Roasted Garlic Soup

Adapted from Mark Bittman's How to Cook Everything

Makes 4 servings

4 T olive oil
8 cloves garlic
1 T ground cumin or paprika or 1 tsp chili powder
4 thick slices of French or Italian bread (stale is fine, or toasted)
4 cups best chicken, beef or vegetable stock, preferably warmed
salt & freshly ground pepper to taste

Place olive oil in large deep saucepan and turn heat to medium.
Add garlic cloves and cook stirring occasionally; until they are golden brown.
Stir in the spice and cook, stirring for about one minute.
Remove the garlic and set aside.
Pour the stock into the saucepan and bring to a simmer. Add the salt, pepper and let the favors mingle for a few minutes over low heat.
Chop the garlic coarsely and return to the pot.
Place 1 piece of bread in each of the four bowls. Serve the soup over the bread.

Variation to try: Garlic Soup with Spinach & Tomatoes
After removing the garlic, add plum tomatoes (cored. peeled, seeded and chopped) until they break up, then add the stock. bring to a boil, lower heat and simmer for about 5 minutes. Add fresh 8 to 10 oz. chopped spinach (no stems) and cook for 3 to 4 minutes. Return the garlic the soup and serve over bread.

French Toast

Adapted from Mark Bittman's How to Cook Everything

Makes 4 servings

2 eggs
1 cup water (with a splash of milk)
dash salt
1 T sugar
1 tsp vanilla extract (or ground cinnamon)
butter or canola oil
8 slices of bread

1 Preheat skillet over med-low heat while preparing liquid mixture
2. Beat the eggs lightly in a broad bowl and stir in water/milk, salt, sugar & vanilla
3. Add about 1 T of buuter or oil to the skillet, and when hot, dip each piece of bread in the atter, in turn and place in the skillet. Cook until nicely browned on ech side, turning as necessary.
4. Serve or keep warm in a 200 degree oven for up to 30 minutes

Serve with cinnamon sugar or jam, we prefer orange marmalade!

Curried Red-Lentil Stew with Vegetables

Serves4 to 6

• Active time:45 min
• Start to finish:1 1/4 hr

Gourmet April 2007

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course. Brightened with turmeric and infused with garlic, ginger, and spices, the red lentils are cooked down into a creamy purée. Best of all, the flavor improves with time, so make it ahead for a night when you need a quick supper.

• 6 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 1/4 teaspoons salt
• 1 (2- by 1-inch) piece peeled fresh ginger, quartered
• 5 large garlic cloves, coarsely chopped
• 5 1/3 cups water
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 cup red lentils, picked over and rinsed
• 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
• 3 cups chopped trimmed spinach leaves (3 oz)
• 1 cup frozen peas (not thawed)
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon dried hot red-pepper flakes
• Accompaniments: basmati rice; roasted cauliflower (optional); fresh cilantro sprigs

• Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
• Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
• Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
• Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.

Cooks’ Note: Stew, without spinach, peas, cilantro, and spice oil, can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over moderately low heat, thinning with water to a pourable consistency and stirring frequently, before adding remaining ingredients.