Lentil and Roasted Garlic Soup sans Seared Steak from erika

LENTIL AND ROASTED GARLIC SOUP WITH SEARED STEAK has been sent to you from Erika

Erika wants you to know:
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/234126

LENTIL AND ROASTED GARLIC SOUP

Ingredients:

3/4 cup olive oil
10 garlic cloves, peeled, halved
2 tablespoons fresh rosemary leaves
3 cups water
1/2 cup French green lentils
1 medium leek (white and green parts only), thinly sliced
1 tablespoon chopped fresh sage
7 cups (or more) vegetable broth
3 tablespoons soy sauce
1/4 cup red lentils
1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes

* with Steak
12 ounces kale, ribs discarded, leaves thinly sliced
1 1 1/2- to 1 3/4-pound flank steak
6 tablespoons grated Parmesan cheese
Chopped fresh parsley


Procedures:
Place oil, garlic, and rosemary in heavy small saucepan.
Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours.
Cool.
Drain, reserving garlic oil and garlic cloves separately.
Discard rosemary. Can be made 2 days ahead.
Cover garlic oil and garlic cloves separately and chill.
Place 3 cups water and green lentils in small saucepan.
Bring to boil.
Reduce heat to medium and simmer 25 minutes.
Cool lentils; drain.
Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat.
Add leek and sage.
Cook until leek is soft, stirring frequently, about 10 minutes.
Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot.
Bring to boil.
Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes.
Add kale to soup.
Simmer until kale is wilted, about 5 minutes.
Season with salt and pepper.
Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat.
Sprinkle steak with salt and pepper.
Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare.
Transfer to cutting board; let stand 10 minutes.
Thinly slice steak.
Divide soup among 6 bowls.
Arrange sliced steak atop soup.
Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.

tiramisu from erika...

erika wants you to know: - no need to add wine - make sure that your mixer is completely dry before mixing the next item - you dont have to chill it for 6 hours but it will be more liquidy. you can make it in individual serving dishes if you need to it serve early, nobody will notice!

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/107833


TIRAMISU


Ingredients:
3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese
(1 scant cup) 1/2 cup chilled heavy cream
2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
2 tablespoons sweet Marsala wine
18 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder

Procedures:

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes.

Beat in mascarpone until just combined.

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks.

Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.

Beat cream in another bowl with cleaned beaters until it just holds soft peaks.

Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

Stir together coffee and Marsala in a shallow bowl.

Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly.

Spread half of mascarpone mixture evenly over ladyfingers.

Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.

Just before serving, sprinkle with chocolate.



Cooks' notes: • The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area. • Tiramisu can be chilled up to 1 day.