As the days are growing shorter and our evenings are reminding us that Autumn is at our backs. I can't believe that it is Labor Day Weekend, where did Summer fly too?
Friends will be over tonight for Dinner, so I want to make something flavorful and attractive. Combining my love for Mediterranean and Asian Cuisine, I bring you my humble attempt at Eurasian Fusion!  | ||
Our Menu is a Lentil Stew with Sun Dried Tomatoes and Herbs; Shiitake Rice; Swiss Chard and Shallots Saute; Pickled Red Radishes and a Blanched Salad! We will be Dinning Al Fresco so don't forget your Wrap!  Lentil Stew with Sundried Tomatoes and Herbs Ingredients: 2 Cups Brown Lentils sorted, rinsed and drained 1/2 Cup of Sundried Tomatoes soaked overnight, drained and diced (save the soaking water for cooking lentils) 1 inch piece of Kombu Sea Vegetable soaked and Diced 1 Large Onion diced 2 Cloves of Garlic minced 1 Cup of diced Carrots 2 Stalks of Celery diced 2 Bay Leaves 1 tsp of Fresh Thyme minced 1/2 tsp of fresh Ground Black Pepper 1/4 Cup Olive Oil 2 Tbl Tamari Italian Parsley for Garnish Method: In a large sauce pan add 1 Tbl of Olive oil (reserve the rest for later) Add your Onions, Garlic, Carrots and Celery and Saute for a few minutes Add Kombu, Lentils, Diced Sundried Tomatoes, Herbs Add water to cover and this will include the soaking water from the Sundried Tomatoes Bring to a low boil (add water to shock the Lentils when needed) cover and simmer When Lentils are tender add the Tamari and simmer for an additional 7 minutes Mix in Olive Oil the last few minutes of cooking (optional, but yummy) Garnish with Parsley  Shiitake Rice Ingredients: 2 Cups Golden Rose (med. grain) Brown Rice, rinsed and drained 5 Dried Shiitake Mushrooms Soaked in 2 Cups of Water 1 inch piece of Kombu 2 Tbl Tamari Pinch of Himalayan Pink Salt 4 Cups Water, this includes leftover soaking water from the Shiitake 1 Finely sliced Scallion for Garnish
Method: Place Kombu in bottom of Pot Place Rice on top of the Kombu Add Liquid and soak for 4 to 8 hours Remove stems from Shiitake and sliced or diced Bring to a boil add Tamari and Salt Cover and set on a pre-heated Flame Diffuser (to prevent sticking) on a medium low flame Cook for 50 Minutes Presentation: Remove from Pot with a Rice Paddle and place in Serving Bowl and Garnish with Scallion  Swiss Chard and Shallot Saute Ingredients: 2 Bunches of Swiss Chard washed and cut 4 Shallots peeled and sliced 1 Tbl Olive Oil Sea Salt and Fresh Ground Black Pepper to taste Zest of 1 Organic Lemon Method: Heat Oil in Large Saute pan Add Shallots and saute with a pinch of Sea Salt for 1 Minute Add Swiss Chard and Saute on a Medium to High Flame for 2 Minutes Turn off flame, add Lemon Zest and Toss  Red Radish Pickles with Umeboshi Vinegar Ingredients: 2 Bunches of Red Radishes, washed, greens removed and quartered Umeboshi Vinegar Water 1 Quart Mason Glass Jar Cheese Cloth String or a Rubber Band Method: Place Radishes in an impeccably clean Mason Jar Mix 1/4 Cup of Umeboshi Vinegar with 2 cups of Spring Water Pour over your Radishes (be sure all radishes are submerged) Cover Mason Jar with Cheese Cloth, fasten with a rubber band or twine Leave in a cool dry place for 3 Days if mold forms on top, carefully remove with spoon Place covered jar in fridge and enjoy for a week to 10 days *If you are not expecting guests halve or quarter the recipe Serve this meal with the Blanched Salad Recipe, posted on August 21 and beverages of your choice. I hope you enjoy this meal, share it with friends and family and toast to this glorious season of Summer! |
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