Daal (spiced lentils)

Lentils make a hearty and healthy side dish or soup base that can be prepared in many ways. Daal is a classic Indian dish, sometimes strongly spiced. This version is a little milder, but quite delicious as an accompaniment to citrus flavors or delicate dishes like fish. If you want to make the lentils into a meal, add a little cooked chicken or lamb.


Daal
Servings: 4-6
Time: 30-35 minutes

- 1 cup red lentils
- 1 inch piece fresh ginger, peeled, quartered
- 2 garlic cloves, finely chopped
- 1 tablespoon vegetable or mild olive oil
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne (red) pepper (less for milder)
- 1 teaspoon cumin



Place lentils in medium pot and cover with a little less than 1 inch of water. Stir in ginger, salt, cayenne, and turmeric. Bring lentils to a boil and then turn heat to low and continue simmering for 25-30 minutes. When done, lentils will be tender and most of the liquid will have been absorbed.

In the meantime, heat oil in small skillet. Add garlic and saute for 1-2 minutes. Don't let the garlic become golden. Add cumin and stir for 30 seconds. Stir garlic mixture into lentils before removing them from stove and serving. Try a little and add more salt and pepper to taste.


For some extra flavor, stir in some fresh, diced tomatoes and cilantro about 5 minutes before you finish cooking the lentils.

French Onion Soup

Everyone has their own version of course, but this is the one that we make on lazy weekends.


French Onion Soup
Servings: about 6
Time: 1-1.5 hours

- 6 cups beef stock
- 4 large to 6 small onions (at least half red)
- 2 tablespoons olive oil
- 1-2 large garlic cloves (chopped)
- 1/2 cup DRY red or white wine (we prefer red)
- 1/2 teaspoon thyme
- 1 small bay leaf
- pinch white pepper (black is ok)
- baguette (sliced)
- swiss or another melty cheese (Gruyere and Jarlsberg are really good)- grated

Cut onions in half and thinly slice. Caramelize onions in 2 batches (if you have a large soup pot and a large skillet or second pot, cook them at the same time!). To do this, heat 1 tablespoon of oil over medium heat. Add onions and stir occasionally as they soften and cook for the next 20 minutes.


It is important to try to AVOID non-stick pans. You want the onions to stick a little and develop a nice brown tinge. This caramelizing process brings out the sweetness of the onions.



The batches above need a few more minutes, but you can see the beginning of caramelization. Once the 20 minutes are up, add the garlic to one batch, stir, and continue cooking. Add the wine to the second batch and cook both until the wine is reduced/absorbed by the onions (another ten minutes or less).

Combine the onions into one large soup pot and add 5.5 cups of beef broth and seasonings. Stir, breaking up the browned bits that stuck to the bottom of the pot during caramelization. Add the rest of the broth to the second (now empty) pan, heat gently, and scrape up browned bits. Add this mixture to the large soup pot. Simmer the soup for 20-30 minutes. Salt to taste but go easy because adding the cheese later will add salt. In the meantime, toast baguette slices in the oven.


Once the soup is done, ladle servings into oven-proof bowls (if you're not a fan of pieces of onion, simply strain the soup and keep the delicious broth). Heat broiler. Top soup with 2-3 baguette slices and top all of that with grated cheese.


Broil soup 2-3 minutes or until cheese is bubbly and browning slightly.

Icenhauer's and The Rainey St. Scene

For those of you who don't live in Austin, this post is only going to make you jealous...which is another reason to come down and visit us!

Rainey St.
We all know that downtown Austin has changed a lot in recent years. But as is characteristic of the city, another new bar/food scene has popped up in a little neighborhood that no one knew existed until a few months ago. Remember what Red River used to be like before Club DeVille and gourmet food-carts? How about West 6th before Molotov's? Nope, me neither! Welcome to Rainey Street, Austin's newest, "secret" bar scene...and also a cute residential neighborhood where real people still live. It will be interesting to see what happens in the future regarding noise ordinances and such. While it's awesome to have a "neighborhood bar," it's not so nice when it's literally in your neighbor's house and strangers from around Travis County are descending upon your quaint neighborhood. However, I have to admit that these little bungalow houses turned indy bar scene are pretty awesome and definitely relaxed in the old Austiny kind of way. I've only been to a few of these rogue bars so far, but I like the atmosphere a lot. This area is also home to similarly rogue, and abruptly famous food places like Garage-mahal (delicious trailer-Indian food), which are certainly going to contribute to a huge increase in popularity very soon. Just my own prediction...
Here are a few of the new bars to check out:

Lustre Pearl
As with many of the Rainey St. suds shops, this one sports a great outdoor seating area. I haven't been to Lustre myself yet, but Rob tells me that it's a casual place with the added bonus of actual, regulation ping-pong tables. This one has a prime location on the corner opposite a (currently) $5 parking lot.

www.lustrepearlaustin.com

Clive Bar
Located across the street from Garage-Mahal and other eateries, this place has a fantastic porch with rustic little wooden benches and crates for your comfort. More evidence that these are grown-up places: clean bathrooms with working doors and paper towels.

www.clivebaraustin.com

Icenhauer's
We didn't spend a lot of time here, but I will definitely be going back, mainly for the delicious drinks. This place is starting to become known for its classical bartending and signature drinks, many of which are made with fresh ingredients. My favorite is a light drink that is a mix of champagne and elderflower liquor. Another big hit that packs a little more punch is a vodka-based beverage with freshly muddled strawberries and basil. These are really amazing. You need to taste one for yourself!

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