Lentils With Port Glazed Shallots Food

MUSTARD-GLAZED SALMON WITH LENTILS

Steps:

• Heat broiler, with rack set 8 inches from heat. In a large broiler-proof skillet, heat oil over medium-high. Add onion and cumin and cook, stirring, until onion is golden, 8 minutes. Meanwhile, rub mustard on salmon and season with salt and pepper.
• Add lentils to skillet, stir, and season with salt and pepper. Nestle salmon in lentils and broil until opaque throughout, 5 to 8 minutes. Sprinkle with cilantro and serve.

MUSHROOM STRUDEL WITH BRAISED SHALLOTS AND FRENCH LENTILS, WITH A PORT DEMI-GLAZE

Steps:

• Mushroom Strudel Filling: In large saute pan sweat garlic in butter. Add mushrooms and saute briefly. Deglaze with Marsala and add all remaining ingredients. Cook on low heat until all liquid has evaporated. Remove thyme stems and chill mushroom mixture.
• Braised Shallots: Preheat oven to 350 degrees F.
• In large saute pan, caramelize shallots in butter. Deglaze with white wine and Espagnole sauce. Add all remaining ingredients. Cover the pan, place in the oven, and cook until shallots are tender, about 15 to 20 minutes. Remove from oven and keep hot.
• Sauce: Place all ingredients in saucepan and reduce by half.
• Lentils: Place both ingredients in a saucepan, bring to a boil, and then simmer on medium heat until lentils are tender.
• Preheat oven to 350 degrees F.
• Lay phyllo out on a flat surface (4 sheets per strudel). Brush one side of each sheet with melted butter and layer together.
• Place 3 ounces of strudel mix in center of dough, leaving one inch of uncovered dough on either end. Fold over edges and roll to form a strudel. Repeat with remaining ingredients.
• Bake in 350 degree F oven for 10 to 15 minutes, or until brown. Remove from oven and cut through middle of strudel on bias.
• Cover plate with 6 ounces of sauce. Place 4 braised shallots in center of plate, stack strudel on top of shallots, and garnish with French lentils.

AROMATIC LENTILS AND SAUTEED MUSHROOMS

Steps:

• Mushrooms:
• Put the oil and butter in a saute pan over medium-high heat. Once the butter has melted, add the crimini mushrooms, garlic, and thyme, saute until golden brown, approximately 5 minutes. Add the balsamic vinegar, season with salt and pepper, toss and remove from heat. Reserve the mushrooms to add to the cooked lentils.
• Lentils:
• Put the lentils, shallots, garlic, thyme, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer, cook until lentils are tender.
• Remove the bay leaves, garlic, and shallots, and set aside. Strain the lentils and put in a large bowl.
• Puree the garlic and shallots, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes to the lentils. Toss and garnish with chives.

LENTILS WITH PORT-GLAZED SHALLOTS

Steps:

• Combine Port and small shallots in heavy medium saucepan. Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes. Set aside. (Can be prepared 8 hours ahead. Keep at room temperature.)
• Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan. Bring to boil. Reduce heat to medium-low. Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
• Rewarm Port mixture over medium-low heat. Stir oil and Port mixture into lentils. Season to taste with salt and pepper. Transfer lentils to bowl and serve.

FRENCH LENTILS WITH BOURBON-GLAZED HAM

Steps:

• 1. In a large saucepan, combine the lentils, carrots, shallots, celery, and bay leaves. Add enough water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 45 minutes. Add more water if the mixture is dry before the lentils are tender. 2. Meanwhile, in a small saucepan, bring the bourbon to a boil over medium heat. Add the ham, honey, and vinegar. Reduce the heat to medium-low and cook, stirring occasionally, until the ham is glazed, about 20 minutes. 3. Drain the lentils and transfer to a large bowl. Discard the bay leaves. Fold in the ham, mustard, and parsley. Season to taste with salt and pepper. Serve warm.

LENTILS WITH PORT-GLAZED SHALLOTS

Steps:

• Combine Port and small shallots in heavy medium saucepan.
• Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes.
• Set aside. (Can be prepared 8 hours ahead. Keep at room temperature.).
• Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan.
• Bring to boil. Reduce heat to medium-low. Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
• Rewarm Port mixture over medium-low heat. Stir oil and Port mixture into lentils.
• Season to taste with salt and pepper. Transfer lentils to bowl and serve.