Sunday, January 19, 2014

A divine meal at Artusi and dePuy lentil ideas for a friend

It's been far too long since my last post. No good excuses, except that perhaps I was too busy eating.

This past weekend we finally made it to Artusi in lovely Capitol Hill. I think of all the meals we have missed only having just caught up with them... such a shame. So I plan to make up for lost time and eat there often. 
Several dishes we had inspired me to rush home and figure them out. One bit of perfection was the Steelhead Conserva with Salsa Apicius and pickled green peppercorns. If I have tasted it before ordering I would have asked for two or five. I could eat this dish until my stomach burst...

I was also inspired by the shaved cauliflower with burdock, which doesn't sound like much but I am always keen to see what restaurants do with veggies. They have tossed the pretty little crucifer with colatura, toasted pinenuts, shaved parmesan & Pinot Grigio vinegar. I did almost exactly the same at home, using my trusty bottle of Nam Pla instead of the colatura and trading the Pinot Grigio vinegar for my prized Moscatel vinegar (sourced at The Pantry at Delancey. I put it on everything). I may drive my husband through the roof with this dish, because I plan on making it a staple in our house because it's so virtuous and incredibly flavorful.

dePuy Lentils

My friend Lisa asked me recently about how I cook my lentils because she was looking for ideas and I think like most home cooks, they're a bit of a mystery to her. I've shared my recipe verbally so many times over the years, it's seems like it's time to write it down... the trick is steaming the little bean. But I get ahead of myself.

Lentils with anything
Serves 4

1 cup lentils, soaked in water for 3 hours or more
2 T olive oil
1T balsamic vinegar
1 leek or 2 shallots, cut into a chiffonade

optional ingredients:
roasted red peppers, feta, fried eggplant, herbs, fava leaves (if you can find them!), braised escarole...

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