Shepherd’s Pie “Moussaka” – A Culinary “Mash-up” of two Old World Classics

For those of you that aren’t hip (like me…I don’t have an iPod which automatically makes me not hip), a “mash-up” usually refers to a DJ taking two different songs and mixing and “mashing” them together to produce a new musical creation. My personal favorite, the Jay Z/Linkin Park mash-up MTV did a few years ago. If you haven’t heard any of that, and you’re under 60 years old (Hi, Mom), then check it out, it’s great stuff. Big Pimpin for real. Anyway, in that same spirit of combining two great things to make a new even greater thing, I present today’s video recipe clip.

I love classic Greek “Moussaka.” Layers of lamb and eggplant, exotically spiced and topped with a rich, almost custard-like sauce. I also love a good Shepherd’s Pie, what’s not to like about a pie made out of ground meat and mashed potatoes? So, I thought I would try a Shepherd’s Pie using the flavor components of the Greek “Moussaka.” Did it work? Damn right! It was really good, and next to a green salad, made for a very satisfying supper on a foggy San Francisco night.

A few suggestions before you watch the clip. The potato topping I do is relatively bland since I was topping a very highly seasoned meat base. You should use my spice amounts below as a rough guide, and add the cumin, cinnamon and hot pepper in increments until you have something that tastes right to you. The lamb and eggplant mixture is NOT subtlety spiced in this dish, and the ingredient amounts reflect that fact. This dish should explode with exotic and aromatic flavor. To me that’s what makes the “crispy and browned on the top, but moist and tender underneath” potato topping such a great contrast. And don’t forget the fresh mint. As you hear me say in the clip, I used chocolate mint, which you can find at the better garden centers (or order the seeds online – it’s an amazing herb), but plain supper market mint will work beautifully. Enjoy!



Ingredients:
2 lbs ground lamb
2 eggplant
1/3 cup tomato paste
1/2 onion
4 cloves garlic
3 russet potatoes
1/2 cup milk
1/2 grated parmesan cheese
1/2 stick butter
salt to taste
1 egg
fresh mint
2 tbl olive oil
Spice Mix:
2 bay leaves
3 tbl ground cumin
1 tbl cinnamon
1 tsp cayenne
1 tbl black pepper
1 tbl salt (at least, taste and adjust)
2 tbl herb de provance (or Italian or Greek dried herb mix)
1 tbl paprika
1 tsp red pepper flakes
*Baked at 400F for 20-25 minutes until golden brown

Stuffed Summer Squash with Goat Cheese and Romesco – Our least terrible test yet!

Well, the new microphone is hooked up and I think the sound is better. The intros and endings of these test clips still need a lot of work, and I just realized that I need to go out and pick up a digital camera for the still shots. Other than that, I think I’m starting to figure this new stuff out.

This has always been one of my favorite summer side-veggie dishes. Any summer squash you can cut in half will work. Anyone that has, or knows someone that has, a vegetable garden really needs to try this dish! I mean, what the hell are you going to do with all those squash? The completely irregular green starburst squash you see in this video were not the best choice to do a demo with since they are hard to slice in half evenly, but hey, if it works with these, it will work with any squash as I said.

The deep, rich flavor of the romesco mingling with the sweet blandness of the squash combined with the creamy tang of the warm goat cheese makes this dish a summer classic. Don’t serve too hot! This dish shines best served warm or at room temp. If you’ve never tried romesco, this is the dish to taste it in. It’s a medium-spicy, “pesto-like” sauce made from roasted red peppers, garlic, almonds, anchovy and other spices. We use it a lot in summer, as it is the perfect instant sauce for any grilled meat, fish or vegetables. One of these days I’ll show you how to make your own romesco, but for now you should be able find it at most high-end grocery stores. If you can’t find or make it, any flavorful sauce will work; salsa, roasted red pepper relish, olive tapenade, etc. Enjoy!



Ingredients:
3 small summer squash
6 tbl goat cheese
3 tbl romesco sauce
3 tbl olive oil
2 tbl plain bread crumbs
salt and pepper to taste

Shrimp and Vegetable Couscous – Ancient and Easy

Couscous is a tiny, granular type of wheat pasta, which is as delicious, as it is simple to prepare. It’s origins go back thousands of years and while usually considered a Moroccan dish, this is also a staple in Algeria, Tunisia and Libya. The amazing thing about couscous is how fast it “cooks,” and how versatile it is. This is one of those recipe clips that should give you lots of ideas regarding ways to vary it to create your own combinations. By the way, this is the “home” version, the real traditional method used to cook this dish uses a steamer called a “kiska,” sometimes called a “couscoussier” in French cuisine.

A few very important keys as you watch the clip: Make sure the “grains” of the couscous are coated with the olive oil, as this will keep it fluffy and separate. Also, as soon as you pour the hot stock over the couscous, wrap with foil IMMEDIATELY and TIGHTLY, and don’t touch it for 5 minutes! Most supermarket couscous will call for the basic 1 to 1 ratio of stock to dry couscous, but be sure to read the instructions.



Ingredients:
2 Cups Couscous
2 1/3 Cups Cold Water
1 Pound Raw Shrimp (With Shells)
1/2 Cup Diced Tomato
2 Green Zuchinni
1 Eggplant
1/2 Bunch Tarragon
1/2 Bunch Dill
Pepper
Salt
Cayenne
1/3 Cup Olive Oil
Lemon To Garnish

White Bean and Aromatic Vegetable Ragout

A great all-purpose bean dish that pairs well with so many things, especially when the weather turns cold. We served this under lamb shanks (click here to watch that clip), grilled chicken, or even a nice piece of fish. If you want to cook dried white beans from scratch go ahead, but I find the imported Italian white beans work wonderfully, and so much faster.

Ingredients:
2 Jars White Beans (12 oz. each) Cannellini, or White Navy Beans
1 Onion
2 Carrots
2 Stalks Celery
1/3 cup Diced Tomato (fresh tomato, or any canned tomato product will work)
Olive Oil
Chicken Stock
Herb de Provence
Bay Leaf
3 Cloves Garlic
Black Pepper
Salt
1 Bunch Fresh Italian Parsley

Stuffed Cabbage Rolls a la Aunt Angela

I had dinner recently at a new restaurant here in Northern California. The featured entrée was a stuffed cabbage roll, and I was very excited! This is one of my all time favorite braised dishes, and if done properly, there is nothing better. Well, it wasn’t. Unfortunately, it was probably the single worst entrée I’ve ever been served (and that’s saying something, since I estimate I’ve eaten out 6,725 times!). I won’t go into details about that meal (yet), but I will say that one of the small problems was that it came to the table WITH NO CABBAGE! I got a meatball, and it wasn’t even a good meatball. So, to purge myself of that horrible experience, I decided to make stuffed cabbage rolls. And, not just any cabbage rolls, my Aunt Angela’s cabbage rolls.

One of my earliest, and fondest, culinary memories was sitting as a young child at my Aunt’s kitchen table, watching her roll these stuffed cabbage leaves. Along with my Mom, Grandmother and Grandfather, my Aunt Angela and Uncle Bill (who’s been mentioned on the site a few times) were huge influences on my early culinary development. She is probably more famous for her amazing pies, but for me, when I think of her cooking, I think cabbage rolls. The only problem is, no matter how closely I follow the recipe hers still will always taste better. That’s just how home cooking is; the only ingredient you can’t add to a recipe list is that childhood memory.

Fire-roasting Peppers – Beauty is way more than skin deep!

Today’s clip is a very basic kitchen technique on roasting and dicing a bell pepper. While you may have seen it done on TV before, I want to make sure you understand that you should be doing much more than simple burning off the skin. Every time I see this demonstrated, the chef simple blackens the pepper and removes the skin, either by rinsing or scraping. The problem, as I’ll explain in the video recipe, is that the skin blackens fairly quickly, while the pepper is still uncooked. I believe that you not only want to remove the skin, but you also want to roast the pepper over the fire to soften the texture and sweeten the flesh. Also, the little trick I show you at the end on how to get “diamonds” instead of the boring old squares is a nice technique to add to your rapidly expanding repertoire.

Now a special message for all my fans that have electric stoves…I’m Sorry. You can’t do this on an electric burner. You can sort of do it under the electric broiler, but it’s not as easy. You’ll just have to go outside and fire up the old grill. If you’re just doing one or two, you could use your Crème Brulee torch. Or, the next time your visiting your friend with the gas range you can bring along a bag of peppers. I’m sure they won’t mind at all. Finally, if you get my Bobby Flay joke in the middle of this video, then you watch way too much FoodTV. Enjoy!

Wonton Soup – When was the last time you got to “swallow clouds?”

Half the fun of doing this blog is the research I do about the various dishes, so I can give you all a little bit of extra info in the posts. Even after so many years of cooking and eating, I’m still amazed at the new things I learn. Of course, most of it comes from wikipedia, so it may be complete BS, but what the hell, most of it sounds like it could be right. Today’s clip is a wonderfully easy wonton soup. So, I thought I better find out what exactly a “wonton” is and where the term came from. I found two translations, and boy, are they different!

The term "wonton" is mostly commonly translated as meaning "irregularly shaped pasta." But, the second translation I found is apparently from a popular Cantonese homonym that literally means "swallowing clouds." So, if given the choice between eating "irregularly shaped pasta," or "swallowing clouds," I’m going with the clouds every time!

Three Corn Polenta – An old Italian classic gets “freshened-up”

In today’s clip I'm going to use corn in three different ways. I’m going to use it dried and ground, which of course is the Polenta part. I’m also going to use fresh corn, but cooked two different ways. Part of the fresh corn will be sautéed and cooked into the polenta, and the remainder will be added at the last minute so it stays relatively crisp and fresh tasting. Now, if all this sounds too complicated, as you’ll see from the clip, it’s actually an extremely simple dish. The final result may remind some of you of creamed corn, but this is significantly lower in fat and calories, as it has only a small amount of butter and no cream, flour, etc. The “creaminess” comes from the properly cooked polenta and plain old water.

Sweet Corn, Shiitake Mushroom and Arugula Sauté – Why does it taste like truffles?

Before I get into this recipe, and how it came to be, we have to talk about a somewhat shocking ingredient choice I made. Yes, in the middle of summer, I filmed an amazingly delicious sweet corn recipe…and used frozen corn! I already had the shiitake mushrooms and arugula for this dish, and was just about to go out and get some delicious fresh, just picked, sweet corn at the local produce market when I made the mistake of opening the freezer.

There it was, a bag a sweet corn. It had been in there for a while, so I was sure it was freezer-burned and I would just chuck it out and go. Unfortunately, I checked it and it was fine. Damn. I thought I better taste it; it’s probably not sweet. It was really sweet. Damn. So I decided to be a good, frugal Chef and use it for this recipe. The good news for you is this was so delicious with frozen corn, I can only imagine how incredible it’s going to be with freshly shucked corn!

I had this combo as a side vegetable recently and found it a very interesting combination of flavors. The earthy mushrooms, sweet corn, and slightly bitter Arugula mixed wonderfully together. In fact, as I enjoyed it with some grilled chicken, I kept smelling and tasting truffles. There was something about these three ingredients that combined to produce a truffle like flavor profile. Maybe my molecular gastronomy friends can explain why this was.

I realize that shiitake and truffles are both fungi, but it was more than that. In any case, it was really good, and I’m sure you are going to enjoy this simple and tasty vegetable dish. You vegetarians can add vegetable stock instead of chicken of course. On the other end of the spectrum, you omnivores may want to think about starting this with a little bit of bacon, before adding the mushrooms. Either way, enjoy!



Ingredients:
2 cups fresh corn
2 cups sliced fresh shiitake mushrooms
large handful of arugula
1 clove garlic
1 cup chicken or vegetable stock
1 tbl olive oil
1/2 tsp butter
salt and pepper to taste

Pan-seared Spring Asparagus with Lemon, Balsamic and Parmesan – “Foiled” Again!

It’s spring, when a young man's thoughts turn to two things; the other one is cooking delicious fresh asparagus! This is an easy method for cooking this delicious spring veggie, and NO we are NOT going to blanch them first. Why the all caps? Well, Day 1 of vegetable cookery in most old school Culinary Academies begins with a lecture on how and why to blanch vegetables. It’s boiling salted water, cook until tender-crisp, “shock” in ice water…or die. Those old-time Chefs really do love to boil vegetables before using them in various recipes. Now, I’m not saying to never do this. For many things like green beans it’s a great idea. But, I’m saying don’t always do it for every fresh vegetable – especially beautiful spring asparagus.

What you’re about to see in this video recipe is closer to what you’d get if you grilled raw asparagus and then drizzled over a nice lemon, balsamic dressing. But, we’re not grilling. We are simply going to pan-sear the raw spears in a VERY hot pan until they just start to get tender. Then, we’ll wrap them up tight in foil with our dressing, and wait for 5 minutes as the residual heat finishes the cooking process, and the asparagus is completely “favorized” (I’m trying to invent new words so I can get one in the dictionary like that Stephen Colbert – “truthiness?” Are you kidding me?).

There is a magical moment of doneness for asparagus; if undercooked they are bitter, if overcooked they are soft and fibrous, but if cooked until just tender…they are sweet and absolutely sensuous. Did I just say asparagus was sensuous? It must be spring. Enjoy!

*Note: I say near the end of the clip, when the asparagus is wrapped in the foil, to “toss” them half way through. What I meant was just to turn over the foil package after a few minutes, so the dressing get re-distributed. Don’t open the foil and mix them or you’ll lose the heat. This note will make was more sense if you’ve seen the clip!

Ingredients:
1 bunch trimmed and washed asparagus
1 lemon, juiced
2 tbl olive oil
2 tbl balsamic vinegar
salt and pepper to taste
shaved Parmesan cheese to top

Got the Monday Blues? Cheer Up…I’m Making Brussel Sprouts!

Why am I showing this classic fall/winter vegetable (that everyone hates, btw) in spring? Good question…It’s yet another clip that I just converted from the old blog and want archived here for your viewing pleasure. Besides, since it is Monday I thought I could slip this one in early before the “real” clip appears later. I’ll be posting a brand new spring Asparagus recipe that’s so simple and delicious it will make you forget all about Brussel Sprouts, and what you did, or did not do, this weekend.

All kidding aside, these are really delicious Brussel Sprouts…believe it or not. As you'll see, the secret is the super fast cooking time and the slicing method. Seriously, this could be your new favorite veggie. Like most people I hated Brussel Sprouts, until I had them prepared in the style you are about to watch in the video. This preparation is so different than any other recipe I’ve seen for these tiny green cabbages, that I really hope you’ll give it a try – when and if you get some Brussel Sprouts. Anyway, enjoy, and stay tuned for another “fresh” clip later.

Ingredients:
12 Brussel Sprouts, sliced very thin
1 tsp olive oil
1 tsp butter
1/2 lemon,juiced
salt and pepper to taste

Garlic Ginger Bok Choy – Cheap, Easy and Fun to Say!

Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). This is great vegetable for many reasons; it’s cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it’s packed with nutritional goodness. As you’ll see, the best tip for great Bok Choy is how to trim the tops and bottoms separately so they both can cook perfectly.

One quick anecdote before you watch the clip. I was taking roll call on Day 1 in one of my first classes as an instructor at the Culinary Academy, and was going down the list calling out the names and listening for the traditional call back, “here Chef,” when I saw on my roster “Bok Choy.” Well, that’s an interesting name, so I called out the name and heard in a very deep voice, “here Chef.” I looked up to make eye contact, as I did with all the students as I called roll for the first time, and sitting there was this very tall, Scandinavian-looking gentleman with blond curly hair. I asked him if that was his nickname and he said no, that was his real name. Now, the classes at the school were 3 weeks long, and as much as I wanted to, I resisted the temptation to go up and ask this man how he came to get the name Bok Choy. So, Bok Choy, if you are reading this post, please email or comment and tell me how you got the name! It’s been 5 years and I’m still wondering.



Ingredients:
3-4 Heads Of Baby Bok Choy
1/2 Cup Sliced Red Peppers
2 Clove Garlic
1 Tbl Ginger
1/2 Tsp Red Pepper Flakes
1 Tbl Vegetable Oil
1 Tbl Soy Sauce
8 Drops Sesame Oil

Celery Root and Potato Puree – How can a vegetable this ugly taste so good?

In today’s clip you’ll see a delicious low-carb way to trick out your standard mashed potatoes. By using half celery root, we’ll not only save a bunch of carbs, but more importantly we’ll create something very delicious and unique.

Celery root, also known as Celeriac, is not the root of the common celery plant that you used to garnish your last Bloody Mary, but a special variety cultivated for it extra large and flavorful taproot.

We served this with the Braised Short Ribs and it was sublime! Because of its subtle aromatic character this is the perfect partner to any rich meat dish.

This is one of those vegetable that you didn’t even know they had at your super market… but they do! It’s over by the turnips and rutabagas. They do very in size, but try to make the proportions in this dish about 50% potato to 50% celery root. The small splash of cream I added is optional of course, but the butter is a must!

You know that I’m always telling you to use high-quality whole spices when possible, and the fresh nutmeg I grate on top of this earthy blend really makes the dish. Get some whole nutmeg, and a spice grinder, and see what the big deal is all about.

Ingredients:

1 large celery root
2 russet potatoes
1/4 cup butter
1/4 cup cream or milk
fresh nutmeg
salt and pepper to taste

Chicken and Biscuits, Chicken Pot Pie, and Chicken and Dumplings – It’s a Chicken 3-way!

I get LOTS of requests. In fact, I did a post regarding all these requests, and how I try to organize and satisfy them. Recently I received requests for Chicken and Biscuits, Chicken Pot Pie, and Chicken and Dumplings. So, I thought I would kill three birds with one stone (now that’s a pun!), and do all three dishes as one delicious Chicken Biscuits/ Dumplings/ Pot Pie hybrid…or hybird if you prefer.

The base for this “Ménage à Trios au Poulet” is a pretty basic stewed chicken recipe. I used plain water to stew the chicken in the first step, but if you want a richer result, go ahead and use chicken broth. Also, as I mention in the recipe clip, you can pretty much use any vegetables you want. I went with the classic carrot, onion, and celery (mirepoix), plus I had a few mushrooms around which found their way into the pot.

Some of you may be shocked to see me use a store-bought buttermilk biscuit dough. Don’t be. I have no problem with the occasional convenience product, and the Pillsbury Grands are actually a pretty good product. Of course it's better with homemade biscuits, so if you have time go for it. If you want an easier version of this recipe, just make the chicken stew part, baked the biscuits separately and serve together. Now, I don't want to ignore our Chicken and Dumpling fans. You folks already know what to do; that's right, drop that dumpling batter, spoon, by sticky spoon, on to the hot chicken stew and go crazy.



Ingredients:
1 large chicken (about 4-5 pounds)
2 quarts water or broth
1 bay leaf
4 cloves garlic
1 whole clove

3 carrots, cut in 1/2 inch pieces
3 ribs celery, cut in 1/2 inch pieces
1 large onion, cut in 1/2 inch pieces
6 mushrooms, quartered

2 tsp salt
1 tsp white pepper
1 tsp cayenne
1 tsp black pepper
1 tsp paprika
1 tbl herb de Provence
3 tbl fresh tarragon, chopped
2 tbl fresh rosemary, chopped

1 stick butter (4oz)
1/2 cup flour

1/2 cup milk or cream
8 buttermilk biscuits

Bean and Greens – Fast, healthy, delicious, and it rhymes!

This “missing” clip went along with the Prosciutto Wrapped Prawns recipe video posted last month. I learned this soulful recipe from my Uncle Bill many years ago, and since that time it’s been one of my “go-to” side dishes. By “go-to” dish, I mean one of those recipes that always works with no matter what I’m serving. It’s also very fast to make and extremely versatile. Like most of my recipes, you can switch around the beans, greens and spices used to create your own versions (then you can show them to your nephew or niece).

One great trend I’ve seen lately in the larger grocery stores is having these dark leafy greens already trimmed, washed, bagged, and ready to use. See, now you have no excuse! There is really nothing packed with as much nutritional goodness as these dark greens, and now you just have to open the bag and cook them. Even a can of soup, brought to a simmer, can be transformed in something wonderful with a handful of these greens.

Ingredients:
1 bunch kale or any dark leafy greens
12 oz of white beans
1/2 tsp red pepper flakes
1/4 cup chicken stock
3 cloves garlic
3 tbl olive oil
salt to taste

Broccoli Gratin – Why am I staring at you in the check-out line?

Some things just go great together; chips and beer, warm bread and butter, Britney and K-Fed, and of course, Broccoli and Cheddar cheese sauce. As you’ll hear in the video this clip was inspired by watching people in grocery store lines buying tiny, expensive, and poor quality, frozen packages of broccoli and cheese sauce.

I had some left-over Béchamel sauce, so in this clip I’ll show how easy it is to take that humble base sauce and create a wonderful vegetable gratin. In case I wasn’t clear in the clip, turn the heat off the Béchamel as soon as you add the cheese. By the way, if I haven’t already, I’ll add a béchamel demo to the blog in case you’re not familiar with that “mother” sauce.

As far as recommendations go, I’m a HUGE cheese head, not the Green Bay Packer variety, but the delicious English Farmhouse Cheddar kind.

I hope you have a nice cheese shop near you, but if not you can get just about anything you want online these days. Check out cooking.com, they’re a great resource. I suggest any nice sharp cheddar for this dish, but so many other cheeses would be delicious. And for the top, Parmigiano-Reggiano is great, or even a nice Pecorino Romano.

2 cups Béchamel sauce
24 oz. Broccoli florettes (about 4 heads trimmed)
8 oz Cheddar Cheese
1/3 cup plain bread crumbs
1/2 cup grated Parmesan

Thai-Style Coconut and Roasted Carrot Soup

It's always soup season in my kitchen, and especially right now as spring temperatures are eagerly awaited. The chill has not left the air, though the sunshine is warmer than it was a few weeks ago. What better way to provide comfort and warmth than with a Thai-inspired carrot soup? Carrots are a pantry staple for those days when a meal is lacking in vegetables, as they keep well in the fridge and it's a snap to cut some up raw or lightly steam them for a side. In this case, carrots were the shining ingredient in this spicy and creamy soup.

Roasting the carrots brings out a natural sweetness that's complete with fragrant and zesty Thai flavors. Coconut milk is essential here for a more authentic Thai taste. Homemade red Thai curry paste is also an important component here. It also keeps well in the fridge and so I usually have some on hand when I am in the mood for Thai food. It's easy to make up and far superior in taste than store-bought varieties. Whether you make your own or purchase the paste, adjust the quantity added according to the heat level you are comfortable with. Remember, it is always easy to add more later on, but if you add to much to begin with, there is no going back.

I served this for dinner and then the next day for lunch with some Indian savories. The fusion of cultures worked quite well and my best friend Basil was happy to take a break from his holiday fare consisting of cheese sandwiches.

Thai-Style Coconut and Roasted Carrot Soup

Recipe by Lisa Turner Cuisine: Thai Published on April 14, 2015 A fragrant creamy soup of roasted carrots with Thai seasonings Print this recipe Ingredients: 1 lb (450 g) carrots, cut into narrow 2-inch pieces 1 tablespoon olive oil or sesame oil 1 tablespoon coriander seeds 2 tablespoons coconut oil 1 medium onion, diced 1 celery stalk, finely chopped 2 lemongrass stalks, trimmed, cut into half and scored lengthwise with a knife several times 1 clove garlic, minced 1-inch piece fresh ginger, grated or finely chopped 6 fresh or dried kaffir lime leaves 2 to 3 red chilies, seeded and finely chopped 1 to 2 tablespoons red Thai curry paste 1 teaspoon ground cumin 2/3 teaspoon paprika 2 cups coconut milk 3 1/3 cups vegetable stock, or as needed 1/4 to 1/3 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Line a baking tray with foil and preheat an oven to 350°. Toss the carrots in the olive or sesame oil with the coriander seeds, and roast until tender and golden — about 30 minutes. Turn the carrots part way through the cooking time. Heat the coconut oil in a large heavy-bottomed saucepan or soup pot over medium heat. When hot, add the onion and sauté for a few minutes to soften. Add the lemongrass and celery and sauté for another 5 minutes. Stir in the garlic, ginger and kaffir lime leaves, and fry for another minute. Stir in the chilies, red Thai curry paste, cumin and paprika. Add the roasted carrots and coriander seeds, coconut milk and vegetable stock. Bring to a gentle boil and simmer gently for 15 to 20 minutes, adding more stock as desired. Stir in most of the cilantro as well as the lime juice, salt and pepper. Simmer for another few minutes. Discard the lime leaves and pieces of lemongrass. Purée with an immersion blender or in batches in a countertop blender until smooth and creamy. Serve hot garnished with the remaining cilantro and thin slices of fresh chili or a sprinkle of dried chili flakes if desired. Makes 4 to 6 servings

Other vegetable soups to enjoy from Lisa's vegetarian kitchen:
Curried Indian Vegetable Soup
Beet Lentil and Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Red Curry Vegetable Soup

Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)

Brussels sprouts might not be native to India, or that commonly used there to this day, but their rather strong and earthy flavor is perfectly complemented by Indian spicing. I had some brussels on hand in the fridge that originally I was simply going to steam and slather with some butter and salt and pepper, but when I got to thinking about a side that would compliment some fried dal cakes, I couldn't resist dressing them up with some tomato, tamarind and spices. This dish is ideal served over rice, along with appetizers and a legume main.

Kulambus — or kuzhambus — are native to South India and Sri Lanka. Usually made with dals, this dish features vegetables as the starring ingredient in a tomato-based curry.

Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)

Recipe by Lisa Turner Cuisine: South Indian Published on March 30, 2015 Brussel sprouts simmered in tangy and zesty tomato and tamarind curry sauce Print this recipe Ingredients: 2 tablespoons coconut, olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 1/2 teaspoons split skinned ural dal, rinsed 1/4 teaspoon asafetida small handful of dried curry leaves, crumbled 1 large shallot, diced 3 medium tomatoes, seeded and diced 1/2 teaspoon turmeric 2 teaspoons sambar powder 1 teaspoon sea salt, or to taste 1 teaspoon tamarind paste 3/4 to 1 cup water, as needed 2 cups brussels sprouts, halved or quartered Instructions: Heat the oil over medium heat in a large saucepan . When hot, add the mustard seeds, cumin seeds, fenugreek seeds, urad dal, asafetida and curry leaves, and fry, stirring occasionally, until the mustard seeds turn grey and begin to splutter and pop. Add the shallot, tomatoes, turmeric, sambar powder and salt, and simmer to thicken, stirring occasionally, for about 5 to 7 minutes. Add 3/4 cup water to the pot along with the tamarind, and simmer for another 5 minutes. Raise the heat slightly, bring to a boil, and stir in the brussels sprouts. Reduce the heat to medium-low, cover, and cook until the brussels are tender — about 10 minutes. Add a bit more water if necessary, if the curry is too thick. Serve hot with fresh cooked white rice. Makes 4 servings

Other recipes featuring brussels sprouts:
Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce
Brussels Sprouts Lasagna
Brussels Sprouts Risotto

On the top of the reading stack: various cookbooks

Audio Accompaniment: Biosphere and Deathprod - Stator

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

This succulent mushroom-centered presentation could easily be classified as a salad I suppose. A side dish perhaps, but honestly, the mushroom and spinach steal the show and deserve to serve as the centerpiece of a meal. Nutritional yeast lends a cheesy element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, complete with the meaty texture of the portobellos. Serve with a creamy vegetable lentil soup and a side of brown rice for a completely satisfying meal.

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More Published on March 25, 2015 Plump juicy roasted portobellos stuffed with a savory filling of wilted spinach, sun-dried tomatoes and olives Print this recipe Ingredients: 1/4 cup sun-dried tomatoes 6 medium portobello mushrooms 2 tablespoons melted coconut oil 2 teaspoons balsamic vinegar 2 tablespoons coconut flour 1/2 cup water 2 tablespoons nutritional yeast 1 shallot, finely chopped 1 to 2 green chilies, seeded and minced 6 cups (6 oz) baby spinach, trimmed and roughly chopped 4 tablespoons Kalamata or black olives, pitted and finely chopped sea salt and fresh cracked black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and finely chop. Set aside. Line a baking pan with foil and lightly grease with coconut oil. Preheat an oven to 450°. Clean the mushrooms and remove the stems. Finely chop the stems and set aside. Gently scoop out much of the inner part of the mushrooms, taking care not to puncture the bottoms and sides, and discard — you'll want to leave some of the mushroom interior so they retain their meatiness and shape. Transfer the mushroom caps to the prepared pan, hollow side down, and brush with a mixture of 1 tablespoon of the melted coconut oil and the balsamic vinegar. Bake for about 5 minutes until the mushrooms just begin to release their juices. Remove from the oven and wipe any excess juices from the pan. In a small bowl, whisk together the coconut flour and water. Let sit for 5 minutes, then whisk in the nutritional yeast. In a large frying pan, heat the remaining tablespoon of coconut oil over medium heat. When hot, add the shallots, chilies and mushroom stems, and stir for a few minutes to soften. Add the spinach a few handfuls at a time, stirring until wilted. Stir in the coconut flour mixture, sun-dried tomatoes, olives, and salt and pepper to taste. Cook for another few minutes, stirring frequently. Flip the mushrooms over on the pan and distribute the filling evenly among the mushrooms. Bake in a 400° oven for 5 to 7 minutes until the filling begins to brown. Place under a broiler for a few minutes to brown the mushrooms and filling further. Makes 4 to 6 side servings or 2 to 3 main servings

Other stuffed delights from Lisa's Vegetarian Kitchen:

Stuffed Eggplant Poriyal
Quinoa Stuffed Tomatoes
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Samosa-Style Stuffed Baked Potatoes

On the top of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More

Audio Accompaniment: Marsen Jules

Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Soups figure in my kitchen year round. In addition to the comfort they provide on a cold winter's day, or relief on warmer days, they are an ideal way to serve up a healthy and delicious dose of valuable vegetable goodness. Extra produce that you may have on hand needing attention also may find the way into a pot of vegetable soup. Really soups are a blank canvas for the chef in you to explore.

One of the latest soups to grace my table was this rich and robust vegetable soup with roasted red pepper, tangy tomato and delicate red lentils, with a subtle but not understated spiciness and an underlying sweetness from dates and zestiness from lime. The layering of flavors and textures is an experience as a whole, yet each mouthful is slightly different making this soup all the more interesting and satisfying.

As with most soups, this one tastes even better the day after and it makes a good sized pot, so there will be some left for lunch or as accompaniment to the next day's dinner. Serve with crusty bread or, as I did, some quinoa flat breads with butter bean hummus and spicy avocado salsa. That recipe will be coming soon to this space.

Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Recipe by Lisa Turner Published on March 16, 2015 Thick flavorful vegetable and lentil soup with sweet dried dates and roasted red peppers Print this recipe Ingredients: 2 large red bell peppers 4 to 6 sun-dried tomatoes 1 tablespoon coconut or other cooking oil 1 medium onion, diced 1-inch piece ginger root, grated or finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 large carrot, diced 1 celery stalk, diced 1 large leek, finely chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 2/3 teaspoon ground cinnamon 2 large tomatoes, finely chopped 2/3 cup red lentils, rinsed 4 to 6 dried dates, pitted and chopped 4 cups vegetable stock 2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) Instructions: Begin by roasted the red peppers. Line a baking sheet with parchment paper or foil and preheat the broiler. Move the rack up to the second highest placement. Place the whole peppers on the prepared sheet and roast under the broiler, turning the peppers every 5 minutes or so, until the skin is charred — about 15 to 20 minutes. Remove from the oven, place in a medium bowl, and cover with plastic wrap. Let sit for 15 minutes. When the pepper is cool enough to handle, remove the skins, stem and seeds. Roughly chop and set aside. Meanwhile, soak the sun-dried tomatoes in 1 cup hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set the tomatoes and water aside. In a large heavy-bottomed pot, heat the oil over medium heat. When hot, add the onion to the pan and sauté for 5 minutes until softened. Add the ginger, jalapeños, carrot, celery and leek, and cook, stirring often, until the vegetables begin to soften and the onion begins to brown. Add the ground spices to the pan and stir for a minute or so, until fragrant. Now add the fresh tomato and sun-dried tomatoes to the pan and cook for another few minutes. Stir in the lentils, dates, red peppers, reserved sun-dried tomato soaking water, and vegetable stock. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the lentils are cooked and the vegetables are tender — 20 to 30 minutes. Add more vegetable stock or water if the soup is too thick. Stir in the lime juice and salt and remove from the heat. The soup can be blended for a smooth consistency if desired or leave as is for a chunky version. Garnish with thin slices of jalapeño and finely chopped dates if desired. Makes 6 servings

I'm sharing this with No Croutons Required, a monthly vegetarian soup and salad event, co-hosted by Jacqueline and myself. It's my turn to host this month.

Other vegetable soups from Lisa's Vegetarian Kitchen you are sure to enjoy:
Indian Curried Vegetable Soup
Spicy Curried Millet and Vegetable Soup
Beet, Lentil and Vegetable Soup
Thai Red Curry Vegetable Soup

On the top of the reading stack: Prashad Cookbook by Kaushy Patel

Audio Accompaniment: morning silence