BELUGA LENTIL CAVIAR ON BLINI
Provided by Roberto Martin
Categories Appetizer Cocktail Party Vegetarian Wedding Legume Lentil Shower Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Peanut Free Kosher
Yield Makes 18 blini
Number Of Ingredients 17
Steps:
- Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.
- Drain the cooked lentils and place them in medium bowl. Add the salt, capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
- Make the vegan sauce: Mix the vegan mayonnaise with the Miso Mayo in a small bowl and refrigerate until needed.
- Make the blini: In a medium bowl, combine the flours and baking powder. Whisk the nondairy milk and melted butter into the flour until a batter forms. Allow the batter to rest a few minutes.
- Heat a large nonstick pan over medium heat. Add a small dab of butter to the pan or spray it with nonstick cooking spray. To form each blin, pour a little more than a tablespoon of batter into the pan. You can usually cook 4 to 6 blini at a time. Wait until the pancakes begin to show air bubbles all over the tops and the bottoms are brown. Flip the blini over and cook until golden brown.
- Using the back of a spoon, spread a small amount of the Vegan Sour "Cream" on each blin, add a teaspoon of the beluga lentil caviar, and top with a pinch of minced chives. Serve immediately.
BLINI WITH CAVIAR
These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
- Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
- Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, andlet cool for 30 minutes. Garnish with creme fraiche and caviar.
BELUGA LENTIL CAVIAR ON BUCKWHEAT BLINIS
Provided by Irene McGuinness
Time 30m
Number Of Ingredients 17
Steps:
- In fine-meshed sieve, rinse lentils, removing any tiny stones and debris. In small saucepan, bring 2 cups (500 mL) water and 1/4 tsp (1 mL) salt to a boil. Add rinsed lentils. Reduce heat to medium and cook, uncovered, for 15 minutes, or just until lentils are tender but still hold their shape. It's best to be slightly undercooked. Drain well and transfer to medium-sized bowl. Add red pepper and onion and gently fold together. Set lentils aside to cool while making blinis.
- In medium-sized bowl, combine all-purpose and buckwheat flours, baking powder, baking soda, and salt. Stir to blend. In small bowl, whisk together milk, egg, oil and lemon juice. Add to dry ingredients and stir until smooth.
- Line baking sheet with parchment and set aside. Lightly brush large nonstick frying pan with a little oil. Heat pan over medium just until a drop of water bounces when added.
- Drop batter, 1 Tbsp (15 mL) at a time, into hot frying pan, leaving space in between. You want batter thin enough so each blini will spread out to about 2 in (5 cm) in diameter as it cooks. If batter appears too thick, whisk in a tiny splash of additional milk.
- Cook blini until bubbles form on the surface, about 1 to 2 minutes. Then flip with thin spatula and continue to cook for 1 more minute, until light golden brown. Transfer to lined baking sheet in single layer. Add a piece of parchment between layers as needed. Cover and set aside. Blinis can be refrigerated up to a day.
- To serve, top blinis with equal amounts of yogurt, lentil mixture, capers, a pinch of za'atar, and a sprinkling of chives.
Nutrition Facts : Calories 36, Protein 1g, Fat 1g, Carbohydrate 5g, Sugar 1g, Sodium 73mg
BELUGA LENTIL 'CAVIAR' WITH POTATO BLINI
Beluga lentils are so named because they resemble beluga caviar, and some creative vegetarian cooks have used them in recipes that play off the resemblance -- and make them taste a little like caviar, too.
Provided by Adapted from "
Yield 6
Number Of Ingredients 18
Steps:
- 1 For the "caviar": Rinse the lentils
- 2 Combine them with the water, kombu and salt in a small pot over medium-high heat
- 3 Bring to a boil, then reduce the heat so the mixture is barely bubbling around the edges; cover and cook until the lentils are just tender, 20 to 25 minutes
- 4 Allow the lentils to cool in the liquid
- 5 Discard the kombu, then drain the lentils and stir in the olive oil
- 6 For the blini: Combine the potato, water and butter in a microwave-safe dish; cover and microwave on HIGH for 6 minutes, until the potato is tender
- 7 Cool
- 8 Combine the flour, baking powder, salt and sugar in a large mixing bowl
- 9 Whisk together the egg and buttermilk in a small bowl
- 10 Run the cooled potato mixture through a ricer into the bowl with the flour mixture
- 11 (If you don't have a ricer, mash very thoroughly with a potato masher or fork
- 12 ) Whisk the buttermilk mixture into the flour-potato mixture
- 13 Pour 1 tablespoon of canola or vegetable oil into a large skillet over medium heat
- 14 Once it shimmers, add batter 1 tablespoon at a time to form small pancakes
- 15 (You'll be able to fit about 5 blini at a time in a 12-inch skillet
- 16 ) Cook until bubbles form all over the blinis' surface and the blini are deeply browned on one side, 2 to 3 minutes; carefully flip and cook on the second side, then transfer to a plate
- 17 Working in batches, cook the remaining blini, adding oil to the pan between batches if it looks dry
- 18 To assemble, top each blini with crème fraîche and a teaspoon of beluga lentils
- 19 Sprinkle with coarse sea salt, if desired, and garnish with fresh dill
Nutrition Facts : Calories calories, Fat g, Carbohydrate g, Cholesterol mg, Fiber g, Protein g, SaturatedFat g, ServingSize 1 Serving, Sodium mg, Sugar g
BELUGA LENTILS
These tiny black lentils are named for their resemblance to caviar.
Number Of Ingredients 8
Steps:
- Rinse the lentils, and pick through them to remove any small stones.
- Heat a medium saucepan over medium heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper. Cook the onion, stirring often, until soft and translucent, about 5 minutes.
- Add the lentils and 1 teaspoon salt. Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables. Reduce the heat to low, and add the wine. Quickly add 6 cups water, and bring to a boil over high heat. Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.
- Strain the lentils over a bowl. Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid. (Add more of the liquid if the lentils seem dry.) Taste for seasoning.
PORK SAUSAGE & BELUGA LENTIL STEW
The hearty, warming goodness of this one course meal is only increased by its utter simplicity of preparation. Accompany the stew with crusty sourdough bread.
Provided by Pneuma66
Categories Stew
Time 17h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the lentils and cull them for small stones and debris. Remove sausages from casing and place into a heavy 4-quart pot with a tight fitting lid. Lightly brown sausage and break into smaller pieces. Add celery, onion, and corn to the pot. Saute mixture until vegetables soften.
- Pour in the water, and add the salt and a few grindings of black pepper. Add lentils. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
- Reduce the heat and simmer for about 2 hours, stirring from time to time to prevent the lentils from burning. Remove lid for last 1/2 hour while simmering. When stew has reached desired consistency, add chopped cilantro as a garnish and serve piping hot in bowls. Eat with some good crusty sourdough bread and enjoy.
Nutrition Facts : Calories 534.8, Fat 13.3, SaturatedFat 4.8, Cholesterol 42.6, Sodium 1139, Carbohydrate 62.2, Fiber 24.4, Sugar 4.8, Protein 43.8
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