What's Cooking?

[Terrierman]

Of all things, I'm in the process of making a leftover meatloaf with yellow American cheese omelet.  I'm hungry and it sounds good.

[rps]

Stir fry.

 

[Terrierman]

21 hours ago, Terrierman said:

Of all things, I'm in the process of making a leftover meatloaf with yellow American cheese omelet.  I'm hungry and it sounds good.

It was DDD quality.  They would make a great menu item.

[rps]

Tried a new dish today from the NYT. I will add a picture after service.

Ingredients

Yield:About 9 cups

• 1½cups dried lentils (preferably French green lentils)
• 5thyme sprigs, plus 2 teaspoons thyme leaves
• 5small rosemary sprigs
• 2fresh bay leaves
• ¼cup red wine vinegar
• 3tablespoons extra-virgin olive oil, plus more to taste
• 1tablespoon Dijon mustard
• 2teaspoons honey
• 1large lemon, zested and juiced
• Salt and freshly cracked black pepper 
• 2medium shallots, trimmed, halved and sliced lengthwise (about 6 ounces)
• 2 to 3small garlic cloves, minced
• 3medium carrots, thinly sliced (about 8 ounces)
• 1small head radicchio, halved, cored and thinly sliced (about 6 ounces)
• 1large bunch parsley leaves and stems, finely chopped (about 4 ounces)
• 1tablespoon roughly chopped dill
• 2teaspoons chopped tarragon leaves

Method

       Step 1

Sort through lentils, removing any small pebbles or stones, then rinse lentils well. Using kitchen twine, tie the thyme sprigs, rosemary sprigs and bay leaves together in a small

bundle to form a bouquet garni. (While not essential, this will make it easier to discard the

herbs after cooking.)

·       Step 2

Add lentils and bouquet garni to a large pot and add enough water to cover by 2 inches. Bring to a boil on high then reduce heat to maintain a simmer. Cover and simmer until lentils are tender, 12 to 20 minutes, depending on the type of your lentils. Discard the bouquet garni. Drain the lentils and rinse with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.

·       Step 3

While the lentils cook, prepare the vinaigrette: In a large bowl, combine vinegar, olive oil, mustard, honey, thyme leaves, half the lemon juice, 1 tablespoon salt and 2 teaspoons pepper; whisk well. Add the shallots and garlic and mix well to combine.

·       Step 4

Stir in the carrots and radicchio to coat, then add the cooled lentils and toss again. Stir in the parsley, dill, tarragon and half the lemon zest.

·       Step 5

Taste and adjust the seasonings for salt and pepper. Finish with a generous drizzle of olive oil, lemon juice to taste and a few more pinches of lemon zest. This salad can keep covered in the refrigerator for up to 4 days, but it likely won’t last that long. The flavor will improve the longer it sits before consumption.

Note: I added the feta because I wanted to.

 

 

 

[rps]

Needs more acid, salt, and crunch like cucumber.

[rps]

Officially summer.

 

[BilletHead]

7 hours ago, rps said:

Officially summer.

 

            I love this and still waiting for some color change on our maters!

[snagged in outlet 3]

We get our chicken from a farmer down the road.  Jolene.  She’s great!   A few times a year she sells her chickens fresh, never frozen.  All of them free range and run about 3 pounds.  Perfect!        We buy a couple and  put them in the smoker for an hour then grill em to get em crispy.  Add in some homemade homegrown pickles and homegrown tomatoes and it’s delicious!  
 

[rps]

More summer.

 

[ness]

On 6/26/2025 at 6:13 AM, BilletHead said:

            I love this and still waiting for some color change on our maters!

Same here. Getting pretty darn close though.