3 Recipes You Can Make Today | Bosch – Heart of the Home – Curry Noodle Soup, Sausage Mash & Chicken Pot Pie (2024)

There is nothing more comforting than a soup, and this aromatic curry noodle soup can come together in just under an hour. The aromatic flavors of lemongrass, coconut milk, and ginger make this noodle soup a favorite.

Ingredients
1 shallot, coarsely chopped
2 Fresno chiles, seeded if desired (to lessen heat) and coarsely chopped
3 garlic cloves, coarsely chopped
1 lemongrass stalk, coarsely chopped
1 tablespoon chopped peeled fresh ginger
10 fresh cilantro sprigs, leaves removed from stems, stems and leaves reserved
2 tablespoons canola oil
2 cups unsweetened coconut milk
2 cups water
1 pound peeled and deveined large shrimp (16–20 per pound), halved through the back lengthwise
1 pound skinless snapper fillets, cut into 1-inch pieces
3 ounces thin rice stick noodles, soaked in hot water for 10 minutes and drained
4 kaffir lime leaves (optional), thinly sliced
1 tablespoon fish sauce
Grated zest and juice of 2 limes
Kosher salt

1. In a food processor, process the shallot, chiles, garlic, lemongrass, ginger, and cilantro stems with the oil until pureed as fine as possible, stopping the machine and scraping the sides of the bowl occasionally.

2. Heat a large heavy pot over medium-high heat. Add the chile puree and sauté for about 3 minutes, or until the mixture is fragrant. Add the coconut milk and water, cover, bring to a simmer, and simmer for about 10 minutes, or until the flavors have blended.

3. Add the shrimp, snapper, noodles, lime leaves, if using, and fish sauce to the coconut broth and simmer for about 3 minutes, or until the seafood and noodles are just cooked through. Stir in the lime zest and juice. Season to taste with salt.

4. Transfer to bowls, sprinkle with the cilantro leaves, and serve immediately.

A classic British comfort food known as bangers and mash allows a delicious, caramelized onion gravy to be the star of the show. This hearty meal is great paired with a lighter green salad dressed with your favorite vinaigrette.

Ingredients

Mash:
2 1/2 pounds large baking potatoes, such as russets, peeled and quartered
3 tablespoons unsalted butter
1/2 cup whole milk
Kosher salt and freshly ground black pepper

Gravy and Sausage:
1 tablespoon olive oil
1 large yellow onion, halved and cut into 1/2-inch-thick half-moons
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
1 tablespoon white wine vinegar
3/4 cup reduced-sodium beef broth
Kosher salt and freshly ground black pepper
1 pound pork sausages, pricked with a fork
1/4 cup 1-inch lengths fresh chives, for serving (optional)

To make the mash:
1. Put the potatoes in a large saucepan, cover completely with salted water, and bring the water to a boil over high heat. Reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are tender. Drain.

2. Return the potatoes to the saucepan and cook over medium-low heat, stirring occasionally, for about 2 minutes to evaporate the excess liquid. Reduce the heat to low, add the butter, and mash the potatoes with a potato masher or ricer until nearly smooth. Whisk in the milk. Season to taste with salt and pepper. Keep warm over very low heat.

Meanwhile, prepare the gravy and sausage:
3. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the onion and cook, stirring occasionally, for about 8 minutes, or until golden and caramelized. Reduce the heat and stir in the butter. Stir in the flour and cook, stirring often, for about 4 minutes, or until the flour is lightly browned. Stir in the vinegar and cook for 1 minute. Stir in the broth, bring to a simmer, and cook until the sauce has thickened slightly and has no raw flour taste, about 2 minutes. Season to taste with salt and pepper. Cover and keep warm.

4. Heat another large heavy skillet over medium-high heat. Add the sausages and cook, turning occasionally, for about 10 minutes, or until they are browned and show no sign of pink when pierced to the center with the tip of a small sharp knife.

To serve:
5. Mound the mash on four dinner plates. Top with the sausages and spoon the gravy over all. Sprinkle with the chives, if using, and serve.

Perhaps the epitome of comfort, a savory chicken pot pie is a perfect way to make use of leftover chicken or veggies. I love the way winter root vegetables add a delicate sweetness and maintain their shape when cooked.

Ingredients
2 tablespoons unsalted butter
1 yellow onion, finely chopped
1 celery rib, thinly sliced
2 carrots, sliced into 1/4-inch-thick rounds
2 parsnips (about the same size as the carrots), peeled, sliced into 1/4-inch-thick rounds
1 turnip (about 8 ounces), peeled, cut into 1/2-inch pieces
2 garlic cloves, finely chopped
3 tablespoons all purpose flour
1 3/4 cups reduced-sodium chicken broth
3/4 cup plus 1 tablespoon whole milk
3/4 cup heavy cream
3 large sprigs of fresh thyme
1 pound roasted chicken, torn into large bite-size pieces (about 3 1/2 cups)
Kosher salt and freshly ground black pepper
1 large egg
1 sheet frozen all-butter puff pastry (about 8 ounces), thawed but still well chilled (see Kitchen Note)

1. Preheat the oven to 400°F.

2. Melt the butter in a 12-inch cast-iron or other heavy ovenproof skillet over medium heat. Add the onions, celery, carrots, parsnips, turnips, and garlic and cook, stirring occasionally, for about 10 minutes, or until the root vegetables are almost tender. Sprinkle in the flour and stir well for about 1 minute to cook the flour, without browning. Raise the heat to medium-high and stir in the broth, followed by 3/4 cup of the milk, the cream, and the thyme. Bring to a simmer, reduce the heat to medium-low, and simmer gently, stirring occasionally, for about 5 minutes, or until the vegetables are tender. Remove from the heat and stir in the chicken. Season to taste with salt and pepper. Cool slightly, then remove and discard the thyme stems.

3. In a small bowl, mix the egg and the remaining 1 tablespoon milk with a fork to combine. On a lightly floured work surface, roll out the pastry into a 13-inch square.

4. Brush some of the egg mixture over the edges of the skillet. Lay the pastry over the pan and gently press the overhanging edges of pastry so they adhere to the sides of the pan. Lightly brush more of the egg mixture over the pastry and sprinkle with salt. Transfer to the oven and bake for about 30 minutes, or until the pastry is deep golden brown and puffed. Cool slightly and serve.

Kitchen Note: Frozen Puff Pastry - Flaky puff pastry takes practice to make properly, but don’t fret if you aren’t a master patisserie. Frozen puff pastry will do the trick. For the best flavor, use all-butter puff pastry, available at specialty grocers and many supermarkets.