A Stack of Dishes

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Gail Watson

Beluga Lentil and Quinoa Salad With Meyer Lemon and Cornichon Dressing

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Finally cooking! These past few weeks has been a whirlwind. I have been caught up in a vortex that has whisked me along and spun me around much like Dorothy and the Wizard. I can happily say that I have finally touched down and yes- it is dancy and pretty and sunshiny.  In the midst of all the scheduled mayhem I was able to attend the Cookbook Conference at the last minute. What a wonderful and fantastic time it was!

I was able to meet and connect with all sorts of incredible food people- some after my own heart and others that I would have never met otherwise. Seriously, I would never have met people like Carolina Capehart, who I am told is one of the best food historians out there. She regularly cooks foods from the 1850’s over open fires- IN BROOKLYN! Then there was Carole Murka from Heirloom Meals who interviews and records regular people about their heritage and family recipes. I made some new friends that I am sure I will carry with me long and joyfully- but I also got such a tremendous insight as to how so many of us toil separately and similarly. Maggie Battista from EatBoutique!, Winnie Abromson from Healthy Green Kitchen, Cathy Barrow-the famous Mrs Wheelbarrow, Gail Dosik from One Tough Cookie– all of these amazing women and others my kindred spirits!

And now I am finally settling down. The conference put a fire in my heart that I cannot begin to explain- and it’s all so deliciously yummy and wonderful.

So now I am finally back at my own stove. The new stove that I am making a slow and cordial relationship with thus far. I am learning it’s temperaments and enjoying the creation of a new workspace for myself. Thus far it feels wonderful and works very well.

I will be bringing lunch to a friend tomorrow and the direction I got was “try to keep it healthy” and “no capers”. Not a bad suggestion and so my mind went quickly to this recipe I developed awhile ago. It is earthy, nutritious and satisfying without being too heavy for a midday meal, and an easy flavor profile that she should enjoy.

I am not a tremendous lentil fan- they can be wonderful and they have their place, but I typically don’t swoon. The Beluga Lentils however, not only look gorgeous, but they keep their shape and bite. No mush here. The quinoa and lentils are high in fiber and rich in protein, making this a power food dish.  A generous toss of minced cornichons give this salad a sprite snap while the mellow Meyer lemon softens it all out.

I am serving ours over shredded red cabbage, but this is also wonderful over lettuces such as Bibb.

Now to go think of a good dessert….

Lentil Quinoa Salad w Meyer Lemon Dressing
serves 4 nicely
 
 
.5 c beluga lentils- rinsed
.5 c tricolor quinoa
1 clove of garlic-half left whole the other half finely minced
4T minced cornichons
zest and juice from one meyer lemon
3T minced red onion
2T minced fresh tarragon
olive oil to balance out lemon juice ~.25c (taste!)
S&P
 
In one small saucepan combine lentils and 1c water. Add half of garlic and pinch of salt and simmer until tender ~20mins
 
In separate small saucepan combine quinoa and 1c water and a pinch of salt and simmer until tender ~15mins
 
While the lentils and quinoa are cooking prepare the dressing.
 
In a large bowl add the minced garlic, zest and juice of lemon, onion, cornichons and tarragon. Whisk in olive oil a bit at a time. Taste as you go. Meyer lemons are less tart and require less oil to balance.
 
When the quinoa and lentils are cooked, and still warm, toss into the dressing.
 
Continue to occasionally toss the salad until cool to get all the dressing pooled at the bottom soaked in.
 
When cool check for balance and season with S&P
 
 
 

Enjoy!

The Move

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It’s hard to believe it’s already been almost a week since the move. The first few days were certainly a blur of boxes, peanuts and newsprint. I can wholeheartedly say that I am extremely grateful for my physical strength and endurance- I needed it and was happy to have it at my call.
Now the dreck and detritus are finding their places and the blur is coming into focus. A new neighborhood, a new rhythm and flow and a new fresh start. I slowly find myself easing into grace and peace and a new sense of home. I’m off to a great beginning and I am very happy about the direction that I am going in.
Thank you to all my dear and beloved friends and family who have supported me in my heart wrenching decision not to move to Louisiana and remain solo. I couldn’t have done it without you, nor would I ever want to. I am blessed to have you all with me, by my side.
So here is the first official photo from the new place. Nothing spectacular, but probably a good metaphor for my new life- simple, healthy and nourishing.
I will get back into full swing soon. I am itching to return to my dialog here but tucking away all that china is taking TIME! There is good energy and light in this new place, so I am excited to again have the time to play.
Blowing kisses to you ALL!
And again- thank you thank you thank you……

Raclette: I heart Stinky Cheese!

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The first time I had raclette was at the home of my friends Jeff and Jodie Morgan years ago when they lived out on the North Fork of Long Island. Jeff was a musician then that was just breaking into the wine business. Jody was a homemaker and we were having children in tandem and sharing the ins and out of potty training methodology. Jeff then went on to write about wine for the Wine Spectator and moved the family out to California and was the West Coast Editor for a long time. He is now the owner of Covenant Wines making kosher wines that are sure to be superb. There was a rose too, but I’m not up to date on that.

Jeff had lived in France at some point and the influence permeated their lifestyle. Lazy Sunday afternoons we played Jacques a dit… (Simon says) on the lawn and ate sardines stuffed with herbs right off the grill. Together Jeff and Jody were great cooks and great hosts and it was always delightful spending time with them. I pretty much always came away learning something new, the least of which was how to enjoy raclette.

The name Raclette comes from the French racler-to scrape. Traditionally a large wheel of this pungent semi soft cheese is held to the wood burning fire and the melted cheese scraped onto the waiting plate. This luscious cheese is served with boiled potatoes and cornichons or other pickled vegetables. Cured meats are also often served, but I never had it that way. One is tempted to compare this to fondue, but I would not make the comparison- they are nothing alike.

I cannot begin to tell you the blissful taste of the earthy pungent cheese with the doughy potato and the snap of the pickle. It was one of those taste moments that shock the senses into a different echelon. The reason is that it doesn’t sound all that amazing, but together it is spectacular.

Being a little remiss of a wood burning fireplace in Manhattan, I melt my cheese right onto plates that I put into a warm oven. It only takes a few minutes to melt the cheese and the hot plate maintains the melty loveliness during consumption. Just take care to handle the plate and mind the table top and not burn yourself or the veneer. There are table top grills that are the modern convenience of the day, but I’ve not tried them and prefer this basic and homey method.

This is hearty Winter fare and great to serve among a small group with one large plate in the middle of the table. My preferred wine of choice with Raclette is a flowery Reisling and the one time an off dry is enjoyable, or if you’re not a Reisling fan (and you will be once you have a good one), an aromatic Viognier or Pinot Gris is also delightful.