basket, helmets, etc.

Length of wood may need to be adjusted depending on the angle of the sawhorse brackets. I found this website useful.

Granola

This recipe is a modified version of the granola recipe from the Horn of the Moon Cookbook. Good granola. Not too sweet. I experimented for a long time with sweetness and at one point was adding 1/2 cup or more of honey or brown sugar. I quickly realized I liked it less sweet, because you can really taste the toasted oats. Plus dried fruit and coconut shavings add a nice sweetness.

Basic Granola

4 cups Oats (anything but instant oats)
1/2 cup sesame seeds
3/4 cup sunflower seeds
1/3 honey (or maple syrup)
1/3 cup sunflower oil
2 tbls. Water
1/4 cup untoasted wheat germ (optional)
1/4 cup untoasted wheat bran (optional)
3/4 cup raisins
3/4 cup shredded coconut (big flakes the best)

Preheat oven to 300 degrees. Mix all ingredients together except for the raisins and coconut. Place on cookie sheet with raised edges. Place in oven. Bake 35 to 40 minutes and stir every five to ten minutes. Usually, I tend to stir it more often as the end of the cooking time nears to avoid burning the oats. Remove from oven. Let cool before breaking it into pieces. Add dried fruit and coconut.

Variations: Lots and lots of variations exist. A few I have tried include:
1. Vanilla granola. Add two teaspoons or a little more of vanilla extract to the oil and water. Stir rapidly and pour over dry ingredients. This will help the vanilla to spread evenly. Also, some people add a vanilla bean to the granola when they store it and this will also impart a vanilla flavor.
2. Ginger and dried peaches granola: Add chopped candied ginger to the granola about 20 minutes before it is done baking. Amount varies depending on taste but a little goes a long way. Add dried peaches instead of raisins.
3. Cranberry granola: substitute cranberries for raisins.

Special note: If you are doubling or tripling the recipe, the cooking time will take a bit longer. The best way to figure out when granola is done is when the oats turn golden and you can smell them baking.

Salad Dressing

This is a recipe for a great basic dressing. I have a soft spot for Annie's Goddess Dressing but sometimes that tahini is too overpowering. Enjoy!

Basic Salad Dressing
1 garlic clove, chopped
4 tbls oil
4 tbls red wine or cider vinegar
1 - 2 tbls yogurt
dash of salt
dash of pepper

Combine ingredients and stir. Store unused dressing in the fridge. Shake well before serving.

Bread Homestyle

D made the best bread last week. Better than the bread I had been attempting several months ago before I was derailed by a broken oven, school, and moving. That said I am one lucky lady. We were both sick or at least I was at that point. It was a sickness that robbed us of our sense of smell and taste. But the fresh baked bread really hit the spot. This recipe is from D’s mom.

Bread Recipe

2 tbl yeast (two packets)
Pinch sugar
1 c warm water
1 c warm milk
1/2 c honey
3 tbs butter
2 1/2 c whole wheat flour
1 egg (slightly beaten)
1 tbs salt
3 1/2 to 4 c white flour

Combine 2 tbls yeast, the warm water and a pinch of sugar. Mix and let sit for about five minutes. Yeast should start to foam and bubble.

Warm the milk in a microwave or on the stovetop. Add the butter and honey and stir until the butter melts and the honey begins to dissolve. When your yeast mixture is ready, add it to the milk along with the whole wheat flour and the egg and mix with a wooden spoon. Now add the salt and some white flour and continue mixing. Add white flour one cup at a time. Continue to add flour until dough is sticky but able to be kneaded. Knead for ten to fifteen minutes by hand. A mixer, such as a kitchen aid can be used, but watch closely to ensure that you do not over knead the bread (hard to do by hand). More flour can be added during the kneading process if it becomes too sticky. Be sure to keep the dough slightly sticky. (It will rise better).

Butter a bowl and put dough inside. Flip the dough around in the bowl so the outside is lightly coated with butter. Place dry towel over the top to prevent drafts. Allow to rise for around 1 hour or until doubled in bulk. Punch down the dough and split into 2 large or 3 or 4 smaller loaves. Knead each loaf for a little while and place it in its pan. Cover with towel and allow to rise for around 45 minutes or until doubled in bulk.

Preheat oven to 375 degrees. Bake for 40 minutes or until golden brown. Tap the bottom of the loaves to see if they sound hollow to make sure they are done.

Notes: D used Hodgson Mill Active Dry Yeast. which has worked really well for me in the past. For some reason, I have found that it is also the cheapest yeast.

Worms, Part I

After discovering that the local municipality was out of compost bins, I decided to use worms to compost my garbage after getting this advice from J:

The advantage is that you can keep them inside (you would have to b/c they would die in the winter), they are relatively hassle free, they can compost anything (I had one friend that would feed them meat scraps) and you can make the best compost in the world with them. Plus they are fun pets!

The fun pets really got me, and although I probably won't feed them meat, I am excited to feed them other cooked food. After looking into various options, I chose to use this set-up. I bought two grey plastic bins. V is letting me stop by his work to use the power drill.

I ordered, and D wrote the check for, a pound of worms from Down to Earth Worm Farm. The woman who helped me on the phone was very friendly and excited I was not from the area. They are supposed to arrive next week.

I really wanted these lily-scented worms, but they are hard to come by and I suspect mythical.

I have started collecting garbage and newspaper for the worms. D ordered a book so we don’t kill them, at least initially. I set up a plan to get kitchen scraps from E and S every three to four days since I am not sure I will generate enough food scraps to sustain them.

IC expressed concern that I may hear them slithering around, but hopefully they will be quiet and realitively scentless like all the blog postings say. To be continued…

Cabbage Soup

I got this recipe from IC whom I work with. I was sick and needed something to cure my stuffy nose. This soup is very flavorful and was done largely on intuition. It can be adjusted to your individual palate or style of cooking. It is also a great fall farmer’s market recipe…Enjoy!

Cabbage Soup

1 med onion
1-2 tbls butter
1/2 head of cabbage
2 tsp. salt
1 tbls of dry thyme
Fresh dill (to taste, a little less than 1/4 c appx)
Diced tomatoes, 28 ounce can or fresh (see directions below**)
1 to 2 med carrots, sliced (IC’s addition. Adds a sweetness, but is optional)
Pepper, to taste (my addition)
Topping: Sour Crème, Cream Fraiche or Cottage Cheese

Chop onion and place in gallon-sized dutch oven with butter on medium/medium-high heat. Stir onions occasionally so they do not burn. Cook until transparent.

Add water until pot is half full. Add thyme. While waiting for the water to boil, cut the cabbage into thin strips and massage with salt. When water boils, add cabbage and carrots. Simmer until cabbage is soft, about 10 minutes. Add tomatoes. Continue simmering another 5 minutes or so. Add dill and simmer five additional minutes. Add pepper to taste and salt if you feel you need more. Serve hot.

**You may use fresh tomatoes, two or three. You may want to seed and peel them first. Mollie K recommends boiling them for 10 seconds, then peeling them and squeezing out the juice and seeds. Chop and add to soup. You may need to cook the soup a bit longer if you use this method.

Thoughts and Feelings: I had to use dry dill because for some reason my local Whole Foods does not carry dill and my dill plant is very tiny and delicate. I look forward to making it with fresh dill.
I also added cottage cheese to the soup, which IC does not endorse. I had it without too and it was delicious. Ricotta might be a little less adventurous if you want to add a simple dairy product to it. IC usually adds sour cream but thought creme fraiche sounded good, too.
I also would like to try it without carrots.

Best Dal Ever...

Or real close. Classic Indian Cooking by Julie Sahni is an amazing cookbook. It is one of the best I have ever owned. Sometimes, I cut down on the oil a bit, but other than that it is perfection. The dishes highlight one or two ingredients. I have been in Boston pining for the cookbook and D emailed me one of my favorite recipes today. So here it is...

Lucknow Sour Lentils

Khatti Dal, a classic from the city of Lucknow in the state of Uttar Pradesh, is indeed a superbly flavored lentil dish. It is fragrant with garlic and fresh ginger root and laced with black cumin-seed-flavored oil. The characteristic feature of this dal is the tamarind jice added to perk up the flavors and provide a tang.

For 6 persons:

1 1/2 cups pink lentils
1 tablespoon finely choppped fresh ginger root
1/2 teaspoon turmeric
1 one-inch ball tamarind pulp, or 1 teaspoon mango powder, or 1 tablespoon lemon juice
1 cup boiling water
2 teaspoons Kosher salt (but I highly recommend starting with less and working up)

For tadka:
5 tablespoons Indian vegetable shortening, or light vegetable oil
1 teaspoon black cumin seeeds, or 1/2 teaspoon white cumin seeds
1 tablespoon mashed or minced garlic
1/4-1/2 teaspoon red pepper

1. Pick clean and wash lentils following directions on page 327
2. Put the lentils in a deep saucepan along with the turmeric, ginger, and 5 cups water, and bring to the boil, stirring often, as the lentils have a tendency to settle at the bottom of the pan. Reduce ehat to medium-low and simmer, partially covered, for 25 minutes, stirring now and then.
3. While the lentils are cooking, put the tamarind pulp in a small bowl, add 1 cup of boiling water, and let soak for 15 minutes. Mash the pulp wiht the back of a spoon or using your fingers. Strain the liquid into another bowl, squeezing out as much juice as possible from the pulp. Discard the stringy fibrous residue.
4. Add the tamarind juice to the cooked lentils, and continue cooking for an additional 15 minutes (if you are using mango powder or lemon juice in place of tamarind, do not add yet). Turn off the heat, and beat the lentils with a wire whisk or wooden spoon for 1 minute to smooth the puree. Measure the puree and if necessary add enough water to make 6 cups. If you are using mango powder or lemon juice, stir it in now with the salt. (The lentil puree may be prepared ahead and refrigerated for up to 3 days. It also freezes well. Defrost thoroughly before proceeding with recipe).
5. When ready to serve, simmer the puree over low heat until piping hot. The lentil puree thickens with keeping, so check the consistency again. You may need to add 1/2 cup water to bring the puree to the right consistency. Check for salt and transfer to a serving bowl while you make the spice-perfumed butter (tadka).
6. Heat the shortening over medium-high heat in a small frying pan. When it is very hot, add cumin seeds, and fry for a moment or two (white cumin seeds will take about 10 seconds). Remove the pan from the heat, add red pepper and the mashed garlic, and stir rapidly for 10 seconds or until the garlic loses its raw smell and begins to color--do not let it brown. Pour the butter with its seasonings over the lentil puree. Stir once or twice--just enough to lace the puree with ribbons of perfumed butter. Serve immediately in small bowls.

Thoughts and feelings: I rarely pick the lentils. I think I wash them occassionally. That may be me just trying to make myself look better.
I have only used lemon and it still turns out delicious.
I usually halve the oil.
If you burn the seeds or garlic in the oil, it is really easy to redo them. It is not easy to redo the lentils. One time I ruined it, because I burned the cumin seeds and for some reason didn't realize how easy it was to just make another batch.

CORRECTION of MY CORRECTION: The original post said 2 teaspoons salt and I was pretty sure that it is supposed to be 1/2 teaspoon...but upon double checking it is 2 teaspoons (see comments).

Boston

I moved to Boston several weeks ago. I got a job writing SPSS syntax for the feds. I planned to get a CSA and find a local dairy but have been extremely lazy. Any suggestions are welcome on where to find either. Also, if you are in the area and have furniture, I only have a bed at the moment. Recipes to follow...