Lentil and Walnut Salad with Prosciutto
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Cooking time: 60 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 tbs fresh snipped chives
2 tbs fresh snipped 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. Snip herbs. Just before serving mix oils, mustard and vinegar in bowl large enough to hold lentils. Add lentils, ham, walnuts and herbs and mix well. Serve, garnished with remaining 2 slices or Prosciutto....and olives, if you have some.
Sautéed Sole with Browned Butter and Capers Time: 10 minutes
2 whole sole - ask your fishmonger to clean and skin them - so much easier (and they know
what they are doing.)
1/3 cup flour
4 tbs butter
1/4 cup capers
1 tbs lemon juice
2 tbs white wine
1 lemon, quartered
Put the flour on a plate large enough for the fish to fit. Over medium-high heat melt the butter in a nonstick skillet large enough to hold both fish. Rinse fish and pat dry. When butter is sizzling and just starting to color dip both sides of fish (hold it by the tail) in flour and add to pan. Sauté a minute or 2 on each side depending on size of fish. They cook very fast and if you are not careful when you take them by the tail to turn them over the skeleton will come away in your hand! When nicely browned and done remove to plates. Add capers, wine and lemon juice to skillet. Quickly stir, loosening and browned bits. Pour over each fish. Serve with 2 lemon quarters to squeeze over top.
Potato Crisps with Sage Time: 60 minutes
2 - 4 potatoes, depending on size
2 tbs olive oil
15 - 20 large sage leaves
sea
salt
Cut potatoes the long way into 1/8 inch (.3cm) thick slices. You should get around 5 slices from each potato - the first and last slices, being mostly peel and not flat, should be discarded. Put olive oil in large bowl and add potato slices. Mix with fingers to coat each slice. Remove potato slices and put on baking sheet with low edge - nonstick, if you have it. Bake in 400F oven for 30 minutes. Meanwhile put the sage leaves in the bowl and toss to coat with oil - using fingers and adding oil if necessary. After 30 minutes remove potatoes from oven. With spatula lift up each potato slice and place a sage leaf under it. Return to oven for 10 minutes. Remove potatoes and turn them so that the sage leaf is on top. Bake for another 10 minutes. Remove from oven and sprinkle with salt. Serve immediately.
Buttered Carrots Time: 25 minutes
2 - 3 carrots - depending on size and hunger
1 tbs olive oil
1 tbs butter
Salt
Pepper
Peel carrots, cut in half the short way so you have 2 - 3 inch lengths. Cut in half the long way then cut each half again so you have carrot sticks. Melt butter and oil in frying pan big enough to hold carrots. Add carrots and sauté 10 minutes, turning occasionally until they develop a golden color. Add a tbs of water, cover and continue cooking over low heat until done, another 10 - 15 minutes. Add more water if necessary. Uncover, cook off pan juices, add salt, pepper and serve.
Cooking schedule: 60 minutes for menu |
Drain lentils if done |
Cooking for Two? Or more?
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