Bonus Drop
Lentils… like caviar?!? 🙌
Hello Friends!
In celebration of the Bloomberg Lentils drop on Friday, there will be (3) Substack drops this week!
Given the amount of hate lentils have been thrown for the last few decades it only made sense to double down and drop another delicious lentil recipe that is probably the most versatile prep you can know… it’s also one of the first recipes I learned when I started cooking professionally so it has some sentimental value.
If you missed the Bloomberg Lentils™️ Drop check it here (with complete meal set: steamed cod, etc…) ⬇️
First Things First… 🐙 Swag Alert!
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The problem is most aprons are either a) sky-high designer cost, b) really uncomfortable, and c) super-heavy to wear
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The Octopod “Best Chef, Sauces” Apron is lightweight, stylish and durable. Further, it’s got that cute Octopod Logo proclaiming you to your loved ones as “Best Chef” according to “sauces” 😉
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These make a perfect Gift for any Cooking Enthusiast… Grab one today and start cooking in style!
Parlez Vous Francais? 🇫🇷
Over the years my interests in cooking have expanded a lot, but my “First Love” will always be the Cuisine of France.
That’s where it all started for me
As a cook obsessed with the meticulous, precise, finesse of fine dining… I went full-on into the French Cookery 🇫🇷 . I fell in love with the flavors, the structure (Mother Sauces, derivatives), the detail (knife cuts like brunoise, tourné, etc), and OCD nature of being exact (with butchery, sauce making, etc).
So while my interests these days have expanded far and wide outside of Europe, to Asia, the Middle East, Central America and many others… memories of cooking from the greats like Escoffier and Fernand Point brought me back to sharing a special Lentil recipe with you.
Lentils… like Caviar
Yeah… you heard me.
Anyone who’s into caviar knows that the best way to enjoy is by pushing the orbs of caviar into the roof of your mouth so the pressure bursts them open. A rush of sweet-saline, and textural joy.
Le Puy (green lentils) have a structure that, when cooked properly, are similar to orbs of caviar. (*Note: this is not an exact replica, but a similar texture. While caviar is filled with liquid, the Le Puy lentils retain a firm exterior that gives way to a creamy interior. A textural contrast).
That’s what makes this preparation so special. It’s simple, versatile and delicious.
Simmered Le Puy (or any green; just make sure they are whole and intact; can also use Black) lentils are infused with flavors of sweet vegetables, herbs and spices. Then dressed with a punchy vinaigrette.
Versatile? Yes.
They can be served chilled: as a salad.
Room temperature: topped with poached or fried eggs.
Warm: as a base for steamed or crispy skin salmon… or a braised pork shank…
You get the idea by now, I’m sure.
In all cases, the firm exterior gives way to a smooth & creamy center that is a textural pleasure… & combined with a wonderful vinaigrette… tastes like luxury 🙌
Here it is. A recipe and preparation from my beginning days as a cook
Lentils in Vinaigrette
INGREDIENTS
1 garlic head; cut in half lengthwise
12 black peppercorns
3 bay leaves
6 sprigs of thyme
8 oz (1 cup) Green (Le Puy) lentils (check for any small pebbles and rinse)
1 leek, light green and white parts only. Split down the center, lengthwise and rinsed
1/2 yellow onion, peel removed
1 carrot, peeled
1 tsp sea salt
1 TB red wine vinegar
1/2 c red onion, small dice
Vinaigrette:
1.5 TB Dijon mustard
1 TB red wine vin
1/4 c EVOO
2 TB minced chive
1 TB chopped Italian parsley
METHOD:
Lentils:
Combine the garlic, peppercorn, bay leaves and thyme into a piece of cheesecloth and tie, to make a packet. (Or put in a large tea strainer)
In a saucepan add the lentils, leek, carrot, yellow onion, spice/herb packet and cover with 2 inches of water.
Bring to a boil, then simmer on low for 20-25 mins. (Simmer, don’t boil, to avoid the lentils breaking apart.)
When tender, pour the entire contents of the saucepan into a large bowl/container. Add the red wine vinegar, salt and allow to cool to room temperate. Once cooled, remove the spice packet and vegetables (discard or save for stock).
<Store the Lentils this way until ready to serve>
Make the Vinaigrette:
Combine mustard and vinegar in a small bowl, whisk to combine.
Continue whisking and slowly stream in the EVOO, to make an emulsion.
Add the herbs and season to taste with salt; set aside.
To serve (can serve warm, room temp or cold):
Drain the lentils, and put into a serving container. Add the diced red onion, vinaigrette and toss lightly to combine.
Enjoy this recipe… you can dress it (pun intended 😂) up or down, 1,000 different ways!
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Until next time, Friends 🥂