The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [68]
coconut fish chowder
SERVES 6
1 tablespoon unsalted butter
1 small onion, cut into very thin wedges
2 garlic cloves, finely chopped
4 fresh or frozen kaffir lime leaves
2 cups homemade or frozen fish stock
6 ounces baby potatoes, cut into ½-inch chunks
2 stalks celery, thinly sliced on the bias
¼ pound green beans, stem ends trimmed, cut into 1½-inch lengths
1 1-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)
3 cups unsweetened coconut milk
1 pound cod fillets, cut into large chunks
Coarse salt and freshly ground pepper
½ bunch fresh chives, cut into 1½-inch lengths, for garnish
6 tablespoons freshly grated or desiccated coconut, for garnish
1. Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
2. Reduce heat to low. Add the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.
spiced red lentil soup with crispy fried ginger
SERVES 6
After it has finished cooking, this soup will continue to thicken; thin it with hot chicken stock or water, if desired.
for the red lentil soup
1 tablespoon olive oil
1 Spanish onion, cut into ½-inch dice
4 garlic cloves, minced
3 tablespoons minced fresh ginger (3-inch piece)
1 teaspoon ground cumin
½ teaspoon curry powder
2 plum tomatoes, cut into ½-inch dice
2 cups red lentils, picked over and rinsed
4 cups homemade or low-sodium store-bought chicken stock
4 cups water
1 dried bay leaf
1 teaspoon coarse salt
Freshly ground pepper
½ cup plain low-fat yogurt, for serving
for the crispy fried ginger
2 teaspoons canola or peanut oil
1 piece (about 5 inches) fresh ginger, peeled and cut into very thin strips (about 2 inches long)
1. In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from the bottom of pot with a wooden spoon, until the onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add the tomatoes. Cook about 5 minutes.
2. Stir the lentils, chicken stock, water, and bay leaf into the pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until the lentils are tender, about 30 minutes. Add the salt; season with pepper. Remove from heat. Let stand about 10 minutes.
3. Meanwhile, make the fried ginger: In a medium sauté pan, heat the oil over medium heat. Add the ginger in a single layer; cook, stirring constantly, until the strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
4. Remove the bay leaf from the pot, and discard. Using an immersion or regular blender (working in batches so as not to fill the jar more than halfway), puree the soup until completely smooth. Return the soup to low heat until warmed through. Divide the soup among 6 serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.
udon noodles with shiitake mushrooms in ginger broth
SERVES 4
This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.
8 ounces Japanese udon or soba noodles
2 teaspoons sesame oil
2 teaspoons vegetable oil
1½ tablespoons minced fresh ginger (1½-inch piece)
2 shallots, very thinly sliced
¼ pound (about 12) shiitake mushrooms, stemmed,