Red Lentil Soup With Preserved Lemon and Crispy Garlic

INGREDIENTS:

4–6 servings

SOUP

2 Tbsp. extra-virgin olive oil

2 medium onions, chopped

4 garlic cloves, finely chopped

1 2" piece ginger, scrubbed, finely chopped

2 tsp. ground cumin

¾ tsp. ground turmeric

Freshly ground black pepper

½ preserved lemon, rinsed, seeds removed, finely chopped

3 Tbsp. double-concentrated tomato paste

8 cups good-quality low-sodium vegetable or chicken broth

2 cups red lentils, rinsed

GARLIC CHIPS AND ASSEMBLY

2 Tbsp. extra-virgin olive oil

4 garlic cloves, thinly sliced

Kosher salt

1 tsp. Aleppo-style pepper

1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley), plus more

½ preserved lemon, rinsed, seeds removed, finely chopped (optional)

INSTRUCTIONS:

SOUP

Step 1

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 2 medium onions, chopped, 4 garlic cloves, finely chopped, and one 2" piece ginger, scrubbed, finely chopped, stirring occasionally, until onions are softened, 6–8 minutes. Add 2 tsp. ground cumin and ¾ tsp. ground turmeric and stir to coat onions. Season with freshly ground black pepper. Add ½ preserved lemon, rinsed, seeds removed, finely chopped, and 3 Tbsp. double-concentrated tomato paste and cook, stirring often, until tomato paste is darkened in color, about 4 minutes.

Step 2

Add 8 cups good-quality low-sodium vegetable or chicken broth and 2 cups red lentils, rinsed, and bring to a boil, skimming foam from surface as needed. Reduce heat to medium-low, partially cover, and simmer, stirring occasionally, until lentils are very tender and soup is almost creamy, 35–45 minutes.

GARLIC CHIPS AND ASSEMBLY

Step 3

While the lentils are cooking, heat 2 Tbsp. extra-virgin olive oil in a small saucepan over medium. Cook 4 garlic cloves, thinly sliced, stirring often, until golden and starting to crisp, about 3 minutes; remove pan from heat. Using a slotted spoon, transfer garlic chips to paper towels, leaving oil behind. Lightly season garlic chips with kosher salt. Stir 1 tsp. Aleppo-style pepper into infused oil in pan and set aside.

Step 4

Remove soup from heat and stir in 1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley). If soup is too thick, thin with water. Taste and add up to ½ preserved lemon, rinsed, seeds removed, finely chopped, if desired (you may find the soup lemony enough as it is). Season with more salt if needed.

Step 5

Ladle soup into bowls. Top with garlic chips and more herbs and drizzle over reserved pepper oil.

[source: Zaynab Issa / Bon Appetit] 

Scallion pancakes

 [thin] 

103g all purpose flour

50g starter 

42g warm water 

12g oil

3g salt

25g scallions

[fluffy]

168g all purpose flour

50g starter

86g water, 100F

10g oil

3g salt

25g scallions 

Juice recipes

 [350 ml]

3 stalks celery

1/2 large cucumber

1 medium green apple

1 medium pear

---

[350 ml]

2 medium apples

5 carrots

1/2 inch ginger

1/4 lemon 

---

[350 ml]

2 medium beets

1 cup blueberries

1 cup strawberries

---

[350 ml]

2 oranges

1/4 lemon

1 medium apple

1/2 inch ginger

---

[350 ml]

2 apples

5 kale leaves

---

[350 ml]

1/4 cantaloupe

2 stalks celery

1/2 cucumber

1/4 lemon

---

[500 ml]

2 medium beets

2 apples

3 carrots

1/2 cucumber

2 inch ginger

---

[700 or 800 ml]

1 bunch kale

1/2 bunch parsley

1 green apple

2 inch ginger

lemon

1 cucumber

---

[700 or 800 ml]

1 medium cucumber

4 kale leaves

1 large apple

1 inch ginger

1 lime

3 celery stalks

---

[1 serving] 

3 carrots

1/2 inch ginger

1/2 inch turmeric

1/2 grapefruit

---

[900 ml]

2 beets

3 carrots

1 lemon

1 apple

5 kale leaves

4 stalks celery

1 inch ginger

---

[700 ml]

6 carrots

1 orange

1 knob ginger

1 cucumber 

---

[350 ml]

1/4 pineapple

4 kale leaves

4 swiss chard leaves

1 lime 

---

[700 ml]

4 celery stalks

1/2 cucumber

1 cup pineapple

1/2 green apple

1 cup spinach

1 lemon

1 knob ginger 

---

[700 ml]

5 grapefruits

1 lemon

2 limes

1/4 medium pineapple

1 knob ginger

Sourdough, Shu's method

 I do two loaves by 1000g flour (70% strong white bread, 30%wheat) and 70% water (i.e 700g)

[variation: 60% white, 10% wheat, 30% malt]

Mix and leave for 1 hour in not too hot room. Then add 200g levain (starter plus 50/50 white/wheat at 100% hydration). Mix and leave for 40mins

[variation: add 150-200g sesame seeds] 

Then add 20g salt and 20g water. Mix. And leave for 40

Then do your stretch and folds every 30-40. [total of 6 times]

For about 3ish hours although just give it a shake if it looks poofy that’s good.

Sometimes I forget and do 4 hours.

Then floured surface (I use rice flour) - dump dough on surface. Cut in half and shape each. Let bench rest for 30mins.

Then shape and put in banneton or well floured bowl w towel.

Leave out for 1 hour or so and then in fridge overnight.

Next day bake at 220 with lid on cast iron Dutch oven. I usually do 50 and then lid off for 15.

Pressure cooker ramen broth

 Ingredients: 

 4 lbs bones (neck, femurs with marrow) 

 0.4 lbs fatback

 Optional aromatics: 1/2 onion, 6 garlic cloves

 

 1. The night before, or at least 6 hours prior to cooking, soak your neck bones and femurs in water in a cold, non-reactive vessel. I use a big Tupperware container. (Technically this is optional, but I find the resulting tonkotsu is whiter in appearance).

 2. When ready to cook, add your neck bones and femurs to a pot with fresh water. Bring to a boil, then down to a simmer, and skim the scum that rises to the top of the pot. Do this for 15-20 minutes, or until little scum is rising. The scum goes through several phases here, you’ll know when the scum is pretty much done rising up. This blanch is integral for a white tonkotsu, don’t skip it, and don’t end it prematurely.

3. Strain the bones from the blanching liquid. Discard the liquid.

4.  Scrub and clean the bones under running water, removing any black or dirty looking particulate that may be on the outside of the bones or in crevices. 

5.  Add your now clean bones to a pressure cooker, covering with just enough water. Bring to a boil, then cover, bring to full pressure (15 PSI), and cook under pressure for 2 hours

6.  Fast release the pot, being careful to avoid splashes (if your pressure cooker doesn’t have this feature, regular release is fine).  Give the contents a stir, then cover, bring to high pressure again, and cook for 1 hour.

7.  Remove pressure and open the cooker. Add in your fatback, give it a stir, bring the contents back to a boil, and cook under pressure for one more hour.

8.  Depressurize the pot. Remove the fatback, adding it to a blender. Blend with an appropriate amount of broth until the fatback is completely broken down into a liquid, then add this back to the broth.  No chunks here, we’re looking for smooth liquid.

9.  If using, add aromatics to the now uncovered broth

10. Cook, uncovered, at a rapid boil, for 45 minutes, or until the broth is opaque, creamy, and to the desired consistency you want. Stir occasionally to prevent scorching on the bottom of the pot.


11.  Strain and reserve as needed. Conversely, store in the fridge for up to 5 days, or freeze for several months.