Cooking Lentils

I had lunch at Brio Mediterranean Ristorante in Mt Kisco, NY the other day with my friends Rockin Randi and Gorgeous Gayle. Both ladies ordered the Cast Iron Grilled Filet of Salmon on French Green Lentils with Mesclun Salad. I was intrigued by the lentils. I am totally a fan of lentils , but I never make them at home.

Don't you have to soak lentils? Who could ever remember to soak something before dinner, not me.
By the way, lentils are packed with nutrients, fiber, complex carbohydrates, and folic acid. Lentils are a low calorie, low fat and cholesterol free food as well as being inexpensive..

I asked the waiter to send out the chef, hoping he would share his recipe with me. I wanted to make these lentils at home. I like to keep the dinner choices at home interesting. I like to introduce one new dish a week just to keep dinner interesting. Here is what he said.........

In a 12" saute pan with a lid,

Saute a couple of shallots in a little olive oil
Add 2 cups of lentils add sautee as well
Add 4 cups chicken stock and a chopped carrot bring to a boil and then turn down to a simmer and cover.
Let simmer for 30 to 45 minutes.

Delicious!!!!!!!

Stonewall Kitchen

I was just thinking about how much I miss the Barefoot Contessa in East Hampton, the town has just not been the same since Ina Garten sold her store.

Stonewall Kitchen - best known for their award-winning Specialty Foods, also offers a wide variety of gourmet foods and gifts, kitchen and cookware, home decor and garden accessories, recipes and their classic Product of the Month, always 10% off.
Check out http://www.stonewallkitchen.com/ for a wide variety of specialty and gourmet foods, gifts, kitchen accessories, recipes, and home and garden decor.

That being said, did you know you get many of her products at Stonewall Kitchens. There is a link on the left side of this blog and on the bottom.

In Good Taste

Want to impress your mother-in-law this Rosh Hashanah with a truly home-made holiday meal? This is the year to leave the mass-made, catered food for someone else to order.......... Have Elyce Jacboson of In Good Taste (catering and cooking classes)ejj1028@mac.com come to your home and help you get it all together. Elyce will help you customize a menu and then walk you through all the preparations. She will provide as much or as little assistance as you would like. She can do all the shopping if the grocery store isn't your thing or, if it's cooking skills you lack, she will cook right along side you in your kitchen teaching you as you follow the recipes she provides. Maybe next year you'll feel so confident you'll want to do it all on your own.

Before we get ahead of ourselves.............. Let's make something with all the wonderful summer produce coming out of our local farms and gardens.

SUMMER SAUTE

1 eggplant (sliced)
salt
olive oil cooking spray
1 large red onion (diced)
5 cloves garlic chopped (1/2 tsp.= 1clove)
1 zucchini (diced)
1 yellow summer squash (diced)
1 pint cherry tomatoes (cut in half)
2 roma tomatoes (quartered)
salt & pepper to taste
1/4 cup good quality dry red wine (Cabernet or burgundy)
fresh basil to taste (chopped)
fresh oregano to taste (chopped)
fresh parsley to taste (chopped)
1. slice eggplant and place in a colander in the sink. sprinkle generously with coarse salt. Let sit for 15 minutes. Flip eggplant slices over and salt other side. Let sit again for 15 minutes. Remove eggplant and dry slices with paper towels. cut eggplant slices into cubes and set aside.
2. spray a large saute or frying pan with cooking spray, place over medium low flame and allow to heat. add red onion and garlic and cook slowly, stirring occasionally. onions and garlic should caramelize.
3. add zucchini, yellow squash and eggplant and turn up the heat slightly. Add more cooking spray if sticking and stir occasionally. allow to cook until vegetables begin to soften, then add tomatoes.
4. cook for approximately 10 minutes or until tomatoes begin breaking down and releasing their juices. turn heat up to high and de-glaze pan by pouring in the wine and scraping the bottom of the pan with a spatula. turn heat back down to a low flame.
5. add salt, pepper and all the fresh herbs. allow the flavors to mingle while continuing to cook over a low light and stirring gently. taste and correct seasoning.
6. can be served as a side dish with bbq or fish or roasted chicken. is fabulous served over pasta with some aged, grated parmesan.
7. don't forget to serve the rest of that bottle of wine you opened to cook with. it will go wonderfully with the meal.........

You can email Elyce ejj1028@mac.com or she can be reached by phone at 914-589-5856

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