Saturday, January 19, 2013

DuPuy Lentil Salad

The Dorie Greenspan way ...  modified

1 Cup du puy lentils
1 carrot diced
1 stalk celery diced
1 clove of garlic smashed and germ removed
1 onion cut in half, skin removed
2 bay leaves
2 cloves
3.5 cups of water or stock

1 Tbs Cognac
1 Shallot

Pick through dupuy lentils, over with water and boil for 2 minutes, strain.  Cover dupuy lentils with 3.5 cups of water or stock and bring up to boil.  Press the cloves into the onion halves and throw into the pot  along with the carrots, celery, garlic and bay leaves.   Lower heat to a simmer and cook for 25 - 35 minutes.  Season with salt and pepper and cook another 5 - 10 minutes until the lentils are tender.  Stir in the Cognac, and stir over the heat another minutes.  Drain the lentils and reserve the liquid if you are going to be reheating it.

Mom's Clam Sauce


1/2 Cup chopped shallots
2 Garlic cloves minced
2 Tbs flour
2 Tbs Butter
1/3 Cup of dry white wine
1 cup bottle clam nectar
1 10 ounce can of clams
1/4 cup minced parsley
2 teaspoons minced thyme or 3/4 teaspoon dried thyme
1/2 pound linguine noodles

Melt butter over medium heat, add shallots and garlic and cook until golden.  Add the flour and cook, stirring for 1 minute.  Stir in the wine, bottle clam nectar and clams and bring up to a simmer.  Simmer for 5 minutes.  Stir in parsley, thyme and season with salt and pepper.  Keep warm.  Cook the linguine in salted water until al dente, drain, and toss into the skillet with the clam sauce.

for 2

Thursday, January 17, 2013

Rustic Fish Stew with Kale

- olive oil
- 1 leek roughly chopped
- 1 fennel bulb sliced
- 1 onion sliced
- 4 cloves garlic minced
- 1 small can diced tomatoes
- 1 cup dry white wine
- 1 small can clams with juice
- 1 cup chicken broth
- 3 sprigs thyme
- 2 bay leaves
- 1 bunch kale
- 1/3 cup beans
- 1 white fish fillet, cut into 1 inch chunks
- parsley for garnish

1. Saute leek, fennel and onion until translucent. Add garlic and saute until fragrant
2. Add tomatoes, wine, clam juice, broth, thyme and bay leaves. Boil and simmer for 15 minutes.
3. Add beans. Salt and pepper.
4. Add kale and fish. Simmer for 5 minutes
5. Serve and garnish with chopped parsley