Archive for July, 2007

Cashew Milk Fudge (Barfi Kajoo)

  Today, we prepared an Indian-inspired nut desert for a potluck picnic. First, we boiled milk to half its original volume, added sugar, then cashews ground in a food processor, and finally cardamom. We cut the fudge into diamond shapes and decorated each piece with a blanched almond (because we ran out of cashews). Here is the Cashew Milk Fudge recipe.

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Lentils with Garlic Butter (Masar Dal)

Today, I flavored orange lentils (masoor dal) with a fried garlic oil. It was a nice change from the Masala Dal, or lentils spiced with caramelized onion and cumin seeds that we have been preparing regularly. Here is the Lentils With Garlic Butter recipe.

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Green and Red Lentils

Today, we prepared two lentil dishes — Lentil Sausage Soup with red lentils and French Lentils With Bacon and Vegetables with green lentils (lentilles du Puy).

We started the soup by soaking red lentils in boiling water. Then we sautéed onions, garlic, cumin seeds, fresh thyme, celery and carrots in olive oil. Then, we drained the lentils, added it together with chicken stock and tomato paste to the sautéed vegetables. Finally, we added turkey kielbasa, red wine vinegar, sour cream and a generous amount of Parmigiano Reggiano (parmesan cheese). Here is the Lentil Sausage Soup recipe.

We started the French lentil dish by gently boiling the lentils only until they were cooked but still firm and retaining their form. In another pan, we cooked bacon only until they were cooked, still limp and slightly browned. We removed the cooked bacon, added olive oil and sautéed onions, garlic, summer squash, Chinese broccoli, Swiss chard, fresh cayenne pepper, and kohlrabi green tops. Then we added the cooked lentils and bacon and seasoned the dish with salt, pepper, and lemon juice. Here is the French Lentils With Bacon and Vegetables recipe. Here is a French Lentils With Summer Vegetables recipe that substitutes the bacon with tomatoes and an additional fresh cayenne pepper.

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