The No-Cost Gift

What’s cooking? Curried Squash &  Red Lentil Soup with Parsley Oil

In this Age of Acrimony, the Kitchen Goddess has been thinking that maybe we just need to start small, rebuilding trust and good will on a truly local level. So here are a handful of suggestions – admittedly, not all of which are no-cost, but we have to start somewhere...

The truly no-cost gift

1. Shake someone’s hand, and while you do, look them in the eyes and tell them how glad you are to see them or how much you appreciate what they do or who they are in your life. If hand-shaking seems inappropriate, try putting your hand on his/her arm or shoulder. Scientific research now correlates physical touch with a broad assortment of benefits, including decreased violence, increased trust, greater well-being in terms of reduced cardiovascular stress and increased production of white blood cells, and increased cooperation.

2. Hold the door open for someone. Expressing kindness to others, even strangers, makes you feel better about yourself.

3. Take a moment to tell a sales clerk “Thank you.” It’s a pretty brutal time of year for those people – they have to find the energy after work to do their own shopping. So say something nice to them. Especially grocery store clerks – you have no idea how many of them get little acknowledgment of their work or their presence in your life.

The low-cost gift

1. Drop a $5 bill in a Salvation Army bucket, and thank the man/woman in the Santa suit for helping out.

2. Pay it forward. Cover the cost of the car behind you in line at your favorite drive-through. At one fast-food restaurant in Canada, the spirit was so infectious, it caught on for more than 200 cars in a row.

OK, maybe this one might cost more than a little

If you keep your eyes open, you’ll find opportunities everywhere. In my grocery store the other day, the elderly man in front of me was having a hard time making his credit card work. “Let’s use this one,” I said, as I swiped my card through the machine. When he realized I was offering to pay for his groceries, he was so overwhelmed, I thought he was going to hug me. The clerk and I just grinned at each other. Made my day, I can tell you.

And in the spirit of feeling warm and fuzzy, here’s the Kitchen Goddess’s gift to you. It takes about an hour and 15 minutes in total (even with the chopping!), as long as you can find pre-cut butternut squash – if not, add another 20 minutes. It’s gluten-free and lactose-free, and it tastes like a quiet evening in front of a crackling fire.

Kitchen Goddess notes: (1) Ginger is one of those herbs or spices that pack a tremendous punch in raw form – so much more than the powdered stuff. It may be the most important ingredient in this soup, so make an effort to pick up a nice big piece of ginger root at the grocery store for this recipe. Freeze what you don’t use – peeled or unpeeled – there’s always a knob of ginger in the KG’s freezer, and it’s almost easier to grate in the frozen state. To remove the skin – even when frozen – use a veggie peeler or scrape the edge of a spoon against the ginger. Grate it on a rasp.

(2) The Omani lime I mention is a great flavor-enhancer for soups and stews, especially ones like this with a Middle Eastern flavor. Small limes boiled briefly in salt brine, they are then dried in the sun for several weeks, until they start to resemble..., well, something that’s been boiled in salt brine and dried in the sun for weeks. Dimpled, musty smelling, and almost black on the inside. Sort of like some of the lemons and limes in the bottom of my fridge’s fruit drawer. Only these are rock hard and have an amazing citrus flavor. An article in The NY Times described them as “one of those power ingredients that can transform a whole range of dishes with virtually no effort on your part.” The KG gets hers from – where else? – amazon.com. A 4-ounce bag will run you about $8.

(3) The parsley oil (or cilantro oil) isn’t a must but it adds another level of flavor to this dish. I know, it sounds very frou-frou, but it’s really easy to make and will last quite a while in your fridge. If you make it with parsley, use only leaves (the stems are bitter); with cilantro, you can use leaves and stems.

Curried Squash and Red Lentil Soup

Adapted from a recipe by Ruth Cousineau in Gourmet magazine, February 2009

Serves 4-6 (main course)

Ingredients

For the soup:

3 tablespoons vegetable oil

3 tablespoons unsalted butter

1½ pounds butternut squash, peeled and cut into ½-inch dice

1 large onion, diced (about 1¼ cups)

2-3 medium carrots, diced (¾ cup)

2 celery ribs plus leaves, diced (¾ cup)

3 large garlic cloves, minced

2½  tablespoons grated ginger

2 tablespoons mild (sweet) curry powder

½ teaspoon ground cumin

½ teaspoon Aleppo pepper (can substitute ¼ teaspoon chili flakes or a dash of cayenne)

1 cup red lentils, picked over and rinsed

2 quarts water

6 teaspoons Knorr powdered Chicken Bouillon (or 3 large bouillon cubes)

1 dried Omani lime (optional – see Note above)

1-1½ teaspoons fresh lemon juice

For cilantro/parsley oil:

½ cup chopped cilantro (or parsley)

½ cup vegetable oil or grapeseed oil

½ teaspoon salt

Accompaniment: cooked basmati rice (optional)

Directions

In a large heavy pot over medium heat, melt the butter with the oil until the foam subsides. Add the squash, onion, carrots, celery, garlic, ginger, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 20 minutes.

Add the curry powder, cumin, and Aleppo pepper (or chili flakes) and cook, stirring constantly, for another 2 minutes.

Stir in the water, then add the lentils, the Knorr powder, and the dried lime (if you have any). Bring the mixture to a simmer and cook, covered, until lentils are tender, about 20 minutes.

While the soup is cooking, make the cilantro/parsley oil: purée the herb of your choice in a blender with the oil and the salt.

Take the soup off the heat and stir in the lemon juice plus ½ teaspoon salt. Discard the dried lime. If you like a creamier look, purée a cup or two of the soup in a blender, and add that back to the pot. Season to taste with additional salt and freshly ground black pepper. Drizzle about a teaspoon of the herb oil on each serving of soup.

The original recipe called for serving the soup over Basmati rice, but the Kitchen Goddess prefers it straight, and only adds rice when there’s not enough soup for a meal.

Happy holidays to you all, and may the spirit of giving embrace you and guide you throughout the year.

Endings and Beginnings -- Celebrating with Elegance, Part 2 What’s cooking? One-of-Each Soup and Chestnut Ginger Soup

When you’re having a formal dinner party – or at least one that you want to structure as formal, even if the guests are wearing jeans – there are lots of choices as to what you feed your guests at the outset. Even the terms can be confusing: appetizer, hors d’oeuvre, or amuse-bouche? The Kitchen Goddess is here to the rescue.

Usually, the difference is in when and how much you serve. An hors d’oeuvre – which translates “apart from the main work” – is a food item you serve before the main meal. It’s supposed to be small, even bite-sized, and can be plated or passed. Normally, it shouldn’t require a fork or spoon to eat. An amuse-bouche (which means “mouth amuser,” although the Kitchen Goddess thinks it’s really bad manners to laugh with your mouth full) is a single, bite-sized hors d’oeuvre, not passed, and usually presented at the table to show off the skills (“Sacré bleu!”) or imagination (“Quelle surprise!”) of the chef. An appetizer is a plated course you serve before the entrée – a bit of food that’s designed to stimulate the appetite. So it shouldn’t be heavy or overly rich.

Soups make a great appetizer, and can even be served (i.e., passed) hors d’oeuvre-style if you have a way to offer small servings. One that I’m particularly fond of is a set of 2½-ounce parfait glasses from Libbey. They’re available at several places on the web (J.C. Penney and Bed Bath & Beyond, for example), and for soups that are a bit thick, I serve them with a straw.

One-of-Each Soup

So today, the Kitchen Goddess has a couple of elegant soups with which to start a special holiday meal. The first is one I’ve written about once before, but had no photos. It’s called One-of-Each because you use only one of each of the ingredients. It appeared ages ago in Gourmet magazine, in response to a reader’s request – a reader who was so effusive that I decided to try the dish regardless of how weird the ingredient list was. I’ve now made the soup many times – always to rave reviews – and today, I have photos that’ll give you an idea of serving options.

Chestnut Ginger Soup

The second is a more seasonal soup, a Chestnut Ginger Soup from the Culinary Institute. If you are really into self-abuse, you can buy whole chestnuts in their shells and roast them and peel them. The Kitchen Goddess did that...once. OR, you can follow the KG’s current habit and buy roasted and peeled chestnuts in a jar or can. The soup will not know the difference. But chestnuts are generally available only in the holiday season, so run out and get some now because you will not believe how well the nuts and the cream and the ginger come together – like velvet on the tongue.

Both soups are purées, so you can serve them as passed hors d’oeuvres or on a plate as a first/appetizer course. Both are unusual flavors: the One-of-Each Soup has a mild, fruity, curry flavor; the Chestnut Ginger Soup is a really mellow combination of nutty and (duh) ginger. Both can be served warm or cold, though I have a slight preference for serving the Chestnut-Ginger Soup warm. Both soups are a host/hostess’s delight, guaranteeing a flurry of “Oooh, what is this?” and “Wow – this is great. What’s in it?” You can smile knowingly and say, “It’s a secret.” Or you can tell them. It’s good either way.

One-of-Each Soup

(adapted from Gourmet magazine, December 2001)

Serves 8 as a first course, or 4-6 as a main course.

1 large boiling potato (½ pound), peeled and coarsely chopped
1 medium onion, coarsely chopped
1 celery heart (stalks with leaves), coarsely chopped (½ cup)
1 large apple (preferably Granny Smith), peeled and coarsely chopped
1 firm-ripe banana, coarsely chopped
1 pint chicken broth
1 cup heavy cream (can use light cream if you prefer)
1 tablespoon unsalted butter
1 rounded teaspoon curry powder
1 teaspoon salt
Chopped fresh chives for garnish

Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 15 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil!).

Purée the soup in a blender until smooth (be careful when blending hot liquids). The soup will be thick; if you prefer a thinner soup, add a small amount of water. Serve sprinkled with chives.

Kitchen Goddess note: You can make this soup ahead and reheat to serve, but do not let it boil, as that will cause the milk fats to separate. It has a tendency to thicken in the refrigerator; if so, just add water or chicken broth to reach a consistency you like. It’s equally delightful hot or cold.

Chestnut Ginger Soup

Adapted from the CIA Book of Soups

Makes 4-6 servings as appetizer, 16 as hors d’oeuvre.

1 tablespoon unsalted butter
½ cup celery, diced
⅓ cup carrot, diced
1¼ cups leek (white and light green parts), chopped
¾ cup onion, diced
1 quart good quality chicken broth
10 ounces chestnuts (roasted, peeled), roughly chopped
2 rounded tablespoons grated fresh ginger root
2 tablespoons freshly squeezed orange juice
¾ cup heavy cream, heated
½ teaspoon salt
¼ teaspoon white pepper, ground
additional salt & pepper, to taste

Garnish: Mix equal parts whipped cream with sour cream and grated fresh ginger to taste.

Heat the butter in a soup pot over medium heat. (I use a 5.5-quart Le Creuset Dutch oven.) Add the celery, carrot, leek, and onion, and sauté, stirring occasionally, until the onion turns a light golden, 12-15 minutes.

Stir in the broth, the chopped chestnuts, and the ginger. Raise the heat until the soup begins to simmer, then monitor the heat to maintain a simmer, stirring occasionally for 35-40 minutes, until the ingredients are soft.

Purée the soup in batches, being careful not to overload the blender, as hot liquids can be dangerous. Return the soup to the heat, add the orange juice, and simmer 2 minutes.

Add the heated cream, salt and pepper, and adjust seasoning (including more orange juice, if you like) to taste. Top each serving with a dollop of the whipped cream/sour cream/ginger mix.

And have a joyful New Year’s Eve, everyone!