- 2 cans smoked trout in olive oil, ~4 oz each
- 4 tablespoons unsalted butter, softened
- 2 teaspoons fresh lemon juice
- 2 teaspoons Aleppo pepper
- 2 teaspoons lemon zest
- 2 teaspoons fresh thyme leaves (OR 3 sage leaves, 1 teaspoon rosemary)
- 1/2 teaspoon capers
Drain the oil from the fish, and add everything else to a food processor and process until smooth. Let sit in the fridge for a few hours to allow flavours to develop and the pâté to harden.
- 1 1/2 C red lentils
- 16 oz crab meat
- 1 qt home canned garden tomatoes
- 3-4 C clam juice
- 1 can coconut milk
- 1/2 C plain yoghurt (optional)
- 2 bay leaves
- 1/2 yellow onion, diced
- 5 large garlic cloves. smashed
- 3″ large piece ginger, peeled and roughly chopped
- 1 t cumin seed
- 1 1/2 t fennel seed
- 3-4 t very good, fresh Madras curry powder
- 3/4 C unsweetened coconut, toasted
- 2 carrots diced
- 2 sweet bell peppers (red and yellow) 1″ diced
- 1 poblano pepper 1″ diced
- 2 serrano peppers, minced. Seeded if you want to decrease the spiciness
- 8 0z sugar snap pea pods, ends trimmed and cut in half
- 1/2 bunch cilantro, roughly chopped
- 6 scallions, sliced on a bias
- garam masala to taste
- lemon or lime wedges, to serve
In a small food processor, purée the yellow onion, ginger and garlic with just enough water (1-2 t) for it to form a thick, smooth paste. Heat a large heavy-bottomed pot on medium-high with a little oil. Add in the whole cumin and fennel seed and toast until just fragrant. Add in the onion-garlic-ginger paste and cook 1-2 minutes. Add in the curry powder and cook until fragrant, 1-2 minutes, being careful not to scorch any of the spices.
Grind your toasted coconut in a spice grinder and add to the pot. Add in the tomatoes and clam juice and bring to a boil, reduce to a simmer and cook for about 20 minutes until the ground coconut is fully hydrated.
Meanwhile, rinse your lentils in several changes of cool water until the water runs clear. Cook for 10 minutes in boiling water with 2 bay leaves. Remove from heat and add 1 t kosher salt to the water and let sit for 5 minutes. Drain and add the lentils to your soup pot along with your coconut milk and yoghurt, if using.
Add your carrots and cook for about 12 minutes. Then add the peppers and pea pods and crab. Cook until the vegetables are until just barely tender and still have crunch. Remove the pot from the heat and add in the cilantro and scallions and 1 t or more of the garam masala. Serve with lemon/lime wedges and top with extra toasted coconut if desired.
2 lbs Rotini
1 large onion, diced
3-4 minced garlic cloves
1 finely minced carrot
dried chilli pepper flakes (to taste – I like to use a lot, about 2 t)
kosher salt and fresh ground pepper, to taste
1 small jar of capers, drained
3/4 C dry white wine
2 12 oz. cans of crushed tomatoes
two tins of good tuna in olive oil, drained
zest of 2 lemons, juice of 1
1 bunch fresh Italian parsley, chopped
Parmigiano-Reggiano or Pecorino Romano, grated
Sauté the onion and carrot in olive oil until soft, seasoning with kosher salt and a little pepper. Add the garlic and chilli flakes and sauté a couple minutes longer being sure the garlic doesn’t burn. Add the wine and reduce until almost completely evaporated. Add in the capers and tuna and the tomatoes. Let simmer for about 15 minutes, in the mean time putting the pasta water on to boil.
Once you add the pasta to the salted water, add the lemon juice and zest and half of the parsley in to the sauce and continue to simmer for about 10 minutes more or until the pasta is ready. Check for salt, and add more if needed.
Mix the pasta and sauce and serve with the reserved parsley and grated cheese and a drizzle of good extra virgin olive oil.