Lentils Three Ways

Lentils Three WaysIf you’ve recently grabbed some beans for your pantry, chances are you probably reached for lentils. I know I did. But, I will admit I don’t make lentils very often. If I do it’s usually the little green French ones that I serve with salmon. I’m not a habitual lentil consumer. But, now I have these lentils and I have been looking for new ways to use them.

Thoughts of lentils make me turn to Indian cuisine for advice—which makes sense. The pervasive use of lentils in Indian cooking makes them the experts. So, I turned to my library of Indian cookbooks and naturally found some answers.

If you have even a small affinity for Indian food I would recommend obtaining a Madhur Jaffrey Indian cuisine cookbook. She has many. She is also widely considered an expert on all things in the Indian culinary world. I found the following recipes in her World Vegetarian cookbook. The first is a basic recipe for lentils that can be eaten as is or used as a base for other recipes. So if you’re sitting there wondering what to do with your stash of lentils give these options a try.

Lentils with Onion and Garlic
Adapted from World Vegetarian by Madhur Jaffrey
Yields 4 servings

The addition of a dollop of dairy (either butter in the first recipe or yogurt in the second two) adds a smoothness to the normally slightly dry texture of lentils.  Read more…

Breakfast Grits with Succotash

Breakfast Grits with SuccotashSouthern Romance
I’m a reader. I easily read 2-3 books a week. Granted, I am not always reading the really heavy stuff. (I have a thing for romance novels. Sorry, not sorry. 😜) I am also that person who will read a series over and over if I love it—which is what I started doing last week. My current selection is a Romance series I have now read three times. It is set in the charming city of Charleston, SC and while all of the characters are fantastic, the real star of these books, in my opinion, is the food.

There’s a lot of talk about bacon, and shrimp, and cheese grits in these pages and it has been making my mouth water the whole time. I have always been a fan of a tasty bowl of shrimp and grits. And, to read the words used to describe them in the story makes my culinary imagination run wild. The recipe that stands out the most is one for a bowl of breakfast grits topped with southern succotash and a poached egg. I mean. I just can’t even…It’s killin’ me!

Unfortunately, there is no recipe to go along with the tasty prose so I had to recreate it on my own. For the first time in a while, I will actually be able to sleep in this Saturday so my plan is to indulge in this recipe over the weekend.

It’s important to use good grits in this situation which, if you ask any self-respecting southerner, means stone-ground grits. Not instant grits. It’s up to you whether you go with the white or yellow version. Personally, I prefer the yellow. Here on the West Coast, it can be difficult to find the really good artisan grits though you can sometimes find them at the farmers market or you can always get them online. If you don’t want to wait that long (I feel your pain.) I recommend Bob’s Red Mill Stone Ground Grits.

And, I called for fried eggs for the recipe because they are easier. But, if you have a good system for poaching go to it! They’ll be delicious.

Also, butter and half n half are a must. Leave your diet at the door. Anything worth doing is worth doing it the right way. And, in this case, that means butterfat and cream. Oh, and bacon, let’s not forget the bacon. I will be leaving the okra out of the succotash, though. My Florida raised husband had okra forced upon him as a child and it didn’t end well. If I served this to him with okra, he might get lawyers on the phone…

Breakfast Grits with Succotash
Yields 4 to 6 servings
Read more…

Amy’s Hearty Bean Soup

Amy’s Hearty Bean SoupSo, How’ve You Bean?
I have had an Instant pot for a little over a year now. And, while I love it, I really hadn’t been using it more than one or two times a month. (I have friends who say they use theirs constantly. But, I always wondered what they were making because I always seemed to be making the same recipes over and over, mainly pulled pork or some sort of stew.) During the summer months, I didn’t use it at all figuring it was just as fast to grill and the whole point of the Instant Pot is to make stuff faster.

Lately, I have been leaving my Instant Pot out on my counter because I feel like I am using it every other night. Probably because I AM using it every other night…

My daughter gave me a couple of Instant Pot cookbooks for Christmas and I have been having a great time going through them and making all of the recipes that appeal to me. It is a testament to the power of a good cookbook because I have a number of Instant Pot cookbooks and none of them have lit a fire under me like these two. They have even inspired me to do my own experimenting. You can find them here is you are interested:

Most of my experiments have involved dried beans. I love cooking with dried beans but I really haven’t done much in the past because the old fashioned way is kind of a pain. First, you have to soak ‘em overnight then you have to cook them for long periods of time. That’s time I don’t always have and can be a roadblock when you’re craving a good bean soup for dinner. But, by playing around with new recipes, I have figured out how to make my own bean-filled creations happen in the span of an hour. Until recently, I was a bit intimidated by cooking beans in a pot because I didn’t have a recipe with beans intriguing enough to try it. I found one for a barley side dish with mushrooms that was great and that was all it took to get me going crazy with beans.

For example, I had a bag of the Zürsun Paris Bistro Beans that we sell here in the store in my pantry and I had been wanting to use them for a while. So, I got a ham shank from our Meat Department and threw it in the Instant pot with the dried beans, some sautéed onions, diced carrots, and fresh thyme along with a few cups of chicken stock. After about 30 minutes of cooking using the Multigrain setting, I had a very hearty hot bean soup that was fantastic. The meat on the shank fell off the bone and added some protein to the mix as well as great flavor. Served with some crusty French bread, it was exactly what I wanted for dinner on a chilly night.

I didn’t really follow a recipe but if you are interested in trying it out here’s the rough idea of what I did…

Amy’s Hearty Bean Soup
Yields 6 Servings Read more…

Roasted Gochujang Chicken with Potatoes

Roasted Gochujang ChickenSpicy New Year
After the holiday season, things tend to get spicy. At least they do for me. When trying to decide what I will have for dinner, I tend to shy away from foods that are similar to the kinds of cuisine I just ate for the last three weeks of the previous year. More often than not, this means I tend to pick food options of an Asian nature that have some serious spice. Gone are the demi-glace and hollandaise. Bring on the Sriracha, curry, and vindaloo…

Truth be told, the foods of the holidays are awesome but they are firmly based in the traditional in that there are usually nicely roasted meats with savory sauces. Don’t get me wrong. I am a big fan of savory sauces and nicely roasted meats! But, by the time January rolls around my taste buds require something with a little kick to jolt them awake. This year’s weapon of choice is Gochujang.

In case you haven’t noticed, Korea’s gift to the culinary world has taken over menus everywhere and I am totally okay with that. I have become addicted to this stuff and what it does to the humble chicken.

True, roasting a chicken does actually fall into the “nicely roasted meats” category but you can never go wrong with roasting a chicken no matter what time of the year. I made the recipe below the weekend after Christmas ’cause I just needed something different. The printout is now in my drawer full of “keeper” recipes as requested by my husband. (This is the gold standard of recipes I have made over the years…) I did end up doubling this recipe and roasting two 3-pound chickens. The leftover meat was used to make Korean fusion tacos topped with Asian slaw for New Year’s Day feasting….

Roasted Gochujang Chicken with Potatoes
Adapted from Bon Appetit Magazine
Read more…