Creamy Mushroom and Green Bean Masala

Очень вкусно получилось. На двоих делала с шитаки и 100 грам зеленой фасоли. 1/2 чашки воды и 1/4 half & half.

5 Tbsp. vegetable oil, divided


1 lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

1 dried bay leaf

1 tsp. cumin seeds

1 large onion, finely chopped
½ jalapeño, finely chopped
3 garlic cloves, finely grated
11" piece ginger, peeled, finely grated
1 Tbsp. plus 1 tsp. ground coriander
1 tsp. garam masala
1 tsp. Kashmiri chile powder or paprika
½ tsp. cayenne pepper
½ tsp. ground turmeric


3Tbsp. double-concentrated tomato paste


8 oz. green beans, trimmed, halved crosswise


1 cup plus 3 Tbsp. heavy cream (1/4)


Tbsp. fresh lime juice
Steamed rice and lime wedges (for serving)
Preparation
Step 1
Heat 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add ½ lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces, arranging in a single layer, and season with kosher salt. Cook, undisturbed, until golden brown underneath, about 4 minutes. Turn mushrooms over and cook until browned on other side, about 4 minutes; transfer to a plate. Add 1 Tbsp. vegetable oil to pot and repeat process with remaining ½ lb. mixed mushrooms.

Step 2
Heat remaining 3 Tbsp. vegetable oil in same pot (do not wipe out) over medium. Add 1 dried bay leaf and 1 tsp. cumin seeds; cook, stirring, until fragrant, about 1 minute. Add 1 large onion, finely chopped, ½ jalapeño, finely chopped, 3 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated; stir to combine. Cook, stirring occasionally, until onion is translucent and golden brown around edges, 15–20 minutes. Add 1 Tbsp. plus 1 tsp. ground coriander, 1 tsp. garam masala, 1 tsp. Kashmiri chile powder or paprika, ½ tsp. cayenne pepper, and ½ tsp. ground turmeric; cook, stirring often, until spices are fragrant, about 3 minutes. Add 3 Tbsp. double-concentrated tomato paste; cook, stirring constantly, until paste is slightly darkened in color, about 3 minutes. Pour in 1½ cups water and bring to a simmer, stirring and scraping up browned bits with a wooden spoon.

Step 3
Return mushrooms and any accumulated juices to pot, then stir in 8 oz. green beans, trimmed, halved crosswise, ½ cup heavy cream, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Partially cover pot and bring to a simmer. Cook, stirring occasionally, until green beans are tender and sauce is thickened, 15–20 minutes. Remove from heat; discard bay leaf. Stir in 1 Tbsp. fresh lime juice and remaining 3 Tbsp. heavy cream.

Step 4
Serve with steamed rice and lime wedges.

Источник: https://www.bonappetit.com/recipe/creamy-mushroom-and-green-bean-masala-recipe

Orange Fish in Parchment

Хороший рецепт, можно использовать любую рыбу и любые цитрусовые. Готовила 10 минут при 450 Ф.

5 garlic cloves, finely grated
1 small Indian green chile or serrano chile, finely chopped
13" piece ginger, peeled, finely grated
1Tbsp. extra-virgin olive oil
½ tsp. ground turmeric
48-oz. fillets sea bass (1"–1½" thick)
Kosher salt
Peel of 1 small clementine, finely chopped

Cooked white rice and lime wedges (for serving)

Place a rack in middle of oven; preheat to 450°. Mix garlic, chile, ginger, oil, and turmeric in a small bowl to make a paste. Place fish on a paper towel and pat dry. Season all over with salt. Using half of the paste, coat 1 side of each fillet. Place a 2-foot sheet of parchment paper on work surface. Arrange fillets, paste side down, on half of parchment; coat top sides with remaining paste, making sure to evenly cover the entire surface. Top fillets with finely chopped clementine peel and fold other half of parchment up and over fish. Fold each open side over three times to seal parchment and make a pouch. Chill 30 minutes.

Step 2
Transfer pouch to a rimmed baking sheet and bake 10–12 minutes. Turn off oven and let fish sit in oven 1 minute longer—the pouch should have puffed up at this point. Remove from oven, let pouch cool 1 minute, then open (be careful of the hot steam inside!).

Step 3
Transfer fillets to plates and spoon juices from pouch over. Serve with rice and lime wedges for squeezing over.

Источник: https://www.bonappetit.com/recipe/orange-fish-in-parchment