May 14, 2015
Lazy lentil lovers rejoice! I recently discovered one of the greatest short cuts in the kitchen, canned lentils. Food snobs feel free to ignore this recipe if you’re turning your nose up at the thought of using lentils from a can. I guess it’s not that complicated to simmer dried lentils, but it does take time. Time that you might not have during the week. I have always used dried lentils, but now when I’m in a pinch, I have my arsenal of canned lentils.
If you’re making lentil soup or any dish that uses warm lentils, I’d stick with traditional dried lentils. Canned lentils are on the softer side and you obviously don’t have the control you have when cooking them on the stove. But for cold salads like this one… so good!
This salad is not for those who prefer milder flavors. Between the gorgonzola, bitterness of the radicchio and the onions – this salad is full of flavor. It would go perfectly with grilled meats or fish, or even as a vegetarian main course. I’ve used inexpensive Goya brand lentils, as well as pricier organic brands. I have to say I didn’t find one better than the other. Your grocery store might only carry one option. They are not available in every grocery store where I live.
For the salad…
- 2 – 15oz cans lentils, drained and rinsed
- 1 small head of radicchio, chopped
- 1/2 small red onion, sliced
- 1 tbsp capers, drained
- 2 tbsp toasted pine nuts
- 1 tbsp fresh thyme leaves
- A big handful of chopped fresh parsley
- Wedge of gorgonzola, sliced
For the dressing…
- 2 heaping tsp Dijon mustard
- 4 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 tsp honey
- A pinch of red pepper flakes
- Kosher salt & pepper
Combine all the salad ingredients in a large bowl. Whisk the dressing ingredients in a separate bowl and pour over the lentils. Toss and serve with a wedge of gorgonzola on top. A hunk of baguette might be a necessity here, too.
April 23, 2015
Once again, another month has gone by and I haven’t seemed to pull myself together to create a proper blog post. Just when you think you’re a motivated and organized person… sigh. It’s not for a lack of cooking here that’s for sure! I promise I’m redeeming my absence with this awesome and easy main course.
I first made this Korean beef a few years ago, I thought the original recipe was from Food & Wine magazine. I just stumbled upon this version on Epicurious the other day while looking around for some culinary inspiration. I bumped up the garlic and soy a bit, and if you don’t like things too spicy you can adjust the amount of red pepper flakes. This is so good, but more importantly, it’s simple for any weeknight dinner. Here goes…
- 1/4 cup soy sauce + 2 tbsp
- 2 tbsp sugar
- 2 tbsp dry white wine
- 3 large cloves garlic, smashed and minced
- 1 tbsp sesame oil
- 2 tsp crushed red pepper flakes
- 2 1/2lbs flank steak
- 3 bunches of scallions (about 18 or so)
1. Whisk the soy sauce, sugar, wine, minced garlic, sesame oil and red pepper flakes in a wide low dish until the sugar dissolves. I used a big Pyrex low glass baking dish.
2. Slice the steak across the grain, on the bias into 1/4 inch thick slices. Add the sliced meat to the marinade and toss it around to make sure it’s evenly coated. Spread it out into a single layer, cover and refrigerate for a few hours or even overnight. Longer is always better. Flip it over once or twice while it’s marinating.
3. Preheat either an outdoor grill or a grill pan on high heat. Sear the meat on each side for about a minute or even just 30 seconds if you prefer it more rare (like me : ). You’ll may need to work in batches.
4. Rub the scallions with a little olive oil and sprinkle with some kosher salt. Place on the hot grill for about 2 minutes, flipping them around, until the dark green part begins to wilt and the white portions become tender. Serve on the platter with the steak.
Serve with steamed Basmati rice. Nom nom nom…