Cook Without Book

Madras Curry Corn Chowder with Roasted Poblanos Serves 4 2 poblano chiles 1 ound potato, peeled and diced into (1- inch) cubes 4 tablespoons vegetable oil 1 teaspoon cumin seeds 1 medium onion, chopped 1/4 cup celery, diced 1/2 cup green pepper, diced 4 Salt to taste 3 cups fresh corn kernels or frozen corn, thawed 2 cups vegetable stock or water 1 cup cream 2 tablespoons Madras curry powder 3 tablespoons cilantro, chopped Pre-heat the grill or a broiler. Grill or broil the chiles until the skin begins to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skin loosens, about 10 minutes. Peel the chiles and chop coarsely. Set aside In a small sauce pan, add the potatoes and enough water to cover and cook until tender. Drain and set aside. In a large sauce pan, heat the oil, cumin, onion, celery and pepper and sauté until the vegetables a...

Avocado Soup with Spicy Salsa Serves 4   1 vine-ripened red tomato 1/2 medium onion (preferably red), finely chopped 2 tablespoons coarsely chopped fresh cilantro Salt to taste 1 fresh serrano or jalapeno chiles, seeded and chopped Juice of 2 lemons 1 teaspoon cayenne pepper 4 ripe Haas avocados, peeled, pitted and cut into chunks 2 tablespoons vegetable oil 1 medium onions, coarsely chopped 3 cloves garlic, chopped 1 quart vegetable stock, plus more, if needed Quarter and seed the tomato. Dice the tomato and transfer to a bowl. Stir in the onion, cilantro, serrano, salt, and half the lime juice. Keep it refrigerated and covered. In a large non-reactive mixing bowl, toss the avocados with remaining lime juice, until evenly coated. Heat the oil in a large saucepan over medium high heat and add onions, garlic and sauté, stirring continuously until onions are translucent, about 5 minutes. ...