Still Compiling Readers' Recipes on The Athenaeum...

FYI: "A Virtual Feast" over on The Athenaeum is still soliciting SST/TA readers' favorite recipes.  Any & all food prep comments welcome!  

BTW, I've already tried three of these recipes out- Yellow Dog's Pecan Pie, B.D. Warbucks' Red Pepper Soup, & Medicine Man's Peanut Soup.  All were excellent.  http://turcopolier.typepad.com/the_athenaeum/2011/12/a-virtual-feast.html

-Maureen Lang

Comments

[Medicine Man]

I'm glad you enjoyed the soup, Ms. Lang.

[Maureen Lang]

Basilisk,

Thanks, sounds exceptionally tasty! I'll copy it over on TA in the "Virtual Feast" thread, if you don't mind. (Update: Basilisk's recipe for Flashy Margarita Chicken Salad may now be found here http://turcopolier.typepad.com/the_athenaeum/2011/12/a-virtual-feast.html?cid=6a00d8341c72e153ef0162ff9f90f9970d#comment-6a00d8341c72e153ef0162ff9f90f9970d

Medicine Man,

My guests loved your soup recipe; Got any more?

*All,
Please do call me "Maureen." Lang is my maiden name that I use on Pat's blogs for identification purposes.

[pj20]

here's a flexible lentil dish.

LENTILS COSTAROS

PREP AND COOK TIME: 1 hour

NOTE: Use the small, hard green lentils, called French lentils or lentilles du Puy.

MAKES: 6 to 8 servings

1 cup lentils, rinsed and picked though for stones
1 bunch medium carrots
3 medium leeks
2 tbs butter
3 cups chicken stock
1 cup dry white wine or water
salt and pepper to taste

1. Rinse the lentils and with a forefinger stir them looking for any stones. Rarely will you find one, but better to look.

2. Top and peel the carrots. Roughly chop into a medium dice.

3. Trim the root end and all but 1 inch of the green part of the leeks. Starting from the root end, slice the leak into ¼ inch rounds, rinsing away any dirt in the leeks.

4. In a heavy bottom, medium saucepan, melt the butter over medium-low heat. Add the carrots and leaks, mix into the butter and cook stirring now and then for 5 minutes or so. While cooking add a tsb of salt and a few grinds of pepper.

5. Add stock and wine/water. Add lentils and bring to a boil. As soon as it boils, turn to a low simmer. Depending on the lentils they will need 25 to 40 minutes. After 25 minutes, taste the lentils now and then. You want them tender, but still holding their shape and not at all mushy. (Note- they will plump up a bit as they take on some of the cooking liquid.)

6. The lentils can be used in many ways:

- with a slotted spoon, remove some from the liquid and toss with olive oil and vinegar for a simple salad;

- add crumbled goat cheese to the salad above;

- using a slotted spoon, place a few spoonfuls on a plate and serve with grilled sausages, grilled salmon or some roasted duck confit.

- for a special treat, on top of the salmon pour a couple of tablespoons of a warm crème fraiche 3 parts / horseradish 1 part sauce; chopped warm bacon; and some parsley. Serve with Pinot Noir or a dry Alsatian.

7. Leftover lentils will keep for 3 – 5 days, if saved in an airtight container.

[Basilisk]

Thanks for the assistance, Maureen. I hope you find the right occasion to kick back and enjoy.

[easy recipes teacher]

West African Peanut Soup sounds real interesting. Perhaps it would work with other nut butters as well.