Smoky Red-Lentil Soup with Cheddar Toasts

Gourmet | March 2006

Sometimes the simplest meals are the most delicious. This bacony soup with toasted cheese couldn't be more satisfying. Yield: Makes 6 servings Active Time: 15 min Total Time: 45 min 2 bacon slices, finely chopped 1 cup finely chopped onion (1 large) 2 large carrots, quartered and cut into 1/4-inch dice 1 cup red lentils (7 oz) 1 qt water 3/4 teaspoon salt 1 1/2 teaspoons black pepper 6 (1-inch-thick) baguette slices, cut on a long diagonal 1 tablespoon unsalted butter 1 to 2 teaspoons Dijon mustard 1/4 lb extra-sharp Cheddar, cut into 12 (1/4-inch-thick) slices Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper. Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute. Serve soup with Cheddar toasts.

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Brussels Sprouts with Shallots and Salt Pork

Brussels Sprouts with Shallots and Salt Pork 

Bon Appétit | November 2012

by Victoria Granof

Clean and cut the brussels sprouts and shallots the day before to make this dish a snap to prepare. The salt pork adds crunch and melty fat without any smoky notes. Yield: Makes 8 to 10 servings 1 cup 1/4" cubes salt pork or pancetta (about 8 ounces) 2 large shallots, peeled, quartered (about 1 1/2 cups) Kosher salt and freshly ground black pepper 1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved 1-2 tablespoons juice from jarred dill pickles Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel- lined plate to drain. Set aside. DO AHEAD: Salt pork can be blanched 1 day ahead. Cover and chill. Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan. Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain. Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter. Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD: Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing. Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.

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Thanksgiving Dinner

Pasta with Butternut Squash and Lima Beans

Bon Appétit | October 1999

Yield: Makes 6 servings 2 tablespoons olive oil 1 large onion, thinly sliced 4 garlic cloves, minced 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1/4 teaspoon dried crushed red pepper 3 1/2 cups 1/2-inch pieces seeded peeled butternut squash (from about one 2-pound squash) 1 10-ounce package frozen baby lima beans, thawed 2 cups (or more) canned vegetable broth 10 ounces penne pasta (3 cups) 1/4 cup grated Parmesan cheese Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 6 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add squash mixture to pasta. Toss to blend, adding more broth by 1/4 cupfuls to moisten if necessary. Season with salt and pepper. Transfer to bowl. Sprinkle with Parmesan cheese.

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