Well, that'll teach me to go shopping without my reading glasses. What do I do with...

Ma, mom, or Bubbe....

Luckily, I have had other mature classmates and taking classes at night means that even the kids are more mature for the most part but I am mom to everyone. But I really try to go by Bubbe - Yiddish for grandmother or one who treats you like your grandmother would. I've even made up my menus, labels, etc. that have Bubbe on them. Thinking about embroidering 'Chef Bubbe' on my jacket.

 
Green Lentil Salad

This is based on Patricia Wells' recipe from her Bistro Coooking book. She serves this salad warm with grilled sausages.

1 lb lentils du Puy, rinsed and sorted
1 medium onion stuck with 2 cloves
1 peeled garlic clove
1 bay leaf1/4 cup red wine vinegar
2 T. evoo
aslt and pepper

Combine lentils onion, garlic and bay leaf in a sauvepan. Cover with cold water, bring to a boil over medium heat, and then simmer covered over low heat for about 25 minutes until tender. Add a little more water as necessary, but most of the water will be absorbed. When cooked, discard the onion, garlic, and bay leaf. Whick together the vinegar, oil, and salt to taste. Serve warm.

This is very good, but my absolute favorite use for green lentils is a warm salad of greent lentils with confit of duck gizzards from "Cooking of Southwest France" by Patricia Wells. It is similar to the above recipe, but using gizzard confit, or confit of duck leg, really bumps up the "ooh-la-la" factor! Note: I make my own duck confit from the same book; It can be done in a crockpot, and is absolutely one of the best things I have ever made--can't give enough praise to this cookbook!!

 
REC: From the box.....

I have a box of green Puy lentils, and this is the recipe on the box (I have never tried it myself tho...)

1 pound lentils (or 500 grams)
1-2 carrots
a couple of slices of bacon
1 stilk celery
2 onions
1 cup white wine
1 cube chicken buillion
1 1/3 cup water
one bay leaf
salt, pepper, thyme
2 Tbs oil or goose fat

Peel and cut the vegetables into cubes. Cut bacon into strips. Heat oil in a pan and add bacon and vegetables. When the bacon is done, white wine. Let the wine cook until it's allmost gone, then add Puy lenses, buillion and water. Then, add the bay leaf, a little thyme and salt and pepper.

Let it cook for about 25 minutes.

Serve!

(I guess you could serve it with pork chops.)

 
This lentil salad is very good. I make it all the time for an quick and easy lunch. Don't omit...

the pickle relish as I did when I first made it. It gives it a great flavor, as Dawn said it would!

 
What do you mean by salt blend? Is that like Morton's or Lawery's seasoned salt? I have some of

Penzey's 4-S salt, would that do?

 
Whoops, thought that might be confusing--That should be Penzey's Maharaja Blend.......

all on one line. And just old salt.

That blend is so freakin expensive, 30 something a pound, but to me it is worth it. You can see all the saffron threads in it. Not so much in this soup, but in my Roasted Butternut Soup, they almost sparkle!!

This mulligatawny always amazes me, I always tell people what is in a dish and those who say, "oh yuck, hate curry" or "don't like anything with coconut" will usually try it. Maybe it's me standing there with the big knives? But most everyone is soon slurping down a second bowl.

 
Marilyn, a friend always makes lentil cakes with the Puy...how, she wont let me in on but

I have tried many different recipes...all turn out well but none as good as hers...
Some people are such cagey ones aren't they.
I also use the Puy to make salad with bacon and feta cheese being the main ingredients. I dont use a recipe (I get too lazy sometimes) but the ones given here can give you ideas for the slald.
I have also used smoked duck breast over the lentil salad when plating.
Oh, the bacon I use is the French one that comes chopped in squares...I have no idea if you find similar in the States...this bacon and the Puy are just our favourite (along with lots else, admittedly) that we get from France regularly.

 
Nan, would you believe I have the Maharajah curry? Ordered it the last time, I must

make this! Btw, did you know you can open your original post, click on edit at the right and edit it? Then click on the apply edits or however it is stated at the bottom and it will be fixed. It works for everything except the subject line and as you can see, some of us wish it worked for it, also, lol.

 
I read this recipe at 4:30 and went down and made it. It is SO good.

Whatever the entire combination does, it leaves such a fresh clean taste in the mouth. I didn't have the Penzey's blend so used half (Maharajah) curry powder and half garam masala. I had a package of fresh baby spinach so used that-I will cut it up just a little next time. and because my husband doesn't think he has eaten unless there is meat, I added some Thai turkey meatballs I had frozen for another use (no sauce--just seasoned meatballs). Also had some nan in the freezer so this was an outstanding dinner. Thanks Nan. Terrific.

 
Just re-read your post above about butternut squash soup. I just got some

at the farmers' market and am always up for a new recipe. If you please? Thanks in advance.

 
I just came across these tiny green lentils with mottling at the local health food store but......

they are only $1.69 per pound!! Maybe I should buy a whole bunch before the store realizes their value. They are labelled French green lentils.

 
Oui, ben, pourquoi pas? Ca serait chouette! smileys/wink.gif

 
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