Simple Soup Recipes - The New York Times |
- Simple Soup Recipes - The New York Times
- 11 Of Nigella Lawson's Best Comfort Food Recipes By Alice Broster - Bustle
- Yasmin Fahr's recipes for one-pan dinners - The Guardian
- Light Up the Winter Table With Healthy, Flavorful African Recipes - The Wall Street Journal
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Simple Soup Recipes - The New York Times Posted: 23 Jan 2021 08:42 PM PST  If a pot of homemade soup brings to mind a big kettle of many ingredients simmering for hours, think again. There's an easy formula for preparing vegetable soups that requires only a few ingredients and minimal cooking time, yet yields the same rich comfort that soup is intended to provide. You need about a pound of fresh vegetables, three cups of water and a blender or a food processor (though a potato masher can be pressed into service). The result will be two generous portions of velvety warmth or four more modest servings. Adding personality is up to you. The basic soup can be enriched by replacing the water with stock, adding heavy cream or coconut milk, or stirring in some olive oil, basil oil or a nut oil. Lightly sautéed ginger, chiles, onion, garlic or shallots can be puréed with the vegetables. The soup can be dressed with a dollop of Greek yogurt, fresh goat cheese, pesto or chili crisp; you can add a scattering of croutons, capers, chives or other minced herbs, some grated cheese, diced avocado, scallions, toasted almonds or pine nuts, sieved hard-boiled egg yolk or crumbled bacon just before serving. The following is the template for a basic soup, done with carrots and ginger, and suggestions for some other combinations. Though fresh vegetables are the backbone of most of these soups, some canned items, notably black or cannellini beans and San Marzano tomatoes, also work well (consider drafting leftover cooked vegetables). For most of the soups, a splash of acid — lemon juice or a few drops of vinegar — is essential for brightening the flavor. Basic Vegetable Soup: Carrot-GingerTime: 30 minutes Yield: 2 to 4 servings 1 tablespoon extra-virgin olive oil 1 tablespoon minced fresh ginger 1 pound carrots (about 8), peeled, trimmed, cut in chunks 1 teaspoon lemon juice Salt to taste 1 tablespoon finely minced carrot tops or other herbs, optional 1. Heat oil on medium in a 3-quart saucepan. Add ginger and sauté a few minutes, until softened. Stir in carrots. Add 3 cups water. 2. Bring to a boil, lower heat to a lively simmer and cook until carrots are very tender when pierced with a knife, 15 to 20 minutes. Remove from heat and add 3 to 4 ice cubes to hasten cooling. 3. Purée in a blender or a food processor. Return to saucepan and bring to a simmer. Adjust consistency if desired by adding water or by simmering for longer to thicken it. Add lemon juice and season to taste with salt. Spoon into warm bowls or shallow soup plates, strew some herbs in the center of the bowl and serve. Other soup combinations:Asparagus: If stalks are thick, peel them. Add a drizzle of olive oil and a shower of grated Parmigiano-Reggiano. Consider adding a poached egg to each serving. Broccoli or broccolini: Use stalks and florets. Season with chile flakes, smooth with coconut milk, spark with rice vinegar and reserve a few tiny florets for garnish. Cauliflower velouté: You'll need a whole head, well-trimmed and cut up. Add some half-and-half or heavy cream, and scatter capers, pistachios or sliced, toasted almonds on top. Creamy tomato: Simmer canned tomatoes with garlic, then go mellow with cream or spicy with chiles or sriracha. Lentil and sausage: Start with two-thirds cup of raw lentils; they'll cook in about 30 minutes. Then add more water and sautéed sausage. Or start with two cups of leftover cooked lentils. A splash of red wine would be nice. Potato-leek: This is a classic. You may want to add some cream and float some minced chives or salmon caviar, or both, on the surface. Sunchoke and potato: Earthier than potato-leek, this variety demands garlic in the base and Greek yogurt on top. Watercress: Use the entire bunch, stems and all, then add cream. Reserve a few little sprigs for garnish to drop onto the finished soup. This one is superb cold. White or black bean: A 14- to 16-ounce can of beans, rinsed, can simmer briefly in water with seasonings like garlic, chiles or onion before hitting your machine. Bits of something porky complement the white beans, and crumbled corn chips can dress the black.  |
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11 Of Nigella Lawson's Best Comfort Food Recipes By Alice Broster - Bustle Posted: 23 Jan 2021 11:00 AM PST With the whole of the UK living under strict COVID-related restrictions right now, we all deserve (nay, need) to surround ourselves with delicious treats. And, with so much time to spare, why not have a go at creating your favourites at home? Everyone has that one dish that brings them comfort – be it a chocolatey dessert or a carb-heavy main. And you may be surprised to learn how easy yours is to cook from scratch – especially if you enlist the help of a famous chef. Luckily, Nigella Lawson has tonnes of comfort food recipes on her website (and beyond), and I've picked out a few of the best below. According to the Office of National Statistics, 45% of people in Britain said they used baking as a coping mechanism during the first lockdown. You couldn't open Instagram without seeing someone's sourdough starter or perfected banana bread recipe. And if you've found that cooking (and, more importantly, eating) delicious food has helped you cope with the pandemic, then there could be some science behind it. Studies have found that doing something creative each day can go a long way towards happiness and satisfaction. In the spirit of staying happy and feeling cosy during lockdown 3.0, here are some of Nigella Lawson's best comfort food recipes.  Bangers & Mash Sausages and mash are a combination made in culinary heaven. It's so warming – perfect for a cold evening in. To try out this recipe Nigella style, you'll need to consult two of her recipes: her make-ahead mash, which is creamy and delicious, and her sausage and onion recipe. Both recipes can be found on her website (bangers here and mash here). Macaroni Cheese  Nothing screams home comforts like melted cheese and pasta. Nigella's macaroni and cheese recipe doesn't involve a white sauce so cuts all the hassle but is still super delicious. You can use cheddar cheese or put your own twist on it. The full recipe is on her website and serves four people. Vegetable Curry Curry isn't just super warming but feels like a real treat too. And you don't have to rely on your local takeout place in lockdown, as this option from Nigella is just the ticket. You can use a range of vegetables, deviating for the recipe depending on what's in your cupboard, and the spices make it super fragrant. The full recipe is on her website and it serves four people. Apple & Cinnamon Muffins  When you're working from home, little treats throughout the day become extra important. Lawson's apple and cinnamon muffins have all the taste of winter and can be enjoyed at any time of the day with a cup of tea. The full recipe is on her website and serves 12 people. Molten Chocolate Babycakes Just because Christmas is over doesn't mean you have to turn your back on decadent desserts. You can make these cakes hours before and save them in the fridge. The outside of the babycakes are made of rich cake but the inside is oozy chocolate. The full recipe is on her website and serves six people. (Vegan) Spaghetti Bolognese  This vegan take on a comfort food classic contains a "gorgeously rich sauce" that Nigella believes stands up "in its own right." Perfect for those trying Veganuary this year. The full recipe is on her website and serves four to eight people. Sticky Toffee Pudding Sticky toffee pudding is such a classic. It makes the perfect after-dinner treat on a Sunday or you can make it and reheat it whenever you need a pick me up. Just make sure you have some ice cream or custard in the house. The full recipe is on her website and serves four to six people. Chicken Pie  As Nigella herself puts it, "even the word pie is comforting." The chef makes things super easy with this recipe, using shop-bought pastry and browning the chicken and then making the sauce all in one go. The full recipe is on her website and serves two people. Indian-Spiced Shepherd's Pie Another twist on a traditional dish, this recipe brings all the comfort of a shepherd's pie but with a little something extra. One to try immediately, if not sooner. The full recipe can be found on her website and serves four people.  Nigella breaks down her meatball recipe into the sauce and meatball components so it couldn't be easier. The key to cooking them is keeping them small and adding breadcrumbs so they'll stick together. The full recipe is on her website and serves six people.  |
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Yasmin Fahr's recipes for one-pan dinners - The Guardian Posted: 23 Jan 2021 03:00 AM PST Persian-style salmon kebabs with potatoes and shirazi salad (pictured above)Saffron is expensive, but my mum taught me a trick of grinding it into a powder, then mixing it with water so that the threads dissolve. This means a little will go a long way, and still add that beautiful colour and taste. I know that, technically, these are not kebabs because they are not skewered, but if you wish, you can skewer the fish and barbecue or cook it under the grill to get more of a char on the outside – just remember to soak wooden skewers in water for at least 15 minutes before using, or they'll likely burn (bamboo or metal are great alternatives). Prep 20 min ½ tsp saffron, ground In a shallow bowl, grind the saffron with the back of a wooden spoon, then add a tablespoon of warm water and mix to combine. Add the yoghurt, lemon juice and a teaspoon of salt, mix again, then add the salmon, toss gently to coat in the marinade and set aside. In a serving bowl, combine the tomatoes, cucumber, cumin, chilli flakes, half of the parsley, onion, lime juice and two tablespoons olive oil. Season to taste then set aside. Heat two tablespoons of olive oil in a cast-iron or other heavy-weight frying pan over a medium-high heat until shimmering. Add the potatoes, season with salt, stir then spread in an even layer and let sit until the bottoms are deeply browned. Continue to stir and let sit every minute or so, until lightly browned all over, for about five minutes more. Lower the heat to medium, push to the sides creating a large space in the centre. Add the salmon cubes and cook until the bottoms are browned and the bottom third of the sides look opaque – about three minutes. Stir the potatoes and salmon together, turning, and cook until the centre is medium-rare, three to four minutes. Divide between plates, top with the remaining parsley and serve with salad and lemon wedges. Charred lemon and mustard-parmesan chicken traybake Cut any leftovers into small, bite-sized pieces and toss with your favourite grain for a quick salad – dress it with lemon, olive oil and a little dijon mustard to stay consistent with the flavours, and finish with plenty of fresh herbs such as parsley or coriander. Prep 10 min 2 x 200g Tenderstem broccoli, trimmed and thick stalks cut lengthwise Heat the oven to 200C (180C fan)/390F/gas 6 with a shelf in the centre and one 15cm from the grill. In a baking tray or roasting tin, coat the broccoli and onions with two tablespoons of olive oil and season; if anything still seems dry, add more oil. Move to the edges of the pan, creating a space in the centre for the chicken. Generously season both sides of the meat with salt, pepper, one tablespoon olive oil and mustard, until it has a yellow paste-like coating all over, then arrange in the middle of the tin; nestle the lemon halves cut side up in the tin, too. Roast on the centre shelf until the chicken is nearly cooked through and the broccoli is starting to brown, about 10 minutes. The chicken should look opaque on top; if you see any raw bits or pink-ish hues, put it back in the oven for another minute or two. Remove from the oven and turn on the grill. Stir everything then top each chicken piece with a generous sprinkle of parmesan, and one or two pieces of mozzarella. Put any remaining cheese over the other ingredients. Place under the grill on the top shelf until the cheese is bubbly and lightly browned, one to four minutes. Carefully squeeze the lemon halves over the chicken and vegetables (they will be hot), then divide between plates and finish with pepper and more parmesan, if desired. Pasta with squash, parmesan and almonds Tip: to prepare your own almonds, toast the nuts in a dry skillet over a medium heat, stirring occasionally, until they start to brown in spots, then leave to cool. Store in an airtight container and use to top salads or grain bowls. Prep 15 min Salt and freshly ground black pepper Fill a casserole dish or large pot with water, salt generously and bring to a vigorous boil. Add the pasta, cook for four minutes less than the package instructions, stirring occasionally to make sure nothing sticks to the bottom. Reserve one cup of pasta water then drain the noodles. Run through with olive oil, using tongs and a wooden spoon to toss; set aside. Wipe the pot with paper towel, add two tablespoons oil and put over a medium heat until shimmering. Add the garlic, thyme and chilli flakes, cooking until fragrant, about 30 seconds. Add the squash, salt and pepper, and cook, stirring occasionally, until the squash begins to lose its raw taste, about five minutes. Pour in the stock, adjust the heat to maintain an active simmer, stirring occasionally, until the excess liquid cooks off, about two minutes. If there are any chunks, crush with a potato masher or the back of a fork. Add the pasta back to the pot along with the parmesan, stirring vigorously with a wooden spoon to create a thick, creamy sauce, and until the noodles have an orange hue to them, two to three minutes. Season to taste. If the sauce appears dry, add one tablespoon of the reserved pasta water at a time to loosen. Divide between plates and top with the almonds and a drizzle of extra-virgin olive oil. Tomato rice with kale and chickpeas This recipe contains trace elements of jambalaya, Mexican rice and a Persian dish that my parents used to make for me when I was little. Prep 10 min 2 tbsp olive oil Heat the oil in a casserole dish over a medium heat until shimmering. Add the jalapeño, onion, pepper, cumin, paprika and season with salt, stirring occasionally, until the onions soften and become translucent, about four minutes. Stir in the rice and toast for about 30 seconds. Pour in the passata, 500ml water and a pinch of salt, stirring with a wooden spoon to combine and scraping up anything on the bottom of the pot. Cover, raise the heat to bring to a boil, then immediately turn it down to maintain an active simmer. Cook, still covered, for 15-20 minutes, until most of the liquid has been absorbed and the rice is soft. Try not to uncover too often, so that the rice can steam, only checking occasionally to stir and make sure nothing is sticking on the bottom. When the rice is just about done and there is still a thin layer of sauce above its surface, reduce the heat to low, then stir in the kale and chickpeas, and season to taste. Cover and cook for about three minutes more, until the kale is wilted and tender. Divide between bowls and top with coriander.  |
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Light Up the Winter Table With Healthy, Flavorful African Recipes - The Wall Street Journal Posted: 22 Jan 2021 09:00 PM PST  GROWING UP in Florida, Edouardo Jordan was raised on his grandmother's cooking: neck bones and rice, stews, creamy yams, black-eyed peas, shrimp purloo. He knew that this repertoire was the bread and butter of her native Georgia, but he wasn't aware how much of it originated in West Africa. Two years and thousands of dollars spent on culinary school didn't change that. Mr. Jordan went on to work for more than a decade in some of the country's most celebrated kitchens—the French Laundry in Yountville, Calif., Per Se and Lincoln in New York City—before striking out on his own in 2015 with a contemporary American restaurant, Salare, in Seattle. At last he began digging into the roots of the Southern food he grew up on and the rich culinary traditions of Africa—a vision Mr. Jordan more fully realized when he opened JuneBaby, an ode to the food of his youth, in 2017. Mr. Jordan is one of a growing number of Black chefs and food entrepreneurs today raising the profile of African and Afro-Caribbean flavors and dishes in a country that has long given them short shrift. From the start, diners at Salare found a menu imbued with African influences, from Ethiopian spice mixes like berbere and mitmita to pikliz, the Haitian pickled slaw. Last August, in the wake of the pandemic, Mr. Jordan went all in, dedicating the whole restaurant to an exploration of how forced migration from Africa has influenced the foodways of places like Haiti and Brazil. (Since August Salare has been open for takeout only.) "I now had the opportunity to explore, express, really represent where I came from and what I knew as Black food," Mr. Jordan said. At Compère Lapin, in New Orleans, Nina Compton serves flavors of her native Saint Lucia in dishes like conch croquettes and cow heel soup, run through with French, Creole and Italian influences as well. Kwame Onwuachi rose to national acclaim after opening Kith/Kin in 2017 in Washington, D.C.; star dishes included West African jollof rice, Trinidadian goat roti and Ethiopian sambusas (savory pastries filled with spiced lamb). The restaurant closed last year, but Mr. Onwuachi vows that future ventures will center on the same themes. In 2018, television viewers received a crash course in West African foodways when, as a contestant on Bravo's "Top Chef," Eric Adjepong wowed judges with the likes of nutty, spicy egusi soup, the rice and bean dish waakye, and fufu, a doughy dumpling made from cassava and plantain flour—staple dishes in Ghana, where Mr. Adjepong's parents were born and raised.  |
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