Charred Cabbage and Lentil Soup
New York Times
To make a soup that is different and perhaps more interesting than the last, play with how your usual soup ingredients are put to work. Instead of layering ingredients in the pot, build the foundational flavor in the oven. Here, cabbage is roasted until mostly charred and chip-like, while lentils, cubed carrots and onions simmer on the stove. When the smoky cabbage, sweet vegetables and earthy lentils meet in the bowl, they offer a range of textures you’d never achieve if everything boiled away together. (And once you roast cabbage, it’ll be hard to think of it as drab again.) As with most soups, this one’s adaptable: Roast sausage with the cabbage, use cauliflower instead of cabbage, or finish with lemon and so on.
INGREDIENTS
Yield:4 servings
1 to 1½ pounds green cabbage, sliced 1-inch thick (from 1 medium cabbage)
2 tablespoons extra-virgin olive oil, plus more for serving
Salt and pepper
6 cups water, or vegetable or chicken stock
1 cup green or brown lentils
1 medium yellow onion, coarsely chopped
1 medium carrot, coarsely chopped
3 garlic cloves, finely chopped
2 tablespoons soy sauce
½ teaspoon red-pepper flakes, plus more for serving
2 thyme sprigs (or 1 small bay leaf or rosemary sprig, or 1 teaspoon dried thyme)
1 Parmesan rind, plus grated Parmesan for serving
PREPARATION
1. Heat the oven to 450 degrees. On a sheet pan, toss the cabbage with the olive oil, salt and pepper. Spread in a single layer and roast, stirring halfway through, until various shades of browned, from golden in parts to nearly burnt in others, 25 to 30 minutes.
2. Meanwhile, in a large pot, combine the water, lentils, onion, carrot, garlic, soy sauce, red-pepper flakes, thyme and Parmesan rind. Partially cover and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the lentils and vegetables are tender, 15 to 20 minutes; season to taste with salt.
3. Divide the cabbage among bowls, then pour over the lentils and broth. Top with grated Parmesan, more red-pepper flakes and a drizzle of olive oil. (Leftovers will keep for a few days, but the cabbage will lose its crispness.)
Twice-Cooked Pork Tenderloin
New York Times
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados.
INGREDIENTS
Yield:4 servings
1 boneless pork tenderloin, about 1 pound
Salt and freshly ground black pepper
4 tablespoons butter, extra virgin olive oil, or a combination
¼ cup cream
1 tablespoon Dijon mustard, lemon juice or Calvados, optional
Chopped fresh parsley leaves for garnish, optional
PREPARATION
1. Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
2. Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.
3. Add ½ cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.
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