The recipe: I had some French green lentils made already, and decided to add some roasted root vegetables, including onions and shallots; then at my guest’s suggestion made it into a soup rather than a warm salad, by adding chicken broth, bay leaf, and crumbled crispy bacon, and letting it simmer a bit. We added goat cheese to the hot stewy soup and it was pretty good. Look forward to how it is, heated up. We ate it over brown rice in a bowl. Kind of interesting, the way it evolved.

Ingredients & method

2 cups tiny green lentils, boiled briefly in water to cover, then soaked an hour, then drained.
Add more water or broth to cover, and simmer, with bay leaf, onion, garlic, carrot to flavor the stock.

Rather than simmer it for 20-30 minutes all at once, turn it off and let sit, then reheat. This is a good way to make sure it doesn’t overcook and the lentils keep their shape.

Cut up peeled carrots, celery root, shallots, garlic, and parsnips. Toss in bowl with olive oil, salt, and pepper and chopped garlic.

Roast on a cookie sheet pan with sides in oven at 350 degrees, till all vegetables are nearly tender.

Fry some good bacon till crisp, then drain, blot, and crumble.

Then add vegetables and bacon to lentil stew, with more broth if necessary, salt and pepper, and simmer.

Reheat and try it the next day, so flavors meld.

I had cooked the lentils without any flavoring before I decided if I was making a warm salad or a stew. The warm salad variation would of course have you drain it, and add add a vinaigrette instead of the extra broth, and an addition of crumbled goat cheese. But we added goat cheese to the warm stew, and the melted cheese was an interesting flavor addition to the bowl!

Decorate with fresh chopped Italian parsley.

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http://www.cooks.com/rec/view/0,1737,158167-232204,00.html

Above is one of the recipes I consulted when I made my "pie" today....but I added some things, like cocoa (2 tbsp?), caramel syrup (two capfuls), allspice (1-2 tsp), nutmeg (fresh grated), powdered ginger, wheat germ (2-3 tbsp), a touch of flour, and I used regular canned evaporated milk and mostly whole eggs (one yolk went to my dog), and I used 2 cans of organic pumpkin. For topping, I mixed butter and oil and brown sugar in with some low fat granola (I started out thinking healthy but I subverted this intention halfway through), and chopped walnuts and I'm baking that separately from the custard in a glass dish....will add it later, and maybe broil it a few minutes once it’s on the custards, to get it crispier. I filled one 8x8 oiled glass dish, two ramekins (to sample it before I bring it to a potluck) with the custard mixture. We'll see how it turns out.

I think next time I will dissolve the cocoa with milk and sugar and swirl it in at the end to create a swirly chocolate design in the custard.....

This slowly simmered soup that I doctored over several hours time, while I was home working on some writing that I had to do, does not have a set recipe, but since so many asked for it, I feel compelled to set it down. Just don’t take it as gospel!  It could be made in a crockpot. A crockpot version, however, would benefit from making the mirepoix, the sauteed aromatic vegetable mixture, in a separate cast iron pan. I brought to this to a gathering of neighbors sponsored by Alisa, on the Fall Equinox, all women; we enjoyed getting to know each other over champagne and zinfandel. Brie and apple, crudites with dip, diced cheese, and my friend Diane’s pasta (rotelle) salad made with broccoli and tuna, rounded out the food part of the gathering!

Ingredients, Part I:
1 pkg or about 2 cups lentils (rinsed)
1 qt water, 1 qt. vegetable stock (or chicken stock) (approximate amounts, add more if it seems to need it!)
2 large bay leaves

Simmer this for about 20 minutes while preparing and sauteeing the vegetables.

Ingredients, Part II or Mirepoix
( http://en.wikipedia.org/wiki/Mirepoix_%28cuisine%29)
olive oil, generous amount, heated in pan
1 onion (or mixture of yellow and red), diced
Several shallots, minced

3-4 cloves garlic, minced

3-4 med. organic carrots, diced
2-3 stalks celery, scliced
1 box chopped Pomi tomatoes, or chopped fresh tomatoes, plus 1-2 tbsp. tomato paste
2 tsp ground cumin
a couple pinches dried thyme
salt and pepper to taste

Additions:
Red wine, 1/4 c.
Natural High Liquid Aminos or soy sauce, 2 squirts
1 bunch spinach, washed, chopped
Slice of lemon

Optional Toppings
Hard boiled eggs, crumbled
Fresh chopped Italian parsley

Method:
While lentils simmer, gently saute the onions in a cast iron pan. After 5 minutes, add minced garlic and shallots (if you have them). Then add celery and carrots and spices.  After about 5-10 minutes, add tomatoes and their juice. After lentils have a good head start (you don’t want vegetables to get too overdone), add these vegetables to the simmering lentils.

For richer flavor, I have added Natural High Liquid Aminos (1-2 tbsp)  and some leftover Cotes du Rhone (red) wine (about 1/4 cup) and let lentil mixture simmer at a low heat for another 30 to 45 minutes.

Taste lentils and when they are soft, but still hold their shape, you are close to being done.  To thicken the broth, I ladled a pint or two into a tall container and used a hand immersion blender to make a puree. I added this back to the soup.  Don’t puree the spinach, rather add this afterwards, as the tomatoes and spinach pureed together might produced too muddy a color.

In the last hour of simmering, I added a slice of meyer lemon, and after the soup is done, I added 1 bunch of very fresh, well washed young spinach, chopped before adding to pot. Letting the hot soup just sit, with the fresh spinach, is adequate.

Letting the soup sit and cool down allows flavors to mingle. Heat gently before eating.

In this version of lentil soup, the lentils and vegetables remain whole, except for the small amount pureed, allowing soup to have some texture.

For toppings, consider adding chopped hard-boiled eggs, chopped fresh parsley, more fresh ground pepper, and salt to taste.

Happy Fall!

I needed something to bring to the new neighbors’ open house and luckily I found my tomato plants had finally produced some delicious cherry tomatoes. I always have red onions on hand, and a bit of parsley growing, and I like to keep capers in my fridge door! A friend had given me a huge bunch of grapes from her home vineyard which she helped me de-stem. They are tiny, very sweet, and don’t have to be cut in half for the salad. I still had half a box of beautiful red quinoa (but regular could be used).

This salad has little bursts of sweetness from the grapes, a bit of juicy acidity from the tomatoes, lemon and vinegar, and onions, parsley, and capers add some flavor and punch. Think of it as an Andean tabbouleh....

1 c. red quinoa
2 c. water

Microwave quinoa and water in large glass heat-proof bowl for 6 minutes, let sit for 5 minutes, then microwave again for 2 minutes. Let sit, and check for doneness.  Repeat if necessary, or add hot water if necessary before cooking a bit longer. Should still have texture but not be too crunchy. The beautiful thread-like designs should be showing in the little quinoa grains, which will expand to 3 to 4 times their uncooked size.

Mix the following into the cooling quinoa:

Mince 3 cloves garlic
Mince 2-3 scallions
Dice 1/2 red onion
Rinse 2-3 tbsp capers
Tiny Thomson seedless grapes – destemmed
Fresh grown cherry tomatoes, halved or quartered
Sliced radish, if available
Handful fresh Italian parsley, minced

Squeeze juice of a lemon, sprinkle red wine vinegar, and drizzle liberally with olive oil.
Salt generously with kosher salt, add fresh ground pepper

Mix all and let flavors meld.  

My plan for a Korean barbeque: offer a variety of meats, grilled vegetables, large leaves of lettuce, brown rice, sesame seeds, rice seasoning, and hot bean paste (gochujang),  and instruct my guests how to make lettuce leaf packages....

How it was: When everything was ready, we assembled our packages by smearing a bit of the hot bean paste on the lettuce leaf, and piling modest amounts of rice, vegetables, and cut up meat on the lettuce leaves. Romaine is a bit difficult to roll up, so you end up eating it more like an endive leaf with filling on top, folding it lengthwise....

Serve with beer or red wine, and sit outside to catch the slightest evening breeze passing by, and soak up the last of the rays. Snag a neighbor or two to stop by and have a drink with you. It makes it more festive! If you plan it as a seduction dinner, it will work like a charm!

Note: Adding rice seasoning to the brown rice makes it especially appealing.

I used pork and two kinds of beef cuts, but this marinade is good for almost
any kind of meat:

Meat Ingredients:
Flank steak, rinsed and patted dry, gently criss-crossed with a sharp knife
Lean sirloin steak, slightly frozen, cut crosswise into thin strips
Boneless porkchops, slightly frozen, cut crosswise into thin strips

Vegetables:
Zucchini and patty pan squash, sliced lengthwise rather thinly
Sweet potatoes, sliced lengthwise thinly, lightly steamed

(then marinate in olive oil and lemon, OR sesame oil and salt, garlic
optional)

Red leaf lettuce leaves, easiest to roll up  (I used romaine)

Brown rice – serve hot and steaming

Meat Marinade (amounts approximate):

Soy sauce (used low sodium)  3/4 c.
sesame oil  1/4 c. approx.
minced ginger  2 tbsp
minced or pressed garlic  4-6 cloves
minced scallions  3-5
(and some sliced lengthwise in 3 in. lengths)
fresh ground pepper (about 20 twists)
2 tsp sugar
2 tbsp mirin
Sesame seeds toasted, ground (save some for
topping)

(I like the idea of blending this marinade with some kiwi fruit, but I did not get a chance to try it--see bulgogi recipe linked to below)

Equipment:

The Korean fryer
Gas grill (easy to regulate temperature)
Tongs
Platters
Vegetable griller

 

See picture here of a Korean fryer for bulgogi—I forgot to take a picture of mine....it's good for the tender slices of beef or pork, provided the fryer is heated up properly (whether on grill or stovetop). Pour a little water in the basin around the perimeter.

 

A fresh bunch of sorrel purchased at the Berkeley Farmer's Market on Saturday inspired an omelette, with scallions and a light sprinkle of blue cheese. The lemony taste of sorrel might not immediately inspire you to think of an omelette but advice from the vendor encouraged me to try it.  I gently cooked in butter the scallions and chopped sorrel (including the thin crunchy stems), then added two beaten eggs. I tilted the omelette pan, lifting the eggs as they set, letting the runny egg find the bare surfaces of the pan till it was mostly set; then covered the pan and turned heat to very low while I let it set further. I sprinkled a tiny bit of crumbled blue cheese on the eggs, then placed one remaining sorrell leaf across the top. I could have waited longer for it to set, but instead I ended up folding the omelette in half before sliding it off into my plate. I finished it off with freshly ground pepper and sea salt.  I enjoyed it with Kavanaugh coffee (in a Peet's cup!).

 

My favorite crunchy salad becomes so much more interesting with just a few slices of medium rare soy-sauce-flavored tri-tip.

Buy a pound or pound and a half chunk of tri-tip beef.
Marinate in:

1/2-1 c. low sodium soy sauce
1/2 – 1  c. red wine
2 cloves garlic, mashed
coarse ground pepper
2 tbsp tomato paste, if you have it
2 tbsp olive oil

Preheat oven to 350-375.
(Even briefly marinated seems to result in flavorful meat)

Roast in a small pan in the marinade for 30-40 minutes or until thermometer stuck in thickest part reads 140-150.

Cool slightly and slice, serving on top of a salad:

crunchy sliced romaine lettuce
sliced radishes
sliced spring onions, or minced red onion
Quartered slices English cucumber
Optional: crumbled blue cheese

Dress simply with splash of olive oil, balsamic vinegar, salt and pepper.

Two bunches of startlingly fresh rainbow chard and some leeks from the Merritt College springtime farmer’s market started me thinking about a frittata with an emphasis on vegetables.  I thought of using tofu and cottage cheese to “stretch” the eggs and make it healthier and less cholesterol-laden.

Two bunches fresh chard, washed and lightly steamed, then chopped
Three medium leeks, white parts sliced in half lengthwise, then washed and chopped
2 cloves  garlic
salt and pepper
several sprigs fresh Italian parsley
basil, fresh or dried
red onion, chopped
olive oil – 2 tbsp

Saute all of the above  in olive oil in a nonstick pan till flavors meld and leeks are done. Preheat oven to 375.

In the meantime, mix together in a large bowl:

5 eggs
1/2 pound SprouTofu (Wildwood brand)
1 cup cottage cheese
1/4 c. milk

Beat well together with hand mixer or hand blender.

Prepare a 9 x 14 lasagna pan by lightly oiling.

Pour egg/tofu/cheese mixture into pan, and stir in the sauteed vegetables.
Sprinkle with about 1/2 cup of freshly grated parmesan or more, making sure all corners of the frittata have some cheese!
Bake in oven about 40-45 minutes or until lightly puffed in places and no longer runny inside. Check while cooking and lower oven temperature if it is cooking too fast.

Cut into generous squares and serve piping hot, warm, or room temperature.

Cherry sauce for a simple sauteed chicken breast

Stew 2 handfuls of plump dried cherries in a half cup of water till soft
Add 2 garlic infused large croutons (these were purchased from Andronico’s) and stew till soft
Add 2 tsp of butter
Sweeten to taste with blueberry syrup if you have some on hand
Spice up with some fresh ground black pepper and salt if needed

Blend all with a hand blender in a cup.

Should be thick and a dark plum color, like “cherry butter”
Add a dollop to chicken and serve.

(Thanks to Andy for naming this sauce)

For my Oscars viewing party, I plan to serve chile verde, (chunks of browned pork simmered in tomatillo sauce), Spanish rice, pinto beans, (refried and plain), handmade corn and also whole wheat tortillas, and a nopales, pepper and corn saute for those who want a vegetarian filling. Accompaniments will be guacamole, salsa fresca or green hot sauce, shredded monterey jack cheese., and sour cream.

Previously, I made a nopales saute with onions and red peppers. This time, I am livening up the recipe with roasted ancho and pasilla chile peppers. After scraping off the blackened skin, seeding and de-stemming, and chopping them, I will add them to a generous amount of sauted onions and garlic. I will add the diced nopales, some fresh and roasted red and green bell peppers for color and sweetness, and, finally, kernels sliced off three ears of corn. I also added diced roasted kabocha squash as an experiment. I am going to add some leftover homemade tomatillo sauce which I had prepared for the chile verde. A final touch will be chopped fresh cilantro.  For spices, I sprinkled oregano, red pepper flakes, and a bit of cumin, and salt and pepper.

 

I think this recipe for chile verde is pretty fantastic: http://simplyrecipes.com/recipes/chile_verde/