live from Somerville...

Everyone does a stint in Slummervile, right?  Ha, really, it's fine, I'm closer to friends and have tons of little ethnic places to check out.  I'll be eating my way through Harvard, Porter, and Davis Squares over the next few months; more on that to come.

Now that I've finally settled in I've started to get back to my normal routine, which involves a lot more cooking.  I've also discovered Smitten Kitchen, which may be my new favorite blog.  Great recipes, even better photography... I love it.  I think I need a more high tech camera or sophisticated software to achieve the level of photographic greatness on so many food blogs, but for now my little point and shoot will have to do.

Meet my new roommate, Swift.  Her favorite foods include Kleenex and paper towels.  She does not, however, enjoy raw onion or swiss chard.  Shocking.

Tonight I tried a recipe from SK's archives -- Curried Lentils with Sweet Potatoes and Swiss Chard.  It was delicious; lentils cooked al dente contrasting with creamy sweet potatoes and just the right amount of curry and garam masala.  A little brightness at the end from lime juice and zest, it was a perfect fall one-dish meal that I can't wait to have for lunch tomorrow.

SK's photos are, of course, much nicer.  I tend to exclude garnish when cooking for myself unless it's a crucial ingredient, but they certainly do add to the aesthetics of the dish.  Check them out on the link below.

Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07 <http://www.nytimes.com/2007/11/14/dining/142arex.html?ref=dining>

Yields 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.