Lamb chili with corn masa dumplings
Yield: 6 to 8 servings
Active time: 1 1/4 hr Total time: 4 1/4 hr

For chili
10 dried mild New Mexico chiles (2 1/2 to 3 oz)
5 cups water
3 1/4 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons lard or vegetable oil
1 large onion, chopped (2 cups)
4 garlic cloves, minced
2 Turkish bay leaves or 1 California
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
3 tablespoons finely chopped canned chipotle chiles in adobo

For dumplings

3/4 cup masa harina (corn tortilla mix)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled lard or unsalted butter, cut into small pieces
3/4 cup well-shaken buttermilk
2 tablespoons chopped fresh cilantro

Preparation

Make chili:
Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.

Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl.

Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.

Make dumplings:
Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).

Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.

Cooks’ note: Chili is best when made at least 1 day ahead, without dumplings and cilantro, and can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard fat from surface and reheat stew before adding dumplings and sprinkling with cilantro.

Texas Caviar (Pickled Blackeyed Peas)

1 pound dried black-eyed peas
1 bay leaf
2 teaspoons salt
2 red bell peppers
1 small onion
2 large garlic cloves
6 tablespoons red-wine vinegar
2/3 cup vegetable oil
1/4 cup finely chopped fresh flat-leafed parsley leaves
Preparation

Pick over black-eyed peas and rinse. In a 5-quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat. Stir in salt and let peas stand 5 minutes. Drain peas in a colander and discard bay leaf.

While peas are simmering, finely chop bell peppers and onion and mince garlic. In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic, and salt and pepper to taste. Peas may be made 1 day ahead and chilled, covered. Bring peas to room temperature before serving. Just before serving, stir parsley into peas.

Apples and Pomegranate with Yogurt and Toasted Quinoa

1 ½ tablespoons red quinoa
½ teaspoon honey
½ cup sheep’s milk or other plain yogurt
2 tablespoons pomegranate seeds
¾ cup yellow-skinned apple slices

In a dry skillet, toast quinoa over medium heat, stirring constantly until it darkens a bit and begins to pop intermittently, about 2 minutes. Turn off the heat and stir teaspoon honey; the quinoa will clump into clusters. Spoon yogurt into a bowl. Top with pomegranate seeds, apple slices and the toasted quinoa.
— Connie Post

Spiced Carrot Soup With Lime
Total time: 40 minutes
Yield: 4 to 6 servings

3 tablespoons coconut oil, vegetable oil or ghee
2 medium onions, thinly sliced (about 3 cups)
1 tablespoon chopped ginger
2 teaspoons minced garlic
1 tablespoon turmeric
1/2 teaspoon toasted and ground coriander
1/8 teaspoon cayenne
Salt
2 pounds young carrots, peeled and cut into 1-inch pieces
1 small daikon radish, peeled, halved lengthwise and sliced 1/4 inch thick (about 2 cups)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 serrano pepper, finely chopped
Cilantro leaves, for garnish (optional)
Lime wedges, for serving

1. Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.

2. Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.

3. While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.

4. Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.

5. Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.

Soup can also be served cold.

— David Tanis, © 2016 New York Times News Service