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Sunday, December 23, 2012

Lentils with Red Wine and Herbs

Motivation
This makes a great bed to serve a main dish on (I've served scallops on it), or with enough veggies can be a vegetarian main dish.  I suggest adding herbs or an assertive salad mix (Italian or French greens).  I've steamed cauliflower and added it as a supporting veggies.

This only requires a 1/4 cup of wine... so it's a good excuse to open a bottle :)

Ingredients
1 1/2 cups Lentils
Salt
3 slices Bacon, diced
1-2 medium Onions, chopped
1-3 cloves Garlic, minced
1/4 cup Red Wine
1/2 cup Chicken Stock
Herbs/Veggies

Mise en Place
In a large saucepan cover lentils with 2 inches of water and bring to boil.  Season with salt and simmer over medium heat for ~40 minutes.  Drain.

Method
In a large skillet over  medium heat cook bacon until it starts to crisp.  Add onions and cook until softened (~5 minutes).  Add garlic and continue cooking another minute or so.

Add cooked lentils and red wine.  Cook until wine has been absorbed/reduced (3-5 minutes).  Add herbs/veggies and chicken stock.  Cook another 5 minutes.  Season and serve.

Saturday, December 22, 2012

Maple Pecan Pie

Motivation
I wanted to make a pecan pie without corn syrup.  Maple syrup seemed like a fantastic substitute.  This recipe is a slightly modified Melissa Clark recipe.  I was very happy with the flavor.  The texture was a bit grainier than a typical pecan pie.  I would made it again. 

Ingredients
1 Pie Shell (make your own or buy one)
1 cup Maple Syrup (Grade B if you got it)
1/2 cup Demerara or raw sugar
8 whole Star Anise (or all spice as a subsitute)
2 cups Pecan Halves
3 large Eggs
4 tbsp (1/2 stick) Unsalted Butter, melted
2 tbsp Dark Aged Rum (I used spiced)
1/4 tsp Kosher Salt

Mise en Place
Toast pecans in oven at 325F for 15-20 minutes or until they start to smell nutty.

Method
In a medium saucepan over medium-high heat, bring the maple syrup, Demerara sugar, and star anise to a boil. Reduce to a simmer and cook until the mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit for 1 hour for the anise to infuse. I'm not sure how you can reduce down to a cup if you start with a cup of maple syrup... I just let to simmer for that amount of time and didn't notice much appreciable volume lost.

Remove the star anise from the syrup. If you use all spice it will take a bit of effort to fish them all out.  I do hope you counted how many you put in. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). In a medium bowl, whisk together the syrup, eggs, melted butter, rum, and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes.

Wednesday, December 19, 2012

Weeknight Cassoulet

Motivation
I've made some cassoulets that were great, but a real time investment.  This isn't that kind of cassoulet.  I got my inspiration from Serious Eats.  This is a very flexible recipe.  I've swapped about and added in all sorts of items, which is to say, it's great for using up leftovers.  As long as you have white (cannellini) beans, some sort of meat, tomatoes, and thyme I think the core elements of the dish will be intact.

Ingredients
4-6 slices Bacon (diced)
4-5 Sausages
minced Garlic
1-2 diced Onions
1 can Cannellini Beans (or white kidney or great northern)
1 can diced Tomatoes
Extra Veggies (Broccoli, Cauliflower)
Chicken Broth
Bread Crumbs
Thyme
Oregano
Crushed Red Pepper
Black Pepper

Method
Preheat oven to 450 F.  If you're starting with raw sausages brown them for color (you don't need to cook them through).  In an oven safe pan, crisp diced bacon over medium heat.  After a few minutes add diced onions.  A few minutes later add garlic. Cook until softened.

Add tomatoes, beans, other veggies like broccoli and/or cauliflower.  Season with spices and cook for a few minutes to marry flavors.  Add enough chicken stock to bring liquid level near level with the rest of the item in the pan (you don't want to turn this into a soup.  A cup or so usually does it).  Sprinkle breadcrumbs on top and arrange sausages on top of all of that.

Place in oven for 20-25 minutes.  Remember not to burn your hand on the hot handle when you're scooping it out.


Sunday, December 9, 2012

St. Germain Gimlet Evolved

Motivation
I was looking for a good St. Germain cocktail that would include gin.  I found this one and was very surprised by how good it is.  St. Germain has the ability to overpower other ingredients in drinks.  That's certainly been my experience when trying to pair it with champagne.  In this cocktail it's a team player instead of dominating the flavor profile.  Original recipe page.

Ingredients
1 1/2 oz. Hendrick’s Gin
1 oz. St. Germaine
3/4 oz. fresh Lime Juice
1 dash Bitters
Cucumber wheel, for garnish (optional but nice)
Method
Combine ingredients.  Shake with ice and strain.  I prefer my drink tart. Taste and add more lime juice if need be.