Text 32344, 133 rader
Skriven 2009-12-18 06:11:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Puy Lentils
===================
-=> Nancy Backus wrote to MICHAEL LOO <=-

 ML> I believe I've had it but blocked out the experience. A few
 ML> years ago I claimed to have done so, and that was after a trip
 ML> to Scandinavia, but I certainly don't want to remember. What's
 ML> most likely is that I found it on a buffet and had a few
 ML> milligrams of it and said enough.

 NB> Can't say as I'd blame you.  As with other strong-tasting things, I'd
 NB> guess that one would need to either grow up with it or somehow develop
 NB> a taste for it.  :)  And I don't think I've ever run into someone who
 NB> has had it and loves it, either...  Mostly it's been mentioned as part
 NB> of some sort of joke or story...  ;)

 ML> 125g (4 oz) Puy Lentils

 NB> What sort of lentils are they?

According to the Cook's Thesaurus they are "French green lentils = Puy lentils
= lentilles du Puy = lentilles vertes du Puy.   

Shopping hints:  These choice lentils were originally grown in the volcanic
soils of Puy in France, but now they're also grown in North America and Italy. 


They're especially good in salads since they remain firm after cooking and have
a rich flavor. They cook a bit slower than other lentils.     

Substitutes:  beluga lentils OR brown lentils (These don't hold their shape as
well as French green lentils.) OR masoor"  
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Monkfish w/Curried Lentils & Browned Butter Cauliflower
 Categories: Seafood, Vegetables, Citrus
   Servings: 4 servings

MMMMM--------------------------SAUCE--------------------------------
  4 1/2 c  Small cauliflower florets;
           - from one 22 oz head
      1 c  Whipping cream
      4 cl Garlic; chopped
    1/8 ts Ground nutmeg
      3 tb (or more) water

MMMMM------------------LENTILS & CAULIFLOWER------------------------
      1 tb Olive oil
    1/2 c  Fine chopped onion
    1/2 c  Fine chopped, peeled carrots
    1/2 c  Fine chopped celery
      1 c  French green lentils;
           - (lentilles de Puy) *
    3/4 ts Curry powder
    3/4 ts Paprika
  2 3/4 c  Water; divided
      2 tb Butter
  4 1/2 c  Sm cauliflower florets; from
           - one 22 oz head

MMMMM------------------------GREMOLATA------------------------------
    1/3 c  Chopped fresh Ital. parsley
  1 1/2 tb Grated lemon peel

MMMMM--------------------------FISH---------------------------------
      4    (6 oz ea) monkfish filets
           - (about 1" thick), skinned
      1 tb Olive oil

  Hearty lentils and a creamy cauliflower puree make this a
  particularly satisfying fish dish. Curry powder is an exotic
  surprise in the lentils.

  For sauce: Bring first 4 ingredients to boil in med sauce
  pan. Reduce heat, cover, and simmer until cauliflower is
  very tender, about 17 minutes. Cool slightly. Transfer
  mixture to blender; add 3 tablespoons water and puree until
  smooth. Season with salt and pepper. (Can be made 1 day
  ahead. Cover; chill. Rewarm over medium heat, stirring,
  and adding more water to thin sauce, if desired.)

  For lentils and browned butter cauliflower: Heat oil in
  med sauce pan over medium heat. Add onion, carrots, and
  celery; sauté until soft, about 8 minutes. Add lentils,
  curry, and paprika; stir 1 minute. Add 2 1/2 cups water;
  bring to boil. Reduce heat, cover, and simmer until
  lentils are tender, stirring occasionally, about 30 mins.
  Uncover; stir until liquid is absorbed, about 5 minutes.

  Meanwhile, cook butter in large nonstick skillet over
  med-high heat until browned, about 2 minutes.

  Add cauliflower; sauté until beginning to brown, about 5
  minutes. Add 1/4 cup water; cover and cook until cauliflower
  is crisp-tender and water evaporates, about 3 min longer.
  Stir in lentil mixture. Season with salt and pepper. (Can
  be made 2 hours ahead. Let stand at room temperature.
  Rewarm before serving.)

  For gremolata: Mix parsley and lemon peel in bowl. Season
  with salt and pepper.

  For fish: Sprinkle monkfish with salt and pepper. Heat oil
  in large nonstick skillet over medium-high heat. Add fish;
  sauté until just opaque in center, about 6 minutes per side.

  Divide sauce among 4 plates. Spoon lentil mixture alongside.
  Place fish atop lentils; sprinkle with gremolata.

  * Available at specialty foods stores and some supermarkets.

  Perdix, Boston, MA

  Bon Appétit | September 2004

  Makes 4 servings

  MM Format by Dave Drum - 02 December 2004

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... As a matter of principle I never attend the first annual anything - G
CarlinŐ
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