Day Recipe Food Community

April 20, 2009

Cream Of Lentil and Chestnut Soup with Foie Gras Custard Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 10:12 pm

Adapted from La Régalade


Active time; 45 min Start to finish: 1 1/2 hr

Makes 6 servings.

INGREDIENTS

  • 1to 1 1/2 cups vegetable oil
  • 4very thin slices firm white sandwich bread, cut in1/4-inch dice
  • 4fresh thyme sprigs
  • 4fresh parsley sprigs
  • 4fresh chives
  • 2bay leaves (not california)
  • 1cup dried lentilles de puy (french green lentils; 7 oz)
  • 1/2lb vacuum-packed chestnuts (1 1/2 cups)
  • 10cups cold water
  • 2 1/2teaspoons kosher salt
  • 100gm cooked pure-goose
  • foie gras medallions (3 1/2 oz)
  • 2whole large eggs
  • 2large egg yolks
  • 1 1/2cups heavy cream
  • 1/3cup sliced almonds, toasted
    special equipment:6 (1 1/2-cup) ovenproof soup plates and kitchen string

DIRECTIONS Make croutons:
Heat 1/4 inch oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook bread, stirring frequently, until deep golden, about
1 minute. Transfer with a slotted spoon to paper towels to drain.


Make soup:
Tie thyme, parsley, chives, and bay leaves together with kitchen string to make a bouquet garni. Bring lentils, chestnuts, water, bouquet garni, and
1 1/2 teaspoons salt to a boil in a 3-quart heavy saucepan. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Discard bouquet garni and reserve 2 cups cooking liquid. Purée remaining soup in 2 or 3 batches in a blender (use caution when blending hot liquids), then pour through a large sieve into a large bowl, discarding solids. Whisk in enough of reserved cooking liquid to reach a thin, creamy consistency, then season with salt and pepper. (Soup will continue to thicken as it stands; keep reserved cooking liquid on hand to thin as needed.)

Make custard while soup simmers:
Preheat oven to 325°F.


Purée foie gras, whole eggs, yolks, and remaining teaspoon salt in afood processor until very smooth.With motor running, add 1 cup cream in a stream and blend until just combined (do not overprocess, or cream will curdle).


Put soup plates on 2 large baking sheets, then divide custard among them. Bake in upper and lower thirdsof oven until just set, 15 to 20 minutes (some custards will cook quicker than others; check each one). Cool to warm.


To assemble and serve:
Reheat soup, stirring occasionally, until very hot. Beat remaining ‚ cup cream until it just holds stiff peaks, then vigorously whisk whipped cream into soup. Pour soup over custards and sprinkle with croutons and almonds.

Cooks’ note:
• Custards may be made (but not baked)4 hours ahead and chilled, covered. Because of chilling, you may need to bake custards a few extra minutes if made ahead.

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April 4, 2009

Lentil and Rice Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 12:00 am

Tabbouleh is made with bulgur, but we decided to shake things up a bit by mixing tabbouleh flavors (parsley, tomato, and lemon) with rice and lentils, a common Middle Eastern pairing. Served chilled or at room temperature, the salad is terrific with any meat, poultry, or fish. You could add chickpeas, corn, or more lentils for a vegetarian main course.


Active time: 30 min Start to finish: 40 min

Makes 4 servings.

INGREDIENTS

  • 1 1/2cups water
  • 3tablespoons extra-virginolive oil
  • 1/2teaspoon salt
  • 1cup long-grain rice
  • 1/4cup dried lentils, picked over
  • 4scallions, chopped
  • 1/4cup chopped freshflat-leaf parsley
  • 1/4cup chopped fresh dill
  • 1/2english cucumber, seededand diced (1 cup)
  • 2tablespoons fresh lemon juice
  • 1cup yellow pear or cherry tomatoes, halved

    DIRECTIONS

    Bring water, 1 tablespoon oil, and salt to a boil in a 2-quart saucepan, then stir in rice. Return to a boil and cover pan. Reduce heat to low and simmer rice until water is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork and let stand, covered, 5 minutes.


    While rice is simmering, cook lentils in a saucepan of boiling water until just tender, 15 to 20 minutes. Drain in a sieve.


    Spread rice and lentils in a shallow baking pan and cool 10 minutes. Transfer to a bowl and toss gently with remaining 2 tablespoons oil, remaining ingredients, and salt and pepper to taste.

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    • March 20, 2009

    Warm Lentil Soup with Pancetta Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 1:20 am

    Virginia Flesher of Charleston, West Virginia, writes: “Last spring I attended my oldest grandson’s college graduation in New York. The evening before the ceremony, the entire family dined at Town in the Chambers Hotel. I can still remember chef Geoffrey Zakarian’s superb lentil soup.”

    Makes 6 first-course or 4 main-course servings.

    INGREDIENTS

    • 3ounces thinly sliced pancetta,* cut into thin strips1 1/2cups coarsely chopped celery (about 3 stalks)
    • 1 1/2cups chopped white onion (about 1 medium)
    • 3/4cup chopped carrot
    • 2slices thick-cut bacon, chopped
    • 1head of garlic, most of outer skin removed, cut in half crosswise
    • 2small bay leaves
    • 1tablespoon chopped fresh thyme
    • 1pound french green lentils, rinsed, drained
    • 10cups (or more) low-salt chicken broth
    • 2tablespoons whipping cream
    • 1tablespoon white wine vinegar8green onions, cut crosswise into quarters, then cut lengthwise into thin strips

    DIRECTIONS Sauté pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve.

    Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic. Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Seasonwith salt and pepper.

    Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; sauté until wilted, about 1 minute.

    Divide soup among bowls. Spoonlentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve.

    *Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.

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    February 12, 2009

    Lebanese Lentil-and-Rice Pilaf with Blackened Onions Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 7:42 pm

    Serve with: Warmed flatbread. Dessert: Vanilla pudding with sliced mango.

    Makes 4 servings.

    INGREDIENTS

    • 4tablespoons olive oil
    • 1medium onion, chopped
    • 3garlic cloves, minced
    • 2teaspoons ground cumin
    • 3/4teaspoon ground cinnamon
    • 1/2teaspoon ground allspice
    • 214-ounce cans vegetable broth
    • 3/4cup dried lentils, rinsed, picked over
    • 3/4cup long-grain white rice2large onions, sliced3tomatoes, quartered lengthwise
    • 1cucumber, peeled, cut into rounds
    • plain yogurt
    • chopped fresh mint

    DIRECTIONS Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

    Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.

    Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.

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    January 30, 2009

    Sausage and Lentil Stew Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 7:17 am

    Sosizza chi Linticchi

    The hearty, warming goodness of this one-course meal is only increased by its utter simplicity of preparation. Accompany the stew with crusty bread.

    Makes 4 servings.

    INGREDIENTS

    • 1 1/2 cups lentils
    • 1 1/4 pounds thick or thin sweet (mild) italian sausages without fennel seeds
    • 3 ribs celery plus their leaves
    • 1 medium-sized yellow onion
    • 5 1/2 cups spring water
    • 1/2 teaspoon sea salt
    • black pepper

    DIRECTIONS Rinse the lentils and cull them for small stones and debris. Put them in a heavy 4-quart pot with a tight-fitting lid. Cut thick sausages into 1-inch lengths or thin ones into 2-inch lengths, and put them in the pot. Clean and thinly slice the celery, chop the leaves, peel and finely chop the onion, and add it all to the pot.

    Pour in the water, and add the salt and a few grindings of black pepper. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.

    Reduce the heat and cook at a lively simmer for about 1 hour, stirring from time to time to prevent the lentils from burning. When the sausages and lentils are cooked and the liquid has thickened, serve piping hot in bowls.

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    November 17, 2008

    Rice and Lentil Salad with Orange and Dried Cherries Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 12:00 am

    Active time: 20 min Start to finish: 35 min

    Makes 6 servings.

    INGREDIENTS

  • 1 1/2 cups water
  • 1 cup long-grain rice
  • 1/2 teaspoon salt
  • 1/2 cup french green lentils
  • 1/4 cup finely chopped shallot
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 orange
  • 1/3 cup dried cherries, chopped, or currants
  • 1/4 cup olive oil
  • 1/3 cup chopped fresh flat-leaf parsley

    DIRECTIONS

    Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.


    While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.


    Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.

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    • November 16, 2008

    Red Lentil Soup Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 3:25 am

    Active time: 20 min Start to finish: 40 min

    Makes about 7 cups.

    INGREDIENTS

    • 1 1/2tablespoons olive oil
    • 1large onion, chopped
    • 3garlic cloves, chopped
    • 2carrots, chopped (1 cup)
    • 1/2cup chopped fresh or canned tomato
    • 1celery rib, chopped
    • 1 1/4teaspoons ground cumin
    • 1/2teaspoon salt
    • 1cup dried red lentils
    • 4cups water
    • 1 1/2cups chicken broth
    • 2tablespoons chopped fresh parsley

    DIRECTIONS Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.

    Stir in parsley, then season with salt and pepper.

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    September 29, 2008

    Curried Lentil and Spinach Soup Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 8:24 pm

    Makes 4 main-course servings.

    INGREDIENTS

    • 2tablespoons olive oil
    • 1 1/2cups chopped onion
    • 1cup chopped celery
    • 1cup chopped peeled carrots
    • 3garlic cloves, minced
    • 1tablespoon curry powder (preferably madras-style)
    • 1tablespoon minced fresh ginger
    • 1teaspoon ground cumin
    • 1bay leaf
    • 1/4teaspoon dried crushed red pepper
    • 9 1/2cups (or more) water
    • 116-ounce bag dried lentils (about 2 1/2 cups)
    • 16-ounce bag baby spinach leaves
    • 1/2cup chopped fresh cilantro1/2cup plain nonfat yogurt

    DIRECTIONS Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)

    Ladle soup into bowls. Top each serving with spoonful of yogurt.

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    September 27, 2008

    Curried Lentil Stew with Ginger Yogurt Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 8:26 pm

    Complete this meatless dinner with a salad of red leaf lettuce and sliced Asian pears. Pass a basket of warm pita bread. For dessert, top split bananas with brown sugar and coconut and broil until caramelized.

    Makes 4 to 6 servings.

    INGREDIENTS

    • 1/4cup olive oil
    • 1large onion, chopped
    • 4garlic cloves, finely chopped
    • 1 1/2tablespoons curry powder
    • 4cups (or more) vegetable broth
    • 2cups lentils, rinsed
    • 3cups diced tomatoes 1 1/2cups plain whole-milk yogurt
    • 1 1/2tablespoons minced fresh ginger

    DIRECTIONS Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.

    Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.

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    September 1, 2008

    Green Lentil and Bacon Salad Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 2:15 pm

    (Salade de Lentilles Vertes aux Lardons)

    Smoked ham and bacon give this lentil salad a rich, robust flavor. Serve it alongside roasted meats or poultry.

    Makes 12 (side-dish) servings.

    INGREDIENTS

    • 6slices thick-cut bacon, coarsely chopped
    • 1small onion, diced
    • 6cups water
    • 13/4-pound smoked ham hock
    • 1pound french green lentils, rinsed, drained
    • 1/2cup chopped fresh parsley
    • 4teaspoons chopped fresh thyme1/2cup walnut oil or olive oil
    • 1/4cup red wine vinegar
    • 3tablespoons dijon mustard
    • 1/2cup chopped red onion
    • 1/2cup chopped celery

    DIRECTIONS Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.

    Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.

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