Lentil Salad with Goat Cheese
|
Cooking time: 25 minutes until first course 60 minutes for menu Cooking schedule: see below for "menu" instructions |
Goat cheese (left from last week) and walnuts go so perfectly together, and with a Lentil Salad with have a healthy first course. Don't let all the garlic put you off - it gets smooth, mild and creamy with the long cooking time. Since we cooked the lentils last night our first course will be ready quickly, time to relax while the Veal cooks.
Lentil Salad with Goat Cheese Time: 10 minutes
For salads I use the tiny green French lentils 'du Puy'. You could use the larger brown lentils but not the pretty red ones. I have goat cheese left from last week to finish off with this salad. Garnish with walnut halves.
1 cup cooked lentils
1/2 cup chopped red pepper, (about 1/3 pepper) save the rest for Saturday and Sunday
1/2 cup sliced celery,
(about 1 stalk or rib)
goat cheese, 6 slices from a small (1 1/2", 4cm diameter) log, 1/2", 1.5cm each
8 - 10 walnut halves, about 1/3 cup
2 tbs olive oil - the good kind, for salads
1 1/2 tbs White Balsamic vinegar
1 tbs whole grain or Dijon-style mustard
Note: If you have any artichokes hearts left add them to the plate
Chop the red pepper. Slice the celery. In medium bowl whisk olive oil, mustard and vinegar well. Add lentils, celery and pepper and mix well. Slice goat cheese and arrange on one side of each plate. Divide lentil salad and place next to goat cheese. Garnish with walnuts (and artichoke hearts). Serve.
Note: to cook the lentils
1/3 cup dried lentils
2/3 cup water and beef stock mixed - or whatever the package tells you
Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and stock, according to package directions or until done. When done, remove from heat and drain if needed.
Braised Veal with Garlic Time: 60 minutes
Mediterranean cuisine uses a lot of garlic. The Spanish like it raw, rubbed on bread. The French like it whole, cooked to a beautiful, smooth creamy purée, which is what we are doing here. I peeled the garlic cloves...but it's really not necessary. Just pinch the cooked garlic out of the skin to eat.. As is so often the case, this will be enough for 4 persons or 2 meals.
24oz (750gr) veal, suitable for braising - stew meat, shoulder
2 tbs olive oil
2 tbs dried bread crumbs
1 1/2 cup dry white wine
1 head of garlic, 12 - 16 cloves
3 bay leaves
15oz (450gr) crushed tomatoes
1 1/2 tbs cornstarch (maizena) dissolved in 2 tbs water
Cut veal into 1 1/2 inch (3.75cm) cubes. Separate garlic head, peeling cloves if you like. In a deep, heavy pan heat the oil over medium-high heat. Add half of the veal and brown on all sides. Remove and brown the other half. Remove. Add the bread crumbs and wine and stir well, scraping up the browned bits. Return veal to pan, add garlic cloves, tomatoes and bay leaves. Bring to a boil. Cover and reduce heat to low. Simmer for 45 minutes. Turn the heat up and uncover. Give the cornstarch mixture a stir and add to the pan a little at a time until thickened to your liking. Spoon meat, garlic and sauce into a bowl and serve with gnocchi.
Gnocchi Time: 25 minutes
8oz (250gr) fresh gnocchi
Cook according to package directions. Drain and put into a large bowl. Serve with Veal and Garlic.
Crisp Sautéed Sunchokes Time: 30 minutes
Another new way to fix my favorite new vegetable. I love the flavor, they are easy to fix and keep well in the fridge - perfect winter vegetable.
2 - 3 (6 - 8 oz, 200gr) Jerusalem artichokes aka sunchokes
1 tbs olive oil
1/2 tsp dried thyme
1/2 tsp dried marjoram
sea salt, optional
Peel sunchokes using a vegetable peeler or knife if they are really gnarly. Slice 1/4" (.5cm) thick. Heat oil in a large nonstick skillet over medium-high heat. When hot add sunchokes slices and quickly sauté until golden brown and crisp-tender, 7 - 9 minutes (taste!). Sprinkle with herbs and sea salt if using and serve.
1 tbs lemon juice
Note: You can peel them earlier and keep submerged in a bowl of water to which 1 tbs lemon juice has been added
top of page
Cooking Schedule: 25 minutes until first course; 60 for menu |
Peel sunchokes, put in lemon water
|
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
