Winter Squash and Wild Mushroom Curry

Easy

Credit New York Times

Winter Squash and Wild Mushroom Curry

David Tanis

• Yield 4 to 6 servings
• Time 30 minutes

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It’s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Featured in: A Warming Curry For Fall. 

Indian, Curries, Black Mustard Seed, Butternut Squash, Coconut Milk, Curry Leaves, Mushroom, Shallot, Dinner, Easy, Lunch, Quick, Main Course, Fall, Winter, Vegan, Vegetarian

1,082 ratings

Ingredients

• 3 tablespoons vegetable oil
• 10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces
• Kosher salt and black pepper
• 1 or 2 small green chiles, such as jalapeño or serrano
• 3 medium shallots or 1 small onion, finely diced
• ½ teaspoon black mustard seeds
• ½ teaspoon cumin seeds
• Handful of fresh or frozen curry leaves (optional)
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• Pinch of ground cayenne
• ½ teaspoon ground turmeric
• 1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
• ¾ cup coconut milk
• 2 tablespoons lime juice
• Cilantro sprigs, for garnish

• Nutritional Information

Preparation

1. In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
2. Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
3. Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
4. Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
5. Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
6. Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

Chicken Diavolo from Ruth Reichl

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Chicken Diavolo

Kim Severson

• Yield3 to 4 servings

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Melina Hammer for The New York Times

Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.

Featured in: Ruth Reichl Recharges In The Kitchen. 

Chicken

17 ratings

Delicious!

Ingredients

• 2 large jalapeño chiles
• 2 serrano chiles
• ¾ cup olive oil, plus more for sautéing
• 2 tablespoons hot paprika (or equal parts cayenne and sweet paprika)
• Ground black pepper
• 2 ½ lemons
• Salt
• 1 small chicken, quartered and backbone removed

• 
  

  Nutritional Information

  • Nutritional analysis per serving (3 servings)

    1228 calories; 105 grams fat; 21 grams saturated fat; 0 grams trans fat; 60 grams monounsaturated fat; 16 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 63 grams protein; 250 milligrams cholesterol; 240 milligrams sodium
  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
2. Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
3. Heat oven to 500. Heat a cast-iron skillet until it’s quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
4. Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.

Blistered Corn Salad

From The Press Enterprise, July 15, 2015

Grilling fresh corn until the kernels are blistered and the natural sugars are caramelized makes this salad burst with flavor. This little bit of effort makes all the difference in this colorful summer recipe.
Sometimes cutting the kernels off the cob can be awkward, and I have tried all of the gadgets for doing this without much success.

The easiest and safest way I have found is to first cut the corn cob into two pieces. Cut the cob straight across the middle, then stand each half cut side down on your cutting board. Make sure your cutting board is anchored with a wet paper towel or skid-proof sheet. The flat-cut surface will be much sturdier than the top or bottom of the cob.

Now imagine that the cob is a square instead of round, and slice from the top down on four sides.

You should use a knife with a sharp non-serrated blade that is long enough to get a good “slice.”

I prefer a 6- or 8-inch santuko knife for this purpose, but use whatever knife you are comfortable with.

You can go back and slice off the remaining strip of kernels once you have cut four “square” sides... Or enjoy them yourself as the cook’s bounty.
• • •

Blistered Corn Salad
Start to finish: 30 minutes
Servings: 8

1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup olive oil, plus 2 tablespoons, divided
Kosher salt and ground pepper
8 ears of corn
1/2 cup diced Spanish onion
1/2 cup finely chopped scallions (about 1 bunch)
1/2 cup minced jalapeno peppers
1 cup chopped heirloom tomatoes or quartered cherry tomatoes
 1 to 2 tablespoons mixed minced fresh herbs, such as chives, basil, cilantro and parsley

1. Heat the grill to medium-high.

2. In a small bowl, whisk together the vinegar and mustard.  While whisking, slowly drizzle in the 2/3 cup of oil until the mixture is smooth and emulsified.  Season with salt and pepper. Set aside.

3. Husk the ears of corn, then brush them all over with the 2 tablespoons of olive oil.

4. Set the ears directly over the heat on the grill and cook, turning occasionally, until all sides are blistered and lightly charred, 15 to 20 minutes.  Set the corn aside until cool enough to be easily handled.

5. Cut the kernels from the ears of corn.  To do this, one at a time cut each ear in half across the center.  Stand each piece on its wide, cut end and use a very sharp knife to cut down the length of the cob, cutting just deep enough to remove the kernels.  Rotate and continue cutting until all of the kernels have been removed.

6. In a large bowl, toss the warm corn kernels with the vinaigrette.  Add the remaining ingredients, mix well, then set aside to cool to room temperature.

7. Before serving, taste and season with salt and pepper, if needed.

Recipe from Elizabeth Karmel for the Associated Press.
Nutritional information per serving: 300 calories; 210 calories from fat (70 percent of total calories); 24 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 170 mg sodium; 22 g carbohydrate; 3 g fiber; 7 g sugar; and 5 g protein.

Dad's Chili Verde

This is my Dad's chile verde recipe.  He uses roasted Pueblo chilis he picks up during the Pueblo chili festival.  Here in Pennsylvania, I find chili poblanos work well, though I have to roast them myself.  Be warned, Pennsylvanians who like bland food - depending on the chili peppers, this recipe can be best for fire-eaters!

Roast garlic: Cut off stem of bulb, exposing cloves.  Drizzle with olive oil.  Roast at 375 degrees for about 20 minutes, until the garlic is buttery and slips out of its skin. DO NOT EAT ALL OF THEM BEFORE ADDING TO CHILI, especially on French bread with red wine.

Roast chilis: Drizzle chili peppers with olive oil, stick on grill or in oven at about 400 degrees, until skin blisters and blackens, but pepper is still tender.  Cool, then peel and chop.

Ingredients:
2 TBs olive oil
2 lbs boneless chicken cubed
1 large onion, chopped
10-12 chili peppers, roasted, peeled and chopped. Or use canned chili peppers. (keep in the seeds to ramp up the heat.)
1 chopped fresh jalapeño (keep in the seeds to ramp up the heat.)
4-5 roasted garlic cloves
1 tsp dried oregano
1/2 tsp cumin
1 bunch cilantro
2 18 ounce cans tomatillos, drained and chopped
2 large red tomatoes, chopped
14 ounces chicken broth
coarse salt and fresh pepper to taste

1. In large pot, heat oil over medium heat.

2. Brown chicken.  Add onion and cook, stirring often, until onions are translucent.

3.  Add roasted peppers and jalapeño, garlic, oregano, cilantro and cumin. Cook and stir 2 minutes.

4. Add tomatillos and chicken broth and boil. Reduce heat and simmer, stirring occasionally, 45 minutes to an hour, or until meat is tender.

5. Season with salt and pepper.  Serve with sourcream and thin slices of jalapeños, if desired.

Serves 4-6.

Salmon with a Fiery Warm Salsa

From Spices Inc.
The salmon from Wild for Salmon on Route 11 in Bloomsburg is what I recommend.

Salmon with a Fiery Warm Salsa

Ok, this dish was a blast and not just because it was delicious! Penny is a big fan of salmon while I tend to prefer Tilapia so we of course have to work both into our rotation of fish dishes. Salmon is one of those good fishes for the picky eater who doesn't generally like the taste of fish (which is certainly me).

This was a easy salmon recipe to prepare and you can't go wrong anytime you get to create a salsa. This flavorful salsa was prepared a bit differently as we broke out the cast iron skillet and made it a warm salsa.

Salmon is one of those great fuel for the body foods as one serving of salmon is packed with nutrients including Omega 3 (87% of the daily recommended amount), Vitamin D (103%), Selenium (76%) and Protein (58%) just to name a few. And for those that don't know fish oil is believed by some to be one of the big secrets to burning fat.

*11g of fat comes from the salmon which is very high in Omega -3 fatty acids (the good fats).

The lime added a bit of tang to the heat of the jalapeno while the warm salsa nicely balanced the whole meal and warm tomato gave some soft almost sweet texture that also married well with the lime and jalapeno. This is definitely a meal that will become a fixture in the rotation of fish dishes

---

Ingredients:

• 2 teaspoons of olive oil
• 2 skinless salmon fillets (6 oz each)
• 2 teaspoons Wild For Salmon seasoning
• 10-12 cherry tomatoes about 3 ozs, cut in halves
• 1 small yellow onion, chopped
• 1 fresh jalapeno, seeded and minced
• 1 fresh lime

Directions:

1. Heat skillet to medium high heat and add olive oil
2. Heat indoor or outdoor grill to medium heat
3. Add onions, tomatoes and jalapenos and cook until onions and tomatoes are soft. Remove from heat, add juice from 1/2 of the lime and keep warm.
4. Season both sides of the fillets with Wild For Salmon seasoning and place on the grill, cook for about 6-8 or until flaky (we turned ours over twice to lightly brown both sides)
5. Mix the tomatoes, onions and jalapenos into a salsa and serve as a side with the salmon fillets
6. Cut remaining lime into quarters and take one quarter and squeeze over the fish and salsa

Serves: Serves 2

Nutritional Information (per serving):
Calories 342
Protein  35 g
Carbs 16 g
Fat  15 g
Sat Fat  2.2 g
Trans Fat  0.0 g
Fiber  2 g
Sodium  152 mg