Shrimp in Chile-Lemongrass Sauce

This Malaysian stir-fry gets its flavor from a rempah, or spice paste. Usually the rempah would include a few hard-to-find ingredients, but I've made some substitutions so you'll be able to get everything in a well-stocked supermarket. If you have access to authentic Malaysian ingredients, you can make the substitutions in the tip below.

For the spice paste:

• 1 large dried New Mexico or California red chile
• 2 dried chiles de árbol or cayenne chiles
• 2 stalks fresh lemongrass
• 1 Tbs. chopped fresh ginger
• 2 tsp. slivered almonds
• 4 large shallots, coarsely chopped
• 4 to 5 cloves garlic, coarsely chopped
• 1 tsp. fish sauce
• 2 fresh red Fresno chiles or red jalapeños, seeded and sliced

Tip:

For a more authentic rempah, substitute chopped galangal for the ginger, 1/2 tsp. dried shrimp sauce (blachan) for the fish sauce, and two candlenuts, soaked for 10 minutes in lukewarm water, for the almonds.

For the shrimp:

• 1/3 cup corn oil or vegetable oil
• 1 pound large shrimp (26-30 per pound), shelled, deveined, rinsed, and patted dry
• 1 medium onion, halved through the stem and cut lengthwise into 1/2-inch slices
• 2 small tomatoes, cored and cut through the stem end into 8 wedges
• 2 Tbs. granulated sugar
• 1 tsp. kosher salt
• 2 Tbs. fresh lime juice

Make the rempah:

Cut all the dried chiles into 4 or 5 pieces each with scissors; shake out the seeds. Put the chiles in a small saucepan and cover with water. Bring to a boil and reduce the heat, simmering until the chiles are soft and flexible, about 3 minutes. Drain the chiles, reserving the water. Put the chiles in a blender.

Trim off the root and top section of the lemongrass, leaving a 5- to 6-inch section of bottom stem. Remove the fibrous outer layers until you reach the tender white core. Smash this core with the side of a knife to flatten it slightly. Cut it in half lengthwise and then slice crosswise into thin pieces.

Add the lemongrass, ginger, almonds, shallots, garlic, fish sauce, fresh chiles, and 3 tablespoons of the reserved chile water to the blender. Blend to a smooth purée, adding a few more tablespoons of the chile water, or up to 1/2 cup total if needed, to facilitate blending.

Cook the shrimp in the rempah:

Heat a nonstick wok or stir-fry pan or a large sauté pan over medium heat for 2 minutes. Add the oil and swirl to coat the pan. Scrape the rempah into the pan and fry gently, stirring continuously with a wooden spoon until the oil and rempah are blended and emulsified, about 1 minute. Continue frying, stirring occasionally, until the mixture darkens and thickens to a porridge consistency, 3 to 5 minutes. (If you added extra water to the blender, it may take longer to thicken.) The rempah should separate, with reddish beads of oil on the surface.

Increase the heat to medium-high and add the shrimp and onions. Fry them, tossing and flipping frequently, until the shrimp feel firm to the touch and the onions are crisp-tender, 3 to 5 minutes. Add the tomato, sugar, salt, and lime juice, stirring and cooking just long enough to mix and to heat the tomato wedges without breaking them apart.

Strawberry-Orange-Vanilla Breakfast Smoothie

Not only do we like this for breakfast, but we’ve also been known to whip one up in the test kitchen when we need a little pick-me-up during a busy day of recipe testing and food styling. You’ll be surprised to taste how smooth, creamy, and tangy it is, especially considering that it contains no yogurt or other dairy products.Find this and other smoothies in our Drinks and Entertaining Guide.

• 8 frozen strawberries
• About 1/4 lb. plain silken tofu
• 1/3 cup orange juice
• 2 Tbs. honey; more to taste
• 1/2 tsp. pure vanilla extract

Combine all of the ingredients in a blender and blend until smooth. Serve in a chilled glass.

Roasted Red Bell Pepper Soup with Star Anise

I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it can be garnished with a few cooked shrimp, a mound of crabmeat, or a bit of goat cheese.

• 1/4 cup olive oil
• 4 large onions (about 24 oz. total), chopped
• 4 cloves garlic, chopped
• 1 cubic inch fresh ginger (about 1/2 oz.), peeled and chopped
• 2 medium carrots, peeled and chopped (about 4 oz. chopped)
• 2 qt. homemade or low-salt chicken broth
• 7 red bell peppers, roasted, peeled, and seeded; juices reserved
• 2 pods (or 1-1/2 tsp. broken pieces) star anise
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper; more to taste
• Pinch cayenne
• 12 leaves fresh basil
• Extra-virgin olive oil and sherry vinegar (optional)

Heat the 1/4 cup olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrots and sauté until very soft but not browned, 20 to 25 minutes.

Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, as well as the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.

Purée the soup 2 cups at a time in a blender, with all the basil leaves going in the blender along with the first 2 cups of soup. Purée each batch of soup in the blender for at least 1 min. (Vent the lid and hold a folded dishtowel over the lid to prevent leaks.) Combine all the puréed soup in one container, taste, and add more salt and pepper to bring all the flavors into balance. (For a thinner soup, strain through a wide-mesh sieve.) Serve with a drizzle of extra-virgin olive oil and a splash of sherry vinegar.

Shrimp in Chile-Lemongrass Sauce

This Malaysian stir-fry gets its flavor from a rempah, or spice paste. Usually the rempah would include a few hard-to-find ingredients, but I've made some substitutions so you'll be able to get everything in a well-stocked supermarket. If you have access to authentic Malaysian ingredients, you can make the substitutions in the tip below.

For the spice paste:

• 1 large dried New Mexico or California red chile
• 2 dried chiles de árbol or cayenne chiles
• 2 stalks fresh lemongrass
• 1 Tbs. chopped fresh ginger
• 2 tsp. slivered almonds
• 4 large shallots, coarsely chopped
• 4 to 5 cloves garlic, coarsely chopped
• 1 tsp. fish sauce
• 2 fresh red Fresno chiles or red jalapeños, seeded and sliced

Tip:

For a more authentic rempah, substitute chopped galangal for the ginger, 1/2 tsp. dried shrimp sauce (blachan) for the fish sauce, and two candlenuts, soaked for 10 minutes in lukewarm water, for the almonds.

For the shrimp:

• 1/3 cup corn oil or vegetable oil
• 1 pound large shrimp (26-30 per pound), shelled, deveined, rinsed, and patted dry
• 1 medium onion, halved through the stem and cut lengthwise into 1/2-inch slices
• 2 small tomatoes, cored and cut through the stem end into 8 wedges
• 2 Tbs. granulated sugar
• 1 tsp. kosher salt
• 2 Tbs. fresh lime juice

Make the rempah:

Cut all the dried chiles into 4 or 5 pieces each with scissors; shake out the seeds. Put the chiles in a small saucepan and cover with water. Bring to a boil and reduce the heat, simmering until the chiles are soft and flexible, about 3 minutes. Drain the chiles, reserving the water. Put the chiles in a blender.

Trim off the root and top section of the lemongrass, leaving a 5- to 6-inch section of bottom stem. Remove the fibrous outer layers until you reach the tender white core. Smash this core with the side of a knife to flatten it slightly. Cut it in half lengthwise and then slice crosswise into thin pieces.

Add the lemongrass, ginger, almonds, shallots, garlic, fish sauce, fresh chiles, and 3 tablespoons of the reserved chile water to the blender. Blend to a smooth purée, adding a few more tablespoons of the chile water, or up to 1/2 cup total if needed, to facilitate blending.

Cook the shrimp in the rempah:

Heat a nonstick wok or stir-fry pan or a large sauté pan over medium heat for 2 minutes. Add the oil and swirl to coat the pan. Scrape the rempah into the pan and fry gently, stirring continuously with a wooden spoon until the oil and rempah are blended and emulsified, about 1 minute. Continue frying, stirring occasionally, until the mixture darkens and thickens to a porridge consistency, 3 to 5 minutes. (If you added extra water to the blender, it may take longer to thicken.) The rempah should separate, with reddish beads of oil on the surface.

Increase the heat to medium-high and add the shrimp and onions. Fry them, tossing and flipping frequently, until the shrimp feel firm to the touch and the onions are crisp-tender, 3 to 5 minutes. Add the tomato, sugar, salt, and lime juice, stirring and cooking just long enough to mix and to heat the tomato wedges without breaking them apart.

Roasted Red Bell Pepper Soup with Star Anise

I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it can be garnished with a few cooked shrimp, a mound of crabmeat, or a bit of goat cheese.

• 1/4 cup olive oil
• 4 large onions (about 24 oz. total), chopped
• 4 cloves garlic, chopped
• 1 cubic inch fresh ginger (about 1/2 oz.), peeled and chopped
• 2 medium carrots, peeled and chopped (about 4 oz. chopped)
• 2 qt. homemade or low-salt chicken broth
• 7 red bell peppers, roasted, peeled, and seeded; juices reserved
• 2 pods (or 1-1/2 tsp. broken pieces) star anise
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper; more to taste
• Pinch cayenne
• 12 leaves fresh basil
• Extra-virgin olive oil and sherry vinegar (optional)

Heat the 1/4 cup olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrots and sauté until very soft but not browned, 20 to 25 minutes.

Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, as well as the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.

Purée the soup 2 cups at a time in a blender, with all the basil leaves going in the blender along with the first 2 cups of soup. Purée each batch of soup in the blender for at least 1 min. (Vent the lid and hold a folded dishtowel over the lid to prevent leaks.) Combine all the puréed soup in one container, taste, and add more salt and pepper to bring all the flavors into balance. (For a thinner soup, strain through a wide-mesh sieve.) Serve with a drizzle of extra-virgin olive oil and a splash of sherry vinegar.

Basil Pesto

This recipe is easily doubled.

• 1 Tbs. plus 1 tsp. kosher salt
• 3 cups packed basil leaves
• 1/4 cup ice water
• 1 to 2 cloves garlic, smashed and peeled
• 1/2 cup pine nuts
• 1/4 cup grated Parmesan cheese, preferably Parmigiano Reggiano
• 1 tsp. freshly ground black pepper
• 1/2 cup extra-virgin olive oil, preferably a fruity one

Bring 2 qt. water seasoned with 1 Tbs. of the salt to a rolling boil. Meanwhile, set up an ice bath by combining ice and water in a medium bowl.

Put the basil in the boiling water, pressing it gently under the water, and cook for just 2 or 3 seconds. Quickly remove the basil from the water (a Chinese strainer works great here) and plunge it immediately into the ice bath to stop the cooking process. Let cool completely for 2 minutes.

Remove the basil from the ice bath and squeeze it lightly with your hands or in a clean dishtowel to remove most of the excess water.

Chop the basil coarsely with a sharp knife and then put it in a blender. Add the 1/4 cup ice water, the garlic, the pine nuts, the cheese, the remaining 1 tsp. salt, and the pepper. Blend until the basil is coarsely puréed, scraping down the sides and adding more water to facilitate blending only if needed. Be patient; don’t add more water if it isn’t necessary. With the blender running, add the oil in a steady stream until the pesto looks creamy and emulsified. Cover and store in the refrigerator for a few days or in the freezer for up to a few months.

Chopping the basil speeds blending. Squeeze out the excess water first.

Strawberry-Orange-Vanilla Breakfast Smoothie

Not only do we like this for breakfast, but we’ve also been known to whip one up in the test kitchen when we need a little pick-me-up during a busy day of recipe testing and food styling. You’ll be surprised to taste how smooth, creamy, and tangy it is, especially considering that it contains no yogurt or other dairy products.Find this and other smoothies in our Drinks and Entertaining Guide.

• 8 frozen strawberries
• About 1/4 lb. plain silken tofu
• 1/3 cup orange juice
• 2 Tbs. honey; more to taste
• 1/2 tsp. pure vanilla extract

Combine all of the ingredients in a blender and blend until smooth. Serve in a chilled glass.

Roasted Red Bell Pepper Soup with Star Anise

I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it can be garnished with a few cooked shrimp, a mound of crabmeat, or a bit of goat cheese.

• 1/4 cup olive oil
• 4 large onions (about 24 oz. total), chopped
• 4 cloves garlic, chopped
• 1 cubic inch fresh ginger (about 1/2 oz.), peeled and chopped
• 2 medium carrots, peeled and chopped (about 4 oz. chopped)
• 2 qt. homemade or low-salt chicken broth
• 7 red bell peppers, roasted, peeled, and seeded; juices reserved
• 2 pods (or 1-1/2 tsp. broken pieces) star anise
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper; more to taste
• Pinch cayenne
• 12 leaves fresh basil
• Extra-virgin olive oil and sherry vinegar (optional)

Heat the 1/4 cup olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrots and sauté until very soft but not browned, 20 to 25 minutes.

Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, as well as the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.

Purée the soup 2 cups at a time in a blender, with all the basil leaves going in the blender along with the first 2 cups of soup. Purée each batch of soup in the blender for at least 1 min. (Vent the lid and hold a folded dishtowel over the lid to prevent leaks.) Combine all the puréed soup in one container, taste, and add more salt and pepper to bring all the flavors into balance. (For a thinner soup, strain through a wide-mesh sieve.) Serve with a drizzle of extra-virgin olive oil and a splash of sherry vinegar.