Text 15893, 90 rader
Skriven 2007-05-24 11:05:18 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Various 536
=======================
DSh>  How about some of the lentil / dal recipes I have been 
DSh>  sending your way?

DSac> I sniffed them suspiciously. =)
 
DSh>  How about the bread recipes?

Bread recipes?  I probably skipped them because I don't
bake bread.  Not even in a bread machine anymore.  We've got
some really good bakeries here and I don't think I can make
it as cheaply as I can buy it. Also, I've mentioned before
that baking is the weakest of my culinary skills so I am 
happy to leave the breadmaking to those who do it well.

As for the dal recipes: Dale, I love you dearly, but they're never
going to get more than a suspicious sniff because they make me
shudder with horror on two levels:

1. They are Indian recipes and seriously, I really don't like
   Indian food and no offense but I also don't much care to
   "develop a palate" for it (sorry, Aunt Ah...)

2. They are purees, i.e. nasty filthy vomitous porridge. [g]

I love green lentils (Puy lentils) because they hold their shape
when they're cooked.  Here's a great recipe from Nigella Lawson,l
written in her typical easy conversational style, that I've enjoyed:

  ITALIAN SAUSAGES WITH LENTILS

  Nigella: "My mother used English sausages mostly, and those 
  flat, sludgy lentils (Puy lentils weren't so easily available 
  then) but this is at its best made with highly flavoured 
  Italian sausages (I love the ones tagged 'Genovese', deep 
  with garlic and basil) and either French puy lentils or the 
  similar Italian ones from Umbria.

  This isn't about fancifying a downhome dish: it's about doing 
  what feels right and responding to what's available; in short, 
  it's about cooking."

  Ingredients:

    * 3-4 tablespoons olive oil (not extra virgin)
    * 1 onion, finely chopped
    * sprinkling of salt
    * 500g puy lentils
    * 1 fat clove garlic, squished with the side of 
      a knife, and skin removed
    * 8 Italian sausages
    * 100ml red wine
    * 50ml water
    * flat-leaf parsley for sprinkling

  Instructions:

  To cook the lentils, put 2-3 tablespoons of the oil into a 
  good-sized saucepan (and one which has a lid that fits) on the 
  heat and when it's warm add the chopped onion. Sprinkle with salt 
  (which helps prevents it browning) and cook over a low to medium 
  heat till soft (about 5 minutes). Add the lentils, stir well 
  and then cover generously with cold water. Bring to the boil 
  then cover, and let simmer gently for half an hour or so until 
  cooked and most, if not all, the liquid's absorbed. I don't 
  add salt at this stage since the sauce provided by the sausages 
  later (and which will be poured over the lentils) will be 
  pretty salty itself. So, wait and taste. And remember, you 
  can of course cook the lentils in advance.

  Anyway, when either the lentils are nearly ready or you're 
  about to reheat them, put a heavy based frying pan on the hob, 
  cover with a film of oil and add the bruised garlic. Cook for a 
  few minutes then add and brown the sausages. When the sausages 
  are brown on both sides - which won't take more than five 
  minutes or so - throw in the wine and water and let bubble up. 
  Cover the pan, either with a lid or tin foil and cook for about 
  15 minutes. Using a fork, mash the now-soft garlic into the sauce 
  and taste for seasoning, adding a little more water if it's too 
  strong. Remove the lentils to a shallowish bowl or dish (I evacuate 
  the sausages from their cooking pan, plonk the lentils in, then 
  proceed) then cover with the sausages and their garlicky winey 
  gravy. Sprinkle over some flat-leaf parsley.

  Serves 4 
  Nigella Lawson, on Channel 4's website www.channel4.com

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