What can I say, it was a super-duper awesome day at the market that is expanding into the week and so many lovely meals and moments and new recipes and new flavors...
This weekend my visit to the Ballard Market was magical because I met Bill of Taylor Shellfish Farms. | |
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| Ingredients: 2 cups French green lentils, picked over and washed 1 carrot, peeled and cut into 2-inch pieces 1 stalk celery, cut into 2-inch pieces 1/2 onion, peeled, root end removed 1 clove 1 bay leaf 1 teaspoon kosher salt 2 Tablespoons butter 3/4 cup celery, cut in 1/4-inch dice 3/4 cup onions, cut in 1/4-inch dice 3/4 cup carrots, cut in 1/4-inch dice 1 1/2 teaspoons kosher salt 1/8 teaspoon fresh-ground pepper 1 cup heavy cream (optional) 1 teaspoon lemon juice 1/4 cup chopped parsley Methods/Steps: Cook the Lentils: Place the lentils in a saucepan with the 2-inch carrot and celery pieces. Add onion with clove and bay leaf stuck into the flesh. Cover with cold water. Add salt. Bring to the boil and simmer until lentils are tender but not mushy, making sure there is always enough water in the pot to cover the lentils by at least 1 inch. Drain lentils and remove vegetables. Sauté Aromatics: In a medium sauté pan, melt the butter. Add the diced celery, onions, carrots and salt; sauté vegetable until just tender. Add cooked lentils and cream and cook gently until cream lightly coats the lentils. Do not over-reduce. Remove from heat and add the lemon juice and chopped parsley. Serve immediately. | |
Bring 2 1/2 cups water and 1 teaspoon salt to boil in medium saucepan. Add rice and bring to boil. Reduce heat, cover, and simmer until rice is just tender, about 45 minutes. Drain. Return rice to pan.
