A HUNDRED BITES OF GOOD FORTUNE
Here are two good ideas to help feed the body and nourish the soul as you mark the movement from one year to the next. Gather and celebrate what good has visited your life over the past year.
GOAT CHEESE LOG WITH LENTILS
by Robert Reynolds
1 cup French lentils from Puy, rinsed
1 branch celery, cut into thirds
1 branch, fresh thyme
3 bay leaves
4 ounce soft French goat cheese
1 or 2 tablespoons of crème, or crème fraiche, as needed
Put the lentils in a pan, cover with water, add the celery, thyme and bay. Bring to a boil, turn to a simmer, and cook until they are just tender but haven’t split, about 20 minutes. Drain, reserve the liquid, and serve it later like consomme, garnished with minced garlic, chopped parsley and a drizzle of excellent olive oil.
When the lentils have cooled to room temperature, season them with salt. Mix the cream into the goat cheese if it seems too dry to accept the lentils. Fold the lentils into the soft goat cheese without destroying their shape. Re-form the cheese into a log. Wrap in plastic and refrigerate to set. Spread the lentils and cheese onto toasted slices of baguette, and serve them to accompany a green salad tossed with vinaigrette made with walnut oil and lemon juice. Enjoy the singular well-being the dish provides accompanied by a Sauvignon blanc from Bordeaux.
LAMB AND BEAN SOUP WITH CHICORY
by Robert Reynolds
1 cup dry beans, Solider beans, haricots secs, or a plump heirloom legume
6 cups water
3 bay leaves
1 tablespoon of dry thyme
1 branch of celery, cut in three pieces
no salt
The night before preparing the dish, soak the beans overnight in cold water. Drain. Put the beans in a pot, cover with stock and bring to a boil, adding the remaining ingredients. Skim any foam that rises, then simmer the beans until tender, just short of splitting, about 2 hours. Strain the cooked beans, and save the bean water. Discard the celery stalks and bay leaves.
1 tablespoon of duck fat, olive, or canola oil
1 small red onion, cut in a small dice
salt
Whole cloves from 1 head of garlic, peeled
2 lamb shoulder chops, trimmed of fat, and cut into ¾ inch cubes
½ cup excellent Roma tomatoes, San Marzano, Muir Glen
1 cup excellent home made chicken, or duck stock
Cooked beans, above.
1 head of chicory, rinsed, blanched tender, drained and chopped
Melt the duck fat in a 2 quart saucepan, add the diced onion, a pinch of salt and cook until softened, about 3 minutes. Add the cloves, cook another minute without browning. Add the lamb pieces, and cook 3 or 4 minutes, until the meat is seared and loses its raw color. Add the tomato, stir, then add the stock. Bring to a boil, turn to a simmer and cook until the liquid is reduced by half, about 1 hour. Taste the broth and season with a teaspoon of salt. Add the cooked beans and continue cooking at a simmer another 30 minutes. Add the chicory and cook long enough to heat everything through. Ladle into flat soup bowls. Drink a Syrah from the Southwest of France, the Rhone Valley, or the Central Coast of California.
Eat and prosper.
Visit www.thechefstudio.com to view Robert’s new schedule of classes. They range from one day, to evening series, and to a course of study of up to two months duration.
Robert hosts an Open House for candidates interested in culinary education at the Chef Studio.
Call to inquire or to RSPV 503 233 1934
