Lentil and Walnut Salad
|
Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Lentil and Walnut Salad with Prosciutto or other Dry-Cured Ham Time: 30 minutes
1/3 cup lentils - I use the tiny green French ones - du Puy. You could use the larger brown lentils
but not the red ones.
1 cup beef stock
1 cup water
4 slices Prosciutto or other dry-cured ham
1/2 cup whole walnuts
1 tbs butter
1 tsp soy sauce
2 tsp chives
2 tsp parsley
1 tsp Dijon mustard
1 tbs olive oil - the good kind...for salads
1 tbs walnut oil
1 tbs sherry vinegar
Rinse and pick through lentils (in case quality control missed the odd stone). Put in a small sauce pan along with stock and water and bring to a boil. Reduce heat, cover and cook until done - about 20 minutes. Taste to determine when done properly. Drain any excess cooking liquid and set aside. Heat butter and soy sauce in medium nonstick skillet over medium-high heat. Add walnuts and sauté about 7 - 8 minutes, stirring frequently. Remove and Roughly chop 2 slices of Prosciutto. Just before serving mix oils, mustard, herbs and vinegar in bowl large enough to hold lentils. Add lentils, ham and walnuts; mix well. Serve, garnished with remaining 2 slices or Prosciutto....and olives, if you have some.
Salmon en Croute with Tarragon Cream Sauce Time: 35 minutes
2 pieces of salmon, skinned - about 3" wide by 4" long by 1" thick (5cm X 10cm x 2.5 cm) 6 - 8 oz each they can be trimmed a bit or cut to fit if needed
1 large or 2 small sheets of puff pastry You will find it in either the refrigerator or freezer section.
You will want 2 sheets about 9 inches square. If they are not big enough you can roll them out a bit
(using a rolling pin). I have even used a large square cut from corner to corner and fudged the triangle.
fresh dill (dillweed), just the fine fronds, no thick stems save what you don't use
you can substitute dried dillweed - sprinkle about a 3/4 tsp on each sheet
4 tsp whole grain mustard
Lightly roll puff pastry dough if needed. It needs to be just large enough to cover the salmon with an overlap of 1/2 - 1 inch (1.25 - 2.5cm). Lightly cover an area roughly the size of the salmon with dill fronds. Skin salmon if needed, and cut/trim. Place salmon on top of dill. Spread 2 tsp mustard evenly on both pieces. Depending on the shape of your fish you can bring opposite corners together (if it's square-ish) or fold over (if it's long-ish). Press the meeting edges of the puff pastry together to seal. It's okay if there are gaps in the 'package' as long as the pastry is sealed together enough to hold it's shape as it bakes. Repeat with the other piece of salmon. Bake at 400F (200C) for 15 - 25 minutes, until the pastry is golden brown. Remove and serve with Tarragon Cream Sauce on the side.
Tarragon Cream Sauce enough for 2 meals
3/4 cup chicken stock less 3 tbs
3/4 cup white wine
2 shallots
1 tbs butter
1 tbs fresh tarragon or 1 1/2 tsp dried
2 tbs cornstarch (maizena) dissolved in 3 tbs stock
1/2 cup crème fraiche or sour cream
Finely chop shallots. In small saucepan over medium heat sauté shallots in butter until tender. Add tarragon, wine and stock and bring to a boil. Simmer 5 minutes. Mix cornstarch in stock and stir into simmering stock. Cook until thickened - should be quite thick. Remove from heat and stir in crème fraiche. Cover and keep warm until serving. Refrigerate half (or more) of the sauce. We'll be using it later in the week.
Cauliflower with Lemon and Herbs Time: 25 minute
Cauliflower - 1/3 head enough for 2 people. Depending on the size of the head this could vary
between 1/4 and 1/2. I visualize it on my plate as I am cutting it to gauge the quantity.
1 tbs olive oil
1 tbs butter
1 tbs lemon juice
1 tbs snipped fresh dill as long as we have it for the salmon, save whatever's left
fresh black pepper
Cut cauliflower into pieces, put into a steamer basket and steam over water for 15 - 20 minutes until fork-tender. Remove from pan and empty water. Heat oil and butter in the same pan. Add lemon and dill. Heat through and add cauliflower. Toss to coat and serve.
Cooking schedule: 35 minutes for menu |
Start to sauté walnuts |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
