Classic Mulligatawny

From Saveur:
Classic Mulligatawny

Spicy Turkey Gumbo

Yield about 16 1C servings.

6 T butter
6 T flour
1 T olive oil
2 andouille sausages, cubed (can substitute Kielbasa)
1/2 bell pepper, chopped
1 small onion, chopped
2 stalks celery
1 T thyme
1/2 t ground cumin
1/2 t cayenne
1/2 freshly ground black pepper
1 qt turkey stock with turkey meat

1/4 t small, shelled shrimp
4 large bay leaves
Salt to taste
1/2 C cooked brown rice

 

• In a med pot, melt the butter over low heat.  Add the flour to make a roux.  Cover and cook over the very lowest heat for 1-1/2 hours, stirring every 10-15 min.  It turns a beautiful dark brown.
• In a separate pan, heat the olive oil over high heat.  Add the sausage and cook for 2-3 min, stirring constantly.  Add the bell pepper, onion and celery, along with the thyme, cumin, cayenne and pepper and cook for 3-5 minutes, stirring constantly.
• When the roux is ready, slowly stir in the turkey stock.  Add the contents of the other pot.  Add the shrimp. Stir in the bay leaves and salt.  Cook for an additional 10-15 minutes.  Add the rice just before serving.

Asparagus Shandong-Style

From Saveur.  Serves 2-4.

1-1/2 lb asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
1 T Japanese soy sauce
1 t Asian sesame oil
2 drops red chile oil

1/2 t toasted sesame seeds

• Bring a med pot of water to a boil. Add asparagus to pot and cook until tender-crisp and bright green, 1-1/2 to 2 min.  Drain, and immediately plunge into a large bowl of ice water; set aside to cool, 2-3 minutes.
• Drain again, then transfer to paper towels, pat dry, and set aside.
• Whisk together soy sauce, sesame oil, and chile oil in a medium bowl.  Add asparagus and toss.  Transfer to server bowl and garnish with sesame seeds.

Kibbeh

Kibbeh (Beef and Bulgur Wheat Balls)

Scallion Pancakes

From Saveur:

Scallion Pancakes

Red Beans and Rice

From Saveur.  Serves 6-8.

1/4 C canola oil
8 cloves garlic, finely chopped 
6 ribs celery, finely chopped
2 large yellow onions, finely chopped
2 green bell peppers, stemmed, seeded, and finely chopped
Kosher salt, to taste
1 T ground white pepper
1 T dried thyme
2 t dried oregano
1-1/2 t cayenne
1 t freshly ground black pepper

1 lb dried kidney beans, soaked overnight
4 bay leaves
2 smoked ham hocks
1 T hot sauce, such as Tabasco
Cooked rice, for serving
Thinly sliced scallions, for garnish
Chopped parsley, for garnish

• Heat oil in an 8-qt Dutch oven over med high heat.  Add garlic, celery, onions and peppers; season with salt and cook, stirring, until soft. 
• Add white pepper, thyme, oregano, cayenne, and black pepper and stir until fragrant, about 2 minutes.
• Add beans, bay leaves, ham hocks and 6 C water and bring to a boil.  Reduce heat to med low and cook, covered, until beans and ham hock are tender, about 2 hours.
• Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce and stir until combined.
• Serve over rice in bowls and sprinkle with scallions.

Spinach and Rice Stuffed Bell Peppers

Serves 4                 

4 medium yellow, red or orange bell peppers, halved through the stem and seeds discarded

1/2 t fine sea salt, divided
4 slices bacon, diced
1 large white onion, diced
3 C cooked brown rice

1 (10 oz) package frozen chopped spinach
1 C shredded smoked Gouda cheese
1/2 t freshly ground black pepper

3 T whole wheat bread crumbs

• Preheat oven to 350.  Place bell pepper halves on a baking sheet; trim a sliver off the bottom of any pepper halves that do not sit level. Sprinkle peppers with 1/4 t salt, cover the pan with foil and bake until peppers just begin to soften, about 15 minutes.
• Meanwhile, fry bacon in a skillet over medium heat until browned, about 5 minutes. Add onion and cook until golden, about 5 minutes more.  Stir in rice and spinach (no need to thaw first) and cook until hot and any excess liquid from the spinach has evaporated, 5-6 minutes.  Transfer to a bowl and stir in cheese, pepper, and remaining 1/4 salt.
• Spoon mixture into bell pepper halves, putting about 1/2 C into each.  Sprinkle tops with bread crumbs and bake, uncovered, until peppers are soft and bread crumbs brown, about 25 minutes.