Red Lentil Coconut Curry Soup

On June 8, 2014, in Recipes, by Chris Baccus
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Lentil soups are very hit or miss in my experience.  They are often too watery, lack flavor, or get too complex where the soup has too much going on to enjoy it.  Fortunately, this evening was a hit or as my wife said “this one’s a keeper.”

I love coconut milk based curry and with this recipe you could go 5 cups vegetable broth to 1 cup coconut milk, just make sure you eliminate the tomatoes.

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The richness of flavor starts early. Using coconut oil the onion, garlic and ginger are cooked for a few minutes to give the soup a strong, flavorful base. Combining the curry powder, tomato paste for some additional time before adding the liquid helps make this soup deep in its flavor profile.  I only added 1 tablespoon of curry powder, the recipe calls for 2 tablespoons. I also used a yellow curry powder that is of medium spice.

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The lentils are added with the carrots.  Everything cooks for only 20 minutes once all is combined. This time is recommended as you do not want the lentils to get too mushy.  Plus the flavors combine plenty in this short simmer.  I added some cilantro near the end and then topped each bowl with bean sprouts and chopped cilantro.

Full Recipe: [Coconut Curry Lentil Soup]

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Gordon Ramsay’s Shepherd’s Pie

On March 18, 2012, in Featured, Recipes, by Chris Baccus
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Thank you FoodieChats. If you are not familiar with #FoodieChats on Twitter, I highly recommend you join the weekly chat held every Monday night at 8pm EST.  The group’s Facebook page posted a Shepherd’s Pie recipe from Gordon Ramsay that looked quick and flavorful so I decided to give it a try.  Here is the video rapidly showing how to make it:

 

Boil 5 medium Yukon gold potatoes in a pot of salted water.  Let them cook for about 10 minutes and start cooking the meat filling while potatoes cook.

First you begin with a pound of ground beef and a 1/2 pound of ground lamb. Cook it down, not letting it burn or get dry. Using a grater mince 1 1/2 medium size carrots and a small red onion and 2 cloves of garlic.

 

Let that all cook for about 3 minutes.  Add 2 tablespoons of tomato paste, 1 tablespoon of worcester sauce, 1/2 cup red wine, 1 teaspoon of chopped fresh rosemary, and 1 teaspoon of chopped fresh thyme. Let that combine and reduce until the wine is reduced by half for about 3 more minutes.  Then add 1 cup of chicken stock.  Let that cook down until the liquid is evaporated.

Once evaporated, spread the meat mixture into casserole dish.  Your potatoes should be ready by now and you can mash them with some milk, butter and 1/4 cup of Parmasen cheese.

Now spread the mashed potatoes on top of the meat mixture using a cake knife to make it smooth.  Using another 1/4 cup of freshly grated Parmasen cheese spread that on top of the potatoes and then “fork” the potatoes to give it small peaks. Place in 400 degree oven for 20 minutes checking for a nice light brown top, no burning.

Will serve about 4 people.

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Mission Accomplished: Best Beef Stew Ever.

On December 12, 2011, in Recipes, by Chris Baccus
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I love stew.  With winter finally settling in here in Dallas, yes I can hear the moaning from all my friends in Detroit, it’s the right time to start cooking stew.  I also opened up one of my Christmas gifts early since we were not going to drive to Michigan with it for the holidays and well I knew what it was because I’m the one who ordered it.  So, with some 40 degree temps this past week and a new La Creute Dutch Oven, it was time to find a new beef stew recipe.

Enter Google.

Yes, I actually found this recipe doing a Google search and it showed up in the top few results.  The Beef Stew with Carrots & Potatoes recipe from the Once Upon a Chef blog leveled whatever recipes I have in cookbooks, stuffed in files, or saved on a computer. This is the best beef stew I’ve ever made or tasted.

This is the beauty of the Dutch Oven

Fortunately, it’s pretty simple too and finds the right blend of wine, broth and water for a richly covered sauce. Meanwhile the beef nicely falls apart and the potatoes and carrots are done to perfection.

If you have been looking for the perfect beef stew recipe, try this. I doubt you’ll be disappointed and quite possibly, like me, you’ll be throwing away the other recipes that never quite satisfied.

Full Recipe: Beef Stew with Carrots & Potatoes.

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