Creamy Cauliflower & Spinach Soup

January 18th, 2011 § 0 comments § permalink

Serves 10 to 12

INGREDIENTS

4 tablespoons (½ stick) unsalted butter
2 tablespoons canola oil or extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon ground peppercorns
1 medium red onion, chopped
4 garlic cloves, peeled
1 large or 2 small heads cauliflowers, cut into florets (about 3½ pounds)
1 small red potato, peeled and chopped
1 pound spinach, washed and tough stems removed
1 cup milk
2 tablespoons kosher salt
8 cups water

DIRECTIONS

Place the butter, oil, rosemary, thyme, and ground peppercorns in a large pot, and heat over medium-high until the butter is melted and the rosemary is fragrant, about 2 minutes. Add the onion and garlic, and cook until they are soft, stirring often, about 3 minutes. Add the cauliflower and potato, and cook for 3 minutes. Add the spinach, milk, salt, and water, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the cauliflower easily mashes against the side of the pot, about 30 minutes.

Transfer some of the soup to a blender (don’t fill blender more than two-thirds full), cover, and pulse to release some heat. Blend the soup until it is completely smooth, and pour it into a clean pot. Repeat with the remaining soup. Bring the soup back to a boil, taste for seasoning, and serve.

© Recipe Property of Suvir Saran

Shrimp Scampi Masala

January 14th, 2011 § 0 comments § permalink

Serves 6 to 8

INGREDIENTS

¼ cup lemon juice (from about 1 lemon)
2 teaspoons kosher salt
2 pounds large or extra-large shrimp, peeled and deveined
12 scallions (white and light green parts only), thinly sliced
1 cup fresh cilantro, chopped
½ teaspoon ground peppercorns
8 ounces capellini or angel hair pasta or thickly sliced rustic Italian bread (grilled, toasted, or broiled if you like), for serving
¼ cup ghee or clarified butter
3 dried red chiles
12 garlic cloves (about 1 head), peeled and finely minced

DIRECTIONS

Place the lemon juice and salt in a gallon-sized resealable plastic bag. Add the shrimp and toss to coat. Refrigerate for 15 to 30 minutes and then add the scallions, cilantro, and ground peppercorns and set aside.

If serving the shrimp with pasta, bring a large pot of salted water to a boil. Add the pasta, cook until al dente, drain, and set aside.

while the pasta boils, cook the shrimp. Heat the ghee of clarified butter with the chiles in a large skillet or wok over medium-high heat until the chiles start to sizzle, 1 to 2 minutes. Add the garlic and cook until fragrant, stirring often, for 1 minute. Add the shrimp and cook until curled and opaque, 2 to 4 minutes, stirring often so the garlic doesn’t stick to the bottom of the skillet. Toss the shrimp with pasta or divide among bowls if serving with bread, taste for seasoning, and serve.

© Recipe Property of Suvir Saran

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