Onion Tart

May 24, 2009

My roommate believes this to be the best quiche she has ever tasted – it’s very rich and flavorful and earthy. Here’s the recipe.

Crust from Pie Everyday:

Stir 1/2 teaspoon of salt into a cup and a half of flour. Cut a stick of butter into the flour. Once the flour looks like coarse sand or gravel, add cold water a tablespoon at a time until the dough just holds together. According to Pie Everyday, it will take about 4-5 tablespoons. According to my experience, it’s more like 8-10 tablespoons. Or 20. But if you add 20 tablespoons of water the crust will not brown, so try to restrain yourself when you add the water.

Once you’ve got the crust all mixed together, mold it into a disk, wrap it up in plastic, and stick it in the refrigerator while you make the filling.

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Red Coconut Soup

February 3, 2009

coconut-lentils2

1. spices 2. coconuts 3. red lentils

My mother sent me the most divine soup recipe the other day. Here it is:

Olive oil or butter

1 onion

2 cloves garlic

1 teaspoon garam masala

1 teaspoon cumin

1/2 teaspoon turmeric

1/4 teaspoon chili powder

2 1/2 cups vegetable stock (vegetable bouillon cubes dissolved in water will do, or you can use the stock recipe I’ve posted after the jump)

2 big cans of crushed tomatoes (2 lbs. 4 oz. altogether)

1 can of coconut milk

1 cup of lentils

Saute the onions and garlic in the oil and butter for 2-3 minutes. Add the spices and cook for 30 seconds. Add everything else and cook for about thirty minutes, until the lentils are soft.

I had to make some substitutions as well as my own vegetable stock, since I didn’t have any bouillon cubes on hand. My version’s after the jump.

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