How to Peel an Avocado

Recipe of the Week: Garam Masala

Garam Masala
Ingredients:

2 tsp cardamom seeds
1 (3”) cinnamon stick
1 tsp whole cloves
2 tsp black peppercorns
1 ½ Tbsp cumin seeds
1 ½ Tbsp coriander seeds

Preparation:
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight jar up to 2 months.

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How to Peel a Tomato

Recipe of the Week: Thai Lemongrass Soup

Ingredients
1 stalk lemongrass
1 tablespoon saffron oil
1 medium onion, minced
1 garlic clove, minced
1 teaspoon Thai red curry paste
1 teaspoon curry powder (use a good quality one)
6 slices fresh ginger (1/8" thick each, not peeled)
3 fresh keffir lime leaves (do not omit this)
4 cups chicken stock (preferably homemade)
3/4 pound boneless, skinless chicken breasts
2 cups shiitake mushrooms
1 can (13-14 oz) unsweetened coconut milk
2 limes
3 scallions, trimmed and minced on the diagonal
1/4 cup minced cilantro

Directions
Remove the outer sheath and hard ends from the lemongrass, and whack it in a few places with the back of a knife. Cut into 2 or 3 pieces. In a medium saucepan, combine the oil, onion, and garlic and turn the heat to medium. Cook a minute, stirring, then add the lemongrass, curry paste, ginger, and lime leaves.

Cook, stirring, for 3 to 4 minutes, then add the stock. Bring to a boil, then reduce the heat to medium and cook at a moderate boil for about 15 minutes. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days).

While the broth cooks, cut the chicken breasts into 1/2 to 3/4 inch cubes. Remove the stems from the shiitakes and discard or reserve for stock. Cut the caps into quarters or eights.
Add the coconut milk, then the chicken and the mushrooms to the broth. Cook for about 5 minutes, or until the chicken is done.

Stir in the juice from the limes. Taste and adjust the seasoning. Divide among four bowls, then garnish with the scallions and cilantro and serve. You may remove the ginger, lemongrass, and lime leaf before serving, or leave them in.