Red Beef Curry

Ingredients*
3/4 lb. flank
1 red bell pepper
2 tbsp red curry paste
3 tbsp canola oil
1 can light coconut milk
1 tbsp brown sugar
2 tbsp fish sauce
1/4 tsp salt
1/4 cup roasted peanuts
1/4 cup fresh basil

Steps

1. Thinly slice the beef across the grain into strips about 2" long. If the beef is too soft for thin slicing, throw it into the freezer for 15 minutes.
2. Heat the curry paste and oil in a large skillet over medium to medium-high heat. Cook the curry paste, mashing it and mixing it with the oil until well mixed and bubbling.
3. Add the beef slices and cook until the beef is lightly browned on all sides, about 3-4 minutes.
4. Add about 3/4 of the can of coconut milk and stir it in. Simmer for 10 minutes.
5. While the beef is simmering, coarsely chop the peanuts and thinly slice the basil leaves. Thinly slice the red bell pepper lengthwise.
6. After simmering for 10 minutes, add the fish sauce, brown sugar, salt, and chopped peanuts. Simmer for 3 minutes.
7. Add the red bell pepper strips. Simmer for another 2 minutes.
8. Serve over rice and garnish with the fresh basil slivers.

Pasta With Spicy Shrimp

Ingredients

• 1 pound pasta, such as spaghetti
• 1 tablespoon olive oil
• 1 pound large peeled and deveined shrimp
• kosher salt and black pepper
• 1 jalapeño, chopped
• 1 24- to 26-ounce jar marinara sauce
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat.
3. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, turning once, for 2 minutes.
4. Add the jalapeño and cook for 1 minute.
5. Add the sauce and parsley and cook until heated through, 2 to 3 minutes. Serve over the pasta.

By Sara Quessenberyy and Kate Merker,  January 2009

Chocolate Cupcakes

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 3/4 cup unsweetened cocoa powder, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups whole milk
• 1 recipe Chocolate Ganache Frosting
• miniature marshmallows, for topping

Directions

1. Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
4. Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
5. Spread the frosting on the cupcakes and sprinkle with the marshmallows.

Shrimp and Corn Chowder With Fennel

Ingredients

• 2 tablespoons unsalted butter
• 2 leeks (white and light green parts), chopped
• 1 fennel bulb, chopped
• kosher salt and black pepper
• 2 tablespoons all-purpose flour
• 1 8-ounce bottle clam juice
• 3 cups whole milk
• 1 pound potatoes, peeled and cut into 1/2-inch pieces
• 3/4 pound cooked peeled and deveined medium shrimp
• 1 10-ounce package frozen corn
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• bread, for serving (optional)

Directions

1. Heat the butter in a large saucepan over medium heat.
2. Add the leeks, fennel, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.
3. Add the clam juice, milk, and potatoes and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, for 12 minutes.
5. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes.
6. Stir in the parsley and lemon juice. Serve with the bread (if using).