Unicorn (Unicorn@Indenial.com)
Tue, 27 Apr 1999 21:50:44 -0400
:::::::::::::::::::::: TODAY'S FOOD FUNNY ::::::::::::::::::
Reader Madelyn Sundquist asks the culinary question:
Did you hear about the new restaurant on the moon? Great food but no
atmosphere.
::::::::::::::::::::::::::: TODAY'S RECIPE :::::::::::::::::
These marinated lentils can be served all alone on a bed of lettuce,
as an appetizer or first course, or they can serve as an elegant and
healthy "dip" or spread when served with crackers or toast points.
They also serve as the foundation of Thursday's entree, so be sure to
hold on to this recipe.
Marinated Lentils
1 cup (250 ml) dried lentils, picked over and rinsed
2 cups (500 ml) canned or fresh chicken stock
1 carrot, finely chopped
1 small onion, finely chopped
1/2 tsp (2 ml) dried thyme
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
2 Tbs (30 ml) chopped fresh parsley
1 medium shallot, finely chopped
Light Vinaigrette Dressing (recipe below)
Lettuce leaves
2 Tbs (30 ml) chopped fresh chives
Combine the lentils, chicken broth, carrot, onion, thyme, bay leaf,
salt, and pepper in a saucepan and bring to a boil over high heat.
Reduce the heat and simmer until the lentils are tender, 30 to 45
minutes. Drain the lentils and transfer to a mixing bowl. Add the
parsley, shallot, and vinaigrette dressing and toss to combine
thoroughly. Cover and marinate in the refrigerator for at least 2
hours or overnight. Serve on a bed of lettuce leaves, and sprinkle
with fresh chives just prior to serving. Serves 4 to 6.
Light Vinaigrette Dressing
2 tsp (10 ml) Dijon style mustard
2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) olive oil
1/4 cup (60 ml) water
Salt and freshly ground black pepper to taste
Using a whisk or an electric food processor or blender, combine all
ingredients until smooth.
This archive was generated by hypermail 2.0b3 on Wed Apr 28 1999 - 09:00:02 EDT