Salad

French Green Lentil Salad

August 31, 2015, posted by Michelle – One of the several ubiquitous dishes here in Lyon is lentil salad. This salad calls for the tiny green lentils de Puy (pronounce “pwee”) and is most often served with saucisson de Lyon (cured, dry sausage with pistachio) and can be served warm or cold. Another version leaves the meat out altogether and still other versions add a poached egg. But in every version the Lentils de Puy are the constant, the MUST.

This tiny green lentil comes from Puy-en-Velay, a city in the Auvergne region of France. So, what’s so special about them? First, they are teeny tiny, about half the size of a regular lentil. Second, the volcanic soil of the region gives the lentils a very particular nutty taste and the texture is firm and not at all mushy. And third, Lentils de Puy are AOC designated, meaning the French government grants the label only to specific producers in a specific region who use traditional production methods. Oh la la.
A friend of mine just visited Puy last weekend and brought back a tin of Sabarot brand lentils for me. You can purchase the very same lentils HERE if you care to try this recipe. I love this salad and it’s very easy to make.

French Green Lentil Salad

8 oz. lentils de Puy

1 carrot, diced in small cubes

1 small white onion, chopped

2 small shallots, minced

1 clove garlic, minced

olive oil

salt and pepper to taste

Mix together the following for the dressing:

1/2 tbsp. Dijon mustard

1 tbsp. red wine vinegar

1/4 cup olive oil

Cook the lentils according to the package directions. If they happen to be in French and you do not parlez le français, then do this: Add the lentils to a pot of cold water. The water should cover the lentils by about 2 inches. Bring to a boil then lower the heat to a simmer and let cook 20 – 25 minutes. Do not overcook. Drain and set the cooked lentils aside in a serving bowl. Boil the diced carrots for 5 minutes and set aside. In a saute pan, saute the onions in a little olive oil, adding the garlic after about 3 minutes. Add the cooked carrots and saute another minute or two. Add the mixture to the lentils, stirring well. Add the dressing, shallots, salt and pepper to taste. I like to serve mine cold though you can serve them warm or at room temperature as well. This easily serves 6 as a side dish. Bon appétit!

Ta Da Tabbouleh

August 8, 2015, posted by Gina – Many may say that preparing tabbouleh, a very delicious salad, is easy because you don’t really have to cook anything. At the core of that statement I would have to agree, though there sure is a lot of chopping involved in making this culinary treat but it’s worth it. I prepared this salad for our Saturday Supper and I am the only person who ate it. Son 2 ran off with his friends and Mr. Sparkling wanted a stick to your ribs kind of meal. Oh well, more for ME!!

TABBOULEH
2 cups bulgur wheat (I found this in the organic section of my grocery store)
2 cups boiling water
½ cup lemon juice
½ cup olive oil
3 teaspoons salt
1 bunch fresh parley
1 bunch fresh mint
2 bunches scallions
2 medium tomatoes
1 hothouse cucumber. (A hothouse cucumber is different from a regular cucumber as it is long and slender, has fewer seeds and the skin is softer making it easier to eat).

Place the bulgur wheat in a temperature proof bowl. Bring water to a boil and pour over bulgur wheat. Stir in lemon juice, olive oil and salt. Cover and let stand at room temperature for one hour.

Meanwhile, chop parsley, mint, scallions, tomatoes and cucumbers.

Once bulgur wheat has soaked for one hour, make sure no extra water is in it. If you see that it is, drain all excess water out. Toss remaining ingredients in, cover and refrigerate for several hours.

I love tabbouleh but had not made it myself for years. This is a great recipe, but if I made it again, I would delete the cucumbers.

This was great for our 102 degree day served alongside some shrimp.

Enjoy!

To print this recipe or leave comments please click on the title of this post (Ta Da Tabbouleh) and all options will appear at the end of the post.

Friday Night Fun

June 7, 2015, posted by Gina – My family went to a new restaurant last night and as you can see the atmosphere was great and the menu had a farm fresh vibe.

Our waiter recommended the poutine for an appetizer and even though we were unfamiliar with what poutine is exactly, we decided to try it. We were not disappointed, just look at that cast iron skillet of goodness:

Once home, I investigated this epicurean mystery and discovered that poutine is a Quebec (or French Canadian) staple of homemade french fries with white cheddar cheese curls and beef gravy. The version we enjoyed was a combination of french fries topped with black-eyed pea chili, sharp cheddar cheese and gremolata (a chopped herb condiment made of lemon zest, garlic and parsley).

My husband and son ordered a wedge salad. The chef took a little creative license and put a twist on this by using romaine lettuce instead of the traditional iceberg. The lettuce was topped with Asher blue (a naturally rinded cheese made in the US), country ham instead of the traditional bacon, spring onions, radishes and a buttermilk dressing that was smooth, creamy and full of flavor. While looking at this bowl of freshness, I decided that the next time I make salad it will be this one and making fresh dressing is what takes a salad from so-so to fabulous. Here is my recipe for buttermilk dressing:

GINA’S BUTTERMILK DRESSING
1 cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
4 green onions, chopped
½ cup parsley, chopped
1 teaspoon salt
½ teaspoon black pepper

Mix all ingredients. Let sit in refrigerator a few hours or overnight to allow the flavors to come together.

My entrée was a great combination of braised southern peas (black-eyed peas, field peas and butter beans), summer squash and sorghum grilled chicken breast. An interesting fact about sorghum is that it looks very similar to corn while growing in the field. This grain is best known for producing sweet sorghum syrup and is mostly grown in Kentucky and Tennessee but can also be found in Minnesota, Mississippi and Texas.

Back to my entrée, the sorghum flavored the entire dish giving the broth a slight sweetness that contrasted with the other savory flavors. The chicken had a sweet-smokey grilled flavor that put this main dish staple over the top.

My husband and son both ordered the catfish. I was fortunate enough to steal a bite or two and it was light and crispy with plenty of flavor. It was resting on a bed of mashed potatoes drizzled with a creamy tartar and hot sauce.

I was so full that dessert seemed out of the question until our waiter recommended the homemade banana pudding. I did not order dessert but I will confess that my spoon did take a couple of dips into my husband’s bowl. Fresh whipped cream, banana pudding, vanilla wafers, toasted macadamia nuts, strawberries and blueberries made a beautiful presentation.

Sitting in the middle of our table was this unpretentious crystal vase with three mini zinnias. This was just enough to make me smile. We enjoyed everything from the atmosphere and our fantastic waiter to the food that was creative and delicious. We will make a return visit.

Fresh Peas and a Word About Truffle Oil

May 6, 2015, posted by Michelle – This past Sunday at the farmers market I loaded up on a bunch of fresh peas while they are available (the season is just a few short weeks). Behold the sweet, brilliant green beauties:

I concocted a simple salad of peas and new potatoes with chives, dill and mayonnaise that was light and delicious.

Fresh Pea and New Potato Salad

1/2 lb. fresh peas, shelled
5 – 6 small new potatoes, halved
2 tsp. fresh dill, minced
2 tsp. fresh chives, minced
3 tsp mayonnaise (honestly, this is guess – you can add as much or as little mayo as you like)

Boil the potatoes about 15 minutes then add the peas and continue to boil together for another 5 – 7 minutes or until the peas are just tender. Strain in a colander and then transfer the peas and potatoes to a mixing bowl. Allow to cool a bit (15 minutes or so). Mix in the mayo and herbs and add salt and pepper to taste.

Now about apparently evil and disgusting truffle oil… My significant other (when I mention him from now on I’ll refer to him as Le Monsieur) came home from a business trip to Italy with several packages of truffle flavored pasta that, unfortunately, didn’t have much of a truffle taste. I thought maybe adding a little truffle oil would bring out the truffle flavor of the pasta. I had never used truffle oil before and so I did a little research to find out about it. Wow. It seems like everyone from Martha Stewart to Anthony Bourdain HATES and VILIFIES truffle oil. The reason is because 99% of commercially produced truffle oil has no truffles in it and chemically reproduces a one dimensional, overbearing truffle-like taste. The ingredients of this synthetic truffle oil include phrasing like “truffle essence” or “truffle aroma”. Read THIS ARTICLE to find out more about truffles, truffle oil and marketing manipulation. You can decide for yourself if truffle oil is a travesty or not.

Cookbook Club Early Spring Lunch 1 comment

March 11, 2015, posted by Gina

Does a cookbook club sound fun to you? I belong to one and we are currently trying out recipes from the Barefoot Contessa Cookbooks.

We have 12 members, as we determined that’s how many people most of us can seat comfortably in our homes, we meet once a month and we take turns being the hostess. The hostess plans the menu, prepares the main course, sets the theme, if there is one, and sends the menu out via email. The members sign up for the dish they would like to prepare and the big rule is they must prepare the recipe exactly as it is written in the cookbook.

: Provençal Tomatoes

Once we are finished with our meal, we make notes in our cookbooks as each person talks about their recipe. They may suggest any changes they would make to it and whether or not they would make it again.

All recipes can be found in Barefoot Contessa Cookbooks; Family Style, Parties and The Barefoot Contessa Cookbook. You can also find the recipes online (google “Ina Garten’s Parmesan Chicken”, for example).

The Menu for an Early Spring Lunch

YUMMY DRINK – Herbal Iced Tea*

APPETIZER – Smoked Salmon Dip

SALADS – Tabbouleh and Tuna Tartare

MAIN COURSE – Parmesan Chicken, Provençal Tomatoes and Chive Biscuits

DESSERT – Orange Chocolate Chunk Cake and Coconut Cupcakes

The Verdict: Surprisingly, everyone liked ALL of the items which rarely happens. My favorite was the orange chocolate chunk cake. I make the Parmesan Chicken on a regular basis for my family and the tomatoes were fabulous even though it’s not peak tomato season. Many thought the coconut cupcakes would be great for Easter, maybe put a few jelly beans on top. Both salads were delicious and the tabbouleh in particular tasted very fresh.

: Tabbouleh Salad

: Tuna Tartare

*A note regarding the herbal iced tea, we all agreed that it was a little tart. The original recipe it calls for pure apple juice which, in addition to being much more expensive than regular apple juice, was not very sweet. We decided that this tea would taste better if it was slighter sweeter and used regular apple juice to obtain that sweetness. Maybe it’s the Southern predilection for sweet tea, who knows? Honestly, it was a little tart, 12 people can’t all be wrong, right?

: Chive Biscuits