Curried Root-Vegetable Soup with Mint Raita
Mild-curry-spiced root-vegetable soup topped with a minty, yogurt-based raita.
Preparation time: 15 minutes
Cooking time: 25 minutes
Makes: 8 servings
For the raita:
2/3 cup thick Greek-style yogurt
2 to 3 Tbsp very finely chopped fresh mint (about 8 to 10 leaves)
1 small green onion, cut in half lengthwise and very thinly sliced
pinches paprika and ground cumin
Combine all ingredients in a small bowl. Cover and refrigerate until needed. Can be made a day before needed.
For the soup:
1/4 cup vegetable oil
2 medium carrots, peeled, halved lengthwise and sliced (about 2 cups)
1 medium parsnip, peeled, halved lengthwise and sliced (about 1 cup)
1 medium-to-large yam, peeled, halved lengthwise and sliced (about 2 cups)
1 medium onion, halved and sliced (about 1 cup)
2 garlic cloves, chopped
1 Tbsp mild curry powder
3 Tbsp all-purpose flour
6 cups chicken or vegetable stock
1 cup unsweetened apple juice
salt to taste
small mint sprigs for garnish
Place the oil in a pot set over medium heat.
Salmon Caesar Salad with Foccacia Croutons
Many elements of this maincourse salad can be readied in advance. See method for suggestions.
Preparation time: 25 minutes Cooking time: 28 to 33 minutes Makes: 8 servings
For the dressing:
2/3 cup mayonnaise
2 anchovies, minced, or 2 tsp anchovy paste
2 Tbsp extra virgin olive oil
2 tsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp water
2 tsp red wine vinegar
2 garlic cloves, minced
- splashes Worcestershire sauce and Tabasco sauce
- freshly ground black pepper to taste
- pinch sugar
Combine all ingredients in a jar or small bowl. Tightly seal or wrap, then refrigerate until needed. Dressing can be made a day before needed.
For the croutons:
3 cups cubed (1/2-inch) foccacia bread
2 Tbsp extra virgin olive oil
2 to 3 Tbsp freshly grated (not the dried powder stuff) Parmesan cheese to taste
Preheat the oven to 375 F. Line a large baking sheet with parchment paper. Set the bread cubes on the baking sheet. Drizzle with the olive oil and sprinkle with the cheese. Toss to combine. Spread bread cubes out so that they sit in a single layer. Bake 15 to 18 minutes, stirring once or twice, until toasted. When cooled to room temperature, transfer croutons to a tight-sealing container and reserve until needed.
Croutons can be made a day before needed.
For the salmon and salad:
8 (5 oz.) salmon fillets
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
- salt and freshly ground black pepper to taste
16 to 18 cups chopped, washed and dried romaine (about 2 small to medium heads)
- freshly grated Parmesan cheese to taste
- 16 lemon slices for garnish Preheat oven to 375 F. Place the salmon on a non-stick or parchment paper-lined baking pan. Drizzle with the olive oil and lemon juice; season with salt and pepper. Bake 13 to 15 minutes, or until cooked through. To serve, place the romaine in a very large salad bowl. Add the croutons and dressing to taste. (You may not need all the dressing; reserve any leftover for another salad.) Toss salad ingredients to combine. Divide the salad among eight plates. Top each salad with a piece of salmon and a sprinkle with the cheese. Garnish each salad with two lemon slices and serve.
Rhubarb Tarts with Coconut and Lemon Sorbet
Sweet and tangy rhubarb tarts divinely accented with coconut and lemon sorbet.
Preparation time: 25 minutes Cooking time: About 35-40 minutes Makes: 12 tarts
1/2 cup orange juice
1 Tbsp cornstarch
3 cups sliced fresh or frozen (thawed) rhubarb cubed (see Note)
3/4 cup granulated sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
- pinch ground cloves
12 (3") frozen tart shells (see Note) 6 to 8 tsp medium, unsweetened coconut flakes
- store-bought lemon sorbet, to taste
- mint sprigs
Place the juice and cornstarch in a medium pot and whisk until smooth. Mix in the rhubarb, sugar and spices. Bring mixture to a gently simmer over medium to medium-high heat. Gently simmer 3 to 4 minutes, lowering the heat if needed, until the mixture thickens and the rhubarb is just tender. (Do not overcook or the rhubarb will fall apart and turn into shreds.) Remove from the heat and cool to room temperature. Preheat the oven to 350 F. Line a baking sheet with parchment paper. Set on the tart shells. Fill shells with the rhubarb mixture. Sprinkle the rhubarb filling with coconut flakes. Bake the tarts 30 to 35 minutes, or until the edges of the pastry are golden brown and the filling is set. Set tarts on a baking rack and cool to room temperature. Tent with plastic wrap and refrigerate tarts until needed.
For each serving, remove the foil liner from a tart and set on a small dessert plate. Top the tart with a scoop of lemon sorbet. Garnish with a mint sprig.
Note: The rhubarb needs to be sliced or cubed into pieces that resemble a 1/2-inch cube. If using fresh rhubarb, 6 to 7 medium-sized stalks should yield 3 cups of cubed rhubarb. If using frozen, which you'll find for sale at most supermarkets, thaw and drain any excess liquid before using. Frozen tart shells are also sold at most supermarkets.
