The Wonder Lentil – June 14, 2013

I never had a lentil until I reached adulthood and became intrigued by Indian cuisine.  It all started with a book and ingredients that came as a kit produced by film star and chef Madhur Jaffrey.  This book introduced me to all the basics and is where I learned that Indians have lentils with every meal to help with digestion.  I include the lovely salmon colored lentils with all my Indian meals as well, but I admit I prefer a thicker recipe I found in a Martha Stewart cookbook. 

Later, I started to buy French lentils, both brown and green.  I just happened to have a half open bag in my cabinet last weekend and decided to try a new recipe from Bon Appetite.  I served it at a party with pita and veggies, but later I had it on a baguette with the first summer tomato and it was wonderful.

Green Lentil Spread

1 head garlic (perfect time, they are just ripening!)

1 T plus ½ c. good olive oil

½ c. chopped shallot

2 T. finely chopped carrot

1 T. Penzy’s Sunny Paris seasoning or thyme and tarragon to make 1 T.

1 bay leaf

Salt and pepper to taste

1 c. green French lentils

½ c. dry white wine

2 c. + more veggie or chicken broth

2 T. lemon juice

Roast garlic head in oven at 375 degrees until soft.  When cool, squeeze out soft garlic into blender.  In heavy pan, sauté shallot, carrot and seasonings in 1 T. oil.  Add lentils and stir 2 minutes.  Add wine and cook until absorbed.  Add 2 c. broth and bring to boil.  Then lower heat and cook about 30 minutes until soft.  Add broth as needed.  Blend lentils with garlic, lemon juice and ½ c. oil.  Adjust to taste.  This is great served as a hummus or as a spread on sandwiches.

My other favorite recipe for the French lentil is Lentil Salad.  It is great made ahead for a hot summer evening.

Lentil and Feta Salad

3 c. water

1 c. rinsed lentils

1 halved onion

¼ tsp. salt

¼ c. chopped parsley

3 T. chopped mint

1 chopped garlic clove

2 T. olive oil

1 T. lemon juice

½ tsp. ground cumin

½ c. crumbled feta

Combine water, lentils, onion and salt.  Cover and heat over medium until boiling.  Reduce to low and cook 30 minutes.  Drain and discard onion.  Add remaining ingredients except cheese and mix.  Top with feta and chill.

One year ago – Anchovy and Garlic Dip and garlic Scape Frittata

Cauliflower Cover Up – June 8, 2013

 

I know there be one or two people in the world that love cauliflower, but it isn’t one of the foods you hear people ooh and aah about after some great meal.  I usually avoid it because I never have learned to cook it in a way that I love and there are so many vegetables I am crazy about like okra, greens, Brussels’ sprouts, and asparagus.  But last week, we got TWO heads of cauliflower in our farmer box, so I was compelled to figure out a few ways to serve it.

Well, we are planning a welcome to town party for my wonderful mother-in-law, so one head I decided to roast along with carrots and asparagus and serve with a lemon vinaigrette at the party.  I simply washed and peeled the carrots, broke up the cauliflower and washed along with the asparagus and tossed it all in olive oil and salt.  I then placed in a single layer on a cookie sheet in the top of the oven.  I watched it all closely and slowly removed the veggies as they cooked because some started to look toasty sooner than others.  Then, I tossed them in a plastic bag filled with lemon vinaigrette and left in the fridge and simply took out and placed on a platter before the party.

Lemon Vinaigrette

1 chopped shallot

2 T. Dijon
4 T. white wine vinegar
3 T. lemon juice
Salt and pepper to taste
¾ c. + 2 T. olive oil
1 T. chopped tarragon

Mix everything except last two ingredients.  Then slowly add these in.

So my next thought was to mash steamed cauliflower as or with potatoes for creamy cauliflower.  I have done this before and it’s good but can be a bit watery if you’re not careful about draining and drying before mashing and adding butter, salt and pepper.  Instead, I gave this new recipe a try from Penzey’s.  The whole thing is cooked in the microwave!

 

 

Frosted Cauliflower

1 head cauliflower

½ c. Mayonnaise
1 ½ tsp. Dijon mustard
¼ tsp. salt
¾ c. shredded cheddar or other sharp cheese
½ tsp. paprika

Wash cauliflower and place in plastic bowl in microwave with just the water from washing.  Cover and cook 6 minutes or until soft.  Let stand 5 minutes while you mix the remaining ingredients except paprika and microwave for 30-60 seconds.  Stir and spread evenly over cauliflower head.  Top with cheese and microwave 1 minute.  Sprinkle paprika on top. 

It was yummy with our other fresh veggies!