Green Lentil Curry

Green Lentil Curry
This recipe with fill your home with delightful aromas to get you going. Once you taste it, your mouth will fill with the same delight. Goes wonderful with Salmon! Make ahead and enjoy later.
Recipe type: side
  • 1 teaspoon finely grated ginger
  • 2 garlic clove, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil
  • ¼ teaspoon cumin seed
  • 1 shallot, minced
  • 1 tablespoon tomato paste mixed with 1 tablespoon of water
  • 1 ¼ cups dried green lentils
  • 5 cups chicken broth
  • ½ teaspoon ground turmeric
  • ½ cup frozen peas
  • 1 cup spinach, finely chopped
  • 1 medium carrot, thinly sliced
  • 1 cup finely chopped cilantro
  • ½ teaspoon cayenne pepper
  • Salt
  1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in ¼ cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  2. In a saucepan, combine the lentils with the turmeric and 5 cups of broth; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the peas, spinach, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.


Braised Short Ribs with Celery Root/Potato Mash


Braised Short Ribs with Celery Root/Potato Mash
Braised Short Ribs with Celery Root/Potato Mash This is comfort food at its best. Make this on a cold day, put in a big bowl and savor.
Recipe type: Main
  • 8 bone-in short ribs (about 5¾ pounds)
  • Kosher salt and black pepper
  • ¼ cup flour
  • Extra-virgin olive oil
  • 1 large onion chopped
  • 3 ribs celery chopped
  • 2 carrots, peeled and chopped
  • 4 cloves garlic chopped
  • 3 small cans of tomato paste
  • 2 ½ cups red wine (cabernet)
  • 3 cups beef broth
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves
  • for celery root/potato mash
  • 1 whole celery root
  • 4 large russet potatoes
  • 1 ½ cup heavy cream
  • 1 stick butter cut into small squares
  1. Season each short rib generously with salt and pepper, lightly coat with flour. In a large dutch oven, coat with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches.
  2. Preheat the oven to 375 degrees F.
  3. After all the short ribs are browned, remove and put on a plate. Drain the fat from pan and then add fresh oil, add all the vegetables and garlic in the pan. Season the vegetables generously with salt and brown, approximately 5 to 7 minutes. Add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Reduce the mixture by half.
  4. Add the broth; return the short ribs to the pan till all the meat is completely covered. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 4 hours. Check periodically during the cooking process and add more broth, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve over the celery/potato mash and top with the braising liquid.
  5. Celery Root Potato mash
  6. Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.
  7. Put the cream in a small saucepan and bring it to a boil. Meanwhile, mash the celery root and potatoes in a large bowl. Add the hot cream and pieces of the butter a little at a time and stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated or to desired consistency. Taste for seasoning, and serve warm with the ribs and sauce immediately or keep warm until ready to use.