make up recipe this week ~
French LentilsPer Nana~
This week's selection is a basic recipe for cooking french lentils.
I didn't find the green lentils so I used regular lentils, and with the
exception of Cognac, everything else is in there. I prefer to chop the
vegetables into small pieces as in a mirapoix. I cooked the veggies a little
bit and then added the lentils and the chicken broth. I also added a bit
of diced up ham to the pot. For serving, a drizzle of extra virgin olive
oil was used, and a dash of red pepper flakes. The only thing missing
was a loaf of french bread. This is one of our favorites and
Hubby and I enjoyed it on a pleasant cool September day.Per Tricia~
I did a side by side of two green lentils found locally, neither of which was
the famed "du puy". The first were green lentils from Wegmans, which I
had originally thought came close to fitting the bill (granted I realized
they were likely not imported from France....) but when I showed them
to Nana she responded that she didn't think they looked like the real McCoy.
I had come across some "organic French Lentils" in one of our local whole
food markets but again I figured they would simply be a nice substitute.
They were much smaller and darker than the others so I was intrigued.
The verdict ?
|organic french on left, Wegmans on right|
The lighter shade had a lovely aroma when cooking but became bland.
All taste testers (Hubby, younger son and myself) agreed the smaller
darker lentils were far superior and tastier, with a better texture.
The others were more bland and mealy. Ah yes, and Dorie's actual recipe.
This basic lentil prep was of course delicious and she provided a few great
suggestions for fill in. The actual prep I will be looking to streamline in
the future and likely cook the additional veggies already chopped, rather
than cooking them down and then chopping them after fishing them out
of the draining lentils. I will also likely not pre-boil my lentils as I had
nothing to skim off when doing so and would like to keep this easy recipe
as easy as possible. I will be back at that market SOON for more of
those green lentils and look forward to adding ham or bacon next time.
Baby Bok Choy, Sugar Snaps and Garlic en Papillote
I am adding a make up selection this week, another "papillote",
this time with baby bok choy, sugar snaps and garlic.
Bok choy and sugar snaps were totally new vegetables to me.
I have eaten them in Chinese food but never purchased them for cooking.
I actually had to research how to prepare both and found it quite interesting.
I couldn't find baby bok choy so I bought one regular stalk and used the inner
section whichlooked so tender. I used the rest of the vegetable for a stir fry.
The fact that this can be prepared ahead of time is a treat for anyone on a busy
schedule. This was a delicious new recipe for us, one that I will definitely make again.
I also knocked out the Baby Bok Choy & Garlic en Papillote recipe
to keep our double posts (we have a lot of make ups to do) in synch.
Coming off last week's use of this cooking method I was more than happy
to use it again. I have not prepared the bok choy at home before but was
struck by how beautiful and tender it was, and will be looking for more recipes.
We enjoyed this one but unfortunately I think mine got a bit too cooked
so I likely did a disservice to the gentle texture of the bok choy.
I will be revisiting the en Papillote method but not with this filling.
Happy French Friday ~